Split Pea Soup

Serves: 4

Start to Finish: 1hr 40min

Ingredients:

1 TBSP olive oil

3 TBSP freeze-dried onion, rehydrated

1 (5-oz) can smoked ham, drained

2 tsp garlic salt

⅛ tsp cayenne pepper

¼ tsp cumin

1 cup dried green split peas, rinsed, divided

4 cups chicken broth

1 (8-oz) can sliced carrots, drained

¼ tsp Kosher salt

¼ tsp pepper

Directions:

1. Rehydrate freeze-dried onion with ½ cup water for 10 minutes. Drain.

2. In a 4-quart stockpot on medium heat, heat olive oil.

3. Add freeze dried onion and smoked ham. Stir and cook for 5 minutes.

4. Stir in garlic salt, cayenne, and cumin. Cook for 2 minutes or until fragrant.

5. Add ½ cup split peas and chicken broth.

6. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.

7. Add the remaining ½ cup of split peas and continue to simmer for another 35 minutes. Stir
frequently to keep the solids from burning on the bottom.

8. Add the sliced carrots. Cook for another 5 minutes or until heated through. Stir gently so you
don’t break up the vegetables.

9. Add salt and pepper and serve.

Tomato and Spinach Linguine

Serves: 6

Start-to-Finish: 25 minutes

Ingredients:

1 (12-oz) pkg dried linguine noodles, broken in half

2 (14-oz) cans petite diced tomatoes

¾ cup freeze-dried spinach

½ TBSP dried basil

½ TBSP dried oregano

4 cups chicken stock (if unsalted use ½ tsp Kosher salt)

½ tsp minced garlic

2 TBSP olive oil

2 pinches red pepper flakes

fresh black pepper

parmesan cheese, grated (garnish)

Directions:

1. Add all ingredients (except cheese) to a large pot, make sure liquid is covering everything.

2. Cover and bring to a boil.

3. Once boiling lower heat to simmer and remove lid.

4. Cook for 10 minutes, don't “stir” but use a wooden spoon to keep noodles from sticking to
bottom of pot by occasionally moving spoon along the bottom of pot.

5. Cook until most of the liquid is absorbed and noodles are soft.

6. Serve with Parmesan cheese.

Shepherd's Pie

Serves: 6

Start-to-Finish: 50 minutes


Ingredients:

⅓ cup freeze-dried chopped onion (approx. 1 cup fresh chopped onion)

½ cup water 

1 TBSP vegetable oil

1 pint canned ground beef (equals a little more than ½ lb cooked ground beef)

¼ cup Worcestershire Sauce

2 TBSP flour

1 TBSP ketchup

1 pkt brown gravy mix (equals a scant 2 TBSP of seasoning mix)

1 cup water

1 (8.5-oz) can sliced carrots (approx. 1 ¼ cup fresh chopped carrots)

1 (8.75-oz) can corn

1 (8.5-oz) can sweet peas

Mashed Potatoes (recipe below)




Directions:

1. Preheat oven to 375° F.


2. In a bowl, soak freeze-dried onion in ½ water for 5 minutes to soften, drain.


3. Start boiling 4 cups water for mashed potatoes.


4. In a large saucepan heat up 1 TBSP vegetable oil.


5. Add softened onions to pan and cook for 2 minutes, until browning on edges.

6. 
Mix in ground beef, worcestershire sauce, flour, ketchup, brown gravy mix, and water.

7. 
Bring to a boil, reduce heat and simmer for 3 minutes until thickened.


8. Gently stir in carrots, corn, and peas and remove from heat.


9. Spread the beef mixture in an even layer on the bottom of a 9x13 pan.


10. Finish making mashed potatoes according to recipe below.


11.Top the beef mixture with an even layer of prepared mashed potatoes.


