In order to introduce people to my new Shelf Reliance Blog, I am holding a drawing. The only thing you have to do to enter is make a comment beneath this post with your favorite food storage tip, recipe or cooking trick. ANYONE in the US can enter. I will put a basic example below, but will not put any real creative ones on unless it looks like people need some help to get the creative juices flowing! If you post a creative trick or cooking tip I've never heard of, or a recipe that I make into a "THRIVE recipe" that I post on my blog I will enter you in twice. If you don't know any tricks, just google it and you will find a plethora of ideas on the web. I figure this is a great way to get new ideas out there!
In order to rotate through my wheat supply and keep my family used to its flavor and texture, I use at least 50% wheat in all of my recipes that call for flour. (I like the saying that they use for the new mypyramid that says "Make half your grains whole!") This is a much healthier way to get the added nutrients and oils from the flour without making a huge switch on your family.
If you want to learn more about the product I am raffling off, just click on the picture of the Cansolidator Pantry on my homepage and it will take you to the Shelf Reliance website. It holds up to 40 cans and is absolutely wonderful from what I hear!
I absolutely love that I can make my own sweetened condensed milk and Evaporated Milk with Powdered Milk. Before I used to buy a couple of cans with the intention of using them all, but when I would go to make a recipe with them they would be expired.
ReplyDeleteSweetened Condensed Milk (14 oz. can)
1/2 C. Hot Water
1 C. Dry Pdred Milk
1 C. Sugar
1 T. Butter
Blend VERY WELL in a blender.
Evaporated Milk (12 oz. Can)
1-1/2 C. Water
1/2 C. + 1 T. Dry Powdered Milk
Blend VERY WELL
in a blender.
They taste great and are cheap to make....PLEASE NOTE YOU MUST use Non Instant Powdered Milk.
White Chocolate Craisin Cookies
ReplyDelete1/3 c. butter, softened
2 T. water
3/4 c. whole wheat flour
1/2 t. baking soda
1/4 t. salt
1 T. dry egg powder
1/3 c. brown sugar
3/4 c. oats
1/2 c. Craisins
1/3 c. white chocolate chips
Preheat oven to 375ºF. Using an electric mixer, beat butter until smooth. Add water. Mix in remaining contents except white chocolate chips. Once everything is well, spoon mix white chocolate chips in. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown
Mary says, "I'm new to SR and using their food (so no recipes), but I LOVE to use the small milar bags of fruit as snack bags at church. They are small, stay fresh, and I can keep them in my church bag from week to week. If it runs out, I can refill the bag from my #10 cans. The fruit is small, not messy, and WAY healthy. My kids use to need a snack because of the time our church was, but now the time has changed, and they need a snack on the long drive home, and the fruit hasn't been messy yet! "
ReplyDeleteMary Howland
If anyone else is having problems leaving a comment, just send me an email at TiffsTreasures@gmail.com or email me on Facebook and I'd be glad to post it. I think the reason why some people are unable to leave a comment is because it requires you to choose a login under the comment as section, so if you don't have one, just let me know!
One thing that I have done is I cook wheat in my electric pressure cooker (take 1 hour) and then store it in my fridge. Any time I cook hamburger I throw in some wheat. Not only does it make it healthier but it also helps stretch out our hamburger. One thing I have a hard time with is finding GOOD recipes for wheat. And not a bread recipe. One that my family really likes is Chinese Fried Wheat. Very delish! The recipe tells you how to prepare the wheat. I just cook mine in my pressure cooker and use it. So you can do which ever method you like.
ReplyDeleteChinese Fried Wheat:
1 c whole wheat or cracked wheat (strain out flour before cooking)
1 1/2 c. water
1/2 t. salt
3 T. oil
1 beaten egg (1Tbs egg powder + 2 Tbs water)
1 onion, minced (1/4 c. FD or Dehy onion)
1/2 c. celery, diced (FD 1/4 c.)
2 T. soy sauce or to taste
Bacon, Ham or chicken (FD or dehy works as well)
Rehydrate all items that are FD or dehydrated 1st.
Bring wheat, water, and salt to a boil for 20 – 30 minutes. Put in a strainer and drain off all water. Wash with cold water to make it fluffy. Press wheat to remove all moisture possible. Set aside. Heat 1 T. oil in heavy skillet. Slowly add beaten egg, stirring rapidly with fork so egg is light an fluffy. Set aside. Add to skillet 2 T. oil, minced onion, and celery and cook until tender. Then add wheat, soy sauce, bacon or ham, and egg. Heat through and serve with extra soy sauce, if desired.
Hey Tiff- Lacey gave me this recipe. I love making this soup (that all 3 of my preschoolers will happily chow-down)on super busy days. The best part about it is that all the ingredients come from stuff already in my food storage & it only takes like 5 minutes to prepare. Genius!
ReplyDelete2 cans Progresso Chicken & Wild Rice Soup
1 can Cream of Chicken soup
2 cans Rotel (tomatoes & green chile)
1 can chicken
1/2 tsp. Cumin
1/2 tsp. Garlic powder
(I also will add whatever veggies I have in my fridge- usually saute an onion, & add fresh chopped spinach.)
Lacey blends up the tomatoes & green chili for her family; I just leave them b/c my kids don't mind.
Just heat & serve with crackers.
I just attended a SR party last night. One thing I'm most excited about is that everything is freezed dried. I've tried to dehydrate things from my garden many times. Freeze drying seems WAY better for several reasons, one being that someone else did all the hard work!
ReplyDelete