Friday, July 17, 2015

Simplified Food Storage Plan

For some reason I felt like I needed to make my meal plan more simple.  The one I've come up with uses less overall ingredients and in my mind is easier to purchase, store and transport as needed.  This new plan call for a single breakfast option, a single lunch option, and four weeks' worth of soups/stews for dinner.  Like I said, very simple!  Especially when compared to my previous 3 month plan.  But I feel good about it, and I can add diversity once I've got the basics figured out :)

Breakfast is oatmeal.  I plan on eventually drying different kinds of fruit to "spice things up a bit" so we don't get bored eating the same thing every day...  I also would like to add some dehydrated eggs to our storage so that on occasion we can have some scrambled eggs for breakfast.

Lunch is beans and rice.  Kind of boring, but it'll do.  I also will be storing some peanut butter and flour, in case I'm able to make some bread for sandwiches, etc.  Plus a spoonful of nut butter is a great snack and could be used to either bulk up a meal or eaten in between meals when hungry.

As for dinner, here's what I have planned:

T: yellow curry soup w/ coconut biscuits
W: potato soup w/ loaf of bread
Th: minestrone soup w/ breadsticks
Sa: leftovers w/ muffins
Su: beef stew w/ loaf of bread

M: tortilla soup w/ cornbread
W: corn chowder w/ loaf of bread
Th: French onion soup w/ breadsticks
Sa: leftovers w/ muffins
Su: chicken/turkey & rice soup w/ loaf of bread

M: taco soup w/ cornbread
T: cashew carrot ginger soup w/ coconut biscuits
W: broccoli soup w/ loaf of bread
Th: pizza stoup w/ breadsticks
Sa: leftovers w/ muffins
Su: clam chowder w/ loaf of bread

M: creamy enchilada soup w/ cornbread
T: mung bean soup w/ coconut biscuits
W: pumpkin soup w/ loaf of bread
Th: ravioli bisque w/ breadsticks
F: kielbasa/jambalaya w/ cornbread
Sa: leftovers w/ muffins
Su: chicken noodle soup w/ loaf of bread

Shopping list and recipes coming soon!  *B

FSP Weeks 11-13

Sorry for the suuuuper long and unplanned hiatus!  But life happens and plans change ;) With only a few more weeks to go, I felt like I was going about this all wrong; that I needed to simplify.  But for anyone else who is interested in the rest of my 3 month food storage meal plan, here it is:

M: Taco Soup
T: Pot Stickers or Egg Rolls
W: Stuffed Potatoes
Th: Tortellini Alfredo
F: Swedish Beef w/ Rice
Sa: cold cereal

M: Chicken Tacos
T: Beef & Broccoli
W: Biscuits & Gravy
Th: Seafood Lasagna Rolls
F: Chicken Burgers
Sa: cold cereal
Su: Ravioli Soup

M: Empanadas
T: Bourbon Chicken
W: Shepherd's Pie (Borgia)
Th: Quinoa Pizza Bites
F: Beef Stroganoff
Sa: cold cereal
Su: Crab/Salmon Crepes

As for breakfast, lunch and snacks:

M: Oatmeal
T: Egg Scramble
W: Rice Porridge
Th: Quiche
F: Overnight Oats
Sa: Egg Scramble
Su: Granola

1. Chicken/Tuna Salad
2. Tortilla Roll-ups
3. Beans on Toast
4. Muffin/Cookie
5. AB & Honey
6. PB & Jam
7. Leftovers

1. Crackers w/ Hummus
2. Granola/Protein Bar
3. Muffin/Cookie
4. Fruit/Veggies
5. Smoothie
6. Trail Mix
7. Popcorn

Sorry, no shopping list!  I'll update with recipes when I can.  *B

Sunday, March 15, 2015

FSP Week 10

Woah Nelly, just three more weeks until we've got three months of meals planned and under our belt!  Bring it on.

