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  • Celebrate Spring (or Pretend it's Spring) with Food Storage Pasta Primavera

    Spring has been a little hit and miss so far this year. Whether or not it’s Spring outside in your neck of the woods, you can enjoy a little Spring flavor. Just whip up this delicious Pasta Primavera made from 100% food storage ingredients.

    Food Storage Pasta Primavera Food Storage Pasta Primavera

    Food Storage Pasta Primavera

    *all ingredients measured dry



    Whisk one tablespoon broth and two tablespoons soup base into one cup hot water. Set aside.

    Heat a non-stick skillet over medium-high heat. Add one cup water, the carrot dices, onion flakes, and minced garlic. Simmer, adding more water as needed, until the carrots are almost tender. Reduce heat to medium. Add clarified butter, and sautee the veggies until the carrots are fully tender. Set aside.

    Meanwhile, start some water in a medium pot to boil for the pasta. Measure out all of the veggies you’ll add to your pasta (add the ones we’ve suggested, or come up with your own combo!) and set them aside in a single large bowl.

    Once the pasta water is boiling, add the pasta. While the pasta cooks, completely cover the veggies with warm water and let them rehydrate for 5-8 minutes (that’s about how long it will take the pasta to cook). Once the pasta is al dente, drain and set aside.

    Also drain the veggies, and sautee them with clarified butter until they are hot and some have browned. Put the veggies back in the large bowl, and add the carrot mixture and pasta to the bowl.

    Add 1/3 cup flour, 1 tsp. Italian seasoning, and 2 T clarified butter to the skillet to make a thick roux (we used whole wheat flour, but just use what you have on hand). Add the chicken broth mixture to the roux until it's the consistency you would like for your sauce.

    Add the sauce to the bowl of pasta and veggies. Mix well to coat everything. Enjoy!

  • Italian Meatball Casserole

    We were craving some good Italian food last night so I decided to make a casserole using our freeze-dried Italian meatballs. Yes, that’s right, freeze-dried Italian meatballs in a #10 can.

    Here’s what you need: 1 lb (4 cups) pasta (You can use whatever you have – I always like to use a couple of different kinds for variety), 1-½ cup freeze-dried Italian meatballs, 1 can or jar of spaghetti sauce (about 2 cups), 3 cups freeze-dried mozzarella cheese (I was out so I used regular this time around), 1 cup freeze-dried vegetables (use whatever you have, I had zucchini and asparagusgreen beans, etc. would work), salt, pepper and Italian seasoning.

    Preheat oven to 350 degrees. Cook the pasta. While it’s cooking, reconstitute the meatballs and veggies. I like to “stir” the freeze-dried products halfway through this process. Otherwise, the food on top doesn't really get enough of the water. Also, the meatballs will turn out better if you drain some of the water after about 5 minutes and replace it with some additional hot water. The pasta should be about ready. Drain the pasta and the freeze-dried food.


    Lightly grease the bottom of a casserole dish. Now layer half the ingredients in this order: pasta, meatballs, veggies, sauce and cheese. Repeat. Now put salt, pepper, and seasonings on top. Bake in oven for about 35-40 minutes. It really turned out well, and I accompanied it with some great tasting powdered milk. Enjoy.

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