Tag Archives: recipes

  • The (Nearly) Lost Art of Bread Making

    |1 COMMENT(S)


    Assortment of Breads

    What could smell more appetizing than the fragrance of baking bread?

    It conjures memories of visits to Grandma’s house or our favorite bakery, but to the novice, the prospect of making bread seems daunting. This fear of not having your bread turn out as perfectly as Grandma's is what has made bread making a (nearly) lost art. Actually, with a few tips, it isn’t difficult—and it’s immensely rewarding! Using a bread mixer can expedite the process, but you can also make excellent bread by hand. If you’re interested in a high-quality mixer, consider the “Bosch Universal Mixer.” Otherwise, you will need a large mixing bowl, a sturdy spoon, measuring cups and spoons, several loaf pans, and a non-stick surface on which to knead the bread (a pastry sheet, parchment paper, an oiled baking sheet or a clean, floured countertop should work).


    Whole Wheat Bread


    7-8 cups of wheat flour freshly ground if possible, medium-texture. If you’re nervous about using all whole wheat at first you may substitute 2-3 cups of white flour for the same amount of whole wheat.

    1/3 cup granulated lecithin or 3-4 Tablespoons of dough enhancer. (Our Provident Pantry Dough Enhancer helps make fluffier and stronger dough with great flavor and less of a tendency to be dry and crumbly when baked. It also adds to the shelf-life of the finished bread. This product is a blend of natural ingredients, not chemicals.)

    1/3 cup oil (canola is preferred)

    1/3 cup honey, molasses, or sugar

    1 tablespoon salt

    3 tablespoons yeast You may want to test your yeast before mixing to be sure it’s live and viable. In a large (4-cup) measuring cup, combine 1 cup of warm (not hot) water and 3 tablespoons of yeast. Wait about ten minutes and if the yeast has grown and puffed up to the top of the cup it will definitely leaven your bread.



    In large mixing bowl combine 3 cups warm water, lecithin OR dough enhancer, oil, honey, molasses, OR sugar, and salt. (Mix with an electric mixer if you have one.)

    Stir in 5 cups of flour and mix until moistened, using a spoon if it gets too thick.  Let this mixture rest for a few minutes.

    Add yeast and water from measuring cup and mix well.

    Add about 1 ½ cups more flour, stirring until dough begins to pull away from the sides of the bowl, adding small amounts of flour at a time until that happens. (You don’t want your dough to be too stiff or the bread will be dry.  The dough should be about the consistency of soft chewed bubble gum—stretchy and pliable.)

    Oil your hands well and turn the dough out onto an oiled or floured surface. Knead gently with heels of your hands, then fold dough over and punch to get rid of air bubbles—this may take 8 to 10 minutes until the dough is satiny and holds together.

    With oiled hands, divide dough and form into balls that fill about 2/3 of the greased loaf pans you are using without topping the rim. You don’t have to pat down the dough—it will expand to fill the pan as it rises and bakes. Rising times are approximate, depending upon temperature and humidity in your kitchen. If it’s a cool day, you can place your bread to rise on the top rack of an unheated oven with a pan of very warm water on the lower rack. 80 degrees is the perfect temperature for dough to rise.

    At this point, if you’d like to make some dinner rolls you can form them as you desire:  Three small balls placed in the cup of a greased muffin tin will give a cloverleaf shape. A ball formed with an oiled ice-cream scoop will give a round dinner-roll shape. If your menu includes hamburger buns, roll part of your dough out on a floured surface about ¾ inch thick, and use a round cutter (a large jar lid will work) to cut the buns out. (Buns can be topped with sesame or poppy seeds or sautéed onion bits if desired.)  Carefully move dinner rolls or buns to an oiled baking sheet and set that plus your loaf pans on a double-thickness of towels in a warm, level place. Cover with another towel. Allow the dough to rise for at least 45 minutes or until it has doubled in bulk. Bake as follows:

    Bread:  approximately 45 minutes at 350 degrees

    Dinner rolls:  12-15 minutes at 400 degrees

    Hamburger buns:  20-25 minutes at 375 degrees

    Check your bread about halfway through baking time to see if the top is browning too quickly.  If it is, cover with a piece of aluminum foil to slow that down. When bread should be done, tap the top crust—if it gives a “hollow” sound your bread is done.

