The Food Dish
With this delicious recipe, you'll be prepared and well fed! Your family would never guess that this meal was made from food storage items!
*all ingredients measured dry
1 Cup hot water
1 T Provident Pantry™ Vegetarian Chicken Flavored Broth
2 T Provident Pantry™ Creamy Soup Base
1/3 cup Provident Pantry™ Carrot Dices
2 Tbsp. (heaping) Provident Pantry™ Onion Flakes
½ tsp. Provident Pantry™ Minced Garlic
1 cup water
3 cups Provident Pantry™ Egg Noodle Pasta
1/3 cup Provident Pantry™ Freeze Dried Green Peas
1/3 cup Provident Pantry™ Freeze Dried Broccoli
1/3 cup Provident Pantry™ Freeze Dried Zucchini
1/3 cup Provident Pantry™ Freeze Dried Mushroom Slices
1/3 cup Provident Pantry™ Freeze Dried Asparagus (not currently available)
1/3 cup Provident Pantry™ Whole Wheat Flour
2T Clarified Butter (also known as ghee)
1 tsp. Provident Pantry™ Italian Seasoning
Whisk one tablespoon broth and two tablespoons soup base into one cup hot water. Set aside.
Heat a non-stick skillet over medium-high heat. Add one cup water, the carrot dices, onion flakes, and minced garlic. Simmer, adding more water as needed, until the carrots are almost tender. Reduce heat to medium. Add clarified butter, and sautee the veggies until the carrots are fully tender. Set aside.
Wife of one, mother of two, and cook of many, Kimberly is the LDS blogger behind The Daring Gourmet, a food blog featuring revitalized classics, daring originals, and simply downright good eats. Here are a few of her top picks for the perfect Mother’s Day menu.
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Cinnamon Bun Popcorn from Our Best Bites.
Send us your best party food recipes for the chance to win LDS Living's Best Jell-O Recipe Contest, a $100 gift certificate, and be published in an upcoming issue of LDS Living!