Beans! The Magical Fruit…

This first handout is called Bean Cuisine and is from allaboutfoodstorage.com has 4 pages of recipes and tips for using beans. The recipes include Pumpkin Bread and Apple Oat Cookies using 1 cup of white beans each.

The second handout is from the Utah State University Cooperative Extension and is called Cooking with Food Storage Ingredients: Dry Beans. There are a few recipes here too, but the first few pages cover things like the different variety of beans, canning beans, softening old beans, gas, and bean nutrition. It should be very helpful in your food storage endeavors.

Mom has been canning beans for years. She swears by it for a quick and easy meal. Just add seasoning and you are ready to go. 

 There's always a silver lining behind the darkest cloud: If you don't like to eat beans you can still use them to make one of those nifty bean collages!

I happen to love beans in most varieties. I do not like Lima beans, and I am not a great fan of kidney beans, but the rest are good to go.

happy posting - Glenda

Food Storage Cookbook #2

I am a firm believer that if you want to know what your food storage will taste like during the Zombie Apocalypse START EATING IT NOW!

You need to have practice with your storage so you know how to use it when hard times are upon us. So break out this Food Storage Recipes and More (118 p, no author) and start experimenting with the recipes.

Then again. Look at this hominy and chorizo casserole. I am making myself hungry for sure. 
Update: 11/17/17, I still have a craving for chorizo, but I think it is just the chili that I am missing- so I will get my daughter to help me find a good chili recipe and figure out a way to make hominy and chili casserole to match this one.
Update 11/21/17: I think this Mexican Cauliflower recipe could be substituted with hominy. The only other changes I would make is to sauté the onion with water instead of coconut oil. I have not tried any dairy-free cheese, so I don't know what that is like.

Mexican Cauliflower

Mexican Cauliflower Casserole has many spices and accent vegetables that blend just right. Easy to make and healthy too.

Course Side Dish

Recipe Type Mexican Style

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 Servings

Calories 106 kcal

Author Ginny McMeans

Ingredients

• 1 cauliflower head, separated into bite size florets
• 2 tablespoons coconut oil or water to saute
• 1 onion yellow, diced
• 1 green bell pepper small, diced
• 15 ounces tomatoes can, diced with juice
• 1/8 teaspoon ground cloves
• 1 Tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs fresh
• 1/4 cup cheddar cheese dairy-free

Instructions

1. Lightly oil a 9" x 10" casserole dish or use a non-stick dish or parchment paper to keep from sticking
2. Steam the cauliflower florets for 15 minutes. They will be done when easily pierced with a fork.
3. Heat oil in a large skillet, or a 1/4 cup of water.
4. Saute the onion and bell pepper for about 10 to 15 minutes or until the onion looks translucent.
5. Stir in the tomatoes and cook 5 minutes.
6. Add the spices and cook 3 more minutes.
7. Put the cauliflower in the prepared casserole.
8. Pour all of the mixture from the skillet on top of the cauliflower.
9. Combine the breadcrumbs and nondairy cheese and sprinkle over the casserole.
10. Bake at 350° for 15 minutes.
11. Put under broiler for 1 minutes to brown up the top. Watch very closely.

Recipe Notes

IF FREEZING:
Let cool to room temperature. Package in rigid sided containers.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator 6 to 8 hours before baking. To bake - cover with foil and put in a 350°oven for 35 minutes. Take off the foil for the last 10 minutes of baking. Ready to serve.

I also saw a recipe for fried leftover oatmeal. I would try it in a heartbeat if I ever had any leftover oatmeal. When I make oatmeal I eat it ALL. [Update 11/17/17, How to fry oatmeal without oil?]

Anyway, the recipe calls for freezing first to make it easy to work with and then frying.


 Update 11/17/17, Add your favorite topping like applesauce or other fruit sauce. I am thinking that "Yummy Sauce" recipe I saw this morning would work too, but then I do love mustard. I guess its up to me to decide if I will like it on my oatmeal.


