Moving Forward.....

(Gordon K. Bischoff, The Ensign, Sept. 1997, p. 67)
“Regardless of where we live or our financial situation, the path to preparation will open before us as we comply with the counsel of the prophets and go forward as means and circumstances permit.”

Baby Steps for food storage

Step one:

Key Points

• Don’t let small spaces intimidate you. For a comprehensive list of helpful ideas view our Small Spaces Storage Solutions post
• There are a wide variety of shelf options available. Determine the amount you feel comfortable spending and consider what will suit your needs best.
• Options for canned goods and other Three Month Supply foods:
  • Build Your Own – Cheap & offers the most flexibility, but time-intensive
    • Free plan for building cardboard rotating can racks
    • Other plans available at CanRacks.com
  • Inexpensive metal or plastic shelving (i.e. from Walmart) – A cheap and easy way to get started, shelves may not be as durable. Be careful with cheaper metal shelves as they may bow in the middle.
  • Higher quality metal shelves – Heavy duty hardware store shelves should have no problem with bowing or collapsing under heavy food weights.
  • Deluxe Can Rotation System – Most expensive option, but very convenient for easily rotating through foods. Found at ThriveLife.com (formerly ShelfReliance.com)
• Start with one set of shelves and add more as your food storage grows.
• Plastic may be better than metal for storing heavier items (cheap metal shelves tend to bow in the middle).
• Adjustable shelf heights will be useful as you store different types and sizes of foods and cans.
• Clear a space near your shelves for 5 gallon buckets/water containers/etc. Cover with old carpet or pallets to avoid storing directly on concrete.

Pop Tarts

Ingredients:

§ Easy Pie Crust
§ 2 cups all-purpose flour
§ ½ cup vegetable oil
§ 1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
§ ½ tsp. salt
§ Filling:
§ Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit filling. I also love honey and chopped nuts inside.

Method:

Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.

Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.

Low-Fat Whole Wheat Banana Bread

4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans
(optional)

Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking
powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55
to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.

Almond Butter gluten free


Thick and creamy, this is so easy to make! Put over some toast and top with sliced bananas and honey.

Ingredients:2 cups whole raw almonds, toasted
1 tsp salt

Directions:
Toast almonds in a dry pan over med-high heat until skins start to turn brown, about 6 minutes (shake pan often).

Using a food processor, add all ingredients and process on the highest setting until mixture turns creamy.
Scrap down sides as needed, should take 5-8 minutes to turn nuts into a smooth mixture.



Almond Milk  gluten free

Ingredients:1 cup whole raw almonds
4 cups water
1/2 tsp vanilla extract, optional

Directions:
Soak almonds in water for 2-12 hours.

Pour almonds and water into a blender, and process on high until smooth (about 4 minutes).

Pour mixture through a mesh strainer, then strain again through a cheesecloth lined strainer. Allow to drain for 10 minutes, then squeeze  cloth to extract remaining liquid. Discard solids.

Strive to begin......

(James E. Faust, April 1986 General Conference)
“It is . . . necessary that each home and family do what they can to assume the responsibility for their own hour of need. If we do not have the resources to acquire a year’s supply then we can strive to begin with having one month’s supply.”

I found this great article about getting your food storage on $10.00 a week!  I thought I would share this with you.  I hope you enjoy it as much as I did.

1. Determine What You Eat
This sounds silly, but in your food stash, you don't really want things you don't eat. Just because one person wants 12 gallons of powdered orange drink doesn't mean you need to acquire it if it's not something your family uses.
Make a list of meals. Any meal. Obviously as new recipes come up you'll want to add those things to the continual list, but make a list of things you eat and the ingredients that go into them. From there you can determine what you'll actually be after the most when you hit the grocery stores.

2. Determine How Much You Need
Now that you know what you need to stock up on, how do you know how much your family will really consume. There are two options. One is specific and the other is a bit more general (it just depends on what kind of cook you are).
• Add It Up: Let's say your family would like to eat lasagna once a month, for 12 months. Simply add up the ingredients in the recipe and add it to the list. Do the same for all other recipes to give you a master list of ingredients and combine where needed. It will look huge, that's ok. Here's a simple pdf that might help you remember how to work things out.
• Average It Out: There are websites geared to help you determine how much of what type of ingredients and supplies you need to have on hand for a specific number of months for survival. You probably won't find ricotta cheese on the list (like the one above), but you will find the total number in pounds you need of beans, rice and meats. We like this one. Simply enter your family members up top and scroll down slightly to see the amounts you'll need to shoot for acquiring.


