From legumes to fish, preserves can be our best ally to eat well, without always depending on doing the shopping and planning our menus in advance.
Many of the most common preserves, whether canned or in a jar, meet all the requirements of what we can consider good food: especially if we compare it with almost any other process.
As a general rule, the elaboration of preserves of vegetables, legumes and fish is limited to cleaning them, cooking them, and guaranteeing their safety through various techniques that do not alter the nutritional composition of the products.
Always having our favorite preserves on hand, which we know how to use with not too many additions, is a guarantee of being able to eat healthy when time is pressing without having to resort to less recommended options, such as most pre-cooked meals or home delivery. But, in addition, there is a whole series of essential preserves for save time (and planning) when cooking.
We have asked the team Direct to the Palate for the preserves that are never lacking in their pantries. Those jars and cans that we even always buy more for fear that one day, just when you need it, they will be gone. And, in addition, we share some tips on how to use them. Note:
1. Whole tomato, chopped and crushed
We start the list for which is, according to a server, the most important preserve from the cupboard The tomato is an almost obligatory ingredient in many stews and canned tomatoes are not only an alternative to their fresh version out of season: in many cases they are better.
In none of the publishers’ houses are the tomato cans in all its forms. Pakus and Liliana are adept at homemade tomato preserves, which are the newest thing.
Perhaps the most versatile are the whole peeled tomatoes, ideal for many stews and pasta sauces, and essential in dishes such as Murcian salad, but both crushed and chopped tomatoes are useful in many other preparations.
2. Piquillo peppers
Carmen Tia Alia, Pakus and myself are faithful to the boats of piquillo peppers. In particular, due to its value for money, I declare myself a follower of the Lodosa piquillo peppers from the white label Nuestra Tierra, from Carrefour, which are never lacking in my pantry.
This preserve is mandatory to make stuffed peppers, but they also serve as relief garrison for meat or fish, to complete salads, liven up a French omelette or as a complement to sandwiches and sandwiches.
Although they are only found in the north of Spain, lately I have also become addicted to Riojan alegrias, a pepper similar to piquillo, but extremely spicy, which I use for the same as the normal piquillo, but in less quantity. For sandwiches and tortillas it is the most of the most, although it is also mola cut thin and with olive oil to accompany meat and fish.
3. Artichokes
Although there is no substitute for fresh artichoke, their season is relatively short, and, in fact, it is necessary to blunt a large quantity of canned artichoke to make the most of the production.
Liliana Fuchs is in love with canned national artichokes (specifically, the brands Whims of the Palate, from Murcia, and Pedro Luis, from Tudela), which is delicious with nothing added other than a little olive oil and salt, although it is also exceptional in omelettes, salads and all kinds of stews, such as these exquisite artichokes with clams.
4. Anchovies
For me, without a doubt, anchovies are the queens of canned fish. And I think also for many of my colleagues. If they are good, I like to taste them alone or, at most, on toast with butter; but, again, we are dealing with an ingredient that upgrade dozens of dishes.
Essential in many pasta dishes, such as these spaghetti with mussels, it also adds power to chicken stews, such as the Italian chicken casserole, and is common in many salads.
Remember that, unlike the rest of the foods in this article, the anchovy is actually a semipreserve, It should always be kept in the refrigerator.
5. Asparagus
We return to the banks of the Ebro with one of the canned stars of Navarra: white asparagus. Although fresh cooked asparagus is a delight, it is an expensive product and its season is very short, so the easiest way to enjoy it is in a can.
Almost the entire team Direct to the Palate is a fan of asparagus, which does not need too many additions to become a exquisite food: a little olive oil and salt, a homemade mayonnaise or, if we get creative, a marinade, are enough to fully enjoy this preserve.
6. Olives
We continue with another of the preserves that is not usually missing in any house in Spain, nor in ours: olives. In addition to being the appetizer queens –alone or in the form of tapenade or hummus–, olives are also an ideal complement for salads or salads and a fundamental ingredient in many chicken stews.
It goes without saying that there are olives for all tastes. Liliana and myself are addicted to black olives from Aragon and Pakus at stuffed with jalapeno del Mercadona, but we don’t disgust almost any variety. In my case, it seems that I collect them.
7. Baby beans and peas
The baby beans They are never lacking in the pantry of Carmen Tia Alia and Pakus, and the green peas at Jaime de las Heras, but both use them for the same thing: making scrambled eggs, a quick dinner that never fails.
These preserves are also ideal for use in salads, like this one with baby beans with cod. And, of course, they can replace fresh or frozen vegetables in dishes as popular as peas with ham.
