Even though we’ve made it through the blizzard of 2006, there are odds and ends everyone ought to have on hand just in case Mother Nature decides to pull another prank like last week’s.
Denverites who found themselves socked in last week either panicked because the cupboard was, well, not exactly bare, but filled with stuff usually associated with snacks or Saturday lunch.
So what to do when the bread, butter and cheese slices run out and the clan is crying for a “real” meal?
Cereal, milk, eggs, peanut butter, jelly and bread probably won’t qualify, but an apparent dearth doesn’t mean you lack the makings of breakfast lunch and dinner.
If, for example, the larder contains canned tuna, cream of chicken, mushroom or celery soup; dried parsley, garlic powder, a jar of roasted red peppers or pimentos; a can of mushrooms, a can of evaporated milk and a package of spaghetti, there stand the makings of a tuna casserole.
On the other hand, if things are looking hopeless but you have olive oil, capers, a small can of chopped black olives, a large can of tomatoes, a tube of anchovy paste and a package of linguine, shazam!
Pasta puttanesca.
Maybe the comfort of chicken noodle soup is called for. Combine a quart of chicken stock with frozen chopped onions, a chopped carrot, a small can of chicken, a couple of tablespoons of parsley, a pinch of thyme, another of sage and – oy vey, soup for the soul. Add a handful of thin egg noodles right before serving. They cook in minutes.
One of the world’s easiest meals is linguine with white clam sauce: olive oil, a bit of flour, garlic, parsley, a splash of white wine, canned clams in their juice and pasta. It takes less than 30 minutes to make the sauce – which can be done in the same amount of time it takes the noodles to reach al dente.
Even easier is that New Orleans laundry-day classic, red beans and rice. That requires about six strips of bacon, fried crisp and crumbled then sauteed with chopped onions, bell pepper, celery, a bay leaf, a small can of chopped tomatoes, a bay leaf and hot sauce.
If there’s some hot link sausage hanging around, slice it into pieces and toss them in with the beans. Serve over rice.
Check grocery fliers for specials: If the freezer can handle it, buy 10 bags of frozen chopped onions when they’re on sale 10 for $1. They’re a time saver and there does come a point when home cooks need to put a premium on their time. Plus, they come in handy when you’re looking at 25 inches of snow and your one remaining onion is morphing into an alternate life form.
Picky shoppers should pay attention to sales at Vitamin Cottage, Whole Foods, Sunflower Markets and Wild Oats. They sometimes offer sales on organic soups and stocks in those square aseptic packages. They store easily and can be eaten on their own or incorporated into sauces.
Take another look to see if you have canned beets and a little jar of artichokes in oil. Grate a hard-cooked egg over the two, drizzle with a vinaigrette or your favorite salad dressing, and voila! Lettuce- less salad.
Mandarin oranges, black olives and chopped red onion make a lovely salad too.
Ah, yes: nothing like a three-day hiatus from access from car and grocery store to test one’s resourcefulness and to reinforce the notion that there really are some things every pantry ought to have.
Staff writer Ellen Sweets can be reached at 303-954-1284 or esweets@denverpost.com.
To have on hand
Staples that are your port in any storm:
-Ellen Sweets
Emergency Red Beans and Rice
This can be made in advance and served with a Jell-O salad. Think Southern. From Ellen Sweets, serves 6-8.
Ingredients
Directions
Set aside bacon crumbles. In a stockpot, sauté onions, celery, garlic, bay leaf and parsley until onions are melted and the vegetables are well blended. Add red beans, chicken stock (and sausage, if available) red pepper, thyme and poultry seasoning. Simmer, covered over low heat for about 30 minutes, stirring occasionally to avoid sticking. Add salt and pepper to taste.
Serve over rice. Pass the Tabasco.
Emergency Clam Sauce with Spinach Linguine
From Ellen Sweets, serves 2.
Ingredients
Directions
In a medium saute pan, warm olive oil and add garlic, anchovy paste, parsley, Italian seasoning and flour, stirring mixture together well. Increase heat to medium. When garlic sizzles, add chicken stock and simmer for about 5 minutes. Add clams and remove from heat.
In a large stockpot, boil water from linguine and cook according to instructions. When done, drain linguine thoroughly. Reheat sauce and serve over pasta.