12. Bake in preheated oven for 20 minutes, or until potatoes are golden brown.




Mashed Potatoes Recipe

Serves: 3 cups

Start to Finish: 5 minutes


Ingredients:

4 cups boiling water 

1 tsp Kosher salt

¼ cup powdered butter (¼ cup butter)

⅓ cup powdered milk (1 cup milk and -1 cup boiling water)

3 cups potato flakes


Directions:

1. Mix boiling water, salt, powdered milk, and powdered butter until there are no lumps.

2. Add potato flakes and stir gently until just combined. (Do not over mix)

3. Let sit covered for 3 minutes. 
Fluff with fork.

Moroccan-Spiced Beef and Vegetable

Start-to-Finish: 35 minutes

Serves: 6

Ingredients:

1 ½ TBSP olive oil

¼ tsp garlic powder

1 ½ tsp ground cumin

1 ½ tsp ground cinnamon

1 (14.5-oz) can petite diced tomatoes

1 (16-oz) can chickpeas, drained and rinsed

1 TBSP minced dehydrated onion

2 (12-oz) can roast beef, drained

1 can beef broth

½ (14.5-oz) can green beans, drained

1 (8.5-oz) can sliced carrots, drained (1 cup sliced fresh carrots)

1 cup dried apricots, diced

¼ cup raisins

1 tsp Kosher salt

½ tsp fresh cracked black pepper

1 cup dry white rice

2 cup water for steaming rice

Directions:

1. Steam 1 cup dry white rice with 2 cups water in rice cooker.

2. Meanwhile, in a large saucepan, heat oil over medium heat.

3. Add garlic powder, cumin, and cinnamon and cook, stirring, for 30 seconds.

4. Add tomatoes, chickpeas, dehydrated onion, beef, and broth.

5. Bring to a boil.

6. Boil down for 10 minutes then reduce heat to low.

7. Add the green beans, carrots, apricots, raisins, salt, and pepper, mix gently so you don’t
break up the vegetables.

8. Simmer until flavors are blended for 5 minutes.

9. Serve in bowls over steamed white rice.

Creamy, Beany, Tortellini Chowder

Start-to-Finish: 40 minutes

Serves: 6

Ingredients:

2 TBSP vegetable oil

3 TBSP freeze-dried chopped onion, rehydrated

3 TBSP all-purpose flour

4 cup chicken broth, divided

1 TBSP dijon mustard

1 bay leaf

1 TBSP chicken bouillon granules

1 tsp dried parsley

½ tsp garlic powder

½ tsp dried oregano

½ tsp dried thyme

½ tsp ground cumin

¼ tsp pepper

¼ tsp red pepper flakes

1 (8.8-oz) bag cheese tortellini

1 TBSP cornstarch

1 (15-oz) can cannellini beans, rinsed and drained

1 (8.5-oz) can sliced carrots, drained

½ (7-oz) can media crema

salt and pepper to taste

Directions:

1. In a small bowl, combine ½ cup of chicken broth with freeze-dried chopped onion to
rehydrate, let sit for 5 minutes.

2. Drain and rinse cannellini beans and drain carrots.

3. Meanwhile, in a soup pot heat up vegetable oil.

4. Strain freeze-dried chopped onion; reserving the chicken broth for later.

5. Add onion to the hot oil and saute for 2 minutes until fragrant.

6. While whisking, sprinkle in flour; stirring constantly for 2 minutes (it will be thick).

7. Continue whisking while slowly adding 3 ½ cups chicken broth.

8. When broth is well incorporated, add dijon mustard, bay leaf, chicken bouillon granules,
parsley, garlic powder, oregano, thyme, cumin, pepper, red pepper flakes, and tortellini
noodles.

9. Gently boil the tortellini noodles for 15 minutes while occasionally stirring down the tortellini.

10. Whisk together reserved ½ cup chicken broth and cornstarch and add to soup.

11. Stir cannellini beans, carrots, and media crema into soup.

12. Cook for an additional 5 minutes or until the inside of the tortellini is soft.

13. Remove bay leaf and serve with crusty bread or chowder crackers

14. Season with salt and pepper to taste.

Green Pea Soup

Recipe By: Pantry Cooking
Serves: 4

Ingredients:

1 (15-oz) can green peas, undrained
2 cups beef bouillon
1 TBSP shortening
1 TBSP flour
1/2 cup milk
1 (5-oz)can ham, drained and minced
Salt and pepper, to taste

Directions:

1. Puree’ peas in a blender or food processor.
2. Add bouillon; set aside.
3. In a medium saucepan, melt shortening and whisk in flour.
4. Gradually stir in pea mixture.
5. Cook and stir until thickened and smooth.
6. Add in milk and ham.
7. Heat through.
8. Season with salt and pepper.