Update 11/21/17: I am hoping I can get one of these air fryers soon. Its not a good picture, but there are two options under $100.00. Maybe on my visit to Albuquerque this weekend I will find one in my price range.

Hugs Glenda

Food Storage Cookbook #1

Here's a cookbook that concentrates on just the food in the One-Month Basic Food Storage Kit. It is published by the LDS Home Storage Center in Lindon, Utah, 2005. The kit includes:

·      Wheat

·      White Flour

·      White Rice

·      Quick Oats

·      Macaroni

·      Pinto Beans

·      White Sugar

·      Powdered Milk

·      Cooking Oil or Shortening

·      Salt
     Update 11/17/17: not really a healthy kit, but go to the storage center and create your own.
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Page 13 has a short section on Wheat Grass.  I have been told that my cats will eat the grass and leave my plants alone. So I am going to try it. 

As you can see this picture is from www.healthbanquet .com - check out the site for the trays and other goodies.


Food Storage Friday: Black Bean Tacos by heather from http://secretsofmom.com/?p=3089

This recipe is another delicious accident. Last weekend we went to a party for the 4th of July. Our good friend’s partner was thoughtful enough to make bean burger patties for us. They had a little bit of a taco flavor to them, so when I attempted to make patties and they fell apart I stirred them into crumbles, added some more spices and cooked them until they were crisp, and they make an AMAZING taco filling.
Black Bean Tacos
Food Storage Ingredients:
1 (15 oz) can black beans
1/2 cup whole wheat flour
1/2 cup corn (optional)
1/2 tsp cumin
1/2 tsp taco seasoning (watch out for added sugar and msg)
1 tsp salt
4 Tablespoons olive oil ( use water instead to sauté the vegetables)
Fresh Ingredients:
1/2 cup chopped red pepper
1/2 cup chopped onion
1 clove garlic
1 chopped green chili
2 Tablespoons chopped cilantro
1/2 cup bread crumbs (make your own to be really healthy)
Taco fixings: salsa, tortillas, guac, lettuce, etc.
1.Saute peppers and onion in one Tablespoon of oil for 4-5 minutes.
2. In a bowl, mash black beans. Mix in

vegetables, cilantro, salt, spices, flour, and bread crumbs.
3. Sauté mixture over medium heat in oil for twenty minutes until bean mixture is crisp.
4. Construct your tacos as you please. Enjoy!

Food Storage Tips, Questions and Answers

Every day I want to give you a handout or booklet that will help you become more self-sufficient, self-reliant, and ready for anything the economy may throw at you. Because of an uncertain future, it is my recommendation that you start printing these manuals, books and resources so that you can have a library of helpful materials when times are so hard you can't afford the internet to look things up.

 Today's handouts include A-Z Food Storage Tips. This 8 page resource is from makedirtnotwaste.org and includes information about food storing so that it lasts longer and less gets wasted and thrown away.

Whether you are doing This

Or This

You will want to know the best ways to store food and how long it will last and what types of precautions you should have in place to make food last as long as possible.

Also included today is a link to Prudent Food Storage: Questions and Answers by Alan T. Hagan. Alan would prefer than this book not be included as part of a website, so the link is included so you can download it yourself and print it with permission. (read the copyright notice on about page 3)

Also check out the new page under Some Other Pages that covers the hardship situation "Where There is No Dentist."

Happy Memorial Day

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Self Reliance:

Along the lines of being self-reliant, (yesterday's post) is the activity of growing and maintaining a garden. This guide from New Mexico State University called Backyard Composting should help those of us in the desert Southwest to decrease yard waste as well as increase productivity in our gardens.

In my case, I am not a very good gardener. I don't have the stamina or physique to do a lot of gardening outdoors in the sun. So I am working on a container garden. Not too many containers this first year, but I hope a substantial amount of vegetables for my trouble. 

I wish I had the stamina to do this!!! 

Here are some ideas I have found on the internet

 This is kind of what I imagine. A variety of buckets and tubs that are just hanging around waiting to be used.

 I have tubs - I am sure I can come up with a couple of empty ones. Then I need some potting soil to go in them.

