C is for Canned Goods

I take pride in cooking from scratch and even enjoy the chopping, dicing, and mincing. But canned goods are comforting, even when they only collect dust. A stocked pantry promises that an impromptu dinner party is always possible and there is no resorting to mediocre take-out or a too-pricey dinner after work.

Canned goods fall into four categories: the Pantry Staples, the Adaptations, the Boons, and the Oddities. Pantry Staples include beans, corn, tomatoes, and broth–-basic ingredients that easily substitute for the real thing. While Adaptations only resemble actual items in appearance, their invented taste has become an accepted flavor. Many people now view Adaptations, such as canned peaches, mandarin oranges, and those florescent pink cherries in the fruit cocktail, as Pantry Staples. Boons allow cooks to make dishes that they never would normally attempt. Signature Boons include coconut milk and the once-a-year Libby’s canned pumpkin. Oddities are the true dust collectors: who buys those cans of asparagus tips or potatoes?

Beyond sitting pretty in the grocery aisle and on the kitchen shelf, canned goods provide a peak into other countries’ cuisines. If people willingly eat this second-hand version of a real thing, then the original must be pretty good. Cassoulet from France. Menudo from Mexico. Chrysalis from Korea. KoaMart.com, a Korean food online superstore, promotes the caterpillar chrysalis and their “very unique taste. . . Although it is rare today, chrysalis used to be a common snack for children in South Korea.” DaSolFoods, Inc. produces these 4.59 oz cans that cost $1.99 each or ten for $18.99. This Korean treat sounds much more intriguing than Spaghetti O's.

Quick Yellow Curry

1 teaspoon olive oil
½ onion–sliced
1 clove garlic—sliced
2 teaspoons yellow curry
½ teaspoon oregano
1 bay leaf
1 can diced tomatoes
1 can garbanzo beans–drained
½ can chicken broth

• Heat olive oil in medium saucepan.
• Add onion and sautee over medium-high heat for about 5 minutes until onions are soft and translucent.
• Add garlic, curry, oregano, and bay leaf and stir over heat for 2 minutes.
• Stir in diced tomatos, garbonzo beans, and chicken broth.
• Reduce heat to low and simmer for 20 minutes.
• Serve over rice.

“Homemade” Salsa

1 can diced tomatos – drained
1 can black beans – drained
1 can corn – drained
1 handful cilantro (about ½ cup) – chopped
¼ red onion—minced
1 teaspoon cumin

• Combine all ingredients.
• Refrigerate at least 30 minutes before serving.