Wolf Pack Pantry Challenge (Week 11)

Week 11 “Plus 5” Ingredients

• Bacon
• Tomatoes
• Parmesan cheese
• Peaches
• Cream

cooking for survivalThis week’s main protein is bacon from the pig you shot two weeks ago. You have tomatoes from your garden and you have scavenged for parmesan cheese. You have traded another survival group for a bushel of peaches and some fresh cream. What would you make for supper?

You have too many peaches to use in your dish. So how would you preserve the fresh peaches?

Scenario: We are in a grid down situation. We are already several months into the situation. There is no running water, no electricity, and no refrigeration. You are well stocked with the basic pantry staples and spices, you have some home canned foods and you have a garden that is actively producing a limited amount of fresh produce.

You also have several means of cooking at your disposal—BBQ grill, sun oven, volcano stove, camping stove, adobe pizza oven and open fire. Let’s imagine, for simplicities sake, that you don’t have to worry about the smoke from the campfire attracting anyone unwanted. There is also no issue about fuel. You have plenty of wood, propane, charcoal and so forth. You have a manual wheat grinder, a meat grinder, cast iron skillets, Dutch oven, wok and other basic kitchen equipment.

Potable water is not an issue because you’ve built redundancy into your preps. You have a Berkey with several extra filters. You have a well with solar pump, as well as a mechanical backup. You have rain barrels.

But some of your luxury items are in short supply. You want to save what (store-bought) canned foods and dehydrated meals you have for a rainy day. You are waiting for the garden to produce more food. Members of your survival group are actively scavenging for whatever food they can find, and they have also set traps while others are hunting and fishing. The “plus five” ingredients each week come from your limited garden produce, what you can trap, hunt or fish and what you can scavenge.

To put the right image in your mind, it’s like a cooking show for the Mormon Walking Dead where you are told you have the standard LDS staples, spices, home canned food, and five additional items from which to create a meal to feed a family of four. (The five additional items will change each week.) The job of the Pack is to answer this question: What would you make? Food boredom is serious, so get creative.

You have stocked the following staples.

• Baking powder
• Baking soda
• Catsup
• Cocoa powder
• Cornmeal
• Cornstarch
• Dehydrated onions
• Dry beans
• Dry milk
• Dry chili peppers
• Egg powder
• Fish sauce
• Gelatin
• Ghee
• Honey
• Hoisin sauce
• Lemon juice
• Marmalade
• Maple syrup
• Molasses
• Oatmeal
• Oils
• Oyster sauce
• Pasta
• Peanut butter
• Ramen
• Salt
• Soy sauce
• Sugar
• Rice
• Vinegars
• Wheat
• Worcestershire sauce
• Yeast

You have some home canned foods.

• Apples
• Carrots
• Beef broth
• Chicken broth
• Chutney
• Corn
• Green beans
• Hot sauce
• Jalapeno peppers
• Jelly
• Peaches
• Refried beans
• Pickles
• Relish
• Salsa
• Sichuan sauce
• Stewed tomatoes
• Whole potatoes

You also have a good supply of spices.

• All spice
• Basil
• Bay leaf
• Bay seasoning
• Black pepper corn
• Bullion
• Cajun
• Cardamom seeds
• Chili pepper
• Cinnamon
• Clove
• Coriander
• Cream of tartar
• Cumin
• Curing salt
• Curry
• Dill
• File powder
• Five Spice
• Garlic
• Ginger
• Italian
• Lemon peel
• Mustard Seed
• Nutmeg
• Paprika
• Parsley
• Pepper Corn
• Red Pepper Flakes
• Rosemary
• Sage
• Sichuan peppercorn
• Tarragon
• Thyme
• Turmeric

Rules

You can use any of the listed staples, home canned foods, and spices. Your recipe must include all of the week’s “plus five” ingredients. For the sake of the challenge, you should imagine that the quantities are sufficient to make your recipe. For the home canned foods, the condiments are in 4 oz. jars and the other items are in pint jars.

