Thursday, June 21, 2012

Pantry Meals

Wheat and powdered milk and legumes (oh my!) are great for long-term storage. However, mostly they take a lot of planning & preparation time. Short-term pantry meals make eating a quick & delicious meal every night.
On Tuesday night, I taught a class at our Relief Society meeting about short-term storage. I have a pretty well-stocked freezer & pantry, but not because I am organized or wonderful. It is because I forget what I have or fail to plan meals for the week. I have a lot of stuff in storage, but I do not have meals organized or ready to go. Studying pantry meals in depth & collecting recipes has made me feel confident that I can get some order to my madness. 
Cherie talked about making a list of foods that you normally make for your family & multiply the shopping list by however much to equal 90 days. [For instance, if you normally rotate through fifteen meals, you would purchase six times each meal. If you make ten meals, you would purchase nine times each meal.] She also talked about storing non-food items (water & toilet paper (I have 160 rolls!)). I am hoping to get her wheat chili recipe but until then I found one here.

April talked about grinding & dehydrating. She grinds beans in the wheat grinder to use in her bread to add protein. (Genius!!) Just be sure to check for pebbles before throwing the dry beans in. She has a nice food dehydrator. She can put cooked rice on the tray, dehydrate it, & then use it as minute rice at another time.
One website that I visited ( talked about having all the ingredients for a recipe in a lunch bag (or small Whole Foods bag) & labeled. Then, you know for sure that you have everything in one place for one night's meal.
My favorite website for actually using food storage is - Crystal is brilliant at using the long-term storage items in everyday meals.
My favorite meal planning help is The Food Nanny. She has a show on BYUTV that is happy & positive & uplifting as well as a blog with recipes & menu plans. Liz encourages people to have dinner as a family - it's the most important meal of the day.
Here's my 16-page handout. :) You can cut & paste at will into a Word document.

Three-Month Supply
Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.
  • Keep extra food in the pantry, refrigerator, and freezer. Think longer term that one paycheck. What happens in case of loss of job? Crazy day? Illness?
  • Make a price book to compare prices for different stores. What are the twenty ingredients that you buy most frequently?
    • I like “Menu Planner” & “PriceBook” apps.
  • Look for “Quick & Easy” recipes and “Pantry Meals”. Think rice, pasta, beans, & canned fruits & vegetables. You can use frozen, canned, or dehydrated vegetables.
  • Work once & enjoy your labors many times. Store meat plus marinade in a freezer Ziploc bag; thaw in fridge. Make more than one casserole at a time. Cover & freeze. Cooking time is usually 1.5 times the original time. (9x13 pans @ Sam's - $6 for 30 pans)
  • Don't be afraid to use modern appliances. Rice cookers & bread machines have made mysterious ingredients accessible for me.
  • Be careful when storing oils, mayonnaise, & salad dressings. They go rancid. You can freeze yeast (SAF is best!!!).
  • Make dried beans & then store in can-sized portions. (1c=1 can)
  • Make a menu plan & work towards a goal. Use the 10X10 method. Have the ingredients for ten recipes, ten times. You will have enough dinners for 100 days!! Try the recipes out on your families to know what they tolerate. Store all ingredients for one recipe in a lunch bag & pull out the bag when needed.
  • Substitute white wheat flour in for half of the regular flour in bread recipes.
  • Keep a binder with recipes, ideas, & handouts.
  • General rule of thumb: 1 cup chopped veggies = 1/3 cup dehydrated veggies.
  • Some ingredients (bacon bits) come in large packages. Repackage with a FoodSaver to just the quantity needed.
Turkey & Dressing
Servings: 4 to 6

1/4 cup sweetened dried cranberries (Craisins)
2 large cans Turkey Chunks
1/4 teaspoon dried basil
1/2 teaspoon Salt
1/2 teaspoon pepper
8-oz. pkg. stuffing mix
1/2 cup hot water
2 tablespoons Butter (softened)
1 Onion (chopped) = 1/3 cup dehydrated
1/2 cup Celery (chopped) = 3 tablespoon dehydrated
Spread stuffing mix in greased 9x13-pan. Add broth, butter, onion, celery, and cranberries. Mix well. Sprinkle turkey with salt, pepper, and basil. Place over stuffing mixture. Bake 45 minutes. Serve with mashed potatoes and corn.

Pink Pasta

1 pound Pasta ((I like bowties.))
2 cups Alfredo sauce (=Magic Mix white sauce + Parmesan cheese)
1 cup Mozzarella cheese (optional)
Cook pasta according to package directions. Drain. Mix with spaghetti sauce and alfredo sauce. Bake 30" at 350*. Optional: Top with grate mozzarella cheese before baking.

More Than Minestrone
Simply Classic

5 slices Bacon (1) or a big handful of bacon bits
1 cup finely chopped onion = 1/3 cup dehydrated onions
2 stalks Celery = 1/3 cup dehydrated celery
1 Carrots (Chopped) = 1/3 cup dehydrated carrots
1/3 cup Dried Parsley
1 can light red kidney beans (drained & rinsed)
1 can cannellini beans (drained and rinsed)
1 can garbanzo beans (drained and rinsed)
1.5 cups Pasta (Small (orzo or seashells))
1 teaspoon dried basil
1 teaspoon dried oregano
Sauté bacon in large heavy pot for 5" until crisp. Add onion and celery to bacon and drippings. Cook until veggies are soft but not brown, about five minutes. Add carrot and minced garlic, cook two minutes longer. Add tomatoes, parley, chicken stock, beans, basil, & oregano. Simmer over medium heat for 20", stirring occasionally. Add pasta and cook 8 minutes longer, or until pasta is al dente. Additional soup may be added if soup is too thick.
For pantry meal: combine all ingredients & cook until hot.
Pizza Crust
Toppings: Pepperoni, ham, sausage, onions, peppers, pineapple
Sauce:  spaghetti sauce, tomato sauce
Cheese: mozzarella, parmesan, etc.
Sprinkle cornmeal on pizza or cookie sheet. Preheat the dough for 10” in 425* oven. Roll out dough & transfer to preheated pan. Prick with fork & bake 10-12” without toppings. Add sauce, toppings & cheese. Bake for 25-30 minutes or until bubbly. 

Good Ole Beans & Rice
Cheap.Fast.Good. Serves: 4

2 teaspoons canola oil
2 tablespoons dehydrated onion (rehydrated)
1 can light red kidney beans, drained & rinsed
1 can black beans, drained & rinsed
1 teaspoon minced garlic
1 can corn
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup shredded cheese (Cheddar or Mexican blend)
Cook rice until tender. Heat 12" skillet on medium heat. Add onions, beans, tomatoes, garlic, corn, chili powder & cumin. Reduce heat to low & simmer until heated through. Serve by dividing rice evenly & topping with bean mixture. Sprinkle with cheese.
Pepperoni Pizza Twists
Pampered Chef

1 package pepperoni slices (diced)
1 can pitted ripe olives (drained)
2 teaspoons Parsley
1/2 cup shredded mozzarella cheese (dehydrated)
2 tablespoons all-purpose flour
1 clove garlic (minced)
2 packages refrigerated French bread dough (or 2 loaf recipe)
1 egg
1 teaspoon Italian seasoning
Preheat oven to 375. Combine pepperoni, olives, parsley, mozzarella cheese, flour, & garlic; mix well. Place bread on cutting board, seam up & cut halfway through center of loaf. Spoon pepperoni mixture down the center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam-side down in an X-pattern on a rectangular baking stone or cookie sheet *sprinkled with cornmeal. Crisscross ends to make figure-eight. Separate egg. Beat egg white & seasoning mix; brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal the filling. Sprinkle Parmesan cheese over loaf. Bake 30-32 minutes until golden brown. Remove to cooling rack & let cool 10". Cut into 16 slices. Serve with warm pizza sauce if desired. Makes 12-16 slices.

Tortilla Soup
We have loved this recipe for many years. Works perfectly for camping, just put all of the spices in a baggie & open the cans at the campsite. (Don't forget the can opener.)
Servings: 8 servings

1 (7-ounce) can chipotle chiles in adobo sauce (optional)
2 cups finely chopped onion = 2/3 cup dehydrated
1 cup Carrots (Chopped) = 1/3 cup dehydrated
3/4 cup Celery (Thinly sliced) = ¼ cup dehydrated
2 teaspoons ground cumin
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon chili powder
2 cups water
3 (15-ounce) cans black beans (rinsed and drained)
2 (14 1/2-ounce) cans Vegetable Broth
2 (14.5-ounce) cans no-salt-added plum tomatoes (undrained and chopped)
1/2 cup plain nonfat yogurt (optional)
1/4 cup chopped fresh cilantro (optional)
  1. Remove 2 chiles from can; reserve remaining chiles and sauce for another use. Finely chop chiles. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion and carrot are tender. Stir in chiles, cumin, basil, oregano, chili powder, and bay leaves; cook 1 minute, stirring constantly. Stir in water, beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 2 hours, stirring occasionally. 
  2. Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a blender. Let stand 5 minutes (to avoid an exploding blender, ask me how I know!); process until smooth. Return pureed mixture to pan, stirring to combine. Ladle 1 1/4 cups soup into each of 8 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro. Serve with lime wedges.

Chicken Artichoke Pasta
Servings: Yield: 6 Servings
I made this on Tuesday night before the meeting. It was a little plain for me, but when I doctored it up with some prepared marinara sauce, it was YUM!

8 ounces Pasta (bowtie)
1-1/2 pounds skinless, boneless chicken breast (cubed) = 1 or 2 cans 
1/2 teaspoon dried oregano
1/4 teaspoon Salt
1/4 teaspoon pepper
3 tablespoons Olive Oil
1 to 2 tablespoons minced garlic
2 cans (14 ounces each) marinated artichoke hearts (drained and quartered)
1 jar (8-1/2 ounces) sun-dried tomatoes (oil-packed, chopped)
1 can (2-1/4 ounces) pitted & sliced ripe olives (drained)
  1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; cook 1 minute longer. 
  2. Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 6 servings.
Ravioli Lasagna

1 pound ground beef
1 medium onion (chopped)
1 package cheese ravioli
Brown beef and onion; mix with spaghetti sauce. Place one cup of sauce mixture in bottom of 9x13 pan. Add half the raviolis. Put more sauce & more raviolis. Sprinkle with cheese. Bake at 400* for 40 minutes.

White Chicken Chili
Servings: 8

2 pounds skinless, boneless chicken breast (cut into bite-sized pieces)
2 cloves garlic (minced)
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles (undrained)
1 cup water
2 (15.5-ounce) cans cannellini beans (rinsed and drained)
1/2 teaspoon hot pepper sauce
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 10 minutes or until browned, stirring frequently. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans, and broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions. We like to add chopped tomatoes & avocado.

Individual Chicken Cobblers

1 can baking powder biscuits = 1 batch biscuits
1 tablespoon canola oil
1 can Mushrooms
1/4 cup red juice (cranberry, grape, etc.)
1 can cream of mushroom soup (Magic Mix!)
1/2 cup Milk
2 cups frozen mixed vegetables (canned okay)
Prepare biscuits & bake. Saute chicken, onions, mushrooms & juice. Cook for one minute. Add soup, milk, Worcestershire sauce & vegetables. Cook, stirring frequently until mixture is bubbly & vegetables are heated through. To serve, split biscuits in half & place in bottom portion of bowl. Spoon chicken mixture evenly over biscuits. Top with other half of biscuit.
Hawaiian HaystacksTammy Miller (BYU ward)

2 cans cream of chicken soup (MAGIC MIX recipe x 2)
2 cups uncooked long-grain rice (Calrose rice is sticky Asian rice.)
2 cans diced tomatoes (drained)
1/2 cup coconut
Combine chicken, broth, & soup; heat until hot. Serve rice on plates & layer everything else on top.

