Where is the food?
If you have tried to buy food storage from us or from any of our competitors over the last four months you are not alone. The truth is that demand is through the roof right now and it doesn’t show any signs of letting up. In addition to demand being so high, the supply chain is not keeping up with it. Many have experienced very long ship times.
Many freeze-dried and dehydrated suppliers are just not equipped to pump out the huge amounts of food that are in demand right now. Mountain House has cut off all their smaller distributors in order to cater to just a few large distributors like us. Food is becoming harder and harder to come by so prices could be on their way up. Demand is not the only reason however, some speculate that inflation is on our door-step because of many of the policies of our government.
So what should you do? Here are a few ideas that could help.
1. Buy food storage.
“What?” You’re saying, “But you just said that I might expect long ship times”. That’s true, however if you want to get your family prepared you might want to get in line now as the demand does not seem to be dieing down. The sooner you buy, the sooner you can put your foot in the door.
“What?” You’re saying, “But you just said that I might expect long ship times”. That’s true, however if you want to get your family prepared you might want to get in line now as the demand does not seem to be dieing down. The sooner you buy, the sooner you can put your foot in the door.
2. Start preparing a garden.
A garden is a great way to supplement your food and lower your grocery bills. Spring is just around the corner so you may want to get your seedlings started now so that when you are ready to plant, so you can yield more out of your garden this year. Time the seedlings with your local frost date so you can hit the ground running.
A garden is a great way to supplement your food and lower your grocery bills. Spring is just around the corner so you may want to get your seedlings started now so that when you are ready to plant, so you can yield more out of your garden this year. Time the seedlings with your local frost date so you can hit the ground running.
3. Stock up on other essential items
Make sure you have all the sanitary, cleaning, clothing, water and other supplies you might need. We carry a great selection of these items that can help you stay on track to getting prepared while you wait for your food storage to fill your shelves.
Make sure you have all the sanitary, cleaning, clothing, water and other supplies you might need. We carry a great selection of these items that can help you stay on track to getting prepared while you wait for your food storage to fill your shelves.
10 TIPS FOR THE BEST BREAD
1. When possible, use fresh home-milled flour with all of the bran and fiber intact for best results. Home-milled flour has the highest nutritional content, and the best baking characteristics for higher rising loaves of bread. Flour used for bread baking should always be room temperature for best results. Flour stored in the refrigerator or freezer must be brought up to room temperature before using.
2. Use high quality yeast such as SAF Instant Dry Yeast. SAF yeast has more live yeast organisms per tablespoon, is more heat tolerant, and does not require the extra step of "proofing" the yeast. If your whole-wheat bread is coming out like a brick, check and make sure that your yeast is still good. I have found that SAF yeast can be stored in the freezer in a moisture/vapor proof container (such as Tupperware) and remain viable for up to four years after it is opened. Unopened, the vacuum packed yeast can be stored on the shelf and remain viable for up to two years.
3. Remember to use warm water. The best temperature is 100-115 degrees for optimum yeast activity.
4. Many successful home bakers find the use of Dough Enhancer, a combination of natural ingredients which includes tofu, soy lecithin, whey, Vitamin C, yeast, citric acid, corn starch, natural flavor, and sea salt, to be quite helpful. These ingredients increase dough strength and tolerance, aids lightness in bread, and promotes a longer shelf life for home baked goods.
5. If you aren't satisfied with the way your bread rises, consider adding Vital Gluten. This natural protein derived from wheat increases dough strength and the shelf life of bread. (Don't confuse Vital Gluten with gluten flour which is a high gluten white flour.) I especially like to use vital gluten when baking breads that contain a variety of grains and seeds other than wheat. I find vital gluten improves the texture of whole grain breads significantly and is essential to successful whole grain breads baked in automatic bread machines. In Marilyn's Famous Whole Wheat Bread, I use up to one cup for best results in the large mixer method.
6. Remember that less flour is often best. Too much flour causes dry crumbly bread. Make every effort to keep the dough soft and pliable, but not sticky, while you are kneading. Use 1 tsp. oil on your kneading surface or on your hands while kneading and when it is time to shape the dough. This helps keep dough from sticking and avoids using excess flour.
