Food Storage recipes this week!

Strawberry Shortcake Scones  Gluten Free

9

Sweet buttermilk scones are the perfect base for a delicious strawberry shortcake. Sprinkle the tops of the scones with decorative sugar for a beautiful glaze.

Ingredients:
SCONES
1 cup rice flour
1 cup buttermilk
3/4 cup cornstarch
1/2 cup potato starch
1/4 cup butter
1/4 cup tapioca flour
1 tbsp bean flour
2 1/2 tsp xanthan gum
2 1/2 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt

STRAWBERRIES
2 pints fresh strawberries, washed, hulled, and sliced
1/4 cup sugar

TOPPING
1 cup heavy whipping cream
2 to 3 tablespoons powdered sugar

Directions:
STAWBERRIES
In a medium bowl, combine the sliced strawberries with 1/4 cup sugar. Cover and refrigerate.

SCONES
Preheat your oven to 400°F. Lightly grease a scone pan or cookie sheet.

Thoroughly mix all the scone ingredients into a large bowl and blend well.

By a tablespoons at a time, drop this onto a lightly greased baking sheet. Form gently into scones shapes.

For glaze, whisk 1 egg with 2 tablespoons of cream or milk. Brush scones with the glaze mixture. Bake for 15 to 18 minutes, or until lightly browned. A toothpick inserted into the center of a scone should come out clean. Cool on racks.

Meanwhile, beat the 1 cup of heavy cream until the cream begins to stiffen; beat in powdered sugar until the mixture holds peaks.

Split scones and spoon strawberries over the bottom. Put the top of the scone on the strawberries and top with whipped cream and a few strawberry slices.

Creamy Herb Salad Dressing - gluten free Easy to whip up - just dump all ingredients together and shake. Ingredients: 1/2 cup mayonnaise 1/3 cup white vinegar 1 tsp vegetable oil 2 Tbsp corn syrup 2 Tbsp Parmesan cheese 2 Tbsp Romano cheese 1/4 tsp garlic salt 1/2 tsp Italian seasoning 1/2 tsp parsley 1 Tbsp lemon juice 1/2-1 tsp salt Directions: Whisk all ingredients together and serve. Can be stored in a sealed jar for 4-5 days in the fridge.

Creamy Potato Salad  Gluten Free Using flavored dressing/cream cheese really gives this potato salad a boost (just check the label to ensure its gluten-free). Ingredients: 3 lbs baby red potatoes, quartered 1/4 cup Italian dressing (any GF flavor you like) 8 oz. creamy/cream cheese chip dip (any GF flavor you like-although stick with the same type as the dressing you choose) 1/4 cup Parmesan cheese, shredded 1 1/2 cups cherry or grape tomatoes, halved 2 stalks celery, sliced 2 Tbsp fresh basil, finely chopped Directions: Boil potatoes until soft, then drain and put in a bowl with dressing. Refrigerate for an hour to allow the potatoes to soak up the flavor of the dressing. Once potatoes are cool, gently toss all remaining ingredients together and serve.

Ultimate Meatloaf (not gluten free!) Ingredients: 1 1/2 lb lean ground beef 1/2 c. crushed Ritz crackers 3/4 c. shredded cheddar cheese 1 oz. pkg. dry onion soup mix 1/2 qt. of lentil sprouts, pureed 2 eggs, beaten (or 2 T. powdered eggs 1/4 C. Water) 1/4 c. ketchup 2 T. Worcestershire sauce Directions: Preheat oven to 350 degrees. Place the ground beef, crushed Ritz, cheddar cheese, and onion soup mix in a large bowl and mix until well combined. Puree the lentil sprouts (I put them in my food processor with the eggs to try to get them extra smooth). Whisk the pureed sprouts, eggs, ketchup, and Worcestershire sauce in a separate bowl until smooth. Add to the meat mixture and mix until evenly combined. Put in a 9×9 pan, cover with foil, and bake for 45 minutes to an hour. When top/edges look nice and crispy check the middle to make sure it’s cooked all the way. Chicken Tortellini Soup Recipe  (not gluten free) 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!   I know it's way hot outside but this recipe looked so yummie I had to share it!  This kind of soup is Dan's favorite and mine so once it's cooler outside I will give it a try.  I hope everyone has a great week.  Stay cool outside!

