This recipe is so easy. Use the outdoor grill, your indoor stove-top grill, or use a broiler pan (the one with the slits).
Ingredients:
string beans
olive oil
sea or coarse salt
Directions:
Wash, de-string the green beans, take off the ends. Leave whole. Lightly coat in olive oil. Sprinkle a little salt (more or less to taste). Grill for just a few minutes, to get hot but keep crisp. Serve hot!
Can make into a Foil-Pocket: Use heavy-duty-aluminum foil, place coated beans in foil, fold it up and heat in oven or on grill or over fire.
Alternates:
Delicious lightly sprinkled with seasoned salt. Or serve with toasted almond slivers.
Gluten-free, lactose-free, and heart-healthy if you are sparing with the salt.
Copyright (c) 2008 New View Group, LLC
Whether a tornado, floods, economic collapse, or even a zombie apocalypse ... this blog will help you prepare. ... by Author V.P. Lawrence #survivalcookingliving // Instagram @survivalcookingliving
Recipe: Butternut Squash Pie
Some say butternut squash tastes a lot like pumpkin. Give this recipe a try, and decide for yourself:
Ingredients:
1 unbaked/9-inch pie shell (or make your own) (check out our recipe section)
1 butternut squash (peel, de-seed, cook innards, cool, puree, need 1 1/2 cups pureed butternut squash)
1 cup brown sugar (pack firmly)
3/4 cup reconstituted powdered cow or goat milk
3 large beaten eggs
1 teaspoon vanilla
1 tablespoon butter, melted and slightly cooled
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Directions:
Preheat oven to 350° F. Move oven rack to center position. Beat squash with brown sugar. Beat eggs with vanilla, milk and cooled melted butter. Combine with squash mixture. Mix in separate bowl flour, spices and salt. Add to squash mixture and blend well. Pour the filling into pie crust and place on oven rack. Bake for 35 minutes, then add a pie crust ring. Bake for another 15 minutes or until set. Transfer to rack on counter to cool. Serve warm with whipped topping or vanilla ice cream.
For gluten-free, use a gluten-free recipes for the pie crust, or buy a pre-made crust, and replace the all-purpose flour with corn-starch or soy flour. For lactose-free, substitute the milk with soy, rice or almond milk.
Copyright (c) 2008 New View Group, LLC
Ingredients:
1 unbaked/9-inch pie shell (or make your own) (check out our recipe section)
1 butternut squash (peel, de-seed, cook innards, cool, puree, need 1 1/2 cups pureed butternut squash)
1 cup brown sugar (pack firmly)
3/4 cup reconstituted powdered cow or goat milk
3 large beaten eggs
1 teaspoon vanilla
1 tablespoon butter, melted and slightly cooled
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Directions:
Preheat oven to 350° F. Move oven rack to center position. Beat squash with brown sugar. Beat eggs with vanilla, milk and cooled melted butter. Combine with squash mixture. Mix in separate bowl flour, spices and salt. Add to squash mixture and blend well. Pour the filling into pie crust and place on oven rack. Bake for 35 minutes, then add a pie crust ring. Bake for another 15 minutes or until set. Transfer to rack on counter to cool. Serve warm with whipped topping or vanilla ice cream.
For gluten-free, use a gluten-free recipes for the pie crust, or buy a pre-made crust, and replace the all-purpose flour with corn-starch or soy flour. For lactose-free, substitute the milk with soy, rice or almond milk.
Copyright (c) 2008 New View Group, LLC
Recipe: Turkey with Lemon and Garlic
Here's a yummy recipe for turkey (NOT just for Thanksgiving):
1 turkey, thawed
1 cup olive oil
1/3 cup lemon juice
8 cloves garlic
1 tblspoon lemon zest
1/2 tsp salt (or to taste)
2 lemons, cut into wedges
Prepare turkey: remove neck & giblets and toss, give away, or reserve. Rinse turkey with running water. Drain and dry.
In mixer or blender, combine oil and lemon juice. As it runs, add garlic one clove at a time. Add lemon zest. Blend until pureed.
Lift skin to massage marinade into turkey. Or use an injector to get it into all of the thawed turkey. Massage. Put turkey into a food-bag or big sealable bowl. Refrigerate overnight.
