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Quick Pea “Risotto”

Quick Pea “Risotto”

Quick Pea “Risotto”

Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.

1/2 C. arborio rice
2/3 C. vegetable broth
1/2 C. frozen petite peas
1/8 tsp. dried thyme
1 T. finely chopped chives
1 tsp. extra virgin olive oil

Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.

English Muffin Toasting Loaf

English Muffin Toasting Loaf

3 C. King Arthur Unbleached All-Purpose Flour
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. instant yeast
1 C. milk
1/4 C. water
2 tsp. vegetable oil or olive oil
cornmeal, to sprinkle in pan

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F. Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Marrow Beans with Swiss Chard and Zesty Lemon

Marrow Beans with Swiss Chard and Zesty Lemon

This is a plump white bean with a creamy texture, it was popular in the U.S. in the 1850’s as a baking bean. They have the flavor of bacon and work well pureed for soup. Great Northern Beans can be substituted.

1 1/2 C. marrow beans
1/4 tsp. baking soda
1 large bunch Swiss chard (about 12 oz.)
1 T. extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
finely grated zest and juice of 1 lemon
1 1/2 C. chicken or vegetable broth, preferably homemade
Unrefined sea salt, finely ground

Pour the beans into a large mixing bowl, cover with hot water by 2 inches and stir in the baking soda. Cover the bowl with a kitchen towel and allow it to sit on the kitchen counter for at least 18 and up to 24 hours. Drain the beans and rinse them well. Put the soaked beans in a large stockpot and pour in enough water to cover the beans by 2 inches. Bring them to a boil over medium‑high heat, cover and simmer until tender, about 1 1/2 hours. Drain the beans and set aside. Using a sharp paring knife, separate the chard stems from the greens. Finely chop the stems and set them in a small bowl. Stack the leaves on top of one another, roll them into a cigar, and slice crosswise into strips 1/4 to 1/2 inch wide. Warm the olive oil in a large skillet over medium heat. Toss in the garlic and chopped chard stems and sauté until the garlic softens and the color of the chard stems turns ever so slightly more vibrant, about 2 minutes. Stir in the red pepper flakes and lemon zest and cook for a minute or two, then add the beans to the skillet. Sauté the beans for 3 to 5 minutes, until they acquire the flavor of the garlic and lemon. Grab chard leaves by the handful and drop them into the hot pan. Stir once or twice to mix them with the beans, then add the broth. Cover and simmer until the chard leaves wilt, about 3 minutes. Remove from the heat, stir in the lemon juice and season with salt. Serve hot.

Pantry Friendly Black Bean Soup with Sherry

Pantry Friendly Black Bean Soup with Sherry

1 T. EVOO
2 cloves Garlic, minced
1 small Onion, diced
½ tsp. each ground Cumin and dried Oregano
4oz. can chopped Mild Green Chiles, drained
2 15.5oz. can Black Beans, drained and rinsed
14.5oz. can Diced Tomatoes, drained
4 C. Vegetable Broth or Water
¼ tsp. Celery Salt
Pepper
2 T. Dry Sherry

Heat oil in pot over medium heat. Add garlic and onion and cook 30 seconds, or until fragrant. Stir in spices, then add green chiles, beans and tomatoes. Add broth and season with celery salt and pepper to taste. Simmer 15 minutes to heat through. Just before serving, stir in sherry. If you do not have fresh garlic and onion available, you can use dehydrated versions. Instead of starting in oil, place 1 cup of your broth or water into your pan and add the dried garlic and onion to the broth and heat over medium low until the aromatics rehydrate and start to soften, then proceed with recipe.

Pantry Friendly Pretty Good Gumbo

Pantry Friendly Pretty Good Gumbo

1 T. EVOO
2 cloves Garlic, minced
14.5oz. can diced Tomatoes, drained
5 oz. jar Roasted Red Peppers, diced
1 T. dehydrated minced Onion
6 C. Vegetable Broth or Water
15.5oz. can Kidney beans, drained and rinsed
½ C. Quick Cooking Rice
14oz. can Okra, drained and sliced (optional)
1 tsp. dried Thyme
1 tsp. Filé Powder
¼ tsp. Celery Salt
Salt & Pepper
1 tsp. Tabasco

Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, onions and broth. Bring to a boil, then reduce heat to low and add beans, rice, okra, thyme, Filé powder, celery salt and salt and pepper to taste. Simmer, stirring occasionally, until rice is tender and soup is hot, about 5-10 minutes. Add tabasco and taste to adjust seasonings; serve.

