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Welcome to my kitchen where everything is scratch made and home preserved
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At least almost everything. Today is the pantry stable recipe collaboration. Yes, this is a collab put on by PreparPopoparee
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and include several channels. I will put everybody's channels in the links
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Everybody's channel link in the description box below for you as well as the playlist
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Today you are going to get a video from all of these channels featuring a recipe that is completely shelf stable
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So everything you'll pull from your shelves no fresh ingredients other than eggs
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Because those a lot of people have their own chickens these days and they don't have to be refrigerated. So anyway, so we're counting
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those in the recipe the pantry stable recipe so today I have for you it could be a
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lunch but it is a salad and this is my chickpea and tuna salad I've actually
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been making this for about 17 years and I love it and you might too so pull
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a chair up to my counter and let's get started okay I have my bowl here in my
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ingredients this is gonna go super duper quick I have a one can of chickpeas if
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feeding a lot of people you're gonna want to use two it's only me here today so I'm just gonna use the one I have a can of tomatoes I'm gonna use about half of it
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since it's just me if I were using two cans of chickpeas I would use this whole
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container of tomatoes since we're sticking to be shelf stable it is canned tomatoes
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I gonna put a little this tomato juice in here too There we go Because I am going to use some freeze kale
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You can use dehydrated kale or spinach, whatever you want to use
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I mean, this is kind of really one of those no recipe recipes
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When I write this for you, I'll put the full amount. amount I'm just kind of doing half right now but I'll put the full amount for you
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and I'm just kind of crinkling these up a little bit so I use what a quarter cup of
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freeze-dried kale there I'm gonna stir this into the tomato juice to get it
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rehydrating and then I have a freeze-dried onion again put whatever you want in here
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you could do mushrooms you could do freeze-dried or dried zucchini Couple tablespoons of those
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This is kind of like a Italian salad, but with chickpeas. Here's my can of tuna
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So I've got one can of tuna. If you're feeding more people, you're going to want two cans of tuna
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But again, completely up to you. This is one of those, you know, use what you like
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what your family likes flavors. Feel free to change them up. You don't have to ask me if you can
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sub things out. Two hard-boiled eggs. This salad is so full of protein. My dogs are arguing
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I'm putting it right into my egg slicer just to make it easy on myself. But yes, this
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salad is so full of protein oh my goodness And you can do it with so many different possibilities If you wanted to use taco seasoning in here a package of taco seasoning
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or change the beans out and do black beans or any kind of beans you like
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And by the way, my tomatoes have basil and garlic in them
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So mine have, my salad has more of an Italian flair. I am now going to add some olive oil, about a quarter cup
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I'm going to add about a quarter cup of red wine vinegar, some black pepper
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black pepper. A little bit of salt. And then since we're not using fresh ingredients
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I'm going to put just a little bit of garlic powder. You can let this sit in
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rehydrate on the countertop for about 10 minutes or you can refrigerate it
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This is even nice to make the day ahead. But it's super high in protein, delicious
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My kale may not be fully hydrated or my onions, but I'm going to take a bite
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I love the little bit of vinegar in here. It's so good. About 17 years ago, I was working here in Scottsdale
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and one of our lunches was catered, and it was from someplace that made this salad
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and I fell in love with it then, so I've been making it ever since. You can also switch it up by adding a tablespoon of pesto into it
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Maybe instead of red wine vinegar if you don't like it, apple cider vinegar or you could use bottled lemon juice You could use Dijon mustard in here whatever you want That the nice thing about salads and anything with beans bean recipes in general I think
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All right, so I just made a small amount for myself because it's lunchtime
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Somebody use my egg bowl here. And I am going to eat lunch
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All right, that is all there is to it. It is super easy, comes together quick
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You can chill it and let it sit for a little while, do it in the morning, take it to work for lunch
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If all of your power went out, this is something that you could mix right up
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You wouldn't have to cook anything. It doesn't really require refrigeration. By the way, I am also going to include a link for Preparpori has made a little book so that you can keep all of your recipes together
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You can have a shelf stable pantry cookbook. I will put that information in the description box below as well
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You are going to get so many recipes. So don't forget to go to everybody's channel
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and watch their video. Then you can print out their recipes. My recipe here will be in a recipe link
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So you click on the link, it'll take you to my blog and you can print it off from there in a printable recipe card
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As always, folks, thanks for watching and I will see you in the next video
