Sister Leighann Gilson presented at our last storage meeting and shared some excellent food samples. Be adventurous and try these recipes because Sister Janet Phinney ate them and LOVED them. It is one thing to store food and another to actually rotate and eat the foods that you have stored, which Sister Gilson demonstrated for us. Even better her children are being served foods they like and are nutritious. Each recipe looks very easy to make.
Posted: 18 Jul 2010 08:15 PM PDT Thanks so much to everyone who gave positive feedback on the food storage items we sampled today! It is good to know that I'm not too wierd in my food tastes! Brownies in a Pinch 1 box brownie mix 1 can of black beans Chocolate chips You can either puree the beans (juice and all) or rinse the beans and then fill the can with the beans in it with new water and puree that. Add the pureed beans to the brownie mix, mix in about 1 cup or so of chocoate chips, and follow the directions for baking. Benefits: An excellent way to get more fiber into your families diet without them knowing. Also, since eggs and oil are hard to store - this is a perfect way to make brownies any time reguardless of your "fresh" storage items. AMAZING Hummus I got this recipee from the cookbook that I got with my Blend Tec Blender: 1 can of Chickpeas (Garbanzo beans) - I've used the equivalent of reconstituted and sprouted dried chickpeas with more water added 1 clove of garlic 1/2 cup sesame seeds 2-3 TBS olive oil Add ins - fresh basil, roasted red peppers, pickled artichokes, ect. Place all items in a blender and blend to desired consistency. You may need to add more water and/or olive oil to have enough liquid to continue blending. This can be used as a spread on crackers, a vegetable dip, a spread on sandwiches and wraps (in place of mayo) Powdered Milk Yogurt 2 quarts of powdered milk made up (I use warm water to make it) - for thicker yogurt, add more powder to the water than it calls for (mine calls for 3/4 cup per quart of water, I add about 1 cup powder per quart of water for the yogurt) 1/4 cup of plain yogurt with active cultures I fill a thermos with hot water and set aside. I make up the powdered milk, add the yogurt and gently mix it. I pour the hot water out of the thermos and then pour the milk/yogurt into the thermos. I put the lid on and let it sit out on the counter over night. In the morning you can put the yogurt into the fridge. I mixed mine with homemade strawberry freezer jam - the sky is the limit on the flavors you can create! Enjoy!  |
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