Super Sprout Chili
6 C. cooked kidney bean sprouts
1 C. cooked wheat sprouts
3 8 oz. cans tomato sauce
3 qt. bottled tomatoes
1 can olives
½ C. dry onion
¼ C. dehydrated Bell Pepper
3 tsp. beef bouillon
2 tsp. powdered cumin
2 tsp. chili powder (to taste)
Salt and pepper to taste
Combine all ingredients and cook over med. heat for 25 min. If thicker chili is desired, use cornstarch to thicken. (Mix 4 tsp. cornstarch with ½ C. water, stir into chili. Boil 3 min. until thick.
Red & White Potato Soup
2 qt. boiling water
1 C. dried Shredded Potato
¼ C. dried celery
1 tsp. dried parsley
3 tsp. chicken or vegetable Bouillon Granules
2 tsp. dry diced onion
1 can kidney beans
Combine all ingredients. Cook over med. high heat about 15 minutes until potatoes and celery are tender. If desired, thicken with a cornstarch slurry.
Curried Butternut Squash Soup
¼ C. dried chopped Onion
2 T. dried Celery
½ C. dried diced Carrot
¾ tsp. Salt
¼ tsp. Garlic Powder
1 ½ tsp. Curry Powder
¼ tsp. Cumin
¼ tsp. Ginger
¼ tsp. Chili Powder
1 ½ C. Freeze Dried Butternut Squash
½ C. dried Red Bell Pepper
1 can coconut Milk
EVOO, optional
Add onion, celery, carrot, seasonings and 4 C. of water to soup pan. Bring to a boil and simmer 15 minutes over low heat. Add squash and red pepper. Simmer another 10 minutes. Mash with potato masher (alternatively, can blend smooth in blender or food processor, then return to pan). Add coconut milk. Stir and let sit 5 minutes, then serve with a drizzle of EVOO on top, if desired.
Orecchiette with White Beans and Olivada
8 oz. gaeta or other imported black olives, pitted
1 large garlic clove
2 tsp. lemon juice
1 h tsp. dried basil
Salt and freshly ground black pepper
1/4 C. olive oil
1 lb. orecchiette pasta
One 15.5-oz. can Great Northern or other white beans, drained (and rinsed, if possible)
Finely chop the olives and garlic. Transfer to a mortar and pestle and add the lemon juice, basil, and then salt and pepper to taste. Work the mixture until blended. Slowly add the olive oil and blend to a paste. Set aside. Cook the orecchiette in a large pot of boiling salted water, stirring occasionally, until it is al dente, about 8 to 10 minutes. Remove 1 to 2 T. the hot pasta water and blend it into the olivada. Place the beans in the colander and drain the pasta over the beans. This will heat and rinse the beans at the same time. Place the drained pasta and beans in a large serving bowl. Add the olivada and toss gently to combine. Serve hot.
Sloppy Jose
1 can (15.5 oz.) sloppy joe sauce
1 C. canned, red kidney beans, rinsed and drained
1 can (7 oz.) Mexican-style corn, drained
10 (6-inch) corn tortillas, prepared from masa (recipe elsewhere)
½ C. canned diced tomatoes, well drained.
Empty beans, corn and sloppy joe sauce into a pot and heat until warmed through. Serve in corn tortillas, top with tomato. This can be upgraded in many ways, meats, from storage, or fresh, ground and cooked, add fresh toppings like lettuce, and cheese, etc.)
Black Bean & Corn Salad
1 can (15 oz.) of black beans
1 can (15 oz.) of corn kernels
1 can (15 oz.) of diced tomatoes
2 T. of vinegar
1/2 C. of olive oil
1 tsp. of pepper
1 tsp. of garlic powder
1 tsp. of onion powder
1 tsp. of cumin powder
Dash of chili powder (optional)
Baked tortilla chips (or healthy chips of choice)
Open and drain the cans of black beans, corn and diced tomatoes, and mix them in a large bowl. Add the vinegar, olive oil, pepper, garlic and onion powders and cumin into the bowl. Mix thoroughly. Top salad with baked tortilla chips. You could also add a pouch or two of chicken chunks for some extra protein.
