This blog has moved. Please visit us at www.preparednesspro.com.

By Kellene Bishop

I'm a Daring Cook!

I'm a Daring Cook!

My confession is not that I’m a good cook. The confession is that I’m a bit daring in my cooking, in that I’m not afraid to try new things and new recipes. I can usually read through a recipe and determine whether or not it will be good, and even what to add or subtract from it prior to making it. In the past I’ve even ventured to cook things on the fly, even when it was for a large gathering. I started this somewhat dangerous habit on the menu of a girlfriend’s wedding reception over 12 years ago. I still remember how amazingly well the Swiss cheese fondue turned out by my combining a few recipes. All was well. The food was great. I felt I could trust my culinary instincts and I’ve done so ever since. Until yesterday…

This is where the confession comes in. Yesterday I taught a solar oven cooking class for a kitchen store. To be honest, I was kind of bored with the same old recipes I’d been using. I had recently received a new cookbook in the mail from Amazon that was supposed to be specifically for solar oven cooking. It was the only book I saw on Amazon dedicated specifically to solar oven cooking recipes. I saw a couple things they did a bit differently than I would, but I figured that the recipes were safe. To my horror, I was soooo wrong. And what’s worse is that I used these sweet ladies in the class as guinea pigs! The bread I made was tender, thanks to the solar oven, but just downright uneventful, and perhaps even painful to eat as a result. The enchilada recipe could not have been more bland. While I usually play my group recipes down on the less-spicy side of things in order to not offend a sensitive palate, I have to say that the taste of this recipe was just plain torture. Boy howdy, was I embarrassed!

solar-powered-ovenI decided that I didn’t like getting my butt kicked by some amateurish cook/author. So, considering I have another solar oven class to teach tonight, I decided to try the recipes again, this time letting my instincts kick in and make them worthy of the Preparedness Pro name. I’m happy to say that I managed to do that today. In light of the fact that some of you are taking the Preparedness Pro food challenge this month and some are also taking the Solar Oven Challenge of cooking for 2 days in their solar oven alone, I decided to share my redeemed recipes with you. Not only do I hope you enjoy them, but at least this time I can be assured that you won’t hate them. 🙂 Enjoy! Oh, and for those of you who attended the class yesterday, I’m SO sorry that the food was less than stellar. If you come tonight at Macey’s in Orem, at 7 p.m., I’m sure I’ll make it up to you. 🙂

Our Ms. Divine Chicken Enchilada Recipe - photo c/o Preparedness Pro

Our Ms. Divine Chicken Enchilada Recipe - photo c/o Preparedness Pro

Divine Ms. Chicken Casserole

2 T. butter

¼ C. white flour

1 ½ C. chicken broth

½ C. plain yogurt

1 (3 oz.) block of cream cheese, cut into about 5 pieces

1 t. of cumin

1 t. black pepper

½ t. garlic powder

1 C. of green enchilada sauce

1 small can of diced green chilies—heat of chilies is dependent on your taste buds

8 (6-inch) corn tortillas, cut into 1 inch strips

3 C. of cooked and shredded chicken

1 small can of sliced olives

1 ½ C. of grated Monterey Jack cheese

2 scallions, thinly sliced, greens only

Slices of fresh avocado for garnish

Melt the butter on the stove over medium heat. Add the flour, stirring constantly until bubbly. Add the broth and increase heat to high. Add the cream cheese, cumin, pepper, yogurt. Stir with a whisk until hot, but not boiling. Add the enchilada sauce and green chilies, continuing to whisk.

Cover the bottom of a 9×13 baking pan or small round Graniteware pan with about a third of the sauce. Sprinkle half of the tortilla strips over the sauce, then layer with the chicken, olives, and all but ½ C of the cheese. Then add another third of the sauce. Top with the remaining tortilla strips, sauce, and then cheese.

Cover with the pan lid or a dark, moist towel and bake at about 300 to 350 F degrees for 1 to 2 hours in the solar oven, until the cheese has melted. Serve with sprinkled scallions and sliced avocado. Yum! Yields 6 servings.

Easy Onion Dill Cheese Bread - photo c/o Preparedness Pro

Easy Onion Dill Cheese Bread - photo c/o Preparedness Pro

Easy Onion Dill Cheese Bread

1 large onion, finely diced

3 C. Bisquick

1 egg

1 ¼ C. buttermilk

1 T. dried dill

2 C. shredded cheddar cheese

Scant dash of salt

In a large bowl, beat the egg and buttermilk until well blended. Stir in the baking mix and mix until completely moistened. Stir in the dill, onions, and 2/3  of the cheese.

