“Fresh is best” is usually a good rule to live by. But if you know how to find quality preserved items, a few well-chosen canned foods in your pantry can save the day, especially during the busy holidays.
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Healthy food is food that is minimally processed. All the foods’ transformation should happen when you turn it from the raw to the cooked and not at some factory.
When I am unable to pronounce the ingredients listed on the side of a food’s packaging I shiver. When I see the word “natural” on a food package I read “Sh&u8#%g” because it has the same meaning. However, I am not a fanatic or obsessive about food: I can eat crap too. I do so minimally. I don’t always seek out organic, or local, or seasonal, or any other of the environmentally correct buzzwords.
Now and then canned food is just plain convenient. And luckily there are some canned products that are not loaded with chemicals such as taste enhancers or preservatives of one kind or another. If you keep these in your pantry you will always have a delicious, convenient and quick preparation on hand. This is particularly handy during the holidays. On their label you should see only one ingredient list, namely the same one as on the front of the packaging, the food itself. Some might have some citric acid, but that’s OK.
There are four foods that I use in their canned form for a variety of reasons: the food is out of season, I forgot to buy the food, I’m too tired to cook, or it’s a last-minute idea. My five canned go-to foods are chickpeas, tuna, artichoke hearts, tomatoes and pimentos.
In this recipe you’ll use four of those. The idea here is that this is party-quality food, the kind of dish that you could serve to guests and they will comment on its deliciousness. After they do then you can spill the beans, so to speak, and tell them how simple it all is.
Yield: 4 servings
Prep time: 15 minutes
3 tablespoons extra virgin olive oil
1 large garlic clove, finely chopped
1 15-ounce can organic chickpeas (garbanzo beans), drained and rinsed
4 canned organic artichoke hearts (foundations), drained and quartered
2 tablespoons sliced pimentos
2 1/2 ounces canned yellowfin tuna in olive oil
Salt and freshly ground black pepper to taste
Pinch of cayenne pepper
1. In a sauté pan, heat the olive oil with the garlic over medium heat.
2. When the garlic begins to sizzle add the chickpeas, artichokes and pimentos and cook, stirring, for 5 minutes.
3. Add the tuna, salt, pepper and cayenne, toss a few times and remove from the heat. Serve hot, warm or at room temperature.
Main photo: Four-can antipasto. Credit: Clifford A. Wright