Wolf Pack Pantry Challenge

Week Two “Plus Five” Ingredients

• Pork loin
• Apples
• Pears
• Onions
• Napa cabbage

You have had a successful week. A member of your survival group has shot and butchered a wild pig. You have traded another survival group pork for apples and pears, as well as a few other supplies, which have been added to your list of basic ingredients. You have onions and napa cabbage from your garden.

What would you make using these items? Please post your recipe below.

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 in 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, 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
• Lemon juice
• Maple syrup
• Molasses
• Oatmeal
• Oils
• Oyster sauce
• Pasta
• Peanut butter
• Ramen
• Salt
• Soy sauce
• Sugar
• Rice
• Vinegars
• Wheat
• 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. Mustang says:

    If it’s fall and the weather is relatively cool, I’d dry cure some of the meat, make some smoked sausage, can some, and make a few meals from the remaining meat. Nothing fancy, but ensuring the food is available to sustain the family for the long term is most important.

  2. Babycatcher says:

    I would take a deep cast iron Dutch oven, over a wood fire, put 2 tbsp oil in the pot, and brown the loin. Then to that I would add 2 potatoes, peeled and cut into two inch cubes, peel and quarter the onions and put them in, along with one bottle of my Catawba wine( I have a vineyard- I know it’s not on the list ) cover and cook for 20 min, add one pint carrots, rosemary, thyme, the cabbage ( cut in thin strips or quartered) apples and pears,quartered and cored, re-cover and cook until interior pork temp is 160, and pears are semi-soft(about another 30 min or so depending on size of loin). You can either serve as is, or remove veg and meat from pot, set aside and reduce liquid to one cup, add cornstarch to thicken, put thru sieve, and serve on side w/ meat and veg. This time allows the meat to rest, redistributing juices, and making it more tender.

    • mom of three says:

      Yum, I’m coming over lol… Wonderful recipe. I have half a piggy, that we have not dented yet this sounds like a good dinner for tonight:)

  3. Bam Bam,
    It’s not that I don’t want to play your game; but, I’ve been doing this for 4+ decades and haven’t had stores as meager as you list in at least 2 decades.
    For recipes I’ve always just tried to include a mix of carbohydrates, proteins, fats, and flavoring (either spicy or sweet).
    I’ll continue to read and comment; but, none of the assumptions put forth by your scenario apply.
    Our MAG consists of formal members and just plain neighbors who have always helped each other out when there are needs and someone has the skills, tools, or resources to help.

    • tommy2rs says:

      Same here, I look at the lists posted for use and laugh at the paucity of items. I mean who doesn’t have green onions growing year round. You can do those in a bowl shaped clay pot on the kitchen table and even recycle the root ends into new onions. I’ve got case upon case of things not mentioned, even sesame seed, sesame seed oil and rice wine vinegar that would have been used in the recipes I posted, not to mention bok choy in the greenhouse garden for stir fry and the slaw. But sometimes it’s kinda fun to suspend disbelief and just play make-do. It stretches the brain a bit.

      • Bam Bam says:

        tommy2rs & OP,

        Do you guys think I should add more staples? The basic staples does include vinegars and oils. Maybe you guys could suggest additional items. I really wanted this post to be a realistic reflection of what most people stock in their pantries.

        • Moira M says:

          I kind of like your list. It’s almost too easy if you have a really well stocked pantry filled with every shelf stable item possible. Maybe we could just say something like – In my stores I have a supply of X which I would use with this week’s items to make this recipe.

          I really enjoy hypothetical situations where it isn’t completely easy or just unreasonably hard. Thanks!

          • BlueJeanedLady says:

            Bam Bam & Moira M,
            I really like Moira’s idea, Bam Bam,

            Maybe we could just say something like – In my stores I have a supply of X which I would use with this week’s items to make this recipe.

            This seems a good way to a) keep Bam Bam from eventually listing the entire inventory of a fully stocked grocery store for purposes of this challenge, 🙂 and b) a good way for anyone to consider adding to one’s routinely stocked items – in their own stores.
            Since every family has different favorites and differing seasonal varieties of foods available locally, this idea could be a good exercise / reminder for all to consider the practicality of choosing to add such different ingredients to their personal stores. Just my two cents worth! ~BJL~

          • Moira M,

            I kind of like your list. It’s almost too easy if you have a really well stocked pantry filled with every shelf stable item possible.

