Search This Blog

Recipe: Nut-Butter Cookies

This cookie recipe has only three ingredients!

Nut-Butter Cookies

Ingredients:
1 cup peanut butter, or cashew butter, or almond butter
1 cup white sugar
1 egg (or powdered/rehydrated per package instructions)

Directions:
Preheat oven to 325 degrees F. Combine ingredients in a medium-sized bowl. Roll into small balls, and press to make markings with fork. Bake for 8 minutes.

Copyright (c) 2008 New View Group, LLC

Recipe: Oven Flatbread

This flatbread is as big as a 10" pie plate, and can be quartered for a delicious bread addition to a meal.

Ingredients:
3 eggs
1/2 cup milk (reconstituted from goat or cow or rice or soy)
1/2 cup wheat flour
1/4 teaspoon salt
almond or olive oil

Directions:
Preheat oven to 425 degrees F. Beat eggs until light and airy. Sift the flour and salt, then add to eggs, mix well. Add milk and mix again. Oil the bottom and sides of a 10" pie plate. Pour in batter. Bake for 20 minutes or until lightly browned.

Variation: add cinnamon for a dessert-taste, or herbs for a savory addition (onion powder, italian seasoning, etc.).

Copyright (c) 2008 New View Group, LLC

E-Book for "Recipes for Gluten-Free Kids"


We just finished compiling an e-book called "Recipes for Gluten-Free Kids" and have posted it on the store. If you have someone in your family with a wheat allergy or gluten-intolerance, take a look at the book. Thanks.


Cast Iron Skillets

We've been experimenting with using odd home-made contraptions to make a "stove" and a way to cook basic comfort foods, like pancakes. We took a wide baked-bean can that nicely fits a tealight candle, and started with the pots and pans we have. We have a few that are small enough to fit over, but all would need intensive cleaning afterwards. What if we didn't want to waste our stored water?!

Then we got the bright idea: cast iron skillets! We searched high and low today, and finally found 6 1/2 inch cast iron skillets at K-Mart (yuck) - Martha Stewart brand (double/triple yuck). They were about $9.00 each, so we got three (there are three of us). They fit nicely over the baked-bean can, and seem like each would provide one portion of whatever we're making..

We'll experiment this weekend to see if a tealight generates enough heat to cook something (or several somethings), and then we'll take pictures. Hm... might need to use votive candles. We'll see.

Meanwhile, here's the basic information about using cast ironware:
  • Do not use in a microwave. yes, necessary to say.
  • Handle and entire skillet will get hot so must use a potholder.
  • Never use soap or detergent.
  • Even if your cast iron skillet, etc. is preseasoned, you still need to preseason it some more.
  • Before first use, rinse the skillet in hot water. Dry completely.
  • Coat the surface with a thin layer of vegetable oil (olive oil works well) or cooking spray. We use an oiled paper towel. This is called "seasoning".
  • Do not place cold skillet on anything hot.
  • After cooking, allow skillet to cool. NEVER place a hot castiron cookware into cool/cold water, as it may cause cracking and/or warping.
  • Wash with hot water and a brush. Remember, no soap of any kind. Never place in dishwasher.
  • Dry with a soft towel, then re-season with another thin layer of oil.
  • Store in a clean dry place. When stacking, place a paper towel or wash cloth in between to prevent damaging.

These can be used on an outside grill, in the oven, or on a stove-top. We will experiment this weekend with pancakes in the oven, and scrambling eggs with our tealight contraption.


Recipe: Apricot Chicken

Apricot Chicken in a Foil-Pocket

Ingredients:
2 5-ounce cans chunk chicken in water
1 teaspoon ground ginger
1/2 cup apricot preserves or all-fruit
1/3 cup bottled italian salad dressing

Directions:
Drain water from chicken. Combine all ingredients on a large sheet of heavy-duty aluminum foil. Fold over into a foil-pocket. Grill/heat until chicken is heated through. Lightly mix when serving. Can do in individual pockets for no clean-up.

Note: Unless you buy a gluten-free salad dressing, chances are it was made with white distilled vinegar which is NOT gluten-free.

Copyright (c) 2008 New View Group, LLC

Recipe: Sausage Spaghetti Sauce

Here's a quick and filling recipe to use your stored foods:

Ingredients:
1 1/2 cups dried "sausage crumbles" (provident pantry)
1 26-ounce large jar spaghetti sauce
1/4 cup dried onion dices
2 tablespoons dried bell pepper dices
1 cup water

Directions:
Add the sausage crumbles, onion dices, pepper dices and water to a large pot and simmer until all are rehydrated. Add more water if needed. Add spaghetti sauce and simmer for 20 minutes. Pour over favorite cooked noodles and serve topped with green-can parmesan cheese.

If you'd like to sneak more vegetables in there, add some "all vegg powder" or other dried vegetables.

Serves 3-4.

Copyright (c) 2008 New View Group, LLC

Recipe: Barbque Chili-Beef

Barbque Chili-Beef

Ingredients:
3 cups dried ground beef (provident pantry)
2 tablespoons chili powder
1 1/2 cups water or beef broth
1/2 cup bottled barbque sauce

Directions:
In a large pot, add all ingredients. Simmer on medium until ground beef is rehydrated, and all is cooked through. Serve on rolls or with tortilla or potato chips.

Copyright (c) 2008 New View Group, LLC

What do YOU need out of this blog?

First, thank you so much for embracing this blog. We love that so many people from www.survivalblog.com have dropped by, and many of you have not only stayed but have passed the word around. You bless us with your visits.

Now... besides working on our stored food experiment, our grain-rotation diet, and posting recipes, what else can we do for you on this blog? Do you need more stored food recipes? More non-cook recipes? More foil-pockets? More food cooked on impromptu cooking stoves? More ways to cook without utilities?

Please note we discuss storing and processing food at another blog: www.food-self-sufficiency.blogspot.com and discuss gardening to provide long term provisions for your family at www.survival-gardening.blogspot.com.

Let us know what we can do for you on this blog by posting a comment to this post. Thank you.

The Williams Family


Peppermint Study

Here's a link to something to think about...

Candy Canes Fight Germs, Settle Stomachs
http://dsc.discovery.com/news/2008/12/24/candy-canes-germs.html

Guess that enforces our decision to store peppermint tea, candy canes, and peppermint oil as well to grow some. Yummy medicine!

Stored Food (experiment)

We just got the January Specials 2009 catalog for Emergency Essentials - http://www.beprepared.com/ - and they do have some great specials in this catalog.

... and so on. We are definitely placing an order in January when we get paid. Meanwhile, this poses a question that begs your input...

Assuming you only have the products from Emergency Essentials (http://www.beprepared.com/), dried fruits/veggies/soybeans from Just Tomatoes (http://www.justtomatoes.com/), a few bulk items from Sam's Warehouse like olive oil, honey and salt, and water, could you prepare an entire year of menus, and not get bored?

We're working on compiling a list and have to admit, we're having fun. If you have any thoughts, be sure to post them here in the comments' section.

Thank you... The Williams Family

p.s. They are not compensating us in any way; this is just our project!


Genetically Engineered Corn and Fertility

This is an interesting article that an e-friend forwarded to me...

New Study Links Genetically Engineered Corn to Infertility
http://www.organicconsumers.org/articles/article_15588.cfm

Kinda scary, huh? And it appears that ALL corn now shows genetic modification, even heirloom. What do YOU think?

Recipe: Granola Bars

Granola Bars

Ingredients:
2 cups oats (if certified gluten-free, all the better)
1 cup slivered almonds
1 cup honey
2 tablespoons butter (lactose-free is good)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 cups dried fruit dices (blackberry, mango, apple, cranberry, pineapple, etc.)

Directions:
Preheat the oven to 325 degrees F. Spray medium-sized baking dish. Lightly toast the oats and almonds (about 10 minutes - turning frequently). While toasting, heat in a medium saucepan the honey, butter, vanilla and salt. Bring the syrup to a slow boil (on medium). Set aside. In a medium mixing bowl, combine the oats, almonds, seeds and dried fruit dices. Pour the syrup over this to evenly coat. Re-spray the baking dish if necessary. Add the mixture into the baking dish, smoothing it with a sprayed spatula. Bake for 20 minutes (longer for crunchy bars). When ready take out of oven and let cool for 1 to 2 hours before cutting. These are hard, so we sometimes break them into granola bits instead of bars! Very nutritious.

Gluten-free if you get/use certified gluten-free oats.

Lactose-free if you use a lactose-free "butter".

