Miscellaneous Monday: Food Storage Cookbook Review

Food Storage Cookbook Review:  Cooking with Food Storage Made Easy by Debbie G Harman

Layout:  Good.  Recipes are categorized by preservation method (preserving, drying, etc.) and then by type of dish (main, side, soup, etc.).

Recipes:  A total of around 200 recipes.  Many of the recipes use home-canned/dried foods or expanded food storage items like cheese sauce powder or sour cream powder.  As far as using LDS home storage center long-term food storage items, this cookbook does contain recipes using dry milk powder, wheat, beans, etc.

Overall:  If you will be preserving your own food (canning, drying, freezing) and/or buying these types of items, there are plenty of recipes to help you here.  If you want a cookbook that uses the basic long-term food storage items that are available at the LDS home storage centers, you could adapt some of these recipes to use more of them, but otherwise it isn't chock full of these types of recipes.

What I like:  Includes recipes to use home canned or home dried foods.

Miscellaneous Monday: Food Storage Cookbook Review

Food Storage Cookbook review:  "I Can't Believe It's Food Storage" by Crystal Godfrey

Layout:  Recipes are divided by main long-term food storage ingredient.  The long-term food storage items are those sold at LDS home storage centers, plus powdered eggs.

Recipes:  She includes recipes found in the Basic Food Storage recipe cookbooklet that I posted about a little bit ago and at other times; she also includes some recipes from her blog:  www.everydayfoodstorage.net, and some recipes that aren't found on her blog.  I've personally tried many of the recipes and they were great.  Total recipes between 130 and 140.

What I like:  She uses basic ingredients, the recipes aren't including food storage items that many people may not have (like powdered sour cream or tomato powder).  The recipes are also easily adaptable to personal tastes by adjusting ingredients and amounts.  She also includes FHE plans and ideas on what to include in a 3 month food storage, 1 yr food storage.  Overall I'd give this food storage cookbook a 5/5.

Wednesday Why: Vacuum Sealing Bread Products

Have you ever tried to vacuum seal bread or bread products?  Is it possible to do so without squishing the bread?  As you can see in the picture below, there is a way to seal bread and a way not too--unless you don't mind really compact bread.  On the left are hotdog buns that were simply put into the vacuum sealing bag and then vacuum sealed--a big mess of mashed buns that don't go back to bun shape once taken out.  On the right are hamburger buns that were first put into a ziploc bag, and as much air removed as possible, then put into a vacuum sealing bag and vacuum sealed.  The buns stayed in their original shape.  If you don't think you will be using bread products within a short time, you may want to vacuum seal them, but I would suggest using ziploc (or generic) bags first so that your bread doesn't get all mashed.

Other vacuum sealing hints and tips:  slightly freeze meats first--otherwise the vacuum sealer will be sucking a lot of juices (blood) out of them, also they keep better shape--like bread--if slightly frozen first.  Make sure the bag you are using is the proper size--too small and it won't be able to vacuum seal properly, too big and well you are wasting bag--unless you are going to be cutting it open, using some of the contents and then resealing it then you aren't wasting bag--but actually saving since you are reusing.  LABEL!  Always label what you store in your freezer, on the shelf, etc.--it really is amazing how you can forget or can't identify things if they aren't labeled correctly.  ROTATE!  Just because something is frozen does not mean it will last forever--frozen food has a freezer life just like canned food has a shelf life--freezing only slows down microorganisms it doesn't kill them, also taste, texture and nutrition does change over time.

Miscellaneous Monday: Frozen Storage

April Showers...More on Freezers.

If you find that you can’t take advantage of sales on perishable foods because you don’t have freezer space, then you may want to consider buying a freezer.  Will you be buying only enough freezer food to last 1 week, or hope to buy enough to last 1-3 months?  This will help you determine what size freezer to buy.  Also, will you be using it only for store bought frozen goods, or will you also be using it for home made goods like leftovers, freezer meals, jams, or home preserved freezer foods?

Since most frozen foods need to be used within 1-6 months, choose a freezer size that accomidates the amount of food that you plan on storing that fits within that time frame--Freezing food does NOT make it last forever!!!!  Freezer food just like any other food has an expiration date when it should be used by, it can and will get freezer burn if left in the freezer too long and/or not stored properly; it also will lose flavor, texture and nutrition as it sits in the freezer.  Choosing the size that fits your family is best--because a full freezer will operate at optimum energy savings compared to a partially filled freezer, so you don't want one too big, but also not too small.

