Here are your 5 videos & 5 recipes along with written content.
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Green Rice
Ingredients
- 2 cups jasmine rice, rinsed
- 3 cups water
- 7 large green onions
- 5-7 garlic cloves (OR 1 tablespoon garlic powder)
- 1 bunch of carefully washed cilantro, stems included
- 3 tablespoons salted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
Instructions
- Cook rice: bring water to boil, add rice, stir, cover tightly, and cook over low for 17 minutes. Turn off the burner, flake rice with fork, cover, and let sit.
- Cut root ends off green onions and discard. Slice green onions finely.
- Mince garlic and cilantro, including stems.
- In a skillet or large pot over medium-high heat, melt butter, then add green onions and garlic. Season with salt and white pepper, and sweat out vegetables for 2-3 minutes. Turn off heat.
- Add cilantro and mix well to wilt. Add rice a scoop at a time and continue mixing until the whole dish takes on a green color.
- Chef’s Note
- It’s important not to add too much rice to the greens, upsetting the balance of rice and aromatics. I add rice slowly, and usually have some leftover at the end. If you find the flavor too bold, just add more rice.
Shepherd's Pie
Ingredients
- 3 cups water
- 1-1/2 cups freeze-dried roast beef
- 1-1/2 cups freeze-dried beef crumbles
- 1 cup mixed vegetables
- 5 tablespoons gravy mix
- 1 cup peas
- 8 servings mashed potatoes from instant flakes
- 2 tablespoons butter
Instructions
- In a large pot pour water and bring to boil. Place veggies in a pot and cook 15 minutes.
- Place freeze-dried roast beef and beef crumbles in a large bowl. Add gravy powder.
- Add peas to pot with veggies.
- Strain veggies over the meat bowl and add an additional 1/2 cup of water to the bowl. Mix well.
- Cover bowl of meat with cling wrap and set aside for ten minutes.
- Spread meat evenly on the bottom of the casserole dish, then spread veggies evenly in another layer over meat.
- Make 8 servings of mashed potatoes from flakes according to instructions on the package. Go easy on the water to keep the potatoes fairly stiff.
- Spread potatoes over top of veggies and meat. Use an offset spatula to spread to edges.
- Use tip of spatula to cut texture into surface of potatoes.
- Melt butter and brush over top of potatoes.
- Bake for 25 minutes in 350° (F) oven.
Venison Chili with Beans
Ingredients
- 2 tablespoons lard
- • 1-1/2 cups onion, chopped
- • One 6-ounce can of tomato paste
- • 1 pound ground venison or other meat
- • Two chipotle peppers in adobo sauce (from can), minced
- • 1 tablespoon kosher salt
- • 2 teaspoons garlic powder
- • 2 tablespoons chili powder
- • 1/2 teaspoon ground cloves
- • 1 teaspoon coriander
- • 1 tablespoon cumin
- • 1 teaspoon Italian seasoning (or oregano)
- • One 4-ounce can of fire-roasted green chilis
- • One 15.5-ounce can beef stock
- • Two 15.5-ounce cans of fire-roasted tomatoes
- • Two 15.5-ounce cans of pinto beans, drained and rinsed
- • (1/4 cup masa harina)
Instructions
- Add lard to large Dutch oven over medium-high heat. Once melted, add onions and tomato paste. Cook for 10 minutes.
- Add meat & break up with a spatula, then add minced chipotle peppers and all dry seasonings. Mix and continue to cook for 3-4 minutes.
- Add remaining ingredients, stir well, then cover and turn heat to low. Simmer for 1 hour.
- If desired, stir in masa harina to thicken.
- Serve with sour cream, cheese, green onions (or chives), fresh cilantro, and — of course — chips.
Roasted Red Pepper Hummus
Ingredients
- 2 red bell peppers (when roasted and prepared, yields roughly 1 cup of flesh and juice)
- Olive oil, salt, and pepper for roasting peppers
- Two 15.5 ounce cans garbanzo beans
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup sesame tahini
Instructions
- Preheat oven to 400° (F). Tear off a sheet of aluminum foil large enough to loosely wrap two bell peppers. Lay peppers on foil, douse with olive oil and sprinkle with salt and pepper.
