|A great way to use up leftover rice.|
Sunday, November 20, 2011
Tuesday, October 18, 2011
Regardless of your motivation, preppers, survivalists and folks looking for a way to preserve meat for long term storage should learn how to make jerky. Like any survival technique, it may be one of those skills that could prove to be vital sometime down the road.
This recipe can be done in your kitchen in about two hours. Click here to read how!
|Blake's recipe is great!|
Besides, who wants to go outdoors and be miserable! Here is GPS and land navigation expert Blake Miller’s jerky recipe. The meat should be completely covered by the mixture, so I’m not sure just how many pounds this recipe might be good for!
Click here to read the entire recipe!
Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients.
In a survival situation, chili is a great choice for using up some of the less-choice cuts of meat. The dish can help stretch limited supplies of meat to feed more people.
To read the recipe, click here.
Sunday, October 9, 2011
Tuesday, September 27, 2011
Basically, all you have to do is make a nice cream sauce and add a couple packages of Dried Beef. Make up some toast to pour it over and you have a meal.
First slice up 2 Jars of dried beef (I've used Armour brand 2.25 oz jar) into strips, rinse it off with cool water in a colander. Set aside. I do this to get rid of some of the extra salt.
Make a roux. 3 TBSP Butter or oil + 3 TBSP Flour. Couple dashes of pepper if desired. Combine in a saucepan (I use a cast iron skillet) Cook over medium heat: stirring constantly with a whisk until the butter melts, the flour bubbles up and gets frothy. You want to cook the raw taste out of the flour. Don't let this brown!
Add 1 can evaporated milk (such as PET or Carnation) and 1 can water (or 2 1/2 cups fresh Milk)
Stir constantly, with a whisk, until thickened and bubbly. If sauce is too thick, add a couple tablespoons of milk or water. Add the meat and heat through. Serve ladled over hot toast.
Wednesday, September 7, 2011
|This rusty cast iron oven can restored to former usefulness!|
I have castironitis and don't want to be cured!
I love my cast iron collection...Griswold, Lodge, Wagner and Camp Chef are all well-represented in it.
Over the past 30+ years I've tried all kinds of techniques & oils for seasoning my pans. Shortening to coat the surfaces, and then baking it to a nice black patina on the gas grill outside is my method of choice.
Well, until another cast iron collector sent me a tube of Cast Iron Conditioner by Camp Chef to try out. I had just picked up a couple of sorry- looking chicken fryers at an auction for next to nothing. All they needed was some TLC.
After trying this product out, I hate to admit it, but it does a wonderful job! Much better than my stand-by shortening! It only took two coats to bring back a shiny, black patina to those pans. I believe it smokes less than other oils, too. I didn't have any problem with sticky spots or uneven coating.
Using this product is simple. Scrub and dry the pan thoroughly. Coat all surfaces with a thin layer of Cast Iron Conditioner. Place the pan, upside down, in an oven set at 400ºF. Bake for one hour. If the pan isn't a deep dark black color, repeat this step as many times as necessary. I prefer to do this outside on our gas grill. The pan will smoke a little, but not as bad as it did when I used shortening.
I would highly recommend this product for those cast iron enthusiasts who want to keep their pans in top condition.
Saturday, August 27, 2011
|Rice can last a long, long time if stored correctly!|
Friday, August 26, 2011
One way to stretch your storage food and prepper dollars is by taking advant...
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Monday, August 8, 2011
Dutch oven cooks tend to fall into two schools of thought: There are the..."
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Friday, August 5, 2011
|Combine storage food with seasonally-available produce!|
Bacon Corn Chowder ala Karla
2 heaping cups Sweet corn ~ scrape the cobs to get all the good stuff off it
8 strips Bacon~ diced (I used really nice lean bacon for this)
2 double handfuls of baby potatoes ~ cut in half if need be
6-8 green onions~ diced, green part & all (again out of our garden)
48 oz. container of Chicken Broth or equivalent made out of broth base.
