Chinese Fried Wheat

Chinese Fried Wheat

Chinese Fried Wheat

 

1 C. cracked wheat (strain out flour before cooking)

2-1/2 C. water

1/2 tsp. salt

3 T. vegetable oil, divided

1 beaten egg

1 onion, minced (rehydrated from dried)

1/4 C. celery, diced (rehydrated from dried)

1 Can Water Chestnuts (sliced), Bean Sprouts or Bamboo Shoots (rough chop), drained

2 T. soy sauce or to taste

Bacon, Ham, Chicken or Other Canned / Cooked Meat, optional

 

Bring wheat, water, and salt to a boil and cook for 20 to 30 minutes. Put in a strainer and drain off thick liquid (save for gravy or another purpose). Wash wheat with cold water to make it fluffy. Press wheat to remove all moisture possible. Set aside.

Heat 1 T. oil in heavy skillet. Slowly add beaten egg, stirring rapidly with fork so egg is light and fluffy. Set aside. Add to skillet 2 T. oil, minced onion, celery, and water chestnuts, bean sprouts or Bamboo Shoots and cook until tender. Then add wheat, soy sauce, meat (if using), and egg. Heat through and serve with extra soy sauce, if desired.

Balsamic Faro

Balsamic Faro

Balsamic Faro

 

3 C. Water

2 tsp. Salt

1 C. Faro

1/3 C. Sun-dried Tomatoes in Oil, chopped (or fully dried, but add more dressing)

½ C. Bottled or Homemade Balsamic Vinaigrette Dressing

 

Add water and salt to pot and bring to a boil. Add 1 C. Faro. Partially cover with lid and cook over medium-low, stirring frequently for 25-30 minutes, or until liquid is absorbed. Add tomatoes and dressing, and toss to combine.

Mexican Bean & Rice Salad

Mexican Bean & Rice Salad

Mexican Bean & Rice Salad

 

1/3 C. olive oil

¼ C. cider vinegar

1 tsp. chili powder

½ tsp. cumin

½ tsp. garlic salt

½ tsp. hot pepper sauce

3 C. brown rice, cooked

3 C. Pinto Beans, cooked

1 15 oz. can corn, drained

¼ C. rehydrated dried green pepper

1 – 4 oz. can diced green chilies, drained

 

Combine first 6 ingredients in large bowl and whisk well. Add cooked rice, cooked beans, drained corn, rehydrated peppers and canned diced green chiles. Toss well in dressing. Serve immediately, or allow to rest an hour for flavors to mingle. Toss again right before serving.

Spanish Fried Rice

Spanish Fried Rice

Spanish Fried Rice

 

2 T. Oil

2 C. Rice

1 C. dried Onion

4 C. Water

2 T. Chili Powder or a Pinch of Saffron

1-2 C. Tomato Sauce (or sauce from Tomato Powder)

Salt & Pepper to Taste

Optional: Spanish Olives or Canned Piquillo Peppers

 

Heat oil in frying pan with a lid. When oil is very hot, add rice and onion. Stir until rice starts to brown a little. Slowly add water and chili powder (or saffron). Stir, cover pan and simmer over low for 20 minutes. Add tomato sauce, season with salt and pepper to taste. If desired, toss with sliced Spanish olives or diced piquillo peppers.

Cheesy Potato Casserole

Cheesy Potato Casserole

Cheesy Potato Casserole

 

2 C. Dried Potatoes

1 tsp. Salt

2 tsp. Butter Powder

4 tsp. Milk Powder

1 C. Water

2 tsp. Cheese Powder

2 tsp. Bread Crumbs

 

Cook potatoes in 6 C. boiling water and 1 tsp. salt until tender. Drain and then add all other ingredients except bread crumbs. Toss well; pour into greased 9 x 13” baking dish. Top with bread crumbs and bake at 350 degrees for 20 minutes.

Mexican Rice

Mexican Rice

Mexican Rice

 

1/4 C. canola oil

1 T. onion powder

1 T. garlic powder

1 C. uncooked white rice

1 1/2 C. water (or broth)

 

Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes. Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes. Gently toss with chicken.