            While we do not have every item possible, I can tell you that it was not, nor will it ever be too easy.
            We have planned, sacrificed, and worked for years to make it as easy as we can. In a real SHTF scenario where you may be spending considerable time with chores, like livestock, tending the garden, or your turn at perimeter security, you will only hope that getting nutritious and reasonably flavorful food is easy, so that once you eat, you may actually get some sleep.

            • Lantana says:

              OP, I believe Moira was saying Bam Bam’s challenge game is too easy if the hypothetical pantry is too extensive.

              • Lantana,

                OP, I believe Moira was saying Bam Bam’s challenge game is too easy if the hypothetical pantry is too extensive.

                I realize that; but, that’s a game we’ve played for real over decades, and we not only have an extensive pantry, we don’t really have specific recipes, except for a few specific baked goods. We can take nearly any vegetable and some kind of meat &/or grain and make something healthy, filling, and tasty. Our taste in condiments and spices are simple, generally just a little salt, pepper, onion, and garlic, so for me the whole concept of recipes except for specialty items is a bit foreign. Something like Asparagus is baked on a cookie sheet with some fat (usually olive oil) and some crushed garlic or garlic scapes when in season.
                Meats can be grilled, baked, or broiled until they are done.
                Perhaps we’re just too simple in our culinary requirements; but, that makes things easy and easy means more time for chores both inside and out.

              • Moira McKeand says:

                Exactly! The game is too easy if you have everything you could possibly need. Building the well stocked supply is definitely not easy.

                • Moira McKeand,

                  Building the well stocked supply is definitely not easy.

                  Easy is relative.
                  Our pantry is stocked well enough to feed 4 or more adults for a year at minimum; but, that’s what getting an early start on this lifestyle gets you in 3 or 4 decades. We’ve lived in our current location for 33 years, working on gardens, perennials, etc. We’ve been virtually debt free for 20+ years and while not yet completely off grid self sufficient, we’re getting very close for perhaps a few weeks at a time.

        • Bam Bam,

          I really wanted this post to be a realistic reflection of what most people stock in their pantries.

          I hate to be the nitpicky engineer; but, defining terms is important, so what do you mean by most people?
          We for instance don’t stock a lot of spices, especially peppers, since that’s not what we enjoy; but, you’ll find onion and garlic aplenty.
          IIRC you are in Florida or one of the more southern states and thus have a much different and longer growing season, making your calculations different from mine.
          If you start with one of the LDS food storage calculators you can get a good starting point and then from there add meats and seasoning. In our case we keep a lot of beef and some pork in the freezer and our hens are now providing 5 or more dozen eggs per week.
          It still all comes back to commitment, available resources on hand and the amount of free cash available to acquire more goods.
          For the most part, things like recipes can be thrown together to taste, and found on the web, along with tons of videos to help with food prep and other skills.
          Each person has to evaluate their own situation and go from there.
          Here is a version of the LDS calculator:
          How Much Do You Need to Store?

      • Deborah says:

        Most people do not have green onions growing year round.

        • Deborah – the green onions that most of us consider weeds are edible, so where I live they do grow nearly year round. I learned that I could eat them before I ever thought of prepping.

          • GA Red,
            Since we have winter up here, they are not available year round; but, are rather abundant otherwise. By the time I was 10 years old, I had been harvesting these wild onions that were also called ramps or leeks and using them for cooking. Perhaps that’s why I love onion and garlic, since I developed a taste for them at a very young age.
            From Wikipedia:

            Allium tricoccum (commonly known as ramp, ramps, spring onion, ramson, wild leek, wood leek, and wild garlic) is a North American species of wild onion widespread across eastern Canada and the eastern United States.

        • Lantana says:

          Green onions can be re-grown from the root ends most of us cut off and throw out/compost–just stick ’em in a shallow jar of water until the roots grow out.

          Planted in a pot and placed in a sunny window, they should at least provide enough green tops for garnishing, for those of us in most of the Lower 48 anyway.

        • Egyptian Walking Onions (zones 3-9). Not much green in winter (zone 6). Mulching would help.

