Taco Soup For A Year

My Preparedness Binder needs an intervention!!

 I have been going through my preparedness binder and trying to organize all the random info I have gathered and put it all in order. I found a whole section on cooking with food storage and I needed to add it to my recipe binder. 

My Recipe Binder

When I made my food storage recipe binder I wanted all of my recipes in one binder so I wasn't hunting down recipes in an emergency.  (click here to see my recipe binder)  My new addition to my binder is an Emergency Food Prep. section.  It contains recipes that require little cooking and use only shelf stable items.  In an emergency I would only have to flip to this section and know I could make a meal on my butane stove or sun oven or thermal cooker. 

I found all of the recipes online in several different places.  Click HERE, or HERE to see some of them.   I have quite a few recipes that I can't find online anymore.  I will keep looking but I think they were from the Blue Chip Group, which was bought out by Augason Farms, and their website no longer contains the recipe book the Blue Chip Group had.  I will keep looking for it because it contained many, many recipes using canned and basic storage items. 


One of the recipes that I wrote down was a Taco Soup recipe. It uses all shelf stable items and would be easy to make in a thermal cooker or wonderbox. Along with the recipe was a list of ingredients to have on hand to make it 12 times a year.  If you made this once a month for your family for a whole year you would need.....


Taco Soup
12 pints (12 lb canned ground beef or equivalent of TVP)
12 packs taco seasoning (or make your own mix)
12 packs ranch dressing salad mix
12 15oz cans kidney beans (or cook your own 12x1/2C)
12 15oz cans black beans (or cook your own 12x1/2C)
12 28oz Rotel Mexican style diced tomatoes
12 cans whole kernel corn 
12 3oz cans diced green chilies
Dehydrated onions 24 T (enough for 1-2 T onion for each recipe)
Sour Cream powder (for garnish)
Cheese (freeze dried)
Ingredients for homemade tortillas


To prepare one dinner:
Brown 1lb beef and add 1-2 T dried onion.  Add the beans, seasonings,tomatoes with the juice, corn (only drain if you have extra water, if water is scare use the water from the corn), and chilies.  Simmer for 30-1 hour on low.  In a slow cooker:  4-6 hours on low, 6-8 on high.


Make homemade tortillas and cut into strips.  Fry in a little oil.  Serve the soup on top of the chips, with a dollup of sour cream and cheese.  


If this is something your family would enjoy, go get the ingredients today and have the peace of knowing you have at least one meal done!!  Maceys grocery store has most of the canned items as part of their case lot sale until 4/24/12.

Prepare Today Homemade- Cottage Cheese

Making cottage cheese is one of those skills that I want to know I can accomplish before an emergency.  There are many recipes and how-to's on the web but this recipe is by far the easiest to make.  My friend Jodee sent it to me and I like this recipe because it doesn't require any weird ingredients that you wouldn't normally have on hand.  I make this recipe when I need a ricotta filling for stuffed shells, lasagna roll ups, and ravioli.  To eat this as cottage cheese I would add a dollop of sour cream or plain yogurt to make it creamier. 

 Powdered milk and vinegar are all you need to make cottage cheese.

After the milk is heated you will need to drip the vinegar around the edge of the pan and I like to use a medicine dropper.  

Add 2 C of water and 3/4 C powdered milk to a pan and stir with a whisk until the milk is incorporated.  Turn the heat on to medium and stir continuously until the milk starts to steam.  

Once the milk is steaming remove the pan from the burner and gently drip 3 T vinegar around the edges of the pan.  Gently stir once or twice and let the pan sit for 1 minute.

 The milk will start to curdle immediately.  The whey is yellow in color and the cottage cheese is white.

Pour the liquid into a small colander and run hot water over it and then run cold water over the mixture until all the whey has drained off (about 1 min).  You can save the whey to put in smoothies, use as plant water, or into any baking that requires water.  

 You'll end up with about 1 C of cottage/ricotta cheese.  I use a fork to squish the remaining water out.

 This is the amount you'll get out of one batch.  The last step is to salt to taste.  I made three batches to equal about a 16oz container of cottage cheese.  I am making lasagna roll-ups for dinner tonight and that should be enough.  For a creamier cottage cheese add a small amount of sour cream or plain yogurt.