Chippewa Bannock

Chippewa Bannock

2 C. cornmeal
½ C. berries
3/4 C. water
1/4 C. oil for frying
5 tsp. oil

Blend cornmeal water and 5 tsp. oil. Add the berries. Heat the oil in a large skillet. Drop the batter by small spoonfuls into oil. Fry until golden brown and then turn, about 5 minutes per side. Drain.

Island-Style Fried Rice

Island-Style Fried Rice

1 ½ C. Jasmine Rice
3 C. Water
1 12oz. Can Spam, cubed
3 Eggs, Beaten (If you have a shelf stable egg substitute that scrambles up OK, you can use that)
2 tsp. Oil
1 8oz. Can Pineapple Bits (small chunks, or large chucks, but give em a quick dice)
3 tsp. Oyster Sauce
½ tsp. Garlic Powder

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely. Heat 2 tsp. oil in a skillet over medium heat, and brown the luncheon meat. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside. Heat 2 T. oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, and serve. If you have fresh cilantro or scallions from the garden, they are quite nice in this. Just add at the end, toss and serve.

Pantry Friendly Graham Crackers

Pantry Friendly Graham Crackers

1/3 C. dry powdered milk
½ C. water
1 T. lemon juice or vinegar
1 C. brown sugar
½ C. honey
2 tsp. vanilla
2 eggs, beaten slightly
6 C. whole wheat flour
1 tsp. salt
I tsp. baking soda

Mix milk, water, and lemon juice or vinegar. In separate bowl, add dark brown sugar, honey, vanilla, and eggs (in that order). Blend well to keep oil in emulsion. Combine the two mixtures and add flour, salt, and soda. Divide into four equal parts. Place each part on a greased and floured cookie sheet. Roll from center to edge until 1/8 inch thick. Prick with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove from oven and cut into squares.

Bean & Pea Shoot Stir Fry

Bean & Pea Shoot Stir Fry

This is a flexible dish that I created to make use of stored beans and rice and sprouted seeds. I like pea shoots, so that’s what I have. You could also use mung bean sprouts or another microgreen, such as arugula, sunflower sprouts, watercress, etc. You can also add any kind of other vegetable that you have on hand. I’ve noted where you add them in the recipe. Longer cooking fresh vegetables first, shorter cooking fresh vegetables later, canned (already cooked and more likely to break apart) even later, and then tender greens at the very end. I chose an Asian flavor profile, because that’s what I like and what I am storing, but you can alter the spices, replace the soy with Worcestershire, vinegars, pickling liquid, fish sauce, coconut milk, Mirin and so on).

1 C. Rice
2 C. Water
1 -2 tsp. Oil (If you have fresh vegetables to add in addition to onion, use more. Otherwise, use less)
1 Onion, Sliced (If you do not have this in your root cellar or from a garden, you can omit it, but food without onions is a sad thing!)
2 C. beans, cooked or canned
½ tsp. Garlic Powder
½ tsp. ground Ginger
¼ C. Soy Sauce
1 small can Tomato Paste
½ C. Water
Couple handfuls freshly harvested Pea Shoots (you could also use tender foraged greens such as purslane, dandelion, red clover, lamb’s quarters – but be sure you are picking what you think you are!)

Heat water for rice to near boiling, add rice, stir once. Cover and reduce heat and cook on low for 22-25 minutes. While Rice cooks, heat oil in a large frying pan. Add onion and cook, stirring occasionally, for about 5-10 minutes, until the onion begins to soften and turn translucent. If you happen to have other fresh (sturdier type) vegetables from a garden or forage, such as celery, peppers, or carrots, etc.you can add them with the onion. After 5 minutes or so, if you have more tender / faster cooking vegetables, such as peas, shredded sturdier dark leafy vegetables like collards or kale, fiddleheads etc., you can add them now and cook with the other vegetables a few more minutes. Add beans, garlic powder, ginger, soy sauce, tomato paste and water. IF you happen to have a fully cooked meat product on hand, you can add some of that with the beans. IF you did not have onions or any other vegetables, you can boost the flavor with some dried herbs. IF you have a canned vegetable, you can add that now. Cook over lower heat for 10-15 minutes, stirring gently now and again, until everything is heated through. Add your pea shoots, toss just to combine and slightly wilt the pea shoots. Serve your bean mixture over your cooked rice.

