From Storage to Stovetop Series Index

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We’ve spent the last few months sharing our From Storage to Stovetop Series and wanted to compile an index for you so you can easily get to each post without searching all over the blog for them. These are some of our very favorite products which are integral parts of our food storage but we also have converted to using them in our everyday cooking. We hope this helps you to open up those cans and get them out of YOUR storage and onto YOUR stovetop too!




Featured Food Storage Items

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From Storage to Stovetop: Freeze-Dried Apples

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In today’s installment of From Storage to Stovetop we are going to show you Freeze-Dried Fuji and Granny Smith apples. YUM! We absolutely love eating these as healthy snacks but they are also great for other things too.




In the video below Jodi shares a few of the ways she uses freeze-dried apples and talks about the difference between dehydrated and freeze-dried. She loves having a variety of fruits on hand to make yummy desserts, snacks, and breakfast goodies without always having to go to the store.

Favorite Recipe Using Freeze-Dried Apples

Who doesn’t love a good peach or apple crisp as fall is approaching? But sometimes you don’t feel like chopping up a bunch of fruit, or you forget to get to the farmer’s market and buy the fresh produce. Well enter freeze-dried fruits. Here is a favorite fall recipe of ours that works PERFECTLY with freeze-dried granny smith apples.

Apple Crisp

5 cups Freeze-Dried Granny Smith Apples, rehydrated (or 5 appples chopped)
½ cup of sugar
½ TB flour
½ tsp cinnamon
¼ cup water

Combine all ingredients into a 9×13 pan. Combine the following ingredients in a separate bowl.

1 cup quick cooking oats
1 cup flour
1 cup brown sugar
¼ tsp baking soda
¼ tsp baking powder
½ cup melted butter.

Sprinkle over top the apples. Bake at 350 for 45 minutes.




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From Storage to Stovetop: 16 Bean Soup Mix

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In today’s installment of From Storage to Stovetop we are going to show you a traditional 16 bean soup mix and give you a secret trick on how to make a simple soup without all of the hassle and wasted fuel to soak and cook all those legumes.

In the video below Julie shares her secret to making the best 16 bean soup. It doesn’t even need HAM in it to make it delicious, which is a big plus in her family. This is one of those ingredients that a lot of people have purchased for their food storage but very few people actually cook with on a regular basis.

Favorite Recipe for 16 (or 12) Bean Soup

2 cups of soaked beans (soaking optional)
5 cups of water
2 tsp of cumin
1/4 cup of dehydrated onions
1 tsp of garlic
1 tsp ground red pepper, or cayenne, or something spicy

Cook the beans in a pressure cooker, or in a crock pot. I use my electric pressure cooker and cook them on high pressure with natural release, for 45 minutes if I have soaked the beans for a number of hours. If I’m making a last minute meal and didn’t soak the beans, I cook them for 52 minutes. If you’re cooking the beans in a crock pot, cook on low for 6-10 hours. Do not add salt to uncooked beans – it will slow down the cooking process. Also the cooking time can vary based on how old your beans are.

When the beans are done add the following ingredients:

1 or 2 can of tomatoes blended (depends on how soupy you want it)
1 can of tomato paste, or some tomato powder to thicken it if you want it more chili substance
1 cup of salsa (I like Pace)
Salt to taste
Top with chips and cheese if you would like




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From Storage to Stovetop: Instant Refried Beans

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In today’s installment of From Storage to Stovetop we are going to show you Instant Refried Beans and how they help us make quick and easy meals. This is such an easy product to use and we love that it has a VERY clean label. Instead of a bunch of oil and preservatives in a can of regular refried beans, all you get in this can is PINTO BEANS!

In the video below Julie shares how to make easy bean burritos, perfect for simple lunches. We love that you can make just a SINGLE burrito without worrying about wasting the rest of a can of traditional refried beans. The bean flakes are also good as a salad or taco topping, or you can rehydrate them and add cheese for a delicious side dish or bean dip.

