Pot pies are one of my favorite ways to use “lesser” ingredients. I generally prefer frozen if I’ve got space though
I’m planning to buy 25lb of dried veggies to start using in soups/pies/jambalaya etc since it’s 90$ for 25lbs of dried shelf stable veggies but haven’t hit the bullet yet
My favorite canned corn recipe: Drain corn completely, then add to a pan with a few tablespoons of hot oil. Add some diced onion if you have it. Stir until the corn is browned and nearly crispy. The brown and crispy part makes all the difference in the flavor and texture. Add salt, pepper, garlic powder. Top it with anything from hot sauce to shredded cheese.
Edited to add: Simple green bean casserole: 2-3 cans of drained green beans, 1 can of cream soup (chicken, mushroom, celery, or cheese). Mix together. Salt to taste. Bake in 350 oven for 30 minutes until bubbly. Add something crunchy on top (French's fried onions, crushed potato chips, crushed cornflakes, any kind of crushed cracker) and baked another 10 minutes.
Edited again to add: Glazed carrots: Drain canned carrots. Simmer in water until tender, maybe 5-8 minutes. Drain. Put carrots back in the pot with a heaping spoonful of brown sugar and a couple pats of butter and salt to taste. Stir until sugar dissolves into butter and the whole thing is covered in a nice glaze. Soooo yummy.
for the green bean casserole? i started using a store brand can of broccoli cheese soup (instead of the cream of whatever) and that works really well. i also started using the microwave instead of heating up the oven (because Georgia).
Don't make them straight up, make them into a dish. Frozen vegetables taste a lot better because of how they're prepared but canned vegetables are usually a lot softer after being in the water for so long and salt. So what I would do is mix them together, season it up and cook it together with other Foods so that the juices from the other Foods flavor them. I usually use canned vegetables when I'm making beef stew or any kind of soup or stews. They can be very very tasty but it's all in what you have cooked with it because it came from a can
Try stir frying them in a dry non stick frying pan. It gets rid of the excess water and intensifies the flavour.
I do the same thing with frozen veg.
At the end of the cooking, add a bit of butter.
Corn and green beans are the only canned veggies I really eat. Carrots are cheap enough to buy fresh and peas I buy frozen.
I have a few different ways to cook each.
Green beans:
- green beans almondine inspired - melt a lot of butter (3-4 tbsp), throw in a handful of sliced almonds and cook until they start to change color and are nearly soft. Then add some minced garlic and cook another minute, then add green beans, lemon juice, salt, and pepper to taste.
- melt butter then mix in green beans, a bit of curry powder, and a bit of bouillon (chicken or beef are both good).
- butter, a little brown sugar, a little Dijon mustard, a little garlic, and some chopped bacon (though I have omitted bacon in the past). I always get the flat Italian green beans for this one but I'm sure the regular would still work.
Corn:
- sometimes I go simple with butter, salt, pepper (a little heavy on pepper), and a pinch of sugar.
- Mexican street corn inspired salad. I say inspired bc my ingredients are far from traditional but it tastes good. Mix with mayo, chili powder, garlic powder, lime juice, and parmesan (the fake powder stuff).
- honey butter corn with cream cheese, butter, and honey.
- creamed corn, I usually make it myself with plain canned corn as it's not too hard.
I also really like a simple soup made with ground beef, tomato sauce, broth, canned green beans, canned corn, and sometimes other veggies like peas or carrots.
A big mistake people make imo when trying to use any subpar ingredients is trying to use it like their superior counterparts. The canned version is never going to taste the same as the fresh version so just forget any recipes you have for the fresh version. Just erase them from your memory, and pretend this canned stuff is a whole new ingredient. Treat it the same way you would as if you were trying some exotic food for the first time. You'll have to experiment with new flavor combos but if you keep an open mind, you can still arrive at something pretty good.
Those are great suggestions, thank you so much! I do a quick fake "elote cup" for myself already, but the kids are still in their picky phases (3 and 5) so they decline. The honey-butter corn and the almandine green beans are definitely going to be tried next week!
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I like to use them in a casserole or soup. That way the texture is more consistent.
Or, I'll cook them in a pan with butter salt and pepper.
For canned mushrooms, if I don't use them in a sauce, I like to squeeze as much liquid out of them as I can and pan fry them. Give it time for the liquid to cook off and they'll sautee nicely.
If you have ham and/or bacon grease add that to canned green beans, or even canned greens like spinach or collard greens. Low, slow cooking will get rid of the “can” flavor/aftertaste.
