Hello and welcome back to The Stone Soup Cook–I’m really glad you’re here!
Last week got away from me and I didn’t get my last “found food” recipe published.
This little face got sick late Thurday and kept us up all night:
That’s Moxie. Poor little thing–we had no idea how sick she was–she just barked, cried and wandered all night. Got her in to see her doctor first thing Friday morning and she’s recovering nicely now, but Friday was a pretty tough day.
So–I’m posting my final (for now) “found food” recipe today. And it’s a pretty good one, if I do say so myself–
The nice thing about this dish is that it really does clear stuff out of the meat and cheese drawer in your fridge, and it’s a one-pot meal. Well…ok–it’s a two-pot meal because you have to boil the pasta.
On Thursday, before the Mox got sick, I rustled around in my meat/cheese drawer, and my crispier drawer, and here’s what I found:
There were no fewer than four open, but not quite used up, bags of shredded cheese. How does this happen??! The pancetta was actually in the freezer–and strictly speaking, it’s kind of gilding the lily for this recipe–but it tasted good and I was happy to use it up. The “trees” are a bag of broccolini that had been languishing in the crisper drawer for a couple of weeks. Some of them needed to be trimmed, but otherwise were still just fine. I happened to have some elbow macaroni, which worked really well for this recipe, but you could use almost any tube-type pasta. I would say that a flat pasta, like fettuccine or pappardelle would work, too. I’m not sure about spaghetti, but really–in a pinch, use whatever you have. Also, I had sharp cheddar, but lots of cheeses would work with this dish–Monterey Jack, gruyere, Swiss–just use a combination of what you have and what you think might taste good.
Mr. Stone Soup was over-the-moon happy when he got home and saw what was for dinner–I hope you will be too!
Tune in tomorrow for more simple-living recipes for Lent.
Until then,
Peace, love and good food,
Keri
