Tag Archives: recipe

  • Cajun Chicken and Pasta

    Trying to impress your friends and family with your extraordinary cooking skills? Well, we have a recipe that will blow them away—and the best thing is you can make it anytime, even in an emergency, just using your food storage supplies. (And you don’t have to be a great cook!)

    A few of us here at the office decided to see if we could impress our co-workers with our cooking skills using this Cajun Chicken and Pasta recipe—because really, sometimes yummy food is just the best way to celebrate on an uneventful Tuesday.

    Cajun Chicken and Pasta (4 servings)

    2 cups Provident Pantry Freeze Dried White Chicken, reconstituted

    1 cup Provident Pantry Freeze Dried Red Bell Pepper, reconstituted

    ½ cup Provident Pantry Freeze Dried Celery, reconstituted

    2 TBS MyChoice Freeze Dried Green Onions, reconstituted

    ½ cup MyChoice Freeze Dried Mushroom Slices, reconstituted

    1 cup reconstituted MyChoice Instant Nonfat Dry Milk

    1 TBS Provident Pantry White Flour

    1 tsp Cajun seasoning, divided* (or add more to taste)

    2 TBS Clarified Butter or Red Feather Canned Butter

    ½ tsp MyChoice Basil

    ½ tsp Provident Pantry Iodized Salt

    3 cups cooked Provident Pantry Egg Noodle Pasta

    Parmesan cheese (optional)

    *You can make your own Cajun seasoning by blending ¼ tsp MyChoice Onion Powder, ¼ tsp MyChoice Garlic Powder, ¼ tsp paprika, ½ tsp Provident Pantry Iodized Salt, and ½ tsp cayenne pepper.

    1. Reconstitute first six ingredients. Drain and reserve excess water
    2. Boil water and cook pasta according to package directions.
    3. In skillet, sauté vegetables in butter and sprinkle with 1/3 of the Cajun seasoning.
    4. In a separate bowl, sprinkle chicken with a little of the Cajun seasoning as well. Add chicken into skillet with vegetables and toss to coat with butter and seasonings.
    5. Mix in basil.
    6. Sprinkle flour over mixture and stir.
    7. Add milk and stir well until thickened. If there is any Cajun seasoning left, add it to the chicken mixture. Taste for seasoning; if it’s not spicy enough for you, add more Cajun seasoning to taste.
    8. If the sauce in the chicken mixture becomes too thick, thin it with a little of the reserved water.
    9. Fold chicken mixture into the cooked noodles.
    10. Add about ½ tsp of salt and mix well.
    11. Top with Parmesan cheese and serve hot.

     

    Here’s What the Emergency Essential’s Team Had to Say

    We tried to impress our co-workers with this savory meal and…it worked! After everyone had a taste, check out what they had to say:

    “This has just the right amount of spice. I never would’ve guessed in a million years that this was from food storage!”    --Scotty

    “Extremely flavorful with a slight kick. I would definitely eat this…”    --David

    “This is a great meal that’s easy and fast to make! It gives you an exotic food storage meal that’s different from the traditional food storage meals.”    --Angela

    “Delicious! It had just a little bit of a kick, but not too spicy. It was just enough to say ‘Mmmm!’ I never thought this would’ve come from food storage.”    --Becca

    “It was good—a little spicy for me—but good.”    --Sairey

    “I love the flavor and the spicy factor wasn’t too high so even though I’m a wuss, I could still handle it—Delicious!”    --Sarah

    Try out this delicious recipe with your food storage to make an impression at any celebration, or just for a flavorful meal at home. Come back and let us know what you think!

    Also check out these other delicious recipes that will have people coming back for more:

    Oriental Chicken Salad

    Food Storage Super Bowl Recipe Roundup

    Spicy Chicken

    Chicken A La King

    Linguini Chicken with Vegetables

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, food, freeze dried, #10 cans, freeze dried food, chicken, emergency cooking, cajun chicken

  • Getting tired of eating the same chocolate chip cookies all the time? Are you looking for new desserts to try?