Cottage Cheese
2 C water
3/4 C powdered milk (non-instant from the cannery)
3 T vinegar (or lemon juice, vinegar is cheaper)

Combine the water and powdered milk in a pan and whisk until combined.  Turn on heat to medium and heat the milk, stirring constantly, until milk starts to steam.  Once steaming, remove from heat and slowly drip the vinegar around the edges of the pan.  Stir gently once and let sit for 1 min.  Pour into a small colander and rinse with hot water, then cold water until all the whey is gone and water runs clear, about 1 minute.  Using a fork press the remaining liquid out of curds.  Salt to taste.  Use in any recipe calling for ricotta or cottage cheese.  To eat is as cottage cheese add a small amount of sour cream or plain yogurt. 

And hey, if it doesn't work you could make some of THESE!!

Meals In A Bag

I have mentioned Meals In A Bag before but it is a method of food storage that makes meal time so easy.  A complete meal is stored in a bag with all the ingredients and recipe attached.  The bagged meals are stored and can be used for easy dinners on time-crunched evenings, for neighbors in need, if mom is sick and the kids (or Dad) has to cook, or even for a quick meal anytime.  They also make great shower gifts for bridal or baby showers.  The book "It's In The Bag" is a great resource for making meals in a bag, but you can also use your everyday meals and convert them into a bagged meal.  

Every night when I make dinner I am always thinking in the back of my mind if the recipe I am using could easily be converted to a bagged meal.  As I made dinner tonight I knew I had the perfect recipe for a bagged meal.  Every ingredient in the recipe had a dried food alternative.  I was so excited to share it with you!

Parmesan Chicken with Bow Ties

 I made Parmesan Chicken with Bow Ties for dinner with fresh chicken, onion, and Parmesan.  I'll list the recipe with the before and after ingredients.  

Parmesan Chicken with Bow Ties

-12oz bow-tie pasta (I just dumped a 1lb box into the water)
-salt and pepper to taste (this + the garlic powder will go in a baggie)
-2 T olive oil (this is the only ingredient not in the bag.  I have it in my kitchen and storage)
-2 C small broccoli florets (1 C freeze dried broccoli or dehydrated in a baggie)
-1 1/2lb chicken breasts or tenders, cut into 1/2" pieces (one jar home-bottled chicken or canned chicken)
-1 small onion, finely chopped (1/4 C dried onion in a baggie)
-2 cloves garlic (1 1/2 t garlic powder)
-1 C chopped tomatoes (1 can diced tomatoes)
-1/2 C grated fresh Parmesan (grated Parmesan in bottle)
-A couple bottles of water to cook the pasta.

Cook the pasta according to the package directions, about 10 minutes.  Add the broccoli for the final 3 minutes.  Drain, reserving 1 C of the cooking liquid.  Toss the pasta and broccoli with 1 T oil. 

Warm the remaining oil in a pan over medium-high heat.  Add chicken, onion(reconstituted), garlic, sprinkle with salt and pepper.  Saute for 5 minutes, add tomatoes and saute for 2 minutes more.  Toss in pasta, broccoli, Parmesan, and 1/2 C cooking liquid.  Add more liquid if dry.  

I put the broccoli in one baggie and the onion, garlic powder, salt and pepper in another bag.  I need to put the onion in a bag all by itself so I can reconstitute it without the spices with it.  I am learning along side all of you :)

Here are all the ingredients ready to go in the bag, except for the water.  I forgot to put it in the photo.

One Parmesan Chicken with Bow Ties ready for the storage room.  I keep the recipe in a CD envelope on the front of every bag.  This way my children or husband can also make the meal.  Plus I wouldn't have a clue later on what all the bags in my storage room would be.  This meal could also be prepared on a butane stove if you didn't have power.  A complete powerless cooking recipe!!

Prepare Today Homemade- Quinoa & Carrot Pilaf

I have been trying to cook using grains other than rice and pasta.  Quinoa was on sale and I bought a bunch, so now I don't have any more excuses not to use it.  This recipe comes out of one of my favorite food storage cookbooks called "The Essential Food Storage Cookbook" by Tami Girsberger & Carol Peterson.  (Tami has a great preparedness website)

Quinoa & Carrot Pilaf (from The Essential Food Storage Cookbook)
2 T oil
1 small onion chopped (3 T dry onions, reconstituted)
2 garlic cloves, minced
1/2 C chopped carrot (I used 4 carrots, more veggies the better or use dehydrated carrots, about 1/4 C dry)
1 C quinoa, rinsed or it will be bitter
1/4 C water
1 can chicken or vegetable broth
1/4 t thyme
salt and pepper to taste

