Here are notes from my class today. This is a compilation from quiet a few sites - often the ideas have been repeated from site to site so I've only mentioned (hopefully) where the items are that aren't repeated. A great deal of these came from Food Storage Made Easy - I've marked them with a *.
prov·i·dent [prov-i-duhnt] –adjective
1. having or showing foresight; providing carefully for the future.
2. characterized by or proceeding from foresight: provident care.
3. mindful in making provision (usually fol. by of ).
4. economical; frugal; thrifty.
Areas of provident living: Humanitarian Services, Emergency Preparedness and Response, Employment, Family Home Storage, Gardening, Education and Literacy, Family Finances, Social and Emotional Strength, Physical Health
Remember the reason you are giving a gift to someone is because you love someone. A gift should never be used as a way to get someone to do something. Keep in mind the person you are giving to and choose a gift accordingly.
Amulek in Alma 34: 20-28 tells us to pray always over our flocks and in our fields etc. Then he reminds us that if we pray without helping others our prayers are in vane. Sometimes we look at gifts as just commercialism of Christmas. If we pray over those we love and the gifts we would like to give them our Heavenly Father blesses both.
Just because something is a provident living gift it doesn’t mean it has to seem like a provident living gift. How we present it goes a long way in how it is perceived. If you have someone who is really interested in preparing, present it that way, but if not then present it in a more general way.
One way to think of these gifts is "building". For a neighbor gift you might start with a bag of potato rolls and a recipe. Build on it for a visiting teaching gift or teacher gift by adding a jar of jam. Build some more by adding to a basket. Add a can of potato flakes. Add the cookbook the recipe came from. Add small decorations or candles. This makes it easy work with whatever budget or time you have.
Baskets
Personal Hygiene* - Toothpaste/Toothbrushes, Shampoo/Conditioner, Deodorant, Facewash/Bodywash/Soap, Shaving/Aftershave
Paper Products* - Toilet Paper, Paper Towels, Feminine Products, Diapers/Wet Wipes, Kleenex, Paper Plates, Plastic Utensils, Napkins
Cleaning Products* - Laundry Detergent, Dishwasher Detergent, Bleach, All-Purpose Cleaner, Items to make your own household cleaners
First Aid Items* - First Aid Kits, Hand Sanitizer, Face Masks, Prescription medications, Cold medicine
Pet Care Products* - Dog/Cat Food, Extra Water for Pets, Kitty Litter,
Miscellaneous Items* - Light Bulbs, Board Games/Cards (something to do in case the power is out), Candles/Kerosene Lamps, Needles/Thread (for basic mending)
Italian Pasta Basket - noodles, canned sauce or tomatoes, spaghetti serving fork
Canning Supplies
Canned Foods
Three-month supply meal* Add a cute card that tells how many servings are included as well as the expected shelf life of the meal. Example: package of pancake mix, syrup, powdered milk or cocoa mix, and a jar of fruit.
Gardening gloves and tools with a plant or vegetable seeds
Small herb plants with a favorite recipe card for using each, herb scissors.
Handwritten copies of your favorite food storage recipes along with a ingredients for one recipe.
Books
These are either books I have liked or have been rated well on several different websites:
The compost specialist by by Squire, David
Compost: The natural way to make food for your garden by Kenneth Thompson
Encyclopedia of Plant Care by Miracle-Gro Books and Denny Schrock
Grow Fruit by Alan Buckingham
Square Foot Gardening by Mel Bartholomew
Pruning Fruiting Plants by Richard Bird
Shortcuts for Accenting Your Garden: Over 500 Easy and Inexpensive Tips by Marianne Binetti
Deceptively delicious : simple secrets to get your kids eating good foods by Seinfeld, Jessica
Wheat Cookin' Made Easy by Pam Crockett
Cooking with Food Storage Made Easy by Debbie G. Harman
I Can't Believe It's Food Storage by Crystal Godfrey
The Essential Food Storage Cookbook by Tami Girsberger
Artisan Bread in Five Minutes a Day by Jeff Hertzberg
Essentials of Home Production & Food Storage by LDS Distribution Center
I Dare You to Eat It by Liesa Card
Country Beans by Rita Bingham (Author)
Cookin' With Home Storage by Peggy Dianne Layton
All New Square Foot Gardening Cookbook by Mel Bartholomew
Emergency Food Storage & Survival Handbook: by Peggy Layton
Preparedness Principles by Barbara Salsbury
Save Energy Save Money by The Family Handyman
New Complete Do-It-Yourself Manual by Reader's Digest
Freshman College Course Manual 3rd Edition: Personal Finance Series (BYU)
Intermediate Investing Course Manual 3rd Edition: Personal Finance Series (BYU)
High School Course Manual 3rd Edition: Personal Finance Series (BYU)
10 Secrets Wise Parents Know by Brent L Top
Don't Sweat the Small Stuff--and it's all small stuff by Richard Carlson
Counseling: A Guide to Helping Others, by R. Lanier Britsch
Great Kids are Homemade by Shelley Wille
How to Hug a Teenage Porcupine CD by John L. Lund
For All Eternity CD by John L. Lund
52 Weeks of Fun Family Service by Merrilee Boyack
Neighbor Gifts
Don't fill limited. Search for "neighbor Gifts" and then change them to reflect Provident Living. For example I changed "We 'whisk' you a Merry Christmas" to "We 'wheat' you a Merry Christmas"
Salt - I’m dreaming of a white Christmas
Bean Soup Mix - Wishing you a "Souper" Holiday Season!!
Popcorn Balls and a Bag of Popcorn Kernals - Hoping you have a "Ball" this Holiday Season!
Loaf of Bread - For being there when you were "Kneaded", for "Rising" to the occasion, large or
small, for never "Loafing" on the job, for helping others to "Heel" with TLC; no matter how you "Slice it", you do a terrific job of loving others. Merry Christmas!!
Bag or can of wheat - We wheat you a Merry Christmas!
Jar of Jelly - Jelly is like love - you can't spread it around without getting some on yourself! Merry Christmas!
First Aid Kit - You've been a life saver! Have a great Christmas!
Paper Towels - Blot out your troubles; absorb the Christmas Spirit!