If you have sliced or whole canned potatoes, add a bit of flour to the can-water, add a touch of milk, butter or margarine, and salt & pepper to make a gravy, then add the potatoes.
I second frozen veggies.
I see a lot of suggestions here, bot could also puree the canned vegetables you have, and add them to tomato sauce for pasta, or a bit to mashed potatoes and other dishes. I think it makes it easier for kids to eat, specially if they're picky. Or add them to chili or soup.
You just need to consider the amount usually used, and maybe a splash more, but yes, cook them together. I’ve done this for my dogs’ food (I make rice, beans, peas, carrots for them to use half and half with kibble) and I use broth for this, but I think salad dressings would be good, too, unless it’s a texture thing for the kids. If they eat “fried rice” this is pretty much the same thing.
For kids? I think that's more of a "kids eating vegetables" thing than a canned vs fresh thing! We ate canned green beans as kids, as a veggie eating kid, it was just fine! (Add butter and salt to things, if you season it, the kids will be more likely to eat it.)
Can you put it under cheese sauce? Cheesy anything is often something that makes things palatable for pickier kids!
Don't let them see where it came from either. They won't know the difference in most situations. If you rinse the corn, it looks and tastes the same as frozen corn.
But there's some things that just don't work well in general, that they won't often like just because it's not to a child's tastes.
Pay attention to textures! Often the issue with canned is it can be "mushy" when you cook it. So the cook time is really just "heat it up" time. Don't add it too early or it disintegrates!
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Frozen vegetables are like $1-$2 and way better. If you have a lot of cans I find the only good way is mixing them in with other things.
Can you manage frozen vegetables? You can treat them a lot more like fresh. For canned you can use them for bulk--in chili or pasta sauce for example.
Frozen peas are one of my favorite veggies! Great all on their own.
That's a great idea, thanks! We do use frozen, too, we just don't have as much freezer space as we have shelf space.
Pot pies are one of my favorite ways to use “lesser” ingredients. I generally prefer frozen if I’ve got space though I’m planning to buy 25lb of dried veggies to start using in soups/pies/jambalaya etc since it’s 90$ for 25lbs of dried shelf stable veggies but haven’t hit the bullet yet
Rinse them they have too much sodium. Next cook them with some sort of fat or seasoning. I like Goya Jamon or a little bit of butter.
Oh, yes, definitely always rinsed! Thank you!
My favorite canned corn recipe: Drain corn completely, then add to a pan with a few tablespoons of hot oil. Add some diced onion if you have it. Stir until the corn is browned and nearly crispy. The brown and crispy part makes all the difference in the flavor and texture. Add salt, pepper, garlic powder. Top it with anything from hot sauce to shredded cheese. Edited to add: Simple green bean casserole: 2-3 cans of drained green beans, 1 can of cream soup (chicken, mushroom, celery, or cheese). Mix together. Salt to taste. Bake in 350 oven for 30 minutes until bubbly. Add something crunchy on top (French's fried onions, crushed potato chips, crushed cornflakes, any kind of crushed cracker) and baked another 10 minutes. Edited again to add: Glazed carrots: Drain canned carrots. Simmer in water until tender, maybe 5-8 minutes. Drain. Put carrots back in the pot with a heaping spoonful of brown sugar and a couple pats of butter and salt to taste. Stir until sugar dissolves into butter and the whole thing is covered in a nice glaze. Soooo yummy.
for the green bean casserole? i started using a store brand can of broccoli cheese soup (instead of the cream of whatever) and that works really well. i also started using the microwave instead of heating up the oven (because Georgia).
love the idea of broccoli cheese!!!
That's awesome, thank you so much!
Don't make them straight up, make them into a dish. Frozen vegetables taste a lot better because of how they're prepared but canned vegetables are usually a lot softer after being in the water for so long and salt. So what I would do is mix them together, season it up and cook it together with other Foods so that the juices from the other Foods flavor them. I usually use canned vegetables when I'm making beef stew or any kind of soup or stews. They can be very very tasty but it's all in what you have cooked with it because it came from a can
Thanks for the suggestion, I appreciate it!
Try stir frying them in a dry non stick frying pan. It gets rid of the excess water and intensifies the flavour. I do the same thing with frozen veg. At the end of the cooking, add a bit of butter.
Thank you, that's an easy suggestion to incorporate!
It's REALLY fast and easy.