In a saucepan heat oil over medium heat.  Add onion, garlic, and carrot; saute stirring frequently until soft, about 5 minutes.  Stir in the quinoa, water, broth, thyme, salt, and pepper.  Bring to a boil and reduce heat to low.  Cover and simmer until all liquid is absorbed, about 10-15 minutes.  (Mine took almost 20 minutes)  Let stand 5 minutes.  Fluff with fork.  Serves 4 

It makes a great side dish and all the kids ate it!!  I am kicking myself for not trying quinoa a long time ago! 

How Much Should You Grow??

Early spring garden is planted!!

Spring is here, the snow is behind us (fingers crossed) and that means it's time to get out in the dirt and plant a garden.  I am relatively new at the whole gardening thing, so I am not an expert, but I have had some success in my square foot garden.  (If you don't know what square foot gardening is click HERE for more info)  Gardening is just like everything else in the preparedness world, you need to try it before the emergency.  You need to have seeds properly stored and also know how to grow the seeds in your area. 

There are companies selling seeds that have been sealed in #10 cans, and that is a great option if you want a backup plan.  But you need to be purchasing non-hybrid seeds and using them.  You need non-hybrid, or heirloom, seeds or else you won't be able to extract the seeds for the next year's garden.  Storing your seeds in a Mylar bag in the freezer will extend the life of your seeds for years!!!!

Have you ever thought about how much food our ancestors of past had to grow to sustain their families?  They worked to live everyday.  If the day comes when we don't have grocery stores and farms we may need to grow the food our family eats.  No matter how much food storage you may have, it will eventually run out and you'll need to grow your food.  Supplementing my current food storage with fresh garden food is important for learning how to garden, saving money, and eating healthy food. Gardening is food storage and we have been counseled to grow a garden.  I found a great chart on the Amounts of Vegetables To Be Grown & Preserved to feed a family of 4 for 300 days.  (the other 65 days it is assumed you'll be eating fresh food out of the garden and not need a canned option)

The blog where I found this chart is no longer available and I found the information so valuable that I printed it out last year and I am so glad that I did because I wouldn't be able to do that now that it's gone.  

Amounts of Vegetables To Be Grown & Preserved
(For a Family Of 4 Persons)
The information is a starting point for garden planning with home preservation and cooking from scratch 3x's a day. Food preservation needs are individual and no one can determine your family's specific requirements except for you.  The estimates below are based on a 1/2 C serving 4x's a day for 300 days.  The other 65 days the family will eat fresh produce from the garden.  Canning, freezing, dehydration, salting, fermenting, and pickling are all ways to preserve your food.

Type of Veg.      Pounds to Raise      Quarts/Pints to Preserve
Beets                      30lbs                           12 q/24 p
Broccoli                 75lbs                           48 q/96 p
Cabbage                 150lbs                         40 q/80 p
Celery                    75lbs                            30 q/60 p (dehydrate too)
Carrots                   120lbs                          30 q/60 p
Cauliflower            30lbs                            10 q/20 p
Green Beans             175lbs                         85 q/170 p
Green Peas             100lbs                          25 q/50 p
Green Peppers        50lbs                           25 q/ 50p 
Lima Beans            90lbs                           24 q/48 p
Onions                    125lbs                         25 q/50 p
Potatoes                 500lbs                          400lbs dry storage
Pumpkin                40lbs                            16 q/32 p
Spinach                  90lbs                            35 q/70 p
Summer Squash     200lbs                         40 q/80 p
Sweet Corn            150lbs                          40 q/80 p
Tomatoes/whole     250lbs                         100 q/200 p
Winter Squash       200lbs                          40 q/80 p
{Katherine Grossman Granny Miller}

This information really opened my eyes to amount of food I would have to grow to sustain my family.  It is a great starting point but I really hope the time never comes where I will have to grow that much food.  I always romanticized the life of Little House On The Prairie and I wanted to live with Laura Ingalls on her farm, but actually living it would be a reality I don't think I really want to do.
 
I mentioned above that I use the square foot garden system and so far it has been relatively simple and the harvest last year was a great start for me.  

 You can find this book almost anywhere books are sold and it is my garden bible until I get my gardening legs and I know what I am doing. 

