Aug 01, 2010

Posts Tagged ‘three-month supply’

FREEZING SMACK DOWN

Monday, December 15th, 2008

I’ve been spending time with my daughter in Oregon and now, just when it’s time to drive back to Salt Lake, the weather has turned into a record breaking nightmare. All the roads are covered with ice, the wind is causing pipes to break, and schools are closed everywhere.

With nowhere to go, we cooked ourselves into a freezing frenzy. Using normal recipes, combining long-term storage ingredients (rice, dried beans, peas, pasta, instant potatoes) with three-month ingredients (basic canned soups, sauces, spices) AND fresh ingredients (meat, vegetables and dairy), we cooked for about 4 hours. (PLEASE STOP SNOWING!)

Now, there are 78 individual servings, all neatly wrapped, bagged, or bundled in her freezer. And most of the dishes are done. Bean enchiladas, meat loaf slices,  macaroni minestrone soup, citrus curry pork and rice, BBQ chicken, turkey n’ gravy, split pea soup and killer fettuccine had better be her favorites! She’s thinking she’ll mention the food when she advertises for a roommate.

$$$ per month, includes utilities and entrees!

BE THE DESIGNER

Friday, November 21st, 2008

Because the food storage recommendations from the Church of Jesus Christ of Latter-day Saints have never been more specific and minimal, everyone can design a food storage that uniquely suits the tastes and preferences of their own family. Take a look at what’s printed in the All Is Safely Gathered In pamphlet:                               

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. (Please see www.providentliving.org for more information.)                  

In any type of design project there is always a starting point. There is a concept or a goal and then everything builds out from that point. In designing a three-month supply food storage you can start with one recipe that you know your family enjoys.

Quick example. When I was at the cannery last Saturday, my friend, Dee, mentioned that she has food storage but doesn’t always know how to use it. This is exactly where the three-month supply comes in.  

I asked Dee what she cooks for dinner and more specifically, “what’s something you cook that your family really loves?” She immediately began to explain a favorite curry dish. With chopped vegetables simmering in water, she adds a package of curry gravy mix, and serves it over hot rice.

So that’s it. It’s that easy. Dee’s family loves the curry dish and it’s a perfect food storage dinner. The rice is from her long-term supply, the curry mix is from her three-month supply, and the fresh vegetables are from her refrigerator, or immediate supply. All Dee needs to do is buy three packages of the curry gravy mix the next time she’s at the store and she’s got…food storage game.

If you want to design a food storage that makes sense for your own family just take a closer look at what you’re already doing and build out from that point. We already eat every day and spend a portion of our time planning and preparing meals. Using our food storage can make the process easier! Check out what the Prophet Spencer W. Kimball taught:

“Preparedness, when properly pursued, is a way of life, not a sudden, spectacular program. We could refer to all the components of personal and family preparedness, not in relation to holocaust or disaster, but in cultivating a life-style that is on a day-to-day basis its own reward.”

MACARONI MINESTRONE SOUP

Saturday, October 18th, 2008

Fresh Ingredients

2 small zucchini, diced

1 1/2 c. frozen mixed vegetables

2 cloves crushed garlic

Storage Ingredients

1 c. macaroni

3 cans chicken broth (14.5 oz.)

1 can crushed tomatoes with Italian seasoning (15 oz.)

1 can kidney beans (15 oz.)

Boil all the ingredients together just until zucchini and macaroni are tender, about 8-10 minutes, being careful not to over cook. Divide into serving bowls and sprinkle with grated Parmesan cheese.

Heidi said I could share this recipe. You can visit her site at www.franticallysimple.com This is flat-out the best minestrone soup I’ve ever tasted and I couldn’t believe how easy it was to prepare. You have to try this recipe and tell me what you think. Cozy never tasted so good.