Tag Archives: onions
On cold days like this, there’s nothin’ better than a hot meal! A delicious and very filling meal is homemade crockpot chili. This mildly spicy soup is great for a one-time big family meal or several meals for those who enjoy leftovers, although I would recommend eating it within 4 days. With a little prepping the day before, this homemade crockpot chili requires little effort to make!
On the evening before the meal is to be made, soak 3 to 4 cups of pinto beans in water overnight. Then, make sure there is about two pounds of thawed ground beef in the refrigerator.
Once you’re ready to make the homemade crockpot chili, start by putting two cups of water in the crockpot. Then, break up the thawed ground beef into small chunks and put in the crockpot. Next, sprinkle 7 to 10 tablespoons of chili powder over the raw meat, then put the crockpot lid on and cook on medium heat for at least two hours. If you find that you don’t have any ground beef, freeze-dried ground beef is a perfect necessity to have in your food storage for just such occasions!
After the 2 hour mark, rinse the pre-soaked pinto beans thoroughly with hot water and add to the chili-seasoned hamburger. Don’t worry if you forget to let the beans soak overnight. Just make sure to boil them in hot water for 15 to 20 minutes, let them soak for an hour, then rinse them thoroughly in hot water before adding them into the chili.
Now’s a great time to add anywhere between ¼ cup to ½ cup of chopped onions if that’s something everyone likes. If the crockpot is left on high, let the ground beef-and-bean mix cook for another two hours to make sure the beans and meat are completely cooked.
Next, open 2 to 3 cans of diced tomatoes (but do not drain any of the tomato juices out of the cans) and dump into the crockpot. Stir the tomatoes into the chili and let it sit for about 5 minutes and then it’s ready to serve!
Contributed by Angelia Kuna
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!!
One of the things I got for Mother’s Day weekend was a snowstorm. Because it was cold and snowy I decided we needed some soup to keep us warm. I decided to make one of our favorites: Creamy Potato Cheese Chowder. My entire family loves this soup and asks for it all winter long so I always make a large pot of it. Here is the recipe:
Put the following into a large stockpot:
8 cups water
4 tsp. chicken bouillon
1 onion, chopped or ½ c. chopped onions
1 c. sliced carrots*
1 tsp. garlic salt
1 tsp. parsley flakes
1/8 tsp. basil
*1/2 c. carrot dices can also be used*
Boil until carrots are starting to round. Then add: 3 medium potatoes, peeled and sliced** Cook until fork tender. ** You could also use 1 1/2 cups Potato Slices cooked in 3 cups of water**
In a separate pan: brown 1 cup ham* or bacon. (I like to use a little of both.) Add this to the soup. *You could also use 1 cup freeze dried diced ham cooked in 1 ½ cups of water*
Add it to the stockpot.
* You could also use ¾ c. butter powder mixed with approximately ¾ c. water*
Add 2 c. Swiss cheese and 2 cups cheddar cheese** Stir until melted.
**Freeze Dried Sharp Cheddar Cheese could also be used. Just add it and let it rehydrate.
Contributed by Pam Higley
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