    Turn bread out onto racks to cool immediately as allowing them to cool in the pan will cause a “steaming” effect of the crust. Bread may be sliced as soon as it is cool enough to handle.  Prepare to enjoy!


    Storing your bread:  Completely cooled bread should be wrapped in foil or plastic.  Do not refrigerate unless you know you can’t use the bread within a few days. Bread can be frozen. Wrap well and freeze for up to 3 months. Unbaked dough can also be frozen successfully for up to 3 or 4 weeks.

    Yummy variations: 

    Cinnamon Rolls

    Roll half the dough out on a nonstick surface in a rectangular shape about ½ inch thick.  Spread with softened butter or margarine and sprinkle generously with cinnamon and sugar.  Add raisins or nuts if desired.  Beginning at one end of the rectangle roll the dough into a cylinder shape, then cut into slices about ¾ inch thick.  Allow to rise till double in bulk, and bake 18-20 minutes at 375 degrees. Frost as desired.  (Do not freeze frosted rolls—frost them once they’re thawed.)

    Orange Rolls

    Hold the cinnamon, nuts, and raisins, and instead add a sprinkle of orange zest (finely-grated orange peel) to the buttered, sugared rectangle of dough. Roll, cut and let rise and bake like cinnamon rolls. Frost with a powdered sugar/orange juice glaze.

    Dilly Bread

    Use half white and half whole-wheat flour, ¼ cup honey or sugar, and add 1 beaten egg, 3/4 cup cottage cheese, ½ tsp. baking soda, 1 tablespoon dried minced onion and 1 Tablespoon dill weed (and/or dill seed, if preferred) to the first mix of ingredients as you prepare your dough. After dough is kneaded, allow it to rise in an oiled bowl until double in bulk, then punch down and knead again.  Form into 2 large balls and place each in an oiled round casserole dish. Allow to rise again for about 40 minutes then brush with melted butter and sprinkle with salt. Bake at 375 degrees for 50-60 minutes.  This bread smells heavenly baking and is delicious with cheese, pot roast or ham—or just buttered for a snack or treat.






    Posted In: Uncategorized Tagged With: Food Storage Tips, wheat, recipes, food storage

  • How to Make Fruit Salsa from your Long-Term Food Storage


    Chocolate, mac and cheese, mashed potatoes—if you were in an emergency, what comfort food would you crave the most? For me, the ultimate comfort food would have to be a nice big bag of tortilla chips and salsa, but at the same time I have a major sweet tooth.

    In order to make a snack that was filling, sweet, and nutritious, we made a fruit salsa from our long-term food storage. Fruit Salsa could be a special treat during an emergency because it’s familiar, tasty, and easy to make.

    Here is our recipe for fruit salsa that you and your family can enjoy now or in an emergency:

    Fruit Salsa w/ Cinnamon-Sugar Crisps


    ½ C Provident Pantry® Freeze Dried Pineapple Dices

    ½ C Provident Pantry ®Freeze Dried Mango Chunks

    2/3 C Provident Pantry® Freeze Dried Strawberry Slices

    Reconstitute all of the fruits according to the directions on the can. Mix together and place in the refrigerator until it “sets,” creating that familiar salsa-like texture.

    Cinnamon-Sugar Crisps

    4 Tbsp Provident Pantry® Butter Powder

    4 Flour Tortillas

    MyChoice™ Cinnamon Sugar

    Preheat oven to 350 degrees. Reconstitute butter powder according to directions on the can. Cover one side of each tortilla with butter. Sprinkle generously with cinnamon sugar on the buttered side of the tortilla until it is well-covered. Cut into wedges. Arrange wedges onto a cookie sheet or baking pan. Bake for 14 minutes. Take them out of the oven and let them cool; crisps will harden while cooling, making them crunchy like a normal tortilla chip.