Copyright (c) 2008 New View Group, LLC

Recipe: No-Cook Peanut-Butter Candy

No-Cook Peanut-Butter Candy

Ingredients:
1 cup crunchy peanut butter
1 cup dried fruits (apricots, raisins, pineapple, etc.)
1/2 cup honey
1 teaspoon vanilla extract
1 cup shredded coconut

Directions:
Mix all ingredients (except coconut) together. Roll into balls, then roll balls in coconut. Chill.

Copyright (c) 2008 New View Group, LLC

List for Foods to Store

What foods should be stored in case of an emergency or disaster? Are you prepared?

We are a small family, with Hubby liking just about everything but is lactose-intolerant, Wife is a picky eater and gets bored easy AND does 99% of the cooking. Son is a VERY picky eater but does great with certain type of snack foods. So, here's what foods we have stored:

Food Group: Orange: Grains/Starches: 6-11 Servings
-Corn Grits (instant and long cooking), Cornmeal/Masa, Corn chips, Popcorn
-Oatmeal (instant and long cooking)
-Pasta (wheat and rice)
-Potatoes (canned, potato flakes, fresh stored in basement, chips)
-Rice and Rice Flour and Rice Crackers

-Soy Flour
-Sweet Potatoes (canned, fresh stored in basement)
-Wheat berries & flour, pizza crust mix, muffin mixes, pancake mix, cake mixes


Only some packages of...
-Amaranth

-Millet
-Quinoa
-Spelt


Food Group: Green: Vegetables: 7-9 servings per day
-Artichoke hearts (cans)
-Asparagus (cans + fresh from garden)
-Beets (pickled, in jars)
-Broccoli (dried)
-Cabbage (dried)
-Carrots (dried, fresh from windowsill garden)
-Cauliflower (dried)
-Celery (dried)
-Cucumber (pickled & pickle relish)
-Eggplant (dried)
-Greens (dried spinach, dried parsley, rest are fresh from windowsill garden)
-Mushrooms (dried, canned)
-Okra (frozen)
-Pepper, Hot (dried, canned)

-Pepper, Sweet/Bell (dried, frozen)
-Pumpkin (dried, canned, stored in basement)
-Radish (fresh from windowsill garden)
-Squash, Summer (dried)

-Squash, Winter (dried, and stored in basement)

Food Group: Red: Fruits: 2-4 servings per day
-Apple (dried), Applesauce (jarred)
-Apricot (canned and dried)
-Banana (dried)
-Berries, Strawberry/Blueberry/Blackberry/Raspberry (dried, frozen)
-Cherries (dried, frozen)
-Cranberries (dried, frozen)

-Fruit Cocktail (canned)
-Grape (juice concentrate, dried as raisins)
-Mango (dried)

-Melons (dried, frozen)
-Orange, mandarin (cans and cans and cans...)

-Papaya (dried)
-Peach (canned, dried)
-Pear (canned)
-Pineapple (canned, dried)
-Plum (dried as prune)
-Pomegranate (dried)
-Rhubarb (frozen)
-Tomato (canned, dried, frozen)


Food Group: Yellow: Fats/Oils:
-Honey (lots)
-Molasses, Black Strap

-Oil, almond
-Oil, canola
-Oil, olive (lots)
-Oil, walnut
-Stevia
-Sugar, white/brown


Food Group: Blue: Milk/Dairy Products/Calcium: 3 servings per day:
-Butter (Smart Balance - Frozen) (powdered - dried)
-Cheese (frozen or powdered)
-Cheese, parmesan (green can - lots - powdered)
-Milk (cow, goat, soy, rice: powdered or canned or shelf-stable quarts)

-Sour Cream (powdered)

Food Group: Purple: Meat/Beans/Fish/Nuts/Seeds: 3-5 servings per day
-Bacon (frozen and jarred by Hormel)
-Beans, Soy (dried and frozen)
-Beans/Lentils/Chickpeas (various - dried and canned, incl pork-n-beans)
-Chicken (canned)
-Eggs (dried and later, fresh)

-Ham (canned)
-Peanuts (jarred) and Peanut Butter (powdered and jarred)
-Peas (dried)
-Seafood (tuna, salmon, shrimp, crab, oysters, kippers, etc.: canned/pouches)

-Seeds like sunflower/pumpkin/sesame/flax (jarred, frozen, dried, stored in basement)
-Nuts like walnuts/pecans/cashews (jarred, frozen, dried)

Herbs and Spices:
Dried herbs and spices like basil, dill, mint, turmeric, sage, etc.
Onion (dried and powdered)
Garlic (dried and powdered)
Cinnamon (powder & stick)
Nutmeg (whole)
Parsley (dried)
Pepper (minimal - personal taste)
Salt (lots of 25-pound bags)
Seasoned Salt
Vinegar (mostly apple-cider plus white distilled for cleaning)
Bouillon (various - prefer low sodium)
Baking Powder/Soda
Coffee/Tea/Gatorade powder
Yeast
Cocoa


BabyFood (we add these to pancakes or cakes, then use the jars as storage:
-plum
-banana
-applesauce
-sweet potatoes

Mixed Groups/Condiments/Other:
-Various Canned Soups
-Spaghetti sauce, pizza sauce, etc.

-Protein Bars / Granola Bars
-Some cereal
-All Vegg Powder (our creation)
-Cans of oriental vegetables
-Mayonnaise, spicey brown mustard, ketchup
-Sweet & sour, soy sauce, teriyaki, etc.
-Kits like tuna-salad+crackers, chicken-salad+crackers, ham-salad+crackers, etc.
-Macaroni and cheese (dried/kits)
-Pie fillings, Gelatin, Instant puddings

This is basically a list of most of what we're storing, although we're probably forgetting something. What about you?

Recipe: Whipped Cream (Substitute)

Whipped Cream (Substitute):
1/3 cup icey-cold water
1 ¼ teaspoons lemon juice
½ teaspoon vanilla extract
1/3 cup dry milk powder
2 tablespoons sugar

Directions:
Combine water, lemon juice and vanilla extract. Add milk powder by stirring. Using mixer, beat 5-10 minutes until stiff. Add sugar and beat another 1-2 minutes. Serve immediately or chill. Beat again before serving.

Can be made lactose-free by using rice-milk or soy-milk powder.

Copyright (c) 2008 New View Group, LLC

Recipe: Coffee Ice

Coffee Ice:
2 cups decaffeinated prepared coffee
3 teaspoons sugar

Directions:
Combine sugar and coffee; whirl in blended to get light and frothy. Pour into a large shallow bowl that can be frozen. Cover. Freeze 1-2 hours or until solid around edges only. Remove. Beat with mixer or whisk until mixture is smooth, and has no more ice crystals. Re-cover. Re-freeze for 1 hour. Repeat or serve. Serve in chilled, stemmed glasses, or in lemon or orange shells. Garnish with whipped cream substitute (recipe) and sprinkle with a bit of powdered cocoa.

Copyright (c) 2008 New View Group, LLC

Recipe: Amaranth Pudding

Amaranth Pudding:
· 1 cups cooked amaranth
· 1 cup apple juice
· ¼ cup raisins
· ½ cup chopped walnuts
· 1 ½ teaspoons vanilla extract
· 1 teaspoon lemon juice
· pinch of ground cinnamon

Directions:
Combine ingredients in a large saucepan and bring to boil. Reduce heat. Simmer for 15-18 minutes. Pour into individual serving dishes, cover and chill for 3 hours. Good for babies (without raisins or walnuts), or top with sliced grapes or diced apples for adults.

Copyright (c) 2008 New View Group, LLC

Seasons Greetings

We want to take this time to wish you a special Holiday season - no matter your beliefs - from our family to yours, enjoy a safe and happy holiday.
  • Take advantage of the great sales around this time of year: canned vegetables or pie fillings, hams and turkeys for the freezer, fresh produce like winter squash and potatoes.
  • Keep it simple. A plate of fresh vegetables or fruits or cheese with a little hummus for dipping is a great appetizer. Bake a chicken or turkey that self-bastes, or better yet, use that crockpot.
  • Be safe in the kitchen.
  • Let the kids help. At least, ask them.
  • Leave the clean-up for later, or someone else. Enjoy the presence of family and friends.
  • Simmer some apple cider and mulling spices in a crockpot or coffee urn. Makes the house smell wonderful.

Enjoy this time of year. Family and friends are nearby. If they aren't, find someone to care for. Gift the gift of friendship (yes, and food) to someone who needs you. Because you ARE special, and you ARE needed. And loved.

Blessings.


Holiday Gathering

Whether you're home alone during the Holidays, snowed-in, or having friends over, there's no reason to not celebrate this special time of year in a special way.