Next day, remove turkey. Get rid of marinade (do not reuse). Place half of the lemon wedges into the turkey's cavity. Tie up turkey with cooking string, fasten with skewers, fold wings under, and tuck in legs.
Preheat oven to 325 degrees F. Place turkey with breast side up on a shallow roasting pan. Rub turkey with salt. Put in an oven-safe meal thermometer according to it's directions.
Roast for 2 1/2 hours. Baste. Loosely cover. Return to oven for another hour or until thermometer says 170 F in breast or 180 degrees F in thigh. Remove from oven. Rest covered for 20 minutes. Then carve. Garnish with lemon wedges, parsley, rosemary, sage and any other herbs.
Copyright (c) 2008 New View Group, LLC
1 turkey, thawed
1 cup olive oil
1/3 cup lemon juice
8 cloves garlic
1 tblspoon lemon zest
1/2 tsp salt (or to taste)
2 lemons, cut into wedges
Prepare turkey: remove neck & giblets and toss, give away, or reserve. Rinse turkey with running water. Drain and dry.
In mixer or blender, combine oil and lemon juice. As it runs, add garlic one clove at a time. Add lemon zest. Blend until pureed.
Lift skin to massage marinade into turkey. Or use an injector to get it into all of the thawed turkey. Massage. Put turkey into a food-bag or big sealable bowl. Refrigerate overnight.
Next day, remove turkey. Get rid of marinade (do not reuse). Place half of the lemon wedges into the turkey's cavity. Tie up turkey with cooking string, fasten with skewers, fold wings under, and tuck in legs.
Preheat oven to 325 degrees F. Place turkey with breast side up on a shallow roasting pan. Rub turkey with salt. Put in an oven-safe meal thermometer according to it's directions.
Roast for 2 1/2 hours. Baste. Loosely cover. Return to oven for another hour or until thermometer says 170 F in breast or 180 degrees F in thigh. Remove from oven. Rest covered for 20 minutes. Then carve. Garnish with lemon wedges, parsley, rosemary, sage and any other herbs.
Copyright (c) 2008 New View Group, LLC
Recipes for Apples
How exciting! While I'm waiting for Hubby to finish shaving and showering and getting ready for our big day, and Son is doing schoolwork (yes, even on a Holiday!), I'm working on our recipes for apples.
We decided to come up with lots of e-books for recipes, and are separating them out by main ingredient. Thought we'd start with apples (we recently picked a whole tub full). This morning, Hubby gathered all of our cookbooks and my special recipe files. I'm going through them, looking at my notes and pulling cards. I've already come up with 27 apple recipes, and still have to finish going through our family's cookbooks.
Then... we'll spend the next week making delicious apple goodies... from Waldorf Salad to Apple Brown Betty to Ambrosia and Apple Cake. Some are lactose-free, some are gluten-free, some are heart-healthy, and MOST use stored foods. Some are all of them! And ALL are delicious! Most will even pass my Son-Test.
Recipe e-book will be available hopefully by April 2009.
Ok, it's my turn for the shower, and then I need to get the green bean cassarole in the oven. Son is done with schoolwork (finally) and needs to walk the dog before taking his own shower. Wonder if I should curl my hair?
Happy Thanksgiving, EVERYONE!
We decided to come up with lots of e-books for recipes, and are separating them out by main ingredient. Thought we'd start with apples (we recently picked a whole tub full). This morning, Hubby gathered all of our cookbooks and my special recipe files. I'm going through them, looking at my notes and pulling cards. I've already come up with 27 apple recipes, and still have to finish going through our family's cookbooks.
Then... we'll spend the next week making delicious apple goodies... from Waldorf Salad to Apple Brown Betty to Ambrosia and Apple Cake. Some are lactose-free, some are gluten-free, some are heart-healthy, and MOST use stored foods. Some are all of them! And ALL are delicious! Most will even pass my Son-Test.
Recipe e-book will be available hopefully by April 2009.
Ok, it's my turn for the shower, and then I need to get the green bean cassarole in the oven. Son is done with schoolwork (finally) and needs to walk the dog before taking his own shower. Wonder if I should curl my hair?
Happy Thanksgiving, EVERYONE!
Thanksgiving: Traditional or YOUR Way!