    We thought it would be yummy to use pineapple, mango, and strawberries, but you can use any freeze dried fruits you have on hand in your long-term food storage. As a tip, just make sure to use the freeze dried fruit dices (or cut your fruit into dices) because they’ll be bite-sized and easier to pick-up with the cinnamon crisps. Create your own variations and tell us what you come up with!

    Posted In: Uncategorized Tagged With: freeze dried food, emergency preparedness, recipe, recipes, food storage

  • Food Storage Personal Pizzas on the Volcano Grill

    Closeup shot of Pizzas on a Volcano Grill

    We've been craving pizza around here at Emergency Essentials, so we grilled up a few personal pizzas on a Volcano Grill last week. 100% food storage. 100% Awesome.

    Here’s our recipe—I hope you love it as much as I do.



    Food Storage Personal Pizzas


    Adjust any of these ingredients to taste

    You know what to do…

    1. Make the bread dough according to the directions on the can. Divide the dough into as many parts as you want for your pizzas.
    2. Mix up and spoon on the sauce.
    3. Sprinkle on some cheese.
    4. Add your preferred toppings.
    5. Toss on a little more cheese to keep everything in place.
    6. Grill.
    7. Relish the awesome flavors that you combined with your own hands.


    _MG_9980Volcano Grill with Heat Deflector Plate

    Here are a few things we learned during this process:

    • If you are using a Volcano Grill to cook your pizza(s), open the vents slightly. It needs to "breathe" when the propane burner is running.
    • To avoid a fuel smell with the propane, adjust the burner air-to-fuel ratio by adjusting the air shutter valve.
    • Cover the Heat Deflector Plate (which goes over the flame inside the Volcano) with aluminum foil, then punch some holes in it to let the heat through—that will direct the flames farther outward so the pizza cooks more evenly.
    • It doesn't take very long to cook these pizzas—especially if they’re personal pizzas. So keep an eye on them, and if they look like they’re cooking unevenly, rotate them in 5 minute increments until done
    • Covering the grill rack with aluminum foil makes cleanup quick and painless.
    • You can make a REALLY great deep dish pizza in the regular oven if you use a whole (or most of a whole) batch of dough in a 9x13” pan and load it up with toppings. (Uhhhh. Yum. See the photo of that pizza below.)


    Deep Dish Pizza from Food Storage

    Hungry yet? Dig in!

    Do you have a favorite pizza recipe? Maybe a magical sauce? Let us know in the comments.


    Posted In: Uncategorized Tagged With: Main Dish, freeze-dried foods, recipes, food storage

  • Dutch Oven Basics Part Four: Sides and Main Dishes

    Au Gratin Potatoes with herbs


    Cooking a hot, comforting meal in your Dutch oven will give you and your family a small sense of home during an emergency. You want to make sure that you have the essential ingredients to make foods that your family is familiar with. A meal of Beef Stroganoff with fluffy Dutch oven rolls can go a long way toward keeping your family calm and relaxed during an emergency.

    Check out these recipes for sides and main dishes you can make in your Dutch oven using your food storage.


    Dutch oven Dinner Rolls

    From Don’t be Afraid of Your Food Storage . . . Just Dutch It!

    10” or larger Dutch oven; 4 round or square cake pans; 24 briquettes: 8 bottom, 16 top (more if using a larger oven), Makes 32 rolls.


    1 tablespoon SAF Instant Premium yeast

    ¼ C warm water

    ¾ C warm milk (reconstituted Provident Pantry Dry milk)

    ¼ C Provident Pantry sugar

    1 teaspoon Provident Pantry Iodized salt

    ¼ C oil

    1 egg (2 tbsp Provident Pantry whole egg powder+ 2 tbsp water) (optional)

    3 to 4 cups fine Provident Pantry whole wheat or white flour (or a mixture)


    Dissolve yeast in warm water. Stir in milk, sugar, salt, egg (if using it), oil or shortening and 2 cups of the flour. Beat until smooth, mix in remaining flour. Turn dough onto lightly floured surface; knead until smooth and elastic, 5-10 minutes. Grease medium size bowl, place dough in bowl then turn dough over so greased side is up. Cover with towel and let rise in warm (not hot) place until double in size, 1 ½-2 hours. Dough is ready if finger impression remains. Punch down dough and form into your favorite type of rolls. For our example you will make pan rolls.

