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(Genius!) Gluten Free Seed & Nut Bread

20 Apr Gluten Free Seed & Nut Bread

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Like totally wow.  This idea is going to change the way you think about bread.  This idea, my friends, is simply genius.  High fiber- high protein- delicious goodness genius!

May I introduce you to a flour-less bread with quite possibly the highest nutrition per ounce there is to achieve.  It’s also takes just 5 minutes to make, with nature doing nearly all of the work.  No kneading, no forming, just mix and let sit and finally bake (…as you pinch yourself). And while the finished result is good all by itself it’s even better as toast!!  I had to remind myself that with all those nuts and seeds also come calories (but hey, it freezes well), although if I were making this in a time of scarcity the calories would be welcomed.

The amazing ingredients?  Chia seed, flax seed and psyllium seed husks, combining together to do what they do best.  Their natural properties enable them to hold everything together without the need of dairy, eggs or flour.

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Roasted Red Pepper Soup and Homemade French Bread

21 Feb Roasted Red Pepper Soup and Homemade French Bread (21)

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roasted red pepper soup

homemade french bread

Jarred roasted red peppers perform just as well as fresh would in this soup, as long as you buy the right brand.  Lucky for us, a team of tasters have given us an idea of the best brand(s) to buy and the results are linked below.  And good news, the most inexpensive brand came in first!

Taste this and you’ll see…it’s completely possible that restaurant cooks have known about jarred roasted red peppers all along.  So why not use this tip (and this ingredient) to perk up your food storage plan as well?  

Paired along with the soup is some wonderful homemade french bread.  I’ll tell you what, absolutely no one is going to turn this meal down!  And btw, this soup is great both on it’s own or as a base to add ingredients to.  Try adding in pasta, rice or chicken if you like.

serves 6-8

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Chapati & Roti (Flatbread)

31 Jul Stack of prepared Roti

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Chapati and Roti are super-simple flatbreads perfect for the stovetop, grill or campfire. Chapati and Roti are very similar and often used interchangeably. Depending on who you ask, the major differences appear to be that Chapati are larger and thinner, and cooked on a dry griddle; whereas Roti are smaller and thicker, and are cooked on a lightly oiled griddle. Whatever you call them, they are delicious and a wonderful addition to your FoodStorageCookbook. This recipe makes 6-8 flatbreads, roughly 6″ in diameter.

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Chicken Burgers

2 May Chicken Burgers (31)

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I began this recipe (originally from Food Network) encouraged by the great reviews but still a bit hesitant.  If it worked like it said it did with ground white meat chicken, ground canned chicken should work too.  Still though the chicken mixture itself, as warned in the original recipe, was really wet and I worried whether it would hold together.  “Forge ahead” the first recipe said. I did and canned chicken or not, it worked!  The only “food storage” adjustment I had to make in cooking was to keep the patties thin since the ending texture was better that way.  To go along with them I found a new homemade bun recipe that everyone liked.

These burgers were a {HUGE} hit, right up there with pizza for how “normal food” tasting they were.  I’m excited to try other ideas by which to build on them!

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Bread Making Day: Meat Pie & Cinnamon Raisin Bread

29 Feb Bread Making Day (24)

The first step after bringing wheat home to store is learning what to do with it.  The second step (and possibly the more difficult one) is getting to work and using it.  So lets talk daily bread — probably the biggest place your wheat could go!

As far as taste, you’d pick homemade bread everyday if a magic fairy delivered it to your door and made you choose between it and a loaf of bread from the grocery store.  So…if you’re storing wheat but buying bread I’d bet it’s only because of how much time it takes.  Learning how to make the bread is easy.  Where it becomes overwhelming is in constantly adding “making bread” to your already crazy busy life.  Who has the time to do that??

I’ve discovered (atleast for me) the key is making an event of it once every 2-3-4 weeks and making enough all at once to keep in the freezer.   Today’s post is about what I do to turn out 11 – 15 loaves of bread plus dinner that night and breakfast for the next morning and still keep my sanity.  True, it makes a mad scientist mess of my kitchen for a few hours, but in the long run it saves me time and work.

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Bread in a Bag

14 Nov FS -- Bread in a Bag 002

I’m throwing in an extra post this week to let you know about a brand new book that I’m really excited about!  If you like the idea of storing fast and easy pantry meals then you’re going to love this book!  The book is called “Bread in a Bag” by Pam Emick.  Rather than meals however,  this book focuses on “pantry- style” storage of 50 different breads and teaches (with step by step pictures) how to make each of them.  Great idea!

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Baking Bread in a Sun Oven

23 Sep FS-- Bread in Sun Oven 025

One of my goals this month has been to nail down a better method (yielding a better end result) in baking bread using my sun oven. It’s not too much to ask — a browned crust and lovely bread is all I want. After searching the internet for ideas and testing them out Continue reading

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