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

Friday, March 27, 2009

Bread for a year

Bread for a Year

If you only had one food to eat-bread-do you have enough to make a loaf of bread every day to live on in your food storage? Wendy DeWitt figured it all out and here it is:

2C white wheat (3C Flour),

1C water,

1 1/2 tsp salt,

2TB melted shortening,

One of the following: ¼ C Applesauce, ¼ C sugar, or ¼ C honey

2tsp yeast.

Warm the water and add yeast. Set aside. Mix flour, salt and sugar. Add the yeast water, melted shortening and knead until smooth and elastic. Shape into loaf, place in greased pan, cover and let rise until doubled. Bake at 350 for 25-30 minutes.

Total supplies needed for one year:

61 #10 cans of white wheat

23 gallons of water

4 2/3 containers of salt

19 pounds of shortening

45 pounds of sugar

5 pounds of yeast

Wednesday, March 11, 2009


So besides the basics (Wheat, Rice & Beans) what is one of the best things you can store?

Sprouting seeds!!

Here are 10 Reasons why:

  1. Sprouts are one of the most complete and nutritional of all foods that exist.
  2. .Sprouts are rich with vitamins, minerals, proteins, and enzymes.
  3. Numerous scientific studies have shown the importance of sprouts in a healthy diet.
  4. Sprouts are living food.
  5. they continue to gain vitamins after you harvest them. Even after harvesting them they will continue to grow slowly and their vitamin content will increase. Store bought vegetables and fruit start loosing their vitamin content as soon as they're picked
  6. Economic, sprouts can muliply 8-15 x their weight.
  7. Easy to store and can last a long time if placed in the freezer.
  8. They don't take a lot of room to grow, they're compact and easy to grow.
  9. They are a great way to add fresh ingredients to your food storage and diet, growing to full maturity from 1 -8 days.
  10. They have high levels of disease preventing phytochemicals and can also help prevent cancer.

What can you grow into sprouts?

GRAINS: wheat, barley, rye, popcorn, quinoa, and others.

LEGUMES: lentils, peas, adzuki beans, black beans, garbanzo beans, mung beans, soybeans, and others.

GREENS: alfalfa, broccoli, clover, canola, radish, buckwheat, sunflower, and others.

NUTS: almonds and peanuts,

MICRO-GREENS: such as lettuce and arugula,

PLANTS: fenugreek and onion.

You can order seeds over the Internet from sprouting seed sources or can simply try your luck in the bulk section of your local health food store or grocery store. You can mix seeds, but it is usually better to start with separate amounts of each seed type you want to grow, because some take longer to mature than others. Make sure that the seeds are organic or at least untreated. If you are ordering seeds online, then look for ones that are specifically labeled as “sprouting seeds.” These should be fresh and have been tested for a high germination rate; they are not always the same seeds that would grow big plants in your garden. Several quality online retailers are the Sprout People, with a wealth of information on their Web site; Mumm’s Sprouting Seeds; Sunrise Seeds; and Wheatgrass Kits. Also, try your local health food store’s bulk section; you might get lucky and find some good, fresh seeds.

**one thing to keep in mind, if you are going to use any bulk items for sprouting. DO NOT use oxygen packets in the container. Any item that has been packaged with an oxygen packet WILL NOT sprout, including wheat.
  • Add to tossed salads
  • Use in coleslaw (cabbage, clover, radish)
  • Try in potato salad (mung bean, lentil)
  • Try in wraps and roll-ups (alfalfa, sunflower, radish)
  • Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
  • Blend into fruit shakes or juices (cabbage, mung bean, lentil)
  • Blend with vegetable juices (cabbage, mung bean, lentil)
  • Replace celery in sandwich spreads (lentil, radish)
  • Mix with soft cheeses for a dip (mung bean, radish)
  • Grind up and use in sandwich spreads (lentil, radish)
  • Top grilled cheese sandwiches after grilling (alfalfa, clover)
  • Stir into soups or stews when serving (mung bean, lentil)
  • Mix into pancake or waffle batter (buckwheat)
  • Eat them fresh and uncooked in a sprout salad (salad mixes)
  • Top omelet or scrambled eggs (alfalfa, clover, radish)
  • Combine in rice dishes (fenugreek, lentil, mung bean)
  • Add to sushi (radish, sunflower)
  • Saute with onions (mung bean, clover, radish)
  • Puree with peas or beans (mung bean, lentil)
  • Add to baked beans (lentil)
  • Steam and serve with butter (mung bean, lentil)
  • Use in sandwiches instead of lettuce (alfalfa, clover, radish)

Sprouting seeds is as easy as 1-2-3:

1) Place your seeds into a container with an open top. Cover the top of the container with a piece of cheesecloth held on with a rubberband or other fastener. (If using a canning jar, you can hold the cheesecloth with the ring.)

