Tag Archives: corn
This is an amazing simple and delicious chili. Try using freeze dried corn, peppers and freeze dried turkey from your pantry. Quinoa is available in can, bucket or bag-get it here. Natural Quinoa
Yield: 8 servings
Prep time: 20 minutes
Total time: 75 minutes
2 lbs. ground turkey
1 medium onion chopped
1 bell pepper chopped
2 cloves garlic minced
2 15 oz. cans black beans
1 28 oz. can Mexican style dice tomatoes
1 chipotle pepper with adobo sauce chopped
1 1/2 cups quinoa (rinsed)
2 tbs. chili seasoning
1 tbs. ground cumin
1 tsp. cinnamon powder
1 14.5 oz. can chicken broth
Salt and pepper to taste
In a sauce pan bring to boil 3 cups water and quinoa. Cover and simmer 15 minutes. Meanwhile in large sauce pan brown onions, garlic and pepper for 10 minutes. Add ground turkey and cook 10 more minutes until fully cooked. Stir in chili powder, cumin, and other seasonings. Stir several minutes. Add beans, tomatoes, chipotle peppers, adobo sauce, and broth. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Serve with cilantro, sour cream, grated cheese, diced avocado, and chopped green onions.
No meal is complete without vegetables – whether as a side dish or as an ingredient in the main entrée. Likewise, no food storage supply is complete without a variety of vegetables.
Dehydrated and/or freeze dried vegetables are a great way to include vegetables in your food storage supply. When stored properly in air-tight containers, vegetables will store 20 to 25 years. You may ask yourself whether it is better to store dehydrated vegetables or freeze dried vegetables and what is the difference between the two. When it comes to nutrition there is very little, if any, difference between dehydrated and freeze dried vegetables. Freeze dried vegetables will reconstitute quicker than dehydrated and are very easy to use. Other than the time it takes to reconstitute, the biggest difference is density. Freeze dried vegetables are very light in weight so when comparing ounces you get fewer dry ounces in a can of freeze dried than you would in dehydrated. If space is an issue in your storage, you will be able to store more dry ounces of dehydrated product in a smaller area than freeze dried.
There is a wide variety of vegetables available for storage from onions and celery for flavoring to carrots and peas as a side dish. Almost all are available in freeze dried and dehydrated. This is a great way to add potatoes (sliced, diced, shredded or mashed), green vegetables (peas, green beans, broccoli), carrots, onions, celery, and even mushrooms and other less common vegetables such as cauliflower and asparagus. Tomato powder is a versatile and great addition to your food storage. You can use it to thicken sauces or make delicious spaghetti or pizza sauce.
Check out our wide variety of dehydrated and freeze dried vegetables that are on special this week and add this important item to your food storage supply.
Try this quick and easy, delicious Broccoli Cheese Soup!
Rainy Day Foods Creamy Potato Soup mix
Rainy Day Foods Freeze Dried Broccoli
Rainy Day Foods Freeze Dried Shredded Sharp Cheddar Cheese
Optional: add your favorite meat or other ingredients for variety
Mix soup mix according to directions on the can. Add ¼ to ½ cup freeze dried broccoli and 1 cup shredded cheese. Ingredients may be adjusted according to personal preference. Cook until thick and vegetables are tender or combine ingredients in a slow cooker and let simmer for about an hour or until soup is thick and vegetables are tender.
Delicious and Easy!!
I recently got to try the muffin mixes that Rainy Day Foods sells. Besides the Basic Muffin Mix, they have added three flavored ones: Lemon Poppy Seed, Bran, and Banana. They were so easy to make! You just measure out the desired amount of mix, add water and bake. I like this because even my kids could make them. For added texture you can add a teaspoon of oil. You could also add nuts, fruit or granola for added flavor. I tried all three and was pleasantly surprised at how delicious they were. I made the Bran with just water, the Poppy Seed with the added oil, and the Banana I made into a loaf. My family really enjoyed all three. They especially liked how moist and flavorful they were. Rainy Day Foods sells these mixes in a #10 can. They could be used for breakfast or a snack and would be great to take camping. These mixes are something you could keep on your pantry shelf or in your food storage. I know I will be keeping some in mine.