Favorite Recipes Using Instant Refried Beans

Taco Soup
Bean Quesadillas
7 Layer Bean Dip
Mango Salsa Burrito Wrap

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From Storage to Stovetop: Tomato Powder

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In today’s installment of From Storage to Stovetop we are featuring one of our absolute FAVORITE food storage ingredients … Tomato Powder and showing you exactly how WE use it in our kitchens. This product is probably one of our top pantry items of all time. We believe it’s a staple that EVERYONE should have in their kitchen as it eliminates the need to buy so many other products, it has a perfectly clean label, and saves you so much time and money!

In the video below Julie shares 3 different ways you can use tomato powder just by varying the amount of water used. Keep reading below the video where we share FIFTEEN ways to use tomato powder including additional ingredients needed for the items you are making.

15 Ways to Use Tomato Powder

1. Tomato sauce
1/4 c. tomato powder + 1 cup of water = 8 ounce jar of tomato sauce

2. Spaghetti sauce
1/2 c. tomato powder + 2 cups of water
Seasonings as desired (here is what I use)
– 1 tsp. oregano
– 1 tsp. parsley
– 1 tsp. basil
– 1 tsp. garlic powder
– 1 tsp. onion salt
– a dash of Worcestershire sauce

3. Pizza sauce
2 T. tomato powder + 6 T. of water
Sprinkle garlic bread seasoning on top for a more flavorful sauce

4. Tomato paste
1/4 cup tomato powder + 1/2 cup water = 6 oz can of tomato paste

5. Tomato juice
1 T. tomato powder + 8-10 T. water
Add onion powder, sugar, salt, pepper, to taste if desired

6. Tomato soup
1 c. tomato powder + 3 c. water (adjust for desired thickeness)
1 T. chicken bouillon
1/2 c. diced onion, sauteed
3/4 c. cream
1 T. sugar
Salt and italian seasoning to taste

7. Ketchup
Recipe from http://www.organic-gardening-and-homesteading.com
1 cup tomato powder and 3 and a half cups water)
1/3 cup honey
1/3 cup cider vinegar
2 T. minced onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/8 tsp. allspice
1/8 tsp. cloves
1/8 tsp. ground coriander seeds

8. Barbecue sauce
1/2 cup Tomato Powder
1 cup water
1/3 cup sugar
2 T. a vinegar
1 T Worcestershire sauce
1 T soy sauce
1 T mustard
1 clove garlic, pressed
2 T minced onion
1/4 teaspoon Cayenne pepper (optional)
Salt & pepper to taste
Mix all ingredients in large saucepan, heat on low for 15 minutes.

9. Enchilada sauce
This Thrive Enchilada Sauce recipe uses Tomato Powder and is delicious!

10. Spanish rice
Take your favorite spanish rice recipe and replace the tomato paste or tomatoes with tomato powder in an equivalent amount. YUM!

11. Tomato pasta noodles
Try these homemade lasagna noodles but in place of freeze-dried spinach, use about 1/4-1/2 cup of tomato powder.

12. Tasty tomato-flavored dips
You can make chip or veggie dips and flavor them with tomato powder. This Tomato Basil Bruschetta Dip sounds amazing.

13. Savory breads
Try this Tomato Cheese Bread from SeriousEats.com for a great recipe using tomato powder.

14. As a thickener
Any savory soup, stew, or chili can be thickened by sprinkling in some tomato powder.

15. As a topping
Sprinkle tomato powder straight out of the can as a topping for popcorn, deviled eggs, hummus, etc.

Favorite Recipes Using Tomato Powder

Hearty Chili Meal-in-a-Jar
Chicken Chili Meal-in-a-Jar
16 Bean Soup

Please note: We almost always substitute tomato powder for tomato sauce, paste, or juice in any recipes, but we don’t necessarily mention that in the recipe posts. So feel free to experiment with your own recipes or any of ours found here or over on our other blog at Your Thrive life!