Once you've decided you want a freezer, you'll need to decide your budget and save for one; but also determine if you want an upright or a chest freezer. 

Upright or Chest?

Both work great for freezing food, but have different advantages and disadvantages in convenience.  If you like to see and organize by type of food, uprights work better for that as chest freezers you have to stack things on top of other things--which means removing top items to get to bottom items.  If floor space is an issue you can get more storage in an upright for the floor space it takes up.  Also uprights tend to be auto defrost, whereas most chest freezers will need to be manually defrosted periodically to maintain optimum energy usage.  If you are short or have a hard time reaching down into things and lifting things, an upright is more convenient.  Upright freezer doors open out like on a fridge, whereas the door on a chest freezer opens up.  As far as floor space, uprights can store more in less floor space than a chest freezer because they store using vertical space rather than horizontal.

It is really a personal preference as to which type of freezer is more convenient and desirable.  Generally chest freezers are cheaper to buy and run, but both work well and provide space to freeze foods.

Freezers can be money savers when you are able to buy things on sale.  They can also waste money if not filled, as well as if the food goes bad because it is left in the freezer too long.  Be sure to make a plan to use the food within the time frame each type of food should be used to get the best bang for your buck.

Wednesday Why: Home Storage Sacrifices

What are some possible sacrifices to get & maintain a home storage?  In order to get and maintain a home storage, there will be sacrifices in money, time, space and possibly in changing eating habits in order to incorporate and rotate the food storage.  

Money:  food, toilet paper, fuel and pretty much everything else you would include in a home storage costs money.  Most of us don't have lots of money to work with, so buying items for home storage may be a small or a big sacrifice.  We shouldn't go into debt to get home storage items.  But we can and should do what we can--whether it is 1 extra canned good a week or 1 pound of beans a month, most of us can do something.   Instead of using money for entertainment using it for home storage can be a sacrifice to many people--whether it means using the money that would have been spent to go to the movies or the money that would have been spent for cable/satellite.   There may be other things we go without so we can get some home storage--like no new clothes or making more meals at home instead of eating out.  

Time:  canning and preserving your own food takes time, as does sealing food into cans or mylar bags.  It also takes time to plan your home storage and inventory it.  And to get a year supply, it certainly takes time and patience.  To learn & practice how to use & rotate your food or other home storage items will take time too.

Space:  where are the home storage items going to be put?  Giving up space to put home storage can be a big sacrifice too.  There are ways to make it look nicer and be more accessible, but no matter where you store your stuff, you are giving up space for it.  

Eating Habits:  By getting long-term supply foods that sustain life, many people may need to learn how to use and make those items in a tasty way which means learning and eating it.  If you aren't used to eating and using wheat or beans or dried foods, learning to incorporate them may seem like a daunting task.  It may mean big or little changes in eating habits.

When we wisely use our money, time and other resources to get a home storage we may feel like we are sacrificing.  I know though that those minor and major sacrifices can be worth it--whether a major disaster happens, a loss of job or simply being able to have on hand something that is needed and not having to run to the store everyday.

Miscellaneous Monday: Ideas on Incorporating Food Storage

March Food Storage Madness:  This month I hope to share ideas on many different aspects of food storage from getting and storing it, to using it and more.

Today's March Food Storage Madness:  Spring cleaning--getting some of that food storage out and actually using it!  If we store food and never use it, it wastes money, time & space.  So below are some ideas on incorporating different food items into what you may already be making/eating:

Wheat:  wheat can be cooked whole or cracked, or it can be ground into flour.  Got recipes that use flour?  Most recipes do well switching out white for wheat flour--either a complete switcheroo or partial.  Cooked whole or cracked wheat isn't just for cereal anymore!  Are you having meals with ground meats?  Cooked whole or cracked, wheat is wonderful to add to ground meat dishes.  Having rice?  Again cooked whole or cracked wheat can be added to rice dishes.  Salads--yep, same thing!  You can also make wheat meat (wheat gluten) and flavor it to taste like beef, chicken, sausage and more.

Dry milk:  besides simply making up a gallon and using it in cereal or for drinking (I suggest adding a little vanilla to it though for taste), dry milk can be used in baking or making sauces, puddings, cream soups and more.  Got a recipe that requires cream of ... soup?  Instead of buying a can from the store, you can make your own using dry milk using S.O.S mix or Magic Mix.  Need to make a white or cheese sauce, dry milk can be used--Magic Mix again to the rescue!

Dried fruits:  great for adding to cereal, yogurt, making fruit sauces & pies.  They are also great by themselves as a snack.

