Sounds dull doesn't it.
But I'm feeling a little less than enthusiastic, and utilizing what's on hand. When I am NOT in the mood to hit the grocery store, trust me, I will make due.
I re-read this and think that I sound like a braggart, but I know this is where my culinary creativity, magician-like, meal-producing, devotion begins. Way back when, when I didn't have a proverbial "pot" to tinkle into.
Come to think of it, my "pot" is still lacking...isn't most every one's?
I am not a braggart, just cheap. Though I do have a problem. I'm a hoarder with food. When I find an AWESOME deal, not a good deal, but AWESOME, I load up as if the Apocalypse will happen within the next 20 years. I honestly think this comes from having very little for many years. And also appreciating the savings/value of a dollar. Even the peels from potatoes, eggshells, coffee grounds, and whatever else will compost, goes into our future garden that has been tilled in prep for the next growing season.
I will take unused produce, chop it up and freeze it. It will be a future meal/meals, and that makes me very happy that I have not wasted, or thrown away a precious commodity.
I have even acknowledged to myself, and now anyone reading this, even if I hit the lottery, I would still relish and continue my cheapness, scouring the ads, cutting coupons, printing my e-coupons, and rejoice on the thousands of dollars saved with very little work. Call me crazy.
Food is a gift. Savor and be thankful. And don't forget to work it.
The following recipe came out of need, and quite frankly, laziness. I HIGHLY recommend any shellfish, since it flavors the tomato-based broth so well, but chicken would work. The capers added just the right amount of tangy- hello I'm in here too.
Ingredients: (Serves 4)
2 T. extra virgin olive oil
3-4 cloves garlic- minced
2- 14.5 oz. cans diced tomatoes
1 can black pitted olives- drained and sliced in half lengthwise
3 T. capers- drained
1 T. dried basil
1 pound shellfish- I used frozen sea scallops (thawed and drained)
1 pound angel hair pasta- cooked al dente
salt and fresh ground pepper- to taste
shaved Parmesan cheese- garnish
Cook pasta as directed to al dente, drain and reserve. Or cook while prepping sauce.
In a large skillet, saute olive oil and garlic over medium heat for 2-3 minutes. Do not brown.
Turn up heat to med-high and add tomatoes. Simmer until bubbly with lid on for 8-10 minutes. Add olives, capers, basil and simmer another 5 minutes with lid on, stirring occasionally. Season with salt and pepper to taste. Add shellfish (or chicken) and poach in tomato base until just cooked through. For scallops, this took about 5 minutes (please don't over poach as scallops will become rubbery and unattractive), with lid on. I broke up cooked scallops to stretch out, since they were fairly large. Taste again, does it need salt? pepper?
Incorporate pasta into tomato-seafood deliciousness with tongs in batches to make it easier to blend.
Serve with fresh shaved Parmesan.
Helloooo pantry pasta !
But I'm feeling a little less than enthusiastic, and utilizing what's on hand. When I am NOT in the mood to hit the grocery store, trust me, I will make due.
I re-read this and think that I sound like a braggart, but I know this is where my culinary creativity, magician-like, meal-producing, devotion begins. Way back when, when I didn't have a proverbial "pot" to tinkle into.
Come to think of it, my "pot" is still lacking...isn't most every one's?
I am not a braggart, just cheap. Though I do have a problem. I'm a hoarder with food. When I find an AWESOME deal, not a good deal, but AWESOME, I load up as if the Apocalypse will happen within the next 20 years. I honestly think this comes from having very little for many years. And also appreciating the savings/value of a dollar. Even the peels from potatoes, eggshells, coffee grounds, and whatever else will compost, goes into our future garden that has been tilled in prep for the next growing season.
I will take unused produce, chop it up and freeze it. It will be a future meal/meals, and that makes me very happy that I have not wasted, or thrown away a precious commodity.
I have even acknowledged to myself, and now anyone reading this, even if I hit the lottery, I would still relish and continue my cheapness, scouring the ads, cutting coupons, printing my e-coupons, and rejoice on the thousands of dollars saved with very little work. Call me crazy.
Food is a gift. Savor and be thankful. And don't forget to work it.
The following recipe came out of need, and quite frankly, laziness. I HIGHLY recommend any shellfish, since it flavors the tomato-based broth so well, but chicken would work. The capers added just the right amount of tangy- hello I'm in here too.
Ingredients: (Serves 4)
2 T. extra virgin olive oil
3-4 cloves garlic- minced
2- 14.5 oz. cans diced tomatoes
1 can black pitted olives- drained and sliced in half lengthwise
3 T. capers- drained
1 T. dried basil
1 pound shellfish- I used frozen sea scallops (thawed and drained)
1 pound angel hair pasta- cooked al dente
salt and fresh ground pepper- to taste
shaved Parmesan cheese- garnish
Cook pasta as directed to al dente, drain and reserve. Or cook while prepping sauce.
In a large skillet, saute olive oil and garlic over medium heat for 2-3 minutes. Do not brown.
Turn up heat to med-high and add tomatoes. Simmer until bubbly with lid on for 8-10 minutes. Add olives, capers, basil and simmer another 5 minutes with lid on, stirring occasionally. Season with salt and pepper to taste. Add shellfish (or chicken) and poach in tomato base until just cooked through. For scallops, this took about 5 minutes (please don't over poach as scallops will become rubbery and unattractive), with lid on. I broke up cooked scallops to stretch out, since they were fairly large. Taste again, does it need salt? pepper?
Incorporate pasta into tomato-seafood deliciousness with tongs in batches to make it easier to blend.
Serve with fresh shaved Parmesan.
Helloooo pantry pasta !
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