Apr 29, 2017

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COCONUT CURRY CHICKEN

Tuesday, June 17th, 2014

I am so excited to share this next recipe! This coconut curry chicken tastes fantastic and is an absolute cinch to prepare!

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One of the favorite recipes (just ask my great friend Liza…and all of Pinterest) from The Fast Metabolism Diet, this delectable dish also proves how easy it is to custom design a three month supply based on “…the food that is part of your normal, daily diet.” Even if you’re on a diet, it’s easy to store the dried, canned, or bottled ingredients used in very specialized recipes.

Don’t believe me? Okay. This FAMOUS diet recipe has three fresh ingredients.

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It also has SIX storage ingredients!

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So for all those good people that tell me they don’t “do” food storage because they don’t eat “that way”, this one’s for you!

Coconut Curry Chicken

Fresh Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

1 medium onion, diced

3 cups packed baby spinach, chopped

Storage Ingredients

1 tablespoon olive oil

1 teaspoon salt

2 teaspoons curry powder

1 can coconut milk (14 oz.)

1 cup canned diced tomatoes

2 tablespoons tomato paste

Heat the oil in a large skillet. Add the onion and salt, and saute’ over medium heat for about 7 minutes until translucent.

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(I chose to double the recipe so don’t be thrown off if the ingredients look like more than what a single recipe calls for.)

Add the curry powder and saute’ for an additonal minute, until the spice fully coats the onion.

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Incorporate the coconut milk, tomatoes, and tomato paste into the mixture.

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Stir occasionally for 5 minutes, until sauce slightly thickens. Fold in the chicken and simmer for 5 to 6 minutes, or until cooked through.

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Stir the spinach into the mixture and cook for 3 minutes or until wilted. (It will look like soooo much spinach but it cooks way down and is so good for us:)

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Add a pinch more salt to taste, if needed. Serve warm over quinoa. OR. You could serve this with rice, or wheat, or pasta, or even mashed potatoes.

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Today, while the temperature has dropped to 44 degrees and it’s pouring rain with probably snow falling in the mountains, we’re actually enjoying this coconut curry chicken all by itself, as a yummy rich and healthy stew…Paleo style!

Don’t let that latest diet hold you back. Almost every recipe calls for some amount of dried, canned, or bottled ingredients. Those are exactly the items we can store!

THREE-MONTH SUPPLY
Build a small supply of food that is part of your
normal, daily diet. One way to do this is to purchase a
few extra items each week to build a one-week supply
of food. Then you can gradually increase your supply
until it is sufficient for three months. These items
should be rotated regularly to avoid spoilage.

FIRE ROASTED TOMATO ARTICHOKE SOUP

Wednesday, April 9th, 2014

THIS soup has been a total crowd-pleaser! A perfectly healthy and satisfying family dinner with a secret combination of flavors rich enough to serve at a party. Best of all, it’s ridiculously easy to prepare and everyone loves it!

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Except for that one time. True story. Cliff notes.

Made a double batch for a friend. Filled a recycled plastic ice cream bucket so that my friend wouldn’t have to bother returning a dish. She was on the phone when she answered the door so I quietly stepped inside, waiting for her to finish in the other room. Then one of her little children needed my help. I carefully set the GALLON of soup on the floor, lid securely in place, and took three short steps to the waiting toddler. As I bent down to help, the child hesitantly raised a tiny finger, pointing to something behind me. I turned to see that darling baby brother, really big for his age, surprisingly agile, had in less than three seconds, tipped over the bucket of soup, popped off the lid in the process, and was now just beginning to gently splash in the edge of a two and a half foot, red pool of still warm soup which had poured out, all over their SHAG CARPETING!

It was unbelievable. Of all my many recipe fails, this has to be the worst. Please, oh please, I’m begging, let it be the worst! Having finished her phone call my friend returned to find me hunched over, crumpled on all fours, frantically using a big rubber spatula and both hands to squeegee the almost 16 cups of fragrant soup from her living room carpet. Oh man, it makes me sick to even think about it. I WAS DYING!!! Next came the pleading, promises, and bribes offered to numerous carpet cleaning establishments until I finally found someone that would come to my friend’s home, IMMEDIATELY. Roughly, and I do mean “roughly” about an hour later I wrote the hefty check. I left wishing with all my heart that I had just offered to BUY my friends a really nice dinner! Such a massive waste of time and resources:(

Let it be known that as I placed my trusty bucket of soup on the carpet, the thought came to me that this wasn’t my smartest move…and that I should instead step over the sizable child gate into my friend’s kitchen, even though I was wearing a long skirt, confront the 100 pound dog which was corralled, which I had not actually had the pleasure of meeting before, and just PUT. THE SOUP. ON. THE KITCHEN COUNTER.

