Easy Pavlova Made with Powdered Egg Whites

This is my husband’s favorite dessert.  It is an easy and relatively healthy treat.  We sometime substitute a pureed fruit sauce for the whipped cream, making it even healthier.

I wondered how the powdered egg white version would compare to using fresh egg whites so I made one of each.   In the photo below they look a little different but most of that is due to my spreading of the beaten egg whites.   The taste and texture are very similar.  My husband could not tell the difference.  
I must say using the powdered egg whites were much easier to use.  

 
 
Easy Pavlova
adapted from:  allrecipes.com

Printable Recipe

8 tsp egg white powder plus ⅓ cup water.
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream, whipped and sweetened
6 kiwi, peeled and sliced or fruit of your choice--we really like peaches

1.  Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
2.  In a large bowl, beat egg white powder and water until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Over beaten egg whites lose volume and deflate when folded into other ingredients.  Gently fold in vanilla extract, lemon juice and cornstarch.
3.  Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
4.  Bake for 1 hour. Cool on a wire rack.
5.  Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.

Harvest 72 #10 Shelf on Sale $229.99

My all time favorite food storage is on sale!!!

 Harvest 72 #10 Shelf on Sale  $229.99
To see the discount you MUST add it to the cart.  For some reason the sale price only shows up when it is in the cart so don't let the higher price fool you, why you add it to the cart you automatically get the sale price.

Sale ends May 20th or when supplies run out.  (I'm sure they will run out. be sure to purchase early)
Remember that sale items sometimes take longer to ship then normal.

To purchase a Harvest 72 #10. 

To get the home party price you must be logged in as a home party customer. As you go to check out you will be asked to log in or to register as a home party customer. Just register as a customer and you will get the sale price. Don't worry you can still review your order to make sure you get the sale price. If you choose to check out as a "guest" you will not get the sale price.

Harvest Love:  Here is how organized your food storage could be.
 

Marshmallows Made From Powdered Egg Whites

One of the great things about powdered eggs is that when I use them I am free of the fear of salmonella.  I must admit that I was never one to be real worried about eating raw cookie dough or drinking real eggnog.  Until a few years ago I had a horrible bout of salmonella poisoning and I am NEVER going to do that again.  


So anytime a recipe has me add raw eggs I am leery.  But powdered eggs have been pasteurized a process which kills bacteria.  So any time I make a recipe that calls for eggs that will not be thoroughly cooked I use powdered.  


Marshmallows is one of those recipes.  The egg whites aren’t really cooked, they are tempered as you add the hot syrup, but not actually cooked.  So this is definitely a recipe I want to use powdered egg whites for.  


The first time I ever heard of anyone making marshmallows was a few years ago when my friend Kim invited me over for a marshmallow making party.  “Marshmallows?”  I asked a little skeptical.
“Yes, they are the best holiday treat.  I give them to all the neighbors at Christmas.”  Kim says
“Really?”  I say
“They are amazing. You will love them”  Kim says to convince me.  

I went to the party and we made TONS of marshmallows.  It was super fun, and she was right homemade marshmallows are delicious.


The ingredients in this recipe are simple, egg white (powdered of course), gelatin, sugar, corn syrup, and vanilla.  All foods that you probably have in your food storage.

This recipe has two things going on at once, so be sure to read through the recipe so you know what you are doing.  You will be making a syrup on the stove AND whipping the egg whites at the same time.  When I make recipes that are like this I make sure to get all my ingredients and tools out before I start so that I don’t get flustered.  
 

Marshmallows made with Powdered Egg White

Printable Recipe

Makes:  25-50 marshmallows
Adapted from The Great Book of Chocolate

2 envelopes  powdered unflavored gelatin
1/2 cup  + 1/3 cup cold water
1 cup sugar
1/3 cup light corn syrup
4 teaspoons egg white powder plus 8 teaspoons water
pinch of salt
2 teaspoons vanilla extract or 1 teaspoon vanilla paste


Marshmallow Mix
1 ½ c cornstarch
1 ½ c powdered sugar 

1.    In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve and soften.

2.    In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over medium-to-high heat.    

Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses.

3. In the bowl of an electric mixer, pour in the egg white powder and water and beat on low speed until frothy. Add the pinch of salt.  

Note:  Keep the mixer running.  You are not going to turn it off until step 6.

4. When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

5. When the syrup reaches 245ºF (118ºC), slowly pour the hot syrup into the whites, pouring so that the syrup against the side of the egg white bowl so that it does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.

