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Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies

Pantry Pasta Spaghetti with Garlicky Bread Crumbs and Anchovies


⅓ cup extra-virgin olive oil, more as needed

12 anchovies, chopped

6 garlic cloves, minced

¼ tsp. red pepper flakes

1 cup good dried bread crumbs

Black pepper and kosher salt, as needed

1 pound spaghetti

2 egg yolks

1 T. Asian fish sauce (optional)

1 tsp. hot sauce, such as Tabasco, or to taste

½ cup roughly chopped parsley

Lemon wedges, for serving


In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty). In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 T. pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.


Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon

Pantry Pasta Spaghetti with Tuna and Lemon


Kosher salt

12 ounces spaghetti

1 (7-ounce) jar oil-packed tuna, drained

½ cup extra-virgin olive oil, plus more for serving

Grated zest and juice of 1 lemon (about 2 T. juice)

½ cup (packed) finely chopped fresh flat-leaf parsley leaves

¼ tsp. red pepper flakes

1 cup chopped black olives (optional)


Bring a large pot of very salty water to a boil and add the spaghetti. Cook until al dente. Meanwhile, crumble the tuna into medium pieces and put it in a large bowl. Add the olive oil, lemon zest and juice, parsley, 1½ tsp. salt, red pepper flakes, and olives (if using), and stir to combine. Reserve 1 cup of the pasta cooking water, then drain the spaghetti and add it to the bowl with the tuna. Toss well, adding a splash of pasta cooking water if the mixture looks dry. Taste the spaghetti and adjust the salt (be generous with it, especially if you aren’t using the olives). Divide the spaghetti among four bowls and serve with a little more olive oil drizzled on top.

Lemon-Garlic Lentils

Lemon-Garlic Lentils

Lemon-Garlic Lentils


Lentils are greedy little things, soaking up all the water and, crucially, all the flavor in the pot around them. Classically, that flavor is an herb (fresh thyme or rosemary, dried herbes de Provence), but add too much and the lentils can go from earthy to muddy.


1 large lemon

2¼ cups dried green, brown, or French lentils, rinsed and picked over

2 garlic cloves, gently smashed

2 tsp. kosher salt


Using a vegetable peeler or paring knife, cut 2 long strips of peel from the lemon, avoiding the white pith. (Reserve the rest of the lemon for another use) In a medium saucepan, combine the lentils, lemon strips, smashed garlic cloves, and salt. Pour in enough water to cover the lentils by 3 inches. Bring the water to a rapid simmer over medium-high heat, then reduce to a gentle simmer and cook until the lentils are tender, about 20 minutes. Drain the lentils and let cool in the colander. Remove and discard the garlic and lemon peels before serving.

Pantry Friendly Simple Vinaigrette

Pantry Friendly Simple Vinaigrette

Pantry Friendly Simple Vinaigrette


Homemade vinaigrettes taste so much better than bottled! This versatile salad dressing can be made quickly with ingredients you likely have in your pantry. Fresh herbs also make a lovely addition if you happen to have any on hand. Try this vinaigrette over a salad of greens and other vegetables or as a dressing for a pasta salad.  Use leftover to marinate chicken or beef.


½ C. Vinegar (apple cider, rice wine, red wine, balsamic, etc.)

3 ½ T. Liquid Sweetener (honey, agave, maple syrup)

¼ C. Lemon Juice

4 cloves Garlic, minced

¾ tsp. Italian Seasoning

½ tsp. each dried Dill, Salt and Pepper

¾ C. Oil (Olive, Avocado, Canola)


1n a bowl, whisk together the vinegar, sweetener, lemon juice, garlic, Italian seasoning, dill, salt, and pepper. Slowly whisk in the oil to emulsify and combine. Alternatively, shake all the ingredients together in a jar with a tight-fitting lid. 1 prefer this method because the jar doubles as a storage vessel. Shake or whisk again before serving.  Keep for up to 2 weeks in the fridge.  Riff: Use rice wine vinegar, Lime instead of Lemon, omit dill and Italian seasoning and add ¼ C. chopped cilantro.  Riff: Use Red Wine Vinegar, add 1/3 C. crumbled feta cheese and 2T. parsley instead of recipe herbs.

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill

Pantry Pasta Spaghetti with White Beans, Harissa, and Dill


Kosher salt

12 ounces spaghetti

4 T. unsalted butter

1 shallot, thinly sliced

2 tsp. harissa paste

1 (15-ounce) can cannellini beans, rinsed and drained

½ cup (packed) chopped fresh dill or other tender herb, such as flat-leaf parsley or mint, plus more for garnish

Freshly grated Parmesan, for serving (optional)


Bring a large pot of very salty water to a boil and add the spaghetti. Cook until just shy of al dente (you’ll finish cooking the pasta in a skillet). Meanwhile, in a large skillet set over medium-low heat, melt the butter. Add the shallot and cook, stirring frequently, until soft and golden, 5 to 6 minutes. (Resist any temptation to raise the heat, or the butter might burn.) Turn off the heat and stir in the harissa and beans. Reserve 2 cups of the pasta cooking water, then drain the spaghetti. Add the drained spaghetti to the skillet, along with the herbs, 2 tsp. kosher salt, and 1 cup of the reserved pasta water, and cook over medium heat, stirring the spaghetti almost constantly, until a silky sauce coats the noodles. If the skillet ever looks dry, add more of the reserved pasta cooking water, 1 T. at a time. Taste the spaghetti and add more salt if needed (depending on how salty your pasta water was, you could need up to a tsp. more). Serve the pasta in shallow bowls topped with more herbs and, if you’re using it, the Parm.

