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For so many American servicemen and women, there are daily sacrifices that each and every one of them must endure. With all that they have to deal with, it’s important to keep up their morale. One of the best ways to do that is to offer them a satisfying and tasty meal.
So today, we're going to show some soldiers how to create nutritious meals with limited resources. Emeril's in the field making Corn And Potato Chowder, Jambalaya and Chicken Pot Pie. The Ham Potato Croquettes are great with Fruit With Mixed Salad Greens and Orange Passion Fruit Vinaigrette. And for dessert, Peach Bread Pudding With Oatmeal Crumble.
Emeril's Kitchen Tips:
- Studies show canned fruits and vegetables generally stack up very well against fresh.
- Although there is some loss of vitamin C content during heat processing, canning usually results in stable levels of most essential nutrients.
- The amount of a vitamin or mineral or fiber in canned food remains the same, even after one to two years of storage.
Recipes featured in this episode:
Corn and Potato Chowder
Emeril's Jambalaya
Chicken Pot Pie
Ham-Potato Croquettes
Fruit With Mixed Salad Greens and Orange-Passion Fruit Vinaigrette
Peach Bread Pudding With Oatmeal Crumble
Army Representatives in this episode:
Chief Warrant Officer 4, Donald Craig Chief, Field Operations Training Branch, Quartermaster School, Ft. Lee Virginia, Sgt. Sean Macey, Field Operations Training Instructor/Writer, PFC Heather Womack, Food Service Student, PFC Umar Magee, Food Service Student, PFC Clint Morgan, Food Service Student.
Learn more about Foraging for Meals in Your Pantry.
To learn more about being an Army cook, click here.
Read more about eating green:
How to Go Green: Eating
Kelly's All-Natural Recipes
Try These Healthy Cookwares
Should You Avoid Aluminum and Teflon Cookware?
Make Your Comfort Foods Healthy
6 Tricks to Save Tons of Money on Sustainable Foods
Incorporate More Fruit Into Your Diet this Year
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