Inspirational Thought

"As long as I can remember, we have been taught to prepare for the future and to obtain a year’s supply of necessities. . . . I believe the time to disregard this counsel is over. With the events in the world today, it must be considered with all seriousness. . . . Create a plan if you don't already have one, or update your present plan . . . We are not in a situation that requires panic buying, but we do need to be careful in purchasing and rotating the storage that we're putting away." (L. Tom Perry, in Conference Report, Oct. 1995, 47; or Ensign, Nov. 1995, 36).

Food Storage Friday: A roundup of sorts

Hannah and I were talking about some of our favorite food storage recipes from the past year. I thought it might be fun to reminisce a little about some of our recipes.


Hannah's favorite, she claims, is the fried rice, and when she's rotating she always adds in eggs and green onions.


I absolutely adore Tiffany's Chicken Gumbo. Adore. As in, my mouth is watering at the thought of it.



I'm also a big fan of Chicken Pesto Pasta


and our very first recipe Rosa Pasta.



What are you favorite food storage meals? From this site, or from your own kitchen?


**************************************

One year ago on SGI: Bean and Rice Soup

Home Tour - Hannah's food storage

Follow me, and I will give you a tour of my food storage closet.

Yes, one closet. I have officially stuffed ALL of my food storage into one closet (ok, ok, except for the two boxes under my baby's crib - I have a box of pinto beans and a box of rice, each with 6 #10 cans). But other than that, this is everything. This is my office/guest room closet.

Please bear with me... I'm a little nervous here. I kind of feel like I'm bearing my soul.

Ok, here it is. As you can see, I have some metal shelving there in the center of the closet. Let's talk about that first. I got it at WalMart, and my mother-in-law and I had to build it inside the closet because it would not have fit if we had tried to build it and then put it in. I love it, and I've put most of my canned goods on it since it's so sturdy. However, if you look closely, you'll notice that the shelves aren't flat, smooth surfaces. This made it a little challenging to stack cans on them, because they were prone to tipping. However, I just happened to have some wooden boards that I've placed on a few of the shelves. The white one (second shelf from the bottom) is a leaf that broke off from my old computer table, and I'm pretty sure the black board on the shelf above that is from the same table (I painted it black, then that leaf broke off). I don't have a board on the bottom shelf, but so far so good... I don't have many cans there yet, though. And you'll notice that I've placed my Shelf Reliance Cansolidator Pantry on the very top of the metal shelf (ideally, I'd have Cansolidators on every shelf, I think....).
You'll notice that the closet goes a little bit further in on the sides, behind the sliding doors. I have a shelf on either side, also from WalMart, made of heavy-duty plastic. For a while I only had those shelves, so I kept many cans on them. That didn't work out too well... even the heavy duty plastic started to bow under the weight of it all, and my cans could no longer stack very well. But now they're perfect for things like snack foods, cereals, baking products, etc. Yes, these shelves are little challenging to get to, but I try not to overload the side of my metal cabinets, so it's not too hard to reach through and get things from these plastic ones. Moving along to the top shelf of the closet...

Those backpacks are my 72-hour kits. Still a work in progress, I'll admit.. and when they are done, I'm not quite sure that they'll fit up there, so I'll have to do some moving around. For now, though, it's working out. Notice that they are sitting on a piece of plywood, which is above some of my dry/paper goods. The plywood is actually being held up by some #10 cans that you can't see (notice the shelf next to it, to the left... you can see those #10 cans holding up that piece of wood). This #10 can / plywood combination really helped me maximize my space! Here's another shot of the top shelf...

Notice, most of my non-food items are up top (toilet paper, paper towels, baggies, shampoo, tissue paper, feminine products, etc). Someday, if my food storage no longer fits on the shelves below, I can move those non-food items to the attic or in the crawl space under the house, and fill those top shelves with food. It's so hot and humid here that I don't want to store food in those extremes. However, non-food items will be just fine out there. Here's another shot of the closet... notice the plastic shelf over to the side, with the pastas. Juices are on the bottom shelf.

Look closely at the middle section of my closet. See anything interesting?

I have a LOT of #10 cans of food - either from LDS Catalog or from canning it up myself. And instead of pushing my metal shelf all the way to the back wall, I left just enough space to stack all those #10 cans. I've written in marker on the sides saying what's in each one, so if I need something it's easy to find.

That's my storage in a nutshell. So far I've been able to store it all in one place, thanks to some careful planning and some moving around of stuff that didn't need to be in the air conditioning (all that got moved to my attic. Or I got rid of it. When I was "nesting" a few months ago I got on a real de-cluttering streak and got rid of lots of things).

Any questions or suggestions?

Stay tuned for Abbie's storage tour next week!

