| PANDEMIC ALERT LEVEL |
| 123456 |
| Tracking the next pandemic: Avian Flu Talk |
Cooking with preps |
Post Reply 
|
| Author | ||
bruss01 
Adviser Group 
Joined: January 12 2006 Location: United States Status: Offline Points: 448 |
 Post Options
 Thanks(0)
 Quote Reply
 Topic: Cooking with prepsPosted: September 15 2006 at 3:33pm |
|
|
All right, most of us who have been prepping for any length of time have adopted a process of using and replacing our preps to keep our stored food fresh. So, what do you do with your preps? The recommended practice is to incorporate them into your regular meal schedule so you know how to fix them, are used to them, etc. So, those of you who practice this, what are some of your favorite "prep food" recipies? I'll share 2 of mine to get the ball rolling... Beef & Potatoes 1 can Roast Beef (Costco) 1 cup instant mashed potatoes (Safeway) 1 packet instant brown gravy mix (Safeway) Powdered Milk Butter (canned) Salt, Pepper and Mrs. Dash to suit taste. Directions: make the mashed potatoes according to the directions. I've found it best to add the salt & butter to the water, bring the water to a boil, remove from heat, add the milk (you will have to mix a small qty of pwdrd milk from the dry with cold tap water) then stir in the dry potato flakes QUICKLY and do not stir after they are all in. The idea is you will ruin the texture and have wallpaper paste if you either stir the flakes into water that is too hot or if you over stir. Most folks who claim they don't like instant MP, this is why, because you won't find these tips in the instructions. Ok, meanwhile open the can of roast beef, pour the packing juice from the can into a measuring cup, and then fill the cup to the 1 cup line with cool (room temp or cold tap water) and mix the gravy mix BEFORE YOU HEAT THE WATER. Get it thoroughly disolved before you start heating the pan. Now take the can of roast beef and empty the beef into the gravy. You can leave it in chunk form, or work it into more of a "stewed beef" texture (which I personally prefer). Let it simmer for a few minutes for the beef and gravy to get thoroughly acquainted. If you like your food seasoned, try adding Mrs Dash or fresh ground pepper to the gravy and/or potatoes. Serve by putting the beef & gravy over the potatoes. Serves 2-3 This makes a very thick heavy gravy loaded with meat. If you like thinner gravy or want to serve 4, then add a second packet of gravy and a 2nd cup of water. Easy and takes at most 10-12 minutes to fix. Chicken & Rice
Ingredients:
1 can Chicken (Costco)
1 cup white rice
1 packet instant yellow gravy mix (Safeway)
1 tbsp cooking oil (optional)
Salt, Pepper and Mrs. Dash to suit taste. Bring 2 cups water to a boil. Add salt (about 1/2 tsp), pepper, Mrs Dash to taste (tip: go easy on the Mrs. Dash, a little goes a long way), and cooking oil. I prefer olive oil but any kind will do, it just helps keep the rice from sticking together. While at a rolling boil, stir in quickly 1 cup white rice. Return to boil, stir gently 5 seconds, allow to boil for 1.5 minutes, cover and reduce to low simmer for 20 minutes WITHOUT STIRRING. If it gets brown or crispy on the bottom you are simmering too high. If you stir it while simmering you will ruin the texture and make it gluey and gloppy. If you have a gas stove top, it can be difficult to get the heat to a really low simmer without it going out. One trick is to put a cookie sheet between the pan and the flame and let it simmer that way. Meanwhile, mix gravy as indicated in beef recipie above EXCEPT DO NOT USE THE CANNED CHICKEN JUICE (dump it or give it to the dog!), stirring in chicken (again, I like to use a plastic fork and reduce the chunks to "stewed chicken" consistency) and bringing to a boil until gravy thickens, adding seasoning to taste. Back to the rice: Ok, it's been 20 minutes... remove from heat, fluff the rice and allow it to set a minute or two before serving. Serve by putting chicken & gravy over a serving of rice. Serves 2-3, for thinner gravy or to serve 4, add another cup of gravy.
Cooking time: 22 minutes.