    If you're looking for a way to spice up your dessert menu, you’ve come to the right place. You can make tasty bakery-style treats any time of year using food storage supplies.

    Check out these 4 Sweet Treats to make with (or for) your loved just using ingredients you have stored at home.

    Peanut Butter Blossoms

    If you’re headed to a work or school party, these Peanut Butter Blossoms are sure to please a crowd. This recipe makes 48 cookies using our delicious Provident Pantry Peanut Butter Powder. Click on the picture to get the recipe.

    Peanut Butter Blossoms made from Food Storage

    Strawberry-Banana-Peach Cobbler

    Planning a romantic dinner at home? Whip up this Strawberry Banana Peach Cobbler for dessert and your significant other will be so impressed with your baking skills they’ll love you forever. To make it even simpler, but no less elegant, you can use our Fruit Crisp and Cereal Combo to make your crisp topping quickly and easily. Click on the picture below to get the recipe.

    Valentine's Strawberry-Banana-Peach Cobbler

    Banana Oat Crumb Cake

    If you're looking for a dessert that's healthy... our Banana Oat Crumb Cake is a pretty good choice to help you meet your goals (I mean, it’s got bananas and oats in it, right?). This delicious crumb cake had our employees asking for more and will have your loved ones doing the same.  Click on the picture below to get the recipe.

    Valentine's Banana Oat Crumb Cake

    Food Storage Muddy Buddies

    Any time of year is perfect for a chocolate gorge fest (well, at least that’s what it is for me . . .) Take a seat on the couch, pop in a movie, and treat yourself to a great night with our food storage Muddy Buddies. Click on the picture to get the recipe.

     Valentine's Muddy Buddies

    Bonus Treat!—Pick up a can of our Provident Pantry Brownie Mix and bake two “cakes”: one in a square pan and the other in a circle shaped pan. After baked, cut the circle cake in half. Turn the square cake to look more like a diamond, and place the two circle halves on the two top edges, and voila! A heart-shaped brownie treat you can frost, sprinkle with powdered sugar, or devour straight from the pan.

     

    Do you have a special treat you make from food storage? We would love to hear about it!

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, emergency cooking

  • Nothing tastes better on a rainy or cold day than a savory bowl of hot soup. Homemade soup is simple to make because you can use ingredients you already have in the fridge or pantry. In addition, making your own soup will give you more variety than buying a pre-canned or dried soup mix from the store.

    Although store-bought soups certainly have their place in our diet and in our food storage, why not spice up this familiar comfort food by trying some of recipes listed below? Each recipe gives you a chance to test out cooking with food storage, while helping your family get used to eating food storage products.

     

    BEST-EVER CLAM CHOWDER

    Clam Chowder with Food Storage ingredients

    Yield: Serves 4-6

    1½ cups reconstituted Provident Pantry Freeze Dried Potato Dices

    2/3 cup reconstituted Provident Pantry Freeze Dried Celery Pieces

    ½ cup reconstituted MyChoice Freeze Dried Chopped Onions

    Provident Pantry Iodized Salt (to taste)

    MyChoice Mesh Black Pepper (to taste)

    2 cans minced clams

    2 tablespoons Red Feather Butter

    2 tablespoons Provident Pantry White Flour

    4-5 cups of reconstituted Provident Pantry Instant Nonfat Dry Milk

    Dash of nutmeg

    ¼ teaspoon liquid smoke

    Dash of dried parsley

     

    Directions

    1. Place prepared potatoes, celery, and onion in saucepan.  Drain liquid from both cans of clams onto the veggies and add just enough water to cover them.
    2. Add salt and pepper and allow mixture to simmer until potatoes are tender.  Set aside.
    3. In a heavy saucepan (different from the saucepan used before), melt butter and stir in flour.  Whisk in milk and stir until blended.  Cook, whisking often to avoid scorching, until mixture is thick.
    4. Stir in liquid smoke and nutmeg, then cooked vegetables.  Stir well. Add clams, heat for just a minute more and serve, topping each serving with a dash of dried parsley.  

