Freeze Ahead Peach Smoothie & Food Storage Friday

My family loves smoothies, but during the before school rush I need the process to be streamlined.  I started making Freeze Ahead Smoothies and it has worked out great.  

 What is Freeze Ahead Smoothie?  It is all the ingredients to a smoothie frozen together in a ziplock bag.  I love this because I can buy fruit on sale and in season and then freeze it for smoothies later.  It only takes a few minutes to make up a ton of bags and then we are set for a couple of weeks.  

Tips for success: 

1.  When making the smoothie, if you have a dorky blender like I do, you may need to break apart the Freeze Ahead Smoothie before adding it to your blender.  I leave it in the bag and break it into pieces with my hands.  Since the smoothie mix was frozen flat it is easy enough to break.
2. You can use whatever fruit you have on hand.  I use whatever is in season, peaches, strawberries, raspberries etc. 
3.  I use Greek yogurt but you can use whatever you have.  
4. You can also add protein powder, flax seed, or oatmeal to make a heartier smoothie. 
5. When freezing you can stack several layers of smoothies on the cookie sheet.  Just make sure the outside of the bags are clean and that everything is laying flat. 

Freeze Ahead Peach Smoothies

• 1/2 cup plain Greek yogurt
• 1/2 banana, peeled
• 1 teaspoon honey
• 1/2 cup peaches, peeled and sliced (or whatever fruit you like)

1.   In each zip lock bag place ½ a banana, ½ cup Greek yogurt, honey, and peaches.  Squeeze the bag to remove any air and seal.  Place the bag flat on a cookie sheet and spread it out so it lays flat.  Repeat to make as many freeze a head smoothies as desired. 

2.   Place Freeze Ahead Smoothies in the freezer. Freeze solid, usually takes a couple of hours.

To Make a Smoothie:  

1. In a blender, blend the frozen contents of your peach smoothie bag with ½ cup milk or water.  Blend until smooth.   

Food Storage Friday Link Party

Food Storage Friday: Link Party and Mushroom Barley Rissotto

Can I Store Brown Rice In My Food Storage?  

No, brown rice does not store well.  Because of the fat stored in the rice kernel brown rice goes rancid quickly.  But there is hope,  you can store other grains like barley, or quinoa.  These grains cook up a lot like brown rice and have a longer shelf life. Barley has a shelf live of 8 years-- a lot longer than brown rice, but not forever like wheat.

 I cook barley the same way I cook rice, but you can cook it on the stove or in the rice maker too. 

In this recipe I did NOT rehydrate the vegetables before I added them.  There is so much liquid in this dish that there is no need to rehydrate the onions or the mushrooms before you add them.  If you don't have fresh herbs, you can leave them out or substitute dry (remember to use 1/2 as much).

Mushroom Barley Risotto

• 6 1/2 cups low-salt chicken broth
• 6 tablespoons butter
• ¼ cup freeze dried onions
• 2 medium garlic cloves, minced
• 2 cups pearl barley, rinsed, drained

• 1 cup freeze dried mushrooms, broken into smaller pieces
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon chopped fresh basil

1.       Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.

2.       Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper.  

I adapted this recipe from a recipe I love from epicurious.

Food Storage Friday Link Party

Food Storage Friday Link Party

A link party is a chance for everyone to share a favorite recipe.

Recently I have had a LOT of questions about link parties and why you would want to participate in one. 

• If you have a blog it is a great way for you to drive traffic to your best posts. 
• If you are a reader it is a great way to see the best of what is out there. 

I personally love to link parties, I get a lot of great ideas from other peoples posts and it is a chance to get my material in front of a new audience.  I have not hosted a link party in a while and thought I might try it again. 
If you don't have a blog and would like to add a recipe, just add it as a comment to this post. 




(hint, hint: There is a give away coming soon. One lucky commenter will randomly be chose to receive some of my favorite emergency supplies, so link up and leave a comment.)

Make Your Own Mix: Magic Mix and a Link Party

Making your own mixes is a great way to use your food storage, be in control of what goes into your food, and save money.  One of my favorite mixes is Magic Mix.  I know I have talked about this before but it is worth a repeat. I have been making Magic Mix for years.  It is an a recipe that the USU extension heavily promotes.  The original recipe is made with fresh butter and then must be refrigerated.  While I love the convenience of Magic Mix.  I do not love it taking up space in my fridge.  When I first heard that butter powder is shelf stable I thought this is the answer to my problem.  I having been making Magic Mix from THRIVE powdered butter ever since.  If you haven't tried powdered butter yet you can purchase it from my online store at:  http://homeparties.shelfreliance.com.  You might want to check out my other popular post on powdered butter 

If you are already familiar with magic mix make sure you scroll down to the new uses that I have added:  including Alfredo, vanilla pudding, pumpkin custard and microwave directions.  

