Rainy Day Foods
Emergency Food Storage Tips & Recipes
Nothing is better on a wintry morning than a hot waffle. Try using your quinoa in this waffle recipe. Using beaten egg whites make it a light and fluffy waffle! It will be a family favorite! Try using our powdered egg whites for a quick fix as well as freeze dried fruits!
Yield: 10 servings
Prep time: 10 minutes
½ cup water
¼ cup quinoa rinsed
1 2/3 cups white whole wheat flour
2 tbsp. packed brown sugar
1 tsp. baking powder
¼ tsp. salt
1 cup mashed bananas (2)
3 eggs separated
3 tbsp. unsalted butter, melted
1 ½ cups fat-free milk
Fresh blueberries, raspberries, and or sliced strawberries
In a sauce pan bring water to boiling; stir in quinoa. Reduce heat; cover and simmer for 15 minutes until tender and liquid is absorbed. Remove from heat. Transfer to a small bowl and cool for 1-2 hours. Preheat waffle baker. In a large bowl combine the flour, brown sugar, baking powder, and salt. In a medium bowl combine the quinoa, banana, egg yoks, butter, and milk. Add to flour mixture and stir just until combined. In a clean medium bowl, beat egg whites with an electric mixer or wire whisk until stiff. Fold into banana batter. Bake batter according to waffle baker directions. Serve topped with berries.
Adding beaten egg whites makes for a lighter waffle!
This is an amazing simple and delicious chili. Try using freeze dried corn, peppers and freeze dried turkey from your pantry. Quinoa is available in can, bucket or bag-get it here. Natural Quinoa
Yield: 8 servings
Prep time: 20 minutes
Total time: 75 minutes
2 lbs. ground turkey
1 medium onion chopped
1 bell pepper chopped
2 cloves garlic minced
2 15 oz. cans black beans
1 28 oz. can Mexican style dice tomatoes
1 chipotle pepper with adobo sauce chopped
1 1/2 cups quinoa (rinsed)
2 tbs. chili seasoning
1 tbs. ground cumin
1 tsp. cinnamon powder
1 14.5 oz. can chicken broth
Salt and pepper to taste
In a sauce pan bring to boil 3 cups water and quinoa. Cover and simmer 15 minutes. Meanwhile in large sauce pan brown onions, garlic and pepper for 10 minutes. Add ground turkey and cook 10 more minutes until fully cooked. Stir in chili powder, cumin, and other seasonings. Stir several minutes. Add beans, tomatoes, chipotle peppers, adobo sauce, and broth. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Serve with cilantro, sour cream, grated cheese, diced avocado, and chopped green onions.
We had a really great time in Salt Lake at the Utah State Preparedness Expo Saturday, September 12. We met a lot of wonderful people who are trying to get prepared with food storage. As I was giving out different food samples, I had several who asked for the recipes for the chili and fruit cobbler that I had made. So I thought I would share them here.
Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.
Pour into a cake pan and let cool for a few minutes.
Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.
7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans
Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.
Contributed by Pam Higley
I have to admit something. I have always been afraid to try whole wheat foods. So when my husband brought home some whole wheat spaghetti from Rainy Day Foods, I was not very interested in cooking it. After a lot of discussion, I finally gave in and let our family try it. First of all, it has a darker color to it, which didn’t surprise me because whole wheat is darker.
The second thing I was afraid of was cooking time. For some reason, I had it in my mind that it would take a lot longer. Surprise! It cooks up in the same amount of time as the regular spaghetti I am used to. I just followed the cooking time on the directions and it turned out okay.
Another thing I was really worried about was the taste. I have to admit I was pleasantly surprised by it. It has a little different taste (more nutty) but was actually very good. My daughter totally loved it and the rest of the family enjoyed it as well.
The last thing I was concerned about was the price and how long it would store. The cost of whole wheat versus traditional is about the same as is the storage life of both kinds of spaghetti.
The one thing I couldn’t dispute was the health benefits. Whole wheat contains 3 parts of the grain—the bran (the grain’s outer layer), the germ (the sprouting section of the seed), and the endosperm (the large, starchy center). When it is refined, the heat forces the bran and the germ out leaving just the endosperm. So the bottom line is that whole grain spaghetti provides about 3 times as much fiber and 25 percent more protein than traditional spaghetti and has fewer calories.
So if you want to try something new or even if you have already been eating whole wheat foods for a considerable amount of time, I would recommend whole wheat spaghetti.
