Sunday, March 15, 2015

FSP Week 10

Woah Nelly, just three more weeks until we've got three months of meals planned and under our belt!  Bring it on.

Mexican Monday: Shredded beef/chicken “tamales” (coming soon)
Oriental Tuesday: Sweet & Sour Chicken (coming soon)
Twisted Wednesday: Love Nests
Authentic Thursday: Toscana Soup (coming soon)
TGIFriday: Pigs in a Blanket
Simple Saturday: leftovers/cold cereal
Special Sunday: Salmon/Crab Cakes

Shopping List:
  • role of polenta (found near pasta)
  • 1 can of beef
  • 1 small can of pickled jalapenos
  • 1 can pineapple chunks
  • cornstarch
  • sugar
  • white vinegar
  • 1-2 cans of chicken
  • flour
  • coconut oil
  • eggs
  • 1 green bell pepper -or- 1/2 c. dehydrated
  • angel hair pasta
  • 2 cans evaporated/coconut milk
  • parmesan cheese
  • bacon bits
  • grape juice
  • chia seeds
  • green olives
  • TVP -or- dehydrated sausage (Italian)
  • dried onions
  • garlic
  • chicken broth -or- bouillon
  • spinach, fresh/frozen/canned -or- kale
  • baking powder
  • 8 hotdogs -or- 4 cans Vienna sausages
  • mayonnaise
  • lemon juice
  • bread crumbs -or- 3 slices of bread
  • milk
  • 2 cans of salmon/crab
  • rice
  • dried lemon peel
  • 6 red potatoes -or- 3 c. frozen hashbrowns (1.5 c. dehydrated)
  • seasonings/spices: salt, pepper, sage, nutmeg, Italian seasoning, red pepper flakes, garlic powder, thyme, dill weed/seed
And this week's Build Your Food Storage is another 10 lbs of flour.  I think I'll be buying whole millet in bulk instead...  See you next week!  *B

Mushroom & Spinach Crepes

Mmm, crepes.  With mushrooms!  And spinach!  Oh, and chicken...  Feeling French and fancy free?  Try this on for size ;)

Ingredients:
  • 4 T. butter
  • 4 T. flour blend
  • 2 c. milk (coconut/rice)
  • 1 t. mustard
  • Handful of cheese
  • Salt/pepper, to taste
  • Dash of nutmeg
  • 1 can mushrooms, drained
  • 2 handfuls spinach, chopped
  • 1-2 handfuls of shredded rotiserrie chicken -or- 1 can chicken, drained
Directions:
     Melt butter in medium saucepan over medium heat.  Stir flour into browned butter and cook over low heat, stirring constantly for one minute.  Add milk a cup at a time.  Bring to a boil and whisk for 1 minute.  Add mustard and season to taste.  Add remaining ingredients and heat through.  Serve inside crepes.

Simple Gluten Free Crepes

Crepes are a great way to make an ordinary meal extra special or fancy!  Omit the sugar and vanilla for a savory crepe...  As for the filling, the sky's the limit ;)

Ingredients:
•  1 ¼ c. milk (coconut/rice)
•  2 large eggs
•  2 T. oil
•  1 c. flour blend (equal parts brown rice, sorghum, and tapioca)
•  ½ t. salt
•  1 t. sugar (opt)
•  ½ t. vanilla (opt)
•  1/8 t. baking powder

Directions:

Pour milk, egg, and oil into a blender and turn on low.  Combine dry ingredients together in separate bowl, then add to blender.  Blend until smooth.  Heat skillet over medium high heat.  Add a little oil and evenly coat bottom of pan.  Pour ¼ c. batter into heated skillet.  Swirl until bottom of pan is covered.  Cook crepe for 1 minute, then gently flip to other side and cook just until golden.

Cajun Beans & Rice

This meal is hearty and tasty, and just overall satisfying.  Enjoy!


