I practically struck gold just now. Oh my. This really is the greatest thing that has come along since chocolate and peanut butter. I have been trying to find ways to have an easier time inventory-ing my food storage. I was just browsing around google searching for 'food storage inventory list' and this is what I stumbled across:
trackmyfoodstorage.com
It's free (there is another 'cooler' option that you can purchase, but just choose the free one for now and see what you think before jumping in too fast.) The 'cooler' option has a few more things to offer, but not completely necessary.
It is an online inventory tracker for you to keep up on what you have in terms of food storage, what you need, your goals for your particular family, charts to show you what you have/need, dates that things will expire in your food storage so you know when to rotate, etc. HOLY COW this is soo cool! You might feel like it'll be a little hard to keep up with (constantly having to run to the computer) there is a way around that, May I suggest having a piece of paper on your fridge or down with your food storage that you can quickly jot down what you are taking out/adding to your storage and then update only once a week-taking that paper to the computer and inputting everything you've added/taken away for the week?
Oh I am so glad to have stumbled across this. Let me know what you think. I know it might seem like a lot of work up front, but keep up with it and it'll be something so useful-at least I know it will for me. Good luck:)
Again, the link is www.trackmyfoodstorage.com
Sunday, June 13, 2010
Homemade Mayonnaise
Homemade Mayonnaise
source: Jessica Ringle
Start to Finish: 15 minutes
Makes: about 2 cups
1/2 t. dry mustard
1/4 t. salt
1/4 t. paprika (optional)
1/8 t. ground red pepper
1/4 c. refrigerated or frozen egg product, thawed (or 2 egg yolks)
2 T. vinegar or lemon juice (or both)
2 c. salad oil or 1 1/2 c. salad oil and 1/2 c. olive oil
1. In a medium mixing bowl combine the mustard, salt, paprkia, and red pepper. Add egg product and vinegar. Beat mixture with an electric mixer on medium speed until combined.
2. With mixer running, add 2 T of the oil, 1 t. at a time. Slowly add the remaining oil in a thin, steady stream. (This should take about 5 minutes.) Cover and store in the refrigerator up to 2 weeks. (If needed: Beat in 1 T. hot water)
Food Processor Directions: Use only half of each ingredient, except use the 1/4 c. egg product. In a food processor bowl combine all ingredients except oil; process until combined. With the processor running, add 1 cup oil in a thin, steady steam. (When necessary, stop processor and scrape down sides of bowl.) Makes about 1 cup.
Blender directions: Use only half of each ingredient, except use the 1/4 cup egg product. In a blender container combine all ingredients except oil. Cover and blend for 5 seconds. With blender running slowly, add 1 cup oil in thin, steady stream. (When necessary, stop blender and scrape down sides of blender.) Makes about 1 cup.
Nutrition Facts per tablespoon: 122 cal., 14 g. total fat (2 g. sat. fat), 0 mg chol., 22 mg sodium, 0 g carbo., g fiber, 0 g. pro.
Exchanges: 2 1/2 Fat
source: Jessica Ringle
Start to Finish: 15 minutes
Makes: about 2 cups
1/2 t. dry mustard
1/4 t. salt
1/4 t. paprika (optional)
1/8 t. ground red pepper
1/4 c. refrigerated or frozen egg product, thawed (or 2 egg yolks)
2 T. vinegar or lemon juice (or both)
2 c. salad oil or 1 1/2 c. salad oil and 1/2 c. olive oil
1. In a medium mixing bowl combine the mustard, salt, paprkia, and red pepper. Add egg product and vinegar. Beat mixture with an electric mixer on medium speed until combined.
2. With mixer running, add 2 T of the oil, 1 t. at a time. Slowly add the remaining oil in a thin, steady stream. (This should take about 5 minutes.) Cover and store in the refrigerator up to 2 weeks. (If needed: Beat in 1 T. hot water)
Food Processor Directions: Use only half of each ingredient, except use the 1/4 c. egg product. In a food processor bowl combine all ingredients except oil; process until combined. With the processor running, add 1 cup oil in a thin, steady steam. (When necessary, stop processor and scrape down sides of bowl.) Makes about 1 cup.
