Prepper Book Festival #12: A Prepper’s Cookbook

Gaye Levy Gaye Levy  |  Updated: August 24, 2021
Prepper Book Festival #12: A Prepper’s Cookbook

When it comes to prepper cookbooks, I have been disappointed more often than not. You might be wondering why so let me just say this: many are simply compilations of recipes that are on the internet in the public domain. Not only that, I know some cookbook authors that are prepper frauds. They have not prepped a day in their life. I know because they have told me. Let us leave that unpleasant tangent for another day.

Today I want to introduce you to a real prepper and real cookbook author, Deborah D. Moore. Her book, A Prepper’s Cookbook: Twenty Years of Cooking in the Woods is fantastic. Deborah, as you will learn below, began living the preparedness lifestyle long before it became fashionable. She has lived off grid, in the woods, relying on a wood cook stove for both heat and meal preparation.

A Prepper's Cookbook | Backdoor Survival

Early on in the book is a chapter on “Learning to Cook On a Woodstove”. For me it was a vicarious pleasure to read that section since both acquiring and learning to use such a stove is high up on my bucket list. Deborah saved up for one of those gorgeous stoves most of us only dream about and offers all types of tips for using one.

That is just one example of how A Prepper’s Cookbook is more than a collection of recipes. Interspersed between chapters with recipes are snippets about life in the woods. The garden, the animals, and even a quiet walk in the woods are shared in such a way that you really want to get to know both the person and the lifestyle.

I could go on but will stop now and simply say that you are going to love this book! I have three copies up for grabs in this week’s giveaway so enjoy the interview then be sure to check in below to learn how you can enter to win a copy for free.

An Interview with Deborah Moore, Author of A Prepper’s Cookbook

Tell me about your book. What is it about?

This is not just a cookbook; it’s a life book. I lived completely off-grid for seven years in the harsh environment of the woods in the northern Upper Peninsula of Michigan. The cookbook is generously infiltrated by stories of my life, trials and elations of that time—and I wouldn’t trade that experience for anything.

The recipes are actual meals I prepared from what I kept in the pantry. Considering my nearest grocery store was thirty miles away, I kept a well-stocked and very diversified pantry.

What type of research did you have to do while writing your book?

Research? It has been an ongoing, daily learning experience for this one-time-city girl—the living part, that is. The cooking part I’ve done my entire life. The most ‘research’ I had to do was to actually measure ingredients! I’m a little-bit-of-this-and-more-of-that kind of cook.

How long did it take to write?

Now, this is hard to pin down. I could go back as far as my first experience as a NON-prepper, when I was a nineteen-year-old bride in Detroit. A big snow storm was predicted and we were all cautioned to stay off the streets once it started. Realizing I had very little food in the kitchen, I went grocery shopping to ensure that my new husband and I could obey and stay in for the few days it would take to clean up the roads.

The stores were packed. It took me longer to check out than it did to shop. Right then it struck me that if I hadn’t or couldn’t get out, then or later, we wouldn’t have enough food—and it would be my fault. I vowed that would never happen.

That was the beginning of my prepper journey, and every day, every experience has added to my knowledge. It was that knowledge that I poured into this book, so I guess you could say it has taken me fifty years to write!

Every book, fiction and non-fiction, includes a message. What message do you hope my readers will take with them after reading your book?

This is easy. I firmly believe that we are all responsible for taking care of ourselves and our families. It is up to each one of us—not the government—to see to those needs, whether it’s having enough food to last through a snowstorm or enough lifesaving medication to get past a small paycheck.

Preppers do that by not relying on anyone outside their circle. A word of advice here: don’t talk about what you have, what you do, or where you are.

Can you tell us a little bit more about yourself?

This where I always run into trouble. I’m a very private person. I will say, though, that I’ve lived a very interesting life. I’ve been married twice and divorced twice. I’ve been single now for over twenty years, and I’m comfortable in how my life has evolved. I’ve been scuba diving around the Caribbean, and I’ve gotten lost in the woods looking for wild mushrooms. I’m not afraid to try something new or do something I’m not ‘supposed’ to do.

I split and stack my own wood; I can and do use a chainsaw; I get on the roof and brush the chimney; I rototill the garden and cut the acre of grass: All things the ‘man’ of the house is expected to do. I drove—by myself—2,500 miles, just to watch my eldest son do the last jump of his military career into the Gulf. And I’ve done all this and more while working and writing. I think that kind of independence is what keeps me single.