“Oven-Fried” Artichokes

“Oven-Fried” Artichokes

“Oven-Fried” Artichokes


2 jars (12 ounces each) oil-marinated artichoke quarters

Everyday olive oil, if needed

Flaky sea salt

Lemon wedges, for serving


Heat the oven to 425 degrees. Line a baking sheet with foil. Place a colander or sieve over a bowl and add the artichoke quarters, letting their oil drain into the bowl. Transfer the artichokes to the prepared baking sheet. Drizzle with 2 T. of the oil from the bowl. Bake the artichokes, flipping each with tongs halfway through cooking, until golden brown and crisp all over, 20 to 25 minutes. Transfer the artichokes to a platter while hot and sprinkle with flaky sea salt. Serve immediately with lemon wedges.

Pantry Friendly Chicken with Lemon Basil Sauce

Pantry Friendly Chicken with Lemon Basil Sauce

Pantry Friendly Chicken with Lemon Basil Sauce

3 tablespoons olive oil, divided

1 tablespoons distilled white vinegar

1/4 (.4 oz) packet ranch dressing mix (optional)

pasta, cooked al dente

2 (12.5-ounce) cans chunk chicken, drained

2 garlic cloves, chopped

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1 cup low-salt chicken broth

1 cup spinach (canned, fresh, or dehydrated)

1/2 cup chopped fresh basil or 1 tablespoon dried basil




In a small bowl, make a sauce for the pasta by whisking together 1 tablespoon of the oil, the vinegar, and the ranch dressing mix (if using). Add to the cooked pasta and stir to combine. Set aside. Heat the remaining 2 tablespoons olive oil in a wide, heavy skillet over medium-high heat. Add the chicken and sauté until browned. Add the chicken to the bowl of pasta. Leave the juices in the pan. n same skillet, reduce heat to medium, add the garlic to the pan and sauté for 2 minutes. Add the lemon juice and lemon zest. Stir until well blended. Add the chicken broth and spinach; simmer until reduced to sauce consistency, about 8 minutes. Stir in the basil and season to taste with salt and pepper.  Spoon the warm sauce over the chicken and pasta and serve.

Roasted Garlic Chickpeas

Roasted Garlic Chickpeas

Roasted Garlic Chickpeas

1 – 15 oz. can of chickpeas, drained and rinsed

1/4 cup fresh parsley [chopped]

1/2 T. olive oil

1 tsp. garlic powder

1/4 tsp. sea salt

1/4 tsp. fresh black pepper


Line a baking sheet with parchment. Preheat the oven to 415°. Drain and rinse chickpeas. Pat them dry with a paper towel. They should be slightly damp – not sopping wet. In a large bowl or Ziplock bag, combine parsley, oil, garlic powder, sea salt, and pepper. Add the chickpeas and mix until well-combined. Empty the chickpeas onto the baking sheet and spread them out. Try to situate the chickpeas mostly together in the center of the pan. Outliers tend to burn. Bake for 25 minutes, tossing every 5 to 7 minutes. Remove and cool. Then enjoy! Notes: If you want to save them for later snacking, keep them fresh by storing them in a glass jar. No need to refrigerate!

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce


¼ C. dehydrated Onion

¼ C. dehydrated Bell Pepper

2 tsp. granulated Garlic

1 tsp. Cumin

½ tsp. Black Pepper

1 T. Paprika

½ C. Tomato Powder

2 C. Water

8 Eggs


Add all dry ingredients to a bowl and whisk together. Pour in 2 C. water to make your tomato sauce.  Heat sauce to medium in a frying pan.  Crack eggs into sauce (without touching), cover and poach for 10-12 minutes.

Pantry Friendly Brown Rice Fritters

Pantry Friendly Brown Rice Fritters


2 C. cooked brown rice

1/2 C. grated Parmesan

1 egg

1/2 tsp. salt

A couple of grinds of black pepper

1/2 C. flour

1/4 C. vegetable oil


Combine rice, cheese, egg, salt, and pepper. Form into patties and place in refrigerator to chill. When ready to cook, dredge each patty in flour and cook in pre-heated oil, turning once to brown, three to four minutes per side.

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

3 to 6 cloves garlic

1 (12-ounce) can black olives

1/4 cup extra-virgin olive oil

Pinch red pepper flakes

1 pound dried spaghetti

1 (2-ounce) tin anchovy fillets in oil

Kosher salt

Freshly ground black pepper

red chili flakes, optional

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely chop 3 to 6 garlic cloves. Drain 1 (12-ounce) can black olives, then cut each olive in half crosswise. Heat 1/4 cup extra-virgin olive oil in a small saucepan over low heat for a few minutes. Add the garlic and a pinch red pepper flakes and cook, stirring often, until the garlic starts to soften, 7 to 10 minutes. Add 1 pound dried spaghetti to the boiling water and cook according to package directions. Meanwhile, add the fillets from a (2-ounce) tin anchovy fillets in oil and some of their oil to the garlic mixture, stir to break the fillets up so they eventually melt into the oil. Cook for 2 to 3 minutes. Add the olives cook for 5 minutes more to warm through. When the spaghetti is ready, drain and return it to the pot. Pour in the olive oil mixture and use tongs to thoroughly toss and incorporate the flavors. Taste and season with salt and pepper as needed. Serve warm.

