Jump to content


Photo

recipes using only canned food


29 replies to this topic

#1 moonstar

moonstar

    Family Member

  • Users2
  • 1,525 posts
  • Location:Panhandle FL
  • Interests:Reading, Gardening, Organizing

Posted 27 September 2005 - 05:05 PM

Trying to stock my pantry for hurricanes. Does anyone have
good recipes using only canned foods, spices, and items not
refrigerated or frozen? I'm not a good cook so I don't home
can. We're lactose intolerate and any canned items with
dairy is not an option.

I've racked my brain but know there are some good cooks out
there. Would love a good canned green bean recipe. Have tried rinsing, washing, using tap water instead of liquid in
can, adding dried onion. No luck. Thanks for any help.


And let the beauty of the Lord be upon us, and establish thou the work of our hands upon us.

#2 Freetobeme

Freetobeme

    Still thinking about it...

  • Users2
  • 1,184 posts

Posted 27 September 2005 - 08:01 PM

I tend to just put stuff together that sounds good. This feeds about 4 people if you put some rice, a vegetable or fruit, and a bread product with it.

1 can garbanzo beans, drained
1 can stewed or diced tomatoes (your choice of any extras they might have) Not drained
olive oil (about 1 T)
dried onion (about 1 1/2 T)
garlic powder (about 1/2 teaspoon)
chili powder (about 2 teaspoons)
oregano (about 1 teaspoon)
salt and pepper to taste
The seasonings are all dependent on your own tastes. You can also add dehydrated green pepper.

Put it all in a heavy skillet (I use cast iron) and cover with a lid. Cook over med-low heat about 20 minutes stirring occasionally. The liquid should be mostly evaporated when it is done. You just need to cook it long enough to rehydrate the dehydrated stuff and blend the flavors. Serve over rice.

Variation: Add about 1 cup water and 1 cup minute rice during the last 10 minutes. You can also add some canned corn (drained), some canned jalepenos, and some canned olives (any or all of these).

I know this is not a nice neat recipe, but it's the way I cook.

Also creamed soups, such as mushroom or celery make a good starting point for easy one dish "canned" meals. Just pick a protein such as beans, canned chicken, or tuna, a vegetable (or more than one), some seasonings, and potatoes(canned), rice (instant), or pasta. Combine the ingredients and add enough water water to make it thinner than the final sauce you want (about half a can for each can of soup) or use the juice from the vegetables. Cook it in a skillet over med low until the sauce reaches the consistency you want.

#3 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 27 September 2005 - 08:23 PM

This is a good question! and one we need to come up with recipes and a cook book!!!

I am in the middle of a sewing project.. rush job... but I will be back!

#4 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 27 September 2005 - 11:06 PM

waiting, could you give me more info?

Do you not like the green bean liquid from the can, or do you think you can't use it? Don't like the taste?

What kind of sauces do you use, being lactose intolerant? My mother-in-law uses non-dairy creamer in some things, or soy milk.

Please tell me how you like to eat; for example, do you like tuna? Canned chicken? Casseroles? Sandwiches?

Do you live where you can light a fire, or have a grill? Or are we talking about apartment living?

These things will help us get a better idea how to help.

#5 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 28 September 2005 - 12:35 AM

Smothered Green Beans
submitted by Pam of Baton Rouge, Louisiana

4 cans cut green beans
1 jar Hormel bacon real bacon bits
dehydrated onion or Lipton onion soup mix
2 T margarine or butter flavor Crisco
salt
pepper
garlic powder

Add margarine in bottom of pan with bacon bits and dehydrated onion. Saute for a few minutes and add 2 cans of green beans with no juice and 2 cans with the juice of the beans. Cook until wilted and smothered. Add salt and pepper to taste.


like this?

#6 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 28 September 2005 - 12:43 AM

or this?

Green Bean Almondine

Ingredients:
1 can beans drained –liquid saved
1 teaspoon butter flavored crisco
1/4 cup saved liquid
1 teaspoon dried, crumbled
pepper to taste
1 can pearl onions or sliced onions or dried onions reconstituted in saved liquid not used
2 tablespoons sliced almonds
1/4 cup seasoned bread crumbs

Instructions:
In a large nonstick skillet, heat crisco over medium-high heat.
Add green beans and sauté 1 to 2 minutes, stirring constantly so beans cook evenly.
Add ¼ cup liquid, oregano, and pepper; sauté for 20 to 30 seconds.
Add onions. Cook, covered, over medium-low heat for 6 to 8 minutes
Meanwhile, in a small nonstick pan over medium heat, dry-roast almonds, stirring occasionally, for 2 to 3 minutes. Sprinkle bread crumbs and almonds over cooked beans.


