Do you have wheat stored, but haven't been able or willing to spend $250 on a grain mill?  Have you wondered if there's a way to make bread with it anyhow?  THERE IS!    This bread is moist, tender, with a good crumb and impressive natural gluten strength.   The overnight soak is the magic trick here:  as the mash sits, enzymes break down proteins and allow gluten to begin forming  on its own, enzymes break down starches into sugars for flavor and to feed the yeast you add the next day, and the soaking lets the little hard bits of wheat soften up, leaving no trace of grittiness or graininess. You will not need to add dough enhancer, Vitamin C, vinegar, vital wheat gluten, or any thing else to get great !

If you use the 2 1/2 c of wheat kernels, the bread ends up about 2/3 whole wheat;  if you use a high-speed blender (like BlendTec or Vitamix) , you can use 3 cups and end up with bread that is 85% whole wheat.


Blender Wheat Bread

2 1/3 cups (17 oz) wheat kernels (65% )  OR 3 cups- 22oz , if using a Vitamix 
2 1/2  cups water

Combine in blender; mix on high speed for two minutes.  If it seems too hard on your motor, add 2 Tbsp. water.  Let the mash soak, covered and at room temperature, 8 hours or overnight.   After soaking, add:

2 1/2  cups all-purpose flour (11 oz) 
1 ½ tsp. salt
2 Tbsp. oil
2 Tbsp. honey
4 ½ tsp. yeast (1 ½ Tbsp. or 2 envelopes)
1/4 c. hottest tap water (no hotter than 130 F)

Knead for five minutes, dough should be just thick enough to clean the bowl's sides.  Add flour if needed, but the dough should be tacky and very soft.  It’s had enough kneading  when it passes the windowpane test. (See slide show.)  Cover and let rest 20 minutes.  Coat two 8x4 loaf pans with nonstick cooking spray.  Pour ½ cup water on the oven floor (avoid the heating element!).  Turn the oven on 350 degrees for ONE MINUTE to warm it, then turn heat off.  Divide dough in half.  With wet hands, shape each loaf and place in a pan.  Place pans in the warmed oven.  When the top of the loaf has risen about ½” above the edge of the pan (around 30-40 minutes later), remove from oven and preheat the oven to 400 degrees.  When oven is hot and dough has risen to about ¾” above the rim, bake loaves for 20-25 minutes, until the sides are browned. Remove from pans; cool on a rack at least 20 minutes before slicing.

   If using a high -speed blender, use 3 cups of wheat kernels in the mash. When adding flour the next day, use 1 1/2 cups flour instead of the 2 1/2 cups. 

FAQ’s:

How long can a soaker sit?  It’s best right around 8-12 hours up to 24 hrs.  If you need to have it go longer, refrigerate it from the beginning to slow down enzyme activity.

How high does the ideal proof go? (3/4”)  Does the poke test work? Yes if you use a wet finger or have let it rise uncovered.

How smooth can I get the puree in a blender, and does it matter much? It doesn’t need to be super smooth with this method; soaking eliminates any hard bits.

How long does it take to rise without a warm oven? Depends on your kitchen temperature, but around 1 hour.

Is the 20 minute autolyze necessary for flavor or texture? It’s OK without it, but rises better and tastes a little nicer (sweeter) with it.

How many minutes does it need to rise in the oven?   About 30-40.

How long does it really take to bake at 400? This depends on whether your loaves are identical in size, where any hot spots are in your oven, and how accurate its thermometer is.    My evenly-sized loaves took 21 min.

 
 
Picture
Members of The Church of Jesus Christ of Latter-day Saints are counseled to have three months’ worth of everyday food on hand, and then store more, longer-term storage foods, where possible.  This has typically been defined as a “Year’s Supply”, at least in the last couple generations.  Having food on hand is an invaluable part of being self-reliant.  It’s insurance, if you will, for times of unexpected illness, disability, unemployment, power outages, or for when a neighbor down the street needs a meal.  It’s also handy for sharing with a local food bank.  (Hint, hint: right now their supplies are very low!)

Once you get three months’ worth, how much will a year’s supply of food cost you?  When you look at your monthly grocery bill, is it overwhelming to think of buying more?  I looked an emergency supply store’s catalog; they advertise a basic year’s supply of food for ‘just’ $1,299.99.  For one person.  They list options of up to $3800 per person per year.  Is it really that much money to get a year’s supply?

Adding up all the 7 essentials, purchasing them mostly at the Home Storage Center, a month’s worth of food for one person is $25.31. This provides about 2200 calories a day; the catalog’s has 2000.

A year’s worth for one adult is $303.86. 