1 can condensed Milk
1/4 cup slivered blanched Almonds
1 tsp. dried Thyme
1/2 tsp. Garlic Powder
Black Pepper to taste
1 tsp. Mrs. Dash
Pinch of brushed Sage
1 TBSP. Olive oil if bacon is really lean
In a small skillet over medium flame, toast the slivered almonds until fragrant and light brown.. Watch these close because they are easy to burn. I usually cook , tossing frequently, until I can just start to smell them. Take off the heat and set aside.
In a large kettle add the olive oil and swirl around to coat the bottom. Saute' the bacon & onions until the bacon is cooked. Add the potatoes and cook for a little while to develop the flavor, about 2-3 minutes. Pour in the Chicken broth & seasonings. Simmer until the potatoes are almost soft. Add the corn & condensed milk. Simmer for about 5-7 minutes until vegetables are done and soup thickens.
Serve topped with the slivered almonds as a garnish.
Friday, July 29, 2011
This time of year our garden is producing an over abundance of food. A lot of it will be canned or frozen, but some of it demands to be eaten when it's at the peak of freshness. One of those things is green beans. I absolutely love fresh green beans with bacon & onion, slathered with butter, salt & pepper. What better accompaniment than a big cast iron pan of Cornbread?
Preheat Oven to 400ºF
1 cup Flour
1 cup Cornmeal (I like hand ground or stone ground)
1/2 cup sugar
1 TBSP. Baking Powder
1/2 tsp. Salt
Combine the dry ingredients until well mixed. Set aside.
Use the following fresh ingredients if you have them on hand.
1 cup Buttermilk
4 TBSP. Butter~melted
If you don't have fresh, use your dried storage goods.
2 TBSP. Whole Egg Powder
1/3 cup Buttermilk Powder
4 TBSP Butter or Oil
1 cup + 4 TBSP. Water
Combine and mix well to dissolve the powders
While mixing up the batter, preheat a cast iron skillet until it's almost smoking hot. Right before adding the batter to the skillet add a couple TBSP of oil and swirl it around.
For the batter. Combine the wet & dry ingredients, blend quickly just until the dry ingredients are moistened. There may be some lumps, this is normal. Don't over mix or the cornbread will turn out tough.
Pour the batter into the prepared skillet. Bake until it turns golden brown around the edges and a cake tester comes out clean. Serve piping hot with butter and honey...
Iowa Green Beans
Snap the stems off the fresh green beans and cut or break into pieces. Or, do as I do and just leave them whole.
In a big kettle brown 4-6 strips of bacon cut into bit sized pieces, along with a diced medium onion. Saute' until the bacon is crisp and the onions translucent. Pour off all but about 2 TBSP. of fat. Add the cleaned green beans and toss them around to combine with the other ingredients. Add enough water to cover, then bring to a boil. Boil until tender. About 20-25 minutes depending on how big your batch is. Drain well and serve with butter, salt & pepper.
I don't measure when I'm making beans, just eyeball it. If you want more bacon or onion, throw it in!
|Freeze dried fruit can also make a tasty breakfast bar!|
The freeze dried fruits could also be substituted with fresh berries if such were available. In fact, this would make a great outing: Go pick some wild blueberries or raspberries, or whatever is in season, and include them in a batch of breakfast bars! (Or, you try some of the dried fruit blend on special this week!)
Click here to read the recipe!
Monday, July 18, 2011
Tuesday, July 12, 2011
|Chicken fajitas are tasty and quick to make!|
Friday, July 8, 2011
Wednesday, June 22, 2011
But, I digress. When in doubt, go to Grandma's Special Cure-All. Chicken noodle soup! This weeks recipe is for making homemade noodles using your dried , dehydrated and canned products.
As a rule of thumb for noodles, I use 1 large egg per cup of flour, plus added water as needed to make a dough.
So, you ask, what happens if I don't have any fresh eggs? Use DRIED.
