09 February 2012

Recipe box: Two inexpensive food storage dishes for the winter

One thing we try to include here on SRI is recipes that tell you how you can use your food storage. Practicing with these recipes now will mean one less "new thing" to master if you face a period of emergency. Today, we've got two of the easiest, tastiest, and least expensive recipes that we've featured thus far.

Cheap (but tasty) Chili

Ingredients (serves 6)

28 oz. (2 cans) Chili with Beans
28 oz. (2 cans) Tomatoes, diced, with green chiles
14 oz. (1 can) Corn, drained

Directions
  1. Combine all ingredients in large pot and stir until thoroughly mixed.
  2. Cover and cook on medium heat for 20-30 minutes (until the flavors are well blended).
  3. Remove from heat and serve.


Black Bean & Salsa Soup

Ingredients (serves about 6 to 8)

30 oz. (2 cans) Black Beans
1 cup Salsa (mild or hot as desired)
3-1/4 cups ater
2 Bouillon Cubes (vegetable, chicken, or beef as desired)
1 tsp. Cumin, ground

Directions
  1. Put the beans, water, salsa, and bouillon cubes in a large pot.
  2. Cover and cook on medium heat for 45-50 minutes.
  3. Add the cumin and stir thoroughly.
  4. Replace cover and continue cooking for 10 minutes.
  5. Remove from heat and serve.


Notes/Substitutions (applies to both recipes)

Try adding some reconstituted dried onions and/or green peppers to either of the above recipes. To do so, mix 1/2 cup of dried vegetable with 1/2 cup of hot water in a separate bowl. Let stand for 10-15 minutes, then drain and add with the other ingredients in Step 1 above.

Also try adding taco, chicken, or beef-flavored Textured Vegetable Protein (TVP) to these recipes. To do so, mix  4 oz. (roughly 3/4 cup) of dry TVP with 1/2 cup of hot water in a separate bowl. Let stand for 10-15 minutes, then drain and add with the other ingredients in Step 1 above.


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