Tuesday

Every Tuesday, we post specific items you should gather in order to supplement your 72-hour kit, your 3-month supply, and your longer-term storage. If you are new to our blog, don't worry! You won't be left behind. Just start up where we are and follow along. You will eventually have everything completed! Once the 72-hour kit is complete, we'll be putting together emergency car kits again (week by week). Once those are done, we'll gather the 72-hour kits again. So don't worry, just jump on in and join us where we are today!

This week for your 72-hour kits, add a 5 gallon bucket. These can come in really handy for many things - hauling water comes to mind. You just never really know what you'll need or be doing during those 72 hours, so you want to be prepared with pretty much anything that seems handy! Or maybe that's just me... anyway, add a bucket. Again, you may not have room to keep it with your kits (or maybe you do), so if that's the case just keep it where you need to keep it, and don't forget to grab it if you need to leave with your packs.

How is your three month supply coming along? Don't forget things like prescriptions, vitamins, and personal hygiene items. Also, not sure how to plan your three month supply? We've got a ready-made shopping list in our e-book (using our own recipes), so check it out!

This is the last week that we're gathering beans for our longer term storage (we'll be moving on to something else for Sept). Don't forget, there are many different varieties of beans, so you can really mix it up this month. For example, lentils are a great way for making soups go further and they add some great nutrition.

We have a great week planned! Abby and I are going to start sharing some pictures of our food storage areas, and we're also going to be house-crashing our friends' homes and taking pictures of THEIR storage, too. You know, to give you all some ideas! So, if you live near us... watch out!

Motivational Monday

"Let us be in a position so we are able to not only feed ourselves through home production and storage, but others as well" (Ezra Taft Benson, in Conference Report, Oct. 1980, 48; or Ensign, Nov. 1980, 34).

Saturday Roundup

Just a couple of articles in case you're interested:

Food Storage and Preservation has a tutorial for a homemade tin can stove made from an empty #10 can. Knowing how to make these would be a great skill, not to mention a way to get your older kids involved.

iPrepared has done a great review of an Ensign article about starting your food storage when you have little money. There are great tips here.

Have a great weekend everyone!

Food Storage Friday: Easy Tuna Casserole

This recipe is so simple and uses all non-perishables: perfect for food storage. All you have to do is boil some water and open up a few cans.
We've got: canned peas, 5 oz canned tuna, pasta, and Italian dressing.

Cook your pasta according to box directions.

Drain into a bowl.
Add your tuna..
... and about half the can of peas. You could even add other veggies if you want - go crazy!!
Add your Italian dressing and mix together.

My 2-year-old daughter is a big fan of this dish. You can serve it hot or cold, and it's a perfect lunch!

Easy Tuna Casserole (serves 3-4)

1/2 box pasta (about 7-8 oz)

1 can tuna (5-6 oz)

1/2 can peas (or other veggies)

about 1/4 cup Italian dressing

If you are rotating this meal (i.e., serving it when you aren't really living off your food storage), make it with frozen or fresh peas. You could also add cubed cheese.

Cook pasta according to package directions. Drain. Mix in tuna, veggies, and Italian dressing. Mix. Serve hot or cold!

Basic Cooking Skills: Whole Wheat Pancakes

Every other Thursday we will post about different basic cooking skills. Knowing how to prepare meals from scratch is a very important step in becoming self-reliant, which in turn is a crucial component of being prepared. Being able to cook meals for your family will give you confidence, more family togetherness time, and lower your food budget=more money for food storage! If you have a basic cooking skill you'd like to learn, email us! These meals contain perishable food items as this is a different series than our food storage recipes.

These are the most delicious whole wheat pancakes I have ever made, and the best news is: no wheat grinder necessary!



Ingredients: whole wheat kernels, milk, oil, baking powder, eggs, and honey


First up, pour the wheat and the milk into the blender



And blend for five minutes. Set the timer and walk away.



Look how the blender grinds the wheat using the milk as a lubricant.



Then add the rest of the ingredients to the blender. Here's a trick, use the same container for the oil and honey pouring the oil first, so the honey doesn't stick to the measuring cup.








Blend the ingredients together, you may need to stop and scrap the sides of the blender once and then blend again.


Pour directly onto a warm griddle that has been sprayed with cooking spray. I cook my pancakes on medium heat (a five or six on an electric stove).



Wait until there are numerous bubbles before sliding a spatula under the pancake and flipping it over.



The original recipe makes about 22 small and medium pancakes, but this would be very easy to double or even triple.

Whole Wheat Pancakes

1 cup milk

1 cup whole wheat kernels

2 eggs

2 Tbsp vegetable oil

2 Tbsp honey

2 Tbsp baking powder

1/2 tsp salt

Combine milk and wheat kernels in the blender. Blend for 4-5 minutes. Add other ingredients and blend until smooth. Pour onto hot griddle and cook. Serve with syrup, jam, sugar, or just plain!

