I was just introduced to a fabulous food storage resource based on the bygone principle of making the most of what we have. The author of Grandma’s Modern Inflation Fighters, Cherrie Sorenson, states in the book’s dedication: “Our Grandmother’s knew how to preserve, dry and stretch a little to feed a lot. This book is based on the same concept, using what we have in our refrigerators, pantries, cupboards and food storage to stretch what we have.” Unlike many books in this genre, Grandma’s Modern Inflation Fighters is not a disorganized manual of varied homegrown tips. It’s clean, organized design invited me to peruse the great recipes and how-to ideas inside. The recipes are simple and sound delicious, and they conjure up the memories of smells from your grandmother’s kitchen. Molasses Cookies, Sourdough Cinnamon Rolls, and Tangy Tamale Pie are three recipes I am anxious to try. The cookbook has great information on using food storage products, and also features a nice section on homemade mixes, canning, sprouting and even using soy in your cooking. I am grateful to have this little gem in my collection and excited to recommend it to you. I know you’ll find it a great resource too.
Tags: Food Storage Recipes
I love bananas on my oatmeal, as you can tell from the photos in my prior posts, but I am very particular about their freshness. So, when the bananas are past their prime, they become banana bread, that is quickly gobbled up by hungry children (and parents!). My favorite banana bread recipe called for 2 cubes of butter, so I searched for a healthier option and found this recipe. I am EXTREMELY pleased to have found a low-fat recipe that doesn’t taste low-fat. It’s moist and flavorful, and is now my new favorite! I am posting it with the changes I made to use food storage and increase nutrition. I hope you enjoy it!
LOW-FAT BANANA BREAD
4 very ripe bananas
1 cup all-purpose flour
1/2 cup whole wheat flour (I always use hard white wheat for milder flavor)
1/2 c. brown sugar
1/4 c. white sugar
2 Tbsp. butter, softened (I used Smart Balance)
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1 egg
2 Tbsp. applesauce
Mash bananas thoroughly in mixing bowl. Add all other ingredients and mix well. Pour into two greased loaf pans (not minis, but smaller loaf pans). Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean.
Tags: Food Storage Recipes
I love serving my family a hot breakfast, but sometimes busy school mornings can make that difficult. Often I prepare part of a recipe the night before, like combining the dry ingredients for a muffin recipe, or putting oatmeal in the crockpot. So when I found this recipe for “Overnight Pancakes” I knew it had potential for providing hot, healthy hotcakes with minimal effort in the morning. I think it’s a winner.
OVERNIGHT PANCAKES
Combine the following in a mixing bowl the night before you want to make pancakes:
1 1/2 c. whole wheat flour
1 egg
1/4 c. honey
1 c. milk
3 T. oil
Allow to sit for at least seven hours, or overnight at room temperature. When you are ready to cook the pancakes, stir in 3 teaspoons baking powder. If the batter starts to rise too much, stir it down. Fry on a hot griddle, and serve with your favorite syrup or topping.
I just learned a new trick! If you drink orange juice with your oatmeal, you double the nutritional benefits of both foods by combining phenols and Vitamin C. They explain it much better at RealAge, so here is the link:
http://www.realage.com/tips/how-to-elevate-oatmeal-to-superfood
Just another reason to continue storing and using oats.
Look what you'll be missing if your oats run out!
My #1 favorite thing about the internet is the opportunity it gives us to share good ideas! I have been so grateful for the ideas I have found online to help me in nearly every aspect of my life. I’m currently serving as the Emergency Preparedness Specialist for my LDS ward, so I thought I would post the ideas I’m sharing with our group to hopefully remind and enthuse people about recommiting to food storage and preparedness goals for 2010. Hopefully it will be helpful to others serving in the same capacity. Today I passed out this year-at-a-glance list of suggestions to build your food storage with their weekly grocery shopping. I also handed out a copy of the current LDS Cannery prices. (As a side note, Cannery prices are increasing on January 16th so now is a good time to inventory and restock things you’ve used up.) Then, on the first Sunday of every month (as a reminder), I am going to hand out a little printout of the month’s suggestions and the cannery dates, so they’re in a size that will fit easily in a wallet. There are a ton of great ideas online that you can use for your group. I was going for simplicity and something that wouldn’t strain budgets.
Click to view and print the page here: Weekly Food Storage
I had been offering a monthly food storage cooking class, but with the changes in the Relief Society program (as far as Enrichment activities), I may just use those ideas as mini classes for a ward preparedness activity sometime during the year.
I would love to hear the ideas you are using to help your church or community group become more self-sufficient and prepared for emergencies. Please share!
Tags: food storage, Ward Preparedness Specialist, weekly food storage