Mexican Monday: Shredded beef/chicken “tamales” (coming soon)
Oriental Tuesday: Sweet & Sour Chicken (coming soon)
Twisted Wednesday: Love Nests
Authentic Thursday: Toscana Soup (coming soon)
TGIFriday: Pigs in a Blanket
Simple Saturday: leftovers/cold cereal
Special Sunday: Salmon/Crab Cakes

Shopping List:
  • role of polenta (found near pasta)
  • 1 can of beef
  • 1 small can of pickled jalapenos
  • 1 can pineapple chunks
  • cornstarch
  • sugar
  • white vinegar
  • 1-2 cans of chicken
  • flour
  • coconut oil
  • eggs
  • 1 green bell pepper -or- 1/2 c. dehydrated
  • angel hair pasta
  • 2 cans evaporated/coconut milk
  • parmesan cheese
  • bacon bits
  • grape juice
  • chia seeds
  • green olives
  • TVP -or- dehydrated sausage (Italian)
  • dried onions
  • garlic
  • chicken broth -or- bouillon
  • spinach, fresh/frozen/canned -or- kale
  • baking powder
  • 8 hotdogs -or- 4 cans Vienna sausages
  • mayonnaise
  • lemon juice
  • bread crumbs -or- 3 slices of bread
  • milk
  • 2 cans of salmon/crab
  • rice
  • dried lemon peel
  • 6 red potatoes -or- 3 c. frozen hashbrowns (1.5 c. dehydrated)
  • seasonings/spices: salt, pepper, sage, nutmeg, Italian seasoning, red pepper flakes, garlic powder, thyme, dill weed/seed
And this week's Build Your Food Storage is another 10 lbs of flour.  I think I'll be buying whole millet in bulk instead...  See you next week!  *B

Mushroom & Spinach Crepes

Mmm, crepes.  With mushrooms!  And spinach!  Oh, and chicken...  Feeling French and fancy free?  Try this on for size ;)

  • 4 T. butter
  • 4 T. flour blend
  • 2 c. milk (coconut/rice)
  • 1 t. mustard
  • Handful of cheese
  • Salt/pepper, to taste
  • Dash of nutmeg
  • 1 can mushrooms, drained
  • 2 handfuls spinach, chopped
  • 1-2 handfuls of shredded rotiserrie chicken -or- 1 can chicken, drained
     Melt butter in medium saucepan over medium heat.  Stir flour into browned butter and cook over low heat, stirring constantly for one minute.  Add milk a cup at a time.  Bring to a boil and whisk for 1 minute.  Add mustard and season to taste.  Add remaining ingredients and heat through.  Serve inside crepes.

Simple Gluten Free Crepes

Crepes are a great way to make an ordinary meal extra special or fancy!  Omit the sugar and vanilla for a savory crepe...  As for the filling, the sky's the limit ;)

•  1 ¼ c. milk (coconut/rice)
•  2 large eggs
•  2 T. oil
•  1 c. flour blend (equal parts brown rice, sorghum, and tapioca)
•  ½ t. salt
•  1 t. sugar (opt)
•  ½ t. vanilla (opt)
•  1/8 t. baking powder


Pour milk, egg, and oil into a blender and turn on low.  Combine dry ingredients together in separate bowl, then add to blender.  Blend until smooth.  Heat skillet over medium high heat.  Add a little oil and evenly coat bottom of pan.  Pour ¼ c. batter into heated skillet.  Swirl until bottom of pan is covered.  Cook crepe for 1 minute, then gently flip to other side and cook just until golden.

Cajun Beans & Rice

This meal is hearty and tasty, and just overall satisfying.  Enjoy!

  • 1 lb black beans
  • 1/2 large onion, chopped -or- 4 T. dried onions
  • 1/2 c. green bell pepper, chopped -or- 1/4 c. dehydrated
  • 1 t. celery seeds
  • 1.5 t. garlic powder
  • 1 t. garlic salt
  • 1/2 t. Worchestershire sauce
  • 1/2 t. hot sauce
  • 1 T. beef bouillon
  • 1/4 c. bacon bits
  • 4 chicken sausages, sliced
  • 1 t. thyme
  • 2 bay leaves
  • 1/2 t. creole seasoning
  • 4 c. water

     Sort and rinse beans.  Place in a large soup pot and cover with water.  Allow to soak overnight; or bring to a boil for 2 minutes on the stove, then cover and let sit for 1 hour.  Drain beans well.  Add prepared beans and remaining ingredients, including the 4 c. clean water.  Stir well and bake in oven at 275 for 3 hours, or in a crockpot on low for 8 hours.  Serve warm over a bowl of rice, and a side salad.