Comments

  1. Bam Bam,
    Bacon from a pig harvested two weeks ago would be pushing it a bit, since you should probably age the meat for 2-3 weeks before curing it and then another 1-2 weeks to cure the bacon; but, ignoring that for the moment.
    I would use some of the stock staples to make a pizza crust and use the tomatoes (after straining the seeds and skin), the cheese, and some of the bacon to make a pizza.
    I would use the same or a similar crust to make some peach cobbler, and would then take the remaining peaches and make peach jam or preserves.
    We could use the cream to make a whipped topping for the cobbler; but, since the cobbler is already sweet, a better use would probably be to make some butter and then use the leftover buttermilk as either a drink or as a flavoring for pancakes or other dishes.
    An it appears that MD has changed the site format once again requiring only your name and the global email at the top again; but, still no post comment button.

    • OhioPrepper,

      There is a post comment button. I don’t know why you aren’t seeing it. Below is a link to the commenting system that I’m using…

      https://jetpack.com/support/comments/

    • I make buckboard bacon with pork butt roasts all the time and it takes only 7-10 days cure time, then 8 hours in the cold smoker, (not to cook it just for flavoring and keeping the bugs off). I’ve made as large as a 10lb roast into bacon. Its just as good and lots less expensive.
      So making bacon from a pig slaughtered 2 weeks ago is quite concievable.

      Watch you top knot – SD

      • Bam Bam says:

        I should have asked how folks would cure the pork into bacon. I don’t know how to do this. I conceived of the idea for this column so I could find holes in my food preps. I just found a gaping hole. We have wild pig around here. One time I was driving and I almost hit a whole family of wild pigs crossing the road.

  2. Bam Bam says:

    I see the “Post Comment” button.

  3. everlastingphelps says:

    Menu:

    Pasta Primavera
    Peach Cobbler with Whipped Cream
    Canned Peaches in Syrup

    Start by rehydrating onions.
    Start a pot of salted water to boiling.
    Chop the tomatoes to taste — if they are cherry tomatoes, you can halve them, but other kinds should be seeded and chopped. Save and dry the seeds, and you’ll be the guy with tomatoes next season.

    Lardon the bacon in a dutch oven. Render the bacon until crispy. Reserve 2-3tbs for later, leave 2-3 tbs in the pan.

    Save the rest of the bacon grease. Fat is the hardest thing to store, long term, and bacon grease is worth its weight in gold. For all the things that you are using cooking oil or olive oil for now, you can use bacon grease — even salad dressings.

    Start boiling the pasta (spaghetti is good, but whatever you have is fine) . Drain the onions well, and then saute the onions in the bacon fat. When the onions are about done, add some dried herbs (an italian herb blend or herbs de provence), some garlic powder (fresh garlic would be better — some places you can forage it from the wild — but the powder will still flavor the grease), some red pepper flakes, and the tomatoes.

    Saute this until the tomatoes are starting to wither and are heated through. Check the pasta until it is al dente, and add the finished and drained pasta (if you are doing things right, it is done about the same time as the tomatoes) and a ladle of the pasta water, and cook for a couple of mintues. Add the other 2-3 tbs of bacon grease you reserved and oss on the heat for 2-3 more minutes, until everything is together in a nice, oily blend. Throw in the parm, lots of black pepper, some chiffonad basil if you have a basil plant hiding somewhere, and toss off the heat.

    This one takes some practice, because ideally the pasta and the pre-cooked tossings are done at the same time.

    Serve it with some additional parm for those who like it, and remember that the rest of the parm, especially in a solid block, will keep for a few weeks (at least) in a cool, not-so-dry place. Wrap it in wax paper if you have it.

    Pit, slice, and prepare the peaches in syrup like you would for canning. In a baking pan or dutch oven (if you are cooking over coals, a dutch oven is great for this), put the peaches you will have for dessert in it, and cover them with basic biscuit dough (Use that bacon grease here instead of shortening!) Sprinkle some sugar on top if desired, lid it, and start it to baking.

