Friday, July 29, 2011

"Northern Buttermilk Cornbread" with Fresh Green beans

I call this Northern Cornbread because it's a little sweet, just the way I like it! I have family down in the Southern States that will argue with me...but that doesn't bother me a bit. After all, this is MY blog!

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?

Northern 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.
2 eggs
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!

Marionberry or Raspberry Breakfast/Energy Bars

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

Monday, July 18, 2011

Tuesday, July 12, 2011

Chicken Fajitas

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

Friday, July 8, 2011

Survival Food Recipes and Off-Grid Cooking: Rice and Raisins Breakfast

Survival Food Recipes and Off-Grid Cooking: Rice and Raisins Breakfast: "Start the day right! Everybody knows breakfast is the most important meal of the day. But it is also the easiest to skip! Breakfast re..."