Monday, January 31, 2011

Freeze Dried Spinach-Ski County Pasta

THRIVE Freeze Dried Chopped Spinach is a great addition to your food storage.  There are 45 servings of the nutritionally spinach in a can.  Spinach has been shown to fight cancer and improve functioning in the heart, eyes, and brain.
How does it compare to fresh or frozen? 
In the can the pieces of spinach at first appeared pretty small, yet when rehydrated the finished product is what I expect cooked spinach to look like.  It tastes like spinach.
How to use it?
Use it on sandwiches, in salads, in pasta dishes, or store it away for a rainy day. As with all THRIVE freeze dried products,
Shelf Life and Allergen info
Chopped Spinach is GMO-free and guaranteed to taste fresh and delicious, lasting two years if opened and 25 years if sealed.
The best part? 
It is so easy to use the amount I need. No more spinach wilting in my refrigerator!


Ski Country Pasta

1/2 c. sliced almonds
1/2 c precooked bacon or bacon TVP (rehydrated)
4 c. penne pasta
2-6 cloves garlic (I like it with 6)
1 cup Freeze Dried spinach, rehydrate in 4 cups hot water. Drain.
1/2 Tbsp. Dijon mustard
5 Tblsp. Balsamic vinegar
2 c. grated Monterey Jack cheese
1/2 c. fresh chopped basil (optional, but tasty)

1.Cook pasta al dente (until it's done) in salted water. 
2. Meanwhile: Toast almonds over medium heat for about 4 minutes. Add bacon during the last minuet.
3. Add garlic and chopped spinach, to almond mixture. Stir over medium heat unt
4. Whisk mustard and vinegar together in large bowl, and then mix in drained pasta, cheese, cooked spinach mixture, bacon, and basil. Serve warm, topped with toasted almonds.

Serving suggestions: Add cooked cubed chicken breasts for a more substantial protein-filled meal.

Friday, January 28, 2011

Oatmeal Month-Muesli

I recently read the January is national oatmeal month.  More oatmeal is consumed in January than any other month. Which makes sense to me because recently it has been FREEZING at my house.  There is something about eating a hot breakfast on a cold winter morning.  Oatmeal is great for you eating oatmeal can lower blood cholesterol and may reduce the risk of heart disease.

But there is so much more you can do with oatmeal beside eating it hot.
You could make granola, bake bread, or make muesli. What is muesli?  A breakfast cereal based on uncooked rolled oats, fruit and nuts. More importantly it is a healthy make a head breakfast that can get your family out of the house fast.

A few days ago on thekitchen.com they had a recipe for muesli that we have warped to work for our family.  It is pretty similar to the original muesli recipe developed by Dr. Bircher-Benner in the 1900 in Switzerland. 


Shredded Apple Muesli
serves 4-6
2 cup dry apples
2 cups oats
cinnamon, to taste
freshly ground nutmeg, to taste
1 cup freeze dried fruit (we really like mangoes but you could substitute strawberries, blueberries, raspberries)

To serve:
1 handful of chopped nuts (reserving a few to sprinkle on top)
1 large container of yogurt (coconut and soy yogurt are delicious with this breakfast and make it vegan)

  Place oats, apples, nuts (we used almonds)  into food processor and pulse about 3 times, until mixture is lightly chopped. Add spices and fruit, pulsing the processor until mixture is roughly chopped.

To serve: Place about 1/2 cup yogurt in each bowl, stir in about 1/2 cup muesli mixture, top off with a few chopped nuts and fresh fruit.

*Note, this muesli mixture keeps well in the fridge for up to four days, making it a perfect make–ahead breakfast for the work week.

Monday, January 24, 2011

Food Storage Book Review: "I Can't Believe It's Food Storage" By Crystal Godfrey



The first blog I ever followed (okay it was really more stalking) was Crystal Godfry's blog Everyday Food Storage.  The reason I liked it is she takes food storage ingredients and makes simple recipes that my family will eat.  It is the same reason I like her book  "I Can't Believe It's Food Storage".