    While it is baking, whip the cream until soft peaks, add 2-3 tbs of sugar or syrup, and continue whipping to stiff peaks. If you are doing this manually, it’s a good thing you’ve had lots of other manual labor during the Crash to get you ready. It’s a bottom tier job that shows the group how much you love them.

    Serve the cobbler with big dollops of whipped cream on top (or little ones if you have to ration the cream, as I know I will once my wife has a chance to start putting cream in her coffee in the morning again for a few days.)

    Can the peaches in syrup that you have left over in a boiling water method.

    Links, because a big part of my suggesting this menu is that it is techniques and ways of thinking about food, rather than specific recipes.

    Lardon method:
    http://www.bonappetit.com/test-kitchen/ingredients/article/lardons

    Tossing pasta:
    http://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html

    Chiffonade:
    http://www.thekitchn.com/how-to-chiffonade-fresh-basil-leaves-cooking-lessons-from-the-kitchn-188971

    Canning peaches:
    http://www.simplycanning.com/canning-peaches.html

    Basic biscuit dough:
    https://survivalcommonsense.com/put-this-quick-basic-biscuit-recipe-from-storage-foods-in-your-survival-kitfeed/

    Whipping cream:
    http://www.saveur.com/video-how-whip-cream-hand

    • Bam Bam says:

      Everlasting,

      I was surprise when I read about protein poisoning during the Great Depression. Without enough fat in the diet from oils, people get sick. Back then rabbits were easy to come by. Everyone had a garden. If you don’t have an animal source of fat, it will be difficult to get enough fat in your diet in a prolonged event like the Great Depression.

  4. mom of three says:

    BLT’S also since i have many jars lids, I would be canning my peaches, I don’t use much sugar 1 cup to 5cups water, and start that canner up. We are super simple in meals in the summer, we don’t eat a whole lot.

  5. Grammyprepper says:

    I second Mom of three with BLT’s!

  6. BlueJeanedLady says:

    Yay & Yum! More of my (our) favorite ingredients this week!

    Short answer – BLTs with Parmesan cheese and warm Rice Pudding topped with fresh peach slices!

    Gonna be a good eats meal for us! How ’bout each of you? 🙂 Yay & Yum, again!

    Since two of the ingredients are bacon & tomatoes and it’s July when the fresh garden tomatoes are the very best around my parts I’m going for BLTs (bacon lettuce tomato sandwiches) also to start and add a nice rice pudding (without the raisins since I don’t have any in my pantry) topped with fresh uncooked peaches for some added calories, starch & texture to create a nice & rich dessert-type side dish. I’m drooling! 🙂

    First, if I didn’t have any bread already baked up I’d make my next few loaves a sour dough bread batch in dutch ovens as sour dough toasted bread for BLTs is my absolute favorite. (Ingredients already in pantry, hopefully.) However, if I had enough regular loaves already baked I’d surely use them first as a simple matter of reserving and using resources on hand most prudently.

    As I’m near ready to serve the full meal I’d lightly toast up the bread over the grill and put a little butter and some version of homemade type mayo spread on such to pull the BLTs together into tasty, lightly toasted sandwiches. Whether I had fresh garden lettuce or greens – even leafy herbs like basil would work here – or foraged greens or not for the “lettuce” part of the BLT I would also add some freshly grated, very thinly sliced Parmesan cheese (assuming the cheese came in blocks) and add to the sandwiches for an extra kick. IMHO there’s not much savory that doesn’t go with Parmesan and a block of such could be used for days, at least.

    Next, I would divide the heavy cream, reserving at least a cup for my rice pudding, and using the rest to make some fresh butter for these two items and next day / later week use.

    Assuming I also had the rice, the powdered milk + water (adding in some of the fresh cream for extra richness), the sugar, a bit of butter and some cinnamon and vanilla also from the pantry and start making the rice pudding on the gas stove top or the open grill / fire. The only thing that I might not have readily available to make the rice pudding might be a fresh egg. Even if I didn’t have the fresh egg or an egg substitute in the pantry I think I could make up a simple cornstarch / butter OR tapioca starch / butter roux to add to the rice pudding as a thickener / binder in place of the egg. (This substitution for this recipe would be a test on my part . . . might end up with some runny pudding but it should at least be flavorful & edible! Ha!)