Ingredients:
  • 1 lb black beans
  • 1/2 large onion, chopped -or- 4 T. dried onions
  • 1/2 c. green bell pepper, chopped -or- 1/4 c. dehydrated
  • 1 t. celery seeds
  • 1.5 t. garlic powder
  • 1 t. garlic salt
  • 1/2 t. Worchestershire sauce
  • 1/2 t. hot sauce
  • 1 T. beef bouillon
  • 1/4 c. bacon bits
  • 4 chicken sausages, sliced
  • 1 t. thyme
  • 2 bay leaves
  • 1/2 t. creole seasoning
  • 4 c. water

Directions:
     Sort and rinse beans.  Place in a large soup pot and cover with water.  Allow to soak overnight; or bring to a boil for 2 minutes on the stove, then cover and let sit for 1 hour.  Drain beans well.  Add prepared beans and remaining ingredients, including the 4 c. clean water.  Stir well and bake in oven at 275 for 3 hours, or in a crockpot on low for 8 hours.  Serve warm over a bowl of rice, and a side salad.

Orange Chicken/Beef (food storage version)

I would like to play with this recipe a bit more...  Not sure how I feel about the green chilies, and it could definitely use more of a sweeter orange flavor.  I'll keep you posted!


Ingredients:
  • 2 T. coconut oil
  • 2 cans of chicken/beef, drained
  • 1 can of mushrooms, drained
  • 1 small can green chiles (opt)
  • 1 c. dehydrated stir-fry veggies
  • 3 T. soy sauce
  • 3-4 T. brown sugar/molasses
  • 2-4 T. frozen orange juice concentrate
  • 1 T. apple cider vinegar
  • 1 T. bouillon
  • 2 T. dried orange peel
  • 1/4 t. ginger
  • 1/2 t. garlic
  • 1/4 t. red pepper flakes (opt)
  • 3/4 t. sesame seeds (opt)
  • 1 1/2 c. rice/quinoa
  • 4 c. water
Directions:
     Place all of the ingredients into a crockpot and cook on high for 4-6 hours, or until rice/quinoa is cooked.  Serve warm with a side salad.

Bacon & Shrimp One-Pot Pasta

Fast, easy, and yum.  I mean, who doesn't like bacon?  You can never go wrong with bacon ;)

Adapted from My Food Storage Cookbook


Ingredients:
  • 2 heaping cups of penne/bowtie pasta
  • 1/2 c. bacon bits
  • 2 cans of shrimp, liquid reserved
  • 1 can diced tomatoes
  • 1 t. garlic powder
  • 2 t. brown sugar
  • 1 t. basil
  • 1 c. evaporated/coconut milk
  • 1 1/2 c. clam juice
  • 1/2 c. parmesan cheese
Directions:
     Add bacon bits to a large skillet and cook over medium heat until crisp.  Add remaining ingredients, except for shrimp and parmesan cheese.  Stir well until combined, then bring to a simmer and allow pasta to cook until al dente.  Stir in shrimp and then cheese until everything is fully incorporated.  Serve warm with a side salad.

BBQ Chicken Pizza

This is one of my faves; so easy and such a hit with just about anyone!  Makes for a great lunch option, too.  And nowadays you can even find great gluten free flour tortillas, resulting in a simple, delicious, and basically perfect thin crust pizza...  Which is no easy feat when it comes to gluten free ;)

Ingredients:
  • flour tortillas (about 1-2 per person)
  • favorite BBQ sauce
  • couple handfuls of shredded rotisserie chicken -or- 1 can chicken, drained
  • 1 can diced pineapple, drained
  • 1/4 small red onion, thinly sliced
  • fresh cilantro, minced
  • shredded cheese
Directions:
     Toast tortillas in preheated oven.  Spread on a layer of BBQ sauce over toasted tortillas, then top with desired amounts of chicken, pineapple, onion, cilantro, and cheese.  Place pizzas back into oven and allow cheese to melt.  Serve warm with a side salad.