Tag: Prepper

Long Term Storage Prepping Meals In A Jar
Homesteading · Prepping · Recipes · Urban Homesteading

Long Term Storage Prepping Meals In A Jar

Sarah

If one has meals, ready to be mixed with hot water, sitting prepped in their pantry, it removes a lot of stress about prepping for storms and natural disasters. The concept is easy: Using recipes I developed for backpacking, but made bigger for families (serving 4+), each meal fits into a quart or 2 quart mason jar. Easy to pull together, these meals can sit on the shelf for a year (or more) until you need them (longer if you put any dairy items into small bags on top of the vegetables and carbs). All you need is the ability to boil water and 15 minutes for rehydration. And then enjoy a warm and comforting meal, with minimal cleanup. Not only does it allow a family to eat a hearty meal, but it uses a LOT less water and fuel than conventional. During times with no power, using fewer resources is a good thing.

A few resources for items we call for:

  • Dried vegetable blend is a go-to must. Dry your own at home, or buy it. Either way, it’s easy to scoop and use.
  • Coconut milk powder. It’s high in fat, calories and taste. Use it in most recipes calling for dry milk powder.
  • Olive oil packets. Yes, you can free pour from a large container (no need to measure!), but if you want your meals truly portable, buy some packets and keep them on hand – and tucked into the mason jars.
  • Single serving packets. Minimus has a world waiting for you. We have ordered from them many times over the years, and they do their job well. Having pre-measured and sealed packets is great for prepping meal kits.
  • Vacuum sealers for mason jars. Pull the air out, and your dried food stays fresher a lot longer. They come in both regular and wide mouth styles, and go over the mason jar lid to pull the air out. You can quickly seal a row of jars full of dry goods (not for canning, but for dry food storage it is a game changer!)

Cranberry Chicken Rice

Cherry Chicken Couscous

Tomato & Herb Pasta

Not-So-Basic Pumpkin Spice Rice

Instant Oatmeal Packets

~Sarah

Pantry Staples: Cranberry Chicken Rice
Backpacking · Prepping · Preserving · Recipes · Urban Homesteading

Pantry Staples: Cranberry Chicken Rice

Sarah

This recipe was originally a backpacking meal I made often for the oldest kid and I, and then I turned it into a family sized pantry staple. It’s quick to make, and easy to store. It’s also gluten-free (read your chicken choice though to be sure!) and can be made vegetarian as well, with drained beans instead.

Cranberry Chicken Rice

Ingredients:

  • 4 cups instant rice (white or a half and half blend of brown and white)
  • ¾ cup dried cranberries
  • ½ cup dehydrated vegetable blend
  • 1 Tbsp dried parsley
  • 1 Tbsp dried onion
  • 1½ tsp granulated garlic
  • 1 12.5 to 14 ounce can chicken breast
  • 5 cups water or broth

Directions:

Using a canning funnel, pour dry ingredients into a 2 quart mason jar. Seal tightly, and mark on a piece of tape the name of meal, and “Add 5 cups water”.

To make:

Bring to a boil 5 cups water or broth, along with the chicken and its liquid. Stir in dry ingredients, stirring well. Cover tightly and let sit off the heat for 15 minutes. Fluff up.

Serves 4 (amply).

Notes:

For long-term storage, consider using a FoodVac mason jar sealer. Add dry ingredients as noted, use sealer to pull out air. This allows longer term storage in a pantry.

You can also use bouillon powder, add in 5 teaspoons with the dry ingredients.

To boost calories, add in a tablespoon or two of olive or coconut oil.

Cooking Over A Ecozoom Versa Stove
Homesteading · Prepping · Urban Homesteading

Cooking Over A Ecozoom Versa Stove

Sarah1 Comment

Recently we were sent an Ecozoom Versa Stove to review. I’ve seen many wood burning stoves over the years, some tiny and some huge, and some we have tried for our sister site, TrailCooking. Overall, I was never impressed, because these wood burning stoves often had floorless designs, which meant they couldn’t be used during fire bans, or any place where fires were banned. They were messy, tricky to light and filthy after handling.

However, the Versa is different. A lot different. It’s sealed. It stays cool on the outside. It works amazingly with even the heaviest cast iron pots.

Specifications
Height: 11.5″
Diameter: 9.5″
Weight: 14.25 lbs

Features
Bottom damper door regulates air flow while top door is left open or closed depending on wood or charcoal fuel use
Durable three-pronged cast iron top
Fully insulated body retains and transfers maximum heat to your pot or pan
Refractory metal lined combustion chamber
Reinforced metal door frames
Sturdy steel handles with silicone grips keep handles cool while stove is hot

And here is another thing:

I enjoy grilling and cooking outdoors, but setting up the big grill is a pain. It isn’t “hard” but it is time-consuming and it uses a lot of charcoal. You have to get going an hour before cook time and expect it to burn for hours after. Not a quick spur of the moment event. The first time we used the stove we made a package of organic hot dogs. I wasn’t expecting the stove to be ready that fast, so I grabbed something quick to cook on it! The boys were very happy, since Mom rarely lets them have that.

Add the charcoal in the center:

Tinder in the lighting area (it reminds me of setting up a charcoal chimney for the big grill!) and light.

