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 …
Megan has asked me to write a few guest columns while she’s getting settled with her new munchkin this summer, so I figured I should briefly introduce myself before just jumping into the thick of things. You can get the long version on our blog Off-Grid in Alaska (http://www.jenninewardle.com), but here’s the short version:
In 2004, after I was (finally!) diagnosed with Asperger’s Syndrome, my husband and I made the decision to chuck the corporate world and move somewhere a little less civilized. OK, a LOT less civilized. For the last three years, we’ve been living off-grid in bush Alaska, three hours outside of Fairbanks, in conditions that most people would consider “extreme” even for Preppers. For the first 2 years we lived in a 16×20 wall tent, and finally moved into the 16×24 cabin we’re building last fall.
Since we are off-grid in every sense of the word, I must make do with an ad hoc kitchen, no refrigerator, only a tiny DC freezer, limited access to fresh ingredients, and hauled-in water. I’ve had to learn to be creative with shelf stable foods to produce tasty and interesting pantry meals, and be extra conservative with our water (both for cooking and washing up after!). To complicate matters further, my husband and I have a few food allergies/sensitivities that we must work around, so meals that easily accept substitution or reduction of ingredients like corn, wheat, soy and eggs are essential.
Unfortunately, we’re still in construction phases on the interior, and I don’t have a full kitchen or proper oven yet. It’s just a little too warm to fire up the woodstove for the stovetop oven right now, so I won’t be able to share any actual baked or roasted meals with you unless the weather cooperates long enough to use my solar oven. However, I did promise to share some nifty bean recipes with everyone since our charming hostess isn’t able to contending with her own family food allergies. I hope you’ll find some of my food storage tips and recipes useful while we anxiously await baby updates and Megan’s eventual return
As a pre-note, I have to say this was the easiest chip recipe I’ve made so far! You’ll be surprised, one batch makes a lot! And the best part…everyone in the family LOVED these chips!! I’ll definitely be making them again. I used dehydrated flaked potatoes (blended into powder beforehand) since I didn’t have powdered instant potatoes on hand and found that they worked great. 3 cups of dehydrated flaked potatoes made a good full cup of potato powder. Also, the baked version was excellent, not to mention fat free… a perfect “no guilt” snack!
Thanks so much Jennine, for sharing this recipe with us!