My wife, who is a fussy eater, actually LIKES these two dinners and has actually REQUESTED them for dinner. We will probably have one or the other of these dinners every week as a part of our routine prep rotation strategy. These are economical, convenient and delicious! With these recipies even a motivated "can opener bachelor" cook should be able to whip up a hot palatable meal in next to no time.
|
||
 |
||
|
Linda-ann
Valued Member 
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: September 21 2006 at 11:54pm |
|
|
The salt content of this meal would be through the roof. Please include a canned vegetable .or fresh if there is some in the house. A small herb garden will add flavour and some nutrition to the meal. I dont mean to be critical, but canned food has alot of salt..More than you would add if you were making this meal from scratch.
I am also in the same dilema . Most prep food will be very high in fat and salt.
And where is the fibre in this meal. That gravy mix is something I would never buy ever , pure fat and salt and chemicals .
wHEN I make gravy now I use the meat juice and remove the fat then add a bit of flour and boil the juice. Your diluting the salt that already there that way . i dont know if that method works for canned beef.
 While you can eat fresh food , now , Large variety of vegetables and fruits. Fresh whole wheat bread and salads.
Sorry I know you mean well , really I do ,and I dont mean to come across rude.
Prep food is not healthy except for dried beans and rice and fresh herbs from window sill gardens .
Dont get me wronge can food will keep us all alive and is a large part of my preps. Can food will be lifesaving when the electricity is off. When you dont want cooking smells . I am buying tons of canned food and all types of rice and pasta to quick cooking to long grain.
The challenge will be recipies that are balanced , not too much salt and sugar, fat and has fibre and comes out of a can for when the electricity is off.
This is the real challenge
I grew up with cabbage rolls and perogies.. There were often left in the porch in the winter in a covered dish ina box. the meals were just heated up. The cabbage rolls had very little meat. and often just pork fat. That was the old way . They were good though. Now I would make them with less fat more meat. We then had homemade canned pickles and beets and food from the garden .. Dried mushrooms. corn polenta, pea soup made from dried green peas. Plain simple cheap. Date squares were desert.
Most cultures have rescipies that are practical and cheap. I think the wasp meals of meat potatoes and vegetables wont work in the pandemic as canned meat potaotes and vegetables are l so full of salt and fat it will kill us before the virus does.
The chinese eat a bowl of rice each and share the main course. They fill up on the rice and the other food just supplies the flavour. This method of eating will be quite practical. As the plain rice as a filler and smaller amount of canned high fat meat and whatever vegetable is available . Canned or fresh.
In India rice and beans are a stable of daily life with other dinner choices added daily. This food goes bad less because of the spices and requires only a reheating . The meat can be cooked separately ( Less meat more vegetable protein ) the rice and beans just sit on the stove till it wanted. They use lots of spices and spices help keep from from going bad.
Stock up on Spices as they each add a nutrional help. Tumeric and curry are said to be good for cancer prevention. Celery spice and paperika and all the spices add to our health in some way..
We should share ideas to stretch our foods and increase the nutritional value of our meals..
My take on your recipe would be to add curry to the beef and store half for the next day if you have refridgeration . . cook the rice , add beans canned or dried . I would then open a can of tomatoes and cut some green chives from the herb garden and sprinkle on top.
Serve with canned fruit. save the juice for tommorow.. You now have increased the fibre cut the fat and salt have meat left over for the next day.
the next day I would add the leftover beef other half of the canned tomatoes with chick peas to rice. Add curry heat and serve with hot spice
Canned chicken add a canned pinnaple and leftover juice from the canned fruit heat and reduce juice add one teaspoon corn starch to thicken sause and add one teaspoon soysause (optional) and hot chili sausce.. (or drink the juice with a little rum or vodka )
Serve with rice and sprinkle with cashews or pine nuts or almonds .
Add a vegetable, green beans go well with this.
You now have more fibre and more protein. No added salt.
|
||
|
||
|
Pegasus
V.I.P. Member
Joined: May 20 2006 Location: United States Status: Offline Points: 68 |
Post Options
Thanks(0)
Quote Reply
Posted: September 22 2006 at 1:59pm |
|
|
The nice thing about good recipes is that they can be adapted to individual likes and product availability. Thank you Bruss01 for sharing a couple of your faves with us. They sound like good hearty 'cold weather' meals. 'Winging' all sorts of stuff with running water and steady electricity is not so challenging. God bless those of you with unlimited access to fresh fruit & veggie supplies and a great green thumb. I, on the other hand, actually killed a cactus one time.