7. Develop the gluten thoroughly. The most difficult aspect of mastering bread baking is recognizing when the gluten is fully developed. When dough is properly kneaded it will be smooth and elastic. A quick test for sufficient kneading is to take a golfball-sized portion of dough; stretch it between the thumb and index finger of both hands to determine if the gluten is fully developed. The dough should stretch out thin and not tear readily.
8. Although my Marilyn's Famous Whole Wheat Bread doesn't call for a first rising or proofing period, you may let the dough proof or raise once before shaping the dough into loaves. This step will develop flavor, gluten framework, and help make light, fluffy loaves of whole wheat bread. Remember, when you are in a hurry, this step is optional.
9. Make sure the shaped loaves only double before baking. (That means a loaf pan half filled with bread dough is ready to bake when the dough reaches the top of the pan.) Only fill the pan half-way to two-thirds before the final rising period. A common mistake is to over-raise the bread; the structure of the loaf becomes weak and the loaf may sink or fall before the baking is completed.
10. To determine if the bread is thoroughly baked, it should be browned evenly over the sides, top, and bottom of the loaf. Remove the bread from the loaf pans and allow to cool on cooling racks. Finally, be sure to wipe out the bread pans, rather than wash them, to protect the pans from premature rusting. This step is similar to seasoning castiron cookware.
Marilyn's Famous Whole Wheat Bread Recipe
Hand Method: (yields 2 loaves)
1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Saf Instant Yeast
2 1/2 tsp Real Salt
6-7 C Fresh whole wheat flour
1 1/2 TB Dough Enhancer
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Saf Instant Yeast
2 1/2 tsp Real Salt
6-7 C Fresh whole wheat flour
1 1/2 TB Dough Enhancer
Large Mixer Method: (yields 5-6 loaves) Once Monthly Cooking…by Kami Watkins
2/3 C honey
2/3 C oil
6 C warm water
3 TB Saf Instant Yeast
1 1/2 - 2 TB Real Salt
16-20 C fresh whole wheat flour
3 TB Dough Enhancer
2/3 C oil
6 C warm water
3 TB Saf Instant Yeast
1 1/2 - 2 TB Real Salt
16-20 C fresh whole wheat flour
3 TB Dough Enhancer
Auto Baker Method
Marilyn's Famous Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.
2 TB honey
2 TB oil
1 1/2 C water (90 - 100F)
1 1/2 tsp Real Salt
3 1/2 C fresh whole wheat flour
2 tsp Dough Enhancer
3 TB Vital Gluten
1 1/2 tsp Saf Instant Yeast
2 TB oil
1 1/2 C water (90 - 100F)
1 1/2 tsp Real Salt
3 1/2 C fresh whole wheat flour
2 tsp Dough Enhancer
3 TB Vital Gluten
1 1/2 tsp Saf Instant Yeast
Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C (12-16 C if using the Mix N Blend additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer (use the Auto-Knead function) should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.
Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the Mix N Blend method. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
Ten Minute Rolls
- 1 Cup Self Rising Flour*
- 2 Tablespoons Mayonnaise
- 1/2 Cup Milk
- dash of salt
Combine all ingredients in a bowl and stir until well combined. Grease six cups in muffin tin. Divide batter evenly among cups. Bake at 425 for 8-10 minutes. Serve as a roll or a biscuit
Here is the next part of our series.
The Financial Storm Strengthened by Food Shortage
"We don't know when or how earthquakes will hit us. They likely won't be literal shakings of the earth, as happened in Peru, but rather quakes of temptations, sin, or trials, such as unemployment or serious sickness. Today is the time to prepare for when that type of quake comes. Today is the time to prepare-not during the crisis. What are we doing today to engraven in our souls the gospel principles that will uphold us in times of adversity?"
