Mushroom & Spinach Crepes

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

Ingredients:

• 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

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 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 ;)

Ingredients:

•  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

Directions:

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!

Adapted from My Food Storage Cookbook

Ingredients:

• 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

Directions:

     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!

Adapted from My Food Storage Cookbook

Ingredients:

• 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

Directions:

     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

Ingredients:

• 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

Directions:

     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.

Chicken Cacciatore

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

Adapted from My Food Storage Cookbook

Ingredients:

• 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

Directions:

    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.

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

Ingredients:

• 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

Directions:

     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.

Pad Thai

I personally lovvve Thai food, even when it calls for stinky fish sauce ;)  This can easily be converted to a vegan-friendly recipe by omitting the egg and shrimp in favor of using tofu (which I have done and quite enjoyed).  Just make sure to use prepared tofu, either cubed or thrown in a food processor until crumbly.  Feel free to add more veggies as desired, as well.

Ingredients:

• 1/2 package pad thai rice noodles
• 2 T. coconut oil
• 1-3 eggs, scrambled (opt)
• 1.5 T. dried onions, rehydrated
• 4 T. fish sauce
• 2 T. brown sugar
• 1 t. paprika
• 1 t. garlic powder
• 1 can bean sprouts, drained
• 1/4 c. - 1/2 c. ground peanuts
• 1 c. cooked/canned shrimp OR tofu
• handful of spinach, chopped (opt)
• cilantro (opt)
• 2 limes

Directions:

     Soak rice noodles in warm water for 30-45 minutes.  Heat 1 T. oil in large saucepan.  Add egg and cook either as an egg pancake or scrambled.  Remove egg, and chop if needed/desired.  Add remaining oil to pan, adding rehydrated onion once oil is hot.  Stir onion around the pan a few times before adding shrimp (if using).  Lightly salt shrimp while cooking, then remove from pan.  Drain rice sticks well and add to skillet.  Stir fry noodles until transclucent, adding 2-4 T. water as needed.  Add remaining ingredients and stir well.  Continue to cook until liquid is gone.  Serve warm and garnish with cilantro.  Slice limes and allow individuals to squeeze juice according to personal taste.

Combo Tacos (food storage version)

Not only is this recipe more food storage friendly, it's also vegan!  Well, almost.  If you used veggie broth, then it totally would be...  I actually prefer these tacos to the original, and hopefully you will too :)

Ingredients:

• 1 c. TVP, rehydrated in 1 c. beef broth
• 1/2 c. brown rice, cooked in 1 c. beef broth
• 1 can black beans, drained & rinsed
• 1 T. dried onions, rehydrated (opt)
• 2 T. taco seasoning

Directions:

     Combine ingredients in saucepan; add 2-4 T. of water and simmer until liquid is gone.  Serve warm in tortillas/shells, or with tortilla chips, with desired condiments.

Chicken and Vegetable Casserole

This is such a comfort food!  Reminds me of when I was a kid...  Relatively easy to prepare, fills up hungry tummies, and pleases palates of all ages.  Triple win :)

Ingredients:

• 4 T. butter
• 4 T. flour (equal parts sorghum and rice flour)
• 1 c. milk (rice milk works great)
• 1 c. chicken broth
• 1 T. apple cider vinegar
• 1 lb chicken, cubed and cooked -or- 2 cans of chicken, drained
• 2 c. rice, prepared in 4 c. chicken broth
• 1 lb. broccoli or mixed vegetables (Normandy) -or- 1 c. dried veggies, redhydrated in 2 c. broth
• 1 can mushrooms, drained
• 1-2 T. dried onions, rehydrated
• 1 T. sage
• 1 t. paprika
• salt/pepper, to taste
• dash of nutmeg
• shredded cheese

Directions:

     Make a roux with butter and flour; combine milk, broth and vinegar and add to roux a cup at a time.  Whisk well and bring to a simmer.  Add remaining ingredients and place in a casserole dish.  Top with desired amount of cheese and bake at 350 until bubbly and cheese is melted.  Broil for a few minutes until cheese begins to brown.  Serve warm with a side salad.

Homemade Hamburger Helper

I never was a huge fan of Hamburger Helper, but my husband sure likes it...  Not that he grew up with it, but you know, hamburger.  Anyway, I prefer to make my own one-pot meal as opposed to using the prepackaged meal with who-knows-what ingredients.  This is so very easy to modify too, by changing the seasonings, liquids used, etc.  And it's always been a big hit anytime I've made it, so I'm sure you'll enjoy it too :)

Ingredients:

• 3/4 lb. ground meat -or- 1 c. TVP, rehydrated in 2 c. broth
• 2 c. milk (rice milk works great)
• 1 c. broth
• 2 heaping cups of pasta (GF penne/macaroni works well)
• 1/2 t. chili powder
• 2 t. garlic powder
• 1 t. brown sugar
• 1 t. salt
• paprika/turmeric, to taste
• 1-2 c. shredded cheese (depends on how cheesey you want it)

Directions:

     Brown meat, drain fat as desired.  Add liquid, seasoning and pasta.  Stir and bring to a boil.  Reduce heat and simmer until pasta is al dente.  Add desired amount of cheese and stir well until combined.  Serve warm with a side salad.

Teriyaki Chicken II (food storage version)

I think I might prefer this version to the other...  And this sauce makes for a great marinade!  You can also make this dish in the oven, or on the stove-top and just cook the rice separately.  There's a lot of ways to modify this recipe (see notes below), and I end up making it all the time with chicken thighs and fresh vegetables.  But for now I'll share the more food storage friendly version :)

Ingredients:

• 2-4 T. coconut/avocado oil (2 T. for crock, 4 T. for marinade)
• 1/4 c. low sodium soy sauce
• 2 T. ketchup
• 1 T. apple cider vinegar
• 5 t. brown sugar
• 1/4 t. pepper
• 1/4 t. ginger
• 1/2 t. sesame seeds
• 2 cloves of garlic -or- 2 t. garlic powder
• 2 cans of chicken, with liquid
• 3 c. chicken broth*
• 1 c. rice
• 1 c. dried veggies
• 1 can mushrooms, drained

Directions:

     Combine ingredients in slow cooker.  Cook on high for 2 hours, then reduce heat to low and cook for another 2-3 hours or until rice is tender.

Notes: If you choose to use fresh/frozen vegetables (1 lb) in place of dried vegetables, decrease broth to 1 cup.  You can use 6-8 chicken thighs in place of canned chicken, but you should probably reduce the rice to 3/4 c. unless your chicken is frozen.  I guess it depends on how saucey you want your meal to be!  You can also omit the rice altogether and then thicken the sauce with cornstarch in a separate saucepan.  However you choose to prepare it, enjoy!  *B

Chicken Parmesan (food storage version)

Similar to the simple chicken patties, but with just a few changes and voila!  This version of chicken parmesan is fast and easy, but still delicious.

Ingredients:

• 2 cans of chicken, drained
• 2 large eggs
• 4 T. milk
• 1 T. dried onion
• 2 slices of bread, finely crumbled
• 1/4 c. parmesan cheese
• 1/4 c. ground flax
• 1/2 t. Italian seasoning
• salt, pepper, and garlic powder to taste
• 4 T. coconut oil
• Spaghetti sauce
• mozzarella cheese
• 12 oz. spaghetti

Directions:

     In a small bowl, add 1 T. water to dried onion to rehydrate; set aside.  Beat egg and milk in large mixing bowl.  Add rehydrated onion, bread crumbs, parmesan cheese, flax and seasoning; 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.  Add extra oil as needed to pan and cook remaining patties.

     Transfer finished patties to lined cookie sheet.  Top each pattie with a spoonful of spaghetti sauce and mozzarella cheese.  Bake at 350 until cheese is melted.  While chicken bakes, prepare pasta.  Once cooked, drained and return to pot.  Add 1 c. spaghettie sauce to pasta and stir well.  Serve chicken patties on a bed of pasta and top with more sauce as desired.  Sprinkle with additional Parmesan cheese.

Sloppy Fauxs

I'll have you know that my carnivore husband had two servings of this, and my carnivore son practically licked his plate clean.  If it weren't for the beef broth, this meal would be vegan!  Food storage for the win ;)

Ingredients:

• 1 c. TVP, redhydrated in 1 c. beef broth
• 1/2 c. brown rice, cooked in 1 c. beef broth w/ 1 T. dried onion
• 3 T. brown sugar
• 2 t. steak/mesquite seasoning
• 1/4 - 1/2 c. chopped roasted bell peppers (from a jar)
• 1 can mushrooms, drained and finely chopped
• 2 T. chopped walnuts (opt)
• 1 T. Worchestershire sauce
• 1 1/2 c. marinara/tomato sauce
• 2 T. tomato paste
• salt, pepper and garlic powder to taste

Directions:

     Combine ingredients in medium saucepan and stir well; heat through.  Serve warm with buns or pita bread, with a side of spiced fries or green salad.

Smoky Black Beans

These are so versatile, and so tasty!  And easy to boot!    I serve these on top of tostadas, over chips, as a filling for burritos or tacos, etc.  Or serve as a side dish with chicken and rice.  Shoot, they're even good on top of toast!  For reals.

Ingredients:

• 1 can black beans, with liquid
• 2 T. salsa
• 1/4 t. garlic powder
• 1/2 t. salt
• 1/2 t. cumin
• 1/2 t. beef/veggie bouillon

Directions:

     Combine ingredients in saucepan and bring to a simmer.  Mash/puree beans to desired consistency.  Serve warm or cold.

Tostadas

These are bonehead simple.  So there.

Ingredients:
  • 1 can refried beans -or- smoky black beans
  • salsa
  • tostadas OR tortilla chips

Directions:
1.  Combine refried beans with a splash or two of salsa in a small saucepan and bring to a boil.  Stir well and remove from heat.
2.  Top tostadas/chips with beans and your choice of toppings.

