Archive for July, 2007

Unseasonably hot soup

Thanks to the sudden influx of bills, statements and other financial obligations, I still haven’t gone grocery shopping and added a single thing to my pantry. This is no matter of starvation – there’s enough ramen in my pantry to keep my alive for a good while – but I don’t see much of anything desirable when I gaze inside.

Temperatures have topped 90 here every day, but that’s no big deal – that’s every summer in the south. I still don’t understand why I got a wild hair and decided to make soup last night.

I didn’t use a recipe or a plan. I don’t know what sizes my cans were, unless approximations such as “large” and “small” count. I assembled these things and cooked them on the stovetop (I started by boiling the pasta in the beef broth until it was halfway done) until the pasta was soft and the flavors had mingled appropriately:

  • 1 carton beef broth (or a couple of cans)
  • 2 cups water
  • 1 can chickpeas, drained
  • 1 can sliced new potatoes, drained
  • 1 cup small shell pasta
  • Half cup diced fresh banana peppers
  • Worcestershire sauce, hot sauce, garlic powder, onion powder and cumin to taste

I’ll toss in any other vegetables I have nearby next time I make something like this.

The boyfriend asked me to try a recipe for hot water cornbread his dad, so I made this recipe I found on I used locally grown and ground cornmeal that I purchased at the farmer’s market awhile back, and I wasn’t disappointed. The pieces of cornbread were crispy on the outside and moist on the inside – with the coarsely ground cornmeal, the insides tasted a lot like grits, and not in a bad way.

It’s kind of fun making random stuff from slim pickings.


Tuna burgers!

My pantry is almost empty. My refrigerator is peppered with condiments and an economy package of eggs. I’m broke, I don’t want Totino’s pizza, and Casey doesn’t love ramen quite as much as I do.

My solution? Tuna burgers. I normally eat tuna mixed with mayo, but Casey finds mayo particularly disgusting, so I threw all of this into a bowl:

  • 1 can of tuna, drained (6 oz., whatever brand/packing method you prefer)
  • 1/4 cup Stovetop Chicken Stuffing, uncooked
  • 1/2 cup bread crumbs
  • 2 eggs
  • 2 tablespoons Worcestershire sauce
  • Ground red pepper, salt and onion powder to taste
  • 1 tablespoon spicy mustard

It’s one of those recipes that isn’t really a recipe – it’s a loose set of guidelines you can use to come up with something you really like. If I’d had fresh veggies at my disposal, I would have sauteed some in olive oil and used them. It’s very tentative – I ran back and forth from bowl to pantry to fridge, adding things as I saw fit. Which means that if you decide to make something like this, do it your own way. If it’s dry, add some liquid. Too wet? Add something substantive. Like mayo? Toss some in.

I made 3 patties from the mixture and pan-fried them in olive oil over medium heat until the outsides were a deep golden brown in color. Then, we topped each with a slice of American cheese and ate them on hamburger buns – I had mine with mayo, Casey had his with mustard and ketchup.