Book Contents:
1. Getting Your Family Involved
2. Creating Your Three-Month Supply
3. Building Your One-year Supply
Step 4 Using Powdered Milk
5. Using Powdered Eggs
6. Using Whole Wheat
7. Using Dried Beans
8. Using Dried Vegetables and Fruit

Our Experience:
I have had this cookbook for a while and I really like it.  We have made many of the recipes, including, whole wheat bread EZ bread, no-Fail Deep Dish Pizza, Cheese Burger Mac and Cheese,  and Reduced Fat Chocolate Chip Cookies.  I have had great success, her recipes are easy to follow and work well. My family eats them and likes them.

What I like:
1.  I like how the book is set up. Each food storage ingredient is given it's own section. In the section she gives great information about the product and any information that you need to be successful.  The the recipes are divided into sub sections.  For example in the powdered eggs section it is broken down into baking with powdered eggs, breakfast with powdered eggs, and extending eggs using powdered eggs.
2.  The recipes match how I cook.  I like to eat good food, and I generally like simple food.  the recipes in this book are simple and tasty.  Just what I want.
3.  With each recipe she includes a snippet about it.  Like "This casserole is great to use left over ham".  I like that in a cookbook.  I want to know the story behind the recipe.  I want to know how she really uses it. I makes me feel like it is a friend sharing the recipe.  

What I don't like:

1. I wish there were more photos of the recipes.  I know I say this every time but it is true. There are some photos in the book but not nearly enough for this visual learner.  I always want cookbooks, to have large colorful well labeled photos.  
2. Sometimes I have a hard time finding the recipe I want.  when I got this book I sat down and read it cover to cover.  I highly suggest that.  But now when I am looking for a recipe I can never find it. I always wind up flipping through the index a couple of times before I find it. 
My rating: 
4 out of 4 start. This book is not perfect but I love it.  I even give it as wedding presents.  I would highly suggest it for anyone who is interested in food storage.

I contacted Crystal and asked if I could share a recipe from her book. She never got back to me so until she does you will just have to buy the book. 

People always ask if I got sent the book or if I am getting paid to review it, and the answer is no.  I purchased the book and I am not getting paid to review it.  (although this book is sold by Shelf Reliance and if you want to buy a copy I would love to help you with that, e-mail me heather@teamshelfreliance.com)  


German Panckes from powdered eggs



When I first was married, my sister-in-law Sharon told me there were two things my husband loved to eat, and asked for ever time he was at her house, German pancakes and peanut butter bars.  She gave me both recipes and we have been making them ever since.

Never heard of German Pancakes? They are sometimes referred to as dutch baby pancakes. They are a sweet breakfast dish similar to Yorkshire pudding, and is kind of like a thick sweet crepe.  They ares made with eggs, flour, and milk. And are great served with lemon, butter, powdered sugar, or fruit toppings or syrup.  As you cook the batter it puffs up creating hills and valleys. when you take it out of the oven it often deflates. That is okay it is still wonderful. 

German Pancakes
Preheat oven to 400
Melt 6 TBSP butter in a 9 x 13 pan
6 Tablespoons powdered eggs, plus 3/4 cup water, mixed very well, I use my immersion blender for about 3 minutes
1 c flour
1 c milk
½ tsp salt

Mix all together and pour on top of melted butter. Cook for 20 minutes or until golden. Brown. Feed 6-9

**Note  I use THRIVE Powdered Whole Eggs for this recipe.  I have tried it with other brands and they do not work. 










 

Saturday, January 22, 2011

Garden Vegetable Seeds

 THRIVE Garden Vegetable Seeds
I get a lot of questions about the Shelf Reliance Product Garden Vegetable Seeds. This is a number 10 can filled with seeds intended to be planted in your garden.  The seeds are non-hybrid and can there by be harvested from the plants saved and planted again and will remain true to the variety.  This is a great thing to add to your food storage.

Shelf Life:
Sealed Up to 3-5 years
Store in a cool, dry place

All seed varieties are non-hybrid and can be harvested from the plants and remain true to variety. This allows for perpetual food storage.

