I'm trying to include food storage items in our meals occasionally.
A - I'm learning how to cook with them
B - I'm actually using them and thus rotating them
C - I don't have time or the inclination to go to the store (which brings us back full circle to A & B
Last night I pulled out the Potato Flakes. We know these are pretty yummy anyway, as far as reconstituted mashed potatoes go. Hey, they'll never take the place of REAL mashed potatoes but boil up some milk and some butter to reconstitute them and they aren't half bad (in a pinch).
I was serving up a nice pork tenderloin which doesn't make a lot of drippings, thus no gravy. But I wanted to kick the potatoes up just a notch so I rummaged in my fridge and found a container with Feta Cheese.
Perfect!
I mixed a handful of Feta Cheese into the hot mashed potatoes, let them sit together for a few minutes and served them up.
Creamy! Tangy! Yummy! Easy!
One of these days I need to try making Potato Flakes with the dried milk and dehydrated butter that I have stored. Has anyone out there done this yet? Any hints on working with dehydrated butter?
Showing posts with label food storage. Show all posts
Showing posts with label food storage. Show all posts
Monday
Chicken Noodle Soup
I used fresh celery (chopped) and garlic (minced), sauteed in butter (okay, not healthy, but I didn't use much and I refuse to believe that FAKE butter is better for anyone).
Then I added equal amounts of chicken broth & water and dumped in a couple handfuls of dried carrots and some dried onions (YEAH, I used my food storage!). Then I added a shake of peppercorns (just don't bite into one - SPICY!) and a couple of shakes of Italian Seasoning. I brought this to a light boil and then let it simmer for half an hour.
Then I cut up two chicken breasts into bite-size pieces, turned up the heat to medium and added the chicken to the broth. After the chicken had cooked for 15 minutes I turned up the heat to medium high and once the soup was boiling again I dumped in a couple of handfuls of egg noodles, letting them cook until tender. Then I served it up in my pretty soup bowls and enjoyed!
Oh. My. Goodness! You should make this.
Then I added equal amounts of chicken broth & water and dumped in a couple handfuls of dried carrots and some dried onions (YEAH, I used my food storage!). Then I added a shake of peppercorns (just don't bite into one - SPICY!) and a couple of shakes of Italian Seasoning. I brought this to a light boil and then let it simmer for half an hour.
Then I cut up two chicken breasts into bite-size pieces, turned up the heat to medium and added the chicken to the broth. After the chicken had cooked for 15 minutes I turned up the heat to medium high and once the soup was boiling again I dumped in a couple of handfuls of egg noodles, letting them cook until tender. Then I served it up in my pretty soup bowls and enjoyed!
Oh. My. Goodness! You should make this.
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