Tag Archives: freeze dried
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
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
Today is banana day! A terrific fruit that is excellent anytime! Bananas offer so many health benefits for everyone to enjoy! A banana is loaded with potassium, which can help increase alertness1. Bananas are officially recognized by the FDA as being able to lower blood pressure and protect against heart attack and stroke.1 Eating bananas have a see-to-believe effect on us, too. They can help with cramping and reduce swelling.1
Who uses a banana peel? Maybe you should! Why you ask?? Besides the creative reasons like polishing silverware and leather shoes, scientists have recently added purification of drinking water contaminated with potentially toxic metals2 to the list of uses. With summer time coming, this little tick is one to keep on hand—if you get bit by a bug or develop hives1, rub the inside of a banana peel on the irritation for relief! Who knew?!
With all the vitamins and nutrients found in bananas, they are one food you should try and consume daily. But what happens if there comes a day when we get a shortage of bananas? With so many benefits from bananas, freeze-dried sliced bananas and dehydrated banana slices are both must-haves in everyone’s food storage for just in case!
To help celebrate banana day, enjoy making this delicious frosted banana cake!
Start by preheating the oven to 350 Degrees. Blend together 2/3 cup shortening, 1 1/3 cup sugar, 4 eggs, and 3-4 bananas. In a separate bowl, mix together 2 ½ cups flour, ½ teaspoon baking soda, 4 teaspoons baking powder, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.
Once the banana mixture is smooth, gently add the flour mix into it and stir well. A wonderful additive to this banana cake is chopped walnuts or chopped almonds, but that is completely optional!
Once the batter has been prepared, grease a cake pan and pour in the batter. Bake for 48-50 minutes, or until a toothpick comes out clean.
Right after the banana cake is baked, bring ¼ cup of butter to a boil in a pot on the stovetop.
Once the butter starts to boil, add 2 tablespoons of milk, 1 cup butterscotch chips, and ½ cup brown sugar. Stir continuously until the brown sugar is completely dissolved. Once it’s dissolved pour immediately onto the banana cake and smooth it out evenly. Best when eaten within 4 days.
Another great article discussing the benefits of bananas can be found at http://healthunify.com/how-banana-can-aide-you-to-your-health/
Contributed by Angelia Kunz
This strawberry dessert is very simple to make and makes for a sweet treat for anyone. For the gelatin, I followed the written instructions on the product, which equaled 2-3 servings, but it’s easy to adjust for however many servings you want to make. This strawberry gelatin is a 1-to-3-to-3 ratio, calling for 1 part gelatin mix, 3 parts hot water, and 3 parts cold water. The whip topping is a 1-to-1 ratio, calling for 1 part whip topping mix and 1 part ice cold water.
For this dessert, make the gelatin according to however many people you intend on serving it to. Here, I used 1/3 cup of gelatin mix, 1 cup of hot water, and 1 cup of cold water. Start by boiling the hot water. I just cooked the water in the microwave for about 10 minutes. Next, add your gelatin mix. Whisk by hand until all the mix is dissolved.
If you want, you can add some freeze-dried sliced strawberries into your dessert for some added fun! If you choose to, this is the time to add them in.
The next step is to add the cold water. Whisk again for about a minute, then refrigerate until it sets up. A fun trick to do for a single serving is to fill a clear glass half full of the gelatin before refrigerating, but store the half-full glass at an angle, so the gelatin sets up as shown here. That way, there’s more room to evenly add some whip topping.
While the gelatin sets up, make the whip topping equivalent to the same amount of servings as the gelatin. For me, I filled the ½ cup measuring cup up with crushed ice, then filled it with cold water—enough to add some liquid to the ice chunks, but not enough to overflow the measuring cup. My madness behind this is that the ice will melt as you whip it together with the water and powder, giving you about one cup of water required, but minimizing the chill time. Pour the ice-water into a mixing bowl, and add about 1 cup of the whip topping powder. Whisk by hand gently until all the powder is dissolved, then whisk continuously for 5 minutes, or until a nice “whipped” texture.
Place the whip topping into the fridge until chilled. If you do the ice, it seems to take anywhere from half an hour to an hour off the chill time; depending on how much you make.
Once everything is set up and chilled, take your gelatin out of the fridge, and top with the whip topping. For a fun decoration, you can top it all off with a sliced strawberry that resembles a heart. The freeze-dried strawberries are nice and soft, so you can use your fingers or a butter knife to enhance the shape of the strawberry to be a heart.