Some people go to restaurants for Thanksgiving. Most people either invite people over or go to a friend or family's house. Either way, here's a few menus to ponder:
Traditional:
-turkey or ham
-stuffing or dressing (safer to NOT stuff the bird)
-sweet potatoes or mashed potatoes
-creamed corn
-cranberry relish or jellied
-dinner rolls
-green bean/mushroom soup/fried onion cassarole
-glazed carrots
-pumpkin pie, pecan pie
Non-Traditional:
-Italian: lasagna, antipasto, fresh bread, salad, tiramisu
-make-your-own pizza
-Hawaiian luau: roast pig, tropical fruit salad, sweet potatoes
-Chinese Feast: fried rice, sweet and sour chicken, roll-your-own-eggroll, fried biscuits
-Mexican: chicken/beef fajitas, guacamole, nachos, chimichangas
-Theme: campfire, movie theater, renaissance, etc.
Enjoy your day! And remember to give thanks to whoever you give thanks to for all that you have.
Traditional:
-turkey or ham
-stuffing or dressing (safer to NOT stuff the bird)
-sweet potatoes or mashed potatoes
-creamed corn
-cranberry relish or jellied
-dinner rolls
-green bean/mushroom soup/fried onion cassarole
-glazed carrots
-pumpkin pie, pecan pie
Non-Traditional:
-Italian: lasagna, antipasto, fresh bread, salad, tiramisu
-make-your-own pizza
-Hawaiian luau: roast pig, tropical fruit salad, sweet potatoes
-Chinese Feast: fried rice, sweet and sour chicken, roll-your-own-eggroll, fried biscuits
-Mexican: chicken/beef fajitas, guacamole, nachos, chimichangas
-Theme: campfire, movie theater, renaissance, etc.
Enjoy your day! And remember to give thanks to whoever you give thanks to for all that you have.
Menu Suggestions for Autumn Grocery Sales
Assuming you take advantage of the Thanksgiving Day grocery sales... here's just a few menu suggestions:
-lemon-garlic turkey*
-grilled string beans*
-butternut squash pie*
-baked ham
-cranberry-orange nut bread*
-pumpkin turnovers*
-turkey shepherd's pie*
-ham quiche/frittata*
-baked acorn squash*
-turkey pasta skillet*
*recipes will follow over the next few weeks/months with lots more to follow!
These are only a few menus we came up with in just 10 minutes. Take a look at your grocery circulars and your shopping list. What can YOU come up with?
-lemon-garlic turkey*
-grilled string beans*
-butternut squash pie*
-baked ham
-cranberry-orange nut bread*
-pumpkin turnovers*
-turkey shepherd's pie*
-ham quiche/frittata*
-baked acorn squash*
-turkey pasta skillet*
*recipes will follow over the next few weeks/months with lots more to follow!
These are only a few menus we came up with in just 10 minutes. Take a look at your grocery circulars and your shopping list. What can YOU come up with?
Grocery Sales for Autumn Menu Planning
Thursday is Thanksgiving Day in the USA. That means lots of great sales at the grocery store.
Do you have a general idea of menus? Not only for the big Turkey Day, but for the next few weeks. Even if you don't live in the USA, take a look at your grocery store circular. Now is the time to stock up on:
-winter squashes (pumpkin, acorn, butternut, etc.) - store in cool place
-sweet potatoes (at Wal-Mart - .38 CENTS a pound!) - store in cool place
-baking potatoes (at Wal-Mart - 10 pound bag for $4.00) - store in cool place
-cranberries (buy several and freeze or dehydrate)
-turkey (buy several and freeze)
-ham (buy several and freeze)
-instant mashed potatoes - good for a long time
-pie fillings, canned veggies, canned fruits, canned soups, flour, sugar, salt, etc etc etc
Take a look at the circular and plan a few meals a week around them. Note prices and quantities. When does the "sale" end? Make your shopping list, and get going!
Do you have a general idea of menus? Not only for the big Turkey Day, but for the next few weeks. Even if you don't live in the USA, take a look at your grocery store circular. Now is the time to stock up on:
-winter squashes (pumpkin, acorn, butternut, etc.) - store in cool place
-sweet potatoes (at Wal-Mart - .38 CENTS a pound!) - store in cool place
-baking potatoes (at Wal-Mart - 10 pound bag for $4.00) - store in cool place
-cranberries (buy several and freeze or dehydrate)
-turkey (buy several and freeze)
-ham (buy several and freeze)
-instant mashed potatoes - good for a long time
-pie fillings, canned veggies, canned fruits, canned soups, flour, sugar, salt, etc etc etc
Take a look at the circular and plan a few meals a week around them. Note prices and quantities. When does the "sale" end? Make your shopping list, and get going!
