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Maple Pulled Pork Waffles

Whether you’re feeding the family, hosting a backyard dinner party or whipping up something quick for a weekday meal, pulled pork is always a guaranteed pleaser. You can serve it with your favourite BBQ sauce and sides, in sandwiches and tacos, or over nachos, but have you ever served it over top a perfectly crispy waffle? Don’t knock it till you try it. My first introduction to chicken on waffles was a complete surprise. This just takes that favourite dish to a whole new level. How bout adding the flavour of maple syrup? Better yet, add a splash of sriracha sauce at the end for some extra zing.

What if I told you it could BE ON THE TABLE in less than half an hour? I know right! True story. Read on.

*full disclosure: this is not my recipe. I just wanted it written down somewhere so that I could share it. It originated with Chef Todd Leonard 1 (see below).

I am not a vegetarian but I do not eat much meat and could easily imagine a life without it. However, I live with people who DO like to eat meat, and I’m okay with that, though I do NOT like to handle raw meat. Having freeze dried meat checks off a few boxes for me.

Box 1: Food storage is important to me – not just for those BIG emergencies where the sky comes falling down, but for the more frequent emergencies like job interruption, like unexpected expenses, like illness that keeps one from shopping or meal preparation, like – I dunno, maybe something WAAAY out there, like a pandemic that keeps us out of the stores . . . . so many other of the day to day realities of normal life.
There is something to be said for the peace of mind that comes with preparing for those times. Properly sealed freeze dried food has a shelf life of 25 years. Once opened, it generally will last up to a year if protected from the moisture in the air.

Box 2: Saving money is important to me, by NOT cooking more meat than we need at any given time (meaning we either ate too much, or we ate leftovers for too long, or we wasted food by throwing it away, or worse – all three). Now I just prepare exactly what I want.

Box 3: Convenience of putting a NICE meal on the table in less than half an hour. Thrive Life freeze dried meats are all precooked and in some cases, lightly seasoned. You can even eat them straight out of the can!

Box 4: Never having to touch, smell or deal with raw meat. BIG box for me.

I’ll admit – waffles and meat never used to fit together in my mind UNTIL I tried it a few times. Now this is one of our favourites. So put away your slow cooker and get over yourself. You don’t need to thaw, precook or shred the meat. It’s already done.

*Someone recently told me they spooned the pork mixture onto the waffle maker, and poured the waffle mix over top! Wowzers! Definitely trying THAT next time I make this recipe.

MAPLE PULLED PORK WAFFLES

I am using mostly freeze dried ingredients here (FD), but not to worry – you can substitute with equal amounts of garden fresh in every case. And if you have a pork roast in your freezer, but not the freeze dried pulled pork – not to worry. Just slow cook it like you would for any other ‘pulled pork’ recipe (without all the seasoning). What you’re going to end up with is cooked pulled pork – just the long way around. Freeze dried pulled pork is delicious and accessible – the short cut way.
Amounts intended to serve 4 or 5 people

Ingredients
normal stuff in your kitchen:
3 Tablespoons vegetable oil
2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
2 Tablespoons Maple Syrup
water
1/4 cup butter

Freeze Dried foods: (FD)
2 cups FD Pulled Pork 2
1 Tablespoon FD garlic OR 2 cloves minced
3/4 cup FD Onion Slices OR 1/2 cup FD Chopped Onions
1 cup FD Red Peppers
1/2 cup FD Green Chili Peppers
1/3 cup FD Green Onions
1 teaspoon Chef’s Choice Seasoning (or your favourite seasoning mix)

* optional: add more FD vegetables as desired. Green Peppers, Asparagus, Green Beans, Peas, Kale, Spinach . . . . etc
Put away your cutting board. These vegetables are already washed and sliced.

