It’s Cool to Be Canned

KOWLOON RICE POT

Learn to make canned food into mouth-watering meals

RECIPES BY THEO A. MICHAELS

Canned food was born out of a necessity to preserve and transport food for long periods of time, but now it is having a renaissance in a world of busy, globally-minded people looking for a good meal. Today, we use canned foods from around the globe, making the world of food all the more connected and flavorful. Plus, canned food options often speed up the cooking process.

To turn canned food into a mouth-watering meal whether you’re in a hurry or experimenting with new ingredients, you can look to “Canned: Quick and Easy Recipes that Get the Most Out of Tinned Food,” a new cookbook by chef Theo A. Michaels. Michaels has an extensive culinary background, beginning with his 2014 semi-finalist status on the U.K.’s “MasterChef” TV series. Since then, Michaels has published six books, two of which won the 2020 Gourmand World Cookbook award, and now he is ready to convert readers into canned food connoisseurs with his collection of internationally-inspired recipes, including the following from his new book. —Kate Lawless

Chang Sang Paneer

MAKES 2 SERVINGS AS MAIN; 4 AS A SIDE

Canned spinach makes quick work of my own recipe for this popular Indian curry, comprising chickpeas, spinach and paneer, especially as I always have a can or two conveniently stashed away in a kitchen cupboard. This is delicious on its own, but feel free to serve with warmed naan breads or plain basmati rice and topped with a dollop of mango chutney. I should also mention that any leftovers reheated and served with a poached egg on top work well for breakfast. I wish I could say that was just a rumor I’d heard…

1 (14-ounce) can leaf spinach

1 (about 9-ounce) pack paneer cheese (or halloumi will work too)

1 tablespoon ground cumin

Splash of olive oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

2 onions, diced

½ teaspoon ground turmeric

1 tablespoon garam masala

1 (1-inch) piece fresh ginger, peeled and grated

4 garlic cloves, chopped

2 dried whole red chilies (or a pinch of hot red pepper flakes)

1 (14-ounce) can chickpeas, drained

1 tablespoon tomato paste

1 teaspoon salt

½ (14-ounce) can coconut milk

To Serve

Lime wedges, for squeezing

Boiled rice or naan bread

Mango chutney (optional)

1. Start with the spinach—pour the contents of the can into a strainer and use the back of a spoon to push down on the spinach, extracting as much liquid as possible. Leave this sitting in the strainer over a bowl while you prepare the rest of the ingredients.

2. Cut the paneer cheese into 1-inch cubes and dust with half the ground cumin.

3. Heat a splash of oil in a skillet over a high heat, add the paneer and fry for just a couple of minutes until golden, then remove from the pan.

4. Add a splash more oil to the pan along with the cumin and fennel seeds and sweat the diced onions for about 6 minutes until caramelized and golden.

5. Add the remaining spices, ginger, garlic and chilies and cook for 30 seconds, then add the drained chickpeas and tomato paste.

6. Tip in the spinach with the salt and stir to incorporate it with the rest of the ingredients.

7. Fold in half a can of coconut milk, warm through until it bubbles, stirring frequently, then remove from the heat.

8. Serve in comforting bowls to snuggle round with a wedge of lime and some boiled rice or a chunk of ripped naan for company; a swirl of the remaining coconut milk over the top is a nice touch.

TRAY-BAKED SPAGHETTI PUTTANESCA

Tray-Baked Spaghetti Puttanesca

MAKES 4 SERVINGS

The concept behind this tray-bake recipe was born out of the live kids-cookalongs for families I started online in 2020, and it proved to be one of our most popular dishes with viewers—and with good reason! It’s the ultimate in convenience cooking as everything just goes into the sheet pan (yes, even the dried spaghetti!) and 30 minutes later, dinner is served!

11½ ounces dried spaghetti

1 onion, diced

3 garlic cloves, sliced

1 (3¼-ounce) can pitted black olives, drained and halved

2 tablespoons capers, coarsely chopped

2 tablespoons raisins

Pinch hot red pepper flakes (optional)

4 tablespoons olive oil

1 (14-ounce) can cherry tomatoes

2 tablespoons tomato paste

2¾ cups warm chicken stock (made with 1 stock cube)

1 (5½-ounce) tin sardines in oil

A few sprigs of fresh flat-leaf parsley, chopped

Salt and freshly ground black pepper, to taste

1. Heat the oven to 425°F.

2. Lay the spaghetti in a high-sided sheet/roasting pan with all the dry ingredients—onion, garlic, olives, capers, raisins, hot red pepper flakes—then pour in the olive oil, massaging it over the spaghetti to ensure it is coated.

3. Then add all the wet ingredients—the cherry tomatoes in their sauce, tomato paste, warm chicken stock, sardines (drained, reserve the oil)—and season with salt and black pepper to taste.

4. Use a fork to mix all the ingredients together, breaking up the sardines a little as you do (but keep them fairly chunky).

5. Drizzle the oil from the sardines over the top. The spaghetti should be submerged below the liquid by about ½ inch.

6. Place the pan in preheated oven and bake for 30 minutes, then remove and leave to rest for 5 minutes—this stage is important as it allows the bake to finish cooking and absorb the last of the liquid.

7. Once done, use a fork to loosen the spaghetti and garnish with freshly chopped parsley. If it’s too thick, feel free to add a splash of hot water, or if too loose, leave it in the oven for another 5 minutes.

EDITOR’S NOTE

Can Sizes

Can sizes may vary by brand, but given Theo Michaels’ relaxed cooking style, a few ounces more or less will work in these recipes. Choose close to the size and simply use what is available. Once divided among multiple servings, an extra ounce or two of peas, for example, will be fine for the end result. Or, if you choose a larger size can, use the amount in the recipe, and save the rest for another use.

