Tortilla Soup

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This Tortilla Soup was one I adapted for my plan from Emeril’s Favorite Tortilla Soup.  We really like it!   It’s extremely mild while still flavorful, so it works well for both kids and adults;  spice is added for those who want it upon serving.  Also, since I try to to save cooking fuel and go non-electric whenever I can, I used my sun oven to bake the tortilla strips.

Also, I’ve got a new tortilla pressing technique!  In making tortillas the most tedious part (for me) is pressing them. It’s a trick, if not a battle, to press a very thin and even dough (as needed for chips) that will peel off the wax paper easily to transfer to the hot skillet.  Not to mention that it requires a lot of wax paper!  Well, in my search to simplify, I’ve re-purposed some flexible cutting mats to help me do the job faster and easier.  It no longer requires a tortilla press, the pressed dough releases much easier and {horray!} it doesn’t use any wax paper!!

serves 4-6

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Quick Pantry Clam Chowder

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Finding a good clam chowder recipe that uses only food storage ingredients was harder than you’d think it would be.  Finally, after many recipes tried, this was the best one (by far) that we tasted.  I’d happily serve this to company, so with that it’s earned a spot in my cookbook.

It’s adapted from the “Quick Pantry Clam Chowder” recipe found in March 1998’s Cook’s Illustrated magazine.  Not only is it a really fast (1o minute) meal to put together, as far as clam chowder goes it tastes just right.  Enjoy!

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Lasagna Soup

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My family loves this soup — bets are on that yours will too!  It comes from a friend of a friend of mine, Shaina Nunnelly, who’s fun blog I enjoy and who’s subsequent cookbook is also a “normal food” favorite of mine.  Little did she know that this soup of hers would be re-made into a great food storage recipe!

serves 8-10

Prep time:  10 minutes or less

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Curried Pumpkin Bisque

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This recipe, adjusted to use food storage, comes from one of my favorite cookbooks ever.  In fact, if I could only keep a handful of published cookbooks to cook from this would be one of them.  The book is called “Soup Makes the Meal” by Ken Haedrich.  Rarely have I found a cookbook in which every recipe is good but so far, in four years of using it, this one hasn’t let me down.  As far as food storage recipes go, soups are the easiest of meals to convert.  This book would be a good one to check out if you’re looking for further options.

serves 6

Prep time: 10 minutes

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