Pantry Friendly Rosemary White Bean Soup

Pantry Friendly Rosemary White Bean Soup

Pantry Friendly Rosemary White Bean Soup

1 lb. (2 1/2 C.) dried white beans (navy beans or other white beans)

1/4 C. olive oil

4 C. sliced yellow or white onions (about 3 onions)

1/2 tsp. granulated garlic (2 minced garlic cloves)

1 stem rosemary (6 to 7 inches long)

2 qt. chicken stock (or 8 C. water plus 8 tsp. chicken bouillon)

1 bay leaf

2 tsp. kosher salt

1/2 tsp. pepper


Rinse and cook white beans. You can do this by either soaking the beans overnight and cooking them the next day (for 8 hours) in a pot or crockpot, OR, rinse them and cook them in a pressure cooker (not soaking) for about 40 minutes. If you cook them in a pressure cooker, you can make this soup the same day. In a large pot over a medium-high heat, combine olive oil and onions. Cook, stirring frequently, until the onions are translucent and have started to brown. Let them brown a bit for added flavor. Watch them carefully to make sure they don’t burn. If using fresh garlic, add the garlic now and cook for 1-2 minutes. (If you are using granulated or powdered garlic, you can add it at the next step). Add cooked beans, rosemary, chicken stock, and bay leaf to the pot. Cook, stirring occasionally, for about 30 minutes. Remove from heat. Use a slotted spoon or tongs to remove the bay leaf and rosemary spring from the soup (it’s okay if the rosemary leaves remain in the soup, but be sure to get the stem out). Wait for the soup to cool enough to blend it in a blender or food processor. If you have a hand-held immersion blender, you can just blend it in the pot. If not, blend it in batches until the whole soup is coarsely pureed, and warm it again before serving.

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts


1 tsp. olive oil

1/2 large white or yellow onion diced

2 cloves garlic minced

12 oz spaghetti

2 oz sliced black olives (up to 4 oz. for olive lovers)

14 oz artichoke hearts rinsed and drained, and chopped

3/4 cup cooked chickpeas rinsed and drained

2 T. capers

14 oz. canned diced tomatoes

1 T. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)

1/2 tsp. ground black pepper (reduce to 1/4 tsp. if freshly ground)

salt to taste (see notes)

4 cups low-sodium vegetable broth


Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden. Add the pasta to the skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta. Then pour the vegetable broth over everything. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through to your liking.

Pantry Friendly Pasta con Ceci

Pantry Friendly Pasta con Ceci

Pantry Friendly Pasta con Ceci

4 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, peeled and smashed

3 tablespoons good tomato paste

1 teaspoon kosher salt, or more to taste

1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)

1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)

2 cups boiling water

Crushed red pepper flakes, for serving


In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

Pantry Friendly Caramelized Canned Potatoes

Pantry Friendly Caramelized Canned Potatoes

Pantry Friendly Caramelized Canned Potatoes

1 (16 ounce) can small potatoes

2 tsp. butter

1⁄2 C. brown sugar


Drain your potatoes well. Melt butter in a skillet. Stir in the brown sugar and heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize. Add potatoes and cook 3-5 minutes (until heated through), stirring constantly.

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe


3/4 cup uncooked bulgur

1 1/2 cups boiling water (plus a smidge more)

1 cup (about 8 ounces or 1/2 pound) ground beef or lamb

1 teaspoon garam masala

1/2 teaspoon salt

1/2 teaspoon red chile flakes

1/2 teaspoon ground cinnamon

1 teaspoon dried mint, oregano, or dill

Freshly ground black pepper

Olive Oil


Put the bulgur in a medium-sized glass bowl and pour in the boiling water. Cover the bowl with plastic wrap or a plate and set aside to steam until the water is absorbed and grains are al dente, about 20 to 25 minutes. Drain any additional water from the grains, and cool. In a large mixing bowl, use your hands to combine the ground beef, bulgur, and all the spices. When the mixture is well-combined, form 6 small, equally proportioned patties and set aside. Heat olive oil in a sauté pan over medium heat. Cook the kibbe patties until golden brown, 4 to 5 minutes per side. Remove from the heat and serve immediately. Serve with herbed or plain yogurt.

Saucy Pork Chop Skillet

Saucy Pork Chop Skillet

Saucy Pork Chop Skillet

3 cups uncooked instant brown rice

2 teaspoons canola oil

6 boneless pork loin chops (6 ounces each)

1 small onion, sliced

1 cup canned diced tomatoes

1 cup reduced-sodium beef broth

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

2 tablespoons all-purpose flour

1/2 cup water


Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan. Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes. Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

Pumpkin Seed and Apricot Muesli

Pumpkin Seed and Apricot Muesli

Pumpkin Seed and Apricot Muesli


2/3 C. Jumbo Rolled oats

1 T. Raisins

1 T. Pumpkin or Sunflower Seeds

1 T. chopped Almonds

3 T. chopped dried Apricots

2 T. Apple or Orange Juice

2 small apples, peeled and grated

3 T. skim milk


Mix all ingredients except apples and milk.  Add apples and toss to combine.  Serve with milk.

