Pantry Meals
These two meals were meals that I threw together when I thought there was nothing to eat in the house. Obviously, everyone has different ingredients in their pantry and fridge but I thought I would tell you how I put together these meals to help show you how to use up what you have on hand when you don't have time to run to the grocery store.
I knew I had some leftover salami that had been in a package with some prosciutto I had used earlier in the week. I knew I had some pasta on hand and thought maybe I had seen a recipe with both of those things in them so I searched salami and pasta and found this yummy recipe for creamy pasta with crispy salami. I didn't have parmesan, just an italian cheese blend so I substituted and it turned out just fine. In the future, if I make it again I will use parmesan if I have it. I also have certain websites that I trust for good recipes, so when I'm searching, I like to look for those websites I know i have had luck with in the past. That being said, if I see a recipe that sounds good, I will try it, even if I haven't used recipes from that website. I also have cabbage and cherry tomatoes in the garden so I was able to throw those into a salad to make it a little healthier.
Ingredients
- 3 eggs
- 1 cup grated Parmesan
- 4 ounces salami
- Olive oil
- 3 crushed garlic cloves
- 3/4 pound spaghetti
- Salt and pepper
- Chopped parsley
Directions
1. Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
I got the Joy of Cooking for my birthday! I have wanted this cookbook for so long. I opened it up to salads and found this yummy recipe for fattoush. I love the dressing on this and all the fresh herbs in it. I had a few cherry tomatoes left in my garden and a cucumber that I had put in the fridge and a lot of fresh herbs still too!
Fattoush adapted from the Joy of Cooking
1 small cucumber, peeled, seeded and diced
1 tsp salt
Combine in a colander and let sit for 30 min. Preheat oven to 350.
3-4 pitas cut into wedges
1 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp salt
Spread the wedges on a cookie sheet, spray with canola and combine spices and sprinkle over pita wedges. Bake until crisp 10-15 min.
1/2 head of romaine
1 c cherry tomatoes, halved
2/3 c parsley
1/4 c cilantro
Combine in a bowl.
Dressing:
1/4 c lemon juice
1/3 c olive oil
1 garlic clove minced
salt and pepper
whisk it all together and pour it over salad.
serve with pita wedges.