It's Tuesday!

Every Tuesday, we post specific items you should gather in order to supplement your 72-hour kit, your 3-month supply, and your longer-term storage. If you are new to our blog, don't worry! You won't be left behind. Just start up where we are and follow along. You will eventually have everything completed! Once the 72-hour kit is complete, we'll be putting together emergency car kits again (week by week). Once those are done, we'll gather the 72-hour kits again. So don't worry, just jump on in and join us where we are today!

This month for your 72-hour kits, add a utility knife. These can be found anywhere and you can get them for under $12. I've added an Amazon link over on the right side of the page to show you an example. That one has great reviews, so feel free to purchase online or in any store.

How is your three month supply coming along? Don't forget to keep track of what you eat so that you can replace it when you go grocery shopping. Want some food rotation methods to help you stay organized? Check out our "how to" page for some ideas.

We're still gathering beans this month for our longer term storage! Check out our bean recipes for some great meal ideas, and feel free to post your own recipes on our Test Kitchen site!

Motivational Monday

I testify to you that our promised blessings are beyond measure. Though the storm clouds may gather, though the rains may pour down upon us, our knowledge of the gospel and our love of our Heavenly Father and of our Savior will comfort and sustain us and bring joy to our hearts as we walk uprightly and keep the commandments. There will be nothing in this world that can defeat us.

My beloved brothers and sisters, fear not. Be of good cheer. The future is as bright as your faith."

"Thomas S. Monson, “Be of Good Cheer,” Ensign, May 2009, 89–92"

Food Storage Friday: Whole Wheat French Bread

Brittany here. My sincerest apologies that this post will be photo-less, but unfortunately my beloved camera is officially dead. Even more pathetic than that, I just discovered that I can't transfer the photos I took of this great bread from my cell phone without purchasing a different memory card. Here's the recipe anyway in the hopes that you'll get the picture . . . without the pictures.

This is a 100 percent whole wheat French bread. It is somewhat time-intensive, but my husband, daughter, and I were all pleased with the results.

(Imagine here a photo of two loaves of beautifully browned, crusty French bread, hot and steaming from the oven.)

Whole Wheat French Bread

2 1/4 c. hot water
3 tbs. oil
1/4 c. honey or raw sugar
1 1/2 tsp. salt
1 tbs. instant yeast
4-6 cups whole wheat flour

1. In a mixing bowl, combine the hot water, oil, honey and salt.
2. Add 2 c. flour and mix in.
3. Then add yeast and remaining flour (I put in 5 cups total at this point and then had to add another cup at least during kneading).
4. Let rest 15 minutes, then knead for only a few seconds.
5. Repeat this 2 more times.
6. Put dough on floured surface and knead until smooth (adding more flour as needed).
7. Divide into two parts, then roll each part into a 1/2 inch thick rectangle on well-floured surface.
8. Roll dough DIAGONALLY (roll tightly).
9. Place on baking sheet that has been sprinkled with cornmeal (and/or just grease it well).
10. Brush with water (or beaten egg if rotating), sprinkle with seeds or cornmeal if desired, and then slash the top of the loaves diagonally.
11. Let rise until double.
12. Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and bake 30-35 minutes more.
13. Cool on baking rack and brush with shortening if desired.

(recipe taken from a "Bee Prepared" recipe compilation, 2007)

Tuesday!

Every Tuesday, we post specific items you should gather in order to supplement your 72-hour kit, your 3-month supply, and your longer-term storage. If you are new to our blog, don't worry! You won't be left behind. Just start up where we are and follow along. You will eventually have everything completed! Once the 72-hour kit is complete, we'll be putting together emergency car kits again (week by week). Once those are done, we'll gather the 72-hour kits again. So don't worry, just jump on in and join us where we are today!

This week for your 72-hour kits, add an ax and a shovel. Now... before you go and try to stuff an ax and shovel into your backpacks, let me explain. These items are handy in your 72-hour kit for many reasons, but you don't necessarily need to keep them with your kits. Rather, I have a small list near my 72-hour kits that tells me what OTHER items to grab in an emergency - things that I don't store with them but will still need. The ax and shovel are on that list. So, if you don't have them, get those items and keep them somewhere in your home. If you already have them, great! You're off the hook this week as far as the kits go. However, start that "extras" list and keep it near your kits.

How is your three month supply coming along? Don't forget to keep three months of medications and other medicines that your family uses on a regular basis.

We are still gathering beans this month for our longer-term storage. Check out our bean recipes for great meal ideas!

Inspirational Thought

"The global economy, which six months ago appeared to be sagging, seems to have taken a nosedive, and for many weeks now the financial outlook has been somewhat grim. In addition, the moral footings of society continue to slip, while those who attempt to safeguard those footings are often ridiculed and, at times, picketed and persecuted. Wars, natural disasters, and personal misfortunes continue to occur.