Apple Puff Omelet

Apple Puff Omelet

Apple Puff Omelet

2 large apples (Cortland, Jonathan, Ida Red)

4 tablespoons butter

¼ cup brown sugar

1 teaspoon ground cinnamon

4 eggs

¼ cup granulated sugar

¼ teaspoon cream of tartar

1 tablespoon confectioners’ sugar


Preheat oven to 450°F. Peel, core, and thinly slice the apples.  Heat the butter in a medium-sized skillet, and sauté the apples for 5 minutes over low heat. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss, and continue to sauté the apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy.  Spoon the mixture into an 8-inch-square baking dish, and keep hot in the oven.  Separate the eggs. Whisk the yolks and the granulated sugar in a small bowl until fairly thick.  In a large bowl beat the egg whites with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.  Pour the egg mixture over the apples, and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven, and sprinkle with the confectioners’ sugar. Serve immediately.

Pinto Beans braised with Bacon & Red Wine

Pinto Beans braised with Bacon & Red Wine

Pinto Beans braised with Bacon & Red Wine

Several ounces to 1/2 lb. smoky bacon, diced

1 large onion, peeled and diced

2 celery stalks, diced

2 carrots, peeled if desired, and diced

4 cloves garlic, minced

2 large sprigs woody herb of your choice (Clark’s recipe calls for rosemary, which is very nice, but I have used thyme and sage to equal success)

1 lb. dried pinto beans, dry OR soaked overnight (soaking overnight will shorten cooking time, though, so read directions carefully before beginning)

1 T. coarse kosher salt, with more to taste

2 C. dry red wine

Good olive oil, for serving (optional)

Coarsely grated parmesan, for serving (optional)

Coarsely ground black pepper or red pepper flakes, for serving (optional)


In a large, thick-bottomed pot over medium heat, cook the bacon until some fat is rendered and the bacon is starting to turn golden but is not totally cooked, about 5 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, another five to ten minutes, until onions begin to turn translucent and vegetables begin to turn tender. Add beans to pot, whether dry or soaked overnight (although if beans have been soaked overnight, drain them first). Add the T. of salt. Add 7 or 8 C. of water. For beans soaked overnight, this will just cover them. For dried beans, it will seem a substantial amount of liquid. Bring the beans to a boil, and then reduce to a simmer. For beans soaked overnight, simmer gently for about 45 minutes to one hour. For beans being cooked from dry, simmer gently for 2 to 4 hours. Meanwhile, in a small pot over medium heat, bring the 2 C. wine to a boil. Reduce to a simmer, and simmer until wine is reduced to about one-third and has formed a thin syrup. This takes about 20 minutes. When beans are tender and have begun to give off their starchy, bean-y liquid, remove any branches from woody herbs in your pot and discard them. Add the reduced wine to the pot and stir it to combine. Bring the beans to a simmer again and cook for 10 to 20 minutes more for the flavors to meld. Serve the beans alongside polenta, buttered egg noodles, rice, or potatoes. Pass olive oil, grated parmesan, and black pepper or red pepper flakes for topping. To make ahead, allow beans to cool after adding the red wine. Refrigerate until ready to eat. To heat, gently bring the beans to a simmer on the stovetop before serving.

Cracker Making: A collection of Thin & Crispy Sesame (Benne) Seed Crackers

Cracker Making: A collection of Thin & Crispy Sesame (Benne) Seed Crackers

A collection of Thin & Crispy Sesame (Benne) Seed Crackers

Benne Seed Crisps


1 Cup Yellow Cornmeal

1/2 Cup All Purpose Flour, sifted

1/2 tsp Salt

1/4 tsp Baking Soda

2 T. Butter, Melted

1/3 Cup  Cream

Sesame Seeds


Preheat the oven to 350 degrees. Sift the cornmeal together with the flour, salt and baking soda into a bowl. Mix in the butter and cream. Knead the dough until it holds together (6 to 8 times) on a floured board.  Roll the dough by the teaspoonful on the floured board. Sprinkle with sesame seeds. Roll into very thin 4″ diameter rounds, leaving the edges ragged. Bake on an ungreased cookie sheet until golden (about 15 minutes). Sprinkle with salt while still warm. Store in a tightly covered container. Go well with cocktails and seafood soups.




