SPAM Kabobs

 Feast & Famine, Gluten Free & Dairy Free, Recipes  No Responses »
Oct 072015
 

kabobs

I have prepared these kabobs on an outdoor grill and in the oven, under the broiler setting. They taste good either way. This recipe only makes 3-servings. If you need to serve more people, it is easily doubled. If you do double the recipe then use a large can of pineapple and serve any extra in a tropical fruit salad.

If you prefer to use Turkey SPAM, it’s tasty in this recipe too.

 

SPAM Kabobs

Ingredients

  • 12 ounce can SPAM
  • 8 ounce can pineapple chunks
  • 7 or 8 ounce jar whole button mushrooms
  • 12 or 16-ounce jar roasted red peppers
  • 6 bamboo skewers, soaked in water for at least 30 minutes
  • Vegetable oil, optional
  • Honey Mustard, optional

Directions

Open the luncheon meat and drain off any juices. Cut the meat into 4 thick rectangles and then cut each rectangle into 6 squares (in half long-ways and then in thirds short-ways).

Open and drain the pineapple. Save the juice for basting if you like or drink it straight from the can. Count the pineapple chunks. You want 18 of them.

Open and drain the mushrooms. Count the mushrooms. You want 18 of them.

Open the red peppers and drain off the juice. Lay the peppers on your cutting board. Cut them into 18 roughly even sized pieces. You may have leftovers. Chop them up and add to your potato salad or to a hot green vegetable to make it pretty.

Build the kabobs. Thread a chunk of meat first, then a mushroom, then a red pepper piece, then a pineapple chunk. Continue until you’ve used 3-meat chunks, 3-mushrooms, 3-red pepper pieces and 3-pineapple chunks. Finally top with a 4th meat chunk. Set the skewer aside and build the next one. Continue until all the skewers are built.

Grill the kabobs over medium-hot coals, turning as necessary, until evenly browned. If desired the kabobs can be brushed with oil or honey mustard or pineapple juice while grilling. We prefer ours brushed with oil because it makes the mushrooms especially good. Continue until the kabobs are nicely browned with a few charred spots. Serve hot with honey mustard.

If you prefer to broil the kabobs then arrange them on a cookie sheet on the top rack of your oven. Broil for about 5-minutes per side, watching them carefully. Turn the kabobs over and broil again until nicely browned with a few charred spots. You may need more or less time in the broiler, depending on how moist your vegetables are and how hot your broiler is. Brush with vegetable oil before broiling if desired.

Makes 6 kabobs or 3-servings, 2 kabobs each.

To make a meal add a fruit salad, hot rice and pudding for dessert.

 

SPAM, Pineapple & Bean Bake

 Dried Beans, Peas & Lentils, Feast & Famine, Gluten Free & Dairy Free, Recipes  No Responses »
Oct 072015
 

Canned Pineapple

Since SPAM is spicy and smokey, it combines well with tangy pineapple and sweet baked beans. The recipe below calls for an 8-ounce can of pineapple. If you prefer to use a 20-ounce can just use 4 of the pineapple slices with the SPAM and serve the others as a side dish with the meal. Remember to save the juice from the pineapple and add it to whaterver beverage you’re having with the meal. It’s good with kool-aid, lemonade, and iced tea.

SPAM, Pineapple & Bean Bake

Ingredients

  • 28 ounce can baked beans
  • 12 ounce can SPAM
  • 8 ounce can pineapple rings (4 rings)
  • 2 tablespoons brown sugar

Directions

Open the baked beans and pour them into an 8-inch baking pan. Open the SPAM and cut it into 4-square shaped slices. Arrange these slices over the beans. Drain the juice from the pineapple into a cup and give it to the children to drink. Place a pineapple ring over each slice of SPAM. Sprinkle the brown sugar over all. Bake at 400° for about 25-minutes, or until the sugar is caramelized and the beans are bubbly. Serve hot. Makes 4 portions. Serve with biscuits or muffins, plus hot buttered collard greens on the side and butterscotch pudding for dessert.

 

South Seas Supper

 Feast & Famine, Gluten Free & Dairy Free, Recipes  No Responses »
Oct 072015
 

Beach

This is an old recipe from the 1950’s when meat and potatoes were king. I suspect it is one of the original fall-out shelter meals. You could stock the ingredients in your bomb-shelter kitchen and cook it in your Coleman oven over an alcohol stove.

It still tastes good today and is an easy family meal to make with pantry-friendly canned goods, plus it’s gluten-free and dairy-free. I don’t know where it got its name. I assume that because of the pineapple and sweet potatoes this dish was considered somewhat exotic back in the fifties. At least if you ever stock your own bomb-shelter, you’ll have a period-appropriate meal to serve to the kiddies.

