SURVIVAL KITCHEN

Complimentary Foods For Main Course Meals

Complimentary Foods For Rice?

A recent comment on Modern Survival Blog had some great insight regarding complimentary foods for one’s long term food storage or deep pantry.

The topic is related to food items you might add to your deep pantry. More specifically foods that would complement primary ‘bulk’ foods for the “main course”.

Comment from “So Cal Gal”:

 

…took a hard look at my food inventory.

This time, instead of just listing items, I listed about 20 main course meals I could make with the foods I usually stock, and the alternative cooking sources we would have in a SHTF scenario.

Then I went through that list of meals and did a quick count of how much it would take of each major component to put together one of each of those meals.

This was a HUGE help to me as I now realize I am storing too much of some things and not nearly enough of others.

For instance, I need to stop buying pasta and stock more of versatile items including potatoes, carrots, tomatoes, bullion and gravy mix.

I thought I had a good handle on this, but clearly I did not, as I would have run out of some key items just because they are used so often in so many of my SHTF-type meals.

This approach also made me realize I am getting a little too crazy with the variety, we simply don’t eat enough of some things for me to be able to rotate them regularly, so they need to come off the list.

For example, I am having a hard time with things like chocolate bars – I want to stock them for variety, calories, and morale – especially since other sweets like ice cream will not be available.

But, I now have stored chocolate that has or is about to expire (based on label dates) because in “regular” times we don’t go through that much chocolate.

 
[Ken adds:] There are some great suggestions and insight that can be taken from this. For those who are working on a deep pantry or long-term food storage for preparedness, take the time to evaluate what you have in there. And that evaluation should be more than just estimating how long it may sustain you.

Complimentary Foods

-Main course meals: Complimentary foods to complete the meal

-You might have way too much of one food item or another

-Are you short on complimentary foods that would complete the main course?

-Be aware of shelf life and reasonable food rotation so as not to waste

-What you normally eat during “regular times” versus what you are storing

-After awhile you might forget that you have “x” or “y” food sitting there getting closer to or beyond it’s shelf life

-Store what you eat and eat what you store?

 
Related: Rice & Beans, A Survival Combination

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94 Comments

  1. I enjoy eating those inexpensive Ramen packages for breakfast. The amount of sodium in the seasoning packets is pretty high (40% daily allowances) so I normally half the amount, using the 2nd half for tomorrows meal. The take-away : I end up with quite a few foil packaged seasoning packages for later meals.

    Good for soup and bar-b-que seasoning for examples. They dress up bland foods like pastas and rice pretty well, in many flavor combinations. So if you like spicy – they got your covered. Shrimp – yep, that too. Pork – Beef – Chicken – Oriental. Many combinations to stimulate appetites. All small packages to – a zip lock baggie can carry quite a few of these packages.

  2. When we started prepping and storing for “a rainy day” we sat down everyone in the family and told them to write down 3 of their favorite meals, 1 breakfast, 1 lunch, 1 dinner. We then came up with our “close enough” recipes and started storing ingredients to make those meals. Our youngest son wrote down mild chicken wings for one of his meals, so we store canned chicken ( and have chickens), hot sauce, etc. It may not be the exact thing but the taste is similar. With kids we are striving to keep some sort of normal foods so they wont get stressed out during these already stressful times. As time has gone by they prefer different items to eat, so we do the meal planning again, but it hasn’t changed much at all.
    As we don’t really eat that much rice anyways, we don’t store much of it. Our kids will eat cold rice with milk for breakfast. Or we will eat it with canned venison. So we only store a minimal amount.

    1. Where do you get canned venison? I have never seen it in stores.
      Do you can the venison??

      1. yes we can a whole deer once a year. or at least try to. Perfect for quick meals here on the farm. It makes its own gravy, just add noodles or rice!!

    2. Oh man, one of my favorite meals is rice, steamed vegetables, and sweet and sour sauce. I can throw in grilled chicken and I’m a happy, healthy person!! :-)

      1. That does sound yummy. I do love rice but the rest of the family don’t care much for it other then mentioned above. We do have hundreds of pounds ( should be enough for 3 years) in storage and they will eat it if I mix it with stuff. I just don’t want any fussing about having to have rice again, and again. LOL We raise 97% of what we eat right here on the farm. And of course we cant grow rice. Hee hee heee

  3. I have started purchasing the foil wrapped gravy mixes and spice mixes. There is quite a difference in cost among the different brands so I shall start comparing the taste of each. Also, I am comparing the foil wrapped juice mixes.
    I think the shelf life will be long. They won’t become toxic, just lose their flavor. Yeah, it is chemical laden but not something I will be worrying about when things go bad.