Prepare Today Homemade- Lemon Chicken With Orzo

Every once in a while I try to act like I can cook.  I freely admit that I am no chef :) I love to bake and most things that I make with sugar come out every time I make them.  Dinner on the other hand, does not always come out as planned.  This recipe made me look like I knew what I was doing and my husband even said that it was good!

Lemon Chicken With Orzo

1 lemon (you'll need the juice and zest)
2-3 chicken breasts
1 1/2 C Orzo pasta
1/2 C sour cream (powdered sour cream works here)
1/4 C Parmesan cheese
1 clove garlic
1 T olive oil
1/2 t salt
2 tomatoes (I used 2 Roma tomatoes)
5-8 basil leaves

Roll your lemon several times with the palm of your hand to warm it up and get the juice flowing. Zest the lemon and save it for later. Cut in half and squeeze the juice over the chicken.  Let it marinate for 20 minutes.  

While the chicken is marinating bring water to a boil and cook the orzo according to package directions.  Drain.  

Grill the chicken.  I used our George Foreman grill so I can grill indoors.  When done place on plate and cover with foil.

Mix the sour cream, Parmesan, garlic, olive oil, salt, and the zest of the lemon.  Pour over the orzo and stir.  Add the chopped tomatoes and chopped basil.  Stir gently.  Serve with the chicken sliced on top.  (I served it on the side) Makes 4 servings.

Make-A-Mix Cookbook

Do you know what I love about taking a preparedness class??  I get so motivated to do something!!  Yesterday I took a Mix A Meal class at Honeyville Grain and I felt inspired to make a few of these mixes for my family.  I feel that preparedness is personal and is different for everyone, and you need to pray for guidance and inspiration for your family.  I have felt promptings during classes, at the store, at a garage sale and when I follow those promptings I find the items I purchased were meant for me to use in making preparedness that much easier. 

After the class I returned home to find a delivery from Amazon.com and it was my new Make-A-Mix cookbook.  Don't get it confused with the Mix-A-Meal cookbook and class that I attended at Honeyville.  Both books have the same idea, making mixes in bulk to save time and money.  I have an original copy (1978) of the Make-A-Mix book and I wanted the updated version, so when it showed up on my doorstep yesterday it was confirmation that I needed to make some mixes. Click HERE to see a previous post on the old book.

The updated Make-A-Mix cookbook.

 This is what I did today and I can't wait to save time making dinner this week!!

I am not going to publish the recipes because that would infringe on the rights of the authors, but I suggest you either look this book up at your local library or order one from Amazon.  It will save you time and money!!  The book starts off with how to put the mixes together and then gives you recipes for using the mixes. (the mixes last about 12 weeks)  This is what I plan on making with my mixes above.


Hot Roll Mix
-French bread
-Crescent rolls
-Hamburger Buns
-Pizza Crust
-Bagels
-English Muffins
There are many more but those are the ones I want to try first!


Quick Mix
-Crispy Breadsticks
-Biscuits
-English griddle scones
-Morning Muffins
-Quick pancakes
Many, many more recipes in the book!


Corn Bread Mix
-Corn Bread (I have several meals that I need corn bread for)
-Corn Dogs


There are 328 pages of recipes and ideas and I can't wait to implement them into my daily cooking.  I'll do almost anything to make dinner time easier and I hope these mixes are the way to go!!

Hot Rolls from the Hot Roll Mix

 Here are my rolls for dinner tonight using the Hot Roll Mix. They were delicious!!  

Rice cooked with onion soup mix.

I also made some of the "best rice ever", according to my daughter, using the Onion Soup Mix from the Mix-A-Meal book.  The owners of the book allowed me to share this recipe.

Onion Soup Mix
2/3 C dehydrated onions
1/2 C beef bouillon (I used Shirley J's)
1/2 C dehydrated butter or margarine (I used Honeyville's powdered butter)
2 T cornstarch
2 t onion powder
2 t parsley flakes
Mix well and store in an airtight container.  Use in any dry onion soup recipe.  About 1/3 C equals one packet of Lipton soup mix.

Onion Steamed Rice
Combine:
1 C rice to 3 C water
2 t onion soup mix
Cover and steam 20 minutes or  until rice is tender.  (I used my rice cooker and did 2 C rice, 3 1/4 C water, and 4 t onion soup mix)

(click HERE to view a  previous  post on the Mix-A-Meal cookbook)