Contents:
I opened up my can because I was getting so many questions about what was inside. We are planning on planting them in our garden this year. I will keep you posted on how they do.

The THRIVE Garden Seeds include a variety of vegetable seeds packaged in individual envelopes. Full planing, harvesting and seed collection instructions are included.

VegetableDescriptionWeight of seeds
Seeds come in individual envelopes.
Beans-Contender bush-Stringless6' long bean. Excellent canning and freezing variety 2 packages 1/2 pound each.
Beats-Detroit dark red-21/2" to 3' globe shaped roots. Tender and sweet. 1/4 oz.
Cabbage-Golden AcreA vigorous early cabbage with 5 to 6" round heads. Mild flavor. 1/16 oz.
Carrot-Scarlet Nates-Fine flavor 51/2" to 6" carrot. Sweet, plump, and coreless. 1/4 oz.
Corn-Golden Bantum 8 61/2 " to 7" ears with 8 rows f broad tender kernels. High yields. 1/4 lb.
Cucumber-(Straight Eigght, is what the package says, but the seed package says Cucumber, Muncher) 6-9' smooth green fruit. Not bitter or tough. Vigorous vines. 1/16 oz.
Lettuce-Salad Bowl Green-Tender and Sweet even when the heat sets in. Very slow to bolt. 1/8 oz.
Onion-Utah Yellow Sweet Spanish-Large, sweet, mild flavored onion. Stores well. 1/16 oz.
Pea-(Wando is what the can says but the packages says Green Arrow) Pods are 4" Good fresh, frozen or canned. 2 packages 1/2 lb each.
Pepper-Yolo Wonder L-4 1/2 " to 4" 3 to 4 lobed glossy peppers. Large plants.200 mg
Radish-Champion-Deep scarlet, globe shaped root. Firm and stands well 1/3 oz.
Spinach-Boomsdale Long Standing Heavy, glossy, dark green leaves. Slow to bolt. 1/4 oz.
Summer Squash-Zucchini Black Beauty-Long straight and slender. Firm, tender, very good flavor. 1/16 oz
Winter Squash-Sweet Meat-Deep yellow flesh is orange dry and fiber less. improves in storage. 1/8 oz.
Tomato-RutgersVery productive determinate habit. Round, sweet, 3 oz fruit. 100mg


 

French Toast-Made with Powdered Eggs




I love french toast made with powdered eggs, because there is no “gloopy” part from where the eggs did not get mixed all the way.  I hate that part of french toast. Using powdered eggs creates a more uniform texture to the egg coating.

4 eggs  (4 Tablespoons whole egg powder, plus ½ cup water.)
1 teaspoon sugar,
1 teaspoon salt
1 cup milk (3 Tablespoons dry milk, plus 1 cup water)
10 to 12 slices bread (I use wheat)
butter
maple syrup or other syrup

1. Mix egg powder, water, sugar, salt, and milk, in a  shallow bowl or pie plate.  Mix until no lumps remain (you can use a fork, or a whisk, I often use my immersion blender because it is fast and easy)

2. Over LOW heat, heat griddle or skillet coated with a thin layer of cooking oil.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

3. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

Wednesday, January 19, 2011

Crepes-Made from Powdered Eggs


Things to know about Crepes:
1.  I always ruin the first crepe.  Just know you are going to and when you do throw it away and make the second.
2.  Crepes only need to be cooked on one side. when the top of the crepe is firm and the bubble have popped and are firm, the crepe is finished cooking.
3. Crepes only look hard to make they are really very easy.

