tag:blogger.com,1999:blog-220886742024-03-19T03:03:29.511-05:00An American HousewifeHousewifebarbie.com - An American Housewife. Recipes, cooking, baking, product reviews and more since 2006! Family friendly and many are low carb, sugar free and keto. Unknownnoreply@blogger.comBlogger2694125tag:blogger.com,1999:blog-22088674.post-34008078521394345862024-03-18T17:42:00.006-05:002024-03-18T17:44:03.133-05:00100% Food Storage: Mexican Casserole<p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lbs928-OklmIpDXJYwQxNRKffiblA8Uu0Zrs7OOh6PTtRRr0HqbmkkpN_J2RGeI56HphZdtWwSJ39xHu18PzALgUttUvZGQFPadEPe1wgRtKtbjNLnWlQUBPY_2p6e99iKj5jcm78KkwSUQ58irEWyVNJI4S0gtvhPWaCTKfMLrW_4Bsh_9m/s585/IMG_er519.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="585" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lbs928-OklmIpDXJYwQxNRKffiblA8Uu0Zrs7OOh6PTtRRr0HqbmkkpN_J2RGeI56HphZdtWwSJ39xHu18PzALgUttUvZGQFPadEPe1wgRtKtbjNLnWlQUBPY_2p6e99iKj5jcm78KkwSUQ58irEWyVNJI4S0gtvhPWaCTKfMLrW_4Bsh_9m/w526-h640/IMG_er519.JPG" width="526" /></a> <br /></p><p>Yesterday morning I was putting something in the freezer when I spied this Rubbermaid container with 'something' in it - I couldn't remember what. Inside was some of the extra 'fake' taco meat I had made a couple weeks ago. I pulled it out of the freezer and placed it into the refrigerator to thaw for 'something' today. And that is how this recipe came to be.<br /><br /><b>The idea was to use up some of this food storage imitation taco meat - which was already reconstituted for a previous post. I saw next to it I had a food sealed package of corn tortillas leftover from last Fall (we don't normally eat them but we had a family get together so I had some random foods on hand left). I grabbed those, a food sealed bag of frozen diced avocados, one fresh avocado a family member left here this week, one of my few remaining packages of frozen shredded cheese, and a can of enchilada sauce. I had to go to the 2-3 year pantry to get a can of refried beans and a can of black olives. I had some green chilies in the pantry so I grabbed those.<br /></b><br /><b>Lastly, the onions were freeze dried, and you all know how I hated the sour cream powder and did actually go to the store to buy a container of sour cream. I used that in this recipe and finished it off with some homemade taco sauce (already posted).</b><br /><br />Mexican Casserole<br /><br />Reconstituted 'taco' meat<br />Refried beans<br />Green chilies<br />Cut up corn tortillas<br />Enchilada sauce<br />Sour Cream<br />Avocado<br />Cheese<br />Black Olives<br />Green onions<br />Taco Sauce</p><p>Layer the taco meat, beans, green chilies and corn tortillas. Bake at 350 about 25 minutes. Remove from oven and top with the rest of the ingredients. Return to the oven for another 25 minutes. Serve hot. Goes well with flour tortillas and corn.<br /><br /></p><p> NOTES: I'm still using up the can of Auguson Farms imitation Taco Meat as I rotate out the oldest cans in our food storage - which are from 2012 ish. Use that if you have it or use freeze dried ground beef, freeze dried diced beef, fresh or frozen ground beef or diced chuck, whatever you have. Use freeze dried or canned chicken if you wish.<br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqT07Yv-bqTl9vgZZsINVy7OUe8q6ilziTH9QWK4oahEo09wzhw-g5yHhU2gMgQI6N0rbf1Ysg0XgKep3yDs47-GQV7UctzNW1iK9biZN6ZjmS8JhBAIUSkIlAYg3tV072QsfSdYLXjTlQawsH9BBqMld1EigvF5bSUa1DnGV5faWCcl8tp_Hd/s570/IMG_3529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="570" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqT07Yv-bqTl9vgZZsINVy7OUe8q6ilziTH9QWK4oahEo09wzhw-g5yHhU2gMgQI6N0rbf1Ysg0XgKep3yDs47-GQV7UctzNW1iK9biZN6ZjmS8JhBAIUSkIlAYg3tV072QsfSdYLXjTlQawsH9BBqMld1EigvF5bSUa1DnGV5faWCcl8tp_Hd/w538-h640/IMG_3529.JPG" width="538" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I happened to have some corn tortillas on hand in the freezer - which I normally don't. What I do have however, is the ingredients to make them from scratch if I needed to, and I have one of the 'bucket' meals some of the popular food storage companies sell as a "Mexican Food" bucket that has a package of corn meal in it to make them as well.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqq9-_k1xdWXbY_4irkLusPdPham1xobOEnGmOqdxSpVVGBRLmemznC7gSYzYDnVXphMVfzj3Ou_BjZzUi-NszwNjVmpjzQLlKZxWslov84T3LvHel61SYIPYPg3gDCmjnexC1Mk5sagk7XFMrYmkcFmgRYMgQNZdQvkjyoiCrch9_EbusV_09/s555/IMG_3530.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="555" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqq9-_k1xdWXbY_4irkLusPdPham1xobOEnGmOqdxSpVVGBRLmemznC7gSYzYDnVXphMVfzj3Ou_BjZzUi-NszwNjVmpjzQLlKZxWslov84T3LvHel61SYIPYPg3gDCmjnexC1Mk5sagk7XFMrYmkcFmgRYMgQNZdQvkjyoiCrch9_EbusV_09/w554-h640/IMG_3530.JPG" width="554" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Random... frozen avocado. I also have freeze dried avocado if I need to break into that at some point.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfb6TcVcQYG72TwmCD2ObUqSLFGVk3UYCA1ne2V7iwBWKkD5HYorfe0m-VGDsVwbmpI-xyloCNwUml1MpK-Jdo6txQZlqUESYk6SdU4g6XCbiJwOCPZNMdjFH5CNFpdrTDq4eMbNkVvMN9xxyT94M1XPYdXtnAT3evV5_LlMIZYiWeuxvxC82/s532/IMG_3531.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfb6TcVcQYG72TwmCD2ObUqSLFGVk3UYCA1ne2V7iwBWKkD5HYorfe0m-VGDsVwbmpI-xyloCNwUml1MpK-Jdo6txQZlqUESYk6SdU4g6XCbiJwOCPZNMdjFH5CNFpdrTDq4eMbNkVvMN9xxyT94M1XPYdXtnAT3evV5_LlMIZYiWeuxvxC82/w578-h640/IMG_3531.JPG" width="578" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Still blessed to have some fresh shredded (frozen) cheese and haven't had to use any of the freeze dried so far, although I am out of cheddar cheese so if I want that I have to go dig through food storage to find a can of it.<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQO_cyev-ONtwirXBotR-Do_l4JtUaM5W2oWIFTsZ7NU0E3JRBEv5d0TyLgzDZWsig1OVbbtgc6reN0XzrKL5FgANi43jeHRTCTxO2Wwh-kB5ySyFmT8cLPE0oC-xuQekgu0Xdzf7OmDIl8GSZFKqtxHfdE3Q-oBu-zxVSaZ_PhgfEktemY-Cm/s640/IMG_3532.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQO_cyev-ONtwirXBotR-Do_l4JtUaM5W2oWIFTsZ7NU0E3JRBEv5d0TyLgzDZWsig1OVbbtgc6reN0XzrKL5FgANi43jeHRTCTxO2Wwh-kB5ySyFmT8cLPE0oC-xuQekgu0Xdzf7OmDIl8GSZFKqtxHfdE3Q-oBu-zxVSaZ_PhgfEktemY-Cm/w480-h640/IMG_3532.JPG" width="480" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Topped with my homemade taco sauce (recipe on the site a lot of times already) - and used freeze dried green onions. Love black olives - and I have some in the 2-3 year storage. Leave those off (obviously) if you don't like them.<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyi7jaJGaxtonSNXkdgsTtYpS90nBydF7xTsXjSPlV3VbKitwX585j3nprvgMdehNXlfEIyMojBtzGyxlkXn6sFrRbDbnPBa6MWs9u_26pqgl6Ir-ky0lnCh1QVzt_pp4u8fscy5AKzYTI9TxzUNP9_FJwcVjXypeoXZrJhrRirlojBCzAcm67/s640/IMG_3533.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyi7jaJGaxtonSNXkdgsTtYpS90nBydF7xTsXjSPlV3VbKitwX585j3nprvgMdehNXlfEIyMojBtzGyxlkXn6sFrRbDbnPBa6MWs9u_26pqgl6Ir-ky0lnCh1QVzt_pp4u8fscy5AKzYTI9TxzUNP9_FJwcVjXypeoXZrJhrRirlojBCzAcm67/w480-h640/IMG_3533.JPG" width="480" /></a></div><br /><br /> I don't have a finished picture of it. I sent some with Mr. Husband for his dinner at work tonight and I had a LOT of it for my lunch today. The rest is in the refrigerator and I don't want to get up and go to the kitchen to take a picture of it. So you get this... prior to baking.<p></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-20377503866166558922024-03-17T09:39:00.006-05:002024-03-17T09:42:15.589-05:00100% Food Storage: Making blueberry cherry jelly from frozen fruit<p>100% food storage. Last trip to the grocery store was November, 2023. Today is March 17, 2024.</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xuu8S0GSDv91nUeqLp2pZsUcR0OYHdmehHdlIMs3Bjqs_FKxvpH7f5sq0CAZF0OrupCfE8b-pg8BxLaN45viV-ZoBfQQoK9Pyp84d320NqzCCdsUtM7fpHB24vv4cqsQXeuPTiT8kM_9IFUiq6wq2KUNvh4IkLOJqdKNpoqLE18XVevRKIB0/s572/IMG_3517.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="572" data-original-width="562" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xuu8S0GSDv91nUeqLp2pZsUcR0OYHdmehHdlIMs3Bjqs_FKxvpH7f5sq0CAZF0OrupCfE8b-pg8BxLaN45viV-ZoBfQQoK9Pyp84d320NqzCCdsUtM7fpHB24vv4cqsQXeuPTiT8kM_9IFUiq6wq2KUNvh4IkLOJqdKNpoqLE18XVevRKIB0/w628-h640/IMG_3517.jpg" width="628" /></a></div><br /><p></p><p style="text-align: left;">I believe in wasting no food when there are other options. Yesterdays canning task came about because last summer I had bought a bag of wild blueberries that were really awful - and not really good for fresh eating, as well as a bag of cherries that were also just not good; very blah. I tossed them into the freezer for use in 'something else' down the line. <br /><br />I also do this with the last apple or two that has been ignored and starting to get old looking (peel, chop and freeze) and I pick out all the peaches from our favorite frozen fresh fruit mixture, because the peaches are never, ever ripe tasting or sweet and always sour and ruin the rest of the mix (strawberries, mango, papaya and pineapple). <br /><br />Yesterday I opened the freezer and decided it would be the day to use up these bags of yucky blueberries and bland, awful cherries. I'd make jelly. The fruit(s) would be great with all the sugar used to make jam and jelly - it would really bring out the flavor.<br /><br />Regarding the cherries. Normally you have to clean, pit and cut them. Because they had been frozen and were softer than fresh, I started just taking off the stems and cutting them with my paring knife, which was a lot faster than pitting them. But then I realized since I was making JELLY and not JAM, I was going to mash them a bit and boil them and then strain them through cheesecloth anyway... so I wasn't going to bother cutting. Instead I took off the stems and just cut them in half quick and tossed them into the pot. <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KavQKhXoiyKYj43-0IjXnItZWj20WfeuQp0hiLP04Q8NY6z4ro7vhiY845yw0lYOLLDkjohjNknbMFUNUEYYyw4m1tgFtH3w30Hwb85G__KQr1HTjGyhA8l5BMI-4TvP97rX6FliipsgJKTtRNE_GEmllsOK3_Sg4Fp5j3DsZUgQ-zP0dYu6/s404/Screenshot%202024-03-17%20at%2009-30-49%20Premium%20Fruit%20Pectin%20for%20Less%20or%20No%20Sugar%20Needed%20Recipes.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="404" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KavQKhXoiyKYj43-0IjXnItZWj20WfeuQp0hiLP04Q8NY6z4ro7vhiY845yw0lYOLLDkjohjNknbMFUNUEYYyw4m1tgFtH3w30Hwb85G__KQr1HTjGyhA8l5BMI-4TvP97rX6FliipsgJKTtRNE_GEmllsOK3_Sg4Fp5j3DsZUgQ-zP0dYu6/w200-h149/Screenshot%202024-03-17%20at%2009-30-49%20Premium%20Fruit%20Pectin%20for%20Less%20or%20No%20Sugar%20Needed%20Recipes.png" width="200" /></a></div>To the cherries, I added the frozen wild blueberries as well. Looking at them, I figured I wouldn't have quite enough juice to work with according to the directions, so I added a bag of my frozen apples as well. As it all cooked down, I mashed with a wooden spoon.<br /><i><br />Bring to a boil and simmer 10 minutes. </i><br /><br />Poured everything into a cheesecloth lined bowl and tied the ends so I could hang it up to drip and drain.<br /><br />When it stopped dripping I squeezed it all around to get more juice out - turning and squeezing until I had nothing but pulp left in the cheesecloth.<br /><br />The juice equaled right at 5 cups. Since I was mixing cherry and blueberry, I went with the 5 cup average.<br /><p></p><p style="text-align: left;"><i>Juice according to package directions<br />Sugar according to package directions<br />Low Sugar Sure Jel Pectin</i></p><p style="text-align: left;"><i>Boil for 1 minute<br /><br />Ladle into jars.<br />Wipe rims.<br />Top and add rings.<br />Water bath the jars 5-10 minutes.<br />Remove and let cool.<br />Remove rings.<br />Wipe down.<br />Store.</i><br /><br /></p><p> </p><p> </p><p> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-67567453019743627662024-03-16T09:30:00.005-05:002024-03-16T09:30:50.690-05:00100% Food Storage: Beef Stew (made in the Instant Pot this time) <p></p><div class="separator" style="clear: both; text-align: left;"> 100% Food Storage: Last grocery trip was November 2023, today is March 16, 2024.<br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlo1p5owqyOCY_EpFqoutKvzBu5rKRwMUFvjoIiQMmCguzyXkfn4qxm3X-U4TpCYZLEQrh9IvT_a5Qo-F4AI3iwGKVCUNCWiomEGnqYwGKmW_0rio3XyIAXKfC1vKGQXhddA6V3y9bYI40-rlQIflcIcuWnXfNim82meynOj1MZpsRmYZXFXR/s640/IMdG_3508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlo1p5owqyOCY_EpFqoutKvzBu5rKRwMUFvjoIiQMmCguzyXkfn4qxm3X-U4TpCYZLEQrh9IvT_a5Qo-F4AI3iwGKVCUNCWiomEGnqYwGKmW_0rio3XyIAXKfC1vKGQXhddA6V3y9bYI40-rlQIflcIcuWnXfNim82meynOj1MZpsRmYZXFXR/w640-h640/IMdG_3508.jpg" width="640" /></a></div><br /><b>SLOW: </b> I've posted this recipe many, many times over the years. It's my favorite beef stew and I typically make it in the crock pot and let it cook 5-6 hours. It's a no-work recipe that tastes incredible. However, I've never tried to make it in a 'rush' before. I've never had to. Yesterday... I did. And it turned out great!<br /><br /><b>FAST: </b> Yesterday, time got away from us and suddenly I realized my husband had to leave for work in about 25 minutes and we needed to find him a dinner to take, as we had no leftovers to throw together this time. I looked at a package of ground beef I had taken out of the freezer that was lying on the counter, and suddenly decided to see if I could throw this beef stew together SUPER FAST by using the instant pot pressure cooker, but also because since we are using food storage, most of our foods are pre-cooked in various ways already, which would cut down time.<br /><br /><b>FOODS</b>: The package of ground beef was one I ground from chuck roast last Fall and food sealed for the deep freeze. However, I could just as easily used freeze-dried ground beef, canned beef, leftover steak or hamburger, diced beef (either fresh or freeze dried), etc. I had home canned potatoes and home canned carrots on hand (again, could use freeze-dried, dehydrated, canned, etc.). I had sliced mushrooms in the freezer, and a package of dehydrated corn I had dehydrated myself as a 'trial' last summer when I bunch leftover from a family vacation. <br /><br />I've NEVER tried to make this 'super fast' before using a pressure cooker. But it turned out perfect and so good that I ended up going back for 3rds and we plan to have it today as well. <br /> <p></p><p> </p><p><b>Beef Stew</b><br />
<br />
3 c cubed, peeled potatoes (I used home canned)<br />
4 medium carrots, sliced (I used home canned)<br />
1 medium onion, cubed (Use dried minced or freeze dried, but I had one fresh on hand)<br />
2 lb. steak or other beef, cubed or cut to about 1" pieces (I used frozen ground beef, thawed in the microwave)<br />
2 T oil (had avocado oil on hand)<br />
3 T flour<br />
2 beef bouillon cubes (used 1 1/2 tablespoons beef base)<br />
2 c boiling water (used cold from tap)<br />
1/4 c white vinegar<br />
1/4 c ketchup<br />
1 T prepared horseradish (Horseradish Cream - the kind for sandwiches, looks like mayo)<br />
1 T prepared mustard<br />
1 T sugar<br />
1 c peas (didn't have, left out)<br />
1 c corn (used dehydrated - added dry)<br />
1 c fresh sliced mushrooms (used frozen, bought, sliced and froze last summer/fall)<br />I added a handful of sliced cabbage as well<br />
<br />
Place
the potatoes, carrots and onions in a slow cooker. In a large skillet,
brown the beef in oil. Lay on the vegetables in the slow cooker.