    Grease pans that will fit into your Dutch oven. If baking directly in your Dutch oven use foil to line it, then grease foil. The only downfall to this method is you can’t pre-heat the oven. I use 9 inch round cake pans or 8 inch square pans. This recipe will make 4 pans of rolls, 8-9 rolls in each pan. Divide dough into 4 equal parts. For round pans, form 8 balls of dough out of each divided part of dough. If using square pans, form 9 balls of dough for each pan. Place balls of dough equal distance apart in greased pans. Cover and rise 20-30 minutes. To pre-heat ovens, place coals on Dutch ovens 10 minutes before baking rolls. Place one pan in each oven, being sure to use foil rings underneath pans. You may have to cook several batches of rolls, or you can stack ovens to conserve charcoal. Bake 15 minutes, then lift lid to check rolls. They should be golden brown when done Bake longer if necessary. If you were cooking in a kitchen oven you would be baking at 400 degrees.


    Add 1 reconstituted powdered egg


    Replace oil with butter or butter flavored shortening. Replace whole wheat flour with white flour.


    Potatoes Au Gratin

    2 C Provident Pantry Instant Non-fat dry milk

    4 C Provident Pantry Potato Slices

    1 tsp Provident Pantry Iodized salt

    1/8 tsp Provident Pantry Black pepper

    2 Tbsp Provident Pantry butter powder

    1 Tbsp Provident Pantry Chopped onions

    1 C Provident Pantry freeze-dried cheddar cheese

    2 Tbsp Provident Pantry white flour

    Reconstitute potato slices according to directions on can; Drain excess water. Measure milk into 2-quart saucepan. Add potatoes, salt, pepper, chopped onions, and butter. Bring to boil. Reduce heat; simmer until almost tender, about 6 minutes. Remove from heat, add cheese, and stir carefully until just melted. Sprinkle flour over surface. Stir gently then pour into greased Dutch oven. Use 19 coals on top and 10 coals on bottom if you are using a 12 inch baking pan (having this many coals on top and bottom will raise the temperature of your oven to 400 degrees). Bake at 400°F for 20 minutes until browned.



    Dutch oven Chicken Noodle Soup

    1 1/2 cups Provident Pantry freeze-dried white chicken, broken into small pieces

    5 cups water

    2 cups Provident Pantry egg noodle Pasta

    ½ tsp MyChoice™Premium garlic powder

    1 Tbsp. Provident Pantry Freeze dried onion

    3 chicken bouillon cubes, or 3 teaspoons bouillon powder.

    1-2 Tbsp. Provident Pantry freeze dried celery, or 1 teaspoon celery powder

    ¼ cup dried Provident Pantry carrot dices or slices

    2 Tbsp. dried parsley

    1 tsp. Provident Pantry Iodized salt

    ¼ tsp. Provident Pantry black pepper

    Bring the 5 cups of water to boil in Dutch oven, using 20-25 briquettes, all on the bottom.  Add all other ingredients. When soup boils again, remove half of the coals and continue to simmer for 12 to 15 minutes until noodles are tender. Makes about 6 servings.

    Note:  For a creamy, thicker broth, remove ½ cup hot broth and whisk in 2 tablespoons flour and 1 tablespoon powdered milk. Return mixture to soup, stir well and allow to simmer until slightly thickened.


