EVERYDAY FOOD STORAGE » Garden

Garden Vegetable Garlic Pizza-Food Storage Recipes (my ode to pizza!)

Crystal — Mon, 14 Sep 2009 05:54:02 +0000

Okay, so you may or may not know this about my family but we LOVE pizza. I don’t know if I should admit this or not but we eat it probably once a week….which before I made our own pizza was expensive (very, very expensive…even with coupons). When I first started making pizzas I stuck with the originals (Hawaiian, Mushroom & Olive, etc.) but as I’ve branched out, I’ve discovered some really fun things you can do with pizza….and food storage! Now, obviously if you’re making your own pizza crust you’re using your food storage, and why not try it with whole wheat?! I noticed over the summer that Papa John’s is now marketing a whole wheat pizza (which of course costs more). So if Papa John’s sells it…there is no reason why you can’t make it! Personally for a pizza crust, I either do the 30 Minute Pizza Crust, or the EZ Bread Dough Recipe. But enough about the crust..that is the boring part…let’s talk toppings (other than pepperoni). Papa Murphy’s has this pizza that I LOVE. It has this white garlic sauce, mozerella cheese, fresh vegetables and chicken. I had always wondered what that oh so delicious secret sauce was…until it dawned on me…it’s a WHITE SAUCE with GARLIC. Well…good grief…I know how to make a white sauce (and pretty easily I might add), thanks to magic mix. So yes, I was very pleased with myself when I could make that Papa Murphy’s pizza, just how I liked it, at a fraction of the cost…and so can you! Here’s how…

Garden Vegetable Garlic Pizza

1 Pizza Crust
1 Grilled Chicken Breast (optional)
Fresh Vegetables (which ever your family likes, if you choose to do broccoli like I do, you’ll need to slightly cook the broccoli before adding it to your pizza or it will be too crunchy)
Mozarella Cheese
1 C. Garlic White Sauce (2/3 C. magic mix, 1 C. water, and 2 T. fresh, minced garlic-garlic should be done to taste, mix over medium high heat until it thickens)
Asiago Cheese (optional) I just like to put a little on top

Place garlic white sauce on top of crust, then cheese, then toppings and bake.

Hachacha Salad: 3 Month Supply Food Storage Recipes

Crystal — Wed, 05 Aug 2009 03:17:28 +0000

Alright, I think most people call this salad Taco Salad but growing up we called it Hachacha Salad…which I love because a) it’s really fun to say and b) it’s sounds better than plain old taco salad. The theory is the same though and I love to serve this for guests in the Summer time because they build their own (and I hate it when people don’t like what I made or pick around my food) and you can use a lot of items from your 3 month supply as well as your garden. Here are some ideas of what you can put on your salad….

Hachacha Salad

lettuce
chili (or any kind of beans but I like it spicy)
tomatoes
avocados
olives
green onions
cheese
jalapenos (I love any good excuse to put jalapenos in my food
sour cream
salsa
corn
fritos or tortilla chips
Ranch dressing (I think this is optional but some people don’t think it’s a salad without an official salad dressing
name your own topping! Anything you would put on tacos would taste great on this salad.

Let everyone put theirs together and you won’t hear any whining about the salad! Have fun and enjoy your cool kitchen…you won’t have to use your oven or stove top for any of this!

Too much Zucchini?-More Food Storage Recipes

Crystal — Mon, 27 Jul 2009 04:41:35 +0000

I realized today that most people probably aren’t still waiting for their zucchini plants to really get going like I am, so I’ll stop procrastinating this post! Zucchini is really great the first couple times you eat it but can get old when your plant is giving you 3-4 a DAY! Here are three great recipes that you can use with your zucchini but you can also shred the zucchini and freeze it for up to 6 months and use it in recipes during the winter or you can de-hydrate it (assuming you have a dehydrator). Dehydrating is a great way to store those summer vegetables you have too much of. (Sun dried tomatoes are DELICIOUS!…a post on that to come later…assuming my tomato plants start going

Zucchini Food Storage Recipes

The Ultimate Zucchini Bread
(no joke! you’ve got to give it a try!)

