Saturday, January 31, 2009
Thank you to Just Organize Yourself for nominating us to the Kreativ Blogger award and
to Confessions of An Overworked Mom for nominating us for the Lemonade award. I feel so popular.
Food Storage...A Necessary Adventure alerted me to the chart on Today While The Sun Shines. It has all sorts of food storage equivalents, for example, one gallon of wheat is equal to 7lbs. Handy!
Holy storage, Batman! Check out the long list of storage space ideas at Food Storage Made Easy.
Self-Reliant Sisters has done a Sample 72 Hour Kit post including pictures, very informative.
Friday, January 30, 2009
Here is Aleasha with a terrific staple: pizza!
Okay, so I admit, before I became friends with Abs and Hannah, I thought food storage was going to be beans, rice and wheat: BORING! Now that I am a little more food storage conscious, I have loved making our everyday recipes FSF (food-storage friendly).
Toppings: Here comes the goodness. 1 can tomato sauce (you could also use stewed/diced tomatoes)and 1 jar Alfredo sauce. I did a half and half pizza. 1/2 pepperoni-black olive, 1/2 Canadian bacon-pineapple.
You can find Canadian bacon and pepperoni in packages that don't need to be refrigerated until opened, if you look hard. If not, leave them out.
This is what it looks like after it has risen. Yum!
Add your sauce. This is plain-jane tomato sauce. You could add all kinds here. You could even do diced/stewed tomatoes because there is plenty of sauce in the cans. You don't want to get too heavy on the sauce because it will make your pizza soggy. And we all know that soggy pizza is a no-go.
Here is where you add the "cheese" (food-storage friendly of course). Thank you Ragu! Also, at this point you can add some of the shredded/powder parm cheese. You could also add some dried spices here.
Here is the pre-baked. After I took the picture I added fresh black pepper.
Can't you just smell that yumminess?
I doubled the recipe so I could make 2 pizzas. My camera died but I did make a BBQ chicken pizza... totally food storage friendly! Good luck!
Pretty Darn Tasty Pizza Dough1 package active dry yeast or 1 TBS rapid rise yeast
1 cup warm water
2 cups flour
2 TBS olive oil
1 tsp. salt
2 tsp. white sugar
Dissolve yeast in warm water until creamy. About 10 minutes. I add the sugar to the yeast as well.
In a large mixing bowl combine the flour, olive oil, salt and yeast mixture. Beat well until a stiff dough has formed. Cover and let rise about 30-45 minutes or until doubled.Flour your counter well and form the dough unto a round ball. Roll out into a pizza crust. Add all of your favorite FSF pizza toppings and back at 350 for about 20 minutes.
Wednesday, January 28, 2009
Smores are the number one camping necessity. Have you ever gone camping without eating, or at least thinking about smores? I didn't think so. Smores are perfect food storage treat for the same reason they are good camping treat: nonperishable items, cooked over a open fire, no electricity needed. Although smores are also very tasty cooked in the oven--the chocolate really melts. Hmm.
Ingredients: Marshmallows, chocolate bars, and graham crackers
If there's just one person out there who's never made a smore before, this tutorial will not have been in vain.
Stick some marshmallows on a roaster which could be a storebought roaster, a stretched out clothes hanger or a stick with a sharpened point.
Stick your marshmallows near enough to the flame to get toasty, but not near enough to light them on fire. Although that's a fun activity too. Until someone starts waving their flaming marshmallow around to try and put it out and and it takes flight.
A marshmallow's doneness is personal preference. I prefer lightly browned.
Break in half a graham cracker and a chocolate bar.
Sandwich your marshmallows between your slices of cracker and slide off the roasting stick.
Read instructions above. I'm not rewriting them.
Tuesday, January 27, 2009
Monday, January 26, 2009
"Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to “prepare every needful thing” (see D&C 109:8) so that, should adversity come, we can care for ourselves and our neighbors and support bishops as they care for others.
"We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.
"We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve."
—The First Presidency, All Is Safely Gathered In: Family Home Storage, Feb. 2007, 1
Saturday, January 24, 2009
Smitten Kitchen has a delicious looking recipe for wheat bread here; totally food storage friendly.
Besides making me long (as in 'want') for an iRobot, I enjoyed this article about the spiritual aspects of getting prepared from Food Storage and Preparation.
iPrepared shared an informative article on ways to stay warm when the heater isn't working. Sounds like one big sleepover to me!
Washing clothes by hand is not on my top ten list of fun things to do, but Preparedness Brings Peace has a tutorial for what supplies you need and how to do it if there was an emergency situation.
Hannah and I recommend making a menu plan for your 3-Month Supply and shopping off of that, so you have specific meals you can use during an emergency situation. But if you like basic lists, check out Everyday Food Storage for a pdf file of 3-Month Supply basics.
Friday, January 23, 2009
I adore whipping cream, don't you? Especially whipped cream, when it's gently dolloped on, oh, anything. However, sometimes I don't make a particular recipe simply because I feel it would be naked without whipped cream, and I don't have any in the house. Well, not anymore!
Today I'll show you how to make whipped cream--okay, whipped topping--from powdered milk. It's not glamorous, but it's very helpful in adding that little something extra. It's also psychologically indulgent because it looks rich but is really fat-free!
Ingredients: instant powdered milk, sugar, cold water, and vanilla.
Begin by pouring 1/2 cup cold water into a bowl and add 1/2 cup instant powdered milk. Beat to soft peak stage, which according to the recipe is about 4 minutes at medium-high speed with an electric mixer.Next, add 1/2 teaspoon vanilla or lemon extract (I used vanilla) and beat 6 to 7 minutes again.
Add 2 tablespoons sugar and beat for another minute. (Having a helper is very useful here.)
A taste-tester is also a requirement.
Ta-dah! And there you have it, ladies and gentlemen--whipped topping! My family thought it gave our last-minute crepes that little extra oomph.
Whipped Topping (from back of Kroger Instant Nonfat Dry Milk box)
Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.
Thursday, January 22, 2009
Wednesday, January 21, 2009
So, grab some wheat and spread it in a single layer in a dish any size. Cover it with water.
Let it sit on your counter top until it sprouts. You can change the water if it gets cloudy.
See the little white things poking out of the wheat kernels?
When the wheat sprouts, fill your chosen container with soil. Any dirt will work.
Drain the water from your wheat and layer the wheat on top of the soil.
I really packed it on there, because of course I germinated too many.
Water the seeds, so the soil is damp.
Then cover the container with saran wrap.
I secured my saran wrap with a rubber band because I buy cheap saran wrap and it never seems to stay.
Place in a dark place, like the pantry.
When the wheat really sprouts, pull it out of the dark.
And place in a sunny location
The same day you put the wheat in the sun the sprouts will perk up and head towards the light.
Really, it's amazing!
After just a few days this is what I had! (Try to ignore the sugar scrub, that was from a different project. Although the recipe is food storage friendly!) I kept watering the wheatgrass when it was dry and when I wanted some grass for smoothies, I just snipped off bunches with scissors and it grew back within days.
It lasted several months (until I stopped watering it) and had a beautiful green color the entire time. Sure to cheer you up during the dark, gray winter months. Go grow some grass!