Plan to build up your food supply....

President Ezra Taft Benson - "Plan to build up your food supply just as you would a savings account... We urge you to do this prayerfully and do it now."

General Conference October 1980; and in that same talk, he also said….

“There are blessings in being close to the soil, in raising your own food even if it is only a garden in your yard and a fruit tree or two. Those families will be fortunate who, in the lasts days, have an adequate supply of food because of their foresight and ability to produce their own.”

 

BabySteps #4.  How to plan and purchase your three month food supply. 

Find or develop some shelf stable recipes

Create your three month food supply plan
   
Develop a system for purchasing your food items that works for your shopping style.
   
Planning your Three Month Supply can feel very daunting, but it is SO important! If you had a tight month financially, wouldn't it be great to know that you could at least cut on grocery costs and still feed your family the foods they are used to? Some people plan for only shelf stable meals (using only pantry items), while others opt to include some freezer foods as well. Determine which type of meals you feel are right for your family and make your plan based off of those meals.  We have done this at our house and it's awesome!!  I have needed to begin rotating my food storage so I have tried this out at our family dinners.  My kids loved the food and it was great for me to learn how to use my Thrive foods in my food storage!  (Parts of this has been taken from Everyday Food Storage.com)

Pork Chops with Grilled Pineapple Salsa gluten free



Pineapple and brown sugar add a touch of sweetness, and are the perfect topping to this BBQ pork chop.

Ingredients:
1 pineapple, peeled & cored
1 bunch scallions or green onions
2 Tbsp fresh ginger, minced
2 Tbsp brown sugar
2 Tbsp vegetable oil
2 Tbsp GF soy sauce
1 tsp allspice
1/4 tsp red pepper flakes
4 pork chops

Directions:
Slice pineapple into rings and chop scallions into 2 inch pieces, set aside.

Whisk together remaining ingredients, except meat, and divide into 3 bowls. One to marinade the pork chops in, another to marinate the pineapple and scallions in, and the last to use to baste everything as it grills. Allow meat and salsa to marinate for at least 30 minutes.

Place pineapple, scallions and pork on a hot grill. Baste as needed, and grill until fully cooked.

To serve, cut up grilled pineapple and place in a small bowl. Add scallions and toss with 1 tsp soy sauce. Pile salsa on top of pork chop, and serve alongside rice.

Grilled Broccoli with Charred Lemon Butter Grilling the lemon gives takes away a bit of its bite, and creates a tasty butter sauce. Ingredients: 1 bunch broccoli or broccolini 1 lemon, zested and halved 2 Tbsp oil 1/4 cup butter or margarine 1 clove garlic, minced 1/4-1/2 tsp salt, to taste Directions: Cut broccoli into large florets (with stems) and steam until almost tender. Stop cooking by immersing quickly in cold water, drain, set aside. Warm butter, garlic and salt. Keep warm and set aside. Heat grill on high. Toss broccoli in oil, then place them and halved lemons on hot grill. Grill until slightly charred and broccoli is just tender. To prepare butter sauce, squeeze one half the of the charred lemon into the melted butter and whisk well until smooth. To serve, drizzle butter mixture over broccoli. Garnish with other half of lemon.

Libby’s Famous Pumpkin Pie Recipe-(this recipe is for ONE pie and calls for the small can of pumpkin (15 oz.) if you use the large can of pumpkin (29 oz.) simply double this recipe for TWO pies)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (1/2 C. + 1 T. Powdered Milk + 1 1/2 C. Water)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Standard Pastry (Pie Crust)
Makes two 10-inch pie crusts
2 2/3 C. Flour
1 tsp. Salt
1 C. Shortening
7-8 T. Cold Water (glass with ice cubes)

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed0.

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (for 2 crust pie, divined dough in half and shape into 2 flattened rounds0. Roll dough 2 “ larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. For baked pie shell; prick bottom and side thoroughly with fork. Bake at 475 degrees for 8-10 minutes.

Twinkie Surprise Cupcakes-Runner up in the Utah’s Own Down Home Cook Off

1 Box Yellow or Devil’s Food CakeMix
1 C. Pureed Pumpkin (like what you get in the can)
1/2 C. Water
2 T. Vegetable Oil
3 Regular Eggs (or 4 T. Powdered Eggs + 1/2 C. Water)
3/4 C. Sour Cream
2 C. Red Raspberry Jam
1 Container of Vanilla Frosting (optional)
1. Preheat the oven to 350 degrees. Line cupcake trays with cupcake liners.
2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs, and sour cream. Beat until smooth, 1-2 minutes.
3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until the cups are 3/4 filled. (pictures below are to help illustrate)

4. Bake cupcakes for 18-20 minutes. Cool completely before frosting.

I will go and do.....

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.”