    Beef Stroganoff 

    1 c Provident Pantry dry milk

    1 Tbsp. Provident Pantry freeze dried onion

    ½ cup Provident Pantry freeze dried mushrooms

    ½ tsp MyChoice™garlic powder

    1 tsp Provident Pantry iodized salt

    2 beef bouillon cubes (or 2 tsps beef bouillon powder)

    2 cups Provident Pantry egg noodle pasta

    2 Tbsp Provident Pantry White flour

    ¼ cup water

    ¼ cup Provident Pantry sour cream powder

    1 ½ cup Provident Pantry freeze-dried roast beef

    Reconstitute 1 cup powdered milk with 4 cups of water (or a combination of half evaporated milk and half water). Place in Dutch oven with dried onion, dried mushrooms, garlic powder, salt, and beef bouillon cubes or powder. Mix well and bring to a boil over hot coals. Add 2 cups egg noodles and 1 ½ cups freeze-dried roast beef broken into bite-sized pieces. When noodles are nearly done, whisk in 2 tablespoons* flour mixed with ¼ cup water. When they are done, stir in sour cream powder. (If you happen to have it, add 1 tablespoon Worcestershire sauce.) Cook for 3 hours (or until noodles and beef are done). Use 4 briquettes on bottom and 12 on top if using a 12 inch oven (replenish briquettes every half hour).


    Now that these recipes have made you good and hungry for dinner, we’ve saved some room in our Dutch oven series for dessert! Check out our final installment of our Dutch oven series, “Dutch oven Recipes—Desserts  ”


    Want to read the rest of our Dutch oven series? Click the links below!

    Dutch Oven Basics Part One: Picking Your Oven

    Dutch Oven Basics Part Two: Prepping and Cooking with Your Oven

    Dutch Oven Basics Part Three: Breakfast Recipes

    Dutch Oven Basics Part Five: Desserts

    Posted In: Uncategorized Tagged With: Side Dish, Main Dish, emergency cooking, outdoor cooking, cooking, Dutch oven, recipe, recipes

  • Dutch Oven Basics Part Two: Prepping and Cooking with Your Oven

    iStock_000004149794XSmall_Dutch Oven

    Now that you’ve learned how to pick a Dutch oven for outdoor cooking it’s time to learn how to prep it and cook with it! Dutch oven cooking has become almost an art for people like Byron Bills and also for Archie and Linda Dixon, authors of Don’t be Afraid of Your Food Storage . . . Just Dutch It! As converts to Dutch oven cooking, the Dixons are living proof that even a beginner can master Dutch oven cooking.

    Cooking without electricity is a very important skill to have for your emergency survival. Since Dutch oven cooking is a delicate process, let’s talk about how to prep your oven and how to cook with it, so you can become a Dutch oven cooking master!


    Prepping Your Oven: How to Season Your Oven

    You can buy pre-seasoned cast iron Dutch ovens, skillets, and griddles. If you choose to season your own, you can follow the steps below.

    Cast iron must be seasoned before use by having shortening, bacon grease, lard or certain vegetable oils rubbed into the inside and outside surfaces and baked on. Some vegetable oils become sticky, so choose a good oil. The best choices for seasoning cast iron are flaxseed oil, soybean oil, and canola oil. A good explanation of why can be found in this informative article by Sheryl Canter. She also includes great steps for getting a nice seasoning on your pan. It’s more involved than the steps below, but seems to give fantastic results.

    A cast iron oven that has been properly seasoned and cared for can last for generations. Seasoning is a much more intricate process than merely rubbing a couple of oils on and calling it good. Follow Sheryl's process or the Dixon’s tips for preparing your new oven:

    1. After washing out your oven with warm water, wipe the dry oven and the lid all over with a lightly oiled paper towel or cotton cloth while the oven is still warm. After oiling the Dutch oven, place it in your kitchen oven on the bottom rack at 350 degrees with lid ajar. Bake one hour.
    2. You may get strange smelling fumes so turn on your kitchen fan and open a few windows (This process should be done before there is an emergency, ie. No power). If you can’t use your kitchen oven and have a barbeque with a lid, you can use that instead.
    3. Once the Dutch oven has cooled down, remove it, oil it, and bake it again. Leave it in the kitchen oven until warm, remove it, then oil it lightly one more time. Your oven is ready to use.
    4. Your oven will turn a golden color, but after you use it several times it will have a black shine. If your oven rusts, scrape off the rust with steel wool, and repeat the oiling process again.