    I would peel, pit and slice up four fresh peaches (entire peach, each, if cooking for four) and cut up into slices or bite sized chunks to either top the rice pudding or eat as a separate side dish. As far as the remaining peaches I would set aside another 8-12 or more on the counter for all to consume “fresh” in the next few days also calculating how many more (less ripe ones) might last another few days on the counters before making a peach crisp dessert for yet another meal. (We prefer “crisps” or “crumbles” over cobblers but should have all the ingredients in the pantry to make either.)

    Soon after that I’d be canning some more halved or quartered, peeled and pitted peaches for the pantry so to waste none – “waste not want not” as grandma use to say – for future use.

    Now – as far as the rest of what remained, after frying the bacon up nice and crispy – of course – I’d save the wonderful bacon grease for future use. To also save the extra butter also I would place each (separately, of course) in 1/2 or full pint mason jars. I’d add the tomato cores and peach peels to the compost pile. On second thought, I would actually see if the dogs would eat the tomato / peach scraps first; I’d probably should be making a little extra rice for this meal and add a tad of the delicious bacon grease to the extra rice for the dogs, too, if I was really thinking ahead. 🙂 Again, the remaining Parmesan and some of the fresh peaches could be kept for a few days for additional dishes and meals without too much risk of spoilage. Hopefully.

    Keep taking care all. ~BJL~

    • Bam Bam says:

      BJL,

      This is a great response. I almost wrote, “you have no carrots this week because BJL’s rabbit got into your garden and ate all of them.” LOL

      • BlueJeanedLady says:

        Ha, ha, ha, Bam Bam! Too funny. LOL after reading your “almost wrote” response! Just don’t tell anyone I might actually lead my own rabbits to their garden(s) to procure such for the bunnies just so the carrots wouldn’t be another shared / ingredient for the humans’ mandatory use in this pantry / meal planning challenge. I’m joking, I’m joking, I’m joking – of course – as I’d never actually do such in real life (willing allow / encourage the rabbits to steal the carrots, that is)!

        Then again, Bam Bam you did give me an idea about how to creatively “use” the over abundance of shared carrots if I had bunnies – Give Them to the Rabbits – when trying to figure out how to use them as gifted! Ha, ha, ha! 🙂

        Thanks again for the added grins & giggles, Bam Bam. ~BJL~

        P.S. In hindsight, my dogs would probably love the raw carrots, also, as most were initially trained with raw carrot chunk treats when puppies! More good uses for the carrot gifts I’ve complained about in the recent past for this challenge so thanks again for the non-intentionally suggested alternatives. Ha, ha, ha! 🙂 🙂 🙂

    • Bam Bam says:

      I have never eaten rice pudding. See, this goes to show you–you learn something new each day.

      • BlueJeanedLady says:

        Hey Bam Bam, (and any other ones interested),

        It’s been my “real life experience” that most people either “love” or “hate” rice pudding. I’ve never noticed too much middle ground between taste preferences but if you’d like to “semi-tatse-test” such before actually spending the time &/or money (more time than money) to try the real recipe, I’ve got a simple taste test idea for you to try.

        Next time you boil white rice for any meal, set aside about a cup full to cool (or you can even chill such in the fridge for a later taste-test). When you have the time / motivation to do so place such in a soup / cereal bowl and add about 1/3 to 1/2 cup of milk (just enough to barely cover the rice) and add a heaping teaspoon or such of fine grain sugar to the mix. Next add a few drops (not much at all as you’re only simulating a single serving not a full batch) of vanilla extract, a small dollop of real butter and a very slight dash of cinnamon to the bowl, stir and heat in the microwave for 30 seconds or less, just to warm it, not to actually cook it any further, and then taste such.