I have two incredible sons—very different, yet very much alike—and each one has given me a grandchild that is very precious. When others talk about being estranged from their children, I can’t fathom that. My sons and I have never even had a bad argument. After being divorced from their father for forty years, he and I are still close friends. How many can say that?

Oh, and I LOVE to cook!

As an author in the survival, prepping, self-sufficiency or homesteading niche, what are you personally preparing for?


As complicated as that may sound, it’s really quite simple. There are basics that are needed to live your life regardless of what the ‘disaster’ is. If you have a power outage of an undetermined length of time, or a complete collapse of the economy, you need shelter, food and water. Taking that a step further, you need shelter and a means to heat and/or cool it according to your area.

I live where it gets cold and very snowy during the winter; I heat with wood in a wood cookstove. This doubles to solve the next problem of preparing the food I have stored: it’s a cookstove, I cook on it and I cook in it.

Water will always be a primary need; you can get potable water from a mud puddle if you have the right filtering system.

What would be your first prep-step if you were just getting started?

I would designate an area to keep supplies. Food and water are important, but so are soap, toothpaste and pet food—remember that what you store is a very personal thing. There are long term supplies and short term. Long term items don’t need to be rotated as often as short term.

What movie do you think gives the best portrayal of what could happen?

There was a series on TV called “Jericho”; there were a lot of flaws in it, but a lot of good advice too. It showed the results of not enough to go around, and what happens when others try to take what you have—and that will happen.

Do you have plans for another book?

I have a series called The Journal. It’s all about prepping in a fictional format. It follows the ups and downs in one woman’s life and her family’s life during a series of natural disasters.

Currently there are five books in the series and I’m working on the sixth. Most of my followers are avid fans, all saying the story is riveting because it reads so real.

Is there anything else you would like to share with my readers?

Research, read, study and put into practice what you’re learning.

My sister, in an all-electric house, loses power frequently. She finally got a small propane camp stove to cook on, but was afraid to try it. Once she did, in a non-emergency situation, she had the confidence and the knowledge that helped her later.

Prepping is a way of life, not a past-time—and it’s NOT hoarding; it’s ensuring YOU and your loved ones will survive.

The Giveaway

Deborah and her publisher have reserved 3 copies of his book in this newest Book Festival Giveaway.
a Rafflecopter giveaway

The deadline is 6:00 PM Pacific Tuesday with the winner notified by email and announced on the Rafflecopter in the article. Please note that the winner must claim their book within 48 hours or an alternate will be selected.

Note: This giveaway is only open to individuals with a mailing address in the United States.

The Final Word

The back cover of A Prepper’s Cookbook says:

“Deborah D. Moore will take you on a fun, step by step journey to recreate the same meals she makes every day using only what she has stored in her pantry.”

Whether it is a disaster, a sudden loss of income, or the end of the world as we know it, there are times we must make do with what we have on hand. This is especially true when it comes to the food we eat. Let me assure you that this book is going to help. Good luck in the giveaway!

For more information about the books in this latest book festival, visit Prepper Book Festival #12: The Best Books to Help You Prepare, Stay Healthy and Be Happy.

Enjoy your next adventure through common sense and thoughtful preparation!

If you enjoyed this article, consider voting for Backdoor Survival daily at Top Prepper Websites!

In addition, SUBSCRIBE to email updates and receive a free, downloadable copy of my e-book The Emergency Food Buyer’s Guide.


Spotlight: .A Prepper’s Cookbook: Twenty Years of Cooking in the Woods

In a disaster, having food isn’t enough – you also have to know what to do with it.

Deborah D. Moore has been a Prepper for most of her life, long before the term was popular. She believes in being prepared to winter in during the long cold months that she has to endure on the the Upper Peninsula of Michigan. An entire room of her small home is devoted to food and supply storage. Since her house is small it’s easy to heat with the wood cook stove that at the same time gives her a means of cooking and baking her food supplies.

Featuring over 100 recipes, author Deborah D. Moore will take you on a fun, step by step journey to recreate the same meals she makes every day on her wood stove using only what she has stored in her pantry.

Plus: The Preppers Guide to Food Storage

No list of books would be complete without my own book, The Prepper’s Guide to Food Storage. The eBook print version is available.

