After Christmas Sales!

This is a really good time to restock your food storage staples.   Smith's has a ton of 10 for $10.00. If it's possible for you to buy some extra things right now this is the time to do it.  Here is a list of a few items that you should be able to find on sale.

Peanuts - this is a great time for after Christmas items that may go up to 70% off.
Chocolate - for us Chocolate is a must have in our storage - now is a great time to find it on sale.
Soups - Smith's has them 10 for $10.00
Olives - Smith's has them 10 for $10.00

Plus now is a good time to purchase storage containers.  There are large and small ones, plenty of colors if you want to color code your storage items. 

Remember your food storage is so very important and take it a step at a time.  So that's it not too over whelming.  Keep a good inventory and be sure you have dates on everything so that you can rotate your items. 

Don't forget the paper products and vitamins. First aide kit and sewing kit. 

Here are a couple recipes from the Gluten Free Club and Everyday Food Storage. 

Zucchini Spaghetti with Lemon & Chives  gluten free




Ingredients:
2 Tbsp lemon juice
1 tsp salt, divided
1 cup light cream
1/3 cup fresh chives, minced
3 zucchini, rinsed, dried, and trimmed at both ends

Directions:
In a small jar, combine lemon juice and 1/2 tsp salt. Cover and shake until salt is dissolved. Then add cream and chives, and shake to blend.

Using the julienne blade of a mandoline, slice zucchini into long (cut zucchini in half if you prefer), thin strips. Transfer to a colander and toss with 1/2 tsp salt. Let stand 15 minutes at room temperature, then pat any excess moisture with paper towel.

Gently warm the dressing in a fry pan to a simmer so it thickens a bit, then toss with the (raw) zucchini in a serving bowl. The sauce will warm the zucchini.

Chili Ribs  Gluten Free Tender ribs, perfectly balanced with sweetness and a hint of spice. Ingredients: 3/4 cup brown sugar 1/2 cup ketchup 1/2 cup vinegar 2 Tbsp GF Worcestershire 1/2 - 1 tsp chilli powder 3/4 cup water 1/2 onion, finely diced 4 lbs pork ribs Directions: Combine all sauce ingredients and mix well. Put ribs into roaster (or slow cooker), pour sauce over and bake uncovered 250°F for 3 hours. Note: For milder ribs, omit chili powder or substitue with a GF spicy ketchup

Oatmeal Craisin Cookies This cookie is so moist and with complimentary flavors of oats and chocolate, this cookies is PERFECT for using your food storage wheat! Ingredients ⅔ cup butter or margarine, softened ⅔ cup brown sugar 2 large eggs (2 T. dry powdered eggs + ¼ C. water) 1½ cups old-fashioned oats (I used my instant and it was still good) 1½ cups whole wheat flour 1 teaspoon baking soda ½ teaspoon salt A 6-ounce package Ocean Spray® Craisins® ⅔ cup white chocolate chunks or chips Instructions Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, wheat flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Green Bean Chicken Alfredo Casserole Ingredients: 1 lb penne pasta, cooked according to package directions 1 pint canned chicken 1-2 Tbsp olive oil 2-3 tsp McCormick’s Grill Mates Montreal Chicken seasoning 1 (15 oz) can green beans, drained (or about 1½ cups fresh beans, cut up) 1 (15 oz) can diced, seasoned tomatoes (whatever you favorite seasoned kind is), drained (or 1-2 large tomatoes, diced) 1 jar of your favorite alfredo sauce salt and pepper, to taste 2 cups (8 oz) fresh grated mozzarella or parmesan cheese (optional) Directions: Preheat the oven to 350º F. Cook your pasta according to package directions. While the pasta is cooking, drain and rinse your canned chicken. Heat the olive oil in a frying pan and add your chicken. Sprinkle the grilled chicken seasoning over the chicken and saute for 1-2 minutes. Remove from heat. Drain the cooked pasta and transfer it into 9 x 13 baking dish. Add the chicken, green beans and diced tomatoes into the dish and give it a stir to evenly distribute the ingredients. Pour the alfredo sauce over the top and lightly mix it in (just enough to get the sauce settled into the pan). Sprinkle salt and pepper over the top according to taste and then layer with the cheese (if using). Bake, uncovered, for 15-20 minutes, or until the cheese is melted and all the ingredients are warmed through. Enjoy! Serves 6-8 people.