 This is my reward!

Well, we'll see if I can pull it off.

Today's handout is a recipe book from Virginia called: A Taste of Provident Living in the Fredericksburg, Virginia Stake (25p).

Becoming Self-Reliant

H. David Burton states: In every generation, Church leaders have encouraged members “to store sufficient food, clothing, and where possible fuel for at least one year” (First Presidency letter, 24 June 1988). What have they told us? Here are just a few examples of talks, announcements and lessons on Self-Reliance:
Self-Reliance Boyd K. Packer, August 1975 Ensign
Family Preparedness Spencer W. Kimball, May 1976 Ensign
Applying the Principles of Welfare Services Spencer W. Kimball, May 1979 Ensign
Prepare for the Days of Tribulation Ezra Taft Benson, November 1980 Ensign
Principles of Temporal Salvation Marion G. Romney, April 1981 Ensign
Marion G. Romney, October 1982 General Conference
Policies and Announcements, September 1983 Ensign

• The following statement, entitled “Rebuilding and Giving Service Following Disasters,” was issued by the First Presidency on 10 June 1983.
• Our hearts go out to all who are victims of disasters throughout the world. We love and appreciate you who have been quick to help and are now working to prevent more widespread and serious damage. Members and nonmembers alike have worked side by side in a cheerful answer to the call for service. Public servants in many places have shown creativity, foresight, and service beyond the call of duty.
• Many inquiries have been received regarding the Church’s position on government and other assistance. We wish to restate the policy on this matter.
• “The responsibility for each member’s spiritual, social, emotional, physical or economic well-being rests first with the member, second, upon the family, and third, upon the Church. Members of the Church are commanded by the Lord to be self-reliant to the extent of their ability.
• “Every Latter-day Saint would wish to be self-supporting, while physically and emotionally able, rather than voluntarily shift the burden of one’s own or one’s family’s well-being to someone else. So long as they can, under the direction of the Lord and with individual labors, members should work to the extent of their abilities to supply themselves and their families with the spiritual and temporal necessities of life.

The Celestial Nature of Self-Reliance Marion G. Romney, June 1984 Ensign
The Responsibility for Welfare Rests with Me and My Family James E. Faust, May 1986 Ensign
Guiding Principles of Personal and Family Welfare Thomas S. Monson, February 1987 Liahona
“Strengthen Thy Stakes” Ezra Taft Benson, January 1991 Ensign
Rowing Your Boat Chieko N. Okazaki, November 1994 Ensign
M. Russell Ballard, March 2009 Ensign
Opportunities to Do Good Henry B. Eyring, May 2011 Liahona
Robert D. Hales, April 2012 General Conference
Individual and Family Self-Reliance Featured in Leadership Session, May 1983 Ensign
Mar. 2000, Tips for Becoming Self-Reliant

Bishop H. David Burton (in an interview about Y2K)

Q: Does the Church have any words of counsel and advice for individual members regarding the Y2K situation?

R: In a recent general conference talk, President James E. Faust, Second Counselor in the First Presidency, said: “Today many people are obsessed with the Y2K problem and worry about the date coming up right because of the way computers measure time. … We have come to rely on electronics for much of our daily work, and we are naturally concerned about the need to reprogram computers to move into the next century. While some glitches may occur, I am optimistic that no great catastrophic computer breakdown will disrupt society as we move into the next century. I have a far greater fear of the disruption of the traditional values of society” (“This Is Our Day,” Ensign, May 1999, 17–18).

Church teachings regarding personal and family preparedness do not stem from any specific event, including Y2K concerns. Predictions of disaster, famine, flood, and earthquake have come and gone and will continue to do so, but the commonsense admonitions of Church leaders to prepare for times of adversity and to be self-reliant remain unchanged. The words of President Brigham Young, “Learn to sustain yourselves; lay up grain and flour, and save it against a day of scarcity” (Teachings of Presidents of the Church: Brigham Young [1997], 231), are as applicable today as they were more than 130 years ago.

