I have a confession to make: I don't like to cook.
Part of this dislike stems from the fact that I can never seem to come up with a sufficient number of recipes that pleases everyone in my family; the rest stems from the fact that, well, I just don't like to cook.
(Though oddly enough, I do like to bake. Go figure.)
Nonetheless I must cook to feed my family, and I prefer to cook from scratch. I realize "scratch" cooking has a different definition today than it did a hundred years ago; nonetheless, I generally avoid boxed-this and canned-that when I pull together a recipe.
And it got me thinking: how many recipes do I have that are not only scratch, but can be made exclusively with storable ingredients? What kinds of foods can be pulled together fairly easily with delving into either perishable foods (salads, fresh fruit, etc.) or commercial pre-packaged components?
Frankly, not a whole lot.
There is a superb and quintessential cookbook that every prepper should own called Cookin' with Home Storage by Peggy Layton and Vicki Tate. This book contains literally hundreds of recipes that fit the above criteria of using no fresh, perishable, or pre-packaged components. I haven't delved into this book nearly as much as I should.
So I thought I'd tap into the deep and knowledgeable reservoir of reader experience and see what recipes you like that can be made from storable ingredients.
I'd like to invite all my wonderful readers to jot down one or two of your favorite stored-food recipes and send them in. If you prefer to post them on your own blog or website and send me the link, that's fine; I'll cross-link back.
My goal is for everyone to be able to accumulate about a month's worth of yummy food-storage recipes. Since not every recipe will appeal to everyone's taste, we should all be able to harvest about fifteen or twenty useful ones -- at least, ideally.
Obviously the recipes don't have to come from the Cookin' With Home Storage cookbook; they can come from anywhere, including your great-grandmother's hand-me-down family secret for divine [fill in the blank].
And, since I'm an avid canner and I believe everyone else should be also (wink), I'll also expand the criteria to include home-canned ingredients. If your recipe calls for a home-canned veggie, or fruit, or soup stock, or whatever -- I'm game. Just specify that it's home-canned.
I'll start by contributing a recipe that came from Amy Dacyczyn's book The Tightwad Gazette called Lentil-Rice Casserole. Sounds boring but it's actually quite delicious. I've modified it slightly by using dried onions instead of fresh onions. I also tend to increase the amount of spices to make it zingier.
3 cups chicken broth
3/4 cup uncooked lentils
1/2 cup uncooked brown rice
1/4 cup dried onions
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder
Blend all together in a casserole dish. Bake, covered, 1.5 hours at 300F. During the last 20 minutes, you can top with grated cheddar or Parmesan cheese (leave uncovered for the last 20 minutes after adding cheese).
Okay, so now it's your turn. Submit your best prepper recipe(s), or if you want to send a link to your blog or website which has the recipe, I'll post that too. Let's get this Recipe Challenge off the ground!