    Cooking Your Food with Charcoal

    1. Use good quality briquettes and place hot charcoal in a circle (rather than a pile) under the oven, so air can circulate. Place briquettes in a checkerboard pattern on the lid. Avoid bunching coals either under or on top of your oven, as this can cause hot spots and possibly burn food.
    2. To attain certain temperatures in your oven, add or remove hot coals to the lid and under the oven. For example, to achieve 350° F., use a ring of very hot coals under the oven (about 3-4 between each leg) and place briquettes in a checkerboard pattern on lid (about 15-16). Check out Prepping to Survive’s advice on how to heat a Dutch oven to 350 degrees. Since this is not as exact a gauge as your kitchen oven, you may need to learn by experimenting with the number of coals and checking your food as it is approaching the time when it should be done. Some experts have learned to test the temperature by counting how many seconds they can hold their hand over an open oven!
    1. To roast food, place an equal number of coals above and below the oven. To simmer soups and stews, place 1/3 of the coals on the lid and 2/3 below the oven. Several ovens may be stacked (largest on the bottom) with coals on top of each oven.

    Use this temperature guide can help you determine how many coals you will need to heat your Dutch oven to a specific temperature.

    Temperature Scale


    Using your Oven to Bake

    For baking, either obtain a baking rack for the bottom of your Dutch oven or make one very simply by tightly rolling an 8-inch sheet of aluminum foil like a snake, then shaping it into a ring or coil and flattening it slightly. If you are baking a pie, breads, or anything with that uses a dough, place the dough/crust in a loaf or pie pan and put the pan into the Dutch oven. Make sure that you either use the aluminum coil or a slightly flattened foil ball to place the loaf or pie pan on so that the bottom of your pan does not sit directly on the Dutch oven. If your pan does sit directly on the floor of your Dutch oven, the bottom of your baked goods will burn.


    Other Helpful Tips and Tricks

    1. Never pour cold liquid into a very hot oven—it will crack.
    1. Don’t allow cast iron ovens to soak in water—wash quickly in hot water (no soap) and dry with a cloth, then re-season. (Some suggest placing it over heat again for 10-20 minutes to dry out any remaining moisture before rubbing down with oil and storing).
    1. Don’t place an empty cast iron oven over a hot fire—use coals

    Now that you know how to prep and cook with your Dutch oven, check back tomorrow for the next installment in our Dutch oven mini-series, “Dutch Oven Recipes—Breakfast.”

    Check out the rest of our series:

    Dutch oven Basics Part One: Picking Your Oven

    Dutch oven Basics Part Three: Breakfast Recipes

    Dutch oven Basics Part Four: Sides and Main Dishes

    Dutch oven Basics Part Five: Desserts


    Chart Source:

    Posted In: Uncategorized Tagged With: emergency cooking, mini series, outdoor cooking, cooking, Dutch oven, recipes

  • Dutch Oven Basics Part One: Picking Your Oven

    |2 COMMENT(S)

    Summer is a great time to experiment with alternative cooking methods, so we’re highlighting Dutch ovens in a week-long series of posts.

    Dutch ovens produce some of the tastiest meals by using a constant heat maintained over a longer duration. This series will take you from getting your first Dutch oven to creating a magnum opus. Enjoy!


    Dutch Oven Basics—Picking Your Oven

    “How many of us would know how to cook for our families if electricity and natural gas were suddenly gone? With the Dutch oven skills I’ve learned over the years, I have confidence that I can cook my family a good hot meal at any time, regardless of our ‘current’ circumstances!” ~ Byron Bills, Expert Dutch oven chef

    Dutch oven cooking may intimidate you, but the basics are fairly easy to master even if you are a beginner. Here are some tips for picking a Dutch oven.

    Indoor or Outdoor: What’s the Difference?

    The first rule for picking a Dutch oven is deciding whether you want to use your oven for indoor or outdoor cooking. Indoor ovens have flat bottoms and are meant to sit on the rack in conventional ovens. Outdoor ovens have three legs that sit over hot coals, and a lid with a lip. This lip is meant to keep the coals from sliding off.