Lightly oil a dark 9x5x3 inch loaf pan. Pour the batter into the prepared pan. Sprinkle with the remaining cheese.

Cover and cook in the solar oven (about 300 degrees) about 1 hour, until a toothpick inserted comes out clean.

(Note: This is a dense bread, not light and fluffy. It also makes for great muffins. Just cook a little bit less time.)

Chocolate Chocolate Molten Chocolate Cake

Since we have previously published the delectable Chocolate Chocolate Molten Chocolate Cake, click here for the recipe!

Chocolate Chocolate Molten Chocolate Cake - photo c/o Preparedness Pro

Chocolate Chocolate Molten Chocolate Cake - photo c/o Preparedness Pro

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

Subscribe to Preparedness Pro today and never miss a thing!

This blog has moved. Please visit us at www.preparednesspro.com.

By Kellene Bishop

food-storage-shelvesHere’s one simple tip so you never have to worry about HOW to cook what’s in your food storage. 

Many folks just plain don’t know how to cook with their food storage.  When I hear this, I ask people why they’re storing foods that are unfamiliar to them or their family?  Sure there are ideal lists which include long lasting grains and legumes, but if you’re not using such ingredients now to feed your family with, it’s not going to be helpful to them in an emergency.

Think for just a moment what kind of chaos a financial collapse, an earthquake, an act of war, or some other kind of disaster could bring into your life.  Do you really want to complicate things by adding more stress into your life by consuming “foreign foods”?  You and your family are going to crave as much “normalcy” as possible.  Unless you’re already serving your family “Boston Baked Wheat” you don’t want to try it out on them while they are being quarantined for 90 days as the result of a flu pandemic.  In fact, it is exactly these kinds of times that you will want to provide the most comforting favorites for your family.  But…yes, there is a but…

Part of being prepared is being ready to live off of foods which are most nourishing and longer lasting than what your diet may currently consist of in your household.  (To this end I implore parents of picky eaters—or spouses of such—to do all they can to get them to embrace more nourishing foods.)  Peanut butter and jelly sandwiches are great now.  But how will they be when you have to make the bread from scratch?  Will your family even touch them?  Don’t panic.  Just start learning the lost art of bread making now.  I can tell you from experience that it’s a heck of a lot more rewarding than besting someone at an online game of Scrabble.  

Try sprouts on a meat sandwich! Photo c/o scanwiches.com

Try sprouts on a meat sandwich! Photo c/o scanwiches.com

Slowly introduce your family to new things.  For example, my husband, who I can’t get to eat a vegetable unless it’s on a slab of beef, has agreed to try and start putting sprouts on his meat sandwiches.  Why?  Because I am trying to get him used to eating this easy and widely accessible source of nutrition so when we are in the midst of an emergency, he can handle it—not only emotionally, but physically as well.  Being ready to live off those foods doesn’t involve just having the appetite for them.  We need to be prepared to use them and work with them as well.  If you’ve never tried sprouting, don’t think that the sprouter you’ve got in the basement is going to do much for you in a time of crisis.  Using it under such circumstances will only cause you more stress due to its unfamiliarity and you’ll avoid it at all costs. 

You also need to get your body accustomed to eating such foods.  In fact, if most people attempted to go from their existing diet to one containing whole wheat at the majority of their meals, they would actually DIE inside of 30 days due to the dehydration and diarrhea their body would experience in so drastic a dietary change.  This is one reason why I counsel people to store what they eat—at least a 90 day supply—and then work on introducing other, more stable storage foods, into their diet along the way.  Yes, it’s a lot less expensive to store a year’s supply of wheat, legumes, honey, and powdered milk as opposed to the ingredients for your favorite casseroles, Navajo Tacos, and brownie mixes.  But I assure you that those items won’t get used for much of anything if you haven’t already familiarized your family with them prior to a disaster.  So be sure to have at least 90 days of the familiar and then work on familiarizing your family with other foods that will have a great shelf-life in your home.  Remember, stress alters the mind.  It races the heart.  It breaks down the immune system.  If you’re in a quarantine situation, for example, can you really afford to expose anyone in your family to any of these physical stresses simply because you weren’t prepared with a realistic menu for them?  Perhaps now you may better understand why I go to great lengths to learn how to make bread, sprout, store M&Ms, make sour cream out of powdered milk, wax my own cheese, store eggs long-term, and create recipes out of what’s on my shelves, etc.  I do it in anticipation of a situation in which food and nourishment will be a comfort to the mind and the spirit, not just sustain life.  (And yes, there are indeed those times in which M&Ms sustain me. :))

