YOUR SERVE!
Yesterday, Lee, the good-hearted stranger I hugged, marched in with her newly created, and highly attractive (I might add) food storage binder. She bought my book on Monday at the Lehi Costco and then came to say hello on Friday at the Orem Costco. LEE HAS IT GOIN’ ON! In four days she already has a number of her own recipes that use long-term, short-term, and fresh ingredients in neat little plastic sheet protectors and she’s on her way to designing a food storage that’s just right for her own family. That’s incredible to me!
If you have a food storage friendly recipe you would like to share, please post it as a comment, right here, and we’ll see what we can create. Please separate the fresh ingredients from the storage ingredients so that it’s easier for all of us to see how your recipe specifically applies to food storage.
The ball is in your court!
March 14th, 2009 at 11:25 am
Ok, we hosted our first monthly Preparedness Potluck last night and had about 16 folks show. I made an apple crisp in my Dutch oven on my new Volcano Stove to demo alternative cooking options. Two recipes that I made were completely from food storage:
Applesauce
2 C dehydrated apples
2 C boiling water
1/2 C craisins (optional)
1/2 t ground cinnamon (optional)
1 t sugar (optional) (I don’t use the sugar)
Place the dehydrated apples, craisins and hot water in a blender and allow to sit for 5 minutes. Add the cinnamon and sugar if using and process until desired consistency. You may like more water in yours too. Refrigerate until ready to serve. (Best if cold.)
(Read where some folks like to add 3 T red hot cinnamon candies in place of the cinnamon/sugar. Haven’t tried it.)
Wheat Casserole
(Adapted from Marlene’s Magic with Food Storage)
2 C whole wheat
4 C water
2 lbs ground beef (I used 2 pint jars of home-canned ground beef)
1/4 C dried chopped onions, reconstituted
1/2 C green pepper, chopped (I used home dehydrated green peppers, reconstituted)
2 t chili powder
2 t garlic powder
2 cloves garlic, minced
2 t oregano
2 (14 1/2 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
1 (5.75 oz) can black olives, drained, chopped
1 1/2 C Monterey Jack cheese, grated (I keep cheese in my freezer)
Cook wheat in water for 1 1/2 hours until tender. (Doesn’t take me this long.) Drain off any liquid. You may need to add more water during the cooking time.
Brown ground beef with drained onions and green peppers. Add to drained what along with spices. Add tomatoes, sauce, and olives and simmer for 30 minutes. Place in a 9×13 greased casserole dish and top with cheese. Bake at 350 degrees for 25 minutes or until cheese is melted.
March 14th, 2009 at 3:17 pm
I’m building my binder and trying new things. I made my first batch of wheat berries in my crock pot the other night. (Yummy breakfast the next morning–hot wheat berries, sliced bananas, a little brown sugar and milk.) I bagged the rest of the berries and froze them for other uses. Here’s a recipe I made today and loved, adapted from one of my favorite cooking websites:
Wheat Berry Salad with Dried Fruit
Fresh ingredients:
1/2 cup shallots, diced
1/3 cup chopped green onions
2 oz. Gouda cheese
Storage ingredients:
3 cups cooked wheat berries
1/4 cup cranberry juice
2 tbsp vegetable oil
3 tbsp raspberry vinegar
1 tbsp balsamic vinegar
2 tsp dijon mustard
1/2 tsp kosher salt
1/2 cup craisins
1/2 cup dried cherries
1/3 cup slivered almonds, toasted (I store nuts in my freezer)
1/4 cup golden raisins
1/4 tsp freshly ground black pepper
Combine shallots, juice, oils, vinegars, mustard and salt in large bowl. Let stand 30 minutes. Add wheat berries and all remaining ingredients and toss to combine. Chill at least 4 hours or overnight.