Blender Crepes
This is a simple but delicious crepe batter which can be made in minutes. Don’t let crepes intimidate you they are really just thin pancakes.
1 cup all-purpose flour
2 eggs (2 Tablespoons whole egg powder, plus ¼ cup water,)
1/2 cup milk (1 ½ Tablespoons dry milk, plus ½ cup water, )
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

   1. Add all ingredients to blender. Mix well. Let sit 2-5 minutes.
   2. Meanwhile heat a lightly oiled griddle or frying pan over medium high heat. Pour ¼ cup of batter  onto the griddle.  Tilt the pan with a circular motion so that the batter coats the surface evenly.
   3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, Cook only on the one side. Because they are so thin you do not need to flip and cook the other side. Once the top is set it is cook all the way through.  Serve hot.
Savor Filling:  Cream Cheese Chicken

1 cans chicken (the cans that look like they have tuna fish in them but really have chicken)
4 oz cream cheese
1/8 tsp pepper
4 oz can mushrooms (optional)

Soften butter and cream cheese (either leave on counter for an hour or unwrap and put in the microwave for a 5 seconds at a time until soft)  Stir all of the above ingredients together. 
Sauce:
1 can cream of chicken soup
1 cup sour cream
1/4 cup milk
Mix all ingredient together in a medium sauce pan. Heat. Serve over Crepes stuffed with Cream Cheese chicken.


Sweet Filling: When using a sweet filling we often top with whip cream or maple syrup.
Peach Pie Filling
Apples Pie Filling
Apple Sauce
Apriocot Preserves
Marmalade
Chocolate Creme

Oatmeal Breakfast Cookies


I really like to eat cookies and for years I looked for a cookies recipe that was healthy enough to eat for breakfast.  A little while ago I cam across this recipe at http://chocolateandzucchini.com/ (the photo is from there too)
It makes the perfect breakfast cookies.  I have adjusted the recipe to use food storage fruits instead of fresh.



Oatmeal Breakfast Cookies (Clafoutis)
- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C Freeze Dried Strawberries (or other dried fruits)
- 1 cup dry apples, rehydrate in 2 cups hot water and drained.
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten (2 Tbsp egg powder plus 1/4 cup water)
- 1 Tbsp vanilla extract
(Serves 8.)
Preheat your oven to 180°C (360°F). Lightly oil an 13 by 9-inch baking dish.
In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.
Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.
Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.
Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.
Original recipe by Quaker Oats.

Perfect Scrambled Eggs Made From Powdered Eggs

  

I have this conversation at least twice a week.
"So you really use powdered eggs?"
"Yup I sure do, I love them"
"Well do you make scrambled eggs?"
"Yes I do, and they are fantastic"
"So how do you do it?"

Here is how:
But before I tell you there are some things to know:

Things to know about making scrambled eggs from egg powder
1.  Add water and whip air into the powdered whole eggs before scrambling or adding to a fritatta. This makes the taste and texture like fresh eggs. (you do not need to do this for recipes where the egg is added to a baked good like cookie)
2. When you reconstitute powdered eggs they are a watery consistency, and these do NOT have the gelatinous texture that fresh eggs have.
3.  When you are cooking the eggs they do not look right. They color is a little to orange and the texture is all wrong. Never fear it will work. As the eggs cook they become the correct color and texture.


Okay so here is how:
Mix eggs very well. I use an immersion blender
Perfect Scrambled Eggs made from Powdered Eggs-Make 8 scrambled eggs
1 cup dried whole eggs
2 tablespoons dry milk
1/2 teaspoon salt
1 1/2 cup water

Place all ingredinets into a 4 cup Pyrex glass measuring cup (or similar).  Beat mixture for 3 minutes or until completely dissolved and frothy. (I use my immersion blender.  And when I say beat I really do mean it. You are NOT mixing to combine. You are beating the eggs until they are all of the way dissloved and the are NO lumps.  Then you are beating some more.  By beating the egg mixture for a few minutes you are incorporating air into the eggs, this help the texture turn out right).  Add 1 Tablespoon cooking oil to a large skillet.  Over medium heat heat oil.  Add the egg mixture to the hot oil. Cook eggs using medium low heat, stiring continuously until dry and crumbly.
Eggs frying in pan.  

