Food Storage Checklist #23

To do:

• make a list of spices you use and make a plan for adding them to your food storage.
• try making buttermilk out of powdered milk (add 1 tbsp. of lemon juice to 1 cup of milk and let it sit for 5 minutes).
• update your 3-month supply list.

To purchase:

• 12 lbs of non-instant dry milk or 24 lbs of instant dry milk.
• 3 lbs of jam.
• a few extra bottles of spices.
• something from your 3-month supply.
•  

Food Storage Checklist #22

To do:

• learn how to make a dessert with wheat.  Try whole wheat peach cake. 
• make some foolproof whole wheat bread.
• update your 3-month supply.

To purchase:

• 75 lbs of wheat.
• 1/4 lb of yeast.
• some paper plates and tissue.
• something from your 3-month supply.

Food Storage Checklist #21

To do:

• read about the basics of dehydration.
• learn more about food dehydrators.
• use your peanut butter (try these peanut butter bars) and corn syrup in a recipe.
• make a chocolate milkshake.
• update your 3-month supply.

To purchase:

• 12 lbs of non-instant dry milk or 24 lbs of instant dry milk.
• 3 lbs of corn syrup.
• a few #10 cans of dehydrated or freeze-dried fruits and vegetables.
• something from your 3-month supply.

Food Storage Checklist #20 (cornmeal & basic ingredients)

To Do:

• Learn more about corn and cornmeal.
• Make this yummy cornbread.
• Update your 3-month supply list.

To Purchase:

• 25 lbs of cornmeal or corn kernels.
• 1 lb of baking powder.
• A few extra razors and bottles of shaving cream.
• Something from your 3-month supply list.

Food Storage Checklist #19 (basic ingredients & canning supplies)

To Do:

• Make a dessert using brown sugar (such as chocolate chip cookies).
• Use powdered milk in at least 5 recipes this week.
• Try canning a fruit or vegetable.
• Update your 3-month supply.

To Purchase:

• 12 lbs of non-instant dry milk.
• 3 lbs of brown sugar.
• Canning supplies such as a canner, tongs, jars, lids, etc.
• Something from your 3-month supply list.

Food Storage Checklist #18 (Rice)

To Do:

• Start cooking with regular rice instead of Minute Rice.
• Make dinner using one of your favorite rice dishes or make one of the rice dishes on this blog.
• Try using vinegar in some of your cleaning chores (add small amount of vinegar to water) or pour a cup of vinegar in the bottom of your dish washer.
• Update your 3-month supply sheet.

To Purchase:

• 25 lbs of rice.
• 1/2 gallon of vinegar.
• Some extras of the body wash or soap that your family uses.
• Something from your 3-Month supply list.

Food Storage Checklist #17 (seeds and powdered milk)

To do:

• start some seeds growing in a small pot in your kitchen.
• try replacing evaporated milk with powdered milk in one of your recipes.
• use some powdered milk to make some hot cocoa.
• update your 3-month supply list.

To purchase:

• 12 lbs of non-instant dry milk.
• 6 lbs of fruit-flavored drink.
• some gardening seeds for vegetables or herbs you can grow in your kitchen.
• something for your 3-month supply.

Homemade Granola

4 c  quick oats
1⁄2 c coconut
1⁄4 c flax seed
1⁄2 c macadamia nuts
3⁄4 t  salt
1⁄4 c brown sugar
1⁄2 c butter
1⁄2 T cinnamon
1⁄2 T vanilla extract
3⁄4 c honey 

1⁄2 c water

Mix together quick oats, coconut, flax seed, and macadamia nuts in a bowl and set aside.
In a small saucepan combine all other ingredients. Bring to a simmer and allow to simmer for 2 minutes or until slightly thickened. Pour syrup over oat mixture and stir together until combined.
Spread onto a greased cookie sheet and bake at 350F for about 15 minutes, or until golden brown. Stir 2–3 times while in oven for even browning. Allow to cool before serving.

To watch Chef Todd from Thrive It Up throw this together, watch here.

