Print the recipe card! homemade pringles
Thanks to a very gracious reader, Jennine in Alaska, our food storage journey continues while I’m out of commission July and August! If you’re a comment reader, you’ve probably noticed her comments along the way here on the blog as Plickety Cat; she’s got a lot of great first hand knowledge I know we’re all going to benefit from.
So, by way of formal introduction, here’s a little more about her (in her own words) and then we’ll move along to one of her recipes (it’s awesome!) that she offered to let me share with you all …
Print the recipe page! ultimate veggie burgers
My #1 son (the one allergic to peanuts, beans, etc.) is away at scout camp this week so it seemed a perfect time to try out a Cook’s Illustrated recipe for veggie burgers that I normally wouldn’t make for the family with him here. They turned out great!
For those unfamiliar with Cook’s Illustrated magazine, it’s essentially a “test kitchen” publication with recipes being tested every which way in order to come up with what these “experts” consider the best all around recipe for whatever it is. I love it! So (from their July 2005′s issue) for them to name this recipe the “ultimate” veggie burger — caught my attention. I love a good veggie burger and have been wanting to try out for myself what they’d come up with and so boldly named.
The staple ingredients creating the texture are brown lentils and bulgur wheat while for the “meaty” taste they used mushrooms and cashews. The result: the burgers’ texture is fantastic (not gummy like some I’ve tried), they form into a patties just beautifully and the flavor is great. Overall, this veggie burger is really REALLY good, much better than what’s available store bought and not too much work to make. Plus, it’s easy to “sub” in storable ingredients, as I’ve done here, making it a possibility for your food storage plan! If you’re a veggie burger fan I can promise you’re going to love this recipe!
Print the recipe card! baked bbq potato chips
Apologies for last week’s recipe hiatus…reality hit with all my kids being home for the summer (combined with the slower pregnancy “waddle” I’m up to these days) and my kitchen play time/blogging just didn’t happen. I’m adjusting my blog schedule for now to a more manageable single post a week and looking forward to some great recipes and posts coming in July/August from a guest poster I’ve invited to visit while I recover with the new baby. I know you’re going to love her! Introductions (and hopefully a “sooner rather than later” baby announcement) coming soon…
Now the recipe…but first a story and an assignment…
It occured to me while munching on some Lays Baked Potato Chips a while ago (while reading the list of ingredients) that the same process used to make the crispy flaked breakfast cereals would probably also work in making potato chips! After all, the number one ingredient in the chips was dehydrated potatoes and I have lots of those stored in my food storage! So I started playing with the idea. Continue reading
Print the recipe card! homemade oatmeal squares cereal
After trials and bumps along the way this cereal recipe is finally ready to share! Launched from a cold cereal recipe given in “A Bite of Independance Through Self Sufficiency” it uses wheat starch as a binder, an ingredient I’d never known is used in making cereals. I’m excited to have another option in my breakfast plan as well as something the kids can enjoy nibbling on as a snack! I hope you enjoy it too!
makes 20 cups (the equivalent of 3 boxes of cereal)