Benne Seed Cocktail Crackers


1/2 cup of Sesame Seeds

1 cup of Unbleached White Flour

1/2 teaspoon of Baking Powder

1/2 teaspoon of Salt

1/4 cup (4 Tablespoons) of cold Butter

4 or 5 Tablespoons of Milk

1 Egg, beaten


Preheat the oven to 350 F.  Pour the sesame seeds out onto the rimmed baking pan and toast them in a single layer until they are golden–for, perhaps, 10 minutes.  Cool them completely.  If you are using a Food Processor, sift together the flour, baking powder and salt onto a sheet of waxed paper and pour the sifted mixture into the Processor.  Cut the cold butter into bits, add it to the dry ingredients and pulse until the butter is well incorporated into the dry ingredients and the mixture becomes ‘mealy-looking’.  If making the dough by hand, sift the flour, baking powder and salt directly into the mixing bowl and rub the cold bits of butter into the dry ingredients with your fingers until the mixture becomes fine-textured like cornmeal.  With the Processor turned on, add milk to the mixture, a Tablespoon at a time through the feed tube until the mixture balls and forms a dough.  (Alternatively, add milk by Tablespoons, working the mixture into a dough with one hand as you add milk with the other.)  Using either method, the dough formed by the mixture should be neither crumbly nor sticky–but in between the two and a little on the stiff side.  (The dough for the crackers in the photos required 5 Tablespoons of milk.)  If the dough has been mixed in the Processor, transfer it to a bowl.  Add the toasted sesame seeds and mix them in with your hands, roughly squeezing the dough and kneading in the seeds until they are distributed throughout the dough.  (The dough may be made up to this point a day or two in advance, wrapped and chilled.  Chilled dough will require a little time to sit at room temperature and soften before rolling out and cutting.  Sprinkle a little flour on the pastry board.  Divide the dough in half.  Roll out the first half as thinly as possible:  “a sesame seed thick.”  The dough is easy to work since it isn’t sticky and will roll out into a very thin sheet.  Cut rounds from the dough with the biscuit cutter.  Place them on an ungreased baking sheet.  In the same way, roll out the second half of the dough and cut rounds.  Gather up the scraps, re-roll them into a sheet, and cut more rounds.  Continue making crackers until all the dough is used.  Brush the rounds with beaten egg and bake them until they are golden.  A reasonable estimate is 12 – 15 minutes of baking. Cool the crackers on a rack.  Store them in an air-tight container if they aren’t used on the day of baking.



Sesame (Benne) Seed Crackers


3 large eggs

1 tablespoon olive oil

1 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 large pinch sugar

3/4 cup unhulled sesame seeds, toasted


Preheat oven to 350 degrees. In a medium bowl, beat together 2 eggs and oil until frothy. In another bowl, combine flour, salt, baking powder, sugar, and sesame seeds. Mix into egg mixture. Add extra flour if needed to make a stiff dough; it shouldn’t be sticky.  Roll out dough on a lightly floured board as thinly as possible. Using a 3-inch-round biscuit cutter, cut into circles. Arrange on a greased or parchment-lined baking sheet. In a small bowl, whisk together 1 egg and 1 tablespoon water to make egg wash. Brush wafers lightly with egg wash. Poke holes all over crackers with a fork, making sure the holes go all the way through. Bake for 10 minutes, or until brown around edges. Turn over, and bake until golden brown and crisp, about 4 minutes. Let cool; store in an airtight container.



Thin & Crispy Sesame Crackers


1 1/2 tsp active dry yeast (7 g; see notes)

1 3/4 cups warm water (420 ml, 105° to 115°F)

1 Tbsp diastatic malt or honey (15 ml)

1/2 oz kosher salt (15 g)

2 ½ Tbsp Asian sesame oil (40 ml)

6 oz whole wheat flour (170 g)

20 oz bread flour (568 g)

1/2 lb sesame seeds (228 g; a mixture of black and white)


In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms. Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.

Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ – inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes). Lay the rolled out dough on a large baking sheet lined with parchment paper. Cut the dough sheets into crackers of the desired size and shape. Large triangles or wedges work particularly well. Bake immediately (do not let them rise, or the crackers will be thick instead of thin and crisp) at 375°F (190°C) until deep golden brown (see notes). Rolled out to #6 they need 14-15 minutes of baking. Store in airtight containers.


Notes:  The original recipe uses fresh compressed yeast, which is not readily available to a home baker, not is it practical for a home baker. If want to us fresh yeast, you will need 3/4 oz or 20 grams for this recipe. In the original recipe the author recommends rolling the dough out to 1⁄16 inch (2 mm) thick. You may want to experiment and decide for yourself whether you like your crackers thinner or thicker. In the original recipe the author advises to bake the crackers until deep golden brown. Be sure not over-bake as they tend to taste a little bitter if baked too much. I’d recommend to experiment a little and pick the color that corresponds to the best tasting crackers to you.



Alton Brown Seedy Crisps


5 ounces whole-wheat flour

4 3/4 ounces all-purpose flour, plus additional for rolling

1/3 cup poppy seeds

1/3 cup sesame seeds

1 1/2 teaspoons table salt

1 1/2 teaspoons aluminum-free baking powder

3 tablespoons olive oil

6 1/2 ounces water


In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes. Preheat the oven to 450 degrees F. For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough . For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes. For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions. Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Quick and Spicy Tomato Bisque

Quick and Spicy Tomato Bisque

Quick and Spicy Tomato Bisque

1/2 cup diced onion

4 cloves garlic, minced

1 teaspoon red pepper flakes, or to taste

28 ounces no-salt-added packaged chopped tomatoes

No-salt seasoning blend, adjusted to taste

1 cup carrot juice

3 unsulfured, no-salt-added sun-dried tomatoes

1/3 cup raw cashews


Water-sauté onion over medium heat until softened. Add garlic and red pepper flakes, cooking and stirring until fragrant. Add tomatoes, seasoning blend, carrot juice, and sun-dried tomatoes. Bring to a low boil and simmer over low heat for 10 minutes. Remove from heat and carefully pour into a high-powered blender. Blend on low speed, letting steam escape as necessary. Gradually increase speed to medium and add cashews. Blend until combined. Return to stove, bring back to low simmer, then serve. Serve by itself or over steamed greens or mixed vegetables.


