Childhood Cheeseburgers (bet you didn't think I'd be able to make these!)

I go to the grocery store on a ChopChop errand and as I walk by the meat and poultry section see that ground beef (actually it's the higher quality "ground sirloin") is on sale. It's less than ground turkey and it's certainly less that any other kind of beef.  Although I'm not there to get groceries for myself, I now can't resist a sale. I buy the ground sirloin and then decide I might as well go wild and make a cheeseburger. Luckily the cheese too is on sale. 

Here is what I purchased:
Ground sirloin 4.29/lb on sale  $4.85
2 lbs. Cheddar cheese on sale $4.99
1 dozen eggs on sale $3.49
1 lb. dry white beans $1.29
Total: $14.62
Total so far: $173.90

I go to the produce market again with imaginary Bounty Bucks

Here is what I purchased:
2.02 lb broccoli crowns 1.98/lb  $4.00
3 bananas $.85
1 eggplant $1.67
1 head garlic $.30
3 sweet potatoes $2.40
2 lbs carrots $1.49
1 pint raspberries $2.98 (I splurged!)
1 lb bag chopped kale $2.99
Total: $16.68
Minus $10.00 imaginary Bounty Bucks
Total so far= $180.58

Recipe: Childhood Cheeseburgers
When I was a child - maybe elementary school- I got a Peanuts Cookbook (you know, Charlie Brown, Snoopy, Linus and Sally!) that included a recipe for Cheeseburgers. Instead of adding the cheese to the top, it instructed the young cook/reader to put the cheese in the center. It is the way I have always made cheeseburgers. You can use any kind of cheese you like: blue is my favorite (but not on this budget). 

1/4- 1/3 pound ground beef

about 1 oz cheese of your choice

Kosher salt and black pepper

Divide the ground beef into two patties of equal size.  Flatten them.  

Place the cheese on one half and top with the other half. Seal the edges by pinching them tight and then re-form into a patty. 

In order to keep the burger uniform, and not pop up in the center, make an indentation with your thumb in the center of each side.

Sprinkle generously with salt and pepper.

Put the skillet on the stove and turn the heat to high. When it is smoking hot, add the burger and cook until it is the way you like it, 3 - 5 minutes per side or longer for well done.

The burger just before it hits the smoking hot pan.

White Bean and Kale Soup

Dry Beans

Dry beans are often tastier and fresher than canned and also much less expensive. Of course, they are more time consuming and labor intensive which is why I don't always use them. But honestly, to say they are either is silly: it's not as if the time is mine or even the labor (it's all in the soaking). 

So here's what to do: 

Put the beans in a bowl and cover with cold water plus about 3 inches. Let sit overnight or for about 8 hours.  Depending on the size of the bowl, sometimes you will need to add additional water.  (I often skip this step but it really helps the beans hydrate. Alternatively, you can also put the beans in a pot of water, bring to a boil and let sit overnight.) If any beans rise up to the surface, throw them out.

Drain the beans and transfer to a pot.  Cover with cold water plus 3 inches and bring to a boil.  Lower the heat and cook until the beans are tender, 1- 3 hours depending on the kind of bean and the freshness. Do not undercook the beans: be sure they are tender when you remove them from the pot. Drain and rinse. 

Recipe: White Bean and Kale Soup


I wish I had made this soup sooner: it makes a lot, and it keeps and freezes well.  If you are not a fan of kale this makes a great introduction or you can substitute spinach or simply leave it out. You can also add 2 cups diced tomatoes or 2 tablespoons vinegar in place of the lemon juice. 

Yield: 8- 10 cups

Be sure to cut everything in uniform size.

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
1 large or 2 small sweet potatoes, cubed
5-6 cups cooked or canned white beans, rinsed 
10 cups water or chicken/vegetable stock
4 -6 cups chopped kale
Juice and zest of 1 well- washed lemon
Kosher salt and black pepper

Place a soup pot on the stove and set the heat to medium high. When it is hot, add the oil. Add the onion, carrot, celery and garlic and cook until everything is tender, about 15 minutes.

Add the beans and water or stock and bring to a boil. Lower the heat to low and cook, covered for 45 minutes.

Add the sweet potatoes and cook until the sweet potatoes are tender, about 20 minutes. Add the kale and cook 10 minutes. Add the lemon juice and zest and salt and pepper to taste. Transfer to a container (or containers), cover and refrigerate up to three days. 

