Take time to gather your food storage...

“Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to ‘prepare every needful thing’ (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support bishops as they care for others.
“We encourage members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings.
“We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve.”

Lemon Chickpea Burgers  Gluten Free



Lemon zest adds a punch of flavor to these fresh tasting burgers.

Ingredients:
1 cup GF bread crumbs
19 oz can chickpeas, drained and rinsed
¾ cup cilantro or Italian parsley, chopped
1 lemon, zested
1 egg
½ tsp salt
¼ tsp pepper

Directions:
In a food processor combine all ingredients and pulse a few times until combined (but still a bit chunky-you don’t want to puree it).

Shape into 4 patties and fry in a non-stick pan with some olive oil until golden on each side.

Creamy Pumpkin & Rosemary Penne - Gluten Free



Rosemary adds an earthiness and balances the sweetness of the creamy pumpkin sauce perfectly.

Ingredients:
GF Penne
2 Tbsp olive oil
1 garlic clove, minced
1 tsp dried rosemary, crushed
1 can (15 ounces) pumpkin puree
1/2 cup cream, whole milk or milk alternative
1/3 cup Parmesan, grated
2 Tbsp GF cream cheese
1/4 tsp red-pepper flakes

Directions:
Cook pasta in salted water. Reserve 2 cups of pasta water, drain, rinse and set aside.

In a large fry pan, saute garlic in oil for a few minutes, then add remaining ingredients, and 1 cup of the reserved pasta water. Whisk until sauce is heated through, season to taste with salt and pepper.

If sauce is too thick, add more of the pasta water.

Naomi’s Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Homemade Fruit Roll Ups

Ingredients:

§ 2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and blueberries)

§ 1/3 cup warm water

Method:

Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.