Easy Fried Rice

Easy Fried Rice

Easy Fried Rice

 

1 tsp. Vegetable Oil, Sesame Oil or Combination

¼ C. Canned Ham or Spam

3 C. Cooked Rice

Soy Sauce

Optional (dried or fresh): Garlic, Ginger, Scallions

¼ C. Cooked Vegetables (canned, rehydrated, or fresh)

 

Dice canned ham and fry in oil until crispy on edges over medium high heat. Add rice, toss, and let cook without stirring until bottom starts to get a little bit crispy. Add soy sauce and any optional seasonings and continue to cook, flipping the rice to get the other side a little bit browed. Stir and fry, adding the vegetables. Heat until warmed through and serve.

Wild Rice with Cranberries and Caramelized Onions

Wild Rice with Cranberries and Caramelized Onions

Wild Rice with Cranberries and Caramelized Onions

 

2 C. chicken broth

1/2 C. brown rice

1/2 C. wild rice

3 T. butter or margarine

3 medium onions, sliced in thin wedges

2 tsp. brown sugar

1 C. Dried Cranberries

1/2 tsp. finely grated orange zest or dried orange peel, optional

 

Combine chicken broth and both rices in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are caramel color. Stir in dried cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice.

Easy Cornbread Muffins

Easy Cornbread Muffins

Easy Cornbread Muffins

 

2 C. cornmeal

2 C. oat bran

4 tsp. baking powder

2 C. unsweetened apple juice

 

Preheat oven to 350 F. Sift cornmeal, oat bran, and baking powder together. Add apple juice and stir until just mixed. Spoon the batter into 18 nonstick muffin cup and bake for 30 minutes, or until lightly browned.

Pantry Friendly Cornbread

Pantry Friendly Cornbread

Pantry Friendly Cornbread

 

1/2 C. cornmeal

1 C. flour

2 tsp. baking powder

2 T. sugar

1 tsp. salt

1 C. buttermilk (1 c. water + 2 T., buttermilk powder)

1/4 tsp. baking soda

2 eggs (4 T., powdered eggs + 8 T., water)

1/4 to 1/2 c. hot water

2 T. Crisco

 

Stir soda into buttermilk; add eggs and mix. Blend buttermilk mixture into dry ingredients along with the water. Set aside cornbread mixture and let stand for 1 hour. Melt Crisco in iron skillet and coat well. Pour cornbread batter into skillet. Bake at 325° for 1 hour. |

Homemade Gnocchi

Homemade Gnocchi

Homemade Gnocchi

 

1 C. dried Potato Chunks

2 1/3 C. Water

1 T. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

1 C. Flour

 

In a small saucepan, bring potato chunks and 2 1/2 C. water to a boil. Boil on medium heat for 20-25 minutes, stirring occasionally until most of the water is gone. Turn off heat and let potatoes sit for 5 minutes. Mash potatoes and water in the saucepan with a potato masher. Turn out onto a large wooden cutting board. Let cool for a couple of minutes. Sprinkle egg powder on top of potatoes. Sprinkle 1/2 C. flour on top of potato and egg powder. Using a fork, gently mix potatoes, egg powder and flour until mixture starts to come together. Add an additional 1/4 C. flour. .Once mixture starts to stick together, start to knead like bread dough. Mixture should be moist but not sticky. If needed add up to 1/4 C. more flour, but you would most likely only need this on a humid day or if less water evaporated while cooking. .Cut dough into 6 equal pieces. Roll each piece into a long strand that is the width of a roll of pennies. Cut each strip into about 1 inch pieces. Don’t get overly concerned with the size. Get the water boiling while shaping the gnocchi. Fill a deep saucepan with water. Add salt and bring to a gentle boil. Shape the gnocchi by holding a fork in one hand at an angle with the tip of the tines resting on the cutting board. In the other hand, pick up a piece of gnocchi. With slightly firm pressure roll the gnocchi using your thumb across the tines of the fork. The gnocchi will take the imprint of the fork on one side and curl slightly from your thumbprint. Don’t stress if they are all a little different looking from each other. It’s homemade! When the water is boiling, drop about 20 gnocchi at a time into the water using a slotted spoon. The gnocchi will float to the top of the water when they are cooked, in about 2 minutes. Let them cook an additional 30 seconds or so. Scoop the gnocchi from the water into a bowl using a slotted spoon. Slather with your favorite sauce, cheese and herbs!

