Food Storage Recipe - Honey Butter Skillet Corn

 

This has quickly become my favorite way to make corn. It is so yummy. I used fresh corn that I cut off of the cob. Used up some ears of corn that I got from the Farmer's Market. 

Honey Butter Skillet Corn

NEED:

 

2 tablespoons salted butter

2 tablespoons honey

1 bag (16 oz) frozen corn or fresh cut off the ears of corn

2 ounces cream cheese, cubed

1/4 teaspoon salt

1/4 teaspoon black pepper

 

In a skillet melt the butter and honey. Let them combine and become smooth.

Add the corn to that butter and honey. Cook the corn for few minutes.

Once the corn is cooked through and covered in the butter honey mixture you can start to add the cream cheese cubes.

Add salt and pepper and stir everything together. 

Serve. 

 

My Zucchini Did Not Grow! (A Recipe , too)

 

I am so depressed about my garden this season. A lot of it grew so great at the start and even though I watered every morning and evening the zucchini and cucumbers started dying. The zucchini totally died. I have several plants, too. Not sure why it did not grow at all. It usually takes over my whole garden.

I had so many recipes that I wanted to use the zucchini for. 

The one one here is one of my favorites. 

Enjoy the crunch with these Pan-Fried Zucchini Rounds!

 3 medium zucchinis, sliced into 1/4-inch rounds
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper, to taste
1/4 cup olive oil Lately I have been using coconut oil to fry things in. Taste amazing and my son's dr said to use it to help with his stomach issues. It has helped a lot. 

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper.
Dredge each zucchini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
Heat olive oil or coconut oil in a large skillet over medium heat. Add the zucchini rounds in batches, making sure not to overcrowd the pan.
Cook for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Food Storage Recipe ~ Taco Cupcakes

 Yummy item to make for a quick lunch.Or to make for a party treat. 

NEED:

1 lb ground beef, cooked and seasoned with taco seasoning

1 package cornbread mix, prepared according to instructions 

1 cup shredded cheddar cheese 

Sour cream, for topping

1 large tomato, diced 

Green onions, chopped 

Cilantro, chopped 

Guacamole (optional) 

Prepare Cornbread: Bake cornbread mix in a muffin tin, undercooking slightly. 

Add Beef: Hollow out centers, fill with cooked beef 

Cheese and Bake: Top with cheese, bake until melted. 

Garnish and Serve: Top with sour cream, tomatoes, green onions, cilantro, and optional guacamole. 

Egg Substitutes

 Sometimes you just need an egg for baking and don't have one. Here are a few ideas for substitutions that might help. Depending on the recipe you might need one to be a liquid and so on. Using substitutes for more than 1 egg are not advised. But using for when you just need 1 egg is fine.

• MASHED BANANA. ...a half of a banana for 1 egg.
  
• APPLESAUCE. ...1/4 cup for 1 egg
  
• SILKEN TOFU. ...1/4 cup for 1 egg
  
• GROUND FLAXSEED OR CHIA SEEDS & WATER. ...
• YOGURT. ...1/4 cup for 1 egg
  
• BUTTERMILK. ...1/4 cup for 1 egg
  
• SWEETENED CONDENSED MILK. ...1/4 cup for 1 egg
  
• ARROWROOT POWDER OR CORNSTARCH....2 tablespoons combined with 3 tablespoons of water

The ground chia seed was the one that I have used the most for baking muffins.  You can combine 1 tablespoon of ground chia seeds with 3 tablespoons of water to create a thick, gelatinous mixture for baking without eggs. This replacement works best in dense baked goods and should sit for several minutes to thicken before you add it to a recipe. Keep in mind that you may notice a slightly earthy flavor in finished baked goods. Works good in muffins, banana bread, chocolate chip cookies and other items like this. 

 

Food Storage Recipe - Bean & Barley Soup

 NEED:

1 tablespoon olive oil

2 large carrots, chopped

2 stalks celery , chopped

1 medium onion, chopped

3 1/2 cups of vegetable broth

1 can red kidney beans, drain and rinse them

1 can diced tomatoes

1/2 cup UNCOOKED pearl barley 

2 cups of chopped fresh spinach

pepper and salt

Heat the olive oil in a saucepan . Add the carrots, celery, and onions. Cook and stir until they are tender.

Stir in the broth , beans , tomatoes, and barley.  Heat this to a boil.

Reduce the heat to low and cover. 

Cook this until the barley is done.

Stir in the spinach and the salt and pepper to taste. 

Cook until the spinach is tender and serve.