There are a whole lot of sites out there that talk about what to do in a disaster, how to store food in the event of one and all that jazz. What this blog is going to be about is the fact that The Zombie Apocalypse is already here... sort of. I look around my neighborhood and many have lost their jobs and are living on one income, some are surviving on just unemployment. The economy is recovering they say, but they also say it is a jobless recovery. I lost my job two years ago and unemployment is gone! We are making due with one income.
Prices are going up and so I have been researching how to save money and posting my discoveries on Facebook. There seems to be some interest, so I am starting this blog so I can easily share what I am learning with all of you. I will be posting recipes mostly, but as I research, who knows what all I will find!So far we have done a whole lot of gardening, I have learned to bake, we have learned to can (Mark really likes canning too) and my next adventure to keep out the Zombies is laundry detergent making! I will post later to tell you how it went and the discoveries I made along the way. So follow my blog and join in the discoveries!
In the meantime here is a recipe I made up for all the green tomatoes that seem to be out there with nothing to do. I am also including one to use the salsa. Try them and see what you think. I would love to hear your feedback.
3 large onions (white, yellow or sweet)
1 large red onion
4 cooked, skinned and seeded
peppers (more if you like it hotter) Anaheim
10 pounds tomatoes (I used all the tomatoes from my neighbors and ours too, so a combo of different types and filled an 8 quart stainless steel pot two inches from the top)
2 tablespoons chili flakes
2 tablespoons salt
½ cup lemon or lime juice (I used lemon)
8 cloves garlic
1 large bunch cilantro, chopped
Add everything to the pot stirring occasionally until it comes to a boil, turn down and simmer for 20 minutes. Pack right away, I used 9 pint and a half jars leave 1 full inch of head-space. Can in your pressure canner at ten pounds of pressure for 45 minutes!
Same as above with these exceptions; I use 2 jalapenos and just one tablespoon of chili flake; I just use the yellow onions and omit the red. I also cook this for about 40 minutes instead of 20 before canning. This is a great salsa by itself, but you can also take your already canned jars and pour into your food processor, blend until smooth and use it to make enchiladas or Mexican chicken casserole (See recipe below). You can of course freeze this instead of canning.
Disclaimer: Please do your research on canning times as they will vary with elevation and jar size. Canning times are important in the prevention of bacteria that can cause botulism. Follow the canning directions that come with your pressure cooker carefully.
Mexican Chicken Casserole
4 boneless skinless chicken breast cooked and chopped into bite size pieces (this is great for leftovers too)
1 can cheddar soup
1 can cream of chicken soup
2 cans black beans
1 small package frozen corn
1 pint and a half size jar of green salsa (or same amount of store bought)
2 cups cheese of your choice (already shredded Mexican blend or Colby jack works well)
6 taco size flour tortillas
Olive oil to coat baking dish
Pre-heat oven to 350. In a large bowl mix together chicken, both soups, black beans and thawed corn. In a 9X13 oiled baking dish lay four of the tortillas to cover the bottom and sides of the dish. Add half of the mixture over the tortillas, spread evenly. Top with half the salsa and half the cheese. Add two more tortillas to cover the top and repeat. Place in the oven for 30 minutes and check. It is done when cheese is melted and ingredients are bubbling! Serve with sour cream and hot sauce.
We ate this for two nights and we are a family of four with healthy appetites. Enjoy!