Sprinkle with flour. In a bowl, dissolve the bouillon cubes in the
water and stir in the vinegar, ketchup, horseradish, mustard and sugar.
Pour over meat in the slow cooker. Cover and cook on high about 5
hours. Add the peas and corn and mushrooms. Cook an additional 45
minutes. Makes about 5-6 servings. <br /><b><br />Yesterdays Instant Pot Fast Version: </b>Heated instant pot to saute with oil. Added partially thawed ground beef, broke up and browned in pot. Added onions and flour, blended. Added the potatoes, corn and carrots along with the water, bouillon base, vinegar and ketchup. Added the horseradish, mustard and sugar, stirred gently. Topped with the mushrooms. Put the top on, sealed it and put the timer on to pressure cook on high 20 minutes.<br /><br /></p><p style="text-align: center;">_________________________________________________<br /></p><p><br />Having never cooked it this fast before or in the instant pot, I wasn't sure if it would be ready to send with Mr. Husband by the time he had to leave for work in about 15 minutes, so I also made a plan B. I quickly cooked pasta on the stove (cold water/pasta method and in a cast iron pot for quick cooking), added some homemade spaghetti sauce I had, and sliced our homemade daily bread into a few slices, topped with home canned butter, fresh garlic and some garlic salt, and popped them under the oven broiler for a few minutes. <br /><br />Although the pressure cooker was just ending as he was ready to walk out the door to go to work, I had put together his spaghetti and garlic bread to take with him for dinner that evening so I had the beef stew for dinner, and he'll take it today to work for his dinner tonight. The instant pot 20 minute version worked PERFECTLY. <br /></p><p><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtHakNKLqmHpXk3Qa7RbqQjY-lBf7Rk_kvKpHPC9JRLzVu862bLDAC8RT9HiKB1xfZuQ-UxBYOf7779g9mvFDsL-2J8mDmXk0YzY5zujfyKpCYlTclRBXq1jwTfPf15w83R_ovw37yatwXvvvDr62J3gczDT92Kh5VpmpKm-eENOtshAy-oOq/s640/IMG_3514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtHakNKLqmHpXk3Qa7RbqQjY-lBf7Rk_kvKpHPC9JRLzVu862bLDAC8RT9HiKB1xfZuQ-UxBYOf7779g9mvFDsL-2J8mDmXk0YzY5zujfyKpCYlTclRBXq1jwTfPf15w83R_ovw37yatwXvvvDr62J3gczDT92Kh5VpmpKm-eENOtshAy-oOq/w640-h640/IMG_3514.jpg" width="640" /></a></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SCrccKb2yzjxd12T3_LPStD9kNpSpiW4h8b6KWyd1fDjrCGLkPmov2CH7-VhuaaTOGbBefaHgW-Ryh7SaFyV6ay8mJdwLk1WXcQfvmNkOMNULupIGTt8yFyXvkUonC9yyS6TxJhYAFn1dZBefsGKYnwDK3uQSJv2mguQrlVE8CmlHZ7wmBWB/s640/IMG_3513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SCrccKb2yzjxd12T3_LPStD9kNpSpiW4h8b6KWyd1fDjrCGLkPmov2CH7-VhuaaTOGbBefaHgW-Ryh7SaFyV6ay8mJdwLk1WXcQfvmNkOMNULupIGTt8yFyXvkUonC9yyS6TxJhYAFn1dZBefsGKYnwDK3uQSJv2mguQrlVE8CmlHZ7wmBWB/w640-h640/IMG_3513.jpg" width="640" /> </a></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-48806092752182561482024-03-14T21:31:00.004-05:002024-03-14T21:31:44.519-05:00100% Food Storage: Chocolate Chip Cookies from a Pancake Mix<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinUaWsr5jP6fMDbX4ccOdZZjuwliiMUJC_NetJ6n-3t61LGtdcTyKarxUxCzCmiO5DUOT9XELW4hPYur0cbh1p95in6vaaM33utemuGzceEak8JkNj6Tg9sQobPDVfivhC75i9vs5SXY7PQpChUTNsj98k4gtxklAzv66pL0GXe0kTNObhoWr/s640/IMG_3510.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinUaWsr5jP6fMDbX4ccOdZZjuwliiMUJC_NetJ6n-3t61LGtdcTyKarxUxCzCmiO5DUOT9XELW4hPYur0cbh1p95in6vaaM33utemuGzceEak8JkNj6Tg9sQobPDVfivhC75i9vs5SXY7PQpChUTNsj98k4gtxklAzv66pL0GXe0kTNObhoWr/w640-h640/IMG_3510.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: left;">We currently have a #10 can of buttermilk pancake mix that needs to be used up because it's been opened, but we also have a huge bag of pancake mix from Sam's Club (10 pounds). That's a lot of pancake mix.<br /><br />Today while the little ones were napping I grabbed the buttermilk pancake mix and flipped it over to the backside to see if they had any 'other' recipes to make with it. Outside of biscuits, no. But I didn't want to make biscuits. I wanted to make cookies. Considering the buttermilk pancake mix was the same basic ingredients that are in well, almost any baked good, I figured it was a good time to do some trial and error baking.<br /><br />The trial commenced, the errors were null and the end result was delicious cookies.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtZx31YFRbi0UE8_8dFk-FLEe2HOk4uXMjpU5LPHuAPcrXFHWD8_rEXVEAbdVBDVdnPrILZGm1bGd06rsu2Il44FwV7EO0ZuI-rYxA98unmQThDgAfIyfqSpBkMoqEY4Jt1gWNo4ZEIEam5obfl8Xyf-aNKzUGq7HJ-YdaYAZwlhyphenhyphenneIpjhrl/s640/IMG_3%2067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtZx31YFRbi0UE8_8dFk-FLEe2HOk4uXMjpU5LPHuAPcrXFHWD8_rEXVEAbdVBDVdnPrILZGm1bGd06rsu2Il44FwV7EO0ZuI-rYxA98unmQThDgAfIyfqSpBkMoqEY4Jt1gWNo4ZEIEam5obfl8Xyf-aNKzUGq7HJ-YdaYAZwlhyphenhyphenneIpjhrl/w640-h640/IMG_3%2067.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This can of Auguson Farms pancake mix is from long term storage, and is 10+ years old (the date is rubbed off the bottom). Still making perfect pancakes... and cookies.<br /><br />The butter I used was home canned 2020. I used a fresh egg in this one instead of egg powder, since I still had 1 left from baking the birthday cakes for a family member.<br /><br />Buttermilk Pancake Mix Cookies<br /><br />2 cups pancake mix<br />1 egg<br />1/2 c butter<br /></div><div class="separator" style="clear: both; text-align: left;">1/2 c brown sugar<br />1/4 c granulated sugar<br />2 t vanilla<br />1 c chocolate chips and optional: nuts, like Walnuts</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix the soft butter and sugars in a bowl. Add the vanilla and egg. Blend. Add the pancake mix and blend but don't over beat. Stir in the chocolate chips and/or nuts. Place by spoonfuls on a parchment lined baking sheet. Bake at 350 about 15 minutes. Cool on the baking sheet about 2-3 minutes, remove to a wire rack to cool completely.<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VDvR5thHMFL3Ym9gORCkVAjoL0w-NmZi22TZfoTsfDmLguXQInJJmHg_WzUi15oQFI2WxSum8y51g5Niv8HnLVcz8myv1AWW93S0lTgakg91jK4NMvdw0Q42HT-vp0WK9zCVANr-Fn-8DuO3NIud2debcE4ZEfT5QcrZiKxcnnl1-BaC8t4B/s640/IMG_3507.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VDvR5thHMFL3Ym9gORCkVAjoL0w-NmZi22TZfoTsfDmLguXQInJJmHg_WzUi15oQFI2WxSum8y51g5Niv8HnLVcz8myv1AWW93S0lTgakg91jK4NMvdw0Q42HT-vp0WK9zCVANr-Fn-8DuO3NIud2debcE4ZEfT5QcrZiKxcnnl1-BaC8t4B/w640-h640/IMG_3507.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beating the home canned butter and sugars with the egg and vanilla<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjzu6VOjaWWJZnB-Mzy2s6tNCe19jCzq5TwPdhRBvV2zJyINdV5st9TKALq_a8UZ0QpCuyrKlZqq6YgPNtEQtceOo6Xp1Muv3mqlQzBlPa7ZzbePiwIdJTK4sr4QlX-QqutF-P-BKb-CLUxUCpOlYDIlk5hRpPZeQ_wkhhQ2BcE0kkmSsIvo4/s640/IMG_3508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="599" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjzu6VOjaWWJZnB-Mzy2s6tNCe19jCzq5TwPdhRBvV2zJyINdV5st9TKALq_a8UZ0QpCuyrKlZqq6YgPNtEQtceOo6Xp1Muv3mqlQzBlPa7ZzbePiwIdJTK4sr4QlX-QqutF-P-BKb-CLUxUCpOlYDIlk5hRpPZeQ_wkhhQ2BcE0kkmSsIvo4/w600-h640/IMG_3508.jpg" width="600" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Adding in the pancake mix<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbBStXAJRu9Rqci2kV9j5MFiuDn-W-hDIdCcMLiMiddEdJNkEM0m6BdLvBNpPEqnS3L9rqWkrsGpHeuqPj-NbD493gdmI6LVr0HZdxHrf1en5kbRcAtWOKAz7SvJtGeThwVLE4JphrxbhOS_9esSbdQdFCpqH9GxvW1HS6QFzuu-sMY-AIGz-/s640/IMG_3509.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbBStXAJRu9Rqci2kV9j5MFiuDn-W-hDIdCcMLiMiddEdJNkEM0m6BdLvBNpPEqnS3L9rqWkrsGpHeuqPj-NbD493gdmI6LVr0HZdxHrf1en5kbRcAtWOKAz7SvJtGeThwVLE4JphrxbhOS_9esSbdQdFCpqH9GxvW1HS6QFzuu-sMY-AIGz-/w640-h640/IMG_3509.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Into the oven at 350 for 15 minutes<br /></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sdZN30NrqH7yWaiQ9nBqmIcTw5iSTJ40kylqk54hy74nfrK2aENusPOqQHVr940ijVTznXcRIyCuSD-pOABBxUvaOZ9_yI2vnuaBWMRV34EJBbatl3qP7q1CnH-02tqkuVnEu4zVROjTkzz1Oe_SDZwTqmNM9XINM34mAmj64M4HWOrsJAss/s640/IMG_3511.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sdZN30NrqH7yWaiQ9nBqmIcTw5iSTJ40kylqk54hy74nfrK2aENusPOqQHVr940ijVTznXcRIyCuSD-pOABBxUvaOZ9_yI2vnuaBWMRV34EJBbatl3qP7q1CnH-02tqkuVnEu4zVROjTkzz1Oe_SDZwTqmNM9XINM34mAmj64M4HWOrsJAss/w640-h640/IMG_3511.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chocolate Chip Cookies fresh from the oven<br /></td></tr></tbody></table><br /><p style="text-align: center;"> </p><p style="text-align: center;"> </p><p style="text-align: center;"> </p><p style="text-align: center;"> </p><p style="text-align: center;"> </p><p style="text-align: center;"> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-37139916145720486942024-03-13T06:57:00.008-05:002024-03-15T09:22:32.680-05:00100% food storage: Carne Asada Marinade (for street tacos) and the different LEVELS of food storage has paid off<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYHK9BlkCQlY9CDVLpX6gk-iGSIEhLBr8WMRu4x4nCbbm4wltSvL-8cKSUrd9YkK5Alr8pRoQS6cp-MLCjv_IRBFEC6Wl1ZIuE-k2kxDS0PWOWX78bODHdGaKn-GfvCWV7mYutXUzy532WBAsh8eyexXcKGUVsGe7TxTv2lLltdBacjZ9cr-s/s532/IMG_3084.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYHK9BlkCQlY9CDVLpX6gk-iGSIEhLBr8WMRu4x4nCbbm4wltSvL-8cKSUrd9YkK5Alr8pRoQS6cp-MLCjv_IRBFEC6Wl1ZIuE-k2kxDS0PWOWX78bODHdGaKn-GfvCWV7mYutXUzy532WBAsh8eyexXcKGUVsGe7TxTv2lLltdBacjZ9cr-s/w578-h640/IMG_3084.JPG" width="578" /></a></div><br /> <br /><p></p><p>Although we've been living 100% on food storage since November 2023, I can't say that one part of our food storage levels has been better than the other. They have all came in handy and work together.<br /><br />There are some days I go to the kitchen pantry and see exactly what I need to pull off a meal and say "Oh Thank you God for this stocked pantry!", but then the next day I will need a couple items and go to the 2-3 year pantry and 'grocery shop' and come into the kitchen with 3-4 items I needed and "Thank you God you put it so strongly on my heart to prepare... and I had these exact items I need!" And yet, this week I've been ever-so-thankful for my freezers. Oh thankyouGod for my stocked freezers.... what a blessing they have been over the past 4 months!!!<br /><br />And that is why I'm thankful this week because yesterday I was craving 'street tacos' - made with grilled, marinated steak. <br /><b><br /></b>Great on thin sliced pork and chicken. Great on steak too. And normally I would have sliced these steaks thinner or into strips to get more marinade on them but I was in a serious hurry/rush to get this done ASAP and get out the door to the library to story time with the 3 year old so I got it together as fast as I could and left. Leave your meat/poultry thick if you wish for a mild flavor, but slice and marinade a long time for an intense flavor.<br /><br />I grilled these last night, served with a sauce I whipped up from ingredients in the fridge and cupboard, pulled out a food sealed package of corn tortillas I had saved from 'leftovers' from when we had family visiting last July (?) August (?). <br /><br /></p><p><b>Carne Asada Marinade</b><br />
<br />
