The return of grassroots recipes: Great Depression Cooking - Clara's Pasta with Peas

We've been on a hiatus with our Grassroots Recipes, but this video seems to be the perfect way to bring back the recipe sharing. The first video of this series originated in 2007, and its popularity recently resurfaced as people all over relate to the struggle of putting food on the table and eating on a tight budget. Clara Cannucciari candidly shares her memory-filled commentary of what it's like growing up in an era of economic hardship while intertwining her simple recipes for cooking for next to nothing. If you have any thrifty recipes to share, please feel free to e-mail us at info@justharvest.org.

Obama on food policy, plus chili recipe

In this article, writer and chef Ari LeVaux interviewed Democratic candidate Barack Obama on food policy issues for The North Coast Journal (Clinton and McCain have not yet responded to LeVaux's interview requests). And his chili recipe sounds passable (non-vegetarian, but still likely to be inferior to Nic's recipe below).

Highlights include:

As president, I would implement USDA policies that promote local and regional food systems, including assisting states to develop programs aimed at community supported farms. I also support a national farm-to-school program and am pleased that the Farm Bill provides more than $1 billion to expand healthy snacks in our schools.

And

As president, I would direct the Environmental Protection Agency to strictly monitor and regulate pollution from large factory farms, with tough fines for those that violate environmental standards. I also support efforts to provide more meaningful local control over these factory farms.

Grassroots recipe #5

Just in case you were concerned by the exclusion of meat from the recipes so far, Nic Romano offers a taste of the southern cuisine he picked up in the Navy years ago:

"While my last contribution was vegan friendly, and I don't want anyone to get the false impression that I endorse that kind of self-imposed culinary lunacy," said Nic. "You don't get to be 'Fat Nic' by eating exclusively off the produce aisle. Without further Adieu, here is my personal variation of Jambalaya!

"Don't worry, I may be a fat white dude from Maryland, but I learned how to make this by watching New Orleans native Eldridge 'Treetop' Coleman do magic. He never would reveal his secrets. I may never come close to matching his Jambalaya skills, but he would eat my Jambalaya -- which is more than I can say for the other white dudes who worked in the bowels of that ship so long ago."

Ingredients:
(tends to be spicy)

1/2 lb Andouille sausage. Can't get andouille? Then get some smoked Polish sausage. It's not the same, but it will work. Just slice it.
1/2 lb chicken meat, diced. I like to use boneless thigh meat, as it's cheap.
Shrimp, Crab Meat (if you want to)
1 medium onion, diced
2-3 cloves garlic, minced
1/2 cup diced celery
1 medium bell pepper, also diced
1-2 hot peppers (cayenne if you can find them, but jalapenos work too. Treetop would probably hit me for that)
2 bay leaves
Fresh thyme
Fresh Rosemary
1 14oz can diced tomatoes
2 cups chicken broth
Salt
Pepper
Ground Red Pepper
Old Bay (but since you live in Pittsburgh you will have to settle for whatever passes for "cajun seasoning" at Giant Eagle)
12oz Bottle of IPA (any beer would work, but I find that the hoppy ones tend to work well with the spicy food)

In a heavy pot, brown the sausage. Add the chicken, and cook all the way. Add the onion, garlic, celery, & diced peppers. Cook with the meat (you may need to add a little olive oil to help things along). When the veggies have browned, add the thyme, rosemary, and a sprinkling of old bay. Stir around a bit to get the brown bits off the bottom of the pan. When that is mixed around a bit, open the IPA, and take a good long sip. Deglaze the pan with the rest. Bring to a simmer, and add the tomatoes. Bring that to a simmer, and add the chicken stock. Bring this to a simmer, and continue to season. When you got it where you like it, drop in the bay leaves and let simmer uncovered for about 30-40 minutes, stirring to keep from burning. If you desire, and at the last possible moment add the seafood, and cook through.

In a separate pot, cook about 2 cups of rice. When the rice is finished, add to the other ingredients. Season to taste. It's good now, and will be better in the morning.

Grassroots recipe #4

Young psychologist Christine Cinquino-Larson offered this simple Italian meal:

Vienna Cinquino's Pasta and Peas

ingredients:

1 can of tomatoes (Italian Style-l lb 12 oz. approx.)
about 1 oz. olive oil
2 cloves of garlic
1/4 green bell pepper (or 1/2 if prefer)
Small can of peas(15 oz. approx.--use less if prefer)
1/4 to 1/2 lb of elbow macaroni

Peel garlic cloves; saute until golden in olive oil. Discard garlic.* Blend tomatoes or put through a sieve. Mix into oil. Add salt, black pepper, and parsley to taste. Then add green peppers. Simmer about 30-45 minutes. Cook elbows about 8-10 minutes, drain, leaving a little water from cooked elbows to mix (as needed) when you add can of peas (at end, allowing 5 minutes for heating throughout). ENJOY!

*I asked Dr. C-L two or three times whether she was sure she really meant you're supposed to discard the garlic. She assured me that that's what the original (i.e. traditional) recipe indicates, though garlic fanatics such as I are free to keep it in.

Grassroots recipe #1

Child nutrition advocate DeShauna Ponton was kind enough to share this delicious summertime combination of fresh vegetables and pasta.

Zucchini Spaghetti

1 large zucchini (cut into 1/2-1 inch pieces)
2-3 Tablespoons extra virgin olive oil
1 large onion, diced
1 chopped green pepper
1 box angel hair pasta
1 can stewed or diced tomatoes, drained (save juice)
1 1/2 Tablespoons chopped garlic
3 plum tomatoes (or 1 regular tomato) skinned and diced
1/2 cup parmesan cheese
Italian seasonings (basil, oregano, rosemary), to taste
salt and pepper, to taste

In a large skillet, sautee onion, green pepper, and zucchini until slightly soft. Add the can of stewed tomatoes. Reduce heat and simmer for about 5 minutes. Add tomato juice, garlic, Italian seasonings, salt, and pepper. Cook for another 5-10 minutes, stirring occasionally.

Meanwhile, boil the angel hair pasta according to directions on the box, until tender. Drain and set aside.

Plate your pasta. Spoon zucchini mixture over pasta with juice and top with fresh parmesan.