Five Overlooked Items to Include in your Food Storage

Five Overlooked Items to Include in Food Storage

by Miriam Caldwell

Here is a list of five overlooked items to include in your food storage.

1) Salt is on most lists that have been recommended, but many lists neglect the need to store pepper and other spices. You may want to include cinnamon, chili powder, and other common spices that you use in your everyday cooking. You can buy bulk spices that will last for about year at Sam's Club or Costco.

2) If you are planning on baking a lot of your meals at home you will want to include leavening agents. This includes yeast, baking powder and baking soda. You may want to store slightly more than you would normally use because if you are relying heavily on food storage you will likely be baking a lot more.

3) Other items, which may be considered luxury items, include nuts, and chocolate chips. You may also want to include coconut on this list. These items are often used to dress up baked goods. I also use nuts in salads and other recipes to add protein, and as a fairly healthy snack.

4) If you have pets you will want to consider storing a good supply of food and water for them as well. It would be awful to watch your pets suffer or to give them away because you couldn't afford to continue to feed them.

5) You may want to save enough money and set it aside for the sole purpose of eating out once a month. This can help to reduce the stress during a time when you are relying on your food storage. It may also help your family if they are adjusting to eating all of their meals at home.

Recipe time!

Watermelon, Feta & Mint Salad  (Gluten Free)



Perfect for summertime!

Ingredients:
1 medium seedless watermelon, chilled & chopped into 1" pieces
1/2 cup extra virgin olive oil
3 limes, juiced (+ zest from 2 limes)
1 1/2 tsp salt
3/4 tsp black pepper
1 cup fresh mint leaves, finely chopped
1 1/2 cups crumbled feta cheese

Directions:
For dressing, whisk together the oil, lime juice, zest and seasonings. Set aside.

In a large bowl, add watermelon, mint and feta. Pour dressing over and lightly toss. The dressing will cause the watermelon to release it's juices, so be sure to use a slotted spoon to serve.

Note: Prepare this salad just before serving

Gluten-Free Corn, Mango and Black Bean Salsa

MAKES 6 TO 7 CUPS

Here's a cool dish for a hot day - and could it be easier or healthier? This recipe keeps you from turning on your oven yet it's loaded with protein and fiber. No mango? Try using a firm, ripe peach instead. Can’t tolerate corn? Try substituting edamame (if you can eat soy). Pair this salsa with lettuce and tomatoes and boost it with cold, grilled chicken for lunch or a light supper. Serve with homemade tortillas.
2-3 ears corn, cut corn off the cob
1 medium-size mango, cut into small dice
1½ cups black beans, cooked or canned, rinsed and drained
½ small red onion, minced
1 small red bell pepper, seeded and minced
1-3 small jalapeño peppers, minced
2 tablespoons lime juice
¼-½ bunch fresh cilantro, minced
Salt and pepper, to taste
1. Mix all the ingredients together until well blended. Adjust the seasoning with salt and pepper, to taste.
2. Cover and refrigerate for at least 1 hour before serving.

Each cup contains 113 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 207mg sodium, 24g carbohydrate, 6g fiber, 5g protein

Recipe reprinted with permission from Kitchen on Fire! by Olivier Said and Chef Mike C. Courtesy of DaCapo Lifelong Books.
Have a great week.  Stay cool! It's hot out there!

