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Survival Food

Garbage Soup – The King of All Survival Soups [Recipe]

March 11, 2024 by Seasoned Citizen Prepper

Soups have long been the mainstay of any cook who is trying to stretch the larder to feed more people, or the budget to save money.

Soup is the basic survival food. This is part of a series of Survival Soup recipes that you can make from commonly stored foods, your garden in season, foraging wild edibles, or what is seasonally plentiful on the homestead.

Do without further adieu, I give you Garbage Soup. Money-saving, ecologically-sound and delicious.

You Will Need:

  • Frozen (or fresh) veggie-scraps
  • Frozen meat (or dried, canned or fresh), skin and bone scraps

I will admit, NOT the most appetizing name, but it can save you a lot of cash over a year’s time. What do you do with the skins of the onions you use? The carrot and potato peels? Root ends of celery? Chicken bones and skins? Shrimp shells?

They go in the trash, or down the disposal, or (hurray!) in the compost pile, right? Try putting all of the veggie scraps into a big zip bag (yes, even the papery skins from the onions – great color). Put the meat scraps into another, squeeze air out of both and just stick them in your freezer.

Directions:

  1. When the veggie bag is full, dump it into a stockpot, add garlic (I always add garlic) and some black peppercorns
  2. Bring to a boil, reduce heat and simmer about an hour or so.
  3. Strain and press any remaining liquid out of the veg.

You now have some very tasty, and FREE vegetable stock. The stuff in the strainer will break down in your compost pile MUCH faster.

If you want a chicken/meat/seafood stock, sear the bones/fat/skin etc in a skillet and simmer in the veggie stock another hour or so, Strain again and skim off excess fat. DO NOT compost the meat scraps, or you will get bad smells and rats.

You just cannot beat free food :)

Filed Under: Recipes

Survival Koshari [Recipe]

March 11, 2024 by Seasoned Citizen Prepper

White rice is a basic survival storage food, and Koshari is an everyday working-person’s meal in most of Egypt. It tastes infinitely better than it sounds.

This is part of a series of Survival Recipes that you can make from commonly stored foods, your garden in season, foraging wild edibles, or what is seasonally plentiful on the homestead.

You Will Need:

  • Caramelized onions (see Best Pizza recipe for details)
  • white rice, uncooked
  • lentils (I like orange dal, because they cook quickly)
  • plain spaghetti pasta
  • yellow onions, diced
  • your favorite tomato sauce (even packaged sauce will work)
  • ground cumin
  • olive oil

Directions:

  1. Add 2 parts white rice 1 part lentils to a pan, and cover with water (1 ‘knuckle’ depth above surface).
  2. Bring to boil, reduce to simmer.
  3. While rice and lentils cook, break up the spaghetti pasta, and lightly brown it in olive oil.
  4. After about 10 minutes, add the browned pasta to the rice/lentil mix and continue simmering, covered, about another 10 minutes. (Do not expect ‘fluffy’ rice – thick and sticky is what you want.)
  5. Saute diced onions in oil, add tomato sauce and a healthy shot of ground cumin. simmer.
  6. When rice/lentils/pasta mix is cooked, place serving in a bowl, cover with caramelized onions and top with the cumin/tomato sauce.

Really delicious, filling and easy. Makes a great, simple camping meal as well. (Thanks to Anthony Bourdain “No Reservations” Cairo episode for the inspiration)

Filed Under: Recipes

Chicken Soup of Survival: Grandma’s Penicillin [Recipe]

March 11, 2024 by Seasoned Citizen Prepper

When you are sick, chicken soup really does help. The herbs help too (where do you think they get thymol for cough drops). This is really magical when you’re sick!

You Will Need:

  • whole roaster chicken, remove and keep all bones and skin
  • 3 yellow onions, quartered
  • 2 rough chopped carrots (keep skin on)
  • 2 rough chopped stalks of celery, diced
  • large bunch fresh thyme
  • lots of minced garlic
  • 2 fresh sage leaves
  • olive oil
  • slice of fresh ginger
  • about quarter-sized egg noodles, boiled, very al dente
  • salt and pepper to taste

Directions:

  1. Start by skinning and boning the whole chicken.
  2. Toss all the skin and bones into a stock pot and brown everything.
  3. Cover well with water, adding rough cut veggies and herbs.
  4. Bring to a rolling boil, reduce to a simmer, cover and go away for a couple hours (well, watch it and add more water, if needed).
  5. After a few hours, strain out all the veggies and herbs and discard.
  6. Let stock cool and skim off excess fat.
  7. Saute the diced veggies and add to the stock.
  8. Heat thoroughly. You may want to add more garlic and thyme :)

Now, here’s the secret: Do not add the noodles until you are ready to serve.

