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Recipe: Crappie chowder, a tasty way to cook panfish with storage foods

The idea for this recipe came after successful day fishing at Prineville (Oregon) Reservoir. I borrowed some ideas from different sources, tweaked ingredients and the concoction became a hit among my fishing friends. The recipe was entered in the summer, 2001 “Crappie World” magazine recipe contest, and won first prize.

by Leon Pantenburg

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A great comfort food on a cold night, or in camp after a successful day of fishing is chowder. If you can use some of the catch to make dinner that night, that is an added bonus.

While I fully support and follow catch-and-release philosophies on many species of fish, there are other fish that may need to be harvested to maintain a healthy population.

Crappie are a prolific panfish, widely distributed and fun to catch and eat! (ODFW photo)

Always follow local laws, of course, but there are many species of panfish you can harvest, eat and enjoy without guilt.

Crappie are a prolific panfish that are available virtually anywhere. I’ve caught them through the ice, or with a cane pole and crickets on blistering hot Mississippi afternoons.

My favorite crappie rig, is a six-to-seven foot spinning rod, with a small to medium spinning reel. Four-to-six pound line, depending on the conditions, should be about right.

My go-to crappie lure is a 1/16 or 1/8-ounce lead head jig, with a two-inch yellow Mister Twister grub body. Using that combination, I caught crappie all down the Mississippi River. (To view the story of my journey, click on Mississippi River Canoe trip.)

Obviously, variations of color and jig head size abound, but I start out with this combination and usually don’t have to do much switching to get into the fish.

The flesh of a crappie is delectable and is a favorite for fish fries. But sometimes, you want some variety, and that’s where this chowder recipes comes in. Substitute canned milk for fresh and Half-and-Half, and you can make this recipe on a river bank or in a fishing camp. You could even substitute dehydrated onions, potatoes and corn, and canned butter and make this recipe entirely out of storage foods and fresh fish fillets.

Crappie Chowder

10 crappie fillets (or about 1-1/2 lbs of any firm, white fish. Catfish works very well!)
4 Tbs. unsalted butter
1 small onion, diced
3 medium potatoes, cubed (Yukon Gold or white potatoes are best. They stay firm and don’t cook down to mush)
4 c milk
1/2 c. Half-and-Half
1 tsp Old Bay(trademark) seafood seasoning
1 12-oz. can whole kernel corn (fresh sweet corn is best, if available)
salt and pepper

Melt butter in a skillet over medium-high heat. Add onion and sauté until translucent, about four minutes. Remove onions from skillet. Pan-sear crappie fillets for about one minute on each side. Remove fillets from skillet, and cut into small squares.

Add potatoes and onions and cook, stirring frequently for about five minutes or until they begin to soften. Stir in enough cold water to cover potatoes, cover, bring to a boil, add Old Bay seasoning and cook for about 10 minutes. Add fish to potatoes and cook seven minutes on a slow boil. Add milk and Half-and-Half, stir and heat until very hot, but do not allow it to boil. Season with salt and pepper.

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Freeze dried pineapple dices: Five ways to use my newest favorite storage food

Using your storage food is a good idea. Get creative to find new ways to include it in your diet.

by Leon Pantenburg

I don’t begrudge my investment in freeze dried, dehydrated and other storage foods. I look upon it as an insurance policy that will hopefully never be used.

This oatmeal recipe includes dried pineapple dices, and a variety of dried fruits and nuts. It’s a great way to start the day. (Pantenburg photo)

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But it’s a good idea to use the foods so during an emergency you don’t have to get used to strange foods. As a backpacker and wilderness wanderer, these freeze dried foods are very useful, and can contribute to .

Recently, I’ve gotten hooked on freeze dried pineapple dices. Here are some ways I’ve been using them:

Snacks: Freeze dried pineapple is good plain, right out of the container. The nice thing about having an opened Number 10 can of pineapple in the pantry, is that you can grab a handful as a quick snack. Pineapple is tasty, low-calorie and satisfys that craving for something sweet. And try the freeze dried sweet corn too. It tastes kinda like popcorn!

