Make Buttermilk From Powdered Milk

 

A lot of recipes call for buttermilk. It can be easily made using powdered milk. 

Combine 1 cup of water with 4 tablespoons of powdered milk.

Add 1 tablespoon of  lemon juice or vinegar to that.

Stir this well and let it sit for about 10 minutes to let it curdle.

 

Homemade 20-Minute Bread

 

This homemade bread is not only quick to make but also incredibly versatile! Tasty and perfect bread.

NEED

2 cups all-purpose flour

- 1 tablespoon baking powder

- 1 teaspoon salt

- 1 tablespoon sugar

- 1 cup milk

- 1/4 cup olive oil

- 1 tablespoon dried herbs (optional)

Preheat your oven to 425 degrees.

In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

  Make a well in the center and pour in the milk and olive oil. Stir until a soft dough forms.

  If using dried herbs, fold them into the dough at this time.

Turn the dough out onto a floured surface and knead gently for about 1 minute until smooth.

Shape the dough into a round loaf and place it on the prepared baking sheet. Lined with parchment paper.

Using a sharp knife, make a shallow cross on top of the loaf to help it bake evenly.

 Bake in the preheated oven for 15-20 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Allow to cool for a few minutes before slicing and serving.

Food Storage recipe - Pizza Quesadillas

 An Easy Snack Or lunch. Serve with a salad. 

NEED

Flour tortillas

Tomato sauce

Shredded Mozzarella cheese

Pepperoni

Italian seasoning

Lay out as many tortillas as you are going to want.

Top each of them with the sauce, pepperoni, cheese, and seasoning.

Fold the tortilla over to create the quesadilla.

Heat them up in a skillet.

Cook for about 2 minutes on each side.

Serve.

Food Storage recipe - Zesty vegetable Soup

 A new twist on a classic soup.

NEED

1 lime

1 tablespoon olive oil

1 yellow onion , dices

2 carrots, diced

2 celery , dices

1 zucchini , diced

salt and pepper

1 can of diced tomatoes, drained

1 carton vegetable broth, 32 ounce

2 packages ramen noodles, you won't use the seasoning packets

1 teaspoon Sriracha sauce

1/4 cup chopped fresh cilantro

4 green onions, chopped

Zest and juice the lime and et it aside.

In a big saucepan , heat the oil over medium heat.

Add the onion, carrots, and celery: cook until soft.

Add the zucchini, salt, pepper, tomatoes, broth, and the lime juice that you set aside. 

Bring it to a boil.

Stir in the noodles and reduce the heat.

Simmer for a few minutes.

Remove from the heat and add the Sriracha and lime zest.

Top each serving with cilantro and green onions.

 

 

Food Storage Recipe - PEANUT BUTTER PIE

 A Great treat to make that does not use a hot oven. Perfect for summer.

8 oz cream cheese

 

1 cup peanut butter

 

¾ cup confectioners sugar

 

1 tsp vanilla extract

 

8 oz whipped topping

 

graham cracker crust

 

Mix together and place in the crust. 

 

Top with whipped topping.

 

Chill in fridge for a few hours. 

 

Serve cold

 

 

If you live in an apartment than you have to read this list of

20 Tips for the Apartment Prepper.

 You can be prepared even if you live in an urban setting. 

Food Storage recipe - Oatmeal Peanut Butter Quick Bread

 

This was a fun quick bread to make. I used powdered milk and peanut butter powder. I didn't have milk on hand and didn't want to open a new jar of peanut butter. It worked very well. Taste so good. Just replace the milk and peanut butter with the powdered ones if you want. A lot of recipes are really easy to alter. 

NEED

1 cup of milk (I used powdered milk) 

1 cup of sugar

1 cup of peanut butter (I used powdered peanut butter that I made up a cup of.) 

2 eggs that you have let sit to get to room temperature.

1 1/2 cups of flour

1/2 cup of old fashion oats

1 tablespoon baking powder

1/2 teaspoon salt

Preheat your oven to 350 degrees.

Grease a loaf pan.

Using a blender on high , blend the milk, sugar, peanut butter, and eggs , until a smooth batter.

Add the flour, oats, baking powder, and salt and blend for about a minute.

Pour into your prepared loaf pan. 

Bake for about 1 hour . Or until a toothpick comes out clean.

Let it cool for about 10 minutes on a cooling rack before slicing.

So many toppings are good on this bread. 

 

 

 

 

How to Turn Your Basement into a Survival Shelter

If you have a basement, then now would be the time to make it into a survival shelter. You can do it yourself and make it to your families needs and wants.  Store food and supplies in there and have other items ready for an emergency.

 

What Can You Run With a 100-Watt Solar Panel?

Read this article to find out What can you run with a 100 watt solar panel?

At least get you started with solar. Then you can always add more solar panels.

 

Food Storage Recipe - Sour Cream Chicken Enchiladas

 

Sour Cream Chicken Enchiladas

 

Super easy and simple!

 

4 chicken breast, shredded

 

1 can Diced tomatoes with Green Chilles

 

1 can cream of chicken soup

1 8oz container sour cream

 

1/2 a package taco seasoning

 

10 flour burrito tortillas

 

Put the chicken in a crock pot in the morning on low.

 

 After the chicken has cooked for a few hours shred it up. 

 

Mix everything together and roll it up into the tortillas.

 

Place in a casserole dish and put shredded cheese on them. 

 

Bake at 350 for 20 minutes.

 

 

Food Storage Recipe - Veggie Cream Cheese

2 packages of cream cheese, at room temperature 

 1 packet ranch seasoning mix

 

1 medium carrot, peeled and finely diced

 

⅓ cup finely diced red bell pepper

 

½ cup finely chopped broccoli

 

2 green onions, finely chopped

In a large mixing bowl, add the softened cream cheese and ranch seasoning mix. 

 

Beat with a hand mixer or stir well until fully combined and creamy.

 

Add the diced carrot, red bell pepper, chopped broccoli, and green onions.

 

Mix everything together until the veggies are evenly distributed throughout the cream cheese.

 

Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

 

Serve chilled with bagels, crackers, or as a veggie dip.

 

Keep in an airtight container in the refrigerator for up to 5 days.

Keep Cool Without AC

 

 

 

Some great tips to Keep Cool Without Air.  

When it gets hot it is a great idea to be able to cool down. Have a few different ideas to use. Always have a fan going.  Ceiling fans help A LOT! Keep the curtains closed during the heat of the day.

Food Storage recipe - Black Bean Burrito Bowl

Black Bean Burrito Bowl 

 

Enjoy a delicious meal with this easy-to-make black bean burrito bowl. Packed with flavor and healthy ingredients, it's a perfect dish for a quick lunch or dinner.

 

NEED

1 cup cooked rice

 

1 can black beans, drained and rinsed

 

1 can corn , drained

 

1 avocado, sliced

 

1 tomato, diced

 

1/2 red onion, finely chopped

 

1/4 cup fresh cilantro, chopped

 

1 lime, juiced

 

1/2 tsp cumin

 

1/2 tsp chili powder

 

Salt and pepper, to taste

 

Sour cream (optional)

 

Salsa (optional)

 

Prepare 1 cup of rice according to package instructions.

 

In a saucepan, heat the black beans with cumin, chili powder, salt, and pepper until warmed through.

 

Divide the cooked rice into bowls. Top with black beans, corn, avocado slices, diced tomato, chopped red onion, and fresh cilantro.

 

Squeeze lime juice over the bowl for a zesty kick.

 

 Add a dollop of sour cream and salsa if desired.

 

Enjoy your black bean burrito bowl.

 

Food Storage recipe - Indian Frybread Recipe

 

3 cups all-purpose flour

 

1 tablespoon baking powder

 

1 teaspoon salt

 

1 cup warm water

 

Vegetable oil, for frying

 

In a large bowl, combine the flour, baking powder, and salt.

 

Gradually add the warm water, stirring until the dough comes together.

 

Knead the dough on a floured surface until smooth, about 5 minutes.

 

Let the dough rest, covered, for about 30 minutes.

 

Divide the dough into small balls, then flatten each ball into a disc about 1/4 inch thick.

 

Heat a large skillet with about 1 inch of vegetable oil over medium heat.

 

Fry each piece of dough for 2-3 minutes on each side or until golden brown.

 

Drain on paper towels and serve warm.

 

Make Your own Oat Milk

 

It is super easy to get your own oat milk at home. Easy, dairy-free goodness ready to sip or cook with!

Just blend 3/4 cup of rolled oats with 3 cups of water, add a pinch of salt.

Strain it through some cheese cloth.

 Chill it. 

 

Low-Cost Recipes

 

Lazy Lasagna – Made with frozen ravioli, pasta sauce, and mozzarella—no layering required!

 

Taco Macaroni & Cheese – A cheesy blend of taco-seasoned ground beef and mac & cheese.

 

No-Peek Chicken Casserole – Chicken, instant rice, and soup mix all baked together—no stirring, no peeking.

 

Bubble-Up Pizza Casserole – Uses biscuit dough, pizza sauce, cheese, and your favorite toppings.

 

Lazy Enchiladas – Frozen taquitos baked with enchilada sauce and shredded cheese.

 

Mini Chicken Pot Pies – Crescent rolls filled with chicken, veggies, and cream of chicken soup, baked in muffin tins.

 

Slow Cooker BBQ Chicken Sandwiches – Toss canned or frozen chicken with BBQ sauce, let it cook, then serve on buns.

 

Frozen Burrito Casserole – Layer frozen burritos with enchilada sauce and cheese, then bake.

 

Cheesy Chicken Broccoli Rice Casserole – Chicken, rice, cheese, and broccoli baked together in one dish.

 

Creamy Sausage Tortellini Soup – A rich, one-pot meal made with sausage, tortellini, and a creamy broth.

 

Smashed Cheeseburger Tacos – Ground beef smashed into tortillas with melted cheese—crispy, cheesy, and fun!

 

Chicken Parmesan Sliders – Chicken tenders, marinara, and cheese baked in Hawaiian rolls.

 

Cheesy Tater Tot Casserole – Ground beef, veggies, soup, and tater tots all baked to golden perfection.

 

Creamy Chicken Taco Soup – Canned chicken, cream cheese, taco seasoning, and beans in a simple stove top soup.

 

Sloppy Joe Biscuit Bake – Sloppy Joe filling baked under a fluffy biscuit layer.

 

One-Pot Spaghetti – Everything—including the noodles—cooks in one pot with meat and sauce.

 

Sheet Pan Nachos – Layer chips, cheese, and toppings on a tray and bake—everyone can customize their portion.

 

Chicken Alfredo Bake – Rotisserie chicken, Alfredo sauce, and pasta all tossed together and baked with cheese.

 

Mac & Cheese with Hot Dogs

 

Stuffed Crescent Roll Ups – Crescent dough filled with ham and cheese, baked until golden.

 

French Bread Pizza – Slice a loaf of French bread, top with sauce, cheese, and toppings, and bake.

Food Storage Recipe - Amish Sunday Casserole

Amish Sunday Casserole 

 

NEED

• 1 lb ground beef

 

• 1 medium onion, chopped

 

• 1 cup carrots, sliced

 

• 1 cup celery, sliced

 

• 1 cup frozen peas

 

• 2 cups cooked egg noodles

 

• 1 can cream of mushroom soup

 

• ½ cup milk

 

• 1 cup shredded cheddar cheese, divided

 

1. Cook the Beef & Vegetables

 

1. Heat a large skillet over medium heat.

 

2. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it apart with a spoon.

 

3. Stir in the carrots, celery, and frozen peas, cooking for a few minutes until slightly softened.

 

4. Add the cooked egg noodles to the skillet.

 

5. Pour in the cream of mushroom soup and milk, stirring until everything is well combined.

 

6. Mix in ½ cup of shredded cheddar cheese, stirring until melted into the mixture.

 

7. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.

 

8. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.

 

9. Bake in a preheated oven at 350°F for 25–30 minutes, or until the cheese is golden and bubbly.

 

10. Let the casserole cool for a few minutes before serving.

Food Storage recipe - 8 minute cheesecake

 

8 Minute Cheesecake

 

1 8oz package of cream cheese softened

 

1/3 cup of sugar

 

1 cup of sour cream

 

2 teaspoons of vanilla

 

1 8oz container of cool whip

 

1 graham cracker pie crust

 

Beat cream cheese until smooth, gradually beat in sugar.

 

Blend in sour cream and vanilla.

 

 Fold in whipped topping, blending well.

 

 Spoon into crust. 

 

Chill until set; at least 4 hours.

Nature’s Remedy for Body Aches – Make Your Own Pain Relief Oil

How to Make:

 

Add to a pan:

 

8 tablespoon dried ginger

 

3 tablespoon whole cloves

 

3 hand fulls dried rosemary

 

3 tablespoons crushed black pepper

 

Pour in 8.5 ounces olive or coconut oil

 

Heat gently for 10–12 mins (don’t boil)

 

Cool, strain, store in glass bottle

 

Use:

 

Massage on joints, back, or sore muscles twice daily

 

Tips & Safety:

 

Patch test before full use

 

Avoid broken skin or open wounds

 

Store in a cool, dark place

 

Food Storage Recipe - Chicken Patty Sandwich

 This is super easy and taste so yummy. 

I use 1 large can of shredded chicken breast , chopped onion, 2 eggs, crackers and mix that all up. 

Form into patties and bread with fry breading.

Fry until crispy.

Serve with mayo on buns!

 

Food Storage Recipe - Quick Beefy Rice

 

1 pound ground beef

 

1 box beef rice a roni

 

1 small can beef broth

 

Brown ground beef

 

Brown the rice as directed

 

Once rice is browned add 1 1/2 cups hot water, 1 can beef broth and brown ground beef. 

 

Simmer 15 minutes.

 

Serve

Food Storage Recipe - Smothered Chicken & Rice

 

Smothered Chicken and Rice 

 

NEED:

 

4 boneless, skinless chicken breasts (or thighs), cut into chunks

 

2 tbsp olive oil

 

1 medium onion, diced

 

2 cloves garlic, minced

 

1 cup chicken broth

 

½ cup heavy cream

 

½ cup diced tomatoes (optional)

1 tsp paprika

 

1 tsp dried thyme

 

½ tsp cayenne pepper (adjust to taste)

 

Salt and black pepper, to taste

 

2 tbsp fresh parsley or chives, chopped (for garnish)

 

2 cups cooked white rice

Heat olive oil in a large skillet over medium-high heat.

 

 Season the chicken with salt, black pepper, paprika, thyme, and cayenne pepper.

 

 Sear for 3-4 minutes per side until golden brown. 

 

Remove from skillet and set aside.

In the same skillet, add the diced onion and cook until soft .

 

 Add minced garlic and cook for another 30 seconds until fragrant.

 

Pour in the chicken broth, heavy cream, and diced tomatoes. 

 

Stir well, scraping any browned bits from the bottom of the skillet.

 

 Let it simmer for 3-4 minutes until slightly thickened.

 

Return the seared chicken to the skillet, coating it with the sauce.

 

 Reduce heat to low, cover, and let it simmer for 10-12 minutes until the chicken is fully cooked and the sauce thickens.

 

Spoon the smothered chicken and sauce over a bed of warm, cooked white rice.

 

 Garnish with fresh parsley or chives.

 

Enjoy!

