Here's a super easy dinner idea, a twist on spaghetti, and our very first food storage Friday post.
This is the first in a weekly series
where we will share recipes that are only made with nonperishables. As Latter-day Saints we have been asked to store a three-month supply of
food, but a food storage isn't only important for members of the
Church, it is important for everyone. You never know when the primary
breadwinner will lose a job, or another emergency will come up where
money will be tight. The last thing you want to worry about is feeding
your family. One struggle with food storage is finding recipes that
don't use milk, eggs, or other perishable items. These recipes are easy,
budget friendly and food storage friendly.
Tonight's dinner is Rosa Pasta with Soda Bread.
The ingredients!
The
original recipe for soda bread had to be modified since it called for
buttermilk, we are going to use powdered milk and sour it with vinegar.
Two tablespoons of vinegar and add enough milk to make two cups.
Make this first so it can sit while you get the rest ready.
The
really nice thing about this bread is that it requires no rising, so
you can make it right before you start the pasta and it will be done
when you're ready for dinner.
The
sauce is a mix between equal amounts of Alfredo sauce and marinara
sauce. The amount you mix depends upon the size of your family, or how
much you like to eat pasta. You can use spaghetti sauce or plain canned
tomato sauce. If you use tomato sauce be sure to spice it up a little. I
used basil, oregano, pizza seasonings (or parsley would be good) and
garlic powder. You can even add a pinch of red pepper flakes to give it a
little kick!
Your sauce should be a creamy orange or red color (hence the name "Rosa").
To
make the sauce really creamy try this: instead of draining your noodles
with a colander, use a slotted spoon and transfer the pasta directly
into the serving dish. Add the sauce, and the starchy water that came
into the bowl with the pasta will make the dish really creamy.
Any
pasta can be used with this dish, that is the beauty of it. Penne is my
favorite, but I use whatever I have on hand. Today I had shells and
rigatoni!
Add a can (or more) of vegetables for a side and you have a delicious, hearty meal made completely from food storage. Enjoy!
Recipes:
Rosa Pasta (adapted from Hannah's recipe)1-1/2 cups tomato sauce or spaghetti sauce
1-1/2 cups alfredo sauce
pasta
spices and herbs (if using tomato sauce)
1. Cook pasta according to package directions
2. Mix sauces together and heat
3. Drain water from noodles and add to sauce, mixing until pasta is all covered
4. Serve while hot
Mummy's Brown Soda Bread (adapted from
Cooking Light)
2 cups all-purpose flour
2 cups whole wheat flour
1-1/2 tsp baking soda
3/4 tsp salt
2 cups buttermilk*
cooking spray
*Made from powdered milk and white vinegar
1. Preheat oven to 450 degrees
2.
Follow instructions on your powdered milk package to make 2 cups of
milk. Pour one cup of milk into a measuring cup and add 2 tablespoons of
vinegar, then add more milk to equal two cups. Let sit.
3. Lightly
spoon flours into dry measuring cups; level with a knife. Combine
flours, baking soda, and salt in a large bowl; stir with a whisk. Make a
well in the center of mixture. Add buttermilk to flour mixture; stir
until blended (dough will be sticky). Turn dough out onto a generously
floured surface; knead lightly 4 to 5 times. Shape dough into an 8-inch
round loaf; place on a baking sheet coated with cooking spray. Cut a
1/4-inch-deep X in the top of the dough.
4. Bake at 450 degrees for
15 minutes. Reduce oven temperature to 400 (do not remove bread from
oven); bake 15 minutes or until loaf sounds hollow when tapped. Cool on a
wire rack.
Originally posted June 6, 2008
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