Dried veggies:  great for soups, adding to egg dishes (like casseroles or quiche), rehydrate and add to other casseroles or stir fries.

Beans:  Cooked beans can be added to meat dishes, casseroles, rice dishes and more, simply add with the meat or in place of the meat.  Cooked beans can also be pureed and used to replace the oil/butter in baked goods like cake or brownies!

Canned meats:  great for soups, chilis or even salad sandwiches (like chicken salad or tuna).  Great for casseroles too.

Dry Egg Powder:  most dry egg powders are made for use in baking--so if baking and the recipe calls for eggs, dry egg powder can be used.  If using for making scrambled eggs or omelets, the taste may not be to your liking.  There are products that claim to taste better for these types of uses (like egg crystals).  Also, dry egg white powder is great for when you only need whites.

I hope these ideas help in using your food storage.  It is so much better to learn how to use these things in tasteful ways now, than during an emergency.  Have fun, enjoy using your food storage!

Miscellaneous Monday: Levels of Preparedness

Today I want to share what I consider some of the different levels of preparedness & living providently.  Many preparedness books/websites have different levels and steps you can follow in order to get anything from very basic to luxurious kits & supplies for preparedness.  I suggest getting at least basic supplies and knowledge to help you survive, but some of the more advanced or luxury items can help those emergencies turn from simple survival to enduring with comfort.  For each area of your life you will need to determine what level you want to experience:  basic survival or enduring & living with comfort.  When this is decided it will help you determine what supplies and knowledge to obtain.  Perhaps you want a basic 72 hour kit, but a more advanced home storage.  A very basic 72 hour wouldn't include foods that need to be heated/cooked, whereas a more advance one could.  Perhaps you like basic budgets or more advanced ones that include specifics in different incomes and outgoings.  Do you want a home storage that is simply for basic survival if you can't get those items otherwise because of financial difficulty or emergencies or do you want one that allows you to have enough on hand at all times that you never (or at least hardly ever) have to pay full price for products because you stock up on items when they are on sale?  These are just some things to consider when you decide what and how much to store and learn.

BASICS--SURVIVAL MODE:  The first step or level would be to get the very basics--whether you decide to buy pre-made kits or to put your own together.  The very basics would simply supply the necessities for survival for a specified time period (72 hour, 1 month, 1 year, etc).  This level would also include basic knowledge.  Basic first aid, basic food preparation, use of the basic products you have bought, etc.

ADVANCED--SURVIVE & ENDURE MODE:  the next level or step is to buy/make and have knowledge of more than the basics.  Adding things for comfort, entertainment, food preparation, powerless cooking, etc. to your supplies and knowledge for the specified amount of time you want.

LIVING PROVIDENTLY--LIVE WELL MODE:  I consider this to be the level where you can not only survive, but endure & live well during times of plenty as well as times of scarcity.  This is where you have the supplies and knowledge you need to survive and endure emergencies and life with at least some degree of comfort.   Being able to buy things only when they are on sale because you have enough on hand would fall under this level.  You rotate through your supplies, learning how to use them in ways you like and being able to replenish your supplies.

These are my thoughts on some of the levels of preparedness, they aren't fact or anything.  I simply share them to help in deciding what kinds of products and knowledge you want to have for possible future events that are beyond your control.  I hope these thoughts help.

Wednesday Why: Shelf-Stable Meals/Menu

What are some shelf stable meals?  And what is an example of a 1 month shelf stable meal menu?  When I say shelf stable I mean food items that can remain on a pantry/cupboard shelf until opened.  Also if using dehydrated foods, will need to store more water to rehydrate these items compared to their canned counterparts.

Some great meals that can be made using shelf stable food items are:  Soups, chilis, noodle dishes, rice dishes, baking mix foods, cereals/grains; all with canned/dehydrated fruits and veggies as sides.