Beany Chili with a Shot of Rum
1 tsp. Olive Oil
2-3 tsp. Chili Powder
15 oz. can Crushed Tomatoes
14.5 oz. can Diced Tomatoes, undrained
1 tsp. Dehydrated Minced Onion
2 tsp. Dark Rum
4 oz. can chopped Green Chiles
2 15.5 oz. cans Kidney Beans, drained and rinsed
Salt & Pepper
Heat oil in large saucepan over medium heat. Stir in chili powder, tomatoes, onion, and rum, stirring to blend. Add chiles, beans, salt and pepper to taste and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors are blended, about 15 minutes. Adjust seasonings to taste.
Pizza Beans
2 15 oz. can Pinto Beans, undrained
1 15 oz. can Garbanzo Beans, undrained
1 15 oz. can diced Tomatoes
½ C. dried Onion
½ C. dried Bell Pepper
1 tsp. Garlic Flakes
2 tsp. Italian Seasoning
Salt & Pepper, to taste
8 oz. Parmesan Cheese
Combine all ingredients in medium pot and heat through. Add parmesan cheese, stir until melted, then serve.
Tuscan Supper
1/3 C. Cream of Anything Soup Mix
1 ¼ C. Water
1 15 oz. can Great Northern Beans
1 15 oz. can Green Beans
1 6 oz. can Mushrooms
1 15 oz. can diced Tomatoes
1 14 oz. can Chicken or Vegetable Broth
1/3 C. dried Onion
1 T. Italian Seasoning
½ C. Corkscrew Pasta
¼ C. Parmesan Cheese
Mix cream of anything soup mix with 1 ¼ C. water in large pot, stirring until dissolved over low heat. Add all remaining ingredients (except cheese) to pot – do not drain cans. Stir to combine, then simmer over medium heat until pasta is tender, stirring occasionally. Serve with cheese sprinkled on top.
Wheat Sprout “Meat” Balls
2 C. Bread Crumbs
2 C. Sprouted Wheat
1 Medium Onion
1 tsp. Salt
2 T. Oil
2 Eggs, Beaten
Oil, for Frying
Optional Seasonings: dried Basil, Oregano, Garlic Powder, Thyme
Run breadcrumbs, sprouted wheat and onion through a food grinder, using a fine disc. Add salt, oil and beaten eggs and combine. Season with herbs and spices, if desired. Shape mixture into balls and cook in oil in a frying pan until browned and heated through
Lentil & Brown Rice Soup
2 ½ C. Chicken Broth
1 ½ C. Water
¾ C. Lentils
½ C. Brown Rice
1 ½ C. Canned Tomatoes, diced (reserve juice)
1 C. dried chopped Carrots
½ C. dried chopped Onions
¼ C. dried chopped Celery
½ tsp. Oregano
¾ tsp. Thyme
½ tsp. Basil
1 tsp. dehydrated Garlic
¼ C. Parsley
1 tsp. Cider Vinegar
In a large saucepan, combine chicken broth, water, lentils, rice, tomatoes, reserved tomato juice, carrots, onion, celery, garlic and seasoning. Bring to a boil. Reduce heat, cover and simmer; stirring occasionally for 45-55 minutes or until the lentils and rice are both tender. Stir in parsley and vinegar. If necessary, thin the soup with additional hot broth or water.
Alpine Spaghetti
8 oz. of spaghetti or noodles
1 T. of olive oil
1 C. of parmesan cheese
3 tsp. of dried sweet basil
1 T. of parsley flakes
1 garlic clove, minced
Water
Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.
Puttanesca in a Pinch
1 lb. pasta of choice
2 T. olive oil
3 large garlic cloves, finely chopped
One 28-oz. can crushed tomatoes
½ C. pitted and sliced Imported black olives (or one 4-oz. can sliced black olives, drained)
1/4 C. pitted and sliced green olives
2 T. capers, drained and chopped
1/2 tsp. red pepper flakes
1 tsp. dried parsley
Salt and freshly ground black pepper
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente. Drain the pasta and place in a large bowl, tossing with a little olive oil to prevent sticking. Heat the remaining oil in the same pot over medium heat. Add the garlic and cook until fragrant about 30 seconds. Stir in the tomatoes, black and green olives, capers, red pepper flakes, and parsley. Season with salt and pepper to taste. Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally. Add the reserved pasta and toss gently to combine and heat through.