(It was $194.76 in 2010.  That’s an increase of 56%.  How’s that compare to your 401(k)? I’m quite sure food will go up more.  It is a great investment!  Wouldn’t you like to eat at last year’s prices?)

Figure in that you’re getting your year’s supply after building your three-month supply; that knocks it down to getting nine months’worth;

$227.90 per adult

 
SO, if you really want to spend $1299.99 plus tax, you could buy a year’s supply for not just one person, but for FOUR adults.  Yes, it’s different food than the ‘gourmet’ version ($3800), but here’s the counsel we’ve been given:          "We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.” “For longer-term needs….gradually build a supply of food that will last a long time  and that you can use to stay alive (from All is Safely Gathered In, First Presidency pamphlet)

 If you’re storing food for children, plan on 50% of the amount for age 3 and under, 70% for ages 3-6, 90% for ages 7-10, and 100% for ages 11 and up.  Or store as much as you would for an adult, and have enough to share. 

For great recipes using this stored food, see my Favorite Resources page, under "Cooking and Recipes". 
____________________________________
Here is the cost breakdown:

Grains, 300 lbs- if you get 100 lbs each of wheat , rice, and oats, at the Home Storage Centers they cost between $11.45 and $15.45 for 25 lbs. depending on if you get white or red wheat,  rice, quick- or regular- oats.  If you average this out, it will cost you $13.55  per person, per month.  $162.60 per year’s worth. This category doubled in price from early 2010.  Your daily allotted amount would be about 2 ½ cups of flour, or about the size of a loaf of bread.

Milk, 16 lbs is $1.89/lb at the cannery, which is $2.52 per month, $30.24 per year.  Daily amount is just under ¾ cup of reconstituted milk.  This is enough to cook with, not enough to drink very often.  For instance, making your loaf of bread would/could use up this entire amount.

Sugar, 60 lbs is $ .85/lb there, $4.23 per month, $50.76 per year.  Daily amount is just about 1/3 cup, but keep in mind you’ll probably want to use it to help bottle fruit or make jam, as well as for making your bread or breakfast oatmeal.

Oil, 10 qts –this isn’t sold at the cannery, but the last good sale price I found was $2.50 for 1 ½ quarts (48 oz.) At that price, after tax, it’s $1.43 per month, $17.17 per year.  It’s only $14.38 if you buy it at Sam’s Club ($6.98 + tax for 5 qts.)  .)  Daily amount: about 2 ½ teaspoons; will also be used in making bread. Fat is necessary to help you digest fiber, as well as to access the fat-soluble vitamins A, D, E, and K.

Salt, 8 lbs- 4# box at Costco or Sam’s Club is a dollar; $ .16 per month, $2 per year.  Daily amount: about 2 tsp. It never hurts to store extra salt; it is an excellent preservative for meats and more.

Legumes, 60 lbs– the cannery sells black beans, pinto, and white, from $16.00 to $18.55 for 25 lbs.  Averaging the prices, it’s  $3.42 a month, $41.09 per year.  Daily amount: about ½ cup dry, or 1 ½ cups cooked.

In addition to the above, storing some water is an essential part of your home storage.  Plan on 1 gallon per person per day, for 2 weeks (14 days).  This is enough to drink, and not much else. 
Water, 14/gal/person-   You can store this for free by using 2- and 3- liter pop bottles, or juice containers (not milk jugs- they break down).  Or use the 5-gallons square jugs or big blue barrels; they’ll run you about $1 per gallon of storage. 

Total daily food allotment: 1 loaf of bread, 1/3 c. sugar for cooking or preserving, 1 ½ cups of beans, 2 ½ tsp. oil, a little salt, ¾ c. of milk.  You won’t get fat on this, but it will keep you alive.  It also stores in a fairly small amount of space.


When you’re done storing these items, you might decide to add a few ‘gourmet’ items- spices, flavorings,  and unsweetened cocoa are high on my list here, as are non-hybrid garden seeds.  Practice growing them now; you can save seeds from what you grow, for next year’s crop.

Notice that the costs were just for food, not containers to store them in. Most of my storage containers cost nothing.   You CAN get buckets for free, with a little effort- most bakeries give them away; all their frostings and fillings come in those buckets.  Plan on washing them at home.  There are two main sizes; 5 gallon and 2 ½  gallon.  I keep packages of dried fruit in the smaller buckets, also cornmeal or other things that I don’t use as much.  They are a great size for a pantry, too.  Some of the buckets have gaskets, some don’t.  The ones that don’t seal well are still good for storing sugar.

If you want all your wheat, powdered milk, sugar, and legumes in #10 cans from the cannery, it will cost you $86 more to get a full year’s worth, $65 to do 9 months.

