Tag Archives: recipe

  • (Delicious) Salmon Burgers from Food Storage!

    Hi, friends!

    Urban Girl here. Did you know that we have Freeze Dried Salmon available this month? It's on pre-order right now until about mid-month. Snatch up your cans before they sell out, because this fish is delish, and it's selling like crazy (crazy as in... we might sell out before the truck even arrives with the inventory)! We made salmon burgers last week in the test kitchen, and lemme tell you… they were healthy, flavorful, and satisfying. Take a look:

    Salmon burgers

     

    They look pretty good, right? Well, if you want to recreate them, here’s our recipe—I hope you enjoy it.

    Ingredients

    Directions

    1. Mix all ingredients together in a medium bowl until combined. The ingredients should be fairly sticky and hold together into patties pretty well. If they crumble apart, add more whole egg mix and/or bread crumbs as needed.
    2. Form into patties. Be sure they’re not too thick unless you’re cooking them over low heat—you want them to cook all the way through before the outside is overcooked.
    3. Grill over medium heat on a gas/charcoal grill, or cook on a stove-top grill pan (do not use lid of grill pan—it will smash the patties too thin and they’ll turn out dry). You could also bake them or cook them on the stove top using a frying pan, but we love the added flavor from grilling.
    4. Cook on each side for 2-3 minutes, then check the center of the patty to be sure the fish is opaque and has cooked all the way through. Continue to cook if needed.
    5. Serve on a charred bun with a white sauce or (our preferred topping) a spoonful or two of reconstituted freeze-dried pineapple. You could also use fresh pineapple spears/rings and grill them before adding to your sandwich. Add any other toppings you prefer (like thinly sliced red onions; lettuce, spinach, or shredded cabbage; tomatoes; or a mango salsa).

    If this recipe doesn't whet your appetite, I’m convinced you don’t like food at all—just writing this is making me hungry. These burgers are super tasty, you can take my word for it. Wait, no… don’t take my word for it. Get some freeze dried salmon for yourself and try these burgers—or make your own favorite fish-lover’s dish.

    Bon appétit!

    --Urban Girl (a.k.a., Sarah)

    Posted In: Uncategorized Tagged With: fish, salmon, recipe, recipes

  • Wheat Berry Salads

    |8 COMMENT(S)

    What’s affordable, hearty, nutritious, and delicious? A grain salad from your food storage, of course!

    iStock_000009998059Large_grains in bowls_landscape orientation

    General Instructions for Preparing Grain Berries for Salad  

    My favorite method, which just happens to be perfect when you don’t have  electricity, cooking fuels, or time to spend over the stove (like in emergency situations), is to let the berries soak overnight in a thermos of hot water. Bring your water to a boil and add it to the thermos. But, if you don’t want to wait overnight, bring water to a boil, add grain, boil until the berries are soft. Depending on what type of grain you’re using, it could take 30 to 60 minutes to soften. You could also use your crockpot.

    I got so excited about using our Provident Pantry food storage grains that I couldn’t stick to just wheat berries. We’ve created four delicious recipes from hard red wheat, hard white wheat, spelt, and oat groats. I'm pretty sure that you’re going to love these salads, but don’t take my word for it. Try them out and let us know what you think!

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    Mediterranean Spelt Berry Salad

    For the Salad:

    1 cup Provident Pantry Spelt

    3 cups salted water

    1 cup Provident Pantry FD Zucchini

    ½ cup Provident Pantry FD Carrots

    1 cup Provident Pantry FD Tomatoes

    ½ cup Provident Pantry FD Green Onions

     

    For the dressing:

    ½ cup olive oil

    3-4 TBS Balsamic vinegar

    ¼ tsp Provident Pantry Italian seasoning

    ¼ tsp Provident Pantry Salt

    ¼ tsp Provident PantryPepper

    ¼ tsp Provident Pantry Garlic powder

    2 tsp Provident Pantry Brown sugar (more to taste)

    Directions

    1. Bring 3 cups salted water to a boil. Add spelt and cook until tender. You can either cook the spelt right before you make your salad, or the night before by adding spelt with double the amount of boiling water into a thermos and letting it sit overnight. Strain and set aside.
    2. Reconstitute zucchini, carrots, tomatoes, and green onions in the water used to cook the spelt; drain.
    3. Combine all salad ingredients in a large bowl.
    4. In a separate bowl, combine all ingredients for the dressing. Mix thoroughly.
    5. Pour dressing over salad and serve immediately.

    Fruity Wheat Berry Salad

    For the Salad:

    1 cup Provident Pantry hard red wheat berries

    2 TBS Provident Pantry Chicken Flavored Broth

    3 cups water (added an additional 2 ¼ cups)

    1 cup Provident Pantry FD Apple Dices (We used Emergency Essentials' Provident Pantry Fuji Apple Slices because that's what we had on hand.)

