Recipes that require little ingredients but fill yo up

[Midnight Blue]

I'm thinking this would be good to have recipes for meals that require little ingredients but are filling. Post what you've got please.

[Bear]

Pemmican is a Native American Indian survival food that has a very long shelf life and it requires no refrigeration. It is similar to a Granola Bar except it contains no artificial preservatives. It is a compact energy source that contains protein, fiber, fat, carbohydrates, natural fruit sugars, vitamins, and minerals. It also tastes great because it is a simple combination of meat jerky and your favorite dried fruit.

To make pemmican you only need three basic ingredients:
1. lean meat,
2. animal fat, and
3. fruit or berries.


Pemmican has several very important and desirable characteristics:
1. It uses both the lean meat and the fat from an animal.
2. It conveniently stores your summer food harvest for winter consumption.
3. It requires no refrigeration or canning jars for safe long-term food storage.
4. It does not weigh very much because it contains no significant moisture.
5. It is a complete meal all by itself.
6. It is very nutritious and very tasty.
7. It can easily be made in the wilderness without any special cookware or equipment.

The following recipe uses equal amounts of dried lean meat, dried fruit, and melted fat. However, pemmican is a very flexible food and you can vary the quantities of these three basic ingredients to more fully utilize almost all of whatever food you may have available. For example:
1. Most animals have a lot of lean meat but very little fat. In this situation you should only use just enough melted fat to hold your pemmican together.
2. Depending on the weather conditions the summer wild fruit and berry harvest may be excellent or very poor. Depending on what you actually have available each summer you could use more or less dried fruit or berries in the recipe.
3. During the summer when wild game and berries are widely available you can harvest as much as you can and then process it all into pemmican for winter consumption when little or no food will be available. This is the reason pemmican was such an important survival food for the Native American Indians.
4. If you have more lean meat than you can use, then you can simply convert the extra lean meat into meat jerky.
5. If you have more dried fruit than you can use, then you can simply save the extra dried fruit for winter consumption.
6. If you have very little animal fat, then it is possible to make a simple granola snack for winter consumption by mixing some dried meat and dried fruit together without using any melted animal fat. However, if you have animal fat then you should use it because animal fat is a necessary food for long-term survival.

Instructions for Making Pemmican:

Basic Ingredients:
1 Cup of Dried Meat
1 Cup of Dried Fruit or Berries
1 Cup of Melted Animal Fat


Meat: Use deer, moose, caribou, or beef, but not pork. It takes between one to two pounds of fresh meat to make one cup of dried meat. The meat should be as lean as possible. Trim off all the fat. If possible, grind the fresh meat twice. If you don't have a meat grinder, then cut the fresh meat into wafer thin slices about 1/4 inch thick or a little thinner. Then dry the meat using a meat jerky recipe. [JWR Adds: To reduce the risk of Salmonella or E. Coli contamination, meat should be thoroughly salt brined before drying or jerking.] Or you can spread the meat evenly and separately on aluminum foil on a cookie sheet and dry the sliced meat at 180 degrees F for between 6 to 8 hours, or until it is crisp and chewy. Turn the meat strips over after two hours so they will dry evenly on both sides. You do not want to cook the meat. You only want to dry it. If the meat snaps or cracks when bent it is done. If it bends it still contains too much moisture. It it crumbles it is too dry but it can still be used. Grind or crush the dried meat almost into a powder. If you have an electric blender then blend the meat into a fine pulp. (Note: Or you can simply pound dried meat jerky into a powder.)


Fruit or Berries: Use one or two types of fruit or berries, such as blueberries, huckleberries, currants, raisins, apples, apricots, or cherries. Cut the fruit into thin slices or pieces and allow them to dry in the sun. Or dry them in the oven at the same time you dry your meat jerky. Or use an electric food dehydrator. Grind the dried fruit into a powder but leave some of it a little lumpy to provide for extra texture and taste. Mix the dried meat powder and the dried fruit powder together in a bowl. If you have an electric blender then add the dried fruit to the dried meat in the blender and mix them together.