I’ve been asked how I remember where all of my food storage is since it’s scattered all around the house.  I remember because I’m always in it—except when I’m on that blasted diet.  I’m always using what I store.  I’m rotating it.  (In fact I have a Mason jar full—er, half full—of almond M&Ms next to me on my desk as I write this.)  Other than the years supply of MREs we have stored in the back of the basement, there’s not a single nutritional item in my home that is “uncommon” to me.  If you have anything that’s uncommon to you in your food storage, it’s nearly useless.

kuhn-rikon-pressure-cookerPoint being, no one should have trouble cooking with their food storage, because their food storage should contain what they are already consuming and thus what they are already familiar in preparing.  Practice making your food in a Dutch Oven, or in a pressure cooker over a small butane stove, or in a solar oven.  Go to classes to learn how to make the essentials.  They are usually free.  Go through cook books and experiment with “less than fresh” items as substitutes in recipes, such as canned chicken for frozen, canned green beans for fresh, etc.  Find out from your family what their absolute favorite meals are and then find the most efficient way to stock the items for those meals.  We’re not in the dark ages here, folks.  Cooking with your food storage doesn’t have to involve an Indian dance and an archaic tool for grinding your flour.  Even without the luxury of electricity, we still will have the benefit of the luxury of knowledge and technology galore. 

Keep in mind that in a previous article I wrote, I recommended that folks start their food storage by storing their food in “meals” as opposed to “pounds of items.”  In other words, if your family loves waffles, then be sure you have the makings for waffles.  If you have such ingredients sufficient to make them 12 times, then you only have to come up with 29 other meals.  (Or less, depending on how often you want to eat waffles.  I recommend coming up with a great variety for your family though so that they don’t suffer from “appetite fatigue.”)

It all boils down to this: Store what you eat and eat what you store.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

Subscribe to Preparedness Pro today and never miss a thing!

This blog has moved. Please visit us at www.preparednesspro.com.

By Kellene Bishop

Photo c/o jewishjournal.com

Photo c/o jewishjournal.com

You bet.  Even in an emergency you can feed your kids healthy, but scrumptious desserts!  Beans are incredibly versatile.  As you know they are also an excellent source of protein and Vitamin B, folic acid, niacin, and thiamine.  The human body even thrives when this particular food is relied upon.  It’s great for aiding digestive problems (ere go the creation of “Beano”), circulation, diabetes, and weight control. 

But if the thought of having beans and rice for a year makes you ill and longing to die before “Armageddon”, you’ll be happy to note that there are PLENTY of uses for beans that you may never have imagined—even desserts, and there are a number of ways you can doctor up beans to a completely different kind of main dish that you would have though of previously.  How about a fudge made delicious with the addition of beans?  Or a really good pie?  How about adding peach jam and a few other treats to your cans of pork and beans?

So give this awesome food a try.  And be sure to add split peas, pinto, garbanzo, navy, Great Northern and kidney beans to your food storage and then experiment with these great recipes!  They are a winner every time I serve them.  Enjoy!

Bean Puree

Put beans and liquid in a blender.  Blend on medium speed until smooth; stop occasionally to scrape down the sides and stir beans up from the bottom.  Your puree should be a smooth consistency.  Use immediately or refrigerate for up to 3 days or freeze in an airtight container up to 6 weeks.  (This will thicken as it cools.)

