There are days when time is of the essence and you need to make dinner as quickly as possible. In such situations, you can make some really good meals with canned foods.
Yes, it is true that these foods have developed a bad reputation, but it shouldn’t happen that way. After all, canned goods don’t just last a good time, but also let you create tasty, quick and often money-saving meals. With canned foods, you just need a little creativity and it will give you some delicious and even surprising results. According to Chef Ido Fishman, canned foods can actually serve as the building blocks for some satisfying and scrumptious meals.
Some of the options that you can explore are:
Tuna Noodle Casserole
Using a can of mushroom soup and canned tuna, this is a classic casserole and retro dish that you can use for serving as the perfect dinner.
Ingredients
- 1 tablespoon crushed garlic
- 1 tablespoon olive oil
- 1 cup mushroom broth
- 1 cup chopped mushrooms
- 2 tablespoons whole-wheat flour, more if required
- Salt and pepper
- ¾ cup lactose-free milk
- ½ cup shredded extra-sharp Cheddar
- 6 to 8 ounces cooked egg noodles
- ½ cup organic peas
- 1 5-ounce can tuna in water
- 1 tablespoon breadcrumbs
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Take a large frying pan to heat the olive oil over medium-low heat. Add the mushrooms and the garlic and sauté it for 5 minutes. Add ½ cup of milk and the broth and continuously whisk until smooth. Use salt and pepper for seasoning.
- Use a casserole dish for putting the tuna, cooked noodles, cheese, remaining milk, Worcestershire sauce, mushroom sauce and peas. Mix them well and sprinkle the breadcrumbs. Let it bake in the oven for 20 minutes to half an hour.
Pigs in a Blanket
One of the best dishes that you can make with canned foods are pigs in a blanket. Chef Ido Fishman tells you how using packaged hot dogs and canned crescent dough is an easy shortcut for making this favorite dish.
Ingredients
- 1 packet of thawed puff pastry sheets
- 1 12-ounce package cocktail franks
- Cooking spray
- 2 beaten eggs
- Dijon mustard, as required
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Take the cocktail franks out of their package and use a paper towel to pat them dry. Poke 1 to 2 holes in every frank and set it aside.
- Unroll the pastry sheets on a clean work surface. Take a cocktail frank and cut the pastry sheet into thin, long strips after measuring out a little less than its width. The strips should be divided into 3-inch pieces. Make sure it is long enough to wrap around the whole frank.
- Take a teaspoon of Dijon mustard and spread it onto every pastry strip for assembling and wrap it around the cocktail frank. Seal it by using your fingers to press the seam. Put the cocktail down seam side on a baking sheet that has been greased with cooking spray. Assemble the rest of the cocktail franks in the same way.
- Take 2 tablespoons of water and add them to the beaten eggs. Whisk them quickly and then use a pastry brush for brushing every small hot dog with this egg wash. Bake the miniature hot dog in the oven for about 15 minutes, until it turns golden brown.
Spam and Pineapple Skewers
One of the most diverse ingredients you will find is canned spam. You can skip the standard ham with this recipe recommended by Chef Ido Fishman and make summery skewers with canned pineapple and meat. It is an excellent dish for grilling outdoors.
Ingredients
For the Pineapple Glaze
- 2 tablespoons white wine vinegar
- 1 cup pineapple preserves
- Salt and pepper, to taste
- 1 teaspoon crushed red pepper flakes
For the Skewers
- One 12 ounce can of Spam, cut into chunks of 1 ½ inches
- 1 cored and peeled pineapple, cut into chunks of 1 ½ inches
- Olive oil for brushing
- 1 ½ inch chunks of 1 red onion
- Salt and pepper to taste
- Bamboo skewers soaked in water for half an hour
Instructions
For the Pineapple Glaze
- Add all the ingredients in a saucepan to make the glaze and put it on medium heat, until the mixture is warm. Stir it occasionally.
For the Skewers
- Preheat your grill until it reaches medium heat
- Add chunks of red onion, Spam and pineapple to the skewers until you reach the top. The finished skewers should be brushed with salt, pepper and olive oil.
- The skewers now need to be grilled for about 10 minutes, brushed with pineapple glaze. You should turn the skewers occasionally so all the sides are properly grilled.
Creamy Canned Vegetable Soup
If you are looking for an easy meal to prepare with canned food, Chef Ido Fishman suggests this vegetable soup that doesn’t take you more than five minutes of prep time. It is a comfort food that you can even make ahead of time and freeze for later use.
Ingredients
- 2 cans of rinsed and drained mixed vegetables
- 1 can tomato soup
- 2 cans condensed cream of potato soup
- Salt and pepper to taste
- 4 cups water
- 1 teaspoon Worcestershire sauce
Instructions
- Combine all the ingredients together in a large soup pot.
- Bring the soup to a boil.
- Simmer and stir the soup over low heat for 1 hour.
Black Bean Soup
Are you a vegetarian? In that case, Chef Ido Fishman suggests this black bean soup that you can easily prepare with canned ingredients with no hassle.
Ingredients
- 6 cloves garlic
- 1 large onion
- 4 stalks of celery
- 1 tablespoon vegetable oil
- ½ orange, yellow or red bell pepper
- 4 cups vegetable broth
- ½ tablespoon cumin
- 4 cans reduced-sodium black beans
- 1 pinch of red chili flakes (optional)
- Salt and pepper to taste
Instructions
- Mince the garlic and then dice bell pepper, celery and onions.