    Nice to add:  Bits Provident Pantry Freeze-Dried Ham or crisp Yoder’s Bacon

     

     

    COCK-A-LEEKIE SOUP

    Chicken and Leek Soup from food storage

    Yield: Serves 6

    This Scottish soup gets its name from chicken broth (the cock-a-doodle-do) and leeks (a delicious, mild-flavored member of the onion family that looks like giant, fat green onions).

    Leeks are very popular throughout the British Isles, but are also beginning to be appreciated in the U.S. They’re even a national symbol of Wales. Leeks are nutritious and very good in soup or stuffing. They are also good braised, creamed, or raw in salads.

    Note:  Clean your leeks well before cooking, as the green leaves tend to trap soil that farmers mound around them as they grow.

    Ingredients

    3 large leeks (or 2 cups reconstituted MyChoice Green Onion if no leeks are available)

    2 tablespoons Red Feather Butter

    2 tablespoons Provident Pantry White Flour

    Salt and pepper (to taste)

    4-5 cups reconstituted Provident Pantry Chicken (Vegetarian) Broth

    ¾ cup Provident Pantry Instant Nonfat Dry Milk, reconstituted

     Directions

    1. Clean and trim leeks and slice thinly. (They won’t make you cry!) You’ll want to include an inch or so of the green part of the leeks if it’s not too tough.
    2. Melt butter in a heavy saucepan and add leeks (or green onions), stirring well.  Cook on medium heat for a few minutes until they begin to be translucent, then add flour and mix well.
    3. Add chicken broth and stir so that flour is mixed into the broth.
    4. Allow to cook on medium-low until leeks are tender and broth has thickened a little. Taste for seasonings and add salt and pepper as desired.
    5. Just before serving, stir in milk or cream and heat a little longer, but do not allow to boil.

    Good to add (with the broth):  1 cup reconstituted Provident Pantry Freeze Dried Potato Dices; 1 cup washed, chopped kale; bits of Provident Pantry Freeze Dried Chicken; Provident Pantry Freeze Dried Ham, Yoder’s Bacon, or MyChoice Freeze Dried Broccoli.

     

     

    CREAMY SQUASH SOUP

    Creamy Squah Soup made with food storage

     

    Yield: Serves 6

    Ingredients

    2 ½ cups cooked winter squash (works well with Butternut, Banana, Acorn,  Hubbard squash, or pumpkin)

    ½ cup reconstituted MyChoice Freeze Dried Chopped Onions

    ½ cup reconstituted Provident Pantry Freeze Dried Celery Pieces

    1 tablespoon Red Feather Butter

    3 cups Provident Pantry Vegetarian Chicken Flavored Broth

    1 cup Provident Pantry Instant Nonfat Dry Milk—or 1 small package cream cheese, depending upon how creamy and rich you like it

    Salt and pepper to taste

    2 tablespoons Provident Pantry Sugar—optional, if you like sweeter soup

    ½ teaspoon nutmeg

    ½ teaspoon ground ginger

     Directions

    1. Cook your squash or pumpkin; you can do this in a variety of ways, see methods for cooking your squash below. Scoop squash from any remaining rind and measure out about 2 ½ cups (you don’t have to be exactly accurate on this).
    1. Melt butter in a heavy saucepan and sauté onions and celery until onions are translucent but not browned.  Remove from pan.
    2. Heat broth in pan, and whisk in squash and seasonings.  Remove about half a cup to blender; add onions and celery and blend until smooth.  (If you’re using cream cheese, add this in chunks to blender with a little more broth mixture and continue to blend until smooth.)
    3. Whisk this blended mixture into that in the saucepan. If you’re using milk or half-and-half, add it to saucepan and blender mixture just before serving and whisk well to blend. Heat to warm the soup, but do not boil.
    4. Top each serving with a dollop of sour cream and an extra sprinkle of ginger, nutmeg, or paprika.

    Methods for cooking Your Squash:

    • Cut squash in half, remove seeds, and scrape any slippery fibers from the seed cavity. Bake the squash, covered with foil, and in a pan with a little water. The water steams it to a nice tenderness in 45-60 minutes.
    • Cut the squash into cubes and boil it in a saucepan until tender. 
    • Cut squash into pieces and cook in the microwave a few at a time.