Measuring Cup or Glass Measure - Wishing you Joy Beyond Measure!
Flour - Flower - If friends were flours, we'd pick you! Happy Holidays!!
Filled Basket - Wishing you a basket full of Christmas blessings
Salsa or spice jar - Add a little Spice to your Holidays! Merry Christmas!
Spice jar - Seasonings Greetings!
Flashlight - Christ is the light of the world
Emergency Candle - Candle - May your days be happy, your heart be light, your Christmas merry and the New Year Bright!!
Popcorn or Carmel Corn - "Just "Popping" by with a Holiday Hi!" Or "May your Holidays be Poppin'!"
Seasoning Mix - "Seasoned with Love" Merry Christmas!!
Dried Apples - "May your New Year be Festive and Fruitful!!"
Orange punch mix - " Orange" you glad we're Friends!?" Merry Christmas!!
Mint extract -"Friends like you are worth a Mint!!" Merry Christmas!!
Matches - "No one Matches you as neighbors!" Merry Christmas!
Flashlight or Box of Light Bulbs -"Have a bright and radiant Christmas"
Bear shaped Honey - "Have a Bear-y Sweet Christmas!!"
Cocoa Mix - "Wishing you a warm and wonderful Christmas!"
Muffins or Muffin mix - " You're getting "Muffin" for Christmas!!"
Veggie Dip Mix- "Dip into a wonderful Holiday season and a Healthy New Year!"
Pasta -"Have a Pasta-tively Happy Holiday!"
Cinnamon Rolls - "Here's a sweet treat "Rolled" up with warm Holiday Wishes! Merry Christmas!"
Cans of corn or Cornbread Mix - "We're not trying to be "Corny" we just want you to have a Merry Christmas!"
Dehydrated Carrots- " I Really "Carrot" a lot about you!! Merry Christmas" (include recipe)
Bag of nuts - Don't go "nuts" this Christmas! From your "nutty" neighbors.
Bag of ice melter and scoop — "Scoop" up a safe and fun holiday season!
Pancake mix & syrup -We're "pouring out" Christmas wishes and hoping you have a Christmas to "flip over!"
Bounty paper towels — This season may the "absorbing" spirit of Christ "blot" out your problems, "soak up" your sorrows, and "wipe" away your difficulties and may the new year bring you "bounteous" blessings all the year through!
Soup mix — We wish you a wonderful holiday "simmering" gently with love!
Bean soup mix — You've "bean" such good neighbors!
Flashlight — We love how you "light up" our lives. We've come to depend on your "glow."
Bread with tag printed from here: http://everydayfoodstorage.net/handouts/bread-tags.pdf
Water - We hope you get “water” ever you wish for Christmas!
Recipes
Blender Wheat Pancake Mix…in a Tin Can*
Use a 14.25 oz. tin can. You can use cans you may have around the house that are slightly smaller or larger than that…just make sure you wash them first.
For Reference, here are the items you need for your mix:
1 C. Whole Wheat Berries
In Dry Mix baggy:
3 T. dry powdered milk (non-instant…if you use instant it would be 1/3 C.)
2 T. powdered eggs
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Sugar
Place wheat in the can. Put other ingredients in baggy, tie with ribbon and then cut excess plastic bag. Attach label: Every Day Food Storage
Potato Rolls
1 c sugar
2 T yeast
4 c warm water
½ c oil
1 c potato flakes
4 eggs, beaten
1 c powdered milk
1 ½ t salt
9-10 c flour
Mix together sugar and yeast. Stir. Add warm (almost hot) water. Let sit until it becomes bubbly. Add oil, flakes, eggs, powdered milk, and salt. Beat together; add flour. Mix in mixer and knead until thoroughly mixed. Spray a large bowl with nonstick cooking spray. Cover bowl with a dish towel. Let rise approximately 1 hour.
Divide dough into thirds. Roll each third into a circle about 1/4 inch thick. Use a pizza cutter to cut into 12 pieces. Roll up each piece, starting at the large end, into crescent rolls. Let rise 1 hour covered with a cloth. Bake at 375 degrees for 13 minutes. From: Celebrate Festival of Trees: Recipes from the Heart
Whole Wheat Carrot Muffins*
2 c. brown sugar, packed
1 c. oil
3 eggs (3 T. Dehydrated Eggs + 1/3 c. water…(use your left over carrot or raisin water)
2 c. carrots, finely grated (1c. dehydrated carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 c. crushed pineapple, drained (If you have orange juice you’ll be serving, drain the pineapple juice into your orange juice for a fun topical blend orange juice.)
3 c. whole wheat flour
1 t. salt
1 T. soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, broken
Method:
Preheat oven to 350. Grease and flour 2 bread pans, 1 Bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Stir in carrots and pineapple. Blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. Pour into prepared pan. Bake bread pans for 40-45 minutes, muffins for 20 minutes, and Bundt pan 1 hour or until done.
Makes 1 Bundt pan, 2 bread pans, or 24 muffins.
Adding the nuts on top of the muffins not only gives it a great look and flavor (it lightly toasts the nuts) but it is also a great way to serve nut lovers and non-nut lovers alike since it becomes obvious which have nuts and which don’t.
Red Hot Jelly
2 c apple juice
4 c sugar
½ t margarine
1/3 cup red cinnamon candies (Patty’s note: these should be small, too large and they don’t melt quickly)
6 oz. Pouch liquid pectin (Patty’s note: I wouldn’t use this much. Perhaps 3 oz.?)
Combine sugar and juice; stir well. Add margarine and candies. Bring to a boil, stirring constantly. Stir in pectin and return to a boil for 1 minute. Skim foam from top and fill jars 1/4 inch from top. Wipe jar rims and seal jars. Makes 4 half pint jars. From: Celebrate Festival of Trees: Recipes from the Heart
Rice and Lentil Soup in a Jar
2 T chicken bouillon granules
1/3 cup uncooked instant rice
1/3 cup red lentils
1 T dried parsley
1/2 t ground black pepper
1 t poultry seasoning
1/3 cup uncooked instant rice
1/3 cup green lentils
2 t butter or margarine
8 cups water
1/4 cup chopped celery (optional)
1 cup cubed cooked chicken (optional)
Measure the chicken bouillon granules into a 1 pint jar. Top with 1/3 cup of instant rice, red lentils, dried parsley, pepper, poultry seasoning, 1/3 cup of rice and then the green lentils on top. Seal with a lid and ring for gift giving.