#7 moonstar

moonstar

    Family Member

  • Users2
  • 1,525 posts
  • Location:Panhandle FL
  • Interests:Reading, Gardening, Organizing

Posted 28 September 2005 - 09:26 AM

Thanks Goatherder. The garbanzo beans and tomato sounds
good. I'd like to use creamed soups but there's that nasty
milk issue.


And let the beauty of the Lord be upon us, and establish thou the work of our hands upon us.

#8 moonstar

moonstar

    Family Member

  • Users2
  • 1,525 posts
  • Location:Panhandle FL
  • Interests:Reading, Gardening, Organizing

Posted 28 September 2005 - 09:38 AM

Thanks Westbrook. As long as the finished product doesn't
have a canned green bean taste, this will be great. How
many servings does the Smothered Green Beans make? Looks like it makes a lot. The Green Bean Almondine would be a
variety. And we love almonds.

And let the beauty of the Lord be upon us, and establish thou the work of our hands upon us.

#9 moonstar

moonstar

    Family Member

  • Users2
  • 1,525 posts
  • Location:Panhandle FL
  • Interests:Reading, Gardening, Organizing

Posted 28 September 2005 - 10:11 AM

Cat, Thanks for the welcome. More info: Went through 3 hurricanes in Fl. last year. No electricity, no water, no
regular cooking facilities for 10 days. Did have a camp stove. Decided then to try to find recipes. We live in the
country, so campfire, grill,camp stove could all be used.
Don't like the taste of the green bean liquid. To us it gives the beans a tin taste. Anything to counteract the taste. Spicey would be good. Since the hurricanes I've
learned to make Bannock Bread and have found that 1 heaping
tablespoons of soy flour and 1 tablespoon of water can be
substituted for 1 egg in baking products like bread. I usually fix gravies..no creamed sauces. I was wondering about Coffemate as a substitute in creamed sauces or other
recipes that need milk. You said your Mother'n'Law uses it.
Can you tell me how? We like tuna and canned chicken. Hubby
won't touch Spam, corned beef, or canned hams. Maybe if I
knew how to fix it so the taste is different??? Casseroles
are good, but how do you cook them without an oven? We do
eat a lot of rice. I like potatoes, but there again, the
canned ones have that tin taste, which I don't like. Like
broccoli but have never seen any canned broccoli other than
creamed broccoli soup. I hope my inquiry will help not only
me but other people in situations that may require just canned or dry packaged items as their choice.

And let the beauty of the Lord be upon us, and establish thou the work of our hands upon us.

#10 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 28 September 2005 - 01:09 PM

Baking...

there are several ways to bake outside.

Have a BBQ with a lid? you use it like you would a wood cook stove. I have made pizza, bread and pie.

Of course the most used is a Dutch Oven.
how to season http://www.grizzlybase.com/useful/dutch_oven.asp

how to bake chicken
http://www.lsdos.com/chicken.html

basic seasoning, use, size, how many coals to use, recipes and more..
http://y2kchaos.entrewave.com/view/y2kchaos/s35p644.htm

recipes..scroll down
http://www.isu.edu/outdoor/dutch.html

forget the directions it is for store bought dough, but the information at the bottom for achieving a specific temperature is interesting..
http://www.rhodesbread.com/consumer/recipe...hoven/tips.html

http://www.waltonfeed.com/grain/ldscn/58.html

Another way to bake is to build an outside oven.

solar? http://www.endtimesreport.com/building_a_solar_oven.html

oven?
http://www.sunset.com/sunset/Premium/Home/...beOven0898.html



#11 mk7925

mk7925

    Still thinking about it...

  • Users2
  • 237 posts

Posted 28 September 2005 - 02:07 PM

Minestrone soup

1 can white beans
1 can kidney beans
1 can green beans
2 cans chicken stock
dried onion
1 small can carrots
2 large cans tomato chunks
garlic powder
dried basil or oregano to taste
Dried celery leaves to taste
Dried parsley to taste

Pour all cans into large pot
Simmer for 10 minutes to blend flavors
Add 2 teaspoons soy sauce and 1 teaspoon vinegar
Serve with dried parmeasan cheese

One thing I do when I buy my canned goods is to have a portion of my cupboard where I put all the ingredients for soups together.Three kinds of beans with one can of carrots and two cans tomatoes and chicken stock. Then just dump in a pan and ... soup.

