Sunday, January 18, 2015

FSP Week 3

Annnnd we're on to week three of food storage meal planning!  I've personally learned a lot this past week, and I'm excited for all the future knowledge I'm bound to gain in the next ten weeks of prepping.  I'm especially thrilled with the idea of dehydrating frozen foods.  Talk about easy and affordable food storage!  I'm testing out my very first batch right now in my brand new dehydrator, so fingers crossed I wake up to some dried veggies...

Mexican Monday: Fajita Bowls (coming soon)
Oriental Tuesday: Peanut Satay
Twisted Wednesday: Split Pea Soup (coming soon)
Authentic Thursday: Bayou Chicken Pasta
TGIFriday: Tuna Melts (coming soon)
Simple Saturday: cold cereal
Special Sunday: Creamy Turkey & Wild Rice Soup (coming soon)

Shopping List
  • coconut oil
  • 4 cans of chicken
  • 3 cans of mushrooms
  • 1 jar of roasted bell peppers
  • cornstarch
  • brown sugar
  • salt & pepper
  • paprika, onion powder, red pepper flakes, garlic powder, cayenne pepper, chili powder, cumin, ginger, thyme, celery seeds, creole seasoning, parsley, lemon pepper, garlic salt, sage
  • peanut butter
  • chicken broth (68 oz total)
  • soy sauce
  • pad thai style rice noodles
  • can water chestnuts
  • dried split peas (1 c.)
  • bacon bits
  • 1 can of ham (opt)
  • dried onion
  • 2 cans of carrots
  • 16 oz. pasta
  • canned green chiles
  • 2 cans evaporated milk (or coconut milk)
  • cans of diced tomatoes
  • parmesan cheese
  • 2 cans of tuna
  • mayonnaise
  • dill pickles
  • loaf of bread
  • shredded cheese
  • favorite cold cereal*
  • 1 stick of butter
  • wild/brown rice
  • flour (favorite GF blend)
  • milk (powdered, favorite DF)
  • apple cider vinegar
*Note: In case you haven't noticed, I schedule cold cereal for dinner once a week.  I do this for a few reasons...  For one, cold cereal is a treat as we normally have a hot breakfast every morning.  Secondly, sometimes I just need a super simple dinner option!  If me and the hub have a hot date lined up, then the kids get their special dinner of cold cereal (their choice).  Or let's say I have a fridge full of leftovers come Saturday night, so we are left with the option of cold cereal or leftovers for dinner.  Keeps things fun and easy, and seems to work well for our family.  If you would rather schedule an extra meal into your weekly plan, then fine by me!  Whatever floats your boat.

And don't forget this week's Build Your Food Storage: 20 lbs white sugar.  This is to be purchased in addition to what is listed above.  Remember, we're building up our long-term storage supply at the same time we're buying the ingredients necessary for shorter term storage.  Hopefully between the two, we'll have plenty of food to work with in case of an emergency!  *B

Coq Sans Vin (food storage version)


So, I have a pretty cool story behind this recipe.  Well, I think it's cool...  Anyway, I was fretting all week about converting one of my all time favorite meals (Coq Sans Vin) into something that would work for food storage and I just kept drawing blanks on ideas.  I mean, how can you turn a fabulous French meal into something using canned food???  I was almost embarrassed for even considering it!

But then this morning, I woke up with a dream fresh in my mind and suddenly I had an idea: make chicken patties with canned chicken.  Talk about answered prayers, because it totally worked!  Now, mind you, this version doesn't even hold a candle to the original.  But, BUT, it will suffice in times of emergency.  And for that reason I am calling it a miraculous success ;)

Ingredients:


     • prepared chicken patties
     • ¼ c. bacon bits
     • 1 T. flour (GF fine)
     • 2 c. chicken broth
     • 1 T. apple cider vinegar
     • 1 T. dried onions
     • 1/4 t. garlic & herb
     • 1/2 t. salt
     • 1/2 t. dried sage
     • 1 bay leaf
     • 1 large can whole carrots, drained*
     • 1 can mushrooms, drained 

Directions:
     Once chicken patties are transferred to warm oven, add bacon to the hot skillet used for preparing the patties.  Cook until crisp.  Add flour and stir, cooking for 1 minute.  Add vinegar and chicken broth a cup at a time, whisking until a thin gravy forms.  Add remaining ingredients and stir; turn heat to low and bring to a simmer.  Remove from heat and serve over prepared mashed potatoes and chicken patties.  Goes great with sweet & savory green beans!