  Since I like everything super-lemony, I toss the lemons in
after I have zested & juiced them.

My Orange on Orange on Orange Dinner

I have just over $40. left and 6 more days until the end of the month. I'm getting a little obsessive in my concern not run out of money but that probably isn't unusual when things are so tight. When I'm not worrying about running out of food and money, I'm wondering if I should wait until the last minute and buy a steak. And that probably isn't unusual either. 

It was 5 degrees outside but in my house, it was summer. My dinner, Romaine with Orange Peppers and Oranges and Carrot Soup, would make a fantastic light summer meal.   

The black spots are black pepper but I suppose to have been true to my theme I should have added crushed red pepper flakes instead!

Carrot Apple Soup

Recipe: Carrot Apple Soup
Aside from the fact that it's delicious, I made this soup because it's ridiculously cold in Boston and I had everything on hand. It's a very versatile soup: I've been known to 1 teaspoon fresh ginger or dried fennel at the same time as the the carrots; switch out an orange for the apple; enrich with 1/2 cup milk or yogurt and/or garnish with chopped fresh basil, cilantro or dill. It's also great with 1/4 cup lightly toasted walnuts, which you add when you put the soup in the blender. If it's too thick for your taste, add some more liquid; if too thin, just cook a little longer, uncovered.  It's also a great way to get kids to eat carrots.

Yield: about 8 cups

1 teaspoon olive oil
1 onion, chopped
2 celery stalks, chopped
1 lb. carrots, scrubbed and chopped
1 apple, cored and chopped
1 teaspoon curry powder
8-10 cups water, chicken or vegetable stock

Place a soup pot on the stove and set the heat to medium high. When it is hot, add the oil. Add the onion, celery, carrots, apple and curry powder and cook, covered, until everything is started to wilt, about 15 minutes.

Add the water or stock and bring to a boil. Lower the heat to low and cook, covered until the carrots are very tender, about 30 minutes. Set aside to cool. 

Place a small amount in a blender and blend until smooth. Repeat until all the soup has been blended. Transfer to a container (or containers), cover and refrigerate up to three days.

What's left (after 23 days)?
After making the soup, I don't have much else in the fridge, other than fruit. I have 3 grapefruits, 5 apples and 2 oranges. I also have 2 bell peppers, 1 bunch of scallions,  1 head romaine, 2 eggs and about 3/4 container of yogurt. I also have almost a whole quart of milk. I also have frozen: about 5 pieces Chicken with Lemon and Oregano and 3 or 4 cups frozen Curried Vegetable Stew. My plan is to hold off shopping as long as I can. 

Keeping Track of Recipes and My Favorite Recipe for Broccoli Rabe

Recipe Writing

Someone just asked me how I keep track of the recipes I come up with and I am embarrassed 

to say that it's not very scientific. I'd like to say that I have one notebook and keep meticulous notes but I'd be lying. 

Instead, I write on a million different pads and have created a shorthand that means something to me. 

Later, usually within a day or two, I type it into my computer in a language that hopefully means something to you.  

Do let me know. 

Recipe: Broccoli Rabe and Chickpeas

For me, this dish was great served alongside a sweet potato but could also be served over pasta or rice. One night I reheated it and topped with two fried eggs. 

Makes about 3 servings

1 - 2 teaspoons olive oil

1 onion, thinly sliced

1 garlic, minced

½ celery rib

1 bunch broccoli rabe, washed and chopped but not dried

½ cup water

1 16 ounce can chickpeas beans, drained and rinsed

1 teaspoon fresh lemon juice

1/4- 1/2 crushed red pepper flakes

Place a medium skillet on the stove and set the heat to medium high. When it is hot, add the oil. Add the onion slices and cook until they are just beginning to brown and almost get crisp, about 10 minutes. Add the garlic, celery and water and cook until the mixture is syrupy, about 10 minutes.

Add the broccoli rabe, cover and let steam until the rabe is turning bright green, about 5 minutes. Add the beans and stir well. Cover and cook until the rabe is tender, about 10 minutes. 

Add the lemon juice and red pepper flakes and serve immediately. 

Keeping Track of my Meals and Snacking

I've stopped writing down what I eat at every meal and stopped writing down snacks a while ago. Basically I eat whatever I make until it's gone. As for snacks, I mostly eat carrots and celery and the occasional apple (particularly since I bought so many). I drink a lot of tea.