Basil & Garlic Mashed Potatoes

Basil & Garlic Mashed Potatoes

Basil & Garlic Mashed Potatoes

 

¾ C. Shredded Parmesan Cheese

¼ C. freeze dried shredded Monterey Jack Cheese

2 T. Cold Water

2 T. Olive Oil

3 cloves Garlic, minced

1/3 C. Instant Milk Powder

1/3 C. dried Basil

1 tsp. Salt

2 C. Potato Flakes

1 tsp. Sour Cream Powder

1 tsp. Butter Powder

 

Add both cheeses to a bowl. Add 2 T. water to the cheese. Stir and set aside for 10 minutes. Stir and set aside for 10 more minutes. To a 2 quart saucepan, add the olive oil and garlic. Heat over medium heat and sauté for a minute or two until garlic is fragrant. Add 1 1/2 C. water, the instant milk powder, basil and salt. Heat until just boiling. Reduce heat to low. Add the potato flakes, sour cream powder, butter powder, the cheese and another 2 C. water. Heat and stir until combined. Cover with a lid and set aside for 5 minutes to let cheeses melt. Stir and taste. Adjust salt and water to your liking.

Cheesy Bacon Potatoes

Cheesy Bacon Potatoes

Cheesy Bacon Potatoes

 

2 C. Potato Flakes

2 T. dehydrated Cheese Powder

1 T. Instant Milk

¾ C. Shelf Stable Bacon Pieces or Bacon Bits

2 C. Water

 

Bring water to a boil in medium saucepan. Add potato flakes, cheese power and instant milk and mix well. Stir in bacon bits. Cover, remove from heat, and let sit 5 minutes. Fluff with fork and serve.

Crunchy Potatoes

Crunchy Potatoes

Crunchy Potatoes

 

2 ½ C. dried Potato Slices

5 C. Hot Water

1/3 C. Butter Flavored Shortening (or oil)

¾ C. Bread Crumbs

1 C. Cheese Powder

1/3 C. Powdered Butter

2 tsp. Salt

1 ½ tsp. Paprika

 

Soak potatoes until soft, about 30 minutes. Bring to a boil and simmer until slightly tender. Drain. Melt shortening in a jelly-roll pan. Spread the cooked potatoes over the melted shortening on the pan, turning once to coat both sides. Mix remaining ingredients. Sprinkle over and mix through potatoes. Bake at 375º for ½ hours or until done.

Colcannon Mashers

Colcannon Mashers

Colcannon Mashers

 

5 C. Water

3 C. Potato Flakes

½ C. Butter Powder

½ C. Instant Milk

½ C. Shelf Stable Bacon Crumbles or Bacon Bits

½ C. dehydrated shredded Cabbage

¼ C. dried diced Onion or Shallot

1 heaping T. dried Parsley

Salt & Pepper to taste

 

Bring water to a boil in a saucepan. Remove from heat and stir in all ingredients. Cover tightly and let sit for 15 minutes. Stir before serving.

Pantry Friendly Scalloped Potatoes

Pantry Friendly Scalloped Potatoes

Pantry Friendly Scalloped Potatoes

 

3 C. Dehydrated Potato Slices

¼ C. Nonfat Milk Powder

2 T. Flour

2 T. Corn Starch

2 tsp. Onion Flakes (1 tsp. Powder)

1 T. dried Chives or Parsley

½ tsp. Salt

½ tsp. Mustard Powder

1/8 tsp. Black Pepper

2 ¾ C. Water

2 T. Butter

 

Preheat oven to 350. Pour potato slices in casserole dish. In small bowl combine milk, flour, cornstarch, onion, chives, salt, mustard and pepper; stir well. Whisk in water slowly, and mix to ensure no lumps remain. Pour over potatoes. Cut butter into small pieces and place on top. Bake in oven for 40-46 minutes. Remove from oven and rest for 5 minutes before serving.