     

    Do you have a favorite comfort-food soup recipe for winter months?

    --Sharon

     

     

    Sources:

    www.allrecipes.com/butternut-squash-soup

    www.foodnetwork.com/recipes/comfort

    The kitchen of Sharon Jarvis

     

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, emergency cooking

  • Throwing a party for the big game?  Still don’t know what to make for snacks?

    Cheer the Seahawks or Broncos on in style this Sunday by making these four food storage recipes that are sure to please a crowd.

    Corn Salsa

    Corn Salsa made from Food Storage for Superbowl Sunday

    1 Cup Provident Pantry Freeze-Dried Super Sweet Corn

    1 Cup Provident Pantry Black Beans

    ¼ Cup MyChoice Chopped Onions

    1 Cup Provident Pantry Freeze-Dried Tomatoes

    ½ Cup Avocado

    1 ½ tsp MyChoice Tomato Powder

    A pinch MyChoice Minced Garlic

    Fresh Cilantro (to taste)

    Provident Pantry Iodized Salt (to taste)

    MyChoice Mesh Black Pepper (to taste)

    Lime juice to taste

    Word of Advice:

    I’ve found that the best way to cook dried black beans is to soak them over night the day before you cook them.  This method ensures that your beans will be tender after they cook and ready to eat when your guests arrive.  Check out the blog “veggietativestate” to pick up some tips and benefits of cooking with dried beans and ways to reduce their . . . ahem . . . gaseous side effects.

     

    Red Salsa

    1 Cup Provident Pantry Freeze-Dried Tomatoes

    ½ tsp MyChoice Minced Garlic

    ½ Cup Provident Pantry Freeze-Dried Green Bell Pepper Dices

    Lime Juice (to taste. I put in 1 tsp)

    A Pinch of Provident Pantry Iodized Salt

    A Pinch of MyChoice Mesh Black Pepper

    ¾ tsp Provident Pantry Tomato Powder

    Word of Advice: To give your red salsa a more intense tomato flavor add Tomato Powder. In addition to Tomato Powder, you can also include Tabasco sauce, hot sauce, or Jalapeno peppers (if you have them) for a hot and spicy salsa.

     

    Meatball Sandwich

    Food Storage Meatball Sandwich for Super Bowl Sunday

    Makes four servings:

    1 ½ Cup reconstituted Provident Pantry Freeze-Dried Italian Meatballs 2 cups MyChoice Barbeque Sauce Mix

    1/2 Cup Provident Pantry Mozzarella Cheese

    1/2 Cup  Provident Pantry Green Pepper Dices

    Ciabatta Rolls

    Directions

    1. Reconstitute meatballs according to directions on the can (our serving of meatballs took us 30 minutes to make).
    2. Meanwhile reconstitute the BBQ sauce in a saucepan on the stove.
    3. Reconstitute cheese and green peppers.
    4. When meatballs have reconstituted, combine with the BBQ sauce and turn heat to medium to warm the mixture up.
    5. Add a ½ cup of meatball mixture to a Ciabatta roll. Top with green peppers and mozzarella cheese.

    Word of Advice: I know what you’re thinking . . . “30 minutes to reconstitute meatballs, that’s crazy?!”  Instead of trying the traditional “soaking method” for reconstituting meats, boil a pot of water. Once the water is boiling, put your meatballs into the water. Turn off the heat and let the meatballs sit in the pot for 10-15 minutes or until tender.