Note: I'm pretty sure dehydrated carrots would be far superior in this than canned.  So that's my next experiment: cook with more dehydrated food.  And I'm pretty dang excited about the prospect of dehydrating frozen food!  Makes me giddy just thinking about it.  *B

Simple Chicken Patties

Not a whole lot to this, really...  Would make a great burger, goes well with a slew of sauces and sides, and pretty dang versatile if you consider all the potential seasoning options.  And it easily converts to a dairy/gluten free friendly meal.  Also, yay food storage!

Ingredients:
  • 2 cans of chicken, drained
  • 2 large eggs
  • 4 T. milk
  • 1 T. dried onion
  • 2 c. bread crumbs (3 slices of bread)
  • salt & pepper, to taste
  • thyme, to taste
  • 4 T. coconut oil

Directions:
     In small bowl, add 1 T. water to dried onion to rehydrate; set aside.  Beat egg and milk in large mixing bowl.  Add rehydrated onion and remaining ingredients, except oil, and stir well until combined.  Form mixture into 6-8 patties, according to desired size.  Melt 1-2 T. oil in large skillet over medium heat.  Add 3-4 patties to hot pan and fry for 4 minutes on each side.  Transfer to oven to keep warm.  Add extra oil as needed to pan and cook remaining patties.  Serve warm.

Thursday, January 15, 2015

Baked Butternut Squash Pasta

This is a really different, but yummy, kind of sauce.  I grew up with basically two types of pasta sauces: marinara and alfredo.  But I'm definitely a sauce gal (seriously, I drench everything in sauce if it's available), and this butternut squash sauce is delish!  I've been able to find it at Costco for a great price, but it can be pretty spendy at your local grocery store...  However, since I don't end up using the entire bottle, I just pour what's left of it into a freezer bag and pull it out the next time I use it.  Voila!

Ingredients:
  • ½ (25.5 oz) jar of butternut squash pasta sauce
  • 2/3 c. cottage cheese*
  • 1/3 c. parmesan cheese
  • 1.5 c. water
  • 2 t. chicken bouillon
  • 1 T. brown sugar
  • salt & pepper, to taste
  • garlic herb seasoning, to taste
  • basil, to taste
  • 1 can diced tomatoes
  • 1-2 cans mushrooms, drained
  • 1 can black olives, drained
  • 2 handfuls spinach, chopped
  • 16 oz pasta
  • 20-25 meatballs -or- 4 chicken sausages, sliced (might consider using TVP or canned chicken/beef, or omitting altogether, to make this more food storage friendly...)

Directions:
     Combine pasta sauce with cottage cheese and parmesan in a casserole dish; stir well. Combine water with bouillon and spices and add to sauce and stir. Add remaining ingredients and stir well.  Bake for 45 minutes at 350 degrees, stirring halfway through.

*You might have noticed that the total amount of cheese in this recipe is 1 cup.  I happen to have cottage cheese on hand, so that's what I used.  I'm sure ricotta would be amazing, but mozzarella would probably work too.  Basically, use 1 cup of your choice of cheese (maybe even yogurt???) and cross your fingers!  But seriously, it's cheese!  How bad can it possibly be ;)  Enjoy! *B

GF Baking Powder Biscuits

Still tweaking these a bit, but they're so dang close I just had to share anyway ;)

Ingredients:
  • 2 c. flour blend (equal parts brown rice, sorghum and tapioca)
  • 1 T. brown sugar
  • 1 T. baking powder
  • 1 t. salt
  • 1/2 c. butter*
  • 1 egg
  • 1/4 c. - 1/2 c. milk (DF works well)
Directions:
     Heat oven to 450.  Mix dry ingredients together, then cut in butter until crumb forms.  Add egg to a liquid measuring cup and add just enough milk until total amount equals 3/4 c.  Using a fork, add milk-egg mixture to dough until moist enough.  If you'd like to roll and shape the dough, opt for a stiffer texture.  If you plan to make drop biscuits, you can afford to use all the liquid for a wetter dough.  Place biscuits on prepared sheet and bake for 10-15 minutes until golden.  Remove and serve warm.