LTS Fresh Pasta

LTS Fresh Pasta

LTS Fresh Pasta

 

2 C. Semolina Flour

2 C. All Purpose Flour

1 – 1 ¼ C. lukewarm water.

 

Mound the flour in the center of a large wooden cutting board. Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed. As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. You may need more or less water, depending on the humidity in your kitchen. Start kneading the dough with both hands, primarily using the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Pantry Friendly Fresh Pasta

Pantry Friendly Fresh Pasta

Pantry Friendly Fresh Pasta

 

2 C. flour (see note below)

1/2 tsp. sea salt

3 large eggs

 

Combine the flour and salt. Make a well in the center of the flour, and add the eggs. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form. Knead the pasta dough for 8-10 minutes. If the dough is too dry and won’t stick together, add a 1/2 tsp. of water. If it is too sticky, sprinkle in a bit more flour. Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.) After the resting period, divide the dough into four portions and roll into a small, flat circle. Use pasta machine or rolling pin to roll out into 1/8” thickness. Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best resu. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta. Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine. If you don’t have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it. Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing. From here, you can either cook your pasta right away or dry it. To cook fresh pasta, bring 3 qt. salted water to a boil. Add 1 T. oil. Add pasta a little at a time so the water doesn’t stop boiling. Reduce heat slightly and cook until pasta is tender but still slightly firm, typically this takes only 3-4 minutes.

There are a variety of opinions when it comes to flour for making homemade pasta, and some people get all fancy with specialty flours (traditionally, pasta is made with semolina flour). However, I’ve had wonderful resu just using regular unbleached all-purpose flour. If you like, you can use a mix of whole wheat flour, combined with the all-purpose. Keep in mind the more whole wheat you use, the more the consistency of the finished noodles will change.

If at any point, your fresh pasta is wanting to stick to the surface, the machine, your rolling pin, or other pieces of pasta, add more flour. I’m usually very generous with my flour-sprinkling. Otherwise, you’ll end up with a sticky blob.

You can shape the dough into any shape you choose. This works for everything from spaghetti to ravioli, lasagna to bowties and everything in between.

You can easily make flavored fresh pastas by adding fresh or dried herbs to the dough, or spice it up with garlic or onion powder, or try tomato powder or spinach/kale powder for colored pasta.

LTS Pizza Dough

LTS Pizza Dough

LTS Pizza Dough

 

2 ½ C. Flour

1 T. Yeast

2 T. Oil

2 T. Sugar

1 tsp. Salt

¾ – 1 C. Water

 

Mix together dry ingredients. Add liquid and knead, adding flour if necessary, until elastic and smooth. Let rest 5-10 minutes, then roll out into crust. Top with favorite toppings. Bake at 425 for 15-20 minutes

Frybread

Frybread

Frybread

 

1 1/2 C. flour

1/2 tsp. salt

1 T. shortening, plus more for cooking

1/2 T. baking powder

3/4 C. water

 

Mix the flour, salt, 1 T. of shortening, baking powder and most of the water together and knead. (Add more water as necessary). Let this dough sit for 10 min. Pull off pieces of dough, flatten into disks and fry in melted shortening.

Curried Pumpkin Bisque with Coconut Milk

Curried Pumpkin Bisque with Coconut Milk

Curried Pumpkin Bisque with Coconut Milk

 

15 oz. can Pumpkin Puree

1 T. Curry Powder

1 tsp. Light Brown Sugar

15 oz. can Unsweetened Coconut Milk

1 C. Vegetable Broth

Salt & Pepper

2 T. Pumpkin Seeds, optional garnish

 

Combine pumpkin puree, curry powder and sugar in a pot over medium heat. Whisk in the coconut milk a little at a time until mixture is smooth. Add up to a C. of the broth to achieve desired consistency. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Adjust seasonings and serve garnished with pumpkin seeds, if using.

 

*Soak overnight before cooking.