Contributed by Pam Higley
As I promised, I had one more list from the preparedness meeting I attended to share with you. This contains the top 10 other items you should store. Once again I would suggest you look it over and consider what items you need to add to your personal storage program.
1. First aid kit and hygiene products. Some of these will be different from family to family but they are essential to survival. There are great pre-assembled kits available or you can put your own together. Hygiene products will be very important in an emergency.
2. Other forms of communication such as 2 way radios, HAM radio, short wave radio. Consider what will work best for your situation and budget.
3. Water filtration and purification. Water is essential so you will need to have ways to filter and purify it. If you have to leave your home, you will need a filter or purification tablets.
4. Extra RX medications as needed. This may be difficult to acquire, but if you can, you should get 3-6 months of your prescription medications. It is a scary thought for those who depend on their meds for survival.
5. Clothing. You will want to have cold weather clothes, work gloves, boots, etc.
6. A back up source of heat for your home and extra fuel. No one wants to be cold.
7. Gasoline or diesel fuel stored in cans. There are lots of things that run on fuel and it may be difficult to obtain.
8. Tools. Basic hand tools will have multiple uses. You should also consider tools for automotive repair.
9. Written materials, books, and manuals for emergency situations. Since we haven’t experienced a lot of these things, we may need to study and learn how to do some very basic things.
10. All important documents. Deeds, insurance, passports, birth certificates, medical and church records should be copied in print. Each of these should also be copied on a CD, DVD, or Flash Drive.
I hope these lists have been helpful and have given you some ideas where you can improve your preparedness. If you have other ideas, I would love to hear from you.
Contributed by Pam Higley
June already? Wow! Time sure flies by when you’re havin’ fun!
May was a full month of celebration for our family! Between the special occasions (including our youngest sister receiving some awards in school, our youngest brother getting engaged, and the arrival of our newest nephew!!), the holidays, and the birthdays, we have had lots of opportunities to bring out the cake and celebrate!! Of course we didn’t eat dessert for all of those celebrations, just for our own birthdays. Since my husband’s birthday and my birthday are just days away from each other, we alternate which birthday gets a birthday cake. This year it was for his birthday, so I chose to make carrot cake—you know, so we can eat an extra slice and not feel as guilty because it’s got some fruits and veggies in it! Hahaha!! Actually, carrot cake is both of our favorite flavors of cake! Although neither of us have a gluten-intolerance, we decided to give the Gluten-Free Carrot Cake with White Chocolate Cream Cheese Frosting a try. If we didn’t know it was gluten-free, we never would have believed it—it tastes amazing!!
To make this delicious dessert, start by opening up the Mylar bag to see what’s inside. You should find a packet of brown sugar, a packet of white powder (that’s the frosting), a packet of white chocolate chips, and then the gluten-free cake mix. Once you’ve made sure it’s all there, preheat the oven to 350 Degrees and then generously grease a cake pan to help the cake come out easily.
Now it’s time to make the cake mix. Cream together 2 eggs and ½ cup of either vegetable oil (as called for) or I used melted butter—either one is fine. Next blend in the packet of brown sugar, then dump in the cake mix (the loose powder in the Mylar bag). Once that is all blended together, add in 2 cups of shredded carrots*, ½ cup of pineapple chunks*, and then you can add in the optional ½ cup of walnuts and 1 cup of raisons. *Feel free to use the dehydrated carrots and freeze-dried pineapple chunks, just be sure to let them soak in hot water as your very 1st step, but be sure to drain out the excess water before adding to the cake mix.
Once everything is well blended, pour into the greased cake and bake for 30-35 minutes (33 minutes worked perfectly for my cake!).
After the cake was baked, I let it cool almost completely, then flipped it upside down onto a wax paper-lined cutting board to decorate it, then gently tapped on the pan to get the cake out.
Now it’s time to make the frosting. Melt in a medium sized bowl the packet of white chocolate chips and ½ cup of butter. Once they’re melted, dump in 1-8oz package of cream cheese and 2 tablespoons of heavy cream. Whip it all together using an electric mixer (or the amazing Bosch!) until it becomes the fluffy frosting desired. Wait until the cake is completely cooled off before frosting it.
This gluten-free carrot cake should be stored in the fridge and eaten within 4-5 days for best flavor. Enjoy!
