Certain foods should always have a place on your food pantry. These are called food staples. Our family particularly my mini me and I have a few of items that are a must.
Here is the story of how these items came about.
I am sure most of you know that I am not a cook. In 2008 the Chef took a job that had him out of the home for 6 weeks for training then off to work for 20-30 days at one time. For me this was a huge eye opener in more ways than one. Not only did I have to take the trash out, I had to grocery shop and figure out what my mini me was going to eat for each meal of the day.
I remember one day for lunch she wanted “Life” cereal. We packed up her cereal, in a to-go bowl for school and she ordered milk from the lunch lady, it just happened to be chocolate milk. A friend of my just happened to be having lunch at school that day and commented how dad must still be out-of-town if mom is sending cereal to school for lunch.
This brings me to the first staple item in our home. Cereal! I love cereal. I remember growing up and eating cereal all the time. When my mom worked we feed ourselves and it was cereal. When the Chef was out-of-town working, my mini me and I would eat dry cereal on Sunday afternoons while watching movies together. I like dry fruit loops and frosted mini wheat’s.
The next favorite item is Totino’s Pizza! Who doesn’t love a great Totino’s frozen pizza. I remember we would heat up a Totino’s after swim practice once a week. What an in-expensive staple item this is. My mini me and I love the meat combination pizza.
Last but not least the last item is something that I cook and we can eat for a few days. My mini me loves it!
3 cans of beans (Kidney, Northern, Pinto) – whatever kinds you prefer
1-2 C. Dilanti Pasta
2-3 cans of vegetable broth
Drizzle of EVOO
3 garlic cloves
½ yellow onion
3 celery stalks
8-12 brussel sprouts
Build your soup from the bottom up. Drizzle the bottom of your soup pot with EVOO. Cut your onion, garlic, carrots and celery place in the soup pot on med heat. While these items are cooking cut up your brussel sprouts then place into the soup pot. Season with S&P and Italian seasoning. Cook the pasta in a separate pot. Once the all the vegetables are somewhat soft add your beans and one can of vegetable broth. Re-season; when the pasta is al-dente add it to the pot depending on how think you like your soup you may need to add more vegetable broth or water and from the pasta. Taste and determine if you need more seasonings. Simmer until beans are soft and serve with mozzarella cheese.
Put your twist on this great soup. Add some Italian tomato’s and take out the brussel sprouts.
This is an easy low-calorie healthy soup. It has become a joke in our home today when mom’s cooking we are having Pasta Fagioli. Be sure to keep beans, vegetable broth, onions, garlic, celery and carrots on hand for this fabulous staple item.