Vegetable Soup

Recipe By: Prepared Not Scared

Ingredients:

1 soup bone
1 cup assorted dried vegetables (corn, peas, carrots, beans...)
1 TBSP dried celery
1/4 cup dried onion
1 TBSP dried parsley
1 TBSP salt
1/4 tsp pepper

Directions:

1. Add soup bone to a large pot and cover with water.
2. Cook 1 hour over medium heat.
3. Meanwhile, in a separate bowl cover the dried vegetables with water just enough to cover them and soak for 1 hour.
4. Drain vegetables.
5. Add vegetables, dried parsley, salt, and pepper to soup pot.
6. Simmer 1 1/2 hours. (Adding more water if needed to keep everything covered.)
7. Remove bone, return any meat from the bone to the pot.
8. Season to taste and serve hot.

Chicken and Corn Soup

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4-5

Ingredients:
6 cups water
4 tsp chicken bouillon
½ cup dried carrots*
1 TBSP dried onions
1 TBSP dried celery (or one stalk fresh celery, diced)
½ tsp dried minced garlic
1 can (15-oz) corn, undrained
2 TBSP parsley
1 cup uncooked pasta, any shape
1 can (10-oz) chicken chunks undrained and broken up
½ tsp sugar (only if no sugar in canned corn)
pepper to taste

Directions:
1. In a pot, heat water while adding all ingredients except last four.
2. Simmer, covered 15 minutes.
3. Add pasta and simmer 10 minutes more.
4. Stir in chicken and heat through.
5. Season to taste and serve.

* For puff-dry, dehydrated carrots: Substitute same amount as dried carrots. Bring ingredients in first column, corn, and parsley to boil. Add pasta, simmer covered 10 minutes and continue with recipe instructions.
Don’t have dried carrots? Reduce water to five cups and add two fresh carrots, peeled and sliced.

Caribbean Black Beans and Rice

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4 - 5

Ingredients:

2¾ cups water
1 cup uncooked long grain rice
1 can (15-oz) diced tomatoes, drained
1¾ cup soaked and cooked dry black beans or 1 can (15-oz) black beans, drained and rinsed
½-1 can (4-oz) diced green chiles
¼ cup dried onions
¼ cup dried green peppers (or ½ cup diced fresh peppers)
3 TBSP brown sugar
1 TBSP olive oil
1 TBSP apple cider vinegar
1½ tsp cumin
1 tsp thyme leaves
½ tsp garlic powder
½ tsp pepper
½ tsp salt
¼-½ tsp red pepper flakes
1 bay leaf

Directions:

1. In a pot, heat water while adding all ingredients.
2. Bring to boil; reduce heat and simmer, covered, 20 minutes.
3. Remove bay leaf and serve.

Creamy Chicken Noodle Soup

Start-to-Finish: 50 minutes

Recipe By: Prepare Every Needful Thing

Ingredients:

2 tsp. chicken bouillon
6 cup canned chicken broth
1-2 cans sliced carrots (or you can substitute dehydrated carrots or fresh carrots)
optional: 1 cup sliced celery
1/4 cup dehydrated minced onions
2 cans cream of chicken soup
1/2 cup milk (you could also use powdered milk here very easily - 1 1/2 TBSP dry powdered milk + 1/2 cup water)
1 pint jar canned chicken, drained
4 cup noodles (don't precook)
salt and pepper to taste

Directions:

1. Add the bouillon, broth, onions, chicken soup, canned chicken, and carrots to a large dutch oven on the stove to heat.
2. When it reaches a boil, add the noodles and let cook until noodles were tender.
3. Turn down the heat, add the milk, and let cook until thoroughly warmed.
4. Add salt and pepper as needed.