Linguine with Sardines, Fennel & Tomato

Linguine with Sardines, Fennel & Tomato

The sweet, slightly caramelized fennel and the bright tomatoes and lemon work really well with the rich flavor of the sardines, and the crunchy breadcrumb topping makes for a fun textural contrast. Think you don’t like sardines? This simple pasta dish just might make you change your mind.

Kosher or sea salt
1 tin sardines packed in olive oil (about 4 ¼ oz.)
extra virgin olive oil
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
1 small or ½ large bulb fennel, fronds reserved
1/4 tsp. red chile flakes, or more to taste
1 C. canned peeled tomatoes with their juice, gently crushed
2 oz. white (dry) vermouth
1 medium lemon, juice and zest
1/3 C. toasted bread crumbs
3/4 pound dry linguine

Bring a very large pot of heavily salted water to a boil. Open the sardine tin and drain a T. or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a T.). Warm the oil over medium-low heat and add the garlic, cooking until fragrant. Trim the fennel and slice the bulb very thinly (a mandoline works great here). Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly. Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a T. or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary. Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You’ll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you’ve added them.) Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.

No-Bake Chewy Granola Bars

No-Bake Chewy Granola Bars

2 C. quick cooking oats (or pulse whole oats in a food processor a bit)
1 C. rice crispy cereal
1/4 C. shredded coconut
1/4 C. butter
1/4 C. honey or agave
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. vanilla

In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9×13″ pan. If you like your bars thicker, you can use a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip: Add 1/2 C. of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry: Add 1/3 C. of white chocolate chips and 1/3 C. of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar: Add 1/3 C. of Heath bar pieces, 1/3 C. of mini M&M’s and 1/3 C. of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter: Add 2 T. peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C. peanut butter chips before pressing into the pan.

Raisin Nut: Add 1/3 C. of chopped raisins and 1/3 C. of chopped pecans to the finished mixture before pressing into the pan.

BBQ Spam

BBQ Spam

1 can Spam
cracked black pepper
2 T. flour
1 T. olive oil
2 T. butter
1/2 C. good quality bbq sauce
green onions, sliced

Slice spam into 1/2 inch slices. Dust with flour and black pepper. Heat oil and butter in skillet. Add spam and cook a minute on each side. Stir in bbq sauce and lower heat to a low simmer. Cover and cook for 3 to 5 minutes. Sprinkle with green onions and serve. Operation blessing served little potatoes with this and a slice of bread but I recommend hot buttered egg noodles and garlic toast!

Corn & Crab Fritters with Lemon Aioli

Corn & Crab Fritters with Lemon Aioli

1RX-CANMANUFACT_Corn-and-Crab-Fritters-with-Lemon-Aioli_s4x3_jpg_rend_sni12col_landscape tablespoon unsalted butter
1 small white onion, finely chopped
1 (11-ounce) can mexicorn, drained
1 (4.5-ounce) can chopped green chiles, drained
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2/3 cup whole milk
2 large eggs
1 (6-ounce) can crab meat, drained
Vegetable oil for pan-frying (~1 T.)
Lemon Aioli
2/3 cup mayonnaise
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1 clove garlic, minced

In a medium skillet over medium heat, melt butter. Add onion; cook, stirring occasionally, until onion softens, 8 to 10 minutes. Remove from heat. Set aside 1 tablespoon Mexicorn for aioli. Combine remaining Mexicorn, and chiles to combine. In a large mixing bowl, combine flour, baking powder, salt, and pepper. In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth. Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes. Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved Mexicorn in a small mixing bowl. Chill until ready to serve. Remove the corn crab batter from the refrigerator and add enough oil to a large, heavy skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 8 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 minute per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli.

Sausage & Tortellini Soup

Sausage & Tortellini Soup

soup23 cups cooked Italian sausage

3 cups uncooked tortellini

4 cups water

1 can evaporated milk

6 chicken bouillon cubes

1 T. oregano

1 T. parsley

1 T. chives

Salt & pepper to taste

Parmesan cheese

 

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve.

Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

Yield:

Calories:

Fat:

Fiber:

Louisiana Red Beans

Louisiana Red Beans

Louisiana Red Beans

 

1 lb. red, white and black beans

1 onion, chopped

2 bay leaves

2 whole jalapeno peppers

2 whole banana peppers

1/2 teaspoon cayenne pepper

2 tablespoons parsley

1 tablespoon basil

3 cloves garlic

1 tablespoon black pepper

1/2 teaspoon curry powder

1 tablespoon gumbo file

1 can beer (dark, preferably)

2 tablespoons red wine vinegar

1/2 teaspoon Tabasco

 

Dump everything except the onion into a crock pot or large pot and let sit for 6-24 hours. Add the chopped onion. In a crock pot, set on high and go away. Check every hour and add extra beer, water, vegetable stock, or just about any other liquid (cheap red wine is good) *OTHER* than vinegar to make sure the beans stay covered. Cook until tender (anywhere from 4-8 hours, depending on your crock pot and the phase of the moon). If you’re going to be out of the house, put the crock pot on low, and make sure you’ve got an extra 2″ of liquid in it (cook 8-10 hours, bringing it to high whenever you get back to the house). If you’re cooking on the stovetop, bring everything to a rapid boil and boil for 20 minutes, covered, adding liquid as necessary (it might not be).  Reduce to simmer, keep covered, and cook 2-5 hours, until tender, making sure that you have adequate liquid.  If you don’t like things *spicy*, either don’t add the jalapeno and banana peppers, or remove them after an hour or two. If you like ’em hot, chop the peppers up about an hour before serving and continue to cook.  These are great as-is; serve with cornbread and enjoy!

Garlicky Chickpeas with Potatoes and Tomatoes

Garlicky Chickpeas with Potatoes and Tomatoes

Canned chickpeas, also called garbanzos, combine with canned diced potatoes and tomatoes for a flavorful meal seasoned with garlic, herbs, and olive oil. For a complete one-dish meal add a drained can of chopped spinach or even cooked fresh greens if you’re lucky enough to have some.

1 T. olive oil
2 garlic cloves, minced
1 tsp. dried basil
1/2 tsp. dried savory
1/4tsp. or more red pepper flakes (optional)
One 16-oz. can diced white potatoes, drained
One 15.5-oz. can chickpeas, drained (and rinsed, If possible)
One 14.5-oz. can diced tomatoes, drained
Salt and freshly ground black pepper

Heat the oil in a large saucepan or skillet over medium heat. Add the garlic, basil, savory, and red pepper flakes, if using, and cook until fragrant, about 30 seconds. Stir in the potatoes, chickpeas, and tomatoes, and then salt and pepper to taste. Cover and cook until the flavors are blended and the tomatoes are somewhat broken up and saucy, about 10 minutes.

10 Minute Tuscan Tomato Soup

10 Minute Tuscan Tomato Soup

 

1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 T.  extra-virgin olive oil

1 clove garlic

1 3/4 C. chicken broth

1/4 C. thin strips fresh basil leaves

Freshly ground pepper, to taste

 

Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

 

Yield: 4 servings

Calories: 296

Fat: 14g

Fiber: 9g

 

 

Parmesan Toasts:   Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

Instant Pot Pinto Beans with Chorizo

1 T. cooking oil

4 oz. dry (Spanish) chorizo

1 yellow onion

3 cloves garlic

2 cups dry pinto beans

2 bay leaves

freshly cracked pepper

3 cups reduced sodium chicken broth

15 oz. can diced tomatoes

 

Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the “less” temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges. While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent. Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.  Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes. Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you’ll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).  Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.

Press the cancel button to cancel the “keep warm” function, then press the Sauté button and use the Adjust button to select the “normal” heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened. Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.

Fluffy Coconut Pancakes

Fluffy Coconut Pancakes

Fluffy Coconut Pancakes

4 medium eggs, lightly beaten

3/4 cup almond flour

1/4 cup coconut flour

1/2 cup canned full-fat coconut milk

2 tablespoons raw honey

1 teaspoon pure vanilla extract

1/2 teaspoon apple cider vinegar

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

Coconut oil or ghee

Toppings (optional)

Fresh fruit

Ghee or coconut oil

Pure maple syrup

Whipped Coconut Cream

 