Put them in the bowl, cover them with hot soup. Store leftover soup and noodles separately, and combine at meal time – the noodles won’t soak up all the stock and turn into ‘pudding’ that needs to be thinned out again.

Filed Under: Recipes

Black Eyed Pea Soup – New Year’s Day Good Luck [Recipe]

March 11, 2024 by Seasoned Citizen Prepper

As many of you know, I’m a “recovering New Yorker”.  One of the first really ‘alien’ things I found when I first moved to Virginia, 40-some years ago,  was that if I saw friends on New Year’s Day, their first question was usually “Did you have your black-eyed peas yet?”. If  I said “no”, I was usually dragged bodily into the kitchen and handed a bowl and spoon and told “It’s good luck”.  (Some were pretty bad, some were delicious.)

I had to do some research to find out why.  It turns out that, before the Civil War, black-eyed peas (beans) were grown, but considered a low-grade animal fodder crop in the South. Both armies involved in the conflict tended to commandeer much of the “people food”.

Animals, green vegetables, fruits, wheat, hay and field corn went to keep the armies fed. Civilians, black and white, rich and poor, were all very short of food. The bottom-line was that it was ‘survival food’, but if you had those dried beans, and maybe some smoked pork hocks to cook on New Year’s Day, you were already starting off the year lucky.

I don’t really believe that things are good or bad luck (except for the really obvious – it’s always bad luck to purposely whack yourself in the hand with a sledgehammer), but, a really tasty century+ – old tradition needs to be remembered and spread beyond its source. Here’s a modern version:

Hoppin’ John, the lazy way (not just for New Year any more…)

You Will Need:

  • 1 lb dry Black-eyed Peas
  • 1 “country style” smoked ham hock
  • 1 yellow onion, quartered
  • about 2 qt chicken stock
  • 1 yellow onion, diced
  • 1 bunch fresh thyme
  • 1 large green pepper, diced
  • boiling water
  • chopped garlic
  • 1/2 lb bacon, diced.
  • stone-ground coarse mustard (optional)

Directions:

  1. Add dry beans to a crockpot, cover by about an inch with boiling water.
  2. Set slow cooker on “Warm” and let is sit overnight to hydrate beans. Add more water if needed.
  3. In morning, drain off water, re-cover beans with chicken broth, add the ham hock, quartered onion, a ‘pinch’ of garlic and cook until tender on “Low” setting.
  4. When beans are tender, remove ham hock, shred and return to slow cooker, saute bacon over medium heat to render fat, until ‘somewhat crispy’ (my personal choice- I don’t like it if it breaks when you bend it).
  5. Remove bacon and excess grease, saute diced onions, peppers and garlic until onions translucent, then add to your beans.
  6. Stir, add fresh thyme bundle, add a little more broth if needed, and cook on “Low” about another half hour. A little mustard doesn’t hurt, but not traditional. Add broth or water as needed, you want some good ‘bean juice’ :)

Serve by itself, over rice, or with cornbread, or both. YUMMMM.

It’s “good luck” to start the year with something delicious. It would be very cool to know that we’re all sharing a meal, even though we’re all geographically separated.

Filed Under: Recipes

Is Survival Soup A Good Dieting Method?

March 11, 2024 by Seasoned Citizen Prepper

There has been a lot of talk about calories needed to sustain life and activity levels. I have a friend who is a nutritionist and decided to quiz her a bit on the subject.

“All calorie guidelines are just that – guidelines,” she said. “Heredity, activity level, height, body build and age all need to be taken into consideration.”

“As we age, our caloric needs go down. Our activity level is usually less, too.”

