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11 October 2006 @ 09:40 pm
canned goods recipe  
Hey there, this is my 1st post here.. I thought of you folks last night when I made dinner. Usually I'm all about using fresh foods, and cooking from cans was unusual for me (I was tired & didn't feel like cooking this time) so it made me think of ..well..what if there were circumstances in which I *had* to use all canned stuff for a while? In that case I'd definitely like to remember this odd green chili recipe for something a little different. ;) The fresh onion & chard could be optional, and it could be with chicken or vegetarian.


1 onion (or could be some dehydrated onion)
2 cans butternut squash soup
1 can white hominy, drained
1 can black beans, drained & rinsed
1 small can whole green chiles, roughly cut up in large-ish pieces
1 can chopped green chiles
1 or 2 tsp cumin (to taste)
1 tsp to 1 Tbsp real maple syrup (to taste)
a few shakes of oregano (or thyme, sage or coriander seed)
salt, pepper and tabasco to taste
(I have a hickory smoked salt I used; I've never used 'liquid smoke' but I'd think a dash of that would work)

optional / variable:
-1 or 2 boneless skinless chicken breasts,
cut up and then ground in the cuisinart (crumbled tofu or dehydrated TVP could be used instead)

-a few leaves of green swiss chard (or other greens,
or fresh-picked wild & edible weedy greens, etc) cut up and/or chopped in cuisinart

-it would also go well with a little cilantro which I didn't have around

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Just mix it all together in a pot, and bring to a boil & cook. If you're using onion and chicken, saute that first.
I served it over jasmine rice with a little shredded cheese on top, and with crusty brown bread.

It may sound like a really weird combination, but it was so good, and I'll be stocking my cabinets with those cans again. :)
 
 
 
Mojo Rioskayakman on October 12th, 2006 04:08 pm (UTC)
I'll have to try that...
we also have some freeze dried storage foods that could use some "extending" and spicing up.

we found out that a 4 person mountain house meal, can be extended to 6 or 8 people with rice or noodles as filler.

Store what you eat, and like what you store.

mel
elizabeth: thyme teaelizabeth_rv on October 13th, 2006 05:50 am (UTC)
Re: I'll have to try that...
Yeah, buckets of brown rice and dry beans have zero appeal for a single serving never mind any repetition.

I've been having trouble wrapping my head around how to store stuff I'd actually *want* to eat, and so I want to learn preservation/canning techniques. I'd want jars of juicy organic pears or of especially yummy stews and whatever other dishes one can successfully can. I've got a lot to learn about it.

So you do freeze-dried foods -- I'm guessing those are bought and you don't have access to whatever mysterious equipment ppl use to freeze-dry things.

Which are the good sources and foods for freeze dried stuff? Are there any that are best to avoid? Whatever you or anyone feels like telling about that would be great, or to point me to some good websites/sources, etc. it would be much appreciated. I'm pretty much a newb about long-term food storage... I'll be looking at past posts here too. Thanks
sartre_voltaire on January 5th, 2007 08:09 am (UTC)
Re: I'll have to try that...
Dried/dehydrated/freeze-dried - Well, there's Walton Feed, they're excellent AND not too shabby on the pricing if you stick to ingredients (as opposed to meals-in-a-can). Mountain House is rather popular but I can't vouch for the products personally. I've tried Bear Creek and their stuff is 1) tasty, 2) readily lends itself to recipe adaptions and 3) is cheap, as far as dried food goes.

I've been having trouble wrapping my head around how to store stuff I'd actually *want* to eat...
First, learn to cook if you don't know already. Then, here's what I found helpful - fair warning that I am possibly organised to the point of obnoxious insanity, and you might find this all just a bit much.

Make a list of the meals you eat and/or prepare regularly. Might be helpful to keep a notepad handy for a few days, because you will not recall every dish right offhand. Don't forget breakfast, lunch, desserts, traditional holiday edibles, snacks and beverages.

Learn how to cook any dish you don't already prepare yourself (steak marsala, anyone? Grandma's peanut butter candies?).

List the ingredients for all of the above.

Take that list to the store and buy what went on sale.

Once you've got all that done, your only concern will be where to put it all (which is, in itself, quite a different problem). From there it's all fine-tuning the system.