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Post by PlanZ on Aug 29, 2016 0:34:58 GMT 10
Does anyone have any good recipes that use regular pantry ingredients and nothing from the fridge?
I don't want to know about MREs. Or home-preserved foods (not in this thread anyway)
I do want to know about interesting ways to use canned goods, pasta, rice etc
i need some ideas that are not too challenging to the palate of three young children.
long term, I'm sure we'll be willing to get more adventurous, but I'm thinking:
Power is out for a week or three and we need to temporarily rely on first-line products from the pantry.
what should we have and how should we prepare it?
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remnantprep
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Post by remnantprep on Aug 29, 2016 10:40:30 GMT 10
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shinester
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Post by shinester on Aug 29, 2016 11:42:29 GMT 10
Not exactly what you're asking for [recipes] though, I'll throw some generalized ideas at ya.
What's the parameters? Is there a means of cooking, aka heat? How old are the kids, would boiling water be applicable? [perhaps the oldest?]. Something as simple as a cup-a-soup might be applicable for a child, if they can boil water safely. Along those lines we have lots of 'add water' foods that are easy to cook and ought to be fairly palatable for kids, certainly did plenty of that as a scout. Would heating up canned contents that are per-prepared be the go? Many canned/bottled/dried ingredients are easy to add together. Boil water, put in pasta... learn when it's cooked [throw spaghetti against tiles is fun for kids lol] and then just add jar of premixed pasta sauce. Very easy, fairly tasty. Of course you can get more complex from there.
If we're going without a form of heat then things get much less fun and boring. UHT milk, which as far as I can tell is safe forever [will probably degrade in flavor] and I bought a stack of it at 14c/liter! I should have got more really, it's fine after a year out of date. Add that to cereal, done. Cold baked beans and spaghetti pre-mixed, not as pleasant but anything in a can lasts for a very long time and is safe forever if still sealed.
Perhaps an approach might be a once a week kid-cook, where you guys all get together and you work out something you can cook along those lines, practice makes perfect. Can be heaps of fun too. Besides it's a life skill, useful when they're adults.
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Post by ziggysdad on Aug 29, 2016 12:09:17 GMT 10
Breakfast: Oatmeal or Cereal with UHT Milk Lunch: Peanut Butter & Jam or Tuna on bread, crackers or tortillas (depending on whether I've started baking simple bread or am running down the supply of crackers and tortillas from storage) Dinner: Spaghetti with simple marinara sauce (can of diced tomatoes, garlic powder, onion powder and basil - dry or from the garden), Pasta with olive oil and Parmesan cheese (cook the pasta, toss with a few ounces of olive oil and sprinkle on some Parmesan cheese - or substitute butter for oil if you keep canned butter), Rice and Beans, Fried Rice (rice, powdered eggs, a little oil and any meat or veggies you have), baked beans, lentil stew, chicken pie (canned chicken breast, canned carrots, canned peas mixed together with a little roux - butter or oil with flour - topped with cornbread crust or whatever pastry you can come up with). If you really want to make the kids happy, stockpile a couple cases of Kraft Deluxe Macaroni & Cheese (all you need is water and you have a gooey delicious treat for the whole family):  I've got a bunch of this stocked along with 30+ boxes of the traditional preparation which I can make with UHT milk and canned butter. If you want specific recipes, post some of the items you are stocking so we know what you are working with and can suggest recipes accordingly. |
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shinester
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Post by shinester on Aug 29, 2016 12:23:42 GMT 10
^ I like that format!
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Post by Peter on Aug 29, 2016 13:20:32 GMT 10
Yep - let's go the Masterchef-style Mystery Box. Your time starts now...
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Post by PlanZ on Aug 29, 2016 13:41:24 GMT 10
Thanks all - I'm liking this thread so far. Some good ideas...
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Post by ziggysdad on Aug 30, 2016 12:42:21 GMT 10
Made chicken tacos from my preps last night (used fresh chicken breast, because it is cheaper than the canned chicken breast and cheddar cheese instead of Velveeta because I have to import the stuff, but you get the idea):
Cube the chicken breast and stew with a can of black beans and a can of diced tomatoes. Add whatever spices you like (I also tossed in a package of taco seasoning right at the end for flavor and to thicken it up). Serve in tortillas with refried beans, tomatoes from the garden and cheese. My wife reminded me to start stocking salsa.