To make a complete meal, serve with Italian green beans or canned spinach and a hot bread.

South Seas Supper

Ingredients

  • 29 ounce can sweet potatoes, well-drained
  • 20 ounce can pineapple rings or crushed pineapple, well-drained, reserve juice
  • 1/3 cup brown sugar
  • 2 tablespoons butter or alternative of your choice
  • 12 ounce can SPAM OR 16 ounce canned ham
  • Mustard

Directions

Lightly oil an 8-inch square or round pan. Drain the pineapple juice and reserve it. Place the drained sweet potatoes in the pan and mash them with a fork. Arrange the drained pineapple attractively over the sweet potatoes, lapping as necessary. In a small saucepan combine 2 or 3 tablespoons of reserved pineapple juice, the butter and brown sugar. Heat over a low flame until bubbly. Pour this over the pineapple and sweet potatoes.

Cut the SPAM or ham into 8-thin slices. Spread a little mustard on each slice. Arrange the meat attractively over the sweet potatoes and pineapple. Bake in a hot oven, about 450° for 20 to 25 minutes. The juice should be bubbly and the meat lightly browned. Serve hot. Makes 3 to 4-servings. This one is a real family pleaser.

Note that any leftover pineapple juice may be drunk or mixed with kool-aid, lemonade or iced tea and served as your beverage with the meal.

Menu: Fiesta Lime Beef Stew

 Feast & Famine, Gluten Free & Dairy Free, Recipes  4 Responses »
Feb 222015
 

 

~MENU~

Fiesta Lime Beef Stew

Polenta

Garlic Spinach

Pineapple

Iced Tea, Lemonade or Fruit Drink

 

TEX MEXZesty flavors make this Tex-Mex Meal a family favorite. Fiesta Lime Beef in a spicy sauce is spooned over creamy Polenta. Garlic Spinach and cooling pineapple serve side dish duty. Nutritious, filling and family-friendly, this pantry meal proves that stored food meals can be just as appetizing as any family meal.

Polenta

Polenta is an upscale name for low-brow cornmeal mush. It’s cheap, filling, and tastes like home.

Bag 1
  • 1-1/2 cups cornmeal
  • 1/2 to 1-teaspoon salt (to taste)
Pantry
  • 2 tablespoons butter flavored shortening or dairy-free margarine
Water
  • 32-ounces (4 cups)
To Store

Combine the cornmeal and salt in a zipper bag or other resealable container. Stash in the meal box along with the water.

To Prepare

Combine the water and the contents of Bag 1 in a 2-quart saucepan. Stir until the mixture is lump-free. Add the shortening or margarine. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to the lowest possible flame. Cook and stir for 8 to 10 minutes, or until the polenta is very thick.

Coat a 9-inch square or round pan with shortening or no-stick spray. Pour the hot polenta into the pan. Set it aside to cool. Cut into 12 squares or wedges and serve topped with Fiesta Lime Beef Stew.

Notes

Start the polenta first, before you start the stew. After the polenta is prepared and set aside to cool, fill the pot with water so it will be easier to wash later. Then start the Fiesta Lime Beef Stew. If you try to make the polenta and stew at the same time it gets tricky to manage them both and the polenta will burn when you’re not looking.

It’s important to stir the polenta frequently while it cooks because it has a tendency to stick to the pan, especially towards the end of cooking. Years ago polenta was prepared in the top of a double boiler and allowed to simmer on the back of the stove for several hours, until it was thick and creamy. This cooking method is great if you have a wood burning cookstove, but if you’re making due with a 2-burner propane stove, then long cooking in a double boiler becomes impracticable. I usually make polenta in my heaviest cast iron pot, which seems to be the least likely to scorch if I get called away to investigate a fascinating new bug identified by a wandering child. If you have a good helper, put them to work stirring the polenta while you go on to the Fiesta Lime Beef Stew.

Fiesta Lime Beef Stew

Hot, tangy and bursting with lime, this stew may be a bit too spicy for small children. Teenagers and adults, however, love it! Serve over wedges of polenta made from cornmeal for a traditional presentation.

Canned Goods
  • 2 (12-ounce) cans roast beef in broth, undrained
  • 1 (10-ounce) can tomatoes with cilantro and lime, undrained
  • 1 (15-ounce) can corn, no salt added, well drained
Bag 1
  • 2 tablespoons cornstarch
  • 1 tablespoon Mrs. Dash Fiesta Lime flavor
  • 1 tablespoon dry minced onion
Lime WedgeTo Store

Gather the canned goods and place them in your meal box. Measure all of the ingredients for Bag 1 into a small zipper bag or other resealable container. Stash it in the meal box along with the cans.

