SHTF recipes

don't forget woodlice there

they live in and around dead wood, and there'll be plenty of that around post the headfuck barrelling towards us

cook them on a piece of metal over a fire. wait till they pop. nature's popcorn.

LOL.

Reminds me of the Drawn Together episode "Lost in Parking Space"

This is one of the least helpful prepping threads I have ever read.

SHTF Brownies

You'll think this is totally dumb, but if the power went off in a collapse, I would likely cook this in the little coleman stove. Why? Well the eggs and the butter won't keep anyway, and this mixed with the cocoa makes a very chocolaty brownie that is very calm inducing. I guess it's because of the mild elation from released endorphins.

I know, I know, you're expecting some stew recipe, but as things are collapsing, I'd no doubt make this to help folks to relax. And while eating it, we'd have a little heart to heart talk as well.

1/3 cup cocoa (with added alkali)
1 cup of sugar
3 eggs (room temperature)
1 stick of butter
1 cup of flour (bread flour is much better)
A sprinkling of either walnut or pecan pieces

Soften the butter with a little heat and add the cocoa. Stir in the eggs. Add in the sugar. It should look slightly gelatinous from the heated combination which results in very slight soldification to the eggs. Then stir in the flour. I've never needed to add in baking powder due to the eggs added in this manner.

Optionally add some finely chopped nuts of either variety.

It takes a little fiddling to get a constant heat on the Coleman. Don't overheat it or naturally you'll scorch them. Takes about 25 minutes to bake.

You could rig up some little version of a dutch oven (if you don't have one, which you should in your preps). Flip over another elevated pan with coals underneath and sit the dutch oven on top of that. This helps prevent scorching by the alternative cooking method and holds in the heat.

I promise you, a little civilized food when the power is off is very calming. A little heated milk or creme drizzled over it, and your little ones will be yawning when other kids are afraid.

It keeps well for a couple of days, is loaded with calories, packs easily, and so is excellent camping food to prepare ahead.

Calm juice

Prepare some chamomile tea. This works better than skullcap tea because the chamomile is milder tasting. Mix this half and half with any canned juices or OJ in the fridge. The concentrate will thaw anyway, so you need to use it up.

When the kids get wound up or need a treat before nap time, this is perfect as it is very gentle (look up the Beatrix Potter books as chamomile tea was commonly consumed by children).

I've never had anyone not like it. It is of course less sweet but just as satisfying. A very small bottle works wonderfully with colicky infants.

No doubt some of the adults in your household will also benefit from it. Let them drink some and then calmly discuss their fears. The worst doesn't usually happen, and calm discussion is always better than open fear.

Don Don Noodles (Base)

Vermicelli noodles for six people.

Prepare boiling water and cook the portion by calculating the portion for the number of folks eating it entirely scalable). The main thing is NOT to overcook it, but prepare it al dente. Save the water for use in another recipe that day. We don't waste water ever in a collapse. This one will have some starches in it, so it's perfect to thicken up a stew later.

Soy sauce
Vietnamese fish sauce (if you have it otherwise omit)
Sesame oil
Garlic
Hot pepper flakes (sambal if you have it).
A little minced ginger root.

In a large bowl, add enough soy sauce to about a pinky first knuckle depth. Add in a teaspoon of sesame oil. Chop up the garlic. If you like strong garlic, then mash the cloves with the side of your blade. If not then use a garlic press. Wash and peel a little ginger root and mince that. A little goes a long way and adds a citrus note to the meal. Add a tsp of fish sauce if you have it. (It's common in Thai or Vietnamese dishes but lasts forever since you only use a little). Add pepper flakes to taste or a tsp of sambal.

Stir in the cooked noodles. The sauce should coat the noodles just fine. Put to the side.

Common added in ingredients:
Diced cooked onions
Snow pea pods
Cilantro
Basil leaves
Any quick stir fried veggies
A little meat if you have it, otherwise add in some leftover pinto beans or nutmeats.

This makes a very simple dish for camping. It is very satisfying and I've had very picky adults and children eat it (but don't tell them about the fish sauce unless they have a food allergy...nuts as well).

You can eat this several times a week as a lunch or dinner by adding more ingredients to the Don Don Noodles. It's often called sesame noodles from the oil added which results in a nutty flavor.

This makes a very fine presentation as a main course. Seriously, single guys could easily make this for a date and I think the young lady would really like it too.

My neighbors are either elderly or drug users, not something I want to put in my body.

Besides, that's why I have all that livestock. While your dining on your neighbors stringy carcass, I'll be eating prime beef.

