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 that 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 that 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.
For more information about the canning process, delicious recipes and to learn how you can get cooking with canned foods, visit CansGetYouCooking.com.
Pasta e Fagioli Soup
Description
Recipe created by Kelsey Nixon
Ingredients
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2 tablespoons extra-virgin olive oil
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4 ounces chopped pancetta (about 1/2 cup)
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1 medium yellow onion, finely chopped
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3 cloves garlic, minced
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2 teaspoons fresh thyme leaves
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1/2 teaspoon kosher salt
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1/2 teaspoon cracked black pepper
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2 (15-ounce) cans cannellini beans, drained and rinsed
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1 (14.5-ounce) can diced fire-roasted tomatoes
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3 (14.5-ounce) cans chicken broth
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1 1/2 cups ditalini pasta (short tubular pasta)
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1/4 cup grated Parmesan cheese, for garnish
Preparation
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In large heavy-bottomed 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 saute until fragrant and golden brown.
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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.
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Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.
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Note: You can substitute bacon for pancetta, if desired.
Serves
4
Preparation Time:
5 minutes
Cook Time:
25 minutes
Almond Cherry Tres Leches Cake
Description
Recipe created by Kelsey Nixon
Ingredients
Cake:
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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5 large eggs
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1/2 teaspoon almond extract
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1 (14.5-ounce) can pitted cherries, thoroughly drained
Tres leches mixture:
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1/4 cup heavy cream
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1 (12-ounce) can evaporated milk
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1 (14-ounce) can sweetened condensed milk
Icing:
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1 1/2 cups heavy cream, chilled
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4 tablespoons powdered sugar
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1/4 teaspoon almond extract
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1/4 cup chopped almonds, toasted
Preparation
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For cake, preheat oven to 350°F. Grease and flour 9-by-13-inch cake pan.
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Whisk together flour, baking powder and salt into large mixing bowl.
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Cream butter, sugar and eggs with electric mixer on high until yolks turn pale yellow. Mix in almond extract. Slowly incorporate dry ingredients into wet ingredients until fully combined — avoid over-mixing. Pour into prepared pan, evenly spreading batter out.
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Bake until cake has cooked through, 30 minutes. Cool slightly, then pierce surface of cake with fork several times.
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Combine heavy cream, evaporated milk and condensed milk in small bowl or pitcher. Drizzle milk mixture over top and allow cake to sit and absorb milk mixture.
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For icing, whip together heavy cream, sugar and almond extract. Spread evenly over top of soaked cake. Top with toasted almonds.
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Refrigerate at least 2 hours or until ready to serve.
Serves
12
SOURCE:
CMI