--Elder Walter F. González, "Today is the Time", October 2007 General Priesthood Meeting
--Elder Walter F. González, "Today is the Time", October 2007 General Priesthood Meeting
Even though, here in Florida, we do not live in an area with earthquake fault lines this may give you an idea of some of the things we may be missing in case of a disaster (such as a Hurricane).
For a map see: http://www.huffingtonpost.com/2010/01/22/us-fault-lines-graphic-ea_n_432948.html
Earthquake Preparedness
On one of the sites for preparedness, there was an Emergency Preparedness 7 Day Challenge in September, where they role played different emergencies to test their level of preparedness. One of the days was practiced living through an earthquake. These are some of the things their readers said they wish they had after "practicing" this scenario? Here are just a few:
· I need to get my cars prepped for emergencies, I have nothing but booster cables in them
· Get a family size tent to use until home is declared safe
· Have shovel and bar of some sort for clearing the road
· Have more crafts and activities ready
· I need a good supply of fuel and extra water to cook with
· We need a few more flashlights, car emergency kits, some non gas lanterns would also be nice
· I used the last of the charcoal and so I will have to find something else to cook with tomorrow
· I'm going to try out our portable camp stove that we have, but never used, to make sure it works and find yummy recipes my kids like
· Will try to work on getting a generator
· Having an extra propane tank just in case, and the shovel
· Shovel for the car and some MRE's
· More tin foil, tarps, staple gun, duct tape, more germex, chain saw
· I need to do some serious work to prepare for an earthquake
· Finding some games to play (simple ones) but we did have fun talking about old times
· Probably store some wood for camp fire style cooking
· Have 4 pages of a "to do list" and to buy list
· Buy more paper products, washing dishes by hand and heating the water is SO MUCH WORK
· If there is a real earthquake I will need to secure the tall shelves in my garage to the wall so they won't fall over
· Must have 3 month food supply in place sooner
· I'd like my water easier to get to, it is in 30 gallon barrels, and the pump is not very reliable - I need my strong husband and sons for it
This is the second part in the series of articles I promised you. Hope you read them with an open mind and a humble attitude.
"Remember, none of this information is intended to incite panic. Please do NOT share it with anyone else in such a vein. It will not help them. Rather share it as some logical, well founded information that is intended to put some action to your best of intentions."
By Kellene Bishop
The Logistics of Supply and Demand:
I’m going to continue with the warning series I began yesterday. I was going to address the economic scene today, but I’ve found some additional information today and think that this topic is more prudent. Keep in mind that this is just ONE component of the Perfect Storm Combination that I’m addressing this week.
Bottom line is that due to the horrific global weather conditions that have hit this past growing season, you need to get your house in order asap so that you can actually afford the food and in some cases, get it while it’s even available.
Case in point: While we were all watching the unusual weather transpire during the Super Bowl 2011 (except for my Honey—thank you, Honey) it might have gone unnoticed how such weather would impact the crops that we rely on. I’ve said several times previously in my articles that at present we receive nearly 80% of our essential produce from Mexico. Well, picture this folks, entire crops of Roma tomatoes, asparagus, green beans, cucumbers, zucchini, peppers, and so much more. The numbers that we’re getting back in terms of the amount of crops that were completely destroyed is literally 80-100%! Thus when you go to your grocery store, expect to be hit by double and triple price increases, and in fact, many grocers are reporting increases by the HOUR! In fact, some stores which purchase their mailers and newspaper ads in advanced, are claiming that they won’t even be able to honor their advertised prices! Many of the stores I’ve spoken to all over the U.S. have shared with me that it’s not even a matter of how much an item is. They expect to have NONE of these items until the next crop, specifically your vegetables. Several local chains said that prices have increased 50-300% just in the last 72 hours. (I strongly suggest you stock up on frozen vegetables and to make sure that you’ve got sprouting seeds to replace some of your vegetable nutrients that will be glaringly missing from your plates as soon as this weekend.)
For those of you who think that a vegetable isn’t food, rather it’s what your food eats (yes, that’s my Honey once again—the hardcore committed carnivore) may I remind you that just because you might not eat these things doesn’t spare you from the impact, because when these things are not available, then people will start to cause an imbalance in what the store IS carrying.
