Pantry recipes using canned chicken or salmon?

bcsdguy wrote:
SwaninWa, could you provide amounts on the chili powder, cumin, and garlic?

I generally just eyeball it, but I'd say roughly 1 TB chili powder, 1 tsp cumin and 2-3 cloves of garlic. A little smokey paprika doesn't hurt either. Taste and adjust seasonings as necessary.

SwaninWa, could you provide amounts on the chili powder, cumin, and garlic?

Thanks for the ideas! I've been eyeing those Costco 6 packs of chicken, tuna & salmon.

I'll be tent camping in an area w/o a supermarket this year so have spent a bit of time saving sites to my bookmarks that require no/ or little refrigeration:

https://www.buzzfeed.com/christinebyrne/delicious-ways-to-eat-canned-tuna?utm_term=.pwqGlYqo3#.gt4ZDk3qY

http://www.food.com/ideas/10-things-to-make-with-canned-tuna-6012?c=1630

http://www.foodandwine.com/blogs/7-brilliant-canned-tuna-recipes-beyond-sandwiches


I realise these recipes call for tuna but can't see why canned salmon or chicken can't be subbed with ease.

Down through the years I've learned that we prefer tuna preserved in olive oil rather that water or cottonseed oil but hey sometimes oiled packed isn't on sale or available. So what I oft times do is open the can, drain it and then pour an equal amt of olive oil in the can, allowing it to sit for a few hours. Makes a big taste difference.

Feeling ambitious? Add a vigorous amt of your favorite seasonings and/or aromatics to the canned meat w/ the new oil.

Quick Chicken Chili: Saute a diced onion and a diced red bell pepper together until tender. Add some chopped garlic, cumin, chili powder, and stir. Add 2 small cans of chicken chunks (drained), a can of white beans (drained), a small can of green chilis (drained) a handful of frozen corn and a cup of chicken broth. Simmmer for about 30 minutes. Ladle into bowls and top with cheese, if desired.

Salad Nicoise

A can or jar of tuna, preferably packed in olive oil
your favorite lettuce

1 hard boiled egg for every 2 people

olives, preferably un-pitted since I find them more tasty

leftover grilled or boiled veggies such as green beans or Brussels sprouts

2 small red/Bliss/Yukon potatoes, boiled and smashed, per person

roasted red peppers

a tsp per 2 people of capers

a half a handful of cherry or grape tomatoes per person

Top w/ your fav oil based bottle or home made dressing


Yields a main course dish for lunch or dinner

Chicken Pasta Salad II

1/2 pound rotini/corkscrew pasta
1/2 cup sliced fresh mushrooms
1/2 cup sliced green olives
1 stalk celery, chopped
1/4 cup minced onion
1 cup shredded Cheddar cheese
1 (10 ounce) package frozen corn kernels
1 green bell pepper, chopped
3/4 cup Italian-style salad dressing
1/2 cup mayonnaise
1 cup canned chicken meat - drained and flaked
salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water. Pour into a large dish. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
Gently mix in flaked chicken; refrigerate for a few hours or serve.

You can take canned or dry chicken noodle soup, add mixed vegetables and canned chicken to it, and have a meal fast. Rinse the salt off any canned vegetables, there is enough in the pre-made soups.

I have a recipe for making salmon patties from canned salmon. Uses black beans. If interested, I'll look for it.

Some stores, Hormel is the brand that comes to mind have beef in gravy in the can. It makes very good Beef & Noodles. I also throw cooked baby carrots, onion, celery or whatever else you want. Could add steamed broccoli also. I do usually add a packet mixed as directed of brown gravy along with what comes in the can so that it isn't dry if I make a larger amount. You could also add sour cream and garlic to make more of a stroganof dish.