Add ins:
Cheese (Freeze Dried)
Bacon (TVP)
Sausage (freeze Dried or TVP)
Onion (Freeze Dried)
Green Onions
Spinich (okay so I am the only one who likes this) (Freeze Dried)
Green Peppers (Freeze Dried)



Perfect Scrambled Eggs

Tuesday, January 18, 2011

Buttermilk Oatmeal Muffins


A few years ago my Mom made a cookbook up of family recipes.  I don't remember her making this when I was a home, but I love to make it now.  These muffins are rich and nutty (although there aren't any nuts in it).  They are a great way to start the morning.
*A tip on filling muffin tins. Use your ice cream scoop up batter and place in muffin tins. this allows you to get equally sized muffins.

Buttermilk Oatmeal Muffins
1 cup Quick Oats ( I use regular oats and it turns out fine)
1 cup buttermilk
1 egg beaten (1 Tbsp egg powder, plus 2 Tbsp water)
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1. In a bowl, soak oats in buttermilk for 15 minutes
2. Stir in egg sugar, and oil
3. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened.
4. Fill greased or paper lined muffin cups 3/4 full
5. Bake at 400 for 16 minutes or until muffins test done.
6. Cool in pan 5 minutes; remove to wire rack.

Monday, January 17, 2011

Bread Pudding with Vanilla Sauce-Made with Powdered Eggs


I was recently introduced to bread pudding, and I really like it. In case you have never had bread pudding, it is a dessert found in many cultures, including English, French, Mexican, as well as in the Southern United States.  It is made using stale (usually left-over) bread, butter (or some other kind of fat), egg, sugar, spices such as cinnamon, nutmeg, mace or vanilla, and dried fruit. The bread is soaked in an egg mixture and then baked, forming a custard like dessert.  It may be served with a sweet sauce of some sort, such carmel, but is typically sprinkled with sugar and eaten cold in squares or slices (we like it warm).


Microwave Bread Pudding with Vanilla Sauce
16 think slices high quality bread cubed (try french, whole wheat, cinnamon rolls is what I used this time)
½ cup white sugar
⅛ teaspoon ground cinnamon
¼ cup butter
5 tablespoons whole eggs powder, re-hydrated with ⅔ cup water, stir until there are NO lumps
½ cup sugar
1 teaspoon vanilla extract

1. Line a microwave-safe 2 quart bunt pan or baking dish with bread sprinkle with sugar and cinnamon. Set aside
2. Place milk and butter in a 1 quart glass measuring and microwave on medium for 5 minutes or until butter is melted and milk is scalded. Quickly stir in eggs. ½ cup sugar, and vanilla.  Pour over bread cubes.
3. Cover with plastic wrap and microwave 17 minutes. allow pudding to sit for 5 minutes in microwave with out opening the door after cooking time has finished.
4. Serve warm with vanilla sauce.

Vanilla Sauce
1 cup sugar
1 cup cream
½ cup butter
1 teaspoon vanilla
Combine and bring to a gentle boil over medium heat. Spoon over bread pudding.

Whole Egg Powder

Recently some of you have asked about using whole egg powder.  I love powdered eggs. Before I bought  egg powder it seemed like I was always out of eggs.  I was buying them at Sams  3 dozen eggs at a time and I was still always out.  Nothing ruins your molment of domesticity like having to run to the store to buy eggs to make cookies with.
I now use powdered eggs in everything I cook that has eggs in it. With the exception of hard boiled eggs and fried eggs.  I use it in scrambled eggs, in french toast, in bread pudding. I use it in baking in cakes, cookies, and breads.  Hopefully this will insprie you to use egg powder too. 