Place the eggs, almond flour, coconut flour, coconut milk, honey, vanilla, vinegar, baking soda, and cinnamon in a blender and blend on high speed for 30 to 45 seconds, until completely blended. In a large skillet, melt about 1 teaspoon coconut oil over medium heat. Pour enough batter into the skillet to make 2 medium pancakes, spreading each pancake with the back of the ladle to smooth it evenly into a circle. When the pancakes start to bubble on top and the sides firm up, carefully flip them and cook until golden brown on the second side, 1 to 2 minutes. Remove the pancakes from the skillet and set aside. Add more oil to the skillet and repeat with the remaining batter. Serve warm, garnished with your toppings of choice.  Noelle’s tip: These pancakes keep well in the refrigerator or freezer, so feel free to double the batch and add them to your grab-n-go breakfast stash.  Change it up: Just after pouring the batter into the pan, add a few fresh blueberries or slices of banana to each pancake.

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

30 ounces canned sliced potatoes (2 cans)

1 tsp. butter (you can add a bit more if you like and the end of cooking)

1 tsp. olive oil

1⁄2 tsp. dried rosemary

1⁄2 tsp. fresh parsley, and chopped fine

1⁄4 tsp. ground black pepper

1 tsp. kosher salt

Optional:  roasted red peppers, pimentos, bacon or pancetta, scallions or thin sliced onion

In a medium sauté pan melt the butter with olive oil. Add potatoes and  pan sauté just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sautéed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.

Cream (or not) of Artichoke Soup

Cream (or not) of Artichoke Soup

 

2 T. extra-virgin olive oil

4 onions (about 1-1/2 pounds), coarsely chopped

4 to 6 cloves of garlic, chopped

4 C. chicken stock, preferably homemade

1 15-ounce can garbanzo beans (chickpeas), drained & rinsed

2 14-ounce cans artichokes (packed in water), drained, rinsed & coarsely chopped

1 C. heavy cream (optional)

 

Heat olive oil in a large pot on medium heat, then add the onions. Stir to coat with oil, cover, and cook until onions are soft and starting to brown, stirring frequently, about 8 to 10 minutes. Make a space in the center of the pot and add the garlic, stirring so it all touches the bottom of the pot. Cook, stirring, two minutes. Add the artichokes, garbanzo beans, and chicken stock. Bring to a boil, then simmer with the lid barely cracked for about 30 minutes. Purée with an immersion blender, or transfer in batches to a countertop blender and very carefully purée, then return to the pot. Stir in the cream if desired, let cook a few more minutes, then salt and pepper to taste. Serve plain or dressed up with whatever you like: a dollop of sour cream; chopped chives or parsley or scallions; some cheddar, jack, or Irish Shannon (my new favorite cheese); a sprinkling of crispy fried shallots; or a few big fat homemade croutons.

Lemon Chicken with Capers and Linguini

Lemon Chicken with Capers and Linguini

 

1 can of canned chicken (12.5 oz)

1/4 tsp. salt

1/8 tsp. pepper

1/4 C. white flour

1/4 C. olive oil

1 T. capers, drained

2 T. lemon juice

1/2 C. chicken broth

4 oz linguini

 

Cook linguini according to directions on package. Drain chicken and break it up into bite-size pieces without shredding it. Mix flour, salt and pepper in a bowl. Heat oil in a medium-sized skillet over medium-high heat. Coat the chicken in the flour mixture and brown it in your skillet, stirring often, until golden. Remove chicken from pan and keep warm. Add capers, lemon juice, and chicken broth to pan and heat until boiling. Let boil until sauce cooks down to about 1/4 cup. Add chicken back to pan and stir to coat. Serve over cooked linguini. Enjoy!

