The federal government has launched a trade inquiry on global imports of frozen and canned vegetables. A statement from the Department of Finance says the government sought the inquiry in response to a request from the Canadian Association of Vegetable Growers and Processors. Domestic producers say Canada has been seeing a surge of low-priced imports that are disrupting the market.

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“When it doubt, soup it out”🤣With what I had remaining of the rice and beans, I added an onion, a jalapeño, some frozen spinach, okra, and corn, spices, and chicken broth. That’s the end of how I got three days worth of food from a pot of rice and a pot of beans.

What's an emergency dinner? It's the meal you can cook off the top of your head without referring to a recipe (if you're like me and need a recipe all the time) from things you always have in your pantry that you and everyone in the house will eat, if not love.

It's for the nights you quietly cuss because you forgot to plan anything or plans changed last minute and you can't do the other thing. For the night after returning home from a trip so you don't have to run to the grocery store. Or the sudden appearance of guests you didn't know were coming when the plan had exactly enough servings for your family and no more.

If you don't have an emergency dinner, I encourage you to find yours. It's good to have a back-up plan.

The Culinary Vagabond Household's emergency dinner is pasta with roasted chickpeas.

The plus sides of this one are that pasta is very shelf stable, we always have a can of chickpeas in the house, there's always a bag of frozen vegetables in the freezer, the whole thing works with whatever pasta is on hand, and the kiddo will always eat pasta.

As long as we don't put any red sauce on it. Olive oil, fine. Red sauce? Wont touch the stuff.  ¯\_(ツ)_/¯

The Recipe (Such as it is)

Ingredients: 1 can of chickpeas Pasta (amount and type to taste) 1 bag of frozen vegetables (type to taste) Olive oil Salt, pepper Other Herbs, optional

Start with roasting the chickpeas, they take the longest.

Preheat the oven to 400F / 200–205C.

First drain the can of chickpeas. Save the aquafaba (the liquid in the can) if you choose or not. You don't need it for this recipe. Get the chickpeas as dry as your can.

Add at least 3 tbsp. of olive oil to a skillet or roasting pan both large enough to hold the chickpeas in one layer and able to go into the oven. Get hot on the stove over medium heat.

Add the chickpeas (and if you're feeling fancy, minced garlic to taste) to the hot pan. Sprinkle with salt and pepper. Then shake the pan so all the chickpeas get coated in the hot oil. Spread everything out into one layer

Transfer to the oven and cook until the chickpeas start to brown, about 15 to 20 minutes. Remove from the oven, allow to cool slightly, and add any seasonings your choose.

Once the chickpeas go in the oven, start the pasta. I have always had good results following the package directions so I just do that. Once that's going, toss the frozen vegetables into your preferred method of cooking - we just use the microwave.

At this point, toss everything together in a big bowl or the drained pasta pot, add some olive oil, salt, pepper, and any herbs or other seasonings you want, and toss again.

Plate, and you're good to go. Dinner!

#BirdsEye #BirdsEyeNormandyBlend #FrozenVegetables #FrozenVegetablesReview

I tried the Bird's Eye Normandy Blend Frozen Vegetables and these were pretty good.

These vegetables tasted fresh and firm in texture for frozen vegetables.

And theses vegetables had the sugar free stir fry sauce gave these vegetables flavor.

These were lightly sweet.

I would eat these again.

Concerning creaming peas, I don’t know if I’m coming or going.

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