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Storage Food Recipes

by: Irene

Tue Nov 21, 2006 at 16:32:04 PM EST


(excellent list of threads at Flu Wiki - promoted by DemFromCT)


HOT FOOD RECIPES:
Appetizers/Snacks/Spreads Beans & Rice
Breads Meat, Chicken & Fish
Breakfast Dishes Ramen, Pasta, Noodles & Grains
Salads & Sandwiches Soups & Stews
Sweets Side Dishes
COLD FOOD RECIPES:
Breakfast Appetizers/Snacks/Spreads
Salads & Sandwiches
OTHER:
Drinks Canning and Preserving
Substitutions
Irene :: Storage Food Recipes
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Storage Food Recipes | 32 comments
excellent job!!!
I screwed up promoting it to the main page... sorry.
okay, fixed it...
thanks!!!
[ Parent ]
Whole Wheat Irish Soda Bread
Picked this up in Ireland a while back. It's simple enough that I usually don't mess it up. The whole wheat makes it good for you and it also fills you up more than white bread. It's simple peasant fare, but I love it. I haven't tried it with "soured" powdered milk yet, but I'm sure it will work well enough that way. I also want to experiment with making this in a covered cast iron dish on my woodstove. Does anyone know, which would be better -- regular cast iron or enameled cast iron like Le Creuset (or would that make a difference)?

Wholemeal Bread

1 c. whole wheat flour
1 c. all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 c. buttermilk (or prepared powdered milk "soured" with vinegar)

Mix dry ingredients, mix in buttermilk. Will be very sticky. Add all-purpose flour as needed until it's manageable. Don't overwork it. Shape it into a slightly flattened round and cut a cross in the top.

Bake at 375 degrees for 45 minutes to an hour until it sounds hollow when tapped on the bottom. I bake it on a pizza stone sprinkled with cornmeal, but a cookie sheet would work fine, probably oiled or whatever you normally do.

Dark Irish Soda Bread
This recipe is courtesy of Chef Jeff Rose, Colonial Rose Inn in Grand Detour, Illinois, and was posted on his web site. If you ever get the chance to go there, I highly recommend it.

Dark Irish Soda Bread

Ingredients
3 C flour, unbleached
2 C flour, whole wheat
2 TBS brown sugar, packed
2 tsp baking soda
1 TBS baking powder
2-1/4 C buttermilk

Preheat oven to 400. Add all of the dry ingredients in a large bowl and mix very well. Be careful to break up any lumps of brown sugar. Pour all of the buttermilk into the bowl at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and kneed for a minute or so until everything comes together.

Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it. Place the loaves on a large ungreased baking sheet (use nonstick or parchment paper - not wax, if you'd like). Sprinkle some additional white flour on top of each loaf and, using a sharp paring knife, make the sign of the Cross in slashes on the top of each.

Allow loaves to rest 10 minutes and then bake on the middle rack of oven for 35-40 minutes (don't overbrown), or until lightly browned and crunchy. Cool on racks.

* I prefer to bake on parchment paper.
* This bread is great served with honey butter or Irish butter.

discussion vs wiki
I think the place for the soda bread recipes is in the wiki rather than on the forum.

Things that should be kept for future reference belong in the wiki.  Things that are new events or breakthroughs for discussion should be in the forum.

Is that right?

medical information provided is for discussion purposes only and should not be construed as medical advice. if you believe you have a medical problem, consult your practitioner.

that's one way, but...
People like to talk to each other. ;-)

Sometimes it's nice to post recipes, and then have variations presented and compared and discussed because they're here. The list can be inspected; an error in ingredient amounts, for example, can be corrected; and THEN it can go to the wiki.

We have people who are much more skilled than I (I can do scrambled eggs and waffles) checking them for accuracy. Who wants to put a lousy recipe on the wiki?

I defer that to the people posting.

[ Parent ]
oh, btw
many Forum users never go over to the wiki and many wiki users never bother with the Forum.

I'd hope for better integration (lugon and I do both), but people do what people do.