Well Stocked Eastern European Pantry

Well Stocked Eastern European Pantry

Apple Cider Vinegar

Beans

Cabbage

Carrots

Caraway

Cumin

Chives

“Colorful Salt” – Sahrena Sol

Dill

Lovage

Juniper

Mace

Marjoram

Mustard Seed

Paprika

Parsley

Potatoes

Sage

Spearmint

Sour Cream

Sauerkraut

Summer Savory

Well Stocked Louisiana Pantry

Well Stocked Louisiana Pantry

Well Stocked Louisiana Pantry

Rice

Red Beans

Corn Meal, Corn Flour, Grits

Cayenne Pepper

Filé Powder

Creole Mustard

Tony Chachere’s Creole Seasoning

Zataran’s Crab Boil

Louisiana Hot Sauce

Steen’s Cane Vinegar

Cane Syrup

Pickled Okra

Chicory Coffee

Trinity (Fresh): Onions, Celery, Bell Pepper

Crawfish

Sausage: Boudin Blanc, Andouiille

Well Stocked Greek Pantry

Well Stocked Greek Pantry

Well Stocked Greek Pantry

Olive Oíl

Kalamata Olives

Canned Gigante Beans

Grape Leaves

Nigella

Greek Oregano

Dried Orange Peel

Bay Leaves

Cinnamon

Nutmeg

Cloves

Fennel

Madras Pepper

Yellow Split Pea or Dried “Fava” Beans

Dried Figs

Zante Currants

Tuna Alonnisos

Santorini Capers

Trahanas (Ancient Greek Pasta)

Orzo

Thyme Honey (such as Eergon)

Fire Roasted Red Peppers in Vinegar

Fleur de Sal

Phyllo Dough

Feta Cheese

Lemon

Mint

Well Stocked Mexican Pantry

Well Stocked Mexican Pantry

Well Stocked Mexican Pantry

Masa Harina

Mexican Lard

Black Beans

Pinto Beans

Fideos

Pepitos

Guajillo Chiles

Chipotle Chiles

Ancho Chiles

Pasilla Chiles

Achiote

Mexican Oregano

Canela Cinnamon

Anise seeds

Chili powder

Crushed red pepper and cayenne

Cumin (seeds and ground)

Garlic

Ground allspice

Ground ancho chile pepper

Ground coriander

Tamarind

Agave

Mexican Chocolate

Piloncillo

Crema

Queso Cojita

Queso Oaxaca

Limes

Poblanos

Epazote

Cilantro

Well Stocked Italian Pantry

Well Stocked Italian Pantry

Pantry.jpgCanned Tomatoes

High Quality Canned Fish: Tuna, Sardines, Anchovies

Semolina FLour

Bread Crumbs

Balsamic Vinegar

Basil

Caponata

Capers

Dried Porcini Mushrooms

Fava Beans

Fennel

Garlic

Giardiera

Gnocchi

Lemon

Mint

Olives

Olive Oil

Onion

Oregano

Parsley

Pasta, Various

Pine Nuts

Polenta

Red Pepper Flakes

Roasted Red Peppers

White Beans

Cheeses:  Parm-Reggi, Salumi

Arborio Rice

Well Stocked Chinese Pantry

Well Stocked Chinese Pantry

Chinese Pantry Basics - 8 Essential Ingredients, by thewoksoflife.com

Corn Starch

Dried Chinese Sausage (Lap-Xuong)

Jasmine Rice

Chili Bean Paste

5 Spice

Garlic

Scallions

Ginger

Ground White Pepper

Mirin

Oyster Sauce

Ponzu

Rice Wine Vinegar

Dark Chinese Vinegar

White Chinese Vinegar

Sambal Oelek

Sesame Oil

Chili Oil

Peanut Oil

Sesame Paste

Soy Sauce

Dark Soy Sauce

Star Anise

Shaoxing Wine

Laoganma Chili Sauce

Sichuan Peppercorn

Dried Shiitake Mushrooms

Dried Shrimp

Dried Chili Peppers

Water Chestnuts

Canned Straw Mushrooms

Rice Noodles / Rice Sticks

Char Siu

Hoisin

 

Well-Stocked Caribbean Pantry

Well-Stocked Caribbean Pantry

1. Jerk Chicken Skewers With Mango Habenero Sauce

Allspice

Annato (Achiote)

Black Beans

Callaloo

Cilantro

Cinnamon

Cloves

Coconut Milk

Coconut Water

Coconut Aminos

Coconut Oil

Coconut

Corn Meal

Garlic Powder

Ginger

“Green Seasoning”

“Ground Provisions” – tubular root vegetables, cassava, yucca, sweet potatoes, yams, etc.

Jerk Seasoning

Limes

Mint

Molasses

Nutmeg

Palm Sugar

Pepper Sauces

Pigeon Peas

Kidney Beans

Yellow & Green Split Peas

Rice

Rum

Saltfish

Saltmeat (pig tails, beef)

Scallion

Scotch Bonnet or Habanero Peppers

Sweet Potato

Thyme

Turmeric

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

 

8oz. uncooked Macaroni

5 to 10 peeled cloves Garlic

2 C. grated American cheese (1/2 lb.)

2 to 4 T. Worcestershire sauce

¼ C. chili sauce

Salt and pepper to taste

¾ C. piping hot melted butter

 

Boil macaroni with the garlic until tender.  Drain, keeping garlic with pasta and return to pan.  Add remaining ingredients except butter; Stir to combine.  Pour butter over noodles and cheese, tossing until cheese is all melted and noodles well coated.