Marinara Sauce
1 T. freeze dried or fresh onion
4 C. Water
1/2 C. tomato powder
1/2 tsp. freeze dried parsley
1/2 tsp. freeze dried basil
1/2 tsp. freeze dried oregano
1/2 tsp. freeze dried Italian seasoning
1/2 – 2 tsp. salt
1/2 T. garlic powder
1/4 C. brown sugar
Bring to a simmer and cook on low for an hour.
White Beans & Greens Soup
1 tsp. EVOO
1 clove Garlic, minced
4 C. Vegetable Broth
16 oz. can Cannellini Beans, drained and rinsed
2 tsp. dehydrated minced Onion
¼ tsp. Red pepper Flakes
¼ tsp. dried Oregano
Salt & Pepper
¼ C. Stellini (stars) or other small soup pasta
8 oz. can Spinach, drained
Heat oil in large pot over medium heat. Add garlic, cook until fragrant, stirring – about 30 seconds. Stir in broth, beans, onion and seasonings. Bring to boil, add pasta and reduce heat to low and simmer until pasta is tender, about 6 minutes. Stir in spinach, heat through and serve.
Red Beans & Brown Rice
1 T. Olive Oil
2 cloves Garlic, minced
2 C. Quick Cooking Brown Rice
1 T. Dehydrated Minced Onion
4 oz. can chopped Green Chiles, drained
½ tsp. Salt
¼ tsp. dried Thyme
Pinch Nutmeg
2 ¼ C. Water
15.5 oz. can Kidney Beans, drained, and rinsed, if possible
Heat oil in saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in the rice to coat with oil. Add onions, chiles, salt, thyme and nutmeg, stirring to combine. Stir in water, cover and cook until rice is tender 8-10 minutes. Stir in beans and heat through, about 5 minutes longer.
Tuscany Chickpea Stew
1 T. olive oil
2 garlic cloves, minced
1/4 C. dry white wine
½ tsp. dried marjoram
Two 15.5-oz. cans chickpeas, drained (and rinsed, if possible)
One 15-oz. can diced white potatoes, drained
One 15-oz. can artichoke hearts, drained and chopped
One 6-oz. jar roasted red bell peppers, drained and chopped
1 T. dehydrated minced onion
1 bay leaf
1 1/4 C. vegetable broth
Salt and freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and marjoram. Add the chickpeas, potatoes, artichoke hearts, bell peppers, onion, and bay leaf. Stir in the broth and bring to a boil. Reduce the heat to low, season with salt and pepper to taste, and simmer to develop the flavors, about 10 minutes.
Curry in a Hurry
This is great over rice. If you only have one available burner, make the rice first and cover and set aside until you make the curry. The rice will retain much of its heat. Because this curry goes together so quickly, the rice doesn’t have a chance to cool down.
1 T. canola oil
1 to 2 T. curry powder, or to taste (Or Curry Paste)
1 1/4 C. vegetable broth
One 15.5-oz. can kidney beans, drained (and rinsed, if possible)
One 15-oz. can cut green beans, drained
One 16-oz. can diced white potatoes, drained
One 14.5-oz. can diced tomatoes, drained
One 4-oz. can chopped mild green chiles, drained
1 T. dehydrated minced onion
Salt and freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Stir in the curry powder and cook until fragrant, about 30 seconds. Blend in the broth. Add the kidney beans, green beans, potatoes. tomatoes, chiles, and onion, and bring to a boil. Reduce the heat to low. and then season with salt and pepper to taste. Simmer for 10 minutes to blend the flavors. Serve over your rice.
Cheesy Beans & Rice
1 C. Rice
1 can Corn, liquid reserved
1 can Kidney Beans, drained
1 can sliced Mushrooms, liquid reserved
½ – 1 can diced Green Chilies
1 tsp. dried chopped Onion
1 16 oz. can Tomato Sauce (or make with Tomato Powder)
1 tsp. Garlic Powder
½ C. freeze dried grated Cheddar
Tortillas, optional
Add corn and mushroom liquid to a 2 C. measure and add water to equal 2 C. total. Add liquids to pot, along with all ingredients except cheese and tortillas (if using). Bring to a boil, then reduce heat and simmer 20 minutes. Add cheese and mix well. If desired, serve in tortillas.
