I'm on a quest to build my food storage into a 1 year supply with foods that I know my family will eat. I've decided to keep a blog with recipes that I know my family will love and using only pantry or food storage items, and maybe in the interim this might help someone else who is also working on obtaining a 1 year supply with foods that not only your family can survive on but they will also love eating. If anyone has any recipes that they would like to add please email me at basicfoodstorage@gmail.com

Monday, February 23, 2009

black bean sloppy joe mix

1 c. dehydrated onions, reconstituted
3 t. dehydrated garlic, reconstituted
6 oz. tomato paste
2 T. chili powder
1 t. mustard powder
1/2 t. paprika
1/2 t. salt
1/4 t. ground ginger
14.5 oz. beef broth
1/3 c. ketchup
1/4 c. worcestershire sauce
1 T. oil

Heat oil in a skillet, add reconstituted onions & garlic and saute until lightly browned. Add Tomato paste and stir until mixed well approximately 2 min. Add spices chili powder, mustard powder, paprika, salt & ginger. Mix well, then add Ketchup and worcestershire. Cook on med-high and bring to a boil. Reduce heat to Med Low and let simmer for 25 min.
Serve with Sweet potato biscuits or over rice.

Sweet Potato Biscuits

1 large can of sweet potatoes (preferably without syrup), if with syrup drain them well.
1/2 c. unsalted butter
1 c. and 2 T. Cold buttermilk or (1c. milk with 1 T. lemon juice)
3 c. all purpose flour (sifted before measuring)
1 1/2 T. baking powder
1 t. salt
1 T. sugar
1/4 t. cayenne (optional)

Heat oven to 475. Drain can of sweet potatoes, then mash up well. Add Buttermilk to sweet potatoes and set aside.

In a separate bowl mix dry ingredients (flour, baking powder, salt, sugar and cayenne). Cut in 1 T. at a time of butter until resembling a coarse meal. Then stir in sweet potato mixture using a wooden spoon. Mix until just lightly mixed. Then turn out on a lightly floured surface. Knead for 3-4 turns. Then pat into a 7x10 rectangle. Cut out biscuits. Place biscuits 2" apart on baking pan. Bake on top shelf for 15-20 min. Then serve warm.

Saturday, February 14, 2009


Grains are affordable and adaptable, and is a great place to start when building your food storage. Although when we plan our food storage we often think of WHEAT RED OR WINTER, there are so many other grains that are much more easily digested as well as taste great. You can also grind any grains into flour and add it to your bread mixes for extra vitamins and health. They can be mixed (up to 25%) with wheat. Spelt also has a high gluten content and will make raised bread by itself. So even if a large portion of your grains is wheat, you should still stock a wide variety of other grains for their flavor, variety and nutritional value. Rice, barley, millet, cornmeal, oats, popcorn, quinoa, tapioca and more all have a valuable place in a long-term food storage program.


AMARANTH 1:2 1/2
BROWN- SHORT 1:2 1/2
WILD 1:3 1/2

*When boiling grains- bring water to a boil, then add grains, stir and return to a boil. Reduce the heat and simmer, covered until done. The grain is done when the water is absorbed and the grain is softened. When done cooking remove from heat and fluff with a fork. Re-cover and allow to sit for 5-10 min.

Some tips using grains:

  • To sooth an upset stomach - rice water or barley water
  • presoaking hard grains like whole wheat can reduce the cooking time. Soak for 6-8 hrs or over night and cook them in the soaking water.
  • Do not rinse rice before cooking.
  • If you have dogs, you can store rice as back up or filler to their dog food.
  • If you have old popcorn that has lost its moisture. You can put the moisture back into it by adding a small amount of popcorn to a jar and add a tablespoon of water. Put the lid on and shake the bottle to distribue the water throughout the corn. Then set it aside for a day or two so that the water can be absorbed.
  • the grain amaranth can be popped the same as popcorn. it will make teeny tiny popped kernals
  • you can grind popcorn, and use it for cornmeal in place of corn bread or any other recipe.
  • you can sprout grains for even more vitamins and nutrition

·grind into flour and use in baking bread, cookies, pasta

·flake or cook whole as a cereal, similar to oatmeal with optional additions such as flavorings (cinnamon) and dried fruit (diced apples, raisins, craisins).

