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Pantry Essentials For Nutritious Homemake Meals





Pasta e Fagioli Soup

Pasta e Fagioli Soup

Every parent has been there. It’s Thursday afternoon and the kids are asking, “What’s for dinner?” Searching for inspiration, you head to the refrigerator, only to realize that the groceries you bought on Sunday have run out or spoiled. But before the panic sets in and you reach for the takeout menus, remember that the solution for a wholesome, homemade meal is right in your pantry — or “Cantry.”

“With a well-stocked pantry full of canned ingredients, I know I always have the makings of a nutritious and flavorful meal,” said Kelsey Nixon, host of “Kelsey’s Essentials” on Cooking Channel and Food Network. “Fruits and vegetables are harvested at their peak of ripeness and canned in just hours, making the can one of the best ways to get food from its source to my family’s table. I just open up a can, unlock that flavor and goodness and make it a ‘Cantry’ Thursday night!”

Quinoa Chicken Vegetable Salad

Quinoa Chicken Vegetable Salad

With canned food staples like canned beans, chicken, green beans and broth on hand, you’ll be well on your way to savory meals like Quinoa Chicken Vegetable Salad and Nixon’s Pasta e Fagioli Soup.

For more information about the canning process, delicious recipes and to learn how you can get cooking with canned foods, visit CansGetYouCooking.com.

Mediterranean
Chicken Pitas
Prep time: 10 minutes
Servings: 2
1 (10-ounce) can
chicken breast,
drained and flaked
1/2 cup finely chopped
cucumber
1/2 cup finely chopped
red bell pepper
1 (4.5-ounce) can
chopped green
chilies, drained
1/4 cup Greek yogurt
2 tablespoons fresh
chopped dill
2 whole wheat pitas
4 lettuce leaves
In large bowl combine chicken,
cucumber, red bell pepper,
green chilies, yogurt and dill;
toss to mix well.
Cut each pita in half
horizontally; carefully open
each pita half. Fill each with
2 lettuce leaves and half of
chicken mixture.

Pea and Corn Risotto

Pea and Corn Risotto

Pasta e Fagioli Soup
Recipe created by Kelsey Nixon
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4
2 tablespoons extra-virgin olive oil
4 ounces chopped pancetta
(about 1/2 cup)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 (15-ounce) cans cannellini beans,
drained and rinsed
1 (14.5-ounce) can diced
fire-roasted tomatoes
3 (14.5-ounce) cans chicken broth
1 1/2 cups ditalini pasta
(short tubular pasta)
1/4 cup grated Parmesan cheese,
for garnish
In large heavy-bottomed pot, heat olive oil
over medium-high heat. Brown pancetta bits
just until they start to crisp before adding onion,
garlic and thyme. Season with salt and pepper,
and saute until fragrant and golden brown.
Add canned beans, tomatoes and chicken
broth. Bring soup to rapid boil before adding
pasta. Reduce to simmer and cook soup cov-
ered, stirring occasionally for 8–10 minutes
or until pasta is cooked al dente.
Season with salt and pepper to taste before
serving. Garnish with Parmesan cheese and
serve with crusty bread.
Note: You can substitute bacon for pancetta,
if desired.

Mediterranean Chicken Pitas

Mediterranean Chicken Pitas

Almond Cherry Tres Leches Cake

Almond Cherry Tres Leches Cake

Pea and Corn Risotto
Servings: 4
4 cups canned low sodium chicken broth
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 cup Arborio rice
1 (11-ounce) can no salt added
whole-kernel corn, drained
1 (8.5-ounce) can low sodium peas,
drained
1/4 cup grated Parmesan cheese
1 tablespoon butter
Salt and ground black pepper, to taste
In 2-quart saucepan over high heat, heat chicken broth to
simmering; keep warm.
Meanwhile, in 3-quart saucepan over medium heat, in hot olive
oil, cook onion until tender-crisp, stirring occasionally. Add rice
and cook for 2 minutes until coated with oil. Gradually add chicken
broth, 1/2 cup at a time, until absorbed, stirring frequently. Continue
adding remaining broth, 1/2 cup at a time, stirring occasionally,
cooking rice until al dente, about 25 minutes.
Stir in corn, peas, Parmesan cheese and butter to heat through.
Add salt and pepper to taste. Serve immediately.

Almond Cherry Tres Leches Cake
Recipe created by Kelsey Nixon
Servings: 12
Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1/2 teaspoon almond extract
1 (14.5-ounce) can pitted cherries,
thoroughly drained
Tres leches mixture:
1/4 cup heavy cream
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
Icing:
1 1/2 cups heavy cream, chilled
4 tablespoons powdered sugar
1/4 teaspoon almond extract
1/4 cup chopped almonds, toasted
For cake, preheat oven to 350°F. Grease and flour 9-by-13-inch
cake pan.
Whisk together flour, baking powder and salt into large
mixing bowl.
Cream butter, sugar and eggs with electric mixer on high until
yolks turn pale yellow. Mix in almond extract. Slowly incorporate
dry ingredients into wet ingredients until fully combined — avoid
over-mixing. Pour into prepared pan, evenly spreading batter out.
Bake until cake has cooked through, 30 minutes. Cool slightly,
then pierce surface of cake with fork several times.
Combine heavy cream, evaporated milk and condensed milk in
small bowl or pitcher. Drizzle milk mixture over top and allow cake
to sit and absorb milk mixture.
For icing, whip together heavy cream, sugar and almond extract.
Spread evenly over top of soaked cake. Top with toasted almonds.
Refrigerate at least 2 hours or until ready to serve.

Quinoa Chicken Vegetable Salad
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 6
1 (14.5-ounce) can chicken broth
1 cup quinoa
1 (14-ounce) can diced tomatoes,
drained
1 (10-ounce) can chicken breast,
drained and flaked
1 (8-ounce) can cut green beans,
drained
1 (8.75-ounce) can corn, drained
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped parsley
1/4 teaspoon ground black pepper
In medium saucepan over high heat, heat
chicken broth and quinoa to boiling. Cover
and simmer, stirring occasionally, about
10 minutes. Set aside to cool.
In large bowl, combine cooled quinoa, diced
tomatoes, chicken breast, green beans, corn,
olive oil, lemon juice, parsley and pepper; toss
to mix well.


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