Orange Chicken/Beef (food storage version)

I would like to play with this recipe a bit more...  Not sure how I feel about the green chilies, and it could definitely use more of a sweeter orange flavor.  I'll keep you posted!

  • 2 T. coconut oil
  • 2 cans of chicken/beef, drained
  • 1 can of mushrooms, drained
  • 1 small can green chiles (opt)
  • 1 c. dehydrated stir-fry veggies
  • 3 T. soy sauce
  • 3-4 T. brown sugar/molasses
  • 2-4 T. frozen orange juice concentrate
  • 1 T. apple cider vinegar
  • 1 T. bouillon
  • 2 T. dried orange peel
  • 1/4 t. ginger
  • 1/2 t. garlic
  • 1/4 t. red pepper flakes (opt)
  • 3/4 t. sesame seeds (opt)
  • 1 1/2 c. rice/quinoa
  • 4 c. water
     Place all of the ingredients into a crockpot and cook on high for 4-6 hours, or until rice/quinoa is cooked.  Serve warm with a side salad.

Bacon & Shrimp One-Pot Pasta

Fast, easy, and yum.  I mean, who doesn't like bacon?  You can never go wrong with bacon ;)

Adapted from My Food Storage Cookbook

  • 2 heaping cups of penne/bowtie pasta
  • 1/2 c. bacon bits
  • 2 cans of shrimp, liquid reserved
  • 1 can diced tomatoes
  • 1 t. garlic powder
  • 2 t. brown sugar
  • 1 t. basil
  • 1 c. evaporated/coconut milk
  • 1 1/2 c. clam juice
  • 1/2 c. parmesan cheese
     Add bacon bits to a large skillet and cook over medium heat until crisp.  Add remaining ingredients, except for shrimp and parmesan cheese.  Stir well until combined, then bring to a simmer and allow pasta to cook until al dente.  Stir in shrimp and then cheese until everything is fully incorporated.  Serve warm with a side salad.

BBQ Chicken Pizza

This is one of my faves; so easy and such a hit with just about anyone!  Makes for a great lunch option, too.  And nowadays you can even find great gluten free flour tortillas, resulting in a simple, delicious, and basically perfect thin crust pizza...  Which is no easy feat when it comes to gluten free ;)

  • flour tortillas (about 1-2 per person)
  • favorite BBQ sauce
  • couple handfuls of shredded rotisserie chicken -or- 1 can chicken, drained
  • 1 can diced pineapple, drained
  • 1/4 small red onion, thinly sliced
  • fresh cilantro, minced
  • shredded cheese
     Toast tortillas in preheated oven.  Spread on a layer of BBQ sauce over toasted tortillas, then top with desired amounts of chicken, pineapple, onion, cilantro, and cheese.  Place pizzas back into oven and allow cheese to melt.  Serve warm with a side salad.

Sunday, March 08, 2015

FSP Week 9

I'll admit that I'm getting a little burnt out...  I haven't blogged in so long, so this constant updating is tiresome ;)  Also, the husband is starting to gripe about canned chicken because chicken thighs are sooooo much better.  And I'm tired of experimenting with canned vegetables.  But, BUT!, I have enjoyed knowing exactly what it is I'll be making for dinner and it's still fun to challenge myself to make sure these meals are as palatable as possible.  So, here we go: on to week 9 (only one more month left).  We got this!

Mexican Monday: Cajun Beans & Rice
Oriental Tuesday: Crispy Orange Beef
Twisted Wednesday: Mini Pot Pies
Authentic Thursday: Bacon Shrimp Linguine
TGIFriday: BBQ Chicken Pizza
Simple Saturday: leftovers/cold cereal

