EVERYDAY FOOD STORAGE » How To Video

Sun Oven Dehydrator Pack AND Studio 5

Crystal — Wed, 01 Feb 2012 06:08:25 +0000

Okay, I had a lot of people asking how they could purchase JUST the dehydrator racks for their Sun Oven. So I looked into this and discovered that you can! It’s $44 dollars (that INCLUDES shipping) for the three racks that instantly turn your Sun Oven into a well functioning solar dehydrator. If you’d like to order yourself a set, CLICK HERE.

And…in case you didn’t get to catch my latest food storage showing on Studio 5-you can catch it below. I ventured into the world of chocolate meringues and discovered a great way to make them look (and taste) even more delicious! Food storage and gourmet collide once again. Think of them as fudge chocolate meringues. They are crisp on the outside, chewy on the inside, gluten-free, fat-free, and about 10 calories a pop. Now we’re talking! To view the food storage video, click HERE.

If you’re wondering where to get powdered egg whites, currently you can get them from Honeyville Grains.

Meringues: The Gluten-Free, Low Calorie, Food Storage SUPER COOKIE!

Crystal — Mon, 12 Dec 2011 10:48:56 +0000

I’ve been dieing to see if beating powdered egg whites from my food storage actually works (especially, since a local tv chef told me it wouldn’t…) and I was so pleased to see that it DOES! Since then, I’ve tried it in these cookies, Divinity (will post on that later), waffles, and soon a Lemon Chiffon cake. So if any of you are brave enough to diet through the holidays, are trying to give up gluten, or are looking for a creative and easy alternative to rice krispy treats…this is the cookie for you! Don’t believe me? Check out all the reasons why I love this cookie!

GLUTEN FREE
Very low calorie. You can have FIVE for the price of ONE chocolate chip cookie.
Few ingredients (only 6 to be exact)
Low-fat
Can be made entirely from your pantry! (No refrigerated ingredients required)
Gourmet looking and tasting.

Plus, don’t they look really delicious? (Think a cookie that melts in your mouth!) Because beating egg whites can be scary (it was for me, for an embarassingly long time…*ahem* you know..until I tried it in powdered form) so I also made a how-to video so you can see how truly easy these gourmet cookies are to make!

GLUTEN-FREE FOOD STORAGE MERINGUES

3 egg whites (1 T. powdered egg whites + 3 T. water)
1/8 t. cream of tartar
1/8 t. salt
1 t. vanilla
3/4 C. sugar
1 C. mini chocolate chips (or nuts, dates, raisins)

Preheat oven to 250 degrees. Beat egg whites with cream of tartar, salt, and vanilla until soft peaks form. Mix in sugar 1 T. at a time until stiff peaks form. Using two spoons, drop spoonfuls of meringue on parchment lined cookie sheet. Bake for 45 minutes. Then turn oven off and allow to sit in oven for 90 minutes. Store in air tight container.

If you’re wondering where to get powdered egg whites, currently you can get them from Honeyville Grains.

Food Storage Cooking Club: More Food Storage Recipes with BEEF TVP!

Crystal — Mon, 17 Oct 2011 15:49:19 +0000

Well, I’ve been waiting a LONG time for the right time to share these food storage videos (so long I may just look pregnant, though I’m not right now that I was able to do with Augason Farms. It was great fun helping to develop these food storage recipes and also show some great ways to use your food storage BEEF tvp. (I should also mention, that this is NOT my kitchen-I WISH! It’s the kitchen they use at Augason Farms for their classes)

TANGY BBQ PINEAPPLE SANDWICHES

CLICK HERE FOR THE RECIPE

MOUNTAIN MAN STEW

CLICK HERE FOR THE RECIPE

SLOPPY JOE PIZZA

WARNING: This video is over 15 minutes long…so make sure you’ve got time to finish it! It also goes over Augason Farms WONDERFUL bread mix as well as some more foods storage tvp.

CLICK HERE FOR THE RECIPE

My new favorite food storage breakfast: Cooked Wheat Cereal

Crystal — Wed, 28 Sep 2011 09:50:18 +0000

Alright, so if any of you are tired of buying cold cereal and would like to know how to use more of your food storage to have as cereal (outside of the obvious oatmeal) this is the post for you! I have a new favorite cereal and it comes straight from my food storage. Now, I’m not going to lie to you when I was younger (like 5) and we were living off of food storage out of necessity I hated eating this cereal and in fact it was one of the biggest things that scared me about food storage when I first began. However, I’m very happy to report I’ve figured out how to make whole wheat cereal absolutely delicious…you heard me….delicious!

First you need to catch up on how to cook whole wheat kernels. I like to do mine in my pressure cooker (see video below) because it takes half the time of the stove top method…

STOVE TOP METHOD FOR COOKING WHEAT KERNELS (OR BERRIES)

Measure 1 cup and place in a strainer. Wash the wheat berries thoroughly under running water, even if they were packaged.
Place them in a medium saucepan and cover with about 2 inches of water. Cover and let them soak overnight.
Drain the water in the morning and rinse the wheat berries once more.
Add the 3 cups of water and salt to the wheat berries and bring to a vigorous boil. Reduce the heat and simmer for 1 hour, or until they split open and turn chewy.