My son has been a huge pretzel eater since his first tooth came in. He never ever tires of them. When he was at college there were no pretzels in my house. Now that he is back home, we have anywhere from 6- 12 different shapes and sizes at all times. Seriously.
Prior to this challenge, the only time I ate pretzels are when he eats them in front of me. He makes them irresistible and then I eat a few. Now that I don't allow myself to veer off like that,  I miss that crunchy, salty thing.

Very Casual Recipe: Pasta Chips
Really all you do here is slightly over-cook pasta (it needs to be a flat-ish shape), drizzle it with olive oil and sprinkle with salt and bake at 300 for 20 minutes. Turn over and bake until golden and crunchy, about 25 minutes.

Wow: Chicken instead of Turkey Again.

I go to the grocery store to buy ground turkey. I know, I know, you'd think I'd be so sick of it. But I read a recipe that enticed me: It's from the new Jerusalem: A Cookbook and while I didn't have all the ingredients I had enough to make me feel that I could make something delicious. I grabbed the ground turkey and as I passed by the chicken, saw that boneless breasts were on sale, an-almost extreme sale.  The package was large but I couldn't resist. I didnt dare buy both so I put the turkey back. 

Here is what I purchased: 
4.44 lbs Boneless, Skinless Chicken Breast ($2.49/lb)= $11.06 on sale
Simply Smart milk = $3.99 on sale
Cabot Cottage Cheese $2.85
Extra Sharp Cheddar Cheese (store brand)= $2.99 on sale
Scallions $2.59
Humus $1.99 on sale

Total= $25.47
Total so far= $159.28
Total left for 10 more days= $40.72

Very full fridge but uh oh.

Recipe: Chicken with Lemon and Oregano
2 tablespoons lemon juice
grated zest of one lemon
3 tablespoons plus 2 teaspoons olive oil
2 scallions, including greens and whites, chopped 
2 garlic cloves, minced
2 tablespoons dried oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
about 3 1/2 pounds boneless chicken breasts

Place the lemon juice, lemon zest, 3 tablespoons olive oil, scallions, garlic, oregano, red pepper flakes and salt in a bowl and mix well. 

Add the chicken and mix well. Make sure all sides are well coated with the lemon juice mixture. Cover and refrigerate at least 4 hours and up to two days. 

To cook the chicken: Place a skillet over medium high heat and when it is hot, add the oil. Sprinkle the chicken with salt and pepper and add it to the hot pan. Cook until deeply browned, about 5 minutes per side. 

To freeze before cooking: Place the chicken, in a single layer, in a plastic bag or container with space between each piece, this way you can remove them, one at a time, to defrost. 

Recipe: Poached Chicken
My idea was to make chicken salad for lunch so I took out one large breast, and poached it. I didn't really end up making chicken salad but instead, used the little bit I had left of Garlicky Salad Dressing, which was actually great.  

about 3/4 pound boneless chicken breasts
enough cold water to cover

Put the chicken in a pan or pot and cover with cold water. Set the heat to high and bring to a boil. As soon as it boils, turn the chicken pieces over and lower the heat to low. Simmer 10 minutes and then side aside to cool. When cool, drain and refrigerate. 

Recipe: Sauteed Zucchini and Peppers

Yield: about 4 cups 

2 teaspoons olive oil 
1 onion, chopped
2 bell peppers, seeded and chopped
2 garlic cloves, minced
2 large zucchini, diced
1 teaspoon dried oregano

Place a skillet on the stove and turn the heat to medium. When it is hot, add the oil. Add the onion, bell peppers and garlic cloves and cook 10 minutes, stirring occasionally. 
Add the zucchini and oregano and stir well. Cover and cook 15- 20 minutes. Serve immediately or cover and refrigerate up to 3 days. 

Grocery Store Circulars

I arrive home from work (hungry, as usual) to find no less than 4 different grocery store circulars on my doorstep.  I don't know if this is kismet or if this happens weekly: I tend to recycle most of my "mail" before I really look it over.  I decide to make a chart and see if I can learn something. The chart is irrelevant.

Here is what I learn: comparison shopping (for so many things at once) IS TOTALLY overwhelming!