I don’t can my wheat, sugar, or beans because we go through large quantities; one batch of bread would use a whole can.  It’s pretty silly storage for me.  Besides, it’s easier for me to find space for 10 buckets than 60 #10 cans; they hold about the same amount of food.

 
 
Picture
Tiny Spicy Chicken is great over rice, with a little fruit to help balance out the heat.   Bok choy is great on the side.

Do you have children or grandchildren who are afraid of what’s lurking under their beds?  Here’s the perfect solution, found on Meridian magazine online a couple months ago:


The Monster Under the Bed
"I overheard my two young adult sons talking.  One asked, “Do kids really think there are monsters under their beds?”  The other one answered: 'I never did.  There was always so much food storage under there that I knew there was no room for a monster.'”


 So let's all chase out those monsters!  For a lot of suggestions on storing food when you have little space, see the Food Storage Made Easy page.

______________________________

This recipe came from a class at the Macey’s in Logan, back when I lived there.  “Tiny Spicy Chicken” was one of the entrees at Mandarin Gardens, a local Chinese restaurant.  Maybe it’s a Cache Valley specialty, because I haven’t run into anyone not  from there who has had this dish. 

 

Tiny Spicy Chicken

3 lbs. boneless, skinless chicken, cut into 1 ½ “ cubes
garlic salt
2 beaten eggs
1 cup cornstarch
¼ c. oil

            Sprinkle chicken with garlic salt, let sit for 1 hour in the fridge.  Heat oil in a large frying pan.  Dip chicken into eggs, then roll or shake in a bag with cornstarch.  Brown chicken pieces in the oil, until golden brown.  Put in a greased 9x13 pan.

Shortcut method: use 1- 1 ½ lbs. fully cooked chicken nuggets, frozen is OK.  (Don't use 3 lbs nuggets; they have too much breading that soaks up this sauce.)

 Sauce:
½ -1  tsp. chili paste*

1 c. sugar
½  c. ketchup
2 tsp. soy sauce
Dash of salt
½  c. chicken broth
¼  c. brown sugar
½ c. vinegar

 Sauce will be very runny.  Pour over chicken (if using chicken nuggets, mix the sauce in the 9x13 pan, then add the chicken) and stir to coat.  Bake at 425 degrees for 10-15 minutes, stirring once or twice during that time.  Serve over rice.

Alternate cooking methods: bake at 325 degrees for 1 hour, stirring a couple times, or put in a crockpot and cook on low for 5-8 hours.

*Sambal chili paste can be found in the Asian section at Macey's grocery store, it probably can be found at most other grocery stores.  If you don't have it, or can't find it, substitute red pepper flakes.  Start with 1/4 tsp., put it in the sauce, then taste to see if it's as hot/mild as you like.
Picture
Chili paste is made from whole, hot chilies, ground up, and mixed with a little vinegar.  It includes the seeds, so it packs a punch.

Picture
If you use raw chicken breasts, the recipe takes about 1 1/2 hours to make.  If you start with these, you can have it done in 20 minutes.

Picture
Aren't cans and oxygen packets great?  I opened this can just yesterday.  And yes, 6-21-93 was when it was sealed.

Picture
The chicken, coated with sauce, ready to bake.

Picture
Baking it condenses the sauce and helps it soak into the coating on the chicken.  It's a little sweet, and a little zippy. 

 
 
Picture
Eggs, flour, and water make delicious homemade noodles.

Picture
Do you have most of a turkey left over? Or do you have a rotisserie or roasted chicken?  Or even some fried chicken that's nothing but bones now?   It's perfect for making soup.  Really good soup.  It's simple and easy.  There are a lot of herbs and vegetables listed in the broth recipe, which may seem intimidating, but keep in mind the old story of Stone Soup..... each ingredient makes it a little better, but if you don't have something, the soup will still be good.  You make the broth a few hours ahead of time, then add the noodles right before serving- fresh pasta takes only about 3 minutes to cook.  This makes a lot of broth- it freezes well.  Save some for another day. 

Turkey Broth- for chicken, use half as much of everything

The bones from your turkey (with a little meat on still) -   
Water to cover
1 big handful of parsley
1 tsp. thyme
1 bay leaf
2 carrots, cut in 1" chunks
2 stalks of celery with leaves, chopped
2 onions, quartered
5-10 peppercorns
5 whole cloves
1 Tbsp. salt to start with

I like to add a little cayenne pepper to the soup if someone is feeling  under the weather.
Picture
The perfect ratio of bone-to-meat is 50/50, but anything will give you broth.  Combine everything in a stock pot, large Dutch oven, or crockpot.  Let simmer or bake, mostly covered, for at least one hour but preferably 4+ hours, until the broth is brown and any remaining meat is fall-off-the-bone tender.  Less time will still give you soup, just not as flavorful.  If you leave the lid off, it will steam up your kitchen windows but will reduce and concentrate the flavor.  A happy medium is to have the lid mostly-on.

