Not that much from me in this post--just links to a couple of posts that you might be interested in:
1.) On my other blog yesterday I mentioned the cost of tortillas (and will ask the same question here: Has anyone else noticed the price going up? I didn't buy tortillas last time I was shopping because the cost of a large package was closer to $5.00 than $4.00, which to me was not worth it...) and linked to the tortilla recipe that I use, which is here. Then, imagine my surprise when I headed over to Preparedness Pro, and there were not only many uses for tortillas in this post, but also many that you might want to check out the comments there as well, since there are more great ideas there too--gotta love variety and options.
2.) Over at My Adventures in Self-Reliance, there is a great list of some sales that you might be interested in. The more money you can save, the more you have with which to prepare for emergency situations... :)
Well, thanks to My Adventures in Self-Reliance and Preparedness Pro for sharing their info--sometimes one of the best ways to prepare is to gather as much information as you can...
Showing posts with label food storage recipes. Show all posts
Showing posts with label food storage recipes. Show all posts
Tuesday, January 25, 2011
Monday, March 8, 2010
Some other ideas
Thanks again to Aloha2U from Hawaii Preppers Network, who left a comment about using noodles and spam in your 3-month supply. We are so glad that Hawaii dodged a bullet and the tsunami warnings remained warnings! There were so many good ideas in the comment that it deserves its own post:
For starters local people love to add spam to saimin, cup-o-noodles is like saimin. What you do is dice the spam and throw it in your cup-o-noodles with some chopped green onions it makes the meal heartier. You could also add other types of meat to your noodles as well like chicken or pork and beef, you'll have a different tasty noodle meal every time you eat cup-o-noodles.
People here also love to add different types of vegetables to their saimin too, such as chopped watercress or slivers of scrambled egg, bean sprouts, bok choy, thin slivers of carrots anything really you can add.
Honey Baked Spam with Cloves, is another delish meal. You make it just like the ham recipe except it's with spam but instead of adding orange juice to the recipe you add pineapple juice with the chunks of pineapple using the entire can of pineapples and it's juice this is REALLY good. You just need to modify the recipe mixture size wise because the spam is much smaller than a ham.
Hawaii people love spam, a lot of the restaurants here serve spam to some degree or another and the local folks create all kinds of dishes using spam. For now I think these recipes should keep you busy and your tummy happy. But I will keep you posted on other recipes as well. Enjoy!
End of comment.
We have some Ramen noodles in our storage, and we have had our children prepare some with canned vegetables as a meal so that in a pinch they would be able to cook something for themselves that doesn't take long and doesn't take that much energy. You never know when the people who usually make the meals will be unable to do so due to illness, etc., so teaching children how to deal with emergencies is one more way to prepare.
More ideas are always welcome, and thanks again, Aloha2U!
For starters local people love to add spam to saimin, cup-o-noodles is like saimin. What you do is dice the spam and throw it in your cup-o-noodles with some chopped green onions it makes the meal heartier. You could also add other types of meat to your noodles as well like chicken or pork and beef, you'll have a different tasty noodle meal every time you eat cup-o-noodles.
People here also love to add different types of vegetables to their saimin too, such as chopped watercress or slivers of scrambled egg, bean sprouts, bok choy, thin slivers of carrots anything really you can add.
Honey Baked Spam with Cloves, is another delish meal. You make it just like the ham recipe except it's with spam but instead of adding orange juice to the recipe you add pineapple juice with the chunks of pineapple using the entire can of pineapples and it's juice this is REALLY good. You just need to modify the recipe mixture size wise because the spam is much smaller than a ham.
Hawaii people love spam, a lot of the restaurants here serve spam to some degree or another and the local folks create all kinds of dishes using spam. For now I think these recipes should keep you busy and your tummy happy. But I will keep you posted on other recipes as well. Enjoy!
End of comment.
We have some Ramen noodles in our storage, and we have had our children prepare some with canned vegetables as a meal so that in a pinch they would be able to cook something for themselves that doesn't take long and doesn't take that much energy. You never know when the people who usually make the meals will be unable to do so due to illness, etc., so teaching children how to deal with emergencies is one more way to prepare.
More ideas are always welcome, and thanks again, Aloha2U!
Saturday, February 27, 2010
Recipes from others
I have been planning this post for awhile, and it contains wonderful recipes from Aloha2U, who posts on the Hawaii Preppers Network. If you haven't heard, there are tsunami warnings out for Hawaii, and Aloha2U has a lot of helpful information on that posted now. My thoughts and prayers go out to those affected already by the earthquake in Chile and emergencies that have followed. I hope that the warnings remain warnings, and that if tsunamis and other problems result, that as few are affected as possible.