Specifically:
Soups/Chilis:  canned soups/chilis or homemade using: broths, canned/dehydrated veggies & meats, canned/dry beans, pasta sauces, salsas, tomato sauces, jarred sauces and rice or noodles.
Noodle dishes:  Make casseroles, soups or pasta/sauce dishes.  Simply add canned/dehydrated meats, veggies, condensed soups, jarred sauces/salsas and seasonings to taste.  Like spaghetti or other noodles with pasta sauce, canned noodle dishes (like ravioli, Spaghetti O's, etc.), boxed or homemade Mac & cheese (using jarred cheese sauce or velveeta since these don't have to be refrigerated until opened), ramen noodles.
Rice dishes:  casseroles or soups using rice.  Simply add canned/dehydrated meats, veggies, condensed soups, jarred sauces/salsas and seasonings to taste, just like with noodles.
Potato dishes (using potato flakes):  Make up flakes to mashed potatoes, add canned/dehyrdrated meats/veggies/condensed soups and seasonings to make casseroles--using mashed potatoes as a crust of sorts
Potato dishes (using dehydrated potato dices, slices, shreds, etc):  make casseroles by adding condensed soups, canned/dehydrated meats or veggies and seasonings.
Baking Mix dishes/foods:  pancakes, biscuits, waffles, pot pie/pie/cobbler crusts/topping, cornbread, breads, some cakes and cookies
Cereals/Grains:  using dry milk for drinking milk and thereby the milk in cereals, oatmeals, grits, cracked wheat cereal.  Make wheat cereal with wheat berries or cracked wheat and sweetener/jam.  Crackers are a great 72 hour kit item, but also great for meals at home--use with tuna/canned chicken, PB&J or cheese.

Sample 1 month menu using shelf stable meals:

You may have other favorites that already use or could use shelf stable items in place of fresh.  When you find a meal that your family likes that uses only shelf stable items, then write it down and add it to your rotation.

When making your own menu, you can choose any number of breakfasts, lunches and dinners, I chose 7 different meals to rotate through, you can do more or less.  Then simply stock up on the items needed to make those meals--even though these items are shelf stable, you will want to use and rotate through them before the expiration date.

Hope this helps in giving ideas on meals that can be made when the fridge/freezer isn't working.  All of these meals can be made using an alternative cooking method if the electricity is out.  I originally put this menu together a few years back in preparation for hurricane season, knowing that if one hit, the electric could be out for anywhere between a day to a couple of weeks days.

Taste Test Tuesday: Cheese & Beef Bake

First of all, this week at Kroger Ronzoni pasta is on sale!  When you buy 10, the final cost is only 49 cents!  Yeah!  This is one of the better deals on pasta that has happened over the last few years--so stock up.  The usual sales-the buy one get one free-tend to only get the price per box down to about 60-80 cents.

And so, today I am sharing a pasta & wheat recipe:  Cheese & Beef Bake.

I adapted this recipe slightly--I added the wheat, green onions and used homemade taco seasoning rather than a packet, but otherwise it is pretty much the same.  The original recipe I have came from my sister-in-law.  Using only 1/2 c of cooked cracked wheat, it wasn't noticeable at all, flavor-wise or otherwise.  I think I may try it with some dehydrated peppers next time.  I used medium shells pasta, but macaroni or other pasta shapes would work too.

Enjoy!

Wednesday Why: Starting Food Storage

What advice would I give to someone just starting to gather food storage?

After deciding that you want to have food storage (the why), you will need to determine the where, how, what, and who of food storage.

Where:  

where are you going to store the food

Ideas on storing in small places:  see these posts---Wednesday Why:   Small space storage ideas; Wednesday Why:    College students having food storag

Places around the home or apartment:  cupboards/pantry, spare/guest bedroom, under tables/desks, under beds, in closets, in basements, if necessary:  garage or attic (not ideal because of the heat and such)

Be sure to take into account temperature, moisture (humidity) and light--in general most foods store best and the longest in dry dark and cool places.

where are you going to get the food storage

local stores, online, local farms, home garden, canning/freezing/drying on your own

How:  

how are you going to organize & inventory your food storage

There are many ways to inventory and organize your food, do what works for you! 

how are you going to rotate your food storage

Plan how you are going to use and rotate your food 

how much

determine how much of an item you will need for a specified amount of time

do you know how to use the food

If you aren’t allergic to any longterm food storage items, it is a good idea to store them and learn how to use them

What:  

what are you going to store and what is your budget

What items will be part of your long-term food storage and what items as part of your short term food storage, store only what you will eat and use, don't go into debt for food storage.

Who:  

who is going to be involved, who is going to be doing the shopping, canning, gardening, etc.

Will each person participate or will most of the planning, organizing, obtaining and using be up to you; what will each person’s role be

Wednesday Why: Why Food Storage?

Wednesday Why:  Why bother with food storage?  Why teach others about it?