    Stay frosty.

  4. I store lots of different seasonings such as salt,pepper,garlic,thyme,oregano,basal,chili powder ect. Most of these I also grow. I also store # 10 cans of veggies and meat more to flavor different rice and bean dish’s than to eat by themselves. All of my home canned food is based on meat ( except for chili and pasta sauce) for the same reason. I just made a large meal the other day from rice, home canned chicken, peas,carrots and corn all from my storage, this type of meal will be a staple in my home if the SHTF situation occurs in my lifetime.

  5. I precook all the meat I freeze dry. A large amount of seasonings are added when meat is cooked and the dish is allowed to cool so the flavors penetrate/cover the food. I prepare a stew by re-hydrating and heating, then spoon it over the rice dish – the flavor permeates the entire dish. I do a similar preparation for a sweet & sour meat dish over rice, but I add more vinegar and honey at the heating stage.

  6. I need to do a good inventory myself. I store a lot of canned foods and a lot of them are nearing their “best by” dates. I know they can be eaten after that has passed, but it makes me wonder if that is something we are just not going to eat very much of. I just told my husband yesterday that I think I am going to start planning a couple of “food storage” nights a week to use up some of the storage I have. I also want to use up a lot of my frozen foods so if there is a power failure or some catastrophe that all that food won’t go to waste. Good food for thought Ken! Pardon the pun ;)

    1. “I am going to start planning a couple of “food storage” nights a week”

      That is a great idea and everyone with a deep pantry should do this on a semi regular basis.

    2. All the foods we stock pile are in our rotation, purchase to LT storage, LT storage to the pantry, pantry to plate so there isn’t (wasn’t) any food that we stored and did not eat. My better half has developed food sensitivities (new word for allergies) so I now have over a years worth of preps while we are scrambling to bring the stores she can eat back to a proper level.
      We prep hot meals for a men’s shelter (about 120) a few times a year using food from our prep as well as meeting special requests at our church and replacing at the other end.

  7. “Got anything to go with that rice?”

    Yes. How about adding other grains to the rice mixture. Any of the following either individually or combinations or altogether will make a completely different rice presentation, sometimes a meal by itself. Oat groats, pearled barley, Job’s tears, barley flakes, Rye flakes, Brown rice, purple rice, wild rice and sometimes you can add small red or black beans to the rice pot.
    For example, in a rice cooker (use the scoop that comes with the cooker). Add one scoop of short grain white rice, one scoop long grain rice, one scoop of pearled barley, one scoop of brown rice and half a scoop each barley and rye flakes. Rinse once then fill rice cooker with filtered water to the appropriate line shown on the inside of the cooker plus an extra scoop of water. Do not add salt. You will salt and butter to taste when served after the mixture is cooked.

    Cook up a big pot of beans (white, lima, red, kidney, black, pinto… your choice) and have a big bowl of beans and rice.

    Cook up a big pot of beef stew and pour it over the rice.

    Make a jambalaya from any ingredients you happen to have on hand. We’ve made regular Cajun jambalaya and we’ve made kimchi jambalaya (Korean Bibibap), or you can stir fry the rice with seafood combinations like crawfish, shrimp and crab meat or different vegetables.

    Make dirty rice, or Spanish rice or rice stuffing. Who says you can only eat stuffing at Thanksgiving.

    Or… just put a big gob of butter on a bowl of hot rice and sprinkle some salt and hot sauce on it.

    I mean… your imagination is your limit.

    1. @CrabbeNebulae,
      Jambalaya is a favorite at my house and on my menu list. It’s one of those dishes you can throw almost anything into – including a diced up little canned ham, seafood, chicken, sausage, etc… along with available veggies, tomatoes, Old Bay seasoning (one of my fav’s). Spice it up to taste – Yum!
      Dirty rice, Spanish-style rice and Asian fried rice are all great ways to add protein and flavor to otherwise plain rice. I’m not sold on the kimchi though ; )

      1. So Cal Gal
        Sorry Kido, ya just cant grow good Jambalaya much west of the Rocky’s…. Wrong Climate… AND what’s this about “not sold on kimchi”, Just goes ta show ya … California, what can I say???? sheeeeeeesh
        Next thing ya know they’ll re-elect Brown for Gov. again… HAHAHAHA

        PS; Sausage in Jambalaya? ahhhhhh boy. :-) :-)

        1. @NRP,
          Sure… get me depressed by bringing the governor into the conversation. Even after he’s gone the next couple of front-runners are just as bad or worse. Ughhh.