1/2 c soy sauce (Used liquid Aminos)<br />
3 garlic cloves, minced<br />
1 T vinegar <br />
1 small jalapeno pepper, chopped fine<br />
1/3 c lime juice (from the freezer, squeezed and froze last Fall)<br />
1/4 c lemon juice (used all lime juice this time, no lemon)<br />
1/2 t either chipotle seasoning or cayenne <br />
1 T (scant) chili powder, cumin and paprika<br />
3/4 t dried oregano<br />
1/4 c fresh parsley (you can use cilantro)<br />
1/2 c oil (preferably olive oil)<br />
pepper (about 1/2 t) but not salt as the soy sauce is very salty<br />
<br />
Place all in a ziploc baggy (double bag) or in a ceramic or glass
container, and add about 2 pounds thin steaks or other meat. Let
marinade overnight. Grill until done, slice across the grain and
serve. I opted to serve with tortillas, salsa, sour cream, cheese,
avocados and lettuce. <br /></p><p> <br /><br />Here is a picture of one of the many (many) times I've made this recipe - this time with pork. I use this same marinade on beef, pork and chicken - and love them all.<br /></p><p style="text-align: center;"><img border="0" data-original-height="640" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjap5_yc_KQO3Y3ytBq0_Xc77vrRgxIEv2i0OT62_HKomzsuAwGSR02QdOJezdOtGa50ZEMxLzjIvIArpuj9rwHNE4ukU5o8oYj2Wci19XHERaybgFtVBSe9jXBTKBV9jDcAyp53xHh7NuxV-HDT6uXtGWcxXmNUBneb2gJ2XCrdWhhkWvTww/s16000/IMG_1876.JPG" /> <br /></p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-73503938304779325102024-03-11T14:53:00.001-05:002024-03-11T14:53:04.990-05:00100% Food Storage: Yuck sour cream powder so I caved and bought a container, and we have fresh greens<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvZlLbfQ7XoXjD_hFVPRaeBBS5HdBl-mjfm6Ml4diwE-s1jj-sPxdGNuoav99bnFDXOS3KqTNgWGsvKN9gbGQfaiPBFxXq4KNPJKGToUZ6qjaIXzS-V4cFXegP2oyBQudn2SjKN-7ZXjghjWH1OrSQKA76MgXbav97_Aup1mjSDSLSgaORtrp/s1179/IMG_3067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvZlLbfQ7XoXjD_hFVPRaeBBS5HdBl-mjfm6Ml4diwE-s1jj-sPxdGNuoav99bnFDXOS3KqTNgWGsvKN9gbGQfaiPBFxXq4KNPJKGToUZ6qjaIXzS-V4cFXegP2oyBQudn2SjKN-7ZXjghjWH1OrSQKA76MgXbav97_Aup1mjSDSLSgaORtrp/w408-h640/IMG_3067.JPG" width="408" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br />A family member had some extra avocados to use up and gifted us 3 of them, which we put to use last night for dinner. We had "BLT's" but without tomatoes, since fresh vegetables are scarce when you are doing 100% food storage and it's winter time so you don't have an active garden. Instead we had BLA's. Bacon, lettuce and avocado. And dare I say they are better than BLT's anyway. Ha ha.<br /><br />The greens... we had greens - fresh from a deck planter. A family member who works at a green house bought 3 containers of lettuce for us a couple weeks ago. We had beautiful warm weather for the last couple weeks - except for a few nights when it did get down below freezing but the lettuce (covered) survived. It felt so amazing and good to fresh greens last night! However it did freeze again last night and they were *not* covered, so I have to go out and check them after I am done typing this post. I had planted lettuce and spinach seeds a few weeks ago as well and thy were all sprouting (you can see in the photo) so I want to check in the cold snap killed them off.<br /><br />SOUR CREAM: I think I posted in one of the previous posts how disappointed I was in sour cream powder. I gave it many tries in many different ways but... no. I can't do it. Yuck. <br /><br />I gave up and today I stopped by the store and picked up a couple items - one of which was a container of fresh sour cream. Now, with the avocados we were gifted along with some sour cream, long term storage taco 'meat', etc. I'm sure I can throw together some yummy Mexican meals of some sort. <br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV8vRDiVN9fKbbSjC8VzxWc6eX4uZU_aQT4acZQgHz0IQMlt100yLfcvDEJdz9qEsXUObpJ1KZmkLupM7rBZpU1BxTXkioTsfdlU9vU_-8ylsg1IVxletkC4p4QlA7wqyqsD8tgbM0VHV4uuDBKnSslSeg9XiAohkhwx9wPMRuWMEYb5PH36u/s640/IMG_3492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV8vRDiVN9fKbbSjC8VzxWc6eX4uZU_aQT4acZQgHz0IQMlt100yLfcvDEJdz9qEsXUObpJ1KZmkLupM7rBZpU1BxTXkioTsfdlU9vU_-8ylsg1IVxletkC4p4QlA7wqyqsD8tgbM0VHV4uuDBKnSslSeg9XiAohkhwx9wPMRuWMEYb5PH36u/w640-h640/IMG_3492.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Maybe 'ok' at first but once opened, it goes off quickly. I tastes like.... hmm... cucumbers. Kinda. <br /></td></tr></tbody></table><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-17689537334330487762024-03-10T09:19:00.001-05:002024-03-10T09:19:08.482-05:00100% Food Storage: Shrimp and Pasta Alfredo<p> 100% Food Storage since November, 2023. Today is March 10, 2024.<br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-WH_mr_A1wEq-9NA2hFKJBQCVt_NozL108F8GXZnZcPR9QL5W2oomUNvXiF7lhiymPK39Ablbmn9ZXiOOTgWOevXLrpmnvLIxRJnZk0WMZkBol9fgrN5cHk4EKw3Wr2fFL-j3VgEV_eP-fqaZ_gNKzRH4Nnw7QHXbCmjYyMV6kFHYCV-PX0G/s640/IMG_3056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-WH_mr_A1wEq-9NA2hFKJBQCVt_NozL108F8GXZnZcPR9QL5W2oomUNvXiF7lhiymPK39Ablbmn9ZXiOOTgWOevXLrpmnvLIxRJnZk0WMZkBol9fgrN5cHk4EKw3Wr2fFL-j3VgEV_eP-fqaZ_gNKzRH4Nnw7QHXbCmjYyMV6kFHYCV-PX0G/w480-h640/IMG_3056.jpg" width="480" /></a></div><br /><p></p><p style="text-align: left;">Although we do have full sized freeze dried shrimp in long term storage, I didn't have to break into that one yet as we still have 2 bags in the deep freezer from last... summer? I don't recall when I bought them honestly. But it's on my mind to use one of them up - and it would be nice to mix up the chicken/turkey/beef/pork rotations I've been doing. <br /><br />Although I don't have fresh cream and I'm hoarding (haha) the last of the cream cheese I have, I do have jars of Alfredo sauce in our 2-3 year storage so I grabbed that. <br /><br />The other night with dinner I served the last bag of mixed vegetables from the freezer - and we had leftovers, which I mentally added to this recipe as I was planning it. Lastly would be the pasta (whatever shape happened to be in the kitchen pantry right now would be fine) and to top it off, a little bit of the smoked Gouda I have in the refrigerator that had previously been in the deep freezer, and that I vacuum food seal after every use so it stays fresh and perfect.<br /><br />And that's how this dish was born.<br /><br /><i>If you are using freeze dried shrimp, pour it into a container with a tight fitting lid and cover with water, to re-hydrate at least 6-8 hours (overnight) before draining and using as you would fresh.</i></p><p style="text-align: left;"> </p><p style="text-align: left;">Into a pan of water on the stove, cook whatever amount of pasta you want.<br /></p><p style="text-align: left;">Into a pan on the stove:<br /><br />Oil/butter and shrimp with about a tablespoon fresh minced garlic or a teaspoon of powdered garlic.<br />Cook about 3 minutes until they are all turning pink.<br />Add the leftover (or pre-cooked) veggies of choice. Broccoli is especially good in this one.<br />Add the Alfredo Sauce.<br />I added a bit of dried parsley too.<br />When warmed through, turn off heat.<br /><br />Pour drained pasta into a serving dish. Top with the Alfredo Sauce mixture. Salt and Pepper to your own taste. If desired, top with a bit of smoked Gouda, or some crumbled bacon.<br /><br /><br /><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-23503764076186209982024-03-09T08:55:00.001-06:002024-03-10T16:43:04.551-05:00100% Food Storage: Not too Spicy Chicken and Spinach <p> 100% Food Storage: last grocery trip was November 2023. Today is March 9, 2024 <br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGw19Q1FOwLzQ8Ine87c6cWDQgGEIZ6nRTCcWEn-JM3OabdshyphenhyphenQmTGfu_COgfIG8R-yA249uysG4yywFiZOtiZW4QrzTNyFM_V6Uj3ZRzNSNOhGTo0PVLlqn_pj6bYVw4e4odEhNR_OidEWoqElRFHP5c2TV1lu_s9TM4hCu9hpzBwoDShtAi/s640/IMG_3493.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGw19Q1FOwLzQ8Ine87c6cWDQgGEIZ6nRTCcWEn-JM3OabdshyphenhyphenQmTGfu_COgfIG8R-yA249uysG4yywFiZOtiZW4QrzTNyFM_V6Uj3ZRzNSNOhGTo0PVLlqn_pj6bYVw4e4odEhNR_OidEWoqElRFHP5c2TV1lu_s9TM4hCu9hpzBwoDShtAi/w640-h640/IMG_3493.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I've posted one of our family favorite 'go to' recipes more than a few times on An American Housewife - the Spicy Chicken and Spinach one. But it's not actually spicy unless you want it to be by adjusting how much of a couple ingredients you use.<br /><br />Basically it's really just a chicken and spinach dish - and not really a casserole either unless you choose to bake it. AND sometimes I make it 'creamy' by adding some cream cheese or sour cream and other times I don't. <br /><br />Sounds confusing, but basically it's such a simple, quick and easy recipe, you can play with the ingredients and whether or not you feel like baking it. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b><br />Food Storage Options:</b><br />Chicken - Freeze-dried (reconstituted), vegetarian chicken flavor, canned, home canned, or fresh<br />Spinach - dehydrated, fresh or freeze dried<br />Onions - freeze dried, dehydrated or fresh<br />Peppers - freeze dried, dehydrated or fresh<br />Butter - you can leave it out and not saute the peppers/onions if using dried or use canned butter or fresh<br />Cream Cheese - leave it out if you don't have it, or use some powdered if you wish<br />Tomatoes - canned, fresh or freeze-dried<br />Jalapenos - leave out if you wish, or use canned, fresh, dehydrated or freeze dried<br />Mushrooms - optional - fresh, frozen, freeze dried or dehydrated<br />Cheese is optional - fresh, freeze dried or frozen, thawed<br /></div><div class="separator" style="clear: both; text-align: left;"><b> </b></div><div class="separator" style="clear: both; text-align: left;"><b> </b></div><div class="separator" style="clear: both; text-align: left;"><b> </b></div><div class="separator" style="clear: both; text-align: left;"><b> </b></div><div class="separator" style="clear: both; text-align: left;"><b>Spicy Chicken and Spinach Casserole</b><br />
<br />
3 cups cooked, diced chicken (I used pre-cooked turkey I had froze but canned works great in this!)<br />
10 oz. spinach (frozen, thawed or use fresh and cook just enough to wilt it) (I used dried, from #10 can)<br />
Peppers - green and yellow (I had fresh, frozen and dehydrated pieces)<br />
Onions - about half a medium yellow onion or about 5-6 green onions, diced/chopped (I used dried, minced)<br />
Butter to saute' the peppers and onions ( I used home canned butter with water to reconstitute, cook onions & peppers)<br />
8 oz. cream cheese (I still had a block in the fridge as, unopened, lasts for months in your fridge)<br />
14 oz. diced tomatoes or 1 1/2 cups prepared salsa (I used canned diced tomatoes)<br />
1/3 cup jalapeno slices or mild yellow peppers depending on your spice level of choice (I used from a jar)<br />
1 t cumin<br />
1 t chili powder <br />
1 cup grated cheddar cheese (left out)<br />Mushrooms (I used a pack I had in the freezer I had food sealed last Fall)<br />
<br />In a sprayed/greased casserole dish layer the spinach.