Moroccan-Spiced Vegetable Stew

Moroccan-Spiced Vegetable Stew

Moroccan-Spiced Vegetable Stew

 

½ C. Dried Mixed Fruit

¼ C. Raisins or Currants

1 tsp. Olive Oil

1 clove Garlic, minced (or 1 heaping tsp. dehydrated minced garlic)

1 tsp. Cumin

1 tsp. Cinnamon

14.5 oz. can diced Tomatoes, drained

15.5 oz. can chickpeas, drained and rinsed

1 tsp. dehydrated Minced Onion

1 ¼ C. Vegetable Broth (or 1 ¼ C. Water and 1 crumbled bouillon cube)

15 oz. can Green Beans, drained

8 oz. can sliced Carrots, drained

Salt & Pepper

 

Place dried fruit, including raisins, in a small bowl and cover with boiling water. Allow to soak for 15 minutes to soften. In a large saucepan, heat oil over medium heat. Add garlic (if fresh; if dehydrated, add with tomatoes) and cumin and cinnamon and cook, stirring, for 30 seconds so the spices toast and infuse the oil. Add tomatoes, chickpeas, onion, and broth; bring up to a boil. Reduce heat to low and add green beans, carrots and reserved fruits. Season stew to taste with salt and pepper and simmer, stirring occasionally, until flavors are blended and desired consistency is reached.

Pinto Bean and Corn Salad

Pinto Bean and Corn Salad

Pinto Bean and Corn Salad

 

This main dish salad is great alone or on a bed of lettuce and topped with diced avocado. It’s also good heated and served over rice.

 

2 C. frozen corn kernels, steamed

1 (15.5-oz.) can pinto beans, drained and rinsed

1 jarred roasted red bell pepper, drained and chopped

1 carrot, shredded

2 scallions, minced

2 T. olive oil

1 1/2 T. lime juice or lemon juice

1/4 tsp. ground cumin

1/2 tsp. salt

1/8 tsp. cayenne

 

In a large bowl, combine the corn, pinto beans, bell pepper, carrot, and scallions. Drizzle on the olive oil, lime juice, cumin, salt, and cayenne and toss well to combine. Taste and adjust the seasonings, if needed.

Nutty Ramen Salad

Nutty Ramen Salad

Nutty Ramen Salad

 

This may sound nutty, but ramen noodles can be used to make a great salad. And, with the addition of slivered almonds, it even tastes nutty. As always, toss out the seasoning packets that come with the ramen noodles. For a heartier salad, add whatever vegetables you may have on hand such as red bell pepper or steamed broccoli, or some diced baked tofu.

 

2 ramen noodle bricks, broken up into 1-inch pieces

1 T. dehydrated onion

1 large carrot, shredded

1 C. chopped celery

1 T. safflower oil

1 C. slivered almonds

1/4 C. sunflower seeds

3 T. sesame seeds

2 T. rice wine vinegar

2 tsp. toasted sesame oil

1 tsp. sugar

1/4 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. cayenne (optional)

1 T. tamari or other soy sauce

 

Place the noodles in a small saucepan with enough boiling water to cover. Reduce heat to low and simmer for 1 minute. Drain the noodles well in a colander, then transfer to a bowl. Add the carrots and celery and set aside. Heat the safflower oil in a skillet over medium heat. Add the almonds and cook, stirring, until golden, 3 to 5 minutes. Add the sunflower seeds and sesame seeds and continue to cook until sesame seeds turn golden brown, 1 to 2 minutes longer. Add the seeds to the noodle mixture and toss to combine. Add the vinegar, sesame oil, sugar, salt, garlic powder, cayenne (if using), and tamari, tossing well to coat. Cover and let stand for 10 minutes before serving.

Composed Marinated Vegetable Salad

Composed Marinated Vegetable Salad

Composed Marinated Vegetable Salad

 

Despite its humble origins in your pantry hoard, this salad draws its inspiration both from a French salade compose and an Italian antipasto, wherein you artfully arrange the salad components on a platter.