Take the labels off your canned goods. Pick 5 and mix them up in a pot. Call it Dinner Surprise!

If it's cold outside and you have some leftover rice from the day before then:

Chill the leftover rice if you have a sufficient amount for fried rice. Let it get good and cold.

Meanwhile chop up some onion, garlic, zuchinini, etc. If you have lost power, then you could add most any frozen veggies but cook them quickly. This is a good time to slice up brocolli stems thinly and cook them too.

Heat up a little soil to sizzling and cook the garlic to add flavor to the oil, then cook the onions and veggies. Reserve.

Open up some canned ham. Spam works fine. Fry that in a little oil and reserve that to the side.

Now heat up the pan again with some oil and sizzle the rice to heat it up. Add some chicken stock and some more garlic. Then add in the cooked stir fry and cooked ham.

Chilling the rice results in something more akin to fried rice from the Asian restauraunt. Most people try to make fried rice from just cooked fresh rice and this doesn't work.

It's very filling and a cheap meal.

If the power is out but you have some salsa, or ingredients from the garden to make salsa (tomatoes, salt, a tiny amount of sugar, onion, some clilantro etc) and some lime juice, and someone caught a fish, but not enough fish to feed everyone, then make ceviche.



This and some fresh baked pita bread or heated tortillas, makes a very satisfying fish that really isn't cooked. The fish is soaked in the salsa mix plus the lime juice for at least one hour and up to three or more hours and this "cooks" it.

Delicious.

Refried beans

Cilantro
1 can of pinto beans
1 can of black beans
1/2 cup of shredded cheese
3 cloves of garlic
salt
4 slices of bacon
Corn or tortilla chips

If the power's out, then a simple meal to make is refried beans from scratch. It's way better than the awful canned prepared stuff (I wouldn't give that to a dog).

Cut the bacon with scissors. It will cook more evenly as pieces. When done then use a spoon to take those out to add back in a moment.

Using a garlic press to mash the garlic. Fry that. Take a potato masher and mash the beans (or just use a spoon). Blend both kinds. Add in the shredded cheese to melt it. It won't keep so you might as well use it up, but it's wise to have some shelf stable Velvetta on hand. Add in the cilantro and the bacon bits. You might need a little salt. I often cook some diced cooked onion in as well. Serve over the corn or tortilla chips. Garnish with salsa if you have it. Makes a great meal and the bacon won't keep anyway without electricity.

It's filling and cheap and delicious when home made. Using half black and half pintos is way better tasting than just pintos.

Butternut Squash Soup

This is a very simple recipe that you could make if you grew squash in your garden. The first time someone made it for me I shuddered as I thought it sounded terrible. I really like it.This and some home baked bread is a very simple dish to serve at lunch or dinner. Plus it's very inexpensive.

Moroccan Spiced Lentil Soup

This is a very inexpensive soup that you can make from your preps. I like two make some pita bread crisps by halfing the bread through the middle into two layers, brushing that with olive oil and more garlic. It's good for what ails you in Winter with both the garlic and turmeric.

Pesto Noodles (base)

Pesto noodles are one of the easiest recipes to teach your child. It's also an excellent base to many delicious dishes that you could add other garden ingredients or from supplies from foraging, or using up items from your freezer if there is no power, etc.


Likely most homes in America have these ingredients already. Catchin' a critter like rabbit or squirrel could make it into a full meal.

Bread Pudding

Because you're intentionally using up ingredients that won't keep, bread pudding would surely be one of the foods you'd end up eating in the first few days.

Cut backstrap from living human.
Eat raw.

Curry Chicken Broccoli Casserole

Because many of these items can be found in your cupboard as well as in your freezer that's lost power, this is a very nutritious and delicious dish that most people will enjoy. Working with a neighbor who might not have many food items but has one of the ingredients is a way to begin opening the lines of communication, especially with elderly folks. If preparing for them, I'd make a milder curry. All people can benefit from eating it because of the healthy tumeric.



It's the same recipe merely adding some chicken and curry powder to dress it up. I prefer to eat it with Basmati Rice (also called Jasmine).

A variation on it.


Another variation:

Thread: Last minute tips for parents when the SHTF (Page 40)

More exotic recipes that require bushcraft can be found at the link above, in which I detail how to prepare rolly polly bugs (they taste like shrimp when added to pasta), pine cambium, grass seed porridge, maple syrup, acorns prepared in numerous ways, butchering a squirrel, kudzu, and on and on.

Not only that, but how to brew maple wine, apply scrumpy, persimmon or raisin wine, tizwin, all of which were the most commonly brewed adult drinking beverages among the pioneers and Native Americans.