Yield: 2 servings

Calories: 313

Fat: 13g

Fiber: 6.1g

DP Peanut Sauce

DP Peanut Sauce

1/2 C. Smooth Peanut Butter

1/4 C. Warm Water

2 T. each Soy Sauce, Lime Juice

1/2 T. Brown Sugar (packed)

3 cloves Garlic, minced

1 T. Ginger, grated, peeled

Hot Sauce, such as Sriracha

Combine all ingredients, including hot sauce to taste.  Whisk, check seasonings and adjust to taste.  This consistency is good for dipping, and can be thinned for a dressing.


Campfire Hash

Campfire Hash

Campfire Hash

4 cups Shredded dried hash brown potatoes
2 pk Onion soup mix
1 ½ lb Ground meat or sausage
Assorted seasonings to taste
6 oz Water

Brown the meat in the bottom of the pan. Break up the meat as it assuring that all the meat is cooked. Stir in the water and soup mix thoroughly. Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix. Cover the pot and move to the edge of the fire for about ten minutes and allow the potatoes to absorb all the liquid. Move the pot back on the heat and stir while cooking the potatoes, cook five to ten minutes. Serve hot.

Camp Cobbler

Camp Cobbler

Camp Cobbler

1 can Large sliced peaches
1 can Large fruit cocktail
1 can Small crushed pineapples
½ cup Instant tapioca
¼ lb Margarine
1 cup Brown sugar
1 pk Cake mix

In a 12 inch foil lined Dutch oven, combine fruit and tapioca. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over cake mix. Dab butter All over top of brown sugar. Place lid on oven. Bake 45 minutes to one hour. USE six to eight coals on the bottom, and fourteen to sixteen coals on the top. Cake is done when top is brown and cake has absorbed juices and is no longer dry.

Campfire Grandma’s Bean Soup

Campfire Grandma’s Bean Soup

Campfire Grandma’s Bean Soup


¼ lb. bacon, cut into ½” pieces

2 cans northern beans, rinsed and drained

1 can cannellini beans, rinsed and drained

1 can chicken broth

¼ cup ketchup

½ tsp. sea salt

¼ tsp. ground black pepper

Arrange 8 hot coals in a circle. Place a 12″ Dutch oven with feet over hot coals. Saute chopped bacon until lightly browned. Remove bacon and set aside. Add 1 can northern beans and the cannellini beans to Dutch oven. Pour in chicken broth. Add salt and pepper and let simmer for 20 minutes. In the meantime, mash remaining northern beans with a fork and add to Dutch oven. Add ketchup and simmer additional 20 minutes.

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

1/2 pound whole wheat or spelt rotini (or any other short pasta)

3 tablespoons extra virgin olive oil (or 2 tablespoons of the sun dried tomato oil and 1 tablespoon extra virgin olive oil)

1 small onion, cut in half and then chopped into thin half moons

3 cloves garlic, crushed

1/2 teaspoon crushed red chilies (optional)

1 14 ounce can chickpeas, drained and rinsed

3 cups frozen chopped kale

1 (~200 mL / 7 ounce) jar oil-packed julienned sun dried tomatoes

1/2 cup grated parmesan cheese

Freshly ground pepper (about 10-15 turns of the pepper grinder) and sea salt


Cook pasta to al dente, according to package directions, and reserve 1/2 cup of the cooking water. Heat 2 tablespoons olive oil or sun dried tomato oil in a large saucepan set over medium heat. Add onions and cook until softened. Add garlic and chilies (if using) and cook for a minute more or until garlic is fragrant. Drain sun dried tomatoes of their oil or remove them from oil using a slotted spoon, and then stir sun dried tomatoes, chick peas and frozen kale into the onion mixture and cook, stirring frequently, until kale is hot. Toss pasta with kale mixture, adding 1 tablespoon of olive oil and enough pasta water to get a consistency you are happy with. (I usually end up using about an eighth to a quarter cup of water.) Stir in pepper and parmesan cheese, and add salt to taste (about 1/2 teaspoon).

Pumpkin Waffles

Pumpkin Waffles

WIW: Pumpkin Waffles


2 1/2 C. Bisquick

1 C. canned pumpkin

2 eggs, lightly beaten

1 C. milk

2 T. vegetable oil

2 T. pumpkin pie spice

Maple syrup to drizzle


Preheat your waffle iron. In a large mixing bowl, combine the first 6 ingredients with a spoon. Do not over mix, just combine well. When your waffle iron is hot, lightly spray it with a cooking spray. Add about a C. batter at a time if you’re making large waffles. Close lid and wait for waffle to reach your desired crispness. Remove and serve immediately with a drizzle of maple syrup.