You may recall this post, where I put down some of my ideas for using a 3 month supply. Many, many thanks to those who added recipes in the comments, some of which I am going to post today:
Tuxgirl kindly shared this recipe:
1 jar apricot preserves
1 small bottle french salad dressing (or catalina... and recently i havent seen the small bottles, so i use part of a normal bottlle)
1 package onion soup mix (or a handful of cannery onion)
some amount of chicken...
mix first 3 ingredients together. bake chicken til almost done (optional). drain chicken (a good idea if you do the previous step). pour mixture over chicken. cook until chicken us done.
Aloha2U kindly shared the following recipes:
Paprika chicken:
lemon juice
paprika spice
garlic salt
garlic cloves
4 chicken breasts w/ bone
Mix first 3 ingredients in a large bowl.
mash a couple garlic cloves and toss that in to the mix.
Then add the chicken and mix everything together. When chicken looks nice and saturated with all the ingredients place everything in a pan and into the oven at about 375-400 degrees, should be ready in about 30-40 minutes.
I really don't have an exact amount for each ingredient due to the recipe being a hand-me-down family recipe, but the lemon juice you might want to make sure you have a good amount so that the paprika and spices are well blended to the point of a paste yet more on the liquid side. The garlic cloves I eventually end up tucking them under or between the skin and meat of the chicken to get that added extra flavor.
Also, you can more or less taste the amount of the mixture you want as well as having additional chicken to the recipe and just adjusting the amount of ingredients to match the amount of chicken. All you're really doing is drenching the chicken in this mixture, this goes real well with rice!
Personally I love packing on the paprika but the hubby wants it to be toned down a bit when it comes to paprika.
And:
Hawaiian Shoyu Chicken
ingredients:
12 chicken thighs
2 cups water
2 cups soy sauce
2-3 cloves garlic
2-3 slices or grated ginger
1 cup sugar
Combine all ingredients (except chicken) in a large pot and heat until sugar dissolves. Add more sugar if you like it sweeter, more water to lessen the saltiness. Bring contents of the pot to a medium boil ( and the taste of the sauce to your liking). Add the chicken and simmer 45 minutes (until the meat begins to fall or seperate from the bones). Serve with sticky rice and corn.
This recipe is the bomb, my mouth is watering right now as I write this. If you like you can always substitute honey in place of the sugar, I do that sometimes which gives it a honey flavor and oh so yumlish! I'm not sure if you folks have soy sauce out there but if you have an oriental or asian store they will more than likely carry soy sauce.
Thank you very much, Tuxgirl and Aloha2U! These are the chicken recipes, but Aloha2U added more ideas that I plan to put in another post. If you don't want to wait, check out the comments in the linked post---and add some of your own if you'd like. The more recipes we share, the more everyone benefits....
You may recall this post, where I put down some of my ideas for using a 3 month supply. Many, many thanks to those who added recipes in the comments, some of which I am going to post today:
Tuxgirl kindly shared this recipe:
1 jar apricot preserves
1 small bottle french salad dressing (or catalina... and recently i havent seen the small bottles, so i use part of a normal bottlle)
1 package onion soup mix (or a handful of cannery onion)
some amount of chicken...
mix first 3 ingredients together. bake chicken til almost done (optional). drain chicken (a good idea if you do the previous step). pour mixture over chicken. cook until chicken us done.
Aloha2U kindly shared the following recipes:
Paprika chicken:
lemon juice
paprika spice
garlic salt
garlic cloves
4 chicken breasts w/ bone
Mix first 3 ingredients in a large bowl.
mash a couple garlic cloves and toss that in to the mix.
Then add the chicken and mix everything together. When chicken looks nice and saturated with all the ingredients place everything in a pan and into the oven at about 375-400 degrees, should be ready in about 30-40 minutes.
I really don't have an exact amount for each ingredient due to the recipe being a hand-me-down family recipe, but the lemon juice you might want to make sure you have a good amount so that the paprika and spices are well blended to the point of a paste yet more on the liquid side. The garlic cloves I eventually end up tucking them under or between the skin and meat of the chicken to get that added extra flavor.
Also, you can more or less taste the amount of the mixture you want as well as having additional chicken to the recipe and just adjusting the amount of ingredients to match the amount of chicken. All you're really doing is drenching the chicken in this mixture, this goes real well with rice!
