EVERYDAY FOOD STORAGE » Soup

Store this not that: Food Storage Style…TVP Chicken and Freeze Dried Chicken

Crystal — Mon, 10 Oct 2011 10:39:37 +0000

TVP CHICKEN VS. FREEZE DRIED CHICKEN & CANNED CHICKEN

Okay, so I tried. I really, really tried to stomach the chicken tvp. I tried putting it in a really flavorful soup but here’s the thing, the fake chicken taste is hard to hide (in fact nothing I did hid it). It’s just so….fake….tasting. I personally could never really get past it. Not to mention that the texture goes from crunchy to soggerific (you heard me…soggerific…so soggy, it deserves it’s own word). So I don’t normally say things like this but in this instance, I would say to not waste a lot of time or energy on chicken tvp. Why? Well there are a lot of other options (that will taste just like chicken) you have for storing chicken. Things like canned chicken (you can purchase this from the store or can your own…videos on that to come later) or you can purchase freeze dried chicken. (Shelf Reliance has it on sale, right now-click HERE for more info)

MY REVIEW OF FREEZE DRIED CHICKEN

This was the first time I tried freeze dried chicken and I have to say I was really impressed. It tastes different from canned chicken in that it tastes like you JUST cooked it. Very fresh tasting, unlike canned chicken. I was also impressed with how easy it was to hydrate. You basically just pour water over it and BAM, hydrated! For this soup, I actually just threw it in the slow cooker and was impressed that it didn’t fall apart in the 5-6 hours it cooked.

FREEZE DRIED CHEDDAR CHEESE

As a side note, I also tried freeze dried cheese in the soup because I ran out of cheese (too many grilled cheeses…) and have sick kids (which means I haven’t left the house in more than 3 days *twitch* *twitch*) so I figured it was a great time to try this! Another amazing find! It tastes just like fresh cheese! It took a little longer to hydrate than I had hoped but once hydrated (I just threw it in the soup to hydrate) it was awesome! A great addition to keep you from running to the store! (Shelf Reliance also has this on sale right now, click HERE for more info)

SLOW COOKER NACHO SOUP

Nacho Soup

Recipe type: Dinner

Prep time: 15 mins

Cook time: 4 hours

Total time: 4 hours 15 mins

Serves: 6

This soup is yummy and entirely easy! I call it this because my kids love nachos and I wanted them to eat it…it’s sneaky, I know…but you have to be with food storage!

Ingredients

1 lb. shredded or cubed, cooked chicken (2 c. canned or freeze dried chicken)
1 can (15 oz.) diced tomatoes
1 can (10 oz.) enchilada sauce
1 can (15.5 oz) black beans, drained
1 can (15.5 oz) corn, drained
1 can (4 oz.) diced green chiles
1 can (15 oz.) olives, sliced (optional)
2 cloves garlic, minced
2 C. water
2 C. chicken broth (either from a bouillon or can)
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. black pepper
1 bay leaf
1 T. chopped cilantro or 2 t. dried cilantro
tortilla chips
cheese
sour cream

Instructions

Place all ingredients except tortilla chips, cheese, and sour cream in slow cooker.
Cover and cook on low setting for 6-8 hours or on high for 3-4 hours.
Serve soup with tortilla chips, cheese, and sour cream.

Google Recipe View Microformatting by Easy Recipe

ONE LAST FOOD STORAGE TIP

One more quick thing I learned in experimenting with this….when you’re not sure about how something may taste, make sure you try it in a small amount! Not a huge amount of soup that you may have to throw out later when it tastes bad..just saying!

Saturday Food Storage Show Off: Hamburger Soup

Crystal — Sat, 24 Sep 2011 10:15:32 +0000

Doesn’t this soup look amazing? Special thanks to Staci for sharing the recipe AND a beautiful picture. I guess it’s time to admit that Fall is around the corner…time to break out the soup recipes!

Staci says…”I just got this recipe today from my mom-in-law and just HAD to share with you!! I made it 100% with food storage! You’d be so proud!! I also baked up a loaf of Schwans’ Honey Wheat bread…. soo good! I’m not a bread maker — yet — so this will have to suffice. I’m sure your bread would be better! Here ya go! Thanks again for the great website!”

Saturday Food Storage Show Off: Hamburger Soup

Recipe type: Soup

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

Check out this awesome food storage soup!