8. Pickles
Pickles are another wildcard ingredient, which serves many things beyond the appetizer. For me they have long since become mandatory in the Russian salad. I also usually have sweet and sour pickles, typical of Germany, to dress sandwiches and snacks. And I love the morros salad, which is prepared in a jiffy with pickles and four other ingredients.
Although we do not always remember, it does not hurt to save the liquid from the pickles, which has multiple applications.
9. Tomato concentrate
Although concentrated tomato was not very common in Spain, it is becoming easier to find in supermarkets, and it is not surprising. Although it can be used to replace the rest of the canned tomatoes, the truth is that has a characteristic flavor, more powerful, which is ideal for many dishes. In the cupboards of Carmen Tia Alia, Liliana Fuchs and a server is never missing.
I always add it to stewed lentils, I love it to make fried rice dishes and it is ideal to give a punch of flavor to sauces such as Bolognese.
10. Coconut milk
Coconut milk is a essential ingredient in all the cuisine of India and much of Southeast Asia and is no longer lacking in the cupboard of most of us who write on this page of yours.
Essential in a good chicken curry and in all kinds of Thai stews, coconut milk has also become essential among the vegan public, given how pleasant it is to replace cow’s milk in many confectionery preparations, such as cream or even French toast.
11. Cooked vegetables
All publishers have jars of cooked vegetables in the pantry, a fundamental ally for improvising dinners and lunches. Canned vegetables shine in salads, but they also serve as snacks, like these spiced chickpeas or the ever-recurring hummus.
The government fluid of canned vegetables, known as aquafaba, is also a very useful ingredient in many preparations, highly appreciated by vegans.
12. Bonito, tuna, mackerel or mackerel
There is no Spanish house that does not have a few cans of one of these in the cupboard blue fish: of different species, although similar in taste and uses. There are many recipes that feature canned tuna, which also serves as the perfect addition to salads, sandwiches or pasta dishes.
At Jaime de las Heras’s house they do not forgive the mackerel sandwiches in oil, nor the potatoes seasoned with a little melva canutera. Liliana Fuchs is more of a natural tuna, who prefers to dress her just right, although she always saves a good jar of bonito in oil for special occasions. And one of my own has this tuna sandwich recipe as one of his go-to cards for quick dinners or picnic lunches.
13. Dehydrated or canned mushrooms
Dehydrated or canned mushrooms allow us to enjoy mushrooms outside the fall or spring, when they are usually found fresh.
There are multitudes of dishes that can be made with canned mushrooms, practically the same as with its fresh equivalent: omelettes, scrambled eggs, pasta dishes, rice dishes… Almost all our mushroom recipes can be preserved.
14. Mussels
Pickled mussels are the snack kings. Only accompanied by some potato chips they are a wedding of gods, but they have many other applications: from making a mussel pate to mixing them with aubergine.
15. Sardines
Another preserve that is not lacking in almost any of the houses of the editors of Direct to the Palate. In my case, because my son loves it: it is the perfect wild card to fix a healthy dinner in a jiffy. But apart from eating them alone, they are a perfect filling for an empanada and can even be transformed into a cream.
16. Green Beans
Canned green beans are not as tasty as fresh ones but, again, they save us a meal in no time. I always have a can of the flat ones to make them with garlic and ham sauce. Liliana prefers them round, which she loves in warm salads or hot dishes.
17. Cockles
Although fresh cockles are a delicacy, they are not good all year round. However, we can always have a good can of cockles for an aperitif. They are not cheap, but they are very good.
Pakus likes to add a few drops of vinegar to the can, which greatly enhances the flavor of the mussels. A long time ago I was conquered by the mythical Catalan vermouth sauce -the most famous is from the brand Espinaler–, which elevates canned cockles to another dimension.
18. Chorizo pepper pulp
Although chorizo and ñora peppers are usually eaten dry and, therefore, are already a preserve, for some time now I usually also have jars of chorizo pepper pulp, which avoid the tedious rehydration process and pulp extraction.
The chorizo pepper is essential for making the Biscayan sauce, and all the dishes associated with it, but it also goes well in many vegetable dishes and stews, for those of you who wouldn’t be rehydrating the pepper dry.
19. Sauerkraut
Although this Fermented cabbage typical of Germany can be made homemade, there is good canned and, for our colleague Liliana Fuchs, it is a must.
“I like it cold as a salad,” he explains. “Or as Garrison of omelettes, scrambled or boiled eggs, also in salads/sautéed vegetables or on bread. And as a side dish for roast chicken or fish”.
Pictures | istock
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