Using bulk bins to hold commonly used pantry staples is a keen idea. Pick up used food grade ones from your local grocer for less than a few dollars!
3. So How Do I Do This For $10 A Month?
Although the task of acquiring a years worth of food seems insurmountable, the key is to start small. Each week you'll pick up what you can (watching for sales never hurt anyone) and roll over any spare change (Even if it's literal pennies) to the next week's stash. One week you might pick up 3 cans of tuna, some rice, a few cans of olives and several bags of dry beans and although that doesn't in itself make a meal, it does make good use of the $10. Here's an example of what a first month could look like and although boring, the next month might bring variety and new things!
Watching for sales on dried pasta, beans and other basic pantry staples can be a huge help. Watch for these sales around the holidays (4th of July, Labor Day). If there isn't anything spectacular on sale one week, it's ok to save that week's money until the next week if you know you have something large to buy (say meat for the freezer).
4. Do You Can?
So you picked up 200lbs of brown rice on a sweet deal, but how do you keep it from going bad? Dry pack canning or storing grains in large food safe barrels is the easiest method. Either works depending on where you'll be storing your food. In smaller homes you might find dry milk packed under the bed or sofa while in a large home with a basement you'll find large barrels back in the corner. Check here for more information about dry pack canning and here in our archives for wet canning at home (hello fresh garden tomatoes!).

Sometimes preparing meals in advance can be a great way to eat your way through your food storage from year to year. Lasagna anyone?
5. Freeze It!
For those that have the space, freezing meals in either individual portions like what's pictured here or in full pan size portions is a great way to have meals on hand using ingredients from your food storage. You'll probably order out for pizza when all you see is a sea of wheat, but if you see lasagna you probably know exactly what's in store for the nightly meal!
6. Don't Forget To Date
When you bring home or pack up items for your food storage, it's important to live by the philosophy of the first in is the first out. This will help you use up the oldest items in your food storage first. Just use a black permanent marker to make note of the date on top of the can. This will eliminate the question of "How long has this been in here?" and allow you to utilize all your food without waste.
7. Where Do You Keep It?
So you have a small apartment and don't even have room to store your winter coat let alone a few months worth of extra food. You have a compact refrigerator and have one lone cabinet — so where do you keep it all? Well usually it's time to get creative. In the past we've met people who keep things under furniture in additional closets throughout the home or potentially in a basement storage space in an apartment complex. Wherever you chose, just make sure the space is clean, dry and low in humidity if possible!

Strawberry Shortcake for Valentine's Day  Gluten Free


Instead of the usual square cut pieces of cake, use some fun shaped mini cake molds.  Then you can assemble stunning looking individual strawberry shortcakes.
Ingredients:
Yellow Cake Recipe or GF cake mix
Lemon Glaze, optional
Strawberries, sliced
Whipped cream
Directions:

Prepare cake according to directions. Let cool.

If desired, prepare lemon glaze and pour over cakes. Let sit at room temperature until glaze is set (about 30 minutes).

Slice strawberries and arrange over individual cakes, along with a dollop of whipped cream.

Plating Suggestion: drizzle some melted chocolate over the strawberries, or drizzle a design on the plate for added elegance.

Note: check out your local Dollar Store for mini metal or silicone cake molds (that's where I found mine!)
Steak Sauce  gluten free




Similar in taste to bottled steak sauces like; HP or A-1. Raisins add flavor and thickness to this savory sauce.

Ingredients:
2 Tbsp GF chilli sauce
2 Tbsp GF Dijon or regular mustard
1 Tbsp lemon juice
1 Tbsp brown sugar
1/4 tsp garlic powder
1/3 cup raisins
1/3 cup orange juice
1/4 cup vinegar
1/4 cup GF soy sauce
1/4 cup GF ketchup

Directions:
Mix and boil all ingredients in a saucepan. Stir often as you let this simmer for about 15 minutes. If you want a thicker sauce, add a cornstarch mixture ( 2 tsp cornstarch + 2 tsp cold water).

Let this cool off and then use a blender or food processor with the mix until it begins to become smooth.

Keep it in the refrigerator until needed.

45 Minute Whole Wheat Cinnamon Rolls

Recipe type: Breakfast

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

 

Serves: 4-6

 

Make this food storage treat in 45 minutes flat! Your family will love you!

