Homemade Pasta: 4 favorite varieties

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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/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 isn’t too hard 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.

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Quinoa Pizza Bites

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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!

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Chia “Real Meat” Meatballs

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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.

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Pasta with Bacon and Shrimp

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This recipe was adapted 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!

serves 4-6

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Ultimate Cast Iron Seasoning

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!

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Radio Show Oct. 2nd

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.)