Skip to main content

Pasta Con Le Sarde #HungerActionMonth #SNAPChallenge


Next month several bloggers are tackling the challenge of creating nutritious meals that stay within the budgetary constraints of what a family of four receives on Supplemental Nutrition Assistance Program (SNAP) which is $5.53 or $16.60 for the day. Yes, really. Challenge accepted.

For my first attempt at the challenge, I made Frugal Tuna Pasta with Roasted Brussels Sprouts that rang in at total of $5.13. With some of those leftover ingredients - the pasta and the sauce - I created a second recipe with canned sardines as my protein and a tossed green salad as the side dish.

can of sardines, cost $1.29
pasta, package serves 8, so I used half (will use for another meal), cost $0.89 = $0.45
marinara sauce, used half (will use for another meal), cost $1.99 = $1.00
parmesan cheese, used one-third, cost $2.35 = $0.78
olive oil for pasta, cost negligible = $0.25
salt and pepper, cost negligible = $0.05
mixed salad greens, used one-third, cost $2.99 = $1.00
olive oil for salad dressing, cost negligible = $0.25
vinegar for salad dressing, cost negligible = $0.25
Total = $5.32


Pasta Con Le Sarde

Ingredients
  • olive oil
  • 1 can sardines
  • 1 package pasta, only used half since package served 8
  • 1 jar pasta sauce, only used half
  • water
  • salt and pepper, to taste
  • grated parmesan for serving

Procedure
Cook pasta according to package directions. Set aside.

In a large skillet, heat a splash of olive oil. Add in 1 C pasta sauce and 1/2 C water. Bring to a simmer.


Give the pasta a rinse so it isn't sticking together and turn into the sauce. Stir to coat the pasta completely and add a glug of olive oil make it glossy. Season to taste with salt and pepper, as needed. To serve, place pasta in individual serving bowls and sprinkle with grated parmesan cheese. Top with sardines. Serve immediately.

Thoughts
As with my previous pasta dinner, there was no room for extras in this dish. Typically when I make this pasta, I stir in saffron to the sauce and add an onion. I elected to skip the aromatic onion and add in some cheese.

As a side dish, I made a green salad with only greens. Usually my salads would have sliced tomatoes or fresh cucumbers or even shredded carrots. To say within the budget, it was just greens tossed with olive oil and vinegar. It's plain and without frills. But it was plenty filling...with a protein, a carb, and a green. I think this definitely qualifies as a nutritious dinner for four within a SNAP allotment.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa