Every parent has been there: It’s Thursday afternoon and the kids are asking, “What’s for dinner?” Searching for inspiration, you head to the refrigerator, only to realize the groceries you bought on Sunday have run out or spoiled. But before the panic sets in and you reach for the takeout menus, remember the solution for a wholesome, homemade meal is right in your pantry – or “cantry.” “With a well-stocked pantry full of canned ingredients, I know I always have the makings of a nutritious and flavorful meal,” said Kelsey Nixon, host of “Kelsey’s Essentials” on Cooking Channel and Food Network. “Fruits and vegetables are harvested at their peak of ripeness and canned in just hours, making the can one of the best ways to get food from its source to my family’s table. I just open up a can, unlock that flavor and goodness and make it a ‘cantry’ Thursday night.” With canned food staples like canned beans, chicken, green beans and broth on hand, you’ll be well on your way to savory meals like Quinoa Chicken Vegetable Salad and Nixon’s Pasta e Fagioli Soup. Mediterranean Chicken Pitas Makes two servings 10-ounce can chicken breast, drained and flaked 1/2 cup finely chopped cucumber 1/2 cup finely chopped red bell pepper 4.5-ounce can chopped green chilies, drained 1/4 cup Greek yogurt 2 tablespoons fresh chopped dill 2 whole wheat pitas 4 lettuce leaves In large bowl combine chicken, cucumber, red bell pepper, green chilies, yogurt and dill; toss to mix well. Cut each pita in half horizontally; carefully open each pita half. Fill each with 2 lettuce leaves and half of chicken mixture. Pasta e Fagioli Soup Recipe by Kelsey Nixon Makes four servings 2 tablespoons extra-virgin olive oil 4 ounces chopped pancetta (about 1/2 cup) 1 medium yellow onion, finely chopped 3 cloves garlic, minced 2 teaspoons fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 2 (15-ounce) cans cannellini beans, drained and rinsed 14.5-ounce can diced fire-roasted tomatoes 3 (14.5-ounce) cans chicken broth 1-1/2 cups ditalini pasta (short tubular pasta) 1/4 cup grated parmesan cheese, for garnish In large heavy-bottom pot, heat olive oil over medium-high heat. Brown pancetta bits just until they start to crisp before adding onion, garlic and thyme. Season with salt and pepper, and sauté until fragrant and golden brown. Add canned beans, tomatoes and chicken broth. Bring soup to rapid boil before adding pasta. Reduce to simmer and cook soup covered, stirring occasionally for 8-10 minutes or until pasta is cooked al dente. Season with salt and pepper to taste before serving. Garnish with parmesan cheese and serve with crusty bread. Note: You can substitute bacon for pancetta, if desired. Quinoa Chicken Vegetable Salad Makes six servings 14.5-ounce can chicken broth 1 cup quinoa 14-ounce can diced tomatoes, drained 10-ounce can chicken breast, drained and flaked 8-ounce can cut green beans, drained 8.75-ounce can corn, drained 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons fresh chopped parsley 1/4 teaspoon ground black pepper In medium saucepan over high heat, heat chicken broth and quinoa to boiling. Cover and simmer, stirring occasionally, about 10 minutes. Set aside to cool. In large bowl, combine cooled quinoa, diced tomatoes, chicken breast, green beans, corn, olive oil, lemon juice, parsley and pepper; toss to mix well.
Pea & Corn Risotto
Makes four servings 4 cups canned low sodium chicken broth 2 tablespoons extra-virgin olive oil 1 small onion, diced 1 cup Arborio rice 11-ounce can no salt added whole-kernel corn, drained 8.5-ounce can low sodium peas, drained 1/4 cup grated parmesan cheese 1 tablespoon butter Salt and ground black pepper, to taste In 2-quart saucepan over high heat, heat chicken broth to simmering; keep warm. Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion until tender-crisp, stirring occasionally. Add rice and cook for 2 minutes until coated with oil. Gradually add chicken broth, 1/2 cup at a time, until absorbed, stirring frequently. Continue adding remaining broth, 1/2 cup at a time, stirring occasionally, cooking rice until al dente, about 25 minutes. Stir in corn, peas, parmesan cheese and butter to heat through. Add salt and pepper to taste. Serve immediately.
All materials courtesy of Family Features. For more information about the canning process, delicious recipes and to learn how you can get cooking with canned foods, visit http://cans getyoucooking.com |