Blender directions: Use only half of each ingredient, except use the 1/4 cup egg product. In a blender container combine all ingredients except oil. Cover and blend for 5 seconds. With blender running slowly, add 1 cup oil in thin, steady stream. (When necessary, stop blender and scrape down sides of blender.) Makes about 1 cup.
Nutrition Facts per tablespoon: 122 cal., 14 g. total fat (2 g. sat. fat), 0 mg chol., 22 mg sodium, 0 g carbo., g fiber, 0 g. pro.
Exchanges: 2 1/2 Fat
Sunday, May 30, 2010
Food Storage binders
Did you miss our last mini-class on 'Food Storage 101-the basics' or 'What to do with your Food Storage now that you have it'?
During our class, we made up food storage binders, talked about all sorts of 'food storage' questions. I have multiple copies of what we went over and learned, and put together if you are interested. Please let me know and I will get you a copy and help you get yours set up. (Totally easy!)
Do this! It is going to be so nice to have a place where ALL you food storage stuff can be put. I know how it is, I had papers all over the house. Old handouts, things I've printed out, etc. Once this binder is made, make it your own. It will be so nice to have everything organized and all in one place for you to use as a resource.
During our class, we made up food storage binders, talked about all sorts of 'food storage' questions. I have multiple copies of what we went over and learned, and put together if you are interested. Please let me know and I will get you a copy and help you get yours set up. (Totally easy!)
Do this! It is going to be so nice to have a place where ALL you food storage stuff can be put. I know how it is, I had papers all over the house. Old handouts, things I've printed out, etc. Once this binder is made, make it your own. It will be so nice to have everything organized and all in one place for you to use as a resource.
Help?
I am by no means an expert, a clean freak, an organized person, etc. But if there is anyone that needs help figuring out how to start your food storage, where to put your food storage, when to start, how to start, etc. (even if you've missed any previous classes I've put on) please know that this is my calling-to help out the ward ladies in any way I can. Namely, what I've stated above. I will come over to your house, map out an area and how to get it all set up and ready for your food storage you are going to start acquiring, or already have and don't know where to put it.
Please use me! That is why I am here!!
Please use me! That is why I am here!!
Baked Oatmeal
I just made this for breakfast. It was so yummy! I have really been in to oats lately (hence the 'spotlight on oats' for the month of May) so I wanted to find more and more recipes to use with my oat supply. I had every intention of posting on our wards recipe blog (yes, we do have a ward recipe blog!) but couldn't figure out the password, and how to post...?) Make sure to bookmark both blogs so you can be self reliant and a good cook...ish:).
Until I find out how to post on the recipe blog, here is that recipe for
Baked Oatmeal (adapted from King Arthur's Whole Grain Baking cookbook)
1 c. steel cut oat groats
4 T. unsalted butter
4 c. water
3 c. old-fashioned rolled oats
3/4 c. brown sugar
1 t. salt
2 t. ground cinnamon
1/4 t. ground nutmeg
2 large eggs
1/2 c. milk
1 t. vanilla extract
1-2 c. fresh or frozen assorted berries (I used ~1 1/2-2 c. fresh blueberries & blackberries)
Preheat oven to 350. Butter/spray a 9 in. square baking dish. In a separate bowl, boil water, pour over steel-cut oats and butter. Cover. Let sit for 20 minutes. Stir in old fashioned oats, brown sugar, salt, and spices. In a separate bowl, whisk together the eggs, milk, and vanilla. Stir into the oat mixture. Fold in berries. Transfer to the prepared baking dish. Bake until the center is set ~45 min. Remove from the oven, and serve warm with milk or cream for breakfast, or warm with whipped cream, ice cream or frozen yogurt for dessert.