Waffles:
2 cups all-purpose flour
1/2 teaspoon salt
1 T baking powder
2 tablespoons white sugar
2 large eggs
1 ½ cups warm milk
1/3 cup vegetable oil

Sift all dry ingredients together, set aside.
Beat eggs and oil into milk.
Pour liquids into dry ingredients and stir to moisten all.

OR
use 2 cups of your favourite Pancake mix or try my mix (recipe in this blog site)
+ 2 eggs (beaten) to whatever liquid your mix calls for
*tip: 2 T Thrive Life Scrambled Egg Mix +3 T water = 1 egg

Directions:
1. refresh PULLED PORK by putting it in a jar or container with a lid. Add 3 cups warm water, fasten lid and roll the jar ensuring all meat is moistened. Set aside to allow to soften 10-15 minutes. A little longer isn’t going to hurt.
It is helpful to gently tumble the jar every few minutes.

2. make Waffles:
Preheat seasoned waffle iron and pour batter onto oiled, HOT griddle. Approximately 1/4 cup in each quadrant. Close waffle iron and watch the time. I leave mine for 4 minutes until they’re toasty brown, but every waffle iron is probably a bit different.
Cook waffles and set aside.

3. Pork mixture:
Using a large skillet, heat oil and lightly toast onions and garlic till aromatic and slightly browned.

4. Add the moistened pork with remaining water. Stirring gently (so as not to break up the delicate meat), add all the vegetables and Chef’s Choice Seasoning, adding extra water (1/4 cup at a time) as needed to keep the mixture wet. Last time I made this in addition to the onions, I used red peppers, green peppers, chili peppers, green beans and spinach.

5. Add brown sugar, soy sauce and maple syrup. Reduce heat and simmer gently another couple of minutes stirring, till all vegetables are moistened. If mixture is too dry, simply add a little more water. Taste test and season with salt and pepper to taste if desired (I never add either as I find the Chef’s Choice is perfect for me).

6. Remove from heat and add butter, allowing it to melt and emulsify.
Give it one final stir.

To serve: spoon a dollop of juicy, shredded, maple infused pork over top your fluffy waffle.

As mentioned above: *Someone recently told me they spooned the pork mixture onto the waffle maker, and poured the waffle mix over top! I’m loving that idea! Definitely trying it next time I make this recipe.

ENJOY.

Warmly,

Cindy Suelzle

Chef Todd Leonard, master behind the kitchen door

  1. Chef Todd Leonard is the department chair of the Utah Valley University’s Culinary Art Institute, one of the top professional cooking programs in America. Winner of the Nations Top Chef in 2018, and the first Chef from Utah to ever win the honour.
    https://kutv.com/features/inside-the-story/inside-the-story-utah-chef-is-national-chef-of-the-year ↩︎
  2. Unlike many freeze dried meats, PULLED PORK is a ‘high fat’ meant, which affects its open shelf life. Once the can is open, use it within a few weeks. Personally, I always write the date I open a can on the lid so I can stay on top of it. In the case of PULLED PORK, I put it in the fridge to buy me an extra week or two. If I know for sure I’m not going to use it right away, I’ll put it in the freezer part of my fridge to buy another week or two. Don’t forget about it – USE it! For this reason, I generally buy the smaller cans so that I can use them more efficiently, and I ALWAYS buy them when they are on sale. ↩︎
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5 ways to STOP wasting money on food storage

I cannot tell you how many times I’ve had the “one-and-done” conversation with people who are rightly concerned about investing in long term food storage but don’t want to be inconvenienced by it.

Being compelled enough to invest money into food storage, buying a bunch of it all at one time, and then (having their conscience soothed), put it away and forget about it. Their thinking is that they have done their due diligence, with minimal inconvenience and now can get on with life giving no more thought to it.

