As a young wife and mother, I wasn’t much of a cook. When I told my husband we would be having tacos for dinner, that’s what we had. Tacos. No side dishes. No parsley garnish, even.
Now we eat a little better and our meals always include one or two veggie side dishes. ThriveLife sent these recipes for side dishes to me, and I wanted to share them because both sound delicious and contain ThriveLife products that have long shelf lives.
That’s one of the secrets to a well-rounded food storage pantry. Remember to include a variety of foods with long shelf lives that can be used in recipes for main dishes and side dishes. Inexpensive side dishes, such as a rice or potato dish, will help stretch a meal to include serving more people as well as add extra nutrition.
Asparagus in Cream Sauce
1-2 lbs. asparagus, cut and cooked, or ThriveLife Asparagus, reconstituted
2/3 c. heavy whipping cream
3/8 t. water
Salt and pepper to taste
Mix all ingredients, except asparagus, over medium heat until warm. Add asparagus. Adjust seasoning as desired. Heat thoroughly. Serve hot.
1 1/2 cups ThriveLife Freeze Dried Potato Dices
1 tablespoon ThriveLife Freeze Dried Chopped Onions
1/3 cup ThriveLife Cheese Blend
2 1/3 cup boiling water
2 tablespoons ThriveLife Butter Powder*
1 tablespoon oil
2 tablespoons ThriveLife Instant Milk**
2/3 cup water
Preheat oven to 400°F.
Blend boiling water and cheese powder; add potatoes and onions and place in a greased 2-qt. casserole dish. Mix dry milk and 2/3 cup water. Mix butter powder with oil and add to milk mixture. Add to potatoes in casserole dish and mix well.
Bake for 30-35 minutes until top is golden brown and potatoes are tender.
* Substitute 2 tbsp butter or margarine.
** Substitute 3/4 cup milk instead of powdered milk and 2/3 cup water.
NOTE: This recipe appeals to me because everything in it can be stored very long-term. When you open a large #10 can and you know you won’t be using it all for quite some time, portion the food into canning jars and add an oxygen absorber. For the oil in this recipe, you can use vegetable shortening that has been packed in a canning jar and sealed with a Food Saver using the jar attachment. Oil turns rancid pretty quickly, so this method provides some oil for your storage in a form that will have a longer shelf life and not oxidize as quickly. Just melt the amount of shortening needed for a given recipe.
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