March 14th, 2009 at 7:25 pm
Here’s a recipe we came up with last night when trying to figure out what to make for dinner
Lentil Soup
Storage Ingredients:
1 1/2 cups lentils, picked over and rinsed
1/2 cup cracked wheat
1/4 cup dried minced onion
1 tablespoon Italian seasoning
3 bay leaves
2 quarts water
2-3 teaspoons beef bouillon granules or beef soup base
2-15 oz cans mixed vegetables with potatoes (such as Veg-All)
1-15 oz can diced tomatoes
1-8 oz can tomato sauce
Salt and Pepper to taste
Place lentils and cracked wheat in large pot with onion, Italian seasoning, and bay leaves. cover with water and bring to a boil (Do not add salt or acid foods to pot yet or lentils will take longer to cook). Simmer for 20 minutes or until lentils are soft, adding water if necessary as lentils and wheat absorb it. Add beef bouillon or soup base, mixed vegetables, tomatoes, and tomato sauce. Taste and check seasonings. Add salt, pepper, and other seasonings to taste. Simmer until heated through. Remove bay leaves and serve.
Variations if you have them from fresh supplies:
Add 1/2 to 1 lb browned ground beef to soup
Sprinkle Parmesan cheese over soup in bowls
We served this last night with corn muffins made from a mix that we had on hand. My wife and I were surprised when three out of the four kids ate an entire bowlful. At our house, that’s success!
March 16th, 2009 at 2:17 pm
Things are getting strange! I posted a recipe for Tuna Italian yesterday, looked at it on the blog, was on the blog thismorning and now it has magicaly disappeared. Strange, very strange. ( there was a really phyco thing that came up in place of this blog earlier today also).
March 16th, 2009 at 3:12 pm
Another one I got off Kimberlovesadeal.blogspot.com. Can’t keep my fork out of it. This is gooood.
Sweet and Sour Chicken
Cook 5 chicken breasts till shreddable (had these in my freezer). Shred or chop and put in a bag with 1/2 c. cornstarch, 1/2 c. flour, dump in some garlic salt. Fry in a pan in hot oil until crispy. Place in 9 x 13 and cover with sauce:
2 T. soy sauce
2/3 c. catsup
1 1/3 c. sugar
3/4 c. vinegar
2/3 large can crushed pineapple
Bake at 350 for 30 minutes. Serve over rice. This was completely out of my food storage!
March 16th, 2009 at 7:07 pm
Kristine–I saw your tuna recipe, and I saw the hacker thingy too. You aren’t crazy.
March 16th, 2009 at 8:56 pm
On the sweet and sour chicken if you try it–don’t bake it. It’s better when the sauce is still saucy.
March 17th, 2009 at 6:30 am
Thank you Elizabeth – I was hoping I wasn’t going crazy. Maybe the hacker person dosen’t like tuna casserol and his sole purpose in life is to delete tuna recipes from the internet. To bad for him because it was a really good one. Strange, very strange.
March 17th, 2009 at 8:25 am
Hasty Chocolate Pudding
From Food Storage:
1/3 c. white sugar (we like it less sweet – you can use up to 1/2 c.)
1/3 c. unsweetened cocoa powder
3 T. corn starch
pinch of salt
1/4 c. (rounded) Morning Moo powder
few drops vanilla extract
From tap or Water Storage:
2 c. water
Directions:
In a medium size saucepan, whisk together the dry ingredients. Add water a little at a time and whisk to get rid of all dry lumps.
Cook over medium heat, stirring frequently. When it begins to bubble and boil, allow to simmer for 1-2 minutes, until shiny and thick.
Stir in vanilla.
Spoon into individual serving bowls. Place a piece of plastic wrap directly ont ehs furface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.
(Note: If you leave this in the fridge for a few days it separates some and gets a little watery. However, that’s never been a problem here because it goes quickly!)
(Another Note: If you don’t have Morning Moo, you can use fluid milk in place of the water. I don’t keep other milk powders on hand so I haven’t tried it with others.)
(Last Note, then I’ll Hush: So far, I haven’t been able to translate this into a vanilla pudding recipe – I get something rather icky when I try. Just sayin’.)