Some new things to try with your Christmas dinner.

Crispy Brussels Sprout Leaves  gluten free



If you think you don't like brussels sprouts - try these! Individual leaves seasoned with lemon zest and olive oil...

Ingredients:
1 lb brussels sprouts, trimmed & cored
1 Tbsp olive oil
1 Tbsp lemon zest
1/4 cup sliced almonds (or pinenuts)
1/4 cup Parmesan cheese, grated (optional)
Salt and pepper to taste

Directions:
Separate leaves of brussels sprouts (keep trimming ends so you can get more leaves off), and place on a baking sheet.

Drizzle with olive oil, add zest and almonds, and season with salt and pepper. Toss until thoroughly coated.

Bake at 375°F for 10-12 minutes, until leaf edges just start to brown.

To serve, sprinkle with cheese and some lemon juice if desired.

Pumpkin Chiffon Pie Recipe-Food Storage Style Recipe taken from Everyday food storage. This was the pie my grandmother would make every Thanksgiving. Most people I know who don’t like regular pumpkin pie, love this version! It’s creamy, fluffy, light on the pumpkin taste and yet still so delicious! If you need to feed picky pumpkin pie eaters this Thanksgiving-you’ve got to give this a try! Pumpkin Chiffon Pie 1 envelope (1 tablespoon) unflavored gelatin 1/4 cup water 4 eggs, separated (or 2 T. dry egg powder + 1/4 C. water AND 1/4 C. dry egg white powder + 3/4 C. water) 1 1/4 cups white sugar 1 1/4 cups pumpkin 2/3 cup evaporated milk (1/4 C. dry non-instant powdered milk or 1/2 C. dry instant powdered milk + 2/3 C. water) 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 recipe pastry for a 9 inch single crust pie Mix the gelatin and water in a small bowl, and set aside. In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger. In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful. In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour. Sausage Stuffed Tomatoes  gluten free Ingredients: 4 large tomatoes (with stems) 3-4 GF sweet Italian sausages, casings removed 1 tsp Italian seasoning 2 Tbsp olive oil 1/2 green pepper, finely diced 1/4 onion, finely diced 1/2 stalk celery with leaves, finely diced 1 clove garlic, minced 1 cup GF bread cubes 1/2 cup fresh basil 1/4 cup walnuts or pinenuts 1/4 cup Parmesan cheese, grated Directions: Slice the top off the tomato (reserve), then scoop out the pulp inside. Sprinkle with salt and let sit upside to drain any excess moisture. In a hot skillet with oil, fry the sausage, seasoning, green pepper, onion, celery and garlic until the sausage is fully cooked. Transfer sausage mixture to a food processor, add bread cubes and pulse until evenly chopped. Stuff into the tomatoes,and place in a greased oven proof dish (put tomato tops in dish beside tomatoes). In the food processor, combine the basil, walnuts and cheese and pulse until smooth. Sprinkle on top of the sausage, then bake at 400°F for 20 minutes. Remove from oven and put the tops gently back on top of the stuffed tomatoes. Salmon with Fruit Chimichurri  gluten free Healthy fruit salsa over grilled salmon. Ingredients: 1 mango, diced 1/2 cup strawberries, diced 1 bunch cilantro, finely chopped 2 limes, zested and juiced 1/4-1/3 cup oil 1/4 tsp salt 1/2 tsp dried chili flake 4 salmon fillets Directions: Dice mango and strawberries so they are uniform in size. Set aside Combine remaining ingredients in a bowl and whisk together, then stir in fruit. Serve (at room temperature) over hot baked salmon fillets Grilled Zucchini with Feta  Gluten Free Limes brings out the flavor of the zucchini and feta. Ingredients: 6 zucchini 2 Tbsp oil Salt and pepper 2 limes, zested and juiced 1/2 cup feta, crumbled Directions: Using a mandolin or vegetable peeler, thinly slice zucchini lengthwise. Toss with oil and salt and pepper, then grill until just tender. Put grilled zucchini on serving plate and sprinkle with lime zest and feta, then drizzle with lime juice. Balsamic & Herb Turkey Gravy  Gluten Free Balsamic vinegar and thyme give this gravy a deep and rich flavor. Ingredients: Roasted turkey drippings 2-3 cups GF chicken broth 1/4 cup butter or margarine 1/4 cup brown rice flour 2 tsp balsamic vinegar 2 tsp thyme Salt and pepper to taste Directions: Strain pan juices and solids into measuring cup (skim of as much fat as you like). Add enough broth to make up to 4 cups. In saucepan melt butter, then add flour and cook for 5 minutes over low heat, stirring often (this is called a 'roux'). Whisk in stock a little at a time, then add in vinegar, thyme. Continue simmering until gravy is thickened. Adjust to taste with salt and pepper. Sauteed Green Beans with Red Pepper & Sesame  Gluten Free A touch of sesame oil is all thats needed to add that deep nutty flavor. Ingredients: 1 lb green beans, trimmed & halved 1 red pepper, finely diced 1/2 garlic clove, minced 1 tsp sesame oil 1 tsp vegetable oil 1 tsp lemon juice Zest from 1 lemon 1/2 tsp pepper 1 Tbsp sesame seeds Directions: Cook green beans until tender crisp. Set aside. In fry pan, saute the red pepper and garlic with the sesame and vegetable oil until soft. Toss in the cooked green beans and the remaining ingredients, and saute until combined. Have a wonderful Holiday!

