I’d love for you to try all of the foods I mention on this site, so I’m going to make it easy for you. For each ingredient I mention I will also give you a recipe that uses it. In a lot of cases I’ll even give a recipe that uses strictly food storage foods. I hope you enjoy them!
Amaranth and Corn Chowder
Amaranth makes this chowder hearty and distinctive.
- 3 tbsp. Butter
- 1/2 c. Chopped Onions- Dehydrated (rehydrated)
- 1 c. Celery – Freeze Dried (rehydrated)
- 1/4 c. Green Bell Peppers – Freeze Dried (rehydrated)
- 1/4 c. Red Bell Peppers – Freeze Dried (rehydrated)
- 1/2 tsp. Salt
- 7 c. water
- 1/2 tsp. chili powder
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Pepper
- 1/2 c. Quinoa
- 1/4 tsp. Thyme
- 1/4 c. Amaranth
- 4 c. Sweet Corn – Freeze Dried
- 1 c. heavy cream
In a large pot, sauté reconstituted onions, celery, red and green bell peppers, and salt in melted butter for about 5 minutes.
Add water, chili powder, garlic powder, black pepper, quinoa, thyme, and amaranth and bring to a boil.
Once at a boil, bring down to a simmer for 15 minutes.
Meanwhile, using a food processor blend 3 cups of corn into a powder. Add 3 cups puree and 1 cup whole corn to soup.
Cook for an additional 5 minutes, until corn is fully rehydrated.
Stir in cream. Soup will thicken upon standing. Add more water as needed.
Sweet Potato, Chicken and Barley Stew
I love putting sweet potatoes in stews! They impart a mild sweet flavor that gives another dimension to whatever you use them in. This savory stew with sweet potatoes, chicken, barley is perfect for a cool fall day. Be careful when you chop sweet potatoes, they are harder than you would think.
- 1 c. Pearled Barley
- 6 tsp. Chicken Bouillon
- 1/4 c. Celery – Freeze Dried
- 2 c. Chicken Slices – Freeze Dried
- 2 c. Tomato Dices – Freeze Dried
- 1/3 c. Chopped Spinach – Freeze Dried
- 1 tbsp. Chopped Onions- Dehydrated
- 1 1/2 c. Sweet Potatoes – diced
- 1 pkg. Dry Chili Seasoning Mix
Simmer barley in 3 cups of water for 25 minutes, or until water is absorbed.
Combine with remaining ingredients and 10 cups of water in crock pot and simmer for between 1 hour and 5 hours, depending on how long you want the flavors to cook into the meat.
Buckwheat-Amaranth Porridge with Strawberries and Coconut
- a little canola oil
- 1/2 cup each: buckwheat groats and amaranth
- 2 cups water
- a little salt
- 1/4 cup or more canned coconut milk
- 1 cup sliced strawberries (rehydrated freeze dried)
- sweetened or unsweetened coconut
- raw pecans or almonds, roughly chopped
- spoonful coconut oil
- a little raw sugar (I like vanilla infused raw sugar, but any kind is good)
Heat a pan over medium-high heat and add a little oil. Add the buckwheat groats and cook until they smell toasty and start to turn brown. Add the amaranth, water and salt.
Cover and turn heat to low. Cook until all the liquid has been absorbed and the buckwheat and amaranth are tender. (Add more water if necessary and continue cooking until tender.)
Stir in the coconut milk–it should be about the consistency of thick oatmeal after the milk has been added.
Divide into 4 servings and top with strawberries, coconut, coconut oil, nuts, and sprinkle with a little raw sugar.
Makes enough for 4 servings.
CHICKEN STEW w/CORNMEAL DUMPLINGS
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 – 14oz. can chicken broth
- 1 – 10 oz. package frozen mixed vegetables
- 1/2 c. water
- 1/2 tsp. dried basil
- 2 bay leaves
- 1/2 tsp. salt
- 1/8 tsp. garlic powder
- 1/8 tsp. pepper
- 1 c. milk
- 1/3 c. flour
- 2 c. chicken, cooked & cubed
For the Cornmeal Dumplings:
- 1/2 c. flour
- 1/2 c. shredded cheddar cheese
- 1/3 c. cornmeal
- 1 tsp. baking powder
- 1 egg
- 2 Tbsp. milk
- 2 Tbsp. vegetable oil
In a large stock pot, cook onion and garlic in olive oil until translucent (about 5 minutes).
Add in chicken broth, frozen vegetables, water and herbs. Bring to a boil.
While the stock is cooking, combine milk and flour. Stir into soup. Add in chicken and continue cooking until thickened, stir frequently.
Mix together dumpling batter: in a medium bowl, whisk together flour, cheese, cornmeal, baking powder, and pepper. Beat together egg, milk and vegetable oil then add to dry ingredients. Mix until just combined.
Drop dumpling batter over the soup in about 8 mounds. Bring to a simmer. Cover and cook for 10-12 minutes (check doneness of dumplings with a toothpick).
Cheesy Hominy Casserole
- 2 (14 ounce) cans yellow hominy, drained
- 1 cup grated cheddar cheese (freeze dried, rehydrated)
- 1 (4 ounce) can green chilies, drained and chopped
- 1 cup prepared freeze dried sour cream
- ¼ cup freeze dried chopped onion (rehydrated)
- salt, to taste
- pepper, to taste
Mix all ingredients except the cheese.
Pour into 8” or 9″ baking dish.
Sprinkle grated cheddar cheese on top.
Bake at 350 degrees for 25 minutes or until cheese is thoroughly melted and sides of casserole are bubbling.
Cheddar Cheese Grits Casserole
Makes 6 servings
- 4 cups milk
- 1/4 cup butter
- 1 cup uncooked quick-cooking grits
- 1 large egg, lightly beaten
- 2 cups (8 oz.) shredded sharp Cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.
Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately