Friday, July 30, 2010

July 2010


50 ways to stay out of debt:
 
A second look at Food Storage:
 
Food Storage Myths:
 
 

Food Storage Planning: The Notebook
1. Decide how much and what you want to store.
2. Choose 7 breakfasts and 7 dinners.(for starters)
3. Create 3x5 cards for each meal.
4. Create a master- shopping list.
5. Have an equivalency chart
Rotation
You need to rotate once a year.
 
Sister Castillo and I have enjoyed giving our workshop to several of the wards. We show you how to prepare your notebook and how to use it.
If you are interested in having us come to your ward to demonstrate, please contact your Ward Cannery Leader or your Relief Society presidency to make an appointment.
If you would like assistance in any other aspect of "being prepared", just let us know through your Relief Society and we will be glad to help!
 
 “To Men of the Priesthood” (in part)
Ensign, Nov 2002, 56 Gordon B. Hinckley,
Brethren, I wish to urge again the importance of self-reliance on the part of every individual Church member and family.
 
We have a great welfare program with facilities for such things as grain storage in various areas. It is important that we do this. But the best place to have some food set aside is within our homes, together with a little money in savings. The best welfare program is our own welfare program.
 
We can begin ever so modestly. We can begin with a one week’s food supply and gradually build it to a month, and then to three months. I am speaking now of food to cover basic needs. As all of you recognize, this counsel is not new. But I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.
 
Begin in a small way, my brethren, and gradually build toward a reasonable objective. 
 
 
 
We should have at least one gallon of water per person per day. Here is a site with some good ideas.
 
How do you keep your produce fresh? That's a great question and for sure, the answer varies according to what you have.

First up, some things you need to know. There is a certain chemical compound called ethylene that is released as produce ripens. This ripening action builds up in a closed plastic bag so the gas makes your food break down quicker. What I do is keep the bags open to avoid that too quick ripening factor. If you take it out of the bags, it will dry out so opening the bag really helps to preserve it. Check too with the packaging you bought your produce in. Often times, these bags have little holes in them to allow the ethylene to release without drying out.

Secondly, there are things that should be refrigerated and there are others that should not.
 
Here is a list of stuff to store in your pantry--
  • Onions
  • Potatoes
  • Garlic
  • Shallots
  • Hard winter squashes
  • Sweet potatoes
Keeping these guys away from the light will help prolong their shelf life and stop your potatoes and onions from sprouting.

Here is a list of stuff to stick in the fridge--
  • Apples
  • Cherries
  • Grapes
  • Melons (unless you're trying to ripen up on the countertop)
  • Corn
  • Berries (don't wash till ready to use)
  • Grapes
  • Peas
  • Any citrus
  • Artichokes
  • Asparagus (cut the ends off and place them in a glass of water, plastic over the top)
  • Lettuces
  • Spinach
  • Eggplant
  • Cucumbers
  • Mushrooms
  • Peppers
  • Leeks
  • Greens
  • Cauliflower & broccoli
  • Cabbage
  • Carrots
  • Beets
  • Any fresh herbs
  • Radishes
  • Green onions or scallions
  • Zucchini & summer squash
  • Turnips
  • Green beans
  • Celery
The thinner the skin on the fruit or vegetable, the sooner it needs to be used.

Here is a list of stuff that can start on your counter then can go into the fridge if necessary, but you need to be aware that it can get too cold and end up somewhat bruised or ruined by the fridge--
  • Avocados
  • Bananas 
  • Tomatoes
  • Peaches
  • Papaya
  • Apricots
  • Plums
  • Pineapple
  • Pears
  • Nectarines
  • Mangos
  • Kiwi
There you go.... This simple guide should help you start storing and using your produce wisely without the spoilage.
Soda Pop Cake
1 box cake mix
10 oz can soda
1/3 c mashed white beans
1. Place beans in blender and process until smooth. (Add 1 Tablespoon water to cooked beans or use water from canned beans)
2. Combine ingredients and bake according to directions on box.
For flavor combinations:
lemon cake and orange soda
vanilla cake and cream soda
chocolate cake and cherry soda
 
Wacky Cake

A WWII favorite when foods eggs and milk were scarce.
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1tsp. salt
2 tsp. vanilla
2 cups water
3/4 cup oil
2 TB. vinegar
1 bag chocolate chips (optional)

1. Heat oven to 350 degrees.
2. Grease a 9 x 13 inch pan.
3. Mix dry ingredients in large bowl (except chocolate chips).
4. Add wet ingredients and quickly mix with hand mixer until everything is incorporated.
5. Immediately pour cake batter into greased pan.

Optional: Sprinkle chocolate chips on top of cake.
Bake 35-40 minutes or until inserted toothpick comes out clean.
Frost cake with your favorite frosting, or dust with powdered sugar.
 
 RICE
By Leanne Ely, C.N.C.

To some people rice might seem like a boring topic but there are so many varieties of rice and as many ways to prepare it, it would take an entire book to discuss them all. Rice is one of the most important grains in the world because it is a staple for most cultures. The only other crop with more worldwide production is corn.

But, it's rice that is mostly grown for human consumption, so it's the largest and most important crop for human eating in the world and is thought to help entire countries avoid and beat food shortages.

A great source of protein and when mixed with legumes, you have a complete protein, fat free, sodium free, and an easy to digest meal. Rice contains about 110 calories per 1/2 cup serving. As a bonus, this grain is gluten-free.
  • White Rice - is essentially brown rice with the bran, husk and germ removed. It's less nutritious than brown rice and in most cases unless enriched nutritionally void.
  • Brown Rice - the rice plant seeds are milled to remove the outer husks of the grain called the chaff. It is nutritiously superior to white rice.
  • Parboiled Rice - is brown rice that goes through a steaming process that is later dried. The process does not remove the nutrition from the rice and it keeps it from sticking to the pan during cooking.
Rice can also be puffed, made into flour, milk, and even sprouted, depending upon the kind of rice you purchase -- your options are many.

Here's Today's TRICK:

Add some dry rice to soups during the last 20 minutes of cooking (check your rice to see how long it normally cooks because it depends on what kind of rice you buy). When cold weather hits, it will add additional nutrition and make it more filling.

Here's a TIP:

Got leftover rice? Heat it up, throw some milk (dairy, coconut, rice, almond, etc.) over the top, stir in some fruit and you've got breakfast!

And your RECIPE:

Curried Beef and Cauliflower
Serves 4

1 cup beef broth
1/2 cup sour cream
2 teaspoons cornstarch
2 teaspoons curry powder
1 tablespoon olive oil
1 pound sirloin steak, cut into 1/2-inch cubes
Salt and pepper to taste
4 cups small cauliflower florets
1/2 cup water

Combine first 4 ingredients in a small bowl; stir well and set aside.

Heat oil in a large skillet over medium-high heat. Add meat, salt and pepper it to taste, and sauté 5 minutes or until browned. Remove beef from the skillet, and set aside. Add cauliflower and sauté another 3 minutes. Add water; cover, reduce heat, and simmer 4 minutes or until cauliflower is tender. Drain any excess water. Return beef to the skillet; stir in the broth mixture. Bring to a boil; cook 2 minutes, stirring gently.

Per serving: 261 Calories; 12g Total Fat; 20g Protein; 9g Carbohydrate; 3g Fiber; 43mg Cholesterol; 376mg Sodium Food Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 Fat

SERVING SUGGESTIONS: Serve over brown rice with a spinach salad on the side!
 
 
 
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