    You can use indoor Dutch ovens outdoors, but you’ll need to make a few adjustments. For this series we’ll be focusing on outdoor ovens.

    Types of Ovens: Cast Iron and Cast Aluminum

    Dutch ovens are made from either cast iron or cast aluminum; each type has its own benefits and drawbacks.

    Aluminum ovens can be washed with soapy water. Aluminum is also better used for foods that need to cool quickly once they’re cooked, but cooking temperatures can vary based on wind or atmospheric temperature changes.

    Cast iron is preferred by many Dutch oven professionals because it keeps a more even cooking temperature and keeps food warm longer. Also, cast iron ovens like the Volcano are very durable and can last for generations.

    Follow your manufacturer’s recommendations for washing, drying, and seasoning a new Dutch oven before using it. In general, cast iron ovens should NOT be washed with soapy water (unless you have just taken it out of the package for the first time). Putting soap in a cast iron oven will destroy the ‘seasoning’ and will seep into the pores, where it can leach out into your next meal.

    Seasoning refers to the vegetable oil or butters that you coat the Dutch oven with before each use. Seasoning stays within the walls of a Dutch oven during each use, building up over time. It prevents rust and corrosion and creates a non-stick cooking surface. Don’t get rid of the seasoning!

    Oven Sizes

    Dutch ovens come in sizes from 8 to 22 inches in diameter. The depths vary too, giving you a wide range of choices.

    The smallest ovens are good for vegetables, sauces, side dishes and desserts; the largest will accommodate a good-sized turkey with vegetables. Don’t forget that the bigger your Dutch oven, the more it will weigh. Byron has a 49 quart Dutch oven that weighs 158 pounds—empty!

    Because of the weight and size of Dutch ovens, you want to choose an oven with three sturdy legs; skinny legs might break.

    If you’re only purchasing one oven, the 12-inch size, that holds about 6 quarts, is probably the most useful. A 10-inch and a 14-inch would also be very handy to have, especially if you’re cooking several foods at the same time.

    Keep in mind that when you’re cooking you can stack several ovens (smallest on top) and conserve coals by placing them between ovens, as they will heat both upward and downward.


    Oven Accessories (You’re Going to Need These!!)

    • You will want a shovel, a selection of tongs and hooks, and good insulated leather gloves to help you handle your hot, heavy ovens. A whisk broom is handy to brush ashes off lids before you open the oven.
    • Charcoal chimney starter
    • Consider keeping your charcoal in a large bucket or garbage can topped with a tight-fitting lid.

    Now that you’ve learned how to pick a Dutch oven, you can learn how to cook with it!

    Check out the next installment of our Dutch Oven Mini Series, “Dutch Oven Basics—Prepping and Cooking with your Oven.”

    Check out the rest of our Dutch oven series:

    Dutch oven Basics Part Two: Prepping and Cooking with Your Oven

    Dutch oven Basics Part Three: Breakfast Recipes

    Dutch oven Basics Part Four: Sides and Main Dishes

    Dutch oven Basics Part Five: Desserts

    Posted In: Uncategorized Tagged With: emergency cooking, mini series, outdoor cooking, cooking, Dutch oven, recipes

  • Enhance Your Long-Term Food Storage

    |1 COMMENT(S)

    Salad Dressing

    Do you have a three-month, short-term supply of perishable items in your food storage? Like most preppers, you probably know how important it is to have a long-term, shelf-stable supply of food storage. Have you thought about including food items that won’t store as long, but add high value?

    I bet you have a few SuperPails of grains in your long-term food storage. You’re probably planning on grinding the wheat into flour and baking with it. That’s a good plan. Now, consider how many ways you can use a SuperPail of wheat or oat groats if you keep some oil, vinegar, and spices on hand. You could make one of these tasty salads, or this easy and delicious breakfast.

    When thinking about food storage, many people just stock up on the bare minimum for survival. But having familiar and nutritious food on hand is important to your health and emotional well-being in a crisis. Consider keeping extra packages or bottles of the condiments and add-ins that you normally use while you cook. When you have to dig into your food storage, you’ll still be able to make your favorite meals because you’ll have your favorite ingredients on hand (instead of going to the store with the crowds and settling for whatever’s left on the shelves).