First, remember, that if is NOT all about the food. Sure, most people come over expecting outstanding delicious dishes but that doesn't meal expensive and intricate. Just different. Decorate a table with color placemats, pinecones tied with gold ribbon, and light candles/turn down the lights. For food, keep it simple. How about ... ...
  • a canned ham, heated with pineapple and maple syrup, OR a lentil and ham soup
  • fresh baked bread, with a dipping "sauce" of olive oil with herbs de provence
  • sweet potatoes, sliced, baked, and topped with "butter"
  • green salad
  • dessert of dates, apples, pears and other fresh and dried fruits with cheese and special crackers
Second, center the occasion around friendship, love, togetherness, and enjoying just BEing.

Third, if you plan to exchange gifts, put a dollar limit on them. This is a rough year for most people. Hubby and I aren't even exchanging gifts at all this year. We put a few dollars away each payday for Son but the adults in our family really aren't getting anything - a basket of bread mixes, a box of special coffees and assorted tea bags. Son made pictures for a few family people.

Enjoy this time of year. Don't stress - BELIEVE that life is not only worth living, but worth enjoying!

Happy Holidays

Gardening Catalogs

We're starting to get gardening catalogs, which means it's time to start planning our gardening. What can we grow that we can (1) fit in our small space (2) provide healthy food (3) provide enough variety so we don't get bored eating our harvests.

Check out our gardening blog: http://www.survival-gardening.blogspot.com/ - we'll be noting gardening catalogs over the next several days.

Recipe: A Very Berry Smoothie

Here's a good way to use your canned and dried fruit:

Ingredients:
1 15-ounce can blueberries or blackberries in light syrup, drained slightly
1 cup dried cranberries
1 cup dried strawberries
2 cups apple juice
1/2 cup powdered milk (soy, rice, goat or cow)

Directions:
Open the can of berries, slightly drain, and freeze. Add cranberries and strawberries to apple juice and set in refrigerator to rehydrate and get cold. When berries are frozen, blend all ingredients until smooth. Add more juice to thin if necessary. Serve immediately or refrigerate until ready.

Copyright (c) 2008 New View Group, LLC

Baking Soda

We've been doing a lot of research under the "what if" category. We wondered:

"What if we had to be secluded for a long while and ran out of... baking soda. What would we do?"

The internet, surprisingly, didn't yield much of answer. Yes, we got the chemical composition and how it's made in factories. But not how WE could make it at home, or what we could substitute for it.

Then it hit us. We very rarely use baking soda anyway. We don't use it much in baking. Or cooking. Or cleaning (preferring vinegar that's easier to make).

What do we need to replace it for?

About you ... how often do you use baking soda? Cooking? Cleaning? Other? What would happen if you couldn't restock your supply for, say, a year... what would you do? We'd love to hear your comments.

Recipe: Lunch-Box Kabobs

Here's a quick way to make a fun lunch, especially for kids. Gluten-free (depending on ingredients).

Lunch-Box Kabobs

4 ounces Cheddar or Velveeta cheese, cubed
4 ounces cubed ham, turkey, sausage
1 jar stuffed olives
1 pint cherry tomatoes, washed, de-stemmed (if available fresh)
1 can (16 ounces) pineapple chunks in juice, drained

Directions:
Alternate ingredients on wooden skewers. Wrap in foil or plastic wrap before packing in lunch box. Serve with rice crackers. Serves 4.


Note:
This is a recipe from our cookbook "Recipes for Gluten-Free Kids!" - coming soon at http://www.newviewgroupllc.com/.

Copyright (c) 2008 New View Group, LLC

Easy and Cheap Cooking Methods

We're working out how to cook indoors, when we have no utilities (electricity or gas), no solar charge, and without using usual camping supplies that can be hazardous without proper ventilation. Plus, you can't go outside to use the grill because other people might smell your food, or there's a tornado, or it's just not safe.

Tomorrow, December 23 2008, is our day of experimentation. Meanwhile, what method of cooking have YOU come up with... in case of emergency?

Yule / Winter Solstice Menu

First, greetings from our family to yours: Have a wonderful Yule / Winter Solstice.

Second, here's what we're having for our Special Yule Meals (which is also a special relationship landmark for Hubby and Wife):

Breakfast:
- scrambled eggs (from powdered)
- sausage or bacon
- chocolate chip and/or banana pancakes

Lunch:
- sandwich yule log (roll sandwich bread flat, spread with favorite filling, roll up)
- chips
- ambrosia salad*

Dinner:
- garlic and lemon turkey breast (Recipe Here)
- noodles (for Son) with butter/cheese
- broccoli and cauliflower salad
- acorn squash (raw and baked) (Recipe Here)

- apple cider with mulling spices in crockpot
- merengue cookies dusted with cocoa

*Recipe posted today

And be sure to check out our first downloadable book "Recipes for Stored Foods Book 1" - 117 recipes on 53 pages, some are gluten-free, lactose-free, can be made without electricity, can be grilled, and much more. Drinks, salads, desserts, breads, main dishes, and much more.

Enjoy your Winter Solstice.

Recipe: Ambrosia Salad

This is an easy recipe, not requiring refrigeration or heating... just a bowl! Could be made in a gallon-sized baggie instead of the bowl. Easier clean-up.

Ambrosia:
· 1 large can mandarin oranges
· 1 cup dried diced apples
· 1 cup dried banana chips
· 1 small can pineapple tidbits
· ½ cup flaked coconut

Directions:
Empty cans of oranges and pineapple into bowl (including juice!). Add dried diced apples and banana chips. Stir to reconstitute apples and bananas. Spoon into dessert cups or small bowls. Sprinkle with coconut.

Variations: dried mango, dried kiwi or your other favorite dried tropical fruits.

Copyright (c) 2008 New View Group, LLC

Recipe: Tropical Fruit Smoothie

Here's a good way to use your canned and dried fruit:

Ingredients:
1 20-ounce can crushed pineapple in juice (don't drain)
1 banana, peeled
1 cup coconut milk
1 cup dried mango

Directions:
Open the can of pineapple, peel the banana and set both in freezer to freeze (or outside in very cold weather). Refrigerate the coconut milk. When pineapple and banana are frozen, blend all ingredients until smooth. Add water or orange juice to thin if necessary. Serve immediately or refrigerate until ready.

Copyright (c) 2008 New View Group, LLC

How to Cook with Canned Foods

You might have looked at this title and thought "huh? what's so hard - you open, empty, heat and serve". Actually, kinda, yeah. But there's more than that. Here's a few thoughts:

  1. Canned food can actually be very good for you. It's usually preserved soon after it's harvested. It lasts a long time. Gives a good variety to your diet if you don't garden and put up your own harvest.
  2. You can get fruit, vegetables, ham, tuna, other various meats, soups, stews, spaghetti sauce, etc. You can get just about everything you want in a can or jar. Theoretically you could live off of canned foods and not get too bored.
  3. It's hard to get your required 2 servings of seafood a week, but it's easy with the plethora of canned varieties. Good for omega-3 fatty acids. Get tuna and other seafood packed in water, not oil since that adds unnecessary calories and fat.
  4. Good protein from not only the seafood but also pork, beef, poultry, beans, soybeans and more. You'll also get dietary fiber from the beans and soybeans.
  5. Examine the labels, and get LOW sodium whenever possible.
  6. Go easy on the fruits with sugar added. There are many available packed with natural juices or "lite".
  7. Many canned products don't have preservatives, except mixtures like soups and stews. Try to avoid MSG, corn syrup, high sodium and other preservatives. Read the labels.
  8. Prefer organic? Many regular grocery stores now have a section dedicated to organic products and even local.
  9. Canned food doesn't need actual cooking ... just heat and serve.
  10. When buying, avoid those cans with dents or bulges.
  11. Check the expiration date. Many cans have a 2 year expiration, but can usually last longer if kept in a cool safe place, with no bulges or dents, and the seal is intact. They will, however, decrease in vitamins and minerals. You be the judge.
  12. Keep in mind that the dollar store can usually sell things cheaper because they are close to the expiration date.
  13. Use a marker to write on the can the date you purchased the item.
  14. Rotate your stock. First in, first out. You buy green beans one week, and another the next week. You use the oldest first (especially with the soonest expiration date).
Cooking with canned foods makes things easy and fun! When you get a few extra dollars, pick up a can of something you've never tried before, read the label, and maybe buy it. Try to use it that week in your own creation.

We are working hard to come up with wonderful recipes using canned and other stored foods. Keep checking this blog for regular entries.

Foil-Pocket: Bar-B-Que Chicken

Bar-B-Que Chicken:

· 1 large can chicken breast
· 2 ½ to 3 cups bottled bar-b-que sauce
· ½ cup water
· ¼ cup dried onion dices

Directions:
Heat all ingredients until onion has rehydrated and sauce is thick. Serve as a sandwich spread. Garnish with hot sauce, lettuce, tomato, bell pepper and pickles cucumbers, as desired. Easy to do as a Foil-Pocket meal.