Optional Salt: Add a little salt to the mixture to enhance its flavor. Salt will also increase the shelf life of the pemmican.

Other Optional Ingredients: Add a little honey. Or add some minced dried onion for flavor. Or add a few crushed nuts. However, keep on mind that nuts contain oil and that because oil goes rancid, the nuts will shorten the shelf life of your pemmican. When adding these optional ingredients you should begin with a very small batch of pemmican. This will permit you to experiment and determine if the results are agreeable to your family's taste requirements without ruining a huge batch of pemmican.

Optional Granola Snack: If you have nuts, such as acorns, then a better use for them would be to crush them and mix them with your extra left-over dried meat and dried fruit to make a granola type stack. Granola is easy to mix together if you have the ingredients and therefore it should not be prepared before you are ready to eat it. If you prepare it too soon and one of your ingredients goes bad then it will ruin all your granola. But if you wait until you are ready to eat it, then you can easily detect the bad ingredient and discard it and not put it into your granola mix.

Animal Fat: Use fresh beef fat or pork fat or bear fat. Animal fat will quickly become rancid and it should be melted (rendered) as soon as possible. Cut the fat into one-inch cubes and melt it over medium-low heat in a small amount of clean rainwater in a clean cook pot. Do not allow it to smoke. If it starts to smoke then you are burning the fat. When the fat is completely melted gradually pour it over the meat-fruit mixture in the bowl and stir until the mixture is well coated and sticks together. Then spread it out like dough and allow it to cool completely. When cool cut it into pieces about 1 inch wide and 4 inches long.

Storage: If possible, wrap the pemmican in plastic wrap or store it in Ziploc bags or in plastic storage containers with a tight fitting lid. Pemmican can be safely stored for 8 months. If you can keep the temperature between 40 to 75 degrees then pemmican can be stored for several years.

http://www.survivalblog.com/2008/01/grandpappys_pemmican_recipe_a.html

[Freeholder]

Here are a few we use.

Kathleen

Potato Soup

Boil several cubed potatoes -- one per person if you can manage it. In the meantime, cook a little bit of chopped bacon and saute some chopped onion in the bacon grease. When the potatoes are done, add the bacon, onion, salt and pepper, and a can of evaporated milk to the potatoes (don't drain the potatoes). (Or, you can drain the potatoes and replace the water with whole milk.) Heat, don't allow the milk to boil. (If you can come up with clams or fish to add to this, you'll have chowder.)

Lentil Soup

1 pound lentils
half an onion
2-4 strips bacon
salt and pepper
garlic or garlic powder
(You can also add chopped red or green peppers, sweet or hot according to your taste.)

Cook the lentils, add browned bacon and sauted onion, seasonings. (If adding the pepper, saute that with the onion in the bacon grease.)

Oatmeal

(Cook in a double-boiler if you have one.)
2 c. water
1 c. old-fashioned oatmeal
a sprinkle of salt

Add the oats to the cold water over hot water in double boiler (if cooking over direct heat, instead of the double-boiler, watch carefully). Add salt; cook until done. Serve with your preference of sweetener; milk; and a sprinkle of cinnamon. (You can add raisins while the cereal cooks if you want to.) You can also do this exactly the same way with rice. Use a little extra water if cooking brown rice -- it takes longer to cook. Ditto for cornmeal, except use 1/4 c. cornmeal per cup of water.

Twice-Baked Potatoes

Take one large russet potato per person (or one per two people with smaller appetites). Bake until soft and fluffy. Split open, remove part of the potato. Fill the cavity with cheese, cooked left-over meat, cooked left-over vegetables, chili, left-over spaghetti sauce, a little left-over gravy -- anything that sounds like it would be good with potato! Bake again until the filling is warmed through (can do this part in microwave if you want).