    Here are some of my favorites that I keep in my food storage pantry. I use them often, so I rotate them frequently enough that they don’t go bad.

    • Oils (canola, vegetable, olive, sesame seed, cooking spray)
    • Vinegars (balsamic, apple cider, red wine)
    • Herbs and Spices
    • Nuts
    • Dried fruits (raisins, apricots, figs, dates)
    • Chocolate (chocolate chips, chocolate bars, chocolate candies)
    • Spreads (Nutella, peanut butter, almond butter)
    • Sauces (barbeque, chili, tabasco, cocktail, teriyaki …this list could go on forever…)
    • Condiments (honey, bacon bits, mustard, mayonnaise, ketchup)

    These items were never meant to be stored long-term. But keeping them in your food storage plan—and making sure to rotate them—will increase what you can do with your food storage if the times comes that you need to rely on it exclusively. These everyday items can take your food storage from back-up plan to luxury.

    ~ Steph

    Posted In: Uncategorized Tagged With: long-term, recipes, food storage

  • (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.



    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

  • Using Whole Egg Powder

    This week’s feature product is the Provident Pantry®Whole Egg Powder. Ideal for baking and cooking, and including in dry ingredient mixes, our Whole Egg Powder is a wonderful addition to your food storage. This product is easy to rotate and can be used in your favorite family recipes. It is packaged and preserved for long-term storage so that you can use it now or years from now.


    We’re not the only ones who think it’s great. One of our customers left this product review of the Provident Pantry™ Whole Egg Powder on our website:

    I have used this product in baking and have made egg drop soup without any family members commenting about "something being different". In the long run, it seems to cost less and it is certainly more convenient than having to run to the store for a carton of eggs before I can make a cake or a batch of cookies. ~ Granny

    Like Granny says, cooking with whole egg powder won’t have your family commenting on “something being different” or refusing to eat! Here are a couple of recipes from the book Cookin’ with Dried Eggs, that you can make using Provident Pantry®Whole Egg Powder.

    The book includes an excellent chart on how to convert recipes that use fresh eggs into the equivalent measurements for Whole Egg Powder, so you can still cook your favorite recipes. Pick up your copy today and start cookin’!

    Hootenanny Pancakes (German Pancake)

    1 C. dried whole eggs 3 C. warm water
    3 T. dried milk                                   1 C. flour
    ½ t. salt    ½ C. margarine

    Mix water, dried eggs, dried milk, and salt in a blender until fluffy. Tap in the flour a little at a time, beat until well blended. Melt margarine in 9x13 pan at 425°F. When butter is bubbly, pour in batter and return to oven immediately. Bake 25 minutes. Serve with jam, syrup, or powdered sugar.


    Macaroni and Cheese Casserole                                                 

    2/3 C. macaroni 1 T. dried green pepper
    2 C. boiling water ¼ C. dried cheese
    ½ t. salt 1/3 C. dry whole egg
    2 T. dried parsley 3 T. dried milk            
    1 t. dried onion 1 C. warm water

    Cook the macaroni in the boiling, salted water until tender. Drain and combine the macaroni, green pepper, parsley, and onion. Mix together cheese, egg, milk, and warm water; blend well. Pour over the macaroni mixture. Place in a greased pan, bake at 350°F. for 50 minutes. This recipe makes 2 servings.

    If you are interested in finding more ways to cook with the Provident Pantry® Whole Egg Powder, check out our recipe for Scrambled Egg and Veggie Wraps. You can purchase a copy of Cookin’ with Dried Eggs from our website or in our stores.

    Pick up a can of our Whole Egg Powder and try out a couple of recipes. They’ll taste just the same as using eggs fresh from the carton!



    Posted In: Uncategorized Tagged With: Emergency Essentials, family, recipes, food storage

  • 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!

    Posted In: Uncategorized Tagged With: vegetarian, pasta, freeze dried, vegetables, recipes, food storage

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