I stock tortillas because they usually have 6-9+ months before they need to be consumed, but in the event that you don't have them stockpiled you can make them quickly and easily using Flour, Salt, Water and Oil:
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
Directions
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.
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shinester
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Post by shinester on Aug 30, 2016 17:39:10 GMT 10
Seems like a good plan to describe meals and how we might replace components in an Austere enviornment, for an 'offgrid meal' as when you think about it, there's many things that could easily be replaced from the pantry.
===============
Dinner Last night - I had my home canned pumpkin soup with caramelized onion I also made. These could be store bought canned soups and condiments eaten cold or warm if heating were available.
Breakfast - Cereal & milk - Whilst parts of the cereal don't keep for more than about a year, if it's what's in the cupboard, this could have easily been reproduced with UHT milk. Vitamins, fibre, protein, carbs for a good meal.
Lunch - Lazy biscuits and peanut butter - Full compliment of protein and plenty of energy [KJ]. Could do with canned fruit for a square meal.
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VegHead
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Post by VegHead on Aug 30, 2016 18:25:21 GMT 10
As you aren't interested in home-preserved foods at the moment I am at a loss to give you any answers lol.
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Ammo9
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Post by Ammo9 on Aug 30, 2016 18:29:02 GMT 10
Rice or pasta to bulk up a canned stew.
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Post by Peter on Aug 30, 2016 18:46:06 GMT 10
SBS On Demand (ie viewable online) has "Eating History: Rome" showing - I watched half an episode this afternoon. One staple of the common Roman people was simply a handful of grains and a handful of pulses boiled in water. Extra flavouring was provided by throwing in whatever was at hand (in this case an onion, some cauliflower, etc). Not gourmet food, but certainly better than starving to death.
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Post by Peter on Aug 31, 2016 22:17:42 GMT 10
I just tried the gruel recipe above, using a couple handfuls of each of barley and red lentils, plus a small onion. After I added a pinch of salt & pepper it actually wasn't too bad. Certainly filling, and quite nutritious. Definitely one for lean times. The only issue was the boiling time of about 15 minutes, which would use a bit of fuel.
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remnantprep
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Post by remnantprep on Sept 1, 2016 8:09:09 GMT 10
To save fuel you can get these done earlier in the day, bring it to a boil then place in a warmed up thermos (a good one) and then let it sit for a few hours, it will slow cook in the thermos.
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VegHead
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Post by VegHead on Sept 1, 2016 10:20:26 GMT 10
Or you could use Heylo bags??
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shinester
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Post by shinester on Sept 1, 2016 10:56:29 GMT 10
Yeah that Gruel seems much like how I make veggie soup really. Lots of ideas spawn from that.
Oh remmy, that's a cool idea! Looks like you can get almost 2L ones also. Another and untested idea along those lines might be by putting a hot rock inside the thermos which ought to keep it cooking for some time.
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remnantprep
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Post by remnantprep on Sept 1, 2016 10:59:50 GMT 10
Yeah but to heat the rock would require using fuel up.
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remnantprep
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Post by remnantprep on Sept 1, 2016 11:02:55 GMT 10
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VegHead
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Post by VegHead on Sept 1, 2016 17:14:34 GMT 10
HEYLO bags we use all the time and also prevents burning and sticking on pan bottoms.
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Post by PlanZ on Sept 1, 2016 20:10:23 GMT 10
remnantprep Thanks for the recipe links - I like seeing the ingredient photos too! shinester Parameters? 8yo, 6yo & 4yo - They can help out, but still need looking after for the most part. Main issue is keeping food close to normal in the short term. Long term - hell we'll eat bugs if we have to, but just looking at the short duration scenarios for now. Heating? Check - we have a few different methods of heating from LPG barbecue to butane camping stove, to wood-fired heater to camp fire. I didn't realise UHT milk was usable indefinitely. Is that a fact? Peter I started watching the SBS On demand doco you mentioned - looks interesting. I'm wondering - not to that extreme - but what would have been on the menu say a hundred years ago - pre-refrigeration. Obviously there would be meat but not fresh every day. I'd love to see a weekly meal plan from this era. ziggysdad Mac n cheese - you bet! bring on the apocalypse! Like the tip about tortillas too VegHead I'll get there. Baby steps first... What's a Heylo bag?
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