The first time I heard this philosophy was a friend many years ago. They had learned of a new brand of food being sold locally, that had a very long shelf life. It was kinda pricey but the shelf life was attractive. They bought a year’s supply for their family of four, stacked it into a corner of their basement, and brushed off their hands so-to-speak. They were more than content with this marvelous plan; they had their food storage and didn’t have their life complicated with having to eat it. Simple. I admit, the idea was a little unsettling to me; it didn’t seem that life could really be that easy. Fast forward a couple decades. My friend had passed away of cancer. Their children had grown up. Her husband had remarried and moved to a different city. He called me one day. They’d had a house fire! All was lost including their long term food storage, which he had carried with him ten years before. Insurance had provided the money to replace it and he wanted to do exactly the same thing they’d done before.

1. USE IT

The reason he called me? Because he knew that at the time I sold Thrive Life foods, a relatively new brand of freeze dried food. “Just give me a reasonably varied assortment of food like I had before.” he said. He had no intention of ‘wasting’ it by eating it. It was intended as 100% food insurance, to be packed away again. We talked about the fact that most of the food he had depended on to ease his conscience for so long, was well over 20 years old, and not all of it was freeze dried, meaning it didn’t have the 25 year shelf life he thought it did. We talked about what he’d had previously – including milk and eggs (neither of which at the time he bought it, claimed to have the 25 year shelf life he believed everything had). As a friend, my counsel was to USE some of the food he was buying for two very important reasons: 1) to KNOW what one had, and 2) to know HOW to use it. Long term food storage is not the same as buying perishable food from the grocery store. It requires a little different ‘thinking’ to get used to it. He was adamant about “not bothering with all that”. What he had done two decades ago was conscience soothing and he wanted more of that.

We came up with a reasonable selection, and it was sent to him – which he stacked in a corner somewhere to never think about again.

His details involving the house fire may have been unique, but his philosophy was not. I have had that same conversation with many people over the years.

them: “Oh freeze dried food! I have a ton of that in my basement.”
me: “Great. How do you like it?”
them: “Oh, I have no idea; I’ve never used it.”
me: “Why not?”
them: “Because its FOOD STORAGE! And besides, I haven’t got a clue what to do with it.”
me: “How long have you had it?”
them: “We got it the year after we were married.”
me: “How long have you been married?”
them: “37 years.”
me: “Wow. You know its 12 years past its expiry right? You don’t have milk and eggs in there do you?
them: “Yes.”
me: “Well, I know the food you’re talking about, and the shelf life of milk used to be 5 years, and eggs was 3 years. Those are over 30 years past their expiry date. You might wanna dispose of them. . . . . I wouldn’t even open them if I were you, just throw them out. . . . .
So, . . . just curious, when were you planning to figure out how to use this food anyway?”

I have another friend who had pretty much the same idea. She had a lotta long-term-food-storage that she’d never had any intention of using, but a few years ago it became alarmingly evident to her that it was waaaay past its prime. She doesn’t want to waste it, (and waste all the money she spent on it), she wanted to learn how to use it. She had no recollection of how long she’d had the food (decades she admits), and there was no date on the cans. Apparently the labeling laws have changed since then.

My counsel? To USE it of course. I promised to come over and show her how to use them. We opened up her first can – broccoli. It was absolutely indistinguishable. Looking nothing like broccoli should, and smelling terrible. Nothing anyone would want to eat. “What can I do with it?” she asked.
“Throw it in the compost.” was my suggestion.
We opened a can of spinach with similar results.

On the left is dehydrated spinach that was deliberately left on the shelf waiting for some emergency that would justify opening it. No one could remember how old it was, and the owner mistakenly believed it was freeze dried when in actual fact it was dehydrated (with a much shorter shelf life). This is what happens when you don’t USE the food you store. The result was a lot of wasted food, and a total waste of the money spent to acquire it.
The spinach on the right is a 7 year old can recently opened. It is what freeze dried spinach SHOULD look like today, tomorrow, next year and 17 years from now.