          But, let’s talk jambalaya! After about a dozen trips to the greater New Orleans area (and one along much of the gulf coast), I have fallen in love with Cajun/Creole foods. I know I’m geographically challenged when it comes to foods from the deep south, but I still love them! Shrimp boil, BBQ shrimp, gumbo (all flavors), fresh seafood, fantastic desserts… I’m making myself hungry.

          I like my jambalaya wet, not dry… so I will not say that I end up with a traditional jambalaya… but it sure is tasty. My local butcher shop (a true butcher shop – not the grocery store) carries good andouille sausage, and I add whatever else I’ve got on hand or am in the mood for. I also throw more tomatoes or tomato sauce in mine so it ends up moist (but not soupy). This dish is right at the top of my one-dish emergency-food menu because you can put so many different things in it and it is so satisfying. Um-mmmm!

      2. @ So Cal Gal

        The Kimchi jambalaya is something we make from old fermented food to keep it from going to waste. DW calls it Bibimbap but I call it Jambalaya cause it looks and tastes like it. We use what’s known as sour kimchi which is kimchi that’s been in the refrigerator 8 or 9 months or longer (we have a separate refrigerator on the covered patio out back.) Too stout to eat straight up but when prepared right it turns out pretty good. Kimchi, like sauerkraut doesn’t really go bad with age, it just gets stronger. So… just fry up some crumbled pork sausage with onions and garlic and a few diced jalapeno peppers in a big frying skillet in a little butter or olive oil like starting to make dirty rice. Then, dice up a big bowl of sour Kimchi and put it together with the sausage when it’s done and then scoop a bunch of cooked rice in the big skillet and stir fry it well for 10 minutes of so. It doesn’t taste or smell like kimchi at all.

        1. Excellent ! I’ve used ancient fermented vegetables also by drying, pulverizing and using as a spice.

  8. I dehydrated vegetables for just this…..to use with rice. And homemade sweet and sour sauce ingredients are on the shelf so for those that need it:
    Sweet and Sour Sauce:
    1/3 cup white vinegar
    4 TB brown sugar
    1 tsp soy sauce
    2 TB ketchup
    All these are shelf stable. Boil and when dissolved well, mix 2 tsp cornstarch and 4 tsp water to thicken.
    You’ll adjust for sweetness/tartness to your family’s preferance and never buy commercial again! :-)

    1. If it happens that I come to the end of the road with a few 5 gallon buckets of rice and every other food was stolen, I have containers of beef/chicken bouillon from Sam’s Club…I won’t starve, just get bored with the same meal unless I barter rice for other foods.
      In this neighborhood…’that ain’t happening’.

    2. JJ, thanks for sharing your sweet and sour recipe. I usually just throw some stuff together in the pot and adjust to taste. There are endless variations on sweet and sour. Sometimes I use lemon and lime juice and honey. Sometimes I use cider vinegar, chopped dried apricots, and white sugar. I think that when SHTF, improvisation with ingredients will be key. It’s how I tend to cook anyway. Dinner is like jazz. One of the biggest jokes in our house is, “Did you write down the recipe for that?”

    3. @JJ,
      My thanks, too for your sweet & sour recipe… I printed it out for my “easy recipes” notebook.

  9. Rice; 3 Billion Asians can’t be wrong. I hang around a Thai Community (wonderful people) here in the Four Corners, and let me tell ya, there is NADA that can’t be eaten with Rice. And YES, sometimes you do NOT want to ask “What’s That?” for you may not really want to know. Where did Kitty go? hehehe :-O

    Ken’s quote of the now famous saying; “Store what you eat and eat what you store” does NOT mean ya Freeze-dry 400 Mc Donald’s Big-Mac & Fries.
    My personal theory is write down what you and yours eat normally for 2 months, than build your ‘Main’ Deep Pantry off everything you would need for those 2 months of meals, a detailed list even down to the 2 shakes of Salt and Pepper. Don’t forget the Water for cooking the Rice as a listed item on the food list.