     

    Semi-Sweet Prepper-Style Muddy Buddies

    Semi-Sweet Prepper-Style Muddy Buddies for Super Bowl Sunday

     

    9 cups Rice Chex, Corn Chex, or Chocolate Chex cereal (or any combination)

    Semi-sweet Chocolate (see recipe below)

    ½ cup reconstituted Provident Pantry Peanut Butter Powder

    ¼ cup reconstituted Provident Pantry Butter powder

    1 tsp Imitation Vanilla Powder

    1 ½ cup Provident Pantry Powdered Sugar

     

    Chocolate Recipe

    ½ cup reconstituted Provident Pantry Butter Powder

    ¾-1 cup MyChoice Baking Cocoa

    ¾ cup Provident Pantry Powdered Sugar

    1/3 cup Provident Pantry Instant Milk

    1. In a medium-sized bowl, gradually mix the cocoa powder into the reconstituted butter. Stir until blended and mix until it becomes a paste.
    2. Microwave paste in 10 second intervals, stirring each time, until it’s smooth and creamy (be careful not to burn it)
    3. Gradually blend in milk and sugar. Mix well until the paste is smooth and creamy. Taste, and adjust with more sugar if necessary.
    4. Put chocolate to the side until ready to use for Muddy Buddies.

    Word of Advice: For a sweeter chocolate, add more powdered sugar (to taste) until you reach the desired flavor. I added ¾ cup gradually and the chocolate was closer to a “dark chocolate” flavor—more bitter than sweet. Once combined with the peanut butter, Chex, and powdered sugar, it all blended into a delicious treat.

     

    Muddy Buddies

    1. Measure cereal into a large bowl; set aside.
    2. Add reconstituted peanut butter powder and reconstituted butter powder to chocolate mixture. Stir until mostly smooth. Microwave in 10 second intervals until you can get it as smooth as possible. (Try mashing up the peanut butter before mixing with the chocolate to get a smoother consistency).
    3. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.
    4. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

    Word of Advice: The vanilla doesn’t need to be reconstituted for this recipe. Simply measure out the powder and add to the mixture. You’ll still get the same delicious flavor.

    Enjoy the game!

    Looking for more party recipes to try? Check out our recipe page for more snacks, treats, and desserts to make.

    What’s your favorite food storage snack to make? Let us know in the comments

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, freeze-dried foods, freeze dried, freeze dried food, emergency cooking

  • Garden Vegetable Soup with Chicken Gnocchi

    We’re pretty excited about our new Garden Vegetable Soup with Chicken Gnocchi recipe here at Emergency Essentials. It got rave reviews from the employees who sampled it and it’s the recipe featured on the cover of our January catalog.

    Imagine a rich, savory broth with bites of chicken and spinach, tomatoes, cauliflower, corn, potatoes, and green onion, punctuated with chewy, delicious butter-browned gnocchi (Italian potato dumplings). What could be more delicious for a warm winter’s meal?

    This recipe was made entirely from food storage and draws from our featured MyChoice Freeze-Dried Garden Vegetable Combo, on sale this month for only $23.99—as long as supplies last.] This combo consists of six small cans of Diced Potatoes, Cauliflower, Spinach, Zucchini, Tomatoes, and Corn.

    But what makes this soup hearty and delicious is the White Chicken from our Freeze-Dried Meats Favorites Combo, on sale this month for $189.99.

    Check out the recipe for this yummy soup on our recipes page

    Or you can find it on page 19 of our January Catalog.

    Bon Appétit!

     

    --Sharon

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, emergency cooking

  • Stacey's Double Apple Crisp

    At our house, Christmas celebrations revolve around traditional treats that different family members have been perfecting for decades. My mom’s pie crust is legendary. My dad’s truffles, fudge, toffee, and peanut brittle are requested annually. In recent years, we’ve added my husband’s mouth-watering peppermint-chocolate-chocolate-chip cookies and a friend’s grandmother’s recipe for old English boiled cranberry pudding We do manage a dinner in there somewhere, but if I’m honest, our holiday is basically a sweet fest.

    My job is baking. The breads, the cookies, the cobblers all fall to me, which suits me just fine (me, who couldn’t find my way around a candy thermometer if my life depended on it!). The only problem is that from mid-November onward, I end up having to make semi-weekly pilgrimages to the grocery store just to stay stocked up on eggs, butter, and brown sugar—not to mention the fresh fruit and cream that I only ever need in miniscule portions and which spoil after five minutes in my fridge. But this year, I found a secret weapon!

    Are you ready?

    I don’t think you’re ready.