Some reasons for having, using and teaching about food storage:

1. Obedience to prophetic counsel
2. Cut food bill by using basic ingredients and cooking at home
3. Save time & money--not as many trips to the store, homemade mixes and meals cost less (usually), able to buy things on sale since have a stock & therefore not pay full-price.
4. Health:  homemade meals are easier to control ingredients
5. Taste:  it really can and does taste good to have homemade meals from basic ingredients!
6. Peace of mind:  have something tangible and edible when temporary emergencies or disasters strike, anything from a power outage, loss of job, sickness, to a needed car repair that may need to cut into the food budget.
7. It is fun to know how to care for one’s self on normal days as well as not so normal days-- that it won’t be required to rely on someone else or a governing body.
8. Quite simply, it makes sense to have a store of some sort at home.  Food prices are rising at a higher rate than inflation in many instances, having actual food in the home is in general a better rate of return on the money spent on it over time.

I hope these ideas help in encouraging anyone who is still holding back and not convinced about having food storage.  I know we are blessed when we follow a prophet.  Because of circumstances we might not be able to have a full year supply of everything, but we can and should still get and learn what we can to be prepared temporally as much as possible.

Taste Test Tuesday: Fruit Pizza

This is one of those recipes that shows you can adapt recipes to use whole wheat flour instead of all purpose and use freeze-dried fruits instead of fresh.  This recipe has been adapted, but the original recipe came from The Essential Mormon Cookbook by Julie Badger Jensen.  


Enjoy!

Wednesday Why: Long-term Food Storage Encouragement

Wednesday Why:  Today I’d like to share what I think is a great question that comes from “The Most Frequently Asked Questions About Home Production and Storage,” Ensign, August 1977.  There are many questions in this article that are worth asking and answering, but today I want to focus on just this one:

“What are the basic food storage items, and how much of each of them is needed to last the average person a year?

In the October 1976 welfare session of general conference, Barbara B. Smith, general president of the Relief Society, outlined the basic food storage items that should be included with supplies of clothing and, where possible, fuel in a good home storage program:

“Included in the year’s supply of basic foods should be life-sustaining foods that store well for a long time: grains (wheat, rice, corn, or other of the cereal grains); dried milk, dried fish or protein vegetables such as beans and peas and other fresh, canned, dried, or pickled fruit or vegetables; sugar or a sugar substitute such as honey; some form of fats; salt; and water. Fresh taro or sweet potato, and live pigs, chickens, or fish might be considered as a supply in some area of the world where it is difficult to store food. Remember that regular use of whole grains is important in building a digestive tolerance for roughage.” (Ensign, November 1976, p. 121.)

It’s obvious, of course, that exactly what to store, how much to store, and how to store it all depend on a number of factors: where we live, what customs we have, what kind of climate we live in, personal requirements or tastes, etc. Many variations and combinations of the basic items might be appropriate.

One suggested combination of these basic items would be: 300 pounds dry cereal grains, 75 pounds dry milk, 60 pounds sugar or honey, 60 pounds legumes (such as beans and peas), 20 pounds fats, and 5 pounds salt. This would supply approximately 2,150 calories a day for a year—enough for an adult female. Men need 500–700 more calories a day; small children need less; and growing teenagers need approximately as much as an adult man. All individuals and families will want to think very carefully about their particular circumstances and storage needs and plan accordingly.” (Ensign, Aug 1977)

I think that sums it up pretty good, but I want to add my own ideas, too as far as storing items people may not like or be familiar with as I know some people aren’t familiar with certain long-term food storage items like wheat or beans and how to use them.  I personally suggest storing them and learning how to use them during times when there isn’t an emergency.  This way you have the items and know how to make them tasty.

But what about items you’ve tried but don’t like or still haven’t learned to use?   I still suggest storing at least a little of them.  Why?  Because in emergencies, especially in extended emergencies, certain items (like food) become the currency both in obtaining items and in satisfying our own hunger (even if we don’t like the food, people tend to eat rather than starve).  Certain items can be bartered for other items.  So beyond the fact that the food would be useful to a person, it can be used to barter for other items or services that are necessary.

Throughout history items were the currency at times of plenty as well as times of scarcity.  During the Great Depression, as one family member who lived during that time has told me, things like a sack of potatoes or a chicken were used to pay for necessary medical or dental services.  I’ve also read that during and after the great world wars, things like oil and sugar were scarce so these items could be bartered for a lot of other items. 

“When we think in terms of our own year’s supply of those foods and materials we use on a regular basis, we may feel that every family will have to store everything.  This, of course, is not easy and seems to make storage difficult...We need to take into consideration that in difficult times, so long as there survives more than one family, there will be trading of valuable items.  A free market will begin immediately to satisfy the needs of people, and items in greatest demand will set the price, bypassing the use of money.” (“How Beautiful to Live in these Times and Be Prepared!”, Elder F. Enzio Busche, Ensign, June 1982)  

I am not saying that this gives us permission to store less, but rather I’m encouraging us to look beyond storing only food that we like and know how to prepare.  I suggest still storing those long-term food storage items that we may not be as familiar with but are items others may be.  But as always, I first suggest storing foods that we are familiar with (so we can rotate through them) and then learning to prepare what we store during non-emergency situations.  And hopefully, there won’t be a need to barter for items we don’t or didn’t store.