There is almost no overlap in products (other than canned diced tomatoes: 10 cans for $10.00 and funnily enough, grape and cherry tomatoes: either $2.49/each or 2/$5.00, both of which all four grocery stores have). Other than tomatoes, one store has a great deal on carrots (3 lbs for $1.99); another has 10 boxes of pasta for $10.00, while another has red peppers for $1.99/lb (limit 5 lbs). Much of the "foods" on sale are ones I would never eat, whether on or off SNAP: Wise Cheez Doodles; Kellogg's Cheez-It's; Lay's Potato Chips; Bud Light; Stouffer's Lean Cuisine; Cap'n Crunch Cereal; Pepsi (20 12 oz cans for $5.99); Hunt's Snack Pack Pudding and an endless array of frozen products: Swanson Hungry Man Dinners; many varieties of Pizza; Pizza Rolls (whatever that is), all manner of ice cream (most of which include no dairy products, nevermind cream) including Ice Cream Sandwiches.  Anything labeled "Cheez" not "Cheese" is self explanatory. There are so many items that have the word "healthy" on them: and yet, in addition to many other problems from my point of view (first among them: flavor), the sodium in all of them is through the roof. 
I can only imagine how hard and seductive this must be if you are hungry and have no money. On the other hand, if you stop eating them, they lose their allure.

While going through the circulars I snack on half a jicama. I tried drizzling it with lemon juice and sprinkling with salt but I prefer it plain. Fantastic texture, sort of pear-like.

I look in my fridge to think about dinner and I'm overwhelmed with vegetables. It's true: for the most part vegetables take thought and work. I definitely need to do some prep so that I don't have to cook when I'm so hungry. It's surely what makes someone reach for fast food or potato chips. It's hard to take the time and care with a growling belly.  

After two full weeks, I feel great, I'm focused, I have lots of energy, I'm actually sleeping more soundly than usual. I'm not cranky but I am hungry most all the time.

How to Eat a Grapefruit

The grapefruits are just a little bit larger than oranges and my preference is to eat them the same way: by peeling and eating in segments. 

How to Peel a Grapefruit: 

This is really really hard to describe: take a look at this wacky video. Until discovering this video, I have always used my thumb instead of a knife (I would dig my thumbnail into the top of the grapefruit, just outside where the stem would be and circle around it until I could pull up the part that is sort of hollow and spongy). Anyway, in the video she peels an orange and uses a knife but it's basically the same concept.  When you are done, remove the pith (the white part) and then eat in segments.

Impress your friends and co-workers!  Seriously, kids are always mesmerized when I do this. 

The smell of the grapefruit is intoxicating.  

Plus the whole process (peeling, pithing and eating) is kind of Zen-like and takes 40 minutes!

I Cook from my Bounty: Curried Vegetable Stew & Celery Root and Carrot Salad

I ponder my bounty and decide to make Vegetable Soup. I start by sauteing onion, garlic, carrots and celery. My plan is to then add zucchini and white beans. 
After I've finished the first step, I realize it's going to be a bit flavorless without the herbs I want. So midway, I change my mind and make Curried Vegetable Stew!  Genius!

Recipe: Curried Vegetable Stew
Great additions to this stew include fresh basil or cilantro, fresh or canned tomatoes, other vegetables like bell pepper, cauliflower and broccoli, all of which should be added at the end, so as not to overwhelm. You could also cut everything into smaller pieces and add chicken stock to make soup.

Be sure to cut the vegetables in
a reasonably consistent
 size so that they cook evenly. 

Yield: about 8 cups

1 tablespoon olive oil 
1 onion, chopped
2 garlic clove, minced
3 celery stalks, including the greens, chopped
3 carrots, scrubbed and chopped
1 tablespoon curry powder 
1 sweet potato, scrubbed and diced
2 cups water
1 large or 2 small zucchini, diced
1 15 oz can white beans, drained and rinsed

Place a soup pot on the stove and set the heat to medium high. When it is hot, add the oil. Add the onion, garlic, celery, carrots and curry and cook until everything is tender, about 15 minutes.

Add the sweet potato and 1/2 cup water and bring to a boil. Lower the heat to low and cook, covered for 10 minutes.

Ad the zucchini, white beans and remaining 1 1/2 cups water, cover and simmer until the zucchini is tender, about 15 minutes. 

Serve right away or cover and refrigerate up to 4 days. (I froze half of it).

Chickpeas would be a more traditional addition but
I had only white beans and they were great. 

Recipe: Celery Root and Carrot Salad
Though I love this combination, it's either a ton of work or in need of a good quality food processor fitted with a blade for julienning. 

I marvel at the fact that anyone
thought to eat this
gnarly looking vegetable. 