Recipe: Red Rice
Here's a quick recipe for rice:
Ingredients:
1 tablespoon olive oil
1 cup rice, any kind except quick cooking
2 1/2 cups cold water
1 tsp salt
2 tsp garlic powder
3/4 cup tomato sauce
Directions:
Heat oil in skillet, medium heat. Add rice and toast until lightly browned. Add rest of ingredients. Bring to a boil. Cover, turn down heat to low, and simmer until rice is tender.
GLUTEN-FREE, LACTOSE-FREE, HEART-HEALTHY
Copyright (c) 2008 New View Group, LLC
Ingredients:
1 tablespoon olive oil
1 cup rice, any kind except quick cooking
2 1/2 cups cold water
1 tsp salt
2 tsp garlic powder
3/4 cup tomato sauce
Directions:
Heat oil in skillet, medium heat. Add rice and toast until lightly browned. Add rest of ingredients. Bring to a boil. Cover, turn down heat to low, and simmer until rice is tender.
GLUTEN-FREE, LACTOSE-FREE, HEART-HEALTHY
Copyright (c) 2008 New View Group, LLC
Recipe: Corn-FryCakes aka Hoe-Cakes
Several weeks ago, an online-friend sent us a link to a recipe for hoe-cakes. Tried them, and yum! We don't particularly like the term hoe-cake, because, seriously, we don't plan on baking them on a hoe like when they were first "invented". So, we're calling them "corn-FryCakes". And we like that these are very simple to make, with very few ingredients. So economical, especially in these hard times. And gluten-free.
Ingredients:
2 cups cornmeal, finely-sifted/ground
1 1/2 cups boiling water
1/2 tsp salt (or a bit more to taste or less for heart-healthy)
2-3 tablespoons of olive oil
GLUTEN-FREE, HEART-HEALTHY, LACTOSE-FREE
Questions: Will this work just as well with Masa (instant corn masa flour) or colored corn? For instance, next year, we plan to grow Black Aztec Corn, which is a good sweet corn, but the kernels turn black as it dries, and is good then for cornmeal. Good crop to grow. We can't find any in a health food store to buy, so we're wondering if there's any difference.
Update 12/17/08: We tried these tonight with corn masa flour, and needed a bit more water than with corn meal. In addition, we added about 1 teaspoon of cinnamon to the batter. BE SURE to fry until completely cooked through. It's not the tastiest when the middle is mushy, and is best when it's crunchy and browned.
Next summer, we plan on making these in a solar oven. Anybody done this yet? We will post an update when we have more answers.
Copyright (c) 2008 New View Group, LLC
Ingredients:
2 cups cornmeal, finely-sifted/ground
1 1/2 cups boiling water
1/2 tsp salt (or a bit more to taste or less for heart-healthy)
2-3 tablespoons of olive oil
Directions:
- Mix cornmeal with salt, then add boiling water.
- Let stand for a few minutes.
- Heat non-stick pan on low heat.
- Add olive oil. Turn up heat to medium.
- Spoon into the pan the now-thick mixture into 2 or 3 small "pancakes". Smooth out the batter with the back of a greased spoon.
- Slowly cook. May take 7-10 minutes.
- After a few minutes, carefully flip them over.
- Ready when lightly browned.
GLUTEN-FREE, HEART-HEALTHY, LACTOSE-FREE
Questions: Will this work just as well with Masa (instant corn masa flour) or colored corn? For instance, next year, we plan to grow Black Aztec Corn, which is a good sweet corn, but the kernels turn black as it dries, and is good then for cornmeal. Good crop to grow. We can't find any in a health food store to buy, so we're wondering if there's any difference.
Update 12/17/08: We tried these tonight with corn masa flour, and needed a bit more water than with corn meal. In addition, we added about 1 teaspoon of cinnamon to the batter. BE SURE to fry until completely cooked through. It's not the tastiest when the middle is mushy, and is best when it's crunchy and browned.
