It's a matter of....making your own soup mix!

As you hopefully know, we are focusing on Soups, Stews, and Chili's this week.  Today, we are going to talk about making your own soup mixes that are essentially made from dehydrated ingredients. 

This is a nationally known store brand of instant soup.  This pricing was from 6/5/10.  In this brand, you get pouches that contain seasoning, noodles, and bits of meat.  The ingredient list is long, but several of the items listed are:  Nonfat milk, Chicken white meat, enriched Egg Noodles, Onion powder, Garlic Powder, Whey, Carrots, and Parsley.  I'll bet, if you have been keeping up with our list, and just by looking in your cupboard, you have most of these things.  You can also see that it costs 24 cents an ounce.  Please know that you can do this on your own, with things you most likely already have on hand.

Let's look into making this ourselves with the basics we have in our Food storage.  First of all, you need a container.  There are many choices.

Here you see a canning jar, a zip-lock bag, a Food saver bag, and a Plastic bottle.  Make a label with the directions on how to prepare your mix.  By now, you should know that the LRH does things inexpensively.  I just printed the instructions on paper, cut them out, and attached them to the container with....are you ready.....packing tape!  This way you always have the "right sized" lable. 

There is also another choice of container.

This is a Mylar bag that has been cut.  You can see there are 3 different sizes that have been cut out of the same bag.  The question comes, how do you seal it? 

With your Food Saver, or you could even use your iron or flat iron.  Please know that these are re-usable.  If you carefully cut the pouch, you can save it to put the very same mix in and seal it. No new labels are required!.

Here is a suggested way to make your mixes in an organize fashion. Here, I put the Mylar bags into cups.  I used my canning funnel.  Place each ingredient into each bag in an assembly-line fashion.  It make quick, clean, and easy work of the process.

Next, look at the following recipes and see how many of these items you already have!  Try one of these, or any other you find, and see how easy and inexpensive this is to do.  You children or grandchildren will have fun helping you make these.  They will be readily available for a meal on days that you are so freakishly busy and you will be grateful you have them on hand. 

Let's look at time and money:

As noted above, the national brand costs 24 cents an ounce. If you have these items on hand, is the cost a huge consideration?  You will be using your staples in an organized fashion..

In regard to time, once you gather your ingredients, this is a quick process and takes under 5 minutes.

Let's address convenience. We all have those days where there is little breathing-room.  How nice would it be to have a choice of one of these mixes to make?  Also, what if you were ill, your children could easily make dinner using a soup mix. 

Here is are some recipes to try:

Instant Noodle Soup Mix (http://www.ellenskitchen.com/pantry/mixes1.html)


2 tablespoons chicken-flavored instant bouillon

1 tablespoon dried mixed vegetable flakes (salad sprinkle is good in this)

1/2 teaspoon garlic powder

1 tablespoon dried parsley flakes

1 tablespoon dried onion flakes

1/2 teaspoon poultry seasoning

1/8 to 1/4 teaspoon pepper

1/2 package ramen noodles, broken into 1" pieces If you have time to cook it, for the ramen noodles you can substitute:

4 oz. (one cup)broken vermicelli or tiny soup noodles

In small bowl, combine all seasoning ingredients; mix well. Spoon into small plastic bag or container; add pasta. Shake and seal.

Make it in a four-quart saucepan combine seasoning, pasta, and 6 cups water. Bring to a boil over medium heat, stirring occasionally. Cook over medium heat 5-7 minutes, or until pasta is of desired doneness, stirring frequently. Yield: 5, one-cup servings. May add one cup cooked cubed chicken, turkey or vegetables to the soup.


Tomato Soup Mix  (http://www.budget101.com/)

4 tb Non-fat dry milk

2 tb Powdered dry tomatoes (or tomato powder)

1/8 ts Basil

Salt , Dash

Pepper, Dash

Measure all into jar or ziploc bag, shake to combine.

Directions:

Add mix to 1 Mug of Hot water, stir, let set 2 minutes, enjoy. Serve with saltines


Potato Soup Mix  (http://www.budget101.com/)


1-3/4 cups instant mashed potatoes

1-1/2 cups dry milk

2 Tb. instant chicken bullion

2 tsp. dried minced onion

1 tsp. dried parsley

1/4 tsp. ground white pepper

1/4 tsp. dried thyme

1/8 tsp. turmeric

1-1/2 tsp. seasoning salt



Measure all ingredients in a canning jar or vacuum seal bag.  To Use: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

Variations:

Add 1/4 c. chopped ham & Cheese pieces

Or

1/4 c. chopped broccoli

Or

2 T. Minced Clams for clam chowder

Or

1/4 c corn for corn chowder


Dry Onion Soup Mix   (http://www.ellenskitchen.com/pantry/mixes1.html)


This makes a great rub for roasts or crockpot meats, and of course that traditional California onion dip.