Contributed by Angelia Kunz
No meal is complete without vegetables – whether as a side dish or as an ingredient in the main entrée. Likewise, no food storage supply is complete without a variety of vegetables.
Dehydrated and/or freeze dried vegetables are a great way to include vegetables in your food storage supply. When stored properly in air-tight containers, vegetables will store 20 to 25 years. You may ask yourself whether it is better to store dehydrated vegetables or freeze dried vegetables and what is the difference between the two. When it comes to nutrition there is very little, if any, difference between dehydrated and freeze dried vegetables. Freeze dried vegetables will reconstitute quicker than dehydrated and are very easy to use. Other than the time it takes to reconstitute, the biggest difference is density. Freeze dried vegetables are very light in weight so when comparing ounces you get fewer dry ounces in a can of freeze dried than you would in dehydrated. If space is an issue in your storage, you will be able to store more dry ounces of dehydrated product in a smaller area than freeze dried.
There is a wide variety of vegetables available for storage from onions and celery for flavoring to carrots and peas as a side dish. Almost all are available in freeze dried and dehydrated. This is a great way to add potatoes (sliced, diced, shredded or mashed), green vegetables (peas, green beans, broccoli), carrots, onions, celery, and even mushrooms and other less common vegetables such as cauliflower and asparagus. Tomato powder is a versatile and great addition to your food storage. You can use it to thicken sauces or make delicious spaghetti or pizza sauce.
Check out our wide variety of dehydrated and freeze dried vegetables that are on special this week and add this important item to your food storage supply.
Try this quick and easy, delicious Broccoli Cheese Soup!
Rainy Day Foods Creamy Potato Soup mix
Rainy Day Foods Freeze Dried Broccoli
Rainy Day Foods Freeze Dried Shredded Sharp Cheddar Cheese
Optional: add your favorite meat or other ingredients for variety
Mix soup mix according to directions on the can. Add ¼ to ½ cup freeze dried broccoli and 1 cup shredded cheese. Ingredients may be adjusted according to personal preference. Cook until thick and vegetables are tender or combine ingredients in a slow cooker and let simmer for about an hour or until soup is thick and vegetables are tender.
Delicious and Easy!!
Here it is August already and we are starting to enjoy some of the fresh vegetables from our garden. We seem to wait impatiently for the day that we can pick peas and eat them while sitting under a tree. If you are like me and love to grow a garden, you might want to consider Rainy Day Foods Endless Garden Seed for next year. One of our favorite ways to eat garden vegetables is with a white cream sauce. It is one of those recipes that has been passed down from generation to generation. Here is the recipe:
6 Tablespoons butter over low heat. (You could also use 6 Tablespoons of Butter Powder mixed with approximately ¼ cup of water.)
3 cups milk or 4 tsp. instant milk powder mixed with 3 cups water
Heat to boiling, stirring constantly. Boil and stir 1 minute.
6 cups cooked vegetables (I used peas, carrots, and new potatoes). You could use Rainy Day Foods Freeze Dried Garden Peas, Carrot Dices, or Mixed Vegetables. If you don’t want to mess with the sauce then you can use Rainy Day Foods White Cream Sauce Mix.
This is a recipe that you can enjoy no matter how you fix it. Everything tastes delicious with white cream sauce!
Contributed by Pam Higley
There’s one thing that my entire family loves to eat……that’s Mexican food! So I am always looking for yummy new recipes to try. I found this one and it was an instant hit. It really is delicious and quite easy to prepare. (That’s my favorite part.) Here is the recipe:
White Chicken Enchiladas
2 c. cooked chicken, shredded*
1 c. Monterey Jack cheese, shredded**
*You could use Rainy Day Foods Freeze Dried Chicken or Boneless Chicken
**You could use Rainy Day Foods Freeze Dried Monterey Jack Cheese
Put into 10 soft taco shells, roll up and place in a greased 9 x 13 pan.
In a saucepan:
Melt 3 Tbsp. Butter or use 3 Tbsp. Butter Powder mixed with about 2 Tbsp. Water. Stir in 3 Tbsp. Flour and cook for 1 minute. Add 2 c. of Chicken Broth and whisk until smooth. Heat it until thick and bubbly.
Stir in 1 can diced green chilies and 1 c. Sour Cream or Sour Cream Powder mixed with approximately 4 cups water. DO NOT BOIL.
Pour this mixture over enchiladas and top with 1 c. Monterey Jack cheese, shredded or Freeze Dried Monterey Jack Cheese.
Contributed by Pam Higley