So what did I learn about listening to The Spirit during this most recent, and very wonderful, General Conference?

Plenty! Here’s the recipe.

Fresh Ingredients

4 tablespoons butter

1 large onion

1 large carrot, or two medium

1 large clove garlic

Storage Ingredients

2 cans fire roasted diced tomatoes (15 oz. each)

1 can artichoke hearts, drained (15 oz.)

1 cup water

1 cup evaporated canned milk

4 chicken bouillon cubes

1 tablespoon sugar

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1/4 teaspoon baking soda

Quickly chop the onion, unpeeled carrot, and garlic. Saute onion and carrot in butter, adding minced garlic once the vegetables have begun to caramelize and carefully cook for another minute until fragrant. Remove from heat.

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Drain artichoke hearts and blend with 1 cup of fresh water.

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Empty blender and begin blending small batches of cooked vegetables, canned tomatoes, evaporated milk, and spices. Takes all of five minutes, max.

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Combine purees in pot, heat and serve! No one will even know that there are nutritious artichokes, carrots, onions, and garlic in all that rich, velvety goodness.

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Truly, I like this recipe more than any roasted tomato soup I’ve had from a restaurant. I especially like that it’s made with a few cans and spices from my food storage and only the most common fresh ingredients!

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Last thing. And this is just an idea that might be interesting if you have little children, or meat-with-every-meal men in your life:) It’s really easy to add a little pasta and cooked meat for a heartier version of this soup:)

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Last month I gave little food storage dinner kits and this recipe to my Visiting Teachers.

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Much safer than a plate of my cookies.

CHICKEN POSOLE (MEXICAN STEW)

Sunday, February 16th, 2014

po·so·le

[poh-soh-ley, po-; Spanish paw-saw-le]

noun Mexican Cookery.

a thick, stewlike soup of pork or chicken, hominy, mild chili peppers, and coriander leaves: traditionally served at Christmas and often favored as a hangover remedy.
Well. There you go! Our family doesn’t actually need hangover remedies, but it’s still good to know:-/

For everyone who thinks that “food storage” means sacrificing all the fresh ingredients, think again! This beautifully fresh Mexican chicken stew is like a soup and salad together in one vibrant bowl. Lovely colors, creamy plus crispy textures, super healthful and packed with vegetables, and flat out fun to eat, this is not your typical taco soup.

Chicken stock, pickled cabbage, canned hominy, and pumpkin seeds are the storage ingredients.

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Here’s what my three-month supply looks like for this recipe! (I store both the white and red varieties of the pickled cabbage, or sauerkraut, because I like to have options. Red is our favorite.)

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Ready? First step is to rough chop onions, celery, and carrots and toss them into a crock pot. No need to peel those carrots. Love that.

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Next, rinse and spice a whole chicken and place it right on top of the chopped veggies.

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Load on piles of quartered tomatillos and peeled garlic cloves.

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Cover with the lid, turn heat to high, and cook for 5 hours. See how easy that was?  Wack, smack, fill it up Jack!

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After 5 hours it’s going to look something like this. And yes, you can cook the chicken and vegetables on low if you have or need more time. Probably 7-8 hours on low heat would be sufficient to fully cook the chicken and stew the vegetables.

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Then transfer the whole chicken to another dish for deboning. This shot of the cooked chicken still intact basically never happens. After simmering for 5 hours, surrounded in stewing vegetables, this chicken takes “fall-of-the-bone-tender” to a whole. new. level.  Key is to be fast. Real fast.

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Remove all the meat and loosely shred. Leaving the chicken in pieces that are…substantial, gives a heartier quality to the soup, more stew like.

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And remember how I didn’t add any additional water or broth to the crock pot? H-ya. Surprising how much broth is created in the cooking process. Liquid gold.

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It only takes minutes to puree the cooking broth and veggies into a smooth as silk soup base. I love my stick blender. If you don’t happen to have one a regular blender will work fine for this step. Just remember to blend your slightly cooled broth and veggies in very small batches so that you don’t spend the next hour, or two, wiping down your kitchen cupboards. I just know.

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Add the cans of drained hominy and thin with the chicken stock. You could also substitute with 2 cups of water and 3 chicken bouillon cubes if that’s what you have in your storage.

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Last of all, I add the chicken back into the crock pot so that it will get nice and hot while I prepare all the yummy toppings.

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After ladling the soup into individual bowls, top with fresh diced tomato, avocado, thin sliced radishes, cilantro leaves, a bit of sour cream, roasted pumpkin seeds, and one wild scoop of pickled cabbage. I know that seems crazy-odd, and fresh shredded cabbage is another great option, but the tang from the canned/pickled stuff is pretty amazing. Ever heard of adding a shot of balsamic vinegar to a really nice soup? This is the same deal and it totally works.

