Category Archives: Granulated Garlic

Rachel Rolls

Posted on by

Years ago I had a sandwich in a deli shop that they called “Rachel.” It was so good I inquired what was in it. They explained that it was simply a Reuben without sauerkraut. Now whenever I see a Reuben on the menu in a restaurant I order myself one “Rachel style.” If you love canned sauerkraut and want to food storage it, you could add it, just drain and squeeze dry. As for me – I prefer “Rachels.” Continue reading →

African Chicken Peanut Soup

Posted on by

–Adapted from a Cooking Light recipe shared with us by Debbie C.

I’m just amazed at how versatile basic ingredients can be! By changing a few of the spices, basic beans and rice become something reminiscent of African cuisine?! I wasn’t sure how the kiddos would react to this one. Surprisingly, both Picky Boy and Little Girl ate it without complaining! Continue reading →

Hearty Veggie Lasagna

Posted on by

When I open a can of freeze dried vegetables I like to use them within about 3-6 months — just because they look best and taste best in this time frame.  This recipe is an awesome way to make dinner and help use whatever is left of the freeze dried veggies in the house. Talk about win-win! Continue reading →

Rich Navy Bean Soup

Posted on by

This recipe came together after I saw a picture of a white navy bean soup with corn in it. Creamy and delicious, this hearty soup makes a super satisfying lunch or dinner. Try it with real bacon bits sprinkled on top, too! –Mellyn

Yield: 7 cups

  • 3 tablespoons white bean flour*
  • 1/4 cup flour — (optional, add it if you’d like a thicker soup)
  • 2 tablespoons dry milk powder
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups water
  • 1 teaspoon cumin
  • 2 15-ounce cans white beans, drained and rinsed — or 1 cup of dry beans cooked to yield about 3 cups beans
  • 1 15-ounce can corn, undrained
  • 1 4-ounce can diced green chiles
  • 1/3 cup parmesan cheese
  • 1 7.6-ounce can table cream
  1. Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
  2. Bring to a boil. Boil and stir for 1-2 minutes.
  3. Add cumin, white beans, corn and diced green chiles and heat until near boiling.
  4. Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!
*I can’t guarantee a good substitution for this since I’ve never made it any other way, but you could try 3/4 cup canned navy beans blended with liquid or try 4 tablespoons of butter and whisk the flour into it until it’s bubbly, adding the other dry ingredients after the 2 1/2 cups of water.

 

Bow-tie Pasta with Blackened Chicken

Posted on by

After tasting a friend’s delicious blackened chicken pasta dish made with fresh ingredients, I had to find a way to make something similar with shelf stable ingredients! This is one of my all-time favorite food-storage recipes and definitely one of our family’s 19. –Mellyn

Yield: 10-12 servings

  • 12 ounces pasta (we like bowties)*
  • 1 tablespoon oil
  • 1 or 2 13-ounce can(s) chicken
  • 4 teaspoons blackening seasoning, divided** 
  • 1 4-ounce can mushrooms, drained
  • 1 15-ounce can diced tomatoes
  • 1 7.6-ounce can  table cream
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  1. Cook pasta according to package directions.
  2. Toss chicken with 2 tsp blackening seasoning. Heat oil over high heat in a large skillet. Add chicken and sauté until it starts to brown a bit.
  3. Add mushrooms and tomatoes to chicken.
  4. Whisk garlic powder, salt and blackening seasoning into table cream. Add to chicken mixture.
  5. Heat until warm, but don’t boil or the cream will curdle.
  6. Drain pasta and add to skillet.
  7. At this point, you can bake pasta for about 20 minutes at 350 degrees and melt a little cheese over the top or just eat it from the skillet.
*I’ve made it several times using rice instead of pasta. If you’re doing this, you can reserve the liquid from your canned chicken, tomatoes and mushrooms and add about an extra 1/2 cup of water to cook the 1 1/2 cups rice. 
**You can buy this or if the high cost gives you heartburn, I use Tom’s recipe that I found at http://allrecipes.com/Recipe/toms-blackened-seasoning/detail.aspx It makes about 24 teaspoons. I mix up a batch and keep it with my other spices. 

 

Brazilian Black Beans (Feijoada) and Rice

Posted on by

–From Jeanie R.

These rich black beans have just a few ingredients, but the result is flavorful and delicious! Jeanie said she normally uses 4-5 slices of bacon to flavor her beans, but felt that real bacon bits or even jerky would be an acceptable shelf-stable substitute. I also found that Yoder’s, an Amish company based in Ohio, sells canned pork chunks containing just pork, salt and water. Their website boasts a 10-year shelf life! Definitely something to look into!  –Mellyn

ABC Sauce

Posted on by

I love alfredo sauce. But what you can do with a jar of creamy garlic sauce is limited, so I store table cream instead. This yummy Alfredo Bean Cream Sauce satisfies my craving, but I can also turn the ingredients into something totally different — like dessert! That’s versatility! — Mellyn

Shown here served over pasta twirls, ABC Sauce is always a hit!

Continue reading →