Easy to spice up with hot sauce, more onion, less bar-b-que sauce, etc for a bit more vroom.

Copyright (c) 2008 New View Group, LLC

Menu Challenge #14: Bacon, Kamut, Peach, Persimmon, Zucchini

Here's the last Menu Challenge:

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Breakfast or Brunch:

Use the following ingredients:
-kamut
-peach
-persimmon
-zucchini
-bacon (we buy the hormel jarred which is precooked and is long-lasting)
(and fresh or powdered eggs)

You can also use basic ingredients like: water, kamut flour, powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Please note if the meal is gluten-free, lactose-free, and/or heart-healthy. Post the meal and your recipes as a comment to this posting. No time limit!

This is the last menu challenge. It's time to go experiment with recipes and menus! Be sure to go back to the other recipe challenges to help out. And thanks!

Recipe: Kidney Bean and Pasta Soup

Kidney Bean & Pasta Soup

Ingredients:
  • 1/4 cup dried onion
  • 1 large can diced undrained tomatoes
  • 4 cups water
  • 4 tsp chicken or vegetable bullion
  • 1 cup small regular or gluten-free shell pasta
  • ½ tsp dried oregano
  • pinch crushed red pepper
  • ½ tsp dried garlic
  • 1 can rinsed and drained red kidney beans
Directions:
Place all ingredients in a crockpot and cook on low for 4-6 hours. Serve topped with green can parmesan cheese and dried parsley. If you don't like beans, puree them first then add to crockpot. Adjust seasonings to your taste.

Copyright (c) 2008 New View Group, LLC

Welcome SurvivalBlog Readers!

A big thanks to Jim Rawles and team for mentioning this blog on your Saturday, December 20 2008 blog entry: http://www.survivalblog.com/2008/12/odds_n_sods_1000.html

Welcome to new readers. We are working full blast to bring more and more menu-planning tips and recipes for using foods you store for WTSHTF and TEOTWAWKI and "emergencies" and "disasters". We update this blog daily, and sometimes more often, so please bookmark to come back often.

Thanks, and again, welcome.


Recipe: Potato FryCakes

We love our Cornmeal FryCakes so much that we're trying out recipes with other grains and starches. Here's our "stored food" version of easy Potato Cakes:

Ingredients:
2 cups instant potato flakes
1/2 cup green can parmesan cheese
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/1 cups milk (goat, cow, soy or rice)
1 large egg
oil for frying

Alternate seasonings: 1 teaspoon cayenne pepper, salt/pepper

Directions:
Mix the potato flakes, cheese, salt, garlic and onion. In a second bowl, mix the egg with the milk until well combined. Add the wet mixture to the dry mixture. Let mixture stand while preheating a skillet (about 5 minutes), until wet mixture is absorbed. Add additional milk if needed to make a thick batter. Add oil to skillet, and when hot, spoon thick batter into skillet. Shape with back of oiled spoon. Cook about 3 minutes until brown, then turn to brown the other side. Let rest on paper towels. Oil skillet for each FryCake. Serve warm with sour cream and chives or chopped scallions.

Copyright (c) 2008 New View Group, LLC

Menu Challenge #13: Rice, Okra, Pepper, Tomato, Chicken, Plum

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Cajun:

Use the following ingredients:
-rice
-okra
-bell pepper
-tomato
-canned chicken
-plum

You can also use basic ingredients like: water, rice flour), powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your menu and any recipes as a comment to this posting. No time limit!

Recipe: Turkey Chili

We usually prepare chili with beef, but since we're cleaning up our diet, here's our recipe for Turkey Chili. Good way to provide a hot meal with your stored food supplies.

Ingredients:
1 cup dried turkey dices
1 cup dried onion dices
1/2 cup dried bell pepper dices
1/4 cup dried garlic granules
2 6-ounce cans tomato paste
2 16-ounce cans kidney beans (low-sodium/no-salt preferred)
3 cups water
3 teaspoons chili powder
salt/pepper to taste
Optional: 2 cups small pasta (gluten-free or regular)

Directions:
Add all ingredients (except for pasta) to crockpot. Cook on low for 8 hours or high for 4 hours. One hour before serving, add pasta and cook. Serve topped with cheese, sour cream, diced tomatoes, hot sauce, diced jalepeno, etc. Accompany with crackers.

Copyright (c) 2008 New View Group, LLC

List of Recipes Using Stored Foods (canned, dried, staples, etc.)

UPDATE: JANUARY 7 2009 : Wow this is a time-consuming list to keep up with..... so... we're going to change the labels on our recipes and blog posting to make searching through this blog a little easier.

This blog posting will be updated every time we post a new recipe that exclusively uses stored foods, like canned goods, bottles of juice, frozen items, dried fruits/veggies, packages and boxes of things like pancake and muffin mixes, and staples like flour, salt, honey, cornmeal, rice, baking soda, yeast, olive oil, etc. Some also include produce like winter squashes and potatoes that store well in a cool dry area.

Some recipes may fit into more than one category. This recipe log was last updated December 18 2008.

Our Posted Recipes:

Breads, Candy, and Desserts:



Condiments, Dips, Drinks, and Other:

Entrees, and Protein (Main) Dishes:



Fruits, Vegetables and/or Side Dishes:



Gluten-Free: Lactose-Free:



Thank you for participating in this blog. Be sure to check back regularly, as we try to upload at least one recipe (sometimes more!) a day.




Menu Challenge #12: Oat, Almond, Orange, String Beans, Greens

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-oat or oat meal
-almond
-orange
-string beans
-greens (lettuce, spinach, etc.)

You can also use basic ingredients like: water, oatmeal/oat flour, powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices.

Note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Recipe: Very Easy Tartar Sauce

One of us likes plain fish, one of us likes it smothered in catsup, and the third loves it smothered in her (oops) special very easy tartar sauce.

Ingredients:
1 cup mayonnaise *
2 tablespoons pickle relish **
1 teaspoon onion powder

Directions:
Mix well and serve! Adjust amounts to your own tastes.

* Helmann's Real Mayonnaise, last time we checked, is made with apple cider vinegar and is therefore gluten-free.

** We make our own pickle relish with apple cider vinegar. Just our choice.

Copyright (c) 2008 New View Group, LLC

Recipe: Corn-Battered Fish Nuggets

We had never really cooked fish before so here's our first attempt at it:

Ingredients:
1 1/2 - 2 pounds fish (we used catfish and tilapia)
2 cups cornmeal, reserving 2 tablespoons
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1 1/2 cup goatmilk (more or less) - cowmilk can be substituted

Add other spices as desired, i.e. 1/4 teaspoon chili powder, 1/2 teaspoon turmeric, 1 teaspoon dill weed, 1/2 teaspoon Accent OR 1/2 teaspoon seasoned salt

Directions:
Preheat oven to 400 degrees F. Wash and check fish for scales and remaining bones. Cut fish into "nugget" sizes, then dust fish with the 2 tablespoons of cornmeal, all sides. In large shallow bowl, mix the remaining cornmeal, spices and enough milk to make a thick batter. Dip the dusted-fish in the batter to coat. Place on sprayed/oiled baking sheet, sides not touching. Spoon any remaining batter over the fish. Bake for 15 minutes, flip, and bake another 15-20 minutes until fish flakes and is fork-tender. Cornmeal breading may break. Serve with our Easy Tartar Sauce.

Variation: Instead of baking on a baking sheet, bake in a foil-pocket (make with heavy-duty aluminum foil, place fish and batter, fold foil to make a packet/pocket). Bake or grill. Easy clean-up.

UPDATE: Woo-Hoo! 12 year old Very Hungry Tween Son (VHTS) LOVED these! We call him VHTS because he's in a huge growth spurt - suddenly he's over 5 foot tall, and needs/wants to eat all of the time. This can be difficult because of his gluten problem, but we're working on this. Thankfully he likes things we grow in the garden and various gluten-free items we've tried through the years. Jan 2009

Copyright (c) 2008 New View Group, LLC

Foil-Pocket: Potatoes and Bacon

This is an easy recipe:

6 slices bacon
1 potato, sliced
1/2 medium onion, sliced
1/2 bell pepper, diced

Tear off a large heavy-duty aluminum sheet. Spray, and place 6 strips of uncooked bacon in the middle, sides touching. Cover with the sliced potato, onion and bell pepper. Season if desired. Fold over the foil and seal the pocket. Grill until bacon and potatoes are done (possibly 30 minutes - depends on the heat of your grill).