Yield: about 8 cups 

3 tablespoons olive oil 
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 celery root, peeled and cut in matchsticks
4 carrots, scrubbed and cut in matchsticks 
1/2- 1 bunch parsley, finely choppped

Put the olive oil, lemon juice and mustard in a medium size bowl and  mix well. Add the celery root, carrots and parsley and mix again. Cover and refrigerate at least 4 hours and up to 3 days. 

Bounty Bucks Vege-Palooza!

I usually grocery shop at the end of the day or on weekends but today I couldn't wait to use my (imaginary) Bounty Bucks. I headed over to Russo's, bags in hand. 

Last week I had eyed these apples but felt I couldn't afford to buy in such quantity. Today, because of Bounty Bucks they are essentially half price so I buy the whole basket! In principle, my plan is to get $20.00 worth of produce and pay $10.00. 

Here is what I purchased: 
1 basket of apples (13!) $1.98/lb $10.00
6 onions $.98/lb 3.93
2 small bunches of bananas (each a different ripeness) $.69/lb $1.80
3 bell peppers (one red, one orange, one yellow) $1.98/lb $3.72
3 large zucchini $1.49/lb.$3.65
Bag of small grapefruits (6 ) $2.98
Broccoli rabe $3.98/lb $4.70
1 bunch celery $1.98
1 celery root $2.58
1 English cucumber $1.98
1 jicama $2.98
2 sweet potatoes .79/lb $1.26
Stonyfield plain yogurt $3.98

Total= $40.54 minus $10.00 Bounty Bucks= $30.54
Total so far=$133.81

I don't buy these but want to: they are so beautiful!

My intention is to calculate the totals as I go through the store.  At first I do. But to do a good job I would have to:
1. Put each item(s) in a bag.
2. Find a scale.
3. Weigh it.
4. Do the math in my head (since I didn't bring a calculator or even pen and paper).
4. Write it down (if I'd had the forethought).
5. Calculate the totals of each item and then add them together.

I'm pretty good at calculating in my head but I give up on it pretty quickly. Even if I had stuck with it my 15 minute trip would have extended to 45 minutes and I would have been incredibly self conscious. 

So I spend about twice what I intend to spend.   

My fridge is overflowing with fruits and vegetables; my haul represents 

the bounty of summer not winter. 

I got swept away.

Not My Real Life

I get home from work and I am so hungry and so tired and yet, as seriously as I take this, this is not my real life. My home is warm; the bills are paid; my car works; I have every kitchen tool and device known to man; my kids are healthy. I am merely experimenting.

Meals: Day 14
Breakfast: Coffee with milk; cottage cheese, orange
Lunch: Tomato Soup
Dinner: Turkey burger, Romaine with Chickpeas and Garlicky Dressing; Roasted Carrots with Curry
Snack: Orange

Roasted Carrots with Curry
4 carrots, scrubbed clean and cut into chunks
2 teaspoons olive oil
2 teaspoons curry powder (sweet or hot) 
1/2 teaspoon dried basil
Kosher salt

Preheat oven to 425 degrees.

Put everything on a baking sheet and mix well. Transfer To the oven and bake until browned, about. 25 minutes.

These were great but next time I would probably skip the dried basil.
Instead I would use some of my SNAP money to buy a basil
plant and keep fresh basil on hand, a less expensive and
more delicious alternative. And then I would add it at the end.

Tomorrow, I start using Bounty Bucks and I am besides myself with excitement. To recap, Bounty Bucks "provides farmers' market with EBT terminals (like a food stamp ATM) and promotes the use of SNAP benefits by providing a dollar-for-dollar matching incentive for all SNAP purchases up to $10." Bounty Bucks is MA based but there are many programs/versions across the county, one of which is Wholesome Wave. 

End of Week Two

It's after 6 pm and I'm ready to head home: I'm starving, exhausted and I don't have much in my fridge. I don't want to go to a grocery store and don't want to face another turkey burger. How does anyone do this on a regular basis?

Sunday Night Dinner: Pasta with Roasted Chickpeas and Cauliflower

Meals Day 13

Breakfast: Coffee with milk; 1 cup yogurt with chopped apple

Lunch: Curried Tuna and 2 carrots, cut into spears

Dinner: Pasta with Roasted Chickpeas and Cauliflower

Snack: Orange 

Recipe: Pasta with Roasted Chickpeas and Cauliflower

Although I am not a usually a fan of chickpeas, I really like this combination. Like an earlier pasta dish, it's a 

nice combination of different flavors and textures, which I just realized I think is key to a good meal. 