PRESSURE COOKING YOUR WHEAT KERNELS (OR BERRIES)

Once you’ve cooked up your wheat kernels, the cereal is very easy to do. But it must be done in this order (this was my mistake as a 5 year old)

WHOLE WHEAT CEREAL

1. Put warm wheat kernels in your bowl.
2. Pour a little bit of honey on top and stir to coat. (This is the important step, if you wait to put the honey in after you’ve put in the milk the honey just swims around in the milk and you lose the wonderful taste of honey mixed with the wheat.)
3. Pour in milk (get brave and try some powdered milk).
4. Add in freeze dried strawberries or any other freeze dried fruit.

Oh my! It’s so delicious. Everyone go try it and let me know how you like it!

Food Storage Video: Freezer Jam

Crystal — Mon, 19 Sep 2011 12:41:56 +0000

This is by far the easiest and most delicious of all the food storage recipes! I like to put this jam on sandwiches, waffles, crepes, ice cream…pretty much I could put this on any food and I think it would taste good. (Okay, maybe not ANY food but A LOT of foods My sister-in-law makes this jam all of the time and it is a great way to ease your way into food storage canning and making your own sauces, jams, salsas, etc. Of course I have a how-to video for you to watch. So enjoy, and watch for good sales on berries or use the berries in your garden! ENJOY! The best part is you don’t need anything special to make freezer jams. You can use any freezer safe jar or plastic container.

MCP Pectin Freezer Strawberry Jam

Prep time: 30 mins

Total time: 30 mins

Super easy and delicious strawberry freezer jam! Make sure to use the recipe included with whichever pectin you choose to use!

Ingredients

3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box
MCP Pectin
1 cup corn syrup
4-1/2 cups sugar, measured into separate bowl
Directions:
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Instructions

Google Recipe View Microformatting by Easy Recipe

FREEZER JAM HELPS

MCP Pectin-click HERE for more information

Ball Freezer Containers-click HERE for more information (I use the 16 oz. size)

SHARE WITH US!

Make sure you come back tomorrow to learn how you can make cooked jam with out any added pectin! (It’s also my new favorite jam, so you won’t want to miss it!) What kind of jam are you planning on doing with your friends? Let us all know over at my facebook page!

Food Storage Video: No Added Sugar Nectarine Jam

Crystal — Thu, 15 Sep 2011 09:28:53 +0000

And of course, here is my favorite kind of jam-the no sugar added kind! Why? Because I love that it tastes more like the actual fruit. It can be tarter than regular jam, but I like a little tart. I did my nectarine jam this way and it is awesome! The best way is warmed and over ice cream. It tastes so fresh, I can tell it’s going to help me get through those gray dull winter days!

NO SUGAR ADDED JAM

It’s just as easy to make jam with no added sugar and oh so delicious!

THINK CANNING ISN’T “IN” THINK AGAIN!

Preservation Statistics: Food preservation continues as an upward trend. Recent stats show:
• In 2008 and 2009, Ball Corp., the longtime maker of Mason jars and other canning equipment, experienced a 30 percent increase in retail sales. The trend continued with a 10 percent increase in 2010.
• In a recent survey conducted by Ball Corp. 50 percent of the respondents were under age 50, with 26 percent under age 35.
• Fifty-five percent of American home cooks plan to can this year, and of those, nearly 97 percent will be canning more than previous years, according to a recent survey of its community by Allrecipes.com, the world’s #1 food site.
• According to the Nielsen Company, sales of canning supplies in Canada have increased 70% year over year.

THAT’S RIGHT-THAT MEANS CANNING IS FOR YOU!

SHARE WITH US!

Food Storage Video: Regular Sugar Apricot Jam

Crystal — Wed, 14 Sep 2011 09:31:07 +0000

Alright, now it’s time to show how to make regular ol’ jam-the old fashioned way. I chose to make some apricot jam this way. Another tasty decision. My personal favorite is to put it on French Toast…but really it’s great on almost anything. Using pectin in this recipe will make the process of cooking the jam much faster than with no pectin. Honestly, I was amazed at how fast and easy this was!

REGULAR JAM

MORE GREAT IDEAS

For more great ideas, remember to check out www.sweetpreservation.com It includes…
• Preservation 101: how-to and safety basics
• Label Artwork: downloadable labels to personalize jars
• Canning Crafts: gift ideas to spread the fruits of the labor
• Preservation Party: ideas on how to throw an at-home canning party
• Health Benefits: information on health benefits linked to stone fruits

SHARE WITH US!

The Everyday Bean e-Cookbook Sneak Peek!

