Pasta Fagioli Soup

sorry for the worst pic ever.

I am sitting here freezing and I don't feel so well. Therefore, I think a little homemade soup sounds perfect right now. I love pasta in all its playful shapes and sizes. I definitely think that every pantry or food storage should have a variety of pasta shapes. As soon as the specialty pasta boxes go on sale I am swooping them into my basket.  Ditalini is one of my new favorites. Such adorable little cylinders. You can use any small past shape for this soup, even maccaroni would be fun and a good use of all that extra macaroni you have stored. However, make it fun and try the Ditalini if you can find it. The other reason I love this soup is  because it is a great use of my canned smoked ham and cannelini beans. It's pantry friendly!

Ingredients
1 Cup Ditalini or small pasta shape
2 Tbsp olive oil
1 onion minced
1 celery stalk minced
1 carrot minced (You could also use about a 1/4 cup of deyhdrated carrots here)
2 Cans (15 oz) cannelini beans drained and rinsed.
4 cups beef stock
1 Tb fresh thyme, minced or 1 tsp dried
1 bay leaf
Dash ground black pepper
Rind from a piece of parmesan cheese (optional)
Salt to taste
Basil, minced
Parmesan cheese

In a large stockpot, heat oil and add onion, celery and carrot.. Saute for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes beans beef stock, thyme, bay leaf and parmesan rind.

Bring to a boil and simmer covered for 30 minitues. Transfer 1/2 cup of soup from pot to a small processor or blender and puree.

Return to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta in tender, about 10 minutes.

Remove bay leaf and top with basil and parmesan cheese.

Hashbrown Ham & Egg Bake

First I have to give a shout out to foodie blogroll because I am one of their winners. If there is anything foodies love more than food it is free food. YAY, yummy organic popcorn mixes from 479 Popcorn is on its way to my doorstep

That said I am going to share a simple layered egg casserole that is a pretty common brunch menu item. I am twisting it up a little by adding my food storage hashbrowns and canned smoked ham. This simple egg bake was a perfect fit for these storage items. You can certainly use frozen hashbrowns or fresh ham. This recipe is so simple that I am going to teach it to a group of 8-10 year old girls. Ooh I love passing easy recipes onto the younger generations.

Egg Bake
1 box of hashbrowns rehydrated or a 2 pound pkg of frozen hashbrowns. You can learn more about my favorite hashbrowns here
1 can of smoked ham or 1 cup chopped ham
2 -3 green onions thinly sliced
5 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder salt and ground black pepper to taste
1 1/2 cups shredded cheddar cheese
1 cup chopped tomatoes (optional)

Preheat oven to 350 degrees F and grease a 2 quart baking dish or a jelly roll pan. Place the hash brown potatoes in the bottom of the baking dish.


Combine ham and onions.

Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper and pour over the potatoes. Layer with half the cheddar cheese, the ham mixture, and the remaining Cheddar cheese. Top with chopped tomatoes if desired. Cover with aluminum foil.

Bake for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Green Tip: We will be adding a little green food coloring to this recipe to make green eggs and ham for St. Paddy's Day.

Hammy Hashbrowns Straight From the Pantry

Featured Food Storage: Canned Ham
Pantry Suggestion: Boxed dehydrated Golden Russet hash brown potatoes

I bought a case of canned smoked ham. Unfortunately, I have never used smoked canned ham. I have been trying to think of a way to use this new addition to my food storage when I caught sight of the dwindling supply of boxed hash browns. Oh Yes! This had to work. And it did and it was delicious and it was so pantry friendly. This is so ridiculously easy it is more like a tip on how to use that canned ham. It is also a review of one of my favorite pantry items. I love these hash brown boxes.

They store so beautifully, they cook up absolutely delicious with just a little oil and they are way better than the frozen variety. Yes, I know I could shred my own hash browns but frankly this is so much easier. Open box, pour water to fill line and let sit for 10 minutes. I buy mine in a multi-pack from Costco.

Here is my recipe for Hammy Hash browns.

One box of hash browns or 3 cups other hash browns

2 - 6 oz cans of smoked ham

Salt and pepper

2 Tb oil

1/2 Cup cheddar cheese (optional)

Prepare your hash browns according to directions. Heat grill pan. Heat oil. Add hash browns and ham. Stir with spatula and then let set until underside begins to brown. Season with salt and pepper. Continue to turn hash browns and ham until browned. Add cheese if using and stir until cheese starts to melt. Serve warm

TIP: These would be yummy with a little salsa from the pantry.