To make the soup, bring the butter and water to a boil in a large pot. Pour in the contents of the jar and add celery and chicken if using. Bring to a boil, then reduce heat to medium and simmer until the lentils are tender, about 30 minutes. From allrecipes.com
Corn Bread Mix
1 cup yellow corn meal
1 cup flour
1/4 cup sugar (optional)
4 tsp. baking powder
1/2 tsp. salt
Sift together all ingredients and store in a plastic bag, at room temperature.
Makes 1 package.
To use: Pour package of mix into a bowl. Add 1 egg, 1 cup milk, and 4 Tbsp.
softened shortening. Beat until smooth (about 1 minute with egg beater).
Pour batter into a greased 8x8x2 inch baking pan. Bake at 425 degrees for
20-25 minutes or until knife inserted at the center comes out clean.
For muffins: Fill greased muffin cups 2/3 full with batter. Bake at 425 degrees
for 15-20 minutes. From: Make Your Own Mixes
Dill Dip
1 teaspoon dill weed
1 teaspoon accent (optional)
1 teaspoon season salt
1 teaspoon onion flakes
1 teaspoon parsley flakes
Combine all and place on a piece of foil and wrap, or place in a
small container. To use: combine with 1 cup sour cream and one cup
Miracle Whip in a small bowl. Refrigerate for at least 2 hours to
allow the flavors to blend. This makes an excellent vegetable dip
as well as one for chips. From: Make Your Own Mixes
Items
Water
Water Filter
Water Storage Containers
Water barrel wrench and pump
Food Storage
Food storage shelves
Gamma lids
Food storage buckets
LDS home storage kits
Bucket of wheat
Home storage foods (#10 cans, bottles of juice, home bottled preserves, buckets, etc.)
Bag or can of wheat with 7 Great Ways to Use Wheat handout
Chest or stand up freezer
Comfort foods
Cooking/Heat
Dutch oven
Wheat grinder
Camp stove & propane tank
Canning supplies
Dehydrator
Grill
Fireput
Wood burning stove
Generator
pressure cooker
solar oven
Fuel for your camp stoves or grills
Mess kits
Gardening
Square Foot Garden frames
Seeds
String
Water Walls
Shovel
Emergency
Generator
First aid kits
Car safety kits.
72-hour kits.
Fire safety ladder.
Money for financial reserves
Emergency binder
Jumper cables
sleeping bag
Address book w/ family addresses and phone #, also poison control, fire & police dept, hospital. Include a note stating that this is to be kept in the car or 72 hour kit.
Solar-powered radio
Ready-made 72-hour kits
Puzzles or travel games for 72 hour kits
Hat, mittens, and/or scarves so the old ones can be added to car kits
Backpacks -for 72 hour -fill them w/ a few basics
Non-electric can opener
Fire extinguisher
Pocket knife
Compass or small camping gear
Propane Lanterns
Rope
Tent
Give a lump of coal (i.e. a bag/bucket of charcoal)!
Military Scriptures
Something a Little Different
Neighborhood Christmas Food Drive in Lieu of Neighbor Gifts
Dear Friends and Neighbors
At Christmas time we like to give
to friends and neighbors dear,
but maybe we could think of those
less fortunate this year.
Instead of giving neighbor gifts
we'll fill the Food Bank's shelves. ...
Let's warm the hearts of those in need
like Santa's little elves.
As friends we'll join together
and bring food in cans galore,
non-perishables are very best
because of how they store.
Monday Night, December _____
will be the time we meet,
from 6 - 7:30
it's cocoa, donuts & heat.
__________________'s
is where we're going to be.
Dress up warm, we'll be outside
and bring the family.
But if you cannot make it -
no big deal, you see,
we'll still be glad to take your food
to the Food Bank charity!
Just drop it off on __________'s porch
or _____________'s will do,
up to a week beyond the date -
Merry Christmas to YOU!!!
From: Preparedness Nibbles
Coupon book:
DLTK
Ideas:
canning pickles
changing car tire
sewing
crochet or kniting
cooking
haircuts
beginning a budget
cleaning
repairing hole in the wall
plumbing
painting
dry pack cannery
child care
sprinkler system
gardening
building shelves
maintaining a heater
speciality cooking
organizing
decorating
investing
internet savy
couponing
restaining a wood item
food storage organization
charitable project
reading books
working out
Computer Back-up*
One thing people rarely think about with Emergency Preparedness is computer back-up. With all the pictures, work, and data on our computers, the last thing we would want in case of a fire or earthquake is to loose all that precious stuff! Consider purchasing a monthly, or one-year subscription to our favorite online back up.
Saturday, November 13, 2010
Sunday, November 7, 2010
72 hour kits and Making You Own stove
A ward member approached me with wanting a list for a 72 hour kit. I told her I would email her one. Looking around I got kind of excited. Through the years we have been variously ready with our 72 hour kits. I got real excited a couple of months ago and started getting them ready again (the food in our old ones was OLD), but never got them completely put together. So now I want to share with you links I found.
Red Cross list - probably the most complete, basic list.
Emergency Binder - list or 72 hour kit items and other things such as birth certificates and passports to keep in a binder. It also has items to put in a car kit and places for emergency phone contacts. They suggest you keep this in a fire/water proof safe you can take with you.
Milk Jug 72 hour kit - This is a fun little kit that you could change to fit you. It is only the food part of the kit.
Wing Stove - While looking at the info of the milk jug kit they listed a wing stove to warm up your food. You can find these several place on the internet for various prices.
Make Your Own Stove - While looking for the wing stove I found this cool website that give you information for making a number of small, portable stoves and information about using them.
Usenet 72 hour Kit List - If you are really into preparedness you might want to check this out. It has an extensive list on putting together a 72 hour kit.
First Aid Kit - If you want to make your own instead of buy one.
72 Hours.org - This is a fun little site to read and learn from.
Red Cross list - probably the most complete, basic list.