 

2 T. olive oil

1 1/2 T. balsamic vinegar

1 tsp. minced garlic

1/2 tsp. sugar

1/2 tsp. dried basil

Salt and black pepper

3 C. shredded Romaine lettuce (optional)

2 C. fresh or frozen cut green beans, steamed

1 (6-oz.) jar roasted red bell pepper, drained and cut into strips

1 (15.5-oz.) can cannellini beans, drained and rinsed

1 (6-oz.) jar marinated artichoke hearts, drained

1/4 C. pitted kalamata olives, cut in half

2 T. toasted pine nuts, walnut pieces, or slivered almonds

 

In a small bowl combine the olive oil, balsamic vinegar, garlic, sugar, basil, salt, and pepper. Whisk to combine. Set aside. If using lettuce, spread it evenly on a large platter or shallow bowl. Arrange the green beans, bell peppers, cannellini beans, and artichoke hearts on top in separate piles. Drizzle the reserved dressing evenly overall. Nestle the olives decoratively among the vegetables. Sprinkle with pine nuts and serve.

Pantry Friendly Potato Soup

Pantry Friendly Potato Soup

Pantry Friendly Potato Soup

 

½ C. Thrive Béchamel Powder

½ C. Sour Cream powder

¼ C. freeze dried celery

¼ C. freeze dried onion

1 ½ C. freeze dried potato dices

¼ C. precooked crumbled bacon

1 tsp. salt

1 tsp. chives

 

For a thinner soup: Add contents of jar to 8 C. rapidly boiling water. Stir well. Simmer 10 -12 minutes until potatoes are soft.

For a thicker soup: Add contents of jar to 6 C. rapidly boiling water. Stir well. Simmer 10 -12 minutes until potatoes are soft.

Fast Minestrone

Fast Minestrone

Fast Minestrone

 

6 C. chicken broth

1 C. V8 juice

1 C. canned tomatoes, diced

2 T. onion flakes

1/4 tsp. garlic powder

1 tsp. dried oregano

1/2 tsp. dried thyme

1 C. cooked elbow noodles, rice, or orzo

1 15-oz. can cannellini beans, drained and rinsed

1 15-oz. can sliced carrots, drained

1 15-oz. can cut green beans, drained

14-oz. can sliced mushrooms, drained

Parmesan cheese, grated

 

Stir broth, vegetable juice, and tomatoes together. Add all the seasonings. Bring to a boil, then reduce to a simmer. Cook for thirty minutes. Stir in your choice of cooked starch, along with beans, carrots, green beans, and mushrooms. Heat until warmed through, adding more chicken stock if needed. Serve sprinkled with grated Parmesan.

Easy Southwestern Soup

Easy Southwestern Soup

Easy Southwestern Soup

 

15 oz. Can Corn, drained

4 C. Chicken Broth (or Water + Bouillon)

15 oz. can Black Beans, rinsed and drained

10 oz. can diced Tomatoes, undrained

4 oz. can diced Green Chiles, drained

Pour all ingredients into a large pot and summer until heated through.

Simple Vegetable Stew

Simple Vegetable Stew

Simple Vegetable Stew

 

10 C. water

1 tsp. tomato powder

1 tsp. dried oregano

1 tsp. dried parsley

1/2 tsp. garlic powder

3 T. beef bouillon granules

1/2 C. dehydrated carrots

1/2 C. dehydrated onions

1/2 C. dehydrated green bell peppers

1/2 C. dehydrated celery

1/2 C. potato dices

1/2 C. dehydrated peas

1/2 C. rice

1 15-oz. can garbanzo beans, rinsed and drained

 

Combine all ingredients into a soup pot. Bring to a boil, reduce the heat, and simmer for thirty minutes. Add in rice and continue cooking until tender.

Vegetable Minestrone Soup

Vegetable Minestrone Soup

Vegetable Minestrone Soup

 

1 15 oz. can diced Tomatoes

1 8 oz. can Tomato Sauce

1 15 oz. can Kidney Beans

1 15 oz. can Carrots

1 14 oz. can Vegetable Broth

1/3 C. dried Onions

1/3 C. dried Celery

1/3 C. dried Spinach

1 tsp. Garlic Flakes

1 T. Italian Seasoning

1 tsp. Parsley Flakes

½ C. Macaroni Noodles

 

Do not drain cans. Mix all ingredients together in a large pot and simmer until macaroni is done, stirring occasionally.