        If you like the flavor (texture and thickness – creaminess – of such will be slightly different than this “taste-test” idea with a genuine “rice pudding”) you will probably like the fully cooked rice pudding. If not – you might not like such and well, so it goes. To each his/her own! 🙂 If not sure whether you would like it or leave it, (the actual pudding) then go ahead a try a full-deal-batch of cooked rice pudding to test for the long haul of which I’m guessing you’ll like even more than the cold stuff. (As always, JMHO!)

        Long before I ever tasted actual “rice pudding” my mom would serve us this “taste-test” example of mine for breakfast some mornings and I loved it. (No microwaves back then so we usually ate it cold, but I still loved such.) Years later, as an adult, the first time I attempted an actual “rice pudding” recipe the taste immediately took me back to this cold rice breakfast meal in a wonderful way. I’ve been hooked, ever since. It does take about an hour to make (including boiling the rice, partially, first) but most of the time is spent just paying attention to such and stirring occasionally as it simmers on the stove top over a lower heat (i.e.; very easy, inexpensive recipe).

        There are tons of “rice pudding” recipes on the internet but IMHO the best ones have the fewest ingredients. Honestly I don’t even use a real recipe these days as I mostly just “eyeball” the basic ingredients – rice, milk, cream, sugar, an egg, a bit of butter, a splash of vanilla and some sprinkling of cinnamon (and maybe some extra honey or maple syrup if you or any of yours have an extra, real sweet tooth) when serving. And, I actually don’t usually include the “raisins” as most recipes suggest. I do enjoy some kinds of uncooked, fresh fruit (peaches, berries, bananas, etc.) to top off such if they are fresh but I’m just as good-to-go with the pudding if plain.

        Anywho – – – just thought I’d throw this “taste-testing” idea your way if you are interested in trying “rice pudding” and adding a basic recipe of sorts to your own personal recipe files. Hope you enjoy. ~BJL~

    • Egg Substitutes–I wrote about this in the forward I wrote for M.D.’s book, Prepared Prepper’s Cookbook. I need to commit this information to memory or get a hard copy. I can’t believe I don’t have a hard copy. I have copies of all his other books.

      https://www.amazon.com/Prepared-Preppers-Cookbook-Storage-Recipes/dp/1523228350/ref=asap_bc?ie=UTF8

    • BJL–You are so good! Your instructions and directions were mouth watering.

      • BlueJeanedLady says:

        Thanks, Terra,

        DH & I are both, fresh garden tomato junkies and we are still a week or so away from our first, big, slicing tomato being available for harvesting / eating. (We’ve been watching it like hawks, awaiting the best plucking date!) 🙂 It’s almost become ritual – after all these years of marriage & gardening together – that the very first big red slicing tomato become part of a BLT sandwich with some fresh (sometimes store bought these days) sour dough bread, so this weekly “pantry challenge” was a no-brainer for me! Ha!

        We’ve already harvested a lot of our Grape Tomatoes (my favorite of the mini-tomatoes) and our go-to first recipe for consuming such is easy, easy, easy! We simply cut a pint or so of such into halves, add almost – not quite – an equal amount of crumbled Feta Cheese and then dress with a vinaigrette style dressing. I put the blend together into a mid-to-smaller sized Tupperware type container and generously add either the commercially processed or homemade Italian seasoned vinaigrette style dressing to toss. The taste gets better the longer it can marinate but, none-the-less, we’ve been known to consume an entire batch before it even has the chance to reach the fridge! 🙂 ~BLT~

  7. Tomato Alfredo Pasta with bacon

    First take 1c of cream and put it in a jar with a pinch of salt and give it to the kids to shake and make butter.
    Start a pot of water boiling for pasta.
    Then cut bacon into small chunks and lightly pan fry. Be sure to save the grease for future cooking. While the bacon is frying dice a few of the tomatoes. Slice peaches for dinner.
    Boil pasta until done 7-11 min depending how you like it.
    Melt the butter the kids made in a pan then add 1tsp garlic and 1c of cream and simmer for 5 min then add 1.5c of parmesan cheese stir until melted then add 1/4c chopped Fresh parsley if you have it or 1tbsp dried if you don’t, tomatoes and bacon and stir and simmer for another 3-5 min then serve.
    Serve Pasta with Tomato Alfredo and bacon and Sliced peaches and cream on the side.

