MOTHER HUBBARD'S SOUP
Obviously, her cupboard is NOT bare, but if you do find a bone, the dog can have it because you won't need it for this. It can be reminiscent of Italian or Mexican food, if you're in that mood, or not, if you're not. It will serve at least four, probably a lot more, depending on what you throw in. And most of the preparation is opening cans, while the pasta is cooking. As a bonus, if you find a really good combination, you can name it and share it.
Provided by Nancy Jo
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Amounts aren't critical.
- Avoid broccoli and cauliflower; they're too strong-tasting.
- Save them for a soup all their own.
- Cook pasta in either water or broth.
- If you are using only water, drain.
- DO NOT drain if you use broth.
- Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
- Add pre-cooked vegetables, meat and tomato sauce.
- If not"soupy" enough, add more broth or water.
- Add seasonings and salt and pepper to taste.
- If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
- Simmer about 15 minutes.
Nutrition Facts : Calories 137.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 906.2, Carbohydrate 27.9, Fiber 2.6, Sugar 5.9, Protein 5.5
KASHA VARNISHKES AT WOLFF'S IN NEW JERSEY
Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat groat well over a high heat for 2 to 4 minutes until you start smelling the aroma of the kasha. This will seal the groats so that there is a nutty, crunchy taste to them, a good foil to the soft taste of the noodles.
Provided by Joan Nathan
Categories Pasta Side Purim Sukkot Rosh Hashanah/Yom Kippur Kosher Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 to 8 servings (M)w/chicken fat/bouillon; (P)w/margarine/water
Number Of Ingredients 10
Steps:
- 1. Sauté the onions in 2 tablespoons of the margarine or chicken fat in a heavy frying pan with a cover until golden. Remove to a plate.
- 2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
- 3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.
- 4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.
- 5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.
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