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A frequent question I get on Backdoor Survival has to do with healthcare matters when there is no doctor around. This is the definite source of survival medical information for all Prepper’s and is my go-to bible for survival medicine.

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124 Responses to “Prepper Book Festival #12: A Prepper’s Cookbook”

    • Opal, I hope my experiences can help save someone from the errors I made. I also hope my experiences ENCOURAGE others to ‘go for it’!

  1. Deborah sounds like an incredible woman and I would very much like to read her story. It is always better to read from someone who has walked the walk not just talked the talk. Hope to win the book, if not, will buy it.

    • She most definitely is one of the most incredible women I know, and I’m not just saying that because she’s my mom.

  2. My favorite prepper food item is the freeze-dried mushrooms that I got from Emergency Essentials. I use them at any time, not just in a grid-down situation, but they would work in a grid-down situation as well. We have canned mushrooms, but any time that I don’t want to be constrained by the size of the can I grab a few or a handful of the freeze-dried mushrooms to add flavor to what I’m making. I soak them in warm water for a few minutes and they’re ready to go or if I’m making a soup or a stew I just toss them in.

  3. A potato because I love to fry them and bake them and boil them! I just invented a side dish by sautéing an onion in butter, then slicing in a potato and covering both with homemade chicken bone broth. Simmer to soften potatoes and reduce broth to a delicious sauce.Yumm!

  4. I hope to win this cookbook. I am also very interested in the author’s post apocalyptic fiction series. And I love that she lived in Michigan’s Upper Peninsula.

    As for a recipe, this is one of my new favorites. By the way, I got tired of rice a long time ago and have branched out to other grains. Millet is versatile and cooks in 20-30 minutes.

    Millet cooked 1:2 with water, very low heat, covered. Add the following powdered spices at the beginning and stir in. Cardamom, tumeric, and ginger. A pinch or two of each.

    Almond milk
    Canned peach slices
    Raw cashew nuts

    You can dress the whole pot of cooked millet or just a serving.

    Add almond milk to cooked millet and bring to a boil and then simmer just long enough to soften the leftover millet.

    Add canned peach slices and raw cashews, mix, and serve.

    This is a sweet and comforting dish. You can make it more or less soupy by adjusting the almond milk.

    A word about the shelf life of these ingredients. Millet will keep for decades if stored properly. Canned peaches will keep for years. You could also use freeze dried peach dices, which keep longer than canned. Almond milk should keep for several years in a stable environment that never gets too hot. Same for cashews. I only use raw, never roasted. Roasted nuts turn rancid quickly.

    • The Journal series is an excellent read. I highly recommend it. Everyone I turn on to it say they can’t put it down until it’s done.

    • Kare, the series, The Journal, puts into motion all the reasons (and then some) WHY we prep! I hope you enjoy it.

  5. I have gotten very good with a sun oven. I make a nice sized cornbread. Throw on some home canned seasoned beans, a chopped fresh veggie rift out of the garden and some sun tea to top it off!

  6. I had not heard of the TV series ‘Jericho’ which sounds interesting also. Deborah sounds like a wonderful person with great knowledge. Wish I knew as much. Thank you for the chance to win the book.


  8. My favorite item is beef jerky. It is so versatile and can be used at any time. It also tastes great.

  9. I’m not sure why my posts aren’t showing?? Third try, not trying to cheat though!! If it trip!e posts I apologize in advance!
    I have gotten very good with a sun oven. I make a nice, moist cornbread, throw on some home canned seasoned beans, a fresh chopped veggie right from th garden, some sun tea and its chow time!

  10. Am currently reading the book “Journal” which is a story about a Prepper women living on her own in the U.P. and being the small town’s Emergency Manager. I began reading your interview with Deborah Moore about her cookbook and thinking gee this lady in reality is similar to the women in the fiction book. It was confirmed later in the interview that Deborah Moore is the author of both! Having both the “Journal” and cookbook would make a great addition to my educational prepper items.

  11. We love soup. An easy recipe is a cup of dehydrated vegetables, a cup of lentils and a can of meat plus seasoning. Add add 6 cups of water. Heat until boiling then I tuck the pot in my bean bag pillow casewith lid on top an cover with another bean bag pillow about 30-60 minutes dinner is ready with minimal heat used, rather that 30 minutes stove top. The bean bag seals in the heat like a foam cooler and fits a variety of pots! Be careful though, the pot and lid are VERY hot, use pot holders and allow to cool down before serving.