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From Storage to Stovetop: Freeze Dried Kale and Spinach

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In this installment of From Storage to Stovetop we are featuring Freeze-Dried Spinach and Freeze-Dried Kale and showing you exactly how WE use them in our kitchens. We especially love them for green smoothies, but there are a ton of other ways you can get your greens on using these two products. Since the leafy products condense down so small when they are freeze-dried you can pack a lot of nutritional punch into a small serving. So healthy and they taste great too!

In the video below Jodi shares some of her favorite tips for using these two “green” products to add a little extra nutrition to whatever she is making. While throwing them in smoothies is the easiest thing to do, they are delicious in many other recipes as well.

Favorite Recipes Using Thrive Kale and Spinach

Kale Brownies
FrankenMuffins
Pulled Pork Stuffed Crepes
Zuppa Toscana
Whole Wheat Spinach Noodles
Spinach Cheese Dip
Vegetarian Lasagna
Spinach and Cheese Manicotti

Green Smoothie Mixes

As mentioned in the video, both the spinach and kale are fabulous to use for green smoothies. I like to make mixes ahead and put them in quart jars so when it’s time to make my daily smoothie I don’t have to pull out 5-6 cans. Just dump the jar in and go. Here is a basic formula you can use to make any smoothie turn out great.

As you can see, these are even VERY kid-friendly!

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From Storage to Stovetop: WHEAT

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Wheat is a huge staple in most people’s food storage but it’s not something that most people know how to cook with in their everyday cooking. We decided we didn’t want to store things that we weren’t comfortable with using so we went on a little journey to learn how to cook with wheat. This was quite an adventure for us as 8 years ago we didn’t even know what wheat kernels look like!

Wheat Conversions

1 cup of wheat kernels = 1 1/2 cups of whole wheat flour
1 cup of whole wheat flour = 2/3 cup of wheat kernels
1 lb of wheat kernels = 2 cups of wheat kernels

Tips for Cooking With Wheat

  • Use hard white wheat to make your wheat flour, it has less of a “nutty” flavor than hard red wheat
  • Use fresh ground wheat within a few days of grinder or else store in the freezer (the oils released from grinding cause the wheat to go rancid and nutrients are lost quickly as well)
  • Start with swapping wheat for all-purpose flour 1/4 to 1/2 cup at a time in recipes
  • Reduce the amount of flour used by 25% if using whole wheat instead of all-purpose flour
  • Increase baking powder or soda by 1/4 tsp. if using whole wheat instead of all-purpose flour
  • Use natural sweeteners such as honey, molasses, or agave instead of refined white sugar as the flavors will be more complimentary (and healthier) in combination with the whole wheat flour

How to Choose a Wheat Grinder

View our Wheat Grinder FAQs for detailed explanations of many of the most popular brands of wheat grinders to help you choose the best one for you.

Favorite Whole Wheat Recipes

Best Whole Wheat Bread Recipe
Honey Whole Wheat Bread
Ezekiel Bread
Homemade Rhodes Rolls
Homemade Whole Wheat Tortillas
Buffalo Chicken Pizza
Homemade Whole Wheat Noodles and Lasagna
Whole Wheat Spinach Noodles
Homemade Chicken Noodle Soup
IHOP Corn Pancakes
Whole Wheat Waffles
Food Storage Cornbread
Morning Glory Muffins
Whole Grain Banana Muffins
Wheat Applesauce Cake
Sun Oven Cinnamon Rolls
Cookie Clay Dough

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From Storage to Stovetop: Freeze-Dried Bell Peppers

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In this installment of From Food Storage to Stovetop Jodi shares about how she likes to use Freeze-Dried Green Bell Peppers and how they have helped her enjoy eating vegetables more. Freeze dried bell peppers a long shelf life and are so easy to use. We love that you don’t have to buy a whole pepper if you only need a half for a recipe, or a few slices to throw in an omelet. No more throwing away half-eaten rotten produce!

Freeze-Dried to Fresh Conversion

1/3 cup dry = about 1 bell pepper

Refreshing Instructions

Add 1/3 cup of water to 1 cup peppers; let sit covered for 3-5 minutes or until tender.