Tomato Basil Noodle Soup

Tomato Basil Noodle Soup

Tomato Basil Noodle Soup

 

1 10 oz. can Tomato Soup

1 15 oz. can Diced Tomatoes

1 14 oz. can Vegetable Broth

½ C. Corkscrew Pasta

1 ½ tsp. dried Basil

1 T. Sugar

¼ C. Parmesan Cheese

Combine all ingredients except Parmesan. Simmer until pasta is done, serve with a sprinkle of cheese on top. (100-Day Pantry)

Copycat Campbell’s Tomato Soup

Copycat Campbell’s Tomato Soup

Copycat Campbell’s Tomato Soup

 

6 T. water plus 4 T. flour

1/4 C. water plus 3 T. instant milk powder (or 1/4 C. whole milk)

4 1/2 C. water

2/3 C. tomato powder

4 T. brown sugar

2 tsp. salt

 

Mix flour and water well until smooth. Mix water and milk powder until smooth. Heat water over high heat to almost boiling. Add tomato powder while whisking. Turn heat down to medium low. Slowly add flour and water mixture while whisking. Add brown sugar and salt and mix well. Heat mixture to almost boiling again, then turn off heat and add milk.

Mushroom Soup

Mushroom Soup

Mushroom Soup

 

¼ oz. dried Wild Mushrooms

1 T. Olive Oil

2 cloves Garlic, minced

3 T. Dry Sherry

1 T. dehydrated Minced Onion

¼ tsp. dried Thyme

4 C. Vegetable Broth

½ C. Quick Cooking Brown or White Rice

10 oz. jar sliced Shiitake Mushrooms, drained

8 oz. jar sliced Button Mushrooms, drained

½ tsp. dried Parsley

¼ tsp. Celery Salt

Pepper

 

Soak dried mushrooms in hot water for 30 minutes. Thinly slice and set aside. Discard soaking water. Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry, onion, thyme and cook another minute. Add soaked dried mushrooms to the pot along with the broth and bring to a boil. Reduce heat to low and add rice, remaining mushrooms and parsley. Season with salt and pepper to taste. Simmer for 10 minutes, until rice is cooked. Taste, season and serve.

Artichoke, Shiitake and White Bean Soup

Artichoke, Shiitake and White Bean Soup

Artichoke, Shiitake and White Bean Soup

 

14 oz. can Artichoke Hearts, drained and chopped

15 oz. can Great Northern, or Other White Beans, drained and rinsed if possible

10 oz. jar Sliced Shiitake Mushrooms, drained

1 T. dehydrated minced Onions

4 C. Vegetable Broth

1 tsp. dried Savory

1 Bay Leaf

Salt

Cayenne Pepper

 

Combine all ingredients in large pot and bring to a boil. Reduce heat to low and simmer to heat through, about 10 minutes. Remove bay leaf before serving.

Wheat & Bean Chili

Wheat & Bean Chili

Wheat & Bean Chili

 

1 C. Uncooked Dry Beans, soaked overnight

1 C. Uncooked Wheat Berries, soaked overnight

7 C. Water

2 C. Freeze Dried Ground Beef Crumbles

½ C. dried chopped Onion

1 tsp. Garlic Flakes

1 46 oz. can Tomato Juice (or 6 C. water + ¾ C. tomato powder)

1 15 oz. can Rotel Tomatoes (or a can of diced tomatoes + can of diced green chiles)

1 tsp. Chili Powder

Salt & Paprika to taste

2 tsp. Brown Sugar

½ tsp. Cumin

 

Beans and wheat may be soaked together overnight. Drain and add to large pot along with 7 C. of water. Cook until almost tender. Add remaining ingredients to pot and simmer for an additional hour, until beans and wheat is tender, meat and onion are rehydrated, and flavors are developed.

Pasta Grande

Pasta Grande

Pasta Grande

 

1 ½ C. Corkscrew Pasta

2 14 oz. can Vegetable Broth

1 15 oz. can Diced Tomatoes

1 15 oz. can Kidney Beans

½ C. Sour Cream Powder

¼ C. dried Onion

¼ C. dried Bell Pepper

2 tsp. Chile Seasoning

1 T. dried Parsley Flakes

1 T. Brown Sugar

 

Simmer pasta in broth until softened. Drain liquid from pasta into another pot and whisk in sour cream powder, stirring until dissolved. Add all ingredients, including drained pasta to the sour cream broth. Stir gently and heat through.