Ingredients

1-2lbs. Hamburger
2 TBS. Olive Oil
1/2 tsp. Salt
1/4 tsp. ea. Pepper, Italian Seasoning
1 pkg. Onion Soup Mix
4 – 14oz. cans Chicken Broth or 6 C water
2 TBS. Soy Sauce
1 TBS. Worstershire
1 can Tomato Sauce
1 can Diced Tomatoes
1/2 C. Dried Onions
1/2 C Dried Carrots (1 C Fresh)
3 C. Dried Potato Slices (2 C Fresh)
1/4 C Green Onions (optional)
1/2 C Celery (optional)
Macaroni, Rice, or other noodle

Instructions

Brown hamburger meat in oil. Add all seasonings and onion soup mix.
Transfer to large pot/saucepan.
Stir in broth (can use 6 C water instead), tomato sauce, soy sauce and worstershire. Add in veggies and more spices, if needed.
Allow to simmer for 2-3 hours.
Boil pan of water. Cook macaroni or rice accordingly. Top with soup in a bowl.

Notes

Rehydrate veggies first! To do this: Boil pan of water, add veggies and allow to boil for 15-20 minutes. Strain and add to soup.

Google Recipe View Microformatting by Easy Recipe

SHARE WITH US!

Do you have a great idea, recipe or food storage tip you’d love to share?! Email me at efsshowoffs(at)gmail(dot)com! We’d all love to hear from you!

Fanatic Friday Contestant #4-Pumpkin Bread Bowls with Witches Brew…more food storage recipes!

Crystal — Fri, 23 Oct 2009 14:23:15 +0000

Thank you so much for sending in your recipes for this month’s Fanatic Friday Recipe Contest! Here is the last contestant for this month’s Fanatic Friday’s contest. Mirien C. sent this to me and it looks fantastic doesn’t it?

Pumpkin Bread Bowls
Mirien C.
Makes 4 medium bread bowls—I double this recipe for our family
Ingredients
2 T. instant yeast
1/4 cup sugar
2 cups warm water
4 teaspoons salt
1/4 cup oil
6 1/2 cups whole wheat flour (I use white wheat)
Yellow, red, and green food coloring

Instructions: It seems like a lot of steps, but these are really pretty easy. They can be made the day before you use them. I use my Bosch mixer, knead for 10 minutes, and skip the first rise in #3. But for those who don’t have bread mixers, follow the steps below.
1. In a large bowl, dissolve the yeast and sugar in the warm water. Add the salt, oil, and flour and combine.
2. Knead the dough on a floured tabletop, adding more flour if needed, until it is smooth and elastic but not sticky or soft.
3. Place the dough in a lightly greased bowl, turn it over once, then cover with plastic wrap. Let the dough rise just until it has doubled in bulk (about 1 to 1 1/2 hours).
4. Punch down the dough. Divide the dough into four portions, and remove a small piece of dough from each portion for the stems.
5. Shape each pumpkin by grasping the dough from the bottom, stretching it upward, and gathering it on the top. Repeat this process until you have a uniform ball. Then firmly pinch together the gathered dough in the center and turn over the ball. Now gently squeeze the middle of the pumpkin to make it stand as tall as possible.
6. Place the pumpkin on a parchment-paper-lined sheet pan. Grease one end of a toothpick and insert it into the dough stem so that it protrudes an inch from the top. Stick the other end into the pumpkin top. Then cover each pumpkin with plastic wrap and let it rise to twice its size.
7. Uncover the risen dough. Holding the stem, slowly twist the toothpick to loosen it but don’t remove it.
8. In a small bowl, mix 2 tablespoons of water with 30 drops of yellow and 6 drops of red food coloring. Transfer a half teaspoon of the mixture to a small saucer and stir in a drop of green food coloring.
Use a small pastry brush to paint the stem green (the brush should not be too wet). Gently apply a coat of orange to the globe using a larger brush and long, soft strokes. Let the paint dry for about 2 minutes.
With a sharp knife, lightly score the dough to create the pumpkin’s vertical grooves (adults only).
9. Heat the oven to 375 degrees and bake the bread until it sounds hollow when you tap the crust, about 35 to 40 minutes.
10. Set the pumpkin on a cooling rack and twist the toothpick to remove it. If the crust seems soft, cool the bread completely, then bake it for another 5 to 10 minutes.
Before serving, slice off the top of the pumpkin and pull out the bread from the inside, leaving the bowl about 1” thick on the sides and bottom. Fill with thick soup.

Note: I’ve tried coloring the dough orange with food coloring before baking, but I’ve found that painting it on before baking looks much better.

Witches’ Brew (Split Pea and Barley Soup)
Mirien C.
My kids love this soup—maybe because we’ve always called it witches’ brew. It’s warm and filling—perfect food to eat before trick or treating. It’s so easy, too. Just put everything in the crockpot and forget about it until it’s time to eat.