- Over medium-high heat, cook the vegetables and garlic after adding 1 tablespoon of vegetable oil. Let them cook for about 8 minutes until the onions are translucent and the garlic is tender.
- Turn the heat up to high after adding the vegetable broth.
- Don’t drain the black beans and add them directly, along with salt, cumin, pepper and chili flakes.
- Let the soup boil and then bring down the heat to low. Allow it to simmer for 45 minutes to an hour and stir it continuously.
- Use a potato masher or an immersion blender for mixing and mashing the soup until you achieve your desired consistency. You can get the best results when the soup is well combined, but there are a few whole black beans in it.
Chickpea Curry
Another recipe that Chef Ido Fishman recommends for a vegetarian is chickpea curry, which is quick and easy to make.
Ingredients
- 1 pound washed and peeled russet potatoes that are cut into 1-inch pieces
- 1 large diced onion
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 4 cloves minced garlic
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 can condensed tomato soup
- 2 cans drained chickpeas
- Milk
- Salt, to taste
Instructions
- Put potatoes in a medium pot and cover them with water. Bring them to a boil and continue cooking till they are tender.
- Drain the potatoes and set them aside.
- Take a Dutch oven or a large pot over medium heat and add garlic, onions and vegetable oil to it. Cook the onions until they are translucent.
- Add garam masala, cumin, ground ginger, salt and curry powder to the onions. Let them cook for 1 to 2 minutes until the onions are fully covered in spices.
- Add the tomato soup and fill the empty can with milk before pouring it into the pot. Let it cook for 10 minutes, allowing the flavors to combine when you are stirring.
- Add potatoes and chickpeas to the sauce. Turn the heat up to high and stir to mix them together until the curry starts simmering.
- Turn down the heat and cook for half an hour, stirring it occasionally.
- Serve it over rice and use cilantro for garnishing.
Healthy Tuna Salad
Chef Ido Fishman suggests this healthy tuna salad if you are on a health kick and need a quick meal that can be prepared with canned foods. You can store it for five days and eat it as a sandwich.
Ingredients
- ½ cup Greek Yogurt
- One 12-ounce can of tuna
- ½ avocado
- 1/8 cup red onion
- 1/3 celery stalk
- Lemon juice, to taste
- Salt and pepper, to taste
Instructions
- First, you need to prepare the veggies. Chop the red onion and celery into small bits and ready the onion slices.
- Open the can of tuna and add the fish to a mixing bowl. Depending on how creamy texture you want, add the yogurt. Mash half of the avocado and add it as well.
- Now mix the chopped red onion and celery. Squeeze the lemon juice on top and add sprinkle salt and pepper, as per your preference.
Green Bean Casserole
Another one of the best meals that you can make with canned foods as per Chef Ido Fishman is the green bean casserole that can serve the whole family. It is extremely flavorful and simple and gives you a magical combination of vegetables.
Ingredients
- 1 8oz. can roasted cream of mushroom soup
- 2 cans cut green beans
- 2 cups French fried crispy onions
- ½ cup milk
- Salt and pepper, to taste
Instructions
- Heat your oven to 350 degrees Fahrenheit.
- Take a large mixing bowl and combine the milk and soup and then mix them thoroughly.
- Add in 1 cup of crispy onions and green beans. Stir them properly to combine all of them together.
- After the beans are fully coated, you can place them in a large baking dish. The remaining cup of crispy onions can be sprinkled on top of the beans.
- Bake for half an hour or until they reach their desired crispiness.
Broccoli Casserole
Who doesn’t like comfort food? Another meal suggestion by Chef Ido Fishman that you can try out on a dreary day is Broccoli casserole. You can also store it for a few days and enjoy the leftovers.
Ingredients
- 2 cups cooked rice
- 1 can of cream of mushroom soup
- ¼ cup butter
- 1 chopped yellow onion
- 6 ounces grated cheddar
- 1 package of cooked frozen broccoli
- Bread crumbs
Instructions
- Take a mixing bowl and add soup, cheese and onion to it. Add the melted butter and mix them together.
- When you are done cooking, add the rice and broccoli. Mix all ingredients properly.
- Pour the mixture in a casserole dish. Sprinkle breadcrumbs over it.
- Bake the casserole at 300 degrees Fahrenheit for half an hour.
Three Bean Vegetarian Chili
Packed with flavor and proteins, Chef Ido Fishman suggests this chili as it can be completely made from canned food and requires only a little prep time.
Ingredients
- ½ tablespoon vegetable oil
- 1 diced large white onion
- 1 can drained black beans
- 1 can drained red kidney beans
- 1 can drained corn
- 1 can drained great Northern beans
- One 28-ounce canned crushed tomatoes
- 2 cups vegetable broth
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 4 cloves minced garlic
- ½ teaspoon dried oregano
- ½ tablespoon paprika
- 1 pinch of red chili flakes
- Salt and pepper
Instructions
- Heat vegetable oil in a large Dutch oven over medium heat. Add in onions and continue cooking until they are translucent.
- Add garlic, canned tomatoes, spices, vegetable broth, corn and beans.
- Turn the heat to high until it comes to a boil.
- Turn down the heat and let the chili simmer for an hour, while stirring it occasionally.
With these great recipes provided by Chef Ido Fishman, you can easily prepare meals with canned foods.