2) Add warm, not hot, water to the container and swish the seeds around in it. Let them soak in the water for eight hours or more to get them off to a good start, then drain the water.

3) Three to five times per day, fill the container with water, swish the seeds around in it, then drain the water off immediately. The idea is to keep the seeds moist without keeping them soaking in water.

That's all there is to it! How long you have to wait until you can eat the sprouts depends on the type of seed you choose to sprout, and how patient you are. For example, if you sprout alfalfa seeds, they take about 5 days, and can be eaten when they are about 1-2 inches long. When the sprouts are ready, however, just give them one last rinse, drain them in a colander or other strainer, then eat them (cooked or raw, of course). Enjoy!


Sunday, March 8, 2009

Salmon Stir Fry


1 package (3 oz.) Oriental flavor ramen-style soup
1 can (14.75 oz.) salmon 2 Tablespoons cornstarch
1-1/2 cups cold water
2 to 3 teaspoons soy sauce, to taste
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1 Tablespoon vegetable oil
1 can baby corn
1/4 c. dehydrated bell peppers, reconstituted
1/4 c. dehydrated brocolli, reconstituted
1 can of carrots
1 can sliced water chestnuts, drained

Break up ramen noodles and cook according to package directions, omitting but reserving seasoning packet. Drain and keep warm. Drain salmon, reserving liquid. In small saucepan, blend cornstarch, seasoning packet from noodles, water, reserved salmon liquid, soy sauce, sesame oil, garlic powder, and ginger powder. Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute. Remove from heat; reserve and keep warm. In large saucepan, heat oil over medium-high heat. Add vegetables and water chestnuts. Stir-fry 3 minutes. Add salmon; cover and cook 1 minute. Add noodles and sauce; stir gently and heat through.

Makes 3 to 4 servings.



5 servings

1 package (5 oz.) red beans and rice
1 can (14.75 oz.) Alaska salmon
1 cup (8 oz.) salsa con queso processed cheese blend*
5 (10-inch) flour tortillas
1 cup chunky salsa, if desired

Prepare beans and rice blend according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through 3 to 5 minutes. Portion 3/4 cup salmon mixture near center of a tortilla. Roll up envelope-style; repeat with remaining mixture. Serve with chunky salsa, if desired.



Courtesy of Alaska seafood.org

1 can (14.75 oz.) Alaska salmon
1 T. egg powder
3 T. water
2 T. minced onions dehydrated, and reconstituted
1/4 cup thick barbecue sauce
1 cup fresh bread crumbs (about 2 slices bread)
4 hamburger buns or rolls

Burger Mixture: Drain salmon thoroughly, squeezing out excess moisture. In bowl, flake salmon with fork. In separate bowl mix egg powder with water, add onion, barbecue sauce and bread crumbs. Blend thoroughly until mixture is almost smooth.

Burgers: Divide and form mixture into 4 patties. Preheat broiler/oven or grill to medium-high heat. Place patties on spray-coated broiling pan or well-oiled grill 4 to 5 inches from heat. Cook about 4 to 5 minutes per side. Serve on buns or rolls.

Variations: Teriyaki sauce, thick 'n chunky salsa, chili sauce, OR seafood cocktail sauce may be substituted for barbecue sauce.

Salmon and Walnut Sandwiches


courtesy of Alaska Seafood.org

Serves 4

1 can (14.75 oz.) Alaska salmon, drained and chunked
1/2 cup chopped walnuts, almonds or pecans
2 T. mayonnaise plus 4 T. for bread
1 Tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
4 croissants

mix salmon with walnuts, 2 tablespoons mayonnaise, mustard, and Worcestershire sauce.

Sandwich: Spread 1 T. mayonnaise evenly on one side of croissant. Top with salmon mixture, top with croissant top and serve.

Food Storage Menu Planning Powerpoint