Rice Pudding

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My kids really love this rice pudding.  It’s made for dessert one night, eaten for breakfast the next day (if they can get away with it), and goes into their lunch bags as a treat for lunch.  It’s easy to make in the wonder oven, includes simple ingredients and even though the recipe doesn’t call for eggs (which is good for my food storage plan) it’s still thick and creamy.  Yum!

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Spanish Rice, two varieties

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traditional spanish rice

tomatillo pilaf

Forget the Rice-a-Roni.  These two wonder oven made rice dishes are just as easy to make and taste a whole lot better!  Left overs freeze well so you can even enjoy it later when it’s needed for a fast meal.  In using with your food storage plan, serve this with Creamy Chicken Enchiladas, Shredded Beef Taquitos, Tacos, Tamales or any other fiesta minded main dish.

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Making Tamales

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Frankly, I don’t want to have to say goodbye to tamales … ever.  It seems like every three months or so I find myself desperately craving these little corn-husked bundles, at which point you’ll find me visiting the homemade Mexican grill down the road and spending $1.45 for a 2 tamale fix.  What would happen  if there weren’t tamales to be bought from the wonderful spanish speaking “I’ve-made-tamales-my-whole-life” women at the restaurant?  Sadness, I tell you.

To avoid such I set out to find a reasonably simple way to make my own.  Mind you I’m not interested in spending all day in the kitchen (as some recipes suggest) no matter how much I’m wanting tamales.  On top of that, I wanted a recipe who’s staple ingredients could be stored long term.  Once again I turned to a reliable recipe testing source, Cook’s Illustrated (specifically their “Best International Recipe” book) to teach me how to make something that before I’d only bought.  What I found was an uncomplicated recipe that brought everything to the table I was looking for and turned out some pretty great tamales if I do say so myself!

Oh , and did I mention this recipe provided another perfect chance to save fuel by using my wonder oven?  (*see this video if you’re wondering what a wonder oven is!)

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Wonder Oven Lasagna

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Since I’ve been on a Wonder Oven cooking kick lately I thought I’d throw out one more idea on the topic before taking a blogging break next week to go on a trip with my family.

This has to be the easiest way out there to make lasagna!  I love it because it only takes one pan to make and I can get it started and then forget about it until dinner.  To make it into a long term storage meal,  use either freeze dried or home canned beef/sausage (in the sauce), food storage ricotta style cheese in place of fresh (see 8/24th’s post) and top it with rehydrated freeze dried mozzarella cheese.   {P.S. — you can see how freeze dried mozzarella is rehydrated and used by checking out either 10/5th’s  or 1/21st’s post.}

This is so easy that a simple step by step with pictures is all it needs here on the blog for explanation … Enjoy!

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Wonder Oven 101: Making Muffins

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We’ve had an extra busy week with family in town (and preparing for a spring break family trip) but, luckily, having a Wonder Oven is a big time saver in getting a meal on the table!

A big part of my breakfast plan includes different varieties of muffins.  This post is a “how to” on how to make muffins in an alternative way using your Wonder Oven!  You’ll notice it’s similar to making bread in a Wonder Oven but just on a smaller scale.  There are two reasons I love it:  1) I can set the muffins going before I go to bed and have them ready first thing in the morning.  2) I have a way to make muffins even without an oven.  And 3) muffins made this way are especially moist and delicious.  You’re going to love making muffins this way!

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Overnight Oatmeal

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Using a wonder oven is the easiest way to cook oatmeal, especially in cooking steel cut oats or oat groats. If you haven’t tried making oatmeal with your wonder oven yet you’re going to love it!  Plus the time you’ll save:  minimally processed whole oat groats (where only the husk has been removed from the grain) or steel cut oats (groats that have been cut into small pieces) can take 30 – 60 minutes to cook on the stove.  The prep time using a wonder oven, however, is just 5 minutes beyond the time it takes to boil the water.

Start it before you go to bed and you’ll wake up to hot delicious oatmeal ready to eat!

serves 6-8

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Making Yogurt

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This week I’ve been experimenting making *yogurt* from powdered milk and shelf stable starts. Having made five batches of yogurt in all (with three turning out) I’ve discovered is that it’s completely possible to do, even using powdered milk and no actual “fresh” yogurt to start with…and it’s simple to make!  All you need is a good thermometer and the right ingredients.

As plain yogurt, it can be used as a sour cream topping substitute while flavored it can be enjoyed for breakfasts and snacks!

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Arroz con Pollo

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There are many variations on this dish.  If you already have a favorite Arroz con Pollo recipe chances are it can be turned into a food storage meal!  I chose this one, inspired by Chef Brad’s “Those Wonderful Grains II”, because it includes two grains that I store, quinoa and millet.  Also, mustering up my courage, I finally decided to give whole canned chicken it’s day in court.  I’ve been wondering for a while what this product was like — after trying it everyone here agreed, it really wasn’t bad!

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Wonder Oven 101: Cooking Meat

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Quick little detour today from long term cooking to show you a low fuel cooking option involving one of my favorite wonders of the world…my Wonder Oven!  One thing I just love using it for is cooking meat.  It’s simple to do, cooks the meat perfectly tender and I don’t ever have to worry about it burning.  Just wait until you taste meat cooked in a Wonder Oven — it’ll quickly become your favorite too!

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Salmon Cakes with Dilly Lemon Rice

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This is our family favorite recipe for salmon cakes that I turned shelf stable by using a cooked flour and water mixture in place of the eggs that the original recipe calls for.  The flour combination surprised me but it really worked well and my kids didn’t even notice the difference!  The Dilly Lemon Rice is a recipe of Anitra Kerr’s shared here with permission.  Finished off with lemon herb mayonnaise served on the side, this meal is a refreshing change from the usual.

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