Here is the current home storage guidelines:  Ensign Mar 2009.  I highly recommend reading this article as it not only explains our personal responsibility to have a home storage, but it is encouraging too: 

“Perhaps in the past accumulating a year’s supply of food may have been a little intimidating and even illegal in some places,”  says Dennis Lifferth, a managing director of Church Welfare Services.  “But this new approach asks us to set aside a can or two each week.  If the prophet asks us to do something, we can find a way to fulfill the commandment and receive blessings.”

“This new program is within everyone’s grasp,” explains Bishop Burton.  “The first step is to begin.  The second is to continue.  It doesn’t matter how fast we get there so much as that we begin and continue according to our abilities.”  (Family Home Storage A New Message, Ensign, Mar 2009).

Isn’t that just so encouraging?  The fact that we can begin wherever we are, and work on it at our ability to move us forward.

In Mandarine Chinese there is a saying, “Jiayou!” (pronounced j-yah yo).  Which literally means add oil, but in its idiomatic expression it expresses encouragement.  Encouragement to keep working hard & put in the necessary effort to accomplish the task at hand or just general encouragement that you can have the strength to do what you need to.  

I think this is a good time to say “Jiayou”  to families to get there home storage:  follow the prophets counsel and do it knowing the Lord is on your side, it is possible!

加油 (Jiayou)

Thrifty Thursday: Getting Preparedness Supplies

Thrifty Thursday:  Getting your preparedness supplies

Being prepared:  The first step is to plan--plan what your family will need & want for emergencies, then gather the supplies needed to meet those needs/wants.  Then, you practice!  Learn how to use those items, learn what works and what doesn’t.  Practice using your storage items during non-stressful situations so that your family can become familiar with set-up, tastes, preparation methods, etc. of the supplies and food you are storing. 

Once you’ve planned as a family what you will want and need for your emergency supplies (72 hour kit, 3 month & 1 year supply).  Then comes the time to gather those items.

Pre-Gathering:

First: research the products you are looking at buying, making or getting.  Learn if they will indeed work for you, if you will be able to properly maintain them and use them, what the track record for those items are--good or bad reviews--do they break easily, etc.  Learn the average costs of buying commercial made compared to making homemade.  Also, determine if you have the skills, tools and ability to make homemade.

Gather: through buying, making or gifting

Buy: maybe for the cheaper items go ahead and buy them so you can start the gathering process; but for the more expensive items, wait and look around for sales or find them at garage sales even.  You want the best value for your money.  Not always is the cheapest the best value (like a dollar store car reflector screen is not to the same value as those obtained elsewhere), nor is always the most expensive the best value either.

Here are some examples of deals that can be found:

A simple butane stove was around $20 a couple of years ago.  But, by waiting, Walgreens had a sale for a simple one for $5!  (this was a few years ago, haven’t found/heard of this great of deal since)

Camp stoves--these often come on sale, too, in the summer.  Or occasionally you might even find some on clearance for 25-75% off--I periodically check the camping section for such deals on the things on my list.

Water:  periodically the grocery store has sales on the water bottles.  During and just before hurricane season is a time when water comes on sale often enough to spread out the buying over weeks or months.

Clothing, Shoes & Socks:  during back to school time and other times of the year, some stores have great sales on clothing--buy one get one free; don’t forget garage sales & thrift stores--just make sure that the used clothing is usable and in a condition you are happy with.

Food:  for 72 hour kits--those little fruit cups are on sale during back to school time, as are pop-tarts, and other little food items that are shelf-stable (because of being “bag lunch” items).  For 3 month or long-term supply--watch the sales & buy one get one free sales.

Make:  What about making things?  

Making your own solar oven out of a car reflector screen is much cheaper than buying one!  Chopping your own wood is cheaper than buying it prechopped.  Making a cardboard box oven is a great way to have baked goods, but for not much cost--there are a lot of instructions available online on how to make one.  

Homemade items can be made to order (in some aspects anyway):  a homemade solar oven can be dissembled and folded for easy storage, whereas a commercial sun oven takes up more storage space, a homemade box oven can be made to have a door with a oven bag window or simply made to be put over the heat & food.

