Category: Recipes
Spaghetti can be stored long-term, as well as many different styles of spaghetti sauce. You can serve spaghetti with just sauce, or with meatballs, or as part of a bake. The basic prep for spaghetti works with nearly any form of pasta, but spaghetti is cheap and easy to store.
1 lb spaghetti
4 qt water
1 tsp salt
Bring salt and water to a boil. Add pasta and stir occasionally, cooking for 10-12 minutes until pasta is soft. Drain pasta and serve hot.
If your long-term storage plans include flour and cornmeal, this is a fantastic treat to serve alongside chili, soup, or any other meal. This recipe calls for fresh eggs, but if you don’t have a source of eggs, there is a substitution below.
1 cup all purpose flour
1 cup cornmeal
⅔ cup white sugar
1 tsp salt
3 ½ tsp baking powder
1 egg
1 cup milk
⅓ cup vegetable oil
Preheat oven to 400°. Lightly grease a 9” round cake pan. Mix all ingredients in a large mixing bowl, and then pour into cake pan. Bake for 20 to 25 minutes until a toothpick comes out clean.
NOTE: If you do not have access to raw eggs, you can substitute 1½ tblsp of vegetable oil, 1½ tblsp of water, and 1 tsp baking powder for each egg.
Oats can be stored dry for many years and provide a simple, warm, healthy meal to start your day. You can customize oatmeal in many ways with brown sugar, fruits, or milk. They’re simple enough you can even make oatmeal over a campfire while out in the great outdoors.
½ cup quick oats
1 cup water
Pinch of salt
Boil water and salt. Stir in oats until softened. Old-fashioned or steel cut oats will need to cook longer. Add sugar, fruit, or other toppings to suit.
Rice is a simple staple to store long-term and is incredibly versatile in the ways it can be used with other food or by itself. The general rule of thumb is 1 part rice to 2 parts water. You can add cilantro and lime juice if you’d like for better flavor in burritos or plain.
1 cup rice
2 cups water
3 tbsp lime juice
1 cup chopped cilantro
Bring water and rice to a boil in a saucepan. Once boiling, reduce heat to simmer, cover, and simmer about 20-25 minutes or until all water is absorbed and rice is soft. Stir in lime juice and cilantro, if desired. Cover for 10 minutes and then serve.
A staple for many various meals is the tortilla. Tortillas can be used for wraps, quesadillas, fajitas, tacos, and probably other meals as well. This recipe works well with a rolling pin, or to save yourself some frustration, consider a 10″ tortilla press.
1 ⅓ cup all purpose flour
⅔ cup cornmeal
4 tblsp vegetable oil
½ cup water
½ tsp salt
Mix flour, cornmeal, and oil. Then mix in water and salt. Divide into 10 even balls and let stand, covered for 30 minutes. Roll the balls or use a tortilla press to about 8” in diameter. Fry each tortilla in a hot cast iron skillet until spots start to brown. Stack warm tortillas to keep them soft.