Food Storage Checklist #16

To do:

• re-evaluate your emergency prep plan.  Go over it with your children.
• update the food in your 72-hour kit.
• update your long term food storage inventory sheets.
• update your 3-month supply.

To purchase:

• more shelves, if needed.
• a kitchen appliance that you've had  your eye on.
• something for your 3-month supply

Lemon Chicken Pasta Salad

2 c penne or bowtie pasta (or any kind you like)

1⁄2 T garlic
2 T olive oil, divided
2 T thrive chopped onions
1 3⁄4 c thrive seasoned chicken slices
1⁄2 c thrive broccoli 

1⁄4 c thrive green peas
1⁄4 c thrive red bell peppers 

1⁄4 c thrive mushroom pieces 

2 1/4 c water

4 t thrive chicken bouillon
1/2 tbsp. oregano

1/2 tbsp. basil

1⁄2 lemon, juiced
1⁄2 c thrive tomato dices
1 c parmesan cheese, shredded

1.  Cook and cool pasta (drizzle with additional oil to keep from sticking).
2.  Saute' garlic and onions with half of olive oil. Add water, bouillon, and chicken.  Cook for a few minutes.
3.  Add all remaining vegetables except tomatoes for 5-10 minutes, until water is almost gone.
4.  Add pasta and cook another 1–2 minutes.
Add tomatoes, lemon juice, and parmesan,  and toss together.

Food Storage Checklist #15 (Baking Ingredients)

To do:

• learn about powdered eggs.
• use powdered eggs instead of eggs in at least one of your own recipes this week.
• make a dessert out of jello.
• update your 3-month supply list.

To purchase:

• 2 lbs of whole powdered eggs
• 1 lb of flavored gelatin/jello
• some extra bottles of dish soap and/or dish detergent
• something from your 3-month supply list 

*Check out Thrive Life Powdered Eggs.  

Visit my website at katherinebronson.thrivelife.com.

Powdered Eggs

What are Powdered Eggs?

• Eggs that have been dehydrated and made into a simple powder, with a textrure similar to that of powdered milk.  While some brands of powdered eggs utilize the whole egg, others will only include the yolks or the whites, and may add other ingredients to enhance the flavor or the textrue of the reconstituted eggs.  Generally, it is possible to purchase powdered eggs in bulk, making them ideal for use in food storage programs.

Advantages of Powdered Eggs:

• Dehydrated eggs have several advantages over fresh eggs.  
• First, powdered eggs have a longer shelf life.  With proper storage, dried eggs can easily last for the better part of a decade.  It is not necessary to store the eggs in a refrigerated area, just in a cool and relatively dark location.
• Eggs that have been dried require much less storage space.  This means substantial supplies of eggs can be kept on hand in a relatively small space.  
• In powdered form, the eggs can be added to baked recipes without the need to mix them with a liquid ahead of time.  
• They also are safe to eat raw, which makes it appealing to use in cookie recipes if you want to eat the dough. 

Using Powdered Eggs:

• Today, powdered or dry types of eggs are packaged in several ways.  
• Whole eggs may be dehydrated and later used in many recipes where whole eggs are needed.  
• For use in recipes where the whites are all that is used, such as meringues, packages of powdered egg whites are available, although there is some difference of opinion as to how well powdered egg whites work and taste when utilized in some recipes.

History Lesson:

• The production of powdered eggs is usually traced back to the first half of the 20th century.  The eggs were extensively used during World War II, especially in countries where food supplies were airlifted in to feed civilians displaced by occupations and bombings.  In the United States, powdered eggs were often used as a substitute for fresh eggs during periods of rationing, allowing fresh eggs to be routed to provide nutrition to people serving in the military.  Even with first call on fresh eggs, many branches of the military also utilized the powdered versions as a matter of expediency.

Food Storage Checklist #14 (Beans)

To do:

• Try making cream of chicken soup using beans.
• Try some more bean recipes.
• Update your 3-month supply list.

To purchase:

• 5 lbs of lima beans or some other white beans.
• 5 lbs of soy beans.
• 2 qts of mayo
• a few extra sticks of deodorant.
• something from your 3-month supply list.