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Chicken Posole

Fresh Ingredients

2 onions, rough chopped

1/2 bunch celery, rough chopped

4 large carrots, rough chopped

8 cloves garlic, peeled

12 tomatillos, husked, rinsed and quartered

1 whole chicken

Toppings:

avocado

cilantro

tomatoes

radishes

sour cream

Storage Ingredients

salt and pepper

2-3 bay leaves

2 cans white hominy, drained

1 17 oz.  chicken stock or broth

Toppings:

roasted pumpkin seeds

1 jar red pickled cabbage (12 oz.)

Rough chop the onion, celery, and carrots, and place in a large crock pot. Rinse whole chicken and place on top of veggies. Season with salt and pepper and bay leaves. Peel, rinse, and quarter tomatillos. Distribute over the chicken and add peeled cloves of garlic. Cover crock pot with the lid and cook on high for 5 hours. Remove cooked chicken from stew and debone. Puree cooking liquid and stewed vegetables until smooth. Drain and add hominy. Add chicken stock. Add chicken pieces and heat soup while preparing toppings. Serve hot with garnishes added as desired to individual bowls. Enjoy!

Young & Divorced: Triumphing Over Tragedy

Wednesday, December 25th, 2013

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Merry Christmas dear friends! I hope that you’ve been enjoying a wonderful holiday!

While my daughter and her little family are staying with us this week, I want to share her newly released eBook, Young & Divorced. In addition to respecting the courage, diligence, and commitment required to complete this ambitious effort, I’m so happy that the spirit of her message is helping and strengthening others.

Sam’s book is currently available through Amazon, iBookstore, Scribd, and Sony. Soon, it will also be available on Barnes & Noble and other eBook distributors. Anyone can purchase and download the book- you don’t need to have a Kindle. Simply visit one of the above distributors and download the book onto your computer, smart phone, or tablet.

NEW YORK GOODWICH WITH WHEAT

Wednesday, February 27th, 2013

Now that the dust has settled and construction is finally completed on my new and much improved kitchen, I’ve begun a total remodel of my three month supply of food storage. Still planning to use my wheat, rice, beans, pasta, and potatoes in 30 normal, everyday meals, but this time the focus is going to be on using even more fresh vegetables, beans, and whole grains, with a little less meat and creamy casseroles.

My first recipe is the New York Goodwich, with the addition of a little cooked wheat berry. Technically a diet wrap, this yummy-fists-full-o-goodness is at the top of my list because it tastes absolutely fantastic. Plus, our family purchased something like 600 pounds of wheat while living in New York, and I’m bent on using, or disguising, every last kernel:) The Goodwich is an excellent hiding place. If you haven’t ever tried serving your family something with whole cooked wheat berries, START HERE.

Fresh Ingredients

2 cups broccoli

1 cup cauliflower

1/3 cup carrot, finely grated

1/3 cup red cabbage, finely grated

1/3 cup yellow squash, finely grated (sub any squash but yellow is best)

1 large onion

3-4 cups lettuce, finely shredded (or spinach)

1 cup alfalfa sprouts

1 avocado, sliced

Storage Ingredients

1 cup precooked whole wheat berries

4 whole wheat or multi grain wraps

1/2 cup barbecue sauce

1 tablespoon oil

2-3 tablespoons mayonnaise

dill pickles, sliced thin

salt and pepper

I don’t know why the original versions of this recipe are for only 1, or maybe 2, sandwiches. Like the good people who would go to this much trouble and preparation don’t have any friends or family. Weird. I’ve pumped up the ingredient quantities so that there is at least enough for about 4 full sized wraps. The goal is to stuff a ton of veggies into each wrap and it’s totally worth all the effort.

Begin by slicing very thin the broccoli and cauliflower  tops, and steam about 5 minutes or just until softened. Grate the carrot, red cabbage, and yellow squash. Slice pickles, avocado and lettuce and set aside along with the alfalfa sprouts.

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Dice onion and saute in oil on medium heat until golden. Stir in cooked wheat berries and barbecue sauce and warm through.

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Combine steamed broccoli and cauliflower with the shredded carrot, purple cabbage, yellow squash and mayonnaise. (It’s not going to be pretty.) In a dry skillet, heat the wrap or tortilla until softened but not toasted. Spread center of wrap with BBQ onions and wheat combination. Add a heaping line of vegetable mixture, and please use much more than I have pictured here. Then top with pickles, lettuce, sprouts, and avocado slices. (DO NOT forget the avocado, like I did.)

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Roll as tightly as you can, being careful not to break the tortilla, and then wrap at least the bottom half with plastic so that you don’t loose even one drop of goodness.

