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You’ve stocked your pantry and now what? Three meals that use what you have purchased. Today’s menu is a morning egg soufflé that will knock your families socks off. A WONDERFUL BAGUETTE sandwich that will make the people at work or school drool and then Pasta al a Carbonara.

Breakfast Souffle
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This is not a true soufflé, but who has time to make a soufflé in the morning. This is just as impressive.

Eggs
Bread
Soft Goat cheese
Green chilies, diced and canned or jarred
Meat product if you’ve got it.

Preheat oven to 350 or 400 if you’re starting it late. Spray some cooking oil into individual ramekins or small baking dishes. You could even put it into muffin tins if you’ve only got that, but then you’ll probably be serving two per person cause they’re smaller. Break one egg into each ramekin and beat well. Add one half piece of bread, broken up into small pieces and about a tablespoon of goat cheese and some diced green chilies. Mix well. If you want to add some diced ham or bacon (cooked) go ahead. Sometimes I add meat cut up from last night’s dinner…lamb, pork loin, etc. Bake until golden brown and fluffy and a knife inserted in the center doesn’t come out all goopey. If I’m running late, or the kids are about to leave, I just turn the oven up. If I have a jar of red chili sauce, sometimes I add a couple of teaspoons of that too.

Baguette Sandwich
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Baguette
Good meat, We love this with Procuitto, thickly sliced
Soft Goat Cheese
Olive Tapenade
Lettuce
Onions

Take part of the baguette, depending on how many its serving. When I make this for our son to take to school I double the size and cut it in half, cause his best friend loves this! Cut the baguette in half. Spread goat cheese on one half and the tapenade on the other. Place on thick slice of procuitto or other inferior meat onto one half. Put slice of onion, some good lettuce and tomato if you desire. I wrap this in aluminum foil, cause it retains its shape better, especially in a kid’s backpack for hours. Be prepared when you open this to make new friends.

Pasta A la Carbonara
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Many versions of how and when this came to being. Listen to our show for all of them.

Pasta
Bacon, procuitto of other pig-based product
Onion
Garlic
Olive oil
White wine
Peas
Eggs
Parmesan cheese, grated or shredded
Romano, for extra added flavor, don’t freak if you don’t have it, its good regardless

Boil your pasta til desired doneness. Meanwhile, in a big sauté pan, we prefer cast iron, sauté chopped onion and garlic in olive oil. Don’t ask how much…how many are you serving…how much do you like onions and garlic? After a couple of minutes add diced meat and sauté a few more minutes. Add peas, I tend to use frozen. Add a couple of big gulps of white wine and cook til it reduces down…a couple more minutes. Take off the heat and add the drained pasta. Now add two to three eggs, well beaten with about a half a cup of the cheese. Stir until the egg kind of cooks and the cheese gets melty. If it needs a little more heat to get it going turn it up to low. Add more grated cheese til it gets thick and gooey and rich. Sprinkle with black pepper, cause one of the theories of this dishes origin is that the guys who made coal used to make this dish, hence the black pepper sprinkles at the end to signify coal dust. This is also great with a bit of red pepper too, but let each person add that to their own desire.