Thankful for our many blessing!

As I sat down to do my weekly post, I couldn't start out without sharing what an amazing weekend we had this weekend.  Dan and I have been in Lake City visiting our son and his wonderful wife.  Saturday night we had tickets to go and see the Christmas Concert at Temple Square.  Alfie Boe and Tom Brokaw were there and what an experience to see this program!  What an honor it was to sit there in the Conference Center and see this amazing program!  We were there with our wonderful son and his wife and 22,000 other people!  The Tabernacle Choir was awesome of course, there were young people on and off the stage dancing and Tom Brokaw told the story of the Christmas From Heaven: A Gift That Changed The World.  Alfie Boe sang several outstanding songs and my favorite Bring Him Home, from Le Miserables.  There are no words to describe how exciting this was!  To be at Temple Square with all the Christmas lights, it was snowing lightly when we were walking around, it was perfect!  I am so blessed to have been able to attend and to have Dan with me.  He has trouble traveling and  had to spent the day in bed on Saturday so that he would be able to go to the program with us.  It was perfect perfect perfect!  I am so blessed by my Heavenly Father.

KID FRIENDLY GINGERBREAD COOKIES

1 Cup Butter
2/3 Cup Brown Sugar, packed
2/3 Cup Molasses
In a small saucepan, combine the above 3 ingredients. Cook over medium heat until sugar is dissolved. Let stand 10 minutes.

1 Egg, large and beaten (1 T. dry egg powder + 2 T. water)
1 1/2 tsp. vanilla extract
Beat together in a large mixing bowl and add the butter mixture. Mix together.

4 Cups Flour (2 Cups wheat and 2 Cups white)
1 1/2 tsp. ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
Combine all of the above dry ingredients. Gradually add to wet mixture above and mix well.
Cover and chill for about two hours.

Form or mold into balls, ropes, or animals, etc.
This recipe can also be rolled out and cut out with cookie cutters. Usually no flour is needed on the counter or rolling pin. A spatula is all that is needed for the transfer to the cookie sheet. However, I do dip the cookie cutters in flour for easy removal from the cutters. This dough works especially well for cookie cutters that imprint a design as the design holds up well in baking.

Bake at 350 for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool.