Creamy Pumpkin Bisque with Bacon & Crispy Sage Leaves  gluten free



Pumpkin and butternut squash are pureed together to create a sweet, thick and rich soup.

Ingredients:
2 Tbsp oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
4 small white potatoes
2 cups pumpkin, peeled and chopped (or 1 cup pumpkin puree)
1 cup butternut squash, peeled and chopped (optional)
3  3/4 cups GF vegetable broth
1 cup cream or coconut milk
2 tsp  fresh ginger, grated
1/2 tsp lemon juice
1 pinch grated nutmeg
1/2 tsp ground sage
Salt and pepper to taste

Garnish
4 slices GF bacon, diced
5 fresh sage leaves
1 Tbsp  olive oil

Directions:
In a large fry pan, saute onions and garlic in oil until soft. Add potatoes, pumpkin and squash, sauteing for another few minutes.

Add stock and simmer for about 20 minutes or until the vegetables are soft. Pour into a food processor and puree until smooth. Return to large stockpot.

Add cream, and more stock depending on how thick you want the soup.

Add remaining ingredients, adjust seasonings to taste, then allow to simmer while preparing garnishes.
Fry chopped bacon until crisp, place on paper towels and set aside.  Using bacon grease, fry sage leaves for 10-20 seconds until crisp.

To serve, fill bowls and top with some bacon and sage.

Creamy Basil Dip  Gluten Free



Cream cheese and pesto make this creamy and super fast dip.

Ingredients:
1 8oz pkg GF cream cheese, softened
1/3 cup GF basil pesto
2 Tbsp GF mayonnaise
2 tsp lemon juice
Zest from 1 lemon
1/3 cup Parmesan cheese, grated
1/3 cup milk or milk alternative (may not use all of it)
Salt and pepper to taste

Directions:
Mix together all ingredients, except milk, using an electric mixer. Slowly pour in milk until you get the thickness you want.

Caramallow Dip-

4 cups Miniature Marshmallows
25 KRAFT Caramels (about 1/2 of 14-oz. bag)
1/4 cup evaporated milk (or 1-1/2 T. dry powdered milk + 1/4 C. Water)

MICROWAVE marshmallows, caramels and evaporated milk in large (not kidding…I would put a paper towel underneath the bowl, the mixture can get frothie) microwavable bowl on

HIGH 2 minutes; stir. Microwave 1 minute or until marshmallows are completely melted and mixture is well blended. Cool slightly.

SERVE warm as a dip.

 

October is for PUMPKIN: Harvest Alfredo

2/3 C. Magic Mix
1 C. Water
1/4 C. Shredded Parmesan Cheese (If you use canned parmesan cheese it will be thicker)
1/2 C. Cooked and Pureed Pumpkin
1/2 t. Cinnamon
Dash of Nutmeg
1/4 C. Sour Cream or Cream Cheese
1 C. chopped Chicken
4 C. favorite pasta
Chopped Apple (to garnish, 1/2 an apple per person)

Instructions

1. Get you noodles boiling and chicken cooking.

2. Make a white sauce from magic mix by combine magic mix and water in sauce pan over medium high heat, stirring constantly until it boils and thickens. Once the sauce is thickened, turn heat to low and add parmesan cheese, pumpkin, spices, and sour cream.

3. Combine noodles, chicken, and sauce and serve immediately.

4. Garnish with chopped apples.



    I have posted this substitution chart I got from Everyday Food Storage.  I thought you guys all might like it as much as I do!  Have a great week!

Stop and Think

"Perhaps if we think . . . of what it would take to keep us alive in case we didn’t have anything else to eat, that . . . would be very easy to put in storage for a year . . . just enough to keep us alive if we didn’t have anything else to eat" (Harold B. Lee, quoted in Ezra Taft Benson, "Prepare Ye," Ensign, Jan. 1974, 81).

This weeks baby step is all about water!

What types of water storage containers are best?

Used 2 Liter Pop Bottles or Juice Bottles

Pros
– Essentially FREE if you buy them anyway or get from someone else
– Convenient size for smaller water emergencies
– Easy to store anywhere in the house
Cons
– Must rotate every 6 months to 1 year
– Hard to clean out enough that the taste isn’t a bit “off”
– Concern about bacteria if not cleaned out well enough
Best Used For
– 72 Hour Kits
– People on a tight budget
– Small spaces storage solutions

Store-Bought Water Bottles

Pros
– Great tasting, so it’s ideal for drinking water
– Easy to rotate through the individual bottles
– Easy to store anywhere in the house
Cons
– Must rotate every 6 months to 1 year
– Price per gallon can be fairly expensive
– Difficult to store in large quantities
– Bottles will freeze in winter, and chemicals can leach into them in severe heat, so not ideal for car kits in extreme conditions
Best Used For
– 72 hour kits
– People concerned with taste of drinking water
– Small emergencies

Small Water Pouches or Water Cartons

Pros
– 5 year shelf life!
– Awesome for 72 hour kits
– Water typically won’t freeze in the pouches or small water boxes
Cons
– Expensive storage method
– Not ideal for large quantities
– Not available in local stores everywhere
Best Used For
– 72 Hour Kits
– Car kits

Shiskabobs!   Gluten Free



Pick your favorite meat and veggies, and baste them in one of these tasty marinades and glazes.

