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Food Sunday: Salads For Us Left Behinds

5:19 am in Uncategorized by Ruth Calvo

Simplest Seating

(Picture courtesy of camping-laverterive.com.)

Last week, several comments urged a bit more on that White Trash Salad I mentioned, that a friend makes from canned goods/emergency supplies.   This week, since all that’s left here is us leftover types, it seems like time to finish up the supplies.

Here’s the recipe for genuine white trash salad;

Ingredients

    1 lb. 93% lean ground beef
    1 can black beans or dark red kidney beans, rinsed and drained
    1 taco seasoning spice packet
    1 medium head of iceburg lettuce, chopped, or your choice of salad greens
    4 oz. baked Doritos, crushed
    1 cup 2% shredded cheddar cheese
    2 tomatoes, chopped (or 1 pint cherry/grape tomatoes)
    1/2 cup light French or Catalina dressing

Directions

Brown the ground beef over medium heat; drain the broth and fat. Add the beans and taco seasoning, plus 3/4 cup water. Simmer on medium until the water has evaporated, about 5 minutes.
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Sunday Food: Meals From Emergency Supplies

5:18 am in Food, Uncategorized by Ruth Calvo

Canned food for emergency.

(Picture courtesy of i-limits.com)

Since the numerous natural disasters have made us all conscious of the need to have on hand supplies for a few days of emergency conditions, I picked up a recipe from a friend for something good that can be made from canned food.   This may never have to occupy your planning time, but if it does, I hope you’ll be able to manage.

This recipe is not limited entirely to canned things, of course, and you can throw in your own favorites.  However, if it comes to that, you can do it with charcoal/sterno in a house where electricity has gone off so your refrigeration is caput.

This has the silly name of ‘slut spaghetti’, indicating that it’s a favorite of those who can’t be bothered to do elegant.  I’ll put this in the same category as another friend’s ‘white trash salad’, also made almost entirely of canned stuff.

Ingredients

  • 3 tablespoons olive oil
  • 8 anchovy fillets, drained and finely chopped
  • 2 garlic cloves, peeled and thinly sliced, crushed or grated
  • 1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste
  • Salt
  • 1 pound spaghetti
  • 1 (14-ounce) can diced tomatoes
  • 1 1/4 cups chopped drained pitted black olives
  • 2 tablespoons small capers, well rinsed and drained
  • 2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional
  • Freshly ground black pepper

Bring a large pot of water, for the pasta, to a boil over medium heat, though you don’t need to get started on the sauce until the water is pretty well boiling.
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