Print the recipe card! lasagna soup
My family loves this soup — bets are on that yours will too! It comes from a friend of a friend of mine, Shaina Nunnelly, who’s fun blog I enjoy and who’s subsequent cookbook is also a “normal food” favorite of mine. Little did she know that this soup of hers would be re-made into a great food storage recipe!
serves 8-10
Prep time: 10 minutes or less
Print the recipe card! roasted garlic tzatziki
Tzatziki is a traditional Greek dip made from yogurt, cucumber and mint. This recipe is a tzatziki wanna be since I subbed in water chestnuts for the cucumber but it’s still good, so why not? On top of that, I’m taking all kinds of liberties by including real garlic in a recipe here …so here’s my reasoning. From what I understand freshly harvested garlic can be stored for up to 6 months in a cool dry place, so that atleast puts it in a short term (3 month) storage category. Of course you could always substitute garlic powder in it’s place if needed.
The biggest key to this dip is how long you strain the yogurt ahead of time over cheesecloth. 24 hours is the goal after which you’ll be left with an almost soft cheese consistency. This dip is wonderful for spreading on crusty bread!
This week I’ve been experimenting making *yogurt* from powdered milk and shelf stable starts. Having made five batches of yogurt in all (with three that turned out) I’ve discovered is that it’s completely possible to do, even using powdered milk and no actual yogurt to start with– and it’s simple to make. All you need is a good thermometer and the right ingredients.
As plain yogurt, it can be used as a sour cream topping substitute while flavored it can be enjoyed for breakfasts and snacks!
I’m throwing in an extra post this week to let you know about a brand new book that I’m really excited about! If you like the idea of storing fast and easy pantry meals then you’re going to love this book! The book is called “Bread in a Bag” by Pam Emick. Rather than meals however, this book focuses on “pantry- style” storage of 50 different breads and teaches (with step by step pictures) how to make each of them. Great idea!
Print the recipe card! curried pumpkin bisque
This recipe, adjusted to use food storage, comes from one of my favorite cookbooks ever. Infact, if I could only keep a handful of cookbooks to cook from (outside of my two tried and true family cookbooks) this one would be one of them. The book is called “Soup Makes the Meal” by Ken Haedrich. Rarely do you find a cookbook in which every recipe is excellent but so far, in four years of cooking with it, this cookbook has never once let me down. Happily, soups in particular are easy to convert over to food storage meals! You might want to check it out at your library!
serves 6
Prep time: 10 minutes
Print the recipe card! kids love it casserole
This casserole (originally from Taste of Home) was affectionately nicknamed “Casserole of the Year” by my oldest son at six years old as he pronounced it the best casserole he’d had all year. The nickname stuck, so that’s what we call it at our house. I’ve personally not met a kid who doesn’t eat this up, spinach and all. This is my long term version of it, as far as comparing it with it’s original recipe (which is what I use when storing as a 3 month meal), it still gets eaten up just as quickly so I think that’s a good sign!
serves 8-10
Print the recipe card! basil tomato soup
Simple and good! This recipe is shared with permission thanks to Jan Jackson’s book “100 – Day Pantry”.
serves 6
Prep time: 5 minutes
Print the recipe card! pumpkin pie with chocolate crust
It’s November, let’s kick it off with pie! You’ll love this pumpkin pie with chocolate crust and to top it off a 100% shelf stable coconut whipped cream! It’s true! Made from canned coconut milk, it’s a trick that was discovered by accident and (gratefully) shared on this blog with all the rest of us. Sure enough it works, and is out of this world delicious!