In hot cereal: Those of us with heart disease remember bacon and eggs for breakfast with fondness, and a touch of sadness that that food is now and forever off-limits. My breakfast now is oatmeal, renowned for its cholesterol-fighting properties. Walnuts are a standard in that dish, and then I include a variety of dried fruits, nuts and seeds for variety. I’ve found dried pineapple dices add sweetness, without including processed sugar. Just add a little extra water in the mix, and allow the pineapple to rehydrate.

In trail mix: I go through a lot of trail mix when hiking or backpacking, and this is another dish where pineapple can add a new flavor. Trail mix recipes depend on your preferences, so find a taste you like and see how much of it can be made with your storage foods.

In Dutch oven cobbler: If dried pineapple is used, you can make a very tasty freeze dried cobbler. All you have to do is add water to the pineapple to rehydrate it, put it in the bottom of a dutch oven, pour dry cake mix over it, and add some butter. (Check out the Troop 18 cobbler recipe!) You’ll wow your hunting, backpacker or canoe buddies with this one.

In a bug out bag: I’ve eaten my share of MREs, and have even been hungry enough a few times that they tasted good! And I do include MREs in some car and long term emergency kits. But don’t underestimate food variety as a survival tool. I frequently carry some pineapple dices in a plastic ziploc bag along. Rehydrate the pineapple, and add it to plain rice or cereal, and it will provide something different taste-wise. Or, you can use it as a snack or trailfood.

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Review: PRI-G for long term gasoline storage – does it make sense?

Is gasoline a good fuel choice for long-term storage? Here are some thoughts.

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One critical long-term storage item is fuel for heating and cooking. Your choices will probably depend on where you live.

If you will be in an area with lots of sunshine, some sort of solar cooker or heater makes a lot of sense.

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Enter to win: Free drawing for ‘The Prepper’s Cookbook’

Wonder how to cook all that storage food? Check out this free cookbook drawing.

by Leon Pantenburg

So you have your storage food – now what will you do with it?

Tess Pennington, founder of ReadyNutrition.com, a prepping website based out of Houston, Texas, has some suggestions. About 300, to be exact. Her latest book “The Prepper’s Cookbook” came out recently, and it’s already getting some attention. (Check out my review!)

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Now, you can get you own copy – free – by entering this drawing. Here is all you have to do.

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If you have already done all that (And Thank You very much) just send me an email at survivalsenselp@gmail.com and say words to the effect of: “Hey Leon, enter me in the cookbook drawing!)

I’ve already used some recipes from the book, and it’s great. Get your own copy!

Video survival recipe: Backpackers’ easy oatmeal in a bag

Here’s a quick, easy breakfast meal to take backpacking.

by Leon Pantenburg

I’ve always liked the taste of the rolled oats. When I was a kid growing up on a farm, my mom used to make a big pan of oatmeal for breakfast on cold Iowa mornings. The cereal was filling and stuck with you until lunch.

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This backpacker oatmeal dish is quick, easy and delicious, since you tweak the ingredients to your taste! (Pantenburg photo)

Ever since a bout with heart disease in December of last year, though, my eggs in the morning have been replaced with some variation of oatmeal with walnuts and other fruits and grains.

Oatmeal is low in both calories and fat, and high in fiber, according to LiveStrong.com, which makes it handy for weight loss, since it can fill you up early in the day and prevent overeating. Oatmeal is also nutrient-rich, providing many essential vitamins and minerals.

Some specific nutrients found at high levels in oatmeal include manganese, selenium, phosphorus, magnesium and thiamin. Oatmeal also contains compounds called avenanthramides, which function as antioxidants in the body.

Oatmeal is a great breakfast for backpackers or outdoorspeople, so here is an easy recipe to make at home and enjoy out on the trail. Try this for breakfast, and it should help fuel a vigorous morning.

Backpacker Oatmeal

In a quart heavy-duty Zip-Lock-style plastic bag combine:

1/2 cup quick oatmeal

I TBS walnuts

1 TBS roasted pumpkin seeds

I TBS flax seeds

1 Tbs sunflower seeds

your choice of Craisins, raisins, dried fruit

1-2 TBS freeze dried pineapple

2 TBS dried milk

1-2 TBS natural cane sugar or granulated honey.