Gifting:  Another great way to gather your supplies (this again is one way my family gets/gives what is wanted/needed):  when friends or family ask what you want for birthdays or Christmas--give them some ideas off of your preparedness supplies list!  And vise versa--for you giving to them--ask what things on their preparedness list they’d like to get.  For Christmas my family has been given things like:  a small first aid kit, a homemade solar still kit, toilet paper, flashlights, toothbrushes and more.  Very practical and useful gifts!  It might seem weird to give food storage or other preparedness items for a Christmas, wedding gift or college bound student gift--but hey, it sure is useful!

In all your getting, don’t forget to plan!  I’d like to share this quote from the April 2003 Liahona: Letter from the First Presidency (dated Jan.20 2002) talking about members obtaining a year supply of basic necessities:

“Members should be prudent and not panic or go to extremes in this effort. Through careful planning, most Church members can, over time, establish both a financial reserve and a year’s supply of essentials.”

I like this quote because it emphasizes the need to plan.  Plan what you’ll need/want, then get it and use it.

Taste Test Tuesday: Chicken Fried Chicken

Want a delicious way to use your potato flakes?  This chicken tastes great alone, in pitas, on salads, with pasta, or dipped in a sauce.  You can change the spices to fit what you like, so it can take on new flavor each time you make it.

I just realized though that I put 6 tenders in the recipe, you will have enough cracker mix to do more than 6, it was supposed to be 6 chicken breasts cut into half or thirds to make tenders.  Or if you are using tenders, to use up the cracker mix, you will be able to use 12-18 tenders.  Sorry about that.

I originally got this recipe from a relief society cookbook that a ward I lived in did.  Isn't Relief Society great!!!!    We can learn or teach to cook, sew, knit, prepare for disaster, and so much more.

I like this quote from the June 2011 visiting teaching message:

"In Relief Society, we are taught self-reliance principles and skills. Sisters can learn about budgeting, debt relief, employment qualifications, the scriptures and the gospel, teaching others to read and learn, technology, physical health, fitness, addiction prevention and recovery, social and emotional health, preventing illness, gardening, food production and storage, emergency preparedness, and many other things that will help us become self-reliant."  (Ensign, June 2011)

We learn and teach, comfort and heal one another in relief society.

Now, back to the recipe:  other notes--make sure after the oil is heated, you reduce the heat a little so the chicken covering doesn't burn before the chicken is done; also, I like to use a paper towel to lay the chicken on when done to absorb some of the excess oil.

I hope you enjoy it!

Taste Test Tuesday: Spicy Pinto Casserole

Got 30 minutes to make supper?  This recipe can be prepared in 30 or less*, uses only one pot and is pretty healthy too.  Besides that, it uses food storage items--beans, dried veggies, canned goods, pasta.  

A note:  if using canned corn &/or olives, drain first, but for the Rotell--don't drain.

Adjust this recipe to your tastes:  use more or less of any of the ingredients to match what your family will eat--if adjusting the liquid levels be sure to adjust the pasta/dried veggie levels accordingly. You can increase the heat of this dish by using Hot Rotell, rather than original or mild, by increasing the chili powder or by adding a few dashes of hot sauce, chopped chili peppers or crushed red pepper flakes (add these along with the onions and garlic in the first step).  If you don’t want the heat, use Mild Rotell, or even canned or fresh tomatoes without the green chilis.  For a different flavor, add taco seasoning to the pinto beans & meat (if using).  If you want more of a chili soup rather than a pasta dish, feel free to leave the pasta out.  This recipe really is adaptable to multiple tastes as you can see.

I’ve also prepared this recipe in a sun oven (solar oven), and it turned out fine.  I of course couldn’t fry up the onions in the oil in the sun oven but was able to simply heat them and continue following the rest of the recipe as stated--adjusting the time to mesh with using a sun oven--so it does take longer to make in a sun oven, but still turns out.  Each step takes about 20-40 more minutes in a sun oven than on the stove top, but no electricity is used and it doesn’t heat up the house, which especially right now is a plus!  One hint though:  When using a sun oven use a little less water (more towards 1 to 1.5 cups rather than a full 2 cups) so your pasta doesn’t get over-cooked.  

