Well, well, well… The struggle is definitely real. This past week, the joys of an insufferable cold took over my body and brain. By last Sunday, my head was full, I could not stop coughing- and so… no/little sleep. Aching ribs and fatigue from coughing… Endless sneezles and blowings and facial tissues…I didn’t do any shopping… Consequences.
So I found myself part-way through a diary I totally misguaged the timing of (discarded) and now looking at a pathetically sad vegetable drawer and a whole lot of cans, some of which I’d actually picked up- packed in a box— at the dump(!) weeks ago. Someone did not want the free stuff the local food security people (of whom I’m a member) gave them. So they threw it away. I do not allow food waste in my world when I can help it, so of course I chucked it into the back seat, tossed my own (real) trash and went home.
Now and then I find that I have gone a bit wild in my half-hearted (or other word) attempt at readiness for isolation, plague, loss of car, war… I have a lot of cans of things, and I don’t use them as often as I should. But the fact remains, cans have best by dates, and sometimes that matters- especially if one lives in an area by the sea- what with the salty air damaging the cans and all. I need to use these!
March is a great time to go through all the crap you don’t want to look at anymore in your pantry. Comfort foods are still fashionable- at least here, where I saw snow this morning and our sunny, mild days are still very few. At the same time (March is maddening!), there are those few days of warmth and bright sun shining through the leafless trees and conifers. Like wearing layers of clothing because morning is cold and afternoon is warm, deciding what you want to eat changes too. Generally speaking, by this time of year, most of us are pretty sick and tired of hearty, soul-warming foods and look forward to- with eager anticipation- the small but delicious bounties of spring. So I give you a 2-fer.
5-Can Chicken Chili (w/ or w/o Macaroni)
Ingredients
1 GIANT garlic clove (3 normal-sized)
1 Tablespoon cumin
1T olive oil
1 Can house-brand Chicken Gumbo Soup- or 'tortilla' soup)
1 Can heart healthy condensed Cr. of Tomato Soup
1 Can Chicken (or 2)
1 (or 2) Cans Black Beans
1 T French Onion Soup Mix (I used my onion with the Brussels Sprouts/recipe # 2)
1/2 C jarred salsa
Cheddar cheese as desired
Sour Cream
windowsill scallions
(optional)
1 C macaroni noodles
Line up your cans and open them all up.
Smash 1-3 garlic cloves (mine was GIANT, so only 1), and chop
Chop or dice any fresh bell pepper and onion you may have (optional)
On med heat, add garlic and cumin. By the time you smell both- a happy smell (to me), add the peppers- if you have them. Stir and sweat/saute for about 2 minutes, crank up the heat, and add all the cans- everything in them. All of it.
Bring to a simmer and let cook, stirring now and then (those beans will always stick if you let them!).
Add salsa and stir to combine.
If you plan to enjoy this w/ noods, go ahead and boil your water and cook the mac as directed- maybe a minute less. Do not add any salt to the water. Don’t add salt to anything. The cans supply more than enough for the whole mess!
Meanwhile, snip your scallions... and loosen your belt. (and if’n y’all really want the truly haut topping, add a handful of Fritos!! As absolutely authentic and jenyoowine as the day is long!)
While this meal does not scream HEALTH!, it does whisper "comfort... and satisfying"
You used up all those cans, and you can freeze what you don't want- or share with a friend.
Next up, for when the day surprises you and is warmer than you thought it would be…
Green Salad with Beets, Blackberries, Pan-Roasted Brussels Sprouts and Blue Cheese
I like Romaine best for this salad. It’s hearty enough to stand up to all the other dominating ingredients instead of wilting and becoming flat- as the delicate greens blends do.
Ingredients:
About ¼ head of Romaine, cut/chopped as you wish
1/3 (smol) container of fresh blackberries (you could use frozen, but they’ll be mushier)
2-3 smol beets, diced (I love the packaged, peeled and cooked beets in the produce section!)
Pan-Roasted Brussels Sprouts- as many as you like!
About 2-4 Tablespoons of crumbled blue cheese (I like Danish for this- inexpensive and tasty!)
Dress with red wine vinegar, olive oil, salt and pepper
(p.s. I have made this salad in my restaurant before- a couple iterations of it actually. Duck confit- just 2 oz. of it- is so delicious in this application!)
How-To for the Brussels Sprouts
How it began...
How it ended up… 😄
March is marching around with cymbals and timpani right now around here. My winter body wants fresh and light, the snow and wind cause my soul to crave comfort. My fridge is full of options depending on what the day brings.
Now that I’m feeling a bit better, I foresee a lot of garden and forest work in my near future. I’ll be eating chili for breakfast (energy) and salad for dinner (easy to digest) with fruit snacks in the evening. I have this addiction to grapes….
Cheers everyone! (Anyone making any plans to see the eclipse next month? The path of totality will enter Maine around Jackman, will cross over Baxter State Park, and will exit the U.S. in the town of Houlton. The big event is happening during the afternoon of Monday, April 8.)
and for those who had questions about that Tuscan salt: