This week, we're talking about building a year's worth of food supply.
When I first saw the recommended food list for one person on The Church of Jesus Christ of Latter-Day Saints' website, quite frankly, I was overwhelmed. For one adult, for an entire year, they recommend: 400 pounds of grains (like wheat, flour, rice, corn, oatmeal, pasta), 60 pounds of legumes (dry beans, split peas, lentils), 16 pounds of powdered milk, 10 quarts of cooking oil, 60 pounds of sugar or honey, and 8 pounds of salt. Yes, just for one person!
Our Strategy for Building Your Food Supply
This might seem like a lot of food and a big expense. Plus, where do you even keep all of it? Let's break it down. Start small by planning your meals. Pick a recipe, figure out what you need, and buy enough for a few repeats based on your weekly budget. Spread your purchases over a few months.
Gradually, you'll build up a supply for one month, then two, until you hit a year. Most people mix regular groceries with "survival food." I sell survival foods in my store, Sunshine Preppers, but for now, let's focus on what you can get at the grocery store.
Basic Criteria
When preparing for a year-long food supply, prioritize items with a long shelf life, aiming for at least a year of durability. Look for goods that are convenient to store, such as canned and boxed items, and don't require refrigeration.
Ensure the selected foods are not just easy to store but also simple to prepare and offer nutritional value. While it's alright to include comfort foods, it's important not to rely solely on junk food. Take into consideration any dietary restrictions within your family, like lactose or gluten issues, when planning your meals.
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Food Storage
Now, a few tips on shelf life. There are five things that can shorten shelf life: heat, light, moisture, pests, and oxygen. Imagine leaving an opened bag of rice on your back porch – it won't last. But if you put it in a sealed plastic tub under your bed, it'll stay good much longer!
If you plan to repackage dry goods at home, go for mylar bags with oxygen absorbers or use sealed buckets to keep everything fresh. For long term storage, seal the mylar bags with heat. You can use an ordinary clothes iron or hair straightener. Some people prefer to use a heat sealer.
You can find year-long food lists online, and the one from LDS is a great start! Instead of giving you another list, I'll be sharing recipes that use those stored ingredients. Before stocking up, try the recipes to make sure your family likes them. It's a practical way to build a food supply that your family enjoys.
Inventory
Don't forget to keep track of your stored food. Make an inventory with the names, amounts, and expiration dates of all items your purchase. Use one of my husband's favorite guidelines: eat from your pantry. This way, you'll make sure nothing goes to waste, and you'll always have fresh supplies.
Today, I'm sharing two delicious recipes that not only use the ingredients you're storing but also provide a tasty way to incorporate them into your family meals. Information about the recipes will be given as if there is electricity, although modifications will be needed if alternative methods of food storage and cooking are required.
Let's Get Cooking!
Pantry Taco Pasta
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Servings: 6
Ingredients:
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 1/2 pounds lean ground beef
- 2 cloves garlic, minces
- 1 (1 ounce) packet taco seasoning
- 1 cup jarred salsa
- 1 (15 ounce) can beans, undrained (your choice - I like kidney beans)
- 2 cups beef broth
- 8 ounces spiral pasta
- 1 cup Mexican blend shredded cheese
- optional toppings: sour cream, salsa, chopped cilantro, sliced avocado, black olives, etc.
Substitutions: If fresh ground beef is not available, there are a number of canned ground beef options. The huge advantage is it doesn't have to be refrigerated and has a pretty long shelf life. I like this canned ground beef by Keystone Meats. It only has two ingredients - beef and salt and is fully cooked.
As well, Augason Farms makes a freeze dried shredded cheese. You can find out more about it HERE. I appreciate the fact that with this product, you can rehydrate a small portion at a time, and the remaining freeze-dried portion doesn't require refrigeration.
Cooking Instructions: Brown ground beef; drain excess grease. (And if you are using the fully cooked canned ground beef, this step is not necessary.). Add garlic and cook for about 1 minute. Add taco seasoning, salsa, undrained corn, undrained beans and beef broth. Stir together and cook until simmering. Add the pasta and stir. Cover and cook until the pasta is tender, stirring occasionally. Once the pasta is tender, I would add the cheese on top and replace the lid. Remove the pot from the heat source and allow the meal to rest for five minutes (giving the cheese time to melt). Top with any of the optional toppings you have available.
Tuna Noodle Casserole
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 6
Ingredients:
- 2 cup dry egg noodles, cooked to a la dente and drained
- 1 (12 ounce) can tuna, drained
- 1 (15 ounce) can peas
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup whole milk
- Optional: 2 tablespoons butter, melted, and 1/3 cup dried bread crumbs
Substitutions: If fresh milk is not available, I recommend using Augason Farms Morning Moo's Low Fat Milk Alternative. This product is a whey-based beverage that tastes like milk and is excellent to cook with.
As well, Augason Farms makes a powdered butter makes a Dehydrated Butter Powder that comes in a resealable pouch. The 10 ounce package makes the equivalent of 7 sticks of butter. You are able to reconstitute the powder to your preferred consistency.
Cooking Instructions: Preheat the oven to 400° Fahrenheit. While the oven is preheating, boil 2 cups of dry egg noodles to al dente. Grease a 1.5 quart baking dish and set aside. In a large bowl, stir together the cooked egg noodles, soup, milk, peas, and tuna. Once mixed, pour into the baking dish. Bake for 20 minutes. Serve when the casserole is hot and bubbling.
Optional: Some people like the crunch of a bread crumbs topping. To add, before placing the casserole in the oven, stir the bread crumps and melted butter together in a small bowl and set aside. Once the casserole is hot and bubbling, remove the casserole, sprinkle the bread crumb mixture over the top, and bake until the bread crumb mixture is golden brown.
Dessert!
No meal is truly complete without dessert, right? Enter Mountain House's ice cream bars, boasting vanilla ice cream nestled between two chocolate cookie wafers. A delightful sweet indulgence, and the best part? No need for refrigeration!