Top with the chicken.<br />
Saute' the peppers and onion in butter in a pan until tender and add the cream cheese. When melted, layer over the chicken.<br />
Top with the salsa or the diced tomatoes, add the jalapenos or yellow peppers and spices.<br />
Top with the cheese.<br />
Bake in a preheated 350 oven for about 30 minutes or until heated
through and the cheese is all melted. Can serve with sour cream if you
wish or you can add the sour cream to the dish with the cream cheese. <br />
</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Reconstituted the onion and spinach along with cooking the frozen peppers in a pan with some avocado oil and butter and a little water. Added the chicken, tomatoes, mushrooms. When it was all softened and simmering, added the rest of the ingredients. Warmed and served.</div><div class="separator" style="clear: both; text-align: left;"><br /><br />Didn't get a 'final' photo... I was hungry, it smelled great and I was ready to eat. Here is me heating it through.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn28WtvTEAroL8WWCIoLDlJSshh_66ODIp6zJ4nw7FcOR0aUWCs0YrjbAN7GvnLXl78WXQgo8fUKVQCbb85oglTGcUlzdPc_cwTMs0S9uq435wRypScJ87GGXIHq8ptpMGwxcrE3TmOgV8ApYmIB5rMTuOlQflH1l0NmgrfKHuDT4rnpEM_4x/s640/IMG_3494.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXn28WtvTEAroL8WWCIoLDlJSshh_66ODIp6zJ4nw7FcOR0aUWCs0YrjbAN7GvnLXl78WXQgo8fUKVQCbb85oglTGcUlzdPc_cwTMs0S9uq435wRypScJ87GGXIHq8ptpMGwxcrE3TmOgV8ApYmIB5rMTuOlQflH1l0NmgrfKHuDT4rnpEM_4x/w640-h640/IMG_3494.JPG" width="640" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-49878933100376452462024-03-08T08:02:00.003-06:002024-03-08T08:02:14.980-06:00100% Food Storage: Quesadillas<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOiUu6dN0NZab0XfDPmX-1Yo394SRqDDmq5tZR4GUxBQP4VPyy27Pu6q0t2NrZ6gbOdH4_hMyT8OhIumfT3oWxLSZsQy5a09SQjuR5vZoSu173P2GsBupCe333krWllga253xfI7GzN1KIYYh9BoA8B-JDA2TGErOGrvyFmPOEvCF94NwIphH/s640/IMG_3491.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOiUu6dN0NZab0XfDPmX-1Yo394SRqDDmq5tZR4GUxBQP4VPyy27Pu6q0t2NrZ6gbOdH4_hMyT8OhIumfT3oWxLSZsQy5a09SQjuR5vZoSu173P2GsBupCe333krWllga253xfI7GzN1KIYYh9BoA8B-JDA2TGErOGrvyFmPOEvCF94NwIphH/w640-h640/IMG_3491.jpg" width="640" /></a></p><p>Last night was a very simple dinner as it was just me home at dinner time. Quesadillas.<br />We still had a few small tortillas in the deep freezer - although they are easily made homemade later on if we need to.<br />I prefer to make them in a cast iron pan with butter to crisp them and make them golden brown.<br />The butter was canned butter (in the photo below) from 2020 or 2021 (the label is turned away and I don't want to go into the kitchen right now to look, as I'm typing this in the office).<br />I like onions on mine, but we obviously have no fresh onions right now so freeze dried it is! I chose green onions, although you could use minced dried onions as well.<br />Lastly - the cheese. <br />Not only do we keep blocks of cheese in the deep freezer, but when they are opened, I always use my vacuum food sealer to seal them tight for storage in the refrigerator. This means our cheese lasts and doesn't get moldy or go bad! So I had a food sealed 1/4 block of cheddar and a bit of Queso Fresco in the refrigerator which I used and then promptly resealed the rest of the cheddar again - which if we don't care to use it, will still be perfect a month or two from now (although we love cheese so it will probably be used this weekend as I cook with it all the time).<br />Freeze dried cheese options we have on hand are cheddar, colby and mozzarella as well.<br /></p><p> <br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhm2SY08eDV5YWwusADBbRqlmoGEwAaOOB8lGrV4cjyrTxDGiw4skFuLW8syLVc8ReAOZyrFbEYiesLrLX8V0XIbLKi5RQsyyipACy3JaDRHfUu_nZivuK7Yg09tMw0U7mBdWmKUZG2-oDKUJWBFjo2io-9JcSiunoTsBPOimE_rcRw3TWShoi/s555/IMG_3490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="555" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhm2SY08eDV5YWwusADBbRqlmoGEwAaOOB8lGrV4cjyrTxDGiw4skFuLW8syLVc8ReAOZyrFbEYiesLrLX8V0XIbLKi5RQsyyipACy3JaDRHfUu_nZivuK7Yg09tMw0U7mBdWmKUZG2-oDKUJWBFjo2io-9JcSiunoTsBPOimE_rcRw3TWShoi/w554-h640/IMG_3490.JPG" width="554" /></a></div><br /><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-46580306469276624772024-03-07T09:03:00.007-06:002024-03-07T09:03:28.909-06:00100% Food Storage: Grilled Steaks (either frozen from your deep freeze or the freeze dried variety)<p> 100% food storage on hand - last grocery trip was November 2023. Today is March 7, 2024.<br /></p><p> </p><p> </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHv1HjWczOdYGyr5DUdm1S5UEMharqo0b9T4l0tpsXCf13y9Gt5oLsad4FC5kZmg8jveFXu-mIAAwJhAcVfqhJ_bfuJlZ2H5NQaa2Mcb-2UTwPgrvh1_4GRgmA4UPMXdFrJ2R1pHyiiwDJdiRcDWgOKH1R_fKQP7tHx7vYIVtlQw-l_RM62nPt/s640/IMG_3010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHv1HjWczOdYGyr5DUdm1S5UEMharqo0b9T4l0tpsXCf13y9Gt5oLsad4FC5kZmg8jveFXu-mIAAwJhAcVfqhJ_bfuJlZ2H5NQaa2Mcb-2UTwPgrvh1_4GRgmA4UPMXdFrJ2R1pHyiiwDJdiRcDWgOKH1R_fKQP7tHx7vYIVtlQw-l_RM62nPt/w480-h640/IMG_3010.JPG" width="480" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Although I have some freeze dried meats in full form like the steaks above, I haven't had to use them yet as I had a well stocked freezer as of November 2023 when we started to live 100% of food storage. (Note: most food storage companies do 'pieces' of meat but a simple search will show you there are at least 2 companies doing full sized, uncooked meats that you can buy for your long term storage.) <br /><br />As regular readers know, we have been primarily low carb and keto for about 20 years, but doing food storage life, that isn't a priority and we've been using up all the flour left over from holiday baking, and what is in the short term storage, as well as using regular products that may have sugars in them. We aren't doing much sugar, but if we use products with it in, it's not an issue.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">However, with Mr. Husband having a scan done this morning, they send out instructions before hand to do low carb meals prior to the scan. So yesterday I put away the homemade 'daily bread' that he couldn't have, and brought a package of steaks out of the deep freezer. These were dated April 2023 and you can see they are perfect. Don't worry about 'best buy' dates. I know people under 30 freak out over them but once you do your homework you find the dates on products are to 1) get you to toss it and buy MORE product from the company and 2) for their own protection so you can't sue them and 3) the quality or texture might change on a few foods, but for most, it will not.</div><div class="separator" style="clear: both; text-align: left;"><br />Anyway! So steaks were brought out, and I had one (1) bag of vegetable mix left in the deep freezer as well.<br /><br />Here is a quick photo of the steaks with the simple marinade I always use in one way or another - I don't measure.<br /><br /><br /><b>Steak Marinade</b><br />
<br />
1/3 c soy sauce<br />
2 T oil<br />
1 T brown sugar<br />
3/4 t garlic, minced (about 1 clove)<br />
1 t ground ginger<br />
1 t seasoning salt (like Lawry's) <br />
<br />
Mix all ingredients, whisk until blended and cover your favorite steaks
with it. I find it easy to use a gallon sized Ziploc baggy - place 4
or 5 steaks in it, add the marinade, flip it over a couple times to
cover the meat and refrigerate for at least 30 minutes, up to about 3-4
hours. Turn often to make sure the meat is marinated evenly. Grill
as usual to your favorite level of 'done'.<br />
<br />
<br />NOTE: I often use Liquid Amino's or Coconut Aminios instead of soy sauce. The photo above is Bragg's Liquid Aminios (similar in taste to soy sauce but healthier). I used brown sugar 'sweetener' (zero sugar, low carb), and regular salt as I don't usually have Lawry's on hand and don't really fret it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-51272201178720681012024-03-05T06:35:00.001-06:002024-03-05T06:36:35.990-06:00100% Food Storage: Jalapeno and Cheese Smothered Pork Chops<p style="text-align: left;">Last grocery trip was November, 2023. Today is March 5, 2024.<br /><br /> </p><p style="text-align: left;"><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIBuwAKPNMSO2STFa11bKOq1-obC7fW5x93AuFoND4HbzYJh451_pbzWM5mgihqZpdmHqf_828fneM4bpNR1AyYio0UskJur8QsXfIJVLIw9p3X2ueb_Do75nJq57M1X9FAkdWEifKpoq56wQTqt2LjXTe143dmgH_dHwUcLNYTeD0yZEnHnE/s640/IMG_3484.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIBuwAKPNMSO2STFa11bKOq1-obC7fW5x93AuFoND4HbzYJh451_pbzWM5mgihqZpdmHqf_828fneM4bpNR1AyYio0UskJur8QsXfIJVLIw9p3X2ueb_Do75nJq57M1X9FAkdWEifKpoq56wQTqt2LjXTe143dmgH_dHwUcLNYTeD0yZEnHnE/w640-h480/IMG_3484.jpg" width="640" /> </a></p><p style="text-align: left;">I'm ever-thankful for the stocked freezers we've had. The pork is getting low, but we haven't had to resort to the freeze-dried pork yet and I still have some home-cut pork chops. <br /><br />One of our regular favorite recipes (posted a few times already) is the pork chops, marinated in salsa, grilled and topped with a mixture of cheese(s), crumbled bacon and jalapeno. So, so good... and this was a quicker, easier, oven version similar to that.<br /><br />Pork Chops<br />Cheese of choice (I used queso fresco as I'm hoarding the very last of our cream cheese and I was out of shredded cheddar without going to the long term storage area and looking for the freeze dried cheddar. I will ... but not today.)<br />Jalapeno slices from a jar we still have in the fridge<br />Bacon (was going to use crumbles but they are in the deep freezer, with some heavy things on top today)<br />Spices - salt and pepper and a chipotle mixture (use what you wish)<br /><br />Laid a strip of bacon down, topped with a pork chop, layer of cheese, a sprinkle of your spices, top with jalapeno slices and lay a slice of bacon across it all. Bake at 375 or 400 until it's crispy and golden brown. Flip them over carefully as the bacon strip on the bottom for moisture and non-stick needs to be crisped up. Hit the 'broil' and let them cook a few minutes until crisp. Remove them from the oven, flip back over and serve.<br /><br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CCIzmom2SpRQFvJfQL3Q2KzTN5fWnkyXsk4P0Vz-gXIJIFDpgKUjjpHfxbRoIsmm0ASdUj2JskZyYJDBxeVsJIqm_MPuNtSG2YYUuu_tG7LVnh6AH1z0HaAs4fSLr_ZElYwl-Z3RFoZ4qyamRoQFS_9JYok2vwpgjmm7_Sl1XvqdsqoVKiCK/s640/IMG_3483.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-CCIzmom2SpRQFvJfQL3Q2KzTN5fWnkyXsk4P0Vz-gXIJIFDpgKUjjpHfxbRoIsmm0ASdUj2JskZyYJDBxeVsJIqm_MPuNtSG2YYUuu_tG7LVnh6AH1z0HaAs4fSLr_ZElYwl-Z3RFoZ4qyamRoQFS_9JYok2vwpgjmm7_Sl1XvqdsqoVKiCK/w640-h640/IMG_3483.jpg" width="640" /></a></div><br /><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-47728499735904486082024-03-04T06:52:00.001-06:002024-03-04T06:53:46.810-06:00100% Food Storage: Daily Bread Dough made into Pizza<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyqMeY9hf1DL7l_8PeKDWfh9f-cdkEgWmEU6qFZGtG4GfwaTdna5IvHZgcg6nBkre2q17u7fPGnUZm54uevyZLJssQxCvHfZ-bZYxrjsuhqw5DTPigFUbd1xOdKOKKMm55EF9spjeSSFwsVMw7d6RIIE-YiQVQkK7A17jdrAd_wSGpkItmjt0/s967/IMG_2990.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="967" data-original-width="750" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyqMeY9hf1DL7l_8PeKDWfh9f-cdkEgWmEU6qFZGtG4GfwaTdna5IvHZgcg6nBkre2q17u7fPGnUZm54uevyZLJssQxCvHfZ-bZYxrjsuhqw5DTPigFUbd1xOdKOKKMm55EF9spjeSSFwsVMw7d6RIIE-YiQVQkK7A17jdrAd_wSGpkItmjt0/w496-h640/IMG_2990.JPG" width="496" /></a></div><p></p><p><br /><br />Yesterday afternoon I took my 'plan' for dinner and tossed it out, and decided to make pizza. Much easier and faster since I have my 'daily bread' dough in the bucket in the refrigerator every day.<br /><br />Using the bucket dough (already posted about so many times regular readers are tired of it, I'm sure) I floured my hands, grabbed about a third of the dough and plopped it onto some parchment paper I had sprinkled with a bit of corn meal.<br /><br />I used my fingers and hands to press it out to a round. <br /><br />Precook: Preheat the oven to about 425 or 450 with a pizza stone in it, and then slid the parchment onto the stone to precook the pizza round for about 7-8 minutes. Remove and let set (or you could freeze them at this point if you wished to save them for a later meal). I did two pizza crusts this way and let them hang out on the counter, and turned off the oven until I was ready to come back and make them for dinner.<br /><br />I made both into simple pepperoni pizza using homemade sauce from pantry tomato products and spice, pepperoni I have in the freezer (will switch to vegetarian pepperoni bites from long term storage when I need to), shredded mozzarella I still have a couple food sealed bags in the deep freezer but will use #10 canned freeze dried mozzarella reconstituted when I need to, and some parmesan - the green can version you can buy at the store, which I have a couple of in the 2-3 year food storage pantry.<br /><br />Delicious and easy. Thank you God for our daily bread.... or err, um, pizza dough! </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-69114885844311925432024-03-03T08:24:00.000-06:002024-03-03T08:24:02.806-06:00100% Food Storage: Country Gravy (White Gravy) <p style="text-align: left;">100% food storage. Last grocery trip was November 2023 and today is March 3, 2024.</p><p style="text-align: left;"></p><p style="text-align: left;"></p><p style="text-align: left;"><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRH79n37YSiCw3_KLuPQEoPQ7uMyIunPPk1po-8wwiVy0uD2m2o7u4FN2XWIMM2IJC9_mK-G_4X1sc8XS3HNqlyoUJSlwPHduJB2LE9hBQKSCf0XmySgLtxi1MOe0t12y2YzzQS8wB3IDvNCcZHiukzmuIAHHfJbkl9lYHpqgOqITKUEWybel5/s640/IMG_2974.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRH79n37YSiCw3_KLuPQEoPQ7uMyIunPPk1po-8wwiVy0uD2m2o7u4FN2XWIMM2IJC9_mK-G_4X1sc8XS3HNqlyoUJSlwPHduJB2LE9hBQKSCf0XmySgLtxi1MOe0t12y2YzzQS8wB3IDvNCcZHiukzmuIAHHfJbkl9lYHpqgOqITKUEWybel5/w640-h640/IMG_2974.jpg" width="640" /></a></p><p style="text-align: left;"> <br />As I previously posted, we had mashed potatoes and chicken the night before last. I made extra for lunch/dinner the next day. <br /><br />I wanted gravy with it the first night, but didn't want to bother making it. However, I knew when I had the leftovers the second day I would get my gravy. I wanted 'white' gravy or 'country' gravy, which I love and was craving, but I have always, (always) made it homemade. <br /><br /><i><b>I've never in my life made gravy from a mix or a powder. </b></i> <br /><br />I taught myself to make gravy as a teen by watching my mother and grandmother and honestly have never, ever bought a gravy mix in my life. My kids now also only make gravy from scratch - brown gravy and white, country gravy (sausage gravy)... biscuits and gravy are a favorite and they all make them from scratch.