Motivational Monday

"Behold I say unto you, that by small and simple things are great things brought to pass; and small means in many instances doth confound the wise."

Alma 37:6

Food Storage Friday: Chicken Pesto Pasta

Been dying to try out that pesto recipe, haven't you? Well, here's an easy recipe to satisfy your craving.

And, it's delicious.



Ingredients: Pesto (fresh or jarred), Pasta, Almonds, Canned chicken. Yep, that's it.



First up, put a pot of water on the stove to boil. When it boils add your pasta and cook until al dente.

Second, put some almonds in a oven safe dish and bake at 300 degrees F, or so. Keep an eye on these, and a nose. When they start to brown slightly and release a warm nutty smell, pull them out and let them cool. You can also toast them on the stove like we did with the chicken salad.



Then add a little bit of oil to a skillet



And add your drained chicken. We're not recooking it, we just want to give it a little flavor and take away the 'canned' meat texture. You can season with salt and pepper, if you like.




Add your prepared pesto to a serving bowl.



Add your chicken





And your pasta.



I like to scoop straight from the pan with a slotted spoon. This ensures I get some of the starchy water into the pesto, making nicer sauce.



Mix it all together, adding a little more pasta water if the dish seems a little dry.



Add the toasted almonds right before serving so they don't lose their crunch.



You can't tell me that doesn't look delicious.

Pesto Chicken Pasta

16 oz pasta
1/3 cup (or so) prepared pesto (fresh or jarred)
almonds
13 oz chicken, canned

Bring a pot of water to a boil and add pasta. Cook to package directions, don't drain. Toast almonds in oven safe dish at 300 degrees F. Let cool. Drain chicken and saute over medium high heat in a little oil. Add prepared pesto to serving dish with chicken. Scoop cooked pasta into serving dish with a slotted spoon. Add toasted almonds just before serving.

Originally Posted: January 16, 2009

Food Storage Tuesday

Every Tuesday, we post specific items you should gather in order to supplement your 72-hour kit, your 3-month supply, and your longer-term storage. If you are new to our blog, don't worry! You won't be left behind. Just start up where we are and follow along. You will eventually have everything completed! Once the 72-hour kit is complete, we'll be putting together emergency car kits again (week by week). Once those are done, we'll gather the 72-hour kits again. So don't worry, just jump on in and join us where we are today!


This week for your 72-hour kits, add a utility knife (or a pocket knife) and a bucket (5 gallon).  Many people have said that you can get free 5 gallon buckets from grocery stores (ask in the bakery).  I got mine a few years ago at WalMart for under $10.


For your three-month supply, do not forget to store things like medicine!  Also, stock up on Gatorade and chicken soup.  Last week I got extremely sick and my husband was on call at the hospital, and he was gone for 34 hours.  I'll spare you the details, but I almost passed out and could have really used some Gatorade to replenish my electrolytes.  What do you rely on when you are sick?  Do you have those things stocked up in your home?


This month for our longer-term storage, we're gathering "other" items.  I'm gathering honey - thanks everyone for your comments on last week's post about food storage honey.  What are you gathering this month for your longer-term supply?