Once you start on the path of home-canning and drying your own foods, straight from the garden, from the grocery or farmer’s market, etc, and then combining them with basics that you either make or purchase, it puts you in a whole different frame of mind when it comes to food and the preparations of it.
It is challenging.
It takes committment, but it also takes one single step at a time.
(think carrots, fruit, etc),
and replacing the items we have used from our pantry.
without taking that first one.
and check back for answers.
***the second day to this series will actually be posted on Tuesday, February 12th, 2013.
Â Quickly, since rice and spaghetti noodles are sharp when broken, double package them. I put them in ziplocs first, then process them through the food saver. I also slip the index card with the recipe right into the bag, and vaccuum pack it with the meal, so that way I know what I need to replace when I am out or getting low.
Â ALSO, you can package the rice separately from the ingredients otherwise listed, cook the rice in the pressure cooker, and cook the remaining ingredients on the stove top, so you can serve curry or whatever right over the top of the rice as a restaurant would.Â
3 cups split peas
1 cup dried onion
1/2 cup dried carrot slices
2 tsp salt
4 slices of garlic, dried from whole clovesThis is to dump in your crockpot. You add one pint chunked home-canned ham, liquid and all, (or two depending on how thick and meaty you like your split pea soup). To this mix add 8 cups of water, and turn crockpot on low for 8 hours.Taco or Enchilada Filling Base2 1/2 cups rice (we use a mix of brown and long grain white rice)
1 cup lentils
1/2 cup dried yellow and red sweet pepper pieces
1 cup dried corn
4 garlic chips
1/2 cup dried onion pieces
2 dried chili peppers, whole with seeds
1 tsp cumin seeds, basil, oregano and chili powder
1 tsp salt
2 TBS tomato powderI add this bag of ingredients to my Nesco Pressure cooker, add one pint chicken, OR 1 cup dried hamburger rocks and one pint or large can of tomtatoes with green chilies. To the pressure cooker then I add 6 cups water after stirring all the ingredients well together. I seal the lid, turn the pressure cooker on high for ten minutes, let it cool down naturally, and serve either in shells, or fold into shells, cover with cheese and enchilada sauce, and bake for another 30 minutes. I often have leftovers, and we make tacos with the first serving of it, then I make up a batch of enchiladas for the freezer with the rest. Feeds my hungry families, and the prep time is super minimal.Beef Stroganoff Helper
1 1/2 cups rice
1/2Â cup spaghetti noodles, broken in small 1 1/2″ pieces
3 tsp beef bullion
1/4 cup broken dried mushrooms
1/2 tsp dried celery pieces
2 tsp tarragon
1 tsp thyme
2 Tbs dried whole milk powder
2 tsp chives
Add 1 pt of beef broth, 3 pts of water, and 1 pt home-canned ground beef, or one cup hamburger rocks. Simmer 20 minutes, covered. Remove about 1/2 cup of liquid and add 1 Tbs of cornstarch, and stir/simmer until thickened, then add back into the pot. Remove from heat, add one small container of sour cream or thickened yogurt, heat through, and serve.
Rice Curry Base
3 cups rice
1 cup lentils
1 cup carrots
1/2 cup red peppers
1/2 cup dried onions
1/4 cup dried celery
1/2 cup dried corn
2 tsp chili powder and curry powder
1 tsp crushed red pepper flakes
1 tsp garlic salt
Mix well, To use add one bag to pressure cooker, add 3 cups water, one pint chicken broth, 1 can coconut milk, and one pint home canned chicken. Process on high pressure for 12 minutes, season to taste with salt and pepper, and serve. We eat this with a salad when possible, and it is sooooo good.
All of the pressure cooker recipes can also be made in a crockpot if you use low for 8 hours, or high for 4-6 hours. There are also quite a few more recipes for these type of mixes in my book The Master Mix WayOther fantastic links to look for recipes:www.dehydratingwaybeyondjerky.blogspot.com/http://www.dehydrate2store.com/recipes/