    ½ cup Provident Pantry FD Pears

    ¾ cup Provident Pantry FD White Chicken (hydrated in the broth the wheat berries were cooked in)

     

    For the dressing:

    ¼ cup crushed Provident Pantry FD Apricot

    ½ cup vegetable oil

    3-4 TBS white wine vinegar

    2 tsp Provident Pantry Brown Sugar (more to taste)

    Directions

    1. Bring 3 cups water to a boil. Add wheat berries and cook until tender. You can either cook the berries right before you make your salad, or the night before by combining berries with 2 cups boiling water in a thermos and letting it sit overnight. Strain and set aside.
    2. Reconstitute broth, apple dices, pears, and chicken using the water you cooked the wheat berries in; Drain.
    3. Combine all salad ingredients in a large bowl.
    4. Crush dried apricots into powder. In a small bowl, combine apricots with brown sugar, oil, and vinegar. Drizzle dressing over salad and serve immediately.

    Oat Groats Salad with Chicken and Spinach

    For the Salad:

    1 cup Provident Pantry Oat Groats (rinse after softening)

    3 cups salted water

    1 cup Provident Pantry FD White Chicken Pieces

    ½ cup Provident Pantry FD Spinach

    1 cup Provident Pantry FD Tomatoes

     

    For the dressing:

    ½ cup olive oil

    3-4 TBS red wine vinegar

    ¼ tsp Provident Pantry Black Pepper

    ¼ tsp Provident Pantry Salt

    2 tsp Provident Pantry Brown Sugar (more to taste)

    Directions:

    1. Bring 3 cups salted water to a boil. Add groats and cook until soft. Strain and set aside.
    2. Reconstitute chicken, spinach, and tomatoes using the water you cooked the groats in; drain.
    3. Combine all salad ingredients in a large bowl. Set aside.
    4. In a separate bowl, combine all dressing ingredients. Pour over salad and mix well.
    5. Serve immediately.

    Wheat Berry and Veggie Salad with Sesame Dressing

    For the Salad:

    1 cup Provident Pantry hard white wheat

    3 cups water, salted

    ½ cup Provident Pantry FD Celery

    1 cup Provident Pantry FD Peas

    1/2 cup Provident Pantry FD Green Onions

    1 tsp Provident Pantry FD Minced Garlic

    Optional: ½ cup Provident Pantry FD Beef TVP or 1 cup Provident Pantry FD Chicken Pieces

     

    For the vinaigrette:

    ½ cup vegetable oil

    2 TBS sesame oil (or to taste)

    3-4 TBS apple cider vinegar

    ¼ tsp Provident Pantry Black Pepper

    ¼ tsp Provident Pantry Salt

    2 tsp Provident Pantry Brown Sugar

    ¼ tsp Provident Pantry FD Minced Garlic

    Directions:

    1. Bring 3 cups salted water to a boil. Add hard white wheat and cook until tender. Strain and set aside.
    2. Reconstitute celery, peas, and green onions in water used to cook the wheat; drain.
    3. Combine all salad ingredients in a large bowl and set aside.
    4. In a small bowl, combine vinaigrette ingredients; mix well. Pour dressing over salad and toss well.
    5. Serve immediately.

    Posted In: Uncategorized Tagged With: salad, spelt, oat groats, grains, recipe, wheat, food storage

  • Valentine's Day Menus: Avoid a Dinner Disaster

    If you haven’t got your ducks in a row for your Valentine's Day dinner yet, don’t worry—we’ve got an Anti-Disaster Valentine’s Menu for you. If you've got the following food storage items in your prepared pantry you in luck! Not only is the food going to be delicious, but you won’t have to spend the rest of today frantically chopping, peeling, dicing, and who knows what to prepare the food. We've even got two menu options for you. Check ‘em out:

     

    Menu 1- Veggie frittata, green salad, and vanilla ice cream with an apricot and strawberry compote.

    Treat your sweetie (or your sweet family) to a delicious Food Storage Veggie Frittata and some green salad; then finish with some vanilla ice cream smothered with a tangy and sweet compote.

    Maybe you’re not familiar with frittata and compote, so let’s get down to the nitty gritty: a frittata is basically an omelet that’s baked instead of cooked on the stovetop, and a compote is basically fruit that is mixed with sugar, then cooked on the stovetop until the fruit is stewed and the fruit juice and sugar have created a sweet syrup (translation= it’s awesome, and you want it on your ice cream).

     

     

    Veggie Frittata (makes 4 servings)

    Preheat your oven to broil on low.

    Combine all the vegetables in a medium bowl and add enough water to completely cover them. While they are reconstituting, mix up the eggs and have them ready. When the vegetables are tender, drain them well and add them to the egg mix. Add the cheddar (do not reconstitute). Mix all the ingredients well, and pour into a cast iron (or other oven-ready) skillet.

    Cook over medium heat until the bottom of the frittata is set, then place the skillet under the broiler for 3-4 minutes, or until fully set and golden on top. Watch closely so it doesn't burn!

    Note: you can also cook the frittata entirely in the oven, without using the stovetop. Just preheat the oven to 350 F, and place the skillet into the oven. Cook for approximately 20 minutes, or until the frittata is just set in the center. 

    Fruit Compote Ice Cream Topping (makes 4 servings)

    In a medium bowl, reconstitute the fruit, then drain.

    Add fruit and a small amount of sugar to a medium saucepan. Stir to mix well. Stir continually until the fruit has stewed and the juices have combined with the sugar to create a syrupy-looking liquid. Adjust the amount of water and sugar as needed to get your preferred consistency.

    Remove from heat. Allow to cool slightly (or completely if you prefer).

    Serve over ice cream. Garnish with crushed vanilla cookies (optional). 

     

    Menu 2 - Pork Chops, green salad, and a fudgy brownie sundae with peanut butter sauce.

    Veggie frittata not your style? Looking for something with a little more… well, frankly, more meat? Check out these variations you can use to make the Mountain House Pork Chops (which, I’ll be honest, I loved, and I’m not usually a big fan of pork in general).

    Brown Sugar Glazed Pork Chops

    Option 1)     Reconstitute the pork chops as directed—and treat them as you would raw meat.

    Once they’re ready to cook, heat your pan on the stove top and add some oil to prevent the chops from sticking. Sprinkle the chops with salt, pepper, and brown sugar on top, and place top-side down into the pan. Sprinkle again with salt, pepper, and brown sugar before turning. The sugar will give the pork chops a nice hint of sweetness and (even more important, in my opinion) a gorgeous caramelized color.

    Option 2)     Follow the directions above.

    In addition to the brown sugar, add some reconstituted freeze-dried raspberries to the top of the pork chop after it has been turned. (You can sweeten the raspberries if you like—I prefer the contrast of the sweet brown sugar glaze on the pork chop against the tangy raspberries).

    If you don’t already have the Mountain House Pork Chops, you should snag some while they’re on sale this month. There are limited quantities, so they may sell out any time. And believe me… if a nice pork chop is comfort food to you, then you want these in your food storage.

     

    Fudgy Brownie Sundae with Peanut Butter Sauce

    How can you go wrong with chocolate, vanilla, and peanut butter together? You can’t. Everything about this combination is right—like you and your Valentine.

    There are two ways to make this dessert happen. And they’re both from food storage. (Except the ice cream, although we do sell that.)

    Option 1: No baking required

    To make the Peanut Butter sauce, just reconstitute the Peanut Butter powder so it’s thinner than you would normally make it for spreading. Add vanilla and sugar to taste, and pour over the brownie and ice cream.

    Option 2: Some baking required (a.k.a., hot, gooey brownies fresh from the oven for your sundae. Mmmm…)

    Make the brownies according to the directions. You could also reconstitute a bit of extra Peanut Butter powder and drop it into the brownie batter by the spoonful, then swirl, back, and serve with ice cream and sauce on top (if you want a double punch of peanut butter.)

     

    We hope these recipes can help you avoid a Valentine's Day disaster! Enjoy!

     

     

     

    Posted In: Uncategorized Tagged With: recipe, menu, disaster, dinner, Valentine's Day, pork chops, apricot and strawberry compote, green salad, veggie frittata

  • Honey White/Wheat Bread

    We just made some terrific Honey White/Wheat Bread the other day using ingredients from our food storage and wanted to share the recipe with everyone. This recipe calls for 2 cups of white flour and 1 cup of wheat flour, but you can use any combination you want. We used a bread machine, but this recipe also works great without one. It makes a 1½ pound loaf. Enjoy!

    Ingredients:

    1 cup + 3 Tbsp warm water
    1 cup wheat flour
    2 cups white flour
    1 Tbsp butter or margarine powder
    1 Tbsp powdered milk powder
    1¾ tsp salt
    1 Tbsp wheat gluten
    2 Tbsp honey
    2 tsp SAF instant yeast

    Directions:

    Place all ingredients into bread machine in the order listed. Set machine to 1½ pound loaf and light crust.

    Just out of the bread machine

    Ready to Eat!

    Posted In: Uncategorized Tagged With: bread, recipe, wheat, food storage

  • Italian Meatball Casserole

    |5 COMMENT(S)

    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.

    Posted In: Uncategorized Tagged With: casserole, pasta, meatballs, recipe, food storage

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