Autumn Soup
1/4 C. dry onion
1/4 C. dried carrots
1 can beef chunks (opt)
1/4 C. dried celery
1 1/2 C. dried, diced potatoes
½ C. dried Winter Squash
¼ C. barley
¼ C. rice
3 tsp. beef bouillon
½ tsp. pepper
½ tsp. basil
½ tsp. oregano
1 tsp. salt
¼ tsp. garlic powder
1 tsp. sugar
2 cans tomatoes
10 C. water (more if needed)
Combine all in large pot, bring to a boil. Simmer 2 hours.
Carrot Coconut Soup
2 T. Extra Virgin Olive Oil
1 medium Onion, Chopped
1 Garlic Clove, minced
1 tsp. Curry Powder
1½ tsp. fresh Thyme Leaves
1 tsp. Coarse Kosher Salt
¼ tsp. Freshly Ground Pepper
4 cans Sliced Carrots, drained
1 box (32 oz.) Vegetable Broth
1 can (13.66 oz.) Coconut Milk
2 T. butter
In a medium Stock pot, heat the extra virgin olive oil over medium heat. Add onion and cook for 5 minutes or until softened. Stir in garlic, curry powder, thyme, salt and pepper; cook for 1 minute. Add the sliced carrots and vegetable broth. Remove from heat and allow to cool for about 30 minutes. Working in small batches, add the soup to a blender and blend until smooth. Add back to pot and stir in the coconut milk and butter. Bring to a boil. Reduce heat and simmer for 10 minutes. *If you have an Immersion Hand Blender, you can skip the blender step and use your immersion hand blender to make smooth.
BBQ Pulled Hearts of Palm
2 cans of 14 oz. whole hearts of palm, drained & rinsed
1 tsp. cumin
1 tsp. smoked paprika
½ tsp. chili powder blend
½ tsp. garlic powder
½ tsp. onion powder
Preheat oven to 400 F. Line a baking sheet with parchment paper or a silpat mat. Over a medium bowl pull apart the hearts of palm with your hands, so they look shredded and “pulled”. Mix all the spices together and then pour over the hearts of palm. Toss well; to make sure spices coat hearts of palm evenly. Spread pulled hearts of palm in a single layer onto lined baking sheet. Bake for 15 minutes or until slightly crisp and slightly browned. Use with condiments on a whole grain bun, in a wrap or on your favorite bread, or eat it as is. Enjoy!
Lo Mein
8 oz. can Water Chestnuts, drained
8 oz. can Bamboo Shoots, drained
12 oz. Linguine or Chinese Noodles
2 tsp. Toasted Sesame Oil
1/4 C. Tamari or Soy Sauce
3 T. Dry Sherry
Pinch Sugar
1 T. Canola Oil
2 Shallots, halved Lengthwise and thinly sliced
2 tsp. grated Fresh Ginger
1 Carrot, if you have one, shredded
Drain water chestnuts and bamboo shoots in a colander and set aside while you prepare the noodles. Cook noodles in boiling water until tender. Drain well in the colander with the vegetables. Add 1 tsp. Sesame oil, tossing to coat; set aside. To make sauce, combine remaining sesame oil, soy, sherry and sugar in a small bowl. Heat canola oil in the empty noodle pot over medium heat. Add shallots, ginger and carrot, if using. Stir fry one minute, then add the noodles and vegetables. Toss, the add sauce and stir fry to heat combine and heat through, about 3 minutes.
Pantry-Friendly Lasagna
One 15.5-oz. can white beans, drained (and rinsed, if possible)
One 12-oz. box firm silken tofu, drained
1 small container grated regular or soy Parmesan cheese
1 tsp. dried parsley
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. dehydrated minced onion
Salt and freshly ground black pepper
One 28-oz. jar tomato-based pasta sauce of choice
9 sheets no-bake lasagna noodles
In a bowl combine the beans, tofu, 2 T. of the cheese, parsley, basil, oregano, onion, and then salt and pepper to taste. Mash with a potato ricer until smooth and well combined. Taste to adjust seasoning. In a large skillet over medium-low heat, spread one C. of the sauce at the bottom of the skillet. Arrange 3 lasagna noodles on top of sauce, overlapping slightly. Spread half of the tofu and bean mixture on top of the lasagna, and then top with 3 more noodles. Spread a small amount of sauce on top and spread the remaining filling mixture over it. Top with the remaining 3 lasagna noodles and cover with the last of the sauce. Sprinkle the remaining cheese (or as much as you like) to cover the sauce. Cover skillet tightly with a lid and cook until the noodles are tender and the filling is hot, about 15 minutes. Remove from heat and let stand for 5 minutes before serving.
