email this pageHere are two dishes born out of a lean pantry. Both require little more than carrots and onions and are perfect for adapting to what you have on hand and improvising at length.
Pasta with Fire-Roasted Vodka Sauce
High Cotton Food Styling & Photography
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Pasta with vodka sauce is an American invention that combines tomato sauce with a splash of vodka and cream. The addition of fire-roasted tomatoes adds a subtle smoky flavor.
Ingredients
1 tablespoon extra-virgin olive oil
1 cup diced onion (about 4 ounces)
3/4 cup diced carrots
1/3 cup vodka
1 (14-ounce) can diced fire-roasted tomatoes, undrained
1 (14-ounce) can diced tomatoes with roasted garlic, undrained
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup heavy cream
6 cups hot cooked penne (about 12 ounces)
Instructions
1 cup diced onion (about 4 ounces)
3/4 cup diced carrots
1/3 cup vodka
1 (14-ounce) can diced fire-roasted tomatoes, undrained
1 (14-ounce) can diced tomatoes with roasted garlic, undrained
1 cup water
1 tablespoon tomato paste
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup heavy cream
6 cups hot cooked penne (about 12 ounces)
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; cook, stirring occasionally, until onion is softened, about 4 minutes. Add vodka and next 7 ingredients (vodka through pepper); bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Add cream; stir. Serve over hot penne. Serves 6.
By Jean Kressy, a food writer in Ashburnham, Mass.
Winter Pantry, Feb. 2006, Cheap Eats, Jan. 2009.
Nutritional Information
By Jean Kressy, a food writer in Ashburnham, Mass.
Winter Pantry, Feb. 2006, Cheap Eats, Jan. 2009.
Per serving: 439 calories, 10g fat, 10g prot., 63g carbs, 4.5g fiber, 877mg sodium.
Winter Minestrone
Mark Boughton Photography; styling by Teresa Blackburn
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You can use almost any vegetable lingering in your fridge to make this soup (although we might skip broccoli and cauliflower). It’s great with a can of white beans thrown in, too. The hearty kale stands up to the wheatberries, but you can use almost any green. You also can use barley in place of the wheatberries. Look for wheatberries next to the grains in the supermarket.
Ingredients
Ingredients
1 tablespoon extra-virgin olive oil
4 green onions, chopped
1/2 red or white onion, chopped
1 celery stalk, chopped
3 large carrots, chopped
4 ounces finely chopped shaved deli ham
3 cups water
3 cups reduced-sodium chicken broth
1 cup wheatberries, rinsed
1 Parmigiano Reggiano cheese rind (optional)
2 bay leaves
1/2 teaspoon salt
Coarsely ground black pepper
1 (14-ounce) can diced tomatoes with basil
1 (1-pound) bag kale, chopped
4 toasted pita breads
Instructions
4 green onions, chopped
1/2 red or white onion, chopped
1 celery stalk, chopped
3 large carrots, chopped
4 ounces finely chopped shaved deli ham
3 cups water
3 cups reduced-sodium chicken broth
1 cup wheatberries, rinsed
1 Parmigiano Reggiano cheese rind (optional)
2 bay leaves
1/2 teaspoon salt
Coarsely ground black pepper
1 (14-ounce) can diced tomatoes with basil
1 (1-pound) bag kale, chopped
4 toasted pita breads
1. Heat oil in a large saucepan or Dutch oven. Add onions, celery, carrots and ham. Sauté 10 minutes. Add water and next 6 ingredients (water through pepper). Bring to a boil; reduce heat and simmer, covered, until wheatberries are tender, about 30 minutes. Stir in tomatoes and kale; cook until thoroughly heated. The longer the soup sits with the cheese rind, the more intense the flavor. Serve with toasted pita bread. Makes 16 cups.
"Cheap Eats," Jan. 2009
Nutritional Information
"Cheap Eats," Jan. 2009
Per (2-cup) serving: 260 calories, 3g fat, 10mg chol., 12g prot., 47g carbs., 6g fiber, 880mg sodium.
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