Savvy Ways to Store Food

Make it easier to find what you need in your kitchen. These creative storage ideas help you organize food in your pantry, kitchen cabinets, and freezer. You'll know exactly what's in your kitchen, making meal prep stress-free and grocery shopping a breeze.





Freezer Organization

Apply pantry storage strategies to your freezer to organize frozen goods. Laminate paper labels and tie to plastic baskets. Use the baskets for designated food items -- and avoid having to dig through bags of peas to find your container of ice cream.

Island Storage

Kitchen island carts serve a dual purpose as prep space and storage space. Outfit cart shelves with bins for items such as potatoes and onions, and jars for dry foods such as rice and beans.




Filed Away

Store chips and other bagged foods on their sides in a deep drawer like file folders. With bags tucked neatly inside a drawer, you don't have to worry about the contents being crushed by heavier items.





Labeling System

When you store containers in a drawer, sometimes it can be difficult to see what's inside. Eliminate the guesswork with lid labels. Glue vinyl paper to jar lids and use a dry-erase marker to label the jar's contents.



A Good Storage Fit

Stale cereal and smooshed granola bars can make for a disappointing breakfast. Keep your morning staples in fine form with tailor-made storage solutions. Line up granola bars in baskets and fill lidded plastic containers with cereals, marshmallows, cookies, and other items that need to be tightly sealed for optimal freshness.




This is something I have decided I really need to work on in my house!
I seem to be able to organize everywhere but in the pantry.  This web sit " Savvy Ways to Store Food" has helped me a ton.  I think I am now ready to trackle my pantry.  Hope you have gotten something from this post.

Here are a few recipes for the week.

Crunchy Roasted Chickpeas
Gluten Free



Ingredients: 1 can chickpeas, drained & rinsed 2 Tbsp olive oil Directions: After rinsing chickpeas, spead on a tea towel to absorb as much of the remaining moisture as possible. In a bowl toss chickpeas with olive oil, then spead out on a baking sheet. Bake at 400°F for 34-45 minutes, or until crunchy throughout and golden brown. Pour into a bowl and toss with your favorite toppings. Topping Suggestions: Sweet: 2 Tbsp sugar & 1 tsp cinnamon Salty: coarse salt & pepper to taste Sweet & Spicy: see this Pumpkin Seed recipe for a great sweet & spicy combination

Bacon-wrapped Pork Roast Gluten Free Ingredients: 1 pork loin (1 1/2 pounds) Salt and pepper 1 Tbsp olive oil 2 Tbsp finely chopped fresh rosemary 1/4 lb bacon, thinly sliced 1 cup white wine Directions: Preheat oven to 375°F. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast with kitchen twine. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 45 to 60 minutes. Remove from oven. Transfer pork to a serving dish. To make the sauce: place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.


 

 

This week is all about recipes - food storage recipes!  The first couple are gluten free and the last ones are normal recipes.  I hope you enjoy them!

Quinoa-Banana Bread

MAKES ONE LOAF

Gluten Free!


½ cup + 2 tablespoons quinoa flour
⅓ cup quinoa flakes
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt, more to taste
2 very ripe bananas, peeled
2 large eggs
2 tablespoons honey or pure maple syrup
1. Preheat oven to 400 degrees. Grease a 9x5-inch loaf pan.
2. Place dry ingredients in large bowl and mix together until well combined.
3. In smaller bowl, mash bananas. Mix in the eggs and honey until combined.
4. Add banana mixture to dry ingredients and beat until combined and batter has a smooth consistency.
5. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes until done.

Gluten-Free Spaghetti Sauce

SERVES 8
Even your garlic-addicted friends may not guess that bay leaf is the secret ingredient in this rich, flavorful meat sauce. For a vegetarian version, substitute mushrooms for the beef; stir them into the tomato sauce during the last 5 minutes of simmering to maintain their texture.
2 pounds ground beef, browned and drained
60 ounces canned tomato sauce
(onion and garlic free)
2 bay leaves, broken in half
1 teaspoon dried rosemary
2 teaspoons dried basil
½ teaspoon celery salt
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon
½ teaspoon dried savory
1 teaspoon marjoram
1 teaspoon rubbed sage
2 tablespoons red wine
1. Put the browned meat, tomato sauce and all the herbs into a large saucepan over medium heat. Stir until herbs are well blended into the sauce. Cover pan and bring sauce to a low simmer. If necessary, lower the heat to maintain the simmer. Cook 30 to 90 minutes, depending on desired flavor intensity.
2. About 5 to 10 minutes before removing sauce from the heat, stir in the wine.
3. Pick out bay leaves and discard. Serve spaghetti sauce hot over your favorite gluten-free long noodles, prepared al dente.

TUNA NOODLE CASSEROLE

Ingredients:
16 oz. package egg noodles
10 3/4 oz can cream of mushroom soup
15 oz can peas, drained
(2) 5oz. cans of tuna, drained
4oz. can sliced mushrooms
1 cup milk (3T dry milk + 1 cup water)
1/2 cup bread crumbs
Directions:
Cook egg noodles according to directions. Preheat oven to 350 degrees. In a casserole dish, mix together the cream of mushroom soup, mushrooms with liquid and the milk. Add the cooked noodles, can of drained peas and 2 cans of drained tuna. Stir slowly until thoroughly mixed together. Sprinkle the bread crumbs on top. Bake for 45 minutes.

Chicken Tortellini Soup Recipe

Ingredients:
1 12.5 oz can of chicken (or 1 pint of home-canned chicken)
1/4 c. dehydrated celery
2 T. dehydrated onions
2 1/2 c. water
8 c. chicken broth (or water mixed with chicken boullion)
1/2 tsp. celery seed
1/2 tsp. basil
1/2 tsp. garlic salt
1 tsp. salt
Sprinkle of red pepper flakes (optional)
12 oz package of Barilla Tortellini (yes they are shelf stable!)
Directions:
Bring the water and chicken broth to a boil. Add spices. Add chicken (cut it up small if you like smaller chunks). Add dehydrated celery and onions. Add tortellini after it returns to a boil. Cook according to your package directions (probably about 10-12 minutes). Enjoy!

PEANUT BUTTER BREAD

Ingredients:
2 1/2 c flour
3 tsp baking powder
1/2 tsp salt
2/3 c sugar
1/3 c instant nonfat dry milk
1 egg beaten ( or 2 Tbsp whole egg powder add 3Tbsp of water to mixture)
1 Tbsp grated orange rind (or 1 tsp orange flavoring)
3/4 c water
1/2c peanut butter (or 1/4 c peanut butter powder and 1/4 c water)
Directions:
Mix flour baking powder salt sugar dry milk and peanut butter into a bowl. Add the orange rind, then in a separate bowl combine the egg and water then add to the flour mixture. Stir until just mixed. pour into a greased 9x5x3 loaf pan bake in a moderate oven at 350 degrees for 50 to 60 minutes remove from pan and cool on a wire rack. I have also made this in a bread maker and just “dumped everything in” and it still comes out great! But it does seem to take a bit longer.

Easy Granola Bars

Ingredients:
4 1/2 cups rolled oats
1 cup all-purpose flour (I used whole wheat flour that I ground)
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened — Better believe I substituted this with Applesauce
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

14 day menu and recipes - gluten free!