 

 

 

 

 

 

 

Food Storage Recipe - Hamburger and Potato Casserole

 NEED:

 1 pound ground beef

– 4 cups potatoes, peeled and thinly sliced

– 1 cup onion, finely chopped

– 1 cup cheddar cheese, shredded

– 1 can condensed cream of mushroom soup

– 1/2 cup milk

– 1 teaspoon garlic powder

 – 1 teaspoon dried thyme

– Salt and pepper to taste

Bread crumbs

butter

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
    
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat Very well.
    
3. In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, dried thyme, salt, and pepper until well combined.
    
4. Spread half of the sliced potatoes in an even layer at the bottom of the greased baking dish. Top with half of the cooked ground beef, followed by half of the chopped onion. Pour half of the sauce over the layers. Repeat the layers with the remaining potatoes, ground beef, onion, and sauce.
    
5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
    
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
    
7. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.

 

Food Storage Recipe - Cheesy Fiesta Chicken and Rice✨

1-1.5 lbs chicken, cubed

 

1 packet taco seasoning

 

1 tsp garlic powder

 

1 tsp ranch seasoning

 

2 boxes Spanish-style Rice-A-Roni (seasoning packets removed)

 

3 ¼ cups chicken broth

 

1 can diced tomatoes with green chiles

 

½ cup queso cheese

 

Sour cream & green onions for topping

 

Instructions:

Preheat oven to 375°F.

 

In a casserole dish, toss chicken with taco seasoning, garlic powder, and ranch seasoning.

 

Add dry Rice-A-Roni (no seasoning yet!) and stir.

 

Mix chicken broth with the reserved seasoning packets, pour over chicken and rice.

 

Stir in diced tomatoes with green chiles. Cover and bake 1 hour.

 

Drizzle with queso, then top with sour cream and green onions.

 

CREAMY GARLIC BUTTER CHICKEN AND ROTINI IN PARMESAN SAUCE

 

NEED

• 12 oz rotini pasta

• 2 boneless, skinless chicken breasts, cubed

• 3 tbsp butter

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• Fresh parsley, chopped (for garnish)

Directions:

. Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.

. In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.

. Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing. Pour in the heavy cream and chicken broth, whisking gently to bring it all together.

. Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.

. Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.

. Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.

Two-Ingredient Mini Peach Pies

 You just need 2 items to make this yummy dessert. 

I can of cinnamon roll with icing in fridge , like biscuits

1 can of peach pie filling

Preheat your oven to 375 degrees.

Lightly grease a muffin pan.

Open the can of cinnamon rolls and separate them.

Form each one into a small round base.

Place into each muffin spot and form them around into like cups.

Fill each "cup" up with the peach filling.

Bake for about 15 minutes.

Allow them to cool a bit and then ice them.

Carefully remove from the muffin pan and serve.

 

Marinated Cucumbers, Onions and Tomatoes

 

Summertime is coming, and with the warm weather come picnics, Barbecues, and family gatherings.   3 Medium tomatoes largely chopped

 2 Large cucumbers sliced

 1 Large onion Sliced into rings

 ¼ C. Granulated sugar

 ¼ C. Olive oil

 ½ C. White distilled vinegar

 1 C. Water

 1 tsp. Basil

 Salt and pepper to taste 

 Place the vegetables into a large mixing bowl and toss to combine.

Pour the water over the vegetables.

In a small bowl, combine the oil, vinegar, sugar, basil and salt and pepper to taste.

 Whisk to combine well, and pour this over the vegetables in the bowl.

 Stir to coat the vegetables well and allow to marinate in the fridge for at least two hours before serving.

 

 

Food Storage Recipe - Philly Cheesesteak Pasta

 This recipe makes a great meal. 

NEED

1 lb ground beef

1 green bell pepper, diced

1 onion, diced

3 cloves garlic, minced

8 oz cream cheese

1 cup beef broth

1 cup heavy cream

2 cups shredded provolone cheese

1 lb pasta (penne or rigatoni)

Salt and pepper to taste

1 tablespoon olive oil

Cook the pasta as the package says to.