Pinto Bean Wheat Bread

1 cup bean puree made with pinto beans (you can also use reconstituted refried beans for this recipe)

1 cup lukewarm water

1 T. honey

1 pkg. active dry yeast

2 T. vegetable oil

1 t. salt

3 cups whole wheat flour

¾ to 1 ½ cups all purpose flour

In a large bowl combine water and honey, stirring to mix together completely.  Dissolve the yeast in the honey/water mixture.  Let stand until mixture appears foamy.  Stir in bean puree, oil, and salt.  Gradually add whole wheat flour, stirring occasionally.  Add all purpose flour the same way.  Mix until dough is stiff.  Turn onto a lightly floured surface and knead until smooth and elastic.  (I presently do this recipe in my Bosch or Kitchen Aid mixer for about 7 to 8 minutes knead time.)  Return dough to bowl.  Spray non-stick spray on a piece of plastic wrap big enough to cover the bowl.  Place plastic wrap with the non-stick side facing down to prevent the dough from drying as it rises.  Allow dough to rise until doubled in size.  Form loaf, place it in your bread pan, and let it rise again to double in size.  (Still cover it with the sprayed plastic wrap.)  Once it’s risen, bake it at 350 degrees for about 50 minutes, or until golden brown.  Immediately remove from bread pan and allow it to cool on its side.  (Note: if you cook this in a solar oven it will not get “golden brown” but you can use the “hollow thump test” to ensure doneness.  Cooking time will take approximately 2 hours in a solar oven.)

Navy Bean Bundt Cake

1 2/3 cup navy beans, cooked and drained

1 cup sugar

1 T. vanilla

2 cups flour

1 t. baking soda

1 t. cinnamon

1/3 cup water (or you can use liquid from the cooked beans)

1 1/3 cups flaked coconut

1 cup softened butter

½ cup packed brown sugar

2 eggs

1 ½ t. baking powder

1 ½ t. nutmeg

1/3 cup evaporated milk

½ cup chopped pecans or walnuts

Puree beans in a blender or mash thoroughly with a potato masher or a fork.  Set aside.  In a large bowl combine butter, sugars, and vanilla.  Beat until creamy.  Add eggs and mix at high speed until well blended.  Then add milk and water and mix thoroughly.  Stir in bean puree and set aside.  In a medium bowl combine the flour, baking powder, baking soda, nutmeg, and cinnamon.  Stir half of the dry ingredients into the bean mixture until well blended.  Add the nuts and the coconut and blend completely.  Then add the remaining flour mixture.  Blend well.  Pour into a greased Bundt pan.  Bake at 350 degrees for 50 to 55 minutes.   You can also just pour this into a 13 x 9 x 2 inch greased pan and bake for 25-30 minutes at the same temperature 

Enjoy a most hearty Bundt cake!

Surprise Bean Pudding Cake (it’s a surprise because no one will guess it has beans in it, and there’s no “pudding” in it either)

Cream together:

½ cup butter or margarine

2 t. vanilla

1 egg

Add:

1 2/3 cup of mashed, cooked, drained pinto beans (you can use drained cans of beans as well)

½ cup applesauce

Mix until well blended then add:

¾ cup sugar

1 cup flour

1 t. cinnamon

½ t. salt

½ t. cloves

½ t. allspice

1 t. baking soda

Pour into a greased 9 x 13 x 2 inch pan. Bake at 375 degrees for 35 minutes.

Pilgrim Bean Pie

Photo c/o blogs.myspace.com

Photo c/o blogs.myspace.com

½ cup sugar

1 cup brown sugar, packed

2 eggs beaten

½ cup butter, softened

1 generous cup of mashed, cooked pinto beans (drained) (Note: you can substitute reconstituted dry beans, but be sure it’s a generous cup)

½ cup grated coconut (optional)

½ t. pumpkin pie spice (optional)

1 unbaked 9 inch pie shell

Whipped topping (which you can easily make from powdered milk or a powdered whipped topping packet)

Beat together the sugars, eggs, and butter until creamy.  Add coconut and pumpkin pie spice (optional).  Add pinto beans and blend well.  Pour into an unbaked pie shell and bake at 375 degrees for 20 minutes.  Reduce heat to 350 degrees and bake and additional 25 minutes or until a knife inserted in the middle comes out clean.  Serve with whipped topping.  

Bean Fudge

1 cup cooked, mashed pinto beans; drained (you can also use reconstituted refried beans)

¼ cup milk (Yes, powdered milk is fine in this recipe)

1 T. vanilla

1 t. almond extract

2 pounds powdered sugar

6 oz. unsweetened chocolate

6 T. butter or margarine

½ cup of chopped nuts (optional)

In a large bowl mix together the beans and milk.  This should resemble a mashed potato consistency.  Stir in vanilla and almond extract.  Melt chocolate and butter and then stir into the bean mixture.  Add nuts.  Gradually stiff in the powdered sugar.  Make sure it’s well blended.  Spread onto a light buttered 9 inch baking dish.  Chill 1 to 2 hours.  Cut into pieces and refrigerate to prevent melting.  (Although melted, this makes a yummy topping on pudding or homemade ice cream!)