    Another item often forgotten is the ‘snacks’, the little sweets, or popcorn for when watching the Glow of the City as it burns in the distance. If the ‘Lights Out’ hit, make sure ya have some of those Twinkies, science has proven they will last for up to 14,000 years on the shelf. :-)

    Interestingly the ‘Best By’ dates always come into play when talking food storage. There are literally thousands of Articles and millions of opinions on ‘Best By’, and of course the .gov and industry is all over this one (they want you to toss food away and buy more).
    My thinking and ONLY my thinking, it’s all a bunch of Bunk Manure. Again back to those Thai people I hang with, I have watched them take 3 pounds of raw ground pork, add some rice and spices to it, set it on the counter-top (NOT refrigerated) for 3-4 days (YES Days) in the heat of the summer, let it ferment or as I call it ‘rot’, cook it up and make the best dang Pork Larb y-all ever have, FYI I and a lot of others eat it still raw, without cooking it, it’s GREAT and healthy. So does anyone really think that a can of beans processed at 250,000 degF and hermetically and chemically sealed is going to go bad 2 days after the ‘Best By’ date? BUT, do NOT take my word for your decisions, you do as you think best for you and your’s. I do NOT throw food away, period.

    One word on ‘After awhile you might forget that you have “x” or “y” food sitting there getting closer to or beyond it’s shelf life’.
    Really? I mean REALLY? This is food you paid a LOT of money for, or worked your azz off canning/processing, how and why would you just ‘forget’ about it? Are you not keeping a GOOD inventory? Are you so rich you can toss out money and work? Are you so well off you can waste food when ½ the world is close to starving? Are you so spoiled that you don’t care about tossing out food? Do you know that 23% of this Countries Land Fills are wasted food? There is NO excuse for destroying food, period…. End of RANT! Sorry.

    Lastly, I do believe Gin/Wine/Beer/Alcohol is a Food Group all in-of-itself… HAHAHAHA Maybe a ‘serious’ article on the ‘drinkables’ is in order? Even for those that do not indulge in the spirits, storing ‘Booze’ is not a bad idea, for it has many uses besides getting plastered with.

    1. NRP
      So sorry to hear that FITO went missing . Not saying who I think ate the cat, but in some cultures that is a food group. When the game runs out, we may all be hunting feral pets to add to our rice dishes.

      1. hermit us
        Obviously you have been to Bangkok.
        Tis the other other other white meat. Taste like Chicken for sure. ;-)

    2. Please, if you stock popcorn for that event do not buy microwave popcorn! Although if there’s a nuclear blast microwave might be better…

      1. Lauren
        OHHHHH crapo, just though if we have an EMP, will all my Popcorn pop all at once, causing a HUGE explosion in the Four Corners?
        I need to do some research on how to build a Faraday Cage for my Popcorn….. :-)

    3. “”””My personal theory is write down what you and yours eat normally for 2 months, than build your ‘Main’ Deep Pantry off everything you would need for those 2 months of meals,””””””
      Not only food, but every category of daily life; hygiene, paper products, cooking materials, etc.

  10. I won’t be storing white rice, instead I store brown rice, red rice or wild rice. I am type 2 diabetic and white rice just plays havoc with my blood sugar. Remember when you store you need to be aware of health issues your family members may have. Mostly we eat whole foods, locally grown, in season but I know we will need to adjust somewhat for whatever happens. I do have beans, rice, noodles and other starchy components stored but I have taken care to store what works for me. Spices by the ton to help with taste boredom and dehydrated flavor enhancers also. I stay away from the packaged mixes because the chemical ingredients mess with the tight rope walk I am on and I have found I can make almost all of it here at home and vacuum seal it. Just try to take it all into consideration. Believe it or not some types of beans cause more of a blood sugar reaction (let’s be clear on the type of reaction) than others so of course I stock what has the least blood sugar consiquences.

    I can serve rice with home canned meat that has it’s own gravy, spices, or just plain. Beans with canned ham or ham hock dried onion or just plain. Or mix the two with no meat for a good protien. It will sustain us.

    Now to be totally acurate–I figure if we have a way bad situation (SHTF) within a short while I will have lost weight and will probably no longer have a blood sugar problem. However, I am not willing to bet my life on it.

    Took a long while and many finger pricks to figure it all out but as of now I’m pretty good. Don’t have to worry about medication because I control with diet, that’s why it’s all so important.

    1. preparednana
      “Don’t have to worry about medication because I control with diet, that’s why it’s all so important.”

      You just said a whole lot of truth there kido…..
      Diet is soooo very important that most people forget and just ‘drug’ it up to fix things…. AND before anyone yells at me, yes I know meds are very needed, for some.

    2. I am type 2 also but I think the extra work that will be required in a shtf situation will take care of a lot of the sugar problems

      1. Don’t think I will be doing a lot of physical things, other than defending what we have. We will be bugging out in place and going back and forth to the Motor Home will be a big walk for me. Won’t need to chop wood or any of those physical things because we can’t any more. Will just hunker down and do the best we can with what we have. I will build a rocket stove and will be using the sun oven when we have enought sun, lifting my cast iron will be a good amount of exercise, so it will all be okay. I know I will loose weight so will hope that keeps the numbers in line.

  11. about that chocolate for morale… M&Ms store really well. We recently rotated out a big bag that was 3 or 4 years old. We keep them in their orginal bags inside a 5 gallon food grade bucket. Tasted fine!

    1. M&M’s are also better than candy bars in the summer. When the chocolate gets warm and gooey, the shell keeps it from making a mess.

      1. Skibum
        Make sure that room where the M&M’s are stored have a cool temp or a building that has cross ventilation. On one of the hot days I forgot to drop the ladder down enough to pull the hot air up and out of the building creating a cross breeze. My mini M&M’s that were stored in this room in a vacuum sealed jar now look Humpty Dumpty after the great fall…all cracked up.

    2. I quart Ball jar “canned” (vacuum packed/oxygen absorber) M&Ms (peanut version). I can’t comment on shelf lift since they were gone within 2 weeks.

      1. I did the same thing..bought junk food and stored/vacuum sealed in 5 gallon buckets for LTS—– vanilla/strawberry/choc. wafers, brownies, cookies, choc. snack-size bars, cupcakes, etc..
        It was gone in 8 months. :-)

    3. T for Texas

      Sorry can not contest to the storage of M&Ms
      The only way I could ever store them little suckers would to seal them up and bury them 15 foot deep, and toss out all the shovels….. :-)

    4. @T,
      Great idea, thanks… I am going to cycle out the chocolate bars and go for M&M’s. Then, like everyone else who’s already answered, I am going to have to figure out where to put them so we don’t burn right through them. :)

      1. So Cal Gal
        If I may offer a suggestion for the place to store yar M&Ms, how about your BOL… HAHAHA

      2. Seal them up in jars, then mark the jars
        “Okra”…
        That way, M&M’s will be the very last thing we have…
        Blessings.

    5. I’ve had MM’s ( peanut variety) and chocolate chips both just laying around and in jars using seal a meal for around 3 years and they tasted fine either way. Have some baker’s chocolate that is 4+ years old sitting in the cupboard also and it made good brownies a couple of months ago.

  12. This is a really good article. I have my inventory divided into categories like dry, canned, staples, beverages, condiments, etc. This makes it really easy for me to make sure that as my pantry grows, it grows in a way that makes sense and is appropriately balanced.

  13. We can also take our stored sugar, corn syrup, water and juices and make our own flavored rock candies. Also seal up some bakers chocolate. My wife made some brownies from a 2 year old batch and they tasted just fine to me. 😋

  14. Like everyone else we store beans, rice and pasta. We also store a variety of spices. We also keep A1, BBQ, katsup, mustard and war sauce. With these you can make any road kill or the neighbors cat pretty tasty. I like to keep any left over veggies or meat in the freezer for tomorrow’s lunch or a pot of soup.

  15. If you like cheese and have a bunch of little cheez eaters around… Think about stocking up on Campbell’s canned cheese soup. You can make fresh mac n cheese for the little ones. Add the cheese soup to any meal and you should be able to choke it down including making roasted Fido au gratin. :)

    1. White Cracker

      “Fido au gratin”???? is that from experience? HAHAHA
      Ya been hanging around my crowd I guess…. :-)

    2. I read an account of using Bear Creek broccoli/cheese soup mix for cheese sauce on macaroni.

      Sounds good.
      I haven’t checked the shelf life of the envelope, but surely vacuum sealing would help.

      1. I cooked up a Bear Creek pouch of something that had expired 7 years previously, meaning it had been packaged several years before that even. It tasted fine!

  16. Being a less experienced prepper than many on this site, my weekend post was really sharing my own personal “a-ha” moment. When I started getting serious about food storage, I was working from a general list of staples. Although I intuitively stored more carrots, tomatoes and other higher use items than those I use less frequently, I still seriously underestimated how often I will use certain items when making emergency-situation meals.

    After experimenting with canned and dried foods, I have a much better feel for what we do and don’t like and which meals will be fairly easy to put together with the fuel sources and equipment available. That practice helped me develop a more useful and realistic meal list, and from there I could calculate how much of what would go into those meals.

    In my case, I overestimated my use of some foods like pasta, and underestimated items like carrots that I use all the time in soups and stews. For some of you this kind of approach is probably old-hat, and you may be thinking “doesn’t everyone do this?” But for me, it was a different approach that really helped me zero-in on where my storage weaknesses lie.

  17. I hear a lot about rice and pasta, but I freeze dry quite a few potatoes as a good filler upper food. There must be potatoes to store for longer term than the root cellar out there, powdered?, etc I don’t grow them as I only have raised beds that are too valuable for other stuff – but the price of potatoes is always low for the amount of food you get.

          1. @hermit us, NRP-micro plants was a weak joke attempt, sorry if it hit the wrong way. I have no idea if they exist.

          2. Grey
            There was a system that was interesting for the google search on Micro gardening – 4′ square framed base and wire sides up about 4′ as well. Start the potatoes in the bottom and keep filling with earth/mulch as the plant grows. When at the top they say you should have about 90 lbs of potatoes for one plant. Interesting idea. Thanks Grey

          1. Been a tough year to garden – only about 1/4″ rain in two months – extreme fire hazard – too hot to work much – maybe Alaska is worth a look if they get rid of one politician now in office.

          2. @NRP, not to one up you on a bad garden this year, my plants are 1/2 size, very dry here. Also picked up a cuke “virus” from the woods, producing small footballs. Squash gave up. Close to zero bugs out here, been that way for two years, strange. Even the dragon files have moved on due to little feed. Junking the raised bed and going back to a ground garden.

          3. Grey
            It may not be your raised beds it could be the soil that you used. It is not the first time I have heard of garden failure in beds that were producing years before.
            Warning to one and all if you are using horse/cow manure from a local source and suddenly your garden is in failure. It could be the amendment you used, it has been the food they are feeding the livestock which is passed on to those who are using it to fertilize their gardens.
            Another recommendation, place hoop house coverings over your gardens. After a few days check the plastic to see if you have a strange substance covering the plastic material, it could also be one of the reason for crop failure. Think of it as round up from the sky….will leave it at that.

    1. My grandpa was raised on a reservation in Oklahoma. They never planted potatoes. He kept the leaves from the fall & threw them into the leaf pile. When we wanted potatoes we would “dig” through the leaves.

    2. Quote: “hermit us August 22, 2017 2:26 PM
      I hear a lot about rice and pasta, but I freeze dry quite a few potatoes as a good filler upper food. There must be potatoes to store for longer term than the root cellar out there, powdered?, ”

      If you have a Sams Club, you have probably seen their mashed potatoes and hashed brown potatoes in what looks like wax 1/2 gal milk containers. A few minutes ago I did a taste test on hashed browns, uncooked right outta the carton, that had a Best By date of 10/22/13 and they seemed fine. Last week we tested a batch of the mashed potatoes (prepared) that had a Best By date sometime in 2015 and they tasted fine also.

    3. I have canned, sliced and whole potatos from the store. Rinse and pat dry for fried potatos.

  18. I am of asian ancestry so I was exposed to and learned how to make my own pickled vegetables from my mom and grandparents. Having a wife who is diabetic – inclined, I have to watch the sugar content. Having high blood pressure, I have to watch my sodium content. Pickled vegetables are what is eaten with rice and grilled meats. so here goes with my modified brining solution recipe:

    1 cup boiled water
    1 tablespoon white granulated sugar
    1 tablespoon of non-iodized salt
    2 tablespoons of vinegar (white cider vinegar)
    10 dashes of your favorite hot sauce

    Mix all of the above in the recent boiled water so it mixes into solution more readily. The real work is prepping the washed and cut vegetables that you are going to submerge in the brine solution. This is what I do with that left-over 1/2 head of cabbage, Napa cabbage, radishes, cucumbers that are no longer fresh and “crisp”. I have also used Boc Choy, and mustard greens.