Emergency Binder - list or 72 hour kit items and other things such as birth certificates and passports to keep in a binder. It also has items to put in a car kit and places for emergency phone contacts. They suggest you keep this in a fire/water proof safe you can take with you.
Milk Jug 72 hour kit - This is a fun little kit that you could change to fit you. It is only the food part of the kit.
Wing Stove - While looking at the info of the milk jug kit they listed a wing stove to warm up your food. You can find these several place on the internet for various prices.
Make Your Own Stove - While looking for the wing stove I found this cool website that give you information for making a number of small, portable stoves and information about using them.
Usenet 72 hour Kit List - If you are really into preparedness you might want to check this out. It has an extensive list on putting together a 72 hour kit.
First Aid Kit - If you want to make your own instead of buy one.
72 Hours.org - This is a fun little site to read and learn from.
Wednesday, October 6, 2010
Zucchini
Last year we planted zucchini. I'd always hear about how you only plant one because you will get tons. And we got...none. So this year we planted more plants and the plants are producing! I love it! Rex brings a few zucchini in and I either slice them or grate them and then freeze them, but not before making something fresh with some of it! I've found an awesome recipe for zucchini and I agree that this is the BEST zucchini bread.
BEST ZUCCHINI BREAD
1 1/4 c. whole wheat flour
1 1/4 c. all-purpose (white) flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. clove
2 1/2 c. zucchini, shredded (about 3 medium zucchini)
1 c. pecans, chopped
4 eggs (or 1/4 c. powdered eggs + 1/2 c. water)
1 1/2 c. granulated sugar
1/2 c. brown sugar
1 c. oil
1 tsp. lemon zest
Measure and sift together the first eight dry ingredients and set aside. In a large mixing bowl, add eggs, sugars and oil. Blend thoroughly. Slowly add the dry ingredients to the egg mixture while stirring. Scrape down the sides of the bowl and fold in zucchini, pecans and lemon zest. Pour batter into two greased 8 or 9 inch loaf pans and bake at 350 degrees for 1 hour.
with her own NOTES: To make this recipe healthier (but just as tasty!), I cut the oil measurement in half with applesauce (1/2 c. oil + 1/2 c. applesauce), leave out 1/2 cup of the white sugar, and use 1 cup liquid eggs (like Eggbeaters). To save time, sometimes I substitute 1 tsp. of pumpkin pie spice in place of the ginger, allspice and clove. If your garden produced more yellow squash than zucchini, you can substitute part or all of the zucchini with shredded yellow squash (I cut the squash in fourths, length-wise, and remove the seeds before shredding.) with virtually no difference in taste. I like to use my food processor to shred the zucchini because it keeps the zucchini from getting soggy the way it does when grated by hand.
You can find it http://allaboutfoodstorage.com/2009/07/the-best-zucchini-bread/.
This morning I am trying it with 3/4 c pumpkin and 1/4 oil instead of the straight oil. I'll let you know how it works. I have also been using only whole wheat flour (no white) and love it!
Freezing Your Harvest
I was reading Organic Gardening this morning while we were waiting for Gavin to go to school. Found a good article on freezing your garden food. Did you know you can freeze tomatoes whole and the skin comes off easily afterward? I didn't know. So I thought you might find this information helpful as well. This is not the same article that was in the magazine, but in some ways it had even more info: Freeze With Ease. I also found Freezing Basics. And then I even found Your Harvest Guide. None of these are extremely detailed, but they do give a lot of good info.
And just for fun I found Garlic for Beginners. I'm wondering if it is too late to plant garlic right now or if it is the perfect time. I'll be looking at that the next couple of days.
And just for fun I found Garlic for Beginners. I'm wondering if it is too late to plant garlic right now or if it is the perfect time. I'll be looking at that the next couple of days.
Wednesday, September 15, 2010
Weeping and Wailing
Taking great liberties with Jeremiah chapter 9:
19 For a voice of wailing is heard out of Patty's house, How are we spoiled! we are greatly confounded, because we have forsaken the water storage, because our body odor has made us cast out.
19 For a voice of wailing is heard out of Patty's house, How are we spoiled! we are greatly confounded, because we have forsaken the water storage, because our body odor has made us cast out.
20 Yet hear the word of the Lord, O Patty, and let your ear receive the word of his mouth, and teach your children of emergency wailing, and every one her body hygiene.
Yes, in our house there was great wailing as the children came home and I don't blame my children. This wasn't a fun challenge, but it was even less fun than it could have been. See, I had not adequately prepared my family. I never even thought of telling them this challenge was coming up. My mind was wrapped up in other things and obviously the challenge would affect me more than them so why worry. Besides they had done so well when we lived for a month on our food storage.
I've been reading Counseling with Our Councils. Most of it applies to ward councils, presidency meetings etc., but part of it applies to families and you could even apply it to work settings.
So as the afternoon wore on I realized that we would have to have a family counsel. Over dinner we sat and talked. One child refused to come to the table at first. We talked about what we had learned about the challenge so far. We talked about how things would be different if this was a real emergency. Then we talked about what happened when we lived on our food storage last spring. Boy were my eyes opened! Why had we never sat down as a family and discussed that? Oh, we said things to each other here and there, but never had a discussion specifically about what we liked, didn't like and what was learned.
By then it seemed everyone had calmed down about things. So we took a vote. Would we continue on with the challenge? Or would we quit the challenge and work on some things that we had been negligent on? There was not a single vote to continue with the challenge and all supported in helping me get things prepared.
So what do we need to do?
Yes, in our house there was great wailing as the children came home and I don't blame my children. This wasn't a fun challenge, but it was even less fun than it could have been. See, I had not adequately prepared my family. I never even thought of telling them this challenge was coming up. My mind was wrapped up in other things and obviously the challenge would affect me more than them so why worry. Besides they had done so well when we lived for a month on our food storage.
I've been reading Counseling with Our Councils. Most of it applies to ward councils, presidency meetings etc., but part of it applies to families and you could even apply it to work settings.
So as the afternoon wore on I realized that we would have to have a family counsel. Over dinner we sat and talked. One child refused to come to the table at first. We talked about what we had learned about the challenge so far. We talked about how things would be different if this was a real emergency. Then we talked about what happened when we lived on our food storage last spring. Boy were my eyes opened! Why had we never sat down as a family and discussed that? Oh, we said things to each other here and there, but never had a discussion specifically about what we liked, didn't like and what was learned.
By then it seemed everyone had calmed down about things. So we took a vote. Would we continue on with the challenge? Or would we quit the challenge and work on some things that we had been negligent on? There was not a single vote to continue with the challenge and all supported in helping me get things prepared.
So what do we need to do?
- Buy and fill more 5 gallon water containers. Having 55 gallon drums is nice. It stores a lot of water well, but even with the pump it isn't the easiest thing to use. By having more 5 gallon containers we can scatter them throughout the house better.
- Get a disposable toilet. There are several to choose from. You can get a seat that goes on a 5 gallon bucket. There are cardboard toilets. And camping toilets you can buy from the store. You line these with bags and have chemicals of some sort to take care of odor etc. Why get them? Because even if you are trying to conserve by not flushing for liquids you will go through a lot of water just for toilet needs. Your basic 2 week supply isn't going to last 2 weeks.
- Update our 72 hour kits. It's time to change when my 15yo can get into his change of clothes and find that it will fit my 9yo. It's certainly time to change when you realize that can of chili has been in there for 5 years! Our new goal, ok well, our old goal that never got done, was to change out things at conference time. We have renewed motivation this time.
- Now that we have chickens we have to remember water storage for them as well.
- We also need to figure out a system that works for us for filtering fresh water found in canals, rivers and lakes.
Tuesday, September 14, 2010
NO WATER!
Back in August I joined a 7 day challenge. The challenge would be announced on a surprise day in September. It was to see how well you would do in case of emergencies of some kind. You even get to fill out a report card showing how you have done. The challenge started today!
My biggest fear for today? I put off doing the white laundry yesterday! Ughh! So not looking forward to doing it by hand. My second biggest fear is wondering if I will be able to get the water out of the drums by myself.
I was thinking the rest wouldn't be too bad. It didn't take me 5 minutes to discover there are many things I use water for. I went out to collect eggs from the chickens, headed into the kitchen to wash them and then realized that I will have to get the water from the basement first. This will be interesting.
I'll be honest. I have no desire to do this challenge. When I decided to live off food storage for a month I was kind of excited. No excitement for this one. I've thought several times of not doing it, but that just makes me realize I really need to do it.
A disaster has occurred near the water supply source for your town. All of the water supply has been contaminated and is no longer drinkable or usable for cooking/washing/etc. It is estimated that it will be several days before things are restored to normal. For today’s tasks, assume it is the end of the third day of having no water.If you want to see more of the rules just go to the linked website. I challenge you to start this today (whenever you are reading it). See what you can learn from it.
My biggest fear for today? I put off doing the white laundry yesterday! Ughh! So not looking forward to doing it by hand. My second biggest fear is wondering if I will be able to get the water out of the drums by myself.
I was thinking the rest wouldn't be too bad. It didn't take me 5 minutes to discover there are many things I use water for. I went out to collect eggs from the chickens, headed into the kitchen to wash them and then realized that I will have to get the water from the basement first. This will be interesting.
I'll be honest. I have no desire to do this challenge. When I decided to live off food storage for a month I was kind of excited. No excitement for this one. I've thought several times of not doing it, but that just makes me realize I really need to do it.
Today’s Tasks:
- Go and shut off the main water supply to your house immediately. DONE!
- You must find a way for you (and your family if applicable) to bathe or shower today
- Cook all of your meals with only the water you have in storage DONE!
- Locate the nearest source of fresh water to your home DONE!
- Print out some resources on alternate water sources and water purification in case the contamination is prolonged. DONE!
Today’s Limitations:
- For this day, and ALL days of the challenge: no spending money, no going to stores, and no restaurants.
- You can’t use a water purifier for your tap water, the contamination is too bad.
- Remember that this is the third day without water and account for that when you consider how much you have stored.
- Also remember … toilets require water to “flush”.
Advanced Tasks:
- Go to the nearest source of fresh water and fill up several water containers.
- Purify that water with either a water purifier or an alternate purification method.
Monday, September 13, 2010
Keep Trying
During my class someone told me that I do this food storage thing well. I can't remember the exact words. It doesn't really matter. I often get uncomfortable about this kind of thing because sometimes teaching a class on something is so much easier than living it. And having a "testimony" of an idea doesn't mean you always live according to it.
I have some friends who think I must pray all the time, because when they want answers to questions I will tell them that it is important to get their own answers to prayers. I tell them this, because I have found it to be true. There are no better answers than the ones I get from God. I find that when I make prayer a real part of my life that the days and moments are so much better.
Like most everyone else though, I go through periods of being prayerful which alternate with periods of my prayers not even reaching the ceiling because I just haven't put enough thought and heart into them. I'm grateful that Heavenly Father continually puts forth his hand to welcome me back each time I'm in one of those slumps.
It's the same thing with food storage. There are times I use my food storage a lot. Procrastinator that I am, those classes I teach really get me going! Other times I am concerned with being healthy and using my food storage in my daily meals. And then, like with prayer, I get into slumps when we eat pretty unhealthily.
Life is line upon line. We work little by little on praying, food storage, spending money wisely, exercising, reading scriptures, being Christlike. None of us are perfect and few of us are experts, but if we do our best, Christ takes care of the rest.
Doctrine & Covenants 12:3 Behold, the field is white already to harvest; therefore, whoso desireth to reap let him thrust in his sickle with his might, and reap while the day lasts, that he may treasure up for his soul everlasting salvation in the kingdom of God.
I have some friends who think I must pray all the time, because when they want answers to questions I will tell them that it is important to get their own answers to prayers. I tell them this, because I have found it to be true. There are no better answers than the ones I get from God. I find that when I make prayer a real part of my life that the days and moments are so much better.
Like most everyone else though, I go through periods of being prayerful which alternate with periods of my prayers not even reaching the ceiling because I just haven't put enough thought and heart into them. I'm grateful that Heavenly Father continually puts forth his hand to welcome me back each time I'm in one of those slumps.
It's the same thing with food storage. There are times I use my food storage a lot. Procrastinator that I am, those classes I teach really get me going! Other times I am concerned with being healthy and using my food storage in my daily meals. And then, like with prayer, I get into slumps when we eat pretty unhealthily.
Life is line upon line. We work little by little on praying, food storage, spending money wisely, exercising, reading scriptures, being Christlike. None of us are perfect and few of us are experts, but if we do our best, Christ takes care of the rest.
Doctrine & Covenants 12:3 Behold, the field is white already to harvest; therefore, whoso desireth to reap let him thrust in his sickle with his might, and reap while the day lasts, that he may treasure up for his soul everlasting salvation in the kingdom of God.
Saturday, September 11, 2010
Oats Class
Here are the handouts from my oats class this morning. I'll have them copied for tomorrow and will hand them out at church as well. Because we are online I won't copy and paste everything here - some of it I will just post the links.
Rolled Oats and Steel Cut Oats – Is There a Difference?
Oats - All About Grains
Using oats in Cooking
Old-Fashioned Quaker Oats Made from 100% natural whole grain Quaker quality rolled oats, Old Fashioned Quaker Oats add extra fiber and a heartier texture because the oats are larger. Patty’s note: old-fashioned or “rolled” oats can be exchanged with quick oats in baking. The old-fashioned just make things a little chewier.
Steel Cut Oats Made from 100% whole grain oats that are steel cut, rather than rolled, they offer you a hearty texture and a rich, nutty taste. They're a great option for baking. Patty’s note: in the grocery store steel cut coats tend to be a little more or a lot more expensive. If you have your own adjustable wheat grinder you can make your own “steel cuts oats” by grinding oat groats on an coarse setting. Both the groats and the steel cut are often available at grain supply stores much more cheaply.
Quick Oats Quaker Quick Oats are also an excellent choice for baking as they are also made from 100% natural whole grains. They tend to add a slightly thinner texture than Old Fashioned Oats, as Quick Oats have been cut 2 to 3 times prior to steaming and rolling in order to cook in just 1 minute.
From Quakeroats.com
Recipes
Patty's note: To make room on my handout I reworded some of these recipes so they may not be exactly as linked. I also did not copy all of the comments/reviews for recipes, just a few that were interesting to me. Also, I have not tried all of them, though I have tried most. I just wanted to make sure to share a good variety of recipes.
Instant Oatmeal ala-Home
3 cups Quick-Cooking Oats
Salt
Small sized Zip Baggies
Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water. Patty’s note: this is way too thin for our family. We put in another 1-8-1/4 more of oats.
Variations:
Apple-Cinnamon Oatmeal- add 1 T sugar, 1/4 t cinnamon, and 2 T chopped dried apples.
Sweetened Oatmeal- add 1 T sugar or 1 packet 'Equal' artificial sweetener.
Brown Sugar/Cinnamon Oatmeal - add 1 T brown sugar & 1/4 t cinnamon
Oatmeal w/Raisins & Brown Sugar - add 1 T packed brown sugar and 1 T raisins.
Health Nut Oatmeal - add 2 T wheat germ
Fruit & Cream Oatmeal - add 1 T non-dairy coffee creamer and 2 T dried fruit
Fun Fruit Oatmeal - To each packet, add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.
Confetti Oatmeal - add 1 t decorative cake/cookie sprinkles.
S'More Oatmeal - add 6 miniature marshmallows and 1 T Milk Chocolate Chips.
Cookies n Cream Oatmeal - add 1 crushed Oreo cookie and 1 T non-dairy coffee creamer.
Exploding Oatmeal - add 1 tsp. sugar, and 1/2 t 'Pop Rocks' candy.
Patty's note: we discovered that you can make "flour" out of banana chips as well. You can add this to you oatmeal packets for more flavor.
From The Dollar Stretcher
Foods to flavor oatmeal and/or oatmeal packets: honey, flax seed meal (nutty flavor, fiber and nut Omega-3 fatty acids. ( Patty's note: This is meal, not the whole seeds. You want to buy it already milled or grind them yourself. Don't grind them in a wheat grinder - that can cause a problem. I purchased a small, cheap coffee grinder that I used only for flax), chopped nuts, maple syrup, coconut flakes, pineapple chunks, mango, banana, cocoa powder and peanut butter, wheat germ, dates, sea salt, cranberries, vanilla - powdered or liquid.
Ideas from Coach Levi
Baked Oatmeal I
1/2 c vegetable oil
3/4 c white sugar
2 eggs
1 c milk
1/2 t salt
1 T baking powder
3 c quick cooking oats
1/2 c raisins
2 T brown sugar
1/2 t ground cinnamon
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350°.
Bake in preheated oven until firm, about 35 minutes. Serve hot.
Suggestions from comments section: substitute applesauce for oil.
Oatmeal Pancakes
3/4 c quick-cooking oats
1/2 c all-purpose flour
1/2 t baking soda
1/2 t sugar
1 egg
1 c buttermilk
3 Ts butter, melted
In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Health Nut Blueberry Muffins
3/4 c all-purpose flour
3/4 c wheat flour
3/4 c white sugar
1/4 c oat bran
1/4 c quick oats
1/4 c wheat germ
1 t baking powder
1 t baking soda
1/4 t salt
1 c blueberries
1/2 c chopped walnuts
1 banana, mashed
1 c buttermilk
1 egg
1 T vegetable oil
1 t vanilla extract
Preheat the oven to 350°. Grease a 12 c muffin pan, or line with paper muffin cup.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cup, filling all the way to the top.
Bake for 15 to 18 min. or until the tops of the muffins spring back when lightly touched.
Suggestions from comments section: use all wheat flour instead half wheat and half white, substitute applesauce for oil, use wheat bran instead of oat bran, add 1 t cinnamon and 1/2 t nutmeg or replace the banana for pumpkin and blueberries for chocolate chips.
Banana Oat Muffins
1 c rolled oats
1 c all-purpose flour
1 T rolled oats
1/2 c chopped walnuts
1 t baking soda
1 t baking powder
1/4 t cinnamon
1/2 t salt
1/2 c butter, soft
1 c white sugar
2 eggs
1 c mashed ripe banana
1 t vanilla extract
1/2 c sour cream
1/3 c rolled oats
4 T brown sugar
1/4 t cinnamon
2 T butter, chilled
1/4 c chopped walnuts
Preheat oven to 350°. Grease 12 muffin c or line with paper muffin liners.
