Archive | November, 2012

Crispy Orange Beef

29 Nov Crispy Orange Beef (10)

Print the recipe page!  crispy orange beef

Have a Chinese restaurant favorite at home, and better yet, planned as a meal in your food storage plan!  This meal goes together really fast.  By the time the rice is cooked, dinner is served!

serves 4-6

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Pigs in a Blanket

27 Nov Pigs in a Blanket (1)

Print the recipe card!     pigs in a blanket

Here’s another idea using the Hot Ham Roll’s biscuit mix.  My five year old loves that he makes this dinner 90% “by himself”.   It’s a perfect kid helper meal;  the kids have fun making pig families of all sizes and wrapping them up in their doughy blankets.   So easy!

As an aside, I have to admit I’m not one who personally “gets along” with hot dogs {we’ve never really been friends} so for me I like the fact that I can sneak a package of vegetarian hot dogs in and my kids (and my husband) for whatever reason never suspect.  It’s funny to me that they never ask questions but they don’t.  They think they’re getting hotdogs for dinner and I sleep better at night knowing they didn’t.  Everyone’s happy :)

This meal works as a short term (3 month) meal for me by my keeping a couple packages of (faux) hotdogs in the freezer.  Alternately, vienna sausage “pigs” work as a longer storable option if you want to include it in your long term plan. Continue reading

Homemade Twinkies

17 Nov Homemade Twinkies (1)

Print the recipe page!  homemade twinkies

Making homemade twinkies seemed appropriate after news of Hostess closing it’s doors.  Never fear!  Just as you were wondering what the world must be coming to, twinkies live on!

These are fun treats to make!  I based my cake and frosting recipes off of the two top recipes from this “Homemade Twinkie Challenge”.  While they’re not something I make everyday, I much prefer these twinkies to the Hostess ones for the fact that I’m able to recognize the ingredients!   Also, the filling makes a great “instant” frosting — it’s especially good with cinnamon rolls.


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My $180 lesson

14 Nov Bain Marie Pot

We all know the simplest ideas are usually the best.  Unfortunately, figuring out what’s simple (and best) isn’t always so simple.  After a long road, I’ve finally found the simplest, cheapest and best container for making bread in a Wonder Oven.   If you’ve already read the step by step “how to” of making bread in a wonder oven (over in this post), knowing this item is out there will save you a lot of hassle.  After all I’ve spent in both time and money figuring it out, it seemed worthy of a post to save others the same trouble. Continue reading

Greek Lemon Chicken Soup

10 Nov Greek Lemon Chicken Soup (16)

Print the recipe card!  greek lemon chicken soup

This is the food storage version of one of my all-time favorite soups.  In fact, there was a time (before kids) when I used to work near a Greek restaurant and have this soup for lunch 2-3 times a week.  Naturally, it found it’s way into my food storage plan.

This variation (changed up from this fresh recipe) includes all the same ingredients of an original Avegolemono (it’s Greek name) but rather than a wet roux, a powdered “instant” roux is mixed and sprinkled over top of the soup while stirring.   It’s so easy to make and is prepared even faster when stored as a pantry meal.  This soup gets requested by my kids for their lunch thermos’… proof it’s well-liked at our house!

serves 6-8

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Papas Rellenas: Stuffed Potatoes

6 Nov Papas Rellenas (16)

Print the recipe page!  papas rellanas

For those not following me on facebook, one of my kids fell and broke his arm last week and did such a great job of it (he’s an over achiever ;)) that he needed surgery to fix it.  So life got shuffled around for a week but he’s doing better now, thank goodness.  Fingers crossed that we have a less exciting week this week!

Okay, so today’s recipe is a food storage version of Peru’s delicious Papas Rellenas.  Papa… what??  If you haven’t had these before, let me fill you in.   Unsure what to order at a Peruvian restaurant, these were suggested to me by a waiter once and I’ve loved and ordered them ever since — so you know, I’m like an expert and all.  In a nut shell, we’re talking about mashed potatoes stuffed with a ground beef empanada- type filling, formed into fun little “faux potatoes”, breaded and (usually) fried to crisp.  Yummy.  Except at home I opt to bake rather than fry them.  They’re healthier this way, but really I bake them mostly because I don’t want to store the extra oil.  And one of these days (though not today, thank you storm clouds) I’m going to see if they’ll work in my sun oven.  I think they will if I have a good hot day.

Kids love these!  They’re great for dipping, so if you’ve got a kid who likes to dip — and what kid doesn’t — they’ll probably like them.  Also, there are lots of recipes to be found online for vegetarian fillings using various grains and beans rather than meat if you want to go that route.  Thank you, Peru (and I’m sure other countries too), for pappas rellenas!

serves 6

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