Split Pea Soup

Cook one pound split peas. Add a ham hock, some cubed ham, salt pork, or crumbled cooked bacon. Add some sauted onion and salt and pepper to taste. I usually add a little cream or whole milk and let re-heat (not boil). My grandmother doesn't add the dairy to it. Both ways are good.

[Midnight Blue]

I know fresh is good, but I like those campbells cans of hearty chicken and veggie soup. One thing I've been thinking would be a good meal is to cook some rice, cook the soup, and then pour te soup over the rice. It would be better than starving and easy to stock up and store.

[SheWoff]

I know fresh is good, but I like those campbells cans of hearty chicken and veggie soup. One thing I've been thinking would be a good meal is to cook some rice, cook the soup, and then pour te soup over the rice. It would be better than starving and easy to stock up and store.

yes and very good on cold day. :D

[mbeaser]

I had some scotch broth today. My 5yo and 14mo both like it, but the picky 7.5yo and DH aren't really into it. I use "better than bouillon" paste rather than powder or cube bouillon, but have both powder and cube in my preps. I found it first at www.mrssurvival.com , but the real source is here: http://twcs.yuku.com/topic/2246/t/Scotch-Broth-Recipe-and-others.html

TEN YEAR SCOTCH BROTH MIX.

You'll need a large and long container, - we use the Rubbermaid ones which are approx. 4ft x 2 ft long. This will allow you to make up *batches* of 165lbs of soup mix at a time, which you then package in Mylar Bags w/oxygen absorbers, heat seal (we have a steam iron and a plank of wood 36" x 20" which we just smooth the bag out across and iron shut for a vacuum seal) and store in smaller Rubbermaid containers which each take the 165lbs you'll be packaging. The ones we use say they will hold 26 gallons (volume) and they cost about $6 each here. Not much more than a cardboard box from U-Haul.

You'll need to make it in 12 batches, - it's hard work to mix.
For each batch you'll need...

4 x 22lb (or 10kg) rice. (Any kind will do).
2 x 11lb (or 5kg) kidney beans
2 x 11lb (or 5kg) barley
2 x 11lb (or 5kg) lentils (yellow)
1 x 5.5lb(or 5kg) green split peas
1 x 5.5lb(or 5 kg)chick peas

Method:

Put in two bags of rice to mixing container
Then add each of the other ingredients 5kg at a time, mixing as you go. (Use surgical gloves or you'll have no nails left, LOL!).
When you have all the other ingredients mixed in with the first two bags of rice, add the last two bags of rice and *REALLY* mix well or you'll get all rice on the bottom of your mixture.

Then take 3 *large size* Mylar Bags http://www.sorbentsystems.com/products.html and start scooping in mixture. We just use a 2 quart juice jug for a scoop. When you have it 2/3rds filled, add 2 oxygen absorbers and put plank over the mixing container and then spread the Mylar Bag tops over the plank and seal with a HOT steam iron. You should have a 3" seal at least. The mixture will fit nicely into the 3 Mylar Bags and we usually fill them and then seal them all at once so we can get the best seal possible. Then place Mylar bags into your 26 gallon container, label, and put lid on tightly. These are Rodent Proof and can be stacked three high. They should be kept in a cold dark place and they will keep for 20 years at least stored this way.

MAKING SOUP.

Take 16oz of the dry mixture and put in about 6-7 quarts of water (with a nut of butter or a tsp. of olive oil to prevent soup boiling over) and add 3 tblspns (or to taste) of powdered soup stock. We like to use chicken stock.

Then add any veggies, meat, & seasoning you like (if available). (We like to also put in lots of garlic) (DO NOT USE ONIONS - they'll spoil the mixture).

Bring to a boil and let simmer for two hours and you have enough soup for two days for 4 people.

On the second day you'll need to add some more water (it thickens in the fridge overnight) and another tblspn stock. Make sure to boil for at least 10 minutes the second day to kill off any potential bacteria, - especially if you are not storing in fridge, but just in a root cellar or like that in the event of no electricity in summer.

We make our own bread and have a thick slice fer dunkin' with a large bowl of this delicious soup and it serves as a main meal. You are FULL after just one (large size) bowl of this stuff.

Kids will usually only be able to eat half a bowl w/bread, or a small bowl, whichever you prefer. Adults will likely want a nice big bowl.

If there is any mixture left on the third day, just add the new mixture to it. You will need less of course, but you'll get to know how to gauge things as you go along catering to the requirements of your own little family.

If you make up one batch at a time, it'll cost you approx. $125 for all the ingredients, including 3 x 10lb canisters of powdered soup stock. (One for each Mylar Bag). That's very doable I think, and in no time you'll have your 12 batches or 1,980lbs of soup mix. (Do it over 12 pay-days, and if you are paid weekly, - you'll have your 10-year-supply in just 3 months).

We saved up and bought ours all at once and just took a weekend to get it over with, - the packaging I mean. I get my Rubbermaid containers from Wal-Mart, both the long ones for mixing, and the small ones.

If you are going to store your soup mix in a garage, you might want to get those rolling Rubbermaid Garbage cans and use these instead of the 26 gallon containers. They have locking lids, can be wheeled around and are water and Rodent Proof. Only RUBBERMAID products *guarantee* that they are Rodent Proof, so I rarely buy anything else. The Rubbermaid Garbage cans are twice as expensive as the 26 gallon containers, and can't be stacked, but if you have a lot of room in your garage and don't like lifting, they may be the best choice for you. Remember, - either way, you'll have 12 containers with 165lbs of soup mix in each.

Stored in cold storage, they don't need to be rotated. If they are stored at room temperature, you will want to slowly rotate them over a 10-year period.

Hope this helps!

In the love and peace of Christ, - Jesse.

Today, I used 2/3 cup of the mix and made enough to feed lunch for myself, my hearty eating 5yo and my 14mo, with a little leftover for tomorrow. We didn't have any bread or anything else with it, or we would have had enough left for dinner tonight or lunch tomorrow.

[just me]

A quick meal that is filling and tasty is what we call Maria's Mess.

Make 3 or 4 cups of rice

In another deep skillet, brown a lb of ground beef, add a quart of canned tomatoes (not drained) and a pint of green beans (drained). Once the rice is done, add this to the rice, mix and serve.

The neat thing about this dish is you can actually make more rice to stretch it if you need too.

[minkykat]

A quick meal that is filling and tasty is what we call Maria's Mess.

Make 3 or 4 cups of rice

In another deep skillet, brown a lb of ground beef, add a quart of canned tomatoes (not drained) and a pint of green beans (drained). Once the rice is done, add this to the rice, mix and serve.

The neat thing about this dish is you can actually make more rice to stretch it if you need too.

We always called that "Texas Hash". I have no idea where Mom got that title for it but I have not had that in years! Maybe I can get the picky hubby to at least try it.

[just me]

:lol: We called it Maria's mess because a housekeeper I used to have named Maria made it for us. Boy that was a whole lifetime ago - no housekeeper now :(

[minkykat]

:lol: We called it Maria's mess because a housekeeper I used to have named Maria made it for us. Boy that was a whole lifetime ago - no housekeeper now :(

Yeah, changes here too. No Mom now. :(
Maybe I'll make it tonight in her memory! :wink:

[Taz]

Be careful with the pop top cans of soup, or anything, as they have a tendency to open on the tops if you stack them. Have had it happen twice. Now I try to avoid pop tops and if I buy them I make sure I don't have to stack them. You CAN stack them if you put some very sturdy card board between them. When I want to buy a case of something I go or call Walmart and order it so that they don't open the cases.

Taz

[SheWoff]

A quick meal that is filling and tasty is what we call Maria's Mess.

Make 3 or 4 cups of rice

In another deep skillet, brown a lb of ground beef, add a quart of canned tomatoes (not drained) and a pint of green beans (drained). Once the rice is done, add this to the rice, mix and serve.