Thanks to Linda-ann for tips on jazzing up basic meals with some relatively easy to store items. I don't think anyone is suggesting living on Hormel Chili or instant gravy every day but it's good to practice preparing meals with what your family will eat - or work on modifying those eating habits now with some meal variations. Store what you eat- eat what you store. If you'd never eat it - don't store it for an emergency because it will destroy your morale and make a potentially bad situation seem desperate. But you may also find that some of those things taste pretty good after your umteenth day of plain white rice and beans.
The key for me is finding ways to prepare what I have on hand when I can't get fresh. Better to experiment now while we have a chance to adapt recipes and stock things we may have forgotten about. Which reminds me - thank you Linda-ann for reminding me to get vodka to go with my canned pineapple and more corn starch for thickening sauces. Tapioca is a good thickener for fruits (pies) that doesn't impart any starchy flavor and can be stored for long periods of time if kept dry.
I haven't found much canned beef so I have more chicken and tuna. A lot of rice - my family now actually prefers long cook rice to instant - woohoo! Decent amount of canned veggies (you can get low sodium ones - and rinse them to further remove salt if that is a concern for you) because I hit a couple good sales. Smaller cans of chicken broth (low fat/low sodium varieties when possible) so refrigeration is not a factor. With teen boys at the table, leftovers are not usually an issue anyhow. Instant potatoes have very little sodium unless you add it. They can be used to thicken soups too. (Made with that low sodium broth). We never eat canned carrots or potatoes because fresh are so readily available but for when I can't get fresh, there are a few cans of these in the pantry to be added to soups or sides. Rice & beans are a great staple base but we will need variety of some sort if sheltering-in-place or supply shortages should go on for any length of time.
< ....The cabbage rolls had very little meat. and often just pork fat. That was the old way. >
Remember Grandma didn't serve these things because the family was uninformed or loved pork fat but rather (in most cases) because there was not much fresh meat available so they made do with what they had access to. I still love pierogies - sauted in butter & onions. Makes my mouth water just thinking about them. I just don't have them every day.
Sorry to rant. I think we can all learn from each others eating/storage habits. Not everyone has the same resources or tastes but a simple ingredient change may be in order. We need to learn to be flexible with our cooking. Have a plan and a back up plan.
So I suppose I should include a recipe, huh? Thanks to my sister-in-law for sharing the original recipe that I've adapted for 'prep' purposes.
Chicken Corn Chowder
1 46-oz can chicken broth (I use low sodium/low fat)
1 Tablespoon minced onion (adjust to your taste preference)
1 stalk fresh celery (if you have access to it, it adds a great taste!)
4 ounces dry pasta (I use angel hair broken into shorter pieces)
1 15-oz can corn, drained
1 (10 oz) can chicken (on sale at Safeway)
Heat broth, onion & celery to boil. Add noodles; cook for recommended amount of time for your pasta type. When noodles are cooked, add canned corn and canned chicken. Stir. Heat through. Serve. Great with crusty fresh bread and butter (but then what isn't?)
I always 'tweak' recipes. They are never the same twice. My kitchen motto is: If you like it, eat up you won't see it like this again. If you don't like it, don't worry, you won't see it like this again.
Maybe add more salt or pepper one day. Try some of the 'salt-free' seasonings available. You may be pleasantly surprised. If you have fresh onions & celery, saute them a few minutes before adding the broth...mmmmm. Substitute rice for noodles. Try a little rosemary or parsley. I think vegetable broth tastes nasty but it may work for a vegetarian. Add more vegetables (peas, green beans, whatever) and thicken the broth, you have stew. The important part is to be sharing it with loved ones. Enjoy!
|
||
|
"We do not know the true value of moments until they have undergone the test of memory." unknown author
|
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: September 22 2006 at 3:56pm |
|
|
Sorry to Brusso1
I come on stronge at the best of times. But I do nag about eating vegetables and fruit to anyone who comes near. It my passion I find that we all serve and eat meals without vegetables and fruit so often . I even have to catch myself . Pasta meals have to start with salad or soup. I put out vegetables cut up when waiting for pizza dilivery .
I think it will be a challege all of us will have , How to serve reasonably healthy meals with fibre and not too many calories on prep food.
I am no expert just a loud mouth . I am sorry especially as I find your posts so helpful Brusso1
|
||
|
||
|
Penham
Chief Moderator
Moderator Joined: February 09 2006 Location: United States Status: Offline Points: 14913 |
Post Options
Thanks(0)
Quote Reply
Posted: September 22 2006 at 6:14pm |
|
|
We already eat this in our rotation of meals so it will not be something new.