·toss into spagetti sauce or into chili (*bulgar or cracked wheat works especially well for this)

·toss into soup, such as vegetable (pearled barley, millet and brown rice work well in vegetable soup)

·use in place of rice in casseroles

BEST Tuna Casserole

  • 1 (12 ounce) package egg noodles
  • 1/4 cup chopped onion
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • 2 (6 ounce) cans tuna, drained
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/2 (4.5 ounce) can sliced mushrooms
  • 1 cup crushed potato chips


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Pasta with Tuna, Beans and Peas

Pasta with Tuna, Beans and Peas

1 tbsp olive oil
1/2 cup peas
1 can cannolini beans
1 can tuna fish
1 tsp marjoram
1/2 tsp cayenne pepper
2 servings cooked pasta

  1. In a large pot, heat water until boiling. Cook pasta (I used linguine) according to directions.

  2. Meanwhile, heat olive oil in skillet and add peas. If the oil is too hot the water from the peas will spit. Cover and let cook for a couple of minutes.

  3. Add beans, tuna, marjoram and cayenne pepper to the peas. Cook until the beans and tuna are heated through.

  4. Before draining the pasta, add 1/2 cup or so of the cooking liquid to the beans and tuna to make a bit of a sauce. Drain pasta and top with sauce. Add salt and pepper to taste.

Making Soy Milk

My family drinks a ton of soy milk! I can't believe how easy it is to make. Here is a video showing you how to do it. I think I'm going to have to add soybeans to my food storage.


Friday, February 13, 2009

Sweet Chili - yummy

This is kind of a sweet chili, the kids and husband LOVED it!!

3/4 c. water
1 c. dehydrated TVP
1 T. olive oil
1 onion, diced or 1/2 - 1 c. of dehydrated onions, reconstituted
2 t. garlic, minced
1 large can of bushs baked beans (we used the Vegetarian style)
2 cans kidney beans
1 large or 2 small cans of tomato sauce
1 can Rotel diced tomatoes with chilies
1 pkt of chili seasoning (we used lowry's)
1/4 c. masterpiece bbq sauce.

Reconstitute TVP by boiling the water then add the tvp. Stir well, so it doesn't burn. Turn off burner. While the TVP sits, add 1 T. Olive Oil to a large sauce pan, when hot add onions and garlic. Cook until onions are translucent. Then add the Tvp, mix well to coat the TVP with onion mixture. Cook about 2 more minutes. Then add remaining ingredients. Cook for 15-20 minutes. Then serve. You can garnish with sour cream and cheese if you like.

Monday, February 9, 2009

Using Google to Set up your Year Supply of Food Storage Menu

Want to learn how google calendar can help you set up your years supply of food storage menu, quickly! Click here

Family Menu Spreadsheet

For your own Family menu spreadsheet (blank) click here

Wooden Spoons Class Handouts

Vanilla Bean Rice Pudding

serves 4 to 6

2 cups water

1cup long grain rice

1/4 teaspoon salt

2 Tablespoons butter

1/4 teaspoon dehydrated lemon zest

4 cups milk

1/2 cup sugar

1/2 vanilla bean, split open

1 cup golden raisins

Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

Sunday, February 8, 2009

How to make Buttermilk out of powdered milk

Make the milk according to package directions.

1 cup milk
1 tablespoon white vinegar

1 Combine ingredients and let stand 5 minutes.
2 After 5 minutes, mix together well and use as buttermilk in any recipe!

Substitutes for eggs

What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Oatmeal Blueberry Applesauce Muffins

Makes 12-15 muffins

1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk or (1/2 c. milk & 1/2 t. white vinegar)
* see buttermilk recipe
1/2 cup firmly packed brown sugar or succanat
2 tbsp canola oil or almond oil
1 large egg, lightly beaten
3/4 cup blueberries, dehydrated

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Pizza dough

1 T. active dry yeast
1 c. warm water (105-115 degrees)
2 T. olive oil
1 T. honey
1/4 t. salt
1 1/2 - 2 c. whole wheat flour
1 1/2 - 2 c. all purpose flour

Mix the yeast and water in a small bowl, cover and let stand until foamy (5-10 min)
Mix the oil honey, salt, and yeast mixture in a large mixing bowl. Add the flours and mix by hand with a wooden spoon. Adjust dough by kneading in more water or flour as needed for a soft dough that isn't sticky. Turn dough onto floured surface and knead in more flour 1/3 c. at a time, until dough is moderately stiff and firm to touch, about 6 min.

lightly grease cookie sheet or pizza round. Roll dough on a floured surface to form a round. Let the dough rest to rise (it will not rise much). Top with spaghetti sauce and favorite toppings.

tortilla bake

1/4 c. Green onions, dehydrated (reconstituted before cooking)
1-3 T. chili powder (depending on how hot you like it)
2 T. cumin powder
2 c. cottage cheese
12 corn tortillas (cut into 4's)
1 small can of tomato sauce or left over spaghetti sauce
1 T. oil

saute green onions, add chili powder and cumin. then add tortillas and stir. Until coated and cooked. add sauce and cottage cheese. Then serve.

