Cooking with food storage

[fnfalguy]

I wanted to start a thread as I remember staring at a bunch of #10 cans at some point and wondering now what. Now almost 2 decades later (ooof), our preps are not really preps, but part of our daily cooking. We rarely cook a meal with nothing but 100% long term preps, but if we had to we could. As a side note, as much fun as focusing on guns and ammo are, reality is I am far more likely to need to eat vs shoot someone, so good skill set to have.

In this mornings breakfast, from preps we used:
Eggs from our birds
Dehydrated Refried beans from #10 can
Sprouts that we grow weekly
Seasonings
Olive oil

This is one of our favorite breakfasts, reasonable caloric wise (475 calories) and satisfying. Both of which are important as the fnfalguy household has been on a lose some fucking weight program fatass for the last 2-3 months. Thus far, I've dropped over 30 lbs and still looking to lose some more.

So this is our egg wrap.
Rehydrate refried beans (we use about 1/8 c dry per wrap) and when reconstituted, spread on tortilla (whole wheat, flax seed thing from Sam's club)


Scramble up one egg in a bowl with seasoning of choice (southwest for us) and splash of milk. Spray pan with very small amount of olive oil


Let pan warm up,, add egg and let sit for 30 seconds or so. Southwest seasoning in red, for those squeamish amongst us.



Add two tablespoons of shredded cheese to top of eggs



Place tortilla on top of egg. Refried side down.


Apply slight pressure to tortilla for about 30 seconds and flip.


Leave in pan for about 30 more seconds and apply topping of choice. For us this AM it was 1/2 of mashed avocado and some sprouts.




Roll up and enjoy.


Now let's see what others have done with food storage items. Let's try to take some of the intimidation away from cooking with long term storage as well as getting comfortable using the items.

 

[BDinPutnam]

Cool idea for a thread. I bet those would be good with salsa.

It isn't a recipe per se but is based on long term preps- we buy bulk dehydrated mushrooms (shitaakes or porccini or really anything earthy like that) and then grind it into dust in an old coffee grinder. You can do it in a mortar/pestle but its a PITA.

I found we never really liked the rehydrated mushrooms whole very much as "mushrooms" but if you add this magic umami dust to soups and stews, pot roast, etc. you get the benefit of the mushrooms plus its basically like a natural version of MSG. And goes a lot further.

 

[GOPerfect]

So, for the most part, my long term preps are just that... Long term preps.

I do take a few meals from time to time to the land for a quick lunch/dinner while I am out there.

Most, I would 60% of my food storage is not long term storage. I store what I eat and I eat what I store.

I am not a fan of stocking foods that we do not eat on a regular basis. I have a bunch of #10 cans of long term, but we do not eat that.

BTW, the meal you pictured looks fantastic.