Archive | November, 2011

Lasagna Soup

30 Nov

Print the recipe card!   lasagna soup

My family loves this soup — bets are on that yours will too!  It comes from a friend of a friend of mine, Shaina Nunnelly, who’s fun blog I enjoy and who’s subsequent cookbook is also a “normal food” favorite of mine.  Little did she know that this soup of hers would be re-made into a great food storage recipe!

serves 8-10

Prep time:  10 minutes or less

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Roasted Garlic Tzatziki

19 Nov

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Tzatziki is a traditional Greek dip made from yogurt, cucumber and mint.  This recipe is a tzatziki wanna be since I subbed in water chestnuts for the cucumber but it’s still good, so why not?  On top of that, I’m taking all kinds of liberties by including real garlic in a recipe here …so here’s my reasoning.  From what I understand freshly harvested garlic can be stored for up to 6 months in a cool dry place, so that atleast puts it in a short term (3 month) storage category. Of course you could always substitute garlic powder in it’s place if needed.

The biggest key to this dip is how long you strain the yogurt ahead of time over cheesecloth.  24 hours is the goal after which you’ll be left with an almost soft cheese consistency.  This dip is wonderful for spreading on crusty bread!

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Making Yogurt

17 Nov

This week I’ve been experimenting making *yogurt* from powdered milk and shelf stable starts. Having made five batches of yogurt in all (with three that turned out) I’ve discovered is that it’s completely possible to do, even using powdered milk and no actual yogurt to start with– and it’s simple to make.  All you need is a good thermometer and the right ingredients.

As plain yogurt, it can be used as a sour cream topping substitute while flavored it can be enjoyed for breakfasts and snacks!

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Bread in a Bag

14 Nov

I’m throwing in an extra post this week to let you know about a brand new book that I’m really excited about!  If you like the idea of storing fast and easy pantry meals then you’re going to love this book!  The book is called “Bread in a Bag” by Pam Emick.  Rather than meals however,  this book focuses on “pantry- style” storage of 50 different breads and teaches (with step by step pictures) how to make each of them.  Great idea!

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Curried Pumpkin Bisque

12 Nov

Print the recipe card!  curried pumpkin bisque

This recipe, adjusted to use food storage, comes from one of my favorite cookbooks ever.  In fact, if I could only keep a handful of published cookbooks to cook from this would be one of them.  The book is called “Soup Makes the Meal” by Ken Haedrich.  Rarely have I found a cookbook in which every recipe is good but so far, in four years of using it, this one hasn’t let me down.  As far as food storage recipes go, soups are the easiest of meals to convert.  This book would be a good one to check out if you’re looking for further options.

serves 6

Prep time: 10 minutes

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Kids Love It Casserole

9 Nov

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This casserole (originally from Taste of Home) was affectionately nicknamed “Casserole of the Year” by my oldest son at six years old as he pronounced it the best casserole he’d had all year.  The nickname stuck, so that’s what we call it at our house.  I’ve personally not met a kid who doesn’t eat this up, spinach and all.  This is my long term version of it, as far as comparing it with it’s original recipe (which is what I use when storing as a 3 month meal), it still gets eaten up just as quickly so I think that’s a good sign!

serves 8-10

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Basil Tomato Soup

5 Nov

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Simple and good!  This recipe is shared with permission thanks to Jan Jackson’s book “100 – Day Pantry”.

serves 6

Prep time: 5 minutes

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