Recipes and Canned GoodsFood
Just trying to do my best to help while being in quarantined. These are a few easy recipes I have learned as family members cook for me. I still do not like to cook but will try to like it.
I chose this recipe just so I could use my canned goods. I thought they would be useful in quarantine but there are so many cans of beans! (PS: Fagiolo is defined as beans.)
- 1. canned tomato pieces
- 2. vegetable broth
- 3. Rao’s spaghetti sauce
- 4. uncooked bow tie pasta
- 5. fresh carrots
- 6. uncooked onions
- 7. oregano
- 8. canned kidney beans
I don’t have all those items so of course, I substituted. Cook the uncooked items (except for the pasta) & then throw everything in a pot, including the uncooked pasta. Cook till it is done and you are ready for dinner! It is a 4 star for me.
Twice Baked Shrimp Stuffed Potatoes
This one is a 5 star. I will definitely make this over and over. I added broccoli pieces and it was even better.
I have most of these items and just made do without what I do not have. It still works.
- 1. frozen shrimp
- 2. frozen broccoli
- 3. unbaked potatoes
- 4. butter
- 5. soy milk (I used almond milk)
- 6. cheddar cheese (I used Havarti cheese just because it was in my refrigerator)
Now for the how-to:
- –Cook the frozen shrimp as per the directions on the package.
- –Bake the potatoes in the microwave or bake in the oven.
- –Spoon out the interior of the baked potatoes and mix it with a little soy milk, butter, cooked broccoli, cooked shrimp, butter, and shredded cheddar cheese.
- –Put it back into the shells & cook the potatoes in the oven at 400 for about 20 minutes.
- –The recipe calls for 1 cup of sour creme to be added to the mixture but as I do not have it, I made it without the sour creme. No one knew the difference.
This one I give a 3 star. It was OK but not fantastic. You have to have the miso paste and tofu or just call it something else.
- 1. miso paste
- 2. tofu, cubed
- 3. vegetable broth
- 4. chard- I substituted kale as I have no chard
- 5. scallions
The cooking part is easy. Just do not get distracted and finish the job.
- –Boil the kale in the vegetable broth (calls for chard or really any green will do if you have it.)
- –Add the tofu
- –Note the kale needs to be soft & falling apart (just because I do not like the toughness of kale)
- –Simmer for about 10 minutes
- –Add the miso (note you should wisk it first using hot water or the hot vegetable broth till it is no longer lumpy). Start with a tablespoon of miso paste & add more to taste. I ended up with about 3 tablespoons of miso paste as just one was not strong enough for me.
Black Bean Soup
I liked the taste of this soup. I did not have to slave over a hot stove and it is filling. Easy Peasy
- 1. 2 cans (15 ounces each) black beans, rinsed and drained
- 2. 1 can (14-1/2 ounces) stewed tomatoes or Mexican stewed tomatoes, cut up
- 3. 1 can (14-1/2 ounces) diced tomatoes or diced tomatoes with green chilies
- 4. 1 can (14-1/2 ounces) chicken broth
- 5. 1 can (11 ounces) Mexicorn, drained
- 6. 2 cans (4 ounces each) chopped green chiles
- 7. 4 green onions, thinly sliced
- 8. 2 to 3 tablespoons chili powder
- 9. 1 teaspoon ground cumin
- 10. 1/2 teaspoon dried minced garlic
- 11. top with sour creme (or nothing if you do not have it)
- 12. avocado, sliced to add on top of the soup
Throw it all in a pot and cook. Keep it on low heat so you do not have to watch but be sure to stir it!
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