Ingredients

• ⅓ C. sugar
• 3 T. yeast
• ½ C. oil
• 1¼ C. warm water (110 F)
• 2 eggs (2 T. dry egg powder and NO water)
• 1 t. salt
• 5½ C. wheat flour
• ¼ C. melted butter
• 1½ T. cinnamon
• ½ C. sugar
• ½ C. chopped nuts (optional, but really a fantastic addition to cinnamon rolls)
• ¾ C. raisins (I soak mine first)

 

Instructions

1. Mix sugar, yeast, oil, and water and let stand 15 minutes.
2. Add eggs, salt and flour and knead for 5 minutes.
3. Roll to rectangle ¼” thick
4. Brush dough with melted butter. Sprinkle sugar, cinnamon, nuts, and raisins over dough.
5. Carefully roll up and cut 1″ thick slices with string or knife.
6. Place in greased 9×13 pan and let rest 10-15 minutes.
7. Bake at 425 for 10-15 minutes or golden brown.

 

Glaze: 2 C. powdered sugar ¼ C. hot water 1 t. butter Mix and top warm cinnamon rolls

Peanut Butter Moo’d:-makes two 8-ounce cups

Ingredients:

• 1/2 C. Water
• 3/4 C. Dry Powdered Milk
• 1/3 C. Chocolate Powder (like Nesquick or equivalent)
• one banana cut into 1 inch slices
• 2 spoonfuls of peanut butter
• 2 C. Ice

Method:

Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!

 

I will go and do the things....../common mistakes with food storage

1 Nephi 3:7
“…I will go and do the things which the Lord hath commanded, for I know that the Lord giveth no commandments unto the children of men, save he shall prepare a way for them that they may accomplish the thing which he commandeth them.”


Grilled Corn on the Cob with Flavored Butter  gluten free


Summer is all about BBQ'ing, so forget the pot of boiling water, and fire up the grill to give your corn on the cob a wonderful smoky flavor.
Ingredients:
Corn Cobs, with husks

Herbed Butter
1/2 cup butter or margarine
2 Tbsp Italian parsley, finely chopped
2 Tbsp tarragon, finely chopped
1/2 lemon zest
1/2 tsp salt
1/4 tsp pepper

Chili Butter
1/2 cup butter or margarine
1/2 tsp chilli powder
1 Tbsp lemon juice
1/2 tsp salt

Old Bay Butter
1/2 cup butter or margarine
2 tsp Old Bay seasoning
1 Tbsp Italian parsley, finely chopped
Directions:

Gently pull back the husks, and remove all the silk. Replace the husks back around the cob, then soak the entire cobs in cold water for 10 minutes.

Drain, pat dry, then place over a medium grill for about 10 minutes, or until tender.

If desired, for the last few minutes of grilling, pull back the husks to expose the cob, and get a little char on the kernels.
Peppers & Eggs on Sweet Potato Hash brown Nests  gluten free




A breakfast that is tasty as it is eye-catching. Sweet potatoes add a great flavor to the hash browns.
Ingredients:
2 large potatoes, peeled
1/2 sweet potato, peeled
1/4 small onion, finely diced (optional)
3 Tbsp oil
5 eggs, divided
1 Tbsp rice flour
4 peppers
Salt, pepper & spices of your choice
Directions:
To make the hash brown nests; preheat oven to 400°F. Shred all peeled potatoes using a large grater or a julienne grater (thats what I used in the picture). Toss together into a bowl, along with onion if using.

Using a oven safe skillet, heat 2 Tbsp oil, then fry potato mixture until starts to soften, about 3-5 minutes.
Meanwhile, in a small bowl, whisk together 1 egg, flour, and seasonings of your choice. Pour into skillet, mixing fast until evenly incorporated. Then shape into 4 wells/patties using the spatula or spoon. Place in hot oven and continue baking until potatoes are tender, about 15 minutes (depends on thickness of grated potatoes).

To make eggs; slice peppers into 1/2"-3/4" thick slices. If they are narrow peppers, you may need to make the slices 1" wide, so the egg doesn't spill when added. You want 2-3 nicely shaped pepper slices per person.

Heat a skillet with 1 Tbsp oil, then add pepper slices. Let them fry on med-high for about a minute, then crack an egg into each one. Reduce heat to medium and cook until desired doness (for harder eggs, after a few minutes of cooking, add a few tablespoons of water to pan, and cover with a lid until done).