To Prepare

Open all of the cans. Drain the juice from the roast beef into a 3-quart saucepan. Set the beef aside. Add the contents of Bag 1 and stir until the cornstarch is dissolved. Drain the corn, discarding the liquid. Add the remaining beef, tomatoes with cilantro and lime and the drained corn to the pot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 5 to 10 minutes, or until thickened. Serve over wedges of polenta.

Notes

The polenta is cut into squares or wedges and placed in the bottom of each plate or bowl. Scoop the stew over top and serve with a spoon.

Garlic Spinach

Canned GoodsCanned Spinach
  • 2 (15-ounce) cans spinach or other greens
Bag 1
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried minced onion
  • 1 teaspoon sugar
  • Pinch black pepper
Pantry
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon vinegar or lemon juice
  • 1 teaspoon soy sauce
To Store

Place both cans in your meal box. Combine the contents of Bag 1 in a small zipper bag. Label and stash in the meal box along with the spinach

To Prepare

Open up both cans of greens and pour into a medium sized saucepan. Add the contents of Bag 1, the olive oil, vinegar or lemon juice and soy sauce. Bring to a boil over high heat. Reduce the temperature and simmer for 5 to 10 minutes, or until quite hot.

Pineapple

Canned Goods
  • 20 ounce can crushed pineapple
To Store & Prepare

Stash the pineapple in your meal box. When ready to serve simply open the can and spoon it out. The pineapple provides a cooling component to the heat of the stew.

Beverage

  • 2-quarts to 1-gallon of water
  • Your Favorite Instant Drink Mix

Determine if you will need 2-quarts or a full gallon of water to feed your crew. Measure enough Lemonade Mix or Instant Iced Tea or even kool-aid and sugar, to make the amount you need. If you prefer something sugar free like Crystal Light, that’s fine too. Store it in a zipper bag. Label it and place it in your meal box along with everything else. Stored water has a flat flavor, so your meal will be more appealing if you flavor the water you serve.

I like to serve either Tang or Lemonade with this meal, because the citrus complements the rest of the flavors.

Menu: Coconut Curry Beef Stew

 Feast & Famine, Gluten Free & Dairy Free, Recipes  No Responses »
Feb 222015
 

 

~MENU~

Kerala Coconut Curry Beef Stew

Hot Fluffy Rice

Sunburst Apricots

Iced Tea, Lemonade or Fruit Drink

 

IndiaCreamy, spicy Kerala-style Beef Stew is served over bowls of hot, fluffy rice. Sunburst Apricots, with a hint of citrus, contrast brilliantly with the stew. This is one of those meals that always makes people wonder how something so sophisticated from come from canned goods. By the way, if you don’t want to bother with the apricots simply serve canned peaches instead.

I use Great Value canned roast beef (in broth) for this recipe. As far as I can tell, it is free of both gluten and dairy. Canned roast beef in gravy is not gluten-free. It uses wheat to thicken the gravy. Roast beef canned in broth is not thickened, thus, no wheat or other starches.

Kerala Coconut Curry Beef Stew

Traditionally this is prepared with goat or lamb, but these are a bit challenging to find in a can at the local supermarket. I’ve substituted canned roast beef, and the results are quite tasty. My husband is especially fond of this combination.

Canned Goods
  • 2 (12-ounce) cans roast beef in broth, undrained
  • 1 (13-ounce) can coconut milk
  • 1 (15-ounce) can sliced carrots, drained
  • 1 (15-ounce) can sliced potatoes, drained
  • 1 (15-ounce) jar baby onions, drained
Bag 1
  • 2 tablespoons cornstarch
  • 1 tablespoon curry powder
  • 2 teaspoons dry parsley
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon red pepper flakes or ground red pepper
Beef StewTo Store

Place all of the cans in your meal box. Measure the ingredients for Bag 1 into a small zipper bag or other resealable container. Stash it in the box with the cans.

To Prepare

Open all of the cans. Do drain the carrots, potatoes and onions. If possible rinse the potatoes and carrots in fresh water. If that’s not possible, then don’t worry about it. Drain the juice from both cans of beef into a 3-quart saucepan. Add the contents of Bag 1. Stir until the cornstarch is dissolved. Add the beef, coconut milk, carrots, potatoes and onions. Bring the mixture to a boil over medium-high heat. Stir frequently. When the mixture boils, reduce the heat and allow it to simmer for 5 to 10 minutes. Serve over rice.

