We made a meal with oddball cupboard items using our wood stove, dutch oven and microwave. Breakfast for supper is great any time! See how we did it to get ideas for your unused food items.
Do you have those oddball food items in your pantry, cupboard or kitchen that you just never get around to using? Yup, we do too. Keep reading to see what items we had and how we used them. The goal is to spark ideas, encourage you to be creative and to jump in and have some fun!
Our oddball items were: one packet of milk pepper gravy mix, gluten free flour, and rye flour. The gravy mix was the driving force in deciding what was on the menu—biscuits and gravy. What goes great with biscuits and gravy? Eggs of course. Breakfast for supper became the goal!
My husband altered a favorite biscuit recipe that I had previously made. Since we didn’t have buttermilk, he substituted sour cream and mixed it with the milk. Your probably thinking, “yuck,” but we cook with a lot of powdered, dried, and freeze dried ingredients. He simply mixed Thrive Life powdered milk, Thrive Life powdered sour cream, and water in our Ninja blender for the liquid in the biscuits. It was an easy substitute. Here is Pete’s Biscuit Recipe:
About 1 1/2 c rye flour
About 1 1/2 c gluten-free flour
1/4 c maple syrup
2 tsp baking powder
1 tsp baking soda
About 3/4 c butter, melted
About 1/2 c milk & sour cream mixture
Note that he “Guy” cooks with ingredients being measured in “about” quantities. You’ll feel like your on an adventure if you’ve never cooked like this!
Mix all the biscuit ingredients, roll out on a flat surface to desired thickness, and cut in desired shape. He used a mason jar cause it was round and handy. Do be aware that baking with gluten free flour is very different than gluten flour. You get different textures and may need different liquid amounts than you normally use in a recipe—remember the adventure! This recipe has 50% gluten and 50% gluten-free flours in it. Put the biscuits in a buttered pan.
Bake the biscuits at 350 degrees till done. Pete used a Dutch Oven on top of our wood stove because we don’t have an oven at our cabin. He checked the biscuits about every 15 minutes until they were done. It took about an hour on medium heat to bake them.
Using the wood stove to cook or bake is taking advantage of “free” energy since we are already using it to heat the cabin. You could say we are upcycling the radiant heat to efficiently cook our food. Also, there was leftover biscuit dough that will be refrigerated and used another time. We’ll decide how many biscuits to bake and roll the dough to cut out that many to bake for a meal till the dough is gone.
The gravy was easy. Just follow the directions on the package and make it. Again, he used powdered milk. Another reason to cook with powdered milk is you make it as you need it. The milk isn’t taking up refrigerator space or spoiling. He also added Thrive Life pre-cooked, seasoned ground beef for a meat in the gravy. We were out of the Thrive Life sausage crumbles. Both are delicious.
Scrambled eggs just go with biscuit & gravy! Again, we used Thrive Life freeze dried foods. Their scrambled egg mix is delicious—and I don’t say that lightly. I’ve eaten some pretty nasty dried eggs before. These are fabulous. I get to take credit for cooking the eggs. Since the stove stop space was all taken, I tried cooking them in the microwave for the first time. It worked great. Pete mixed the freeze dried eggs with water and added freeze dried mushrooms and onions. Here are a couple of pictures during the microwaving process:
Cooking times and power settings were:
1 minute on power 4
2 minutes on power 5
Use a spoon to break up cooked eggs into chunks
1 1/2 minutes on power 5
Again, break up the eggs into chunks
We waited to complete the eggs till the biscuits were done. We then nuked the eggs for 30 seconds on power 5. They turned out great! If you try this, please note that you may need additional 1 or 2 minutes cook times on a low power setting. It is better to undercook the eggs because you can always cook them a tad longer to get them where you want them.
Biscuits & gravy aren’t complete without jelly! Top the biscuits with jelly, add gravy and eggs, say grace, and enjoy.
The biscuits had a good flavor but were very crumbly due to the gluten-free flour. They did carry the maple flavor from the maple syrup.
What ingredients do you have sitting in your cupboard waiting to be used? Take a peek and get creative. Feel free to share what you made in the comments section.
And now for the shameless plug—Pete and I are consultants for Thrive Life freeze dried foods because it fits our lifestyle and the foods taste great. Feel free to check it out at our website, CanoeCountryFood.ThriveLife.com. Also, feel free to contact me with questions you may have about Thrive Life and using freeze dried foods.