Personally I love packing on the paprika but the hubby wants it to be toned down a bit when it comes to paprika.
And:
Hawaiian Shoyu Chicken
ingredients:
12 chicken thighs
2 cups water
2 cups soy sauce
2-3 cloves garlic
2-3 slices or grated ginger
1 cup sugar
Combine all ingredients (except chicken) in a large pot and heat until sugar dissolves. Add more sugar if you like it sweeter, more water to lessen the saltiness. Bring contents of the pot to a medium boil ( and the taste of the sauce to your liking). Add the chicken and simmer 45 minutes (until the meat begins to fall or seperate from the bones). Serve with sticky rice and corn.
This recipe is the bomb, my mouth is watering right now as I write this. If you like you can always substitute honey in place of the sugar, I do that sometimes which gives it a honey flavor and oh so yumlish! I'm not sure if you folks have soy sauce out there but if you have an oriental or asian store they will more than likely carry soy sauce.
Thank you very much, Tuxgirl and Aloha2U! These are the chicken recipes, but Aloha2U added more ideas that I plan to put in another post. If you don't want to wait, check out the comments in the linked post---and add some of your own if you'd like. The more recipes we share, the more everyone benefits....
Monday, December 21, 2009
Gotta love basic breads...
Sorry it's been so long--computer issues and general busy-ness and whatnot have made for far and in-between posts. Thanks for coming back to read!
You may remember when I listed some rice and bean recipes, because it's always good to know some recipes for the staple foods. Thought it might help someone out there somewhere to list the bread recipes I've found to be easy and successful in my house, some of which are more basic than others..... In no particular order:
1. Beginner's bread over at Hillbilly Housewife, which was my first loaf-type bread, and which has served me well. There has been occasion where I was too impatient to let it rise as much and baked it anyway, and it was still good. We all know whose fault the not-as-high-loaf was.... :)
2. Angel biscuits, the recipe for which is found in this post on my other blog.
3. This recipe for fry bread. This recipe was mentioned in the post already mentioned on my other blog as well.
4. This roll recipe, which was my first successful foray into the world of yeast. Takes eggs and butter, so not as basic, but there are sales on butter around just now. Just put some butter in my freezer after I was able to get it at a good price.
5. Buttermilk biscuit recipe, found here, at Safely Gathered In. I just add 1 tbsp vinegar or lemon juice to one cup of milk to get the buttermilk, so pretty food storage friendly.
That's just five, and I may add more later. I have one that I wrote down, but which no longer links to the same location, so I will have to go in search of the link and see if I can find it. Just underlines the importance of printing out/writing out recipes that you find work for you so that you can continue to make them without the help of links/the computer....
Hope these help someone, and hope that everyone is enjoying the Christmas season! The recipes linked are easy--it's what I look for, so wishing you all the best if you try them!
You may remember when I listed some rice and bean recipes, because it's always good to know some recipes for the staple foods. Thought it might help someone out there somewhere to list the bread recipes I've found to be easy and successful in my house, some of which are more basic than others..... In no particular order:
1. Beginner's bread over at Hillbilly Housewife, which was my first loaf-type bread, and which has served me well. There has been occasion where I was too impatient to let it rise as much and baked it anyway, and it was still good. We all know whose fault the not-as-high-loaf was.... :)
2. Angel biscuits, the recipe for which is found in this post on my other blog.
3. This recipe for fry bread. This recipe was mentioned in the post already mentioned on my other blog as well.
4. This roll recipe, which was my first successful foray into the world of yeast. Takes eggs and butter, so not as basic, but there are sales on butter around just now. Just put some butter in my freezer after I was able to get it at a good price.
5. Buttermilk biscuit recipe, found here, at Safely Gathered In. I just add 1 tbsp vinegar or lemon juice to one cup of milk to get the buttermilk, so pretty food storage friendly.
That's just five, and I may add more later. I have one that I wrote down, but which no longer links to the same location, so I will have to go in search of the link and see if I can find it. Just underlines the importance of printing out/writing out recipes that you find work for you so that you can continue to make them without the help of links/the computer....
Hope these help someone, and hope that everyone is enjoying the Christmas season! The recipes linked are easy--it's what I look for, so wishing you all the best if you try them!
Wednesday, October 21, 2009
Soup's on--sale!