Delicious!

Copyright (c) 2008 New View Group, LLC

End of the Year "Clean Out the Refrigerator" Time

Money is tight this year for everyone we've talked with. Believe me, we know. We've had to dip in savings these past few months. And even though we have put away some supplies for emergencies like the blizzard this week, we still watch our pennies. Meanwhile, since our rotation diet to begin on New Year's Day, we went through the pantry and our supplies yesterday and discovered we have a lot of cooking and eating to do before New Year's Day. We have a few functions to prepare something for. Examples:

Office Holiday Pot-Luck: Hubby said to Wife on Monday: "We're having another pot luck at work this week, so I need to take something." "Are you kidding me? Again?" "Yes, but I don't know when or what I'm supposed to bring. Thursday? Friday?" Sigh. Walk to the pantry. Check while moving things around. Found a Funfetti cake mix and matching frosting bought in Sept for Son's Nov B-Day but we didn't use it. So we'll make that as a sheet cake, keeping a little aside for Son to snack on this weekend. Hmm... there's that pineapple cake mix too... maybe have that for ourselves on Sunday.

BirthDay: Hubby's Mom's birthday celebration is Sunday. We're not supposed to bring anything but might take ***** ****** and some freshly-harvested tomatoes anyway (bleeped out in case she reads this!). Might also take something for Son.

Family Christmas Eve: Christmas Eve is at Hubby's Mom's house this year. We've been assigned the green bean cassarole (the one with cream of mushroom soup) and bread. We have the supplies for both! The cassarole is just green beans, mushroom soup and fried onions plus I add a little onion and garlic powder. The bread: we'll be making the orange-cranberry muffins and maybe a loaf of cinnamon bread in the bread machine. Maybe. Definitely will take something for Son, like mac-n-cheese.

Yule (22nd) and Christmas Day (25th) are at home, just the three of us plus dog. No fancy celebration, just family time. Games. Karoake. We're already thinking about menus and our mouth-watering chocolate-chip pancakes. Maybe some merigne (spell?) cookies. Hmmm...

Anyway, after the review of our pantry and freezer and stored food supplies, here's what we have to eat before New Year's Day (because they will expire soon, or aren't part of our 2009 Rotation Diet) - use it or lose it!...

  • 6 packages of turkey baloney and other various lunchmeats
  • 2 big bags of multi-grain cereal
  • 3 boxes granola bars
  • 2 boxes protein bars (might put in storage)
  • 2 pot roasts
  • 4 packages steaks
  • 2 packages fresh/frozen fish
  • 8 packages various sausages and bratwurst and hot dogs
  • 38 lunch kits w/crackers: tuna salad, chicken salad, ham salad
  • 23 cans pre-made soup (has various grains in them)
  • 9 cans pre-made "mac-n-beef" type "meals"
  • 5 pre-made "just-add-water" soup meals
  • 4 pizza kits (might be ok for our 2009 plans)
  • 1 4-pack of pre-made eggrolls
  • 4 boxes instant cinnamon oatmeal
  • 1 box stuffing/dressing mix
  • 1 box pineapple cake mix
  • 5 frozen turkey breasts (might be ok for our 2009 plans)
  • 1 package frozen multi-grain waffles
  • you get the picture - we have a LOT of eating to do in the next 14/15 days!!!

That still leaves us plenty of rice, beans, peas, potatoes, various grains, tuna, vienna sausages (Hubby), canned fruit, canned ham, canned chicken, honey, salt, corn meal, olive oil, boxes of pancake mix, packages of bran muffin mix, boxes of mac-n-cheese, etc.. And in our freezer, our harvests of tomatoes, string beans, squash, etc. Dehydrated: spinach, parsley, carrots, bell peppers, tomatoes, celery, onion, garlic, mango, blueberry, blackberry, apples, squash, etc.

Yum! We're very excited about starting our rotation diet for 2009 but for now... it's time to start eating!

Menu Challenge #11: Corn, Pork, Broccoli, Celery, Pomegranate

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-corn
-pork
-broccoli
-celery
-pomegranate

You can also use basic ingredients like: water, corn flour/corn-meal, powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices.

Note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Healthy Food Suppliers for Menu-Planning

We grew a lot of foods this past summer and dehydrated them (check out www.thorntonwilliamsfamily.blogspot.com and www.survival-gardening.blogspot.com). But we have to buy what we can't grow (mango, rice, salt, honey, olive oil, etc.). Here are a few of our suppliers:

Vitamin Cottage - http://www.vitamincottage.com/
For decent prices, they have a huge selection of nuts, seeds, soybeans, grains, herbs, fruits and vegetables. They package their own spinach, parsley, bell peppers, carrots, onions, garlic and more. Find a location near you and check out their stores. They probably also ship. Everytime we stop in a Vitamin Cottage, we pretty much clean them out of onions, garlic, spinach, carrots and parsley. Usually also bring home soybeans for the freezer. (They also have a "soup vegetables" package with various veggies but it also includes potatoes so we can only use it on a "Potato Day" in our "Rotation Diet".)

Emergency Essentials - http://www.beprepared.com/
This catalog company has great supplies, not only for emergencies but also food. MRE'S (meals ready to eat), meal-bars, first aid kits, sleeping bags, cooking and heating supplies. Good water storage containers and grain grinders. What we really love is their #10 cans and big storage buckets of grains, beans, dried fruits/veggies, powdered eggs/sour cream/butter/peanut butter, and so on. They also have dried meat like chicken. This is a MUST for certain essentials. We order from them whenever we can, at least the peanut butter powder, powdered eggs and wheat berries (to grind for wheat flour).

Just Tomatoes - http://www.justtomatoes.com/
We usually place an order with this company about every month - love 'em love 'em love 'em! They dehydrate all of their products with no sulphur, and nothing added. Our 12 year old Son refuses to eat fresh mango or blackberries but will clean out a single container of Just Tomatoes dried mango and dried blackberries in an hour! We order big packages of those, blueberries, soybeans, and green peas. Sometimes we get the small packages of apples, carrots, fruit salad, pomegranate, persimmon and cranberries as well as others. We have a special place of honor for these products in our kitchen area as well as our storage area. The company says these will last unopened for about a year, but we recently came across an unopened bag of peas from 4 years ago and they were just fine. Be sure to keep moisture-proof.

Sam's Club - http://www.samsclub.com/
They have good prices for bulk items, and our membership pays for itself within a month of stock-up-supplies. Once every other month, we buy several of each: rice, salt, honey, corn flour, olive oil, and vitamins. Be careful with price comparisons - one brand might be labeled price per ounce and another with a different brand might be price per unit. Still, a 25 pound bag of Morton Table Salt is $3.58 - a lot better than paying a dollar for a pound at the local store! Sometimes we use their "click n pull" where we choose the items online and in a couple of days, the order is ready for pickup. Certain stores also deliver.

These are just four of our suppliers but there many others. (Try CostCo too.) Feel free to use this post's comment section to add your own information.

Menu Challenge #10: Soy/Tofu, Beef, Banana, Cabbage, Carrots

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-soy/tofu
-beef
-banana (dried, baby food, fresh, frozen)
-cabbage
-carrots

You can also use basic ingredients like: water, soy flour, powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Menu Challenge #9: Potato, White Bean Flour, Chicken, Mango, Squash

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-potato (sweet or baking, flakes or whole or scalloped)
-white bean flour
-chicken (canned)
-mango (dried)
-squash

You can also use basic ingredients like: water, white bean/garbanzo bean flour, powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Emergency Food Preparations

We had a blizzard last night. Just about 4 inches of snow, plus several drifts much taller. Luckily it didn't knock out our electricity or gas or anything else. Unlucky for others, many people are very cold, hungry and concerned about when they will be found, and how.