Rice & Bean Patties

Rice & Bean Patties

2 1/2 C. diced onion
1 T. minced garlic (or sub dehydrated garlic or even garlic powder)
Olive oil
3/4 tsp. cumin
1 T. tomato paste
1 1/2 C. cooked beans
1 C. cooked rice
Salt and pepper
Hot sauce
2 1/2 C. breadcrumbs

Sauté onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice (a hand held potato masher works well; leave a little texture, you don’t want it to taste like baby food!). Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet over medium. Add patties, cook until heated through and browned. In non-survival mode, these are really nice with brown rice, and served with some plain greek yogurt and a sprinkle of chopped mint.

French Toast

French Toast

3 Eggs (3 tsp. egg powder plus 1/3 C. water)
2 T. sugar
1 C. milk (3 tsp. milk powder plus 1 C. water)
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
8 slices bread

In a bowl, mix the eggs and add all other ingredients except bread. Once mixed, let the bread slices soak in the mixture for 30 seconds. Then place slices on a heated, greased skillet or griddle and cook until golden brown. Serve with favorite jam or syrup.

Making Use of Greens – Garden, Forage or Bartered

Making Use of Greens – Garden, Forage or Bartered

If using foraged greens – please be sure you are CERTAIN of what you are harvesting. Some of these plants have look alikes that are most definitely NOT safe to eat.

2 large bunches Greens. So many options — Swiss Chard, Spinach, Mustard Greens, Turnip Greens, Dandelion Leaves, Purslane, Lamb’s Quarters, Milk Thistle Leaves (Just handle carefully, use scissors to snip off the edges), Plantain (the wild plant, not the banana like food), Collards, Chickweed, Garlic Mustard, Field Mustard, Wintercress, Burdock, Broadleaf Dock, Curly Dock

2 T. cooking fat (I like olive oil, but coconut oil, leftover bacon grease, whatever you have)
1 (15-oz.) can butter beans or white kidney beans, drained and rinsed (or soak overnight and boil until ready to use from dried)
2 T. tabasco brand Green Jalapeño Pepper Sauce
1 tsp. salt

If dealing with a green that has a thick stem that extends into the leave, remove this first, then coarsely chop. Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add greens and cook until wilted, but still bright green, stirring frequently. Stir in beans, tabasco Green Sauce and salt. Cook over medium heat until mixture is heated through.

Soft and Chewy Granola Bars Recipe

Soft and Chewy Granola Bars Recipe

2 1/2 C. (230 grams) old fashioned rolled oats
1/2 C. (80 grams) whole almonds, coarsely chopped
1/3 C. (113 grams) honey
1/4 C. (56 grams) unsalted butter, cut into pieces
1/4 C. (50 grams) packed light brown sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 C. (60 grams) dried cranberries, coarsely chopped
1/4 C. plus 2 tsp. (67 grams) mini chocolate chips

Heat oven to 350 degrees F (177 degrees C). Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray. Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves. Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 C. the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together). Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe). Scatter remaining 2 tsp. chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars. Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

Maple Baked Beans

Maple Baked Beans

1 pound dry red kidney beans
2 quarts water
1 large yellow onion, cut in eighths
1 bay leaf
6 whole black peppercorns
3/4 C. medium amber pure maple syrup
1/2 C. light brown sugar, lightly packed
1/2 C. ketchup
1 T. Chinese chili paste
1 T. grated fresh ginger
1 tsp. kosher salt
5 oz. thick-cut smoked bacon, cubed

Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again. Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they’re done. Drain the beans, reserving the cooking liquid. Preheat the oven to 225 degrees F. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 C. the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes. Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 C. more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

Shrimp Bisque

Shrimp Bisque

2 cans evaporated milk
1 small onion diced
1 can small shrimp
1 tsp. garlic powder
1 tsp. paprika
1 tsp. pepper
2 T. olive oil
2 T. flour

Dice a small onion and sauté with olive oil and butter. Season with pepper and garlic powder. Add 2 T. flour and allow it to break down. Add 2 cans of evaporated milk. Add l can of shrimp to the pot and stir. Add l T. Paprika, stir and cover Allow the soup to simmer for 30 minutes.