Strawberry Salad with Candied Pecans  gluten free


Juicy strawberries, creamy goat cheese, sweet & crunchy pecans...simply delicious.
Ingredients:
Salad:
Mixed Greens
Strawberries, sliced
Candied Pecans
Goat Cheese, crumbled

Candied Pecans:
1 cup whole pecans
1 egg white
1/4 cup brown sugar

Dressing:
3 Tbsp brown sugar
3 Tbsp GF balsamic vinegar
2 Tbsp olive oil
4 tsp Dijon mustard
Directions:
For the pecans: Beat together the egg white and brown sugar. Pour in the pecans and then stir until the nuts are completely coated. Transfer the pecans to a silicone or parchment lined baking sheet, spreading out to an even layer, then bake at 300°F for 30 minutes. Allow to cool before adding to salad.

For the dressing: Whisk all ingredients together, then let sit for at least 20 minutes so the brown sugar dissolves.

To serve, toss mixed greens with dressing and plate. Top each plate with some sliced strawberries, goat cheese and some pecans.

 

Asparagus with Balsamic Glaze Balsamic vinegar gives a slightly sweet flavor, and balances the strong flavor of the asparagus perfectly. Ingredients: 1 bunch asparagus 1 - 2 Tbsp olive oil 1 - 2 tsp GF balsamic vinegar 1 tsp parsley Salt and pepper Directions: Place washed and trimmed asparagus in shallow glass dish. Drizzle with olive oil and vinegar, add seasonings and toss together to coat. Broil until tender-crisp.

There are seven common mistakes people make when storing food. They are: 1. Variety Most people don't have enough variety in their storage. 95% of the people I've worked with have only stored four basic items: wheat, milk, honey, and salt. Statistics show most of us won't survive on such a diet for several reasons. a) Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal. b) Wheat is too harsh for young children. They can tolerate it in small amounts but not as their main staple. c) We get tired of eating the same foods over and over and many times prefer to not eat, then to sample that particular food again. This is called appetite fatigue. Young children and older people are particularly susceptible to it. Store less wheat than is generally suggested and put the difference into a variety of other grains, particularly ones your family likes to eat. Also store a variety of beans, as this will add color, texture, and flavor. Variety is the key to a successful storage program. It is essential that you store flavorings such as tomato, bouillon, cheese, and onion. Also, include a good supply of the spices you like to cook with. These flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited. One of the best suggestions I can give you is buy a good food storage cookbook, go through it, and see what your family would really eat. Notice the ingredients as you do it. This will help you more than anything else to know what items to store. 2. Extended staples Never put all your eggs in one basket. Store dehydrated and/or freeze dried foods as well as home canned and "store bought" canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast, and powdered eggs. You can't cook even the most basic recipes without these items. 3. Vitamins Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others might be added as your budget permits. 4. Quick and easy and "psychological foods" Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. "No cook" foods such as freeze-dried are wonderful since they require little preparation, MREs (Meal Ready to Eat), such as many preparedness outlets carry, canned goods, etc. are also very good. "Psychological foods" are the goodies—Jello, pudding, candy, etc.—you should add to your storage. These may sound frivolous, but through the years I've talked with many people who have lived entirely on their storage for extended periods of time. Nearly all of them say these were the most helpful items in their storage to "normalize" their situations and make it more bearable. These are especially important if you have children. 5. Balance Time and time again I've seen families buy all of their wheat, then buy all of another item and so on. Don't do that. It's important to keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens and you have to live on your present storage, you'll fare much better having a one month supply of a variety of items than a year's supply of two or three items. 6. Containers Always store your bulk foods in food storage containers. I have seen literally tons and tons of food thrown away because they were left in sacks, where they became highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. Don't stack them too high. In an earthquake they may topple, the lids pop open, or they may crack. A better container is the #10 tin can which most preparedness companies use when they package their foods. 7. Use your storage In all the years I've worked with preparedness one of the biggest problems I've seen is people storing food and not knowing what to do with it. It's vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods. A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods! It's better to find out the mistakes you'll make now while there's still time to make corrections.It's easy to take basic food storage and add the essentials that make it tasty, and it needs to be done. As I did the research for my cookbook, Cooking with Home Storage, I wanted to include recipes that gave help to families no matter what they had stored. As I put the material together it was fascinating to discover what the pioneers ate compared to the types of things we store. If you have stored only the basics, there's very little you can do with it. By adding even just a few things, it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our storage is what most of the world has always lived on. If it's put together the right way we are returning to good basic food with a few goodies thrown in.