    • Bam Bam says:

      OP,

      I think I was learning to ride a bicycle without training wheels about the time you started prepping. I have only been prepping since 2011. So I defer to your experience. I got a lot of feedback on week one and added a bunch of stuff to the list of basic supplies. I want to make this column relevant. What pantry staples and other food stuffs do you stock? You have got me a bit worried that I am not stocking enough diversity. Do you think I should add a root cellar?

      • Bam Bam,

        I think I was learning to ride a bicycle without training wheels about the time you started prepping. I have only been prepping since 2011.

        Now I’m really feeling old, LOL.
        I’ve been prepping in a way since the 1950’s and very seriously after I graduated from college in 1973; but, in your case it’s been going on 6 years and based on your posts and responses here, I have no doubt that you are well on your way and doing fine.

        What pantry staples and other food stuffs do you stock?

        We have many pounds of grains, wheat, rice, barley, mostly in #10 cans along with a lot of garlic and some onions. A few spices, and a fair amount of beef (300+ pounds right now in the freezer.
        We have quite a few canned soups and find something like grilled cheese sandwiches and tomatoes soup makes a great meal. We have a supply of various just add water and heat, soup and meal mixes, from Bear Creek, to some I’ve recently ordered online. Once the freeze dryer is running in the next few weeks, we’ll be producing our own soup and meal mixes, and already have informal arrangements with some of the neighbors and MAG members to do some work for them in trade for other foodstuffs.
        The chickens are now producing 5 or 6 dozen eggs per week. We don’t sell the extra eggs; but, give them to friends and neighbors who have all gifted us with their excess vegetables. Remember that anything you stock should be there with the intent of using those supplies to get through the hard times, whatever that might be, and transitioning to your own garden, etc. afterword. Collapse of civilizations has occurred many times in history, and within a few years, some semblance of civil society will no doubt return. Your job is to get you and yours through the hard times so you can contribute when things get more normal.
        We still purchase flour; but, have numerous methods to grind our own if needed and use these on occasion to make sure the equipment and the operators still work OK.
        We keep some of the vacuum foil packed yeast as well as some packets in the fridge or freezer, and always keep a quantity of Baking Soda and Cream of Tartar on hand for making baking powder that doesn’t go stale. We used to have a sourdough starter, and that is on the list to find and acquire again this summer.

        You have got me a bit worried that I am not stocking enough diversity.

        Here you need to define diversity. One can pretty much live on beans and rice, and I’m in the process of learning to eat Quinoa and Chia and add to the mix. For things like vitamin C I have rose hips and a few other garden items; but, I think you have citrus.
        If by diversity you mean something to prevent food fatigue, then you have to define what you need there. Our tastes are rather simple, so some types of sweeteners (sugar, brown sugar, molasses, and honey) fill that need and onions and garlic fit most of the rest.
        For starters I would use the LDS food storage calculator. It’s easy to find and I already listed the link in a post here earlier waiting for moderation.

        Do you think I should add a root cellar?

        Once again, that depends. We have a basement in the about ¼ of the house that isn’t crawlspace, and we can store some supplies, like potatoes, cabbage, and other root vegetables there without a lot of problems.
        Can you, do you, or how do you store things like potatoes, onions, carrots, cabbage, etc. If you can already successfully do that, then you’re probably good at least for now, so the need for the root cellar would be another calculation based on your wants and needs.
        I don’t know if this helps; but, even after my years of prepping, there are times I still wonder what I’m missing, and that is at least one of the reasons I keep coming back here.
        Sometimes when I either don’t comment much or comment on articles like this one, stating that it doesn’t really apply to my situation, I’ve still learned something, if only that some areas are in good shape, and that the articles here will help everyone get there.
        There have been many seminars, videos, and product links here, that have contributed to my ever growing approach to being fully prepped whatever that means.
        While it’s kind of trite, it’s been said that Rome wasn’t built in a day. and that applies here, since once it’s ingrained as a lifestyle, you’ll always be thinking of something you missed or could use.
        BTW, when I’ve finally arrived at the end of my prepping, I’ll probably not realize it, since there’s always something new to acquire or learn, so get use to it.
        Hope this helps a bit; but, as always, comment or ask as you will, because this group really has become a community, and I for one would like to see all of us thrive.

        • Bam Bam says:

          OP,

          Thanks for the reply.

          PS: I was only learning to ride a tricycle when you started prepping seriously. LOL

  4. tommy2rs says:

    Asian smoked pork loin

    Start the grill and make the fire only on one side, not to big, we’re going for low and slow on this loin.
    Mix sugar salt, 5 spice powder( a very little of this goes a long way), ground coriander and ground Sichuan peppercorns (ground in mortar and pestle or in my case a molcajete) to make a rub taste before using on meat and adjust mix as needed. Put the rub all over the loin, give it good rub to really get a good coating. You may have to cut the loin in two pieces that will fit in the grill. When the coals are just right (hold your hand about three inches over the hot side of the grill, if you can get to a slow count of 5 you’re ready to go. Put the meat on the side of the grill opposite the coal, you want indirect heat. Add a few chunks of well dried hardwood or fruit wood to provide smoke. Cover the grill and and let it smoke for a couple of hours, may take longer, may take less depends on the size of the loin. When meat is ready remove and let set for 5 minutes before slicing. Slice as thin as possible to maximize servings.

    Faux Asian Slaw
    Shred the napa cabbage, apples and some carrots. Mix vinegar, sugar and a bit of peanut butter (has to be thin enough to pour) Mix slaw and dressing and let sit for about 30 minutes before serving.

    Peel the top half of the pears and brush with lemon juice, in a pot add some sugar and some lemon juice (your looking for a lemonade flavor here) and water. Slice a flat on the bottom of the pears so they sit upright in the pan. Set on a very low simmer and cover.

    Mean while add a cup of water and 2 cups of sugar to a pot and bring to a low boil. You want to bring this to a hard crack. (as syrup thickens drop a bit in a glass of cool water. When it makes thin threads and they crack you’re there. At this point it is very easy to burn the syrup so immediately remove from heat and start drizzling, timing is everything here but the results when done properly will lift spirits immeasurably) When its ready remove from heat and plate up the pears. One spoonful at a time drizzle the syrup in a very thin stream over and around the pears. If you do it right it will harden and there will be thin hard crunchy strings everywhere. You’re going for a fairy land castle type look.

    Side note: The presentation looks much better if you poach the pears in cranberry juice though a couple drops of red food coloring to make pink lemonade would do in a pinch

  5. Bam Bam says:

    I would make pork bulgogi and kimchi.

    First, deseed the dried chili peppers and grind into a paste. Add some olive oil, sugar, garlic, ginger and salt. Prepare one cup 0f mix.

    To make the kimchi, cut the cabbage into chunks and sprinkle over some salt to remove excess water. Let sit for 20 minutes. Pat dry. Slice apple and pear into sticks. Add an onion and carrot (sliced into sticks), if you have them. Take half of the chili paste and add some fish sauce. Put on plastic gloves. Then massage the chili paste into the cabbage, apple, pear, onion and carrot. (If you do not have onion and carrot, omit these.) You can bury the kimchi in a sealed jar and it will stay good. (Kimchi is fermented napa cabbage.)

    Next take the pork loin and slice into very thin strips. Grate one apple and one pear. Add to bowl with pork loin. Add soy sauce, brown sugar (sugar + molasses), olive oil and sesame oil. Let pork sit for 20 minutes in a cool place out of direct sunlight.

    Pan fry the pork in a non stick skillet. Serve with rice and kimchi.

    • Greg Monger says:

      Bam Bam, I love pork bulgogi and kimchi. I lived in Korea for 6 years and the food and I truly agree with each other. Fresh kimchi is good too, don’t have to let it ferment. Burying kimchi in a jar is done in the fall in a temperate climate so that the kimchi stays cool, probably not such a good idea in the middle of the summer although it would work better than leaving the jar in the heat.

      • Bam Bam says:

        Greg,

        I have never lived in Korea but I love the food. I read cookbooks like most people read the newspaper. I have only been cooking Korean food for the past two years–after my dh took me to a Korean restaurant. I would love to hear your recipes.

        • tommy2rs says:

          My second favorite after bulgogi is the spicy squid with kimchi fried rice. When I lived in San Antonio there was a really good Korean place that had the best kimchi platter. You’d get 8 different kinds of kimchi on it. The cabbage was a standard then came turnip, radish, mustard greens and so on. Never got the same combo twice. I miss that place, it always made me sweat….lol.