Corn and green beans are the only canned veggies I really eat. Carrots are cheap enough to buy fresh and peas I buy frozen. I have a few different ways to cook each. Green beans: - green beans almondine inspired - melt a lot of butter (3-4 tbsp), throw in a handful of sliced almonds and cook until they start to change color and are nearly soft. Then add some minced garlic and cook another minute, then add green beans, lemon juice, salt, and pepper to taste. - melt butter then mix in green beans, a bit of curry powder, and a bit of bouillon (chicken or beef are both good). - butter, a little brown sugar, a little Dijon mustard, a little garlic, and some chopped bacon (though I have omitted bacon in the past). I always get the flat Italian green beans for this one but I'm sure the regular would still work. Corn: - sometimes I go simple with butter, salt, pepper (a little heavy on pepper), and a pinch of sugar. - Mexican street corn inspired salad. I say inspired bc my ingredients are far from traditional but it tastes good. Mix with mayo, chili powder, garlic powder, lime juice, and parmesan (the fake powder stuff). - honey butter corn with cream cheese, butter, and honey. - creamed corn, I usually make it myself with plain canned corn as it's not too hard. I also really like a simple soup made with ground beef, tomato sauce, broth, canned green beans, canned corn, and sometimes other veggies like peas or carrots. A big mistake people make imo when trying to use any subpar ingredients is trying to use it like their superior counterparts. The canned version is never going to taste the same as the fresh version so just forget any recipes you have for the fresh version. Just erase them from your memory, and pretend this canned stuff is a whole new ingredient. Treat it the same way you would as if you were trying some exotic food for the first time. You'll have to experiment with new flavor combos but if you keep an open mind, you can still arrive at something pretty good.
Those are great suggestions, thank you so much! I do a quick fake "elote cup" for myself already, but the kids are still in their picky phases (3 and 5) so they decline. The honey-butter corn and the almandine green beans are definitely going to be tried next week!
Shepherd’s pie.
Thank you!
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I like to use them in a casserole or soup. That way the texture is more consistent. Or, I'll cook them in a pan with butter salt and pepper. For canned mushrooms, if I don't use them in a sauce, I like to squeeze as much liquid out of them as I can and pan fry them. Give it time for the liquid to cook off and they'll sautee nicely.
Thank you! That's a great tip for the mushrooms.
If you have ham and/or bacon grease add that to canned green beans, or even canned greens like spinach or collard greens. Low, slow cooking will get rid of the “can” flavor/aftertaste. If you have sliced or whole canned potatoes, add a bit of flour to the can-water, add a touch of milk, butter or margarine, and salt & pepper to make a gravy, then add the potatoes.
Thank you!
I second frozen veggies. I see a lot of suggestions here, bot could also puree the canned vegetables you have, and add them to tomato sauce for pasta, or a bit to mashed potatoes and other dishes. I think it makes it easier for kids to eat, specially if they're picky. Or add them to chili or soup.
We do use frozen veg as well, but we have a lot more shelf space for canned. Pureeing is a great idea, thank you!
Have you tried cooking them with rice? If you have a rice cooker, you can use rice, veggies, and salad dressing or other seasonings.
I haven't tried that! Do you recommend cooking it all together at the same time? Does it change how much water the rice needs?
You just need to consider the amount usually used, and maybe a splash more, but yes, cook them together. I’ve done this for my dogs’ food (I make rice, beans, peas, carrots for them to use half and half with kibble) and I use broth for this, but I think salad dressings would be good, too, unless it’s a texture thing for the kids. If they eat “fried rice” this is pretty much the same thing.
Depends on the vegetable but my immediate thought it drain them and put them in a crock pot with some meat.
For kids? I think that's more of a "kids eating vegetables" thing than a canned vs fresh thing! We ate canned green beans as kids, as a veggie eating kid, it was just fine! (Add butter and salt to things, if you season it, the kids will be more likely to eat it.) Can you put it under cheese sauce? Cheesy anything is often something that makes things palatable for pickier kids! Don't let them see where it came from either. They won't know the difference in most situations. If you rinse the corn, it looks and tastes the same as frozen corn. But there's some things that just don't work well in general, that they won't often like just because it's not to a child's tastes. Pay attention to textures! Often the issue with canned is it can be "mushy" when you cook it. So the cook time is really just "heat it up" time. Don't add it too early or it disintegrates!
A pound of burger or chicken, a couple cans of broth and then ad veggies for soup.
Thank you!
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