126 day dinner menu

In talking with one of my friends the other day, we decided the hardest part of food storage or being prepared for an emergency is menu planning.  So I came across this menu that gives you ideas for 126 dinner menus.  When you are in a crisis and you need to use your food storage 100% the best plan is to have your menus ready.  This will also help you when you are at the store and there are sales that can help you save money.  Plus out your menus and pick up what you can! 
I have put a couple recipes at the end of my post.  They are gluten free so enjoy them!


Lasagna
Salad
French bread

Claypot Chicken
Curried rice
California blend Veggies

Fish and Chips
Coleslaw

Quiche Lorraine
Green Beans
Creamy Herb rice

Porcupine Meat Balls
Carrots
Mash Potatoes

Cream Cheese Chicken
Pasta
Broccoli

Left over Day
2nd pan of lasagna

Split Pea Soup
fresh rolls

Chicken Broccoli Braid
Dilly Lemon Rice Blend

Beef Teriyaki
Rice
Asian Blend veggies

Zippy Corn Chowder
Wheat thins

Roast Turkey
Dressing
Sweet Potato whip
Green Beans

Pot Stickers
Veggie Fried Rice

Left over Day
Roast Turkey

Chicken Risotto
Corn
Carrots

Vegetable Soup
fresh rolls

Swiss Steak
Mash Potatoes and gravy
Green Beans

Grilled Hawaiian Chicken
Chicken Tarragon Rice
Baked Sweet Potatoes

Home Made Tomato soup
Cheese Straw crackers

Salmon Croquettes
Scallop Potatoes
Broc. Caulif. blend

Left over Day
Soup Day!

Ham
Potato Casserole
Cranberry sauce
Green Bean Casserole

Creole Soup Pot
Fresh Rolls

Chicken and Biscuits
Fresh Salads

BBQ Beef Sandwiches
Potato Planks
Broc. Rice Casserole

Shell Roni Dinner

Colorful Chicken 'N Squash Soup
Cheesy Biscuits

Left over Day
Lots to choose from this week!
Ham, BBQ Beef Sandwiches, Colorful Chicken 'N Squash Soup

Turkey Soup
Small garden salad
fresh rolls

Tuna Tetrazini
Peas
Carrots

Meal in one Potatoes
Broccoli Cauliflower mix with cheese

White Beans
pan fries
Peas & Carrots
Corn Muffins

Ham & Cheese Ring
Broccoli

Meat Loaf
Baked Potatoes
Green Beans

Left over Day
Make Mom's left over Navy Bean Soup to go with Meat loaf

Roast Chicken
Mash Potatoes and Gravy
Glazed Carrots

Hot Dogs
Chips
Veggie tray with dip

Sweet & Sour Meat Balls
Rice
Asian Blend veggies

Enchilada Pie
Corn
Spanish Kick Rice

Minestrone Soup
Fresh Rolls

Spicy Crispy Chicken
Corn
Potato Planks

Left over Day
do enchilada Pie as 2 – 9” pans and have one today!

