Category: Recipe of the Week

The following recipe for Mock Soylent Green Hardtack Crackers is from SurvivalBlog reader L.E., who notes: “You can also experiment with making Soylent Yellow and substitute orange juice for the beer, and use yellow split pea powder and yellow lentil powder, and substitute mushroom powder for the seaweed, and sugar and cinnamon/nutmeg for the spices.” Ingredients 1 cup cornmeal 1/2 cup green lentil powder 1/4 cup split pea powder 1/4 cup powdered seaweed 1/2 cup beer (adjust for consistency) 1 tablespoon onion powder and/or garlic powder Soy sauce, to taste (about 1 teaspoon) Directions Mix Dry Ingredients: In a large …

The following recipe for Barbecued Hashbrown Scramble is from long-time SurvivalBlog reader and frequent recipe contributor Ellen H.  She says: “The exact proportions of the listed ingredients are not exact. Pick amounts to suit your taste.  This can be cooked at home on a barbecue or over a campfire in a dutch oven or even just in a heavy foil cooking tray.” Ingredients Ham, diced. (Cooked ham or substitute cooked bacon) Hashbrown potatoes, cubed (fresh or frozen, but thaw them first. 2 or more Eggs Milk –  of any kind. Shredded Cheddar Cheese (or substitute another cheese, to suit your …

The following recipe for Bakeless Chocolate Oatmeal Cookies is from SurvivalBlog reader E.J..  This recipe requires no baking — just heating a mixture in saucepan. Ingredients 3 TBSP cocoa powder (unsweetened) 1/2 c milk 2 c sugar 1/2 c butter 3 cups of dry rolled oats 1/2 c peanut butter 1 tsp vanilla extract Directions Melt the butter, sugar, cocoa powder, and milk in a saucepan over medium heat. Stir constantly and bring this mixture to a rolling boil and let it cook for just over one minute. Remove from heat and add the vanilla extract and peanut butter. Stir …

The following recipe for Lemon Marinated Pork is from SurvivalBlog reader Mrs. Alaska, who writes: In a one-gallon zip-loc bag, combine the following: Zest of one large (or two small) lemons, juice of one  or both lemons, ½ cup olive or other oil, one tablespoon each of two herbs of choice, such as thyme and rosemary, 1/2 teaspoon each of salt and pepper or cayenne, five cloves of garlic, chopped. To the marinade, add less than two pounds of pork chops or pork loin, cut into steaks.  I generally use 5 or 6 pieces of 1/2 inch meat for this …

The following recipe for Dandelion Flower Pancake Fritters is from Avalanche Lily. Note: Be sure that you harvest only from dandelion patches that have not been sprayed with any herbicides, fungicides, or pesticides. Ingredients 2 cups Dandelion flowers 1 medium onion, chopped. Fresh or dried chives can also be used. 2 to 3 cloves of garlic (to suit your taste) 1 to 2 teaspoons of salt (to suit your taste) 1/2 teaspoon baking soda 1 Tablespoon of Apple Cider Vinegar 1 cup of milk. (I use sheep milk.) 2.5 cups all-purpose flour. (I use home-ground Einkorn flour.) 2 eggs — …

The following recipe for Cashew Nut Butter Bread is from SurvivalBlog reader A.S., who writes: “This is super yummy and it is quick and easy to make if you have a food processor.” Ingredients 1 cup cashew nut butter 5 large eggs 1 tablespoon apple cider vinegar ¾ teaspoon baking soda ¼ teaspoon salt Directions Using a food processor, pulse together cashew butter and eggs until very smooth Pulse in apple cider vinegar Pulse in baking soda and salt Transfer batter to a greased 9 x 5 inch breadloaf dish Bake at 350°F for 45 minutes Cool for 2 hours …

The following recipe for Super Simple Traditional Skillet Asparagus is from SurvivalBlog reader Ellen H. This requires a large cast-iron skillet with lid. Ingredients Asparagus (1 to 6 servings’ worth) Butter Salt (to taste) Pepper (to taste) Directions Warm a large cast Iron skillet over medium heat. Add enough butter to coat the bottom of the pan. When the butter foam subsides, add the asparagus and shake the skillet to coat the asparagus spears. Cover and cook, shaking occasionally, until the spears are bright green but still crisp, about 3 minutes. Uncover and continue cooking until the asparagus is tender …

The following recipe for Sweet Moroccan Lamb Stew is from SurvivalBlog reader Cartol in Delaware. It makes 4 to 6 servings. Ingredients 3 pounds lamb shoulder on the bone, trimmed of excess fat 1/4 cup extra-virgin olive oil 2 large onions (about 2 pounds), grated or finely chopped 3 large garlic cloves, finely chopped 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon (divided use) 1/2 cup sugar (divided use) 2 pinches of saffron threads, lightly toasted and finely crumbled or powdered in a mortar with a little salt Salt (to taste) Freshly ground black pepper (to taste) 1 cup water …