    Asian markets carry a plastic press that is used to place your vegetables and brine into. I place the whole pickle press into the refrigerator and let it sit for 2 days before I eat the pickled vegetables. Vegetables prepared this way will keep for a week within the fridge.

    Once the vegetables are pulled out of the pickle press, they can be rinsed, squeezed dry and dressed with seasoned rice vinegar and/or ponzu sauce. Get imaginative and be creative. This is what I eat with rice on the meals that I eat rice.

    I would love to hear what Nailbanger/Kulafarmer would have to say on this topic living where he lives and no mention of Spam in the above recipe.

    1. Even simple salt cabbage is good,,, i like to add a little rice vinegar to mine, just a little

  19. Well when it comes to forgetting food you have I can see it happening. I don’t store a lot of canned goods mostly Staples and freeze dried. I recently went through my storage to calculate the calories and found 2 25lb buckets of wheat I forgot I had. I added it to the other buckets of wheat I store in a different spot. When I first started I had a habit of just stacking it deep so I found I had much more of some things than I thought

  20. Look I will be more than happy to keep everyone’s M&M’s/chocolate safe so that nobody gets tempted on eating them……….(muwhahahaha) I will be as safe as the government is with all the gold …(wink, wink) You can trust me.

    1. You are a shoe-in for a political position – Cabinet at least. You can be in charge of the food stores the government should have, the fuel stores the government should have, the gold stores the government should have, …. I’m not very informed about all that should be stored by the government for emergencies. Is rice on the menu, is dairy and eggs on the menu?
      You can wink, wink with the best of them.

      1. Dont forget the executive order that says the governmet will take your supplies,,,, think it cant happen?

        1. Yes, in our brief history it happened in 1932-1933. Russia stole all the food it could from the Ukraine and starved about 7 million if I have my facts right. Door to door with trucks and soldiers.

      2. Ahh…I was trying a bit of humor. Since most people think our “gold” is now non existent in the governments hands. And I being a chocolate lover…..I was saying giving me chocolate would be like giving the guberment your gold.
        We do have our rice and beans of course……no chocolate….yet…somebody keeps eating it…haha

    2. Texasgirl, as long as you issue paper certificates for the chocolate I’m sure it will all work out just fine… :-)

  21. Keep in mind that Rice is chemically “synergistic” or “complete” with BEANS. They help break each other down…. So add beans…black, kidney, pinto., lentil, navy…..
    Then spice away. Good news is you can go Asian, south American, Latin…Mediterranean (but that needs brown wild, purple or Quinoa or Bulgar added….Get creative.

    My Grandpa loved plain ol white rice with butter and fresh fruit or raisins and a little cream over the top for mornings. Left overs went into rice pudding. Good Stuff Maynard!

  22. Rice is a big yes here for gluten free reasons :)
    Adding some eggs anyway you like is good
    or ground meat that we raise
    If I am going to use canned protein I like red sockeye salmon and rice yummy…
    I also like rice and peas and other veg in a simple stir fry with organic olive oil and spices
    definitely remember salt we like Himalayan pink or the Selina Naturals celtic salt and pepper in your preps, peeps. :)
    PS You can make rice milk too! A nice dairy free alternative, lots of videos on Youtube how to do it….

  23. The way to make beans, rice, onions, meat in a variety of different ways is by the use of sauces.

  24. You have to check the used book stores or on line for a book published around the 1970’s. For those who do not like package mixes for spaghetti, tacos, chili etc these ladies developed recipes where you use the spices in your cabinet or out of your gardens herb section to season your food.
    The book “Make-A-Mix Cookery” by Karine Eliason, Nevada Harward, Madeline Westover. It has basic recipes which you use for two or three different uses, those recipes are included.

  25. I like this post because we all had chance to share a few of our favorite recipes.

    I will also share that our favorite use for left-over cooked rice was: fried rice. My favorite fried rice was made in a hot skillet with 1-2 scrambled egg cut until bite sized chunks, chopped white onion, peas, carrots, small broccoli florets, sliced water chestnuts and bean sprouts. The oil I used to cook in is Canola oil with a 1/4 to 1/2 teaspoon of sesame oil added or use bacon fat from the crispy bacon pieces you cooked in the same skillet. Having a tight fitting lid for the skillet allows it to steam heat rapidly and keep the moisture in.

    I ate a lot of rice in my house growing up so we learned to be creative. ( asian kid in Kalifornia.)

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