16 Dec 2009
Fun with Food Storage
Between the downturn in the economy and Ryan’s new business venture, Ryan and I have had the opportunity to learn plenty of new skills, ranging from how to fold a flier in an engaging and inventive way to how to manage money more effectively. Some lessons have been challenging. Some lessons have been more on the fun side. All have brought growth.
Looking back, there was one lesson I wanted to avoid more than any of the others – the lesson of how to cook with food storage. Honestly, the thought scared me a little, but more than that, I didn’t want to do it. After all, nothing really good can be made with food storage, right?
Luckily, I was wrong. My family (some of which are really picky eaters) and I have never felt like we were eating food storage meals. Yes, sometimes the meals are a bit more time consuming, but I have enjoyed the challenge of learning new skills in the kitchen. Anyway, I’ve been so proud of myself that I’ve taken pictures of a few of my food storage dishes to share.
Here’s one thing I never would have thought to make at home – homemade flour tortillas. I never knew a tortilla could be so good. They’re not great for storing like the store bought variety, but there’s nothing better on a burrito than a fresh, hot tortilla.
This one isn’t new, but I use food storage for them, so I’m counting it on my blog. Pancakes are great food storage food and super easy even without a mix. Plus, what kid can honestly say they don’t like them?
My breads are probably the thing that I’m most proud of. (Is that sinful to say I’m proud of my bread? It’s the good kind of proud, right???) Pictured above is my 100% home-ground wheat bread. With the right recipe, this is a great bread. My kids prefer my light wheat bread (not pictured), however, as it’s a little less hearty.
And, of course, here’s the white bread I grew up having at my grandma’s house. I love that I can whip a couple loaves out now in no time flat and have that fresh bread smell take over my home several times a week.
OK, so now we come to our main dishes. Pictured above is my Mexican pizza. Before I go on, I need to explain that I allow myself to buy fresh items such as fruits, certain veggies, eggs and cheese. The rest of the items used in my recipes are either food storage items or things I had stocked up on before my food storage lesson began. This being said, the above pictured pizza has cheese and tomatoes from the store, but the olives are things I usually keep plenty of on hand, the tortilla is homemade and the refried beans inside are homemade.
AHHH. Here’s Elizabeth’s favorite – chicken noodle soup. In my food storage soup, my carrots and onions are dried, my noodles are homemade (unless someone has given me some good store bought ones like in the above soup) and my chicken is freeze dried. It’s not quite as good as soup made with fresh ingredients, but it’s definitely just as good as the canned stuff, if not better.
So, these are the leftovers of the black bean tacos. The refried beans are homemade, as well as the corn tortillas. I just happened to have some Mexican corn flour (kind of funny if you think about the fact that I don’t care for Mexican food), so I thought I would try to make corn tortillas. They were good, but a giant pain in the rear. I don’t know that I’ll ever make them again.
If you’re making refried beans and flour tortillas, what’s more natural than bean and cheese burritos???
This is one of my 100% food storage recipes. It’s called Pasta E Faglioli. Unfortunately, though Ry and I thought it was good, it wasn’t a big hit with the boys. Other one pot dishes I have made include bean chili and baked beans, which have been more popular.
Things I usually always have plenty of on hand is ground beef and frozen or canned veggies. With those ingredients, what could be more perfect than shepherd’s pie with mashed potatoes made with potato pearls? This is another family favorite.
Finally, is a garden salad. Though this isn’t strictly food storage, it comes straight from the garden. A garden salad is our late spring, summer and early autumn vegetable of choice. It’s really surprised me how much tastier produce is when it comes straight off the plant.
Well, if you’ve made it this far, you’re probably bored out of your mind, but before I end this missive, I wanted to share what I have learned – in my opinion – needs to be stored in addition to the dry canned products you get in bulk from the LDS cannery:
oil
shortning
baking soda
baking powder
yeast
molasses ( I know… I didn’t think this was necessary either, but I’ve learned it is. 1cup sugar + 2 Tbsp molasses = 1 cup brown sugar, which isn’t very storable. Also, it’s a necessary ingredient in some bean dishes.)
canned tomato products of all kinds
dehydrated and canned meats (You’ll get tired of eating beans every night. Trust me. I know.)
dehydrated veggies
vegetable, beef and chicken boullion
ham hock
gravy mix
salad dressing
Well, if I’ve helped anyone – great. If I’ve bored you – you didn’t have to read it. But, as for now, I’m signing off. I hope this at least lets you know that food storage cooking isn’t as scary it looks.






















