Tuesday, October 18, 2011

Chili Mix

Chili con carne (often known simply as chili) is a spicy stew.  The name of the dish derives from the Spanish chile con carne, “chili pepper with meat”. Traditional versions are made, minimally, from chili peppers, garlic, onions and cumin along with chopped or ground beef. Beans and tomatoes are frequently included.
Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients.
In a survival situation, chili is a great choice for using up some of the less-choice cuts of meat. The dish can help stretch limited supplies of meat to feed more people.
To read the recipe, click here.

Sunday, October 9, 2011

Zucchini Gratin

Here is a suggestion for using up some of the tail-end vegetables from the garden! Click here to read this zucchini recipe!

Friday, August 26, 2011

Heralthy Spinach Pasta

Use fresh produce when available to save storage foods!
One way to stretch your storage food and prepper dollars is by taking advantage of the fresh fruits and vegetables that are in season. Right now, many gardens are producing a lot of  fresh veggies that can be substituted for the dried or dehydrated.
This recipe from “Jan’s Fabulous Food Storage Recipes” takes full advantage of any fresh vegetables you might have. Substitute all or some of the fresh for the storage food and create a tasty meal.
To read the recipe, click here!

Friday, August 5, 2011

Garlic Asparagus With Pasta and Lemon Cream Sauce

Combine storage food with seasonally-available produce!
It's a good idea to practice with and use your storage food whenever possible to become a good cook with the foods.
But this recipe from “Jan’s Fabulous Food Storage Recipes" pushed beyond “tasty” into  “gourmet”!
Since there are a lot of fresh vegetables around right now, you can obviously substitute fresh veggies for the dehydrated or freeze dried selections.
Try this recipe and you’ll realize the potential for how good storage food can taste!

Wednesday, July 27, 2011

Marionberry or Raspberry Breakfast Bars

Freeze dried fruit can also make a tasty breakfast bar!
These breakfast bars, from “Jan’s Fabulous Food Storage Recipes,” can easily double as energy bars for a quick snack on a hike or any kind of outing.  Just make the night before, place in plastic sandwich bags, and eat one whenever you find your energy dropping!
The freeze dried fruits could also be substituted with fresh berries if such were available. In fact, this would make a great outing: Go pick some wild blueberries or raspberries, or whatever is in season, and include them in a batch of breakfast bars! (Or, you try some of the dried fruit blend on special this week!)
Click here to read the recipe!

Monday, July 18, 2011

Mushroom Barley Soup

Dehydrated mushrooms
There are many storage food items that are handy to have around the kitchen, even if there is no emergency!
Dehydrated mushroom slices are one of those products. If you’re making a quick spaghetti sauce, want to add some veggies to a stew, or need one more topping on a pizza, a handful of mushroom can provide a tasty addition!
 To read the recipe for a tasty mushroom barley soup, click here

Tuesday, July 12, 2011

Chicken Fajitas

Chicken fajitas are tasty and quick to make!
This week’s survival recipe features Dried Chicken Dices.
These  chicken dices can be substituted in virtually any dish that uses fresh chicken. The chicken dices are great in Chicken Noodle soup, Sweet and Sour Chicken, Fajitas, Casseroles, Chicken Pot Pies, just to name a few.
To read the recipe for a storage food chicken fajita recipe, click here!