    • This would be a great start for you then. You should also check out her “The Journal” series, which is not just very entertaining, but is loaded with scenarios in which you would utilize the prepper lifestyle tips.

  12. Thanks so much for doing these interviews. There is so much information out there and this helps me to make better selections without so much research!

  13. I have not done any off grid cooking yet and that is why I would love a book like this so I could have a little “hand holding” as I try this new venture!

  14. Michigan’s upper peninsula is not an “easy” place to live. It sounds like she really knows what she writes about. I think I need to read this book.

    • Richard, sounds like you know the UP… it’s a beautiful place to live, however the winters can be very harsh if you’re not prepared for them, physically AND mentally! Here we say we have four seasons: June, July, August and Winter :)… not quite, but some years it feels like it.


  15. Funny, I just finished watching again all the episodes of Jericho. I agree, many mistakes, but a few pieces of good advice were given. I started googling how to make ice. Currently I’m weeding out what I’ve bookmarked to delete the scare tactic articles and keeping the good rational advice. I’ve been living an ‘in case of’ way of life for so long, mainly because my grandparents taught me from their experience of being in the great depression. Thank you for the opporitunity of having Ms. Moore’s book. It’ll be a true asset to whomever wins it. And thank you, Gaye, for being one of the few Great sources we can count on.

  16. Looks like a great book! Thanks for doing a review on it and giving your honest opinion. Good to know the author has actually been-there-done-that and is willing to share her knowledge:)

  17. Spent a lot of time in the U.P. Near Munising
    I Love a baked potato with two fried eggs on top with some melted cheese and a little butter. A couple spoons of Chili too if I have some lying around!!!

  18. Omelettes in a bag in boiling water for me – cooked on a rocket stove (using freeze-dried ingredients).

  19. Prepping item or everyday item, you cant beat pinto beans. I have a tripod over my backyard fire place for outdoor cooking, and pinto beans, water, and some kind of bacon flavoring. A smoked ham-hock is best followed by smoked bacon, and if all else fails, a big gob of bacon grease.

    • pinto beans cooked with a ham hock is traditional southern food. usually poured over crumbled cornbread. my favorite meal as a child.

  20. I used to sell wood stoves and kept my own Waterford Stanley cook stove as a working display. Waterford is an Irish company so I would cook a big Irish boiled dinner every St. Patrick’s Day. If you showed up at my shop, you got fed.

  21. Recipe books are great sources of how-to’s but they are also wonderful sources of inspiration to ad-lib. I often ad-lib because I just don’t have the specific item(s) in a recipe and things still turn out tasty.

  22. This sounds like another great book to have. Will check out the book series. I have been experimenting with canned beef, pork, chicken and hamburger from Keystone Meats with other items from my food storage. Homemade beef and noodles and as well as pot of stew, chicken and noodles, pot of chili, tacos or goulash and barbecue pork for wraps and sandwiches. Learning to cook with dehydrated vegetables. Want more food ideas with freeze dried items as well as canned or boxed goods. Beef stew over rice has become a favorite with just a medium can of Dinty Moore beef stew in a pinch for a really quick meal.

    • Hi Deborah, all your ideas sound good. I need to try harder at this.

      Along the lines of your Dinty Moore stew, I like to put Progresso Beef and Barley soup over rice with grated cheese on top. One can easily feeds two this way.

      Is there such a thing as freeze dried grated cheese? How do you go about using it? I can’t seem to get past the picture of cheese mush in my head.

    • Freeze dried shredded cheese is readily available. We have all types – cheddar, jack, mozzarella, etc. – and tend to use them day to day. There is no waste. What I have not found is FD grated parmesan or romano cheese. The shelf-stable types from Kraft taste like cardboard to me.

    • Gaye, thank you for the info on FD shredded cheese.

      Hard wedges of real Parmesan and romano keep pretty well without refrigeration. They get a thin layer of mold that is easily scraped off.

      Supposing a disruptive event of only a few months, you may be able to grate fresh parm on spaghetti the whole time. Just take the cheese out of the fridge and put in a cabinet.