Heat the olive oil and  add the onion and bell pepper. 

Cook until they are tender.

Add the minced garlic and cook for another minute until fragrant. 

 Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. 

Drain the excess grease off very well.

Reduce the heat and add the cream cheese, Stirring it until it melts completely. 

 Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.

Add the shredded cheese and stir until it is melted and incorporated. 

Season with salt and pepper.

Add the cooked pasta and stir until it is coated.

Serve.

Edible Flowers

If you're new to this phenomenon, you should know that there are a lot of flower blossoms which you can enjoy fresh and even cooked. It may be a bit tricky to find edible flowers being sold in the market but it is easy to grow them in your garden. Since the flowers are intended to be eaten after harvesting, it makes more sense if you'd grow them yourself.

A Few Words of Caution When Selecting Your Edible Flowers

• Be sure you only eat flowers when you're absolutely sure that they're edible. Just because you see flowers as a garnish, doesn't always mean they're edible
•  
• Don't ever eat flowers which have been treated with pesticide that weren't labeled safe for use on food products. Be sure to follow the pesticide label instructions when you're harvesting your flowers.
•  
• Never eat the flowers which you get from florists or roadsides.

Tips When Harvesting and Storing Flowers

• For most of the flower varieties which have been listed as edible, only refer to the petals of the plant. Before eating or serving the flowers, gently remove the pistils as well as the stamens. If there are attached sepals you must remove them too.
•  
• Expect that the flavor of the edible flowers may vary depending on the season, as well as the growing location.
•  
• Flowers that are edible are supposed to be harvested early in the morning, when the temperature is cool. If you aren't sure you're going to use them immediately, cut them and leave the stems in place before keeping them in water. Alternately, you may also store these flowers with a few dampened paper towels and keeping them in the fridge.

• Borage - This has a fresh cucumber-like scent and taste. It has striking blue flowers which look great when you toss them in a fresh salad.
•  
• Pot Marigolds or Calendula - The petals of the calendula are great with both cooked and fresh dishes because the flower can be used as a substitute of saffron. The yellowish to orange petals can give food a beautiful color and tastes once you chop and sauté them.
•  
• Gem Marigolds - Known also as the Lemon or Tangerine Gem, it has a citrusy flavor, even if you don't get to have the citrus scent. Gently pull the petals off and remove the bitter part of the flower.
•  
• Pansy - You'd be surprised by this one because the entire flower is edible! Pansies are great in giving off a minty flavor which make them great in candying, as well as cute decorations for hors d'oeuvres.
•  
• Squash Blossoms - These edible flowers are very tasty, especially when you stuff them up with a savory filling and fried to a crispy perfection.
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✨ Mongolian Beef and Noodles ✨

An amazing recipe to cook up for a yummy meal.

 

12 oz noodles (fettuccine, linguine, etc.)

 

1 lb ground beef

 

1 tbsp minced garlic (or garlic powder)

 

½ cup soy sauce

 

½ cup brown sugar

 

3 tbsp hoisin sauce

 

2 tsp ground ginger

 

1–2 tsp red pepper flakes (adjust to taste)

 

2 tbsp cornstarch + 3 tbsp water (slurry)

 

Green onions, sliced (for garnish)

 

Cook 12 oz noodles (like fettuccine), reserving 1½ cups pasta water. 

 

Brown 1 lb ground beef with 1 tbsp minced garlic and pepper, then drain grease very well. 

 

 Stir in ½ cup soy sauce, ½ cup brown sugar, 3 tbsp hoisin, 2 tsp ginger, and 1–2 tsp red pepper flakes. 

 

Thicken with a slurry of 2 tbsp cornstarch + 3 tbsp water, then add the pasta water and simmer until saucy. 

 

Toss in the noodles, stir until coated, and top with green onions.