Contributed by Pam Higley
I tried something new for breakfast today. I knew nothing about 9 Grain Cereal so I wasn’t sure what to expect. What is 9 Grain Cereal? It is a special blend of 9 cracked grains: hard red wheat, soft white wheat, oat groats, flax, rye, millet, corn and buckwheat. With so many grains altogether in one, you get loads of different flavors, textures, and nutrients that are incredibly satisfying for a hardy and delicious meal. Grains are the base of the food pyramid and are the most important food group to eat each day. Rich in vitamins, protein, fiber, and nutrients, 9 grain will serve as the perfect ingredient in a healthy, balanced diet. It is delicious on its own or it can be combined with all kinds of ingredients to make healthy meals. You can add it to breads, rolls, or cookies to give them a nutty, hearty texture. Most people use it as a breakfast cereal. They serve it with milk, cream, honey, brown sugar, fruit or even maple syrup. Some people even grind it into flour to use in their recipes. People like it because it will keep you feeling full longer than boxed cereals. I had it with milk and sugar and was amazed at how good it was. My husband absolutely loved it and the kids said it was yummy. The directions say to cook ½ cup cereal with 1 cup water for 15-20 minutes until tender. It can also be cooked in the microwave or overnight in a crockpot. Rainy Day Foods carries 9 Grain Cereal in a 6 gallon bucket, 50 lb. bag, or #10 can. I will definitely be adding this to my food storage!
Contributed by Pam Higley
I love Thai food, but I rarely eat it because restaurants are pretty expensive where I live. I was too intimidated by the complex flavors to try cooking it at home. Enter coconut curry -- simple enough for a weeknight but with a taste that will knock your socks off. This dish comes together quickly, freezes well, and the flavor is exotic without being overwhelming. The mild coconut milk balances the spicy curry to create a sauce that the whole family will love -- even my coconut-hating husband enjoys this meal! Let's all try to push our boundaries a little and try something new in the kitchen this week, while still learning to cook with food storage.
1 Tbsp fat of your choice (oil, butter, etc)
2 cups freeze dried diced chicken
1/2 cup chopped onions
2 Tbsp red curry paste
1 cup coconut milk
2 cups mixed vegetables (Rainy Day Foods mix has peas, carrots, corn, and green beans)
Rehydrate the chicken, the onions, and the mixed vegetables according to package directions. Heat oil or butter in a large skillet over medium heat. Add the diced chicken and cook until brown. Remove chicken to a plate and set aside. Add onions to pan, and sauté until brown and soft. Add the chicken back to the skillet, and stir in the curry paste. Pour in the coconut milk and mixed vegetables, stir well, and increase the heat to high. Once mixture is bubbly, reduce heat to medium and simmer for 10 minutes. Garnish with fresh cilantro or basil, and serve over white rice or steamed vegetables.
Tips and Notes:
You can find curry paste and coconut milk at most grocery stores - check the Asian section of the international aisle.
If using fresh chicken, heat it to an internal temperature of at least 165F to ensure thorough cooking.
For those of you with special dietary needs, this meal is gluten, soy, and dairy free.
contributed by Kate Wilt
There's a good chance that shepherd's pie, or "cottage pie," will bring a different dish to mind for almost every reader of this blog post. The shepherd's pie that I ate while growing up was made of beef and gravy with the classic mashed potato "crust," but there are now many, many variations to this theme. The meat can be beef, mutton, turkey, pork (or anything that tickles your fancy), there can be vegetables or no veggies (or all veggies!), and the potatoes can be layered on top or mixed throughout the dish. This version is my recent favorite -- it incorporates veggies into the meat mixture, which lowers the overall cost per serving. To further lower the costs, and make this a very storage-friendly recipe, try beef TVP or the vegetarian option listed in the tips below.
