Well, I’ve been waiting a LONG time for the right time to share these food storage videos (so long I may just look pregnant, though I’m not right now that I was able to do with Augason Farms. It was great fun helping to develop these food storage recipes and also show some great ways to use your food storage BEEF tvp. (I should also mention, that this is NOT my kitchen-I WISH! It’s the kitchen they use at Augason Farms for their classes)

TANGY BBQ PINEAPPLE SANDWICHES

CLICK HERE FOR THE RECIPE

MOUNTAIN MAN STEW

CLICK HERE FOR THE RECIPE

SLOPPY JOE PIZZA

WARNING: This video is over 15 minutes long…so make sure you’ve got time to finish it! It also goes over Augason Farms WONDERFUL bread mix as well as some more foods storage tvp.

CLICK HERE FOR THE RECIPE

© 2011, Crystal. All rights reserved.

I realize most people don’t like meatloaf…but I think it’s just because they’ve never had GOOD meatloaf before!  Trust me, I’ve had my fair share of nasty dried out globs of meat trying to pass as meatloaf (of course all of these were AFTER I moved out of my parent’s house).  I guess this week is turning into a sort of “My Mom’s Favorites….or at least my Favorites that my Mom makes”  It must be because I’m gearing to go home for Thanksgiving and dreaming of all those things I hope she makes while I’m home!  Anyway, the reason why I love this meatloaf reason (besides the fact that it is DELICIOUS, uses a surprising amount of food storage and will leave you wanting more) is that it can turn into an entire oven meal.  One way to be responsible in the oven is to use that energy you’re paying for to cook as many things as possible (not to mention it means little work for you!) I usually serve it with baked potatoes and baked butternut squash (simply cut the butternut squash into 4-6 pieces and place in a 9×13 pan and bake during the meatloaf) I also like it because one of the things I like to do when I buy ground beef is to make “meatloaf packets”  I mix everything together in a ziploc bag (I don’t even bother with dirtying a bowl) and then when it’s time to bake, I simply throw the meat mix (thawed) into the pan and bake.  It’s one of the easiest meals ever and usually the meal I make for others for that exact reason!

Mom’s Meatloaf

1 ½ lb. Hamburger

¾ C. Oatmeal

1-2 Eggs (if you use powdered eggs (3 T. dry egg powder) use an extra can of tomato sauce as the liquid)

1 pkg. onion soup mix

¼ C. non-instant dry milk powder

1 can tomato sauce

(you can also add in dehydrated carrots and dehydrated bell pepper as well-about 1/4 C. each)

Mix together and bake at 350 for 1 hour.  Goes great with potatoes and butternut squash.

*Shopping Tip: Most people, when purchasing a butternut squash, buy one that looks very picturesque (i.e. very large on the bottom and little on top) actually you want to choose a butternut squash that is as close to the same size on the bottom as on top so that you get more vegetable!

© 2009 – 2011, Crystal. All rights reserved.

Wow!! After all of these recipes your family will definitely be in the fiesta mood. Ole!! We’re covering every meal of the day along with a fun drink to make! Make sure to check them all out and try one out with your family.

Hola! Get your family in the fiesta mood by starting their day off with a breakfast burrito made from your dehydrated eggs. If you haven’t had your family try scrambled dehydrated eggs, this is a perfect time! There are lots of other flavors in the burrito if you’re scared they won’t like the eggs. Personally, I just did cheese, eggs, and salsa but another great combo to try is cheese, eggs, breakfast sausage, and a fruit salsa. Remember when converting multiple eggs that there are 16 tablespoons in a cup. I also use powdered milk as a 1/4 of the liquid called for to rehydrate the eggs since scrambled eggs are supposed to fluffy. The other thing I realized this morning when I made these is that you will probably want to do a couple extra eggs then you would normally with real eggs. The rehydrated eggs don’t make as much.

For lunch, who can forget bean burritos made from dehydrated refried beans. For more info on this, check out my previous post “Think outside the bun”

Or…very delicious shredded beef tacos made from your canned beef in your 3 month supply. For more info on that, check out this entry.

For dinner try Enchilada Casserole…it’s for those of you short on time but LOVE enchiladas! It tastes just like the real thing and is so delicious and EASY that I don’t even make real enchiladas anymore! The other great thing is that a lot of the ingredients come from your 3 month supply..including canned chicken!! Make one of your sides the dehydrated refried beans and you’ve got it made!! For tips on rehydrating your beans, click here.

Tortilla Casserole

1 ½ C Sour Cream
2 Cans (10 ¾ oz) Cream of Chicken Soup
1 Can (7 oz) Diced green Chiles
1 Can (10 oz) Mild enchilada sauce
3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
1 ½ C grated Cheese (Cheddar)

Save 1/2 C. of grated cheese and mix all other ingredients in a bowl. Pour mixture into 9×13 pan and top with remaining cheese. Cover and bake at 350 for 45 minutes. This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)

And finally, a fun drink to make using your rice.

Horchata

1 cup uncooked white long-grain rice

5 cups water1/2 cup milk (1 1/2 T. powdered milk + 1/2 Water)

1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

DIRECTIONS: Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.

Make sure and check back Wednesday for my Mother’s day Giveaway!  YES!!!!

© 2009 – 2011, Crystal. All rights reserved.

This is one of my favorite meals from growin up. As a kid it was delicious because it’s sweet and has the pineapple in it and….well…it’s still completely delicious as an adult. It’s really easy to make and if you don’t have frozen meatballs you can make some, bake them, and then freeze them and always have them on hand. Plus, it sits on rice. I think rice is on of the easiest food storage items.

Are you a Fanatic?

Share your successes! E-mail me at everydayfoodstorage@gmail.com with a picture (don’t we all eat with our eyes first?) and recipe of your food storage successes to be highlighted on Fanatic Fridays!

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© 2009 – 2011, Crystal. All rights reserved.

Welcome to my newly re-designed website! I hope you notice how functional it is now and hopefully the information will be easier for you and your friends to get to! Anyway…on to the good stuff. Making condensed cream of mushroom is just as easy and better tasting (I think!). I also love the big chunks of mushroom (if you don’t, just cut up your pieces) because it makes everything look more gourmet!

Condensed Cream of Mushroom Soup

1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!)
1/4 C. Water
Dash of Onion Salt
1-2 drops Kitchen Bouqet,optional (check the previous video to see what this is)

Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.

Now for a recipe to try with the soup….my favorite…

Salisbury Steak!

4 Hamburger Patties
1 can condensed cream of mushroom soup
3 C. prepared rice

Brown hamburger patties over high heat on both sides. Top with mushroom soup and lower heat to low. Cook for 10-15 minutes or until inside of patties is no longer pink. Remove patties from pan. Mix soup and meat drippings for gravy (if you want it thicker, add in a little flour and water or cornstarch and water). Server over hot rice.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.

I grew up in Southern California and the In-n-Out burger is like….how do I describe this?…straight from heaven?  So I was super excited to figure out that my food storage friend, dried onions, helps me make my own burger just like In-n-Out…well family barbecues just got a little more interesting at my house.

Food Storage In-n-Out (like) Burger

Print

Recipe type: Dinner

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

I love In-n-Out burgers (animal style of course) with the sauteed onions. Although, when I think of sauteeing onions I get tired…all that chopping, crying from the onions, extra pan to clean, etc. HA HA! This is where your food storage comes in to play (see, it really does save you time AND money!!). Remember those dehydrated onions you have? They make PERFECT sauteed onions with no cutting. So now that we already have our onions cut with out lifting a finger and in no time we need to saute them. So are you ready to wow people with little effort? Here we go…

Ingredients

• Hamburger Bun
• Hamburger Patty with cheese
• Thousand Island Dressing
• Tomato
• Lettuce
• Brown Mustard
• Sauteed onions
• Pickles

Instructions

1. Re-hydrate your onions in water that equals double the amount of onions you are using. Remember that 1/4 dehydrated onions will equal one cup chopped onion once hydrated.
2. After letting your onions sit in water for about 10 minutes, drain off any excess water.
3. Wrap in aluminum foil with a little butter and put on your grill for 5-7 minutes.
4. VOILA! Sauteed onions with no mess, no chopping, and in no time…thanks to food storage!
5. If you want to solidify a In-n-out animal style burger then make sure you stack your burger correctly:
6. Bottom Bun, thousand island dressing, tomato, lettuce, beef patty with cheese, brown mustard (put on lightly), sauteed onions, pickles, top bun.

Google Recipe View Microformatting by Easy Recipe

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© 2008 – 2011, Crystal. All rights reserved.

This is an amazing way to use that short term food storage!  You’ll be amazed at how easy you can throw all of the ingredients together to make a delicious meal that does the cooking for you in a slow cooker!  You can even make your own condensed cream of mushroom soup with some magic mix to use your powdered milk!  (Pretty amazing, eh?!)

 

Easy & Delicious Beef Stroganoff

Print

Recipe type: Dinner

Prep time: 10 mins

Cook time: 6 hours

Total time: 6 hours 10 mins

Serves: 4-6

Ingredients

• 1 lb. stew meat, cubed
• C. dried minced onion
• 1 can cream of mushroom soup
• 1 can mushrooms, drained
• tsp. garlic salt
• 1 C. sour cream (for richer taste, substitute 1 pkg cream cheese)

Instructions

1. Combine all ingredients except sour cream in greased slow cooker.
2. Cover and cook on low heat 6-8 hours.
3. Add sour cream the last hour of cooking.
4. Spoon over hot noodles.

Notes

I got this recipe from “101 Things to do with a Slow Cooker” by Stephanie Ashcroft. I love it because it is very easy (especially if you store your meat already cubed) and the most delicious beef stroganoff I’ve ever eaten. Everyone I serve it to just RAVES about how delicious it is. Another perk is that all the ingredients minus the sour cream come from either long term food storage (dried minced onion=dehydrated onion) or my short term food storage (cream of mushroom soup, canned mushrooms, noodles, etc.) You could even use canned beef in the recipe if you’re out of time and don’t use the slow cooker

Google Recipe View Microformatting by Easy Recipe

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Don’t be afraid to use your slow cooker in the summer it is still a great way to start a meal in the morning and have it ready in the evening with out heating up your house!

 

 

 

© 2008 – 2011, Crystal. All rights reserved.

I just made the most TASTEY beef tacos on Friday. The meat was tender, savory, and very delicious. My husband thought I’d been cooking it all day. But I have a little secret he doesn’t know…

I realize that in posting this, I will most likely blow my cover entirely but it is worth sharing for all of your convenience and taste buds! One of my favorite things about food storage is its help with the EVERYDAY emergencies (thank goodness because everyday emergencies happen far more often than earthly calamities). Friday is usually my cleaning day and I can get most of it done while my baby is taking her morning nap but on Friday she decided she only wanted short naps and for me to hold her so we had a great time cleaning the house together ALL day. The clock struck 5:30 and I knew my husband would be home soon and I had no dinner! (Sound familiar to anyone else?) I grabbed two cans of chunked roast beef from Costco and a can of green chilis and was on my way. Canned meat is the best for “quickie” meals.

© 2008 – 2011, Crystal. All rights reserved.