Friday, June 27, 2008

Food Storage

What do you do when life gives you flour? Make waffles. Food storage isn't just for emergencies when you are desperate and a meal of Spam and dried apples is acceptable. You should be storing things that you'll actually eat and use regularly. For me, peanut butter is a great food storage solution. I have no problem rotating this item. Other staples I try to keep up: honey, corn, diced tomatoes, tomatoe sauce, mac n' cheese, peas, powdered milk oats, flour, sugar, graham crackers, cereal, Goldfish, Ramen, cream of chicken, pasta, and canned chicken. I also throw canned veggies into my food processor for baby food. I'm slowly building up my supply and always looking for good recipes to use my items. Here's a couple I like:

Whole-Grain Waffle Mix
I love the hearty, homemade flavor of these and make them for dinner often. I put out spiced pears, applesauce, bannanas, strawberries, jelly, whip cream, yogurt, butter, and syrup for topping selections. I use my pizza cutter to cut up bite-size pieces for the kids. I love that I don't have to worry about adding fresh buttermilk. I put the mix in a ziplock bag and use a permanent marker to write the remaining ingredients.

4 cups whole wheat flour
2 cups all-purpose flour
1 cup toasted wheat germ
1 cup toasted oat bran
1 cup buttermilk blend powder (next to powdered milk in grocery store)
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
Additional Ingredients:
2 eggs
1 cup water
2 tablespoons vegetable oil
2 tablespoons honey
Combine the first eight ingredients. Store in an airtight container in the refrigerator for up to 6 months. Yield: 8 1/2 cups mix (about 4 batches)
To prepare waffles: Combine eggs, water, oil and honey; stir in 2 cups waffle mix just until moistened.
Yield: 5 waffles (about 6 inches) per batch.

Spiced Pears (serve on top of waffles or as a side)
1 (15 ounce) can pear halves or slices with syrup
1/3 cup packed brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Drain syrup from pears into saucepan. Combine with brown sugar and spices and heat to boiling. Reduce heat and simmer uncovered about 10 min. Stir frequently. Add pears and simmer another 5 minutes or until heated through.

Taco Soup
This soup is very easy and yummy. I cook a few pounds of beef all at once, spread it on a cookie sheet and freeze, then store in freezer bags. I keep the cans and seasoning in stock and fall back on this meal on busy days.
1-1/2 pounds ground beef
1 envelope taco seasoning
2 cans (15 1/4 ounces each) whole kernel corn, undrained
2 cans (15 ounces each) ranch-style or chili beans, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
crushed tortilla chips and shredded cheddar cheese
In a Dutch oven or large saucepan, cook beef over medium heat until no longer pink; drain. Stir in taco seaoning, corn, beans and tomatoes, Cover and simmer for 15 minutes or until heated through, stirring occasionally. Top with cheese and chips.

Share your food storage solutions! You could also include finding storage space, best prices on items, ways to store, items we never thought of, meals only from food storage, best way to rotate, or other helpful ideas and suggestions.

8 comments:

dallans_i@qwest.net said...

Yeah! I am SOO excited about this blog Gina!

Here is a question for anyone that knows! I just started buying my staples in 25lb bags. This seemed like a great idea until I realized I have no way of re-sealing my 25lb bags of flour, sugar, & rice. Can anyone recommend a container that holds 25lbs w/ an airtight (bugproof) seal!!??

Megan Dougherty said...

coxebox@cox.net is my friend Holly's email address. This lady is the guru of food storage. She has a huge walkin closet plus a bedroom all full of food storage for her family of 8. I was just at her house a few weeks ago and noticed she had these white buckets that she just filled. If you have time email her and ask her about them.

debs said...

Check out vegetarian cookbooks from your local library to learn how to use your beans (meat-based cookbooks have very little to offer)! Cook with beans two to three times a week (it is good for the heart) to practice and get your family used to them. My kids (especially Julie) gobble up our meatless meals. Black beans and chickpeas are our favorites.

debs said...

P.S. I just watched an episode of Living Essentials on BYUTV (www.byutv.org) that teaches you how to use the grains and beans in your food storage. It was a fabulous show!

Jodi Jean said...

oooh more tips please ... i struggle with food storage.

and i love the recipe for the taco soup ... sounds yummy!

raffleckt said...

My $0.02 on food storage... Just do your best! Only you know what your own best is! Last month I was FREAKED out over the rice & wheat "shortages". Panicked & seeking comfort, the words of "comfort" I received were, "Well, we have been warned for decades to get our act together!". Ouch. After some heartfelt pondering I decided that this is not the words of my Lord. My God is a God of mercy, love,& peace. Like any loving parent He only desires to give us blessings, not punishments! So, just do your best!

Real Momma said...

As Megan mentioned you can get large white (paint) buckets to store your food in. My mom says they sell them this way at the storehouse and she has a table and chair made with these buckets. She also has these wonderful lids called a "gamma lid" where you secure the outside ring on the bucket and then it has an inner lid that screws on and off so your food stays fresh but useable.

Gina Rochelle said...

BTW- I've started adding applesauce instead of oil in my waffles to make them healthier and I think I actually like the taste better too (they're softer)!