Homemade Noodles ala Karla
This is a basic recipe. Feel free to sub different flours, liquid etc.
2 cups all-purpose Flour (or whole wheat etc)
2 large Eggs or 4 TBSP. dried Egg Powder + 8 TBSP. Water to rehydrate.
Additional 1/4 to 1/2 cup water as needed to form dough.
1 tsp. Salt
If using powdered eggs, you may mix the egg powder in with the flour & salt, but I find that you'll get a better dough by first re-hydrating the egg.
On a pastry board, make a mound out of the flour & salt. In the middle of the mound make a well. Pour the re-hydrated egg into this. Take a fork and start stirring the dry ingredients into the center until it pulls together to make a dough. If the dough is shaggy and too dry, sprinkle with water.
On a floured board knead the dough until firm and no longer sticky. I've found that if the dough sort of "squeeks", it's ready. Cover the dough with some plastic wrap, set aside and let rest for half an hour.
Divide the dough in half. On a lightly floured board roll it out until thin, sprinkle flour if sticky. Roll the dough up jelly-roll style, start at one end and cut into noodles. I like thick noodles so I cut mine about 1/4 inch wide. Shake out the noodles and lay on clean dishcloths to dry.
I remember mom making noodles when I was a little kid. She would cover the backs of the dining room chairs with a dishtowel and then drape the noodles over them to dry. I got my fanny swatted more than once for stealing a taste before they were fully dry!
When noodles are dry, drop into boiling water or broth and cook until just firm to the bite, 8-10 minutes. If in a hurry, I use canned chicken broth. Or, if in a real pinch, use water and whatever broth base you have on hand. Reconstitute according to the directions on the jar.
My favorite way to use these is Chicken and noodles, served over mashed potatoes....(must be a Mid-West thing) or Beef and noodles using home canned beef....mmmmmmm
Sunday, June 19, 2011
|Damper is a quick and easy-to-make survival bread.|
So survival cooking, of necessity, must be simple and tasty! It makes sense that every region has an emergency-type ration based on simple ingredients such as flour or meal.
Bannock, that staple among trappers and traders in the Northwest in the early to late 1800s, probably originated in Scotland. “Ramrod rolls” were common in the Confederate Army because of a lack of options. In this recipe, a cornmeal dough was wrapped around a stick or ramrod, and toasted over a campfire.
Fry bread became a favorite among some Native American tribes after they were forced onto reservations and issued flour and salt for rations. Hardtack was a standard American military ration for over 200 years.
Since Australia was colonized by Great Britain, I’d guess Damper is a variation of a popular English bread.
To read the complete story, click here.
Thursday, June 16, 2011
|The Wondermill Wonder Junior sets us easily, and works well .|
Wednesday, June 15, 2011
Friday, June 10, 2011
To read the recipe, click here!
Wednesday, June 1, 2011
Survival food is sustenance that can be made easily during a survival or emergency situation using mainly simple, long-term storage food items, cooked outdoors, using off-the-grid methods.
Asparagus and Bacon Pizza on the Grill
By Karla Moore
When it comes to comfort food, pizza ranks at the top of the list for a lot of people, my family included. When you are in a survival situation, you have to use what is easily accessible and whatever food is on hand in your pantry to work with.
Since it’s spring here on the farm, we have an abundance of fresh asparagus to work with. So, while thinking about what to make for this week’s survival recipe, I was thumbing through my well worn copy of Jan’s Fabulous Food Storage Recipes by Jan LeBaron.
On page 162 Jan has a recipe for a Simple Homemade Pizza Sauce made entirely out of dried ingredients. This stuff is so good, and easy to make, that you never have to worry about running out of the canned sauce again!
First, preheat your grill to around 350º
Next, make your pizza dough. Here is a recipe that I’ve used for years. It will make one large-sized pizza.
