Category: Recipe of the Week

The following recipe for Storage Rice and Spicy Red Beans is from SurvivalBlog reader Tony D.  He says: “This is a way you can use your storage food supply. Rice plus beans makes a complete protein.” BEans Ingredients 4 cups Dry Red Beans 3 Tablespoons Dried Onions 1 Tablespoon dried minced garlic 1 Tablespoon dried crushed red peppers Water RiCE InGredients 8 Cups of water 4 cups of rice (I prefer Basmati-type) 1/4 teaspoon of salt BEANS Directions Rinse and then soak the beans overnight. Change the water, to “de-gas” the swelled beans. Add the onions, garlic, and pepppers and …

The following recipe for Canned Meat Patties is from SurvivalBlog reader R.J.  It works well in combination with other storage foods. Ingredients Canned chicken, salmon, or almost any type of canned meat or seafood will suffice. Bread crumbs, or cornmeal, or ground-up crackers Eggs (fresh, or you can use reconstituted powdered eggs.) Directions Combine canned meat, bread crumbs, and eggs in a mixing bowl. Combine it all together thoroughly and start making individual patties of desired size. Pour a bit of cooking oil into a pan and turn heat on to medium-high, be sure to let the oil heat up …

The following simple recipe for Maple Mint Fridge Pickles is from Avalanche Lily. Note:  This is not a canning recipe.  It is meant for immediate use.  Storage life in the refrigerator is approximately one week. Ingredients Three to four medium-sized cucumbers — freshly-picked from the garden — sliced Medium fresh onion, diced One cup and a half of Apple Cider Vinegar Three to four Tablespoons of Maple Syrup Five large fresh Mint leaves, chopped fine Pinch of mustard One teaspoon of coriander seeds (leave them whole) One teaspoon of fennel seeds (leave them whole) Pinch of crushed clove Salt, to …

The following recipe for Fish Meat Egg Rolls is from SurvivalBlog reader Mrs. Alaska. She notes: “I have used freshly caught and/or frozen fish of six different species for this dish – all delicious, but you could try canned fish, too. This is based on a recipe I first discovered through the wonderful, national organization called BOW:  Becoming an Outdoor Woman.  Its courses and weekends are offered through the state departments like Fish and Game.  Highly recommended for both women and men (my husband attended, too).” Ingredients Egg roll wrappers (not wonton wrappers – they are super small) Fish of …

The following recipe for Hearty Trail Bread is from SurvivalBlog reader Tina B. Ingredients 3 cups bread flour, divided 1/2 cup whole wheat flour 2 (4-1/2 tsp.) envelopes Instant Yeast (such as Fleischmann’s) 1 teaspoon salt 2 tablespoons sugar 1 tablespoon brown sugar 3/4 cup milk 1/2 cup water 1/4 cup butter OR margarine 1/2 cup dried apricots, chopped 1/2 cup prunes, chopped 1/4 cup pumpkin seeds, coarsely chopped 1/4 cup sunflower kernels 1/4 cup coconut Directions Combine 1 cup bread flour, whole wheat flour, undissolved yeast, salt and sugars in a large mixer bowl. Heat milk, water and butter …

The following recipe for Cheddar Cheese & Bacon Wheat Germ Muffins is from SurvivalBlog reader J.M.W. Ingredients 1 ¼ cup all-purpose flour (such as King Arthur) 1 ¼ cup wheat germ (such as Kretschmer’s) 1 tablespoon baking powder ½ teaspoon baking soda (necessary!) 2 tablespoons sugar 1 teaspoon salt 1 teaspoon garlic powder MIX TOGETHER THOROUGHLY, THEN ADD: 8 ounces shredded sharp cheddar cheese 12 ounces lean raw bacon, cooked crisp, cut into ½ inch pieces OPTIONAL: 2 ounces Parmesan cheese, grated WET INGREDIENTS 2 eggs 1 ½ cups milk, or buttermilk, or yogurt 1 stick soft butter, not melted …

The following recipe for Chocolate Zucchini or Carrot Cake is from SurvivalBlog reader Mrs. Alaska. Mix dry ingredients in one bowl: 2.5 c flour ¼ c cocoa powder 1 tsp baking soda ½ tsp baking powder 1.5 c sugar or 1 ¼ c honey   Mix the following: Mix ½ c milk with 1 tsp white vinegar and let it sit for 5 minutes to sour OR ½ c plain yogurt or sour cream plus water at the end to saturate the batter, if needed.  (I routinely need to add ¼ – 1/3 cup additional water to saturate the batter …