      I’ve done that for about a month to test it. I used up all the parm so I don’t know how much longer it would have kept.

    • This sounds good, I will have to try this. I recently bought some cheddar cheese from Emergency Essentials, the small can, to try before I get anything larger. Have used it on tacos and it did not taste bad.

  23. Another great post, I agree with Deborah, in preparing for anything, with proper skills, it doesn’t matter if your dealing with a thunderstorm, or an EMP, the duration will be different of course, but you can make it. I am excited to read the cookbook, and I can’t wait to find out what Deborah keeps in here food stores!

    • It’s funny you should mention EMP… Deborah has a new book coming out called “EMPulse”. Another disaster scenario fictional thriller for her prepper following out there. It will be released in September on eBook, and in print in Jan 2017.

  24. I love fruit leather. It’s such a great way to use excess fruit, and easy to carry when you need a snack on the go. Deborah has led a very interesting life and I think her cookbook will be an interesting read in addition to her recipes. Thanks for the chance to win it.

  25. My sister just got back from several weeks up in Michigan for vacation. I think the weather was just clearing up as she was leaving! I like dehydrating too and have a high protein, high fiber, lower carb bread that I buy on sale, cube like croutons, then enjoy anytime like a cracker, without the worry of it molding. My second fave food is oats, in absolutely everything, again high fiber with some protein and even love them raw. I’d love to win A Prepper’s Cookbook for more foodie ideas.

  26. Easy, light, and inexpensive meal: Ramen noodles (beef) and break up beef jerky into small pieces and mix it in with the soup.

  27. I.don’

  28. Sorry, At this time I don’t have any favorites.My wife does the cooking. I can warm up things and even cook them if need be. She just does a better job than I can.

  29. My favorite non-energy intensive food item is sun tea. All you need is a glass jar with a lid, some tea bags (or loose tea), and a patch of sunlight for a few hours. Whether or not there’d be ice to complement it, sun tea is still delicious. (I wish I could figure out how to make sun coffee! Hmmm, perhaps some experimentation is in order.)

    A Yuper! I would need to know little else to testify to Deborah being a credible prepper. If you tell me there’s a recipe for Pastys in her cookbook, I will buy a copy immediately.

    My mother thought one of her greatest achievements was finally conquering bread baking in a wood-stoked oven. I had little idea in my early youth that my parents were practicing their own form of prepping and off-grid living. They called it preparing for the results of the Cold War. For us kids, it was just another adventure in their eccentricity. The more things change …

    • Page 134: Pasties!

      Otherwise known as hand-held meat pies. Every culture has their own version. I grew up with “pastelicos” which are basically the same thing.

    • Nicole, yes! there is a recipe for pasties in my book. All good Yoopers know how to make them :)and there are several versions.
      Our parents ‘prepped’ because it was the natural thing to do: take care of your family. That’s what we do.


  30. We always go on a few camping trips once school is out and I always make a meal in the dutch oven. Right now my favorite is a sort of chicken stew — boneless skinless thighs, on top of potatoes, carrots, garlic and onion. I also love hot dogs cooked right over the fire until they are black but I don’t know if that counts! This seems like a great book. Thank you for the chance to win a copy.

  31. Beef jerky and kefir, BOL is a working farm with lots of cows. We have ample supply of anything that comes from a cow.

  32. My favorite meal item: LDS refried beans. Just add boiling water, and you’ve got delicious, nutritious beans for burritos, a side dish, dip, etc.

  33. I make a hot/sour soup all with food storage-mushrooms, vidalia onions I dried myself, bonita flakes, a little miso (I know, technically not storage….still looking for a good source of shelf stable miso) and sometimes, some ramen. The vinegar is a given for storage, as are any other spices I throw in. Yum, and warmly comforting in the winter

  34. Power went out today for a couple hours. Not sure about favorite off grid recipe. Haven’t had to do that yet. Did lots of camping though. We love scrambled eggs, black beans, potatoes, cheese, and Doritos cooked in cast iron skillet. Can add left over bits of good that needs to be used up. In fact, that’s how the recipe originated.

  35. Canned salmon is my favorite go-to. You can eat it cold right out of the can, you can mix it with eggs to make everything from an omelet to a quiche or frittata, you can make salmon stew, you can fry it up into patties or make salmon salad and my dog loves it as much as I do. It’s very, very versatile.