Within less than 20 minutes, it was showing temps of 900* inside, and I am cooking like crazy on it. As for smoke? Only at the start. Unlike a grill, you don’t fumigate yourself with smoke. Every time we have used it, I go in and there is no “campfire” smell on my clothing. I haven’t used it with wood yet, so I will update when I do. Another note: it sips fuel. It uses barely any charcoal, especially compared to a large grill. It is highly efficient.

It’s so easy to light it up, we have used it a couple of times since receiving it. With our kitchen in the middle of a remodel, this stove has been amazing to use. And who doesn’t like to cook outside in the summer?

The cast iron pans never move. No fear of sliding.

The delicious “breakfast for dinner” came out of One Pan To Rule Them All, on page 235.

One hot cast iron skillet, sausages, tomatoes and eggs, all sizzled up together. What more could one want? Well….I did heat up some bourbon beans on the side!

We have enjoyed this stove so much I am going to build a permanent area for it in the backyard, so I can cook with ease. For homesteading or camping, it’s incredibly easy to use.

FTC Disclosure: We received a stove for potential review.

Pantry Staples: Cherry Chicken Couscous
Backpacking · Homesteading · Prepping · Recipes · Urban Homesteading

Pantry Staples: Cherry Chicken Couscous

Sarah

I love making pantry staples, where it is a meal, ready to go. Couscous is a staple that many are not familiar with, but is incredibly easy to prepare. It can even be soaked in cold water, if you have no power, or way to heat water. Couscous is precooked pasta, smaller than rice. However, like pasta, couscous is very bland on its own, so liberal seasoning and bright flavors are needed!

Cherry Chicken Couscous

Ingredients:

  • 2 cups couscous
  • 1 cup dried cherries
  • 2 Tbsp dried onion
  • 2 tsp dried parsley
  • 1 tsp granulated garlic
  • 1 Tbsp broth powder (or 3 sticks of broth concentrate)
  • 10 to 14-ounce can chicken breast
  • 2 Tbsp olive oil (2 packets)

Directions:

Layer dry ingredients in a quart mason jar, using a canning funnel. Make a note “Add 3 cups boiling water + oil + chicken” and tuck in. Store with the can of chicken and oil (for being extra-ready, add all to a gallon freezer bag and seal, so you can grab and use).

Bring 3 cups water, oil, and chicken (with any broth) to a boil in a large saucepan. Add in dry ingredients, stirring. Cover, and remove from heat. Let sit for 10 minutes. Fluff up with a fork.

If desired, serve with a little Parmesan cheese on top.

Notes:

For long-term storage, consider using a FoodVac mason jar sealer. Add dry ingredients as noted, use sealer to pull out air. This allows longer term storage in a pantry.

Pantry Staples: DIY Rice A Roni Mix
Homesteading · Prepping · Recipes · Urban Homesteading

Pantry Staples: DIY Rice A Roni Mix

Sarah

I always find it fascinating that mixes like Rice A Roni sell so well. When you think about it, it’s a tiny amount of rice, pasta, maybe a few dried vegetables, and heavily salted “flavor mix”. That’s it. Well….maybe not just “it”. From a box of Chicken Flavor:

“Ingredients
RICE, WHEAT FLOUR, DURUM WHEAT SEMOLINA, SALT, SUGAR, AUTOLYZED YEAST EXTRACT*, HYDROLYZED SOY PROTEIN, ONIONS*, MONOSODIUM GLUTAMATE, NATURAL FLAVOR, PARSLEY*, GARLIC*, CHICKEN BROTH*, CHICKEN FAT, TURMERIC SPICE WHICH IMPARTS COLOR, HYDROLYZED CORN GLUTEN, NIACIN*, DISODIUM GUANYLATE, DISODIUM INOSINATE, FERRIC ORTHOPHOSPHATE, FERROUS SULFATE, THIAMIN MONONITRATE, TURMERIC EXTRACT, FOLIC ACID, RIBOFLAVIN.

*DRIED.

CONTAINS WHEAT AND SOY INGREDIENTS.”

A box of mix makes 3 servings, 1 cup each. The sodium per serving is 1060 mg! That is simply too high. While they make one that is ‘33% lower sodium’, you can do so much better at home, making your own – and I might add, make batches that will actually fill a family up. 1 cup isn’t going to fill anyone up but a child. And that for me is the big part: I can make the pantry staples the way I like and need them, without questionable ingredients, and as well, lower in sodium – and allergy safe for our youngest child. (Choose your broth wisely for lower sodium options!)

DIY Rice A Roni Mix

Ingredients:

Directions:

Pour rice into a quart mason jar (using a canning funnel), then add pasta on top. Package dried vegetables in a small zip top bag, fit on top.

Mark “4½ cups broth & ¼ cup butter or olive oil”

For long-term storage, consider using a FoodVac mason jar sealer.

To Prepare:

Heat a large deep skillet over medium high, add in butter or oil, and the rice/spaghetti mixture. Stir till golden brown. Add in the dried vegetables and broth, bring to a boil. Turn to medium-low, cover and let simmer for 20 minutes. Take off heat and stir.

Add In’s:

With the broth, add in drained and flakes tuna (1-2 cans), canned or pouched chicken, or 1 can rinsed and drained beans. Once cooked, sprinkle on Parmesan cheese and stir in gently.

Notes:

If you use broth powder, add in with the rice before storing. You can use gluten-free pasta as well. For long-term storage, consider adding in olive oil packets. You would need 4.

Serves 4 to 6 as a main dish, with protein added.