Pantry Friendly Beef & Barley Dinner

Pantry Friendly Beef & Barley Dinner

Pantry Friendly Beef & Barley Dinner

1 lb. Ground Meat
1 T. dried minced Onion
16oz. can French cut Green Beans, with liquid
8oz. can Tomato Sauce
1 C. Water
½ C. Pearl Barley

In large skillet, cook ground meat, breaking up large pieces, until cooked through and browned. Drain excess fat. Add all remaining ingredients. Cover and simmer until barley has softened and swelled – 10-15 minutes. Feel free to add herbs, spices, and / or hot sauce to taste.

Red Onion Jam

Red Onion Jam

Red Onion Jam

3 C. Peeled, thinly sliced red onions
1 1/2 C. Apple juice
3/4 C. Red wine vinegar
1 tsp. Dried sage
1/2 tsp. Pepper
5 C. Sugar
1/2 C. Packed light brown sugar
1/2 tsp. Margarine
1 Pouch liquid pectin

Mix all ingredients except pectin. Place over high heat; bring to a full rolling boil and stir constantly. Skim off foam with metal spoon, remove from heat. Ladle into sterilized jars, then water bath process for 5 min.

Basic Breadsticks

Basic Breadsticks

Basic Breadsticks

1 package active dry yeast
1/3 cup warm (110 degrees) water
2 1/4 cups bread flour, divided
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons oil
1/3 cup cold water
1 egg white
Sesame or poppy seeds

Dissolve yeast in warm water. In processor bowl with blade in place, combine 2 cups flour, sugar and salt. Process 10 seconds. Remove lid; add yeast and oil. With processor running, pour cold water through feed tube. Add additional flour if necessary so dough forms a ball. Process 30 seconds. Divide dough into 16 equal portions; roll each into pencil-like rope, 8 inches long. Place 1 inch apart on greased baking sheet. Brush with oil. Cover; let proof (to let yeast dough rise) 20 minutes. Brush with egg white; sprinkle with seeds. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.

Yield: 16
Calories: 76
Fat: 1.8g
Fiber: .6g

Quick Pea “Risotto”

Quick Pea “Risotto”

Quick Pea “Risotto”

Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.

1/2 C. arborio rice
2/3 C. vegetable broth
1/2 C. frozen petite peas
1/8 tsp. dried thyme
1 T. finely chopped chives
1 tsp. extra virgin olive oil

Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.

English Muffin Toasting Loaf

English Muffin Toasting Loaf

3 C. King Arthur Unbleached All-Purpose Flour
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. instant yeast
1 C. milk
1/4 C. water
2 tsp. vegetable oil or olive oil
cornmeal, to sprinkle in pan

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Marrow Beans with Swiss Chard and Zesty Lemon

Marrow Beans with Swiss Chard and Zesty Lemon

This is a plump white bean with a creamy texture, it was popular in the U.S. in the 1850’s as a baking bean. They have the flavor of bacon and work well pureed for soup. Great Northern Beans can be substituted.

1 1/2 C. marrow beans
1/4 tsp. baking soda
1 large bunch Swiss chard (about 12 oz.)
1 T. extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
finely grated zest and juice of 1 lemon
1 1/2 C. chicken or vegetable broth, preferably homemade
Unrefined sea salt, finely ground

Pour the beans into a large mixing bowl, cover with hot water by 2 inches and stir in the baking soda. Cover the bowl with a kitchen towel and allow it to sit on the kitchen counter for at least 18 and up to 24 hours. Drain the beans and rinse them well. Put the soaked beans in a large stockpot and pour in enough water to cover the beans by 2 inches. Bring them to a boil over medium‑high heat, cover and simmer until tender, about 1 1/2 hours. Drain the beans and set aside. Using a sharp paring knife, separate the chard stems from the greens. Finely chop the stems and set them in a small bowl. Stack the leaves on top of one another, roll them into a cigar, and slice crosswise into strips 1/4 to 1/2 inch wide. Warm the olive oil in a large skillet over medium heat. Toss in the garlic and chopped chard stems and sauté until the garlic softens and the color of the chard stems turns ever so slightly more vibrant, about 2 minutes. Stir in the red pepper flakes and lemon zest and cook for a minute or two, then add the beans to the skillet. Sauté the beans for 3 to 5 minutes, until they acquire the flavor of the garlic and lemon. Grab chard leaves by the handful and drop them into the hot pan. Stir once or twice to mix them with the beans, then add the broth. Cover and simmer until the chard leaves wilt, about 3 minutes. Remove from the heat, stir in the lemon juice and season with salt. Serve hot.

Pantry Friendly Black Bean Soup with Sherry

Pantry Friendly Black Bean Soup with Sherry

2 cloves Garlic, minced
1 small Onion, diced
½ tsp. each ground Cumin and dried Oregano
4oz. can chopped Mild Green Chiles, drained
2 15.5oz. can Black Beans, drained and rinsed
14.5oz. can Diced Tomatoes, drained
4 C. Vegetable Broth or Water
¼ tsp. Celery Salt
2 T. Dry Sherry

Heat oil in pot over medium heat. Add garlic and onion and cook 30 seconds, or until fragrant. Stir in spices, then add green chiles, beans and tomatoes. Add broth and season with celery salt and pepper to taste. Simmer 15 minutes to heat through. Just before serving, stir in sherry. If you do not have fresh garlic and onion available, you can use dehydrated versions. Instead of starting in oil, place 1 cup of your broth or water into your pan and add the dried garlic and onion to the broth and heat over medium low until the aromatics rehydrate and start to soften, then proceed with recipe.

