Print the recipe card! ground beef stroganoff
Thanks to Kathy Clark, author of Dinner is in the Jar for permission to share this recipe! Packed as a pantry meal it’s really fast and easy to make and everyone likes it!
Print the recipe page! homemade pasta four varieties
Easy peesie lemon squeezie!! (as my five year old would say) That’s how easy it is to make homemade pasta! If you can make pie crust and knead bread dough then you can make homemade pasta. While we usually have store bought pasta, I’ve found making it from scratch is another way to add variety and fun to my food storage plan!
I’ve learned to really appreciate this particular skill because even though it’s made with the most basic of ingredients it serves like something special, giving me a lot of bang for my ingredients-and-effort buck! Even before it’s made, the “ooh’s and ahh’s” start up when my kids hear what’s for dinner. (Yes, it still happens!!) Every time I just laugh to myself because while it sounds fancy to them it’s easy on my end to make. Today I’m sharing four varieties to get you started. Give it a try! You’ll impress your family and be surprised yourself of how easy it is to do.
Print the recipe page! homemade fruit and cream instant oatmeal
Build some convenience into your breakfast plan with delicious just-add-water instant oatmeal! Our favorite is this one adapted from Chef Tess Bakeresses’ recipe. Besides being fast and easy to serve, it tastes wonderful!
Print the recipe page! quinoa pizza bites
Just WAIT until you try these! If you’ve ever caught anyone saying they don’t like quinoa then this is the recipe to convince them they like it. Your family is going to devour these quinoa bites, they really will! And you yourself don’t have to feel guilty eating them…according to the original post (linked in the next paragraph) their calorie count is just 35 calories per bite!
I found them over at So Very Blessed and thank Becky over there for sharing them. Becky says they’re “hands down” the best thing she’s ever cooked.
As far as making them with food storage ingredients, they cooperate just perfectly! I used ground chia instead of eggs, freeze dried cheese and veggies in exchange for fresh. I’ve tried out two different variations so far… both of which have been great! They’re so easy to change up based on what you like or what you can eat (even vegetarian) I’m convinced anyone can work these yummy bites into their plan!
Print the recipe page! chia real meat meatballs
These meatballs, made with real meat (as opposed to the wheat meat meatballs I tricked all my kids with) use ground chia seeds as a binder in place of eggs. No kidding! I was so excited to find out chia can do this! Due to their gelling properties when soaked, chia works as a substitute for eggs in all kinds of baking. (It also makes wonderful pudding, but we’ll get to that another day.) I’m quite smitten by these little chia seeds. They’re simply amazing! God truly thought of everything and gave them an extra handful of “nutrition” and “usefulness” when the plant gifts were handed out .
We’ll get to the recipe (which is also pretty great) in a minute, but first I have to pause for a moment to introduce you to these amazing little seeds.
Print the recipe card! pasta with bacon and shrimp
This meal comes from a recipe found in Giada Laurentiis’ new book Weeknights with Giada. As a preface to the recipe, Giada writes that it was her way of persuading her husband that whole wheat pasta is delicious. This is funny to me… so when in doubt (and trying to get your husband to eat healthier pasta) just add bacon! Whichever way about it, it works as a food storage meal. Turn this loose on your own bacon lovers and see what they think!
I love my cast iron pans but dislike the continual need to re-season them. In fact, I find myself not using them unless I really need to because of the upkeep afterward. Sure enough, someone figured out a solution for me…
This method, developed by blogger Sheryl Canter, is a one time treatment that promises a slick surface so indestructible that touch ups are almost never necessary. It uses flax seed oil, which because of it’s high omega-3 fatty acid content (six times of what’s in vegetable oil, the usual seasoning oil of choice) along with it’s low smoke point is able to bond to the pan in a way that’s extremely strong, long lasting and non-stick. The process is lengthy, though mostly hands-off, involving multiple hour-long stints in the oven followed by two hours of cooling with each coat. Once done, your pan is seasoned for good and ready for long term use .
A pan that’s heavy, durable and protected long term against rusting. From a preparedness point of view, this is exactly what I want to have to go along with my preps!
Tune in tomorrow at 1 pm (Central time), to hear me guesting on the Preparedness Radio Network talking about the subject I’m especially passionate about!
As I’m sure you’ve gathered, I’ve got a lot to say about cooking with food storage and organizing a family plan, so it should be fun!
(BTW, if you have to miss it but want to catch it later this same link should take you to the archived show.)