Spaghetti
French Bread
Salad

Sweet & Sour Chicken
Rice
Calif. Blend veggies

Turkey Supreme Sandwiches
Green Beans

Pizza
Salad

Salad Bar

Spicy Peanut Chicken
Butter Noodles
California blend Veggies

Left over Day
Spaghetti
French Bread
Salad

Roast with veggies
Fresh Rolls

Taco Baked Chicken
Mexi-pasta salad
Corn

Spicy Szechuan Noodles
Farm blend Veggies

Chicken Noodle Soup
Crackers

Broccoli Cheese Soup
Fresh Rolls

Italian Chicken
Baked Potatoes
Green Beans
Chicken Tarragon Rice Blend

Left over Day
Broccoli Soup & Extra pan of Taco Baked Chicken

Quick & Easy Chicken Meal
Fresh salad

Pepper Steak
Rice
Vegetable mix

Chicken Fajitas
Spanish Kick Rice
Broccoli with Cheese

Vegetable Fried Rice

Spicy Chicken Egg Rolls
Rice

Dutch Oven Enchilada Pie
Salad

Left over Day
Egg Rolls

Turkey Pot Pie

Breakfast for dinner

Chili

Chicken Parmesan
Baked Potato
Carrots

Welsh Rabbit
Salad

BBQ Chicken
Potato Planks
Corn

Left over Day
Chili

Tamale Pie
corn
Spanish Kick Rice

Chicken Paprika's
Rice
baked sweet Potato

Barley Chicken Soup
Fresh Rolls

7 bean soup
Fresh Rolls

Hamburgers
French Fries
Pasta Salad

Taiwanese Dumplings
Rice
Salad

Left over Day
Taiwanese Dumplings & Bean Soup

Crockpot Chicken Dinner

Fresh Fish Fry
Coleslaw
Pan fries
hush puppies

French Sweet & Sour Pork
Rice
Farm Mix Veggies

Thai Chicken
Curried Rice
California blend veggies

Beef Stew
Fresh Rolls

Turkey Calzones
Sw. Potato Whip
Green Beans

Left over Day
Beef Stew

Chili Mac
Corn

Chicken Crescents
Potato Casserole
Carrots

Fondue

Grilled Ham & Cheese Sandwiches
Soup

Kabobs
Chicken Tarragon Rice

Chicken Pot Pie

Left over Day
Chicken Crescents

Dutch Oven jambalaya
fresh rolls

Sloppy Joes
Sw. Pot. Fries
Green Beans

Rosemary Ranch Kabobs
Creamy Herb Rice

7 Can Taco Soup
Fresh Rolls

Turkey Noodles

Beef Stroganoff
Noodles
Salad

Left over Day
Turkey Noodle Soup

Broiled Flounder or Whiting
Baked Sw. Potato
Peas & Carrots

English Muffin Pizzas
Salads

Taco Salads

Grilled Hunan Chicken
Broccoli
Curried Rice

Chili Dogs
Chips
Green Bean casserole

Pinto Beans
Pan fries
hot buns
Carrots

Left over Day
Pinto Beans

Rosemary Lemon Chicken
Dilly Lemon Rice
Baked winter Squash

Turkey Stuffed Crescents
Squash whip
Cranberry Sauce

Baked Spaghetti
Salad

Stuffed Pork Chops
Scallop Potatoes
Green Beans

Steaks
Grilled veggies
Baked Potatoes

Chicken Gumbo Soup
Fresh Rolls

Left over Day
Soup and Crescents

Tacos
Re-fried Beans
Corn
Spanish Kick Rice

Fried Chicken
Mash Pot/gravy
Green Beans

Shrimp Fried Rice

Bacon Potato Chowder
fresh rolls

Beef Fajitas
Spanish kick rice
Grilled Veggies

Sweet Potato Turkey Croquettes
Green beans

Left over Day
Make extra Fried Chicken

Lee's Chicken Noodle Casserole

Miller's Dutch Oven Chicken
Dutch Oven Potatoes

Making Do Casserole

Tator Tot Casserole

Baked Potato Bar

Pasta Bean Soup

Left over Day:
pasta Bean Soup

Chocolate Chip Cookies - Gluten Free



A classic chocolate cookie tender and loaded with chocolate chips.

Ingredients:
3/4 cup butter
1 1/4 cups light brown sugar
1/4 cup granulated white sugar
2 tsp vanilla
2 eggs
1 Tbsp milk
1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons white rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1 tsp xanthan gum
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 ¼ cup mini chocolate chips


Directions:
In a large bowl, cream butter and sugars. Add eggs one at a time, then add milk and vanilla.

Whisk together dry ingredients in another bowl.

Add dry ingredients to wet, and mix just until incorporated. Stir in the chocolate chips.

Drop cookie dough by tablespoons onto a greased baking sheet. Bake at 375°F for 8 to 10 minutes, or until cookies are golden brown.