Polenta Fusion Fiesta
2 T. olive oil
1 package precooked polenta, cut into 1/2-Inch slices
One 14-oz. Jar salsa (hot or mild)
One 15.5-oz. can pinto beans, drained (and rinsed, if possible)
One 8-oz. can corn, drained
One 4-oz. can chopped mild green chiles, drained
1 tsp. dehydrated minced onion
7 tsp. chill powder
Salt and freshly ground black pepper
Heat the olive oil in a skillet. Add the polenta slices and cook until brown on both sides. Set aside to keep warm. In a saucepan, combine the remaining ingredients and heat until hot and the flavors are well blended. Spoon the salsa mixture over the polenta and serve.
Almost-Instant Black Bean Chili
2 cans Black Beans
16 oz. Jar Salsa
2-3 T. Chile Powder
1 T. dehydrated minced Onion
8 oz. can Corn
1 C. Water, or as needed
Combine the ingredients in a saucepan, reserving half the corn. Cover and cook over moderate heat, stirring occasionally. Add as much water as needed to create a sauce and prevent the bean mixture from sticking to the bottom of the pan. Reduce heat to medium and simmer, stirring frequently until heated through, long enough to cook off any raw taste from the chile powder, about 15 minutes. Garnish with remaining corn.
Old Bay Survival Beans & Rice
Beans – Kidney, garbanzo, pinto, white, black, pink … so many kinds! Beans are full of vitamins, minerals, protein and fiber that are important for your health and will keep you feeling full. Soaking beans the night before will allow your beans to cook a little bit more quickly
The biggest thing to realize about beans is that they take time. Once they’re on the stove and simmering, it can take anywhere from an hour to three hours (and occasionally longer) for them to become tender. There’s no predicting it. The age of your beans, variety, and size can all affect the cooking time. Don’t try to rush things by increasing the temperature under the pot; that just roughs up the outside of the beans and makes them mushy before cooking through. Likewise, don’t think you’ve done something wrong if your beans are still crunchy after a few hours of cooking; some beans can go from crunchy to creamy in the space of fifteen minutes. If you’re ever in doubt, just keep simmering. Garbanzos often take longer than other beans.
½ lb. (about 1 C.) dried beans, any kind
Water
1 C. Rice
2 to 3 tsp. salt, plus more to taste
1 tsp. Old Bay Seasoning
Aromatics (optional): bay leaf, 1 to 2 whole garlic cloves, 1/2 onion, chopped carrots
Medium bowl
4-quart or larger Dutch oven, or another heavy cooking pot with lid
Stirring spoon
Soak the beans overnight: The night before you plan to cook (or 10 to 14 hours ahead), soak the beans to reduce cooking time and help them cook more evenly. Empty the dry beans in a bowl. Pick through the beans and discard any shriveled or unappealing beans (you don’t see as much of these in commercially packaged beans anymore). Cover the beans with a few inches of water and leave them on the counter. The next day, the beans will have absorbed much of the water and nearly doubled in size. Drain the beans from their soaking water and rinse them gently. Transfer the beans to a Dutch oven or other heavy cooking pot. Add the aromatics, if using. Add about 5-6 C. water to the pot. Don’t add your salt yet; it is said that can interfere with water absorbing into the beans and prevent them from getting completely cooked. Bring them to a boil over medium-high heat. Once boiling, reduce the heat to low and bring the beans to a very gentle simmer. You should barely see the water moving. Leave the lid off for firm beans meant for cold salads and pasta dishes. Cover the pot with the lid slightly ajar for creamier beans for soups, casseroles, and burritos. Cook the beans for one hour, and then begin checking for doneness. Depending on their age, size, and variety, beans can take anywhere from an hour to three hours to cook through. Be patient. Keep the beans at a gentle simmer and taste frequently as they start to become tender. Add more water as needed to keep the beans submerged if needed (it shouldn’t be, but if you cooked lid off, you might get more evaporation.), and stir occasionally. When beans are tender but still too firm to enjoy eating, add the rice, salt, and Old Bay seasoning. If you used a bay leaf, remove now. Cover pot and continue simmering until the beans are as tender and creamy as you like them and the beans are rice are fully cooked, about 30 minutes.
