I’ve been promising to include some recipes from my food storage. Here are a couple of quickies.
Chicken Alfredo with peas
1 jar of Alfredo sauce¼ c. dried peas 1 can white chicken breast meat Spelt
Dried mushrooms Start the water for the spelt. Combine the sauce, peas and chicken in a saucepan. Simmer on low until peas are tender. Boil spelt until tender. Drain and serve with sauce on top.
Cannellini with Dried Shitake and Canned Diced Tomatoes
Cannellini beans, cooked
Shallot or onion
Garlic, thyme, oregano
Dried mushrooms
Cook dried beans according to instructions. In a skillet, melt some high-heat canola oil. Thinly slice some shallot or onion and sauté. At the last minute, add some minced garlic. Stir until garlic starts to turn golden. Add tomatoes with juices. Simmer. Add thyme, Greek oregano, salt and pepper, mushrooms, and beans. Simmer until mushrooms are soft. Serve over noodles.
Chicken Alfredo with peas
1 jar of Alfredo sauce¼ c. dried peas 1 can white chicken breast meat Spelt
Dried mushrooms Start the water for the spelt. Combine the sauce, peas and chicken in a saucepan. Simmer on low until peas are tender. Boil spelt until tender. Drain and serve with sauce on top.
Cannellini with Dried Shitake and Canned Diced Tomatoes
Cannellini beans, cooked
Shallot or onion
Garlic, thyme, oregano
Dried mushrooms
Cook dried beans according to instructions. In a skillet, melt some high-heat canola oil. Thinly slice some shallot or onion and sauté. At the last minute, add some minced garlic. Stir until garlic starts to turn golden. Add tomatoes with juices. Simmer. Add thyme, Greek oregano, salt and pepper, mushrooms, and beans. Simmer until mushrooms are soft. Serve over noodles.
