Category: Recipe of the Week

The following quite flexible recipe for a Bean-Potato Breakfast Patties is from SurvivalBlog reader Richard T.  His introductory notes: “This is a breakfast that was inspired by, but has no recognizable features to, the traditional English breakfast. The objective was not to make an attractive plate, and it isn’t, but to make a breakfast that was high in energy and quick to get to the plate after the initial preparation. It is made in a batch and portioned out in 6-ounce serving patties and frozen. When served it comes out of the freezer and cooked up in a skillet and …

The following recipe for Simple Chicken and Dumplings was sent by reader K.W.. She notes: “This isn’t a family recipe, but I suppose my grandchildren will someday call it that.” Ingredients 4 medium carrots, diced 1 medium onion, diced 3 Tbsp flour 1 cup flour (+/-) 2 Tbsp butter 1⁄2 tsp dried thyme 4 cups chicken stock 1 lb boneless, chicken thighs, skinned Salt and black pepper, to taste 1 1⁄2 tsp baking powder 1 tsp chopped fresh rosemary 1⁄2 cup milk 1⁄2 cup frozen peas Directions Heat the butter in a pot or large saucepan over medium heat. Add …

The following pair of hot pepper sauce recipes are from SurvivalBlog reader Mrs. Alaska: Anyone who has ever eaten MREs appreciates the value of those little containers of Tabasco sauce.  Why not make your own, with shelf stable ingredients? Packages of dry peppers weigh next to nothing and last a long time. The following are two recipes, one for a Tabasco like sauce and another for a Sriracha-like sauce with the peppers I used, but you can personalize your heat preference with different peppers.  Some examples are: Puya and Arbol are hot.  Guajillo and Anaheim are mild.  New Mexican peppers …

The following recipe is from reader Chad in Wisconsin. He modified a commercial recipe that he found online, to allow him to make his equivalent of Resse’s Peanut Butter Cups, from his storage foods cache.  Chad says: “This is the ultimate ‘comfort food’ for The Dark Days.” He also notes: “This recipe can be doubled, for double your yum!” Ingredients Base Layer: 1 cup butter, margarine, or storage ghee 3-1/2 cups powdered sugar 2 cups peanut butter or reconstituted peanut butter powder 1-1/2 cups graham cracker crumbs Topping: ½ cup butter, margarine, or storage ghee 1 cup semi-sweet chocolate chips …

The following recipe for a layered baked Mexican Dip is from blog reader Phil M.. He says: “I have made this is in at least ten different countries over the years and it’s always been a hit.” Ingredients 1 Can refried beans (or dried equivalent) Jalapeno peppers  to taste 1 to 1½ cups cottage cheese 2 Cups shredded Monterey Jack cheese or mild cheddar cheese 2 green peppers diced 3 red peppers diced One bag of Nacho chips (round ones are good) Directions In a medium casserole, spread the refried beans evenly. Add a layer of Jalapeño peppers (I used …

The following recipe for Chickpea and Vegetable Curry was sent to us by Debra from Missouri.  She writes: “I hope this encourages you to expand your recipe repertoire. Adding new spices and recipes can go a long way to avoiding boredom at mealtime when you are eating from the [storage food] larder.” Ingredients Chickpeas – either a 15 oz can drain and rinsed, or a heaping one half cup of dried beans soaked overnight and cooked for approximately 1 hour (in unsalted water) if you don’t like or don’t have chickpeas you can use an equal amount of any other …

The following recipe African Peanut Stew comes from frequent SurvivalBlog recipe contributor “Mrs. Alaska.” Note: This recipe is modified from the one at Sylvia’s Feasting at Home web site. (A recommended site!) The title may sound unusual to some, but it is delicious, nutritious, and filling.  It utilizes shelf-stable and long storage items and is well suited to substitutions and freezing/reheating.  So, what’s not to like? Ingredients And Directions In 1- 2 TBS of coconut, peanut, or other oil, SAUTEE until soft: 1 chopped onion, 3-5 garlic chopped cloves, 1 TBS ginger, spicy fresh or dry peppers to taste, 1 …

The following oatmeal bar recipe is from blog reader Ron X. It makes an 8″ x 8″ panful. Ron says:  “This recipe is a great way to use some of your storage foods, and a good alternative use for your stored rolled oats, when breakfasts of oatmeal get boring and monotonous.  Use a little less oil, if you prefer your bars crumbly.” Ingredients First, mix together: 1/3 c light brown sugar ¼ c white sugar ½ c milk  (or substitute 2 Tbsp powdered milk+ ½ c water) 1 egg  (or substitute 2 ½ Tbsp “whole egg” powder + 2 ½ …

