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We recently released the print edition of Real Food Storage. It was good timing because a turn of events has necessitated we will be once again living on our food storage for a while. No time like the present to hone those skills, right? 😉
I find myself facing a challenge because we don’t have a large storage built up like we did last time. Between price inflation and a severe salary reduction, we’re in a tight spot. It’s also past the last frost, so inexpensive, local bulk produce is difficult to come by.
So over the next few months, as long as this lasts, I will chronicle our meals, budget and how we’re handing the situation while staying on a traditional foods diet. I’ll include recipes and lots of know-how and inspiration. Look for a post every Thursday.
This is a recipe from the Real Food Storage book and the Menu Mailer. The Menu Mailer covers five dinners, one dessert and one breakfast with your shopping list and prep schedule each week. Real Food Storage contains an overview of the whats and hows of a whole and traditional foods storage plan and over 200 recipes using nothing but stored foods.
Hands-on: 5 minutes
4 Tbs chili powder
3 Tbs cumin
3 Tbs paprika
2 Tbs onion powder
2 Tbs garlic granules
½ tsp kelp with cayenne granules, optional
Combine all ingredients. Use two tablespoons to replace a taco seasoning packet. Because this recipe does not include salt, you will then need to salt your dish to taste.
Makes the equivalent of about 7 taco seasoning packets.