When I cook beans, I cook a large amount, then freeze in 2-3 cup portions or puree them for using in baked goods.  My favorite ways to cook beans:  #1 a pressure cooker--this makes the whole process so much faster, you don’t have to presoak the beans just sort & rinse, then cook!  #2 slow-cooker--my favorite for white beans--sort & rinse then soak overnight.  In the morning, drain the soak water and then fill a full knuckle & a half with water over and above the level of beans.  Turn to low and cook until the skin on the beans cracks and peals off easily when you blow on them (spoon out a few and do your blow test)--about 8 hours (maybe as little as 6 or as much as 10, adjust to your slow-cooker).  

Other bean cooking tips:  don’t use acidic foods or juices during the cooking process (can use after the beans are fully cooked); don’t add salt to the water that you are cooking beans in (again can use after); cooked beans can be put in the fridge and stay safe to eat for up to a week, or frozen for up to 6 months without loss of flavor, nutrients, etc.  When reheating beans add a little water to keep them from being dry.

*by cooking the beans & browning the meat ahead of time (and then freezing for quick meals) this meal is prepared in 30 or less, if you don’t have beans and meat already done, the preparation time does increase significantly if you are doing beans on the stove top, or by about 30-40 minutes if cooking them in a pressure cooker.  Follow your pressure cooker’s instructions for doing beans.

Hope you enjoy!

3 month supply ideas

What is the current counsel regarding food & water storage?  The First Presidency has put together a pamphlet called "All Is Safely Gathered In," it is available on the church's providentliving website here (it is free).  It outlines 4 basic guidelines for obtaining and maintaining a home storage.

The process of obtaining a home storage will take time, but it is simple to follow when following the prophet, and seeking the Lord's help.

One of the guidelines is to build our 3 month supply of regularly eaten foods gradually.  We start with a day, a week, a month and so on.

Here are some ideas on possible ways to accomplish getting our 3 month supply:

• Each week buy a few extra items that are already on the shopping list (use sales when possible to save even more, but if not still buy a few extra items)
• Set aside a certain amount each week from items already in the menu (example:  each time make a rice dish, set aside a cup of rice into an airtight container for storage)
• Avoid financial strain by starting with food for one week first, then build week by week to get 3 months.
• Use basic food items in everyday meals to cut meal costs and thereby have more money/food to buy/store.  (example:  instead of using a whole pound of ground meat at $2.99/lb, use half to ¾ lb and add cooked cracked wheat or cooked beans to fill the rest of the “pound” of meat for the recipe, not only is it less costly to stretch meat this way, it is healthier.  Another example: a gallon of milk at the store can cost anywhere from $2.36 (on sale) to $3.99, but a gallon made from the cannery’s dry milk costs about:  $1.60!-prices approximate and current as of 5/2011-- one can of dry milk from the cannery makes about 5 1/2 gallons of milk, currently one can costs $8.60)
• A way to know how much you need to store:  write the date when a container is opened right on it, then when the contents of container are used up, divide/multiply into 90 days to determine how much you need for 3 months.  (ex.  If open shortening can and use it up in 4 months, you will only need to store 1 can for the 3 month storage or 3 for a year, or if used 5 cans of corn in a week, multiply by 12 weeks to get 3 months: 60 cans needed)
• Convenience foods also usually cost more than ones made from scratch:  make a goal to replace some convenience or restaurant meals with homemade ones (even if they have to made ahead of time to make them “convenient” to use) to help lower food costs, so the money can be used to purchase more items.
• Remember to date & rotate these items!  Wasted food is wasted money.  This is why families store foods the family likes and eats, so that they can use what they store.
• Another method of obtaining a 3 month supply is to plan a menu of meals that can be made from mostly shelf stable items (or perhaps frozen).  How many meals you plan is up to you but if planning 10 meals, you will eat each 9 times in the course of 3 months, if doing 30 meals, you will eat each meal only 3 times.  Buy the necessary items (all items in the recipes) to make the meals.  Example:  Spaghetti, mixed veggies:  need ½ box spaghetti, 1 can mixed veggies, 1/3 jar of sauce.  If eat it 9-10 times in the course of 3 months will need:  5 boxes spaghetti, 9-10 cans of mixed veggies, 3-4 jars of sauce
• Plan your menu based on what is on sale so you can save some money in your normal food costs and then use the extra money you would have spent to buy food storage items.

We are so blessed to have living prophets and apostles.  Not only do we have ancient prophecies as found in the scriptures to warn and prepare us for life now and eternity, but we have a current flow of revelation and prophecy through living prophets.  It is much easier to obey and follow the counsel given to us if we are praying and studying the gospel daily.  Like Nephi, we can go and do, and know that the Lord will provide a way for us to accomplish what He has commanded us to do.  When we decide to follow a prophet, we can see the hand of the Lord in our life helping us to do so.