INGREDIENTS
1 onion, chopped
1 bay leaf
6 cloves garlic, minced
2 cups dried split peas
1/2 cup barley
1 1/2 teaspoons salt
9 cups water or chicken broth
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced (I don’t peel them!)
1/2 cup chopped fresh parsley or 2 T. dried
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground black pepper

DIRECTIONS
Place all ingredients in a large slow cooker and stir until well combined. Cook for 3-4 hours on high or 6-8 hours on low. Add more water if soup is too thick. Serve in bread bowls.

TIME TO VOTE!

If you don’t remember the other three, you can check them out below…

Contestant #1: Pumpkin Sloppy Joes

Contestant #2: Jock-o-lantern Pot Pie

Contestant #3: Chili Getti

Remember, you’re deciding which dinner MY FAMILY should eat for Halloween and the winner gets “Deceptively Delicious” (one of my favorite cookbooks!). It’s easy to vote, just leave a comment for which recipe my family should eat! (If you missed the story, my husband and I “debate” every year about what the “proper” Halloween Dinner is-either Spaghetti or Chili Bake…so this year, I’m brining it to the masses and letting you decide with a third party option!)

Want to enter the Fanatic Friday recipe contest? November will be all about Thanksgiving favorites. Did you know that even the Pilgrims were counseled to have a year supply of food? There’s no better way to celebrate them than to make things for Thanksgiving that use items from OUR one year supply. Have a food storage recipe that would be perfect to serve on Thanksgiving? Please share it with us at fanaticfridays@gmail.com! For more information on the contest click HERE.

Fanatic Friday: Cheesy Baked Potato and Broccoli Soup: Magic Mix Food Storage Recipes

Crystal — Fri, 14 Nov 2008 03:46:33 +0000

Today, I’m featuring a recipe that was a request from Rachelle who wanted a cheesy potato & broccoli soup…and of course it uses Magic Mix! (For a video of how to make magic mix, click on the How-to Video Page) My family gobbled it all up (and who wouldn’t with a soup that tastes like a baked potato?!) I make this soup when I have left over baked potatoes in the fridge (and I usually do since I make sure to throw in a couple extra with my roast or meatloaf Give it a try…it’s easy and fast to make…it’s sure to please!

Cheesy Baked Potato and Broccoli Soup
1 C. Magic Mix
1 1/2 C. Water
3/4 C. Sour Cream
2-3 Baked Potatoes (you can also just use microwaved potatoes)
1 1/2 C. Shredded Cheddar Cheese
1 1/2 -2 C. Chopped Broccoli
Salt & Pepper to Taste
Garnish with Bacon bits and green onions or chives, if desired

Mix magic mix and water over medium heat, stirring constantly until it begins to boil and thicken. Add in remaining ingredients. Garnish with bacon bits and or green onions.

**Shopping tip** To save money on bacon in any recipe calling for bacon bits…don’t purchase the full strips of bacon. Grocery stores usually sell bits and pieces of bacon left over from the strips at a discounted price…plus they are all ready smaller pieces. Now, that is saving you time and money!

Up Next: Delicious Pies for Thanksgiving. I’ll be revamping that classic pumpkin pie recipe to show you how to make it from food storage, some delicious apple pies that will save you time by using your dehydrated apples…and one that is HUGE surprise!

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!

If you’re really proud of all the food you’ve made with food storage and want others to benefit from it as well, you can proudly display this button on your own blog! Just copy and paste all of this html code (it requires scrolling down to copy everything) into your blog (Just add an html widget to your layout and paste this text in it!)

Text for Button:

<a border=”0″ href=”http://everydayfoodstorage.net” mce_href=”http://everydayfoodstorage.net” target=”_blank”></a></p> <p>

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

Condensed Cream of Mushroom Soup made from Magic Mix: Magic Mix Food Storage Recipes

Crystal — Wed, 12 Nov 2008 06:00:51 +0000

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

Make your own Condensed Soups from MAGIC MIX: Magic Mix Food Storage Recipes

Crystal — Mon, 10 Nov 2008 20:52:31 +0000

YEAH!! You’ve asked for more recipes for magic mix, so this week will be dedicated to the magic of magic mix! Did you know you can make your own condensed soups (like what you get in a can and use in casseroles)? Yes, you can! And the best part is, that it’s practically just as easy as opening a can…and much cheaper! Plus, you gain control over what you’re putting in it…and of course rotating your food storage. I’ve found that homemade condensed soups are SO MUCH BETTER than the store bought stuff. You’ll be amazed. Make sure you check out the video to see just how simple it really is and keep coming back for more recipes for making your own condensed soups! For information on how to make magic mix, click HERE.