Shopping List
  • 1 lb. red kidney beans, dry
  • 1 large onion (opt)
  • dried onions
  • 1 bell pepper -or- 1/4 c. dried
  • celery -or- 1/3 c. dried
  • Worcestershire sauce
  • garlic cloves (opt)
  • 1 ham hock -or- 2 cans of ham
  • 1 lb. mild smoked sausages/andouille -or- 6 oz. summer sausage
  • rice
  • 2 cans. roast beef
  • soy sauce
  • cornstarch
  • oranges -or- dried orange peel
  • orange juice
  • molasses
  • rice vinegar
  • sesame oil
  • coconut oil
  • 1 can green chilies
  • linguine
  • bacon bits
  • 1 can diced tomatoes
  • 1 can evaporated/coconut milk
  • 1 bottle clam juice
  • 1 lb. shrimp -or- 2 cans of shrimp
  • rice/flour tortillas
  • BBQ sauce
  • 2 cans of  chicken
  • red onion
  • cilantro
  • small can of pineapple
  • cheese
  • butter
  • flour
  • milk of choice
  • mustard
  • 1 can mushrooms
  • 1 can of spinach
  • eggs
  • olive/avocado oil
  • baking powder
  • spices/seasonings: celery seeds, bay leaves, thyme, creole seasoning, ginger, garlic powder, red peppers flakes, nutmeg, salt/pepper
This week's Build Your Food Storage is 6 lbs of yeast.  I guess now is a good time to get comfortable making bread ;) That continues to be a work in progress for me!  *B

Herbed Polenta

I personally love polenta, but my husband doesn't particularly care for it and my kids would rather have pasta...  Nonetheless, I continue to make it because it's yummy and it's a nice way to break up the typical pasta/rice for dinner routine.  I'm a huge fan of using a variety of grains throughout my meals, and polenta fits the bill (because corn is a grain, NOT a vegetable)!

Adapted from My Food Storage Cookbook

  • 3 c. water
  • 3/4 t. salt
  • 1 T. brown sugar
  • 1/2 t. basil
  • 1/2 t. Italian seasoning
  • 1 c. corn meal
  • 1/2 c. parmesan cheese
  • 2 T. butter
  Combine water, salt, sugar and spices in medium pot and bring to a boil.  Reduce heat to a simmer, and whisk in cornmeal.  Continue to stir to avoid any clumps, and allow polenta to gently cook for 15 minutes.  Add butter and parmesan cheese and stir until smooth.  Remove from heat and cover with a lid and let sit for 15 minutes.  Serve warm, making sure to stir well before serving (think of it like fluffing rice/quinoa).

Chicken Cacciatore

This is simple, and good!  It's simply good ;)

  • 5 chicken thighs -or- 1 can of chicken, drained
  • 1 green bell pepper, sliced -or- 1/2 c. dried, rehydrated
  • 1 can mushrooms, drained
  • 1 can diced tomatoes
  • 2 T. coconut oil
  • 2 T. dried onions
  • 1-2 T. brown sugar
  • 1 T. balsamic vinegar
  • 1 t. chicken bouillon
  • 1 t. garlic powder
  • 1 t. basil
  • 1 t. salt
  • 1/4 t. pepper
  • 1/4 t. crushed red pepper
  • 1/4 c. parmesan cheese -or- prepared polenta
    Place all ingredients, except for parmesan/polenta, in a crockpot and cook on low for 4-6 hours.  Shred chicken and stir in parmesan/polenta.  Serve over herbed polenta.

Honey Walnut Shrimp

As much as I love to cook, I also appreciate a fast and easy recipe.  This recipe is a little more labor intensive than I would like, so I'll probably end up tweaking this more the next time I make it...

  • 1 c. water
  • 2/3 c. white sugar
  • 1 c. walnuts, coarsely chopped
  • 4 eggs, separated
  • 2/3 c. rice flour
  • 1/2 lb. precooked shrimp, defrosted and cut in half
  • 1/4 c. mayonnaise
  • 1/4 c. honey
  • 1 T. coconut milk
  • coconut oil
  1. Combine water and sugar in medium saucepan and bring to a boil.  Add walnuts and boil for two minutes.  Drain and place walnuts on a lined cookie sheet and toast in a preheated oven for about 15 minutes.  Check every 5 minutes and toss as needed for even toasting.
  2. Whip egg whites in a medium bowl until nice and foamy.  Fold in whisked egg yolks and rice flour, until a thick paste forms.
  3. Melt enough coconut oil to generously coat the bottom of a large skillet (over medium heat).
  4. Dip prepared shrimp into egg-flour batter; working in small batches, fry both sides of battered shrimp until golden brown.  Remove to paper towels to drain.  Add more oil as needed.
  5. Combine mayonnaise, honey and coconut milk in a medium bowl.  Toss fried shrimp to coat in sauce.  Add half of the toasted walnuts and combine well.  Serve with steamed veggies and rice, sprinkling remaining walnuts on top.

