cave man pasta

I had some leftover chicken stock from cooking a whole organic chicken in the crockpot, and didn’t quite know what to do with it.  I got it cooking gently, picked through it and removed any remaining bones, then added some water, some spaghetti noodles and some veggies.  It’s really good!

Ingredients:

  • About 2 cups of thick chicken stock (refrigerated)
  • About 2-3 more cups of water
  • Brown rice pasta (spaghetti, angel hair, whatever you like)
  • A handful of rainbow chard
  • 2-4 stalks of celery, cut up into chunks
  • fresh parsley:  if you’d scrunch all the stalks together into a cluster, I used about a dime-diameter-sized bunch
  • salt
  • thyme  (I use dried organic thyme on just about everything, now)

What I did:

  • Got the stock cooking gently, on low heat, so that I could pick through it and remove any bones or stuff I didn’t want
  • Broke up the pasta into thirds & added that and turned the heat up to about medium, just enough heat to cook the pasta
  • Added enough water to cook the pasta well — 2 or 3 cups
  • Let that simmer for 5, 10 minutes
  • When the pasta was just about done cooking, added the cut-up celery, cut-up parsley and the handful or two of chard
  • Cooked that for 5 or 10 more minutes
  • Added salt & thyme to taste

I’m having it for lunch right now.  Somehow it reminds me of miso soup, which I currently miss because I’m not eating tofu or anything soybean-related yet.

I am wowed by my spontaneous creative abilities!  LOL.

This can be eaten “as pasta,” separating it from the juices, or “as soup.”

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About Susan Bame

Writer, Mediator, Facilitator, Teacher, fascinated with indigenous forms of conflict resolution. I love watching people become empowered. I have a master's degree in conflict resolution and a personal interest in organic food, detoxing and healing the body, alternative holistic approaches to health, self-empowerment and win-win solutions through mediation, Structured Water™, and energetic healing. I lived on the Omaha Reservation in northeast Nebraska for ten years, worked with Native families in the area, and have a great interest in Native history, culture, practices, traditions, stories, and current affairs. View all posts by Susan Bame

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