In every generation, Church leaders have encouraged members “to store sufficient food, clothing, and where possible fuel for at least one year” (First Presidency letter, 24 June 1988). In October 1998, President Gordon B. Hinckley referred to the biblical story of Joseph, who advised Pharaoh to store food in times of plenty. “I want to make it very clear that I am not prophesying,” he said. “I am not predicting years of famine in the future. But I am suggesting that the time has come to get our houses in order.” He continued, “If you have paid your debts, if you have a reserve, even though it be small, then should storms howl about your head, you will have shelter for your wives and children and peace in your hearts” (“To the Boys and to the Men,” Ensign, Nov. 1998, 53–54).

While it is sincerely hoped that members do not get caught up in any hysteria or obsessive preparations for possible disasters, the Church continues its long-standing practice of encouraging members to be self-reliant and reasonably prepared.

Prophetic Counsel about Home Storage

“Many more people could ride out the storm-tossed waves in their economic lives if they had their … supply of food … and were debt-free. Today we find that many have followed this counsel in reverse: they have at least a year’s supply of debt and are food-free.”
President Thomas S. Monson, “That Noble Gift—Love at Home,” Church News, May 12, 2001, 7.
“Everyone who owns a home recognizes the need for fire insurance. We hope and pray that there will never be a fire. Nevertheless, we pay for insurance to cover such a catastrophe, should it occur. We ought to do the same with reference to family welfare.”
President Gordon B. Hinckley (1910–2008), “To Men of the Priesthood,” Liahona and Ensign, Nov. 2002, 58.
“In the day of plenty, prepare for the day of scarcity.”
First Presidency, “Message of the First Presidency,” in Conference Report, Apr. 1942, 89.
“Learn to sustain yourselves; lay up grain and flour, and save it against a day of scarcity.”
President Brigham Young (1801–77), Discourses of Brigham Young, sel. John A. Widtsoe (1954), 293.

I will include this kind of post every week. It is because of these words that I bother to post information about getting prepared and using the food we have gathered. Part of being self-reliant is not wasting what we have spent time and energy collecting.


Hugs, Glenda

Some Pantry Ideas

Safe Home Food Storage is a 15-page booklet from the Texas Agricultural Extension Service. Peggy Van Laanen guides us through how to preserve food quality, make the most of your food dollar by preventing spoilage and how to prevent food-borne illnesses caused by harmful bacteria. Understand that The Food Storage Timetable  does NOT take into consideration that nitrogen packed buckets or cans will last longer than having things in the refrigerator, on the pantry shelf or in the freezer. This booklet only covers the things in your kitchen - not in your long-term food stores.

J. Reuben Clark (1937) said: "Let every head of household see to it that he has on hand enough food and clothing and, where possible, fuel also, for at least a year.

This next handout - no author - has a plan for the year for food storage. Each month has a spiritual thought, a spiritual goal, a provident living goal, a storage goal and a 72-hour kit goal. If you are already storing food then you can go through this list like a scavenger hunt with your children or spouse to see if you have everything on the list. In this way you can count everything you have as well and put it in some kind of order.

This 52 Week Food Storage Purchasing Plan can also be used to help you check off the things you already have. Calculated by the week instead of by the month like the previous handout, it breaks things down into weekly units. This could be used as a checklist or as a purchasing plan. Go through your storage and check off the things you have and then make plans to purchase the rest. In economic hard times you may have to split the bigger things down even farther - for instance the 50 lbs of wheat could be bought by the can until you have 50 lbs, or you can buy a 50 lb bag and the cans and oxygen absorbers to get the job done yourself. Either way it's a plan.

I especially like the 4th picture on this handout showing an interesting concept in how to plan a pantry. Check it out!

 Here are some other ideas that you could use for storage. Do you have a long, skinny closet that it would be impossible to put shelves in and still be able to get in it? Put a rolling cart and fills the whole space, but rolls out to get to the supplies.

You might be able to have light-weight stuff on it for the best roll-ability.

 If you already have existing shelves with books on them, try using the back of the shelf for foodstuffs. This is not the optimum if you want to rotate foods, because you will need to remove books to get to things, but if it's all you have - the use it!

 These canned food organizers work for some people. I haven't found any that work for me, yet, but I do have jars like the ones on the top shelf. These kinds of jars can be purchased at WallyWorld.

 Or you can make your own food storage box with a soda pop box. I'm not sure how they would work, but at least they would keep like things together. Too bad I don't drink that much soda.

 And then there's the "mess to clean up after an earthquake. This guy should be very glad that these are not glass jars. I have a friend who will not store things in glass for this very reason. On the other hand, glass can be placed on the bottom shelf where it won't fall.












Whatever your storage idea, keep it simple enough that you can keep up with it.

happy posting - Glenda

All About Potatoes

Mike's World News at foodstorage.mikesworld.org has give us this 1-page flyer on how to grow potatoes in a trash can. No more excuses, when I drive past your home I want to see flowering trash cans everywhere! Check out Trash Can Potatoes and see how easy it is to have a potato bed that is easy to weed - it's waist high, how much easier can it get?

And look at the great ideas these other people had for their trash can potatoes

Now, what do you do with those potatoes once you have harvested them? The University of Idaho Extension office has given us a 4 page booklet with information about how to best stores potatoes for optimum quality: Options for Storing Potatoes at Home.

The University of California's publication Safe Methods for Canning Vegetables (11 pgs) should also be a help. These brochures and booklets warn that you much pressure cook potatoes to get rid of all the potential for botulism.

Montana State University has also put out a booklet called Home-canning Pressures and Processing Times (4 pg). This booklet goes over the high-acid/low-acid question and why it is important to know. It also has a chart for altitude - although the cities are all in Montana. So for here in the Arizona mountains, at 2000-4000 feet altitude you would process potatoes for 40 minutes per quart at 12 pounds of pressure. If you want to do sweet potatoes they take longer: 90 minutes per quart at 12 pounds of pressure. This booklet even has information about meats.

Lefse
Amber Scott from Awake at the Wisk shows us the "proper" way to make Lefse, but you don't need all that special equipment if you don't have it. The lefse might not be paper thin, and you might have to use a little bit more flour to keep it from sticking, but it still tastes divine when you're finished. I like to eat mine with just butter, or with a little butter and jam. It's weird to think of jam on potatoes - but you just have to try it to believe it. Here is my mom's recipe:

About 2 1/2 lbs. baking potatoes
Boiling water
2 Tbsp. butter
1/4 c. milk
1 tsp salt
3 cups flour, unsifted
vegetable oil

Peel potatoes and cut into chunks. Cook in the boiling water to just cover until tender when pierced; drain. Mass potatoes or beat with an electric mixer until very smooth.

Measure mashed potatoes; you need 4 cups. Add butter, milk and salt and mix well. Let cool to room temperature. Mix in enough of the flour (about 2 cups) to form a non-sticky dough; add flour gradually, the less the better.

On a floured board, shape dough into smooth log and divide into 24 equal parts; do not cover. Roll each piece of dough out on a floured pastry cloth or board to form a very thin, 10-inch round. Turn lefse over frequently to prevent sticking.

Heat a large frying pan or cast-iron skillet to 375*. To cook lefse, shake off excess flour and place on griddle. Lefse should start to bubble immediately. Cook, turning often with a spatula, until bubbles are lightly browned on both sides. Note: Lefse will cook faster if you keep the flour from building up on your cast-iron skillet.

Serve warm with guacamole, hummus, or use as a bean wrap etc.

Note 2: Although fresh potatoes are best, this is intended as a recipe for food storage, so try it with potato pearls or potato flakes, too.
***Update 11/21/17: Mashed avocado or hummus can be used as a butter substitute. I haven't tried it so I'm not sure how it would work out. Plant based milk can be used instead of dairy milk, and the oil is used to fry it, so you can substitute a really good pan for the vegetable oil.