1 pkg. dry Yeast (or 1 Tbs)
1 tsp. Sugar
1 cup Warm Water (105º to 115º F)
2 Tbs. Oil (I use Olive)
1 tsp. Salt
2 ½ cups all purpose flour (or bread flour if you have it)
Extra flour and cornmeal for dusting
In a medium sized bowl: dissolve yeast in warm water, add rest of ingredients. Beat vigorously with a spoon for 30 strokes. Cover and let rest for 5 minutes in a warm place.
¾ cup Water
¼ cup Tomato Powder
2 tsp. Sugar
2 tsp. Basil
1 tsp. Thyme
½ tsp. Garlic granules
1 Tbs. Oregano
Salt & Pepper to taste.
Whisk ingredients together thoroughly. Set aside for 5 minutes to fully rehydrate. The sauce will thicken considerably upon standing.
1/2 cup bacon-flavored TVP
Mozzarilla cheese, shredded
In a small bowl combine ½ cup bacon-flavored TVP in 1 cup water. Set aside.
If using fresh asparagus, cut into smaller pieces if desired, lightly steam for 5 minutes to partially cook it. I used about ½ pound for this recipe.
Lightly knead the dough. Pat the pizza dough out into a circle on a lightly-floured counter top. Transfer the dough onto a rimless cookie sheet that has been sprinkled with cornmeal.
When the grill is hot, slide the pizza crust directly off the cookie sheet onto the grate. It will puff up and cook quickly. Turn the dough over and cook until lightly brown. Take crust out of the grill.
Working quickly, spread the prepared sauce on top. (You probably won’t use the whole thing!) Drain the bacon TVP before adding to the Pizza. Add the cooked asparagus and sprinkle with cheese. You can use freeze dried, Parmesan, or fresh if you have it. (I used fresh Goat Milk Mozzarella I made earlier in the week.) I also sprinkled on some extra Italian Seasoning.
Bake until the cheese melts and the pizza is bubbly.
Monday, May 23, 2011
It’s one thing to be set up and prepared for off-grid cooking. But what happens when (insert appropriate apocalyptic acronym) happens and all you have to eat is the stored staples in your pantry.
Do you know how to cook those foods?
Small children and elderly folks might just quit eating, and that can put everyone at risk. When a person is weak from lack of sustenance, they can’t function, and that could affect the larger group.
Luckily, this food monotony issue has been addressed in Jan LeBaron’s latest cookbook: “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods into Usable Meals.”
The book is loaded with recipes that cover the gamete of foods from Breads to Vegetables and Potatoes. To read the review, click here!
|Morel mushroom (IowaOutdoorsman photo)|
In my humble opinion, the fresh flavor of these tasty little morsels doesn’t need to be covered up with a thick coating of egg, cracker crumbs, corn flake crumbs, what have you.
All you need is flour, salt & pepper, butter (or ghee) and a good seasoned cast iron skillet. (OK, you can use whatever skillet you have!)
Thursday, May 19, 2011
Hardtack is one of the original trail and emergency foods, and it is worth considering if you are a prepper or are interested in wilderness or urban survival.
The advantage is that hardtack is easy to make, transports easily and will last a reasonably long time if stored in appropriate containers. The disadvantage is the bland taste, and traditional toughness.
Check out the recipes - hardtack might be a good choice for your next campout or to include in your survival gear!
Sunday, May 15, 2011
|It only took a little recipe tweaking to make this Bannock recipe healthier!|
Bannock actually originated in Scotland. Because bannock could be quickly prepared from readily-available ingredients, and because these ingredients lasted a long time without spoiling, bannock became a staple of European fur traders and subsequently, the native people also.
But the original recipe is nothing but flour and water, and traditional bannock is essentially frontier junk food.
Here’s how to add a few ingredients to make flour-based survival foods more nutritious.
Friday, May 13, 2011
|Maybe all you'll have to drink is water...|
Suppose all that you have to drink is stored water. Well, water is fine. But, if you’re used to drinking something other than plain water, such as a can of soda, a flavored beverage is better than nothing.
