Category: Recipe of the Week

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 …

The following recipe for Spring Greens Enchiladas is from SurvivalBlog reader Kurt W. Ingredients 2 Tablespoons extra virgin olive oil 1 medium onion, chopped 2-3 garlic cloves, chopped 4-6 cups of chopped greens, any variety (spinach, chard, mustard greens, turnip greens, etc.) 1 Tablespoon butter 1 Tablespoon flour 1/2 cup milk 1 1/2 cups shredded cheese (cheddar, pepperjack, or Monterey jack.) 6 flour tortillas 15 oz jar (or about 2 cups) of salsa Directions Preheat oven to 375°F. Lightly grease a casserole dish and set it aside. Heat oil in a large skillet over medium heat. Saute onion with a …

The following recipe for Sauerkraut is from SurvivalBlog reader Mrs. Alaska. She writes: “You can ferment any vegetables, but perhaps the best known is cabbage. This is easy to do, and worthwhile. It will last for months in a refrigerator (or cool space). Fermented vegetables of any kind (like kimchi) benefit our gut biome, digestion, and immune system. Note 1: you will need more cabbage than you expect, because salting it will diminish the volume. Note 2: Different types of cabbage will impact the final volume and crunchiness. So use what you have for a first batch, and then try …

The following recipes for Jam Pie and a requisite Rich Pie Crust are from SurvivalBlog reader and fellow blogger Jennifer Rader. Jam Pie Ingredients 1 rich single-crust pie shell (see included recipe, below) 1 pint of jelly or jam 1 cup whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract Directions Spread jam on the hot pie crust.  Let cool completely. In a small, chilled bowl, combine cream, sugar, and vanilla.  Whip until stiff peaks form.  Spread onto cooled jam. Refrigerate the pie for 3 hours before serving. Rich Pie Crust Ingredients 2 cups all-purpose flour 1/8 teaspoon baking powder …

The following recipe for Italian Cherry Tomato & Cheese Bake is from SurvivalBlog reader Connie S.  She writes: “I have a spot in my garden where cherry tomatoes have volunteered for the last five years.  I give away plants to whoever needs one and then pull up the remaining plants leaving the two or three strongest-looking plants to grow for the season.  Leaving only a few plants and giving away cherry tomatoes to anyone who will take some, I still have extra cherry tomatoes.  I don’t like trying to use them in things like salsa, or sauces because of the …

The following delicious recipe for Smothered Chicken is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that is now available to order. Ingredients 2 small chickens or 1 large one 2 or more tablespoons butter Salt and Pepper Flour Directions Take off the neck and split the chicken down the back, wiping it with a damp towel. Season inside and out with salt and pepper, and dredge on all sides with …