Death by Chocolate Zucchini Cake
(A ultra delicious snack cake…which means you don’t have to frost it! Less time and calories!)

Spaghetti Zucchini Bake
(A wonderfully easy and delicious dinner!)

Okay, so now that I’m drooling over these recipes and jealous of anyone who has an overactive zucchini plant at this point…I’m going to go outside ASAP and hope I have lots of delicious zucchinis waiting to be eaten by ME! Wish me luck!

*Also, if you missed my post on canning last week, make sure you check it out by clicking HERE. It will get you over any fears you may have of canning at the cannery, checking out a canner, or all o the above.

Strawberry Freezer Jam-Food Storage Recipes

Crystal — Mon, 18 May 2009 00:10:38 +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!

MCP Pectin Freezer Jam

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.

Here are links to more information about the pectin and freezer containers I use for my Freezer Jam.

MCP Pectin-click HERE for more information

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

Surprise Chocolate Cake: Three Month Supply Food Storage Recipes

Crystal — Wed, 13 Aug 2008 16:54:00 +0000

You may remember Chef Bryan from KUTV (channel 2) asking about me on our TV spot on Monday about using other cake mixes with the Twinkie Surprise Cupcakes using squash…especially chocolate. Well the second he said that I knew I had to try it since my FAVORITE chocolate combo is raspberry and chocolate! AND OH MY GOODNESS!!!! It is DIVINE! It tastes completely GOURMET and like it is from an expensive cake shop. I love it! It’s easy, uses food storage, things from the garden, and tastes like a million bucks! JUST HOW I LIKE IT!

I did everything the same (click HERE to get the original recipe and see the inspiration from Chef Bryan on TV) except used a Devil’s Food Cake mix. You could make them as cupcakes and put the raspberry jam inside or make two 9 inch cakes and put raspberry in the middle. To put the raspberry in the middle of two cakes, mix about 1/2 C. – 3/4 C. jam with about 1/4 C. – 1/2 C. chocolate frosting to thicken it up so it doesn’t make the cake soggy and frost the exterior of the cake with the remaining chocolate frosting. To really dazzle it up, put fresh raspberries in the middle of the cake and dust with powdered sugar!

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Surprise Twinkie Cupcakes: Food Storage Recipes

Crystal — Fri, 01 Aug 2008 04:44:00 +0000

This recipe has was Runner-up for the Utah’s Own Down Home Cook Off. Click HERE to view the recipe and clips of me making it on TV!!

What if I told you that I’ve come up with a way to make your own cupcakes that taste like Twinkies? What if I told you that it had a hidden surprise in it? I knew you’d be excited! Who doesn’t love a surprise?! Most people think the surprise is the jam filling…but really it is the summer yellow squash puree in it! Don’t worry no one will ever know you’re secretly feeding them vegetables. They are DELICIOUS! (If you need a refresher course on how to puree the vegetables, click HERE) Grab a cake mix from your three month supply and let’s get started.

Twinkie Surprise Cupcakes-makes 36 cupcakes (the other added benefit…notice that you can make 12 MORE cupcakes than just a regular box makes)

1 Box Yellow Cake Mix
1 C. Pureed Summer Yellow Squash
1/2 C. Water
2 T. Vegetable Oil
3 Regular Eggs (or 4 T. Powdered Eggs + 1/2 C. Water)
3/4 C. Sour Cream
2 C. Red Raspberry Jam
1 Container of Vanilla Frosting (optional)

1. Preheat the oven to 350 degrees. Line cupcake trays with cupcake liners.

2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs, and sour cream. Beat until smooth, 1-2 minutes.

3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until the cups are 3/4 filled. (pictures below are to help illustrate)

4. Bake until the tops of the cupcakes are golden and spring back to the touch, about 20-25 minutes. Turn the cupcakes onto wire rack to cool. Once they are cooled, frost with vanilla frosting, if desired.
Give it a try. I had a lot of people taste test these and they loved them!