Breadsticks/Pizza Crust
Our Best Bites

1.5 cups lukewarm water
1 tablespoon sugar
1 tablespoon yeast
1/2 teaspoon Salt
3-4.5 cups Flour (divided) – can use part white wheat/part regular
In large bowl, combine water, sugar, & yeast. Let stand for 10" or until yeast is bubbly. Add salt & stir. Add 1.5 cups flour & mix well. Gradually add more flour (usually between 1.5-2.5 cups, depending on your elevation & humidity) until dough starts to pull away from sides of the bowl and barely sticks to your finger. Spray a glass or metal bowl with cooking spray & place dough in the bowl. Cover & let rise for 45" or until doubled in bulk. Remove from bowl & place on lightly floured surface. Spray baking sheet with cooking spray. Roll dough into a rectangle, 18 inches long & 12 inches wide. Cut into 12 strips with pizza cutter. Roll out piece of dough into a snake and then drape it over your forefinger to twist the dough. Place on baking sheet & repeat. Try to space them evenly, but it's okay if they're close. Cover pan with clean cloth & allow dough to rise for another 30". When there's about 15" to go, preheat oven to 425*. When dough is done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of breadsticks (use a ziptop bag to hold the butter) & sprinkle with Garlic Bread seasoning or powdery Parmesan cheese & garlic salt.
Magic Mix

2.33 cups Powdered Milk
Combine all ingredients in a large bowl. Mix until crumbly & like cornmeal. Keep tightly covered in the refrigerator. (I use a Ziploc bag to store it.)
White Sauce: (makes 1 cup) 2/3 C. Magic Mix 1 C. Water In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.)
Cream of Chicken Condensed Soup
1 C. Magic Mix
3/4 C. Chicken Broth (either from a can, bouillion, or liquid from canned chicken)
1 t. Dry Parsley & Dash of Onion Salt.
Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

Buttermilk Pancakes
Scott makes these almost every Sunday! From The Pancake Handbook


2 cups Flour
2 tablespoons sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Eggs = could substitute powdered eggs & water
2 cups Buttermilk = could substitute powdered buttermilk & water
1/2 cup Milk = could substitute powdered milk & water
1/4 cup Butter (melted)
In large bowl, combine dry ingredients. In separate bowl, lightly beat wet ingredients. Add liquid ingredients to dry ingredients all at once, stirring just to blend. The batter should be slightly lumpy & quite thick. Let batter rest 5 to 10 minutes.
If the batter is too thick, add a little regular milk. If it is too thin, add some plain yogurt. (Greek yogurt adds a divine taste!!)

Corn Bread
The Frugal Gourmet

3/4 cup Flour
1.5 cups cornmeal
4 teaspoons Baking Powder
1 teaspoon Salt
2 Eggs (beaten)
1.25 cups Milk
.25 cups canola oil
Place all dry ingredients in a mixing bowl' mix. Add liquids & mix until smooth. Place in greased 9x13 pan & bake at 400* for about 30". This bread can also be baked as muffins.