This software may allow for more of that (see this thread and its links directly to the wiki).

[ Parent ]
Theoretically
But it quickly became evident that some people liked using the forum as an informal staging ground before taking things to the wiki. A lot of the recipes linked to in the opening diary started out on the forum and then were moved en masse. There are other wiki pages that started out as forum threads where some discussed the form it should take and others dropped off links and contributions. Among other things, it means that people who really aren't comfortable with wikitext — the equivalent there of HTML here — can still contribute to the wiki.

This works. And if anything, I think this platform can be adapted to that purpose better than the old one.

[ Parent ]
New recipes go on the new wiki forum
This is where most of us visit and post first. Most of the recipes on the Wiki originated in the forum. Kathy in FL posted a humongous number of recipes, others contributed, and Mari organized them into a recipe collection for the Wiki. This is the way the hive mind works here. You just have to get the feel for it.
[ Parent ]
And the hive mind does work
In the year and a half this has been going on, I've visited both (now three) sites many times a day with rarely a day missed. And I'm still often surprised to stumble across some big project that people have built while I barely noticed it was even in process. It's been really satisfying that way. I didn't used to like surprises.
[ Parent ]
Yes, it's very exciting sometimes. n/t

[ Parent ]
Recipe Booklets in PDF format
Links to collections of recipes as pdfs or web pages
I've been trying to figure out where in the cookbook to put links to various recipe collections that people have provided but weren't necessarily recipes that the poster had tried her/himself. Think it's better to list the collections separately, or attempt to include them on the applicable recipe page (e.g., Breads)?
applicable page
as an 'untried recipes' addition?

if I wanted bread, I'd want all the breads together, etc..

[ Parent ]
Recipe suggestions
First, I appologise that I don't have time to follow through with my suggestions. 

In regards to "tried" recipes.  How many of us have actually tried the ORS recipes?  Necessary recipes need to be available.  The ORS recipes are one example.  Others would include recipes from scratch, as well as recipes from days gone by... like from the depression, war years, etc.  Those will be essential as well as appreciated.  Fortunately there are recipes for canned goods and solar cooking.  It just seems prudent to include a variety of practical recipes that would be readily available to people, especially covering a long term time frame inwhich we may well be facing.  Additionally, I think it would be a good idea to have some information on how to "adjust" recipes.  There are calculations available both online, from computer programs AND from text books/hardcopy.  Ya' just never really know how many you may need to prepare or plan for at any given time.  For example, if "x" number  of family are ill and not requiring traditional feeding, then meal preps would vary accordingly. 

[ Parent ]
Tried them and discovered which one(s) worked best for my family
I tried them (posted ORS recipes) ... was forced to by circumstances beyond our control.    I found out real quick which ones worked for the kids and which were preferred by the adults.  My kids prefer the one made from unsweetened koolaid and hubby preferred the more traditional version.  I was so sick I didn't care which it was.

Either way, experience proved that I need to make some dry packets up in advance and have prepped water on hand ... trying to do all of that measuring when you are sick just is NO fun.

[ Parent ]
Links to old threads:
Spanish Bean Soup ... that can be pressure canned
Well, since at some point the old forum may be closed permanently I thought I would make an attempt to continue with some of the recipe additions and discussions here at the new forum.

Still struggling with finding my way around, but here goes.

Over the US Thanksgiving holiday I had the opportunity to experiment with canning a soup that my family is particularly fond of.  It is called Spanish Bean Soup but also may be known as Garbanzo Bean or Chickpea Soup.

Ingredients Needed for a VERY LARGE POT OF SOUP:

10 cans of chickpeas
2 large packages of diced ham (or equivalent)
5 pkgs. of chorizo
1 pkg of pepperoni (containing 100 slices)
4 to 6 medium onions (our family leans toward the 4 with the onions being yellow rather than white)
2 heaping tablespoons of minced garlic

First, you are going to saute your chopped onion and garlic in a bit of oil until they are transparent, but not browning. With a quantity this size, this may take a while.

While your onions and garlic are sauteing, slice your chorizo ... not as thin as pepperoni, but not too thick either.  And, get your cans of chickpeas open.

After you have obtained transparency, you are going to add your chickpeas first.  Dump a can of peas into the pot and then add an equal can of water.  When you are done, you should have added 10 cans of chickpeas and 10 cans of water.

Next, add in your meat and bring to a boil.  Turn down and simmer about an hour to an hour. 

Directions from this point on diverge depending on whether you want to eat the soup right away or pressure can it.

To pressure can:

Add peeled and chopped potatoes to soup pot and allow to hit through.  Then ladle into prepared, hot, sterile jars and can according to your pressure canner's directions at the pressure appropriate to your elevation.  75 minutes for pints and 90 minutes for quarts.  Careful not to overfill.

To eat fresh:

Allow soup to simmer for another hour then add peeled, chopped potatoes.  Continue to simmer the soup until potatoes are tender ... length of time determined by size of potato pieces.  Serve warm.

A couple of notes:

*Make sure that as you are ladling your soup ... whether it is into jars or into soup bowls ... that you mix up the pot as you go.  The onions and garlic settle to the bottom of the pot, plus you want to try and get a good mix of chickpeas and potatoes as well as a bit of each kind of meat into each container.

*If you prefer a "soupier" soup, add more water and chickpeas and fewer potatoes.  The starch from the potatoes can sometimes thicken the soup to the point it is almost like a stew, particularly if you cook them a little on the long side.

*From the amount of ingredients listed above I could have canned about 14 quarts of soup, but what I did was can 7 quarts and then we had the remainder of the soup fresh. No matter how you look at it, this recipe makes a lot of soup.  However, you can halve the recipe or by keeping it proportional make as much or as little as you like.

Dry Soup Mixes


Lipton Dry Onion Soup Mix

Version 1:

1/4 cup dried minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

Combine all together. This makes the equivalent of 1 package soup mix. Serves 2.

Version 2:

3/4 cup minced onion
1/3 cup beef bouillon granules
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

Combine all ingredients. Store in tight fitting container. About 5 Tbls. of mix are equal to one 1.25 oz pkg.

Dry Cream Soup Mix

2 cups powdered nonfat milk
3/4 cup cornstarch
4 packages chicken broth mix (granules)
2 tablespoons dried onion flakes
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon pepper

Combine and store in an airtight container. Use 1/3 cup of mix to 1 1/4 cup of water. For extra thickness, use only 1 cup of water.

This recipe serves/makes 3.5 cups.

Dry Casserole Soup Mix

2 cups dry milk powder
1 cup cornstarch
1/2 cup dry bouillon (your choice of flavors)
5 tablespoons dry onion flakes
1 tablespoon dry thyme
1 tablespoon dry basil
1 tablespoon pepper

In a large bowl, combine dry milk powder, cornstarch, and dry bouillon. Add onion flakes, thyme, basil, and black pepper. Mix well to combine. Store in a covered container. To use, combine 1/3 cup soup mix and 1 cup water. Stir well and use as you would cream soups. This recipe serves/makes 4 cups.

Beef Vegetable and Barley Soup Starter Mix

1/2 cup barley
1/2 teaspoon dried whole basil
1/2 cup dried split peas
1/4 teaspoon dried whole oregano
3 beef bouillon cubes -- crushed
1 bay leaf
1/4 teaspoon ground black pepper

Combine the ingredients in a small bowl, and store in an airtight container. This recipe serves/makes 1.25 cups.

Cranberry Apple Bread
Instead of fresh apple and cranberries in the following recipe, I plumped up dried apples and some craisins.  Tasted just as good to me.  What I liked was that this bread holds over really well and is a good lunch/brunch type item.  All you need is some plastic wrap.

The bad part is that it takes one hour in a regular oven.  Next time I want to give this a try in something similar to an outdoor oven.