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This picture DOES NOT the whole story tell. Ask anyone, the New York Goodwich is a veritable flavor explosion! Lizzie, our 16 year old kept saying, “Dang, this is gooooood” and she couldn’t believe that it was meatless…and cheese-less.

And I couldn’t believe that we were using our basic/boring food storage in a completely new way. The wheat berries are from my long-term supply. The tortilla wraps, barbeque sauce, mayonnaise, and possibly pickles are part of my three-month supply.

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I don’t want to live in fear but in the event of an emergency my stash for New York Goodwiches will be used to make spicy wheat, bean, and rice wraps! It may not be as amazing as the piled high vegetable version but it will be familiar and I think that’s more than half the battle when it comes to comfort food.

WHAT’S YOUR STORY?

Wednesday, August 29th, 2012

AND WOULD YOU BE WILLING TO SHARE IT?

I may, or may not, be able to extend an immediate opportunity to be interviewed about the way or ways that USING your food storage has blessed your life. So if you’ve been implementing the process of storing and using both long term and three month supply items, combined with fresh ingredients so that your family enjoys what you serve, NOW is your chance to speak up. Please share YOUR story as a comment and then send me information on how I may contact you. I’m not 100% sure this opportunity is going to actually materialize but I’m gathering volunteers just in case.

The way we roll:)

HERO!

Thursday, July 5th, 2012

Sweet little Hero is finally here! Our second grandchild, and first granddaughter, arrived one month ago and we can’t stop smiling.

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When I explained how hard her young parents have worked to live within their means, pay down their school dept and prepare a little food storage in the basement, she was totally speechless.

If you need a little provident living encouragement, consider reading this article.

CLARA TALES

Thursday, April 19th, 2012

Have you heard of this project? I want to share the message because Eliza Dawson is one of my dearest friends and she’s produced a brilliant plan that offers real help to children and their parents. PROVIDENT LIVING!

JAPANESE CHOPPED SALAD

Wednesday, March 21st, 2012

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Remember when I told you about the easy wheat and brown rice pilaf recipe? Thanks to my friend, Paula, we’ve discovered a new way of enjoying this food storage basic. The picture looks a little weird but believe me the salad isn’t. First time I served it to my crew the 15 yr old kept saying, “MOM! This is SOOOO good!” A married daughter has phoned three times, asking me to please get the recipe posted so that she can give it a crack.

So, to give credit where credit is due, it all began when dear Paula explained that one of her simple dinners is an Asian salad. She combines shredded green cabbage, shredded carrots, edamame, and chopped grilled chicken breasts for a dinner salad that has become a family favorite. When ready to serve, she mixes everything with a ginger salad dressing and tops it off with crunchy chow mien noodles.

My version has Paula’s shredded green cabbage, carrots,  and edamame, but then I added (because I had these on hand) some fresh cilantro, diced cucumbers, purple cabbage, pot stickers instead of grilled chicken, and the wheat and brown rice pilaf instead of chow mien noodles. Basically, anything goes. The key might be the Asian dressing. Paula told me that her family’s fav is the one from Pampered Chef. Our salad dressing recipe came from Judy, a friend I originally met when we lived in New York. Judy is a talented, brilliant, sometimes professional caterer and we think her Asian ginger dressing is MONEY!

Asian Ginger Dressing

Fresh Ingredients

1 teaspoon fresh ginger, grated

1 teaspoon garlic, minced

2 green onions, chopped

Storage Ingredients

1/2 cup oil

1/2 cup soy sauce

1/2 cup sugar

1/4 cup honey

1 teaspoon sesame oil

To be quick about it, I measure all the ingredients straight into my blender, tossing in a large teaspoon looking whole clove of garlic with an abundant chunk of peeled fresh ginger. Buzzed for less than a minute, I transfer the dressing to a serving dish and top with the sliced green onions. Everyone builds their own salad, as they like it, and then we drizzle on the ginger glaze dressing. Oh my.

Who says that you have to sacrifice all fresh ingredients when using your food storage? I beg to differ.

O Canada

Wednesday, January 25th, 2012

I’ve been a member of The Church of Jesus Christ of Latter-day Saints my whole life and yet I’ve never seen this before. Very cool, if you ask me.

If you have questions about our temples check out this information from www.mormon.org

This morning, I have a question, well a couple of questions, about Canada.

1. Do you know anyone, relatively near the downtown Toronto area, that would like to have a food storage presentation? I’ll be there during the week of February 6th-11th and I’d like to try adding something to the schedule, if I can. Just tell them to contact me ASAP! (and don’t tell my husband…yet)

2. Do you have any great suggestions for the “must see” while visiting Toronto? I’ve never been to Canada (well, except for one hour at Niagara Falls, 20 years ago) so this is sort of a big deal.