<br /><br />I picked up a couple of these at Sam's Club at some point in the past few years and I knew I had them in long term storage, although I had never opened one or tried one because... hello, I seriously just make it all from scratch.<br /><br />Well, homemade country gravy takes milk, and yes, I was prepared to either use evaporated milk, reconstituted with water, or mix up a container of Country Cream milk....<br /><br /><i>Speaking of which - This is Country Cream milk and I think is by far the best tasting instant milk (or powdered milk) out there. Seriously. The preschooler even prefers this over store bought whole milk. Vitamins D and A, and real milk. That's it. Wholesome and good - and creamy. I do use regular store brand dry milk powder (like Carnation or Walmart Great Value Brand) for every day (prior to food storage living) for my pizza dough, etc. but I wouldn't drink it. <br /><br />This is the stuff that is drinkable.<br /></i></p><p style="text-align: left;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNEsE75fqwRbOmjv4oxo_MOMo_lAom-h3QyIvXCL9CHFTZGiTXWLeRTT8Lji7fuUsH6ft3bH_q0hOuvRFmtVhYx7jVo0BkeXOaE92kSv3CVw0yvGDr5LqsWCtVMJQHL-I2rog3F99It7ZOuINGxeJLqxR8oFC52H0BPzgWUGDlTw294wSn4GX/s387/Screenshot%202024-03-03%20at%2008-10-15%20Country%20Cream%20Instant%20Milk%20-%20Fresh%20and%20Honest%20Foods.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="279" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNEsE75fqwRbOmjv4oxo_MOMo_lAom-h3QyIvXCL9CHFTZGiTXWLeRTT8Lji7fuUsH6ft3bH_q0hOuvRFmtVhYx7jVo0BkeXOaE92kSv3CVw0yvGDr5LqsWCtVMJQHL-I2rog3F99It7ZOuINGxeJLqxR8oFC52H0BPzgWUGDlTw294wSn4GX/s320/Screenshot%202024-03-03%20at%2008-10-15%20Country%20Cream%20Instant%20Milk%20-%20Fresh%20and%20Honest%20Foods.png" width="231" /></a></div><br /><p style="text-align: left;"> Anyway! I remembered I had gravy mixes in our 2-3 year old pantry and grabbed one, wondering if I needed to use milk to make it. <br /><br />You don't! It's just add water. <br /></p><p style="text-align: left;"> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpij5aSa1Ny4cOeoV4al0P5p7-INZHgOJ7lYz5jLwN6onBRdEv9-6nq6Rbv4QWyM3PNOUmCQYm623wbZVnsPE1GzHFxctWAx2DQnfeajrj0cY40eGgZo-ux1Xa2otFh5bb4dvXK1NvCDqOcmbSMHFsPyrI-e1PW7aaVhD8RA_O74WBX21NBRbD/s474/th-3698210029.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="474" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpij5aSa1Ny4cOeoV4al0P5p7-INZHgOJ7lYz5jLwN6onBRdEv9-6nq6Rbv4QWyM3PNOUmCQYm623wbZVnsPE1GzHFxctWAx2DQnfeajrj0cY40eGgZo-ux1Xa2otFh5bb4dvXK1NvCDqOcmbSMHFsPyrI-e1PW7aaVhD8RA_O74WBX21NBRbD/w220-h220/th-3698210029.jpg" width="220" /></a></div><p>I kind of chuckled and laughed at myself... being middle aged before I ever learned how to use a 'mix' to make gravy. <br /><br />So, 1 1/2 cups of water put to boil while you mix 3/4 cup gravy mix with 1/2 cup cold water, then add it to the boiling water. I kept it on the heat and whisked until it just got thick, then removed from heat.<br /><br />First taste test: well, it's not homemade.<br />Second taste: Ok, not homemade, but... still ok.<br />Placed it on my mashed potatoes and started to eat my dinner.<br />Third and Fourth bites: this isn't bad at all.<br /><br />After that I just really liked it. It's creamy, smooth and good! I finished off almost all of it, because truth is, I'm a gravy girl. I only eat potatoes or biscuits with it because it's probably not socially acceptable to eat it as a soup with a spoon. Ha ha.</p><p></p><p>I am thrilled with this product not only because it actually tastes good (and mine is like, at least a couple years old at this point - I didn't bother going to check the best buy date on it because I'm in the office typing this and the product is in the kitchen) but because this is a GREAT option for food storage.<br /><br />Just add WATER.<br /><br />That's it.<br />Now you have a pantry friendly gravy you can also add sausage to for biscuits, ground hamburger to for hamburger gravy on potatoes, use as is for chicken, potatoes, etc. <br /><br /><br /><br /></p><p> </p><p> </p><p> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-29745102340251184622024-03-02T06:34:00.001-06:002024-03-02T06:34:30.080-06:00100% Food Storage: Chicken and Garlic Mashed Potatoes<p style="text-align: left;">100% Food Storage - the last grocery trip was a small, random one in November 2023. Today is March 2, 2024. <br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtkr8bLya5o_Dutwzl7pIwp4PzY5_DraBGaUOwpqZKMuq4ZdyCC4WWVptejSF84sAGz0-yi6Jpi_2YIzPIQQqLlU9wAoc-75mVWFrc5F4HLi_oMK0-tsVB5QE_Cj-lpUdgm9-thFdNXBuTeHy4cF3Z64MA59nBb8W7vs7RDUzXNfZKa8VvG78/s640/IMG_2974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtkr8bLya5o_Dutwzl7pIwp4PzY5_DraBGaUOwpqZKMuq4ZdyCC4WWVptejSF84sAGz0-yi6Jpi_2YIzPIQQqLlU9wAoc-75mVWFrc5F4HLi_oMK0-tsVB5QE_Cj-lpUdgm9-thFdNXBuTeHy4cF3Z64MA59nBb8W7vs7RDUzXNfZKa8VvG78/w640-h640/IMG_2974.jpg" width="640" /></a></div><br /><p></p><p>A simple, no cook kind of meal on an evening I really, really didn't feel like cooking. Some simple breaded chicken, fried quickly in a pan this time (as compared to the oven, which is more typical for me) and garlic mashed potatoes.<br /><br />While you can use freeze dried chicken breasts, mine are from the freezer. I had thawed a package of chicken breasts a couple days ago and the night before last had used leftover bread to make bread crumbs, and when making that night's dinner, decided to bake the whole package of chicken breasts, and food seal them and freeze them for future meals.<br /><br />Last night I grabbed a package of chicken breasts, breaded them with a bit of flour and fried them in a pan while I used food storage instant mashed potatoes, made with powered milk and real butter. I almost used home canned butter, as I consider real butter liquid 'gold' right now, but canned butter (because it's pressure cooked for safety) has a slightly sweet taste to it. I really wanted 'comfort' mashed potatoes so I used real butter, saving the canned butter for other things.<br /><br />If you have freeze dried chicken breasts you can reconstitute them and use them in place of freezer/fresh chicken of course. Butter powder could be used in the mashed potatoes - just mix it in with the instant potato flakes before you add the hot water. <br /><br />I love mashed potatoes and like this comfort meal, and might make it again this weekend, but I really really love <i>gravy</i> with it... which I wasn't in the mood to make last night. But if I make this meal again in the next few days I'll probably whip up some gravy to go with the potatoes. Gravy is the best part - I just wasn't in the mood to cook last night and had other things to get done and my mind was otherwise preoccupied. <br /><br /><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-25256335329452517072024-02-29T18:05:00.002-06:002024-02-29T18:06:16.170-06:00100% Food Storage: Whipped Cream??? Dream Whip!!!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXW4vVpfSVjAD-5g0WlsIEtN-iAebQigE14C6A5dZesAlJdT49_roTT6ZXanQivSQk_Pd8PMRbrTLVpgle5CzNjrQfIeFpA7D2HG0HfqUOsvgKh71Nb-tsYE4bRFmynTgcxWru-QAIjYOfP9XKDlB035CXyv6fHQjb1CkA-FGe6hYG5rRF-sHW/s548/IMG_2940.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="548" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXW4vVpfSVjAD-5g0WlsIEtN-iAebQigE14C6A5dZesAlJdT49_roTT6ZXanQivSQk_Pd8PMRbrTLVpgle5CzNjrQfIeFpA7D2HG0HfqUOsvgKh71Nb-tsYE4bRFmynTgcxWru-QAIjYOfP9XKDlB035CXyv6fHQjb1CkA-FGe6hYG5rRF-sHW/w560-h640/IMG_2940.jpg" width="560" /></a></div> <p></p><p>The toddler and I made a recipe today that called for 1 1/4 c heavy whipping cream. What to do? What to do?<br />I came across this issue a couple weeks ago with a different recipe, and had tried to improvise... which wasn't a 'winner'. <br /><br />So today - needing whipped cream - I grabbed some evaporated milk and the last bit of heavy cream powder (which doesn't whip up to heavy cream but is only good for cooking and baking... but I was guessing it may be good in the evaporated milk to make it more like cream when I whipped it?)<br /><br /><i><b>After I put those into the mixing bowl I suddenly spied something I had totally forgotten I had stocked!!! </b></i> <br /><br />Dream Whip!!!! AHHHHH. <br /><br />Dream Whip - 1 package mixed with 1/2 cup milk and some vanilla equals a substitute for whipped cream or Cool Whip.<br /><br />I added some packets to the evaporated milk mixture I already had in the bowl. I *should* have just used the milk I already had mixed and in the refrigerator - which I did use some - but I wouldn't/couldn't waste the can of evaporated milk I already had in the mixing bowl, so we went with it.<br /><br />A little more vanilla to (taste test) and we were good to go!</p><p>Yay for Dream Whip in the food storage.</p><p></p><p><br /> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-37006567414215646352024-02-28T19:43:00.002-06:002024-02-28T19:43:58.781-06:00100% Food Storage: Homemade Tomato Soup and Grilled Cheese Sandwiches<p>100% food storage: Last grocery shopping trip was in November 2023 and today is February 28, 2024</p><p>A favorite recipe of ours which happens to be almost 100% food storage items even if you aren't living on food storage at the time. I've posted this recipe before - and most recently back on January 13th, which is the last time we had it. This photo is really blurry because I was snapping a super fast picture of my soup before I ate it.<br /><br />Earlier today I made a loaf of my daily bread and used that to make oven-baked grilled cheese sandwiches to go with the soup. It was absolutely delicious and so perfect for a chilly night.<br /> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdLQ5YOzYcw1WVeI3wivO2U2ZA382rA2DE2DNC-62eoAkHO97uzfvRtBcIO_LAoo8Mw8TGKpRYWwTSsjSa5zG1HXpxhCMW7E0gT9IIhf3jYv5Eyo4OeWr4J59t6o65R3VTU9RuHkVyzpPW5Ime1uDVtOVMoBQzUQ_6P_0HKcx-T9RgK-eJ0kl/s640/IMG_3469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdLQ5YOzYcw1WVeI3wivO2U2ZA382rA2DE2DNC-62eoAkHO97uzfvRtBcIO_LAoo8Mw8TGKpRYWwTSsjSa5zG1HXpxhCMW7E0gT9IIhf3jYv5Eyo4OeWr4J59t6o65R3VTU9RuHkVyzpPW5Ime1uDVtOVMoBQzUQ_6P_0HKcx-T9RgK-eJ0kl/w640-h640/IMG_3469.jpg" width="640" /></a></div><br /><p></p><p><br /><br />This is some butter, oil and dried minced onion. Off to the side is a large can of tomato sauce, which I've put the dried basil and thyme into. The small red cap is the top of the chicken base I used to make broth.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNTHY3oa9wqbl9RNdHCMayv4luBxPRPbprXHkt0Eem3n3FXmo3KPD05UbG-zDheon6P-6Tl0WrE6rAjYEDH4wJn_hnBx8K_gyy9Na6wFDNGO9tJoLBiAALn3vC7nhtZq2ZYRIRKOd6yFqsuF5Q_wATsV-GdhWZZdyj9m0a8KYw41QeI2MlL8P/s640/IMG_2892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNTHY3oa9wqbl9RNdHCMayv4luBxPRPbprXHkt0Eem3n3FXmo3KPD05UbG-zDheon6P-6Tl0WrE6rAjYEDH4wJn_hnBx8K_gyy9Na6wFDNGO9tJoLBiAALn3vC7nhtZq2ZYRIRKOd6yFqsuF5Q_wATsV-GdhWZZdyj9m0a8KYw41QeI2MlL8P/w640-h640/IMG_2892.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">Baking soda, broth, flour and evaporated milk <br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjD-f8B1eetGTepWC6SE9jzNXFV7fnSA2l0kXPh0SzsWTUWRwTAQRGYaWYqBJR_WZcnwLqpR3F32RMo5HpsWamJJ7OVNwPF7U9asd15AYDj88HYQ7gXyT8GCxJgfTWLL5TRLUsi-BYA3cSTTH2tAGG-kYXxAgEGlkvAwTMjic2Bv6LXymdaqhK/s640/IMG_3465.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjD-f8B1eetGTepWC6SE9jzNXFV7fnSA2l0kXPh0SzsWTUWRwTAQRGYaWYqBJR_WZcnwLqpR3F32RMo5HpsWamJJ7OVNwPF7U9asd15AYDj88HYQ7gXyT8GCxJgfTWLL5TRLUsi-BYA3cSTTH2tAGG-kYXxAgEGlkvAwTMjic2Bv6LXymdaqhK/w640-h640/IMG_3465.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAa8qbSHtddphO530c_D_AThMDFrs4WUp97LQ_9kZFpvj9ajtRSBus8jFBFlO-k5jKSBxQ2EeLUmYa11MQGhG6X_SEMG72MHISmJ20nBcaNM_OKJdR8Tpn9cJwzn7zKx6hbzJaPhU9-Dw8Wr4-JMB-I5vybttbSfzzbJ8vBL9UqS3nToZtBe9/s640/IMG_3466.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAa8qbSHtddphO530c_D_AThMDFrs4WUp97LQ_9kZFpvj9ajtRSBus8jFBFlO-k5jKSBxQ2EeLUmYa11MQGhG6X_SEMG72MHISmJ20nBcaNM_OKJdR8Tpn9cJwzn7zKx6hbzJaPhU9-Dw8Wr4-JMB-I5vybttbSfzzbJ8vBL9UqS3nToZtBe9/w640-h640/IMG_3466.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Mixing in the evaporated milk.......<br /></div><p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgudZQGoWMToS_LF5j6-6VIPGtToAFrccDMZNWqGOiZtvQ2t7f7B2q77L4Szi20CDRwgeTaOMV7bed9hh6TqkEd3u7HACFvj2BpcDoUjKVGvmpHI4to29FFvhh0bImuMyW8nGGqB_Q2HVc-yX6U1aJCiReyjk4iC5g0A7kN2oBwJFfA-hx_4G/s626/IMG_3467.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="626" data-original-width="604" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgudZQGoWMToS_LF5j6-6VIPGtToAFrccDMZNWqGOiZtvQ2t7f7B2q77L4Szi20CDRwgeTaOMV7bed9hh6TqkEd3u7HACFvj2BpcDoUjKVGvmpHI4to29FFvhh0bImuMyW8nGGqB_Q2HVc-yX6U1aJCiReyjk4iC5g0A7kN2oBwJFfA-hx_4G/w618-h640/IMG_3467.JPG" width="618" /> </a></p><p style="text-align: center;"><br /></p><p style="text-align: center;">Warming through after the baking soda and sugar was added along with the milk<br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPeXSJNlhBbC4kiTX6_M9n30PSRsZYOPXbXOV2KHEE57hVtNDwpBwmDQrHXtP2rgT44pUpjaTv7WeNa8h5elbgCX132lriybAijhqCXke768v-V3_1oYyPWRziQfCNKqN92j8jl2A0qA0aPtEig7TpURrfWmIW44T48isbTwj4dTBYPUC9JlCf/s640/IMG_3468.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPeXSJNlhBbC4kiTX6_M9n30PSRsZYOPXbXOV2KHEE57hVtNDwpBwmDQrHXtP2rgT44pUpjaTv7WeNa8h5elbgCX132lriybAijhqCXke768v-V3_1oYyPWRziQfCNKqN92j8jl2A0qA0aPtEig7TpURrfWmIW44T48isbTwj4dTBYPUC9JlCf/w640-h640/IMG_3468.jpg" width="640" /></a></p><p><br /></p><p><b>Homemade Tomato Soup</b><br />
<span id="BlockParent"></span><br />
</p><div id="blockRow">
<span id="block" itemprop="summary">5 T butter</span><br />
<span id="block" itemprop="summary">1 T oil<br />3/4 c sweet onion, diced (Used 1/4 c dried, minced onion)</span><br />3-4 <span id="block" itemprop="summary">cups worth of fresh tomato puree (approximately) or crushed or pureed tomatoes in a can - 28 oz. (Used 28 oz can sauce, plus leftover tomato paste (about 1-2 oz. and an extra can of tomato sauce - about 12 oz.)<br />1/2 t dried basil <br />1/4 t thyme<br />3 T flour<br />1 3/4 - 2 cups chicken broth (bouillon, homemade or canned) (Used 1 1/2 - 2 T chicken base and 2 cups water)<br /></span></div><div id="blockRow"><span id="block" itemprop="summary">1/4 t baking soda<br />2 T sugar<br />12 oz. evaporated milk<br />salt and pepper to taste</span><br />
<span id="block" itemprop="summary"><br /></span></div><p>
<span id="block" itemprop="summary">In
a large saucepan, heat the butter and vegetable oil over medium heat.