Breakfast fruit salad

2 c. cottage cheese
1 can of mandarin oranges, drained
1 small can pineapple tidbits, drained
1/2 c. macadamia nuts

Mix all ingredients in a bowl and serve.

French Toast

3 Eggs (3 T. dehydrated eggs + 1/3 C. Water)

1 C. Milk (3T. Milk + 1 C. Water)

2 T. Sugar

1/4 t. Salt

1/8 t. Ground Cinnamon

1/8 t. Ground Nutmeg

8 slices day-old French Bread, 1 inch thick (if you’re using bread machine bread it took 4 slices halved to total 8 pieces)

In a bowl, beat eggs. Beat in the milk, sugar, salt, cinnamon and nutmeg. Soak the slices of bread for 30 seconds on each side. Cook on a hot greased griddle until golden brown on both sides and cooked through.

Quick Soft Pressed Cheese

2 c. boiling water
1-1/2 c. dry milk powder
3 T. vegetable oil
1 c. buttermilk
3-4 T. fresh lemon juice
cheese coloring tablets (opt.)

Blend water, milk and oil, allowing foam to settle slightly. If colored cheese is desired, add ½ tablet cheese coloring (or cake decorating paste color) while blending. Pour into hot saucepan coated with a nonstick spray and heat to at least 160 degrees. Add lemon juice and continue to stir until mixture curdles.

Pour into a cheesecloth lined colander. Rinse curds with warm water, then salt to taste. Place cheese in cloth between two plates or spoon into a cheese press. Apply weight and let sit for ½ hour or longer, depending on how firm you want the cheese to be. Remove from plates or cheese press, rinse, wrap in plastic and refrigerate. Use within one month or freeze. This cheese can be sliced, grated, or crumbled. For Smoky Cheese, add ½ t. Liquid Smoke flavoring and ½-1 t. salt after rinsing curds.

Soft Cottage Cheese

2 c. hot water
1-1/2 c. dry milk powder
3 T. Fresh lemon juice or white vinegar

Blend water and dry milk and pour into saucepan (foam and all).

Sprinkle lemon juice or vinegar slowly around edges and gently stir over medium heat just until milk begins to curdle, separating into curds and whey. Remove from heat and let rest one minute. Pour into strainer or colander, rinse with hot, then cold water. Press out water with back of spoon. Makes about 1-1/2 c. curds. If desired, moisten rinsed curds with a little buttermilk before serving and add salt to taste. Refrigerate if not used immediately. Whey from fresh milk powder can be used in place of water in breads and soups.

French bread

Makes 2 baguettes

1/2 c. warm water (105-115 degrees)
1 1/2 T. yeast
1 t. sugar

Stir to combine then cover and set aside until yeast becomes foamy. About 5 min.

1 c. wheat flour
2 1/4 c. all purpose flour
2 t. salt
1 t. sugar

Mix well and then add yeast mixture to flour mixture. Gradually add 1 c. water until dough forms a smooth ball that is not sticky to handle. Adjust water and flour accordingly to make a smooth elastic dough. place on floured surface and knead briefly until smooth.

Cut dough in half and shape into loaves. Grease pan or cookie sheet and place loaves on pan. Score the loves crosswise down the loaf. Cover with dish towel and let rise until double in size.

Preheat oven to 450, place shallow pan with water on bottom of oven. When bread has finished rising, place bread in oven and bake for 15 minutes.

Cut dough in half

Tortellini pasta with peas

1- 16 oz. bag of cheese filled tortellini ( we like Santa Maria Brand sold at Sam's Club)
1 can of mushrooms, drained
1 can of peas, drained
1 jar of favorite spaghetti sauce

Cook the pasta as directed. Drain and add mushrooms and peas. Toss to mix.
top with spaghetti sauce and serve.

Food Storage Menu Planning Powerpoint