I had good intentions of getting one more recipe posted before breaking for Christmas but didn’t quite make it with how busy our week has been; we’ll save it for a couple weeks from now. Until then, THANK YOU for reading!!
And from myself and my ever devoted team of Food Storage Cookbook “taste-testers”… Continue reading
Print the recipe page! cajun red beans n rice
If you’ve read much here on the blog, you know that one of the websites that inspired me most initially was Karen Wilkinson’s kneadfulthingsnow.com. So I was alarmed to receive an email this week that one of my links to her website wasn’t responding. I tried it myself and sure enough it wasn’t. I’m trying to contact Karen to see if I can find out where her site has gone, but in the meantime this brings me to share a word with you about the worth of recipes and the frailty of the internet.
It wasn’t all too long ago (my grandmother’s era) that recipes were guarded, prized and generally kept to oneself or strictly within a family. There are some funny stories my grandmother used to tell about women in the town she grew up in who either outright refused to share certain recipes or gave out bogus “altered” ones to keep their true recipes safe. Owning a copy of a good recipe was a big deal back then.
Today, we see the opposite: recipes are everywhere. Good ones, bad ones, and everything in between. This is great but with so much saturation we risk taking them for granted. As far as emergency preparedness goes (in my opinion) a recipe that uses your preps, that your family will eat, could mean the difference between surviving and staring at a wall of food storage not knowing what to make.
Bottom line: if there’s a recipe you think you might want to include in your food storage preps, don’t wait — get it printed out. You can always toss it later but on the other hand, you might be really glad you’ve copied it; you just never know. Remember, all the recipes here on the blog can be printed as a simple recipe card and are found at the top of each post.
Which brings us to our recipe, brought back to you from being “lost”… Continue reading
Print the recipe page! guilt-free macaroni and cheese
If I’m going to go to the work of chasing down bulk amounts of ingredients, spend a lot of hard saved money and then find places in my home to store all these ingredients, you’d better believe I have a priority list of criteria my storable recipes have to meet. The recipes that make it into my plan have to meet at least two of the following four requirements:
- better than average nutritionally
- quick and convenient to make
- pass the family’s taste test (required always — this food will be used)
- a favorite/familiar comfort food (overriding sometimes my strictness on the nutrition /quick & easy rule)
This recipe is one of the rare exceptions that hit all four of my goals.
Many thanks to Susan Voisin for the base recipe I adapted this from. My version isn’t vegan (as Susan’s is) since I did include powdered milk (anyone know of a suitable lactose-free powdered milk substitute for those who can’t have milk?) but thanks to the talented vegan cook parentage it originated from it’s got it going on in the nutrition and taste department. The star of the show is cheesy flavored nutritional yeast with 14 grams of protein and 7 grams of fiber in it’s small one ounce appearance. The tahini adds in another 6 grams of protein. And of course, this “clean” version has no strange chemicals or colors that the box at the store contains.
Across the board, all my kids — even with their “we love cheese, we can tell if it’s not real cheese so just try us” taste buds– fell for this cheese-less mac and cheese! I find myself agreeing with many of the comments from the original recipe, that it’s got an addictive flavor. And…happy day…it’s absolutely no-fat/no-guilt! To top everything off, it’s extremely fast to make. I suggest making it even easier for yourself by pre-measuring the dry ingredients ahead of time and packing it as a pantry meal.
I think you’re really going to enjoy this recipe! Continue reading
Print the recipe card! easiest homemade chocolates
‘Tis the season, so let’s have a quick word about peace on Earth. Beside this being a treat who’s ingredients are all pantry stored, I’m convinced this ultra simple recipe, if put into the hands of a newlywed home cook, might increase the probability of a happy marriage (♥). Spread the love as you will, it’s just a hunch I have. (The necessary follow-up gift of a gym membership might be in order later on, but for now we’re focusing on peace, love and goodwill.)
As a holiday gift, these chocolates are a quick-to-make life saver! Any fruit and nut combination works; today’s two batches were made with 1) pistachios and apricots and 2) almonds and dried cherries. Let your imagination go wild! Thanks to Orangette for the inspiration on this recipe.
makes 48 pieces