Peachy Pork and Beans

5 (15 oz) cans of pork and beans-undrained

¼ cup brown sugar

1 16 ounce can of tomato sauce

1 t. mustard (not dry)

½ cup of diced ham or “Real Bacon Bits”

8 ounces of peach jam

½ cup catsup

Water as needed

Mix together all ingredients, adding water to the desired consistency.  Warm through on medium/high heat.  Serve.  (Serves about 15 and is GREAT for a potluck)

(My parents used to make this when I was growing up, and I craved it on warm bread.  But after I moved out of the house I asked them for the recipe and they couldn’t remember it.  So I’ve struggled over the years to make my own version of this heavenly spread.  This is as close as I could come.)

Bean Dip or Tortilla or Bread Spread

½ cups of dehydrated refried bens

1 2/3 cups boiling water

1 T. taco seasoning

¼ cup dehydrated onions

2 T. dehydrated garlic

Photo c/o excellenteats.blogspot.com

Photo c/o excellenteats.blogspot.com

Place all dry ingredients in a mixing bowl and add the boiling water.  Stir to moisten.  Let stand 25 minutes.  You can add salsa or some more water to thin it to your desired consistency.  Use on corn or flour tortillas, homemade bread, or hamburger buns.  Treat it just as you would a ham or beef spread and serve with desired condiments.  (Note: you can make this with dried or canned ingredients as well.  Just cut back on your water to only about 1 cup boiling water.)

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

Subscribe to Preparedness Pro today and never miss a thing!

homemade-bread

This blog has moved. Please visit us at www.preparednesspro.com.

 

Alright.  You keep being told to store wheat right?  But I bet that you’re wondering what the heck to do with it.  I do address different ways you can use wheat in a previous article, and one of those ways is obviously bread.  Let’s face it.  Bread making in our homes is a lost art.  I forced myself to learn for three reasons.  

 

1) I knew that if there was an emergency which required me to live off of my food storage, I darn well better learn how to make bread out of all of this wheat I was storing.

2) I needed to find some way to introduce hearty wheat into my diet so that I didn’t put my digestive system into shock when I did start living off of it.

3) Even though I could get away with paying only 99 cents for a loaf of bread occasionally, I knew that if I could make it fresh, it would be sooo much better for me and therefore worth it. 

 

 

As it turns out, my decision to learn how to make bread was a good choice for other reasons as well. 

 

 

1) My husband LOVES it, as do the neighbors, my employees, and even me! (Plus, it makes for great gifts)

2) I now have the confidence I need to make it and know that we’ll be just fine surviving on it.

3) I now have a more accurate understanding of what OTHER items I need to have on hand in my food storage.  (Go figure. You can’t just make wheat bread with just wheat.)

4) My quest for learning how to make it has led me to develop a KICK BUTT-No-Fail recipe!  (I never thought I’d be saying that when it came to bread making!) breadsticks

 

So, I’m going to share the recipe with you today.  For those of you who are already pros, I dare say that you’ll find some twists that I incorporate that may be helpful to you.  And at the very least, you will LOVE the breadsticks idea.  For the record, this bread turns out nice and soft even though it’s 100% whole wheat. It’s often been mistaken as “store bought” bread.  (When feeding kids that can be a good thing.)bosch-mixer-whole

 

 

First, let me just share with you—don’t be discouraged by the methods that I use for making my bread just because you may not have them on hand.  I have had ALL of my new-fangled luxuries break down at some point and thus have had to make due with good old fashioned elbow grease.  I use a Bosch Universal Mixer and a Nutrimill to make this easy bread making.  The Bosch does all of my kneading for me, however, I have used my Kitchen Aid mixer instead of my Bosch, but it seemed to be awfully hard on the motor.  You’ve got to have one of the heavy-duty Kitchen Aid mixers if you’re going to make bread in it.  Otherwise you’ll have to knead the bread the good old fashioned way—by hand.  Also, keep in mind that I’m giving you my recipe based on the use of electricity and such.  Obviously, that won’t do you much good if your power is out and you’re camping for a while.  Don’t worry.  If you begin making bread more regularly “in comfort”, then when it comes time to do it under “less than desirable circumstances” you’ll be able to easily adapt, much better than had you never mastered it.  

 

 

Kellene’s Kick-Butt Wheat Bread (and her famous breadsticks)

 

 Ingredients:

 

6 cups of warm water (How do you know it’s warm enough or not too hot?  If it’s warm enough to bathe a baby in without scolding it, then it’s just fine.)

2 T. “Real Salt”

3 T. of Lecithin Granules

2/3 C of Vegetable oil (you can use apple sauce as a substitute)

2/3 C Honey

2 ½ T. of Dough Enhancer (I use the Magic Mill brand which you can usually find in the grocery stores, but definitely locate in your specialty kitchen stores. You can also use lemon juice as a dough enhancer)

12 to 16 C of wheat flour (I grind my own flour for this recipe each time with my Nutrimill—Yes, you can use white flour if you’d like, but you only need to knead the bread about ½ as long)

2 ½ T of Instant Yeast (I use SAF brand and I store the open package in the freezer or the fridge for years)

2 T. Vital Wheat Gluten (Note: ONLY use wheat gluten if your flour is old or a lesser quality wheat.  If you’re using fresh ground wheat or a good quality flour, then you won’t need the wheat gluten.)

 

bosch-mixer02Place 9 cups of freshly ground flour in the mixing bowl with the dough hook attached. Then add 6 cups of warm water.  Mix on speed level 1 until you’ve got a paste consistency.  Turn off the machine and add the yeast, salt, honey, oil, and lecithin granules (and wheat gluten if you’re going to use it).  Turn machine back on to speed 1.  Begin adding additional cups of flour one cup at a time.  As the machine bears down, increase the speed to 2.  Continue adding additional flour until the dough pulls away from the sides of the bowl.  I usually use a total of 15 ½ cups of flour.

 

 

 

Note: Here’s the trick.  You want to make sure that you do not add too much flour.  I like to add just enough so that the dough starts pulling away and that I can handle the dough.  This approach, as well as the lecithin granules and dough enhancer, is the reason why my bread turns out so soft.  Most folks who make homemade wheat bread add too much flour.

 

Set your timer and let the Bosch knead the dough for 7 to 8 minutes.  Stop the mixer.  Add the dough enhancer.  Then let the Bosch knead the dough for another 2 minutes (still on Speed 2).  Grease your hands and then gently remove all of the dough from the bowl and place it on a greased cutting board in an even rectangular shape.  Using a knife, score your dough into 5 evenly spaced sections.  Then pinch off each section, form it into an oblong loaf.

 

Note: Pinch your bread dough, not tear it.  Only score your bread so that you can see the 5 sections.  Don’t use the knife to actually cut the sections.

 

Place the loaf in 4 to 5 greased bread pans or you can use non-stick bread pans, depending on the size of loaves you desire.  (I use 5 non-stick bread pans, but I still spray them with “Pam.” They should be about ½ to 2/3 full.)  Place the loaves where they will not be blown on by the air conditioning so that they can rise at room temperature.  Cover the pans with Saran Wrap to keep them moist as they rise.  (I spray the Saran Wrap with “Pam” on the sides that will be on top of the bread to prevent the dough from sticking to the wrap.)  Let the dough rise until doubled.  This should be approximately 1 ½ inches above the top of the pan. When finished rising, place them in a pre-heated 350 degree oven. Bake for 30-40 minutes. 

 

When the bread is finished baking, you will be able to tap it lightly on top and have it sound “hollow.”  Take the pans out and place them on a cooling rack for about 10 minutes.  Then remove the loaves from the pans and cool on their sides sufficiently prior to storing.  

 

solar-oven-bread-bakedSpecial Note: This recipe makes great rolls as well!  As a special little trick when I’m hosting a party, I take the dough and roll them into small breadsticks (about 4 -5 inches long).  Then I dip the “breadstick dough” into melted butter.  Then I place them on a big cookie sheet about an inch apart from each other.  I then sprinkle McCormick’s Salad Supreme seasoning generously on top of them and bake them at 350 degrees for 13 to 18 minutes.  You will LOVE the taste of these bread sticks!

