Using some canned foods in recipes

Have you dug deep into the cupboards and found some interesting things? Maybe you are not sure what to make with them or how to create something delicious with them?
I was speaking with some friends the other day and I was telling them about a story I did for Metro years ago about the end of the world. For those of you that remember, the world according to the Mayan calendar was to end in 2012. So as we know now, it did now but those recipes as well as perhaps the canned food items still do! Their recommendation was to post some of those recipes and share some ideas for people at home to try out.

So for fun, I thought I would post them here for you to try out or seek out these ingredients from your pantry. From checking out the grocery store, we have lots to be thankful for and we can pretty much get anything we need. However, you may realize that there are some cans lurking in the back of your own pantry that you should enjoy and use up!

Here I've included a soup, burger and dessert. With a few simple ingredients you can create some interesting recipes. If you've created your own canned food recipes be sure to share them with your friends they may have the same cans in their cupboards and looking for ideas too! Stay well xo

Potato Corn Chowder

You can put together a simple soup like this in minutes and then if you have some additional canned goods you can add smoked oysters, shrimp or even crab to the mix. Spice it up with the cayenne or if you happen to find some hot sauce around, add a few dashes into your bowl, it will surely warm your heart.

1 can (540 mL/19 oz) cooked diced potatoes, drained well

1 large clove garlic, minced

2 tsp (10 mL) dried parsley leaves

1 tsp (5 mL) dried thyme leaves

1/4 tsp (1 mL) cayenne pepper

1 can (398 mL/14 oz) creamed corn

1 can (370 mL) 2% evaporated milk

1 can (284 mL/10 oz) vegetable broth

1 1/4 cups (300 mL) water

In soup pot, using potato masher, mash potatoes with garlic, parsley, thyme and cayenne until fairly smooth. Add creamed corn, milk, broth and water and bring to a gentle boil. Simmer for about 15 minutes to let flavours come together. 

Makes six 1 cup (250 mL) servings.

Tip: If you can find some croutons around be sure to sprinkle them on top for an added texture and soup appeal.

Tuna Burgers

So you can enjoy a snack of tuna salad and crackers or you can create a tasty dinner for two with a couple of packages. With almost everything you need in the box you can take this meal on the run.

2 pkgs (90 g each) snack size tuna and crackers kit

1/2 tsp (2 mL) each chili powder and dried oregano leaves

1/4 tsp (1 mL) ground cumin

1 tsp (5 mL) canola oil

Scrape tuna out of containers into a bowl. Finely crush crackers and add to tuna. Stir in chili powder, oregano and cumin; shape into 2 patties.

In nonstick skillet, heat oil over medium high heat and brown tuna burgers for about 2 minutes turning once or until golden brown. 

Makes 2 burgers.

Tip: If you have fresh bread and lettuce make yourself a tuna burger in a bun or enjoy it along side a salad.

Stovetop Fruit with Dumplings

You can have dessert simply on a stovetop or fire if you need to build one! In a pot this quick and tasty dessert will make your day seem brighter.

1 can (796 mL/28 oz) mixed fruit with cherries in light syrup

1/4 cup (60 mL) each dried cranberries and chopped dried apricots

2 tbsp (30 mL) rum

1/2 tsp (2 mL) ground cinnamon

1 1/4 cups (300 mL) biscuit mix (such as Bisquick)

2/3 cup (150 mL) evaporated milk

1 tsp (5 mL) vanilla extract

Pour fruit into small shallow saucepan and stir in cranberries, apricots, rum and cinnamon. Bring to a gentle simmer over medium heat.

In a bowl, stir biscuit mix with milk and vanilla until combined. Dollop in 6 spoonfuls over top of fruit mixture; cover and cook for about 10 minutes or until biscuit is cooked through and no longer wet.

Makes 4 to 6 servings.