Ingredients:


SKISHKABOB SUGGESTIONS:
Meat: chicken, beef, lamb, pork (cut into similar sized chunks)
Seafood: fish, prawns, scallops
Veggies: cherry tomatoes, zuchini, lemon wedges, onions, peppers, mushrooms, pineapple
Bread: baguette cubes (spread with garlic butter before grilling)

MARINADES
Whisk together all ingredients and pour into a sealable plastic bag (reserve 1/4 cup for basting). Add desired meat, refrigerate and let marinate for a least 1 hour. Skewer meat and veggies and grill over med-high heat. Discard marinade. Baste with reserved marinade or with a glaze.

Buttermilk-Dill Marinade (for chicken or lamb)3/4 cups buttermilk or alternative
3 cloves garlic, minced
1/4 cup fresh dill, chopped
1 tsp salt
1/2 tsp pepper

Balsamic-Rosemary Marinade (any meat)
1/2 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp pepper

Lemon-Oregano Marinade (for chicken or fish)
1/2 cup olive oil
1/4 cup lemon juice
3 Tbsp fresh oregano, chopped
1 tsp salt
1/2 tsp pepper

Sriracha-Pineapple Marinade (for chicken or pork)
2 cups pineapple juice (boiled down to 1/2 cup, allow to cool)
1/2 olive oil
2-4 Tbsp GF Sriracha sauce
1 tsp salt

GLAZEWhisk together all ingredients and generously brush over meat and veggies as they cook.


Sesame-Lemon Crusted Chicken- gluten free



Nutty, with a burst of citrus, this crispy coating is perfect on chicken.

Ingredients:
1 Tbsp sesame seeds, toasted
1 Tbsp lemon zest
2 tsp thyme
3/4 tsp sugar
1/2 tsp salt
1/2 tsp pepper
2 chicken breasts

Directions:
Using a spice grinder or mortar and pestle, combine the spice rub ingredients until the sesame seeds are slightly cracked.

Rub mixture into both sides of chicken breasts, spray with a bit of cooking oil and grill until fully cooked.

FOOD STORAGE GREAT HARVEST PUMPKIN BREAD

2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil (or 1 cup bean puree)
4 eggs, beaten lightly (1/4 cup dry egg powder + 1/2 cup water)
2/3 cup water
1 cup semi-sweet or milk chocolate chips ( I did mine with out, not a huge fan of pumpkin and chocolate)

Preheat oven to 350 degrees F. Grease two (9×5 inch) loaf pans or three (8×4 inch) loaf pans.
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Pumpkin Bread Pudding

1 C. whole milk (1/3 C. dry powdered milk + 1 C. water)
1/2 C. sugar
1 1/2 t. pumpkin pie spice
2 large eggs, slightly beaten (4 T. dry powdered egg + 1/2 C. Water)
5 1/2 C.-3/4 inch cubes french or other firm bread (I used whole wheat bread from my bread maker and it was fabulous!)
1/2 C. pecans or raisins
1 1/2 c. pumpkin

Instructions:
1. Heat oven to 350

2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes, pecans/raisins, and pumpkin. Pour into ungreased 1 1/2 quart casserole dish.

3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.Maple sauce
1/2 C. butter
2 T. water
1 large egg (2 T. dry powdered egg + 1/4 C. water)
1 C. sugar
1 t. maple extract or 2 T. Pure maple syrup (this is NOT the same as say, Aunt Jemima’s)Melt butter in 1 quart saucepan over low heat; do not allow to simmer. Remove from heat; Mix water and egg; stir into butter until blended. Stir in sugar. cook over medium-low heat, stirring constantly, until sugar is dissolved and misture begins to boil; remove from heat. stir in maple. Cool at least 10 minutes before serving. Store covered in refrigerator.

The Path to preparation.....

(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.”