7 oz beef bouillon granules

1/2 teaspoon Pepper

1 1/2 cups dry minced onion

1/4 cup onion powder

1/4 cup parsley flakes

1/8 cup onion salt

2-4 tablespoons Kal or Red Star nutritional yeast

1-2 teaspoons ground celery seed

1-2 tablespoons sugar

Combine in order listed, mix very well but do not use blender. Keep the mixture in an airtight container such as a zippered plastic baggie with the air pressed out. Makes 2 cups (equivalent of 8 envelopes). 1/4 cup mix equals 1 envelope commercial soup mix.

TO USE: Soup-1/4 cup mix to 4 cups boiling water. Stir well until powder is dissolved. Onion dip- 4-5 tablespoon to 1 pint of sour cream or plain yogurt.

Variations These ingredients are optional but tasty:

1-2 tablespoons dried mushroom powder or 1/4 cup chopped dried mushrooms

Chicken: Use chicken bouillon

Vegetable: Use vegetable bouillon

Making your own mixes uses many of your food storage staples.  It gives you a chance to use dehydrated foods you have either purchased or dehydrated on your own.  If you are looking for inexpensive dehydrated vegetables (or mixed vegetables), purchase frozen vegetables and dehydrate them.  The benefit is that they have already been blanched...so it really saves you a step!

There are many more to be found on the Internet. Scope out some today!

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It's a matter of ....Magic Mix

There is so much that can be done with Powdered Milk, and I had lots of plans to show you how to make "this" and "show you that" this week...but life has taken over more than usual.  So, I may continue on into the coming weeks to show you other things that you can do with this great staple.

Here is another great mix....Magic Mix.  Why is it called Magic Mix, because you can make so many things from it.  Here are some of the many that you can make...and of course a key ingredient is your Powdered Milk:  Pudding, Soups, Chowders, White Sauce, Mac and Cheese, etc.  It is also simple to put together.  Here is the recipe from http://cru.cahe.wsu.edu/CEPublications/em4693/em4693.pdf.

Magic Mix


4 cups instant type nonfat dry milk

1/2 cup cornstarch

1. Combine dry milk and cornstarch in a large bowl. Stir well to evenly mix.

2. Store in a covered container and label. It will look like plain dry milk

 
 
Here are recipes that can be made:
 
 
Magic Vanilla Pudding


Makes 4 servings, about 1/2 cup each

1 cup Magic Mix

1/3 cup sugar

11/2 cups water

1 tablespoon soft tub-type margarine

1 teaspoon vanilla

1. In small saucepan with heavy bottom, combine Magic Mix and sugar.

2. Stir in water. Add margarine.

3. Cook over medium heat, stirring constantly with a heat resistant spatula or wooden spoon. Cook until it starts to get thick like applesauce. This may take 10–12 minutes.

4. Remove from heat. Stir in vanilla. Pour into a storage bowl or 4 individual serving dishes. Cover with plastic wrap to prevent a dry film from forming on top.

5. Refrigerate. Pudding will thicken more as it cools.

Chocolate Pudding: Add 3 tablespoons cocoa powder with sugar.

Per serving: calories, 180.

 
Microwave Magic Pudding


1. Reduce water to 1 1/4 cups. Mix ingredients in a microwave-safe 1 1/2 quart or larger bowl.

2. Microwave on high for 1 minute, and then stir. Repeat 4–5 times until pudding is thick like applesauce.

3. Follow steps 4 and 5 above.

Nutrition Facts per 1/2 cup serving: 150 calories, calories from fat: 25, total fat 3 g, saturated fat 0.5 g, trans fat 0 g, cholesterol 5 mg, sodium 120 mg, total carbohydrate 25 g, fiber 0 g, sugars 22 g, protein 6 g. Daily Value: vitamin A 2%, vitamin C 2%, calcium 20%, iron 0%.

 
Magic Soup


Makes 4 servings, about 1 cup each

Part 1 :1 tablespoon soft tub-type margarine or vegetable oil

1/4 cup chopped onion

4 cups chopped raw vegetables, OR 2 cups frozen, cooked, or canned*

3/4 cup water—see instructions

Part 2 : 1  & 1/2 cups cold tap water

1 cup Magic Mix

1/2 teaspoon salt**

Seasonings, optional**

1. In a saucepan over medium heat, cook the onion in the margarine or oil until soft.

2. Add vegetables. Cook fresh or frozen vegetables in the 3/4 cup water until tender, 10–20 minutes. Reduce heat to low after water comes to a boil and cover pan. For cooked and canned vegetables, add with liquid plus water to equal 3/4 cup.

3. Add the Part 2 cold water, and then stir in Magic Mix, salt, and seasonings.

4. Stir over medium heat until soup is slightly thick. Thin with more water if desired.

Nutrition Facts per serving made with frozen mixed vegetables: 160 calories, calories from fat: 30, total fat 3 g, saturated fat 0.5 g, trans fat 0 g, cholesterol 5 mg, sodium 440 mg, total carbohydrate 25 g, fiber 4 g, sugars 12 g, protein 9 g. Daily Value: vitamin A 80%, vitamin C 8%, calcium 25%, iron 4%.