    Okay, fine. It’s egg powder. Seriously, I have a pumpkin bread recipe that calls for six eggs. Do you know how fast I go through those huge cartons? But already this month I’ve made pumpkin bread, sugar cookies, and two batches of gingerbread, and I haven’t even made a dent in my can of egg powder. I love it! And it makes me think I should be raiding my food storage for other basics, and maybe even the not-so-basics.

    In that spirit, I want to share with you one of my favorite seasonal treats. I found this fantastic apple crisp recipe years ago and have been tinkering with it every winter until it’s become, quite simply, the best thing ever. And it can be made almost entirely out of food storage items! Good to know you could still have luxuries like apple crisp, even in the midst of a crisis. Bon appétit!

     A Dish Of Apple Crisp made from Food Storage

    Stacey’s Double Apple Crisp

    1 ½ cups Provident Pantry White Flour

    2 cups Provident Pantry Regular Rolled Oats

    2-3 tsp MyChoice Premium Cinnamon

    1 tsp ground nutmeg

    1 tsp ground cloves

    1 ½ cups packed Provident Pantry Brown Sugar 

    1 ½ cups (3 sticks, or 24 tbsp) reconstituted Provident Pantry Butter Powder

    6-8 cups reconstituted Provident Pantry Freeze-Dried Cinnamon Apple Slices

     

    1.      Preheat oven to 350 degrees F (175 degrees C)

    2.      Combine flour, oats, cinnamon, nutmeg, cloves, and brown sugar. Cut in butter until mixture is crumbly (this works best with fingers!)

    3.      Put half the mixture into a 9x13 baking dish and pat down.

    4.      Cover crumb mixture with reconstituted apple slices, then sprinkle apples with remaining crumb mixture.

    5.      Bake for 45-50 minutes. Serve hot. Top with ice cream.

    Um…I might need to go make this right now.

    --Stacey

    Posted In: Uncategorized Tagged With: food storage, holidays, recipe, family, Dessert, christmas

  • When I think of Christmas day, I think of twinkling lights, presents under the tree, and Santa Claus, of course! But when I think back on waking up on snowy Christmas mornings as a child at mom and dad’s house…I remember breakfast.

    My family goes all out for breakfast on Christmas morning, but we keep the cooking to a minimum. (Don’t be so surprised—it is actually possible.) It’s a tradition that has carried on for years in my family and has even slipped into my own little family’s tradition now that I’m married.

    One of our Christmas morning staples is Apple Cinnamon French Toast with Vanilla Syrup. It’s a delicious, gourmet breakfast with practically no hassle, which makes it perfect for Christmas morning. This meal is fantastic! Just put it together the night before, leave it in the fridge, and slip it in the oven while you open Christmas presents and enjoy your other holiday traditions. By the time you’re ready to eat, it will be ready for you to dive in.

    Christmas Cinnamon Apple French Toast from Food Storage

     

    Apple Cinnamon French Toast

    Serves 8-10

    1 loaf French bread, sliced in 1 ½” slices

    6 eggs  or 12 tbsp. Provident Pantry Egg Powder

    ½ C reconstituted instant milk

    ½ C Provident Pantry White Sugar

    1 T reconstituted Vanilla Powder

    6 medium apples, peeled & sliced (or use MyChoice Cinnamon Apple Slices instead of adding cinnamon

    1 ½ tsp MyChoice Cinnamon

    ½ tsp ground nutmeg

    3 T Provident Pantry Brown Sugar

    1. The night before serving, coat a 9x13 pan with cooking spray. Layer bread slices on the bottom of the pan.
    2. Combine eggs, milk, sugar, & vanilla in a large bowl; beat well & pour over bread slices.
    3. Place apple slices on top of bread. Sprinkle apples w/cinnamon, nutmeg & brown sugar.
    4. Cover w/foil & refrigerate overnight. In the morning, preheat oven to 350. Bake covered about 50 minutes; remove foil & bake 10 more minutes.

     

     

    Vanilla Syrup

    You can’t have “the most amazing French Toast” without a delicious syrup to match. We always make a special batch of Vanilla Syrup specifically for this breakfast. (Honestly, we make two batches because we eat so much of it!)