Next summer, we plan on making these in a solar oven. Anybody done this yet? We will post an update when we have more answers.
Copyright (c) 2008 New View Group, LLC
About This Blog ... Blog Business
We are a small family working to be prepared for emergencies or disasters or hard times. We had started "stock-piling" in 2007, then this month, we ran into a financial mess just like most other people we've met. In working to use our stored foods to prepare healthy, cheap and tasty meals for our weird family, we started this blog. It's mostly about preserving your garden harvests, storing foods, and using these stored foods to provide healthy fun meals for your family.
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...Who are we? Doug and Vikki are recently married, and live in a suburb of Denver, Colorado with her Son who we refer to as "Very Hungry Tween Son" (VHTS) because he's always hungry. Growing boy, and all. Unfortunately, he's a very picky eater, and can't eat gluten (products from wheat, rye, oat and barley - and there's a lot of those!) Added April 5 2009: He also can't have cashews, peanuts, or soybeans.
...Hubby is Doug, and he works hard at a local corporate giant but only for a pittance compared to the way they take advantage of him. He is a complete computer nerd. He never had a garden as a grown man until with me in 2008 so he drew from his experience as a child, and together we learned. He has several "defense items", and some great ideas about taking care of home and family. Added April 5 2009: His office moved an hour away so he now lives near his office and comes home only on weekends. Added strain on our family.
...I'm Vikki, and I write almost all of the blog postings and create the blog's layout, plus I also set up any stores. I have experience as a small-time (mostly indoor) gardener, so am well-versed in container gardening. I'm learning how to can and otherwise preserve our harvests, but have dehydrated for years. I am a former publisher, and am writing now to help people with the information I've gleaned from years of experience. I don't have an "outside job"; I receive a small amount of disability because there are days I can barely move (I won't bore you with details). I'm also a picky eater, and refrain from gluten, plus am trying to lose a lot of weight to get healthy(ish) for family.
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UPDATED MARCH 23 2009: Contest: Our first contest is March 30 thru April 5 2009. To enter you must write a 50-100 word comment/review (in English) of a survival or homesteading book. Spam or unsuitable entries will be disqualified and deleted. Random drawing from entries will be done on April 6 2009. Winners will be notified by blog posting on April 7 2009. Prize includes several heirloom seed packets, an e-book, and more. Pass the word about this contest and blog, and link whenever possible. Watch for more details .. and get linking and reading!!
UPDATED MARCH 21 2009: Guest Posters Wanted: We'd love to have articles/postings from you! Please submit a posting relevant to our blog's topics: homesteading, survival cooking methods, alternate ways of cooking, food preservation methods, tips on storing your supplies, recipes using stored foods or for canning or preserving, money-saving menus ($5 per person per day), etc. E-Mail. In exchange we'll link your article on our blog to your own blog or website.
UPDATED MARCH 10 2009: We are living in our first home as a family (newlyweds!) but need to sell early Summer 2009 because Hubby's office has been relocated. We have a 4 year old Chihuahua who's quite the prissy princess, and just got a 3-month-old Dal-Rotti-Mute (Dalmatian Rottweiler Alaskan Malamute) puppy who is being trained to be our guard dog once we get a "farm". We aren't militants or extreme survivalists. We prepare because these days, anything can happen.
UPDATED JANUARY 1 2009: We have finally opened our e-book store, and our few items are up! Please check out "Recipes for Stored Foods Book 1" and our other e-books at the New View Group LLC e-book store. Each book can be downloaded as soon as you check-out via paypal. Good value and good information!
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To Advertise On This Blog: Please e-mail admin at newviewgroupllc dot com. Ads should be a rectangle 250w x 90x (pixels), and will be placed in random order in right column on this blog. The cost is $25 per month prepaid through Paypal. This price is good through December 31 2009. Paypal will automatically re-bill monthly for 12 months, with an option for another year. Please submit your ad within 2 days of payment.
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To Advertise On This Blog: Please e-mail admin at newviewgroupllc dot com. Ads should be a rectangle 250w x 90x (pixels), and will be placed in random order in right column on this blog. The cost is $25 per month prepaid through Paypal. This price is good through December 31 2009. Paypal will automatically re-bill monthly for 12 months, with an option for another year. Please submit your ad within 2 days of payment.
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