We hope people are prepared for emergencies, but just in case, we thought we'd share a few tips with YOU!!
  1. Stock up on low-sodium canned goods, like: fruits, vegetables, pre-made dishes like pork-n-beans, juices, broth, tuna, canned ham, etc.
  2. Stock up on dried fruits, snack items, flour, rice, beans, oatmeal, grits, cornmeal, all-vegg powder and other such items. The green-can parmesan cheese lasts a long time without refrigeration, so we keep lots of these on hand.
  3. If you have a membership to Costco or Sam's, buy the big bags of rice, beans, salt, sugar, cornmeal, olive oil and honey. If you don't have a membership, surely you have a friend who does.
  4. Mark the purchase date on each.
  5. Store your supplies in a cool dry place. Anything that's not canned might need to be made "mouse-and-bug-proof" so get used icing buckets from your local bakeries, clean and dry, and fill. Include a few bay leaves (bugs hate these) and dessicant packets (to take out residual moisture). Seal. Label with contents and expiration dates.
  6. Use your supplies regularly, replacing the next time you grocery shop. That's called "rotating your stock". Plus this will get your family used to eating these foods, and you'll get practice cooking them.
  7. Collect easy recipes that use these foods (you will find many on this blog since that's basically the purpose!). Print them out and store in a notebook with the foods and supplies.
  8. Sweet potatoes, apples, carrots, baking potatoes, onions, garlic, winter squash and some other produce will store for a while in a cool and dark place. Keep each separate, especially apples away from carrots and potatoes. When these go on sale, buy lots!
  9. Store lots of dried foods. We have: parsley, spinach, onion, garlic, celery, tomato, mango, blueberry, blackberry, banana chips, apple dices, squash, carrots and more. Remember to drink lots of water when eating these.
  10. Water: an absolute requirement. Some say 1 or 2 gallons per day per person, which includes enough to wash, brush your teeth, cook, rehydrating food, etc.
  11. Make sure you have at least 3 weeks worth of all supplies. Remember other non-foods like toilet paper, matches, cooking fuel, baby wipes for hygiene, extra changes of clothing, cooking pans, batteries, radio, pet food, candles, presciption medicine, first aid kit, blankets, etc. Be sure to include can openers, disposable dishware/flatware/cups, solar oven, camping stove/fuel. Normally we don't keep paper plates, etc. because they aren't good for the environment but there are times when it's a good idea, like when you want to minimize cleaning. DON'T get styrofoam because they don't disentegrate.
  12. If you don't have a way of cooling foods, you'll need to make sure to only cook what can be eaten in an hour or two. You could keep a cooler with some of your supplies in the supply area.
  13. Cooking: Plan several meals where cooking is not required. When you can cook, remember cooking indoors on camping stoves is not safe unless there's proper ventilation. You could also cook over your fireplace-fire. Grill outdoors. Or, in warmer weather, use a solar oven.
  14. To minimize cleanup, cook/grill "Foil-Pockets" made with heavy duty aluminum foil. Spray the foil, add your protein, veggies and possibly a starch, seasonings, then seal and cook. Eat straight from the packet/pocket.
Note: We're compiling a complete e-book using stored foods and the grain-rotation diet. It should be available by January 2009.

Recipe: All-Vegg Powder

To make it easier to get a good portion of vegetables during a meal, make something a good friend invented, called "All-Vegg Powder".
  1. Dehydrate/dry various vegetables, like eggplant, squash, beans, tomatoes, celery, okra, carrots, artichoke, cabbage, spinach, parsley, pumpkin, broccoli, cauliflower, brussel sprouts, etc.
  2. Do NOT include potatoes, corn, rice, oats, etc.
  3. Using a blender or mortar/pestle, grind each dried vegetable into a powder.
  4. Mix/combine.
  5. Store in food-grade plastic bottles (we use emptied/cleaned/dried Vitamin Water bottles).
  6. Include a dessicant package (to take in any residual moisture), and seal with wax.
  7. Label bottle with contents and date made and bottled.
  8. If kept cool and dry with no holes, should keep for quite a while.

Sprinkle in soups, stews, Foil-Pockets, mashed potatoes, rice, cornbread, etc. Good way to get your kids to ingest vegetables, even under normal conditions!

Copyright (c) 2008 New View Group, LLC




Menu Challenge #8: Quinoa, Lentils, Citrus, Cucumber, Pumpkin

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-quinoa
-lentils
-citrus (orange, grapefruit, lemon, lime)
-cucumber
-pumpkin

You can also use basic ingredients like: water, quinoa flour, powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Is Rice and Beans a good Dinner?

We were tired this evening.... attended a winter festival in a nearby town, shopped for dog food, put together an exercise machine. We didn't feel like cooking what was on the menu (home-baked fish nuggets) so we made plain rice in the microwave, and opened a can of Van Camp's baked beans/pork-n-beans. Not much effort. Not much money (about $2 for all three of us, and one of them is a growing boy). Not very inventive. But filling.

So, IS rice and beans a good dinner? Well, it's not very creative but it gave us protein and a grain. Next time, we'll eat some carrots or an apple too.

Recipe: Dried Fruit/Potato Balls

Here's a healthy dessert or a candy for outings. Easy and fun to make, and healthy. All ingredients are easily stored for emergencies. Remember, when you eat dried fruits, drink plenty of liquids.

Dried Fruit/Potato Balls:

2 cups chopped dried fruit
½ cup honey
1 cup potato flakes
coconut or chopped nuts

Directions: Combine chopped dried fruit and honey. Add enough potato flakes to make mixture hold together. Form into balls. Roll in coconut or chopped nuts. Refrigerate to keep longer.

Copyright (c) 2008 New View Group, LLC

Menu Challenge #7: Millet, Pumpkin Seeds, Grapes, Raspberry, Spinach

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-millet
-pumpkin seeds
-grapes
-raspberries
-spinach

You can also use basic ingredients like: water, pumpkin-seed or bean flour, powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Recipe: Cranberry Whip Drink

We were trying to decide what to eat for dinner tonight, and realized we have all the ingredients for the following recipe. The oranges are already frozen, as are the cranberries. And we just bought a case of soy milk as Sam's club.

CAN BE lactose-free if you use soy milk, rice milk, or nut milk

Cranberry Whip Drink:

1 cup frozen cranberries
1 small can mandarin oranges/opened/frozen
½ cup powdered goat OR cow OR soy OR rice OR nut milk
1 cup water

Directions: After mandarin oranges are frozen, add to blender with frozen cranberries, powdered milk, and water. Blend well to liquify. May turn slightly frothy. Add honey to taste.

Copyright (c) 2008 New View Group, LLC

Now... what ARE we going to eat for dinner tonight?!

Menu Challenge #6: Pasta, Artichoke, Spinach, Melon, Peanuts

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-rice pasta
-artichokes (canned)
-spinach (frozen, dried, canned)
-melon (any)
-peanuts

You can also use basic ingredients like: water, rice flour, powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Rotation Diet for Grains: General Schedule & Layout

Our 365 Rotation Diet:

Our little family is planning a little experiment: 365 days on a grain "Rotation Diet". Well, maybe not a full 365. Maybe 30 days. Anyway, here's how we're figuring out the days-of-the-week schedule, with some changes for special days of the year. We'll be using a lot of stored foods (canned, dried, staples, etc.) but some meals will use fresh fruits and veggies from our garden, and cheap purchases from the local grocery.

As to the rotation of the grains, there ARE a lot of different grains/starches to use, but some of them are so expensive, so you'll note we're combining some on certain days. I mean, who can afford to store quinoa flour for every week in a year? Also, we're counting "potato" as a separate day because some people develop allergies to potatoes too. Who knew?

In addition, because one of us is lactose intolerant and, well, we have health issues, we're noting "lactose-free", "gluten-free" and "heart-healthy" on relevent recipes.

Sunday:
-Grain/Starch/Flour:wheat OR buckwheat OR kamut OR spelt (pasta, bread, etc.),
-Additional Flour: almond,
-Nut/Seed/Legume/Meat:almond/pea/egg/pork/fish,
-Calcium:cowmilk,
-Fruit:pineapple/peach/blueberries/wonderberries/persimmon,
-Veggie:mushrooms/peas/cauliflower/squash/pickles/all-vegg pwdr,
-Other: Chocolate

Monday:
-Grain/Starch/Flour:quinoa OR millet OR amaranth,
-Additional Flour: pumpkin seed flour/sunflower seed flour,
-Nut/Seed/Legume/Meat:pumpkin seeds/sesame seeds/sunflower seeds/peanut/lentils/beef,
-Calcium: goatmilk,
-Fruit:citrus/orange/grape/raisin/apple/raspberries,
-Veggie:greens/cucumber/spinach/pumpkin/all-vegg pwdr

Tuesday:
-Grain/Starch/Flour:potatoes (baking & sweet),
-Additional Flour: sesame seed flour, white bean flour,
-Nut/Seed/Legume/Meat:peanut/pistachio/sesame seeds/chicken/egg/white bean/coconut,
-Calcium: goatmilk,
-Fruit:mango/kiwi/cherry/pineapple/papaya;
-Veggie:carrots,celery,cabbage,squash,tomato,all-vegg pwdr

Wednesday:
-Grain/Starch/Flour:soy/tofu,
-Additional Flour: filbert or hazelnut flour,
-Nut/Seed/Legume/Meat:beef/fish/filbert/hazelnut,
-Calcium:soymilk,
-Fruit:banana/pear/cherries/strawberries,
-Veggies:artichoke,spinach,cabbage,carrots,all-vegg pwdr

