Pantry Made Scrambled Eggs

While we’re all busy this weekend dying Easter eggs, I’m excited to tell you about a truly awesome “egg” of a different sort:  a good scrambled egg product for your food storage!

Anyone who’s tried cooking with whole powdered egg before knows it works fine for baking but never (seriously never) would you consider scrambling them to eat.  That would be gross.  That is, until this product became available (thanks to Honeyville farms)…Ova Easy Eggs!

I tried it on my pickiest eater, the five year old.  This kid would eat scrambled eggs every day if I let him.  Calling him to the table for “scrambled eggs” — just the egg crystals mixed with water — he ate the whole plate and never had a clue they weren’t for real.   I’m going to be stocking up on this product for sure.

Thank you Honeyville!! Read more

Easy Hamburger Soup

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A simple to prepare yet hearty soup that easily adapts with food storage ingredients.  As an everyday meal it’s a great “catch-all” for whatever extra veggies you have in the refrigerator to use up!  I like making this recipe in a large batch because we like the leftovers the next day but if it’s too large a recipe for your group you can easily cut it down by half.  Also, remember, you can replace the soup back into your wonder oven after serving if you’re wanting to keep it hot!

Although it simmers for 45 minutes I’ve categorized it as a pantry meal for how simple the preparation is (plus, it easily “packs” as one).  Ten minutes –fifteen if you’re using freeze dried ingredients– and it’s on it’s way!

Serves 10-12

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Radio Show: Wonder Ovens!

Take a listen tomorrow, March 26th at 1pm CT (or any time afterward, it’ll be archived with the same link) where Joyce Pierce, host of the “All You Need to Know Show” with the Preparedness Radio Network, has invited me over to talk about Wonder Ovens!

We’ll be talking about making them, using them and why having one is so valuable as you’re getting your food storage preps together!

http://www.blogtalkradio.com/doctorprepper/2013/03/26/all-you-need-to-know

A few post-script details from what was talked about…

  • To find a local supplier of the styrene beads, I called a national supplier of foam products, Insulfoam (1-800-228-4412), and asked where in my area they supplied “unexpanded polystyrene bead”.  From there I was given a local supplier, which (in my area) referred to them as “virgin beads”. 

**UPDATE:  You can now find the beads to buy online by visiting this retailer!  Visit {this post} for more information on this product.

  • Once you have the beads and the pattern ready you can follow the rest of the instructions easily by visiting the step by step instructions on the following two sites. We filled the pillows using 4 gallons of beads to fill the top and 6 gallons to fill the bottom.  This made a set of pillows “floppy” enough to fit in an 18 gallon bucket.  

www.Iwillprepare.com 

www.prepared-housewives.com

  • for those of you wondering what the styrene pellets look like and how big they’re “not”…here’s a picture of the size you’re looking for.

Polystyrene beads

  • Due to the difficulty we had in creating the pattern from the angles given online, if you’d like a paper pattern mailed I’m offering them for free.  (I’ll pull this offer from the post if it becomes too much to keep up with.)  Just send me an email to request one with your mailing address if interested.  My email address is myfoodstoragecookbook@hotmail.com. 

BBQ Chicken & Pineapple Quesadillas

Print the recipe!  

full recipe as shared here==>bbq chicken and pineapple quesadilla

insert your own favorite tortilla recipe ==>bbq quesadillas

tortilla recipe alone==>flour tortillas #2

 

 

Time to jazz things up with a little something different!  There’s not much to say about the quesadillas themselves outside of “they’re good” (you got that, right?), but as for the new flour tortilla recipe I feel like I need to confess to someone.  I’ve been pulled to the dark side of ingredients… thanks to Pioneer Woman’s tortilla recipe.

These tortillas turned out really good.  They were easy to roll out (a lot easier than my last flour tortillas) and they’re soft, just like the fresh ones found at the grocery store.  Well, okay…maybe not where you live but here in Texas we have this awesome grocery store called HEB, they have the best fresh flour tortillas; miles and miles better than the packaged ones on the shelves. Those are what I’m talking about (which, most likely, are made with the very same ingredients).  So back to my confession.  The tortillas turned out great but the secret is the fat they’re made with.  We’ll call it “the fat that shall not be named”.  What to do, what to do…now that my family has tasted these tortillas I find myself in a “wanna-be-a-healthy-mom” vs. “it really tastes good” quandary.

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Homemade Ritz Crackers

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As you can imagine, I’m the type of girl who was pretty excited to discover that someone had gone to the work of testing and coming up with a Ritz cracker recipe.  Ritz crackers are something I’ve wanted to recreate, being a favorite here at our house, though we don’t buy them often.  Making a knock-off at home would be awesome!  I really appreciate  Stef over at Cupcake Project, for her many (many) trial runs in developing the recipe I launched from here.

Still though, the question was, it works with fresh butter…but could it be successfully “food storage-ized”??

I tried out the recipe with my tried and trusty Thrive butter powder and thought the crackers were good.  They tasted like Ritz, although denser, and not flakey.  To determine what people (outside of my family) thought of this version, I decided to try them out on the first 10 adults I found while dropping my kids off to scouts and church youth group.  I needed some feedback if I were going to ask you to trust me on it.  The response I got was that (happily) every person — 10 out of 10 — who tried them said they liked them.  (Woo hoo — success!!)

While the testers noticed the texture is different than Ritz, not flakey, which I knew (some called it “thicker”, others said “heartier”) because the flavor was still good, they didn’t seem to mind.  “I don’t mind the texture being different because the taste makes up for it” said one taster.  “I could eat these all the time!” said another.  So the food storage swap worked.  Here’s to another cracker recipe! Read more

Thai Coconut Corn Soup

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After a string of more complicated recipes it’s time to throw in a fast and easy one.  I’ve shortened it’s author-given title here from it’s original  “Nearly-Instant Thai Coconut Corn Soup”, giving you an idea of how easy it is.

About five years ago Vegan.com pulled together a recipe top ten.  They asked the authors of ten popular vegan cookbooks to name their own personal favorite recipe from their book.  This recipe (which I’ve adapted, though not very much) was author Nava Atlas’ favorite from her book Vegan Express.  Made as she wrote it, it’s an ideal “first course” soup.  I added some rice to bulk it up, to serve as a “meal” soup but you can choose leave it without the rice, whichever way you like.   In place of the rice milk (used as a substitute anyway for cow’s milk) I used a can of evaporated milk however if you’re sensitive to milk (or happen to be vegan) this would be an easy reverse switch to make; rice milk, sold in shelf stable containers has a shelf life of about a year.

This soup makes me happy.  It went over well with everyone (including the five year old) and now I’ll get to have a taste of “Thai”, which I can further spice up if I want to, to enjoy in our food storage plan. Read more

Mexican Tortilla Lasagna

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Many crock pot recipes work well in a wonder oven and this former crock pot recipe does exactly that.  It follows the same idea as Wonder Oven Lasagna that I posted a year ago, if any of you remember.   Also, if you don’t have a wonder oven, don’t worry, it can still be baked (the changes are in the notes section).

Again, this is a meal that takes longer to make due to the homemade tortillas (which in timing it, this step took an extra 30 min.) but the reward is that you end up with a family friendly meal that doesn’t taste like food storage. Read more

Beef “Unstir-fry” with Homemade Asian Noodles

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I’ve been bugged for how expensive Asian noodles are to buy at the grocery store and making them with my pasta maker is too much effort for a stir-fry dinner {which we like to have pretty often, helping to use up those carrots, celery and onions and whatever else is left in the fridge}.  So I was excited to find this much simpler “skillet-based” Asian noodle recipe, which turns out to be a lot like making crepes.

I tried it here as a full-on food storage meal out of curiosity to see if stir-fry was even a palatable possibility minus the fresh vegetables.  While the vegetables were missed, the flavor was still good and we liked the noodles.  I won’t repeat the stir fry idea (it didn’t go over well), but the noodles themselves are keepers.

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Curried Coconut Chicken

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This is a fantastic recipe!  It’s easy to make (since most of it’s ingredients are shelf stable in the first place) so it works as a food storage meal without a problem.   It was adapted from this Curried Coconut Chicken recipe from Allrecipes.

Due to it’s extended simmering time, it’s perfectly suited for cooking in a Wonder oven or thermal cooker.  On the other hand, it really isn’t reasonable to make (as far as fuel storage goes) without one.  Also, as a side note, we prefer the stewed tomatoes coarsely pureed rather than left in chunks, (that’s the way I’ve made it here) but you can make it any way you want to.

My husband, usually not a fan of curry, is a fan of this recipe.  That fact alone is enough for me to believe that a majority of you out there will like it too.  Enjoy! Read more