Green Chile Buckwheat Polenta

Green Chile Buckwheat Polenta

4 C. vegetable or chicken stock
1 tsp. salt
1 C. coarse grind buckwheat groats or kasha (or commercially ground buckwheat)
1 tsp. ground cumin
several grinds pepper
1/4 C. chopped (Hatch) green chile or small can of diced chiles
1 T. butter
1/2 C. cheese – cotija, pepper jack, cheddar, etc.
Canned Salsa Verde

Fresh Garnishes, if Available:
4 eggs (cooked any style)
avocado, diced
cilantro, chopped

To a medium saucepan, add the stock and salt. Bring to a boil, and reduce heat. Slowly whisk in the ground buckwheat (to avoid lumps). Add the cumin and ground pepper. Cover and simmer until desired texture is achieved. The time will vary according to the coarseness of your buckwheat. I cooked mine low and slow for about 40 minutes. My kasha (buckwheat) was milled on the 2nd coarsest setting. Substitute commercial buckwheat if preferred. Refer to package instructions for liquid quantity and cooking time. Add the green chile, butter, and cotija (or other) cheese. Stir to combine.

Top with an egg and avocado, sprinkle with crumbled cotija and cilantro, and drizzle with salsa verde. Dig in!

Cheese Powder

Cheese Powder

Cheddar or white cheese powder is a third stronger than cheese. The amount of cheese used in any recipe varies with the recipe. If your recipe calls for 12 oz. cheese, you would use 8 oz. powder. If your recipe calls for 16 oz. cheese, you would use about 11 oz. the powder.

Uses for Cheese powder:
This is real cheddar cheese in a dry powder. Use it to give a cheesy richness to rolls, muffins, and bread, sauces, dressing, mac and cheese, potatoes, vegetables or sprinkle it over Popcorn use it on anything you use cheese on! It’s great for camping, backpacking, and storage where refrigeration is not available.

Cheddar Cheese Popcorn

3 T. melted butter
1/4 C. cheddar cheese powder plus 1 T
1/4 T. yellow mustard powder
1/4 T. cayenne pepper (jalapeno pepper powder for “hot” popcorn)
4 C. popped popcorn
Sea Salt & Pepper to taste

In a large bowl combine butter, cheddar cheese powder, mustard powder and cayenne or jalapeno powder with popcorn. Season with salt and pepper to taste and toss to combine. Serve immediately.
Or just sprinkle cheese powder on top of buttered popcorn.

Dry Cheese Sauce Mix

1/3 C. dehydrated cheese powder
3 T. nonfat dry milk powder
3 T. dehydrated butter powder or flakes
3 T. flour
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. onion powder

Combine all ingredients in a small bowl and mix thoroughly with wire whisk. Store in tightly closed container in the refrigerator. To make cheese sauce, combine 1 C. hot tap water with 1/2 C. Cheese Sauce Mix in a small saucepan over medium heat. Bring to a boil, stirring constantly with a wire whisk. Makes 1 C. cheese sauce.
Cheddar Cheese Sauce Mix

1/4 C. butter or margarine
1/4 C. milk
2 T. Cheddar Cheese Powder.

Cooking Instructions: Mix all ingredients. Heat to 180F and hold 5 minutes.

That Rooster Had to Go + LTS Tomato Veggies

That Rooster Had to Go + LTS Tomato Veggies

1 Can Diced Tomatoes
1 C. Dehydrated Vegetables
3 C. Water
2 Cubes Chicken Bouillon, Crumbled
Herbs & Spices as Desired
1 Rooster or Hen, butchered and cleaned and ready to cook

Mix all ingredients except chicken in a large pot. Stir and bring up to a boil. Reduce heat, nestle chicken pieces down into the broth mixture and let it simmer 30-45 minutes, until the chicken is cooked through and most of the liquid has cooked away, leaving a nice side of tomato and veggies to go with your chicken. You could also increase the liquid by 1 C., add 1 C. rice, and cover over low heat instead of simmering uncovered, which would give you a rice-y vegetable side. The integrity of the rice isn’t as nice as if you cooked it separately, but if you are reduced to a single heat source/1 pan, then this is a way to get your carbs in as well.