I generally toss in however many nuts and seeds I feel like – adjust seasonings to taste. Seal the bag and put it in with your food in your backpack. When you’re ready to eat, just add about a cup or so of boiling water and , stir. (Cooking tip: Pour the boiling water directly on the oatmeal, so things rehydrate quicker.) Re-seal the bag and let it sit a minute or so until the oatmeal is ready.

Cleanup is a snap – just reseal the bag when you’re done eating and pack it out. This meal is quick, easy to put together and delicious.

Worth reading: ‘The Prepper’s Cookbook’ shows how to use your storage foods

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So you have all these food storage supplies. Now what? How are you going to cook them?

by Leon Pantenburg

One of the most common questions from newbies to preparedness and food storage is: How do I cook the stuff?

Good question. After Y2K never happened in 2000, I was left with stores of food I was unfamiliar with using. So I just started.

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I learned to bake different types of bread to use up the flour. We ate a lot of fried rice and used the stored beans in chili, burritos and soups. I experimented with dried milk and eggs in cooking.

Using the familiar beans, rice and flour was easy. But some of the long term storage foods tend to be less intuitive and user-friendly. And this can create a problem.

It doesn’t matter how much food you have – if you only know a couple ways to prepare it, your group can run the risk of developing food monotony.

This is a syndrome that can affect anyone, but particularly very young and old people. In some instances, people will just quit eating because they are so sick and tired of the same old food, meal after meal, day after day.

So it’s a good idea to learn how to mix storage foods with fresh and that’s why “The Prepper’s Cookbook,” by Tess Pennington is going to be so valuable to the prepared cook. Pennington is the founder of ReadyNutrition.com, a prepping website based out of Houston, Texas. She is a lifelong prepper.

The cookbook has 300 recipes to turn storage food into tasty meals. The recipes range from rice cereal to fish tacos to chicken pot pie. The selections are easy to prepare and quite good. (I love reviewing cookbooks – I enjoy reading them for content, and then trying out recipes for flavor.)

A couple of these sections I already had first-hand experience with, such as expanding canned goods meals. In collage, as a broke student who worked at a grocery store, I’d buy dented cans of food at a substantial discount. My roommates and I would stretch a can of Dinty Moore beef stew with a can of mixed vegetables and some instant rice. Or we’d take vegetable soup, and add cooked rice or a can of corn or peas.

Either of these recipes can easily double the volume of a can. The cookbook has a page of suggested stretch recipes.

Other sections include recipes for hot cocoa mix, spiced tea, rice pudding, 20 ways to eat beans and rice, and 25 ways to make interesting baked potatoes.

The book is an easy read, and entertaining. This would be a good addition to your storage food supplies, a great gift for a friend and you won’t regret buying a copy for a reference book.

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Recent tornadoes in Texas this week demonstrate the destructive power of the high winds. Here are some tips to help you survive a tornado.

by Leon Pantenburg

I was below St. Paul, Minn., on my end-to-end Mississippi River canoe trip when I got really close to a tornado. Here is the excerpt from “Downriver: A Mississippi River Canoe Voyage.”

Anybody who grew up in the Midwest is familiar with tornadoes!

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“The only possible port for the impending storm was a sandbar island in a bend of the channel. From the windswept look of the island, all the loose branches had blown off. Most of the willows grew out of sheer tenacity, since frequent flooding and winds had cleared out most of the bigger trees.

Dunderhead (my canoe) was pulled up on the bank and all the gear was stowed up underneath it. And then the wind died down to nothing. The stillness amplified a roaring from the north that sounded like ocean surf.

“Oh, no…” I thought, and watched the bank of clouds come toward me. The first blast sent the treetops to the sand, and me running toward the tent.

The wind’s howling increased, then turned into a sound that made my hair feel like it was standing on end.

The old-timers in Iowa talked about how tornadoes sound like locomotives. From the sound of this train, I was about to get run over. To read the entire story click on Mississippi River tornado.

Obviously, I made it through that storm sighting! Because I was in a wild area with no storm shelters available, my survival, as you can read, was based on sheer luck.

Tornado Survival tips

If you live in a tornado-prone area, you owe it to yourself and family to be prepared for one of these sudden, deadly storms.

Here are some tornado survival tips from FEMA on preparing for a tornado, sponsored by Food Insurance.

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