Moving on to wheat and corn: To put this simply, may I suggest that you revisit the articles I’ve written in the past about wheat shortages, because I’m sorry to say that everything that I’ve written previously is becoming painfully obvious, except more so.
Here’s a brief summary. Australia, Canada, Brazil, Russia, China, and U.S. have had historically low productions of wheat and corn this past season. Is that a problem? Uh, that would be a YES because Australia WAS one of the largest exporters of wheat. They are now needing to IMPORT wheat in order to feed their nation. The same goes for Brazil, Canada, and Russia. By the way, this isn’t limited to just these nations. There are another 17 such as Egypt, Tunisia, North Africa, Haiti, Cameroon, Bangladesh, and India, which are in dire straits due to flooding, drought, and tornados. The 900 pound gorilla problem though is China. You see, China has really been neither an importer nor an exporter of wheat and corn in the past because they have been producing their own all of these years and storing up a hefty reserve too. Unfortunately though, even their closely guarded state run media has reported that the drought they are suffering is the worst seen in 200 years! And its impact on their crops is literally catastrophic—you know I don’t use that word lightly. Great. This is a big problem because this isn’t the skinny kid who hardly has much of an appetite. This is the FAT KID folks which devours and buys up everything in site to sustain him. Even IF we were only dealing with the other countries disasters we’d have a big problem. But the problem is compounded to dangerous circumstances when China throws its consumption rate and their ability to BUY all that they want or need into the scene. China has never been considered in the supplies that the world has to produce because they’ve always been taking care of themselves. But now…whew.
Let me give you a little bit of perspective here. China is the world’s largest wheat producer. They produce one-sixth of the total amount of the world’s wheat. They produce twice as much grain as the U.S. and five times as much as Australia—who, if you will remember used to be the largest exporter of wheat in the world. They presently have the lowest reserves of wheat that they’ve ever had. This isn’t about them just buying enough to feed their countrymen, folks. This is also about building up their reserves again. In the past they’ve usually stored about half of what they’ve produced for military purposes. Ruh roh!
So, now we have the big fat rich kid buying up as much of the sparse amount of wheat that the world has at present. When you have a limited supply of an essential commodity, you have skyrocketing prices. Yes, this is the age old formula “supply and demand” dictating prices. Right now, Costco has their 25 pound bags of wheat for $13.49. They have made it perfectly clear that that price will increase substantially as soon as the present shipment is gone. What’s substantial? Well, let’s look at wheat right now. (I’ll deal more specifically with China in an upcoming article this week. Wait til we address the economic manipulation that they’ve got going on.)
Wheat commodity prices have increased 80% over the last month. Corn has increased 92%. The UN Agricultural division has warned that this is a serious scenario. Your local grocery stores and restaurants have been pushing back on the price increases in an attempt to buffer the impact, but they simply cannot afford to do so any longer. You WILL start seeing this impact immediately.
Keep in mind that wheat and corn have an impact in nearly every food you purchase. The meat you eat is fed with the grains. Thus the meat will become significantly more expensive in about 6 months as thus far it’s “only” gone up about 6.1 percent from a year ago. Pork, on the other hand has already increased an average of 11.2 percent from a year ago. Dairy is produced by grain-eating animals. Thus you will start to see the dairy prices going up in about 6 months. But your actual grain products will go up significantly. Yes, this is addition to the produce headache we’re dealing with.
In terms of “just how much of an increase we can expect?” Well, even if I could give you hard numbers, I suspect that no ones budget can readily handle an 80-90+ increase in their food budget, not to mention the doubling and tripling of prices. Right? But here’s what I can share with you.
China and India have been battling a surge of food-driven inflation for several months. China has been holding off on this making their news for months! (Remember, they control everything that goes over their broadcast lines.) They’ve been trying to get ahead of price impact. As a result, world banks have raised lending rates well over government-set benchmarks, resulting in an increase to all agricultural and commodity loans. (According to local press reports cited by Bloomberg News.) Across the board, basic foods started surging in price at the start of the year, showing the biggest monthly rise in more than five years. Bread and pasta have increased more in the last month than they have ever in the last two years—even temporarily. Nations all over are concerned that increasing commodity prices will make headline inflation very painful.