6. Scrape the gelatin and water into the pan that you used for the syrup and swirl it to dissolve. 
(There should still be residual heat left in the pan from making the syrup in it to dissolve it).
Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.

7. Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture. (I used about 2 cups).   Make sure there are absolutely no bare spots.

8. Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.

9. Put about 1 cup (140g) of the marshmallow mixture into a large bowl.
Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.
Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool.  

 
Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container.

Happy Mother's Day

 

“I don't want to drive up to the pearly gates in a shiny sports car, wearing beautifully, tailored clothes, my hair expertly coiffed, and with long, perfectly manicured fingernails. I want to drive up in a station wagon that has mud on the wheels from taking kids to scout camp. I want to be there with a smudge of peanut butter on my shirt from making sandwiches for a sick neighbors children. I want to be there with a little dirt under my fingernails from helping to weed someone's garden. I want to be there with children's sticky kisses on my cheeks and the tears of a friend on my shoulder. I want the Lord to know I was really here and that I really lived.”
― Marjorie Pay Hinckley

My Mom and Dad

This is the kind of mother I have, and the kind of mother I hope to be. 

My mom fought with the school lunch ladies (before it was cool) so that we could have healthy lunches. 

My mom helps my grandmother remain independent in her own home by taking care of her every day. 

My mom went with her daughters to China when she really wanted to go to Italy. 

Mom and I on the Star Ferry in Hong Kong

My mom sewed matching dresses for her daughters when we were little and then sewed prom dresses and wedding dresses for us when we were older, and now sews dresses for her granddaughters. 

My mom knows everything.  The neighbors say that “before there was Google, there was Nedra” 

Mom my took care of me and my new baby for weeks when I was sick (and a little crazy) making my family dinner and keeping my house clean.

My mom taught me to be capable, confident, and courageous.

Mom, Happy Mother’s Day!   I love you.  

 

Unadvertized Specials

One of the great rewards of being a Shelf Reliance Home Party customer is that you get invited to exclusive sales.  Over the next two weeks Shelf Reliance is hosting a sale exclusively for Home Party Customers. (and since anyone who orders through me is automatically a home party customer this sale applies to you)


Unadvertised Specials

Sale Dates:   May 7 through Sunday May 20th.
This sale is good only while supplies last.

Please place your order early as the last sale sold out.   

Please allow extra time for shipping.  Sale items are often slow to ship.




Shelving:

Harvest 72" #10 - 11949
Sale Price: $229.99
Regular Price: $264.99
SAVE: $35.00

Specs:
Capacity Up to 112 gallon-sized cans
Height 72"
Depth 24.5"
Width 36.5"

This is one of my most favorite products! Shelving seldom goes on sale, this is the best price I have seen in a long time.    If your food storage in in boxes on the floor it is time to get it organized.  When I set up my Harvest 72 #10 I realized how much more food I could store on the shelf then stacked in boxes.  Love it.





Emergency Supplies:

H20 Reserve 20 Pack - ID 25442.
Sale Price: $117.59
Regular Price: $134.26
SAVE:  $16.67

Description:  The Shelf Reliance H2O Reserve is the perfect way to store your long term water supply. The heavy-duty Mylar bag holds five gallons of water and comes with a built-in easy pouring spout. The Mylar bag stores in the reserve box for convenient storage.
I love to use these boxes to store water.  It is one of all-time best water storage products on the market.  

Water Filtration Bottle 12 Pack - ID 25416
Sale Price: $131.29
Regular Price: $173.49
SAVE:  $48.20

THRIVE Packages:
Ultimate Veggie Package - ID 25355
Sale Price: $323.40
Regular Price: $378.00
SAVE:  $54.60
Ultimate Veggie Package Contents:  All come in sealed number 10 (gallon sized) cans.
3 Sweet Corn (FD)
3 Sweet Potatoes
2 Green Peas (FD)
2 Cauliflower (FD)
2 Potato Chunks
2 Red & Green Bell Peppers
2 Broccoli (FD)
1 Chopped Onions
1 Split Green Peas
4 Carrot Dices
2 Spinach (FD)
4 Potato Beads
2 Potato Dices (FD)



6 Gallon Buckets with Gama Lids

White Rice Bucket - ID 24119
Sale Price: $37.29
Regular Party Price: $47.09
SAVE:  $9.80

Whole Wheat Flour Bucket - ID 24117
Sale Price: $37.29
Regular Party Price: $45.08
SAVE: $7.79

Chicken TVP Bucket - 24559
Sale Price: $47.09
Regular Party Price: $56.89
SAVE:  $9.80







 


Beef TVP Bucket – 24558
Sale Price: $47.09
Regular Party Price: $56.89
SAVE:  $9.80

How do I order?

