SWEET POTATO SALAD (ala - German Hot Potato Salad)
Cut into bite-sized pieces a couple of peeled, large sweet potatoes (or use regular potatoes)
Cover with water, with some salt, and boil them til they're just tender. Drain. Return them to the hot pot (to keep warm).
While they're boiling, fry some slices of bacon in a skillet until they're crisped. Take bacon out, and discard some of the bacon fat. Using the same skillet, saute some diced onions with drained can of corn niblets, diced celery, and diced dill pickles (and/or sweet pickles) for a few minutes. Add the 1/2 cup chicken or beef broth, 1/3 cup red wine vinegar (or any vinegar you have on hand - suited to how sour you want it), and black pepper, garlic powder (optional).
Stir to mix with the corn mixture and cook until heated. Remove from heat. Add honey and chopped parsley (optional) and mix. Pour this sauce into the sweet potatoes that are in the hot pot. Stir. Serve warm.
I've just been talking about pasta in another thread, so it got me on a pasta mode.
This is quite a good long article, with a lot of ideas from a prepper:
Prepper Pantry – A Pound of Pasta
Pasta and noodles go way beyond spaghetti in red sauce. It’s one of the most versatile ingredients we can maintain in our storage. Happily, it’s also an inexpensive carb option for most of us. Pasta and noodles also store for years in their original packaging with just a bug and moisture barrier, requiring little or no extra steps or materials for packing.
Sauced Noodles & Casseroles offer us a wide variety all on their own. From packets or jars of pesto, Alfredo, and cheese powders to options we make with canned soups or from scratch, the ability to change things over and over again using the same carb base and even some of the same veggies and proteins is an enormous boost to our emergency plans.
Hamburger Helper and other boxed noodle kits can be a great source of inspiration.
So can all the many packets of seasonings around the gravy mixes, Oriental foods, and Mexican/Tex Mex sections of the supermarket.
The easiest is subbing cooked beans for meats in Mexican-style noodle dishes, but we can also snag some canned chicken, seafood, or beef, or purchase TVP or for-real meats in freeze-dried formats.
Many – such as herbed or tomato noodles served with fish and the many simple twists that keep poached or fried egg carbonara different and interesting – also lend themselves well to homesteaders who are producing at least some of their own proteins.
Oriental Noodles – Beyond the very many Italian, American, and Mediterranean sauces we can ladle over our noodles, we can also expand our menus by turning regular ol’ spaghetti, angel hair, and fettuccine noodles into a variety of Eastern dishes.
Peanut noodles, Mongolian bowls with changing ingredients based on dehydrated, canned and fresh produce, and stir fry with noodles instead of rice to create lo mein, chow fun, or chow mein all give us forkable options.
Curry sauces, Singaporean garlic noodles, Liangpi, Sichuan Dandan, and plenty of others give us a variety of flavors using some basic staples and some twists on spices – which we can readily acquire in shelf-stable jars and packets of powder, or make truly from scratch.
I've been doing a lot of soups these days. I can use preps from my pantry, but often enough I use leftovers from the fridge. I use the Better Than Bouillon vegetable base and put the vegetables into the crock pot. Actually I do two crockpots: one just vegetable (for my vegetarian daughters), and one with veggies and meat. Side of pasta to spoon into the soup at the last minute and/or a loaf of bread and dinner's all set.
Speaking of leftovers, here' a good way to use up old bread.
If you are looking to replenish your supply of Rice Lotte Market (google it for a location close to you) had forty pound bags for sale for under $25. Also a deal on Nappa Cabbage (spend I think $100 and get a half bushel box for $4.99. Great for making sour kraut or kimchi.
I made this one-pot dish yesterday and it turned out quite good.
This is great for diabetics, for those on low-carbs diet. It is a healthy recipe.
This is how the recipe looks like, and which I followed....except that I've made some variation:
I used boneless chicken thighs (bite-size diced), and just used plain water instead of broth.
I didn't bother making browned garlic. Just straight saute' of onions, garlic and ginger.
I used about 1/4 cup Quaker steel-cut oats (the one that says 3 minutes) optional,
and 1 cup rolled oats (not the quick variety), and 1 liter water plus 1 cup water.
I added black pepper while it is simmering.
My cooking time lasted for about 20 minutes (depends on the texture that you like).
I added a little bit of fish sauce into it, and topped it with green onions. (optional).
The ginger makes the big difference! I put 3 slices of ginger (which I took out when it's done cooking). Drizzled lemon juice on top (optional).
It's like rice! And I even used oatmeal dated 2016!
Eating it with one egg makes it so filling! That amount can feed three people (big bowls).
It's really a stick-to-the-ribs kind of dish, which is great for the cold weather!
I'm thinking making this with other meats will also do. Maybe, even sausage or spam?
In a large bowl mix ground beef, rice mixture from Rice-A-Roni, half a packet of the seasoning mix from the Rice-A-Roni and the egg. Shape into medium size meatballs.
Heat a large nonstick skillet on medium high and add oil. Add meatballs and brown on all sides.
Turn heat down to medium low, cover with lid, and continue to cook until cooked through, about 7-9 minutes.
VARIATION: instead of shaping them into balls, stuffed them in green or red peppers (as in stuffed peppers).
Substitute chicken for any kind of meat your have on hand (ground beef - browned, ham, etc..,)
Substitute tortillas with thin sliced or mashed potatoes, or corn kernels, or pasta, or rice.
Cheese on top can be optional.