Yellow Squash Puree Mac ‘n Cheese: Magic Mix Food Storage Recipes

Crystal — Wed, 30 Jul 2008 03:38:00 +0000

Well if you’ve ever wanted to know how to sneak vegetables in food with out anyone detecting…this is the post for you! I’ve tackled one of the hardest garden vegetables to find recipes for, Yellow Summer Squash. First we’re going to puree it and then put it in Macaroni and Cheese. My next post will be about an AWESOME Twinkie cupcake using the yellow summer squash puree. So…let’s learn how to do the puree, and for those of you with babies at home, make sure you check out the entire video. I’ve got some great tips on making your own food storage easily (you know I like easy!) and quickly. It will not only save you a ton of money but give your baby better nutrition.

I love trying things in Macaroni and Cheese because I don’t know ONE kid that doesn’t like good old mac ‘n cheese. It is so easy to have children try it and this is no exception! Not only are we going to use magic mix (if you need a crash course on it, click on my video page to watch a video on how to make magic mix and a white sauce from magic mix), elbow noodles from your food storage, but we’ll add in some vegetables as well. The best part is…no one will ever guess! It is delicious, creamy, and bound to please the pickiest eaters! Hopefully, this will eliminate some fights you may be having at the dinner table!

Yellow Squash Puree Macaroni and Cheese

2 C. Elbow Macaroni
1/3 C. Magic Mix
1/2 C. Water
1 C. Yellow Squash Puree
1-1/2 C. Cheddar Cheese, grated
4 oz. Cream Cheese (can be reduced fat or non-fat)
1/2 t. Salt
1/8 t. Paprika
1/2 t. Pepper

Directions:

1. Bring a large pot of salted water to a boil, add the macaroni and cook accodring to package directions until al dente. Drain in a colander.

2. While the macaroni is cooking, combine Magic Mix and water in a saucepan. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble and thicken.

3. Add the squash puree, Cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth.

4. Stir in the macaroni and serve warm. (Personally, I chop up a tomato and stir it in. I really like the taste of tomatoes and cheese but that is optional. I also garnish with a little paprika and grated cheese.

Try it! Your kids will love it…which means you will too!

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Oatmeal Raisin Cookies with SURPRISE!…CARROTS!

Crystal — Mon, 28 Jul 2008 03:10:00 +0000

We’re moving on up! Not only are we sneaking in food storage items like dehydrated eggs, whole wheat, and oats with this cookie but vegetables as well! Finely grated carrots are a great addition to ANY oatmeal raisin cookie. I knew carrots would taste great in this cookie because 1) they are sweet and won’t detract from any of the flavors 2) the spice cinnamon is a perfect blend for carrots, because theyit’s the same spice that goes in carrot cake and 3) the texture of the carrots will be hidden with the oats. YEAH!! No more fighting to get kids to eat vegetables! Remember the goal is to try these concepts in your own recipes so if you have a favorite oatmeal raisin cookie recipe or want to use my other recipe from the cookie extravaganza go right ahead (start out with 3/4 C.-1 C. finely grated carrots and add with the raisins at the end). If you need the recipes from the cookie extravaganza, just email me at everydayfoodstorage[at]gmail[dot]com. If you want one to try, this is a great “Make Ahead” cookie dough because it needs to be refrigerated for 4 hours before baking. So make the dough in the morning and have your kids help you bake them in the afternoon for Family Home Evening! They’re delicious!

Oatmeal Carrot Cookies-makes 6 dozen

1 C. Butter, softened (2 sticks)

1 C. Shortening

1-1/2 C. Sugar

1-1/2 C. Brown Sugar

4 Eggs (1/4 C. dehydrated eggs + 1/2 C. water)

2 t. Vanilla Extract

2 C. Finely Shredded Carrots

4 C. Quick-cooking Oats

1-1/2 C. Whole Wheat Flour (notice this recipe has a lot of brown sugar so it will hide the wheat well)

2 t. Baking Soda

2 t. Salt

1 t. Pumpkin Pie Spice or Cinnamon

1 C. Chopped Walnuts (optional)

1 C. Raisins (Soak in water while you’re making the dough)

In a large mixing bowl, cream the butter, shortening andsugars. beat in eggs and vanilla. Add Carrots; mix well.

