SGI Test Kitchen Posting Guidelines

*Anyone can post!
Email us at Safelygatheredin[at]gmail[dot]com with your google ID and we'll add you as a contributor. After we add you, you need to go to your email and confirm the request to be a contributor.

1. The ingredients in your recipes must be "food storage friendly" which means only nonperishables. Anything that can be stored in a pantry before opening is free game.

2. You must post two pictures with your recipe: one of the ingredients and one of the finished product.

3. Have fun! This is a must.

Monday, January 25, 2010

Anytime Cookies

This is a great healthy cookie recipe from Mama Pea which is chock full of goodness. You don't have to feel guilty about putting this in your kid's lunch. This cookie also uses flaxseed as an egg substitution. Don't be scared by all the ingredients, it comes together quickly.

Ingredients: ground flaxseed, water, canola oil, white sugar, brown sugar, dried apricots, raisins, vanilla, white flour, whole wheat flour, wheat germ, baking soda, cinnamon, nutmeg, almonds (or any other nut), chocolate chips

Anytime Cookies

1/4 cup ground flaxseed, divided
1/2 cup water
1/4 cup canola oil
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup chopped dried apricots
1/4 cup raisins
1 tsp vanilla
1 cup flour
1/2 cup wheat flour
1/2 cup wheat germ
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup chopped almonds (or another nut--optional)
1/4-1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees F.

In a small bowl combine 2 Tbsp ground flax with 1/2 cup of water. Set aside.

In a large bowl, combine flours, wheat germ, baking soda, remaining 2 Tbsp of flax and spices. To flax/water mixture, add sugar, oil, vanilla and dried fruits. Add wet ingredients to dry ingredients stirring until just combined. Fold in nuts and chips.

Drop 12 spoonfuls of cookie dough sprayed lightly with non-stick spray. Bake for 12 minutes. Cool for one minute on pans and then transfer to cooling rack. Let cookies cool completely before moving to an airtight container.

Saturday, October 24, 2009

White Chicken Chili

We love Chili in our house and it doesn't matter what kind, but this happens to be one of our favorites and as I was making this I realized that everything I was using was food storage friendly so here it goes....
Ingredients: 2 chicken bouillon cubes or chicken broth, cumin, garlic (I like to use sliced dried garlic), corn oil, can of chicken or turkey as it might be (it's all I had in the house when I was making this today), garbanzo beans, navy or white beans, white corn, chopped green chiles, oregano. dried onion (not pictured)

I forgot to take a picture of the next step... oops....
Place oil, cumin, dried onion, in a dutch oven, I use a crock pot when making this at home but we use a dutch oven when we are camping. Once the the oil, cumin, and garlic are heated and mixed add your can of chicken.
Next add beans, corn, green chiles. Stir to blend.
Combine chicken bouillon, and 1 1/2 cups boiling water together.
Stir through chili. Liquid should just cover the other ingredients. I also add a pinch of cayanne pepper and a pinch of paprika. Cover and let chili cook about 30 minutes, until flavors are blended.
Then eat... its yummy...

desired amount of dried onion, just shake some in there
1 tablespoon garlic powder, or dried garlic
1 to 2 teaspoons cumin
1 tablespoon corn oil
1 can of chicken
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can navy beans, drained
1 (12 oz.) can white corn, drained
2 (4 oz.) cans chopped green chilies
2 chicken bouillon cubes
1 1/2 cups boiling water
a pinch of cayenne pepper
a pinch of paprika

In pot, crock pot, or dutch oven cook onion, garlic, and cumin in hot oil. When garlic, onion and cumin are mixed and heated, stir in chicken, then add beans, corn, and chilies. Stir to blend.Combine chicken bouillon with 1 1/2 cups boiling water, and stir through chili. This is where I add my pinch of cayenne pepper and paprika. Cover and let chili cook over low coal or heat, or in ashes until flavors are blended- about 30 minutes. Stir with a wooden spoon, as both beans and corn have a tendency to scorch or stick if heat is too high.
When rotating this dish top with monterey jack cheese, salsa and or sour cream. Eat with tortillas, chips, or cornbread.

Tuesday, October 20, 2009

Kathy's Granola

Kathy's Granola

9 cups oats
2 cups coconut
cashews (or any type of nuts)
sesame seeds (optional)
1 1/2 cup brown sugar
1 tsp salt

1/2 cup water
1/2 cup peanut butter
1/2 cup honey
1/2 cup oil

Mix together oats, coconut, nuts, brown sugar, and salt in a LARGE mixing bowl. In a saucepan heat up water, peanut butter, honey and oil until it boils, stirring. Pour over oat mixture and stir to combine completely. Pour onto two greased cookie sheets. Bake at 275 degrees for 1.5 -2 hours. Stir several times while baking, When you stir, rotate the trays so the bottom one is on top and vice versa.

*This particular version has sunflower seeds, almonds and pecans, all totaling about 2 cups.