Survival Bean Soup
1 C. Dried Beans, soaked overnight and drained
4 C. Water
4 C. liquid – Stock, Broth, Water + Bouillon Cubes, or more water if there is nothing else in the larder
2 C. Tomato Sauce, Tomato Juice, V8 Juice or Canned Crushed Tomatoes with Juice
1-2 Onions, chopped or ½ – 1 C. Dehydrated Chopped Onion
1 tsp. Dried Oregano, Basil or Thyme
¼ C. uncooked Pasta (macaroni, shells, ziti, bowties, penne, etc.)
1/8 C. Barley
Add all ingredients except pasta and barley to a large pot with a lid. Stir, cover and cook on medium-low for 2 hours. Check beans, if they are starting to get tender, add pasta and barley and continue to cook until pasta and barley are cooked and beans are fully tender. If beans are still a bit hard at 2 hours, re-cover and cook another 30 minutes; check if beans are tender enough for pasta and barley to be added.
Survivor Soup
Rice and beans are a survival staple. After all, they’re cheap and provide carbohydrates and protein. This soup is very hearty and filling. It costs just pennies to make, and it will give you enough energy to sustain you during a difficult time.
1 C. of rice
2 C. of dried, mixed beans
1 T. chili powder (optional)
1 T. cumin (optional)
Bouillon (season to taste)
Add first six ingredients to a large kettle. Pour two qt. of water. Add bouillon to taste, chili powder, and cumin (if using). Bring to a boil and simmer for two hours. This soup is thick and hearty, and should be enough to feed four people for lunch and dinner.
Linguine in Clam Sauce
6 C. water
8-oz. uncooked linguine pasta
2 T. dried onion
1 T. flour
1 tsp. dried basil
1 T. dried parsley
1 tsp. lemon pepper
2 T. canned butter, melted
2 (6.5-oz.) cans minced clams, reserve juice
In a large pot, bring water to a boil. Add pasta to boiling water and stir gently. Boil for 6 to 7 minutes according to desired pasta tenderness. Remove from heat and drain. In a small pan over medium heat, mix flour, basil, parsley and lemon pepper into melted butter and clam juice. Once flour is dissolved and there are no lumps, simmer for 5 minutes or until sauce is as thick as gravy. Add clams to gravy and cook 2 to 3 minutes. To serve, spoon clam sauce over a serving of linguine.
Crab with Wild Rice
1 6 oz. can Crab, with juices
1 6 oz. can Mushrooms, undrained
1 12 oz. can Evaporated Milk
1 5 oz. can Water Chestnuts, undrained
1 14 oz. can Vegetable Broth
2/3 C. Wild Rice
1 T. Onion Flakes or dehydrated minced Onion
3 Bay Leaves
Mix all ingredients and heat slowly, stirring occasionally, for 90 minutes or until rice is tender. Remove bay leaves before serving.
Seafood Raminara
½ C. ramen noodles (half package)
¼ C. dried shrimp and/or crabmeat
¼ C. dried vegetables – peppers, onions, mushrooms, tomatoes
¼ C. tomato sauce leather, tightly packed
2 T. parmesan cheese
1 C. water
Break noodles into small pieces. Pack parmesan cheese and tomato sauce leather separately in small plastic bags. Enclose in a larger plastic bag with noodles, seafood, and vegetables.
On the Trail: Combine all ingredients except parmesan cheese with water in pot and soak for five minutes. Light stove, bring to a boil, and continue cooking with the lid on for one minute. Remove pot from stove and wait ten minutes. Insulate pot if possible. Stir in parmesan cheese before serving.
Shrimp & Veggies
2 4 oz. cans Shrimp
1 15 oz. can Diced Potatoes
1 15 oz. can diced Tomatoes
1 6 oz. can Tomato Juice (or 6 oz.Tomato Juice from Tomato Powder)
½ C. dried Onion
½ C. dried Bell Pepper
½ tsp. Garlic Flakes
1 tsp. Parsley
¼ tsp. Pepper
Do not drain cans. Combine all ingredients in a pot over medium heat. Cook until heated through.
