Tomato Basil Rice Italian from Food Storage Ingredients

This summer, I have had a craving for Italian Food.  I love the flavors of tomatoes, basil, sea salt and parmesan cheese together.  After a little experimentation, I came up with this quick, easy and delicious recipe.  It is quick and easy because of the freeze-dried and dehydrated ingredients.  They are already cleaned, chopped and ready to rehydrate.  If you want it to be even quicker, pre-cook and refrigerate the rice.  You can even use leftover refrigerated white or brown rice (no pre-seasoning).  What a great tasting way to use up leftover rice.  

Give it a try.  If you like the taste of Italian cuisine, you will love it.

Tomato Basil Rice Italian from Food Storage Ingredients

2 C. Cooked White or Brown Rice

2 T. Olive Oil

3 Cloves Garlic, minced

½ C. Dehydrated or Freeze-dried Onion

5 Lg. Sprigs of Basil (Fresh), chopped

1 C. Freeze-dried Tomato Chunks

½ to ¾ C. Freeze-dried Green or Red Peppers or a mixture of both

½ C. Freeze-dried Chopped Chicken

1 tsp. Sea Salt, more if desired

1/8 to ¼ tsp. Cayenne Pepper, depending on how spicy you like it.

Parmesan Cheese for topping

Rehydrate onion, tomato, peppers and chicken in separate bowls by adding just enough water to each bowl to cover each ingredient.  Let set for 10 to 15 minutes.  Drain off water and press each a little to get rid of any excess water.  Set aside. 

Place olive oil into frying pan over medium heat.  Add rice and stir fry until rice is hot and coated with olive oil.  Add garlic and onion to the pan and stir fry until garlic is cooked.  It will only take a few minutes.  Be careful not to burn the garlic.  Add the rest of the ingredients except cheese and continue stir frying for a few minutes until all ingredients are warm and thoroughly incorporated.  Taste to adjust seasoning. 

Serve on individual plates.  Top with a little grated parmesan cheese.

All of the food storage items I used in this recipe are from Shelf Reliance Thrive.  They are high quality products that are convenient to use now, yet they have a long shelf live.  If you would like to purchase any of these ingredients to have on hand, please go to my Shelf Reliance website.  Just click the link below and click on the shop tab.  You will be able to purchase a wide variety of freeze-dried and dehydrated foods, along with other food storage staples. 

susansakurai.shelfreliance.com

Homemade Egg Noodles from Food Storage Ingredients

Here is a recipe that you can use to make delicious egg noodles and rotate your food storage in the process.  Not only does it produce wonderful noodles but it is fun to make with your family.  I have converted this recipe from a traditional recipe that has been handed down from my great grandmother. 

The ingredients are simple and basic. 

The original recipe used fresh eggs.  Substituting Thrive Whole Egg Powder in the recipe makes it very convenient.  I never have to worry about having fresh eggs on hand and the noodles come out tasting wonderful.  

As children, my brother, sisters and I loved to help my mother make this recipe.  It was our job to unroll the noodles and break them into noodle sized pieces to dry.  We especially loved to sample the raw noodles.  I always worried about my children getting Salmonella from the raw eggs, so my children missed out on the tasting part.  When I use Thrive Whole Egg Powder, I don't have to worry about that.  Now, my grandchildren are enjoying the noodle making process, especially the tasting.

Watch this tutorial to learn how to make this delicious recipe.

Ingredients

1 to 1 1/4 C. flour (start with 1C. that is enough in most cases)

3 T. Whole Egg Powder

6 T. Water

1/2 tsp. salt

Mix and roll out as shown in the above tutorial

I hope that you will try this recipe.  I am sure that you will like it.  You can use the noodles immediately  or you can freeze them for use in the future.  I usually make chicken noodle soup with them, but they are very versatile.  In my extended family, the chicken noodle soup made with these egg noodles is considered a comfort food.  To make the soup, just use chicken broth, chicken, onion, celery and carrots.  Cook until vegetables and chicken are done.  Add the noodles to the boiling soup a handfull at a time.  Cook for about 4 minutes and it's done.  To make cooking fast and easy, just use Thrive freeze-dried vegetables and freeze-dried chicken.  You will be enjoying your chicken noodle soup before you know it.

If you would like to purchase Thrive Whole Egg Powder, freeze-dried vegetables or chicken, visit my Shelf Reliance website at:

susansakurai.shelfreliance.com