To be fair, the food we opened was much older than it was ever intended to be. It is not the manufacturer’s fault that the food was not used when it should have been. It is the result of faulty “save-and-protect” reasoning. But on the other hand, from the beginning she never knew what she had, what it looked like, or how to use it anyway. Ironically that scarcity mentality intended to not ‘waste’ food by using it, resulted in ultimate waste. Wasted food is wasted dollars. It’s simple math.

I well remember that same brand of freeze dried food when it was a new thing, trying to wrap my mind around the concept of it and trying to justify the cost. I bought some, used it, didn’t see the value at the time, nor the point. As the science of freeze drying got better over the ensuing years, the food got better, and the nutrition got better.

2. FIND THE BEST

In 2009, when I first started buying Thrive Life (the brand I finally settled on after trying several on the market), their guarantee was that the produce went from field to freezer in less than 24 hours. I was impressed with that. By the time I put that into print, the company corrected me – their guarantee was now less than 12 hours. “Can’t get better than that” I thought. Produce picked ripe, washed, peeled, chopped and into the freezer in less than 12 hours? Incredible. “Can’t get better than that” I told people.
Wait! In another year, they raised the bar again. Produce picked at perfection when all nature’s goodness was at its height, and then washed, peeled, sliced and into the freezer in less than 6 hours! (usually 2 to 4 hours). Amazing. NOW with a pretty good degree of confidence I can be sure “it really canNOT get better than that!”

In summer months my household eats directly from my backyard garden. I am hard pressed to get produce from my garden to the table in four hours! Truly it cannot get better than two to four hours.

What does that mean to you and me? Why is that such a big deal?

Because all fruits and vegetables begin to deteriorate within the first hour after harvest. That’s why. They begin the process of deteriorating in colour, texture and nutritional value immediately. To pick a fruit before its fully developed is to start out with a handicap. Thrive Life has a commitment to excellence that forbids picking produce before its ripe. Then its a race against the clock. That produce is washed, peeled (if needed), sliced or chopped and flash frozen to -40C within four hours! In that frozen state the food is transferred to a facility where all the remaining moisture is removed in the second step of the two step process of “freeze-drying”.

When spinach or broccoli or mangoes or strawberries or whatever, goes into that BPA free can at the end, it is more nutritious than those same ‘fresh’ fruits we buy in the produce department of our local grocery stores – that in nearly all cases were picked before they were ripe, and have been shipped a thousand+ miles to ripen on the supermarket shelves sometime in the following week or two. Without any moisture, that food is sealed in an oxygen free can, giving it an exceptionally long shelf life. Zero moisture + zero oxygen = zero decomposition. So when I open a can of peaches that was packed 7 years ago, it is as nutritionally sound as it was the day it was sealed. If I open that can another 7 years from now, it is still the same. THAT is what we’re talking about. And that’s why timing is such a big deal.

“freeze drying food is not rocket science”

3. Benefits of using freeze dried food NOW

FAMILIARITY
Becoming familiar with freeze dried food while our lives are comfortable and predicable is so important. Sometimes people fool themselves into believing they’ll use it when they have to, but a crises is not the time to start experimenting with foundational necessities like meals. There are bound to be some differences between what you’re using now and freeze dried food. Familiarity brings confidence, and confidence removes fear.
When we are prepared, there is no fear.

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KNOWLEDGE
With familiarity comes knowledge and skill, opening a whole new world of possibilities. Learning how to use freeze dried food will make meal preparation a lot quicker and easier. Those fruits and vegetables are already washed and chopped, ready to eat straight out of the can, or to throw into your soup, casserole, omelette or stir fries. The cheese is already shredded, the meats are already cooked – ready to refresh and add to your meal.
You’d be surprised at how streamlined your meals become. You can have dinner on the table in minutes.

ZERO WASTE
Not only will you reduce the waste of produce in the fridge going bad before you can get to it, and the waste of trimming a good portion of your broccoli, cauliflower and peppers etc, but you will eliminate the waste of those cans of food timing out. Think of the waste that my friend experienced having to throw out most of her ‘shelf stable’ canned food. My other friend who replaced it all after the fire – he would have had to replace it all anyway, fire or no fire – because most of it was long expired before the fire.