Contributed by Angelia Kunz
On cold days like this, there’s nothin’ better than a hot meal! A delicious and very filling meal is homemade crockpot chili. This mildly spicy soup is great for a one-time big family meal or several meals for those who enjoy leftovers, although I would recommend eating it within 4 days. With a little prepping the day before, this homemade crockpot chili requires little effort to make!
On the evening before the meal is to be made, soak 3 to 4 cups of pinto beans in water overnight. Then, make sure there is about two pounds of thawed ground beef in the refrigerator.
Once you’re ready to make the homemade crockpot chili, start by putting two cups of water in the crockpot. Then, break up the thawed ground beef into small chunks and put in the crockpot. Next, sprinkle 7 to 10 tablespoons of chili powder over the raw meat, then put the crockpot lid on and cook on medium heat for at least two hours. If you find that you don’t have any ground beef, freeze-dried ground beef is a perfect necessity to have in your food storage for just such occasions!
After the 2 hour mark, rinse the pre-soaked pinto beans thoroughly with hot water and add to the chili-seasoned hamburger. Don’t worry if you forget to let the beans soak overnight. Just make sure to boil them in hot water for 15 to 20 minutes, let them soak for an hour, then rinse them thoroughly in hot water before adding them into the chili.
Now’s a great time to add anywhere between ¼ cup to ½ cup of chopped onions if that’s something everyone likes. If the crockpot is left on high, let the ground beef-and-bean mix cook for another two hours to make sure the beans and meat are completely cooked.
Next, open 2 to 3 cans of diced tomatoes (but do not drain any of the tomato juices out of the cans) and dump into the crockpot. Stir the tomatoes into the chili and let it sit for about 5 minutes and then it’s ready to serve!
Contributed by Angelia Kuna
I don’t know very many women who don’t love a good surprise! For mother’s day yesterday, it was the perfect opportunity to surprise both of our mothers with this very sweet treat that sure brought a smile to their faces. These Sugar Surprise Cookies are just that—sugar cookies with a hidden brownie inside!! Mouth-watering, ooey-gooey, and very rich, these cookies are amazing!! These cookies are actually pretty easy to make, and because the outer layers are sugar cookies, you can get creative and use cookie cutters to make these desserts even more special!
Start by making a batch of delicious brownies. They’re very easy to make! For this particular recipe, it was easier for me to line the cookie sheet with aluminum foil before spraying it—this made it so I could remove the brownies easily from the pan and be able to use a metal cookie cutter if I decided to. To make this cookie-sheet-sized pan full of brownies, I used 3/4 cup of water, and blended it until smooth with 3 3/4 cups of the brownie mix. For a little extra flavor, feel free to add some mini marshmallows, some chopped nuts, or if you’re a chocoholic like me, mix in 3 tablespoons of baking cocoa powder.
Bake the brownies in a thin cookie sheet at 350 degrees for about 24 minutes, or until an inserted toothpick comes out clean. Leave the oven set to 350 for the final baking of the cookies.
Making it this way and using my smallest round cookie cutter gave me a total of 15 perfectly round brownie inserts to put inside the sugar cookies. If you want more than that, simply adjust your brownie mix using the ratio 1 part water to 5 parts brownie mix. It all depends on how many cookies you plan to bake.
While that bakes, make the sugar cookie dough. The trick to making amazing sugar cookies is to use the same amount of butter as you do sugar and powdered sugar (the powdered sugar gets added in with the flour and baking powder later in the recipe). Then whatever measurement you used for the butter and sugars, use twice as much flour. Then be sure to add some vanilla extract for a little extra flavor. To make them rise, add some baking powder.
For this recipe I creamed together 1 cup of butter and 1 cup of sugar along with 4 teaspoons of vanilla extract and 4 tablespoons of milk.
Next, I combined in a separate bowl 2 cups of flour, 1 cup of powdered sugar, and 3 teaspoons of baking powder. Dump the flour mix into the butter mix, making sure to only add 1 cup at a time to make sure it all gets blended smoothly.
Once the dough is completely mixed together, lay out some wax paper and get out the rolling pin and a fairly good sized cookie cutter. For me, I taped the wax paper onto a cutting board so the paper would quit moving (seemed to work great!!), then sprinkle with powdered sugar (NOT flour) and roll out the cookie dough. Cut the sugar cookie dough however you want!! Just make sure they’re slightly bigger than the brownies so they’ll fit nicely between two sugar cookies.
Sandwich a brownie in between two sugar cookie dough cutouts, then pinch the two sugar cookies together. Smooth out the edges on the cookies so you cannot see any of the brownie.
