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RECIPES FROM OCTOBER’S 2013 STAKE PREPAREDNESS FORUM

October 18, 2013
Try a new soup this fall!

Try a new soup this fall!

Last evening’s Preparedness Forum was a delightful experience for me – being in the crowd of thoughtful and enthusiastic folks interested in furthering their preparedness goals. The “Forum” format was well-suited to sharing collective knowledge as well as getting those personal but important concerns out on the table.

In the interest of keeping a promise, I am posting the recipes I have from last night. Hopefully, I will have a few more in the next week or so to add to the collection. Check back. AND share this blog with friends!!   Enjoy!

Pumpkin Bean Soup – A UNIQUE AND FUN FALL TREAT

Serves 4 (as main dish)

1 cup canned pumpkin (about ½ 15 oz. can)

2 can of white beans, rinsed & drained (15 oz) I actually like more beans. You can experiment.

1 can of coconut milk, unsweetened (14 oz)

14 oz chicken broth

1 tsp dried sage

1 c. diced chicken

Salt & pepper 2 t. garlic olive oil or add 2 cloves garlic to oil

2 T. sugar

In a medium saucepan, cook the chicken in the garlic-olive oil until done. Add sage; stir in pumpkin, beans, coconut milk & broth. Heat the soup through, salt and pepper to taste.

I set the chicken aside and add it in after blending/or smooshing some of the beans into a creamier consistency.

 Seasoned Black Beans – try these with a little sour cream on top. You’ll know why the

South-of-the-Border crowd can eat beans and rice for days at a time 😉

Soak 1 lb (approx. 2 cups) black (turtle) beans minimum of 4 hours

Drain; cover with water, add 1 T. salt, 2-3 cloves of minced garlic, 1 lg. bay leaf

Gently simmer beans for 75 to 90 minutes. Test for doneness by pressing between thumb and for finger for softness. Drain some of the liquid; retain the thicker liquid in the beans for a moist presentation in such dishes as Cuban Black Beans served over rice.

Serving suggestions: plain as a side dish; on top of steamed rice (creating a complete protein); spread on a tortilla (another complete protein) – mash beans and add a little olive or vegetable oil for better spreading; in any dish that calls for beans.

Pulled Pork – you are going to choose a cut of pork that “pulls” well and slow-cook It in broth. You will love this!

4-6 lbs. pork – I like pork “carnitas” the best. It’s an inexpensive cut and very tasty. Other cuts: boneless ribs or pork loin roasts

Broth: 2-3 cups beef broth; 1/2 large onion, cut up; 2-3 cloves garlic, diced; 1/8 to 1/4 c. Worchestershire Sauce. The larger the amount, the tastier the meat.

Slow cook in crock pot 6 hrs. on high or 8 hrs. on low. Drain meat; pull apart, This amount serves quite a few folks or can be divided up into smaller portions and frozen. The broth can be refrigerated and used within a week or frozen: it’s tasty as a gravy base or in soups or stews!

Serving suggestions: add BBQ sauce and serve on a big, fat bun; stir into the Black Beans (above recipe) and spoon over steamed rice; use as substitute in a vegetable (beef) soup.

NOTE: in the early summer, I use the same broth recipe to lightly cook my boneless ribs. They don’t get to the point of falling apart-yummy. I freeze the ribs and then pull them out to broil or grill, brushing on whatever sauce suits the day. The ribs are already cooked through and have a glorious flavor that your family or guests will rave about.

Tamale Pie – such an easy and quick meal. Why wouldn’t you want to try out this “casserole?

1lb. hamburger, cooked

½ onion (diced), sautéd with hamburger

1-8.5 oz. can stewed tomatoes

1-15 oz. can corn (drained)

1 Tbsp. Taco Mix or chili pwd.

1 can black olives, drained & sliced

1 box Jiffy Corn Muffin Mix OR your favorite cornbread recipe

Add tomatoes, corn, olives & seasoning mix to cooked hamburger and onions. Mix corn muffin mix according to directions.

Pour hamburger mix into a 9×13 pan & spread cornmeal topping evenly across the casserole.

Bake 30 minutes at 350 F. Add shredded cheese and return to oven until melted.

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From → RECIPES BLOG, TIPS

One Comment
  1. Anonymous permalink

    Thank you ever so much for the web site. Going to forward it to all ward, family members. Love the recipes.

    We have family in Napa Calif. The big quake that hit there in Aug. sent everything flying. Every room in their home looked like a tornado went through it. Now one was injured. !! As I reviewed the photos they sent I thought of SO many things they could have done if they would have done just some minor prevention. I served on the Quake Preparedness team in Wash. state.

    Hopefully everyone will take the time to go to the web sites you have posted and and PREPARE.

    Jennice Severson

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