I went onto the church web site and found a menu for a 14 day food storage menu.  Don't forget you can always double the menus to give you more time with your food storage menu.  I have also give you two more gluten free recipes!  I hope you enjoy them! 14-Day Food Storage Menu Day 1 – Breakfast: Oatmeal, homemade bread, apple juice Lunch: Ravioli’s or Spaghettio’s, crackers, apple juice Dinner: Quick Chili w/corn, wheat rolls, pears Dessert: Apple Crisp Day 2 – Breakfast: Muffins, peaches, orange juice Lunch: Canned Soup or stew, crackers, orange juice Dinner: Pineapple Chicken w/Rice, cornmeal muffins, carrots & peas Dessert: Oatmeal Cookies Day 3 – Breakfast: Pancakes, pears, milk Lunch: Tuna or Turkey Sandwich, fruit cocktail, water Dinner: Beef Spaghetti, Bisquick biscuits, jello w/peaches, milk Dessert: Applesauce Cookies Day 4 – Breakfast: Cold cereal, homemade bread, milk Lunch: PB & Jelly sandwich, applesauce, tang Dinner: Potatoes w/Spam, green beans, pears, milk Dessert: Pudding Day 5 – Breakfast: Oatmeal, apricots, cranberry juice Lunch: Mac & cheese, dried fruit snack, cran/rasp. juice Dinner: BBQ Beef Casserole, yams, fruit cocktail, milk Dessert: Pumpkin Cookies Day 6 – Breakfast: Cold Cereal, homemade bread, milk Lunch: PB & Jelly sandwich, chips w/salsa, water Dinner: Chicken Broccoli Twist, homemade bread, jello w/pears, apple juice Dessert: Chocolate Chip Cookies Day 7 – Breakfast: Waffles, mandarin oranges, milk Lunch: Cup o’noodle soup, granola bar, tang Dinner: Tuna helper, wheat rolls, applesauce, milk Dessert: Brownies Day 8 Breakfast: Oatmeal, homemade bread, apple juice Lunch: Ravioli’s or Spaghettio’s, crackers, apple juice Dinner: Chicken Corn Chowder, wheat rolls, green beans, milk Dessert: Cake w/frosting Day 9 Breakfast: Muffins, peaches orange juice Lunch: Canned Soup or stew, crackers, orange juice Dinner: Chicken noodle salad, homemade bread, carrot & peas, milk Dessert: Snickerdoodles Day 10 Breakfast: Pancakes, pears, milk Lunch: Tuna or Turkey Sandwich, fruit cocktail, water Dinner: Pasta w/spaghetti sauce, Bisquik biscuits, jello w/pears, grape juice Dessert: Applesauce cookies Day 11 Breakfast: Cold cereal, homemade bread, milk Lunch: PB & Jelly sandwich, applesauce, tang Dinner: Chicken Pot Pie, cornmeal muffins, peaches, milk Dessert: Oatmeal cookies Day 12 Breakfast: Oatmeal, apricots, rasp./cranberry juice Lunch: Mac & cheese, dried fruit snack, cran/rasp. juice Dinner: ABC Soup, homemade bread, pears, milk Dessert: Chocolate Chip Cookies Day 13 Breakfast: Cold cereal, homemade bread, milk Lunch: PB & Jelly sandwich, chips w/salsa, rasp./cranberry juice Dinner: Southwestern Soup, Spanish Rice, fruit cocktail, apple juice Dessert: Chocolate Chip Cookies Day 14 Breakfast: Waffles, mandarin oranges, milk Lunch: Cup o’noodle soup, granola bar, tang Dinner: Beef Stew w/green beans, wheat rolls, apricots, milk Dessert: Brownies Zucchini Chocolate Cake -gluten free! They'll never guess that there are veggies in this cake! Ingredients: ½ cup + 1 Tbsp butter 1 ½ cup plus 3 Tbsp sugar 2 eggs + 1 egg white 1 tsp vanilla 1 cup unsweetened pureed fresh zuchinni, about 3 small zuchinni (or applesauce if you prefer a sweeter cake) 1 ½ cup GF flour mix ½ cup cocoa 1 tsp xanthan gum ¼ tsp salt 1 tsp baking powder ½ tsp baking soda Directions: Cream together the butter, shortening and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add all the remaining ingredients and beat until smooth, and pour into greased 8x8 pan. Bake at 350°F for 45 minutes (if you would prefer to make muffins then simply paper line muffin tins, fill 3/4 full and bake for approximately 30 minutes or until an inserted toothpick comes out clean).

Contributed by Angie Halten Yellow Cake- gluten free Classic yellow cake which is light and delicate. Ingredients: 1 1/2 cups white rice flour 3/4 cup tapioca flour 1 tsp salt 1 tsp baking soda 3 tsp baking powder 1 tsp xanthan gum 4 eggs 1 1/4 cups white sugar 2/3 cup mayonnaise 1 cup milk 2 tsp GF vanilla extract Directions: Grease and rice flour two 8 or 9 inch round cake pans (or use a circle of parchment paper on the bottom). Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. In another bowl, add the sugar and 1 egg, mix well. Add the remaining eggs one at a time, beating well after each addition. Mix in the mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake for 25-30 minutes at 350°F. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. *if want to add pineapple rings: bake cakes for 15 minutes, then remove from oven and place the rings (which have been drained and patted dry with paper towel) gently on cakes. Continue baking until golden brown. Contributed by Angie Halten