Savory Beef with Mushroom Gravy

Print the recipe page!  savory beef with mushroom gravy

You’ll think you’ve died and gone to food storage heaven with this one!!  Really, IMO it’s an amazing find.  I knew it was magic when I heard two of my kids {NOT mushroom eaters} raving about it at dinner and telling me this was one of the best food storage meals I’ve made.  (Say what?!)  Seriously, it’s that good.  The complexity of flavors will make you think you’re enjoying the gravy from Mom’s Sunday pot roast while in reality it takes just 20 minutes to make (besides also being a lot less fattening).

I took cues from this Mel’s Kitchen recipe to come up with it, adding in a few dried shiitake mushrooms on my own to deepen the flavor.  Served over rice or bread, this is one meal that you’ll look forward to storing for.

serves 8 Read more

“Soup in a Bag” week: Corn Potato Cheddar Chowder

Print the recipe card!  corn potato cheddar chowder – soup in a jar

Last, but certainly not least, we have LeGay who tested out the book “Soup in a Bag” for us.  I’d like to send out a big THANK YOU to all three of our testers this week!!  I know I’ve got some new soup recipes I’m looking forward to trying out.  You guys have been great!!

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My name is LeGay Burrell. I am a stay-at-home Mom to three children ages 17, 10, and 8.  I currently live in Kentucky but I am an Arizona girl, born and raised.  I have this silly obsession with Mason jars.  I love how they look on a shelf, the popping sound they make when they seal… so the idea of meals in a jar is very appealing to me.  Moving to Kentucky, where tornado warnings are not uncommon, has helped me to realize how important it is that I become more organized and prepared to feed my family in an emergency.

I was so excited to receive the Soup in a Bag cookbook! I liked it so much, that I immediately ordered both Bread in a Bag cookbooks to go with it.  I love soups but my three children aren’t big fans.  So, I’ve begun the search for a recipe that will please them.  So far, I’ve managed to try 8 out of the 30 recipes. (My dehydrator has been working overtime.)  Now, instead of the usual, “What’s for dinner?” my kids are asking, “Are we having soup again?” Read more

“Soup in a Bag” week: Split Pea Soup

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Today I’m featuring our second tester, Kat’s review of the book “Soup in a Bag” by Pam Emick.  Enjoy!  In other happenings, I thought I’d let you know I was thrilled to be invited to contribute over on Deseret Book’s Time Out for Women’s blog today!!  Fingers crossed that it snags some new readers to get excited about cooking with their food storage!

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Hi, my name is Kat.  I’m the grandma in a three generation household in the Pacific Northwest.  I’ve been putting together our food storage a little bit at a time for quite a while as it’s recommended to do by my church.  It just seems like a great idea, especially with the state of the world today.  I work full time for an accounting firm and have a Stampin’ Up!  business (you’ll find me here), so I actually do very little cooking, but I do try to test a food storage recipe for our family food storage cookbook at least once a week. Read more

“Soup in a Bag” week: Potato Cheese Soup

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It’s “Soup in a Bag” week!!  You’ll remember our search for reviewers of the book “Soup in a Bag” by Pam Emick back in April.  Well, they’ve now tested it out for us, testing a total of 14 recipes!  They did a fabulous job!!  Also, thanks to the book’s author for allowing us to share each tester’s favorite here.

Without further ado, here’s our first reviewer, Julene (you’ll find the other reviews posted on Wed. and Fri).   Julene is also the author of Prepare Today Newsletter.  You can pay her a visit there to find out more of her tips and favorites on the subject of food storage and preparedness!

Read more

Grocery Ingredient Taste Test Winners

I can’t think of any more important reason than food storage to take time to study out the brands you plan to buy (ahead of buying in bulk), making sure you’re buying the best tasting ingredients you can.  Even if you already have some favorite brands, you might give some of these ones a try to see if you like them even better! In this post I’ve looked at:

Olive Oil

Tomato Soup

Lite Coconut Milk/ Regular Coconut Milk 

Unsweetened Cocoa

Canned Tomatoes (diced and whole)

Canned Crab Meat

Jarred Pasta Sauce

Chicken Stock

Pepperoni Stick

Applesauce

Peanut Butter  Read more

Chicken Barley Soup

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I’ve got some great “tried and taste tested” content coming up in the next two weeks!  It’s a little different than my “norm” recipe schedule, here there and everywhere (haha!) but I think you’ll like it.

First off, in my second post this week I’ll be posting a compilation of various grocery store ingredient taste tests.  Basically a directory of which brands (of which products) to consider more closely as you’re building your pantry.  This comes as I’ve been collecting this information for a while, trolling various published taste tests and adding up their results. My goal with this post has been to get a better picture of which brand’s products are worth stocking up on versus which ones aren’t.

Secondly, the “Soup in a Bag” reviews are back!!  With the detail in each tester’s trial, I’ve decided to post them each independently M-W-F of next week.  And, best of all, thanks to permission given from the book’s author, each post will include the tester’s favorite recipe for you to try yourself!  Awesome!!  Get ready to enjoy!

Speaking of soup, appropriately enough, swim team just started for my three oldest kids which means the water is freezing and I have kids coming home with blue lips and chattering teeth for the first few weeks.  So you can guess what’s on the menu a lot lately.  This homey soup is the food storage version of this recipe and went over well with everyone, even the five year old.

serves 6 -8 Read more

Truly Impossible Pie

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A friend of mine who reads the blog and is trying to put together a breakfast plan using her wonder oven, asked me last week about making an impossible pie in a wonder oven.  I thought it was an interesting twist and got to thinking about it.  Well, I’m so glad she asked because now I’m totally in love with this recipe!!  So, what’s an impossible pie, you ask? Children of the 70’s (and their mothers) should remember this Bisquick creation, where Bisquick was poured over top of an egg batter layered with vegetables, meat and cheese and baked.   It’s impossibility was that you got a “crust” without rolling out pie dough.  The result was a quiche that was fast and easy to fix.

Well, if ever there was an impossible pie, I’d give that title instead to this variation!  If you’d asked me even a year ago, I never in a million years would have thought this to be a possibility as a food storage recipe.  Thanks to discovering Honeyville’s OvaEasy Eggs, now it is.  And beyond that, it utilizes the heat retentive cooking of a wonder oven, which makes it a breakfast possibility even if the power is out.  You see, you can’t bake anything — for breakfast— if the power is out.  The sun isn’t out to heat your sun oven so you’re options are limited to cooking over a stovetop of some kind.  Not that hot cereal isn’t great, but it gets old like everything else.

This recipe exemplifies the idea that in using a wonder oven your pot and lid act as a “mini-oven”, just as in making bread, where you can still bake using just a minimal amount of stove top fuel if the power is out. Read more