Creamed Tuna over Toast or Rice
1 tsp. Oil or Butter
2-3 tsp. fresh or dried Diced Onions
1 tsp. Flour
1 C. Reconstituted Milk
1 Can Tuna
Salt & Pepper to taste
Other herbs or crushed red chile flakes, to your preference
Steamed Rice, Biscuits, or Toast
Add oil or butter to pan over medium heat along with onions and sauté until onions are softening. Add flour and cook 2 minutes, stirring. Turn heat up to medium-high and add milk all at once. Cook, stirring well or whisking, until flour is completely dissolved in the milk and the sauce begins to bubble and thicken. Continue to cook, stirring, until desired thickness is reached. Stir in seasonings to taste. Add tuna, cook just enough to heat tuna through, then serve over rice, biscuits or toast.
One Pot Tuna a la King “Casserole” Style
½ C. Sour Cream Powder
1 14 oz. can Vegetable Broth
1 12 oz. can Evaporated Milk
1 5-7 oz. can Tuna, drained
1 6 oz. can Mushrooms, undrained
½ C. dried diced Bell Pepper
1 2 oz. jar diced Pimientos, drained
1 tsp. Parsley
Salt & Pepper
1 C. Quick Cooking Rice
Mix Sour Cream Powder into broth in a medium pot. Add remaining ingredients, except rice. Bring to a boil. Add rice and stir. Cover and reduce heat to low and cook for 10 minutes. Fluff with fork and serve. You can also omit the rice in the pot, making the sauce and cooking until it is a bit thickened (add cornstarch slurry if needed), and serve over cooked rice, cooked pasta, biscuits or toast.
Salmon Loaf
1 can Salmon, drained
1 Egg, lightly beaten
1 tsp. Lemon Juice
1/3 C. dry Bread Crumbs
¼ tsp. Salt
½ C. Hot Milk
¼ tsp. Pepper
Optional (fresh or dried): Dill Weed, Old Bay Seasoning
Combine all ingredients and place in greased baking dish. Bake at 325 for 30 minutes.
Vegetable Salmon Chowder
1 C. Instant Milk
2 14 oz. can Vegetable Broth
1 15 oz. can diced Potatoes, undrained
½ C. dried Celery
¼ C. dried Onion
1 T. dried Bell Pepper
1 T. Parsley Flakes
1 tsp. Garlic Flakes
2 tsp. Lemon Juice
½ C. Potato Flakes
1 6 oz. can Salmon, undrained
In pan, dissolve milk in broth. Add remaining ingredients except potato flakes and salmon. Bring to a hard simmer, then stir in potato flakes. Remove from heat and stir until potatoes dissolve. Gently stir in salmon and heat through.
Creamy Salmon Chowder
2 14 oz. can Chicken or Vegetable Broth
½ C. Sour Cream Powder
2 5 oz. can Salmon, undrained
1 15 oz. can Corn, undrained
¾ C. Whole Wheat Berries
½ C. dried Celery
½ C. dried Onion
1 T. Dill
In medium saucepan, whisk sour cream powder into broth. Add remaining ingredients and simmer on low until wheat is tender.
Tuna Chowder
2 C. cup water
1 12 oz. can Evaporated Milk
1/3 C. Cream of Anything Soup Mix
¾ C. dried Potato Dices
2 oz. Shelf Stable Bacon Crumbles or Bacon Bits
2 T. dried diced Onion
1 T. dried Bell Pepper or Celery
¼ tsp. Paprika
Salt & Pepper to Taste
1 5-7 oz. can Tuna, undrained
To reduce cooking time, you can pre-soak the potatoes so they cook through faster when assembling the soup. Add water and evaporated milk to a pan over medium heat and stir in cream of anything soup mix. Add remaining ingredients, except for tuna, and cook until dried vegetables are tender and soup is heated through. Gently stir in tuna, cook another minute or so, then serve.
Clam Chowder
4 C. Water
4 T. Bouillon Granules
1 T. EVOO
2 cans clams
1/2 C. Potato Flakes
¼ C. Instant Milk
¼ C. Parmesan Cheese
1 C. dried diced Potato
½ C. dried chopped Onion
4 oz. Shelf Stable Bacon, chopped, or Bacon Crumbles or Bacon Bits
1 tsp. Old Bay Seasoning
1 tsp. Dill
Salt & Pepper
Bring 4 C. water and 1 T. EVOO up to a near boil. Stir in bouillon until dissolved. Drain clams into pan, reserving clams for the time being. Reduce heat to medium and stir in potato flakes, instant milk and parmesan cheese. Add potato, onion and bacon and season with Old Bay and dill. Season to taste with salt & pepper. Simmer until potato is rehydrated. Add clams and heat just long enough to heat them through and serve.