Taco soup
1 can kidney beans
1 can green beans
1 can corn
two cans tomatoes
1 can chicken broth
dried onion
dried garlic
1 package dried taco seasoning
Mix all in pan (including all juice)
Simmer 15 minutes-soup

One thing we like and it sounds really easy
2 cans tomato soup made however you like it but make it thinner than usual)
1 cup thin noodles
1 small can green beans
1 can olives sliced (small)
Instant comfort food

I substitute chicke broth for one can of water

You can dry things like celery leaves by leaving them on a tray on the counter. Keep in a tightly lidded jar. One tablespoon of leaves give the flavor and don't take up much space. For Y2K we cooked ground beef and rinsed it off. Put on dehydrator until nuggets formed. Keep in freezer in tightly covered jar. You can add the dehydrated meat to soup and it does taste like regular meat. Also the dehydrated food places have dried chicken, beef and ground beef. It is expensive for a can of that but it makes over 25 servings. Some places have the smaller cans of dehydrated meat that is easier to keep and use. It is cheaper also. You can make almost any soup or casserole by using canned foods. I practice all the time and find which ones DH like. Make a recipe list for your cupboard door. Put them in a zip lock bag and you have instant recipe cards. Also if you place all your dry ingredients in jars where you can reach them and use them your family will get used to canned food cooking and it will be easier in an emergency.

#12 Freetobeme

Freetobeme

    Still thinking about it...

  • Users2
  • 1,184 posts

Posted 28 September 2005 - 07:49 PM

Does cream of mushroom have milk in it? I never noticed. I guess the 'cream' comes from somewhere.

#13 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 28 September 2005 - 08:42 PM

goatherder,

powdered goats milk!!! even my son allergic to anything from a cow.. milk, meat, butter, cheese ... could drink and eat anything from a goat!

I ain't talkin' 'bout no stinkin' store bought milk either!

But powdered goats milk isn't bad.

Rice milk.. we liked it better then soy because it was at least white! hard to pour soy milk over cereal and it was brown.



#14 Freetobeme

Freetobeme

    Still thinking about it...

  • Users2
  • 1,184 posts

Posted 28 September 2005 - 08:52 PM

Ummm...I'm not the one with the milk allergy. I had suggested using cream type soups as a base for canned foods recipes and wondered if they really had milk in them.

Personally, I don't really care that much for milk of any kind.

#15 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 29 September 2005 - 07:02 AM

I've been researching this for waiting, and I've found that most sites say that *many* people with lactose intolerance also have problems with goat milk. They recommend "proceeding with caution".

The consensus seems to be using rice milk in cooking. But I'm still working on it...



#16 moonstar

moonstar

    Family Member

  • Users2
  • 1,525 posts
  • Location:Panhandle FL
  • Interests:Reading, Gardening, Organizing

Posted 29 September 2005 - 09:31 AM

Westbrook, WOW. A lot of great info. Thanks.

And let the beauty of the Lord be upon us, and establish thou the work of our hands upon us.

#17 moonstar

moonstar

    Family Member

  • Users2
  • 1,525 posts
  • Location:Panhandle FL
  • Interests:Reading, Gardening, Organizing

Posted 29 September 2005 - 09:49 AM

Safety Lady, I've heard a little about dehydrated meats, not much. Is there anyway to dehydrate it at home and package it so it doesn't have to be kept in the freezer? Or
would it be better to buy the cans of dehydrated meat? We like Spaghetti and was looking for a no 'frig/freezer way of
storing hamburger. Thanks for all the great tips and recipes.

And let the beauty of the Lord be upon us, and establish thou the work of our hands upon us.

#18 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 29 September 2005 - 11:16 AM

waiting...

check this out.. may or may not help

http://www.endtimesreport.com/hamburger_rocks.html

oh, girl.. get a pressure canner! we will have you canning in no time!

#19 motherearth

motherearth

    Family Member

  • Moderators
  • 1,328 posts
  • Gender:Female
  • Location:forks, washington, usa
  • Interests: moderator for homesteading page

Posted 29 September 2005 - 11:47 AM

Quote:
oh, girl.. get a pressure canner! we will have you canning in no time!


They really will!

#20 Guest_Guest_*

Guest_Guest_*
  • Guests

Posted 29 September 2005 - 02:08 PM

now see.. there is a testamonial from one satisfied customer!

ROFL!!!! CeeGee you are too funny!



Reply to this topic



  

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users