All of this makes perfect sense to me. I’m out of peasant stock, northern European farmers – easy keepers. Centuries of subsistence living, wars, famines, plagues, etc. culled the hard keepers out. My grandmother was 4’9″ and about 90 lbs. She was a fiery little one, always moving and keeping everyone fed. My mom made it to 4’11’, not that she is that tall now, and also full of energy. Off the farm and better nutrition in the ’50s and ’60s and all of her children are taller than her and much heavier. But she still fed us like we were working on the farm.

So, mom is eating between 500 and 800 calories a day, very active for a lady her age – still drives a 4 WD truck and goes out to the farm everyday – and is just about right at 100 lbs. or less. And her hobby is cooking! She is a taster rather than an eater, but she loves to feed other people.

I’m 20 years younger, 6 inches taller, walking 1 to 2 miles a day on the treadmill, fairly homestead bound and eating about 1,500 calories a day and maintaining 25 to 30 lbs that I don’t need. According to the guidelines, I should be losing weight.

I know why I gained the weight. After the strokes and car accident I was basically bedridden for a while in recovery, but didn’t adjust my eating habits. And as I’ve aged, I’ve seen a definite shift of weight toward the middle of my body – thickening, yup. Normal as you age, but uncomfortable. I’m not alone. I look around at other men and women my age and they too are thickening and most have put on a few extra pounds.

So, what do I do?

Both Bob and I have noticed that we no longer have the desire to eat large portions. We can share a steak or even a meal out and feel plenty full.  When we do go out to dinner, which doesn’t happen often, we now order one entree with two plates and maybe an appetizer for variety, or split a dessert. Even at the drive thru a $1 cheeseburger is plenty filling and I can’t eat a whole Big Mac in one sitting. And I always ask for a glass of water instead of a pop.

The old chef’s adage is “You eat with your eyes first”. With that in mind, I do try to make anything I serve appetizing, but I have been switching to smaller plates and bowls too. The old Fire King ware of the ’50s is about perfect, but hard to find at a reasonable price anymore. New salad plates actually make wonderful dinner plates. And small, colorful bowls are perfect for my morning breakfast packet of maple brown sugar oatmeal.

In fact, I am now using my old dinner plates as serving platters for just the two of us.

I’m also not prone toward spicy foods anymore, but I am using a lot more spices to dress up the smaller portions to have more taste and variety. Plus, what is a garnish of a dash of parsley on a bowl of tomato soup worth – not much, but it sure makes the soup look more appetizing.

And then there is soup, even as a first course to fill you up before the main meal. On New Year’s Day I shared that I would like to lose some weight. Carmen shared the all you can eat soup diet. She lost six pounds in one week – sounded great to me! So I immediately started the diet and was pretty faithful to it for a week. I felt full and satisfied and “lighter”. There is so much variety with soup that I didn’t get bored at all, but I only lost two pounds.

These dry soup mixes are “just add water” and make a half gallon each!

These dry soup mixes are “just add water” and make a half gallon each!

Above is a collection of dry soups from my pantry. These are very, very good tasting. The tortilla one is more like bean with bacon soup. ALL are thick and hearty. They could easily be thinned to 3/4 of a gallon and be more soup-like than stew-like. They aren’t cheap at $3-$4 a package, but perfect for a survival pantry and just to have on hand if guests appear unexpectedly. Add contents to boiling water and you have a meal to feed 4-8 people (depending on serving size) in less than 30 minutes!

So what does that tell me? That I would probably maintain a healthy weight and feel satisfied on a Survival Soup diet. Soup can be made from almost anything that you have available, from garden vegetables, to potatoes, to almost any meat or fish. And soup is absolutely perfect for the beans and rice we all have put up. Lots of seasonings for flavor and soups can and freeze well.

Soups and stews can easily be made over a one burner camping stove, over a fire, or in a crockpot – my personal favorite. You can eat until you are full, no need to worry about portion sizes, and feed a lot more people with what may only feed two or three with the ingredients fixed other ways. And it is easy.

And then there are the people who just don’t have an appetite and start losing weight as they age. Whether over weight or under weight, 6 small meals a day may be a way for you to get the appropriate amount of calories needed for proper weight maintenance. One tip my nutritionist friend did give me, “Forget Ensure and just by SlimFast – less expensive and it does the same thing if you look at the can.”