Hope you enjoyed visiting today - happy posting - Glenda

Tomatoes

It's gardening time and I love tomatoes. Unfortunately I do not love gardening and tomatoes do not love me. They are one of those things that cause GERD and so I have to be careful about when I eat them. I guess I could eat them for breakfast and get away with it, but the later in the day the worse they are.

But, for everyone else I have Grow the Best Tomatoes. 36 pages  by John Page. Unfortunately, here I have to just direct you to the site where you can get it. The copyright states that you need written permission to reproduce or store it in a retrieval system, or even send it to anyone. So I don't know why they have it available online, but you can still get it from where I got it, so that's okay.

Another booklet
This booklet (8 pages) is called Growing Tomatoes in the Home Garden, by Oklahoma Cooperative Extension Service. Since Oklahoma weather is somewhat dry like Arizona it might work for me here, too. There are other booklets available if you are interested.

These are on page 7 of the above booklet. If you just type the booklet number, for example BAE-1511 into the search it will lead you to a PDF document that you can download.

Here's another good idea.
Upside down tomatoes
This is an awesome idea. I hope you will find a way to accomplish it. I am looking into the bucket tomatoes.

The website link above tells you how to do this.

Why would you want to do this?

• No need to stake. Gravity takes care of the vines so you don't need to, and that's one less thing to worry about.

• No weeding. Well, technically you can get weeds in the top of the bucket, especially if you don't put a lid on it, but it'll be nothing compared to a traditional garden.

• Fewer soil diseases/root rot. Because you'll be using bagged soil and (most likely) changing it every year, you don't really need to worry about disease.

• Better air circulation. Related to both of the above, hanging plants get better air circulation, with means better pollination and overall healthier plants.

• You can grow year-round. If you have adequate light and heating, you can squeeze a full grow cycle into the "off season."
   
  To round off this post  I have a 2 page PDF called Tomatoes: The Overlooked Survival Food from thesurvivalmom.com. She covers how to oven dry tomatoes, how to dehydrate them and how to make homemade tomato powder. Basically, once you have dried them you use a food processor or blender to powder them. She includes recipes for ketchup and salsa.

Build on the Basics

Today we have three items to share. An article from the Ensign, June 1989 called Home Storage: Build on the Basics and another Basic Food Storage Cookbook and another talk listed in the next paragraph.

The Ensign article can be found on the LDS website. It is mentioned in the cookbook that it was written by L. Tom Perry, apostle, but the pdf above does not have an author. Another article/talk given by L. Tom Perry at the October 1995 Conference is called "If Ye Are Prepared Ye Shall Not Fear". The quote applicable to this blog in that talk is this:

"Fourth, acquire and store a reserve of food and supplies that will sustain life. Obtain clothing and build a savings account on a sensible, well-planned basis that can serve well in times of emergency. As long as I can remember, we have been taught to prepare for the future and to obtain a year’s supply of necessities. I would guess that the years of plenty have almost universally caused us to set aside this counsel. I believe the time to disregard this counsel is over. With events in the world today, it must be considered with all seriousness." L.Tom Perry, General Conference, October 1995.

If he thought 1995 was bad - I can imagine what he thinks about 2013.

The Basic Food Storage Cookbook is 37 pages put together by Linda Gibbons (although there is no information whatsoever on the actual document). It has some recipes, so ideas and tips for using basic food storage and it has some quotes from latter-day apostles and prophets to round it all out and bring it all together.

Also celebrate Armed Forces Day today, and kiss a veteran!

Happy posting - Glenda

All About Oatmeal - I LOVE OATMEAL!

Today's information is all about Oatmeal. That versatile, lovely food that can be used for breakfast, lunch, dinner and dessert.

I'll start with Cooking with Food Storage Ingredients. This 61 page cookbook was created by Adrie Roberts Cache County Extension and Utah State University. This book has a section on Wheat and Wheat berries. The recipes include meat that can be substituted or eliminated. The oatmeal recipes begin on page 32, so for the purposes of this post you skip to there and begin reading.


Try this website for more information about oats One Green Planet
5 Reasons Raw Soaked Oats are a Must-Try
1. They're much easier to digest
2. They are higher in resistant starch
3. They save you time
4. They're versatile
5. They taste like dessert
Remember that rolled oats are higher in fiber than instant or quick oats and will stick with you longer.

Next is a 6 page (no author) All About Oatmeal, informational handout that talks about everything from food to cosmetics. It covers 

• Forms of Oats
• Recipes
• Beyond Food

Also including oatmeal is this Sample 3-Month Food Storage Supply list from PreparedLDSFamily. Check out their website at preparedldsfamily.blogspot.com. This supply list states that it can be printed for private and church use. For a 3 month supply for 1 person they recommend 5 pounds. So for 1 year that would be 20 pounds. Personally, I have more, because I enjoy oatmeal a lot.

Hope you enjoyed visiting today.




Update 11/17/17: There is the added problem of deciding what to store for hard times. It's a good thing I love beans so much.
Happy posting. Glenda

Food Safety

Here's another article I found. Keeping food safe if the electricity goes out. This article is not just for the random emergency, but is also good information to remember if the power goes out permanently.

Things like:
How to conserve energy
Observing health precautions
What about frozen foods that have thawed?
Using dry ice
What about refrigerated foods?

Conserving energy now means less bills to pay. It might be worth your while to burn yard rubbish and make a meal at the same time, or consider cooking outside more during the summer so you don't have to cool the house down.

That's all folks, happy posting. Glenda


Update 11/21/17: Remember that meat and dairy need more refrigeration before they go bad than do fruits and vegetables. Meat and dairy will go bad in the winter when fruits and vegetables will last a long time in a cool dark place.

Vegan Mushroom Stroganoff from One Green Planet

Serves

4 - 6

Ingredients

• 8 ounces uncooked ribbon noodles
• 1 tablespoon olive oil ( or sauté onions with water)
• 1 yellow onion, chopped
• 3 tablespoons whole wheat flour, divided (flour is for thickening - substitutions can be make)
• 2 cups beefless beef broth or vegetable broth ( or use pot liquor that you have saved from cooking vegetables)
•  1 tablespoon soy sauce (Braggs amino acids is a good soy sauce substitute)
• 1 teaspoon lemon juice
• 1 teaspoon tomato paste
• 1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt (or salt substitute)
• 1 tablespoon white wine vinegar
• 1/4 cup vegan sour cream (optional)
• 10 turns of fresh ground, black pepper (optional)
• 1/4 cup flat-leaf parsley, minced

Preparation

1. Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
2. Drain and set aside.
3. In a large saucepan, add the olive oil or water and sauté the onions for 3 minutes over medium heat.
4. Add the flour (or substitute) and cook for 30 seconds, stirring constantly.
5. Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
6. Add the mushrooms, thyme, sage, and salt. Stir to combine.
7. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
8. Add the vinegar and simmer for 4 more minutes.
9. Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
10. Garnish with parsley.

Nutrional Information

Total Calories: 795 | Total Carbs: 104 g | Total Fat: 21 g | Total Protein: 50 g | Total Sodium: 1,548 g | Total Sugar: 13 g

(Per Serving: serves 4-6 people) Calories: 159 | Carbs: 20.8 g | Fat: 4.2 g | Protein: 10 g | Sodium: 309 mg | Sugar: 2.6 g

Notes

You can make this dish gluten free if you use gluten free pasta, gluten free soy sauce and substitute the whole wheat flour with rice flour.
If you want a soy free version, swap out the soy sauce with sea salt to taste.

Welcome

Hi Everyone,
As sisters in this part of Zion we have some information to share. This blog will be all about getting prepared as the prophets have commanded. If you want to share information you can e-mail me and I will post it (as long as I feel it's appropriate to this site).

Since we are not allowed to officially represent the Church (LDS), I will have to feel that the information posted represents what I believe as officiator of this blog spot. The comments will not be turned on - I don't have enough time to respond, I barely have enough time to gather the information.

I hope you find this blog useful, but bottom line is that I am working on getting information gathered for a select few of my friends so I don't expect a lot of visitors.

Thanks for understanding - Happy blogging. Glenda