SHTF Food Prep

[tactical_2012]

Do yall know how to make basic food items such as bread, granola, tortillas with basic ingridents. Im no cook by any meaning but I tend to do alright feeding myself. Today I did a little interent goofing off and started googling simple recipes. I made tortillas on a cast iron skillet on top of my wood burning stove from this simple recipe. They tasted alright need a little more flavor but was thinking you could use the fat run off from cooked meat in substitue to the oil:

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Pinch of sugar (optional)
3 tablespoons vegetable oil (more for softer tortillas)
1 cup water

Mix together flour, bakingpowder, salt, sugar and oil. Add water and mix with hands. Divide into 10 smallballs. Roll each flat with rolling pin and cook on very hot ungreased griddleuntil lightly brown on each side.

[Scogin]

I know several of us make our own bread on a regular basis. I grind my own wheat for bread, rolls, and cinnamon rasin bread. Also make indian fry bread and am working on naan.

[rbeau30]

Awesome! I have a Red beans and rice recipe I worked into my food storage preps that I can utilize pickled meat in just in case I get some. This is exactly what I need. Thanks for sharing!

[tactical_2012]

Ya Im looking for different ways to prep wheat with basic ingridents as I have 600lbs of of wheat. I can make soda bread, regular bread, and now tortillas

[tactical_2012]

Hey Rbeau30 whats yor red beans and rice recipe

[rbeau30]

Okay, here is the complicated one. I basically condensed it down for SHTF food prep where I combined most of the seasonings down to a scoopable mixture. I'll reply to the thread with that as a separate recipe. The Red beans and pork portion you can also just throw everything in a slow cooker or sun oven and just cook until the meat is tender or the beans are tender.

If you have meat... Pickle it... It makes this awesome!

Pickled Pork:
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes




Combine all of the ingredients except the ice and the pork
in a 2-quart non-reactive saucepan, set over high heat and
bring to a boil. Reduce the heat and maintain a simmer for 3
minutes. Remove from the heat, add the ice and stir. Place
the pork into a 1-gallon zip top bag and add the cooled
pickling liquid. Remove as much air as possible; seal the bag
and place in the refrigerator for at least 3 days, turning the
bag occasionally.

---------------------------------------------------------

Red Beans:
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris


Rice:
3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt


Directions




Place the vegetable oil in a 7-quart Dutch oven and set over medium-high
heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook,
stirring frequently, until the onions and celery are semi-translucent and
the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1
to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme,
hot sauce, cayenne pepper, water and beans to the pot and increase the heat
to high. Cook, stirring frequently until the mixture comes to a boil,
approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover
and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the
heat slightly to maintain a steady simmer and continue to cook for another
30 to 40 minutes or until the beans are tender and the sauce is thickened to
your liking. If you prefer an even creamier texture, mash some of the beans
with a potato masher.


Prepare rice during the last 30 minutes of cooking the beans. Place the water
into an electric kettle and bring to a boil. While the water is coming to a
boil place the butter into a 3-quart saucepan, set over medium heat. Once the
butter begins to bubble, add the rice and stir to combine. Add the salt and
cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over
the rice and stir to combine. Decrease the heat to the lowest setting, cover,
and cook for 15 to 20 minutes. Serve the beans over the rice.

[rbeau30]

Issues with Tables... couldn't delete post.

[tactical_2012]

Sounds good but takes to many ingridents

[rbeau30]

SHTF Red Beans and Rice (with pickled pork) recipe.

I have the spice mix pre mixed and stored with preps

Pickling mix
2 pounds meat (pork)
1 cup of below spices, plus
2 cups water,
1 cup vinegar.
--------------------------
4 parts Salt
2 parts Sugar
2 parts mustard seed
1 part chili powder
1 part celery seed
1 part garlic powder




Red Beans & Rice
1/3 cup Spice mix, plus
Onions, Bell Peppers, Celery
1 pound beans/16 quarts water
2 cups rice/3 cups water
--------------------------
2 parts salt
1 part Ground pepper
1 part Garlic powder
1/3 part dried thyme
1/3 part chili powder
1/6 part cayenne powder

[rbeau30]

Sounds good but takes to many ingridents

You are right. I worked it into my preps to have everything pre-mixed and in 5 gallon bucket, Makes things a little easier. :-D

I hope more contribute to the thread... nice easy ans simple recipes i need more options to the preps.