Food Dehydration

Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. In fact, you may already have most of the equipment on hand. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow.

Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. But drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods.

Recommended methods for canning and freezing have been determined by research and widespread experience. Home drying, however, does not have firmly established procedures. Food can be dried several ways, for example, by the sun if the air is hot and dry enough, or in an oven or dryer if the climate is humid.

With the renewed interest in gardening and natural foods and because of the high cost of commercially dried products, drying foods at home is becoming popular again. Drying is not difficult, but it does take time and a lot of attention. Although there are different drying methods, the guidelines remain the same.

Although solar drying is a popular and very inexpensive method, some areas do not have a suitable climate for it. Dependable solar dehydration of foods requires 3 to 5 consecutive days when the temperature is 95 degrees F. and the humidity is very low.

Drying food in the oven of a kitchen range, on the other hand, can be very expensive. In an electric oven, drying food has been found to be nine to twelve times as costly as canning it. Food dehydrators are less expensive to operate but are only useful for a few months of the year. A convection oven can be the most economical investment if the proper model is chosen. A convection oven that has a controllable temperature starting at 120 degrees F. and a continuous operation feature rather than a timer-controlled one will function quite well as a dehydrator during the gardening months. For the rest of the year it can be used as a tabletop oven.

*From the University of Illinois at Urbana-Champaign, College of Agriculture, Cooperative Extension Service, Circular 1227.

Stuffed Pepper Casserole

1 lb ground beef
3 green peppers, diced
1 medium onion, diced
2 cloves of garlic, chopped
3 tomatoes, diced
1 8 oz can tomato sauce
2 cups of water
4 bouillon cubes
1 tsp. oregano
2 tsp. Worcestershire sauce
1 cup of rice
2 cups shredded cheese

Using THRIVE LIFE:
1 1/2 cups ground beef
3 cups green and/or red peppers, freeze-dried or dehydrated.
1/2 cup onion
2 cloves of garlic, chopped
3 cups of tomatoes
1/2 cup of tomato powder
4-5 cups of water
4 tsp. chicken bouillon
1 tsp. oregano
2 tsp. Worcestershire sauce
1 cup of rice
2 cups shredded cheese



1.  Brown the ground beef.  Add peppers, onion, & garlic and cook until soft.

2.  Add tomatoes, water, bouillon, oregano, Worcestershire sauce, & rice.  Cover & bring to a boil, then simmer for 20-25 minutes. 

3.  Remove from heat.  Top with grated cheese and cover for 5-10 minutes.

Thrive Life Garden Fresh Salsa

3 cups diced tomatoes
1/2 cup green chili peppers
1/2 cup sweet corn
1/4 cup onions
1/4 cup red bell peppers
1/2 teaspoon cumin
2 1/4 cup warm water
1 Tablespoon Cholula hot sauce
1 1/4 teaspoon lime juice
1/4 teaspoon salt
1/4 cup cilantro

Mix well for 30 seconds.  Let sit in fridge for 2-3 hours before serving.

Funnel Cakes

1.  Beat 3 large eggs.  Add 1/4 c. sugar and 2 cups milk.

2.  Add 3 2/3 cup flour, 1/2 tsp. salt, and 2 tsp. baking powder.  Mix well.

3.  Pour into about 2 inches of oil making a design or use a funnel (and your finger to stop up the hole.

4.  Brown on both sides.

5.  Top with powdered sugar and/or cinnamon.

Fruits and Veggies

Some things to keep in mind:

• When looking at food storage calculators, you may notice fruits and vegetables are often left off. This is because you can sustain life with the ingredients on those calculators (you can sprout a number of those ingredients to get fresh vegetable sources). HOWEVER, it is HIGHLY recommend storing fruits and vegetables for the health benefits, variety, and to help you save money on your day to day grocery shopping.
• There are three different options for obtaining your preserved produce:
  • Grow your own and dehydrate/can/freeze it yourself
  • Purchase it in bulk and dehydrate/can/freeze it yourself
  • Purchase commercially preserved fruits and vegetables --like Thrive :) 
  
  Growing Your Own Fruits and Vegetables
  
  
  • It is HIGHLY recommend learning to grow your own foods. This can range from just planting a peach tree and growing some tomatoes in a container, to a full-fledged farm-type situation.
  • Our favorite method to use for growing vegetables is square foot gardening which allows you to grow a LOT of veggies in a small space.
  • If you have space and don’t mind the mess fruit trees and vines can be a great cost-savings. You can also try to ask neighbors with fruit trees if you can pick their excess fruit.
  