Or maybe the storage water is thoroughly purified, but just tastes unpleasant for a variety of reasons. There could be minerals in the water, or the purification method may have left an aftertaste.
Here is a simple recipe for a delicious drink that uses storage food items!
|Food is the fuel that keeps you warm!|
Another thought is to make full use of those stores. Rather than spending upward of a dollar or so for a commercial energy bar, try making your own! Here's a good recipe for an apricot energy bar.
But if it doesn't taste good, or you cook the same recipe day after day, food monotony may set in, and that can be dangerous!
This week' s recipe "Cowboy Spaghetti" comes from Jan LaBaron's latest cookbook: “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods Into Usable Meals.”
In this recipe, Jan shows you how to make a simple spaghetti dish in one pot. This can all be done over a campfire, or by using lighted charcoal. It is also a good meal to prepare using a propane or turkey cooker outside.
To listen to Jan's interview on the Feb. 18, 2011 SurvivalCommonSense.com Radio show click here.
To read the recipe click here
|This well-pitched tarp allows cooking over the campfire, even if it rains.|
This could become a weekly survival/preparedness training session for the entire family as you learn and practice how to use your stored foods and your outdoor cooking tools.
This recipe for Santa Fe Chicken Casserole used stored foods, one pot and off-grid cooking techniques!
|This hardtack actually tastes good!|
I started out making a batch of hardtack to take along, and had to substitute a bunch of ingredients. (Plus, I like to experiment and use up items that have been sitting on the shelf for awhile!)
So, I used peanuts and almonds for the nuts, one percent milk instead of buttermilk, and the only dried fruit I had was mango!
So, this recipe probably doesn't resemble anything a Civil War soldier would recognize, but on the other hand, this hardtack tastes great! Here is the recipe!
|Make great, tasty whole wheat snack!|
|Here's the start of a great, simple and tasty survival food meal!|
|Foil wrapped trout are easy to cook and enjoy!|
While catch-and-release is a good philosophy and sound resource management, some areas are stocked specifically so anglers can keep and eat some.
With the right recipe, cooking trout or various panfish can produce delectable, simple meals loved by kids and adults! To see the recipe, click here.
|Enchiladas can be comfort food!|
See the recipe here
Wednesday, May 11, 2011
|Looking for a simple, easy TWO INGREDIENT soap recipe?|
Sunday, May 8, 2011
Yep. It is. And here’s why.
Subsequently, I value Karla’s opinion on Jan LaBaron’s latest cookbook “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods Into Usable Meals.” She got the cookbook with no instructions, other than to try it. See what recipe Karla chose!
|These cast iron implements can be priceless!|
My nomination for this wonder implement has been around for hundreds of years. It’s easy to find, cheap and effective. Get a cast iron or aluminum Dutch oven. This cooking tool has a proven track record, and it can use virtually any heat source.
But you also need a bare bones list of implements to go with that Dutch oven. The most common questions asked by beginner Dutch oven users are: "What things do I need to actually use the oven?"
And then: "What items should I pack with the Dutch oven if I want to make it part of my car evacuation kit?" Here is what you need!
|The familiar Sloppy Joe flavor can disguise unfamiliar ground meat.|
Imagine that the only meat available after the Sewage Hits The Fan is from a tough bull or rank-smelling boar. Or suppose all you could come up with was meat from some old, gamy-tasting, tough big game animal. Or what about if the only meat came from something exotic, such as possum, horse, mule, armadillo, raccoon or snake?
This mix can transform such meat into a familiar flavor!
To read more on this story click here.
|A good soup or gravy recipe mix can do a lot to stave off diet monotony!|
And while you may be feeling pretty good that you have a stock of rice, beans and other staples, there must be provisions to make different-tasting meals. Otherwise, at some point, diet monotony will set in. Being able to introduce different, familiar tastes into the equation, while using what is on hand, will be important!
Here is an easy recipe to make gravy or a soup base, using storage foods.