  36. My grandfather cooked on a COAL STOVE all his life at his restaurant. I suspect the original equipment dated back to the 1800s!

  37. Gail, your hot and sour soup sounds delicious.

    Modern society has been misled about miso. Traditional miso goes back hundreds of years before refrigeration. It was made in big batches and stored in wooden vats. It’s salted and fermented. I have even read it can cure cancer.

    I think that unopened bags would keep for a long time, and an opened bag might keep for a month or two while using it up.

    The other traditional ingredients in miso soup are kombu seaweed and dried fish shavings. They look like sawdust or shavings from planing wood. These two items for the broth would probably survive nuclear radiation.

    You have given me a great idea about the soup. This is something I really want for bugging out or staying put.

    I’m going to go take my miso out of the fridge and see what happens. By the way, I’m not running the AC and it is 90 degrees outside, 79 in the kitchen.

    I also need to make more kimchi. And find out how to can it. I could live for a long time on rice, miso soup, and kimchi.

    There is no place left in the budget for prepping, so I’m going to lower the electric bill and get money from that.

    • I make sauerkraut and can it every fall. I would think that kimchi would be similar. Do not can plain cabbage, though. I read an online post about how the USDA says don’t do it, but this woman went ahead and it was fine. Well….I tried it and it is NOT fine. I pressure canned it (15 #, 90 min, qt) and when I opened it to use it months on, it hissed at me and bubbled in the jar. Yup, out it went.I also pickle red cabbage and can it-it is fine.

    • Gail, wow! I had no idea. I am totally new to canning. That is really scary about the cabbage. But you’re saying once it has been salted and fermented it can be canned? Kimchi has napa cabbage, green onions, garlic, ginger, Japanese radish, Vietnamese fish sauce and rice flour. Oh and the powdered hot pepper.

    • Not sure if this helps, but here is the pickling and fermented food canning guide.

    • Yes the link helps a lot. Started reading it and I’m saving it. Thanks!!

  38. I have my grandmother’s wood cook stove that she got around 1915 and used it until 1972.
    I mainly use it during our very cold winter months. Must admit I have not used the oven. Feeling insecure about keeping a constant oven temp! Anyway I thought that this
    book may be of value for me in wood cook stove cooking to preparing food for what seems to be hard times ahead.

    • Jacqueline, the key to using a cookstove oven is a TIMER! Even with my newer cookstove, there are hot spots, so turning the bread or cookies is a must. You’ll get used to it. And remember: you can’t set it 350° and walk away 🙂


    • Thanks for the information Deborah!
      I have a timer but am concerned about keeping a constant oven temp.

    • maintaining the oven temp takes some practice. My oven has a thermostat but no window. Every time you open the door to ANY oven to look, you lose heat. I let the oven get a bit hotter than I need because when I open the door to put in whatever I’m cooking, I lose heat and then as the food absorbs the heat (to cook) more is lost, so after 5 minutes, add some wood to maintain. With bread, try tenting the loaf with foil and use an instant-read thermometer.

  39. I have not done much off grid cooking. My default for a power outage is to send my son in law out to throw a steak on the BBQ. After all we need to use the food in the freezer lol. Seriously, most of my cooking is from scratch. In the winter we heat the house with a wood stove and although it is not a cookstove, I am planning to try making a meal on it.

  40. I keep a variety of things on hand for electrical outages…canned tamales and chili are very easy as is canned stew. Thick soups and rice go well together in a pinch as do soups and instant mashed potatoes. The cookbook sounds very handy…

  41. One pot type meals that can be done in a Dutch oven over an open fire or on my solo stove. It really is mostly cooking up some Hamburg ( if available) or a canned meat (I happen to be one of the minority that likes spam) and then throwing in whatever canned items …beans..soups…veggies…tomatoes that I have with some dried herb seasonings. Once you add liquid or have enough from what you put in can put noodles in to cook up..if you desire. Nothing fancy here….

  42. i also lived in the upper peninsula and cooked on a wood cookstove. the food tastes magnificent. when power went out you lit the lanterns and melted snow miscellaneous needs. more people need to have that self sufficient challenge for it sure is a good feeling of accomplishment. i am now in the mountains of colorado experiencing another type of that good feeling

    • Patricia, it’s a wonderful feeling to NOT feel afraid when the power goes down!! I have several lamps, too, to chase the dark away 🙂
      Congratulations on being self sufficient!