Add the onion and sauté until soft and translucent. Add
the tomatoes and basil/thyme. Simmer about 10 minutes. <br /><br />Combine the
flour into the broth and whisk or beat with a fork until smooth. Add to
the soup,
stirring constantly. Simmer on low 10-15 minutes. Add the baking soda,
sugar, milk and salt and pepper. Heat through and serve.</span><br />
<span id="block" itemprop="summary"></span></p><p><span id="block" itemprop="summary"></span></p><p><span id="block" itemprop="summary"> </span></p><p><span id="block" itemprop="summary"><br /></span>
<i><b>*Note: </b></i> If you are using fresh tomatoes, plunge them into a
pot of boiling water for 1 minute, then into cold water and slip the
skin off before chopping up and adding them to your blender to puree.
If you are using canned, diced tomatoes you have the choice of blending
them smoother OR leave them chunky for a soup with body. If you are
using puree from a can, no need to use a blender at all.</p><p> </p><p><i>I usually substitute what tomato products I have on hand or want to use up. I mix and match amounts of fresh tomatoes, canned diced tomatoes, crushed, puree, sauce, paste... </i><br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh8rYgh-oLHL9gR0FlpXezoq8vOMGGCR-fOTiFazq0HYWKhujN_DFXGGKtmLXwJFqJ1Gr5fjrCfYu4syBcsPt1Gpe9SB5xtm5ghfiViNmEFc6V1NkeJLCdCf2iE2S536WdjCQt_VLm-tmwGAWDIlTTBneDJnZU1qOKUwj7bbJZwOO6ghcx8db/s640/IMG_3470.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh8rYgh-oLHL9gR0FlpXezoq8vOMGGCR-fOTiFazq0HYWKhujN_DFXGGKtmLXwJFqJ1Gr5fjrCfYu4syBcsPt1Gpe9SB5xtm5ghfiViNmEFc6V1NkeJLCdCf2iE2S536WdjCQt_VLm-tmwGAWDIlTTBneDJnZU1qOKUwj7bbJZwOO6ghcx8db/w640-h640/IMG_3470.jpg" width="640" /></a> <br /></p><p> </p><p> </p><p> </p><p> </p><p> </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-55592298020911904942024-02-27T18:21:00.001-06:002024-02-27T18:21:07.349-06:00More information on planning and planting a Victory Garden (Free)<p>In 1943 Americans were urged to plant a garden to feed their families. Seems like it's prudent advice for today as well. There is a lot of information about planting 'out there' but if interested, here is the original guide of "ABC of VICTORY GARDENS" - Official Guide. </p><p>Various download formats available - all free: <b>https://archive.org/details/abc-of-victory-gardens/mode/2up</b></p><p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1dDylY1grD0Z8fsLV_yumz_FgOdfKWHLoD1lTaWsYBj2DK4WlA9on61oHkF2uVAO1RpCkpPTV8e0UGfa95kNyJj2h2w8xKSXTJsmGv9_DreMAmsA-45ZJjmncmJWJdwQpwNFhNSAH-Nb-vZ1rFO7pSGId_HxMavH055Ls4JWm8naknbBAFqe/s684/Screenshot%202024-02-27%20at%2018-16-19%20ABC%20Of%20Victory%20Gardens%20Free%20Download%20Borrow%20and%20Streaming%20Internet%20Archive.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="684" data-original-width="454" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1dDylY1grD0Z8fsLV_yumz_FgOdfKWHLoD1lTaWsYBj2DK4WlA9on61oHkF2uVAO1RpCkpPTV8e0UGfa95kNyJj2h2w8xKSXTJsmGv9_DreMAmsA-45ZJjmncmJWJdwQpwNFhNSAH-Nb-vZ1rFO7pSGId_HxMavH055Ls4JWm8naknbBAFqe/w424-h640/Screenshot%202024-02-27%20at%2018-16-19%20ABC%20Of%20Victory%20Gardens%20Free%20Download%20Borrow%20and%20Streaming%20Internet%20Archive.png" width="424" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIbOajVegj-z6pNY2wr-zCMb2YMC7EyfiwDzypfh8jXjTnWgkvB49spltR7NjQQQMmC9KgL5umI7Qgt3nr1G8fet68C4aTYmRo6Pru5idKSEQxiAEZWBYYBtSlw3Q2Z3bIOZDyCYwkkCQ1ogBihmLlh6yvWbRRx5Hp_3DDpHnm2ohhPlzACOS/s648/Screenshot%202024-02-27%20at%2018-10-25%20The%20Victory%20Garden%20Grows%20Again%20Free%20Download%20Borrow%20and%20Streaming%20Internet%20Archive.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="648" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIbOajVegj-z6pNY2wr-zCMb2YMC7EyfiwDzypfh8jXjTnWgkvB49spltR7NjQQQMmC9KgL5umI7Qgt3nr1G8fet68C4aTYmRo6Pru5idKSEQxiAEZWBYYBtSlw3Q2Z3bIOZDyCYwkkCQ1ogBihmLlh6yvWbRRx5Hp_3DDpHnm2ohhPlzACOS/w640-h426/Screenshot%202024-02-27%20at%2018-10-25%20The%20Victory%20Garden%20Grows%20Again%20Free%20Download%20Borrow%20and%20Streaming%20Internet%20Archive.png" width="640" /></a></div><br /><p></p><p><b> </b></p><p><b>https://archive.org/details/abc-of-victory-gardens/mode/2up</b></p><p><b> </b></p><p><b> </b></p><p><b> </b><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-89512028644841740012024-02-27T15:08:00.003-06:002024-02-27T15:09:04.388-06:00100% Food Storage: Macaroni Salad<p style="text-align: left;"> Last grocery trip was November, 2023. Today is February 27, 2024. <br /></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNy9nDjy40lcCxT2AMoC7x2ynOEuJThskQwMbKda8sF78PtrZMz8wxuOq_23JxcBak5uOXKQiuJn4RfsjwQMA7Dv6Qli9Unfm7N96ItrqahiPKNw3Pvn5Yl8E7jkuTgx-DTcn5S66msQwyPZKoqeQxkVVxG7AZZRuIbvLyNqbbtvrjMfFMgPz/s583/IMG_2893.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNy9nDjy40lcCxT2AMoC7x2ynOEuJThskQwMbKda8sF78PtrZMz8wxuOq_23JxcBak5uOXKQiuJn4RfsjwQMA7Dv6Qli9Unfm7N96ItrqahiPKNw3Pvn5Yl8E7jkuTgx-DTcn5S66msQwyPZKoqeQxkVVxG7AZZRuIbvLyNqbbtvrjMfFMgPz/w526-h640/IMG_2893.JPG" width="526" /> </a></p><p style="text-align: left;"><br /></p><p style="text-align: left;">Macaroni Salad<br /></p><p style="text-align: left;">8 oz. macaroni, cooked and drained<br />2 T dried celery pieces (or 2 ribs fresh)<br />1 T dried minced onion<br />1/4 c diced/chopped dill pickles<br />1/4 c diced/chopped sweet pickles<br />2 c mayonnaise (or substitute part Miracle Whip)<br />salt and pepper<br />mustard to taste (about a teaspoon)<br />1 t sugar<br />*if you use only mayo and no Miracle Whip, add some paprika, and a dash of garlic powder and onion powder, maybe even a little celery seed. (Mayo doesn't have spices or sugar added, but Miracle Whip does). Chill for at least 2 hours minimum for the flavors to meld. Up to 4-8 is even better.<br /><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p> </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFaLifv1VTVWbY8PzPidL8FhY-GOZqjP5OPO4nztITwToZJIa2Js0YCa-UPoUA8DLHqh2Zh8TWToxsZ8hUTszipW8EzDVmrjRPFdOYcXufsTN6U7m18_CP0LFSjLfJbBA5DizzxaXnyqqXTIqJj1w2JBbWXnWNwbysuXtPFjUuH5_md2sf_Hi/s640/IMG_2891.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFaLifv1VTVWbY8PzPidL8FhY-GOZqjP5OPO4nztITwToZJIa2Js0YCa-UPoUA8DLHqh2Zh8TWToxsZ8hUTszipW8EzDVmrjRPFdOYcXufsTN6U7m18_CP0LFSjLfJbBA5DizzxaXnyqqXTIqJj1w2JBbWXnWNwbysuXtPFjUuH5_md2sf_Hi/w480-h640/IMG_2891.JPG" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj-Go-Of4FtjCyrs9xr6uuit9YKqx5-fjTZ6UVNo5dDkFngMAJqyt_LMCvCN5o_j1lF3dI-c9hRmUt0jAfij5d4hUsjIJFhqv58PYScTc9tfOioXoks1_cbfHQxde8NA0hJRY8FQcwcQ41LKE_PO7ysGqwtNb7vrFzn6Qe8yVPqNb7_GodTzu/s640/IMG_2892.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj-Go-Of4FtjCyrs9xr6uuit9YKqx5-fjTZ6UVNo5dDkFngMAJqyt_LMCvCN5o_j1lF3dI-c9hRmUt0jAfij5d4hUsjIJFhqv58PYScTc9tfOioXoks1_cbfHQxde8NA0hJRY8FQcwcQ41LKE_PO7ysGqwtNb7vrFzn6Qe8yVPqNb7_GodTzu/w640-h640/IMG_2892.JPG" width="640" /></a></div><br /><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-6878382293381576952024-02-27T15:00:00.001-06:002024-02-27T15:00:23.166-06:00100% Food Storage: Breaded Pork Chops<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uz-ltPpSj1as2pPxER46maBMO8zy2GfQZoXLuFQt17LRvOR_TfRQTK6iBvbAc6BCRvGrkNh-BZbDgzjgF_sulrj48fh9JWWE7n17jQxS4rWFokZJkilyyAHBtgnjcBHNFa881jljNKQW93khOBv64hvSjiVAOJagyby7W3QwWTWoNIxcbL1V/s640/IMG_3463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6uz-ltPpSj1as2pPxER46maBMO8zy2GfQZoXLuFQt17LRvOR_TfRQTK6iBvbAc6BCRvGrkNh-BZbDgzjgF_sulrj48fh9JWWE7n17jQxS4rWFokZJkilyyAHBtgnjcBHNFa881jljNKQW93khOBv64hvSjiVAOJagyby7W3QwWTWoNIxcbL1V/w640-h640/IMG_3463.jpg" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">A quick fly-by post - dinner last night.<br /><br />Pork chops from the deep freezer<br />Spices from the pantry<br />Homemade Bread Crumbs using 'leftover' breads I've tossed into a Ziploc into the freezer whenever we have ends, a couple pieces no one wants to eat, bread getting stale, etc.<br /><br />Onto a foil lined pan with oil... baked at 400 or so until crispy and golden brown.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXZeP40rQImAon3KKO_8WOLNChcUNzlTM9C7dh3swie18ADJtVn2yL9eGL4cSk3QJJWBmFqK9s6TXMt3ANzU95RMudCULhAxPVbIguCaoj_L_EOea5IYXpR0cC3mKZ0WZa4VI7c1Ss-JJ0mufC9g_Ugdx57wiJKdXXUK7auGvpNqSwUGJqtk3/s640/IMG_3462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXZeP40rQImAon3KKO_8WOLNChcUNzlTM9C7dh3swie18ADJtVn2yL9eGL4cSk3QJJWBmFqK9s6TXMt3ANzU95RMudCULhAxPVbIguCaoj_L_EOea5IYXpR0cC3mKZ0WZa4VI7c1Ss-JJ0mufC9g_Ugdx57wiJKdXXUK7auGvpNqSwUGJqtk3/w640-h640/IMG_3462.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">You can use almost any seasoning you like.<br />Seriously.<br />Even just salt and pepper is good.<br />I used salt, pepper, some woodfired garlic and a little onion powder<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HAq8FA78dkyiS0mr-tFp0wFsGbYFDjyEi1WCyW50mDXL8r9U29j3qQwmLSiF3UEb3SLrGEpvNaAkb6-_G-XHLcJwyIgkjaOX0ys43CQ-VbPF6qnhCvNj8otzdnUgxUPZF3PHqU3V3_sJpGr51SSeAwfZEi3yaEXUluVg0MoLN5DcbdxoL0H1/s640/IMG_3461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HAq8FA78dkyiS0mr-tFp0wFsGbYFDjyEi1WCyW50mDXL8r9U29j3qQwmLSiF3UEb3SLrGEpvNaAkb6-_G-XHLcJwyIgkjaOX0ys43CQ-VbPF6qnhCvNj8otzdnUgxUPZF3PHqU3V3_sJpGr51SSeAwfZEi3yaEXUluVg0MoLN5DcbdxoL0H1/w640-h640/IMG_3461.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The leftover bread and ends torn and tossed into a food processor<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxdHRMbl1MCE0FDOmdCBSmdjHILaOfrkRXwWt_xfJma1FAzksRWmzTVvfrYFVEAbbZY1kmR9S6LlnoKu0Tv4UdXzSn_YzKNZc-wqlVgFVLrPIonK3gWMYVZutj6yT9yJx33prXf8kwvHco7X51El9lPu2ZTH06eIVX2I5MoKqMdnb1vjQiRov/s640/IMG_3460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxdHRMbl1MCE0FDOmdCBSmdjHILaOfrkRXwWt_xfJma1FAzksRWmzTVvfrYFVEAbbZY1kmR9S6LlnoKu0Tv4UdXzSn_YzKNZc-wqlVgFVLrPIonK3gWMYVZutj6yT9yJx33prXf8kwvHco7X51El9lPu2ZTH06eIVX2I5MoKqMdnb1vjQiRov/w640-h640/IMG_3460.JPG" width="640" /></a></div><br /><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-84709532017963803402024-02-26T07:38:00.001-06:002024-02-26T07:38:05.434-06:00100% Food Storage: A 'vintage' style chicken stuffing casserole, topped with my favorite pot pie filling<p> 100% Food Storage: Last grocery trip was November, 2023. Today is February 26, 2024.<br /></p><p> </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBqdxGe-Q6VSSSCjwHiGyVoqOUiMpy41NUOMQwnPZ5YYunkbN5xCS95NeqZ_Q31p9N9HLiXUsdtZHePThYIf7CIR-bBW3mj5ShxQoO7n8J_rzojN_WJ5wMlrZ_RcT37mqJzRyAv44jBLcDK7RXtj_0-ZvD6JPu27K-0YSiREPy1ViJzFUbB6w/s640/IMG_2871.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBqdxGe-Q6VSSSCjwHiGyVoqOUiMpy41NUOMQwnPZ5YYunkbN5xCS95NeqZ_Q31p9N9HLiXUsdtZHePThYIf7CIR-bBW3mj5ShxQoO7n8J_rzojN_WJ5wMlrZ_RcT37mqJzRyAv44jBLcDK7RXtj_0-ZvD6JPu27K-0YSiREPy1ViJzFUbB6w/w480-h640/IMG_2871.jpg" width="480" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Again, I almost didn't take ANY photo of dinner, but at the last second, grabbed my phone and got one picture right before I finished dishing some up to eat. :)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is a mixture of two different recipes I've made for years. I knew I wanted to use up a bunch of bread I had in the freezer (more on that in a second). I also had some packages of cooked chicken mixed with the vegetarian chicken from the #10 cans I posted about previously. The first thing that comes to mind when I want to use up our leftover bread is a simple 'comfort' casserole that is a stuffing/chicken casserole.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Bread from the freezer<br /></b><br />Ever since my husband and I were very first married, I've taken the ends of the bread, or bread that is starting to get hard or stale, and popped it into a Ziploc in the freezer to use later in recipes. You should never throw our or waste any food - because you can always make something else from it.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxGluRk4Ue92rB-0JlTz8QGX5TsS8iiywebAfg8kL0bS_PTX-H1uB2yjKO77GU8D1wyVRfKaoRI5jEUVoLAW650l71SIKtqW0lkupm-T3ozTGV8mSI1xBA-iIpWG-8KefqgUPduqEAy7OuynGtOJZX3E7scWtf3Jt_Eu-lxUDwafxAXzPqt0L/s640/IMG_3456.