Random Favorite Food Storage Recipes
Sharon January 15th, 2009
Hi Folks: The recipes here cover the range of food storage and preservation techniques, from recipes for eating out of your root cellar and season extension to straight pantry cooking. I thought some of them might be fun additions to your menus. These are some of my favorites.
Tex-Mex Millet: Another recipe borrowed (ok, stolen) from _Veganomicon_, this frankly, kicks ass. It tastes like Spanish rice, but better. I’ve changed it to be a bit more of a pantry thing, but the original is pretty terrific too. Maybe they won’t sue me if you run out and buy their cookbook.
Dehydrator Apple Granola bars: My kids love granola bars, and I love that I don’t have to actually bake these. These are very tasty and have absolutely no fat in them, other than what’s naturally in the oats
3 tart apples
2 cups rolled oats
1/2 cup silvered almonds
2 tbsp. brown sugar
1 tbsp. honey in 1/4 cup water
1 tsp. salt
1/2 tsp. cinnamon
Peel and grate apples. Place in a bowl with the other ingredients and toss lightly until thoroughly mixed. Place mixture on a dehydrator sheet and dry for 2 to 3 hours, or until crunchy. Cut into bars and store in an airtight container.
Pumpkin Pancakes: These are extremely nutritious, really tasty, cheap and filling. My kids adore them, and so do the adults. I like them with cranberry sauce, actually, but maple syrup is traditional.
Beets with Tahini Sauce: Ok, I know you hate beets, or think you do, but this is the platonic beet recipe - people who hate beets coming running up to beg for seconds, I swear. There is something about this amazing combination that just transforms the beets. Try it – really. I’ve adapted the recipe from May Bsisu’s spectacular book _The Arab Table_.
5 large or 10 small beets, peeled and diced.
2 tbsp oil
3 tbsp yogurt
2 tbsp tahini
½ tsp cinnamon
½ tsp cumin
Salt and pepper to taste
Coat the diced beets with oil and roast in a 425 oven until tender (you can steam them if you prefer). Meanwhile, mix all other ingredients. When the beets are tender, toss with the tahini-yogurt sauce. This can be served warm, cool or at room temperature and is absolutely amazingly good.
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Bamboo Shoot Soup - If you have bamboo, you have bamboo shoots. You can use the canned ones, but they aren’t as tasty. This soup kicks butt when you are tired or grumpy or sick
6 cups vegetable stock (or chicken or whatever)
Bring stock to a boil. Add soy sauce, sugar and vegetables and cook until vegetables are tender. Dissolve cornstarch in ¼ cup cold water, and stir into soup. Keep stirring until mixture thickens, about 5 minutes. Adjust seasonings to taste. Serve with hot sauce and fresh cilantro, if available.
Stuffed Cabbage with Dried Fruits, Mushrooms and Wild Rice: This is adapted from Georgeanne Brennan’s lovely book _France: The Vegetarian Table_ and has become my favorite way to eat stuffed cabbage.
Sharon
- Food Storage , food
- Comments(16)
For the chocoholics that can’t keep out of their chip stash, I offer Wicky Wacky Cake! My mom made this when I was a kid - I’ve since lost that original recipe, but there’s a wide assortment available via Google. All shelf-stable ingredients, no eggs, and actually vegan.
WICKY WACKY CAKE
3 c. flour
2 c. sugar
3/4 c. cocoa
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
2 tsp. vinegar
1 c. oil
2 c. water
Sift dry ingredients together. Then add vinegar, vanilla, oil and water. Beat until well blended. Pour into pan. Bake at 350 degrees for 35 minutes. Let cool and ice. Do not grease pan.
[...] Casaubon’s Book » Blog Archive » Random Favorite Food Storage Recipes The recipes here cover the range of food storage and preservation techniques, from recipes for eating out of your root cellar and season extension to straight pantry cooking. I thought some of them might be fun additions to your menus. These are some of my favorites. [...]
Oh! I love the sound of that Tex-Mex Millet/Spanish rice thing. We have some chili pepper salsa we put up last summer from our chili pepper crop. But I’m not so much into the chips and dip as my husband. This recipe sounds like a great way to use up our preserves. Thanks!
on the fruit-filled cabbage rolls - how much mushrooms? what temp oven? Sounds yummy!
Ooooo….one of the things I’ve been most looking for a substitute for is packaged granola bars. Wouldn’t they have quite a bit of fat from the almonds, though? (For me, that’s a good thing!)
Excellent, thanks! Btw, recipes can’t be copyrighted, though the way the instructions are worded can.
I should have said that the wording of the introduction to the recipe can be copyrighted. Instructions are part of the recipe and thus, can’t be copyrighted.
Hey, *I* have bamboo! Big, branchy, came to us from Hawai’i via Duluth, MN (no lie!), has flowers in August that bees/wasps/etc. *love* bamboo that is happily taking over part of my front lawn. Can you use ANY kind of bamboo? (I’ve always liked bamboo shoots in the faux/Americanized chow mein that my ma made, and I’ve thought about adding them to stir fry. Never really thought about the ones in my YARD!)
Also, how big should the shoots be? The ones that I get come up about as thick around as my finger (it varies), but stay fairly slender for a long time. They also tend to come up IN my Bleeding Heart, and I need to pull them several times a summer. I will *happily* eat the darn things if I can!
Coincidentally, I started working on a “Best of 2008″ recipe post this weekend. I started building a pantry and learning to canning just this past year, and we are eating all sorts of new things - or old things, in new ways.
http://rampingup.blogspot.com/2009/01/best-new-pantry-recipes.html
I plan to try that beet recipe! So far, I only like them pickled with red beet eggs (a PA Dutch thing). I want to like beets more.
LaVonne, I know you can’t copyright a recipe - I was joking. But it is a good book!
Alexa, it should say “3/4 cup” mushrooms. And, oh, probably the universal 350? I have a wood cookstove, so oven temps are pretty fungible here.
Lance - I believe all bamboo shoots are edible, although some are tastier than others. I think they are tenderest when little, but can be peeled if they get bigger. I’d experiment - just don’t accidentally eat the bleeding heart, which I’m sure you know is poisonous.
I love bamboo!
Sharon
Oh, and Sarah, yes, that should say “naturally in the almonds” not “naturally in the oats.” Thanks for catching my typo!
Sharon
Actually, I *didn’t* know the bleeding heart was poisonous, so that’s good to know, but there is VERY little chance of mistaking one for the other. The bamboo I have is a broad leafed, branchy variety; the leaves look nothing like the bleeding heart.
I am very amused that the plant that regularly astounds people (“That’s bamboo?!!? In MINNESOTA?!!!”) may possibly also be edible. I love stealth gardening!
Whenever I cook rice with add tomato products, the rice stays hard, no matter how long I cook it. (Like, why you aren’t supposed to add acid products to beans/bean soup till they’re fully cooked.) Doesn’t this happen to anyone else? Isn’t the TexMex rice going to be, well, not soft?
There’s a YouTube video on preparing bamboo shoots. (I don’t know if this link will be allowed, but you can search for Boing Boing and preparing bamboo. http://www.youtube.com/watch?v=MRjau1c4H9A) We foraged for them on a 4th grade class excursion (when I lived in Japan) and I don’t remember it being such an involved process.
I’m crazy about pumpkin pancakes! I add pie spice and it’s like having hot pumpkin bread every morning!
I cooked this , it was simply wonderful. I am certainly not what you would call an experienced cook, and therefore tend not to enjoy complicated dishes which will make me stressed out when cooking. It’s very simple and yummy, marvelous accompanied by a bottle of white wine. Many thanks.
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