Arent you doing the same though? I bet you have more tricks up your sleeve but the recipes you share rely mostly on stuff you'll eventually wont be able to get your hands on anymore, pudding and prepackaged ready made pie crusts will eventually not be available.

Not dissing you, but I'd be looking into recipes made from harvesting in the wild, there s a lot of eatable greens we consider 'weeds'

Chickweed for example, contains vitamins, potassium, calcium, iron, and whatnot.

Chickweed pakora:

100 gr flour

½ tsp baking powder
salt and spices, (preferably curry and garlic, some pepper, but if youre in a pinch anything will do i reckon)
About 120ml water
50g Chickweed, washed, dried and roughly chopped
some oil for frying

mix all the dry ingredients, slowly adding water until combined, then mix in the chickweed. Bake about a spoonful for each pakora, forming little cakes.
Brown on both sides, then cook for bout 5 minutes while covered, et voila

move slow
stay low
don't attract attention
if they can't see you
they won't come after you

Making SHTF Hot Cocoa

Most people are used to making hot chocolate on the stove. Of course that won't be possible without power. Here's one recipe I use to make hot cocoa, which is made in a completely different way using the kinds of materials a prepper or homesteader might have.

If you've ever made hot cocoa, then you know that it gets lumpy very easily. In a collapse, we cannot waste anything, not even a little cocoa for that would be cocoa for another cup.

Under camping conditions, everyone uses the same cup all day and rinses it out each time, but only washes it at the end of the day. Otherwise you'd be washing up several times a day, which wastes soap and hot water. There isn't an endless amount of it, not when having to start a fire each time.

Since that means doing dishes is likely to be in the evening, and since hot cocoa is a soporific (puts people to sleep), then when you're heating up your hot water for cleaning up, you'll make it too.

Believe it or not, whether you think you'll need hot water for the meal or not, when cooking over a campfire, foot sticks easily unless you have proper coals and that takes awhile. This means you can adjust the temperature of the cooking food by adding a little cold water or hot water depending upon what is needed. It's common sense, but a lot of people are not used to camping and cooking under those conditions.

Anyway, put a teaspoon of cocoa in each cup. Add the sugar to get the sweetness you want. In a collapse, sugar will be precious unless the maple syrup or corn syrup (from standing corn stalks) just got harvested. Then add a tiny bit of boiling water. Under this kind of chemistry, the cocoa will not be lumpy but will melt. Stir. Now add the nonfat powdered milk for the portion in your cup. It won't be as rich as regular hot cocoa because you're basically making it with what the old timers called "Blue John" i.e. milk without fat.

Because it's piping hot and a treat, it's a good activity to have before bedtime especially with jittery people. Then once they're calming down, it's a chance to discuss how the day went, what got done, what failed to get done, how to make things better tomorrow, etc.

Here's one recipe:
[link to www.frugal-mama.com]

Note- because we're all trying to save money as grocery prices continue to climb while the packages get smaller and smaller, you might want to make up your own hot cocoa to give as gifts this Christmas. I'll bet that it would be welcome to most everyone except for diabetics.

1. Arrange for the murder of lots of innocent civilians in your intended enemy's country.

2. Blame the murders on your enemy and threaten punishment. Dress it up as justice and peace.

3. Brush off all warnings of how the situation will spiral out of control. Use insults freely, especially for your allies.

4. Attack your enemy.

Preparing Squirrel

A younger squirrel is more tender in general than an older squirrel. Chances are good that you caught them in a trap and not with a .22 rifle.

They dart to rapidly although they will momentarily freeze and peek around the corner of a tree or an object. They are naturally curious creatures and in a sense playful, so you can use that to trap them as they will sniff and they poke at an object that is in their normal boundaries. Like all creatures they have water needs, so placing a pool of water around with a screen such as they think they are safe will be a way to routinely trap them while they go to the "safe" watering hole.

They are naturally very muscular from all of the climbing, but what can make them tough is not recovering them quickly once trapped. What the fear response sets in, the adrenaline is released which alters the taste of their meat.

Stewing will help break down (denature) the proteins, but in a larger more mature critter you need to soak them either in vinegar or milk. Of course only a good prepper will have any dehydrated milk powder for any length of time post-collapse, then one would be apt to toss it after using it as a marinade, but post-collapse one would boil it and make it into some gravy after making a roux and adding that as a thickener. If you were missing the fat/flour to make the roux, then you could use some cattail root.

If you have apples coming in, then these can easily be dehydrated. Those can be turned into vinegar upon demand though taking time to ferment.

These are the primary ways of making a game meat less chewy. This works for rabbit as well though squirrel is often chewy.

