Canned-Food Dishes

A drab color is common with canned vegetables, especially green beans. When you over-cook vegetables or incorporate an acidic ingredient (like lemon juice or vinegar), the vegetables lose their bright color. The presence of zinc chloride stabilizes color, so check for it on the list of ingredients for canned vegetables. When making a vinaigrette for green beans, use water instead of vinegar to avoid discoloration.

Another complaint about canned foods is their mushy texture that occurs when the heat destroys the glue between the cells and they fall apart. Sugar or calcium prevents the glue from dissolving. Look for calcium chloride, calcium sulfate, or sugar (think molasses in canned baked beans) on the ingredient list for a firm-textured product.

Ingredients:

2 medium shallots
1-1/2 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
1 Tbs. Dijon mustard
2 Tbs. water
3 cans green beans
1 Tbs. salt
1 can tomatoes

Preparation:

Mix first six ingredients (through water) and pour over green beans. Toss well. Arrange tomatoes in a ring on a plate, salt, then mound the green beans in the middle.

Carrot and Cherry Dish

Ingredients:

2 to 3 cans carrots
1 can cherries (or any red veggie)
1/2 cup brown sugar (You may use less, if desired.)
3/4 tsp. salt
3/4 tsp. pepper
1 tsp. orange marmalade
1/4 cup peanuts
1 tsp. fresh parsley for garnish

Preparation:

Sauté all ingredients except garnish in a large skillet until warmed through. Serve with a sprinkle of parsley.

Ingredients:

1 can apples
2 Tbs. brown sugar
2 Tbs. orange marmalade
1 can beef stock
2 Tbs. cornstarch dissolved in 3 Tbs. cold water

Preparation:

Sauté first three ingredients in large skillet until well blended. Add beef stock. Thicken with cornstarch mixture and heat thoroughly. Serve over baked chicken.