Thursday:
-Grain/Starch/Flour:corn,
-Additional Flour: pecan flour/black bean flour/red bean flour,
-Nut/Seed/Legume/Meat:pecan/pea/pork/black bean/red bean,
-Calcium:cowmilk,
-Fruit:berries/pomegranate/apple/fruit cocktail,
-Veggies:celery/greens/broccoli/cauliflower/radish/ tomatoes/all-vegg pwdr,
-Other: Popcorn

Friday:
-Grain/Starch/Flour: rice/rice pasta,
-Additional Flour: bean flour, walnut flour, sesame flour, flax flour,
-Nut/Seed/Legume/Meat:bean/walnut/cashew/sesame seed/flax seed/chicken,
-Calcium: rice milk,
-Fruit:banana/melon/strawberry/apple/raisin/plum/prune,
-Veggies:greens,cabbage/water chestnuts/beets/eggplant/tomato/okra/mushroom/all-vegg pwdr

Saturday:
-Grain/Starch/Flour:oats,
-Additional Flour: garbanzo bean flour, almond flour,
-Nut/Seed/Legume/Meat:almond/lentil/ bean/peanut/turkey/garbanzo beans,
-Calcium: cowmilk,
-Fruit:cranberries/orange/banana/apricots
-Veggies:beets/broccoli/carrots/cucumber/peppers/squash/string beans/all-vegg pwdr

I hope this gives you an idea of what we'll be eating for the 365 days of the year 2009. Please "follow" this blog. Beginning January 1 2009, every morning we'll post that day's "Rotation Diet" menu. We'll also post some recipes for that menu plus recipes that exclusively use stored foods.

Thank you for taking this adventure with us, and feel free to comment!

Menu Challenge #5: Oats, Pumpkin, Raisins, Tuna, Asparagus

Here's another Menu Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-oats (oatmeal, oat powder, etc.)
-pumpkin (puree, canned, fresh, dried, frozen)
-raisin
-tuna (canned)
-asparagus (canned, dried, frozen)

You can also use basic ingredients like: water, flour (oat or bean only), powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Note if the meal is gluten-free, lactose-free and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit, but your recipe must use foods easily stored!

Recipe: Stuft-Baked Potato Meal

Here's a way to use the baking potatoes you have stored in your basement, as well as dried broccoli and canned chicken, to make a complete meal:

Ingredients:
1 baking potato per person
2 tablespoons butter (or lactose-free equivalent)
1/2 cup green can parmesan cheese
1/2 cup cooked chicken (we use canned)
2 tablespoons dried broccoli
1 tablespoon dried diced onion

Bake potato as normal. When potatoes are baked and can be squeezed, take them out of the oven, and slit them. Split and scoop out some of the innards to a medium mixing bowl. Add chicken, cheese and butter. Mix. In small bowl combine dried broccoli and onion with 3 tablespoons of warm water (to rehydrate). Add to potato mixture and combine. Place mixture back into potato, and broil for 3 minutes.

CAN BE lactose-free if you substitute the green can parmesan cheese with a soy cheese or rice cheese.

This is a good meal in itself. GLUTEN-FREE AND HEART-HEALTHY.

Copyright (c) 2008 New View Group, LLC

Menu-Challenge #4: Potatoes, Broccoli, Berries, Chicken, Bell Pepper

Here's another Menu-Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-potatoes (instant, stored, etc.)
-broccoli (dried, frozen, fresh)
-berries (any - fresh, frozen, dried, canned)
-chicken (canned, dried, fresh)
-sweet/bell pepper

You can also use basic ingredients like: water, flour (soy, wheat, rice, etc.), powdered milk, bouillon, "green can" parmesian cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Please note if the meal is gluten-free, lactose-free and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Rotation Diet for Grain Allergies

We've been working non-stop for the last week trying to figure out 365 days worth of our grain/starch rotation diet and we've discovered... it's hard!

We almost have it worked out, and we're excited that starting early morning of New Year's Day of 2009, we'll begin posting our menus and some of the recipes. Even special meals like Mother's Day, and holidays like Thanksgiving and Halloween.

Just a preview:
- Millet Tabbouleh on bed of greens with diced pickled beets
- Peanut/Oatmeal Cookies
- Turkey Sausage and Rice Stuffing
- Macho Nachos
- Soy Muffins
- Turkey Shepherd's Pie

Would love to see your recipes, and once we start our 365 count, definitely want your input! Please "follow" this blog!

p.s. We'll also post recipes that use ONLY stored foods like canned, dried, frozen, and staples.

Recipe: Almond Pesto

Most people know pesto as a sauce made from olive oil, pine nuts and basil. Here's one with almonds instead of pine nuts:

Ingredients:
4 cups (loosely packed) basil leaves (about 2 large bunches)
1 cup (loosely packed) parsley leaves (1 bunch)
2/3 cup green can parmesan cheese
4 cloves garlic
1/2 cup toasted, slivered almonds
2/3 cup olive oil
salt/pepper to taste

Directions:
Place basil and parsley in food processor, and pulse for a moment. Add parmesan cheese, garlic and almonds and pulse until coarsely chopped. With food processor running, pour olive oil in a thin stream until smooth paste. Add salt/pepper and pulse a second or two.

Serve immediately (toss with pasta or serve with vegetables as a dip), or cover with plastic wrap (directly on surface of pesto) to chill overnight. Good in refrigerator for up to 2 weeks. To preserve longer, pour into ice cube trays and freeze. When frozen, take out and place two or three cubes in freezer baggies and keep in freezer to use later. Good way to preserve your basil and parsley harvest.

CAN BE lactose-free if you substitute the cheese for soy cheese or rice cheese.

GLUTEN-FREE, HEART-HEALTHY

Copyright (c) 2008 New View Group, LLC


Menu-Challenge #3: Pasta, Nuts, Carrots, Bananas, Mushrooms

Here's another Menu-Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-pasta (any kind, regular wheat or gluten-free, your choice)
-nuts (pecan, walnut, etc.)
-mushrooms (dried, frozen, canned)
-carrots (dried, canned, fresh or frozen)
-bananas (dried, baby food, fresh or frozen)

You can also use basic ingredients like: water, flour (soy, wheat, rice, etc.), powdered milk, bouillon, "green can" parmesan cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Please note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Recipe: Stuft-Sweet Potatoes

Quick and Easy dessert for your Sweet Potatoes stored in your basement:

Ingredients:
1 sweet potato per person
2 tablespoons butter (or lactose-free equivalent)
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup canned crushed pineapple

Directions:
Bake sweet potato. When ready (easy to squeeze!), use a knife to slit the top, split it a little, scoop out some of the innards, and place in small mixing bowl. Add rest of ingredients and mix. Replace inside sweet potato, and return to oven for 5 or 10 minutes, until pineapple is heated through. Serve warm.

LACTOSE-FREE, GLUTEN-FREE, HEART-HEALTHY

Menu-Challenge #2: Cornmeal, Lentils, Yams, Pineapple, Celery

Here's another Menu-Challenge.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-cornmeal
-lentils
-yams/sweet potatoes
-pineapple
-celery

You can also use basic ingredients like: water, flour (soy, wheat, rice, etc.), powdered milk, bouillon, "green can" parmesan cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Please note if the meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Recipe: Baked Apple Bits

Baked Apple Bits with Honey

Ingredients:
1 cup dried diced apples (rehydrated)
¼ cup raisins (soaked in a little water for a few minutes)
1 tablespoon butter (or non-dairy substitute)
½ teaspoon cinnamon
1 teaspoon honey

Directions:
Mix rehydrated apples and raisins on aluminum foil. Dot with butter (or non-dairy butter substitute). Drizzle apples with honey and sprinkle cinnamon. Fold foil over apples to form a pouch. Grill outside on hot heat or bake at 350 degree oven for 4-8 minutes. Remove and eat right from pouch. Serves 1.

Copyright (c) 2008 New View Group, LLC


Menu-Challenge #1: Rice, Tomato, Soybeans, Spinach, Apples

Here's the first of many Menu-Challenges.

Goal: using pantry/stored foods or produce from your garden or windowsill planters to make a healthy well-balanced meal. Be creative.

Use the following ingredients:
-rice (brown, white, instant, jasmine - your choice)
-tomato (dried, paste, sauce, diced - your choice)
-soybeans (dried or frozen edamame)
-spinach (frozen or dried or fresh)
-apples (dried, applesauce, or fresh)

You can also use basic ingredients like: water, flour (soy, wheat, rice, etc.), powdered milk, bouillon, "green can" parmesan cheese, molasses/honey/sugar, salt, baking soda, baking powder, vinegar, oils, yeast, onion, garlic, cinnamon, nutmeg and other herbs and spices).