Oh, and by the way, China’s drought is also threatening the world’s drinking water supply. But that’s a whole ‘nother article.
Let me state this clearly so that there’s no mistaking the importance of this news. This has NEVER happened before in our history. So, in closing, I firmly believe that it’s time that we start giving ourselves a “pass” on not being more frugal, more focused, in taking measures to stabilize our food budget. I also suggest that you make friends with your window sills, backyards, and patio space and learn to grow your own overpriced tomatoes, asparagus, etc. I also suggest that you learn why wheat is such an important commodity and why it needs to be in your home. There are certainly plenty of articles that I’ve shared in the past on this matter.
Remember, none of this information is intended to incite panic. Please do NOT share it with anyone else in such a vein. It will not help them. Rather share it as some logical, well founded information that is intended to put some action to your best of intentions. I can honestly tell you that with the use of the strategies I share via the Self-Reliance Revolution broadcasts on Wednesday nights, I am not afraid for me and my family. But I am not looking forward to the inevitable tears that I know I will shed on behalf of those I care about as I will have to watch them struggle and suffer unnecessarily. Please, please take this to heart, folks. And sorry to remind you of this, but there are three more articles in store for the rest of this week that will address the other components of this perfectly aligned storm.
http://www.preparednesspro.com/blog/food-shortage-part-ii/
Warning: Food Supply and Affordability are Seriously Threatened!
You will want to read this article. It is the first of several articles I will be sending out over the next few days.
"...Point blank: We are in for some serious trouble with our food supply and consequently our ability to afford it on what we’re presently earning...."
Doctrine and Covenants 63:58
For this is a day of warning, and not a day of many words. For I, the Lord, am not to be mocked in the last days.
Doctrine and Covenants 1:4
And the voice of warning shall be unto all people, by the mouths of my disciples, whom I have chosen in these last days.
Doctrine and Covenants 75:16
And he who is faithful shall overcome all things, and shall be lifted up at the last day.
Doctrine and Covenants 87:6
And thus, with the sword and by bloodshed the inhabitants of the earth shall mourn; and with famine, and plague, and earthquake, and the thunder of heaven, and the fierce and vivid lightning also, shall the inhabitants of the earth be made to feel the wrath, and indignation, and chastening hand of an Almighty God, until the consumption decreed hath made a full fend of all nations;
Behold I speak for mine elect’s sake; for nation shall rise against nation, and kingdom against kingdom; there shall be famines, and pestilences, and earthquakes, in divers places.
We each know what it’s like to approach meal time with absolutely no idea what to prepare. Not to mention the fact that as parents or caretaker’s, we have exhausted our creative stream of thinking during the day and often settle for that “not so exciting or nutritious,” box of Mac-n-cheese. Well, worry no more… if you have two days or hours where you can block out some time and prepare meals ahead, you’ll not only save time and money, you’ll have some sanity on reserve for more important moments like, when the toaster is on fire, or someone puts some metal in the microwave and the sparks really start to fly.
1st: Find recipes and prepare a minimum of a seven day menu. (My most favorite websites are provided below. The site, “chiff.com,” has a tutorial to show how to begin and fabulous other links on their site. The site “organizedhome.com/freezer-cooking” is also a great resource).
Our family favorites: Burritos of any kind, mexican lasagna, beef and broccoli, rice and veggie beef stew, pizza, chicken dishes, breads or bread mixes and a plethora of others.
2nd: Shop for the ingredients and needed items.
3rd: Choose a day (with a friend or family member) to assemble the dishes of your choice and freeze or refrigerate. This is some great family time and lots of fun for kids to help in the kitchen.
Items needed: High grade freezer bags (gallon and quart size). Refrigeration storage containers with lids that properly seal (various sizes depending needs). Permanent marker to mark all bags or containers with instructions, name of meal and date.