 
Seafood Chowder


(Makes 4 servings, about 1 cup each)

1. Follow the basic directions for Magic Soup. For the vegetables use:

• 2 cups peeled and cubed potatoes (about 2 medium potatoes)

• 1/2 cup chopped carrot

• 1/2 cup chopped celery

2. In Part 2, omit salt if using canned clams. After soup has thickened slightly, add:

• 1 can (6 oz.) chopped clams, including liquid, or 1/2 pound white fish, cut in small pieces. If using raw fish, cook until fish pieces flake with a fork, about 5 minutes. Use 1 teaspoon dried thyme, optional, for the seasoning. Per serving with canned clams: calories, 180.

 
Makes 1 cup of white sauce


1/2 cup Magic Mix

3/4 cup water

1 teaspoon soft tub-type margarine

1/4 teaspoon salt

1. Combine Magic Mix and water in saucepan. Add margarine and salt.

2. Stir over medium heat until mixture is thickened and bubbly.

Nutrition Facts per 1/4 cup serving: 45 calories, calories from fat: 10, total fat 1 g, saturated fat g, trans fat 0 g, cholesterol 0 mg, sodium 200 mg, total carbohydrate 6 g, fiber 0 g, sugars 4 g, protein 3 g. Daily Value: vitamin A 0%, vitamin C 0%, calcium 10%, iron 0%.

 
One Pan Magic Mac and Cheese


(Makes 4 main dish servings, about 1 cup each)

2 cups water

1 & 1/2 cups elbow macaroni

2 teaspoons soft tub-type margarine

1/2 cup Magic Mix

1/2 cup water

1/2 teaspoon salt

1 cup grated cheddar cheese, or combination of cheddar and jack cheese

1. In a large saucepan, heat 2 cups water.

2. Add the macaroni and margarine. Bring to a boil, and then reduce heat to low.

3. Cover and simmer 15–20 minutes until tender. Stir 3–4 times. Add 1/4 cup water if dry. When done, very little water should be left in pan.

4. In a small bowl, combine the Magic Mix and 1/2 cup water. Stir until dissolved.

5. Add to the macaroni with the cheese. Cook and stir until cheese melts and sauce is thick and smooth, about 5 minutes.

Nutrition Facts per serving: 330 calories, calories from fat: 110, total fat 12 g, saturated fat 6 g, trans fat 0 g, cholesterol 30 mg, sodium 530 mg, total carbohydrate 38 g, fiber 1 g, sugars 6 g, protein 15 g. Daily Value: vitamin A 8%, vitamin C 0%, calcium 30%, iron 4%.

 

Try this soon...it's really....Magic!

Preview of the upcoming class on July 16, making mixes from your food storage staples.

I love this lady. I have learned a great deal from her. Her video is a preview of the types of things we will learn on July 16th......but a Food Saver is not a requirement!

Enjoy this video....she really is a very smart chic!

Make your own mixes from Food Storage Staples....July 16th!

Yes, I did already posted a "save the date" post a few days ago about the class that will be on held on July 16th at LRH's house.

But, I have learned something new! I see in our community that a fraction of the information planned for this class will be taught by "others" in 2 different classes in our area and that there is a fee of $20.00 for each class to attend. The screaming deal is here in our ward! No fees, great company, and you will learn how to save time and money! Save the date...and come!

I have learned so much about making spice mixes, baking mixes, main dish mixes, side dish mixes, breakfast mixes, etc. Most of them are made from Food Storage staples. The above picture is an example of what we will learn. It is a mix that is equivalent to 9 cans of condensed cream soup....without the fat! It costs nearly one-fourth the cost of purchasing the cans and certainly takes much less space.

This class helps answer the question "what do I do with all of this stuff?". Put the date on your calendar and come!

Save the Date...."Making your own mixes from Food Storage Staples"

"I'm too busy to use my food storage! It is so much easier to use a mix or convenience food after a long hard day!" Have you ever felt this way? I can't think of anyone who hasn't. The LRH is going to teach you have to make your own mixes with many of the Food Storage staples that we all have in our storage. This is not only convenient, but helps rotate through you Food Storage as well.

The LRH is teaching a class entitled "Making Mixes from your Food Storage staples". The above picture is one example. On the left is a Condensed Soup mix, on the right is the equivalent in "cans". The mix is one-fourth the cost of the 9 cans purchased from your local Grocery store. There are many others as well. Categories include: spice mixes, bread mixes, Condiments and Dressing mixes, Dessert mixes, Drink mixes (i.e. lemonade etc), Side dishes, Soups, and even Easy Bake Oven mixes.

Please save July 16th date!. The class will begin at 7:00 at LRH's home. Hand's on demonstrations will be available as well. Plan to come learn and have fun with your neighbors!