Went to Wal-Mart last night to purchase, among other things, some soup. The shelves were about bare of any type of soup that we would usually eat, and the reason is:
Progresso soups are on sale for 2/$3
Campbell's Chunky soups are on sale 2/$3
I figured I would just have to ask when they were going to stock up again, but managed to get a couple of cans of chicken noodle soup (Chunky) because they were on display in the front of the store by the checkout. Then this morning, having forgotten something needed for this afternoon, I found myself in the vicinity of a different checkout line, and found 4 packs of Campbell's chicken noodle soup, at 2 packs/$4. I got several, because if I find that I can get soup for $.50/can I try to take advantage of it.
It may go beyond the price of the soup when it comes down to actually using it, as was recently pointed out in this post over at iPrepared. Also, canned soup is a lot less effort and requires a lot less energy in terms of heat to prepare, so it's good to have on hand if you have a shortage of either fuel or personal energy due to illness or other circumstances. But hey, if you can get it at a better price, you win in more ways than one....
In other food advertising news, thought I'd mention that at Albertson's this week they have Rice-A-Roni for 10/$10. I mention this one because of the Spam Fried Rice recipe over at Preparedness Pro that makes an oh-so-handy meal in terms of a 3 month supply option. I've already mentioned it on my other blog, but if you're looking for another easy meal for your rotation, you might want to check this one out.
Let's hope that everyone is preparing enough so that they'll always be able to say soup's on when we'd like to---emergency or not.
Progresso soups are on sale for 2/$3
Campbell's Chunky soups are on sale 2/$3
I figured I would just have to ask when they were going to stock up again, but managed to get a couple of cans of chicken noodle soup (Chunky) because they were on display in the front of the store by the checkout. Then this morning, having forgotten something needed for this afternoon, I found myself in the vicinity of a different checkout line, and found 4 packs of Campbell's chicken noodle soup, at 2 packs/$4. I got several, because if I find that I can get soup for $.50/can I try to take advantage of it.
It may go beyond the price of the soup when it comes down to actually using it, as was recently pointed out in this post over at iPrepared. Also, canned soup is a lot less effort and requires a lot less energy in terms of heat to prepare, so it's good to have on hand if you have a shortage of either fuel or personal energy due to illness or other circumstances. But hey, if you can get it at a better price, you win in more ways than one....
In other food advertising news, thought I'd mention that at Albertson's this week they have Rice-A-Roni for 10/$10. I mention this one because of the Spam Fried Rice recipe over at Preparedness Pro that makes an oh-so-handy meal in terms of a 3 month supply option. I've already mentioned it on my other blog, but if you're looking for another easy meal for your rotation, you might want to check this one out.
Let's hope that everyone is preparing enough so that they'll always be able to say soup's on when we'd like to---emergency or not.
Wednesday, August 19, 2009
A new policy on wolves. What does that have to do with food storage?
Was interested to learn that there will now be a hunting season on wolves in Idaho--as this article points out. One of my first thoughts was, if I were able to hunt down a wolf, would it have any edible value for my family? Is wolf meat edible for anybody? If we hit hard times, it might be useful to know...
One of my second thoughts was to wonder where I put a cookbook that I bought a couple of years ago---it's a collection of recipes, many of which are older, and if memory serves, there is a recipe for preparing muskrat in there somewhere. Ah, good times---not that I personally have ever even been in really close proximity to a muskrat, but it is good times when people know how to use anything and everything to provide food, etc. for their families.
I ordered that county recipe book from e-bay, and was hoping to find some really basic recipes so that I could use my really basic long-term storage supplies. I didn't start in earnest using my long-term supplies until considerably later, so the cookbook (once located) will probably be a lot more useful for me now.
After I thought about that cookbook, I remembered that you don't always have to go to all that much extra effort to get a recipe for something. This was evidenced by the fact that I was looking for something to do with my pumpkin puree last year, and should have looked to my grandmother first, who has a pumpkin bread recipe that I posted about here on my other blog. Having supplies is a necessity, as is knowing how to use them once you have purchased them and/or have managed to get your hands on them. (I'm thinking getting a hold of wolf meat is no walk in the park, for example. :)
Well, seeing as how this post seems a little disjointed, here are the points I was trying to make...
--The policy on hunting wolves has changed in Idaho. If you're interested, I believe the season starts in September, according to the linked article.
--Really basic recipes that work with food storage items can be found in older cookbooks if you are willing to look for them.