Notes

While the stew is simmering you may prepare the instant rice. They should both be ready to eat at about the same time. If you are cooking regular white rice instead of instant, then prepare the rice first, before starting on the beef stew. It will be ready about the same time as the stew this way.

When I first prepared this meal my family was skeptical. I described it as coconut beef stew and, to be honest, they were faintly alarmed. To them beef stew was something prepared by Dinty Moore and served with wedges of cornbread. The idea of dumping a bunch of coconut into it and serving it over rice was less than appetizing. I begged from them a bit of grace and the results have been one of my family’s favorite storage meals. This is not simply beef stew with a bunch of coconut added. It’s a sophisticated and creamy combination of flavors that tastes like good restaurant food, not weird beef stew with coconut added. As my husband says, you can’t really taste the coconut, just the creaminess.

In my opinion, the baby onions really make this dish, so if I were going to leave something out, it wouldn’t be the onions.

If you like spicy foods then use 1/2-teaspoon of red pepper flakes. If you prefer mild fare, or are serving this to small children then use 1/8 to 1/4-teaspoon red pepper flakes.

Hot Fluffy Rice

Bag 1

4 cups instant white rice

Water

32-ounces (4 cups) water

To Store

Measure the rice and place it in a zipper bag or plastic tub with a good lid. Place it in the meal box along with the bottled water.

To Prepare

In a 2-quart saucepan with a good lid, bring the water to a boil over high heat. Stir in the rice. Return the water to a boil. Cover the pot. Turn off the flame. If possible wrap the hot pot in a towel or blanket. Allow it to sit for 5 to 10 minutes (or longer if necessary). Use as desired. Makes about 8 cups of cooked rice.

Sunshine Apricots

Sweet, tangy and bursting with flavor, Sunshine Apricots are the perfect foil to creamy and spicy Kerala Beef Stew.

Dry Goods
  • 1 (6 or 8 ounce) package dried apricots
  • 1 tablespoon powdered Tang or Lemonade or 1 or 2 packets True Lemon or True Orange (or 1 of each)
Water
  • 16-ounces (2 cups) water
To Store

Place the apricot package into your meal box. Measure the Tang or Lemonade mix into a small bag. Label and seal. Add this, along with the water, to your meal box.

To Prepare

Place the apricots in a 1-quart saucepan. Add the water and the contents of the small bag. If possible, do this early in the day and allow the apricots to soak for several hours. If you can’t do this, don’t worry. But the cooking time will be a little longer.

Bring the apricots and their flavored water to a boil over high heat. Reduce the heat to low and allow them to simmer until tender. If the apricots are well soaked this will be about 5 minutes. If they are dry then it may take up to 20 minutes. You can save fuel by simmering for 5 to 10 minutes, then covering the pot and wrapping it in a towel or blanket to keep it hot. Allow them to soak in the hot water for 30 minutes to an hour.

Notes

Any leftover cooking liquid can be added to the iced tea or fruit drink that you’re serving with dinner. If you don’t want to bother with Sunshine Apricots then you can replace them with a simple can of peaches, packed in fruit juice. If desired, cut the peaches into bite-sized pieces before serving, or just serve them straight from the can. The juice from the can is especially nice added to Iced Tea.

Beverage

  • 2-quarts to 1-gallon of water
  • Your Favorite Instant Drink Mix

Determine if you will need 2-quarts or a full gallon of water to feed your crew. Measure enough Lemonade Mix or Instant Iced Tea or even kool-aid and sugar, to make the amount you need. If you prefer something sugar free like Crystal Light, that’s fine too. Store it in a zipper bag. Label it and place it in your meal box along with everything else. Stored water has a flat flavor, so your meal will be more appealing if you flavor the water you serve.

If you store wine-in-a-box, then consider serving wine to the adults with this meal.

Menu: Chicken Cacciatore

 Feast & Famine, Gluten Free & Dairy Free  2 Responses »
Feb 222015
 

 

~MENU~

Chicken Cacciatore

Hot Fluffy Rice

Italian Green Beans

Pears & Mandarin Oranges

Iced Tea, Lemonade or Fruit Drink

 

italian_foodThe term cacciatore literally translates to hunter in Italian. It refers to game meat prepared hunter-style. Originally it was made from rabbit which was hunted down by Dad or Grandpa (or Mom or Grandma, I suppose). The fresh kill was then eviscerated, skinned, cut into pieces, browned in olive oil and simmered in a tomato wine sauce. Tomato and wine both tenderize coarse, stringy game, so they were the perfect way to turn cheap peasant fare into a dish fit for royalty. Nowadays cacciatore is most often prepared with chicken instead of fresh hunted rabbit. I’ve used canned chicken in a tomato wine sauce and it’s surprisingly good.