To make 8 Gingerbread Teddy Bears:
Divide dough into 8 equal pieces. Have each of 8 children make from their piece of dough; one 2 inch ball for body, one one inch ball for head, four 1/2 inch balls for hands and feet, two 3/8 inch balls for ears. Place the 2 inch ball on a foil-lined baking sheets for the bear body; flatten to 1/2 inch thickness. Position the 1 inch balls for the head; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to the bear for arms and legs. Attach two 3/8 inch balls for bear ears. Add chocolate chips for eyes, noses and buttons.

OR Shape dough into eight balls, 2 inches each; eight balls, 1 inch each; 32 balls 1/2 inch each; and 16 3/8 in each. Place the 2 inch balls on three foil-lined baking sheets for bodies of 8 bears; flatten to 1/2 inch thickness. Position the 1 inch balls for heads; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to each bear for arms and legs. Attach two 3/8 inch balls for ears. Add chocolate chips for eyes, noses and buttons.

Bake at 350 for 12 minutes or until set.
Cool for 10 minutes before carefully removing to wire racks to cool completely.
Frost bows on bear necks with red frosting/piping tubes.



 

Chocolate Truffle Brownies- gluten free  Lightly crisp on the outside, and so creamy on the inside - you could swear you were eating a chocolate truffle! Ingredients: 300 gr dark chocolate 1 cup butter or margarine 1/4 cup whipping cream 4 eggs 1 cup sugar 1/4 cup cocoa, sifted 1/4 cup rice flour 1 tsp vanilla Directions: In a saucepan, melt together over low heat the chocolate, butter and cream. Stir until melted and smooth. Set aside and let cool slightly. In a bowl, beat together the remaining ingredients until smooth. Then stir in the chocolate mixture. Pour into a parchment lined 9"x9" baking pan, and bake at 350°F for 35-45 minutes, or until tester comes out clean. Let cool on rack, then chill for 1 hour. Note: for the chocolate, save money by looking in the candy aisle of your grocery store for large (100gr) good quality chocolate bars on sale (just make sure to check the label to ensure they are gluten-free).

It's all about sweets!

Ice Cream Cone Cakes - gluten free!

Ingredients:
GF flat bottom ice cream cones (Lets Do & Goldbaums brands are GF)
Cake recipe (Chocolate or Vanilla)

Chocolate 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).

Frosting (Buttercream or Dairy-Free Chocolate Whip Cream)

Ingredients:
2 cans full fat coconut milk, refrigerated
1 tsp vanilla
1/4 - 1/2 cup  agave or icing sugar
1/2 cup cocoa
Directions:
Refridgerate the cans of coconut milk for at least 2 days.

Chill your bowl and beaters for at least 30 minutes. Open the cans and carefully scoop out the solid coconut milk into a bowl (reserve liquid).

On low speed, mix up coconut milk solids, then slowly add vanilla and sugar (sweeten to taste). Then beat on high for 1 minute. Turn off and add cocoa, slowly blend until combined, then whip on high for another minute. If cream is too thick add some of the reserved coconut milk liquid.

GF decorations
Directions:
Cover a muffin tin tightly with foil. Make a small slit in the foil over each muffin well, then gently push cone though. This will keep the cone firmly in place so it won't tip over.

Mix cake batter according to recipe instructions, then pour into each cone just a bit over half full.

Bake in oven, at recipe's suggested temperature, for 15-20 minutes, or until done.

Let cool, then decorate as desired.


Mint Chocolate Thins - gluten free

So easy, yet looks so decedant.
Ingredients:
24 of your favorite GF biscuit/crackers/cookies
1 1/2 cups GF semi-sweet or dark chocolate
1/4 tsp peppermint oil (optional)
Directions:
Melt chocolate, then mix in the extract.

Using a spatula or pastry brush, dip the biscuits in the chocolate then wipe off the excess from both sides. Place on a parchment/silicone lined baking sheet, and smooth the top so its fully coated. Chill until set.

Neighborhood Gift: Chocolate Cake in a Mug - not gluten free!