Creamy Orange Popsicles
Gluten Free

Ingredients: 1 cup frozen orange juice concentrate, thawed 2 cups full-fat yogurt (plain or vanilla flavored) 1/3 cup sugar (can substitute 3 Tbsp agave syrop) 2 tsp vanilla extract Directions: In a saucepan, stir juice and sugar together over med-low heat until sugar is dissolved (about 2 mintues). Then pour into a bowl (with lip) and allow to cool for 5 mintues. Add remaining ingredeints and stir well. Pour into popsicle molds and freeze until firm (about 3 hours).

Menu planning made easy!

This week I thought I would find some ideas on how to help us with planning our meals with our food storage.  We all know that our food storage must have foods in it that our families will eat.  I thought this idea was great and would help everyone.

a. Create a list of 10 to 20 meals.

b. Create a separate list for breakfast and lunch foods, as appropriate and if

desired.

c. As you begin this process you may not think of many foods. Post this list in a

prominent place in your kitchen for the coming 2 weeks. Each time you think of a

new food write it on the list. Ask the family for ideas and suggestions. Make the

list reflect what your family typically eats and enjoys.

2. Go back over the list and add foods needed to make the meal balanced.

a. Write these foods after the main dish items.

b. Add foods from the bread and cereal group, fruit group, vegetable group, milk

and dairy group and meat group as needed.

3. Break down each meal constructed in steps 1 and 2.  Break down the dish into specific foods. For example tuna noodle casserole

would include tuna, noodles, cream soup, etc.
a. Write the category above the columns, for example: vegetables; fruits; meats;

bread, cereals, grains, pasta; soups, sauces, mixes; dairy.

b. In the spaces below the main categories, write the specific foods needed. For

example under the vegetable category you may have listed peas, green beans,

tomatoes, potatoes, carrots, etc.

c. Write down the amount of the food needed for that particular dish for your family.

Continue with all dishes listed.

d. When completed, add the amount of foods in each column and total at the

bottom of the page.

4. Plan on preparing 80% of your meals from this storage planner. The remainder

of a years meals and storage will include foods eaten less frequently, short
term seasonal foods, special meals, holidays, and long term basic storage to
sustain life such as beans, rice, wheat, etc.
a. Eighty percent of 365 days is 292. Divide the total number of dishes or meals in

step #1 into 292. This is the number of times each year that you will prepare this

dish.

b. Multiply each food totaled in the columns in step #3d by the answer above. This

will give you the amount of that food needed for 80-90% of a years supply of

foods most often eaten.

5. Place foods from planner onto an inventory list.

a. Group foods according to category. For example, use one page for freezer, and

group together frozen vegetables, meats, etc. Use one for the shelf, and group

together vegetables, fruits, canned meats, soups, pasta, etc.

b. Inventory current food storage and pantry and compare to the amounts needed.

c. Update inventory on a regular basis, monthly, every 6 months, yearly, etc.

Canned Tuna

Frozen Chicken

Ground Beef

Kidney Beans

Tomatoes

Broccoli

Onions

Noodles

Spaghetti

Oatmeal

Cream

Tomato

Chicken noodle

6. Shop for foods on the inventory list. Watch for good buys, buy in bulk, etc.

Gradually increase the amount of food stored to equal the amount needed for
1 year.
a. Spend 80% of each food dollar on storage items, 20% will go toward fresh foods,

special or seasonal foods.

b. Date all foods going into storage.

c. Place new foods to the back of the storage. Use old foods first.

d. Add new purchased food amounts to inventory list.

e. Update inventory on a regular basis, monthly, every 6 months, yearly, etc.

7. Plan meals for the week from your created list of foods in step #1. Select

foods to prepare the meal from your storage.

a. Keep a list of dishes from step #1 in a handy readily visible place.

b. Move foods for the week, month, etc. from the storage to your smaller pantry.

c. Use what you have on hand. Purchase fresh foods (milk, fresh vegetables, etc

This is just and example of a planning sheet.  Feel free to use this one or make your own!

Happy Fouth of July!