1/4 cup dried onions
1/3 cup freeze dried carrot
1/3 cup freeze dried corn
1/3 cup freeze dried peas
1 Tbsp butter or other fat
Beef gravy (from powder, jarred, or homemade)
Preheat oven to 400F. Rehydrate the vegetables according to the package directions (skip this step if using fresh veggies). Melt the butter in a large skillet over medium heat, and add the onions. Cook until tender. Add carrots, corn, and peas. Add beef or TVP, and continue heating and stirring until cooked through. Add beef gravy slowly until the mixture reaches your desired consistency - I prefer a moist pie, so I add about a cup of gravy. Remove from heat and allow to thicken slightly. In the meantime, make the mashed potatoes: mix together butter, milk, and hot water, slowly stir in potato flakes, then let stand. Lightly coat a 9x13 baking dish with cooking spray or oil. Transfer your meat and gravy mixture into the bottom of the dish, and flatten it out with a utensil. Spoon the mashed potatoes into a layer on top of the beef. Place in preheated oven and cooked until the potatoes are brown and the beef mixture is bubbling, or about 30 minutes. Allow to cool. Serves 6-8.
Tips and Notes:
If using fresh carrots, add them with the onions to allow them time to soften. I used potato flakes for the mashed potatoes, but I tried this with potato dices as well and had satisfactory results. The potato flakes removed the step of having to mash the potato dices, so I prefer them for this dish.
For a vegetarian option, replace the beef with an equal volume of lentils. Lentils have a meaty texture that is good in hearty dishes.
Make sure the mashed potatoes develop a nice brown color by using the broiler setting for the last 5 minutes of baking.
Contributed by Kate Wilt
I love to combine food storage ingredients in unexpected ways, and
this recipe is a perfect example. Dehydrated mixed vegetables and
buttermilk biscuit mix (both from Rainy Day Foods) come together with
a few additional, food storage-friendly ingredients to make a
comforting vegetable "pot pie." Real pot pie is made with a crust, but
this version is so easy and delicious that it has become one of my new
favorite dinners. This dish would also be a great place to use up
leftover cooked chicken or turkey: simply add your shredded meat along
with the vegetables for an extra-hearty supper.
1 Tbsp oil
1/2 cup chopped onions, fresh or rehydrated
2 Tbsp fat (oil, shortening, butter, etc)
3 Tbsp flour
1/2 tsp chicken bouillon + 1 cup hot water
2 Tbsp dry milk + 1 cup hot water
2 cups dehydrated mixed vegetables
1 tsp dried thyme
2 tsp garlic powder
2 cups buttermilk biscuit mix + 1/2 cup cold water
Salt and pepper to taste
Preheat oven to 425F. Dissolve the bouillon and dry milk in cups of
hot water, set aside. Heat the oil over medium heat, then add onions
and cook until soft. Add additional fat source, then stir in flour.
Cook, while stirring, for several minutes. Add the warm broth, stir
well, then slowly add the warm milk. Add the mixed vegetables, thyme,
and garlic powder. Bring the pot to a simmer, then reduce heat and
continue to simmer for 10-15 minutes, until vegetables are tender and
mixture has thickened.
Meanwhile, prepare the biscuit dough. Combine biscuit mix with cold
water, and stir until combined. Turn out onto lightly floured surface
and knead until the lumps have disappeared. Roll out to the
approximate dimensions of your baking dish.
Remove vegetables from heat, and pour into a casserole or baking dish.
Cover the vegetable mixture with the biscuit dough, stretching the
biscuit dough to the edges of the dish. Use a sharp knife to cut 3-4
thin slits in the dough to allow steam to escape. Bake for 15-18
minutes in the preheated oven, or until golden brown. Yield: 8
Tips and Notes:
The #10 can of dehydrated mixed vegetables from Rainy Day Foods is
perfect for this recipe, it has a mix of peas, corn, carrots, and
Slowly add more water during the 10-15 minute simmer if the mixture
becomes too thick. Stir well after each addition.
The fat and flour work together to thicken the vegetable layer of the
pot pie. Reduce or omit at your own risk!
3 ½ cups water, divided
1 tsp salt
1 ¼ cups cornmeal
Combine 2 ½ cups water and salt in saucepan. Bring to a boil. Mix cornmeal with remaining water in small bowl. Add the cornmeal mixture slowly to boiling water, stirring constantly. Reduce heat to low; cook, stirring constantly, for 5 minutes or until mixture is thickened.