For printable recipe click here: Magic Mix Using Powdered Butter
Magic Mix
2 cups NON-INSTANT milk powder OR 4 cups instant nonfat dry milk
1 cup THRIVE butter powder
1 cup flour or 1/2 cup cornstarch

Put all items in a large lidded container and whisk to combine. Store in pantry no need to refrigerate.

 To Make a White Sauce: 

Combine ½ cup Magic Mix and 1 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.

To Make Gravy:

Combine ½ cup Magic Mix and 1 cup meat dripping in saucepan. Cook over
medium heat, stirring constantly, until sauce is thickened and simmering. Makes 1 cup.

If you do not have meat driping use was 1 cup of broth or 1 cup water and 1 tsp boulion. 

To Make CREAM OF CHICKEN Soup:
Combine 1 cup of Magic Mix with 1 ¼ cups of cold water and 1 tsp chicken bullion in saucepan.  Cook and stir until thickened. Add to casserole as you would the canned product. Substitute for 1 can.

To Make CREAM OF MUSHROOM Soup:
Combine 1 cup Magic Mix with 1 1/4 cups cold water.  Cook and stir until thickened. Add 1/4 cup freeze dried mushrooms. And allow to rehydrate in the soup.  Substitute for 1 can cream of mushroom soup.

To Make Alfredo:

Combine 1 cup Magic Mix and 2 cup water in saucepan. Cook over medium heat, stirring constantly, until sauce is thickened and simmering, remove from heat. Add 8 ounces cream cheese cut into chunks.  Stir until cream cheese is melted.  Add 3/4 cup  Parmesan cheese, and 1 teaspoon garlic powder.  Stir until combined. Serve over cooked fettuccine noodles.

Magic Mix Chocolate Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and cool.

Magic Mix Vanilla Pudding--from the  Washington State Extension
Makes 4 servings, about 1/2 cup each
1 cup Magic Mix
1/3 cup sugar
11/2 cups water
1 tablespoon soft tub-type margarine (I leave this out)
1 teaspoon vanilla
In small saucepan with heavy bottom, combine Magic Mix and sugar. Stir in water. Add margarine. Cook over medium heat, stirring constantly with a heat resistant spatula or wooden spoon. Cook until it starts to get thick like applesauce. This may take 10–12 minutes.  Remove from heat. Stir in vanilla. Pour into a storage bowl or 4 individual serving dishes. Cover with plastic wrap to prevent a dry film from forming on top.  Refrigerate. Pudding will thicken more as it cools.


Magic Pumpkin Custard  from the  Washington State Extension
This is a lot like pumpkin pie with out the crust.
Makes 8 servings
1 cup Magic Mix
2/3 cup brown or white sugar
11/2 teaspoons cinnamon, or pumpkin pie spice
1/4 teaspoon salt
1 cup water
16 oz. can pumpkin, or 2 cups canned or cooked
2 eggs, beaten with a fork
Combine Magic Mix, sugar, spice, and salt in large bowl. Stir in water. Add pumpkin and eggs. Stir to combine well. Pour into a greased 9-inch pie plate. Bake at 350˚F for 45 to 55 minutes or until a knife inserted 1 inch from the center comes out clean.

Magic Mix Microwave Directions:   I often make my magic mix in the microwave.  Here is what I do.
Mix ingredients in a microwave-safe 11/2 quart or larger bowl. . Microwave on high for 1 minute, and then stir. Repeat 4–5 times until pudding (or white sauce, or gravy) is thick.

Irish Soda Bread--Food Storage Link Party

Saint Patrick's Day is tomorrow.  If you are looking for something festive to eat try this Irish Soda Bread.  

So I have found that I really love buttermilk in cooking.  Yet it is one of those ingredients that I just don't always have.  A year or so ago my Mom told me she was per-measruing and freezing buttermilk. Then when you are ready to use it you defrost it and add it in to your recipes.  I have been doing it ever since and LOVE it.  

Butter Milk Trick

Buttermilk

Papercups that will hold 1 cup each with pleanty of headspace

Cookies Sheet

1.  1 cup of buttermilk and pour it into a paper cup.  The cup should have several centimeters of headspace (remember liquids expand when they freeze)  Place paper cup on cookies sheet.  Repeat until all of the butter milk is in paper cups. 