Thanksgiving Casserole

More often than not, I make this with my Thanksgiving leftovers, and rarely have an exact measurement of ingredients...  But for our food storage purposes, I've figured out a good ingredient-to-ingredient ratio which allows us the option of having this for dinner at any time of the year!  This also makes a great freezer meal, which means this is probably one of the easiest throw together and store/eat meals ever :)

     ·  1 individual package of mashed potatoes, prepared
     ·  1 package/box of stuffing, prepared
     ·  prepared chicken gravy
     ·  shredded cheese, to taste (opt)

     You can either mix all the ingredients together in a casserole dish, or you can layer ingredients according to preference.  Warm in preheated oven until bubbling.  Top with cheese, if desired and broil until melted.  Serve with a side salad.

Sunday, March 01, 2015

FSP Week 8

Whoops, sorry for the week-long hiatus!  I had a whirlwind of a weekend last week, and apparently needed an entire week to catch up ;)  But we're back on track with week eight.  Only five more weeks to go...

Mexican Monday: Shredded Beef Taquitos
Oriental Tuesday: Honey Walnut Shrimp
Twisted Wednesday: Thanksgiving Casserole 
Authentic Thursday: Pesto Pasta
TGIFriday: Hot Ham Rolls
Simple Saturday: leftovers/cold cereal
Special Sunday: Chicken Cacciatore w/ Polenta

Shopping List:
  • 2 cans roast beef
  • 1 can ham
  • coconut oil
  • corn tortillas
  • precooked frozen shrimp (canned/dehydrated?)
  • sugar
  • walnuts
  • eggs
  • rice flour
  • mayonnaise
  • honey
  • 1 package of instant mashed potatoes
  • 1 package of stuffing
  • 4 cans of chicken
  • 1 can mixed vegetables
  • chicken broth
  • butter
  • flour
  • milk (DF of choice)
  • 1 jar of pesto
  • 1 avocado (opt)
  • lemon juice
  • 2 cans of mushrooms
  • baking powder
  • 1 green bell pepper (frozen/dried)
  • dried onions
  • chicken bouillon
  • balsamic vinegar
  • cornmeal (or popcorn kernels, ground)
  • Parmesan cheese
  • spices: chili powder, cumin, onion powder, garlic powder, thyme, sage, nutmeg, basil, Italian seasoning
This week's Build Your Food Storage is 8 cans of tuna.  By the end of this week you will have almost 2 months' worth of meal plans and shopping lists, so keep prepping!  *B

Quick Clam Chowder (food storage version)

My kids are obsessed with clam chowder!  And frankly, I don't blame them.  Unfortunately, the cream doesn't please our tummies as much as our palates...  So I figured I'd experiment with coconut milk, because heck, it's pretty creamy.  Imagine my delight when it worked fabulously!  Now I have happy kids with happy stomachs :)

Adapted from My Food Storage Cookbook

  • 1/4 c. bacon bits
  • 2 T. butter/oil
  • 2 T. dried onions
  • 2 T. flour blend
  • 14 oz clam broth
  • 2 cans clams, with liquid
  • 1 can whole potatoes, drained and chopped
  • 1 can coconut milk
  • 1/4 t. celery seeds
  • 1 bay leaf
  • salt and pepper, to taste
  • dash of nutmeg
     In medium soup pot, saute bacon bits over medium heat until crisp.  Add butter and onions.  Once butter has melted, stir in flour and cook for a minute or two.  Add clam broth to roux and whisk until smooth.  Add in remaining ingredients and bring to a low simmer.  Serve warm with biscuits or cornbread.

Minestrone Soup II

Minestrone is one of my all-time favorite soups!  I can't get enough of it.  It's Italian, and full of yummy veggies.  It's like the best of both worlds ;) Unfortunately, I seem to be the only one who feels that way in my family...  So I don't make this as often as I'd like to.  Hopefully you get to enjoy it more than I do!