Baking a fish in leaves


While you can also bake a fish in mud, I really don't see a reason to do so. Baking the fish in leaves works on the same principle as baking a fish in parchment paper. It steams the fish while the exterior is being heated. Because fish is best when not overcooked and still succulent, then these are excellent ways of cooking them.

In addition using the leaf wrap method, will make the scales cling to the outer wrap of the leaves. As such, much of the fat that is contained in their skin is preserved, and this is vital in a survival situation where fish is so very lean and low calorie.


Because the same channel features it, here's a video on making a durable fish trap with a single large stalk of bamboo as a base. The video is very straight forward, but you'd have to have the basic skill of making cordage to wrap the base stem of the fishing trap. You know how to do that...right?

You merely interweave the grapevine. For the funnel section, using thinner honeysuckle vine works well.
...

One could bake the fish in clay soil. That's easily found. With that, the steam will not escape if you completely surround the fish, so that may steam it more and cook it with a different taste altogether. But why bother?

One could merely wedge a stick sideways in the mouth of a fish or through its gills, then make some cordage and suspend the fish against a plank. This is called plank cooking. The plank acts as a heat reflector and then you merely turn it.

Here is a direct cedar plank method:


But you can merely split a log plank and situate it vertically near the fire with the rope cordage and stick, which I really like while keeping the grill open for other things.
[link to www.scouting.org]

I recommend for anyone to look through the Last Minute Tips for Parents When the SHTF topic.

In it, I discuss how to make vinegar, which you will surely need for pickling, for first aid, for cleaning, for flavoring, etc.

Likewise I discuss how to harvest honey, corn syrup, molasses, maple syrup, etc.

Because you won't be able to can many items unless you have reusable canning lids, plus a way to create a vacuum, you should look through for those articles as well.

A good portion of your wild edibles or grown items in your garden will have to be dehydrated, so I discuss the easiest methods for dehydrating some things (like using your car in the hot summer to dry things out) to making a venting system outside in a structure, for truthfully much of dehydration is about hot air draft and not heat itself.

Things like knowing where in your region there are nut and berry trees or shrubs is crucial. You'll be picking every hickory nut and mulberry for use later. A lot of the plants may not be well known to you like the honest locust or persimmon. I discussed all of those as well.

Mayo...in a SHTF situation? How are you going to store it. You'll be sick eating it if it's left out.

You are quite correct that open mayo at room temp will not last. It's a primary vector for food poisoning. When the collapse comes, it's important to use up food items based upon issues like that.

Folks should be paying attention to expiration dates for those unopened items and not taking any chances on refrigerated items. A bad bout of diarrhea and vomiting under a collapse could severely hamper your ability to collect firewood and water. Such simple mistakes if the SHTF could kill you.

This is why I have recipes for the short term when the collapse happens, later as you're using up ingredients, longer term as you replenish from wild edibles or making things like vinegar, as well as roughing it.

A lot of people think they're going to harvest a lot of wild edibles like rabbit, squirrel, field greens, white clover, acorns, maple syrup, grasshoppers, etc. To be honest, in a real collapse, a lot of the local creatures and plant species will be taken fairly early. It's why a real prepper has many months of supplies, now especially since in North America it won't be long until Winter. Those in higher elevations can suddenly have cold spells.

While stew will be your most common last meal of the day, you will want to mix things up, for variety is the spice of Life.

One interesting thing to do when you have either intentionally made more rice than can be consumed, or have leftovers, if to make onigiri: rice balls

[link to www.seriouseats.com]
Here's a link in which various methods are employed to shape them. They pack very well, and so are practical foods for hikers or people who need to eat some breakfast, but if they stay and eat in camp, they will lose valuable daylight. Whoever is tasked for this, can make them up before everyone gets up, and add in bits of leftovers to make them unique each time.



Traditionally, bits of toasted seaweed like nori are used as the partial covering, or fish is added to the center as is a pickled plum or some daikon, which is a kind of radish. One can easily modify this recipe, and add all manner of meadow herbs as well as wild onions, or some of the leftover game that was stewed or whatever.

I cannot tell you how foolish it is to get a late start, and that often happens from dawdling around from breakfast. That gets more and more delayed, and the next thing you know it's 9 am and you are just departing.

That is dumb all around, for you do not know how far away it is to the next watering hole, where can you safely use the restroom, will there be a hunting opportunity, who will have problems walking that day, etc.

If you leave late, then you might not make your milestone i.e. designated goal and so arriving late have to bivy (bivoauc) and so that is the most miserable kind of camping especially if it's cold or it's raining or both.