Kowloon Rice Pot

MAKES 4 SERVINGS | PHOTO ON PAGE 38

This recipe is inspired by the clay pot rice dishes of Kowloon’s Temple Street night market in Hong Kong, where you find rice cooked in little clay pots over charcoal with dozens of toppings to choose from. The beauty is that everything is cooked in the one pot, so when you dig into it, you find pockets of plain rice and others where the toppings and dressing have soaked through to give it a delicious smoky flavor.

For the Dressing

4 tablespoons dark soy sauce

2 tablespoons runny honey

1 teaspoon cider vinegar

1 tablespoon tomato paste

1 (2-inch) piece of fresh ginger, peeled and grated

½ teaspoon Chinese five spice

Pinch red pepper flakes

For the Rice Pot

1 tablespoon olive oil

1 tablespoon sesame oil

1 onion, diced

2 garlic cloves, chopped

1½ cups basmati rice

1 (about 10-ounce) can small peas, drained (see Editor’s Note, page 43)

1 teaspoon smoked paprika

2½ cups chicken stock (made with 1 stock cube)

2 (7-ounce) cans chicken breast, drained and rinsed (see Editor’s Note)

1 (14-ounce) can bean sprouts, drained

1 spring onion/scallion, thinly sliced

Salt, to taste

1. Mix all the dressing ingredients together and set aside.

2. Add the oils to a saucepan and fry the onion for a few minutes to soften, then add the garlic and cook for 30 seconds.

3. Stir in the rice, peas, smoked paprika and a pinch of salt and top with the chicken stock.

4. Bring to a boil, then reduce the heat to low, cover with a lid and cook for 10 minutes.

5. While the rice is cooking, cut chicken breast into ½-inch thick slices.

6. Drain the bean sprouts in a strainer, shaking off as much excess liquid as possible.

7. After 10 minutes of cooking, quickly remove the lid from the pan and spread the bean sprouts in a layer on top of the rice and sprinkle a third of the dressing over the bean sprouts, then fan out the chicken slices over the top of the bean sprouts and replace the lid.

8. Continue cooking for another 3 minutes, then remove from the heat and rest for 5 minutes with the lid on before serving.

9. Just before serving, drizzle over all the remaining dressing and garnish with the sliced spring onion/scallion.

Potato Stuffed Cheesy Peppers

MAKES 2 SERVINGS AS A MAIN; 4 AS A SIDE

These Romano peppers with a canned potato stuffing are so quick to make and are utterly delicious. They work perfectly as a light meal served with salad, or they make a wonderful accompaniment to a more substantial meal. If your peppers are quite large, pop them in the oven first for 10 minutes to start the cooking process.

4 Romano peppers (see Editor’s Note)

1 (10½-ounce) can new potatoes (see Editor’s Note, page 43)

½ cup Greek yogurt

1 garlic clove, crushed

1 cup shredded cheddar cheese

⅔ cup grated Parmesan cheese, divided

½ cup fresh breadcrumbs

2 tablespoons freshly chopped chives

1½ teaspoons olive oil

Salt and freshly ground black pepper, to taste

1. Heat the oven to 425°F.

2. Halve the peppers lengthwise straight through the stalk, removing any pith and seeds from inside, and place all 8 halves cut side up on a baking sheet.

3. Drain the potatoes, place in a bowl and mash as thoroughly as possible—the smoother the better.

4. Fold the yogurt, garlic, all the cheddar cheese and half the Parmesan cheese into the potatoes, then season generously with black pepper and a pinch of salt. Divide the mixture among the peppers, spooning it inside each one.

5. For the topping, mix the breadcrumbs with the remaining Parmesan, the chives and olive oil and scatter evenly over the stuffed pepper halves.

6. Bake in the preheated oven for 20 minutes or until the tops are crisp and golden. Serve with a green salad. Editor’s Note: If Romano peppers are not available, you could substitute poblano or Anaheim peppers.

nutrition (per serving)

CHANG SANG PANEER

(AS MAIN DISH) CALORIES: 910, FAT: 57G (SAT: 40G), CHOLESTEROL: 105 MG, SODIUM: 2010 MG, CARB: 62G, FIBER: 11G, SUGAR: 10G, PROTEIN: 44G

TRAY-BAKED SPAGHETTI PUTTANESCA

CALORIES: 570, FAT: 21G (SAT: 3.5G), CHOLESTEROL: 35 MG, SODIUM: 850 MG, CARB: 76G, FIBER: 6G, SUGAR: 11G, PROTEIN: 21G

KOWLOON RICE POT

CALORIES: 480, FAT: 9G (SAT: 1.5G), CHOLESTEROL: 65 MG, SODIUM: 1940 MG, CARB: 76G, FIBER: 7G, SUGAR: 13G, PROTEIN: 25G

POTATO STUFFED CHEESY PEPPERS

(AS SIDE DISH) CALORIES: 320, FAT: 17G (SAT: 9G), CHOLESTEROL: 45 MG, SODIUM: 700 MG, CARB: 27G, FIBER: 3G, SUGAR: 3G, PROTEIN: 16G

RECIPES AND PHOTOS FROM “CANNED: QUICK AND EASY RECIPES THAT GET THE MOST OUT OF TINNED FOOD” BY THEO A. MICHAELS © 2021 REPRINTED WITH PERMISSION FROM RYLAND PETERS & SMALL. PHOTOGRAPHY BY MOWIE KAY.

POTATO STUFFED CHEESY PEPPERS