Cream of Chicken Condensed Soup

1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley
Dash of Onion Salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

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

Fanatic Friday: Pumpkin Soup: Food Storage Recipes

Crystal — Fri, 07 Nov 2008 06:00:00 +0000

Doesn’t this soup look delicious? I’ve always been on a hunt for a GREAT pumpkin soup and it looks like my search is over! I hope you enjoy this recipe submitted by LesliAnn. (Doesn’t her picture look so professional?!) Anyway, give it a try!

Pumpkin Soup (Adapted from Rachel Ray)
1 Tbsp olive oil
2 Tbsp butter
1 fresh bay leaf (I used 2 dried bay leaves)
2 ribs celery, finely chopped (*Note from Crystal…you know I’ll be using my dehyrated celery)
1 medium yellow onion, chopped (or substitute dehydrated onions from the cannery- Combine 2 Tbsp dried onions with 8 Tbsp hot water and let sit 15 minutes)
Salt & Pepper
3 Tbsp flour
1 Tbsp poultry seasoning (or 2 tsp thyme)
2 Tbsp hot sauce
6 cups chicken broth
29-oz canned pumpkin puree
2 cups half and half (or heavy cream) (*Note from Crystal: Make your own substitute by using 3/4 C. Milk + 2 C. Water)
1/2 tsp nutmeg

Directions: Heat oil, butter, bay leaf, celery, onion, salt and pepper over medium-high heat in a soup pot. Cook 6-7 minutes until tender. Place celery and onion mixture in a food processor or blender for just a few seconds until mixture is smooth. (This part is optional- but I don’t like chunks of onion or celery in a smooth pumpkin soup) Place back in soup pot and make sure the mixture is hot. Add flour, poultry seasoning and hot sauce; cook 1 minute. Whisk in chicken broth and bring liquid to a bubble. Whish in pumpkin in large spoonfuls, incorporating it into the broth. Simmer 10 minutes to thicken a bit. Add half and half or cream and nutmeg. Keep warm until ready to serve. Yields-16 cups

Are you a Fanatic?

Text for Button:

<a border=”0″ href=”http://everydayfoodstorage.net” mce_href=”http://everydayfoodstorage.net” target=”_blank”></a></p> <p>

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

Lion House Chicken Noodle Soup: Dehydrated Vegetable Food Storage Recipes

Crystal — Wed, 05 Nov 2008 06:00:00 +0000

This is my favorite homemade chicken noodle soup when I don’t have a lot of time. It is a little creamy, full of flavor and looks so rustic with the chunks of chicken in it…plus it uses food storage. Soups are a great place to use food storage since most call for vegetables, beans, or milk! Remember if you’re using dehydrated vegetables you don’t need to hydrate before you add them to something like a soup because they will hydrate as it simmers.

Lion House Chicken Noodle Soup

2 tsp. chicken bouillon
6 cups chicken soup stock
2 C. chopped carrots (1 1/2 C. Dehdyrated Carrots)
2 C. chopped celery (1 1/4 C. Dehydrated Celery…you know I used this because I never keep fresh celery on hand because I don’t like it in anything but soups!)
3/4 C. chopped onion (1/4 C. Dehydrated Onions)
2 Cans cream of chicken soup (want a great sub for this…I’ve figured out how to make your own condensed soups with Magic Mix! Check back next week for more information on it!)
1/2 C. milk (1 1/2 T. Dry Powdered Milk + 1/2 C. Water)
2 C. Cooked Chicken
4 C. uncooked noodles
salt/pepper to taste

Boil chicken in water. Pull out and pull chicken into chunks (I refrigerate first and add this in later..it’s easier to pull when it isn’t hot). Add veggies, cream of chicken soup, and noodles to stock. Cook until veggies are tender. Add Milk. Serve with whole wheat bread.

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

Easy and Delicous Black Bean Soup: Bean Food Storage Recipes

Crystal — Mon, 03 Nov 2008 06:00:00 +0000

I love an easy delicious soup, especially one like this that uses so many food storage ingredients! It is delicious, cheap to make and great for a crisp fall day. Plus, you all know I LOVE Mexican food.

Black Bean Soup

1-1/2 C. Onion, Chopped (or 1/3 C. dehydrated onion)
1 T. Olive Oil
1 C. Red bell pepper, chopped
4 cloves Garlic, minced
1 14.5 oz. can Diced Tomatoes, undrained
1 4 oz. can Diced Green Chiles
¾ C. Dehydrated Carrots
1-1/2 t. Ground cumin
3 C. Chicken Broth
6 C. Cooked Black Beans, drained (or 4 15 oz. cans, drained and rinsed)
¼ C. Red Wine Vinegar

Heat oil in large, deep saucepan. Sauté onion (if using fresh), bell pepper and garlic until tender. Add remaining ingredients (including dehydrated onions) and simmer for 10 minutes. Serve garnished with sour cream and tortilla chips or corn chips.

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