Pantry Friendly Pretty Good Gumbo

Pantry Friendly Pretty Good Gumbo

2 cloves Garlic, minced
14.5oz. can diced Tomatoes, drained
5 oz. jar Roasted Red Peppers, diced
1 T. dehydrated minced Onion
6 C. Vegetable Broth or Water
15.5oz. can Kidney beans, drained and rinsed
½ C. Quick Cooking Rice
14oz. can Okra, drained and sliced (optional)
1 tsp. dried Thyme
1 tsp. Filé Powder
¼ tsp. Celery Salt
Salt & Pepper
1 tsp. Tabasco

Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, onions and broth. Bring to a boil, then reduce heat to low and add beans, rice, okra, thyme, Filé powder, celery salt and salt and pepper to taste. Simmer, stirring occasionally, until rice is tender and soup is hot, about 5-10 minutes. Add tabasco and taste to adjust seasonings; serve.

Chippewa Bannock

Chippewa Bannock

2 C. cornmeal
½ C. berries
3/4 C. water
1/4 C. oil for frying
5 tsp. oil

Blend cornmeal water and 5 tsp. oil. Add the berries. Heat the oil in a large skillet. Drop the batter by small spoonfuls into oil. Fry until golden brown and then turn, about 5 minutes per side. Drain.

Island-Style Fried Rice

Island-Style Fried Rice

1 ½ C. Jasmine Rice
3 C. Water
1 12oz. Can Spam, cubed
3 Eggs, Beaten (If you have a shelf stable egg substitute that scrambles up OK, you can use that)
2 tsp. Oil
1 8oz. Can Pineapple Bits (small chunks, or large chucks, but give em a quick dice)
3 tsp. Oyster Sauce
½ tsp. Garlic Powder

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely. Heat 2 tsp. oil in a skillet over medium heat, and brown the luncheon meat. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside. Heat 2 T. oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, and serve. If you have fresh cilantro or scallions from the garden, they are quite nice in this. Just add at the end, toss and serve.

Pantry Friendly Graham Crackers

Pantry Friendly Graham Crackers

1/3 C. dry powdered milk
½ C. water
1 T. lemon juice or vinegar
1 C. brown sugar
½ C. honey
2 tsp. vanilla
2 eggs, beaten slightly
6 C. whole wheat flour
1 tsp. salt
I tsp. baking soda

Mix milk, water, and lemon juice or vinegar. In separate bowl, add dark brown sugar, honey, vanilla, and eggs (in that order). Blend well to keep oil in emulsion. Combine the two mixtures and add flour, salt, and soda. Divide into four equal parts. Place each part on a greased and floured cookie sheet. Roll from center to edge until 1/8 inch thick. Prick with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove from oven and cut into squares.

Bean & Pea Shoot Stir Fry

Bean & Pea Shoot Stir Fry

This is a flexible dish that I created to make use of stored beans and rice and sprouted seeds. I like pea shoots, so that’s what I have. You could also use mung bean sprouts or another microgreen, such as arugula, sunflower sprouts, watercress, etc. You can also add any kind of other vegetable that you have on hand. I’ve noted where you add them in the recipe. Longer cooking fresh vegetables first, shorter cooking fresh vegetables later, canned (already cooked and more likely to break apart) even later, and then tender greens at the very end. I chose an Asian flavor profile, because that’s what I like and what I am storing, but you can alter the spices, replace the soy with Worcestershire, vinegars, pickling liquid, fish sauce, coconut milk, Mirin and so on).

1 C. Rice
2 C. Water
1 -2 tsp. Oil (If you have fresh vegetables to add in addition to onion, use more. Otherwise, use less)
1 Onion, Sliced (If you do not have this in your root cellar or from a garden, you can omit it, but food without onions is a sad thing!)
2 C. beans, cooked or canned
½ tsp. Garlic Powder
½ tsp. ground Ginger
¼ C. Soy Sauce
1 small can Tomato Paste
½ C. Water
Couple handfuls freshly harvested Pea Shoots (you could also use tender foraged greens such as purslane, dandelion, red clover, lamb’s quarters – but be sure you are picking what you think you are!)

Heat water for rice to near boiling, add rice, stir once. Cover and reduce heat and cook on low for 22-25 minutes. While Rice cooks, heat oil in a large frying pan. Add onion and cook, stirring occasionally, for about 5-10 minutes, until the onion begins to soften and turn translucent. If you happen to have other fresh (sturdier type) vegetables from a garden or forage, such as celery, peppers, or carrots, can add them with the onion. After 5 minutes or so, if you have more tender / faster cooking vegetables, such as peas, shredded sturdier dark leafy vegetables like collards or kale, fiddleheads etc., you can add them now and cook with the other vegetables a few more minutes. Add beans, garlic powder, ginger, soy sauce, tomato paste and water. IF you happen to have a fully cooked meat product on hand, you can add some of that with the beans. IF you did not have onions or any other vegetables, you can boost the flavor with some dried herbs. IF you have a canned vegetable, you can add that now. Cook over lower heat for 10-15 minutes, stirring gently now and again, until everything is heated through. Add your pea shoots, toss just to combine and slightly wilt the pea shoots. Serve your bean mixture over your cooked rice.