Cranberry Apple Bread

2 cups peeled, chopped apples
3/4 cup sugar
2 tablespoons oil
1 egg
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Grease 8 1/2-by-4 1/2-by-2-inch loaf pan.  Combine apples, sugar and oil. Add egg, mixing well.  Combine dry ingredients in a separate bowl. Add to apple mixture, mixing just until dry ingredients are moist. Stir in cranberries and walnuts.  Spread batter in pan. Cook 60 minutes or until a toothpick inserted in the center comes out clean.  Makes 1 loaf.

Backpacker's Thanksgiving Dinner
This would probably be similar to an MRE type recipe.  Would certainly be a good change-up or holiday meal substitute if the times get particularly bad.

Backpacker's Thanksgiving Dinner

1 bag of stuffing with seasoning
1 can of chicken (in water)
1 jar of gravy
1 box of powdered mashed potatoes
water to boil

Boil two pots of water, one for potatoes and one for stuffing. Follow the directions for the stuffing (Stove Top works well). Its usually just add water, stir, and let sit. At the same time, add the powdered potatoes to water.

Like the stuffing, its heat, stir, and sit. Strain the chicken, and then add the strained chicken to the stuffing. Mix the stuffing and chicken up. Serve the potatoes and stuffing/chicken together and douse both with thick gravy. Plenty of calories!  Servings: 6  Preparation time: 25 minutes

apple/cranberry bread
Sounds delish. Think I`ll try it in my solar oven.

There is no pleasure in having nothing to do; the fun is in having lots to do and not doing it." -Mary Wilson Little
Nice recipe
Yess same here.. will try this.
[ Parent ]
Potato Soup Mix
I really can't believe I haven't posted this already. It's no t one of those "O I'll eat it before I starve to death" things... people really love it! It is my most requested recipe, in fact I'm supposed to bring it to a Christmas party Friday!

*1 3/4 c instant potato flakes
*1 1/2 c milk powder
*2 tbs chicken bouillon granules
*2 tsp dried minced onion
*1 tsp dried parsley
*1/4 tsp white pepper
*1/4 tsp black pepper
*1/2 tsp dried thyme
*1 tsp (or to taste) seasoning salt

Just mix it! To use, mix 1 part mix to 2 parts hot water.

If you have whole potatoes around, cut up a few and boil them until tender, then throw into this soup. Yummy.

Veal-less Parmesan
This is so good, when I mix up a batch I keep a few in the freezer to fry up for lunch. They are yummy and really satisfying, and an appealing color because of the carrots. I use leftover carrots and potatoes; canned could be used just as well.

Veal-less Parmesan

1 can kidney beans
2 large potatoes, cooked (about 2 15 oz cans)
1 cup cooked carrots (or 1 15 oz can)
1/2 cup dry bread crumbs
1 tsp mixed Italian seasoning
S & P to taste

mozarella or Parmesan cheese for topping
Pasta and pasta sauce, prepared as directed

Drain canned items. Mash together first three very thoroughly, or use a hand blender. Add bread crumbs until you can shape a cohesive patty. (makes about 6) Fry patties in a little oil until crispy and golden on each side. Top with mozarella or parmesan cheese, serve atop a plate of cooked spagetti and top both with heated pasta sauce.

Hot version: Omit Italian seasoning and add 1/4 tsp cayenne pepper and 1/2 tsp chili seasoning to patties. Top with hot salsa over (preferably) spanish rice.

Yum!
Thanks for posting that recipe.  Sounds great, I just copied it.
[ Parent ]
Oh so good veal-less patties
I just made another plateful of these goodies and had one for brunch with some spagetti sauce... these are _so_ good! I wanted to mention that they would also be a great way to use those dehydrated mashed potatoes that are in many people's prep cupboards... just mash in the beans and carrots and pan fry. 
[ Parent ]
Hash Browns Casserole
All these recipes, measuring, stirring saute'ing, I ain't got all day. Now, this is a super-simple one that is good and satisfying:

1 box dehydrated hash browns (I use Meijer's which includes onions, other brands also have peppers and seasonings which would probably be great.)
1 can mushroom soup
1 can mixed vegetables, drained
1 can milk (fresh, canned or reconstituted)
Canned meat of your choice: ham, beef, chicken; I've used summer sausage and it was terrific.

Crumbs for topping if desired.

In a casserole dish, cover the dehydrated hash browns with hot water and let rest for 15 minutes. Drain any excess water then.

Stir in can of mushroom soup and 1 can's worth of milk. Drain and add can of mixed veggies. Add meat & stir in.

Top with crushed ritz crackers, bread crumbs or crushed potato chips if desired.

Heat through until bubbly and serve.

Boiling legumes in thermos

My first experiment with thermos cooking was a failure.. And I think I wanted to warn you about not testing it.. Using a thermos may save you a large amount of energy, even your electricity bill will gain from this (and its easier since you dont have to keep an eye on the oven during cooking.)

I first tried with butter beans (the large ones I thougt was the ones with saving potential. I soaked 24, and put on thermos with boiling water, not even after 3 day was the beans tender...

What was wrong? Well first mistake was that I used the unbreakable stainless steel thermos,, dont, They hardly insulate at all. Secund, I did not boil the peas for some minutes. Three, maybe butterbeans and other realy large ones just dont work...

Today I tried again, with chickpeas, And it was a sucsess :)

*******************************************

CHICKPEAS IN THERMOS
Soak 24 hours. ( 12 should probably work as well)
Change water, bring to boil for a minute.
Fill thermos with chickpeas and cover with the boiling water.
Do not add salt, it makes them harder.
Don't use the steel thermos, the glass ones are better.
Keep in thermos for 3 hours.
Done.

Camping stoves have information on how long they use to bring a liter of water to boil.  Some minutes of ful usage is very efficient and two gallons of kerosene or a 50 liter tank of propane will last for months and months.

*******************************************

URDARS CHICKPEA SOUP
Serves 2 persons
One box of chickpeas, or ready boiled dry ones.
One cube of bouillon
a dash of olive oil
2 spoon of basamico vineager (or other good vineager)
salt / pepper
1/4 onion
1 garlic boat
200g Spanish Chiriso sausage or pepperoni ( other salted meat is fine as well)
Some pickled chillies or cucumber

fry onion and garlic tender in oil.
add some water and the bouillon
bring to boil
add chickpeas
mash everything with a masher or a blender.
add diced sausages
heath
add some pickles or quick fried paprika..

serve with some sour-cream and fresh (dry) spices like thiamin, and oregano.

This soup is pure healthy energy, quick, easy and very tasty.
The salted meat together with the sour pickles or paprika is the perfect balanced taste to the creamed chickpeas.
Experiment with adding storable root vegetables, etc

total cocking time for soup and peas. 15 minutes. Soup only 5-10

************************************************


thanks urdar! n/t


GetPandemicReady.org - non commerical website with practical ways for families to prepare.
[ Parent ]
Purchase of bulk grains etc.
Wonderful recipies -- thank you.

I'm having a really difficult time figuring out where to purchase some of the recommended provisions.  I live right outside of DC and there aren't any feed stores or Wal Marts around.  The CostCo near me doesn't carry barley, wheat, or large amounts of beans etc. (although it does sell 25# bags of rice).

Where should I look?  I can't imagine Whole Foods has this stuff.  I don't want to place a big order with an www company before I have the chance to try some of these recipies. 

Thank you.

imigrant shops...
like Asian, middle east shops..  They are my primary source of cheap, storable food here in europe.  I guess that in the US, what you call downtown would be the place to look. Also check out typical vegetarian shops. The biodynamic, organic versions of this basic food, like beans, whole weath etc is more expensive, and may not be a vise investment.. (unless you plan to eat more healthy, save the planet etc..

Also take a look at the italian side dish Polenta (corn meal), its cheap, and nutrisius, takes some adjustment ;-)...  and shold be found also in regular supermarkets..

[ Parent ]
Storage Food Recipes | 32 comments
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