Things to Know About Whole Egg Powder

  1. Shelf Life: Sealed in the can 5 years, opened on the shelf 6 months. THRIVE powdered eggs do not need to be refrigerated until reconstituted.
  2. How many eggs in a can? 236 medium eggs. That is over 19 dozen eggs.  Powdered eggs are cheaper then purchasing eggs in the grocery store, costs about $1.00 per dozen eggs to use powdered. 
  3. You can eat raw cookie dough again. You can avoid some food born illnesses like Salmonella because the powdered egg are pasteurized and can be used "raw" unlike fresh eggs.
  4. If you are replacing Large eggs add 2 Tablespoons eggs powder and ¼ cup water.
  5. In some cooked egg recipes like omelets I prefer to use ½ powdered eggs and ½ normal eggs.
To Use Whole Powdered Eggs in a Cooked Egg Recipe (like scrambled eggs):
For each medium egg needed: Add 1 Tablespoon egg powder plus 2 Tablespoons water. Mix until no lumps remain. Let sit 2 minutes. Use as directed in recipe. I like to add a small amount of regular milk or powdered milk to the eggs when scrambling.

To Use Whole Egg Powder in Baked Goods:
Powdered eggs do NOT need to be reconstituted in order to be used in baked goods such as cake, cookies, or bread. Add the dry egg powder when you add the dry ingredients and the water when you add the wet.



In Baking Add to the dry ingredients Add to the wet ingredients
To replace 1 medium egg 1 Tablespoon egg powder 2 Tablespoons water
To replace 2 medium egg 2 Tablespoon egg powder 1/4 Cup water
To replace 3 medium egg 3 Tablespoon egg powder 6 Tablespoons water
To replace 4 medium egg 4 Tablespoon egg powder 1/2 Cup water
If you are replacing large eggs (I have found that in most recipes, the medium egg replacement works great) 2 Tablespoons egg powder 1/4 Cup water

Saturday, January 15, 2011

Make Your Own Instant Oatmeal

My kids love instant oatmeal.  One day I was thinking what is in those little packets anyway? Well it turns out that what is in those packets are all things that come from your food storage.  Oats, Dry Milk, Sugar, Dry Fruit. Easy.  When I make this I make a large batch of PLAIN instant oatmeal in a medium sized Tupperware container.  I don't like sweet oatmeal (I know I'm a nut-job) so I leave the sugar out and add it to my kids when I make it.   I have a friend who makes it and then divides it into single serving bags so it is easy for her kids to make, but I think it is just as east to scoop out a 1/2 cup every morning.  My sister makes this for neighbor gifts at Christmas time, (she adds candied nuts. YUM)

Blueberry and Cream Instant Oatmeal


3 C Quick-Cooking Oats  ( I have also used regular old fashioned oats and it works just fine)
1 cup freeze dried blueberries
1/2 cup dry milk
1/2 cup sugar (optional)
Pinch of Salt 


Put 1 C. oats in a blender (or food processor) and whirl at high speed until powdery.   Combine powdered oats with all other ingredients mix well. Store in airtight container. 
**You do not have to blend up the oats, blending it makes it more like the packets of instant oatmeal.
To serve: Mix 1/2 cup oatmeal with 1/4 cup water  microwave 1 minuet.  

Other variations: 
Maple and Brown Sugar: This is the only kind my kids will eat (there Dad too) In place of blueberries and white sugar add 1/2 cup brown sugar, and 1 tsp maple extract. (stir the extract into the sugar before adding)
Apple-Cinnamon Oatmeal
In place of blueberries add  1 cup chopped dried apples, 2 teaspoons cinnamon

Cinnamon-Spice Oatmeal
In place of blueberries add 1/2 cup sugar, 2 teaspoons cinnamon and 1 teaspoon nutmeg.

Oatmeal with Raisins and Brown Sugar
In place of blueberries add 1/2 cup packed brown sugar, and 1/2 cup raisins.

Wheat Germ Oatmeal
In place of blueberries add 1/2 cup wheat germ.

Wednesday, January 12, 2011

9 Grain Cracked Cereal and Oatmeal Rolls

We are trying to eat more whole grains and I love the 9 grain cereal for that reason.  So what grains are in it?
Hard red wheat, hard white wheat, barley, rye, oats, corn, millet, hulled buckwheat, and flax seed.