Cacciatore can be served over rice, gluten-free spaghetti or polenta (cornmeal mush). I’ve paired it with rice here, because that is the way my family likes it. Feel free to use another starch if your family prefers it that way.

Pollo Alla Cacciatora

I’ve used red wine in this recipe, but if you don’t use alcohol, the replace the wine with some of the broth drained from the chicken. If desired add a tablespoon of apple cider or balsamic vinegar for flavor.

Canned Goods
  • 2 (12-ounce) can chicken, drained
  • 1 (15-ounce) can tomatoes with green peppers, undrained
  • 1 (8-ounce) can mushrooms, drained
  • 1 (15-ounce) jar or can pizza sauce
Bag 1
  • 1 tablespoon dry minced onions
  • 1/4 teaspoon thyme
  • 1 dash red pepper flakes or ground red pepper
Pantry
  • 2 tablespoons olive oil or vegetable oil
  • 1/3 cup red wine, optional
To Storecasseroledish

Gather the cans and place them in your meal box. Measure the items for Bag 1 and combine them in a small zipper bag or other resealable container. Place a copy of the recipe and meal plan in the meal box.

To Prepare

Open up all the cans. Drain the chicken. If you don’t consume alcohol, then measure 1/3-cup of the chicken broth from the canned chicken to replace the wine and discard the rest. Drain the mushrooms and discard the liquid. In a 3-quart saucepan combine the chicken, tomatoes, mushrooms, pizza sauce and olive or vegetable oil. Measure the red wine. Pour the wine into the empty pizza sauce jar. Screw on the lid and shake the jar to dissolve all of the residue in the wine. Pour the wine into the pot with the chicken. Add the contents of Bag 1. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for about 10 minutes so the seasonings have a chance to blend nicely. Serve over rice.

Notes

I usually prepare the rice first and then set it aside. Next I prepare the Chicken Cacciatore. While it’s cooking I make the green beans. This method usually allows everything to be hot and ready at the same time.

I almost always prepare this with the red wine because I think it adds so much to the flavor. I keep box-o-wine in my storage pantry because it tends to keep very well. If you don’t use wine then a little broth from the canned chicken makes a fine substitute.

Hot Fluffy Rice

Bag 1
  • 4 cups instant white rice
Water
  • 32-ounces (4 cups) water
To Store

Measure the rice and place it in a zipper bag or plastic container with a good lid. Place it in the meal box along with the bottled water.

To Prepare

In a 2-quart saucepan with a good lid, bring the water to a boil over high heat. Stir in the rice. Return the water to a boil. Cover the pot. Turn off the flame. If possible wrap the hot pot in a towel or blanket. Allow it to sit for 5 to 10 minutes (or longer if necessary). Use as desired. Makes about 8-cups of cooked rice.

Country Style Italian Green Beans

Italian, or flat green beans are wider and flatter than conventional green beans. I usually use Allen’s brand, which are gluten-free. If you don’t want to use Italian green beans then regular cut green beans work just as well in this recipe.

Canned Goods
  • 1 (29-ounce) can Italian Green beans or 2 (15-ounce) cans cut green beans, no-added-salt
Bag 1
  • 1 teaspoon brown or white sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (only if the green beans are low-sodium)
Pantry
  • 1 tablespoon butter flavored shortening or dairy-free margarine
To Store

Place the green beans in the meal box along with the other canned goods. Combine the items for Bag 1 in a small zipper bag or other small resealable container.

To Prepare

Open the beans and place them in a 2-quart saucepan. Add the contents of Bag 1 and the shortening or margarine. Bring the beans to a boil over high heat. Reduce the heat slightly and boil hard for an additional 5-minutes. This gives the beans their traditional country flavor and texture.

Pears & Mandarin Oranges

Pears and Tangerines are both native to Italy. They are combined here to make a tasty fruit salad.

Canned Goods
  • 1 (15-ounce) can pears, packed in fruit juice
  • 1 (11 or 15-ounce) can mandarin oranges in light syrup
To Store & Prepare

Stash the cans in the meal box along with the other canned goods.

To serve, drain both fruits. Add the juice to the iced tea or fruit drink that you’re serving with the meal (see below). Cut the pears into bite-sized pieces. Toss them with the mandarin oranges in a serving bowl. To make more servings use a 29-ounce can of pears.

Beverage

  • 2-quarts to 1-gallon of water
  • Your Favorite Instant Drink Mix

Determine if you will need 2-quarts or a full gallon of water to feed your crew. Measure enough Lemonade Mix or Instant Iced Tea or even kool-aid and sugar, to make the amount you need. If you prefer something sugar free like Crystal Light, that’s fine too. Store it in a zipper bag. Label it and place it in your meal box along with everything else. Stored water has a flat flavor, so your meal will be more appealing if you flavor the water you serve.

If you store wine-in-a-box, then consider serving wine to the adults with this meal.

Menu: Brunswick Stew

 Feast & Famine, Gluten Free & Dairy Free  No Responses »
Dec 072014
 
brunswick_stew

Brunswick Stew prepared with green beans instead of the more traditional butter beans.

 

~MENU~

Brunswick Chicken Stew

Hot Fluffy Rice

Peaches

Iced Tea, Lemonade or Fruit Drink

 

Canned Goods
  • 2 (12-ounce) cans chicken
  • 1 (15-ounce) can corn, no-salt-added
  • 1 (15-ounce) can lima beans or butter beans or green beans (no-salt-added, if possible)
  • 1 (15-ounce) can tomatoes with celery, green pepper and onion
  • 1 (28-ounce) can peaches
Bag 1
  • 2 tablespoons dry minced onion
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper or red pepper flakes
  • 1/4 teaspoon ground black pepper
Bag 2
  • 4 cups instant white rice
Pantry
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Louisiana Hot Sauce
  • 1/2 cup barbecue sauce
  • 1 or 2 tablespoons vegetable oil
  • Instant Iced Tea, Lemonade or Fruit Drink Mix, if desired
Water
  • 4 cups (32-ounces) water for rice
  • 2 quarts or 2 liters water for drinking with the meal
To Store

Gather the cans and water in a box or paper bag. Measure all of the ingredients for Bag 1 into a plastic zipper bag or a small jar or resealable plastic container. Seal and place in with the canned goods. Measure the rice into a separate bag or container. Seal and place in with the canned goods. Label the box (or bag) and make sure a copy of the recipe instructions is included.

To Prepare

Begin by opening up all of the cans except the peaches. Pour the contents of all of the cans into a 3 or 4-quart saucepan or pot. Stir gently. Add the contents of Bag 1 along with the Worcestershire sauce, hot sauce, barbecue sauce and vegetable oil. Place the chicken onto your stove and light the flame. Cook over a medium flame for about 10 minutes or until hot and bubbly.

While the chicken is heating, prepare the rice. In a 2-quart saucepan with a good lid, bring the water to a boil over high heat. Stir in the rice. Return the water to a boil. Cover the pot. Turn off the flame. If possible wrap the hot pot in a towel or blanket. Allow it to sit for 5 to 10 minutes (or longer if necessary). Use as desired.

Open the peaches. Drain the liquid and add it to the lemonade or iced tea that you’re serving with the meal. If desired, cut the peaches into bite-sized pieces. Place them in a serving bowl.

Prepare 2-quarts of your preferred beverage, adding the liquid from the canned fruit for extra flavor and nutrition.

Serve the stew in a bowlover a large pile of rice with peaches on the side.

Notes

This is a traditional Brunswick stew. It’s spicy sweet, and the barbecue sauce gives it a flavor reminiscent of summer barbecues on the patio. If you prefer a smokier flavor you may add a spoonful of liquid smoke. I like this best with Louisiana Hot Sauce but any type of hot sauce can be used. Texas Pete would be my second choice. If you prefer a more pork-like flavor then add a spoonful of peanut butter. It will thicken the stew a little bit and give it a meatier flavor.

Traditionally Brunswick stew is made with dried butter beans. If you can’t find butter beans at your market, then canned lima beans are just as good. If your family is hostile towards lima beans, then green beans make a fine substitute.

Menu: Cuban Chicken Stew

 Feast & Famine, Gluten Free & Dairy Free, Recipes  No Responses »
Dec 072014
 

 

~MENU~

Guisado de Pollo Cubano

(Cuban Chicken Stew)

Hot Fluffy Rice

Pears and Mandarin Oranges

Iced Tea, Lemonade or Fruit Drink

 

MariachiGuisado de Pollo Cubano or Cuban Chicken Stew

The tangy juice of sour oranges is one of the ingredients that gives Cuban Chicken Stew its signature flavor. This is not something that many of us make a part of our emergency pantry. I’ve used a combination of citrus flavors—including orange, lemon and lime—to replicate the flavor. True Lemon, True Lime and True Orange crystals are available in small packets in many supermarkets. I usually find them next to the artificial sweeteners, although sometimes they’re with the instant iced tea. You can also order them online. If you don’t have any of these convenient packets available to you then simply leave them out of the recipe and replace them with 3 tablespoons of bottled lemon juice and a teaspoon of sugar.