Multigrain Bread
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast (SAF is the best!!!)
1 tablespoon salt
(optional) 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats
: Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.
Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form, about 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable il spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.
Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.
Utah Ready-Quick Mix (aka Bisquick)
9 cups flour
1/3 cup baking powder
4 teaspoons salt
1-1/3 cups canola oil
1-3/4 cups nonfat dry milk
Mix dry ingredients together. Drizzle in oil & crumble together with pastry blender or forks until it resembles corn meal. Keep tightly sealed at room temperature for up to six weeks.
Basic Biscuits
I have not tried these! They are from the Utah State Extension &
1 cup Quick Mix (Bisquick)
¼ cup water
Cooking spray
Heat oven to 450*. Mix MIX and water together until a soft dough is formed. Knead dough 10-12 strokes on lightly floured board. (Over-kneading makes biscuits tough.) Roll 1/2-inch thick. Cut with biscuit-cutter or upside-down glass, dipped in flour OR pat into a rectangle and cut into squares. Bake on ungreased shiny baking sheet for 10-15 minutes. (I would put parchment paper on my regular cookie sheets & bake away.)
These recipes came from a publication from Utah State University. There are MANY more recipes utilizing this mix in the  publication.
The Bread Lover's Bread Machine Cookbook

1/2 cup water
1/2 teaspoon SAF yeast
1 cup water
1 tablespoon Olive Oil
2.5 cups Bread Flour
1 teaspoon sea salt
1.25 teaspoons SAF yeast
3 tablespoons Olive Oil (for drizzling)
coarse sea salt (for sprinkling)
First, make a biga *starter. Put 1/2 cup water, 1 cup bread flour, & 1/2 teaspoon yeast into bread machine pan. Start the dough cycle & let run for 10" only. When timer rings, stop & unplug the machine. Let sit for two hours. 
Place dough ingredients into pan with biga. Program for the dough cycle. The dough ball should be moist & smooth. Brush 14" round pizza pan with oil. When machine finishes, press stop & unplug. Immediately remove pan & turn dough out onto prepared pan. Do not knead or work the dough. Dip fingertips into cold water to keep them from sticking, and spread the dough in the pan. Leave indentations from your fingers. Cover gently with oiled plastic wrap & let rise at room temperature until puffy, about one hour. 
Twenty minutes before baking, place stone on lowest rack of cold oven & preheat to 375*. Using fingertips, press dough gently all over the top to dimple. Drizzle olive oil into the indentations. Bake for 30 to 35", or until nicely browned. Slice bread onto a rack to cool. Sprinkle with coarse sea salt. Eat warm or at room temperature.
I tried a bunch of Focaccia recipes for my BYU cooking class. I can usually make bread but this assignment stumped me!! This is the recipe that finally worked.
Lesson learned: Be patient with yourself when trying new recipes & ingredients. Sometimes, it's your fault. Sometimes, it's the recipe's fault. Don't be afraid to experiment a little or ask a friend for help.
French Bread 
Makes 3-4 loaves
2 T. yeast
2 1/2 c. warm water
7 c. flour (mix white wheat with regular flour)
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really a lot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. 
Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. 
Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). 
Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty. 

Turkey & Stuffing
Mashed Potatoes
Individual Chicken Cobblers
Island Chicken & Rice
Hawaiian Haystacks
Pink Pasta & Breadsticks
Ravioli Lasagna
More than Minestrone Soup with Multigrain Bread
Buttermilk Pancakes 
Fruit Salad
Good Ole Beans & Rice
White Chicken Chili & Cornbread
Homemade Pizza
Pepperoni Pizza Twists
Tortilla Soup
Chicken Artichoke Pasta

A FEW GREAT WEB-SITES: – videos & directions on using your storage – videos & recipes for pantry meals & a binder –  fun cooking blog – another fun cooking blog – directions for using #10 can stuff – recipes & directions for the #10 can stuff – the BYUTV star – great recipes & ideas for meal planning - the Walton Feed site

LDS Online Store - starter kit and case of hard red wheat. [We prefer white wheat - it tastes closer to white flour & seems to behave better in recipes.]
I hope you’ve learned some new information or found something of interest. Please let me know if there are any errors or questions with the recipes. I definitely make mistakes sometimes.
What are your food storage related goals? 
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