Place 1 c rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 T rolled oats, chopped walnuts, baking powder, soda, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
To make Topping: In a small bowl, combine 1/3 c rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 c chopped walnuts. Generously sprinkle muffins with topping.
Bake for 25 to 30 min. until golden brown and a toothpick inserted into a muffin comes out clean.
Suggestions from comments section: reduce butter 1/4-1/3 cup, substitute wheat flour for white. Substitute extra banana for ½ the butter and nonfat plain yogurt for sour cream
Harvest Fruit Bars
6 oz diced dried mixed fruit bits
1-1/2 t apple pie spice or ground cinnamon
1 c chopped banana
2/3 c orange juice
1-3/4 c whole wheat flour
1-1/2 c Oats
1/2 lb butter, softened
1 c brown sugar
1/2 c chopped nuts
Heat oven to 375°F. In medium bowl, combine dried fruit, banana, orange juice and 1 t of apple pie spice; set aside.
In medium bowl, combine flour, oats and remaining 1/2 t apple pie spice; mix well. In large bowl, beat margarine and sugar together with electric mixer until creamy. Add oat mixture; beat until crumbly. Reserve 3/4 c mixture for topping. Press remaining oat mixture onto bottom of 13 x 9-inch baking pan. Bake 13 to 15 minutes or until light golden brown.
Spread fruit evenly over crust to within 1/4-inch of edge. Add nuts to reserved oat mixture; mix well. Sprinkle evenly over fruit; pat down lightly.
Bake 16 to 20 minutes or until golden brown. Cool completely; cut into bars. Store loosely covered.
Cook’s Notes: If using old fashioned oats, decrease orange juice to 1/2 cup.
Mama's Granola (from internet friend)
1.5 c canola oil
1.5 c honey
8 c rolled oats
1 c raw sliced almonds
1 c raw walnuts (broken)
1 c flake coconut
1 c raw sunflower seeds
1 c powdered milk
1/2 c whole wheat flour
Pour oil into 4c measuring cup. Add honey. Set aside. Mix dry ingredients. Pour in honey & oil; stir until well blended (no dry spots).
Turn into large broiler pan. Bake in pre-heated 300° oven (middle rack) 30 min. Take out and pour back into same mixing bowl. Stir. Return to pan. Bake 15 min & repeat process one more time. (TOTAL BAKING TIME: 1 hour)
When finished pour back into bowl to cool, adding raisins or chopped dates, if desired. Stir occasionally as it cools down.
Heart Healthy Granola (from internet friend)
Mix in large bowl:
6 c of rolled oats
2/3 c wheat germ
2/3 c of brown sugar
1-t cinnamon
2/3 c chopped almonds pinch of salt
2/3 c large seeds (sunflower,pepita, pumpkin)
2/3 c small seeds (flax and sesame)
Mix in small bowl:
2/3 c of canola oil
1/2 c of honey
2 t Vanilla
Combine both mixtures, spread on a large, deep oiled pan. Bake at 350° for 20-30 minutes, stirring 1/2 way through, until golden.
Pour granola back into bowl and stir while granola is cooling. This helps it to dry completely. once completely dry you can store it in an airtight container. Dried fruit may be added after baking.
Patty’s note: These two recipes come from friends. They taught me to play with it. Exchange some nuts for others. Add a little bit less oil. Use almond extract instead of vanilla. Add mini chocolate chips after it cools.
Peanut Butter Granola
Mix &; heat in 4-cup glass jug for 4 min. on HIGH:
1-1/2 c white sugar
1-1/3 c margarine
1/2 t vanilla extract
2/3 c peanut butter
1/2 t salt 1 c water
Mix in large bowl:
12 c rolled oats 1 t cinnamon
Pour wet ingredients over dry and mix quickly and well. Put onto two small greased cookie sheets.
Bake at 325° for 25 minutes. Exchange cookie sheets in oven, cook 10 minutes.
Turn oven off and let granola dry for several hours. Store in closed jar on kitchen counter and watch it disappear.
Honey-Lime Granola w/ Almonds
2 T frozen limeade concentrate
1 small lime, zest and juice
3 c rolled oats
1 c sliced almonds
1/4 c wheat germ
1/2 c unsweetened coconut
1/2 c oat bran
3 T flax seeds
1/2 c honey
1/4 c vegetable oil
1/2 t salt
1 t vanilla extract
Preheat oven to 250°. Lightly grease a foiled-lined baking sheet. Mix oats, almonds, wheat germ, coconut, oat bran, and flax seeds in a large bowl. Whisk together honey, vegetable oil, limeade concentrate, salt, vanilla, lime zest, and lime juice in a separate bowl. Pour liquids into oat mixture and stir well. Spread oats on to the pan.
Bake until golden brown and lightly crispy, about 1.5 hours, stirring every 15 min. Remove from the oven and allow to cool. Store in an airtight container at room temperature.
Fruit & Oat Smoothie
1 T Quick Oatmeal
1 c cold Skimmed Milk
1 large Banana
1 c frozen Fruit
Place all ingredients in blender for about 1 minute until smooth. If desired, sweeten to taste.
Patty’s note: to make more smooth, puree oats in blender to make flour and then add the rest of the ingredients.
ABC Meatball Soup
MEATBALLS:
1 lb extra lean ground turkey breast or 90% lean ground beef
3/4 c Oats
1/3 c barbecue sauce or catsup
SOUP:
48 oz. reduced-sodium, fat-free chicken broth
1/4 c alphabet-shaped pasta
10 oz. frozen mixed vegetables (do not thaw)
Heat broiler. Lightly spray rack of broiler pan with cooking spray.
Roll mixture into 24 meatballs. Arrange meatballs on broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once.
While meatballs cook, bring chicken broth to boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately.
Patty's notes: I skipped half a paragraph from the original about the forming of the meatballs. I didn't find it necessary.