     ·    1 small celery, diced -or- 1/4 t. celery seeds
     ·    1 can mushrooms, drained
     ·    Handful of frozen green beans -or- 1 small can, drained
     ·    1 carrot, chopped -or- 1 small can, drained
     ·    4 cloves of garlic -or- 2 t. garlic powder
     ·    1 T. dried onions
     ·    ½ large zucchini -or- 1/4 c. dried, rehydrated
     ·    1 can diced tomatoes
     ·    1 can Italian stewed tomatoes, pureed
     ·    4 c. chicken broth
     ·    1 c. beef broth
     ·    1 T. Italian seasoning
     ·    1 t. salt
     ·    2 t. brown sugar
     ·    ½ t. pepper
     ·    1 T. balsamic vinegar
     ·    ½ - ¾ c. pasta
     ·    2 handfuls spinach, chopped -or- 1 small can, drained (opt)
     ·    1 can white beans, drained and rinsed
     ·    1 c. water (opt)

Combine ingredients, except pasta/spinach/beans, in medium soup pot and bring to a boil.  Reduce heat and simmer until carrots are tender.  Add pasta and return to a boil.  Cook until al dente.  Add spinach and beans; stir well.  Add water to desired consistency.

Skillet Hash

This is one of those meals that I graciously let Brad make, and he always does a great job :) You can also throw in a few eggs and turn this into a killer scramble for breakfast.  Makes a great burrito filling, too!

  • 4-6 Chicken sausages OR hotdogs -or- 1/2 c. bacon bits
  • ½ onion, chopped -or- 2 T. dried onions, rehydrated
  • 1 can mushrooms, drained
  • 5 medium potatoes, cut into ½ in cubes -or- 5 c. country style hashbrowns, frozen (or 2.5 c. dried potatoes, rehydrated)
  • Salt/pepper, to taste

     Heat large pan over medium heat; add coconut oil.  Fry potatoes in hot oil until al dente, then add remaining ingredients and cook until onions are translucent and sausage is heated through.  Season to taste.  Serve warm with ketchup or salsa.

Chicken Enchilada Casserole

I honestly lovvve my original enchilada recipe, but this is a relatively low fuss version that works quiet well and is equally tasty.  I either use leftover shredded Southwest chicken as the filling (because it freezes well) or cook it in the crockpot the day of.  You can also use tortilla chips in place of tortillas for a truly simple casserole, which consequently is a great way to use up any stale chips!

  • 10-20 corn tortillas (depending on size of casserole dish)
  • prepared Southwest chicken (for filling)
  • 1-2 c. canned enchilada sauce
  • cheese
     Fry corn tortillas in coconut oil, if desired.  Add a fine layer of enchilada sauce to a casserole dish (or large oven safe skillet) before layering tortillas and then filling.  Add a little bit of enchilada sauce with each layer of tortillas/filling, ending with a final layer of tortillas, sauce and desired amount of shredded cheese.  Bake until bubbling and cheese is melted; broil for a few minutes to get a nice cheesy crust.  Serve warm with a side salad.

Sunday, February 15, 2015

FSP Week 7

More than halfway there!  Booyah.

Mexican Monday: Enchilada Casserole
Oriental Tuesday: Tofu Coconut Curry
Twisted Wednesday: Skillet Hash
Authentic Thursday: Minestrone Soup
TGIFriday: Veggie Burgers
Simple Saturday: leftovers/cold cereal
Special Sunday: Clam Chowder

Shopping List
  • 1-2 cans chicken
  • 1 can black beans
  • 2 cans diced tomatoes
  • 1 can corn -or- small bag of frozen
  • 1 can olives
  • corn tortillas
  • enchilada sauce
  • cheese
  • salsa
  • coconut oil
  • small bag frozen/dried veggie stir fry mix
  • 3 cans drained mushrooms
  • 1 can. sliced water chestnuts (opt)
  • rice
  • dried onions
  • 1 block of firm tofu
  • 1 can coconut milk
  • chicken bouillon
  • minced garlic (opt)
  • salt & pepper
  • 1 package chicken sausages/hot dogs (canned Vienna sausage?)
  • 1 onion (opt)
  • 5 large potatoes -or- 1 bag of country style hashbrowns, frozen/dried
  • ketchup
  • 1 can mixed veggies (green beans, carrots, corn, celery, potatoes)
  • zucchini (opt)
  • 1 can. Italian stewed tomatoes
  • chicken broth (opt)
  • beef broth/bouillon
  • brown sugar
  • balsamic vinegar
  • penne/macaroni pasta
  • spinach, fresh/frozen/canned
  • 1 can white beans
  • brown lentils
  • bulgur wheat OR quinoa
  • mayonnaise
  • bread crumbs -or- 2 slices of bread
  • hamburger buns -or- pita bread
  • 1 c. cashews
  • bacon -or- bacon bits
  • flour
  • 16 oz. clam juice
  • 24 oz. canned minced clams
  • 2 cans whole potatoes
  • 12 oz. can evaporated milk -or- rice/coconut milk
  • seasonings/slices: cumin, chili powder, yellow curry, garlic powder, cayenne pepper, celery seeds, Italian seasoning, bay leaves, thyme
And this week's Build Your Food Storage is 20 lbs of brown sugar.  Hang in there, only 6 more weeks to go!  *B