It seems especially important right now with such limited ingredients and quantity. 

1/2 cup chickpeas, drained and rinsed

2 - 2 1/2 cups cauliflower, cut into pieces about the size of quarters

1 garlic clove, minced

2 teaspoons olive oil

Kosher salt and black pepper

1 cup pasta

1 teaspoon lemon juice

1 tablespoon Parmesan cheese

Preheat the oven to 425 degrees. 

Place the chickpeas, chopped cauliflower, oil and garlic on a baking sheet, sprinkle with salt and pepper and mix well. Transfer to the oven and cook until golden, about 25 minutes. 

While the chickpeas are roasting, bring a large pot of water to a boil. Add the pasta to the boiling water and cook according to the directions on the package, or until it is the texture you like. Drain the pasta but leave some water behind. 

Put the drained pasta, pasta water, and roasted chickpea mixture back in the pot and cook over high heat for 1- 2 minutes. Add the lemon juice and Parmesan cheese and serve right away. 

Next time, I might add more cauliflower: it really shrinks. 

Here is what I notice when I eat pasta: it's very satisfying- not to mention filling- for about an hour or so. And then I am hungry again.   

Quick Shopping Trip but Busy Weekend of Cooking

Super quick shopping trip:

Here is what I purchased: 

Three pack romaine lettuce $3.99

3 pound bag of Cara Cara oranges $4.99

1 pound container Cabot cottage cheese $2.85

32 ounce container Stonyfield yogurt $4.49 

Total= $16.32
Total so far= $103.27

Recipe: Garlicky Salad Dressing

I could have chopped the
garlic more finely.

This will serve 2- 4 salads, depending upon how much dressing you like. It would also be a good idea to double or even quadruple this and put in a bottle in the fridge. Less work later.

Yield: about 1/4 cup

Juice of 1/2 lemon

2 tablespoons olive oil

1/2 teaspoon mustard

1 anchovy, mashed

1 garlic, minced

Kosher salt and black pepper

Put everything in a bowl or glass and mix well.

Recipe: Curried Tuna 

If you don't have/like apples, try substituting oranges, peaches, even dried fruit.  You can also add nuts. If you want to be fancy, wrap a scoop of tuna with a romaine leaf. 

Yield: about 3 cups

2 5 oz. cans white tuna in water, drained well

1/4 cup yogurt

1 tablespoon olive oil

1 tablespoon lemon juice 
1 tablespoon curry powder, or more to taste

2 celery stalks, diced

1 apple, cored and diced

Put everything in a bowl and mix well. Cover and refrigerate at least one hour and up to three days. 

The bowl just before mixing.

Meals Day 11: 

Breakfast: Coffee with milk; cottage cheese 

Lunch: Tomato Soup 
Snack: Almond Butter and celery 

Dinner: Pasta with Caramelized Onions, Romaine with Garlicky Dressing

Recipe: Pasta with Caramelized Onions 

This dish combines salty, sweet, creamy and tart flavors and may be one of the best pasta dishes I've ever made. The only thing that would have made it even better would be the crunch of toasted bread crumbs or possibly toasted pine nuts or walnuts. I added the white beans as a last minute idea because there was such a small amount left but I think they improved upon what would have been. 

1 tablespoon olive oil

1/2 onion (yellow or red), thinly sliced

1 garlic clove, minced

2 anchovies, mined

1/4 cup water

1 cup pasta

1/2 cup white beans (leftover)

2 tablespoons chopped parsley (leftover)

1 tablespoon grated Parmesan cheese

1 teaspoon lemon juice (leftover)
1/2- 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Bring a large pot of water to a boil.  Add the pasta to the boiling water and cook according to the directions on the package, or until it is the texture you like.

Place a medium skillet on the stove and set the heat to medium high. When it is hot, add the oil. Add the onion slices and cook until they are just beginning to brown and almost get crisp, about 10 minutes. Add the garlic, anchovies and water and cook until the mixture is syrupy, about 10 minutes. Add the white beans, 1/4 cup pasta water and the pasta and cook until everything is well combined and heated through, about 2 minutes.

Add the parsley, Parmesan, lemon juice and red pepper flakes and serve immediately.

Meals Day 12

Breakfast: Coffee with milk; 2 Lacey Edged Fried Eggs

Lunch: Curried Tuna
Snack: Almond Butter and apple 

Dinner: Turkey Burger and Roasted Carrots

Snack: Orange

I like everything slightly, uh, singed.