When you regularly USE your food storage, it replaces perishable groceries that would other wise go into the trash. The North American average for household kitchen waste is up to 40%. That’s an incredible figure to wrap your mind around. If you’re the average North American consumer, up to 40% of the food you buy is going into the garbage! What if you could reduce that waste? How much money would YOU save in a month, in a year? Take a minute (knowing your monthly food budget), and use some simple math to roughly calculate what that might look like to you. Imagine what you could do with an extra $3000 or $4000 a year! You could probably have your food storage built up in a very short time for one thing.

CONVENIENCE
One of the things we will depend on in any emergency is having food that will be convenient to prepare with fewer resources than we’re currently accustomed to. Knowing what that food is and what kind of variety is available ahead of time is helpful. Also knowing what your family prefers and doesn’t prefer ahead of time is pretty helpful too. You don’t want to learn that when its too late.

4. SCARCITY vs ABUNDANCE

A can of dehydrated cabbage, about twenty years past its expiration. This is the kind of thing that never should have happened.

A scarcity mindset is a way of thinking that focuses on the idea that there is a limited supply; one becomes obsessed with protecting it. Its a trap many of us fall into when it comes to food storage: “This is food storage. It must be protected.” But we’ve already seen where that thinking leads, and its a slippery slope. When the supply is not being replenished, protection mode kicks in. So what is the antidote?

Rotation. Rotation is a “1st in-1st out” mindset. It is continuously using and replacing. It is treating your food storage like groceries and your groceries like food storage. It is the philosophy you’ve heard me repeat many times if you’ve read anything I’ve ever written on the subject: Store what you EAT, and Eat what you STORE.

If you are constantly adding to your food supply every time you buy groceries, and constantly eating from it, then replacing it, you are ROTATING. This keeps everything fresh and updated, saving you money and providing peace of mind. Your food storage becomes an organic thing with a pulse, not an inorganic box of dead food that nobody wants that cost you too much money. Consider a different perspective.

5. CHANGE THE WAY YOU LOOK AT IT

When you change the way you look at it, everything about it changes. The missing link between the SCARCITY mindset and the ABUNDANCE mindset is ROTATION. Rotation of “using and replacing” helps us regain control, and allows us to see abundance instead of scarcity. Change the way you’re looking at things.

I truly believe that when we are prepared, there is no fear. It is a personal mission of mine to help people gain the freedom and peace of mind that BEING PREPARED offers. And that includes FOOD STORAGE. Part of that is to help people stop wasting the food they purchased and are currently purchasing, and to help people acquire their food storage in the best possible way, getting the best prices and benefits in the process.

This is a course of action I have followed my entire adult life; it is very important to me. In the process, I discovered Thrive Life freeze dried food in 2008, and by the beginning of 2009, I brought it into our family bookstore – Generations Bookstore in Edmonton, Alberta. One of our major sidelines was food storage and emergency preparedness so it was a perfect fit. Since that time, we sold the store, but I kept Thrive Life with me as a personal consultant. I believe it is the best brand on the market today for high quality freeze dried food, and I am committed to helping people benefit in the same way I do from it.

In our house I’ve put it to the test. We’ve used it almost daily since those early years, and I know of which I speak.

I’d love to hear your thoughts on food storage and all things related. I welcome any questions you might have about Thrive Life specifically. Who knows? You might even want to become a consultant yourself.