Andy topped his with strawberry yogurt, I ate mine with milk (the first time) and plain (the second time-So I had two servings...I did mention it was good didn't I?) Pyper ate hers plain as did Ginger. Any way you like it goes. Let me know if you try it and what your thoughts are!
Until I find out how to post on the recipe blog, here is that recipe for
Baked Oatmeal (adapted from King Arthur's Whole Grain Baking cookbook)
1 c. steel cut oat groats
4 T. unsalted butter
4 c. water
3 c. old-fashioned rolled oats
3/4 c. brown sugar
1 t. salt
2 t. ground cinnamon
1/4 t. ground nutmeg
2 large eggs
1/2 c. milk
1 t. vanilla extract
1-2 c. fresh or frozen assorted berries (I used ~1 1/2-2 c. fresh blueberries & blackberries)
Preheat oven to 350. Butter/spray a 9 in. square baking dish. In a separate bowl, boil water, pour over steel-cut oats and butter. Cover. Let sit for 20 minutes. Stir in old fashioned oats, brown sugar, salt, and spices. In a separate bowl, whisk together the eggs, milk, and vanilla. Stir into the oat mixture. Fold in berries. Transfer to the prepared baking dish. Bake until the center is set ~45 min. Remove from the oven, and serve warm with milk or cream for breakfast, or warm with whipped cream, ice cream or frozen yogurt for dessert.
Andy topped his with strawberry yogurt, I ate mine with milk (the first time) and plain (the second time-So I had two servings...I did mention it was good didn't I?) Pyper ate hers plain as did Ginger. Any way you like it goes. Let me know if you try it and what your thoughts are!
Wednesday, May 19, 2010
Honey Prices
I know we have talked about buying fresh honey before on this blog, but wanted to get you the prices. You can take your own Mason jar (or whatever else you'd like to transport honey in) into Cox Honeyland and pay per pound. I called today and got the prices, here they are:
Cache Valley $2.50/pound
Clover $2.60/pound
Mountain ____ $3.00/pound
I don't have a brand preference. I just go with the cheapest. You are probably asking right now "well, is that a good deal?" During the case lot sale at Macey's just a month or so ago, I got a 5 lb. bottle of honey for $9.xx (almost $10). So, my view on it: Cox Honeyland is a decent deal, but not something you should rush out to get first thing tomorrow morning. If you run out of honey and want some, then yes I'd give them a try because generally honey is a little more expensive than that, but like I said, nothing to hurry and go get. The prices quoted above aren't a sale price, those are the everyday prices.
In a nutshell: When you are between case lot sales, go to Cox. But stock up on the sealed stuff from Macey's during the case lot sales-and get enough to last you.
Tuesday, May 18, 2010
Making your own glass cleaner
I ran out of Windex, and was in a pinch. I needed something to use so I didn't have to run to the store (and the store price for Windex in insanely expensive! So I wanted to do this anyway.) So, here is a recipe for making your own glass cleaner. Use those old spray bottles too. No need to go get a new spray bottle.
A little dab of this and that from your kitchen cupboard will provide you with the best window cleaner!
Around Earth Day 1990, many newspapers offered recipes for non-toxic cleaning with the basics we all have in our kitchen cupboards, and the recipe was just plain vinegar and water with the option of drying the windows with old newspapers.
People by the thousands tried this but ended up swearing off cleaning with homemade recipes because the formula left streaks on their windows. Unfortunately, the commercial products they had used for so many years had left a wax buildup and vinegar alone wouldn’t do the job of removing the residue.
The good news though: Adding a dab of dish soap to the vinegar and water will remove the buildup.
THE BEST WINDOW CLEANER
Make a great all-purpose window cleaner by combining 1/4 cup vinegar, 1/2 teaspoon liquid soap or detergent, and 2 cups of water in a spray bottle. Shake to blend and spray on your windows!
Subscribe to:
Posts (Atom)
