By NICOLE MARSHALL MIDDLETON Food Writer on Feb 26, 2013, at 9:15 AM Updated on 2/26 at 9:24 AM
TASTE
Starting today at noon, Antoinette Baking Co will be selling Bluth Bananas to celebrate the release of the fourth season ...
Hasty Bake will host its 4th Annual BBQ Contest Saturday.
The company is also celebrating its 65th year in Tulsa.
In ...
The new Ludger’s Bavarian Cakery opened Tuesday, offering walk-in sales of pastries and baked goods as well as a coffee bar. ...
Maybe it's the cold weather, but lately we have been creative with our pantry supplies as an excuse to avoid going to the store.
It pays to have a few pantry staples on hand.
Here's some ideas to stretch your pantry staples if your area took a hit from the recent winter storm.
Or, maybe you just don't feel like getting out into the cold.
Pantry Staples
tuna cans or pouches, for tuna casserole
canned tomatoes and sauce, for pasta sauce
canned enchilada sauce, red and green, for stacked enchiladas
chicken broth, for soup, with leftover pasta, meat or beans
eggs and veggies, fritatas
Also, if you have just a little leftover, uncooked meat - whether it is chicken, beef or pork - try making a stir fry with whatever veggies you have. Over rice, a little meat and a lot of veggies will go a long way.
Easy Pantry Pasta Sauce
1 can tomato sauce (15 ounce)
1 can tomato paste (6 ounces)
1 can diced tomatoes, do not drain (14.5 ounces)
1 medium onion, chopped
2 clove garlic, minced
2 tablespoon Italian seasoning
1/2 teaspoon sugar
1 pound ground meat (optional)
Directions
1. Blend tomato sauce, tomato paste, Italian seasoning, sugar and garlic in a bowl until smooth. Set aside.
2. Saute onions with olive oil until halfway cooked, add diced tomatoes.
3. If adding meat to the sauce, fry in pan with onions until brown then add diced tomatoes.
4. Let simmer for about 5 minutes.
5. Simmer until the sauce is at the consistency you desire and serve with pasta.
Lentil Soup
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
2. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil.
3. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
Only active print or digital subscribers of the Tulsa World are allowed to post comments on stories posted to Tulsaworld.com. After you fill out the form below and click submit, your comment will be published instantly online along with your screen name.
By clicking "Submit" you are agreeing to our terms and conditions.