It would be easy to become discouraged and cynical about the future—or even fearful of what might come—if we allowed ourselves to dwell only on that which is wrong in the world and in our lives. Today, however, I’d like us to turn our thoughts and our attitudes away from the troubles around us and to focus instead on our blessings as members of the Church.

How might we have joy in our lives, despite all that we may face? Again from the scriptures: “Wherefore, be of good cheer, and do not fear, for I the Lord am with you, and will stand by you.”

"Thomas S. Monson, “Be of Good Cheer,” Ensign, May 2009, 89–92"

Food Storage Friday: Roasted Red Pepper and Walnut Spread

Note: I took painstakingly, amazing photos for this post. Truly they were great. And my computer swallowed them up into her depths and they have vanished. These were the only ones left, I'm really sorry. It also ate my photos of my salmon burgers that I was planning on posting for my next Basic Cooking Skills post. But all the computer left of that one was this photo:

and that's just not going to hack it for salmon burgers.

But despite the lack of photos, this recipe is to die for!

It's so funny how my magazine reading habits have changed. Before the blog I would read for entertainment. For enjoyment. Now I read only for food storage recipes.

This recipes hails from Gourmet and is fabulously delicious. Really. Yum.

Ingredients: roasted red peppers, toasted walnuts, red wine vinegar, cumin, cayenne (or I used chili powder), salt, and olive oil.

(this is really weird without pictures) First I opened the jar of roasted red peppers (are you imagining it?) and poured them into my small colander

and rinsed them with cold water and then I let them drip dry while I toasted the walnuts. I put a cup of walnuts in a cake pan in the oven at 350 degrees F until I could smell the nuts, I don't know how else to explain it, other than, you just gotta smell it!

When the nuts had cooled a bit, I dumped all the ingredients (minus the oil) into the food processor and pulsed until it was pretty much smooth. Then, while the food processor was running, I poured the oil in (called streaming), and kept it running until it was totally smooth.

It was tasty as a dip with crackers, or I had it for lunch on homemade pita bread with cool, crisp cucumbers. Oh baby.

Roasted Red Pepper and Walnut Spread

Gourmet Magazine

makes about 3 cups

2 (7-8oz) jars roasted red peppers, rinsed and drained

1 cup bread crumbs

1 cup walnuts (4oz) toasted

1 Tbsp red-wine vinegar

1/2 tsp cumin

1/8 tsp cayenne or chili powder

1/4 cup olive oil

Rinse and drain the red peppers. Toast walnuts in an oven safe dish at 350 degrees F for 5-15 minutes (keep your nose to the oven!). Puree roasted peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 tsp salt in a food processor until almost smooth.

With motor running, add oil in a slow stream, blending until incorporated.

Serve with crackers, toast, chips or pita bread.

***Another Note: I halved the recipe because I only had one jar of peppers and it turned out super. Plenty for our family of 4.

Basic Cooking Skills: Quesadillas

Every other Thursday we will post about different basic cooking skills. Knowing how to prepare meals from scratch is a very important step in becoming self-reliant, which in turn is a crucial component of being prepared. Being able to cook meals for your family will give you confidence, more family togetherness time, and lower your food budget=more money for food storage! If you have a basic cooking skill you'd like to learn, email us! These meals contain perishable food items as this is a different series than our food storage recipes.

Granted I have been making quesadillas all my life, it's a classic snack and quickly became a common meal in college. My grocery list consisted of: cereal, milk, tortillas, sharp cheddar cheese, salsa and Mike 'n Ikes. Just because I love them. But Rachael Ray made a quesadilla once (I saw her do it on the tube) and it made so much more sense than the way I had always done it. And it's perfect every time.

Heat up a skillet over medium high heat and toast ONE side of the tortilla.

When the ONE side of the tortilla is nice and toasty brown, flip it over.

Now cheese. You can use ANY kind of cheese in a quesadilla, and add ANY type of toppings to make a quesadilla from a snack into a meal (think black beans or cooked chicken) but here's one thing I'm not going to fudge on: shred your own cheese! Not only is it cheaper to buy cheese in the block, but the cheese is fluffier when you grate it and it melts nicer. More nicely. Nicerly.

So, on the toasted side of the tortilla, sprinkle freshly grated cheese over HALF of the tortilla.

With a spatula, flip the un-cheesy side over onto the cheesy side. Look! The other side is toasty now!

Cook until the cheese is melted and bubbly inside.

Remove said quesadilla to a cutting board

Slice into wedges with a sharp knife or a pizza cutter!

Cheese quesadillas are a super lunch idea, especially for kids who like to eat the "slices." Or have a quesadilla buffet (Brittany's idea) and have all sorts of difference toppings and serve them for dinner.