  Dehydrated or Freeze-Dried 
  
  
  • Dehydrated fruit makes a great snack with things like banana chips, craisins, dried apples, etc.
  • Dehydrated vegetables are wonderful additions to soups/stews. Items such as dehydrated onions can save you time and hassle in your everyday cooking.
  • You can purchase a food dehydrator like the Excaliber, or learn to make your own.
  • If you don’t want to go through the hassle of dehydrating foods on your own, you can purchase a lot of the items at stores like Emergency Essentials or Thrive Life. Don't forget I am a Thrive Life consultant.  I'll get your the best prices!  thrivelife.com/katherinebronson
  
  Canned/Bottled
  
  
  • You can bottle a wide variety of things such as salsa, pie fillings, applesauce, juice, spaghetti sauce, almost any fruit or vegetable, pickles, all sorts of jams and jellies, etc.
  • If you can get fresh fruits/vegetables for free or at a significant discount, then canning them yourself can save you a LOT of money over cans from the store.
  • Home-bottled foods have less preservatives, taste better, and you can adjust the amounts of sugar you use to fit your family’s preferences. So I feel like it is worth it to can them on your own even if you have to purchase the produce.
  • Bottling can be a fun bonding experience with friends/family and also it is a great way to build up your whole year supply of items all at one time.
  • If you choose to purchase cans of fruits and vegetables, you can either purchase a extra few cans each time you shop until you have built up your year supply or stock up when there are good sales.
  
  Frozen
  
  
  • If you have an extra freezer then frozen fruits and vegetables are another great option. If there is a water shortage then you don’t want to have all your foods be dehydrated.
  • Freezing produce takes much less time and preparation than home bottling, and can often be done using less sugar or other preservatives.
  • If you don’t have home-grown foods, you can purchase fresh produce in bulk to freeze, or simply buy bags of frozen fruits and vegetables and try to use sales and coupons.
  
  

Food Storage Checklist #13 (Fruits and Vegetables and Powdered Milk)

To do:

• Learn how to use fruits and vegetables in your food storage.
• Try making a smoothie using powdered milk and/or dried or frozen food.
• Try substituting powdered milk in a few recipes of your own.
• Update your 3-month supply.

To purchase:

• 12 lbs of non-instant dry milk (double this amount if you can only find instant dry milk).
• 6 lbs of fruit flavored drink.
• 3-4 bags of frozen fruit or dried fruit. *
• Something for your 3-month supply.

*Last month, I decided to become a Thrive Life consultant.  I mean, heck, I was already using the product, I already had a goal of using a certain amount of my food budget  to buy food storage.  It just made sense.  When I thought about it, I couldn't understand why I hadn't done it yet!  There are few things I'm more passionate about than food storage!

So, if you want to purchase Thrive Life, just let me know!!  I'll make sure you get the best deals!

Browse thrivelife.com/katherinebronson  You would pay the Q price, plus I will keep you updated on the specials!

Creamy Chicken Soup With Dumplings

Soup:
1 cup diced carrots
3/4 cup chopped celery
1/2 cup chopped onion
6 cups water
6 chicken bouillon cubes
1 - 1 1/2 lbs chopped chicken, cooked (or one can)
1 tbp. Italian seasoning

Dumplings:
1 cup flour
1 cup whole wheat flour
2 tsp baking powder

1 tbsp sugar
1 tsp salt
3/4 cup milk

Roux:
2 tbsp butter (I use olive oil)
3 tbsp flour
2 cups of water

1.  Prepare the soup by combining all the ingredients.  Bring to a boil, stirring occasionally until vegetables are soft.