October: 

	Be Faithful		Oils/Fats		Fire Safety
		D&C 61:10		Disaster Cleanup 1
Week #41		6 lbs. beef/corned beef/jerky
Week #42		24 oz. vegetable/olive oil, etc. AND 1 lb. shortening
Week #43		1x28 oz. peanut butter/almond butter, etc.
Week #44		12 oz. chocolate/baking chips AND 4 oz. baking cocoa

FOOD STORAGE SUPPLIERS

• LDS Home Storage Center - The Church of Jesus Christ of Latter-day Saints has several Home Storage Centers across the United States and Canada. These centers allow church members, and their non-member friends, to can dry food in #10 cans and Mylar bags for long-term storage. You may also buy large bags of these products to put in your own storage containers. Long-term storage is Step 4 of the home storage suggestions found in the pamphlet "All Is Safely Gathered In: Family Home Storage" which is encouraged by Church leaders. Click the link above and call to for hours and availability. 
• LDS Home Storage Center Order Form This is the list of items you may can and prices.
• Alpine Food Storage (Utah)
• Augason Farms (Utah, but does ship)
• Emergency Essentials (Utah, but does ship)
• Honeyville Grain (Utah, but does ship)
• Rainy Day Foods - A division of Walton Feed in Idaho
• The Ready Store (Utah, but does ship)

Spaghetti Limone Parmeggiano  gluten free



The ultimate summer pasta -  fresh and light tasting. Parmesan, lemon and basil are a winning combination that can't be beat!
Ingredients:
GF spaghetti pasta
1 can artichokes, drained (not marinated) and quartered
1 lemon zested and juiced
1 1/2 cups Parmesan cheese, finely grated
3 Tbsp olive oil, divided
Salt and pepper to taste
4 stems fresh basil, chopped
Directions:
Cook pasta, drain (reserve 1/2 cup liquid) and set aside.

In a large fry pan, lightly saute artichokes in about 1/2 Tbsp oil until lightly colored, set aside.

In a small bowl combine lemon zest and juice, cheese, remaining oil and salt and pepper. If using powdered style Parmesan cheese, mix together to form a paste. Then add a few tablespoons of the reserved pasta water to thin it a bit. If using grated style (like in picture), just mix until combined.

Into fry  pan (heat turned off, but still warm), add basil, cooked pasta, artichokes and cheese mixture. Toss until coated and cheese just starts to melt/get slightly creamy (depending on style of cheese used).


Mediterranean Halibut Sandwich  gluten free


The Mediterranean blended mayonnaise is what really makes this sandwich fantastic. Filled with sun-dried tomatoes, capers, lemon and fresh herbs, and blended together into the best tasting sandwich spread.
Ingredients:
2 (6 oz) halibut fillets
Olive oil
Salt and pepper
Italian Flat Bread or Baguette
Lettuce

Mediterranean Mayo
1/3 cup GF mayonnaise
1/4 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
2 Tbsp fresh Italian parsley, chopped
1 Tbsp capers, mashed
Zest from 1 lemon
Salt and pepper to taste

Other Topping Suggestions:
Grilled zucchini strips
Roasted red pepper
Directions:
Brush halibut with a bit of olive oil, and sprinkle with salt and pepper. Grill or bake halibut at 450°F for about 20 minutes, or until flakes with a fork.

To make mayo, combine all ingredients and stir together in a bowl. Or place in a mini food processor and pulse all ingredients together until you get the consistency you desire.

Split the bread loaf lengthwise, brush with a bit of olive oil and grill until lightly toasted.

To serve, spread some of the mayo mixture onto the bread, top with a piece of cooked fish and some lettuce.

Impossible Pumpkin Pie

3/4 C. sugar
1/2 C. Bisquick
2 T. butter
1 can (12 oz.) evaporated milk (1/2 C. + 1 T. dry non-instant milk powder + 1 1/2 C. water)
2 eggs (2 T. dry egg powder + 1/4 c. water)
1 can (16 oz.) pumpkin
1 T. pumpkin pie spice
2 t. vanilla

Heat oven to 350. Grease 9″ pie plate. Combine ingredients in blender and blend 1 minute (or until blended). Pour into pie plate. Bake until knife inserted in center comes out clean, about 50-55 minutes.









 
Pumpkin Blender Wheat Waffles with Caramel Sauce

1 Cup Milk (3 T. Powdered Milk and 1 C. Water)
1 Cup + 2 Tbs Wheat Kernels, whole & uncooked
2 Eggs (2 T. Powdered Eggs and 1/4 C. Water)
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 Cup Oil

1/2 Cup Pureed, Cooked Pumpkin

1-1/2 t. Pumpkin Pie Spice
2 Tbs. SugarPut milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and honey or sugar to above batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar (only one thing to wash!)

For a yummy variation, put chopped pecans on the top of the batter in the waffle iron before closing.

Caramel Syrup

3/4 C. Butter

1-1/2 C. Sugar

2 T. Light Corn Syrup

3/4 C. Buttermilk

1 t. Baking Soda

2 t. Vanilla

Combine ingredients in sauce pan (it gets frothy so make sure and use a large enough pan so it doesn’t spill over). Stirring constantly, heat sauce until boiling and then boil for 5 minutes.