Preparedness Pro Note: If you would like Kellene Bishop to present an Emergency Preparedness message for your community or church group, please contact us at 801-788-4133.  Ms. Bishop is an experienced speaker and demonstrator on Emergency Preparedness topics and also has created a great “Preparedness Party” platform which makes the learning of such a topic more enjoyable for all.

Copyright 2009 Preparedness Pro & Kellene Bishop.  All rights reserved.  You are welcome to repost this information so long as it is credited to Preparedness Pro & Kellene Bishop.

Subscribe to Preparedness Pro today and never miss a thing!

This blog has moved. Please visit us at www.preparednesspro.com.

When most people think about eating from their food storage, they think about mundane wheat, rice, and beans.  If I had to live on that, I may very well starve to death out of boredom, also known as “appetite fatigue.”   There are two key ways to avoid this from happening to you and your family if you’re forced to live off of food storage. 
 
1)    Store what you eat
2)   Learn to use what you store
 
While this may sound simple, I find that frequently when I evaluate a person’s food storage they are storing items which they have no idea how to convert into an edible food and in some cases they are even storing items which they are allergic to!
 
whole-wheat-bread-pierrotsomepeopleHere are the facts.  If you attempt to go from what you’re eating every day now to surviving off of whole wheat, you will be dead within 3 months from the shock of what the wheat will do to your digestive system.  If you intend to use wheat in an emergency, you better begin acclimating your body to wheat right now.  (It’s the only reason why I learned to make bread, but boy are my husband and father-in-law glad I did. They love my bread!)
 
So introducing wheat into your diet on a daily basis now is one way to avoid shocking your system literally to death.  And it’s part of the fundamental of “learning to use what you store.”  I’ve had one woman show me her ample supplies to make some wonderful sounding dishes, but she’s never attempted to make them for herself or her family. That’s a catastrophe waiting to happen.
 
Remember, the time for preparation is over when the opportunity (or disaster) appears.
 
Another way to prevent a system shock when you’re forced to convert your lifestyle as the result of an emergency is to store items such as Kamut, Amarath, Quinoa, Millet, and Spelt. These types of grains mixed in generously with wheat will prevent the negative effects of shocking your body with straight wheat.  Oh, and by the way, be sure you learn how to eat these items as well.  (Yes, you can sprout them also).
 
Given the choices though, I prefer to introduce wheat into my body regularly.  The reason being is that the other grain choices above are 4 to 10 times more expensive than wheat.  And that’s saying a lot considering how much wheat has gone up in pricing over the last 2 years. 
 
Learning to use what you store also requires a level of awareness. As you use recipes in your regular meal making activities, ask yourself if you have the items necessary to create such a meal with what you’ve got in storage (This includes what you may need to actually cook the meal with such as a Dutch Oven, Solar Oven, alternatively fueled stoves, etc. I frequently use my Joy Cook stoves for testing emergency preparedness recipes. They are made in Korea and I always see them being sold at sporting goods stores as well as trade shows for camping, boating and guns). 
 
I also specifically look for recipes in which I can adapt the items easily, or already stock in my food storage. For example, today I played around with using peanut butter, ginger vinaigrette and fettuccine.  It turned out nicely.  But then again I like Thai flavored types of food as well.  My husband on the other hand… not so much. Back to the drawing board for me on that one, I guess. 
 
Here is the recipe for you to test out on your finicky eaters:
 
Ginger Peanut Fettuccine
1 box of (8 oz.) of fettuccine
½ cup of peanut butter (crunchy is ideal for this recipe)
¾ cup of ginger vinaigrette dressing
1 tablespoon of minced garlic.  (I buy mine by the large jar and use it all year round)
Reserve 1 ¼ cup of the pasta water
 
Cook fettuccine according to box directions.  Drain completely, setting aside the reserved pasta water.  Set aside your pasta while you make the sauce.  Returning your pan to the hot surface, simply add your garlic, dressing, peanut butter and pasta water, stirring until smooth.  Add cooked pasta. Stir well until mixed. 
Makes four servings which include necessary fats, proteins, and carbohydrates.  I like to sprinkle a bit of dried parsley over each serving as well.
 
Enjoy! 
 
I’ll address more of the fundamental of “storing what you eat” in future blogs.
 
Kellene

Copyright 2009 Kellene Bishop. All rights reserved.
You are welcome to repost this information so long as it is credited to Kellene Bishop.  

Subscribe to Preparedness Pro today and never miss a thing!