Bake the cookies on a greased cookie sheet on 350 degrees for 7 to 9 minutes, or until the bottoms are lightly golden brown. *Note that these cookies will expand a little bit, so don’t place them too closely together.
To keep these fresh and soft, stick them into a sealed container or onto a paper plate and into a plastic bag. Enjoy as is or with some cream cheese frosting, or warmed up on top of some vanilla ice cream!
Contributed by Angelia Kunz
As I said in my last blog, a few weeks ago I attended a very interesting preparedness meeting that had a lot of great ideas. They gave some top ten lists that I thought were really good. The first list was the top 10 non-food items to store that I wrote about last time. This time I wanted to share the top 10 food items to store. Here they are:
1. Salt. Salt has many important attributes for food preservation as well as being a flavor enhancer.
2. Seasonings, spices, bouillon. These will store a lot longer than the labels may say and food prepared from storage will taste much better.
3. Honey. Honey has a long shelf life, is a great sweetener and has health benefits. It is an antimicrobial which means it fights infection.
4. Dry bulk items. These are your staples such as rice, beans, pasta, grains and sugar. They are inexpensive and long lasting.
5. Oil. For short term storage you should store vegetable oil and shortening. Olive oil and coconut oil are better for long term storage.
6. Freeze dried foods. These are the most expensive food storage, but they provide variety and great flavor.
7. Flour. If you aren’t used to grinding your own, you will need to transition or you will send your body into shock. Having some on hand will help with that transition.
8. Kitchen staples. This would include baking soda, baking powder, yeast, vinegar, whatever you use for everyday cooking.
9. Nonfat dried milk. Milk is one of the basic necessities and it has been proven that people can survive on just powdered milk for quite some time. It also has a very long shelf life.
10. Pet food, animal feed. If you have a pet, he or she is going to need to eat as well. If you rely on animals, such as chickens for eggs, they will need to be fed to keep up their laying.
Well there you have it. I hope you will check it over and see what you need to work on. I know that it made me think of some things that I hadn’t considered. Don’t be afraid to research the best way to store items and other uses for them. Next time I will post the last list they gave to us: 10 other items to be prepared.
Contributed by Pam Higley
A few weeks ago I attended a very interesting preparedness meeting. This meeting had a lot of great ideas. I especially enjoyed their top ten lists, so I thought I would share those. The first list is the top 10 non-food items to store. Here it is:
1. Toilet paper—aside from the obvious hygiene benefits, you can use the inside rolls to make fire starters and to make pots for seed starters.
2. Pain relievers and medicines—there is nothing worse than being sick and not having the first aid supplies you need. Check the dollar store for inexpensive items.
3. Batteries—this one is kind of obvious. Take a look at the most common battery needs for your household and get some of every size, AAA to D.
4. Duct Tape—there are so many uses for this. From tent hole repairs to bandages to rope. If you can imagine using duct tape in a project, it will probably work. Here is a website you could check out: http:www.backdoorsurvival.com/duct-tape-for-survival/.
5. Paper goods—having a supply of paper plates, cups, towels, and plastic utensils can be invaluable when the power is out. You don’t have to worry about washing dishes during a power outage.
6. Ziplock bags—the heavy duty freezer storage strength can be used for all kinds of things. There is no better way to keep things separated and protected from water and mishaps. They should be in your emergency kits.
7. Contractor trash bags—there are about as many uses for a trash bag as there are for duct tape. You can make rope from it, build a tent to stay dry or clean up a mess in an emergency. The heavy duty, contractor bags that you can purchase at home repair stores are the best.
8. Soap—keep some good old bar soap on hand. Along with frequent hand washing, it is your most effective weapon in fighting germs. Better yet, get supplies and learn how to make your own.
9. Tarps—another multi-functional preparedness item, the tarp is invaluable for protecting you and your things from the elements. If you were to sustain damage to your home or roof, you could make temporary repairs with a tarp.
10. Feminine products—unless you want to go back to the way it was done in the olden days. The products used today were developed as bandages to absorb the blood of war wounds and can still be used for this purpose.
Some of these items were things I had never considered storing. I hope you will do as I have done and take some time to see what you should add to your storage plan. Next time I will share the top 10 food items to store.
Some other non-food items that are great for emergency storage supplies can be found at http://rainydayfoods.com/products/emergency-supplies.html
Contributed by Pam Higley