Chicken casserole: a can of chicken (can also use tuna, hamburger, ham, etc.) a can of mushroom soup, cooked pasta noodles (any type), grated cheese. It is one of the few dishes that EVERYONE in our family will eat at the same time. Frito Chili Pie: Fritos, canned chili, grated cheese on top Nachos: Tortilla chips, refried beans, picante, cheese (grated or sauce in a jar). You can also add hamburger meat, olives, tomatoes, lettuce and sour cream for times when all is available, but it tastes fine with just the basics. |
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: September 23 2006 at 9:51am |
|
|
Penham
Your mushroom dish is one of my favourite dishes too. I used to work in a daycare and that rescipe was our favourite.
We had a slightly different version though , adding frozen peas and with sliced almonds on top of the caserole. I also like sliced onions in it. We called it noodles almonde.
told you I was annoying
|
||
|
||
|
July
Valued Member
Joined: May 24 2006 Status: Offline Points: 1660 |
Post Options
Thanks(0)
Quote Reply
Posted: September 25 2006 at 9:25am |
|
|
[QUOTE=Penham] We already eat this in our rotation of meals so it will not be something new.
Chicken casserole: a can of chicken (can also use tuna, hamburger, ham, etc.) a can of mushroom soup, cooked pasta noodles (any type), grated cheese. It is one of the few dishes that EVERYONE in our family will eat at the same time. My family enjoys rice with a can of cream of chicken soup ,or can of cheese soup, or cheese broccoli soup. Or sometimes a mix of soups. Add can chicken if you desire, maybe some cheese, add veggies if you choose. |
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: September 25 2006 at 9:57am |
|
|
I will be saving my can food for when the electricity is off. Rice and pasta.with dried beans and nuts and dried meats first. My goal will be on surviving for as long as we can.
I dont want to be in the position of having the electricity off and down to my rice and pasta.
My best quess is that food and power distributation will be uneven . Some people will lose power early and other not at all. Food distributation to stores my be uneven.
So its important to have a plan that allows you to be versatile.
My favourtite quote was someone said here that those who survive will be those who are prepared for different situations and and can adapt to the situations quickly
|
||
|
||
|
Irene
Adviser Group
Joined: June 26 2006 Status: Offline Points: 46 |
Post Options
Thanks(0)
Quote Reply
Posted: September 25 2006 at 10:43pm |
|
While the electricity is still on, I'll be eating food from my freezer as well - vegetables, fruits, meat.
|
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: September 26 2006 at 11:21am |
|
Your right . food in fridge and freezer than rice and beans and then canned food . Have a lot of seeds on hand to grow your own garden as soon as possible. Egg cartoons make great starter pots.
Spices help food from going bad, and help improve your health
|
||
|
||
|
slcmom
V.I.P. Member
Joined: February 21 2006 Location: United States Status: Offline Points: 169 |
Post Options
Thanks(0)
Quote Reply
Posted: September 27 2006 at 5:17pm |
|
|
Taco Soup. 2 cans (or equivalent of soaked and cooked dry beans) of the following: black beans, white beans, kidney beans, 1 can corn, 1/2 c salsa, a bit of onion powder, chili powder, garlic powder, and a pkg of taco seasoning. We eat this all the time. Cheap, good, healthy and easy. Now I add some left over ground hamburger if we have some, and add a little cheese, a few chips, or some sour cream on top. Another easy bean recipe is just white beans and ham. A lb of white beans, soaked and cooked in 2 cups chicken broth and water to cover a little onion powder and a smll can of ham. Both these recipes feed 8. You could easily half for a family of four. |
||
|
||
|
Guests
Guest Group 
|
Post Options
Thanks(0)
Quote Reply
Posted: September 28 2006 at 4:08pm |
|
|
To help with the budget when prepping, I found that you can 'stretch' some foods to make more servings. You can add a couple cans of vegetables like carrotts, beans, etc to a large can on Dinty Moore stew and be able to feed more people. The canned veggies are much cheaper than 2 cans of stew. Also, those packaged rice and noodle side dishes can be 'stretched' by cooking plain rice or plain noodles and adding them to the mix. I have tried these and they work great. I normally find the sauce and spices in the mixes too strong so I cook the mix per package directions, then add 2 cups of cooked regular rice or 2 cups of cooked regular noodles if it is a noodle mix. You still have some of the flavor but just not so strong. GG |
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: September 28 2006 at 8:22pm |
|
Me too I been doing that since the seventies, I hate the way most processed food tastes with the whole packet of sause. I add extra rice and pasta to a lot of dito shes . I like your idea of adding extra vegetables meals
|
||
|
||
|
bruss01
Adviser Group
Joined: January 12 2006 Location: United States Status: Offline Points: 448 |
Post Options
Thanks(0)
Quote Reply
Posted: September 29 2006 at 10:27am |
|
|
Linda-ann has a point or two about the two meals I listed. Although these are filling and satisfying dishes, they are not complete nutrition in a single dish. If you have a problem with sodium, go easy on the salt and consider this an infrequent treat. Frankly, salt is the oldest preservative known to man and virtually any long-term storage food is going to have the same issue. For what it’s worth, the instant gravy mix nutrition information says “0 calories from fat” but it’s no health tonic either. It’s a good idea to have veggies such as corn, peas, beans, etc. and fruits like pears and oranges (mandarin’s by the case from Costco) for more fiber and variety. Canned produce keeps reasonably well, and can offer nutrition and variety beyond mere “survival rations”. That’s what we have. And healthy fats, we go thru quite a lot of canned black olives, which contain a natural mono-unsaturated fat which is supposed to be good for cholesterol. Of course canned food will never be quite as nutritious as fresh, but the problem with fresh is it doesn’t keep very long. I frequently have the problem of buying fresh food and finding that up to half of it goes bad before I get to use it. That ups the price per ounce significantly, and from a bottom-line perspective it becomes cheaper to just pop a multivitamin at that point and eat something with technically less nutrition but a longer storage life. Add to that the fact that in a pandemic no fresh groceries will be available due to food distribution disruptions, and only those with a garden in the ground already will have the fresh food option, a problem for people in northern latitudes for half the year or more, and a problem for people in dry climates if water on demand is not available for irrigation. Living on prep food 3 meals a day, week in and week out is probably not your best path to a long and healthy life. Working your prep food into your meal rotation 2 or 3 times a week if your diet is otherwise reasonably nutritious, probably not an issue for all but the most uber-health-conscious. Living on prep food that you are reasonably accustomed to and popping a multi-vitamin for a few weeks during a crisis beats living for a week on fresh food and then having to switch to unfamiliar foods that might disagree with you. One problem families may face is people with differing tastes. It can be hard to find prep foods or even ordinary-everyday foods that agree with fussy eaters. I grew up eating anything and everything. My wife’s palate apparently got stuck somewhere between kindergarten and second grade. Hot dogs and beans, ok – broccoli and cheese, not ok! I have to plan the bulk of our survival foods around what she can reasonably be expected to stomach. NO, people will not necessarily eat “anything” if they’re hungry, in fact in a stressful situation people will crave the comfort that familiar food brings. There’s a strong psychological element in what we are willing to eat, at least for some people. If someone cannot bear to eat what is available, and becomes weak and fatigued by hunger, their judgment and reaction time will suffer. This can have bad consequences in situations as dramatic as dealing with home invaders to something as commonplace as managing not to burn, scald or cut ones self. Unfortunately not everyone can bring themselves to eat what our experts would have us believe are “healthy” foods, and a good many of us have one or more people in the household for whom this is a factor. In some cases compromising by storing “acceptable” foods and supplementing with vitamin/mineral/fiber supplements is the most viable strategy. |
||
|
||
|
roxy
Valued Member
Joined: February 27 2006 Location: United States Status: Offline Points: 534 |
Post Options
Thanks(0)
Quote Reply
Posted: September 29 2006 at 10:42am |
|
|
good to see you post , bruss, and thats good advice, thanks , roxy
|
||
|
||
|
Guests
Guest Group
|
Post Options
Thanks(0)
Quote Reply
Posted: October 02 2006 at 5:22pm |
|
|
hey i got loads of vienna sausages, sardines and benee weenies. now thats bad. it is filling, though.
|
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: October 05 2006 at 1:42pm |
|
|
Thank you Brussi ! your post are insightfull and I appreiciate them.