  43. My favorite off-grid foods that don’t need cooking are peanut butter and tuna. For cooked foods- a base of macaroni and cheese with some added protein would be my go-to dish.

  44. Foil Packets: meat & veggies wrapped in foil and baked in wood coals or on top of a wood stove.

  45. Looking forward to new ideas on preparing food and identifying some holes in prepping food items.

  46. One of my favorite one pot meals is Witch’s Brew. You take a couple of cans of soup you may have in the cupboard, dump it into a pot and add any stray left over veggies or small pieces of meat in the fridge. Great way to use up the left overs and you can cook it on an open fire in a dutch oven pot. we used to do that in Campfire Girls on our over nights. Each of us would bring a can a soup and dump it into the pot for a surprisingly good meal with home-made biscuits done on the lid of the Dutch oven. AND yes the combinations were “different” but we all had a great time trying to guess what was in the pot

  47. Potatoes… You can do so many different things with them & they keep for a very long time when stored correctly.

  48. My wife and I are getting better ith growing our own and cooking different things different ways

  49. My favorite go to is Jiffy cornbread, 1 small can of creamy corn, 1 egg. Mix
    Ingredients, bake at 375 for 20 minutes in cast iron skillet or muffin tin. You can add cheese to the batter before baking.

  50. My favorite off-grid food is either chili mac or peanut butter or honey. Try to keep good stock of all. Loved the Jericho series and have the DVD’s. Just started ‘The Journal: Cracked Earth’, looking forward to the whole series. Cookbook sounds very good.

  51. I love wild game, especially elk. For a “throw in your pack item” jerkey is always good but can be too salty so be sure you have enough water.

    • Harold, there is a recipe for Venison Neck Roast you would like. It would work well with any game.

  52. Just what I need – I can picture myself sitting in the woods, hovering over a little fire, armed with a pot and then – what to put in and how to prepare it and so much more . . sounds great – thanks

    • Janette, in the cookbook there is a chapter/story on my experience learning to cook on the woodstove and on the up-keep.
      Deborah Moore

  53. Just recently cut up home grown eggplant, squash and peppers which are abundant in the family garden this year and roasted in the oven. I’m sure would work wrapped in foil in the coals of a fire or in the skillet over the fire maybe with an egg like a vegetable omelet. Will have to try that in the near future.

  54. Bacon cut into small chunks and browned. Add chopped up potatoes. When potatoes are cooked, crack a bunch of eggs into the pan and scramble. When eggs are done, add grated cheese and stir until cheese is melted. Serve with hot sauce.

    This can be cooked on a camp stove, wood cookstove, campfire, wherever you have a heat source and the ingredients!

  55. I store lots of Whole Regular Oats and Quinoa, two of my favorite prepper items. I can use them in breakfast, lunch or dinner meals. I really like things that are multi-purpose. All non-food items in our prepper supplies MUST be able to serve multiple purposes or they don’t make the cut. We have a great wood burning stove, and I keep thinking I’m going to start cooking on it, but I haven’t. This sounds like a cookbook that I can learn a lot from about cooking on my stove! Keeping my fingers crossed…

  56. We don’t have a particular favorite as we are more of “dump” cookers – whatever we have gets thrown in a pot/pan. And having said that, we store all types of food – freezer, dehydrated, freeze-dried, mres, canned, etc. so we are sure to have variety. Looking forward to reading the comments to learn everyone’s favorites!

  57. I would love to add this book to my collection, I would also love to read about her stories and experiences she has had.

  58. My favorite off grid food is fresh caught fish cooked over a campfire or grill. All you need is some salt and pepper. You can make it fancier if you have some margarine or olive oil, some lemon (or lemon pepper), and some paprika.

  59. My favorite off-grid meal is pot roast in a Sun Oven. 2nd place is a hamburger/rice hot dish is Sun Oven.

  60. Cooking up some no rinse spaghetti in my canteen cup on my esbit stove then adding a small can of salsa and some diced up spam (single pack).

  61. OOPS Computer glitched Got the Book yesterday and I can’t wait to try out some of the recipes now. Thank you again.

  62. Deborah, in your cook book you talk about using and storing Freeze Dried Yeast.
    Where would I be able to purchase it? Thanks

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