The following recipe for Traditional Welsh Mutton Stew is from reader E.J.: Ingredients 2-1⁄2 lbs of boned mutton or lamb. 4 large potatoes 2 large onions 4 medium carrots 1 sprig of fresh parsley 2 cups water salt (to taste) pepper  to taste) Directions Cut the meat into large chunks. Peel the vegetables and cut into thick slices. Chop the parsley. Choose a pot with a well-fitting lid and place the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours …

The following recipe is from blog reader L.S.. She notes that this recipe is best for winter, since these tend to get oily in the summer. Ingredients 2/3 cup peanut butter (I use part creamy and part chunky) 1 cup quick-cooking oats (uncooked) 1/4 cup pure maple syrup 2 Full Graham crackers (finely crushed) 1/2 teaspoon vanilla extract 1/2 cup of chocolate chips (optional) Directions Combine all ingredients in a medium-sized mixing bowl. Stir well with a spoon. Once mixture starts coming together, use your hands to work the mixture until it’s all combined (it helps to spray hands with …

The following recipe for Lean Beef Goulash was kindly sent by SurvivalBlog reader C.K.. She says: “I use lean beef, to keep this from tasting like some old-time greasy goulash.” Ingredients 1 to 1.25 pounds Ground Beef (93% lean — or even more lean) 1-1/2 cups minced onions 1 tablespoon minced garlic 1 can (15 ounces) of tomato sauce 1 can (14-1/2 ounces) of diced tomatoes 1-1/2 cups water 2 tablespoons soy sauce 1 tablespoon paprika 2 teaspoons dried Italian seasoning 1 teaspoon seasoned salt (or less, if on a low-salt diet.) 1 bay leaf 1 cup uncooked elbow macaroni …

The following recipe for a winter trail mix is from reader McKenzie: Ingredients 1 cup Dried Cranberries or Raisins 1 cup chocolate chips (regular Toll House or white) 1 cup Pistachios, dry roasted (Don’t get salted ones, if on a low-salt diet.) 1 cup (or more) Granola, store-bought or homemade 1-1/2 cups almonds (candied, roasted, or raw — to suit your taste) 2 cups M&Ms (Optional, for you chocaholics) Directions Just mix it and bag it. This is a great high-calorie mix for X-C skiing, or snoeshoeing.  If you find you like this and do a lot of winter sports, …

The following Aberdeen Beef-Bacon Pie recipe is from reader L.C. Ingredients 1/4 pound sliced bacon, diced 3 pounds beef stew meat, in 1-inch cubes 1 cup chopped onion 1-1/2 cups sliced carrots 6 tablespoons all-purpose flour 1 cup beef broth 1 tablespoon Worcestershire sauce 1 package (10 ounces) frozen peas 1/2 teaspoon salt 1/2 teaspoon pepper 1 pie crust (see standard recipes, or use a store-bought crust) 1 large egg, lightly beaten (optional) Directions Preheat oven to 375°. In a fry pan or Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Brown the …

The following recipe for Roasted Chicken with Garlic and Pear was sent by blog reader M.N.. It is cooked in a Dutch Oven. Ingredients 1 roasting chicken 1⁄2 stick butter 1⁄4 cup olive oil 4 head of garlic (or less, to taste) 1 Pear, Bartlet 1⁄2 cup dry white wine 1 Tbsp Thyme 1 tsp black pepper, finely ground 1 tsp salt Directions Melt butter in Dutch oven and add olive oil. Brown chicken on all sides. Set aside. Sauté garlic cloves until fragrant. Core, peel, and slice the pear. Add to garlic and wine, and simmer for 2 minutes. …

The following recipe for Smoked Flavor Chicken With Chick Peas was kindly sent to us by  Anne. This is a tasty and stomach-warming winter recipe that serves four adults. Ingredients 2 chicken breasts, cubed 2 cloves of garlic, crushed 1 large onion, chopped 1 tsp smoked paprika 1 tsp cumin 1 tsp turmeric Salt and pepper (to taste) One 12- to 16-ounce (1.5-cup) can of chopped tomatoes One 12- to 16-ounce (1.5-cup) can of chickpeas Chicken bouillon cube — or 1/4-pint of frozen chicken broth 2 tbsp lemon juice Cooking oil (of your choice) Directions Heat the cooking oil. Saute …