I like your comments about the olives . I was thinking about adding saurcrout . wish I could spell it I am sorry if i CAME Across too stronge. I am greatly concerned about prepping in a healthy way .
Maybe we can start a list of health conscience prep foods
although cost is a priority too.
|
||
|
||
|
Penham
Chief Moderator
Moderator Joined: February 09 2006 Location: United States Status: Offline Points: 14913 |
Post Options
Thanks(0)
Quote Reply
Posted: October 07 2006 at 7:42pm |
|
|
Linda-ann, I used to make my chicken caserole with peas years ago, also with cracker crumbles on top, but my 10 year old doesn't like peas, so in order to not have them picked out, and hear the complaining, I just eliminated them, LOL.
gghugs, I had also thought about adding veggies to already existing stews and that type thing to make them stretch. I love the idea of adding stuff to white rice to flavor it, I love plain white rice, but no one else in my family does (however they love those expensive flavored rices) I think I will try adding some things to make it more flavorful. |
||
|
||
|
slcmom
V.I.P. Member
Joined: February 21 2006 Location: United States Status: Offline Points: 169 |
Post Options
Thanks(0)
Quote Reply
Posted: October 11 2006 at 1:01pm |
|
|
Another easy food from preps is pizza. You can put almost anything on top--including canned spaghetti sauce, ham and pineapple or canned chicken, corn, and a little BBQ sauce, etc. . Add a little parmesan cheese or some other prep cheese. Pizza dough is easy and uses all ingredients that store well: 2 C warm water, 2 Tb. yeast, 5 1/2 C. flour (bread flour works well, but even freshly ground wheat flour is good, although add a little extra yeast), 2 Tb. sugar, 1 tsp. salt, 1/2 C. oil. Mix, raise, for an hour, make crusts (2 12-14" crusts), bake at 475 for 10-15 minutes OR to cook on a propane grill, cook one side directly on the grill until just brown, remove and add toppings on the COOKED side, then cook the other side until just brown. If you're cooking on the grill make four small pizzas, rather than two larger ones, as they're easier to work with on the grill if they're smaller.
|
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: October 16 2006 at 9:43pm |
|
|
If I get another 40 lbs of rice to round out my preps I will be focasing on healthy tasty food items
a variety of nuts
variety of dried fruits
a dyhadrator
olives
canned pepers
I love pickled eggs.
pickled mushrooms
Still i find it frustrating that most prep food is full of sugar, fat, salt .
So many families are used to those frozen meals/ not necesarily those on this board. But in general. and the food is so salty sugary.
It really does come back to beans and rice and sublimenting it with other ingrediants to avoid a salt and sugar overload.
Flour meals of bread, whole wheat and canned and dried meats.
I will buy a dyhradator to have items at hand as dried zuccini to add to bread and rice. Onions and green peppers .
This thread made me really think and plan and cause me to realize how important a food dhydrator is . It to me is the single most important item to enable healthier meals.
.
|
||
|
||
|
Grandma
Valued Member
Joined: October 10 2006 Location: United States Status: Offline Points: 20 |
Post Options
Thanks(0)
Quote Reply
Posted: October 17 2006 at 5:03am |
|
|
Wow! SLCMOM, Thanks a lot for the ideas and the pizza recipe. I had not thought about that one.
Grandma
|
||
|
||
|
Guests
Guest Group
|
Post Options
Thanks(0)
Quote Reply
Posted: October 17 2006 at 7:44am |
|
|
Pizza is a great idea...anything can be used to top it.
Please remember to rotate and replace your yeast often,,,,it dosen't store long and expires quickly.
|
||
|
||
|
slcmom
V.I.P. Member
Joined: February 21 2006 Location: United States Status: Offline Points: 169 |
Post Options
Thanks(0)
Quote Reply
Posted: October 17 2006 at 8:46am |
|
|
Another helpful recipe because of the short shelf-life of yeast:
Everlasting Yeast 1 qt. warm potato water (water left after boiling potatoes, or a small amount of potato flakes (1-2 TB) added to warm water) Stir all ingredients together. (Do not use metal utensils while making yeast.) Place the mixture in a warm place to rise until it is ready to mix for baking. Leave 1 cup of everlasting yeast for a start for next time. Between uses, keep the mixture in a covered jar in the refrigerator (or other cool spot) until a few hours before using it again. For the next baking, add the same ingredients, except yeast, to the everlasting yeast start. By saving some of the everlasting yeast each time you use it, you can keep yeast on hand indefinitely. |
||
|
||
|
slcmom
V.I.P. Member
Joined: February 21 2006 Location: United States Status: Offline Points: 169 |
Post Options
Thanks(0)
Quote Reply
Posted: October 17 2006 at 9:01am |
|
|
Another couple easy recipes from prep foods:
Curry:
2 cans coconut milk
1-2 TB curry
1 cup chicken broth (prepared from bouillon)
1 TB dried basil
2 TB brown (or white) sugar
Bamboo shoots
1-2 cups any type cooked meat or vegetables
1-2 TB flour
Simmer curry and coconut milk for abt. 5 minutes. Add flour to thicken then remaining ingredients. Simmer until warm through. Serve over rice.
Pasta Fagioli
2 cans white beans undrained (or equivalent soaked and cooked dry beans)
3 cups spaghetti sauce
3 cups water
1 can ham (2 TB bacon bits will also work)
1 TB parsley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil (or to taste)
1 lb. pasta
Simmer until warm. Serve with breadsticks.
|
||
|
||
|
slcmom
V.I.P. Member
Joined: February 21 2006 Location: United States Status: Offline Points: 169 |
Post Options
Thanks(0)
Quote Reply
Posted: October 17 2006 at 9:14am |
|
|
For Linda-Ann
My neighbor's famous Sauerkraut recipe:
8 to 30 pounds of green cabbage (Late season hard headed varieties are the best)
Plain Salt (non iodized**) Large kroc or food grade plastic bucket Directions: Peel off the tough outer leaves and wash the heads thoroughly. Cut out the core by inserting a sharp sturdy knife in a pyramid shape up from the stem end. Very thinly slice the head cutting across the grain. A meat slicer works exceptionally well--a food processor doesn’t. Place a 2 inch layer of sliced cabbage in the kroc or bucket and squeeze it down tightly with a potato masher. Sprinkle one tablespoon of salt evenly over the layer. Add layer after layer until you fill the container or run out of cabbage. Really mash it down hard! You will soon notice (on the third or fourth layer) that a lot of liquid is forming. This is a good thing. When you are through adding cabbage there should be standing liquid at least to the top of the cabbage. If not, press it down tighter with the potato masher. If by some chance you still don’t have enough liquid to reach the top of the cabbage, get someone bigger and stronger to mash down the cabbage. If by the miniscule chance that that doesn’t work, add a tablespoon of sugar and a tablespoon of salt to a quart of water and add that mixture until all of the cabbage is covered with liquid. Then haul the container to a place in your house where the temperature stays around 70-75 degrees F. It the temp gets above 80 degrees F. for too long it will make the kraut rot. Place a large dinner plate upside down on the surface of the cabbage, then a clean towel, then a gallon milk jug full of water on that to keep the cabbage submerged. Check it once a week for the next 3-4 weeks. Skim off any dried out or moldy parts, make sure its covered with liquid and leave it alone. After 3-4 weeks you can eat it fresh, cold pack it in pint or quart mason jars (Pack jars tightly and fill with liquid from the bucket. Cold pack the Jars for 35 minutes.) Serve with bratwurst, corned beef, chicken or whatever. It’s good on mashed potatoes also. Try it, it will really grow on you and your family. For variety you can add dried or sliced fresh onions or garlic powder to taste on each layer. **The iodine in iodized salt will inhibit the bacterial processes that makes the sauerkraut. |
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: October 30 2006 at 2:55pm |
|
|
Thank you , great rescipe I will keep it aND TRY IT.
I have heard of saurkuet and mashed potatoes I think they call it bubble and squeak. Old time rescipes will be our survival. Maybe we should start a thread on the old rescipies from basic ingrediants. either easy to grow or store. |
||
|
||
|
Linda-ann
Valued Member
Joined: September 08 2006 Location: Canada Status: Offline Points: 154 |
Post Options
Thanks(0)
Quote Reply
Posted: October 30 2006 at 2:56pm |
|
|
sclmom great rescipies , really healthy I will try both
|
||
|
||
|
Post Reply
|
|
Tweet
|
| Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You can vote in polls in this forum |
Topic Options
I will be saving my can food for when the electricity is off. Rice and pasta.with dried beans and nuts and dried meats first. My goal will be on surviving for as long as we can.