46 Homemade Spice Mixes: Printable {English + Spanish!}

I’ve been meaning to get this printable done for a long time (truth be told, it’s been more than a year!).  My sweet friend Maria (who you met over in this post and also this post) translated these recipes for me into Spanish for any of you who might appreciate Spanish.  I remember her telling me that she stayed up until nearly midnight one night (it might have been more) translating it.  It takes a pretty amazing friend to do that!  I hope you can use it and then share it with others.

I came across this recipe list (it’s a book almost!) here over at www.rainydayfoodstorage.blogspot.com.  I loved it, but there was no way to print it from the original blog posting.  It was such a a great compilation however that I knew I wanted a copy for myself and why not share it with you too?!

In as much as it’s not my own and considering I haven’t tried all the mixes myself yet, I haven’t altered anything from the original source.  I’ve simply created a more convenient way for it to go into your cookbook (or the door of your cupboard) to be used.  One note:  the very last recipe, Chai Masala, has some formatting issues and I didn’t correct them on purpose.  I’m not familiar with that spice blend and didn’t want to interpret it incorrectly – you’ll have to be the judge on that one.

I hope you enjoy the {$$} you can save from not purchasing store bought spice blends while (at the same time) becoming more prepared with the spices you store!

 

46 Homemade Spice Mixes English1

46 Homemade Spice Mixes English2

46 Homemade Spice Mixes English3

Print Here! 46 Homemade Spice Mixes {ENGLISH}

 

Print here for the {SPANISH} version of these recipes! ==> condimentos de myfoodstoragecookbook

Even Easier Homemade Spaetzle

Wow, it’s been a while!  I didn’t intend to break from blogging so much in June but it just flew away!  For those who have followed over the past couple summers, you know summer time for me is pretty much “off season” for the blog.  While I’d love to keep playing and keep connected to all you folks all year long I’m (for sanity reasons) a seasonal blogger/ facebooker, etc.  Maybe one of these days I’ll figure out how to balance more while the kids are home all day, but I haven’t gotten to that point yet.  So now, with the entrance of summer, my time has officially been handed over to my little people…and my medium sized people, as my teens are becoming not so little anymore.  (Btw, for those who are new here, my kids are 15, almost 13, 11, almost 7 and almost 2.  And to add one more little tidbit to our summer’s craziness, three of these kids’s birthdays — plus their dad’s birthday — land in the month of July, if you can imagine the odds.  We celebrate some of the birthdays in June –so it’s been party central here lately– this because each July we take off on a massive road trip lasting 4-6 weeks to visit family in ID, WA and UT.  Every year I begin this road trip asking myself “why drive three days with kids like this??” and every year I come back home with a satisfied answer for myself.)

For those who asked about classes:  our travel calendar this year didn’t end up allowing enough spare time for the classes to happen {sadly}.  Sorry about that, maybe next year (?)  Or, perhaps one of these days I’ll get moving on some other way to bring classes instead to your computer screen, that’d work too!  Ideas or suggestions on that?  Feel free to pass them along!

All this said, there’s a bright spot.  I couldn’t leave you hanging all summer without posting this wonderful tutorial my friend Eva offered us.  Eva is another friend of mine who moved here from outside the US having gained wonderful real life training growing up on how to cook with basics ingredients — this time in the Baltic region of the world.  I’ll tell you more about her in just a minute, but first a little about the recipe…

If you’ve tried making homemade spaetzle — or homemade noodles at all — in the past this recipe is probably the fastest one there is.  You’re going to love it!!  For anyone who’s never made spaetzle before, you now have the easiest way to do it at your finger tips!  For our purposes, this post is going up to emphasize the *method* of making the spaetzle, the recipe is included here as well, but it’s Eva’s everyday recipe including fresh eggs.  Definitely use it if you have fresh eggs on hand, but if you’re looking for a storeable recipe, check out my post for Hungarian Goulash with Spaetzle from a few years ago.  Again, it’s a great 100% pantry ingredient recipe from Shari Haag’s “The Everyday Gourmet” cookbook and we’ve loved it!  The great thing is, from now on I won’t be taking forever cutting noodles into a pot! Read more

Honduran Baleadas: Flour Tortillas

Maria, who I introduced you to last week, invited me over this week to join her as she was making one of Honduras’s most popular foods, baleadas!  I’d never tried them before so for me this was a treat!  A thick flour tortilla folded in half and filled (traditionally) with mashed fried beans fresh crumbled cheese and crema (both of which she remembers making herself growing up).  The heart of the meal — it’s flour tortilla — is a meal mainstay which, once learned, can be used in making enchiladas, quesadillas and many other favorites to be added to a preparedness plan.

Once again, I decided to use a few videos to better capture the techniques she uses and once again (in addition to a recipe) I came away learning some great “other” ideas in self sufficiency.  For example…do you know how to keep a pot of beans fresh for days on end even without refrigeration, meaning that you don’t have to throw anything away or waste your resources cooking new beans every day?  Maria knows this trick and shares it with us today. 

I love the simplified solutions in cooking she’s been taught (as well as some she’s come up with on her own) — these ideas fit perfectly with the self reliant “do it with less” mindset we’re looking to learn from and I’m so glad she’s been willing to share. Read more

Pantry Made Cream Cheese

Print the recipe card!  pantry made cream cheese

It’s all about the ingredients!  Today and again on Friday I’m excited to introduce you to my new favorite pantry friend, Heavy Cream Powder with 72% butterfat.  I hear your brains reeling out there.  For real, did you even know such a product existed??!

I heard about it three months ago thanks to a comment from Plickety Cat (Jennine).  After ordering I was anxious to go online to see how it was used but didn’t find much outside of using it for coffee creamer.  Professional chefs use it to add richness to a dish without adding liquid, but that’s all I could find.  There aren’t even mixing instructions on the package(s).  I called the company (Wilpowder) for more information, but outside of explaining that mixing it should be 3:1 (water to powder), they couldn’t tell me anything.  So we’re on our own in figuring out applications for it.  I’m happy to test things out with it myself if it means I can make actual cream cheese (and other such wonders) from my food storage. Read more