Hello all. Hope this finds you all well this morning. It is low 40's here. We did have some pretty color in the sky as the sun rose. Today will get warm again, then come Sunday we go back to winter for a bit. Hey, it is 10 weeks until Spring - we will manage.
I thought I would talk about some things today that I have an abundance of. Dry beans, peas and pasta - I have it all.
I have all kinds of dried beans and such - split peas, lentils, black beans, red, navy, baby lima, pinto, and even fava - barley as well.
Pasta - well there is about every type and size on hand here. All shapes and sizes and even flavored and veggie pasta.I think if worse came to worse - with the dried beans (protein) and the pasta (carbs) and fiber with both - I could live for ages and not be hungry. Of course, one needs other things to add to those and trust me I have it, with the pantry and freezer.
These are items that are so inexpensive to buy. I often find them on clearance or super sale and kept dry - they last for ages. I try to keep most of my beans and pasta in glass jars (or at least large heavy plastic ones). I add bay leaf to every jar - to help repel any insects (it works).
It is truly coming up with ways to use them all.
I know lots of people add lentils to ground meat or just to recipes to replace or stretch ground meat. I like to add red or black beans to my taco meat, to add more protein and to extend a smaller amount of meat.
You can add an egg to pasta and maybe a bit of dry binder (or cheese) if you wish - and place on a pizza pan and use as a crust. I love baked spaghetti - lasagna, etc. Now also remember that if you don't have lasagna noodles - no problem! Add a layer of whatever pasta you have instead of the large noodles and make lasagna just the same.
I like beans of all sorts and I am lucky that they give me no problems to eat. I add beans to lots of things.
Click on pic to enlargeThere are just so many uses for both of these things. Salads (for both), soups, casseroles, skillet dinners, beans can be mashed and made into refried, pasta can be added to cooked eggs for a breakfast (as can beans), there is just no end to these cheap and simple ingredients.
Add meat (if you choose), tomato products, cheese, any kinds of other veggies, etc. and you can have a huge assortment of meals.
Just a couple basic things, can transform other ingredients and you will never be hungry!
Rice is the same for me as well - I have lots and lots of that and use it as a great extender in meals as well.
So that is my idea today for inexpensive and multi-versatile ingredients.
Do you have any special way of using either to transform other ingredients?
I will try to show how various simple ingredients can be transformed over the next few weeks.
Have a lovely day - stay warm and dry and safe.
Count every single blessing - you may be amazed.