- Loosely wrap foil around peppers and roast in the oven at 400° (F) for 35-45 minutes, until lightly browned. Place peppers in a bowl, cover with plastic wrap and allow to "steam" for 15 minutes.
- Pull stem end off peppers, and save the liquid that drips out. Remove seeds and pull skins off.
- Rinse and drain garbanzo beans. Place these in a food processor with pepper flesh, all dry spices, lemon juice, and tahini.
- Blend till smooth, occasionally scraping sides of container with spatula.
- Serve with veggie sticks.
Chicken Pie w Puff Pastry
Ingredients
- 2 cups water
- 7 tablespoons gravy mix
- Black pepper & kosher salt to taste
- 1 1/2 cup freeze-dried chicken
- 1/4 cup freeze-dried carrot
- 1/4 cup freeze-dried celery
- 1/4 cup freeze-dried peas
- 1/3 cup freeze-dried onion
- 1 cup freeze-dried potatoes
- 2 cups boiling water
- Frozen puff pastry dough (thaw ahead of time)
Instructions
- Add water to sauce pot and place over medium high heat. Whisk in gravy mix and add a pinch of black pepper.
- In separate bowl, add all freeze-dried ingredients. Pour boiling water over ingredients in bowl and let sit for 10-15 minutes.
- Gently roll out thawed puff pastry dough. Cut to shape of baking dish or pan and put aside.
- Using slotted spoon, scoop rehydrated vegetables into baking dish. Spread evenly and sprinkle with dash of Kosher salt and more pepper.
- Spoon gravy that you heated earlier over veggie and chicken mixture in baking dish. Stir to combine.
- Lay pastry sheet over mixture and carve design in surface with paring knife if you so desire.
- Optional: brush pastry sheet with egg wash or cream for added browning in oven.
- Bake for 25 minutes at 400° (F). Serve warm.
Coffee, Tea & Equipment
Coffee
I even love the word we use to name the fuel of my morning ritual. Yes, I’ll admit I do have an addition to coffee. However, I’d prefer to call it a love affair, as addiction sounds so, well, dirty and helpless.I love coffee. I dream about coffee. I need coffee. I drink coffee.
Each evening before bed I prepare my Dutch hand-built Technivorm coffee maker for the next morning’s batch. I rinse the basket, line it with a new filter, then dose out the ground coffee and add purified water to the reservoir. Wash the carafe and set it under the drip spout just waiting to accept the precious, flavorful, and aromatic brew about 8 hours from that moment.
As with most storage items, proper handling, and proper storage depends on exactly what is being stored. For example, whole coffee beans store better than ground coffee. Green coffee beans store better than roasted whole beans and ground coffee too.
I like to store both ground coffee and roasted whole bean coffee. Storing green (not roasted) beans is on my to-do list. I have stored them in the past and roasted them a few times per week yielding amazing results.
For ground coffee, I use vacuum bags and store them in 1 lb packs. It’s critical that these see no light at all, and temps under 75 are critical. If those parameters are not met that coffee will oxidize quickly, even when vacuum packed.
Tea
My wife and daughters all enjoy tea daily. I occasionally drink it. We like English breakfast and many floral blends such as chamomile, peppermint, lemon-ginger, sleepytime etc. Since it’s already dried, we do not vacuum pack tea but probably should.
I keep about 10 lbs of ground coffee. I simply rotate thru it and use it up then replenish it. This is roughly 6 months of supply for my family. The coffee stays pretty fresh but I am considering storing slightly less.
I store about 75 lbs of whole bean roasted coffee packed in mylar with oxygen absorbers vacuum packed. These packs are 5 lbs each and I fit about 4-5 (I think) in a 5 gallon lidded plastic pail.
This is a considerable investment of over $1,000 dollars but critical to maintain a steady supply. For me, coffee is like water; without it, I die soon!
When you store whole beans you need a way to properly grind it. Keep in mind, proper grinding is the MOST crucial part of coffee making. Even great beans make crap coffee if not properly ground. I suggest having a reliable electric grinder plus a manual method to grind coffee. There are great hand-crank grinders available on Amazon for under $30 that work great.
For brewing, I recommend a good quality electric brewer plus a french press and also a percolator type brewer. I have a camping model plus a small Italian Moka pot too.
To sum up, here is what I keep on hand:
Ground roasted coffee
Whole bean coffee
Freeze-dried coffee (instant)
Espresso coffee, ground in bricks
Single-serve freeze-dried coffee
Whole green beans (not roasted)
Hand crank grinder (grid-down or when traveling)
Equipment
I have many kinds of brewing, grinding, and packaging equipment. For starters, I keep 2 electric brewers, my Technivorm, and a Starbucks barista we bought at a yard sale for $4 which works very well.
I have three French presses, one glass, one thermos style, and one insulated for camping. I have a Moka pot and also a percolator for camping. We have a Nespresso Pixie and Nespresso frother.
For grinders, I have a cheap electric grinder, an expensive Technovirm burr grinder, a hand crank grinder, and an electric large grinder.
With all this said, storing coffee, tea & equipment for the short, medium, and long-term is important to prep.
Low-carb and keto
At first glance, low-carb diets such as paleo and keto appear downright incompatible with the traditional staples of the long-term pantry. But those of you who benefit from these diets needn't starve.
The authors of this course, along with their families, have been implementing various low-carb diets for years, and experienced many tangible health benefits as a result. In fact, these days, when you look past all the marketing of dry, starchy foods in buckets and cans, you'll find you can't sling a dead cat in the prepper community without hitting a half-dozen paleo or keto eaters. So what to store, and what you'll eat after a crisis, are problems that have been sliced and diced before.
With a little forethought and planning, and learning from those who've trod this path before, you'll find a surprising variety of shelf-stable foods that will fit into a low-carb or keto diet.
I still recommend storing some of the traditional carb-heavy bulk foods, however, since they store so easily and can be used not only for trade but also to help friends and neighbors in times of emergency.
Heavens forbid it should ever come to this, but in a bad enough situation, given the choice between starvation and starch, you might choose the latter, since the side-effects of starvation may actually be worse than the side-effects of sugar and starch.
Also, in a stress-laden crisis situation, when you may barely have time to stop and eat, let alone cook, there is something to be said for the convenience and the fast-acting available calories offered by carbohydrate-heavy foods.
That said, here's my list of go-to low-carb and keto-friendly storage foods:
Coconut milk and coconut butter (in cans and jars)
Dried meat: Jerky, biltong, etc. From beef, turkey, pork, wild game – you name it
Dried fish
Canned bacon
Canned butter
Olive oil
Coconut oil
Lard (commercially produced lard is the most shelf-stable)
Canned and pouch tuna
Canned salmon
Sardines
Canned beef chili
Nuts (vacuum packed)
Freeze-dried meats: beef, chicken, pork crumbles
Freeze-dried cheese
Mayonnaise
Egg powder
Condiments of all sorts: mustard, pickles, etc.
Olives (canned)
If you know of other shelf-stable, low-carb, high-fat foods that have served you well, please tell me about them in the comments below.
I also suggest storing meat of all kinds - beef, pork wild game, organ meats, etc. - in a freezer, and I STRONGLY suggest having a backup plan to keep your freezer going in the event of a power outage.
A small generator like a Honda EU2000 or Yamaha 2000 (my choice) are perfect. Either can be converted to run on propane. A buried 500-gallon propane tank will keep a quiet generator like this running without putting you on the map with looters, and keep your freezer cold for a very, very long time.
If you're serious about long-term refrigeration of meat and other perishables, consider building a walk-in cooler controlled with a Coolbot that can be switched over to generator power.
Solar has come a long way. Lookup user engineer775 on Youtube and watch his many videos showing how solar power can run refrigerators, AC units, well pumps, etc. Learn and build your systems now, while you can.
In summary, as a low-carb, paleo, or keto prepper, you'll want to develop your list of storable low-carb foods that work for you, learn the best ways to prepare those, and develop a plan for refrigeration with backup power to keep you in meat through a short-term emergency.