What "preps" did you use today?

[Elizabeth]

We have set ourselves a goal of eating something from our preps every day this year. We have hundreds and hundreds of pounds of whole grains and legumes which we rarely use. We know they will keep just about forever, but we want to start using what we have and replacing it with "fresher" supplies. Also, buying in bulk it is so cheap that we will be saving a lot of $$$.

Yesterday hubby made a rice and lentil stew for our supper, and a loaf of bread-machine bread.

Tonight we will have scrambled eggs, along with sausage from the last hog we butchered. I will be making a batch of skillet cornbread using fresh-ground corn from our preps. I am also making a new batch of sourdough starter and will be grinding wheat for flour.

Hopefully we can get in the habit of using something from our preps every day.

[campfiregirl]

Nido powdered milk for a recipe! I regularly rotate it as it has fat in it and isn't a long-term item, being dated up to a year out when I buy it. It has great taste, though, so I figure it will be a good transition to the longer-term storage non-fat milk if necessary. I use it regularly for recipes, and to stretch a jug of milk if we're nearly out and I won't be going to the store soon.
We generally eat what we store, so this is SOP for us. We can't eat much bread, pasta & other processed grains, so one of my new goals is to make tortillas, corn bread, bread, etc. from stored grains once in a while and give it to family & friends who can eat it so I can "practice." In a SHTF scenario we'd be able to tolerate more processed carbs due to more exercise, but until then we have to eat those things at a minimum.
One of my other goals this year is to make more meals with alternative fuel sources. We don't go camping enough to practice up, so we'll have to "make like we're camping" and cook more outside.

[unregistered65598]

Tonight it's chili, so tomatoes I froze from the garden, chili powder I have stored and the beans I have stored, I am out of canned beef but plan on canning more on friday.

[Cheryl in SD]

Firewood, & the clothes drying rack. Dryer went out (belt came off) & out came the drying racks!

[notbutanapron]

I have some giant sacks of wheat berries I really need to figure out how to learn to eat without grinding and not as a simple breakfast. I'm CONVINCED I can make these buggers taste nice, I just have to find the right combination of cookery and tenacity. Or the right combination of tasteless friends.

[terri9630]

3 jars of stew meat, a jar of potatoes, goat milk, fire wood, home grown garlic, onions and peppers and home made bread. Hubby also filled his motorcycle from one of our gas cans.

Oh, I made up some home made baked beans too.

[Mattemma]

I made a variation of the taco chicken recipe on the stove top using fire roasted tomatoes,black beans,chili beans,corn,and chicken.All canned preps.Oh I tossed in some rice too.

http://allrecipes.com/Recipe/Slow-Co...ullRecipe&me=1

A good recipe with lentils is Mujadra,but we use bulgur wheat instead of rice. I keep the recipe simple with fewer ingredients.There are so many variations online.Adding yougurt or kefir and fried onions on top is good.

http://www.syriancooking.com/vegetar...a-lentil-pilaf

http://www.foodnetwork.com/recipes/a...ipe/index.html

I remember having wheat berries from the healthfood store. I like to sprout them for a few days.Makes them sweeter,and then I cooked them like oatmeal and added raisins or dried currants while it was cooking.

I am still drinking some of my prep milk since the kids will not.There was the powdered milk,and then I also opened a shelf stable carton milk. I thought the shelf milk tasted fine too.It is just soooo expensive at $1 for a little carton.

[countryfied2011]

Just slow cooked yesterday one of our older rabbit bucks that we processed on Monday....will eat it for supper tonight. Yum, it is tender and tasty. Last night I didn't feel like cooking from scratch so ate canned Beef Stew and leftover cornbread from NY's day. I keep a combination of home canned food, store can food and freeze dried food in our storage.

We eat out of our's everyday..lol Then restock or regrow when need be. I keep a running list on the fridge and replace what is used.

[Mutti]

Storage milk everyday. Oatmeal everyday Home canned fruit most days. Rice, home canned chicken, cream-of-anything soup mix for supper tonight. Most meals are from storage with only fresh veggies added. Especially poor this month after paying taxes and property insurance so all our meals will be from jars,buckets,the hen house and freezer. Lots of recipes I've been meaning to try ......

[PrairieBelle22]

I only store things that we use and eat now. We first in first out our supplies. As we move toward self sufficiency, we are learning more and more of that type of cooking skills. I have 2 teenage step daughters that I am having to re-train in the cooking department. They thought that nuking a burrito or making a hamburger helper was a home cooked meal. They are now able to follow a recipe for real food!!! So proud of them!

I don't have large amounts of raw grains stored because I have no way of preparing them. when I have a mill (and I am searching for the ones I want) I will store some grains.

B

[TxMex]

I use preps daily. Black beans, rice, dehydrated garlic, salsa, coconut oil, toilet paper,and wet wipes today. Like previously stated....I prep the things I use daily and prep very little that isn't a daily/weekly use item.

[Elizabeth]

I am going to have to hit some of you folks up for some recipes!!!

Tonight we are having garlicky chick pea soup with baby spinach, with homemade cornbread on the side.

I am going out of town tomorrow and won't be back till Sunday night. Hopefully hubby will keep up with the prep cooking while I am away.

[sdnapier]

popcorn :-)

[Rivmage]

Tomato sauce.

[Trixters_muse]

Every January we eat up food from the freezer to make room for newer purchases/rotating. Yesterday we had frozen mixed veggies from last year's garden, fish DS caught last summer and a cobbler made from last summer's blackberries.

[Cyngbaeld]

We eat from our 'preps' every day. I cook and bake nearly everything from scratch. I grind grains for bread. We use meat, eggs and dairy from our goats. Yesterday I made an apple pie with cheese from our goats and lard from our pigs. Everything but the apples came out of the preps. I had apples from the grocery to use so didn't want to get into the dried ones. Daughter is eating a bowl of beans with spaghetti sauce that I canned. I like to keep a variety of home canned meals on hand for convenience sake. I can all our meat too.

[Ohio dreamer]

Food - 80-90% of our food are from our preps. Now, we did use fresh milk from the store today with breakfast. But my "cereal" is homemade from our preps (oats, nuts, seeds, dried fruit, etc). No milk animals here (no farm animals at all actually) so milk has to be bought fresh. Will pick up another 50# sack of dry milk next week....then we will start trying to bring that into our diets more (other then just for hot cocoa and baking).

[WV Farm girl]

Kettle of navy beans n homemade bread from flour and yeast I had picked up when on sale.

[Terri]

DH said he had a yen for hamburger helper. So, I pulled out a box.

I have used some of my preps lately: I will have to go out and buy some more to fill the holes in the pantry.

[Sanza]

Here's a good recipe for wheat;
http://allrecipes.com/recipe/wheat-salad/