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.