Shelf Stable Pasta e Ceci (Pasta with Chickpeas)

1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling
4 medium garlic cloves, lightly crushed
1 rosemary
salt
1/4 teaspoon red pepper flakes
2 tablespoons (30g) tomato paste
1/2 cup (120ml) dry white wine
3 cups (1 pound 2 ounces; 510g) cooked dry chickpeas or two (15-ounce; 425g) cans low-sodium chickpeas, drained and rinsed, divided (see notes)
4 cups (950ml) chickpea cooking liquid, homemade chicken or vegetable stock, or store-bought low-sodium chicken stock, divided (see notes)
1/4 teaspoon freshly ground black pepper
8 ounces (225g) small tubular pasta, such as ditalini
2 ounces (55g) finely grated Pecorino Romano cheese, plus extra for serving

In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.

Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.

If using cooked dry chickpeas: Stir in 1 cup (170g) chickpeas and 1 cup (240ml) chickpea cooking liquid. Using a potato masher or wooden spoon, mash chickpeas against the sides and bottom of the pot until completely broken down. Stir in the rest of the chickpeas and remaining 3 cups (710ml) cooking liquid (supplementing with stock or water as needed to reach 3 cups), and black pepper. Season with salt to taste. Proceed to Step 4.

If using canned chickpeas: Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup (170g) chickpeas and 1 cup (240ml) stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups (340ml) of chickpeas, 3 cups (710ml) stock, and black pepper. Season with salt to taste.

Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional water, stock, or chickpea cooking liquid, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.
Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Divide between individual serving bowls (for the dried chickpea version, look out for the garlic cloves and rosemary sprig; remove and discard them), and drizzle each serving with olive oil. Serve, passing extra grated cheese at the table.


Note
If cooking dried chickpeas, you can follow the basic stovetop for cooking beans, or if you have a pressure cooker, you can cook beans that way as well. If using cooked dried chickpeas, use reserved chickpea cooking liquid for the 4 cups (950ml) of liquid called for in this recipe; if you don't have a full 4 cups of leftover cooking liquid, supplement with homemade vegetable or chicken stock, store-bought low-sodium chicken, or water to reach that volume. The body provided by the chickpea cooking liquid is sufficient to thicken the soup, so there shouldn't be a need to blend any portion of the liquid and chickpeas.


If using canned chickpeas, use homemade or store-bought stock for the 4 cups of liquid, and follow the blending instructions as written. We don't recommend using the liquid from the chickpea cans for making this recipe; it produces an overly thick and gloppy texture. And because salinity levels vary so much across brands of canned beans and chickpeas, using the liquid makes it hard to control the seasoning of the dish.

Shelf Stable Chickpea Pasta

 

• 1 (15-ounce) can chickpeas

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1/4 teaspoon ground coriander

• 1/4 teaspoon kosher salt

• Freshly ground black pepper, to taste

• 1/4 teaspoon garlic powder

• 1 pinch red pepper flakes

• 1/2 pound angel hair pasta

• 1 tablespoon dried parsley

• Fresh lemon, optional
  

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Rinse and drain the chickpeas. Set aside. 

Heat one tablespoon of the olive oil in a large skillet or cast-iron pan. Add the ground cumin and ground coriander and cook for one minute on high heat, stirring occasionally to prevent burning. 

Add the rinsed and drained chickpeas to the pan, along with the salt, black pepper, garlic powder, and red pepper flakes (if using). 

Continue cooking on high heat for about 5 minutes until the chickpeas begin to lightly brown. Remove all but about 1/4 cup of the chickpeas to a blender. 

Bring a large pot of salted water to a boil, and add the angel hair pasta. Cook according to package directions. Before removing from the heat, ladle a cup of the pasta water into the blender with the chickpeas. Drain the pasta, and add to the pan with the remaining chickpeas. Toss to combine. Add the second tablespoon of olive oil to the blender with the chickpeas and pasta water and purée until smooth. Check the seasoning and add more salt, if needed. Pour the chickpea sauce over the pasta and stir in the parsley. Optionally, top with a squeeze of fresh lemon juice, and serve hot.

Chicken Noodle Soup

1 pkg Knorr Chicken Noodle Soup mix

8 cups water

1 can chicken, undrained

1 can mixed vegetables 

Bring water to boil.Add soup mix. Add chicken and stir to break up chicken chunks. Cook for 10 minutes. Add mixed vegetables.

Crockpot Cheesey Pasta

2 packages Knorr Cheddar broccoli sides

2 cans chicken, undrained

3 cups water

1 tab ghee

Stir ingredients together in slow cooker. Cook on low 1 1/2 hours.

Crockpot Taco Soup

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can corn with liquid 

1 can refried beans

1 can chili (bean or no bean)

1 can diced green chilies

1 can Rotel

2 Tab. Taco seasoning

1 quart beef broth

Mix everything in crockpot. Stir thoroughly to mix refried beans. Cook five hours on low.

Shelf Stable Crockpot Tuna Noodle Casserole

1 can cream of chicken soup

1 can cream of mushroom soup

1 can peas, undrained

2 cans tuna, drained 

Evaporated milk

 1 box macaroni and cheese with non-powdered cheese sauce

1/2 cup water 

Garlic powder

Onion powder

Black pepper 

Add soups to a crockpot and fill one can with evaporated milk and add that. Mix thoroughly. Add in peas, tuna, water and pasta from macaroni and cheese. Save the cheese sauce for lqter. Stir. Add in spices to taste.

Cook on low for 1 1/2 hours. Stir and add cheese sauce pouch. Stir. Season to taste.

Shelf Stable Vegetable Beef Soup

1 can Canned beef chunks

2 cans mixed vegetables

1 can tomato sauce

2 tea. Beef bouillon

2 cups water

8 oz. Small pasta

Shelf Stable Lo Mein

FOR THE SAUCE

• 2 tablespoons reduced sodium soy sauce, or more, to taste
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha, or more, to taste

• 8 ounces lo mein noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can mushrooms
• 1 can chicken
• 1 can water chestnuts 
• Red pepper flakes, optional

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms and water chestnuts. Cook, stirring frequently, about 2 minutes.
4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
5. Serve immediately

Shelf Stable Chicken and Gravy Dinner

Canned chicken

Canned chicken gravy

Boxed mashed potatoes

Canned Vegetable such as peas

Add chicken to gravy. Make mashed potatoes according to package directions. Heat peas separately. Serve chicken and gravy over mashed potatoes, and peas on the side.