Combine the oats, flour, baking soda and sal; add to cremaed mixture and mix well. Stir in walnuts and chocolate chips. cover and refrigerate for at least 4 hours.

Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. bake at 375 for 10-13 minutes or until lightly browned. Cool for 2 minutes beofre removing wire racks.

Tip for using Dehydrated Carrots-You can also use this dehydrated carrots. You will want to pulse them in your blender to make them smaller pieces first and then hydrate them (remember it takes about half the amount of dehydrated carrots to equal the regular measurement)

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Fast & Easy Carrot Raisin Salad: Dehydrated Carrots Food Storage Recipes

Crystal — Fri, 25 Jul 2008 17:24:00 +0000

This salad is such a classic and so good. I haven’t seen it around in a couple of years so I’m like Justin Timberlake and I’m bringing Carrot Raisin salad back! It tastes EXCEPTIONAL with garden grown carrots and is great for little helpers.

Carrot Raisin Salad-serves 5
2 1/2 C. shredded carrots (you could also re-hydrate 3/4 C. dehydrated carrots from the cannery)
1/2 C. raisins
1/2 C. Mayonnaise
1 t. lemon Juice
2 T. sugar
1 can Crushed pineapple, drained-optional (you can save the juice and soak your raisins in it for a half hour for more flavor)

Mix all ingredients together and store covered in refrigerator. For an added flare, serve on a bed of lettuce greens.

See what I mean? EASY!!

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

The Evolution of the Cutest Carrot Cake You’ll Ever Eat!:Dehydrated Carrots and Whole Wheat Food Storage Recipes

Crystal — Wed, 23 Jul 2008 03:56:00 +0000

1) Prepare your favorite carrot cake recipe (don’t worry I’ve got one for you at the end of the post) and bake it in two bread pans. After it has baked and cooled cut three triangle wedges out of the top…like the shape of a carrot. Prepare your favorite cream cheese frosting (you know it…I’ve got one for you at the end of the post, if you need it) Take 1/2 C. of the frosting and tint orange with food coloring. Fill in the wedges on the tops of the cake.

2) Frost the tops of the cakes with cream cheese frosting as needed. Be careful when frosting not to spread the orange frosting that will be underneath. The easiest way to do this is to put large dollups of frosting on top of the cake and gently frost until covered.

3. Take 1/4 C. frosting and tint green with food coloring. Place in plastic bag. Cut a small tip off of one corner to frost. Use plastic bag to make squiggly line on top of where you cut out your carrots.

Do you see the carrots beginning to appear?

4) Frost remaining area of cake with remainder of cream cheese frosting. You can coat one with walnuts on the sides…you know how I like for people to know which one has nuts.

5) Cut cake into bread-like slices. Isn’t that adorable?! There are frosting carrots in the cake! I made this for my brother’s birthday who loves carrot cake. It was a HUGE hit!

6) Of course…watch as everyone gobbles it up!

Carrot Cake:

2 C. Sugar
1 1/2 C. Vegetable Oil (or applesauce)
4 Eggs (1/2 C. dehydrated eggs + 1 C. Water) beat before adding to batter

In separate bowl combine and add to above:
2 C. Flour (I did half all purpose and half whole wheat because it was a new recipe. I wanted to make sure it would taste good first. Remember, if you’re trying something new and are unsure doing half all purpose and half whole wheat always has great results!)
2 t. Baking Soda
1/4 t. Salt
2 t. Cinnamon

Fold in:
2-4 Cups finely grated carrots (if you don’t have carrots from your garden, dehydrated carrots from the cannery work great. Just make sure you pulse them a couple of times in the blender before you rehydrate to make them into smaller pieces)
3/4 C. broken nuts (optional)

Bake at 350 for 40-50 minutes, till it pulls away from sides of pan.

BEST EVER Cream Cheese Frosting (I’m not kidding!!)

1/2 C. (1 stick) Unsalted Butter, softened
4 oz. Cream Cheese, softened
2 C. Powdered Sugar (confectioners’ sugar)
1 t. Vanilla Extract

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET