Saturday, October 10, 2009

Interchangeable Pantry~Part 2

Print Friendly and PDFPrint Friendly
This is part 2 of the interchangeable pantry. Check out the first post HERE. I had so much information that I decided to break it all up into two posts. This post will focus on baking substitutions and then a list of ideas that you could make if you only had certain ingredients on hand in your long term storage. 

 Remember to keep buying at least one extra of the items on your shopping list this week. You should have a list of ingredients that form your 3 month supply. 
  (remember all the dinners that you put together and wrote out and made an ingredient list with, good, I thought you remembered. If you didn't do that, then you have some homework to do :)  

Then I am sharing a few recipes that we enjoy at our dinner table. They are not gourmet dinners, but keep us from starving and usually everyone will eat it. 


Basic baking supplies are a must if you want your food supply to feed anyone. You will be able to make bread, tortillas, English muffins (recipe to follow), pizza dough, biscuits, pita pockets, and many more. Without yeast, salt, baking soda, and baking powder your breads will be a disaster. I have been short on ingredients before and there are substitutions that are out there to save you in a bind.

Baking Supply Substitutions
(information from Betty Crocker cookbook and everydayfoodstorage.net)

Baking powder 1 teaspoon=1/2 t cream of tartar plus a 1/4 t baking soda

Broth 1 cup=1 t or 1 cube instant bouillon plus 1 C water

Buttermilk 1 C=1 T lemon juice or vinegar plus enough milk to make 1 C, let stand 5 min. or use 1 C plain yogurt

Chocolate sweet baking 4 oz=1/4 C cocoa powder + 1/3 white sugar

Cornstarch 1 T (for thickening)= 2 T all-purpose flour

Corn Syrup 1 C=1 C white sugar + 1/4 C water

Egg 1=1 T egg powder + 2 T water or 1 t gelatin (non flavored) +3 T cold water+ 3 T hot water= 1 egg

Lemon juice 1 t=1/2 t vinegar

Evaporated milk 1 12oz can= 1 1/2 C water +1/2 C + 1 T dry powder milk blended very well in blender

Milk whole 1 C=1/2 C evaporated milk plus 1/2 C water or 1 C water plus 1/3 C nonfat dry milk powder

Molasses 1 C= 1 C honey

Powdered sugar 1 C= 1 C white sugar in blender on high for 3 min. + 1 T cornstarch

Sour Cream 1 C= 1 C plain yogurt

Sugar white 1 C= 1/2 C packed brown sugar or 2 cups sifted powdered sugar

Sweetened condensed milk 1 14oz can= 1/2 C hot water+1 C dry powder milk+1 C sugar+ 1 T butter, blend all WELL in blender

Tomato juice 1 C= 1/2 C tomato sauce + 1/2 C water

Tomato Sauce 2 C=3/4 C tomato paste + 1 C water
---------------------------------------------------------------------------------------------

Did you know.............(FROM FOODSTORAGEMADEEASY.NET)

IF YOU ONLY HAD: WATER, WHEAT, SALT, SHORTENING(OR OIL)
YOU COULD MAKE:

SPROUTED WHEAT
  • COOKED CRACKED WHEAT
  • COOKED WHOLE WHEAT
  • WHEAT GRASS
  • GLUTEN(FAKE MEAT CAN BE MADE OUT OF THIS)
  • TORTILLAS
JUST ADD: POWDERED MILK, POWDERED EGGS, HONEY OR SUGAR,FLOUR. YOU CAN MAKE THE ITEMS ABOVE PLUS:

WHEAT PUDDING
  • GERMAN PANCAKES
  • CREPES AND PASTA
JUST ADD: YEAST, BAKING POWDER, BAKING SODA. AND YOU CAN MAKE THE ITEMS ABOVE PLUS:
PUDDING/CUSTARDS
  • PANCAKES
  • SOME VARIETIES OF COOKIES
  • WAFFLES
  • MUFFINS/ENGLISH MUFFINS
  • BREADS
  • BISCUITS
  • SOME VARIETIES OF CRACKERS
JUST ADD: TOMATOES, POWDERED BUTTER & CHEESE, UNFLAVORED GELATIN, CANNED MILK, CANNED FRUITS. AND YOU CAN MAKE ALL OF THE ABOVE PLUS:

MEATLESS DINNERS
  • MEATLESS CASSEROLES
  • CREAM SAUCES
  • JELLO SALADS
  • WHIPPED CREAM DESSERTS
  • BABY FORMULA
JUST ADD: RICE, LEGUMES, BEEF/CHICKEN BROTH, CANNED MEATS, DRIED POTATOES, DEHYDRATED VEGETABLES. YOU CAN MAKE ALL OF THE ABOVE PLUS:

LOTS OF GREAT CHUNKY SOUPS
  • CHILI
  • RE FRIED BEANS
  • RICE DINNERS
  • RICE PUDDINGS
  • SANDWICHES
  • MANY DIFFERENT DINNERS AND CASSEROLES
ADD THESE EXTRAS AND THE POSSIBILITIES ARE ENDLESS: OATS, RAISINS, NUTS, SPICES, JUICE, PEANUT BUTTER, CREAM OF TARTAR, ETC!!!!


I promised some recipes from the interchangeable ingredients. Here they are, and keep in mind they aren't gourmet, just family friendly.

Stuffed Pasta Shells
1 box of stuffing (60z) cooked
2 C diced cooked chicken (or 1 can chicken)
1/2 C peas (frozen, canned, dehydrated)
1/2 C mayo
18 jumbo pasta shells, cooked and drained
1 can cream of chicken soup
2/3 C water
Combine the stuffing, chicken, peas & mayo in a bowl. Spoon into shells and place in 13x9 pan. Combine soup and water and pour over shells. Sprinkle with paprika. Cover and bake at 350 for 30 minutes. Sprinkle with dried parsley and serve. Makes 6 servings. Serve with fruit (fresh or
canned) and a green salad.



Black Bean Flautas


1 15 oz black beans undrained
1 C broth
salt and pepper to taste
1/2 t cumin
1/2 t chili powder


Boil all ingredients and simmer for 10 minutes. Drain and mash with potato masher until as smooth as desired. (we like it kind of chunky)
ADD to bean mixture:
1/3 C fresh cilantro (can used dry, 1 T)
1 lime, juiced (I use bottled, 1 T)
Place 2 T of mixture onto one tortilla (makes 12 tortillas)
Sprinkle with:
cheddar cheese (3 C shredded)
tomato (2 large diced)
green onion (6 cut)


Roll up and place in 13x9 pan. Cook at 450 for 10 minutes.
Serve with salsa and sour cream.







(from safelygatheredin.blogspot.com)
Homemade English Muffins


1 C hot water
1/2 C water+half of 1/3 C powdered milk
2 t honey
2 t salt
4 C flour (2 c white+2 C wheat)
2 t instant yeast
2 T oil
cornmeal


Add water, powdered milk mixture, honey, salt to a mixing bowl, combine. Add 2 C flour, yeast, and stir until combined. Cover with towel and let rise 1 hour. Add remaining 2 C of flour, oil and stir to combine. Roll out onto a cornmeal covered surface and use a round biscuit cutter or cup and but our round shapes. Let muffins rise, covered, for 1 hour. Heat a griddle to med/high heat and grease with a little oil. Grill muffins until brown on both sides and cooked in the middle. Can freeze for later use.




Chicken Macaroni Bake


2 C elbow macaroni cooked and drained
1 C cooked, chopped chicken (or 1 Can)
2 T dried onion reconstituted in 1/4 C hot water (or fresh)
salt and pepper to taste
1 can cream of mushroom soup
1/4 C broth
1 C shredded cheddar cheese


Mix all ingredients together (except cheese) in an 8x8 sprayed pan. Sprinkle with cheese. Bake 350 for 30 minutes. Serve with muffins and a vegetable.




I know this was a lot of information at once, but it all kind of fit together as I was thinking about my pantry. If you haven't made a menu yet, get going and write down as many recipes as you can think of that your family likes to eat. Then you must make a master list of all ingredients and how much you need of each one. Slowly we will stock up on these ingredients as the sales happen. It took me a couple of months to really remember the ingredients that I need and now I know when an item is on sale how much I need of it. Just be patient and go slowly!




72-Hour Kit:
Since summer is obviously over, take any extra sunscreen and add it to your 72-hour kits. I would seal it in a resealable bag to avoid any messes. Remember that sunscreen looses its sun blocking ability rather quickly so next summer you'll need to rotate the sunscreen.
Long Term Storage:
October is wheat month for this blog (and all who are reading and following along). Don't forget to buy at least 50lbs of wheat sometime this month. (If you already have your wheat storage, Yay! and you don't have to read any further). A one year supply of wheat for one person is 100lbs. The cannery is a great place to start. There are no excuses this month, get your wheat and have the peace of mind that you are the right path to becoming self-reliant!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...