Crystal — Tue, 23 Aug 2011 04:02:20 +0000

I’m so excited! I have a new e-cookbook coming out this week, The Everyday Bean Cookbook. It will have 90+ recipes for breakfasts, sides & salads, dinners, and DESSERTS all with no added fats…just good ol’ beans from your food storage. Don’t worry the recipes aren’t scary, the recipes cover pancakes, waffles, muffins, quick breads, salads, soups, chilis, cookies, brownies, cakes, etc…see that isn’t scary! To get you excited (and convinced), I’m giving a sneak peek of one of my most favorite BEAN recipes, the Low-Fat Ultimate Death by Chocolate Sandwich Cookie. (Make sure you scroll to the bottom to see how you can enter to win a FREE copy of my new e-cookbook when it is released this week!)

Low-Fat Ultimate Death by Chocolate Cookie

Recipe type: Desserts

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 9

This recipe is awesome, easy, looks gourmet and NO ONE will guess you used beans instead of butter in it! If you love it, make sure you check out my NEW Everyday Beans e-Cookbook with over 90 recipes that will incorporate beans into your breakfasts, sides & salads, dinners and DESSERTS!

Ingredients

1 Devils Food Chocolate Cake mix (must be Devil’s food)
1/2 C. bean puree (you can use either black or white beans)
2 eggs (2 T. dry powdered eggs + 1/4 water)
1 t. vanilla
1 tub Fat-Free Cool Whip
1/2 pkg. dark chocolate chocolate chips, melted
chocolate covered strawberries, optional

Instructions

Preheat oven to 350 degrees. Combine half of the Devils Food Cake Mix with the bean puree, eggs and vanilla in electric mixer for 2 minutes or until thoroughly combined. Add in second half of cake mix and mix until combined. Drop rounded balls of cookie dough on GREASED cookie sheet. Cook 10-12 minutes or until done. Take out of oven and with a glass with a flat bottom, flatten cookies and allow to cool.
Mix together Cool Whip and melted chocolate to form mousse. Place mousse in between two cookies. Place a little mousse on top of cookie sandwich and place chocolate covered strawberry on top.

Notes

Make bean puree by dumping a can of beans in your blender and blending until it is the consistency of a thick smoothie.

Google Recipe View Microformatting by Easy Recipe

DON’T MISS IT-SIGN UP TO GET NOTIFIED OF THE OFFICIAL EVERYDAY BEAN E-COOKBOOK RELEASE!

Make sure you’re signed up for my newsletter to get notified as soon as this is released! Click HERE to sign up!

WANT TO WIN A FREE COPY OF MY NEW EVERYDAY BEAN E-COOKBOOK?

I thought you might! All you need to do make sure you’re signed up for my newsletters so you’re notified of the release and help spread the word about this post and amazing recipe either in an email or on your blog, facebook, or on Twitter. E-mail me at efsgiveaways(at)gmail(dot)com telling me what you’ve done and you’ll get one entry for different thing you did! There will be 5 winners so make sure you enter to win!

How to Use a Sun Oven Class Questions

Crystal — Tue, 14 Jun 2011 07:21:00 +0000

Alright, more Sun Oven class! I want you to have time to watch it and soak it in so I’m breaking the Sun Oven class up into 15 minute sections and will post a new section every day. Also, remember there is a great deal on Sun Ovens going on right now (but it ends June 21st- more info below) In case you missed it here is part one and parts two and three, part four, parts five and six, parts seven, eight and nine and part ten. Today you’ll get the answers to questions that were asked at the end of the class-questions you may have has as well.

SUN OVEN CLASS: QUESTIONS

EXPECT THESE QUESTIONS TO BE ANSWERED ABOUT GLOBAL SUN OVENS:

Why does Paul say to start with a frozen chicken instead of a thawed chicken in the Sun Oven?
Are there any resources for recipes and cooking tips for the Sun Oven?
How do you focus a Sun Oven?
How important is it to keep the glass and reflectors clean on a Sun Oven?
What if the reflectors on a Sun Oven get bent or dinged?
What maintenance should I perform on my Sun Oven?
What if my glass or other component break on my Sun Oven?

WANT TO LEARN MORE? TAKE THE SUN OVEN CLASS OR READ MY POSTS ABOUT THE SUN OVEN!

GET YOUR OWN SUN OVEN!

How to use a Sun Oven: Part TEN

Crystal — Mon, 13 Jun 2011 07:18:55 +0000

Alright, more Sun Oven class! I want you to have time to watch it and soak it in so I’m breaking the Sun Oven class up into 15 minute sections and will post a new section every day. Also, remember there is a great deal on Sun Ovens going on right now (but it ends June 21st- more info below) In case you missed it here is part one and parts two and three, part four, parts five and six and parts seven, eight and nine. Today you’ll get part ten which will go over all the good in the world Sun Oven does.

SUN OVEN CLASS: PART TEN-The humanitarian side of Sun Ovens

EXPECT THESE QUESTIONS TO BE ANSWERED ABOUT GLOBAL SUN OVENS:

How does the Sun Oven help others around the world?
Is the Sun Oven made in the USA?
How does my purchase of a Sun Oven help others around the world?