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by Karla Pantenburg Moore

       Normally I post recipes that use just canned, dried or storage goods. But sometimes it’s best to think outside the box and use what you have on-hand. Try something different to keep your taste buds alive.  

avocado curry: This is storage food? You probably have most of the ingredients in your pantry. (Photo Karla Pantenburg Moore)

This is storage food? You probably have most of the ingredients in your pantry. (Photo Karla Pantenburg Moore)

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     This recipe starts out with a very basic curry sauce. It’s delicious even without the avocado.  The full

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recipe uses fresh ingredients.  You add whatever is in your pantry.  

     The veggies may be fresh or canned. Add meat if you have it.  Served over steamed rice, it makes a very filling meal.  I don’t know any Preppers who don’t have a supply of rice on hand!

 
 
 
Avocado Curry   (ALA Karla)
Curry sauce:
1 small avocado
14 oz. coconut milk
½ cup chicken broth or water
3 TBSP.  coy Sauce 
2-3 TBSP. Green Curry Paste   (3 is really spicy)
½ lime, juiced   (I used 2 TBSP prepared)
——————————————————————
1 # chicken boneless skinless thighs or breast meat- cubed
½   small onion- cut into strips
2 TBSP. oil of choice
——————————————————————
2 cups green beans
1 large handful baby carrots
1 small zucchini- cubed
Big handful of “B” potatoes- cubed
½ green or red bell pepper cut into strips
1 small can chunk pineapple with juice
Add last to sauce right before serving:
1 cup large fresh basil leaves
1 small avocado
 
    Combine curry ingredients in a 4 qt. heavy saucepan.  Use an immersion blender to blend it smooth.  You may also mix in a regular blender.  If sauce is too thick, add more broth or water.   Bring to a boil, turn down to simmer while stir frying the other ingredients.
     In a heavy skillet add a couple TBSP. of olive oil.  Add the chicken and onion stir frying until it is just done. Using another ½ cup of broth deglaze the pan, scraping up the flavor loaded fond.  Add this to the contents of the saucepan.
     Add the veggies and pineapple to the curry sauce and bring back to a simmer.  Cook until potatoes are done.   Stir in the additional avocado and fresh basil, cook until the basil wilts.  Serve with hot steamed rice.

Garnish with fresh basil and avocado.

For more survival and off-grid cooking tips, check out and please follow: Survival Pantry

Karla Moore

Karla Moore is a professional soaper, accomplished Dutch oven cook, prepper and avid do-it-

yourselfer. She is the author of “Survival Pantry” blog, and walks the preparedness talk. Karla, and her husband Warren, live on a small farm outside Gilbert, Iowa.

The Moores have a large garden and several fruit trees, and Karla cards, spins and dyes wool, sews, cans, preserves food and makes cheese. In season, she and Warren are avid mushroom hunters.

Karla owns and operates “Heart of Iowa” soapworks. She started making soaps for her own personal use, and started her business in April, 2000. Karla has very sensitive skin and is allergic to the detergents used in most commercial soaps. Her experimentation, and earlier training as a cosmetologist, subsequently lead to a special line of soaps designed for people with allergies or similar skin conditions.

Today, Karla sells soap products all over the world and offers a complete line of scented and specialty soaps, shampoo bars, and custom blends. Karla specializes in soaps for people with allergies and teaches soapmaking, spinning and knitting classes. She enjoys visiting with both beginner and experienced soapers.

Karla’s idea of a good time is hosting a large family gathering at her farm, where she and several of her siblings team up to feed a crowd of friends, neighbors and relatives, using Dutch ovens and off-grid cooking methods!

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