Picture
Once you decide the broth is done, pour into a colander over a large bowl.  Pour the broth back into your stock pot, and start sorting through to get the bits of meat.  Try to get every little bit and you may be surprised how much meat was left on a bird you thought was picked clean.
Plan on this taking about 30 minutes; less for a chicken but often more for a large turkey.

Picture
I now have two bowls from the contents of the colander- meat on the left, parts I'm discarding on the right.  If you don't have any tiny bones mixed in with the well-cooked vegetables (I call them 'dead vegetables' at this point!), you can put the veggies in a blender and use it as a base for gravy or soup.

Picture
Beautiful, rich brown broth.  A sign of a good broth, or stock, is that it will gel when cooled.  That's because the bones, with long cooking, release natural gelatin; it adds body and nutrition.

Picture
Skim off fat.  You can save it for cooking with later.  
If you have time, it's easiest to remove when you've chilled the broth overnight to let the fat solidify on top. To make the chicken noodle soup, put it in a big pot and bring to a boil while you're making the noodles.  I usually add in a couple diced carrots and a rib of chopped celery, too.  Taste to see if it needs more salt.

Picture
Freeze and label any leftover broth. I like to use 1-quart-sized freezer ziptop bags; the broth on the right was frozen in muffin cups, for the times I just need a little broth. It will be good at least 3-6 months in the freezer.  I've kept it longer, it hasn't ever gone bad, but may pick up a little funny flavor from whatever else is in the freezer after too long.

Homemade Noodles  -double or triple for a bigger family- my family will eat a 3-cup batch of noodles in soup in one sitting)

1  c. flour
1 egg
2-3 Tbsp. water

Put flour and salt in a bowl or on the counter, stir, and make a deep well in the middle of it.  Put the egg in the well, beat the egg lightly with a fork, add water, and stir to make a stiff dough.  Turn out onto floured counter and knead until smooth, about 3-4 minutes.   Let rest 10 minutes.  (You don't have to do this, but it rolls out more easily if you do.)  Roll out into a rectangle, very thin, about 1/8" thick or less, on a floured counter.  Using a pizza cutter or knife, cut into long strips 1/4-1/2 inch wide.  Cut crosswise so each noodle is only 2-3 inches long.  Lift off the counter using a pancake turner, dump into the boiling broth.   They'll be done in only three minutes, when they float.


Here's a quote for today:


Ezra Taft Benson

"I would respectfully urge you to live by the fundamental principles of work, thrift, and self-reliance, and to teach your children by your example.  It was never intended in God's divine plan that man should live off the labor of someone else.  Live within your own earnings.  Put a portion of those earnings regularly into savings.  Avoid unnecessary debt.  Be wise by not trying to expand too rapidly.  Learn to manage well what you have before you think of expanding further.  This is the kind of advice I would give my own, and is, in my opinion, the key to sound home, business, and government management.

"I would further counsel you to pay your honest tithes and contribute generously to the support of the poor and needy through the fast offerings.  Then store at least a year's supply of basic food, clothing, and fuel.  Then you will find these blessings will accrue: You will not be confronted with the danger of losing all you have because of inflation or depression.  You will have security that no government can provide---savings and supplies for emergencies" (The Teachings of Ezra Taft Benson, p. 262-263).

 
 
Picture
Ah, a lonely jar from 'way back when'; 1999, in this case.  It's still sealed, but not so appetizing-looking anymore. 

Picture
Turn it into cake!  Since I was using pineapple as the fruit, I omitted the cloves and nutmeg from the recipe, left in the cinnamon, and added shredded coconut, which makes for a nice toasty topping.

Yesterday I pulled a 5-pound jug of honey out of my storage room.  It had mostly crystallized, so it sat in a pan of hot water all night, on low heat, to melt.  As it sat there, I noticed a price sticker on the lid; one from Storehouse Markets, from when we lived in Orem fifteen years ago.  (Yes, honey will last forever!)  It said $4.99.  That means the shelf price of honey has TRIPLED in fifteen years. 
Prices for food always rise year-to-year; especially now with the Fed’s “quantitative easing” (QE2) going on.  If you want to see what experts are predicting now, with QE2, take a look at
http://inflation.us/foodpriceprojections.html .   This group, the National Inflation Association, is a very credible source.  To see how they reached their conclusions, click on their pdf link, in the document.The long and short of it is that your money will go much further right now than it will in a few months, especially with the harvest shortages we’ve had worldwide this year.   