Favorite Recipes Using Green or Red Peppers

Vegetarian White Bean Soup
Breakfast Egg Scramble
Pizza Casserole
Southwester Farfalle Pasta
Texas Caviar aka Black Bean Salsa
Green Chili and Sweet Corn Brown Rice
Freeze-Dried Style Omelets
Sausage Lasagna Meal-in-a-Jar


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From Storage to Stovetop: GREEN CHILI PEPPERS

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In this installment of From Food Storage to Stovetop Julie shares about her love of Freeze-Dried Green Chili Peppers and how easy they are to use in your everyday cooking. With a long shelf life and

Freeze-Dried to Fresh Conversion

1/4 cup freeze-dried green chili peppers = 1- 4 oz can of green chili peppers
1/3 cup freeze-dried green chili peppers = 2 fresh green chili peppers

Favorite Recipes Using Green Chili Peppers

Vegetarian White Bean Soup
Bacon and Green Chili Cornbread
Cilantro-Lime Rice
White Bean Chicken Chili
Chicken Tortilla Soup
Spicy Green Chili and Pinto Bean Soup
Enchilada Pie
Chicken Chili Meal-in-a-Jar


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From Storage to Stovetop: BLACK BEANS

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Today Jodi goes over a few different options you may have for black beans in your food storage. If you store canned beans you probably don’t have a hard time with rotating them or knowing how to use them in your everyday cooking. However, for long term storage canned beans are not an ideal solution. They have a short shelf life so are more appropriate for keeping in your 3 month supply as opposed to being your entire supply of beans for a year. Even though we are specifically covering black beans here most of this would apply to pinto beans and navy beans as well.

Bean Conversions

1 can of beans = 1 1/2 cups of cooked beans
1/2 cup of dried beans = 1 1/2 cups of cooked beans
1 cup of instant beans = 1 1/2 cups of cooked beans
1 can of beans = 1/2 cup of dried beans or 1 cup of instant beans

How to Cook Dried Beans

Method 1: Crockpot
Ingredients:
9 cups of water
3 cups of dry black beans (rinsed)
1 onion halved (can use freeze-dried onion equivalent)
6-8 cloves of garlic or minced garlic
2 Tablespoons of salt
Optional:
1 jalapeno pepper diced (I used freeze-dried green chilies)

Directions:
Put all the ingredients in a crock pot. Cook on high for 8 hours. Eat!

Method 2: Instant Pot or Electric Pressure Cooker
Add 5 cups of water in pressure cooker
Add spices ( 1 T. of cumin, 2 tsp. of minced garlic, 2 T. of dehydrated onions, 2 T of dry cilantro)
Add 2 cups of dry black beans

Cook on high pressure. Set pressure cooker for 30 minutes. After the pressure cooker beeps, do quick pressure release… and ENJOY how EASY THAT WAS! Also check out Julie’s delicious Brazilian Black Bean Recipe that also uses a pressure cooker.

Favorite Bean Recipes

Vegetarian White Bean Soup
Hearty Chili Meal-in-a-Jar
Chicken Tortilla Soup
Salsa, Chicken, and Black Bean Soup
Texas Caviar … aka Black Bean Salsa
Chicken Chili Meal-in-a-Jar
Enchilada Pie
Chicken Barley Chili
16 Bean Soup
White Bean Chicken Chili
Brazilian Black Beans


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From Storage to Stovetop

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We’re excited to introduce our new From Storage to Stovetop series where we will be highlighting one item from our storage and showing you exactly how we use it in our kitchens. We will be updating this post with an index of each item as we highlight it. So bookmark this page and check back often to see the features as they are posted.

From Storage to Stovetop Introduction

Facebook Group

We’d love to have you join our Storage to Stovetop facebook group to share your own experiences as you use the products we are highlighting each week. It will be a fun place for us all to learn and practice using our food storage together! Click here to join the Facebook Group

From Storage to Stovetop Index

Instant Pot (newsletter introduction)


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