Hot & Sour Soup

Hot & Sour Soup

Hot & Sour Soup

 

¼ oz. dried Wood Ear or Cloud Ear Mushrooms

1 T. Canola Oil

1 clove Garlic, minced

1 T. grated Ginger

4 C. Vegetable Broth

2 tsp. dehydrated minced Onion

3 T. Tamari / Soy Sauce

2 T. Rice Vinegar (Chinkiang (a.k.a. Zhenjiang) vinegar is authentic)

¼ tsp. Sugar

1 tsp. Asian Chili Paste (Or season with Chinese White Pepper at the very end)

8 oz. can Bamboo Shoots, drained and julienned

¼ C. Golden Needles, or Day Lily Bulbs, if available.

2 tsp. Cornstarch dissolved in 1 T. Water

12 oz. Mori-Nu Extra Firm Tofu (in aseptic packaging), cut into ¼” cubes

1 T. Toasted Sesame Oil

 

Soak mushrooms (and day lily if using, in a separate bowl) in bowl of hot water for 30 minutes to soften. Drain and cut into julienne strips and set aside. Heat canola oil in large saucepan over medium heat. Add garlic and ginger, and cook about 30 seconds, until fragrant. Add broth, onion, soy sauce, vinegar, sugar, chili paste, bamboo shoots and mushrooms. Bring to a boil over high heat then reduce heat to medium and simmer until mushrooms are tender, about 5 minutes. Add cornstarch mixture, stirring to thicken slightly. Add tofu and sesame oil and cook a few minutes until heated through.

Garbanzo Beans in Coconut Milk

Garbanzo Beans in Coconut Milk

Garbanzo Beans in Coconut Milk

 

3 C. water

2 C. rice

2 (15-07.) cans garbanzo beans, including juice

1 (13.5-oz.) can coconut milk

I (14.5-oz.) can chopped tomatoes with lime juice and cilantro

1/2 tsp. garam masala

½ tsp. powdered coriander

1 tsp. garlic powder

1 tsp. turmeric

2 tsp. curry powder

1 T. granulated white sugar

1/4 tsp. cayenne pepper

 

In a heavy bottomed saucepan with a tight fitting lid, combine 3 C. water and 2 C. rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting. In a large saucepan, combine garbanzo beans, coconut milk, tomatoes, and remaining ingredients. Simmer over medium heat for 10 minutes. To serve, spoon garbanzo bean mixture over a serving of rice.

Pantry Friendly Fettuccini Alfredo

Pantry Friendly Fettuccini Alfredo

Pantry Friendly Fettuccini Alfredo

 

1 T. olive oil

1 clove garlic, minced

12 oz. Fettuccini pasta

1 T. all-purpose flour

1 C. water

3 T. Milk Powder (not instant non-fat)

1/2 C. evaporated milk

1/2 tsp. salt, plus more to taste

3/4 C. grated Parmesan cheese

2 T. dried Parsley

 

Cook the pasta al dente according to the directions on the package. Ladle out a half C. of the pasta water and set aside. Drain the pasta and return it to the pasta pot. Meanwhile, make the sauce. Combine 3 T. milk powder with 1 C. water until dissolved. Stir the flour into the milk until it is completely dissolved. Put a T. of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste. Add the sauce and parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen; serve.

Dahl Soup

Dahl Soup

Dahl Soup

 

4 C. water

4 chicken bouillon cubes

2 C. red lentils

1/2 tsp. garlic powder

1/2 C. dried onion

1/2 tsp. turmeric

1 T. garam masala

¼ tsp. cayenne pepper

1 tsp. ground cumin

1 T. granulated white sugar

1 (14.5-oz.) can diced tomatoes with lime and cilantro

1 (13.5-oz.) can coconut milk

 

In a large saucepan over medium heat combine all ingredients, except tomatoes and coconut milk. When lentils are tender, add tomatoes and coconut milk. Serve when soup is hot. If available, garnish with fresh cilantro.