2.  Mix all the ingredients for the dumplings and drop by tablespoon into the boiling water.  Cover while boiling for three minutes.

3.  For roux, melt butter (or oil) and whisk flour into it.  Cook over medium until lightly browned.  Add 2 cups of water, whisking until blended and thickened .  Stir mixture into soup and simmer for another 2 minutes.

Toffee Shortbread Cookies

1 stick of butter, at room temp
1/4 cup confectioners' sugar
1 tsp. vanilla
1 cup flour
1/4 tsp salt
1/2 cup toffee bits
1/2 cup mini chocolate chips (optional)

1.  Preheat oven to 350*.  Using an electric mixer on medium-high speed, cream together butter, sugar & vanilla.  Stir in flour and salt.  Fold in toffee bits (and chocolate chips, if desired).

2.  Roll into 1-inch balls.  Bake for 12-14 minutes.

3.  Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool.

Hamburger Stew

1.  Brown 2 lbs of hamburger, seasoned with salt and pepper.  Add diced 1 onion and cook until done.

2.  Transfer to a pot.  Add 8 cups of water.

3.  Add the following:

• 2 tsp beef bouillon
• 1 cup celery
• 1 cup carrots
• 1 lb potatoes
• 1 qt stewed tomatoes
• 1 can green beans
• 1 Tbsp. steak seasoning
• 1 Tbsp. basil
• 1 tsp. garlic powder

4.  Bring to a boil.  Reduce heat and simmer for 2 hours.

5.  About 20 minutes before serving, make a roux in a pan using 1 tbsp. butter and 2 tbsp. flour.  Cook for a few minutes, then add 1 cup milk.  Bring to a boil, stirring constantly.  After it thickens, add to the stew.

White Bread

Preheat oven to 375 degrees.

4 1/2 tsp. yeast
1 cup lukewarm water
5 tbsp. sugar
4 cups lukewarm milk
5 tsp salt
12-13 cups flour
5 tbsp. butter

1.  Dissolve yeast in 1 cup lukewarm water.  Add 1 tsp. sugar to it.

2.  Place lukewarm milk in mixer.  Add the rest of the sugar and salt.

3.  Add dissolved yeast mixture.

4.  Add 12 cups of flour.  Mix until elastic and pulls away from sides of bowl.  Only add the last cup if needed.

5.  Form dough into a ball and grease it/the pan.  Cover and let rise until double.

6.  Punch down and knead and let rise until double a second time.

7.  Punch down and knead and form into 4 loaves, place into loaf pans and let rise until double.

8.  Bake for 25-30 minutes.

Old Fashioned Butter Cake

1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk, see variation below
sifted powdered sugar


Preheat oven to 350 degrees F. Butter and flour baking dish.

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 hour or until a pick inserted comes out clean.

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

Dust with powdered sugar before serving.

Bake in 9x13 baking dish or 2 loaf pans....

Variation to buttermilk: mix 1 Tbsp apple cider vinegar to 1 cup milk.


*From Granny

Food Storage Checklist #12 (fruits and vegetables)

To Do:

• Learn more about using fruits and vegetables in your food storage.  
• Try substituting powdered milk in place of regular milk in 2 of your recipes this week.
• Update your 3-month supply inventory.

To Purchase:

• 12 lbs of non-instant dry milk
• 6 lbs of fruit flavored drink
• 3-4 bags of frozen fruit or buy fresh and freeze it.
• something from your 3-month supply list.

Food Storage Checklist #11 (pasta)

To Do:

• Read more about pasta below.
• Try making your own pasta.
• Update your 3-month supply.

To Purchase:

• 25 lbs of pasta
• 5 lbs of salt
• a few extra bottles of shampoo and conditioner
• something from your 3-month supply. 

Spaghetti or Macaroni:

• Uses – As a main course, in casseroles, in soups.
• Types – You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage, but stores like Smith's often sell 12-16 oz packages of various types of pasta for $0.49. 
• Storage – If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags it is recommended that you transfer your pasta to airtight plastic containers.