Food Storage Meal - BBQ Pulled Pork Sandwiches and Crispy Parmesan & Herb Oven Fries

Wednesday, October 9, 2013
Okay, so I may or may not have completely, and totally, and utterly, blown my grocery budget out of the water in the first five days of the month...(We were running out of chicken in the freezer and on the shelves with the canned stuff, so I ended up getting two of the 40lb boxes of boneless, skinless chicken breasts.)  Love the case lots sales at Macey's, but boy are they dangerous for my bank account!!!  :)

Rather than just try to move money around from other budget categories to cover the grocery needs for the rest of the month, I'm going to challenge myself to try to make most, if not all, of the family meals for the rest of the month from our food storage!  I have about $80 left in the budget, and that will cover milk and a few items of fresh produce.  But everything else I'm going to try to take right from the food storage pantry.  I'm terribly, horribly, completely inept when it comes to menu planning, so this is apt to be a hard task for me.

Here is what we had for the first full "food storage" meal:

BBQ Pulled Pork Sandwich

I used two pint jars of canned pork, mixed them with one bottle of bbq sauce, and nuked it in the microwave!  That's all there was to it.

Whole Wheat Hamburger Buns

2 Tbsp. active dry yeast
1 cup warm water
1/3 cup olive oil, or oil of choice
1/4 cup sugar
1 egg (can use egg replacer if going egg-free, or powdered egg if no fresh available)
1 tsp. salt
2 cups all-purpose flour
1 1/2 to 1 3/4 cups whole wheat flour

Preheat oven to 425F.  Dissolve yeast in warm water.  Add in oil and sugar and let mixture sit for 5 minutes.  Add remaining ingredients until it forms a soft dough.  Add additional 1/4 cup wheat flour if needed.  Knead dough until smooth and elastic, about 5 minutes.  Divide dough into 8 pieces.  Form into small balls and then flatten into disks about 4 inches wide.  Place on baking sheet, cover lightly, and let rest for 10 minutes (the longer they rest, the higher they will rise).  Bake for 10-12 minutes until nicely browned.

Crispy Parmesan & Herb Oven Fries

6 russet potatoes
2 Tbsp. olive oil
1/2 tsp. ground oregano
1/2 tsp. thyme
4 Tbsp. grated Parmesan cheese (I use the stuff in the green bottle)
salt and pepper

Preheat oven to 425F.  Wash potatoes, and cut into 1/2 inch sticks (leave skins on).  Place in a bowl, drizzle with olive oil.  Crush the oregano and thyme in your fingers and sprinkle over potatoes.  Sprinkle in salt, pepper and the Parmesan cheese, and then toss the potatoes with tongs or a spoon, or your hands, until they are all coated with the oil and herbs.  Place on oiled baking sheet in a single layer (will probably need two baking sheets).  Bake for 10-15 minutes then flip the fries over.  Bake an additional 10-15 minutes until browned and crispy.

[The potatoes did indeed come from food storage - we buy 50# bags in the fall and store the potatoes loosely covered in a bin, in the dark, in the basement and they last for several months.  Last year we stored them in plastic bins, in sawdust, in the garage and they did good, too.]