Freezer Burn Stew
I made this recipe up when I had nothing in the fridge, but the freezer was full. It turned out to be most delicious. All of these ingredients were from the freezer, unless otherwise specified.
Chicken (breasts and legs, enough for 2-4 people)
2 frozen (or fresh) Tomatoes, chopped (I prefer Heirloom tomatoes as they are a little sweeter
1 cup of Corn
1 Onion, coarsely chopped
1 Zucchini, cut into approx ¼ inch cubes
½ bunch of Asparagus (the skinnier the stems, the better)
1 clove of garlic, finely chopped
Sea Salt (or pretty pink salt)
½ jar of Capers
3 Carrots, chopped
2-3 cups Chicken Stock (enough to cover everything in the pot)
1/4 cup Balsamic Vinegar
Optional ingredient: ½ cup of peas
Rinse off the chicken and dry completely. In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat. Add in the garlic and saute for one minute. Next, add the chicken pieces and brown on both sides. Then, remove chicken and set it aside.
Into the pot add onion, corn, asparagus and carrots. Saute until soft. Add the chicken stock and heat until it simmers. Then, add in the chicken you had set aside along with the zucchini, tomatoes, capers, and balsamic vinegar. Add a sprinkling of salt and lots of pepper. Cover the pot and adjust heat to a low simmer. Cook on low heat for approximately 1 hr (or until chicken is white inside and the juices run clear), stirring occasionally. Serve immediately or, better yet, cool to room temperature and then place overnight in the fridge to “stew” further and reheat the next day.
Be sure to have crusty bread on hand as you will want to use it to soak up any remaining broth.
Serves 2-3 (very hungry) or 4 (medium hungry) people.
This is known primarily as a Neopolitan street food. However, many of the poor Neopolitan families would make this dish so as not to waste any food (pasta especially).
6-8 oz of linguine, spaghetti or penne (cooked or leftover, whatever you like. Just make sure it’s not hot.)
4 eggs, lightly beaten
Black pepper and salt, to taste
1/4 cup grated Parmigiano-Reggiano (or Parmigiano and pecorino combined) — throw in a little more cheese if you like
1 Tablespoon extra-virgin olive oil
Pre-heat oven to 350 degrees.
In a large bowl, combine the pasta, the beaten eggs, the pepper, salt, and the cheese. Mix well.
Grease a 9-10″ round (or square) baking dish with the olive oil. Pour the mixture into the dish, making sure not to overfill. Cook in the pre-heated oven for approximately 20 minutes, or until you stick in a knife and it comes out clean.
Let cool to room temperature and cut into square or pie-shaped pieces. For extra authenticity, wrap individual pieces in butcher paper.