9  Grain Cracked Cereal and Oatmeal Rolls-these rolls have a slightly nutty taste. 
Ingredients:
3 cups boiling water
2/3 cup cracked wheat
1/2 cup old fashioned oats
1/2 cup honey
1/2 cup butter
3 tsp salt
6 to 6-1/2 cups unbleached flour (part whole wheat may be used)
4 Tbs yeast

Directions:

In a large bowl, or the bowl of a stand or bread mixer (such as a KitchenAid or Bosch) - combine cracked wheat, oats, honey, butter, and salt.

Pour boiling water over the top of these ingredients, and pulse a few times. 

Let stand to cool to 120° to 130° - about 15 minutes (the right temperature for yeast to be added)

Add 2 cups flour and the undissolved yeast.

Pulse till combined. 

Add enough additional flour to form a soft dough that pulls away from the sides of the bowl.

Continue kneading/mixing for about 8 to 10 minutes.

Remove from bowl and lightly dust with flour.  Cover and let rest for 10 minutes.

Divide dough into 24 pieces.  I use a kitchen scale to make sure my rolls are the same size. I make my rolls using 2 oz of dough.  Roll each portion of dough into a snake. The flatten slightly. Roll up and place in a greased muffin tin. 
Cover and let stand in a warm place until doubled in size - about 1 hour (depending on the season and the warmth of your kitchen)

Preheat oven to 375°.  Place in center of oven and bake for about 35 to 40 minutes. 

Check during the last 10 minutes of baking. Remove from oven and brush top with butter.


Food Storage Book Review: "It's in the Bag" by Michelle and Trent Snow and Coconut Pancake Recipe


There are lots of food storage cookbooks out there, and in the past few years a series of new ones have hit the market.  Over the next little while I will review these books so you can decide if they are for you or not.  

People always ask if I got sent the book or if I am getting paid to review it, and the answer is no.  I purchased the book and I am not getting paid to review it.  (although this book is sold by Shelf Reliance and if you want to buy a copy I would love to help you with that, e-mail me heather@teamshelfreliance.com)



About:

This book teaches a convenient, system of food storage where you create bagged meals for your family.  In the bag you place all of the ingredients needed to cook the meal along with an attached recipe. This approach saves space, time and money. When you have completed several bags you’ll be able to simply grab a bag, follow an easy recipe, and enjoy a home cooked meal.

Contents of the book:
Section 1:  Bag Meals (How the system works, advantages to using baged meals,  and lots of recipes including a section on dinners and another on breakfast)
Section 2:  Cool Stuff (Home canning basics, Sprouting methods, chicken coops, and more recipes)
Section 3: The Nitty Gritty (weights and measures, common ingredient substitutions, food equivalencies, recipe index)

Our Experiance:  
I heard about this book last summer, at a family reunion my aunt brought some hands outs from and church activity she had been to. The activity focused was on this type of system.  I read through the hand outs and was very interested. Mostly because it was such a different take on food storage. I had already been making some of my own mixes, for things like muffins, cake, and bisquick.  But this book took the idea  a little bit farther.  So I got a copy ($14.84 plus shipping from Shelf Reliance) and tried it out.
  
What I like:  
1.  I love having complete meals stored together.  I made up a bunch of meals as described in the book, putting everything to make the meal inside a bag, and then labeling the bag with the recipes for what was inside.  Then when my family was ready to eat that meal I would pull it off the shelf and make it.  It is a great way for my family to limit the amount of fast food and convenience foods that we eat.  Because I know there is something at home that I have everything for that is easy, that my family likes.
2.  I like that the recipes in the book are things that my family will actually eat (no wheet meat).  I really feel that the key to successful food storage is to store what you eat and to eat what you store.  This system and book really follow that same mantra. 
3.  The recipes include a fruits and vegetables.  It seems that so often food storage recipes are heavy on the grains and beans and low on the fruits and vegetables.  The recipes are fairly balanced. 
4. The system can be tailored to meet the needs of the family.  You can use the concept presented in the book to work with how your family eats. 
5. The section on chickens and chicken coops made me want to get chickens.  (Sadly my husband does not want chickens, but I am working on him)
6.  I really enjoyed the section on sprouting your own seeds (to eat in the winter in place of lettuce), I have not sprouted anything yet, but I am thinking about it.
7.  I liked that the book has a variety of ethnic recipes
8.  I like that this book got me thinking about adding things to my food storage that we eat a lot (like coconut milk) that I have never really stored before.