Tuna Melts

I thought tuna sandwiches were pretty basic, and that tuna melts were fairly common.  But then I realized that some people like their tuna "wetter" than others (using lots more mayo than I was used to using), and that some had never heard of open-faced tuna sandwiches with melted cheese.  So, here's a recipe for ya.  In case we're not on the same page ;)

Ingredients:

• 2 (7 oz) cans tuna, drained
• 1/4 - 1/2 c. mayonnaise (or equal parts plain yogurt and mayo)
• 2-4 T. chopped dill pickles
• 1/2 celery stalk, minced -or- 1/4 t. celery seed
• 2 T. dried onion, rehydrated
• lemon pepper seasoning, to taste
• garlic salt/powder, to taste
• salt, to taste
• 6-8 slices of favorite bread, toasted
• shredded cheese

Directions:

     Combine all ingredients but bread and cheese.  Spread tuna mixture on bread slices and top with cheese.  Broil for a few minutes until cheese is melted.  Serve with soup, french fries or fresh fruit.

Creamy Turkey & Rice Soup

This soup is such a great way to use leftover turkey or chicken.  I love to make this the day after Thanksgiving, but it's so good that I find excuses to make it throughout the year (using rotisserie chicken in place of turkey).  Filling and delicious, it's the perfect addition to your soup arsenal.

Adapted from The Farm Chicks

Ingredients:

• 5 T. butter, divided
• 2-3 carrots, sliced -or- 1 can carrots, drained
• 1-2 celery stalks, sliced -or- 1/2 t. celery seeds
• 2 T. dried onions
• 4 c. chicken broth
• 1 c. water
• 3/4 c. brown rice
• 5 T. flour (equal parts sorghum, brown rice and tapioca flour)
• 1/4 t. thyme
• 1/4 t. sage
• 1 1/4 c. milk (rice/coconut milk work well)
• 1-2 handfuls of leftover shredded turkey/chicken, chopped -or- 1 can turkey/chicken, drained
• 2 capfuls of apple cider vinegar
• 10 slices of bacon, cooked and crumbled -or- 1/4 c. bacon bits
• 1/4 t. salt
• 1/8 t. pepper

Directions:

     Heat a large soup pot over medium heat.  Add butter and allow to melt.  Stir in fresh carrots and celery and cook for a couple of minutes (if using canned carrots, do not add at this point).  Add chicken broth, water, onion, celery seed (opt) and rice.  Stir well and bring to a boil.  Reduce heat and simmer until rice and veggies are tender.  In the meantime, melt 4 T. butter in a small saucepan over medium heat.  Combine spices with flour and add to butter to make a roux; cook for 1 minute.  Whisk in milk and bring to a boil.  Reduce heat and simmer until thickened; remove from heat and set aside.  Once rice is cooked, stir roux and mix well.  Add in turkey/chicken, canned carrots if applicable, and remaining ingredients.  Stir well and heat through.

Bayou Chicken Pasta

This isn't your typical pasta dish...  At least not the kind of pasta I'm used to!  But it is really, really tasty.  And pretty gosh dang simple, too.  With a lot of flavor and just the right amount of heat, it's sure to satisfy your taste buds and grumbling tummy.

Adapted from My Food Storage Cookbook

Ingredients:

• 1 - 2 T. coconut oil
• 1/4 large onion, chopped -or- 2 T. dried onion, rehdyrated
• 2 T. canned green chiles
• 1 t. garlic, minced
• 1 can chicken, drained
• 1 T. creole seasoning
• 1/2 t. salt
• 1/4 t. garlic powder
• 1 t. brown sugar
• 1 can diced tomatoes
• 1 13.5 oz. can coconut milk
• 1 c. water
• 2 t. chicken bouillon
• 1/2 c. parmesan cheese (add more as desired)
• 1 handful chopped spinach -or- 1 can spinach, drained
• 2 c. penne or bowtie pasta

Directions:

   Melt oil in large skillet over medium heat.  Saute onion, garlic and green chiles.  Add chicken and spices; stir in tomatoes.  Add coconut milk, water and bouillon.  Stir in pasta and spinach and simmer until pasta is al dente, stirring continually so noodles cook evenly.  Top with cheese and stir until well mixed and sauce thickens.

Farmhouse Cornbread

This is my all-time favorite cornbread recipe!  I make it in a 9x9 pan or in muffin tins (both normal and mini).  They freeze and reheat well, so make a large batch when you can.  I've made this so many times, and it always turns out amazingly well.  Slather it up with honey butter and eat alongside a warm bowl of soup for lunch/dinner, or top with jam and then serve with eggs for breakfast.  Either way, enjoy!

Ingredients:

• 1 1/4 c. cornmeal
• 3/4 c. flour (equal parts sorghum, tapioca and brown rice flour)
• 4 t. baking powder
• 3/4 t. salt
• 1 t. xanthan gum (unless using a GF flour mix that already has it listed as an ingredient)
• 1/4 c. brown sugar
• 2 eggs
• 1 c. milk (DF of your choice)
• 1/4 c. applesauce
• 1/2 c. frozen corn -or- 1 can of corn, drained and rinsed

Directions:

     Mix together dry ingredients and set aside.  Whisk together the eggs, milk, sugar and applesauce.  Stir in the dry ingredients, then fold the corn into the batter.  Bake at 350 for 20-25 minutes for muffins, 30-45 minutes for larger pan.