The following recipe for Reduced-Carbohydrate Trail Mix is from SurvivalBlog reader F.C.. Ingredients 2 cups mixed dry-roasted nuts. (Any combination of peanuts (not truly a nut), almonds, hazelnuts, and/or pistachios.) 1 cup toasted seeds, unsalted. (Such as pumpkin, squash, and/or sunflower seeds.) 2 ounces unsweetened shredded coconut. 1⁄2 cup raisins and/or craisins. Sneak in a few M&Ms, if desired. Directions Just measure, and mix it up! STORAGE This stores best in airtight containers. — Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use …

The following recipe for Granny’s Spring Greens Salad is from SurvivalBlog reader Granny M.. Ingredients 8 to 10 cups (around about 1 pound) of mixed greens (mixture of any available lettuces, sprouts, watercress, mesclun, mache, baby arugula, dandelion greens, and/or pea shoots) 2 tablespoons finely chopped chives Kosher salt and freshly ground black pepper (to taste) 2 to 3 tablespoons extra-virgin olive oil 1/2 lemon, juiced Directions Wash and blot dry your greens with a clean dish towel, and place them in a large bowl. Add the chopped chives. Season with salt and pepper to suit your taste. Drizzle over …

The following recipe for a Vegetable Rice Salad (called Insalata di Riso, in Italian) is from SurvivalBlog reader D.G.. Ingredients 1 cup rice (I use Arborio rice, but Jasmine or other rice will do.) 1/2 pound medium-diameter asparagus 1 cup shelled English peas, from about 1 pound fresh peas 2 pounds fresh fava beans 2 tablespoons plus 2 teaspoons lemon juice Sea salt (to taste) Black pepper, preferably freshly ground (to taste) 1/2 cup extra-virgin olive oil 1/2 cup thinly sliced basil leaves 2 tablespoons chopped parsley 1 tablespoon grated lemon zest 1/2 cup boiled ham, diced into very small chunks …

The following recipe for Basil Buttered Greens is from SurvivalBlog reader Trish. Ingredients 3 spring onions 2 Tablespoons of butter 1 Cup  frozen peas 1 Cup frozen, shelled edamame beans 1/4 Cup chicken stock or vegetable stock 1 teaspoon sugar 1 medium cos (Romiane) lettuce bunch A handful of fresh basil leaves Directions 1. Slice the three spring onions, both the white and the green parts. Melt half the butter in a wide saucepan and stir the spring onions over a low heat, letting them soften but not brown. 2. Tumble in the 1 Cup each frozen peas and edamame, …

The following recipe for Roasted Asparagus with Garlic is from SurvivalBlog reader Callie B. Ingredients 1 large bunch of fresh asparagus, washed and with woody butt ends cut off 2-3 cloves of garlic, minced 3 Tablespoons olive oil Sea salt (to taste) Black pepper, preferably freshly ground. (To taste) Directions Preheat your oven to 400 degrees F. Place the asparagus spears in a large bowl then add the olive oil and garlic and toss to coat them. Season with salt and pepper (to taste). Transfer the asparagus spears onto a thick metal baking sheet and arrange in one even layer …

The following recipe for Braised Spring Vegetables is from SurvivalBlog reader Ellen H.  She says:\ “This is my variation on a recipe that I found posted online a decade ago. I now make this in springtime, every year. Ingredients 4 scallions or 1 spring onion, trimmed and thinly sliced 2 garlic cloves, finely chopped 3 tablespoons of olive oil 3 tablespoons low-sodium chicken broth, or water 8 ounces asparagus, woody ends trimmed off. Cut the stalks into 1-½ inch pieces 1 cup shelled fresh fava beans (from about 1 pound pods), peeled, or sugar snap peas, trimmed and halved crosswise …

The following recipe for Pre-Spring Brussels Sprouts is from SurvivalBlog reader C.A.H.. Ingredients Brussels Sprouts – About 2 lbs Extra Virgin Olive Oil – 3 tbsp Fish Sauce – 1 tbsp Balsamic Vinegar – 1 tbsp Black Pepper – to taste Thyme – 2 sprigs Honey – 1 tbsp Directions Preheat your oven to 400 degrees F. Wash the Brussels Sprouts, and cut them in half. Toss them with olive oil, fish sauce, and vinegar. Season with black pepper. Arrange on a baking sheet so that the cut sides are facing down. Roast for 20 minutes and then check that …