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxGluRk4Ue92rB-0JlTz8QGX5TsS8iiywebAfg8kL0bS_PTX-H1uB2yjKO77GU8D1wyVRfKaoRI5jEUVoLAW650l71SIKtqW0lkupm-T3ozTGV8mSI1xBA-iIpWG-8KefqgUPduqEAy7OuynGtOJZX3E7scWtf3Jt_Eu-lxUDwafxAXzPqt0L/w640-h640/IMG_3456.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: left;">The Ziploc(s) of various breads in our freezer come from all breads - all year long. White, wheat, Keto, store bought, homemade... everything. Usually this is the bread that will get used at Thanksgiving for stuffing. But I also use it to dry out to make bread crumbs by blending it in the food processor. This is used for 'breading' things like pork chops, etc. <br /><br />I also make this casserole a couple times a year; usually with Keto bread because normally we are a low carb, keto, sugar free family. <br /></div><div class="separator" style="clear: both; text-align: left;"><br />This time we have all kinds of bread to use. And I decided to make a triple batch. I tripled the batch and then put 2 of them back into gallon sized Ziploc baggies in the freezer for future meals.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtogYWL3cOhhNtCjebw_PQlAoLMR7ALsvub6s9czJonOxga7xHEMckMxpmjXWVBc2ruBq9_reVo1zbA4i5A1rGjlABHOPf3JZZBbxtN4077AR2ySj0wKiSQlE4joPPkiL63TW4IF0slzMbUUr2svLNlGl_4qMs_OXxsBMu-SZGacTo9znwqJr/s640/IMG_3457.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtogYWL3cOhhNtCjebw_PQlAoLMR7ALsvub6s9czJonOxga7xHEMckMxpmjXWVBc2ruBq9_reVo1zbA4i5A1rGjlABHOPf3JZZBbxtN4077AR2ySj0wKiSQlE4joPPkiL63TW4IF0slzMbUUr2svLNlGl_4qMs_OXxsBMu-SZGacTo9znwqJr/w640-h640/IMG_3457.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This is a spice/herb mixture for the stuffing.<br />We've never, ever been one to buy the 'Stovetop Stuffing' brand mixes from the store - but that's basically what this is, as the original recipe most people use starts with a box or two of Stove Top.<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvaddBgurS409hMrmGeCsvzW2Gli7cysNHYzPsQ5mDkTOUE9kB8-yp8R5r2rg_O8SpFZFkPyVamDMjLLgSqvmDDjj9HHnrBE00wUzCWPOaPxToqaYpZ2DnMYjZquBslczNHd_TMjwFn695cMsfaXXCdLw1zecR9RemzlNy9lILGFQWudS7Cqn/s640/IMG_3458.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvaddBgurS409hMrmGeCsvzW2Gli7cysNHYzPsQ5mDkTOUE9kB8-yp8R5r2rg_O8SpFZFkPyVamDMjLLgSqvmDDjj9HHnrBE00wUzCWPOaPxToqaYpZ2DnMYjZquBslczNHd_TMjwFn695cMsfaXXCdLw1zecR9RemzlNy9lILGFQWudS7Cqn/w640-h640/IMG_3458.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Choices for chicken<br /><br />Fresh, frozen, freeze-dried and reconstituted, canned, home canned... whatever you have to work with.<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEBMDxK31sF606ftj6mKfKGEZmjST9ZAaegmkcK8wDrN5t-JYx14Lr2fARSfkK4pOWqrbuywKC8QsF792oWXDMVPgM59SDLxIA2TeRynicbwK5NrSERsdiPWKyKtnJiJDaTxpu8HElfgUlM7DJggZ4Mp9ze19gfzpkenOCIgpuNR3sd7TeoKV/s640/IMG_3459.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEBMDxK31sF606ftj6mKfKGEZmjST9ZAaegmkcK8wDrN5t-JYx14Lr2fARSfkK4pOWqrbuywKC8QsF792oWXDMVPgM59SDLxIA2TeRynicbwK5NrSERsdiPWKyKtnJiJDaTxpu8HElfgUlM7DJggZ4Mp9ze19gfzpkenOCIgpuNR3sd7TeoKV/w640-h640/IMG_3459.jpg" width="640" /></a></div><p><br /> </p><p><b>The original grandma recipe is simple:</b></p><p>Stove Top Stuffing Mix(es)<br />Chicken breasts - boneless<br />1 can cream of chicken or mushroom soup<br />1 empty soup can of water per box of stuffing used<br /><br />Mix the stuffing mix, spices and the water and soup. Place in a greased casserole dish.<br />Lay the chicken breasts on and salt and pepper or even add cheese to top.<br />Bake until the chicken is done.</p><p>Serve.<br /></p><p> </p><p><b>SUBSTITUTIONS I USED TO MAKE IT FROM MY FOOD STORAGE <br /></b></p><p><b>For the 'stove top' stuffing spice mixture, I threw together a mixture from 3 different 'recipes' of sorts. It's really just parsley, thyme, poultry seasoning, chicken bouillon, etc. You can do a quick internet search to find one you like. I used all dry spices from the cupboard along with some 'chicken base' instead of dry, crushed bouillon cubes or powder.</b></p><p><b>My bread was of course, from the freezer. You can also just cut up or tear up your daily homemade bread. I don't bother drying mine out in the oven, I always use it fresh.<br /></b></p><p><b>The chicken was reconstituted 'vegetarian' Auguson Farms fake chicken, mixed with some precooked chicken.<br /><br />I used a lot of bread this time around, but only one can of soup so I decided to make my favorite pot pie filling and top it with that. That is the creamy filling with some carrots and peas you see in the photo above. <br /><br />The filling is from a recipe I've posted many times over the years - my favorite pot pie. This time I used 1/3 of a can of peas from food storage, along with 1/2 a jar of home canned baby carrots.</b><br /></p><p> </p><p> </p><p>Old Fashioned Turkey Pot Pie<br /><br />1 10 oz. package mixed carrots and pea's or all veggies<br />1/4 c butter<br />5 T flour<br />1/2 t salt<br />1/4 t poultry seasoning or sage<br />1/8 t pepper<br />2 c chicken or turkey stock (or use 2 cups water and 2-3 boullion cubes)<br />1 c milk<br />3 c chicken or turkey<br />1/3 c chopped onion or 4 green onions, chopped completely and cooked until tender in a bit of water<br />1 c cooked and diced potatoes (or use canned or dice and cook them with the onions)<br /><br /><br />Prepare
the pea's and carrots (or mixed veggies). I like to cook them in the
microwave while I prepare the rest. Melt butter in saucepan. Blend in
flour, salt, poultry seasoning or sage, and pepper. Gradually add stock
and milk. Cook and stir over medium heat until thick and smooth. Add
vegetables, turkey and cooked onions and potatoes. Pour into a greased
shallow baking dish. Make a biscuit topping and top the vegetable
mixture. Bake at 425 degree's for 25 minutes until the top is golden
brown. About 6 servings.<br /><br />Biscuit Topping;<br /><br />Mix<br /><br />1 1/3 c flour<br />1 1/2 t baking powder<br />1/2 t salt<br /><br />Cut in<br />2 T butter<br />3 T shortening<br /><br />Add
1/2 c milk (scant) and stir with a wooden spoon until a dough forms. If
it's too wet and sticky add one or two more tablespoons of flour. Pat
down on a lightly floured surface and roll out to the shape of your
baking dish. If you prefer you can cut into wedges or squares and simply
top the vegetable mixture that way too. (Up to you!). <br /></p><p> </p><p> </p><p> </p><p> </p><p> </p><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-85292155124731449132024-02-24T09:33:00.010-06:002024-02-25T08:26:34.089-06:00100% Food Storage: the old 1942 Victory Garden Plan released to help families put food on their tables during the war<p>In 1942 the Illinois State Council of Defense released a plan of recommendation to families to plant a 'victory garden' to support food for their families during the war and the shortages. (You also may want to plant your own foods because of food safety... just sayin'.)<br /></p><p>It was met with such success, the Illinois Victory Gardens program's "Food For Victory" was recommended to the United States Department of Agriculture by the Men's Garden Clubs of America as a model plan for the other 47 states to follow. It was voted the most efficiently organized plan in the nation. <br /><br />I have had a copy of this plan in my files for years, but with gardening on the brain of pretty much everyone, I thought I'd put it on my site.<br /><br /></p><p> </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiexUle7Gk5MzhyKqxonzVT18oyXiHGr64GzgGQC5UbAWbtkWD2Uv1f81rFcJoALzj5vV7t3f4D-7afi49GisarpDWhiapuou05RFc2HEc-Zp1G4jwE9hdcYP-UJVS_j5QOtZLkkoTfKErya9oHRmKO9PhUmVeMTaRc_N3PhFLCK-AZCD98Y9/s940/victory-garden.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="736" height="836" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiexUle7Gk5MzhyKqxonzVT18oyXiHGr64GzgGQC5UbAWbtkWD2Uv1f81rFcJoALzj5vV7t3f4D-7afi49GisarpDWhiapuou05RFc2HEc-Zp1G4jwE9hdcYP-UJVS_j5QOtZLkkoTfKErya9oHRmKO9PhUmVeMTaRc_N3PhFLCK-AZCD98Y9/w655-h836/victory-garden.jpg" width="655" /></a></div><br /> <p></p><p style="text-align: center;"> </p><p style="text-align: center;"> </p><p style="text-align: center;"> </p><p style="text-align: left;"><b>Stanford University: </b> https://engineering.stanford.edu/magazine/article/scientists-have-developed-vaccine-protect-tomato-plants <br /></p><p style="text-align: left;"><b>University of California</b>: https://www.universityofcalifornia.edu/news/grow-and-eat-your-own-vaccines</p><p style="text-align: left;"> <br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-17840939070211219912024-02-22T06:47:00.003-06:002024-02-22T06:47:59.427-06:00100% Food Storage - Our Daily Bread<p> 100% food storage - last grocery trip was November 2023, today is February 22, 2024<br /></p><p> </p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzgk5Fg1847dX18joot7ckzBgR5zleKJp39lELm3H0X7J-FOmIAuEoCntyKRFoO6OGKG9tnZQB3Vri6xYHcAm6XYRkjsi68YvVZ8ZrsqH672wsgHKM9JjwMnr6jK5_VKFJgDIvd8VlfD5SREc0WBogv7CEdb5n7MNZOtJRIMlX7ts2qMKV-RM/s596/IMG_2231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzgk5Fg1847dX18joot7ckzBgR5zleKJp39lELm3H0X7J-FOmIAuEoCntyKRFoO6OGKG9tnZQB3Vri6xYHcAm6XYRkjsi68YvVZ8ZrsqH672wsgHKM9JjwMnr6jK5_VKFJgDIvd8VlfD5SREc0WBogv7CEdb5n7MNZOtJRIMlX7ts2qMKV-RM/w516-h640/IMG_2231.jpg" width="516" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">We've had the chili and sloppy Joes (I posted about previously) for the last 2 days for dinner. I also threw together a side dish pasta one night - tortellini, pesto and black olives. We had the rest of that yesterday with lunch. That brings us to today - which we still have chili (it was a really big pot full) so I'll vacuum seal it and put that in the freezer for some time next week again.<br /><br />Today a quick post about our 'daily bread' I mention a lot. The mixture is 3 cups flour (whatever you have on hand), about 1/2 - 1 t dry yeast, 1-2 t sugar, 1 t salt and about 1 1/2 cups of hot water. All amounts are a quick 'throw in' to a food safe bucket and quickly stirred until there is no dry flour and it's all mixed in. Put a lid on it, and pop it into the refrigerator. This can be made into any bread/bun/pizza/rolls/foccaccia, etc. as needed - either the next day or let it hang out in the fridge for up to a week. It gets more like a sour dough the longer it sets (days 4+). <br /><br />You don't have to knead it, as it forms it's own gluten by the length of time it hangs out. Just take it out and make it into whatever you need that day. I usually do bread, as I make sure we always have fresh bread on hand for sandwiches and toast. When I use the dough, I immediately throw in some fresh flour, water, salt, sugar and yeast and pop it into the fridge again. <br /><br />We always have a loaf on the counter and a bucket of new 'daily bread' in the refrigerator.<br /><br />I primarily use my pullman loaf pan and when I take the time to let the dough warm and raise, I get a nice, full, squared off loaf. Honestly, I rarely take the time (or HAVE the time) to let it raise. I do a 'no work' daily bread. I take it out of the fridge, pop it into the loaf pan and generally only let it set long enough to pre-heat the oven to 375. It raises to a daily loaf with a rounded, regular top. When I have the time to let it sit long enough to raise higher, it will fill the pan like this.....<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqG4v97p4-rhnuhZfh1GuEx7mpt5jtZBxA4fh5XromLLDjUVs_X91oFsRUrNPZHU4QQn7jcV0oKVcUEBt4XzQt-vTdVRsdOvURBCGntttvjTmelOpkMFxbhm_TeJyJxonmCm5onSP0YDejOvQWLVsbwHIrK1L2P8spcV8GiJ4zD0Qh2sIr-sV/s539/IMG_2247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqG4v97p4-rhnuhZfh1GuEx7mpt5jtZBxA4fh5XromLLDjUVs_X91oFsRUrNPZHU4QQn7jcV0oKVcUEBt4XzQt-vTdVRsdOvURBCGntttvjTmelOpkMFxbhm_TeJyJxonmCm5onSP0YDejOvQWLVsbwHIrK1L2P8spcV8GiJ4zD0Qh2sIr-sV/w570-h640/IMG_2247.JPG" width="570" /></a></div><br /> <p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-72186018547403926262024-02-20T06:45:00.002-06:002024-02-20T06:45:46.457-06:00100% Food Storage - Garlic Focaccia <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4Va4nLoEHAfZGyKFwgseYGD6zOFd_CWnUITeYbI30GblYszWjO2fL-nJEy1poNOjCpz0U96jd3lHm5Wc_9lJDE6MKErImcCNFwaYPG8s0Ou0cPmhHmLPyxzMH2Sa4mNNKXKfAZXLqKmYz14apWtMHLaRXmitJPxzR0UfG_WGoYoosBElfAVg/s640/IMG_3446.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4Va4nLoEHAfZGyKFwgseYGD6zOFd_CWnUITeYbI30GblYszWjO2fL-nJEy1poNOjCpz0U96jd3lHm5Wc_9lJDE6MKErImcCNFwaYPG8s0Ou0cPmhHmLPyxzMH2Sa4mNNKXKfAZXLqKmYz14apWtMHLaRXmitJPxzR0UfG_WGoYoosBElfAVg/w640-h640/IMG_3446.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Just a 'side' of bread to go with the chili last night but... it was so good and so easy. Zero work. <br /><br />My 'daily bread' was tossed from the bucket in the fridge into a buttered pan. I used my fingers to squish it out and into place.<br /><br />Topped with some home canned butter and lots of garlic, a sprinkle of garlic salt... and then mozzarella cheese. <br /><br />I was going to have to go into long term storage to find some freeze dried mozzarella but I got lucky and found I had food vacuum sealed a couple bags of mozzarella and they were in the deep freezer. Yay!<br /><br />I popped it into a 375 oven for about 25 minutes and... done!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqmM-nyhVqVPRhLR05N9QVZ5gdFBt6BhzHTKjZOBYhGNlFo9j0I5ZAAtIsd97ZOeby1YtHUkXdQMflubgQDAVaVhMMbegEGspADJSAY3GYj_TMKSMaXrauZBpgdErKYz25gfe4rRs3c_CRhxA476Wq0VOJViRAq1aawrmEnWzh36ObiTLReWx/w640-h640/IMG_3444.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">My 'daily bread' bucket dough from the fridge, finger smooshed into a pan, with canned butter and garlic<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqmM-nyhVqVPRhLR05N9QVZ5gdFBt6BhzHTKjZOBYhGNlFo9j0I5ZAAtIsd97ZOeby1YtHUkXdQMflubgQDAVaVhMMbegEGspADJSAY3GYj_TMKSMaXrauZBpgdErKYz25gfe4rRs3c_CRhxA476Wq0VOJViRAq1aawrmEnWzh36ObiTLReWx/s640/IMG_3444.jpg" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbzvRUruoBk88vikO3eQgenpmzyvqMANszxYqvjOXZ3N02PaBzEKkj1ZNupJHdmKO9uCvzA8u2LMt8zJub5BYO-eVvhSIl8Lz6OwslNK3LyzwwwQx0_tVgIVZBouQjQSAS9KqVHadGUU3l9LbxtZAYNYp-gx0YHnaM1wuZHRqTuLQEcl2wkQJ/s640/IMG_3445.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbzvRUruoBk88vikO3eQgenpmzyvqMANszxYqvjOXZ3N02PaBzEKkj1ZNupJHdmKO9uCvzA8u2LMt8zJub5BYO-eVvhSIl8Lz6OwslNK3LyzwwwQx0_tVgIVZBouQjQSAS9KqVHadGUU3l9LbxtZAYNYp-gx0YHnaM1wuZHRqTuLQEcl2wkQJ/w640-h640/IMG_3445.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Topped with mozzarella and going into the oven<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><br /></p><p><br /></p><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-90951418257733603712024-02-19T19:12:00.000-06:002024-02-19T19:12:02.419-06:00100% Food Storage - using the #10 can Auguson Farms vegetarian beef - Chili and Sloppy Joes<p style="text-align: left;">100% Food Storage: Last grocery trip was November 2023. Today is February 19, 2024.<br /><br />Previous post was re-hydrating the imitation (vegetarian) beef and this post is a quick fly-by post of two of the things made with it. The chili was for now and the Sloppy Joes were put in food seal bags and vacuum sealed for the freezer for dinner later this week.<br /></p><p style="text-align: center;"></p><p style="text-align: center;"> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iBc5AEGHHXohyfe-PIK_S1t_VcSmGEXPxJOEtBs8EKqw-aa8b_DO6fO0x4L5SVLadpZM4KABseV7QLYdACN8uxdjRXhqmdGTKbpfGqextFX73WXANP58kX9CiXcoWbyLcZJmS27MiBydZ8o-ZeMvLYPnkav5J4mo0cHd2CA0cfz6i9pKaZ6w/w640-h640/IMG_3442.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Starting to mix in spices and ingredients to make Sloppy Joes<br /></td></tr></tbody></table><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iBc5AEGHHXohyfe-PIK_S1t_VcSmGEXPxJOEtBs8EKqw-aa8b_DO6fO0x4L5SVLadpZM4KABseV7QLYdACN8uxdjRXhqmdGTKbpfGqextFX73WXANP58kX9CiXcoWbyLcZJmS27MiBydZ8o-ZeMvLYPnkav5J4mo0cHd2CA0cfz6i9pKaZ6w/s640/IMG_3442.JPG" style="margin-left: 1em; margin-right: 1em;"> </a></p><p style="text-align: left;">I've posted my regular Sloppy Joe recipe in 2008 and 2014 - maybe another time or two as well. Here it is again but this time I used food storage. The ground beef - use frozen or freeze dried, or imitation vegetarian. You can leave the turkey or sausage out and just double the beef. Minced dried onion and using dry powdered milk or evaporated milk.<br /></p><p style="text-align: left;"><b>Sloppy Joes</b><br />
<br />
1 lb. ground beef<br />
3/4 lb. ground turkey (or mild sausage)<br />
1/2 large onion, diced<br />
4 T chili powder<br />6 T bbq sauce <br />
1 t Worcestershire sauce<br />
1 c ketchup<br />
2 T sugar<br />
1 c milk<br />
4 t vinegar<br />
1 1/2 T flour<br />
salt and pepper<br />
<br />
<br />Brown the ground beef and turkey with the diced onion. Add the rest of
the spices and simmer 5 minutes. Serve on buns. <br /></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpwmXl7cVpFZU31Y90dnwuN5zg1IqSxkBmdzbFtpT0NuRS227yCDYdZtgssNYGh3sMum2ftuzNDQR9W6xAFp6qhWRd-nmnmXt1dpINnO0tvafWYq4ue0xUf_SBnCgXH-a_a3Z3Og_oyJzH4k49Wq-dpu3oK9WHK5skZ7orjKt_pqjQhpNqSJl/s640/IMG_3443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpwmXl7cVpFZU31Y90dnwuN5zg1IqSxkBmdzbFtpT0NuRS227yCDYdZtgssNYGh3sMum2ftuzNDQR9W6xAFp6qhWRd-nmnmXt1dpINnO0tvafWYq4ue0xUf_SBnCgXH-a_a3Z3Og_oyJzH4k49Wq-dpu3oK9WHK5skZ7orjKt_pqjQhpNqSJl/w640-h640/IMG_3443.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">And... chili!<br />I posted the recipe just a couple years ago in 2022 - here: <a href="https://www.housewifebarbie.com/2022/01/homemade-chili-best-one-ive-ever-found.html">https://www.housewifebarbie.com/2022/01/homemade-chili-best-one-ive-ever-found.html</a><br /></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvf2s1FSVsPmL3fKKYUmScYSBLArpvkLc-OxKnWjN89ctTmJkixrRrQJR9Q2tcDItH4EOHA0UIgJfqjU7LKZgwi6NupW3mxJ38ra9kFfT8Dt7pz9OZnfHKe0hKr9SmN0cTVn_sDN2mcgBvAetWV_imUWoKK3T7R2av1Q6PaDtOO1rqVDug-uP/s640/IMG_3441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvf2s1FSVsPmL3fKKYUmScYSBLArpvkLc-OxKnWjN89ctTmJkixrRrQJR9Q2tcDItH4EOHA0UIgJfqjU7LKZgwi6NupW3mxJ38ra9kFfT8Dt7pz9OZnfHKe0hKr9SmN0cTVn_sDN2mcgBvAetWV_imUWoKK3T7R2av1Q6PaDtOO1rqVDug-uP/w640-h640/IMG_3441.jpg" width="640" /></a></div><p></p><p style="text-align: left;">This time around I used the imitation beef from food storage. I did use a package of homemade mild sausage from the deep freezer. Minced dried onions and the very last 1/2 fresh onion I had. Green pepper was diced and frozen previously. I had a can of black eyed peas to use in place of the refried beans and I used regular black beans, with some extra chili powder and cumin. Diced tomatoes were in the pantry and I had a little bit of tomato paste in the fridge to use up so I added a few tablespoons of that as well!<br /></p><p style="text-align: left;"><b> </b></p><p style="text-align: left;"><b>Homemade Chili</b></p><p style="text-align: left;">4-5 slices bacon<br />1/2 lb. mild Italian sausage (crumbled)<br />1/2 lb. ground beef<br />2 medium onions<br />3 t minced garlic (fresh)<br />1/2 green pepper, diced<br />1 can medium green chilies, diced<br />2 t Worcestershire sauce<br />1 T chili powder<br />2 cans (15 oz.) diced tomatoes<br />1 can (15.5 oz.) Bush's Black Chili Beans<br />1 can (16 oz.) refried beans<br />salt and fresh cracked black pepper to taste<br /></p><p style="text-align: left;">Cook
the bacon in a pan until crispy and break up with your spatula. Add
the sausage and ground beef and brown it - adding the onion towards the
end. During the last 2 minutes of cook time, add the garlic. Turn off
the heat and add the rest of the ingredients to a crock-pot or slow
cooker of choice; or you can slow cook the chili on the stove all
afternoon too. Up to you. But in the crockpot or a large pot, put the
green peppers, green chilies, Worcestershire sauce, chili powder,
tomatoes and beans. Add the meat and onion mixture. Stir. Add salt
and pepper to taste.</p>Slow cook all day or at least 3-4 hours if you can wait that long. <p style="text-align: left;"></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-22088674.post-48452659597878519562024-02-19T16:13:00.003-06:002024-02-19T17:30:47.207-06:00100% Food Storage: Vegetarian Meat Substitute, Beef (flavored)<p> 100% food storage and what's on hand: last grocery shopping trip was November 2023. Today is February 19, 2024.<br /></p><p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7HgjciQ9yKcQh08jKG-AX0fT-Xzycy6GrdkYf9MzuJLrHMpm_9a98XC_6vfNDpW5fDRfJUYF-HsHaQkT7pV6jwi5ZsmPPJGgi2ScB-ApSLBtMY1kO-U2kTSF6N0zC9Zr-6bZqbcvl75_jNU6JtVKOuR4VpomTN7Mbbzna0fG78Tg-CJ-KPOz/s640/IMG_3438.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="562" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7HgjciQ9yKcQh08jKG-AX0fT-Xzycy6GrdkYf9MzuJLrHMpm_9a98XC_6vfNDpW5fDRfJUYF-HsHaQkT7pV6jwi5ZsmPPJGgi2ScB-ApSLBtMY1kO-U2kTSF6N0zC9Zr-6bZqbcvl75_jNU6JtVKOuR4VpomTN7Mbbzna0fG78Tg-CJ-KPOz/w562-h640/IMG_3438.jpg" width="562" /> </a></p><p style="text-align: left;">Although I have roasts and some ground beef in the deep freeze, in order to make the meat go further, and to use up and rotate out the oldest cans in our long term storage, I'm opening and using the first things I had bought when I felt the need to start food storage (Spring of 2012 - and knew absolutely nothing... and had zero money to spend). The 'vegetarian' (soy) fake meats were cheap and came in a little kit so I became the proud owner of vegetarian beef, chicken and taco meat. I've already posted about the taco meat (yay) and chicken (meh, it's fine). But last night I opened the beef (flavored).<br /><br />My husband walked through the kitchen just as I opened the can. He peeked over the edge, smelled and announced, "Mmm... dog food!"<br /><br />Yeah, it does look like puppy chow. <br /><br />I decided to make a large batch. You use 1 part fake beef to 2 parts water, bring to a boil, and simmer for a couple minutes.<br /><br />I made a large pot of it, which I then turned into a big pot of chili, and the rest made into a batch of Sloppy Joes.<br /></p><p style="text-align: center;"><br /></p><p>Here is what the imitation beef looks like in the can upon opening.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hEH7Bf9IKXr6wbOotKgFy4QnOhY4T629Lw8_zT1MuCwEW_xv881fxfsRyh6txvpGNKGQN3BYylFC5jRIVCvjvopEkUCKmWnHnl55MmaJR2WH9ZG1ocNk448YfsKIE5pk0nhvu3D3ESp79dy2aDjrxO1EEWKsHBQ3q9NIew9jhNfS1GoZxEyE/s640/IMG_3439.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hEH7Bf9IKXr6wbOotKgFy4QnOhY4T629Lw8_zT1MuCwEW_xv881fxfsRyh6txvpGNKGQN3BYylFC5jRIVCvjvopEkUCKmWnHnl55MmaJR2WH9ZG1ocNk448YfsKIE5pk0nhvu3D3ESp79dy2aDjrxO1EEWKsHBQ3q9NIew9jhNfS1GoZxEyE/w640-h640/IMG_3439.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">And after reconstituting with water...<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxeUnYE4iNcA8ceUvomi45hGVzzFZUrk6AOL6y3EQpGYIzib45fjSWzwmGWC10W8nHm67MZI0_qjDvlraa3yf9jcZKZ4MtX2BJCtts0lMx8UcXL3phkGE7lpYzezU-J_Qs2bZMBAKr4lUODrRR4Lf7n1YIoHT1qmeiFhCVo5LzphBhEtWU6wo/s640/IMG_3440.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxeUnYE4iNcA8ceUvomi45hGVzzFZUrk6AOL6y3EQpGYIzib45fjSWzwmGWC10W8nHm67MZI0_qjDvlraa3yf9jcZKZ4MtX2BJCtts0lMx8UcXL3phkGE7lpYzezU-J_Qs2bZMBAKr4lUODrRR4Lf7n1YIoHT1qmeiFhCVo5LzphBhEtWU6wo/w640-h640/IMG_3440.JPG" width="640" /></a></div><br />It does not taste like beef.<p></p><p>It doesn't taste bad, but it just has a very bland, taste. I added beef base (bouillon) to it while it was cooking, which helps a little bit. I also added some salt and pepper. <br /><br />The soy/beef takes on whatever you are making with it - which is why it's good for 'taco' night - the taco seasonings are perfect for imitation beef. However, made into chili, it was really good too! And the sloppy Joe's were a little different tasting than normal (since I usually use ground beef and ground mild sausage or chicken sausage) but it too was good. But <i>plain</i> reconstituted imitation beef? Not really beef like at all. It likes spices and sauces and flavorings.<br /></p><p></p><p><br /> </p>Unknownnoreply@blogger.com