          • Greg Monger says:

            tommy2rs, yep, that spicy squid is good stuff too. And kimchi fried rice is awesome !!! I know how you feel about good korean food.

        • Greg Monger says:

          Bam Bam, I would recommend chapchae, stuffed fried peppers, bibimbap to start. There is a korean woman on youtube named “maangchi”, do a search and she has a bunch of recipes. She does a great job of explaining and showing you what to do and she’s funny too. Another pretty good one is seonkyoung longest. She does pretty much the same as maangchi.

  6. Encourager2 says:

    Cut the pork into 2″ chunks. Chunk up apples, pears, onion, potatoes, carrots. (about 1 cup each at least).
    Brown the pork in oil in Dutch Oven over cooking fire. Add the onions and cook for another five minutes. Add all the other ingredients except the fruit.
    Pour over all 2 cups of apple cider (I know, I know, not on the list!) Season with 1/2 tsp thyme, dried or use 1 tsp fresh thyme, salt and pepper to taste. Cook at a simmer over fire, covered, for 30 minutes. Add fruit chunks. Cook until fruit is tender. Serve.

    I make this when camping and use sausage or ham instead of pork tenderloin.

    • Encourager2 says:

      Ack! Forgot the napa cabbage! Shred the cabbage, add with other ingredients except fruit. There!

    • Bam Bam says:

      Encourager,

      Vinegars are on the list. I stock 12 different kinds of vinegars. If I were more adept at Asian cooking I am sure I would stock even more.

      • Lantana says:

        12? List or it didn’t happen…. 😉

        • Bam Bam says:

          LOL, now I really have to count. I stock white vinegar, apple cider vinegar, black vinegar, red wine vinegar, white wine vinegar, balsamic vinegar, rice vinegar, malt vinegar, garlic vinegar, raspberry vinegar, sherry vinegar and that’s all I can think of for now. I use all of these on a regular basis.

    • Greg Monger says:

      Encourager2, sounds awesome !!! I think you and I went to the same school of campfire cooking.

      • Encourager2 says:

        Lol, Greg! Actually, I have never had a written recipe for this. About 12 years ago, we went to a celebration/fair at a village museum. They were cooking over the fire in a deep cast iron pan – using the ingredients I listed, minus the cabbage. They dished it up for people to try, along with an apple pie baked in a dutch oven – the first time I had ever that.

        I was hooked – the stew was so utterly delicious! It was the flavor of the sausage and apple cider that was so good. And the pie? YUM! Now I cook a lot in a DO over the fire. I do that camping all the time.

  7. Greg Monger says:

    I would take the five basic ingredients and cut all of them into bite size pieces. Add all the ingredients into your dutch oven, add salt and pepper, maybe a little chili powder, top off the d.o. with water, hang over a small fire or place into coals for a couple of hours and serve, pork stew. Could add stewed tomatoes, corn, green beans too for a pretty well rounded, nutritional meal.

    • Greg, I have to say that my family would likely be eating something very similar to what your family would be eating. I regularly have close to 10 people in my house and although there are some dishes that I make that are kind of fancy, I generally try to produce meals that are simple and nutritious – and if they don’t produce a whole bunch of extra dishes, that is worth bonus points. Soups and stews over potatoes, pasta or rice are staples. Add to this any fresh vegetables or sprouts that are in season and a protein if one hasn’t already been added to the main course. Shazzzam. Dinner is served and y’all are expected to help with the dishes after you eat.
      Tomorrow morning, 6 of the children and myself are on our way to a “living history” four day event where we will be sleeping in 1812 historic tents, cooking over the fire and sharing our skills with several hundred school kids. No modern stuff allowed. Starting the fire with flint, steel and char-cloth, using ingredients that would have been common 200 years ago and having a heck of a fun time. If we can manage without fancy technology, I think we have a pretty good chance.
      BTW, I think there is more variety of ingredients in Bam Bam’s survival pantry than I have in my regular pantry right now!

      • Bam Bam says:

        B,

        I sure hope you will write up an article about the 1812 experience. I think this would be interesting. I want to know what it was like sleeping in those tents and what you cooked.

        • Encourager2 says:

          B, I agree with Bam Bam and Greg! Please take notes and don’t forget the funny things – anytime kids are involved, there is humorous happenings! Write us an article.

      • Greg Monger says:

        I agree with Bam Bam, please write up your experience at the 1812 experience. I regularly watch a youtube channel called Jas. Townsend and Son – he does mostly late 1700’s and early 1800’s cooking using fairly authentic utensils, pots, pans, etc and recipes form OLD cookbooks. He is not totally authentic and he admits it and also uses modern items for things like safety, but generally, does a great job of showing fairly old, primitive styles of cooking over coals and fires etc.

      • B,
        It sounds like your tastes are similar to ours. Since the kids are all gone, we generally cook for just the two of us; but, that can still mean a large amount and leftovers to serve as easy meals for days. I for one actually like canned tomatoes which we store in the refrigerator. Cold stewed tomatoes with a bit of sugar, and we have part of a meal that’s also a desert. It may sound a bit odd; but, one should keep in mind that a tomato is a fruit (actually a berry) and adding that little sweetener makes a nutritious, tasty, and easy to prepare side dish.
        We’ll take a generic can of baked beans (like one from Aldi’s), add some brown sugar and a little catsup, and heat in a pan on the stove or the microwave oven. We don’t drain the cans, because I like the final product to be rather sloppy. That way you can ladle it over rice and get the complete protein of the combination and another tasty little bit of sweet, that isn’t as boring as just plain beans and rice.
        Although it’s been some years, I attended boy scout camp a few times where we slept in wall tents (on platforms) and did the chuck wagon style of cooking with cast iron an Dutch ovens; as well as a few weeks at church camp where we slept in full size Teepees and cooked some of our meals chuck wagon style.
        You are bringing back a lot of great memories.

        • Greg Monger says:

          OhioPrepper, Your tastes are not unique. We too like the stewed tomatoes (cold or warm, plain or sweetened, alone or with other products) and the beans with some brown sugar and ketchup (catsup). Over rice, what a great meal !!! You talked about summer camp and chuck wagon cooking, I did that too. You too are bringing back great memories.

          • Greg Monger,

            You talked about summer camp and chuck wagon cooking, I did that too. You too are bringing back great memories.

            This comment just fired off another long dormant neuron and another memry came flooding back. One of my summer camp experiences was working on a cooking merit badge. Back then you had to prepare the food, build the fire and then make a primitive flame to start the fire and cook. I was already to go and called the merit badge counselor over to authorize continuing with the fire. He told me to wait one moment and then returned with a bucket of water, doused my carefully prepared fire bed, told me to continue, and left. After he was gone, I reached into my rucksack and pulled out an extremely dry and well prepared bundle of tinder and kindling, shook the worst of the water from my other components and got my fire going. My father had taught me that one must always have contingencies.
            And BTW, on this subject, nothing even gets close to Dutch oven cooking. The Dutch oven IMHO is probably the most versatile cooking item one can have.

  8. Traviss says:

    Apple/pear chutney and kimchi over pork sausage on sourdough rolls. Any part of them could be cooked half a dozen different ways with various flavor profiles and the condiment remainders easily lend themselves to canning for use a few days later. Instead of viewing the loin as wasted in sausage I would take the opportunity to use the “clean” meat to let my boys practice emulifying it by making a rustic frankfurter style sausage. If the entrails were unavailable to use as casings I would reserve some of the nappa to roll the meat in before cooking.

    • Greg Monger says:

      Traviss, pork rolled in cabbage is a great meal !!! I just finished dinner and you still made me salivate when you wrote that !!!

  9. mom of three says:

    I believe I have most of the staples, for me it’s making meals I used to when my kids were little. With everyone scheduals, and some medicine can make you not hungry, I have a very hard time getting everyone to eat. I’m getting to the point of fend for yourself, or make sandwiches, soup. I’ve tried very hard to stop the eating out I don’t mind pizza or a good burger now and again but for the most part fast food is done. It looks like I need to look up more dinners.

  10. I would make pasties with the loin, onion, cabbage and canned potato. The apples and pears would make a good compote with sugar and cinnamon.

  11. Y’all are making me hungry. I’m enjoying the recipe suggestions – just don’t have anything to add this week.

  12. Labgirl says:

    Bam Bam, this is a good recurring blog because it makes everyone think.
    Ok, this is the hot humid coast. I am going to assume since there is cabbage and onions here then it might be late spring. If so, we might have a cloudless day to use the sun oven.
    I would season the pork loin with salt, pepper and red pepper flakes. Then I would brown it, probably on the grill. Then I would put in the dutch oven along with some apples, pears, cabbage and onion and put in in the sun oven. If it was not a cloudless day, it would go back on the grill with the gas turned low.
    I would also make a slaw with apples, cabbage, onion, salt, vinegar and a little sugar, chopping by hand if I didn’t have a manual chopper of some sort.
    I would make a pot of rice on the camping stove.

  13. Matilda says:

    Sorry Bam Bam, will have to trade the pork since I don’t eat it.
    I might ferment the rest in 2% salt to store and for gut health.

  14. Lantana says:

    Pork Lo Mein ala Pancit

    1. This week, start by thanking Jesus for the fast food lemon juice pouches you put back, so you don’t have to crack open a whole bottle of lemon juice.

    2. Prep Work

    * Cut onions into strings, and cabbage into shreds.

    * Cut pork into jumbo match sticks (so they’ll be match sticks after cooking.

    * Cut pears into wedges.

    * Put apples on one of those peel-core-slice contraptions and–you guessed it–peel-core-slice ’em, giving you a nekkid apple spiral. Reserve peels and cores.

    * Show your young kitchen assistant how the apple spiral kinda works like a Slinky, then recompose apple spiral into original apple shape and cut through vertically, yielding half-circle arcs.

    3. Stir Fry

    * Over your jumbo rocket stove, melt coconut oil in a wok or large frying pan.

    * Stir fry onions until translucent, then add cabbage. Pull up on side of wok (or remove from pan, if not using wok).

    * Stir fry pork matchsticks, adding soy sauce to taste.

    * Remove from heat.

    4. Cook Pasta

    * Salt and boil water in pot over your jumbo rocket stove.

    * Add linguini noodles, cook to al dente.

    * Remove cooked noodles, reserve cooking water.

    5. Finish Dish

    * Add noodles to pan and toss with cooked pork, cabbage and onion.

    * Sprinkle with red pepper flakes and lemon juice, toss until combined and reheated.

    6. Beverage

    * Boil water on rocket stove, remove from heat and allow to cool for a minute or so.

    * Pour hot water over apple peels and steep for tea.

    7. Serve Pork Lo Mein ala Pancit with apple peel tea and wedged pears for dessert.

    8. What to do with reserved stuff

    * Replant onion ends.

    * Use pasta water for tonight’s soup supper.

    * Compost cabbage core, or dice and add to pasta water soup pot

    * Cut up any pork trimmings/extra matchsticks and add to soup pot.

    * Sprinkle apple slices with a touch of cinnamon sugar and dehydrate.

    The hard thing for me on this challenge was using both apples and pears; it just seemed wasteful to use both items for the same function.

    Using the pears in the kimchi was a great way to get two functions out of the similar fruits, Bam Bam.

    • Bam Bam says:

      Lantana,

      This is a great recipe. I like how you use every part of everything.

      • Lantana says:

        Thanks, Bam Bam. Good times or bad, seems like minimizing waste is a good strategy.

        I’d like to suggest adding the week # and a bit of description (say, the protein and one of the other ingredients) to the post title each week, like:

        Wolfpack Pantry Challenge #1: Spam & Pineapple

        or

        Wolfpack Pantry Challenge #2 (featuring pork loin & pears)

        or if you want to include all 5 ingredients

        Wolfpack Pantry Challenge #1: Spam with Pineapple, Onion, Carrot & Bell Pepper

        That’d make it easier to refer back to if we miss a week or want recipe ideas. Plus it’s kinda cool to see the # grow each week.

  15. Bam Bam says:

    I just got back from Aldis and I picked up two pork loins so I can try some of these recipes. I made pork bulgogi earlier in the week.

    • Greg Monger says:

      Bam Bam, do you make your pork bulgogi spicy? We always have a tub of the gochujang (Korean pepper paste) in our refrig. Use it for a lot of stuff. Same with the doenjang (soybean paste). That is especially good as a dip for fresh radishes.

      • Bam Bam says:

        Greg,

        I just picked up another tub of gochujang today. I’ve never tried the doenjang but I like experimenting some stuff from the Asian store.

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