How much will your year’s supply cost you right now?  Adding up all the essentials, a month’s worth of food for one person is $16.23.  No kidding.

A year’s worth for one person is  $194.76

Figure in that you’re getting your year’s supply after building your three-month supply; that knocks it down to getting nine months’worth;

$146.07 per adult.

It’s even less for children: quantities for age 3 and under= 50%, ages 4-6= 70%, ages 7-10= 90%, ages 11 and up= 100%.

Here’s the counsel we’ve been given:     "We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.”For longer-term needs….gradually build a supply of food that will last a long time  and that you can use to stay alive (from All is Safely Gathered In, LDS First Presidency pamphlet)

Here are quantities and current costs:

Grains, 300 lbs- if you get just wheat and oats, at the Home Storage Center they cost between $5.80 and $8.15 for 25 lbs. depending on if you get white or red wheat, quick or regular oats.  If you average this out, it will cost you $6.98 per person, per month.  $83.70 per year’s worth.


Milk, 16 lbs is $1.40/lb at the HSC, which is $1.87 per month, $22.40 per year.

Sugar, 60 lbs is $ .56/lb there, $2.80 per month, $33.60 per year.

Oil, 10 qts –this isn’t sold at the HSC, but the price at Macey’s last week was $2.50 for 1 ½ quarts (48 oz.) At that price, after tax, it’s $1.43 per month, $17.17 per year.  It’s only $14.38 if you buy it at Sam’s Club ($6.98 + tax for 5 qts.)

Salt, 8 lbs- 4# box at Costco or Sam’s Club is a dollar; $ .16 per month, $2 per year.

Legumes, 60 lbs– the Home Storage Center sells black beans, pinto, and white, from $14.10 to $16.30 for 25 lbs.  Averaging the prices, it’s $2.99 a month, $35.92 per year.

Water, 14/gal/person-   You can store this for free by using 2- and 3- liter pop bottles, or juice containers (not milk jugs- they break down).  Or use the 5-gallons square jugs or big blue barrels; they’ll run you about $1 per gallon of storage. If you already have the minimum water, and your long-term foods stored as well, you might consider storing even more water.  One source is http://familywatertanks.com ; they’re the cheapest big-size tanks I’ve seen.  They’re local for us, too.

When you’re done storing the basics, you will probably decide to add a few ‘gourmet’ items, they’re nice to have—I’m a big proponent of storing spices and chocolate!- but the basics are what is essential.  Cheapest, too.

Notice that the costs were just for food, not containers to store them in. Most of my storage containers cost nothing.   You CAN get buckets for free, with a little effort- most bakeries give them away; all their frostings and fillings come in those buckets.  Plan on washing them at home.  There are two main sizes; 5 gallon and 2 ½  gallon.  I keep packages of dried fruit in the smaller buckets, also cornmeal or other things that I don’t use as much.  They are a great size for a pantry, too.  Some of the buckets have gaskets, some don’t.  The ones that don’t seal well are still good for storing sugar.

If you want all your wheat, powdered milk, sugar, and legumes in #10 cans from the cannery, it will cost you $85.83 more to get a full year’s worth, $65 to do 9 months.

I don’t can my wheat, sugar, or beans because we go through large quantities; one batch of bread would use a whole can.  Pretty silly storage for me.  Besides, it’s easier for me to find space for 10 buckets than 60 #10 cans; they hold about  the same amount of food.

* * * * * * *
Do you have an odd bottle of old fruit lying around?  Do you have peaches than look more ‘tan’ than ‘peach’?  Don’t throw them out (unless they’ve come unsealed, or are foamy, or the juice has turned opaque!)- make something with them!  Smoothies are a good use, as well as the following recipe.  Eggless cakes were fairly popular in the 30’s and 40’s, when eggs were often hard to come by. 

 
EGGLESS “OLD BOTTLED FRUIT” CAKE

1 qt. fruit, undrained and blended
2 c. sugar
1/2- 3/4  c. oil
4 c. flour

1 t. salt
1 Tbsp. baking soda (originally this was 4 tsp, see note below)
1 t. nutmeg
4 t. cinnamon

1 t. cloves
1/4- 1 c. nuts, raisins, dates, coconut (opt.)

 Use fruit that has been sitting at room temperature. Sift dry ingredients and add to wet mixture. Bake in a greased and floured 9x13 glass pan at 350 F for 30-40 minutes.

At 3500 ft elevation, 4 tsp. baking soda was too much leavening, causing the center of the cake to fall.  One tablespoon is better, though if you're at a lower elevation you might need the full amount.  Try it and see!
 
 
 How about another zucchini recipe?  Any summer squash can be used in the recipe.  Since I don’t have zucchini this year, (the seedlings were stepped on...) I’ve been making my lemon-zucchini bread with yellow summer squash, too. “Bisque” usually means a thick, creamy soup thickened by pureeing it, instead of by adding flour.  We made some yesterday using an immature Hubbard squash (picked by an enthusiastic child…), and it was delicious. The recipe came from the Ukraine; my sister ate it- and loved it- there on her mission.   In the bisque, the curry powder is great, but you can also  try other spices you like-   using basil or ground coriander  to taste, or a half packet of ranch dressing mix powder (Remember dressing mix is salty, so leave out the salt in the recipe).  The soup really shines when served with “Best Drop Biscuits” (archived under Quick Breads) or homemade French bread; something with some crunch to contrast with the silkiness of the soup. 

Here’s a video on YouTube about food storage, a lady from Arizona… this segment is “top 10 reasons for not starting food storage”: here if the link didn't work.  The sound doesn't work really well, but it's still worth watching!   http://www.youtube.com/watch?v=HhGaTlwYs-s      I thought it was pretty funny, but it makes you think.  Just remember that when she says ‘year’s supply’, that you don’t worry about that part until you reach Step 4 from the All Is Safely Gathered In booklet on providentliving.org. How much you store, on that step, is up to you to study and pray about.  Here are the four:

1. Gradually build a small supply of food that is part of your normal, daily diet until it is sufficient for three months.

2. Store drinking water.

3. Establish a financial reserve by setting aside a little money each week, and gradually increase it to a reasonable amount.

 4. Once families have achieved the first three objectives, they are counseled to expand their efforts, as circumstances allow, into a supply of long-term basic foods such as grains, legumes, and other staples.

 Happy storing! 
-Rhonda

 
Curried Zucchini Bisque
2 Tbsp. butter
2-4 tsp. curry powder- or use other spices you like
1 medium onion, chopped
¼ tsp. black pepper
3 c. chicken broth, or 3 c. water and 1 ½ tsp. chicken bouillon
1 (7-8 oz.) potato, cut in ½” cubes
1-1 ½ lbs. zucchini, trimmed and cubed
½ tsp. salt
1 ½ c. cream or evaporated milk (12 oz. can)  or a 12-oz. can of coconut milk

            Combine butter, curry powder, onion, and pepper in a medium saucepan.  Cook, stirring, for 2-3 minutes on medium-high heat.  Add broth, potato, zucchini, and salt.  Simmer 20 minutes or until potato is tender.  Add cream and puree the soup until smooth.         Serve garnished with croutons if you like.  Cubed chicken is also good in this. 

 
 
 
Picture
Once the dough is mixed, if you use a greased/sprayed 1/4 measuring cup to scoop the dough, you'll get a more traditionally-shaped biscuit.

Picture
Yum.  Tender and light on the inside, crunchy on the outside.  This batch was made with 1 cup whole wheat flour.

How much will your year’s supply cost you?  I just got an emergency supply store’s catalog in the mail; they advertised a year’s supply of food for ‘just’ $3649.95.  For one person.  Is it really that much money to get a year’s supply?

Adding up all the essentials, a month’s worth of food for one person is $16.23

                            A year’s worth for one person is  $194.76

Figure in that you’re getting your year’s supply after building your three-month supply; that knocks it down to getting nine months’worth;

                                                            $146.07 per adult.   

You CAN afford to get your home storage! 

If you really want to spend $3649.95 plus tax, you could buy a year’s supply for not just one person, but for NINETEEN people.  Yes, basic storage is different food than that ‘gourmet’ version, but here’s the counsel we’ve been given:          
"We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.” “For longer-term needs….gradually build a supply of food that will last a long time  and that you can use to stay alive(fromAll is Safely Gathered In, First Presidency pamphlet)


Here is the cost breakdown:


Grains, 300 lbs- if you get just wheat and oats, at the cannery they cost between $5.80 and $8.15 for 25 lbs. depending on if you get white or red wheat, quick or regular oats.  If you average this out, it will cost you $6.98 per person, per month.  $83.70 per year’s worth.

Milk, 16 lbs is $1.40/lb at the cannery, which is $1.87 per month, $22.40 per year.

Sugar, 60 lbs is $ .56/lb there, $2.80 per month, $33.60 per year.

Oil, 10 qts –this isn’t sold at the cannery, but the price at Macey’s last week was $2.50 for 1 ½ quarts (48 oz.) At that price, after tax, it’s $1.43 per month, $17.17 per year.  It’s only $14.38 if you buy it at Sam’s Club ($6.98 + tax for 5 qts.)

Salt, 8 lbs- 4# box at Costco or Sam’s Club is a dollar; $ .16 per month, $2 per year.

Legumes, 60 lbs– the cannery sells black beans, pinto, and white, from $14.10 to $16.30 for 25 lbs.  Averaging the prices, it’s  $2.99 a month, $35.92 per year.

Water, 14/gal/person-   You can store this for free by using 2- and 3- liter pop bottles, or juice containers (not milk jugs- they break down).  Or use the 5-gallons square jugs or big blue barrels; they’ll run you about $1 per gallon of storage. 

When you’re done storing these items, you might decide to add a few ‘gourmet’ items- but that’s just extra stuff.

Notice that the costs were just for food, not containers to store them in. Most of my storage containers cost nothing.   You CAN get buckets for free, with a little effort- most bakeries give them away; all their frostings and fillings come in those buckets.  Plan on washing them at home.  There are two main sizes; 5 gallon and 2 1/2  gallon.  I keep packages of dried fruit in the smaller buckets, also cornmeal or other things that I don’t use as much.  They are a great size for a pantry, too.  Some of the buckets have gaskets, some don’t.  The ones that don’t seal well are still good for storing sugar. 

If you want all your wheat, powdered milk, sugar, and legumes in #10 cans from the cannery, it will cost you $85.83 more to get a full year’s worth, $65 to do 9 months' worth.

Here’s the year’s worth breakdown and quantities:    51 cans of wheat $137.80, 11 cans of beans $48.95, 10 cans of sugar $46.50, 4 cans of powdered milk $28.20.

 I don’t can my wheat, sugar, or beans because we go through large quantities; one batch of bread would use a whole can.  Pretty silly storage for me.  Besides, it’s easier for me to find space for 10 buckets than 60 #10 cans; they hold about  the same amount of food.

 

Best Drop Biscuits
 adapted from Cooks Country
Makes 12

 1 cube butter, melted and cooled a few minutes- set aside 1 Tbsp. of this.
1 cup cold buttermilk or sour milk  (1-2 Tbsp. vinegar in 1 cup regular milk)
2 c. flour
2 tsp. baking powder
½ tsp. baking soda
½  tsp. salt  (3/4 tsp. if you used unsalted butter)
1 tsp. sugar

 Heat oven to 475 degrees, no, that’s not a typo.  Mix together the butter (except reserved) and buttermilk; stir until the butter forms clumps.  (This is a faster way of getting the same results as ‘cutting in’ the butter.)  Mix all the dry ingredients together, then pour in buttermilk mixture.  Stir until just mixed in and dough pulls from side of bowl.   Drop onto  greased or parchment-lined cookie sheet.  A greased  ¼ c. measuring cup makes the perfect size scoop.    Brush with reserved butter.  Bake until tops are crisp and golden, about 12-14 minutes.    Serve warm.  These also reheat well the next day (10 minutes at 300 degrees) and freeze well, too.

You can use powdered milk in this: mix in 3 Tbsp dry milk powder when you’re stirring together the dry ingredients.  Use ice water  and 1-2 Tbsp. vinegar to make 1 cup, stir with the melted butter.

 
 
 
Hi,

Remember  this?

"We encourage members world-wide to prepare for adversity in life by having a basic supply of food and water and some money in savings.” “For longer-term needs….gradually build a supply of food that will last a long time  and that you can use to stay alive (from All is Safely Gathered In, First Presidency pamphlet)

Here is what a basic supply of food includes:  it will provide about 2200 calories a day, which means you’ll probably get 1800 and your husband will get 2600.  This is less than most people are used to, especially if you're suddenly living a 'more active' lifestyle, but it will keep you alive!

300 lbs grains- includes Wheat, Rice, Rolled Oats, Dried Corn, Popcorn, Flour, Pasta Products, Dried Potatoes.  Some lists say 400 lbs per person, but the current Church site says 300.  Take your pick, according to what you can handle.  Storage-wise or hunger-wise; that extra 100 lbs provides an extra 435 calories per day.

16 lbs. powdered milk- this is just enough for cooking, about ¾ cup per day.  You can store instant, regular powder, and canned milk.  It takes about 5 (12-oz) cans to equal one pound of powdered milk

60 lbs sugar- this includes white sugar, brown sugar, powdered sugar, honey, molasses, jam/jelly, corn syrup, fruit drink mix, gelatin.  If you have honey that crystallizes, set the bottle in the sun on a warm day, or put it in a pan of water on lowest heat overnight.  It will become liquid again.  You will want more sugar than 60 lbs. if you can your own fruit.

10 quarts cooking oil (2 ½ gallons)- yes, YOU NEED FAT.  Your brain is made mostly of fat.  Guess what happens if you don’t get any fat in your diet?  Plus, it’s a lot of calories for very little storage space.  The darker & cooler you keep it, the longer it lasts.  Fats include shortening, cooking oil, butter/margarine, mayonnaise, peanut butter.

8 lbs salt per person-  this is the cheapest of them all!   In addition to the round canisters, you can buy salt in 4-lb rectangular boxes; these stack together more efficiently.  At Sams’ Club, these boxes are just under $1.  Woo-hoo!  Two bucks and you have your personal salt for the year!

60 lbs. legumes, dried- includes soybeans, pinto beans, white beans, kidney beans, lima beans, anything that ends with ‘bean’ (unless it begins with ‘jelly’), black-eyed peas, split peas, and lentils.  These are a great, inexpensive source of protein.  Store the same as wheat- dry, clean, dark and cool  if possible. It takes 4 ½ (15 oz) cans to equal one pound of dry beans.

14 gallons water per person.  This is just 2 weeks’ supply, for drinking and a tiny bit for washing; the minimum our church leaders have counseled.  You may also want a way to purify water for longer-term use.  To purify, you can boil water for 2 minutes, or use chlorine bleach (plain only, not scented!)  If the water is clear, use ½ tsp. per 5 gallons of water.  If the water is cloudy, use double; 1 tsp. per 5 gallons of water.

Children do not need a full adult’s portion.  For them, figure age 3 and under= 50%, ages 4-6= 70%, ages 7-10= 90%, ages 11 and up= 100%.

Obviously, kids' ages are always changing, so when I calculate what to have on hand ( I inventory every Conference), I project out six months to a year. For instance, if someone is 6 years old, I count that child as 7 years. That way I'm not always slightly behind when it's time to replenish.

 * * * * *

Recipes today are for a whole meal….

Roast Chicken               FromLiving On a Dime, Jan 2010.  
Here is a very basic but yummy recipe. You can also put this in a crock pot to slow cook all day.


1 (3 lb.) whole chicken
Salt and pepper to taste
1 Tsp. onion powder
1/4 cup butter or margarine ( You may use lite margarine)
1 stalk celery, leaves removed

Season the whole chicken inside and out with salt, pepper and onion powder. Place breast side down in pan placing margarine and celery into cavity. Bake at 350° for 1 hour and 15 minutes or until internal temperature is 180° (82° C). You can baste with juices or melted margarine once or twice. Remove from oven and cover with foil for 30 minutes and let it rest before cutting.

You can easily adapt this recipe to your own likes and dislikes. For example, you might use garlic powder instead of the onion powder, you could slide slices of lemons or garlic cloves or even onion slices under the skin. Try other seasonings, too.

The main thing that makes this recipe great is cooking it breast side down, which makes it extra juicy.

Cheesy Peas and Rice

2 1/4 cups rice, cooked                                               1 (10 oz.) pkg. frozen peas, thawed
1 (6 oz.) can of mushrooms, drained                          6 oz. Velveeta, cubed*

Combine all the ingredients in a greased 1 1/2 qt. baking dish. Cover and bake at 350° for 20 minutes.

I didn't used to buy Velveeta because it used to be more expensive than other cheeses, but it is the same price or less than cheddar now, so I buy it more often.

Apple Butterscotch Crisp

This recipe is good served with ice cream or, for something different, try a slice of cheese or a dollop of sour cream.

 5 large (7 small) apples, sliced and peeled                1 tsp. cinnamon
1 cup brown sugar, depending on your apples            1/2 cup flour
1/2 cup quick cooking oatmeal                                      1/2 cup butter or margarine, cold                                     
1 pkg. (3 1/2 oz.) cook and serve  
          
butterscotch pudding


Place apples in a greased 9x13 pan. Mix everything else in a bowl, cutting in the butter until it resembles coarse crumbs.* Sprinkle over apples. Bake at 350° for 40-45 minutes or until apples are tender.

*Whenever a recipe says to cut in something, that means to take a pastry cutter and mix the butter, margarine or shortening in with the dry ingredients until the mix gets crumbly looking. (I just use my fingers. It is easier for me to wash them than a pastry cutter.)

Roast Chicken Leftovers:

Chicken Spaghetti Bake-  Make your favorite spaghetti, mixing noodles and sauce. Instead of adding hamburger to it or leaving it without meat, add some cubed leftover chicken. Put it in a 9x13 greased pan sprinkle with mozzarella cheese and grated Parmesan cheese. Bake at 350° until heated through and cheese is melted.

Make Chicken Soup with leftovers- see the recipe for turkey soup.  Use ¼ the amount of water and spices for chicken because it’s so much smaller!

Leftover Leftovers- If you have any of this soup left, thicken it with a little cornstarch or flour mixed in water. Make a batch of biscuits or use any leftover biscuits you have and pour the thickened soup (now like gravy) over it.