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.