The following recipe for Mom’s Baked Beans is from SurvivalBlog reader “Sis.” Ingredients 2 Small (15 oz.) cans or 1 large can of Pork and Beans. 1 tsp. Dried mustard 3/4 cup of brown sugar 1/2 cup of catsup 5-7 slices of bacon (fried up, drained and then crumbled) Directions Mix all of the ingredients in a cast iron pan. (ideally cast iron, but you can use a regular baking pan.) Bake uncovered at 350 degrees for around 1 hour. Chef’s Notes “I like for it to get a little crusty around the edges so if you do you might …

The following simple recipe for a Melon-Mint Smoothie is from SurvivalBlog reader I.J.. Ingredients 1 tablespoon of fresh lime juice, from a lime 2 cups cubed ripe cantaloupe, from about half a medium-size melon 1/2 cup plain yogurt 10 mint leaves, plus more for garnish if desired 1/2 to 1 tablespoon honey (adjust to taste) Pinch of salt 2 ice cubes Directions Add lime juice, cantaloupe cubes, yogurt, mint, honey, salt, and ice cubes to blender. Blend until completely smooth, about 30 seconds. SERVING Serve immediately, garnished with mint if desired. — Do you have a well-tested recipe that would …

The following recipe for Baked Summer Squash with Tomatoes and Cheese is from SurvivalBlog reader V.F.. Chef’s Notes:  “Squash season will soon be here! You can substitute zucchini squash. I make this with Mozzarella cheese. I haven’t tried substituting cheeses, but I assume that this could work with another mild cheese like Havarti or Monterey Jack. This takes just a half hour from start to finish. I’m not calling out exact quantities of spices and olive oil — just make them suit your taste.” Ingredients Summer squash (or zucchini squash) Salt Pepper Garlic Basil Olive oil Tomatoes (sliced) Tomato sauce …

The following recipe for Schwabisch Potato Salad is from SurvivalBlog reader Kurt W. Kurt says:  “This recipe comes from the border region between Germany and France.  It uses vinegar rather than mayonnaise, so it makes it safer to bring for summertime picnics and church luncheons.” Ingredients 2 pounds red potatoes, scrubbed and cut into 1-inch cubes 1 tablespoon plus 2 teaspoons kosher salt, divided 1/2 pound bacon, cut into 1/2-inch dice 3/4 cup finely minced yellow onion (about 1 small) 1/3 cup white vinegar 2 tablespoons white sugar 1 tablespoon Dijon mustard 1 teaspoon freshly ground black pepper 2 tablespoons …

The following recipe for Cookie Sheet Baked Feta and Vegetables is from SurvivalBlog reader  Liz D.  This is intended to be baked on a cookie sheet with a full perimeter lip. It seems that Liz is a fan of the Terminator movies. She writes: “There is no feta but what we bake for ourselves.” Ingredients 1/2 cup balsamic vinegar 1 sprig of fresh rosemary plus 2 tablespoons of rosemary leaves 1 tablespoon honey Kernels from 4 ears of sweet corn 8 mini bell peppers, stemmed, halved and seeded 1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks 6 scallions, …

The following recipe for Bayou Nut Trail Mix is from SurvivalBlog reader Paul in Louisiana. Ingredients 1⁄2 cup pecan halves 1⁄2 cup whole raw almonds 1⁄2 cup walnut halves 1⁄4 cup unsalted shelled sunflower seeds 1⁄4 cup unsalted shelled pumpkin seeds 1 tbsp. canola oil 1⁄4 tsp. salt 1⁄4 tsp. garlic powder 1⁄4 tsp. chili powder (or less, depending on your taste) 1⁄4 tsp. cumin 1⁄4 tsp. cayenne pepper (or less, depending on your taste) Directions Preheat oven to 350°F. Line a lipped cookie sheet with baking parchment. In a large bowl, combine all ingredients and stir to coat. Spread …

The following recipe for Simple Beef Breakfast Sausage-Style Mini-Burgers is from Avalanche Lily. Ingredients 2 pounds of extra lean ground hamburger beef. Salt, to taste 1 tablespoon chopped fresh sage leaves (or half that amount, if dry) 2 teaspoons chopped fresh thyme leaves (or half that amount, if dry) 1 teaspoon fennel seeds, crushed ⅛ teaspoon ground nutmeg 1 tablespoon olive oil (optional) for pan 2 tablespoons maple syrup (optional) Directions Mix the spices well. Sprinkle the spices on and thoroughly mix them into the hamburger and maple syrup (if used). Form into quite small burgers — roughly 1/3 to …