Warmly,

Cindy Suelzle

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the peace of mind that comes with preparedness

The beginning of March 2020, we were in Mexico. While we were on the beach soaking up the vitamin D, the world at home tipped a little on its axis. We had heard about Covid before we left – from a distance. But it seemed to explode the week that we were gone. We arrived home March 11, and went through the usual immigration check points at the airport with nothing unusual. No one said anything to us about covid related precautions. Dan went back to work the next day, as per usual. My sister insisted we isolate ourselves, but I reasoned that the Canada border officer didn’t say a word about any such necessity. We had little reason to go out anyway, so we didn’t do a whole lot. Listening to the radio over the next few days we started to absorb some of the vibes, and on Saturday I told Mom that perhaps the responsible thing for us to do, was to lay low for awhile. After all, we had recently spent 6 hours in a plane breathing the same air as 200 other people. . . .

Truth be told, we didn’t need groceries anyway, even though we had very little in the fridge. I had picked up some perishables a couple of days after we got home, simply because I could, but I felt no urgency, nor compulsion to do so. I knew that we had in our pantry and home store, anything we could want or need for an extended period of time. And just as important, those pantry foods were ‘normal’ to our way of eating anyway. We hadn’t shopped in a grocery store for a couple of weeks before our trip, trying to clear out perishables. Rather than feel any of the stress that comes with the panic-buying we witnessed on news reports, we felt none. We hunkered down in our warm house. Mom sewed and I worked on some rugs. Dan still went to work every day.

We missed the kids of course, who normally would have all been over to say hello in the days after we returned. We missed our friends at church of course. But worry? There was none of that. Shortages? They didn’t seem to affect us. We wondered just like everyone else, how long it would go on. We were sad to read and hear reports of job loss, retail panic, even outright fear. But at home, life was pretty much what it always had been.

Without expecting a pandemic, we realized we had been preparing for this all our lives. Our home-store, (in no small way thanks to THRIVE LIFE freeze dried foods), had contributed greatly to our feelings of comfort, security, normalcy, and above all, peace of mind. We were grateful for the counsel we’d adhered to for decades, to have a food storage on hand, and to “STORE WHAT YOU EAT” and “EAT WHAT YOU STORE”. Of all the benefits we’d enjoyed over those years, the greatest was the current peace-of-mind we were then experiencing. There is no price on peace-of-mind.

So almost two years later, our society has learned a few things, we’ve developed a vaccine and many people have taken advantage of it. The vaccine is a very devisive subject, and has become a major source of contention among friends, families and society in general, with not too many people walking down the middle of the road. We’ve seen unbelievable upheaval in our society due to this pandemic – and not just our society, but the world over. Economical, emotional, physical, familial, educational, . . . everybody’s been affected. We became familiar with terms we’d never used before, like “supply chain” – which still affects us almost two years later, not just food, but in every other area we deal with: retail items of all sorts, construction, vehicle manufacturing and maintenance, medical supplies, . . . . areas that our affluent society previously believed we were immune to. So much for that.

It is late fall 2021, and in our province, we are leveling off our fourth wave. Who knew we’d still be here 21 months later?
Yes, we are well aware of the world around us, and yes, we’ve been affected in our own way too. Life goes on and we’re all adjusting, and mourning some losses, and reaching out to serve and assist in the best ways we know how. There’s nothing convenient about a pandemic. Everything and every one has been affected. Its been hard. Hard enough without having to worry about food and debt. One of the biggest blessings in our home, is the peace-of-mind that came from being prepared for an unexpected interruption we couldn’t forecast. The peace-of-mind of not needing things we didn’t have on hand already. The peace-of-mind of living within our means, and of avoiding the frustration of debt.

When it comes specifically to food, we are grateful for the lifelong habit of having a food storage, and it is THRIVE LIFE freeze dried foods that we are most appreciative for. Nutritious fruits and vegetables, dairy and protein – always here, always ready, always nutritious, always convenient. And that’s all I have to say about that here. It’s been a blessing. A tremendous blessing. Thank-you THRIVE LIFE. You were there when we needed you.

Was there anything specific that helped you get over the uncertainty of this long covid season? I want to hear about it.

Warmly,

Cindy Suelzle