Don’t have time to drop by the market to fetch some fresh veggies? Worry not, we have delicious canned vegetables dishes that you can cook any time as long as you have canned vegetables stored in your pantry! These canned vegetables dishes can even be served to guests and at parties!
Roasted Salmon With Peas and Radishes
- 4 170g skin-on salmon or trout filets
- ¼ cup extra-virgin olive oil
- Kosher salt and black pepper
- 3 tablespoons unsalted butter
- 2 bunches radishes with greens (about 454g), radishes halved, 1 cup leaves reserved (or 454g diced zucchini, or two 133g cans whole artichokes, drained and halved)
- 1½ cups Mega Prime Green Peas (155g)
- 2 tablespoons drained capers
- 1 tablespoon white miso
- 1 teaspoon Dijon mustard
- ¼ cup chopped dill or parsley
- Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons of oil, season lightly with salt and pepper and arrange skin-side up. Roast until the fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
- Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons of oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cooking time to about 5 minutes; if using artichokes, you’ll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
- Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
- Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.
Skillet Chicken and Mushroom Wine Sauce
- 3 boneless skinless (170g) chicken breasts cut in half horizontally into cutlets
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- 340g Mega Prime Whole Mushroom (425g), cleaned and thick sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoons olive oil
- 2 garlic cloves, minced
- 2 large shallots, sliced thin
- 1 ½ cups chicken broth, low sodium
- ½ cup dry white wine
- ½ cup heavy cream
- 2 large sprigs of fresh thyme
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
- Pat the chicken breasts dry with paper towels. Cut each breast in half horizontally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
- In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
- Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until well browned, about 5 minutes. Turn and cook for another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
- Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all well browned.
- Add the sliced shallots to the pan and cook until softened and starting to brown. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze. Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
- Garnish with parsley or additional thyme and serve with rice, potatoes or noodles.
Stir-fry Ground Pork with Corn
- 1⁄3 cup grapeseed oil
- 3 garlic cloves, minced
- 2 small red chili peppers, finely chopped, seeded if prefer
- 454g ground pork
- 1⁄2 tablespoon white pepper powder
- 2 cans of Mega Prime Whole Kernel Corn (425g), drain and set aside
- 1⁄4 cup water
- 1 teaspoon low sodium salt (to taste)
- 10 green onions, chopped
- In a wok, heat grape seed oil over medium. Sauté garlic and chili peppers for 20 seconds.
- Add ground pork and white pepper powder to it. Increase heat over medium high. Stir-fry pork until 80% cooked. Continue to stir in corn and combine well.
- Reduce heat to medium. Pour water into wok and cover. Simmer until the corn is completely heated, about 1 minute.
- Uncover and season with salt. Turn off heat and stir in green onions. Serve hot!
Let us know in the comments how these dishes incorporated with canned vegetables tasted! We would also love to know more about which ingredients you want new recipes for. Don’t forget to share this article with your friends and family, we hope you continue to support the Prime Mom Club.
Mega Prime products are available online via Megamart, Shopee, Lazada, and in Robinsons, Puregold and other leading supermarkets and groceries nationwide! Gather more #EverydayEasySarap tips by Prime Moms for Prime Moms only from Prime Mom Club.