The neat thing about this dish is you can actually make more rice to stretch it if you need too.

We have something similar to that we call "Mom's Goulash". It's really simple to make and the kids love it. They are making it for their own kids now. :D

1/2 box (used 1lb boxes) macaroni elbows, cooked and drained
2 or 3 smaller cans of tomato sauce
1 lb. ground beef, cooked and drained

Mix together in large pot on stove to heat together. You can add any spices you like to this...I used oregano, garlic powder and a dash of salt.
It's really good if you sprinkle some parmasean or shredded mozzerella cheese over the top! You can add anything else you want to to this recipe. It's fun to play around with. Throw in some diced green peppers if you got 'em too!

She

[minkykat]

:lol: We called it Maria's mess because a housekeeper I used to have named Maria made it for us. Boy that was a whole lifetime ago - no housekeeper now :(

Yeah, changes here too. No Mom now. :(
Maybe I'll make it tonight in her memory! :wink:

Yup, made a BIG batch last night. Just as good as I remembered.
YUM!

[just me]

Minky, now you are making me hungry for some :)

[ChemicalGal]

I really like this one. Crave it periodically.

Speggheti Cooked as usual for however many, usually just me
Butter add after draining Speggheti
Garlic either powder or fresh or from jar of preserved
Parmesean Cheese add liberally to suit your taste

Serve with Italian bread sliced thick or fresh homemade would be nice too. can do plain butter or garlic butter. Could also do bread sticks

Anyway, very filling comfort food (for me & grandson when he's here)
CG

[leedaisy]

Brown some hamburger, add can of potatos, can of corn and can of tomatoes. Let cook in electric skillet and yum, yum..

[cjoi]

Not sure this is what you have in mind.


Any of the below can be dressed up w/ chopped green onions:

macaroni and can of stewed tomatoes - with or without a sauteed onion and a sprinkle of canned Parmesan cheese
(some of the newer style stewed tomatoes have celery, peppers, basil, garlic, and such...)


beans &
corn bread or tortillas (homemade is easy, too)

or beans (any style, store or homemade) on rice (again, any kind)


tortillas & beans - homemade or canned, whole or refried beans in a dish (above) or rolled in the tortillas as burritos with or without any veggies you have


quesadillas - store or homemade tortillas -
cheese melted in between like grilled cheese - or again, with any veggies you have

Grilled cheese sandwiches & catsup or tomato soup try adding some grilled long green onions to your grilled cheese sandwich - yum

corn fritters:
1-1 1/2 C pancake mix (store bought or homemade)
can of creamed corn
fry in skillet in:
peanut oil
coconut fat
butter
lard
chicken fat or
fat from frying
bacon
sausages
smoked turkey thighs

pancakes
serve with peanut butter & syrup or jelly
also milk, if you have it, rounds out the protein profile of peanut butter

baked potatoes with chili or your favorite toppings such as steamed broccoli/cheese

we often use plain yogurt for sour cream on baked potatoes... crumble bacon on top if you have bacon (drizzle some bacon fat in place of butter)


Homemade pesto
grind basil & pine nuts (or fatty nut like walnuts ) & parmesan cheese
serve over pasta, potatoes, or even shoe leather (well, maybe that's going too far.)


Cheese pie
(beat egg whites separately )
add grated cheese, salt, pepper, grated nutmeg, a tsp of bouillon flavor (like Maggie or soy) to egg yolks
fold stiffly beaten whites and yolk mixture togther - bake in pie shell
(Pie shell - any recipe for plain crust,) I use
1 C cold fat
1 1/2 C flour w/ 1 tsp sea salt
whizzed with enough cold water to hold together - roll and bake.
Optional: Canned shrimp in the bottom of the pie shell works well...

Meat pie-
fold together
dry bread cubed like for stuffing
sauteed and flavored meat (can be gr beef, buffalo, sausage, or whathaveyou...)
any chopped veggies you like (optional)
dampen with bouillion (homemade or reconstituted)
bake off