What I wish they had done:
1. I wish there were more photos of the recipes.  There are some photos in the book but not nearly enough for this visual learner.  I always want cookbooks, to have large colorful well labeled photos. 
2.  I wish they had included the story behind the recipe.  I love it when cookbooks, give you a snipet of how the recipe came to be.  For example:  This is the recipe we always make for grandmas birthday.  I think that I just like knowing that someone really makes it.  
3.  This is the biggest one of all. I wish that the bags that the author describes were easier to find. I looked EVERYWHERE and could not find exactly what she used. (she uses a square bottom 8 by 5 by 10 inch plastic gift bag with handles).  I have seen bags like that and I know what she is talking about but I could not find them anywhere.  I gave up and ended up using regular gift bags from wal-mart that are about the same size.  I can see why she uses those plastic bags, because they hold up and can be used again and again.  My wal-mart bags are not as sturdy and only last through a few uses.

My Rating:  
I give this book 3 stars out of 4.  I would definitely recommend it to anyone interested in food storage and especially anyone looking to eat at home more and eat out less.

Recipe:  I e-mailed Michelle Snow and asked if I could share my favorite recipe from the book. She graceiously said yes.  Thanks Michelle!

COCONUT PANCAKES
(We eat this at breakfast but we really love it for dinner.)
1 cup water

In resealable bag
2 cups flour
1/2 cup granulated white sugar
1/2 teaspoon salt
4 teaspoon baking powder
In resealable bag:
1 cup sweetened coconut flakes
1 teaspoon vanilla extract (from your pantry)
1 13.5-ounce can coconut milk

In a large bowl, stir all ingredients except coconut flakes until batter is smooth. Add coconut. Ladle pancake batter onto hot oiled griddle. Turn pancakes when bubbles appear and edges are golden brown. Serves 6-8. — "It's In the Bag," by Trent and Michelle Snow

COCONUT SYRUP  
(I really like this syrup by my husband thinks that it is not really pancakes unless it has maple syrup on it)
1 cup corn syrup
1 cup sugar
6 tablespoons powdered milk
1 cup water
1 teaspoon coconut flavoring

In medium saucepan over medium heat, combine corn syrup and sugar. Stir until sugar is dissolved. Dissolve powdered milk into water. Remove from heat and stir in coconut flavoring. Serves 6-8. — "It's in The Bag," by Trent and Michelle Snow



Tuesday, January 11, 2011

Sweet Cornbread


Did you know that the THRIVE brand of cornmeal is made with the whole grain?  Many brands of corn bread are not.  I love this because we are trying to eat more whole grains.

Sweet Cornbread: This recipe is  modified from the recipe in the “sample pack recipes” from shelf reliance.  I have simplified the directions so it is not so fussy.


Sweet Cornbread

Printable Recipe
 
Ingredients
2 tablespoons Thrive powder milk
(non-instant ), not reconstituted
2/3 cup Thrive white sugar
½ teaspoon Thrive baking soda
1 cup Thrive cornmeal
1 cup Thrive white flour
½ cup Thrive butter powder
2 tablespoon Thrive egg powder
½ teaspoon Thrive salt
1 1/4 cup water
1 tablespoon vinegar
Directions
Preheat oven to 375 degrees F.
Grease an 8 x 8 inch square pan.

Wish dry ingredients together. Make a well in the center and add the water and vinegar. Mix well with a wooden spoon until few lumps remain.  Bake in the preheated oven for 20 to 30 minutes or until a toothpick
inserted in the center comes out clean.

We like to eat this with honey butter.  Here is the recipe I use.
Spreadable Butter--for your bread
Honey Butter
1 cup butter powder
1 cup honey
½ water
1 c powder sugar
1 t vanilla
Using wire whisk or Kitchen Aid beat ingredients until creamy.
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