What Can I Do with Dehydrated Carrots or Freeze Dried Spinach?

I was browsing on the Emergency Essentials website http://beprepared.com/, and found a page containing recipes for every kind of food storage you might own.

http://beprepared.com/recipes.asp_Q_ai_E_1_A_c2r_E_tn_A_name_E_Recipes

For instance, if you don't know where to use dehydrated carrot dices, just click on "dehydrated carrots" and they provide recipes using that ingredient.

Here are their recipes for carrots:

Recipe Name Immigrant Cheese Soup Old-Fashioned Vegetable Soup Chicken Dumpling Casserole Zucchini Carrot Muffins Carrot Casserole Wild Rice Raspberry Chicken Cheese Vegetable Bisque Vegetable Cream Pasta Chinese Dinner Casserole Spinach Pita Pockets Sun-Dried Tomato Turkey Salad Chicken Mushroom Soup Chicken Alfredo Vegetable Soup Garden Chowder Dilled Pasta Salad Navy Bean Bacon Chowder Tangy Lemon Chicken Soup Roast Beef Potato Platter Carrot Cake

If you click on "freeze dried spinach", these are the recipes that show up:

Recipe Name
Spinach-Cheese Enchiladass Spinach Pita Pockets Spinach Saute with Garlic and Parmesan Cheese Spinach Mushroom Pizza Spinkopita (Spinach Pie) Holiday Spinach Dip Spinach Artichoke Dip  I am really happy that I found this, I think it is going to be very useful.

Biscuits on My First Try

Confession:  I have always made biscuits from a poppin-fresh can.  Today I changed my ways.

I told my family that we are going to eat "from scratch" foods from now on, so I can learn to use my food storage.

Today I wanted to bake something, so I opened up a cookbook and decided to try biscuits.  I changed the all-purpose flour to freshly ground wheat flour (white wheat), and I changed the milk to powdered milk powder and water.  I have found that when I am using powdered milk or powdered eggs in a recipe, just add the dry ingredients with the dry, and the water with the wet.  It is MUCH easier than trying to reconstitute the milk or eggs before using them.

Biscuits Supreme- Using food storage

2 cups whole wheat flour (I used white wheat)

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/2 teaspoon salt

2 Tablespoons powdered milk powder

1/2 cup shortening

2/3 cup water

Stir together flour, baking powder, sugar, cream of tartar, salt, and milk powder.

Cut in shortening (with a pastry cutter or whatever its called) until mixture resembles coarse crumbs.

Make a well in the center; add water all at once.  Stir just until dough clings together.

Sprinkle some flour on a clean surface, dump the dough on it and put flour on your hands.  Knead the dough gently for 10 or 12 strokes.  Roll or pat to 1/2 inch thickness.  Cut, dipping cutter in flour between cuts.

Bake in 450 degree oven for 10-12 minutes until golden.  Makes 10-12 biscuits. 

(I adapted this recipe from the book “Better Homes and Gardens All Time Favorite Bread Recipes”.)

When the biscuits came out of the oven, Wayne and Zac crowded around and started gobbling them down, saying they were the best biscuits they ever had.  I asked it they could tell I made them from wheat flour, and they said no.

Then I went on to make the rest of the meal out of food storage, just a silly recipe that my mom used to make.  

"Peas and Tuna on Toast" (only this was on biscuits).

1 can condensed cream of chicken soup (leave it thick, don't add water.)

1 can tuna

1 can peas.

Heat it and put over bread, toast, or biscuits.

As the "coup de grace" we also had dessert straight from food storage.  Our dessert was eating the rest of the biscuits with canned butter*, and honey.

It was a 100% from food storage meal.  I felt proud.

*I bought Red Feather brand canned butter in 2009, in 12 oz. cans,  and we opened a can last week to see if it was still good.  It is delicious!  Tastes exactly like fresh butter.  However, the cost is very high.  I would rather learn to can my own butter instead of buying any more of that.  But it definitely is delicious.

Whole Wheat Pecan-Onion Bread recipe

I have been trying out new bread recipes.  In the last couple of weeks I have made Cinnamon Bread (not enough flavor) and Garlic-Herb Bread (good) and Whole Wheat Pecan-Onion Bread (DELICIOUS!, pictured below.  It tasted fantastic as a tuna sandwich!

Whole Wheat Pecan-Onion Bread


This is from the book "Master Bread Making Using Whole Wheat" by Diana Ballard.
( a 2 lb. loaf made in a bread machine)

1  1/4 cups scalded warm milk
1/4 cup softened butter
1 Tbsp. sugar
1 1/2 tsp. salt
1/2 cup chopped onion
3 cups wheat flour
3 Tbsp. gluten flour
2 tsp. instant yeast
3/4 cup chopped pecans

Measure ingredient into the bread maker in the order listed, except the pecans.  Set the machine on the raisin bread cycle.  When the bread maker beeps, add the pecans.




Whole Wheat Pecan-Onion Bread, changed by Amy

I changed the recipe a little, to use more food storage ingredients.

I showed the changes I made in bold.

(This is a 2 lb. loaf made in a bread machine)

1  1/4 cups hot water  

4 Tbsp. powdered milk

1/4 cup softened butter 

1 Tbsp. sugar

1 1/2 tsp. salt

1/2 cup reconstituted dehydrated chopped onion

3 cups wheat flour (I used white wheat flour)

3 Tbsp. gluten flour

2 tsp. instant yeast

3/4 cup chopped pecans

Measure ingredient into the bread maker in the order listed, except the pecans.  I didn't have a raisin bread setting on my machine, so I set the machine on the basic setting, and added the pecans after the first rise, at the start of the second knead.