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.

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.

Tuesday, March 24, 2009


We love Flautas in our home and we love this recipe~
Ingredients: oil, can chicken, black beans, tortillas, onion powder, cumin, oregano, garlic powder, chili powder. Preheat oven to 350 . Wrap tortillas tightly in foil. Heat in oven 10 minutes or until heated through.
While the tortilla are cooking, make the filling. In a large skillet put oil, & black beans.
Add chicken.
Add salsa.
Stir in all spices. Heat until all ingredients are hot and mixed well.

Spoon about 1/2 cup of filling mixture into a warm tortilla. Roll the tortilla tightly.
Secure tortilla closed with wooden toothpicks.
In a very large, deep skillet, heat 1 1/2 inches of cooking oil.
Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on a paper towel. Keep fried flautas warm in a 300 degree oven while frying remaining flautas.
To serve, remove toothpicks; halve flautas crosswise, and enjoy!!!

6 10-inch flour tortillas
1 teaspoon cooking oil
1 can or 2 cups chicken
1 can of black beans or approximately 1 1/2 -2 cups of beans
1/2 cup bottled salsa
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
Cooking oil for frying

Preheat oven to 350. wrap tortillas tightly in foil. Heat for 10 minutes or until heated through.
In a large skillet cook oil, beans, chicken, and spices until heated. Spoon about a 1/2 cup of filling into each warm tortilla. Roll tortilla tightly and secure with wooden toothpicks.
In a very large, deep skillet, heat 1 1/2 inches of cooking oil. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 oven while frying remaining flautas.
Remove toothpicks and serve...

If you prefer to bake them you can place on a baking sheet and brush with cooking oil. Bake at 350 degrees for 30 to 40 minutes or until golden brown and heated through.

We serve these with cheese, sour cream, salsa, and guacamole... for obvious reasons these things are not food storage friendly! Hope you enjoy!

Recipe adapted from Better Homes and Gardens Special Interest Publications Mexican

Friday, March 20, 2009

Homemade Tortillas

Homemade Tortillas
These are easy to make and most people already have the ingredients on hand! These are also great for an emergency. They can be cooked on a grill, griddle, campfire, wood stove top, etc.

Ingredients: flour (I used white but a combo white/whole wheat also works very well), salt, baking powder, oil and water (not pictured.)
Add your favorite fillings to make quesadillas or enchiladas or tacos, etc....

3 cups flour
1 tsp baking powder
1 tsp salt
1 cup hot water
1/4 cup vegetable oil
In a medium bowl, combine flour, baking powder and salt. Stir in water and oil. Turn dough onto lightly floured surface and knead for 2-3 minutes until it is smooth and has no lumps. Cover dough with a towel and let it rest for 15 minutes. Divide dough into 10 pieces. (You can do 12 if you really want to. I like my tortillas thicker.) Roll into balls. Roll each tortilla into a circle about 8 inches round. You are allowed to roll these babies as thick/thin as you like. I like them thick. Place on hot griddle. Turn over when these brown spots begin to appear.

Tuesday, March 17, 2009

Oatmeal Bread

Ingredients: Rolled oats (I used quick because it was closer), flour, yeast, brown sugar, salt, shortening, water (not pictured)

Oatmeal Bread
Better Homes and Gardens New Cookbook

4 to 4 1/2 cups flour (approx.)
1 pkg yeast
1 3/4 cup water
1/3 cup packed brown sugar
3 Tbsp shortening
1 1/4 tsp salt
2 cups rolled oats (quick or regular)

In your mixer add two cups of flour and the yeast, stir and set aside. On the stove top, put water, brown sugar and shortening in a sauce pan and warm over medium heat until the shortening starts to melt. Turn off stove and remove from heat. You are going to add this to your yeast/flour mixture so make sure it's not too hot by sticking your finger in it. If it's too hot, let it sit for a minute to cool. Putting water or any liquid that is too hot into a yeast, will kill the yeast and it won't rise and your bread will be flat. Horrible.

Add your warm (but not hot) liquid into your mixer and turn it on low. Mix for about 30 seconds then stop the mixer and scrape down the sides with a spatula. Then turn on the mixer again and mix for about 3 minutes. Add the oatmeal and then the flour, adding a cup at a time until the dough pulls away from the sides and middle of the mixer (like the whole wheat bread here). When the dough no longer sticks to the sides of the mixer, stop the mixer and put the dough in a lightly greased bowl, cover and let rise for an hour or so until it doubles.

Punch down dough, when you come back, and turn out onto a lightly floured surface. Divide dough in half, then cover and let rest for ten minutes. When the ten minutes is up, shape dough into loaves, using loaf pans, or simply shape into a round and place on a cookie sheet, lightly greased and sprinkled with cornmeal. Cover and let rise 30-45 minutes. Preheat your oven to 375 degrees.

When the dough has almost doubled, place in the preheated oven and cook for 35-40 minutes. When the bread had only cooked for 20 minutes it started to smell done, but I knew it was too early, so I loosely covered the cookie sheet where both my dough rounds were, with a layer of foil.