2. Carefully place cookies sheet in freezer.  Freeze until firm.  

3. Remove from freezer and place paper cups in a Zip Lock Gallon Bag. Return to freezer. 

When ready to use remove from freezer and defrost on the counter or in the microwave.  It it has been in the freezer for a while you need to add a little bit of water to equal 1 cup. 

Easy Irish Soda Bread

recipe source:  http://theirishmother.blogspot.com/2011/02/easy-irish-soda-bread-and-irish.html

3 3/4 cups flour

1/4 cup white sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup melted butter

1 cup buttermilk

1 egg, slightly beaten

Preheat oven to 375 degrees.  Either grease a cookie sheet, or place a piece of parchment paper on it.

In a large bowl, mix together flour, sugar, baking power, baking soda and salt.  Pour in melted butter, buttermilk and egg and stir together JUST until it comes together.  Do not overbeat, or it will give it a tough crumb.

Turn dough onto a floured board and knead lightly, just 3 or 4 folds.  Form dough into a round and place on prepared baking sheet.

In a small bowl, mix together 2 tablespoons melted butter and 2 tablespoons cream.  Brush loaf with this mixture, sprinkle with sugar and using a sharp knife, cut and X into the top of the loaf.

Bake in a preheated oven 40 - 50 minutes, or until a toothpick inserted into center of loaf comes out clean.

Link Party

Warm Blueberry Soup and Soup Link Party

**I'm extending the THRIVE cookbook give away.  If you have not entered yet you have until Friday March 4th.  Check it out here!

If you have never tried soup made from fruit you have got to give it a try.  This soup is fantastic on a cold winter day for dinner, or any day for breakfast.

Warm Blueberry Soup

2 cups THRIVE Freeze Dried blueberries (rehydrate in 2 cups HOT water, until soft and plump)
3 cups water
3 T THRIVE white sugar
1 ½  T lemon juice
¼  t ground cinnamon
pinch of salt
1 t cornstarch
½ t vanilla

low fat vanilla yogurt for topping (or THRIVE Vanilla Yogurt bites)
granola for topping (or Grapenuts)

In a large sauce pan stir sugar and corn starch together. Add to water. Stir until no lumps remain.  Add blueberries, lemon juice, cinnamon and salt. Bring soup to a gentle boil.  Reduce and simmer until 10 minutes. Remove from heat and add vanilla.

Gently mash some of the berries with a potato masher and serve topped with yogurt and granola

.

I was inspired by this post http://scribbit.blogspot.com/2007/02/blueberry-soup.html

It's your turn.  This week's link party is all about soup.   

Link Party--Food Storage Breakfast

This weeks link party is focusing on breakfast foods made from food storage; If you have something amazing you make for breakfast from ingredients in your food storage please link them up.

Be sure to grab a button and let everyone know you are cooking with your food storage.

Cookies from Food Storage Link Party-Cowboy Cookies

Today I going to have a link party.  My first one so I hope it goes well.  If you are new to link parties, here's how it works: if you have a post on your blog that relates to the party, you fill out the section below and a photo from your blog with a link to your blog will appear.  It is a fun way for everyone to share recipes.  If you don't have a blog and just want to check out all of the recipes it is a good way to see what is out there.  Today's link party is Cookies from Food Storage 

If you are new to food storage one of the easiest ways to start using it is to make cookies. One of my family's favorite recipes is Cowboy Cookies. In fact when we were first dating my now husband made these for me to take on a family vacation.  My family loved them and was sure we would get married (we did) all  becuase of a cookie.

Yes I do think you should have chocolate chips in your food storage.  My husband says butterscotch chip are also a must have.

Cowboy Cookies
Thanks to Becky Powell for sharing this recipe with me.

2 C      Crisco

2 C      White Sugar

2 C      Brown Sugar

4          Eggs

2 tsp    Vanilla

2 tsp    Salt

2 tsp    Baking Soda

2 tsp    Baking Powder

4 C      Flour

4 C      Oats

1 bag   Chocolate Chips

1 bag   Butterscotch Chips

Mix Crisco and sugars, add eggs, vanilla, salt, baking soda and baking powder.   Add flour then oats, then Chocolate and Butterscotch chips.

Bake at 350 for 7-10 minutes

Makes a LOT (this is a double recipe for normal cookies).  Make sure you have a large bowl.  

Be sure to add the link to your blog post not to your home page.