This recipe makes enough for a hungry family of 4 or 6 moderate servings. It’s gluten free and dairy free. In this menu I explain how to cook regular white rice in the most fuel-efficient manner. If you prefer to use instant rice, then you’ll want 4-cups of instant rice and 4-cups of water.

Canned Goods
  • 2 (12-ounce) cans chicken
  • 1 (8-ounce) can tomato sauce (no-salt added)
  • 1 (15-ounce) can peas (no-salt added)
  • 1 (15-ounce) can diced potatoes
  • 1 (4-ounce) can green chile peppers
  • 1 (15-ounce) can pears (packed in fruit juice)
  • 1 (11 or 15-ounce) can mandarin oranges
Water
  • 24-ounces (3-cups) water for the rice
  • 2 quarts or 2 liters water to drink with the meal
Bag 1
  • 1/3 cup raisins
  • 2 tablespoons dry minced onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 3 packets True Orange, optional
  • 1 packet True Lemon, optional
  • 1 packet True Lime, optional
Bag 2
  • 1-1/2 cups dry white rice or converted (parboiled) rice
Pantry
  • 1 or 2 tablespoons olive oil or vegetable oil
  • Instant Iced Tea, Lemonade or Fruit Drink Mix, if desired
To Store

Gather the cans and water in a box or paper bag. Measure all of the ingredients for Bag 1 into a plastic zipper bag or a small jar or resealable plastic container. Seal and place in with the canned goods. Measure the rice into a separate bag or container. Seal and place in with the canned goods. Label the box (or bag) and make sure a copy of the recipe instructions is included.

To Prepare

First prepare the rice. Bring 3-cups, or 24-ounces, of water to a boil in a 2-quart saucepan. Add the rice from Bag 2. Return the rice to a boil, then place a good lid on the pot and cook it over the lowest flame for 10 minutes. Remove from the heat and wrap the pot in a couple of towels or a blanket. Allow it to sit for 30 minutes to finish cooking.

Open all of the canned goods except the pears and mandarin oranges. Do not drain the chicken or green chile peppers. Do drain the peas, saving the canning liquid in case you need it later. Drain the potatoes, discarding the liquid. Rinse the potatoes in fresh water if possible. If not, don’t worry about it.

Pour the chicken, along with the canning liquid, into a 3 or 4-quart saucepan. Add the tomato sauce, drained peas, drained potatoes and green chile peppers.

Add the contents of Bag 1. Add 1 or 2 tablespoons of oil for flavor and texture. If you’re using bottled lemon juice add it now too. Bring the stew to a boil over medium-high heat. Reduce the heat to medium-low and allow the stew to simmer for about 10 minutes. If the stew seems dry then add a little of the canning liquid from the peas until it reaches the consistency your prefer. Discard any leftover canning liquid.

Open up both cans of fruit. Drain the liquid from the fruit. Add it to the iced tea or fruit drink or water that you’re serving with the meal. Cut the pears into smaller, bite-sized pieces. Combine both pears and mandarin oranges in a serving bowl.

Prepare 2-quarts of your preferred beverage, adding the liquid from the canned fruit for extra flavor and nutrition.

Serve the stew over a pile of rice with pears and oranges on the side.

Notes

I keep True Lemon on hand in my Emergency Pantry and find it very useful as a replacement for bottled or fresh lemon juice. It’s all natural, convenient and stores well. I can find it at several of my local supermarkets. About a year ago I found boxes of True Lime and True Orange and have been looking for ways to use them up ever since. This recipe uses them to advantage. If you don’t keep True Orange and True Lime on hand, then simply leave them out and replace them with 3-tablespoons of bottled lemon juice or 3 packets of True Lemon and then add a teaspoon of sugar. I once tried adding the juice from the canned mandarin oranges, thinking that it would make a good replacement for the sour orange juice called for in the original recipe. This was not a good choice. It was too sweet in my opinion, although you may feel differently. Feel free to experiment and give the dish your own touch.

Menu: Jamaican Chicken Stew

 Feast & Famine, Gluten Free & Dairy Free, Recipes  2 Responses »
Jun 222014
 

~MENU~

Jamaican Chicken Stew

Hot Fluffy Rice

Tropical Mixed Fruits

Iced Tea, Lemonade or Fruit Drink

 

ThymeThis menu makes enough to feed 4 starving lumberjacks, or a hungry family of 6. It’s pretty spicy and for sure does not taste like your mother’s food storage meals! Thyme, Allspice and Hot Peppers give it an exotic flavor similar to Jamaican Jerk.

The main recipe is adapted from one that appeared in Cooking Light Magazine in the year 2000.

