Are you organized for 2010?
This is a perfect time of year to get organized and if you’ve already fallen off the organizing bandwagon, I wanted to re-motivate you! Part of enjoying cooking is enjoying your kitchen-however, if you’re like me and have arguably the world’s smallest kitchen it can be quite a challenge. However, thanks to a very organized minded husband we have developed some really great tools that work well in my kitchen and hopefully there are some good tips for you to use in your own kitchen. Because trust me, I know it’s AWFUL to work in a kitchen with no space, no room in the cupboards, and where everything is hard to find! So, check out my video below and take a peek into my cupboards….I’m being so brave to do this 
Last time I posted this I got a lot of questions about the products I use in my kitchen …so here are pictures and links to more information (including a few I just found and wish I had!)
Rubbermaid 2937 White Twin Turn Table Spice Racks, click HERE for more info.
Under Sink Shelf Organizer. I had no idea something like this existed! I’ve always tried to figure out how to organize around the pipe under the sink…well now I know. Click HERE for more info.
These are the boxes I use in my fridge. You could use any size though. These are the Sterilite 1660 stackable bins. For more info, click HERE.
A good way to clear off some counter space is with a hanging paper towel holder like the one above. I got mine for Christmas but they’re available all over. Click HERE for more info.
Okay, I couldn’t find the exact racks I use on my cupboard doors to my sink. (I purchased them at Wal-Mart so you can take a look there…they come in a set of 3) but this is the same idea. For more info, click HERE
And these come in really handy for small spaces. It organizes all of your tupperware and spins around. Perfect for small spaces. For more information, click HERE.
Join the Canvolution!
Noodle Making: Advanced Food Storage Recipes
Well ring in the new year with a challenge! I’m starting a new series with “advanced” or as I like to think of it as “next step” food storage. In this post, I’ll cover pasta making. It’s actually quite fun, tasty, and exciting to experiment with noodle making (think of the possibilities-spinach noodles, tomato noodles, etc.) Not to mention you can add wheat flour to them for a fraction of what you’ll pay in the store for “whole grain pasta,” be rotating through your food storage, and becoming more self reliant. But, the best part is, kids LOVE to help! I did this video at my parent’s house and my nieces and nephews (though not in the video) were fighting over who got to roll the next noodles. So give it a try, you’ll be pleasantly surprised-and using more of that food storage of yours!
Pasta Making: Part One (making the dough)
Pasta Making: Part Two (rolling and cooking with the dough)
Basic Pasta Making Recipe
1 egg (2 T. dry egg powder + 2 T. water)
2 T. milk (scant 1/2 t. dry milk powder + 2 T. water)
1/2 c. white wheat flour
1/2 c. all-purpose flour
Stir ingredients together in bowl. Using hands, knead dough until a hard ball of dough forms. (If dough is too dry slowly add water in SMALL amounts-a couple drops at a time.) Allow dough to rest, covered with a damp paper towel for 10 minutes. Roll in pasta maker according to pasta maker directions.
Perfectly Shaped Rolls & Naomi’s Rolls: Whole Wheat Food Storage Recipes
Well, it’s definitely time to talk Thanksgiving favorites and the best place to start is with rolls! (So what that means is you should check back for more great Thanksgiving recipes and tips!) If you’re anything like me, you can be a little intimidated by yeast breads. I’m going to give you a GREAT roll recipe, the exact roll recipe that my family has served for YEARS at our big Thanksgiving feast. My mom usually has all our family in the area down (40 or so people) over and these are the rolls that are served. My Aunt Naomi introduced this roll recipe to our family and since my mom as TONS of sisters (not exaggerating…okay…well..maybe I am a little…) this recipe I’m sure has spread the country since we all love it so much! I’ve also included a video to teach you how to easily and quickly shape perfect looking rolls. Enjoy!
**GETTING STARTED TIP** One of the greatest things about using powdered milk in recipes is that you don’t have to scald it! So use powdered milk in any recipe calling for scalded milk with out scalding it! See how food storage actually SAVES TIME and MESS! I love it!
Naomi’s Rolls
1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water
Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!
