We have all this food storage and it’s important that we know how to use it! I am going to make some assumptions on certain types of ingredients and I will also give you substitutes and/or recommendations for items to add to you storage to create these recipes.
Food has such a powerful effect on the human condition. No matter how tough or how bad it gets a great meal can bring a smile to everyone’s face. We still hold that appreciation for food. It must come from 10’s of thousands of years fighting off starvation.
Kidney bean and rice with paprika
1/2 cup of dried beans
1 cup of rice
1 TBSP of smoked paprika
2 TBSP of rendered bacon
Soak your beans overnight and allow them to swell up big before cooking. Boil the beans but do not salt them until they are completely softened. This could take up to 6 hours at a slow simmer. It’s worth it.
In another pan add our bacon fat and melt it down next add your rice and toast it in the fat over a low heat. You will begin to smell the rice toasting a bit. Next add the smoke paprika and stir to coat.
Add 2 cups of water to this mix and your beans. Boil until the rice absorbs most of the water. Drop the heat to a simmer and cover the mixture. Cook for 10 minutes or until the rice is soft.
Curried Vegetable Quinoa with salmon
3 cups of Quinoa
2 small cans of salmon
1 can of mixed vegetables
1 heaping TBSP of Curry powder
1 can of coconut milk
Begin by boiling your 3 cups of quinoa in 4 cups of water. Boil until the quinoa is softened, about 10 minutes. Once all the water is absorbed mix in the remaining ingredients. When done with fresh vegetables this is a great meal. Using the canned veg is merely a food storage option if nothing fresh is available.
Pecan and chocolate granola
4 cups of oats
¼ cup of pecans
3 TBSP of peanut butter
½ cup chocolate morsels
2 TBSP Honey
1 cup of oil
Depending on how you treat your granola it can become one of the easiest ways to ingest tremendous amounts of calories without hunting, heating or even picking. This recipe merely requires that you place all of the ingredients into a large bowl and toss them together. Mix the ingredients thoroughly and dump this mix onto a baking sheet. Bake at 350 degrees for about 20 minutes or until it has started to brown.
Powered up Ramen
4 Packets of Ramen (any flavor you like, just use all the same flavor)
3 of your favorite freeze dried vegetables 1 cup each. ( I like celery, corn and carrots)
2 large cans of diced chicken
This is another very simple recipe that transcends the typical salty flavored bowl of ramen. Bring your water to a boil and add the noodles and the vegetables to the water. Allow these to simmer until your noodles and vegetables are cooked through. Stir in your chicken just before serving. The residual heat should be more than enough to heat the chicken through.
Tuna Noodle Casserole
1 can of cream of mushroom soup
2 cups of large egg noodles
2 cans of tuna
¼ quarter cup of freeze dried, diced celery
This simple and powerful recipe starts with cooking your noodles until they are al dente and while they are hot tossing them with the remaining ingredients. Using a spoon assure that the ingredients are mixed up thoroughly. You will then pop this into a 350 degree oven until it is warmed and bubbly. I would shoot for about 30 minutes.
It can also be topped with canned fried onions if you are storing them as well.
So, there you have it – 5 delicious recipes that are perfect for prepping up and eating later!
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