Minute Chocolate Mug Cake

1 mug
4 T. flour
4 T. Sugar
2 T. baking cocoa
1 egg (1 T. dry egg powder and 2 T. of water)
3 T. milk (1/2 T. Dry Powdered Milk + 3 T. Water)
3 T. oil (or applesauce)
3 T. chocolate chips
small splash of vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla. Mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

Chocolate Dessert Cups These are such a beautiful looking chocolate cup, no one will ever guess that you made them (and how!). Ingredients: Small water balloons (these make the perfect size) 1 cup chocolate (semi-sweet or dark) Directions: Blow up (with air only!) balloons as big or small as you'd like your dessert cups to be. Set aside. Heat chocolate until fully melted, then place a small dap of chocolate on the silicone/parchment lined baking sheet to act as a base. Dip the balloon in the chocolate and roll it as high up the sides as you want, then place on its chocolate base. Chill in the freezer until set. Then carefully cut the top off the balloon, and let the air slowly leak out (don't pop it, or you may crack the cup). Then gently pull the balloon out of the cup, and fill with whatever you like. One cup of chocolate should make 4-6 cups, depending on size of balloon used and how thick you dip the balloon.

 

Gifts from your food storage pantry

Neighborhood Gift Idea #1: Homemade Bread

Option One!  Make bread and wrap it up!

EZ White Bread
1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten (remember you don’t need as much gluten if you’re not using whole wheat flour)
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes
(you don’t really need vinegar for white bread, remember the dough enhancers are primarily needed for whole wheat bread)
Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.
Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

OPTION TWO: GIVE IT AS A MIX

I fully understand that you’re probably busy (I know I am!) so if you don’t want to spend your afternoon baking your heart out. Spend just an hour or so mixing your heart out! This bread also makes a GREAT mix! I found this jar at the Dollar Tree and it holds enough mix for ONE loaf of bread. Just mix the ingredients together and put in a jar or bag and attach the recipe card and you’re done! Get a big assembly line going and get your family to help!

MIX:

1/3 c. brown sugar
2 3/4 c. whole wheat flour
1/4 c. wheat gluten
1 t. salt
2 T. powdered milk
1/4 c. potato flakes

Neighborhood Gift Idea #2: Cranberry Orange Bread   FOOD STORAGE CRANBERRY ORANGE BREAD 2 c. flour (try using at least 1/4 c. whole wheat flour) 1 c. sugar 1 1/2 t. baking powder 1 t. salt 1/2 t. baking soda 3/4 c. orange juice 2 T. veg. oil (or bean puree) 1 T. grated orange peel 1 egg, well beaten (1 T. dry egg powder +2 T. water) 1 1/2 C. fresh or frozen cranberries (chopped) 1/2 c. chopped nuts (optional) Preheat oven to 350. Grease pan. Mix dry ingredients in medium bowl. Stir in OJ, peel, oil and egg. Mix til well blended. Stir in cranberries and nuts. Spread evenly in pan. Bake til toothpick comes out clean (about 55 minutes for a 9×5 pan). Cool on rack 15 minutes remove from pan; cool completely. Glaze. If you want to bake it in a Bundt pan, double the recipe and cook about 10 minutes longer. Orange Glaze 1 lb. powdered sugar 1/4 c. OJ 1 t. grated orange peel 2 T. softened butter (or 1 stick for frosting)   Neighborhood Gift Idea #3: Cookie Tins   Chocolate Cake Mix Cookies 1 pkg. Devils Food Cake Mix ½ C. Butter or Margarine, Softened 1 tsp. Vanilla 2 Eggs (2 T. powdered eggs + 1/4 C. Water) ½ C. Chopped Nuts 1 C. Semi Sweet Chocolate Chips (or chip of your choice) Pre-heat oven to 350 degrees. Beat half of the dry mix, the butter, vanilla and eggs in large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop dough by rounded teaspoonfuls (about 2 inches apart) onto ungreased cookie sheet. Bake 10-12 minutes.