Monday, October 5, 2009



1/4-1/2 tsp garlic powder
1/2 tsp salt
1 can chickpeas, drained
1 1/2 Tbsp lemon juice
3 Tbsp olive oil
1 Tbsp water
1/2 tsp soy sauce
3/4 tsp cumin

Mix all ingredients in a food processor and process for 3-5 minutes until mixture is smooth and light, scraping down sides of bowl 2-3 times. Is great as a dip or on wraps and sandwiches. Makes about one cup, maybe a little more. Doubles well. Freezes well. If using dried garbanzo beans: cook until soft, then measure out 1 2/3 cup of beans to equal one can.

Saturday, August 1, 2009

Curried Quinoa

Here's one for all you health nuts. Quinoa is a grain like food, kind of like rice and wheat, but it has a huge protein content which makes it a great food source for vegetarians and vegans. This recipe comes from Fitness Magazine, which just keeps giving me great food storage meals.

Ingredients: water, quinoa, curry powder, dehydrated carrots, chickpeas, craisens, salt and pepper

Curried Quinoa
Fitness Magazine
(serves 1-2)

Boil 1/2 cup water; add 1/4 cup quinoa and 1/2 teaspoon curry powder and 1/2 cup dehydrated carrots. Cover, remove from heat, and let stand 10 minutes. Fluff with a fork and add 2 tablespoons craisens, 1/4 cup canned chickpeas (rinsed and drained) and salt and pepper to taste.

One thing I need to mention is you MUST rinse the quinoa before you cook it. Put it in a berry strainer or a sieve with really small holes and give it a really really good rinse. If not, your quinoa will be really bitter!

Monday, March 30, 2009

Oatmeal Wheat Bread

I make all our bread. I like to experiment with different combinations. This is our favorite.

Ingredients: First - I must apologize for the picture turning out darker than it was supposed to.
Salt, powdered milk, regular rolled oats, gluten, flour, sugar, vegetable oil, yeast, whole wheat flour and not pictured - hot water.

Oatmeal Wheat Bread

I make 4 loaves at a time - so decrease by 1/2 or 1/4's to suit your family's needs.
4 TBSP yeast
4 tsp salt
3 TBSP vital wheat gluten
1/2 cup sugar
1/2 - 3/4 cup powdered milk
3 cups freshly ground whole wheat flour (yes - I do grind my own wheat)
1 1/2 cups regular oats
4 cups hot water

Add all of the ingredients in the mixer. Cover with the lid and let it sit for about 45 minutes. This is called "sponging." It is highly recommended when working with wheat/yeast products together.
After 45 minutes -
Add: 4 TBSP vegetable oil and start adding white flour (you will end up using 9-10 cups or so).

Add enough flour and knead either by hand or with the mixer until the dough is soft to the touch without being sticky. Transfer to a large bowl sprayed with vegetable oil. Turn dough once. I like to set my bowl on the stove top. The overhead light provides the perfect temperature. Cover the bowl with your favorite towel.

Let the dough rise for about 45 minutes. Punch dough down and divide into four sections. Knead each section a little bit and shape into bread loaves. Place in greased bread pans.

Set bread loaves back on stove top to rise again. This time for 20 minutes. Once again - cover with your most favorite towel. This is an important step. That way - when you look over at the dough rising - it brings happy memories. :) While your bread loaves are rising - turn your oven on to 400 degrees. This way it will be ready to use when your dough is done rising. After 20 minutes - Place bread loaves in oven and bake for 30 minutes exactly.

Remove from the pans immediately and cool on a wire rack. And of course if you live in close proximity to your neighbors - make in the morning and open all the windows of your house/apartment so everyone can smell the wonderful aroma of fresh baked bread. And you don't have to share. Unless you really want to.
When my bread is cooled off - I place in bread bags. I keep two on the counter and freeze the other two. If you have kids like mine - you will have to repeat this process again in 4 days when your bread runs out.

This bread also makes yummy rolls. Just shape them and bake them about 15 minutes. I like to brush a little butter on my rolls but not my bread.

Bisquick - when you really need it - but never buy it.

I was in need of bisquick. I never buy it as I make everything just about from scratch. I went onto my favorite recipe website and found a recipe that whipped up in no time at all for the other recipe I was making. The original recipe was posted by Salt Lake Meal Swapping. Her original amount makes almost 13 cups. I needed nowhere that amount so changed the amounts to make 4 cups.

Powdered milk, flour, baking soda, shortening, salt, cream of tartar and baking powder are the list of ingredients. All found in the pantry!

Bisquick in a Pinch
2 3/4 cups flour
2 7/8 tsp baking powder
1 tsp salt
2/3 tsp cream of tartar
1/3 tsp baking soda
1/2 cup powdered milk
3/4 cup vegetable shortening

Mix dry ingredients. Mix in shortening until mixture is very crumbly. Store well. Use as you would bisquick.