Hint: Make sure you find a clean area to organize your ingredients (kitchen table or large countertop). Wash hands. Read through all recipes and focus on assembling meals that are similar on the same day. For example: Assembling all chicken recipes during the same time, or assembling all dry recipes (bread mixes, etc…) will keep you organized and prevent contamination from raw meats to others meals.
Benefits:
The great thing about “OMC,” (Once Monthly Cooking) is that you save money by purchasing in large quantities.
Less ingredients go to waste because, you are using the ingredients in multiple recipes.
The convenience this meal prep provides means that you or any family member can just put the meal in a dish, or right into the oven or microwave to heat and enjoy!
You will have more time to spend at the dinner table talking with your family, and less chaos in the kitchen.
So, if you, like myself, need to save time and money, here’s the answer! Take the time and make a date of it. Involve family or friends. Both you and your friends can knock out both of your family’s meals at the same time if you do it as a team. Change it up a bit and throw in some new recipes to surprise your taste-buds. And who knows, maybe that age old question, “What’s for dinner?” will finally get answered. You may even be able to kick up your feet and enjoy the fruits of your labor… Hey, it can happen!
BEANS … The Magical Fruit!
Posted on March 29, 2009 by Jodi and Julie Food Storage Made Easy
We have recently discovered that beans really ARE the magical fruit. As you know, Julie has been on a mission this year to learn more about beans and to use them more in her cooking. If you have been following us for a while here at Food Storage Made Easy, you know Julie get’s the reputation for trying to make everything fat and calorie free (she’s one of those “add applesauce instead of butter and it’s fine” types). Well Julie found out about a bean book that has totally changed her life and perspective on beans. She was even embarrassed to admit she stayed up all night when she first got it, dreaming about all the ways she discovered you can use beans.
The book is Country Beans by Rita Bingham. Julie’s most favorite way to use beans is by using white bean flour to make condensed soups. They taste so good that even JODI can’t tell the difference and has starting making it this way as well. If you’re not a believer yet, read about some of the amazing health benefits of beans taken straight from Rita’s book:
Low Calorie Food:
When added to boiling water, bean flours thicken in only 1 minute. By replacing bean flour in cream and soup recipes you lower the calories dramatically because you take out the butter.
When added to boiling water, bean flours thicken in only 1 minute. By replacing bean flour in cream and soup recipes you lower the calories dramatically because you take out the butter.
Great Protein:
Beans are an excellent source of protein, forming a complete protein when combined with rice, corn, and many other foods. Getting protein this way can help you avoid some of the fatty meat proteins.
Beans are an excellent source of protein, forming a complete protein when combined with rice, corn, and many other foods. Getting protein this way can help you avoid some of the fatty meat proteins.
High in Fiber:
One cup of beans provide the same amount of fiber as 3 standard doses of Metamucil. Not only do they give you the fiber, they are much more pleasant to eat and can be prepared with endless variety of tastes.
One cup of beans provide the same amount of fiber as 3 standard doses of Metamucil. Not only do they give you the fiber, they are much more pleasant to eat and can be prepared with endless variety of tastes.
Low in Fat:
Nearly all beans contain only 2-3% fat! You can even add oils to some recipes without going above even the 10% fat level recommended by Doctors.
Nearly all beans contain only 2-3% fat! You can even add oils to some recipes without going above even the 10% fat level recommended by Doctors.
Lower Cholesterol:
Did you know that beans can help lower your cholesterol level? Not only do they contain NO cholesterol, “they actually help the body get rid of what are considered bad cholesterol.
Did you know that beans can help lower your cholesterol level? Not only do they contain NO cholesterol, “they actually help the body get rid of what are considered bad cholesterol.
THESE ARE ONLY JUST A FEW. The book has way more facts, information on how to cook, and tons and tons of recipes. If you are afraid of beans, want to use your beans more, or want a new diet food, you must buy it.
Here’s a little video on making the bean condensed soup. AND if you’re still not a believer…A can of this kind is like 60 calories compared to 210 from a can…
Cream of Chicken Condensed Soup Recipe:
• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).
Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).
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