I sometimes wonder if we have forgotten the basics with all of our new knowledge. I occasionally wonder if going back to what worked for generations would not be more healthful and satisfying than chips, cookies, cakes, and drive thru “Would you like to super size that?”

Filed Under: Survival Food

How To Store Seeds for The Long Term

March 11, 2024 by Seasoned Citizen Prepper

I pulled out the paper sacks full of seeds I purchased last year and allowed to “rest.”  Today they found their new resting place (at least for a time) in mylar sealed bags and will find themselves stored away at the “Roost”.

I put as many seeds as I can into the mylar bags, squish as much air as I can out of the bag, lay the edge of the bag over the edge of my stainless steel work table, and using an old (heavy) iron, I seal the bags…and then set them aside for the seal to cool.

How To Store Seeds

I then lay the bag down on top of my worktable and just iron the whole top of the bag shut.  On each bag (before I seal them) I use a marker to write what seeds are in each bag.

Each of the seeds are also in a zippie bag to keep them with like-minded seeds.  For those that have been opened, I seal with scotch tape, put them into a baggie, and then into like-minded bags, and then into the Mylar.  When they find their way to the “Roost” we’ll have a 5-gallon food safe bucket for them to be stored long term.

We’ve read up on so many various ways of storing seeds long term, but we’ve decided this will be our way. I’m sure “vaults” are wonderful, but they’re also pretty expensive for us.  We’ll be going to our favorite wholesale seed store to purchase more this spring and then we’ll again store what we don’t use.

We’ve talked many times about what we believe are the most important seeds that we need to be putting aside based on our climate and our gardening style. By sorting through the various seeds & comparing what we planted to what the yield was, I also have a pretty good idea of what we’ll want more of.  Like nearly all gardeners, we’ll want corn, carrots, onions, and tomatoes but that’s where every gardener sort of takes off on their own paths.

We’re always curious about the various gardening climates of our friends, so we’re hoping you’ll add your comments!  Some of our other favorites are spinach, lettuce, swiss chard, bell peppers, chili peppers, yellow squash, zucchini, bush beans, yellow wax beans, yellow sweet peppers, egg plant, lemon cucumbers, okra and winter squash.

We’ve been sort of “experimenting” with what grows best for us and trying to save lots of those types of seeds.  We’ve not had any success with cabbage and since we eat very little of it, we won’t be storing any more of those than what we already have.

Last season we planted cherry tomatoes and they nearly took over the whole square they were planted in, so we probably won’t re-plant any of those either.  We enjoy tomatoes with our salads, but the lettuces quit producing long before the cherry tomatoes did! LOL  We’ll stick with the tomatoes that we can jar up, dehydrate & eat.

Some of the various veggies we just don’t eat a lot of, so we know that we won’t be needing as many of those as we would the staples…”the 3 sisters” are a must. One of the things we’re thinking is that corn might be very hard to come by because of it’s various uses commercially as well as for gardening.  I’m sure there are people who have a lot more knowledge than we do, but we’re just going by what we’ve been able to learn.  Learning is an ongoing process for us, and this includes our selection of gardening foods.

Because we garden with a square foot gardening technique (and love it) we want to choose only the foods we know we’ll eat.  I’ve devoted one 4’x4′ square (so far) to herbs, but want to add some additional, medicinal-type herbs to that.  We’ve enjoyed the 2 types of thyme, the chives, the stevia, basil and 2 types of parsley, but will need to be more diligent in keeping them trimmed back so they don’t fight for space with each other.

In our particular climate there’s some we just can’t grow very well.  I also will welcome any of your thoughts on how to transplant my raspberry and blackberry bushes.  Three are only a year old, and two are 2 years old.  We’ve never cut them back but just let them grab the fence and do their own thing.

Jerusalem Artichokes - How To Store Seeds

We’d love to know more about the Jerusalem Artichoke.  We’ve heard a lot of bad rap about them and have declined to buy the tubers for planting when we’ve seen them at expo’s.

Have any of you had any experiences with them?  Do they “take over everything” and then can’t be gotten rid of… like so many reports say?  The information we’ve gathered is that they’re called “the poor man’s potato”.

Filed Under: Gardening

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