    Saving the extra peaches:
    Prepare peaches for canning by first blanching them in boiling water for 30 – 60 seconds then dip or rinse immediately in cold water to stop cooking process, this is to easily remove the skins.
    Preheat water in water bath canner or large pot.
    Then slice and remove the pit and pack into quart jars, remember to leave at least ½ inch of space from the top.
    Syrup
    Light – 2c sugar to 1qt water
    Medium – 3c sugar to 1qt water
    Heavy – 4c sugar to 1qt water
    Cover the peaches with syrup mixture to taste as you prefer. I like the light, plus it saves on sugar.
    Screw on the lids but not too tight
    Place jars into a water bath canner or large pot and cover with at least 2 inches of water over the top of jars. Make sure the jars are not touching the bottom of the pot or each other. Boil for at least 30 min. More time is needed for higher elevations 5 min for 1001- 3000ft, 10 min for 3001-6000ft 15 min for 6001 – 9000, etc.
    Another option would be to thinly slice and sun-dry them or make jelly or preserves.

    Saving the extra tomatoes is a bit more challenging but they can be canned in a water bath canner if you acidify them with lemon juice with 2tbsp lemon juice per qt. But i think i would slice and quarter them and sun-dry them. I love the taste of sun-dried tomatoes.

    Watch your top knot – SD

    • Bam Bam says:

      I forgot to include the tomatoes in my dish. I hereby imagine the tomatoes are cherry tomatoes. I would cut them in half and add them to the top of my bacon and parmesan penne pasta.

    • Shawn D.,

      Good idea on turning the cream into butter. That would make for a much better alfredo sauce.

  8. Hummingbird says:

    I was thinking pasta with bacon, tomato and cheese topping. Dessert would be peaches on shortcake with pour cream. Remaining peaches would be dehydrated.

  9. I would do a bacon and egg breakfast dish with fresh tomato soup with a little cream mixed in. Peaches would be served fresh with a little whipped cream. Balance of the peaches would be canned either as a fruit or possibly jam depending on supplies.

  10. Bam Bam says:

    I was thinking bacon and parmesan penne pasta. Boil pasta. Coat with olive oil. Add cooked bacon and parmesan cheese. You could do a white sauce which would be pretty good with this.

    For dessert I would make peach cobbler. Cook up peaches with some water, sugar and a touch of vanilla extract. Make dry cake mix–a cup and half of flour, a cup of sugar, 2 Tbs. butter powder, 1/4 cup of milk powder, 2 tsp. baking powder, a pinch of salt and dried egg powder (or some kind of binder–I need to research egg substitutes). Dump peaches in dutch oven, sprinkle on the dry cake mix, add one cup of reconstituted butter. Cook about 30 minutes–until top turns golden brown.

  11. Southern Forager says:

    Pasta is a nice comfort food, so I would use the tomatoes and bacon in pasta. If that was unavailable, I would make a quiche. Since I would have wine available (I know how to make it out of flowers or berries and would have definitely be making it!), I would make the following recipe. As for the peaches, cobbler for sure. Also, I would can the left over peaches as jam and jelly or dehydrate if I was low on needed supplies.

    Bacon and Tomato Pasta

    Ingredients:

    2 tablespoons kosher salt
    16 ounces spaghetti pasta
    1 pound thick-cut bacon
    3 tablespoons extra-virgin olive oil
    1 cup red onion, diced
    1 teaspoon red chili flakes
    3 tablespoons garlic, minced
    2 cups tomatoes, diced
    1/4 cup red wine
    4 tablespoons basil, chiffonade
    1/4 cup freshly grated Parmesan
    Salt and freshly ground black pepper

    Directions:

    In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

    In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

    Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

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