Please note if your meal is gluten-free, lactose-free, and/or heart-healthy. Please post your recipe as a comment to this posting. No time limit!

Recipes Wanted for Rotation Diet (amaranth, spelt, etc.)

The "Rotation Diet" is basically a way to prevent or pick out allergies to grains and other starches to which you may not have been tested for, and may or may not suspect there is a problem. It rotates suspected foods. For instance, wheat on Monday (just wheat, no other grain) and not again until the next Monday. Only corn on Tuesday and not again until the next Tuesday. And so on. That way, when you react to something, it is more obvious.

This diet also allows you to eat foods to which you have a mild or borderline allergy. If you ate them more often, you might not be able to tolerate them. It will also prevent new food allergies from forming.

The usual Rotation Diet rotates more than just grains and starches (like eggs, cow's milk, citrus fruits, and nuts) but we naturally limit those. We don't have a problem with eggs. We'll schedule our milk (powdered goat/soy/rice milk) for the appropriate days. We don't eat many citrus fruits (cans of mandarin oranges) but will have to carefully plan our "nut" days. If we do this right, we shouldn't have to weigh food or count calories.

In our little family, two of us are overweight, and the Son has behavior issues. We are also picky eaters, and one of us needs lunch-box meals. We believe we three can benefit greatly from this diet, if we can find enough foods and easy recipes to keep us interested. Especially since only one of us really does the cooking.

So, we're preparing to go on this diet for Year 2009, and are looking for recipes for various grains and starches. It's hard! The internet has provided several, but certainly not enough. And we want to figure out how to make our own pasta, cookies, treats, bread, etc. by using just one grain/starch at a time. Most of the recipes we are finding (especially for pasta and bread) use more than just one grain. Argh!

AND... these recipes need to use dried fruit/veggies and other foods easily stored.

So, we're asking (NOPE, we're begging) for your help!

Grains/Starches:
-corn
-rice (brown or white)
-oats
-millet
-amaranth
-potatoes (yes, it's not a grain but IS a starch)
-quinoa
-spelt
-soy (very allergenic which is why it made this list)
-nut/seed flour

Looking for Recipes (Savory OR Sweet) using the above grains/starches to make (the easier the better):
-pasta
-bread and crackers
-cookies
-treats
-main dishes

One grain/starch per recipe. Since this is a stored-foods recipe and cooking blog, we'd like to limit the additional ingredients to be things like bean flour and arrowroot flour, in addition to using honey or stevia or white sugar, eggs (in shell or powdered), salt, baking soda, baking powder, yeast, spices, herbs, etc. Ingredients most people have in their pantries and cupboards.

Will you contribute? When giving your recipes, please feel free to use the comments section, or e-mail us. Thank you.

Recipe: Turkey Pasta Skillet

This recipe will use your stored-food to provide a filling, well-balanced meal:

Ingredients:
2 cups dehydrated cooked turkey
1/2 cup dried diced onion
1/4 cup dried diced bell pepper
1 teaspoon dried garlic granules/flakes
2 cups diced tomatoes with juice (canned ok)
salt/pepper to taste
2 cups uncooked elbow macaroni or small shell pasta (gluten-free as necessary)
2 cups water

Directions:
In a large skillet on low-to-medium heat, add water, then the rest of the ingredients. Cover and cook until pasta is cooked through and tender.

Variation: Make this a Foil-Pocket Meal! Using heavy-duty foil, carefully add all ingredients, fold over to form a pocket, and grill or bake until pasta is tender. Eat directly from pocket. No clean-up! (You could put the foil-pocket on a pie pan to give it a little "shelf".)

Copyright (c) 2008 New View Group, LLC

Recipe: Baked Acorn Squash

Acorn squash can last a while in a cool area, so they are great for Winter Staples.

Ingredients:
1 acorn squash
1 cup orange juice
4 tsp butter (or lactose-free replacement)

Directions:

Wash acorn squash well. Cut in half. Leave skin. Remove seeds and goo. Place each half of squash upside down in a baking dish. Pour about 2 cups of boiling water to 1/4 inch depth (depends on your dish). Bake at 400 degrees for 15 minutes, then turn so cut half is up. Bake another 10 minutes, or until tender. Remove from pan, scoop out innards carefully, so that shell remains intact. Mash squash and measure out 1/2 cup, mix with orange juice, nutmet and butter. Place mixture in shell. Reheat for short time, until "butter" is melted, and serve immediately. One acorn squash makes two servings.

Variation: Add a little brown sugar and walnut meats to orange juice mixture before final re-heating

Copyright (c) 2008 New View Group, LLC

Recipe: Ham and Spinach Quiche

Here's a quick recipe that's full of protein: Ham Quiche (or Fritatta):

Ingredients:
4 large eggs (fresh or reconstituted from powder)
1/2 cup milk (reconstituted goat or soy milk ok too)
1/2 tsp dry mustard
1/2 tsp dried basil, crushed
salt/pepper to taste
1/2 cup dried onion dices
1/2 cup dried bell pepper dices
1/3 cup dried (dehydrated) spinach
1 cup cubed canned ham or vienna sausages
1/2 cup green can parmesan cheese

Directions:
In a medium mixing bowl, beat the eggs. Then add dried onion, dried peppers, milk, dry mustard, basil, and salt/pepper. Whisk and add cheese, ham, and spinach. Blend everything together with a fork. Spray a medium-sized baking dish. Bake at 350 degrees for 30 to 50 minutes or microwave 80% for 7 to 10 minutes.

Variation: Sometimes we add italian seasonings, chopped tomatoes, mushrooms and parsley. Even more filling!

Revised December 15 2008
Copyright (c) 2008 New View Group, LLC

Lentils, Anyone?

We've never cooked with lentils, but since they are a pretty good protein source, we bought them. Tonight we tried them, simply cooked with a little onion powder, drained of extra water, and tossed with our green salad. Not bad.

Trying new things. It's good.

Recipe: Turkey Shepherd's Pie

What to do with all of that left-over Thanksgiving turkey? Try this shepherd's pie!

Ingredients:
1 cup dried onion dices or 1 medium onion, chopped
1 tablespoon olive oil
4 cups chopped turkey (or 1 pound ground turkey, browned)
2 1/2 cups various dried vegetables (corn, peas, carrots, peppers, canned mushrooms, squash, etc.)
1 1/2 cups gravy (see below)
4 cups mashed potatoes (instant or leftovers)
salt and pepper to taste

Directions:
Saute onion in olive oil. Add turkey and vegetables. Add gravy, and salt/pepper to taste. Stir to mix. Spread in bottom of a baking dish big enough (try a 2-quart). Top with potatoes. Bake 30 minutes at 350 degrees. Very filling and quite tasty.

Variation: Use extra-heavy-duty aluminum foil to bake as a Foil-Pocket. Make small enough for a single serving or large enough for everyone. This practically eliminates clean-up.

Gravy:
3 tablespoons olive oil
1 tablespoon butter (or lactose-free equivalent)
4 tablespoons flour (or corn-starch for gluten-free)
1 1/2 cups chicken broth

Heat oil and butter. Sprinkle in the flour and cook for several minutes, stirring (don't let it turn brown). Add chicken broth and stir. Will thicken up after several minutes.

If you are careful with ingredients this is GLUTEN-FREE and HEART-HEALTHY.

Copyright (c) 2008 New View Group, LLC


Recipe: Orange/Cranberry Muffins

I love making orange/cranberry bread for the holidays. This is the time of year when we find cranberries pretty cheaply at the grocery store, and oranges are pretty decent, being a good stocking stuffer, and fun to preserve with cloves.

This year, instead of making it from scratch, I was hoping to come up with a decent recipe using things we have stored. A short-cut. A quick glance in our baked-goods storage bucket gave me a great idea! Here's the result:

Ingredients:
1 package Martha White "Honey Bran Muffin Mix"
2/3 cup orange juice (canned is ok OR liquify small can of mandarin oranges)
1/2 cup cranberries (washed and halved - frozen is ok)
1/2 cup walnuts (optional)

Directions:
Preheat oven to 425 degrees F. Lightly spray 7 medium muffin cups with spray. (We usually line with paper baking cups when we have them.) Combine muffin mix and orange juice in small bowl. Add cranberries and walnuts. Stir until muffin mix is just moistened. Fill muffin cups 2/3 full. Bake 14-17 minutes or until muffin tops are golden brown. Cool 2-3 minutes in pan. High Altitude: add 1 tablespoon flour to dry mix.

Try these out - what did you think?

Copyright (c) 2008 New View Group, LLC