This sale is available exclusively through your home party consultant (that’s me) and is not available online.  You will need to contact me directly to place your order:

Heather heather@teamshelfreliance.com or call Heather at 435-535-1470.

Make Ahead Meal: Lime Chicken Tacos

This is one of my favorite recipes. If you are a blog stalker you probobally know that because I have posted about it before here using freeze dried chicken.  But if you are into freezer meals you will love how easy this one is.   I LOVE it.  And good news my kids love it too. 
 

Lime Chicken Tacos
adapted from Teresa Hunsaker


Printable Recipe


1 1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder

Needed for Serving
1 cup frozen corn
1 cup chunky salsa

Combine chicken, lime juice and chili powder in heavy duty zip lock bag.  Remove excess air from the bag and seal.  Double check that the back is sealed completely.  “Smush” sealed bag, mixing ingredients.  

Store uncooked:  In the fridge--1 week , Frozen 3 months.

To Bake:  Fresh or defrosted
Place in a large casserole dish.  Bake for 1/2 hour at 350* uncovered. Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read.  165 degrees Fahrenheit.  Remove from the oven.  Remove chicken; cool slightly. Shred and stir in corn and salsa.

In the Crock Pot:  place contents of the zip lock bag in the  crock pot.  Cook on high for 4-6 hours on high.  Do not open the lid of the crock pot until you are ready to check for doneness.

Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees Fahrenheit.  Remove chicken; cool slightly. Shred and stir in corn and salsa.

To serve:
12 6-inch flour tortillas
Sour cream
Shredded cheddar cheese
Shredded lettuce
Chopped tomatoes

Serve on tortillas with sour cream, cheese, lettuce and chopped tomatoes.

This post is part of my Make Ahead Meals series.  These meals can be made a head of time and either stored in the freeze for up to a week OR frozen for up to 3 months.  Here are the others in this series:

Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken

Greek Oregano Chicken
 

Make Ahead Meal Greek Chicken Oregano

 

Every fall the Greek Orthodox Church in my home town holds a Greek Festival.  I never miss it. They open the church up to the community and serve traditional Greek food.  I think about it all year.  Gyros, spanakopita, stuffed grape leaves, and chicken oregano. YUM.  

Well last year I decided there was no reason that I could not cook some of these dishes at home (no there is not a Greek restaurant anywhere near me)  so I purchased the churches cookbook and thought I would slowly make my way through it.  

The first recipe I tried was for chicken oregano.  It was amazing, and relatively easy.  So every time I find myself lusting good Greek food. I pull this recipe out and make it again. 

Note:  I have adapted this recipe to fit my life. Traditionally it is made fresh using a whole chicken instead of chicken breasts. 

Chicken Oregano--Greek Chicken
adapted from a recipe from the Holy Transfiguration Greek Orthodox Church Community Cookbook
Recipe from:  Cooking With My Food Strorage
Printable Recipe

3 Tbsp Lemon Juice
1 tsp salt
2 tsp oregano
4 chicken breasts
3 Tbsp. Butter
2 Tbsp olive oil
pepper
1 (1 lb) can tomatoes
Combine all ingredients in heavy duty zip lock bag.  Remove excess air from the bag and seal.  Double check that the back is sealed completely.  “Smush” sealed bag, mixing ingredients.  

Store uncooked:  In the fridge--1 week , Frozen 3 months.

To Bake:  Fresh or defrosted
In the oven:  Preheat oven to 400 degrees.   Place the contents of the zip lock bag in a large casserole dish.  Bake uncovered for 30 minutes.  

Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees fahrenheit.  Remove from the oven.  Serve over rice or potatoes.  

In the Crock Pot:  place contents of the zip lock bag in the  crock pot.  Cook on high for 4-6 hours on high.  Do not open the lid of the crock pot until you are ready to check for doneness.

Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees fahrenheit.  Remove from the oven.  Serve over rice.  



This post is part of my Make Ahead Meals series.  These meals can be made ahead of time and either stored in the freeze for up to a week OR frozen for up to 3 months.  Here are the others in this series:

Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken
Greek Oregano Chicken
Lime Chicken Tacos