Another day on my COVID-19 watch…
I don’t know about you, but I think about food an awful lot these days. I’m sure, too much. I find reasons to go out of the house. I know…I know…Social Distancing! Whether I am out on a run, on the bike or walking, I try my best.
I’m told I fall into that age category where I should hide from others. And in my stealthy way when I’m out and about, I will maintain my 6 feet of distance and I’ll find a reason to go to the grocery store; whether it’s a warehouse, a local organic store, or your neighborhood store. My friends would tell you I have no need to shop right now since my pantry, fridge, and freezers are full. I don’t go store to store hoping to buy a year’s worth of toilet paper. I am not stockpiling. However, when I find a good deal or something unique, I may talk myself into buying. I might tell myself I don’t know whether my next recipe will use flank compared skirt steak; a special quinoa vs couscous. When a recipe idea hits, you need to be ready. Right?? At least, that’s what I tell myself!
Many of us have pantry items…freezer and refrigerator items laying unseen for who knows how long! Time to take an inventory and find a way to use them.
Anyway, I have been staring at my spaghetti squashes that have been sitting and waiting for me to use. Today’s the day…let’s reduce my pantry!
I go through my pantry, fridge, and freezer; passata from the pantry, Italian sausage from the freezer, and nduja from the fridge (check here to see more info on nduja). My base recipe is set. Let’s slice open the squashes, clean out the seeds, and roast the squash in the oven at 375° for about 45 minutes until my fork slides easily into the flesh of the squash. Take them out of the oven and let sit for about 5 to 10 minutes. Then take your fork and drag it through the squash. You will get these nice strands that look like spaghetti. Do not overcook the squash! It will continue to cook while it sits out. You do not want a mushy texture.
Time to saute and brown your base ingredients. Throw in whatever you have on hand…mushrooms, throw it in…basil…throw it in. I used Italian sausage, nduja, and spinach. See my discussion of Nduja here! After browning the sausage in a large pan, add the passata, and nduja.
Let those ingredients combine together. Don’t forget your spices; your favorite Italian herb seasonings, oregano, red pepper flakes or Calabrian chiles, some salt. Watch your salt…before you add more you should taste. Always taste! My nduja and sausage have salt. Before pulling from the heat, I added the spinach and let it wilt down to my desired consistency.
You are going to love this recipe. A chance to use some of your pantry resulting in a very tasty meal!
As always, thanks for Spending Time in My Kitchen! Please leave your comments and share what your favorite dishes are that you are putting together during this time of chaos in our lives. After all, finding that special dish just might be the antidote for all that ails the world!