    2 cups Provident Pantry White Sugar

    1 cup reconstituted MyChoice Butter Powder

    1 cup reconstituted MyChoice Buttermilk Powder

     

    Bring to a boil and add:

    2 T Karo Syrup

    1 tsp MyChoice Baking Soda

    1 tsp Vanilla Powder

     

    Mmm, just talking about these squares of gooey, sweet goodness are making my mouth water . . . maybe I won’t wait ‘til Christmas morning this year. Enjoy!

    Do you have any Christmas meal traditions at your home? Leave a comment below and tell us about it!

    --Kim

    Posted In: Uncategorized Tagged With: holidays, recipe, holiday gifts, christmas

  • Since we are in the heart of autumn, and the weather is starting to get cold, we thought you might like a warm meal to boost your spirits. We’ve been down in the Emergency Essentials kitchen creating a delicious and warm Green and Cheesy Chicken Casserole.

    Don’t let the name fool you . . . when I hear green and cheese together I start to get a little skeptical (as I’m sure a kids would, too, until they taste its cheesy goodness). I assure you that this chicken casserole is good, and the best part is that it’s quick and easy to make using just your food storage ingredients.

    We originally found this recipe on spatualsonparade.blogspot.com and have adapted it to fit our food storage needs.

    Green and Cheesy Chicken Casserole

    Green and Cheesy Chicken Casserole

    2 cups Provident Pantry Freeze Dried Chicken Breast with Rib Meat (Diced)

    1.5-2 cups Provident Pantry Cheese Blend

    1 cup MyChoice Freeze Dried Broccoli (We also loved it with MyChoice Freeze Dried Green Peas)

    1 cup Provident Pantry Instant White Rice

    2 dashes MyChoice Premium Onion Powder (you Don’t want a lot because this stuff can overpower!)

    ¼ tsp MyChoice Premium Garlic Powder

    1/2 tsp MyChoice Mesh Black Pepper

    ¼ tsp MyChoice Mild Chili Powder (optional)

    ¼ tsp MyChoice Italian Seasoning (optional)

    ½ cup water

    1 cup Bread crumbs or crushed crackers (we used about 5 Mountain House Pilot Crackers)

     

    1. Cook Provident Pantry Instant White Rice according to directions on the can (this will take about 20 minutes).

    2. As the rice cooks, reconstitute freeze dried chicken dices, green peas, and cheese blend.

    3. To reconstitute the cheese blend, follow the directions on the can for “cheese sauce” so that you can get a creamy texture for the cheese that’s almost like cheese soup.

    4. Once everything is reconstituted and the rice is done cooking, blend all the rice, chicken, peas, and seasonings together in a large bowl, as you stir, add the ½ cup water. Do NOT include bread crumbs or crackers yet—season to taste.

    5. Place the mixture into a 13 x 9 baking dish. Sprinkle bread crumbs/crushed crackers on top. Bake at 350 for 15 minutes or until warm in the center. Can be served with salad or bread.

     

    Here’s a helpful hint for cooking with food storage meats:

    Food storage meats are often salty to preserve them longer. Hence, whenever you cook a food storage recipe with a ton of seasonings, like this recipe, you’ll want to cut back on the amount of seasoning you use so your meal isn’t super salty. With this recipe, we’ve given you measurements for seasonings, but season to taste and your own liking, using our measurements as general guidelines.

    Enjoy! And tell us what you think of the recipe in the comments below.

    --Angela

    Posted In: Uncategorized Tagged With: food storage, recipes, recipe, Food Storage Tips, freeze dried food

  • _MG_1294

    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

    Salsa

    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: food storage, recipes, recipe, emergency preparedness, freeze dried food

  • 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.

    SIDES

    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.

    Good:

    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)

    Directions:

    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.

    Better:

    Add 1 reconstituted powdered egg

    Best:

    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.

     

    MAIN DISHES

    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: recipes, recipe, Dutch oven, cooking, outdoor cooking, emergency cooking, Main Dish, Side Dish

  1. 1-10 of 15 items