--Sometimes the best recipes you can find are within your own family, if you think about it and are willing to ask. (Unless you have relatives who have some famous, classified, top-secret recipe that nobody gets, even if they ask.... :)
So, the question remains: is wolf meat edible? And hey, if you're willing to share, food storage recipes are always welcome.... :)
One of my second thoughts was to wonder where I put a cookbook that I bought a couple of years ago---it's a collection of recipes, many of which are older, and if memory serves, there is a recipe for preparing muskrat in there somewhere. Ah, good times---not that I personally have ever even been in really close proximity to a muskrat, but it is good times when people know how to use anything and everything to provide food, etc. for their families.
I ordered that county recipe book from e-bay, and was hoping to find some really basic recipes so that I could use my really basic long-term storage supplies. I didn't start in earnest using my long-term supplies until considerably later, so the cookbook (once located) will probably be a lot more useful for me now.
After I thought about that cookbook, I remembered that you don't always have to go to all that much extra effort to get a recipe for something. This was evidenced by the fact that I was looking for something to do with my pumpkin puree last year, and should have looked to my grandmother first, who has a pumpkin bread recipe that I posted about here on my other blog. Having supplies is a necessity, as is knowing how to use them once you have purchased them and/or have managed to get your hands on them. (I'm thinking getting a hold of wolf meat is no walk in the park, for example. :)
Well, seeing as how this post seems a little disjointed, here are the points I was trying to make...
--The policy on hunting wolves has changed in Idaho. If you're interested, I believe the season starts in September, according to the linked article.
--Really basic recipes that work with food storage items can be found in older cookbooks if you are willing to look for them.
--Sometimes the best recipes you can find are within your own family, if you think about it and are willing to ask. (Unless you have relatives who have some famous, classified, top-secret recipe that nobody gets, even if they ask.... :)
So, the question remains: is wolf meat edible? And hey, if you're willing to share, food storage recipes are always welcome.... :)
Tuesday, March 10, 2009
Ok, now what?--A few recipes for your food storage beans
You may recall that in this post, I gave survival amounts of food storage for a year for one person. Thing is, if you don't eat some of these items regularly, you may find yourself at a loss about what to do with them. Cooking with food storage is a skill that I am working at, and I've made some progress, but I have a long way to go. Stealing from my personal blog once again, I will give you some links to recipes that I have made successfully. You have the advantage of having them in one place (there is a post over there where these particular recipes are together, but now you don't even have to click over there. Ahhhh. :) :
Beans and Rice
1. This recipe turns out to be rice and beans in one dish. I use olive oil, and fry Spam before adding the spices (dried or powdered) to give it some extra flavor. Then I either reheat the Spam and serve it with the beans and rice, or put it in with the beans and rice before putting it in the oven for 30 minutes.
2. This recipe is great for spreading on tostadas. I soak the beans before adding them to the crockpot, because I worry that they won't get done, and they have always turned out fine consistency-wise. I use powdered spices, and a small can of diced green chiles, and after a few tries, figured out that the personal preference around here is a lot less black pepper. Can't guarantee how much black pepper you will prefer, but this is a great recipe.
3. This recipe also has beans and rice together in one dish as the final result. I use olive oil instead of peanut oil, dried and/or powdered spices, and if memory serves, have only used chicken broth here.
I switch around the type of beans I use. That's one of the great things about beans--there are so many kinds, and so many ways to fix them. Still need to find and get more comfortable with a few more bean recipes myself, but these have worked so far for me, and my family gets beans and rice more often now, so it's a more familiar meal. I don't think you can overestimate the value of knowing how to use what you store...if you'd like to share any of your recipes, they would be welcome!
Beans and Rice
1. This recipe turns out to be rice and beans in one dish. I use olive oil, and fry Spam before adding the spices (dried or powdered) to give it some extra flavor. Then I either reheat the Spam and serve it with the beans and rice, or put it in with the beans and rice before putting it in the oven for 30 minutes.
2. This recipe is great for spreading on tostadas. I soak the beans before adding them to the crockpot, because I worry that they won't get done, and they have always turned out fine consistency-wise. I use powdered spices, and a small can of diced green chiles, and after a few tries, figured out that the personal preference around here is a lot less black pepper. Can't guarantee how much black pepper you will prefer, but this is a great recipe.
3. This recipe also has beans and rice together in one dish as the final result. I use olive oil instead of peanut oil, dried and/or powdered spices, and if memory serves, have only used chicken broth here.
I switch around the type of beans I use. That's one of the great things about beans--there are so many kinds, and so many ways to fix them. Still need to find and get more comfortable with a few more bean recipes myself, but these have worked so far for me, and my family gets beans and rice more often now, so it's a more familiar meal. I don't think you can overestimate the value of knowing how to use what you store...if you'd like to share any of your recipes, they would be welcome!
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