In this menu I use easy to cook Instant Rice because it makes better use of fuel and time, which are at a premium when camping or when the electricity goes out. If you prefer to use regular white rice, or brown rice, then feel free to do so.

This meal is gluten-free and casein-free. It can be made from dry goods available in most supermarkets.

Jamaican Chicken Stew

Canned Goods

  • 2 (12-ounce) cans chicken, undrained
  • 1 (10-ounce) can tomatoes with cilantro and lime, undrained (Rotel Brand)
  • 1 (15-ounce) can black-eyed peas or black beans, drained

Bag 1

  • 1 teaspoon curry powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes or ground red pepper, optional (see note)
  • 1/2 teaspoon black pepper
  • 2 tablespoons dry minced onion

Pantry

  • 1 or 2 tablespoons vegetable oil

To Store

Gather together the canned goods and stash in your meal box. Combine all of the ingredients for Bag 1 in a small zipper bag or other small resealable container. Place it in with the cans.

To Prepare

Open all of the cans. Drain the black-eyed peas or black beans. Rinse them if possible. Don’t worry about it if you can’t. In a 3-quart saucepan combine all of the canned ingredients. Add the contents of Bag 1 and the vegetable oil. Stir briefly. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the stew for about 10 minutes, to bring out all of the flavors. Serve over bowls of rice.

Notes

This stew uses many of the flavors found in traditional Jamaican Jerk. It’s pretty spicy, especially if you’re unfamiliar with Jamaican food. This recipe is less spicy than genuine Jamaican Chicken stew, but is still plenty hot.

Traditionally Jamaicans use scotch bonnet peppers for this dish. These are somewhat difficult to find in American supermarkets, so I have substituted red pepper flakes instead. If you want something a little more authentic, then omit the red pepper flakes. When you prepare the stew add 1-teaspoon of habanero style hot pepper sauce. This is easy to find in the Latino section of many supermarkets. Habanero peppers have approximately the same level of heat as scotch bonnet peppers and a similar flavor. At my house we always make it with the habanero sauce instead of the red pepper flakes. Hot pepper sauces keep well without refrigeration.

If you are serving this meal to children, you may want to completely omit all hot peppers or pepper sauce. The canned tomatoes used in this recipe have a little bit of heat in them already, so you’ll still get a bit of pepper flavor without the heat which could burn their tongues.

Thyme and allspice are traditional Jamaican seasonings. They make this dish into something really good. Make sure your allspice is fresh. Old allspice can give the stew a somewhat moldy flavor that does not taste good. If you’re leery about using allspice in this way, try using only 1/4 teaspoon to start with. You can increase it if you find you like the flavor.

I almost always use black-eyed peas for this dish because I come from the South and we like black-eyed peas, which are also a traditional Jamaican food. If you don’t like black-eyed peas, then feel free to use black beans instead. Their deep color looks quite pretty with the chicken and tomatoes in the stew.

If you can’t find chili lime tomatoes, then tomatoes canned with green chili peppers make a fine substitute.

Hot Fluffy Rice

Bag 1

  • 4 cups instant white rice

Water

  • 32-ounces (4 cups) water

To Store

Measure the rice and place it in a zipper bag or plastic tub with a good lid. Place it in the meal box along with the bottled water.

To Prepare

In a 2-quart saucepan with a good lid, bring the water to a boil over high heat. Stir in the rice. Return the water to a boil. Cover the pot. Turn off the flame. If possible wrap the hot pot in a towel or blanket. Allow it to sit for 5 to 10 minutes (or longer if necessary). Use as desired.

Tropical Fruit

Canned Goods

  • 2 (15-ounce) cans tropical mixed fruit, packed in light syrup
  • Optional: 1/4 cup dry coconut, sweetened or not, as desired

To Store & Prepare

Place the cans of fruit in the meal box along with the other canned goods. If you want to use the coconut then simply measure it out and place it in a small zipper bag or other resealable container.

When you’re ready to serve the fruit you can simply spoon it from the can. If you want something a little fancier then drain the juice from the cans and add it to your iced tea or fruit drink that you’re serving with the meal. Pour the fruit into a pretty serving bowl and sprinkle the coconut on top. This is quite good, and helps to alleviate the heat from the stew.

Beverage

  • 2-quarts to 1-gallon of water
  • Your Favorite Instant Drink Mix

Determine if you will need 2-quarts or a full gallon of water to feed your crew. Measure enough Lemonade Mix or Instant Iced Tea or even kool-aid and sugar, to make the amount you need. If you prefer something sugar free like Crystal Light, that’s fine too. Store it in a zipper bag. Label it and place it in your meal box along with everything else. Stored water has a flat flavor, so your meal will be more appealing if you flavor the water you serve.

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