*I've tried coconut oil with these, and they just don't quite turn out as well...  Feel free to experiment though and let me know how they work out for you!  *B


Basic Chicken Gravy

I make this gravy allllll the time.  It's beyond simple and still yum.  The kids always lick their plates and ask for seconds.  Win!  Feel free to make with fresh/frozen veggies and rotisserie chicken for a win-win meal that's sure to please :)

Ingredients:
     • 4 T. butter
     • 4 T. flour (equal parts brown rice, sorghum and tapioca)
     • 2 c. chicken broth
     • 1 c. milk (DF works well)
     • salt/pepper, to taste
     • thyme/sage, to taste
     • 1 can chicken, drained
     • 1 can mixed vegetables, drained

Directions:
     Melt butter in medium saucepan over medium heat.  Stir flour into browned butter and cook over low heat, stirring constantly for one minute.  Add broth 1 cup at a time.  Bring to a boil and whisk for 1 minute.  Season to taste. Add chicken and vegetables and heat through.  Serve over biscuits/mashed potatoes.

Sunday, January 11, 2015

FSP Week 2

Welcome to week two of my food storage journey!  All right peeps, here's the deal: I don't particularly like cooking with canned food.  I'd much rather use fresh ingredients, and I usually do.  Unfortunately, fresh food (whether from the grocery store or your homestead) may not be available when emergency strikes...  It's always better to be prepared, just in case!

The meals I have planned for our 13 week supply are based off of our typical family meals.  Which means I am spending these next few months learning how to convert our normally fresh meals to more shelf stable options.  If you are following along and have no desire to build up your storage supply, then please be my guest and use fresh ingredients.

Most of the recipes as originally posted use a mixture of fresh and canned.  This also means that even though I have linked to the recipes I will be using, they may not be food storage friendly in their original format.  I plan on experimenting and tweaking as I go, so make sure to check the recipes frequently for updates.  Ideally, I would like each recipe to have the option to be prepared using fresh, canned, or dried ingredients.

For now, I suggest you print out the original recipes as they are, and then make notes as I edit them.  I certainly don't pretend to know all there is to know about food storage.  I'm learning!  It's going to take some time, some trial and some error.  So please, bear with me and enjoy the learning process ;)



Mexican Monday: Southwest Chicken w/Rice
Oriental Tuesday: Asian Soup
Twisted Wednesday: Chicken Gravy w/ Baking Powder Biscuits
Authentic Thursday: Butternut Squash Pasta
Simple Saturday: cold cereal
Special Sunday: Coq Sans Vin


Shopping List:
  • salsa
  • soy sauce (low sodium)
  • 25 oz. butternut squash sauce
  • apple cider vinegar (Bragg's)
  • 4-5 cans of chicken
  • 1 can of beef
  • 1 can of black beans
  • 2 cans black olives
  • 3 cans diced tomatoes
  • 3 cans mushrooms
  • 1 can tomato sauce
  • 3 mixed veggies (frozen or canned)
  • carrots (fresh, frozen or canned)
  • spinach (fresh/frozen/canned/dried)
  • green onion (opt)
  • cilantro (opt)
  • garlic head OR garlic powder
  • red potatoes (fresh, whole canned, or dehydrated)
  • 64 oz.. chicken broth (can, carton, or prepared bouillon)
  • 1 c. beef broth
  • 2 eggs (opt, fresh or prepared powdered)
  • chicken bouillon
  • brown sugar
  • dried onions
  • butter
  • oil (olive/coconut)
  • flour
  • instant mashed potatoes (2 family servings)
  • wide rice noodles
  • 16 oz. pasta
  • meatballs or sausage (fresh, frozen or dehydrated)
  • cottage cheese (opt)
  • parmesan cheese
  • bacon bits
  • seasonings: cumin, ginger, cayenne, salt, pepper, thyme, basil, celery seeds, parsley, bay leaves
  • favorite cold cereal
  • milk (DF, powdered, whichever you prefer to use)
This week's Build Your Food Storage is 5 cans of chicken broth.  This is to be purchased in addition to what is listed above.  Remember, we're building up our long-term storage supply at the same time we're buying the ingredients necessary for shorter term storage.  Hopefully between the two, we'll have plenty of food to work with in case of an emergency!  *B