Summers' Shepherd Pie

This is one of my husband's favorite meals from childhood, and I usually only make it for his birthday...  I grew up with a VERY different version of shepherd's pie, so it's always "confusing" for me when I make it.  But I do like it, too.  Just probably not as much as my husband ;)

  • ¾ lb. ground meat, cooked -or- 1 c. TVP, rehydrated in 1 c. beef broth
  • 1 T. dried onions
  • 1-2 cans of mushrooms, drained
  • 2 cans green beans, drained -or- 2-3 c. frozen -or- 1 c. dried, rehdyrated in chicken broth
  • 2 cans cream of mushroom soup*
  • 1 t. mustard (opt)
  • 1 t. Worcestershire sauce
  • salt & pepper, to taste
  • 1 small bag of tater tots
  • cheese (opt)
     Combine all of the ingredients in a casserole dish, except tater tots and cheese, and mix well.  Top with tater tots and bake in preheated oven until bubbling, about 30 minutes at 350.  Add an even layer of cheese and bake/broil until melted.  Serve warm with a side salad.

*Note: I generally make one batch of cream of whatever soup with (rice)milk and then another batch with chicken/beef broth, for a total of two cans' worth of soup.

Cream of Whatever Soup

I honestly can't tell you when the last time was where I bought a can of cream of mushroom/chicken/tomato soup.  Simply because I like to make my own.  It gives me a better handle on the ingredients, which means less MSG as well as some dairy-free options...

   •  3 T. butter
   •  3 T. flour (about half if using a GF mix w/ xanthan gum)
   •  ¼ t. salt
   •  Dash of pepper
   • 1 ¼ c. liquid (milk/broth/juice)
   • optional mix-ins: mushrooms, celery, chicken (depends on what kind of soup you're making)

     Combine flour and seasoning and set aside.  Melt butter in pan.  Add flour mixture and stir well, allow to cook for a minute or two.  Whisk in liquid and bring to a simmer until thickened.  Makes 1 can’s worth of soup.

13 Bean Soup II

I find this soup to be extremely filling and satisfying.  My family prefers the beans pureed (like split pea soup), whereas I like them left whole.  Either way, this soup is all sorts of hearty, tasty and never disappoints.

  • 2 2/3 c. dry bean mix
  • 8 c. water
  • 3 carrots, sliced -or- 1 can, drained -or- 1/2 c. dried, rehydrated
  • 1/2 onion, chopped -or- 1-2 T. dried onions
  • 1 ham bone, with meat -or- 1-2 cans of hams
  • 2 ribs of celery, chopped -or- 1/2 t. celery seeds
  • 2-3 t. brown sugar
  • 1/4 t. chili powder
  • 1 t. cumin
  • 1 t. oregano/basil
  • 1/2 t. salt
  • 1/4 t. pepper
  • 1 can tomatoes, drained
  • 2 T. ham bouillon -or- 1 T. chicken bouillon and 1 T. beef bouillon
     Sort and rinse beans.  Place in a large soup pot and cover with water.  Allow to soak overnight; or bring to a boil for 2 minutes on the stove, then cover and let sit for 1 hour.  Drain beans well.  Add prepared beans and remaining ingredients, including the 8 c. clean water.  Stir well and bake in oven at 275 for 3 hours.  Carefully remove ham hock from soup and strip meat from bone.  Puree soup if desired.  Chop up meat before stirring back into soup.  Serve hot with cornbread and honey/maple butter.