Motivational Monday

Work is a spiritual necessity as well as an economic necessity. Work brings happiness, self-esteem, and prosperity. It is the means of all accomplishment; it is the opposite of idleness. We are commanded to work. (See Gen. 3:19.) Attempts to obtain our temporal, social, emotional, or spiritual well-being by means of a dole violate the divine mandate that we should work for what we receive.We cannot be too often reminded that Church welfare assistance is spiritual at heart and that these spiritual roots would wither if we ever permitted anything like the philosophy of the dole to enter into our Welfare Services ministrations. Everyone assisted can do something. Let us follow the order of the Church in this regard and insure that all who receive give of themselves in return. May we be on guard against accepting worldly substitutes for the plan to care for his poor in this, the Lord’s own way.

“Chapter 11: Provident Living: Applying Principles of Self-Reliance and Preparedness,” Teachings of Presidents of the Church: Spencer W. Kimball, (2006),114–23

Weekend Roundup: Give, Share, Serve

There are lots of good reads for this weekend!

I Dare You to Eat It has made what looks to be a delicious Apple Crisp from dehydrated apples. If you have loads of dried apples and don't know what to do with them, this recipe looks like a winner.

For those of you who have wheat allergies, Food Storage Made Easy has put up a post about wheat alternatives in food storage.

Have holiday parties on the menu? Hold off on the finger foods. Totally Ready has some tips on throwing holiday parties without passing on the germs.

The Self Reliant Sisters have scanned in the nutritional labels for all the food items available at Mormon canneries. If you aren't LDS you can go to a cannery with a Mormon friend, so buddy up.

Most importantly, Preparedness Brings Peace posted about donating canned goods that are nearing expiration dates to food banks during this holiday season. What a good way to share what you have with others.

This is also a good way to rotate through items you store, but don't care to eat. For example, if you store canned vegetables in the case of emergency, but prefer to eat fresh as often as you can, give some of the canned to those in need and restock your own supply.

You don't have to donate to a food bank either, there are families in your neighborhoods and areas who need help, ask around tactfully, and drop off an anonymous basket. Nothing will make you feel better than serving others this time of year.

Have a good weekend!

Food Storage Friday: White Chicken Chili

Today's recipe hails from the Test Kitchen from Tiffany.

We love Chili in our house and it doesn't matter what kind, but this happens to be one of our favorites and as I was making this I realized that everything I was using was food storage friendly so here it goes....

Ingredients: 2 chicken bouillon cubes or chicken broth, cumin, garlic (I like to use sliced dried garlic), corn oil, can of chicken or turkey as it might be (it's all I had in the house when I was making this today), garbanzo beans, navy or white beans, white corn, chopped green chiles, oregano. dried onion (not pictured)

I forgot to take a picture of the next step... oops....

Place oil, cumin, dried onion, in a dutch oven, I use a crock pot when making this at home but we use a dutch oven when we are camping. Once the the oil, cumin, and garlic are heated and mixed add your can of chicken.

Next add beans, corn, green chiles. Stir to blend.

Combine chicken bouillon, and 1 1/2 cups boiling water together.

Stir through chili. Liquid should just cover the other ingredients. I also add a pinch of cayanne pepper and a pinch of paprika. Cover and let chili cook about 30 minutes, until flavors are blended.

Then eat... its yummy...

desired amount of dried onion, just shake some in there
1 tablespoon garlic powder, or dried garlic
1 to 2 teaspoons cumin
1 tablespoon corn oil
1 can of chicken
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can navy beans, drained
1 (12 oz.) can white corn, drained
2 (4 oz.) cans chopped green chilies
2 chicken bouillon cubes
1 1/2 cups boiling water
a pinch of cayenne pepper
a pinch of paprika

In pot, crock pot, or dutch oven cook onion, garlic, and cumin in hot oil. When garlic, onion and cumin are mixed and heated, stir in chicken, then add beans, corn, and chilies. Stir to blend.Combine chicken bouillon with 1 1/2 cups boiling water, and stir through chili. This is where I add my pinch of cayenne pepper and paprika. Cover and let chili cook over low coal or heat, or in ashes until flavors are blended- about 30 minutes. Stir with a wooden spoon, as both beans and corn have a tendency to scorch or stick if heat is too high.
When rotating this dish top with monterey jack cheese, salsa and or sour cream. Eat with tortillas, chips, or cornbread.
Enjoy!