Shanghai Meatball Soup
MEATBALLS:
1-1/2 t minced fresh ginger or 1/2 t ground ginger
1/4 c reduced-sodium chicken broth
1 lb ground turkey
3/4 c oats
2 T lite soy sauce
1 T dry sherry. optional
2 t sesame oil, optional
1/2 t black pepper
SOUP
29 oz. reduced-sodium chicken broth
1 c water
1-1/2 c halved pea pods
1-1/2 c bean sprouts
1 c thinly sliced carrots
1/4 c green onions
Spray rack of broiler pan with cooking spray or oil lightly.
In large bowl, combine meatball ingredients; mix lightly but thoroughly. Shape into 1-inch meatballs; place on rack of broiler pan. Broil 6 to 8 inches from heat 7 to 10 minutes or until cooked through.
In 4-quart saucepan or Dutch oven, combine meatballs with chicken broth and water; bring to a boil over high heat. Add pea pods and carrot; cook 1 to 2 minutes or until vegetables are crisp-tender. Turn off heat; add bean sprouts and green onion. Serve immediately.
Patty's note: this was a favorite at our house.
Oatmeal Baked Chicken
(3 1/2lb) broiler-fryer chicken, cut up
1 1/2 c quick oats
1 T paprika
1 T chili powder
1 t salt
3/4 t garlic powder
1/2 t ground cumin
1/4 t pepper
1/2 c milk
2 T butter
Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, at 375° for 45-50 min. or until juices run clear.
316 calories, 146 mg sodium, 62 mg cholesterol, 24 gm carbohydrate, 28 gm protein, 12 gm fat.
Suggestions from comments section: substitute chicken breast cut into strips for 35 min.
Onion Meat Loaf
2 eggs
1/2 c ketchup
3/4 c quick oats
1 envelope onion soup mix
2 lb ground beef
In a large bowl, combine the eggs, ketchup, oats and soup mix. Crumble beef over mixture; mix well. Shape into a round loaf.
Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center of the strips; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave the foil in while meat loaf cooks.)
Cover and cook on low for 5-6 hours or until a meat thermometer reaches 160° F. Using foil strips, lift meat loaf out of slow cooker.
Southwestern Chicken Salad
3 c cubed, grilled chicken breast
1/4 c diced yellow bell pepper
1/4 c diced green bell pepper
1 T minced, pickled, jalapeno chillies
1/4 c chopped cilantro
1 T minced garlic
1/2 c diced red onion
1/4 c diced jicama
1/4 c mayonnaise
1/4 c sour cream
1 T fresh lime juice
1 T fresh orange juice
Salt & pepper to taste
2 c Steel Cut Oatmeal
Preheat oven to 300°. Place oatmeal on a baking sheet, with sides, in preheated oven. Toast, stirring frequently, for about 20 min. until lightly browned. Remove from oven and allow to cool. Place in heat proof bowl. Cover with boiling water. Allow to sit for about 20 min. or until just tender but not gummy. Drain off excess liquid. Place drained oats in a clean kitchen towel and tightly squeeze to remove any remaining moisture.
Combine chicken, oatmeal, onion, jicama, peppers, cilantro, garlic and jalapeno in a mixing bowl.
Whisk together mayonnaise and sour cream. Beat in lime and orange juice and stir into chicken mixture. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for about 30 minutes to allow flavors to blend. Serve on a bed of lettuce.
Serves 6. Calories:327, Total Fat:12.7, Sat. Fat: 3.7, Sodium: 0.3 Carbs: 35.8, Protein: 17.4
Patty’s note: in place of the peppers and onion I added a drained can of Rotel. Also, make sure NOT to overcook the oats.
Oat Crusted Fish
vegetable oil for frying
1 egg, beaten
1/3 c milk
4 (6 oz) fillets cod
2 T flour for coating
2 c quick oats
salt and pepper to taste
Warm oil in a large skillet over medium-high heat.
In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat with oats.
Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.
Comment: I seasoned the fish with salt, pepper and garlic powder before coating in flour - makes it much more flavorful.
Patty's note: I mistakenly gave credit to McCann's on the handout for this.
Salad Crunchers
2 c old-fashioned oats
1/2 c butter, melted
1/3 c Parmesan cheese
1/3 c wheat germ
1 t dried oregano
1/2 t dried thyme
1/4 t seasoned salt
In a mixing bowl, combine all ingredients; mix well. Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool in pan on a wire rack. Store in an airtight container in the refrigerator for up to 3 months.
Fabulous Homemade Bread
1/2 c warm water
.75 oz active dry yeast
1/4 c bread flour
1 T white sugar
2 c quick oats
2 c whole wheat flour
4 1/2 c warm water
1 1/2 Ts salt
2/3 c brown sugar
2/3 c vegetable oil
10 c bread flour
In the mixing bowl of an electric mixer, stir together 1/2 c warm water, 1 T sugar, 1/4 c bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
Measure oats, 4 1/2 c warm water, whole wheat flour, salt, 2/3 c sugar, and 2/3 c oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 c at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Shape loaves, and place in greased six 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
Bake at 350° for 35 min., or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Herbed Oat Pan Bread
2 c water
1 c quick oats
3 Ts butter
3 3/4 c flour
1/4 c sugar
.5 oz active dry yeast
2 t salt
1 egg
TOPPING:
6 T butter
1 T grated Parmesan cheese
1/2 t dried basil
1/4 t garlic powder
1/4 t dried oregano
In a saucepan, bring water to a boil; stir in oats. Remove from heat. Stir in butter; cool to 120-130°.
In a bowl, combine 1-1/2 c flour, sugar, yeast and salt; set aside. Beat in oat mixture till moistened. Add egg. Beat on medium speed for 3 min. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Cover and let rest for 15 min. Punch dough down. Press dough into a greased 9X13 pan. Cover and let rise in a warm place until doubled, about 45 min. Brush with 4 T melted butter. Bake at 375° F for 15 minutes. Brush with remaining butter. Combine cheese, basil, garlic powder and oregano; sprinkle over bread. Bake 10-15 min. longer or until brown.
Beth's Spicy Oatmeal Raisin Cookies
1/2 c butter, soft
1/2 c butter shortening
1 c light brown sugar
1/2 c white sugar
2 eggs
1 t vanilla extract
1 1/2 c all-purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t ground cloves
1/2 t salt
3 c rolled oats
1 c raisins
Preheat oven to 350° F. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
From comments: sub butter for shortening and cook 9-10 min
Servings: 36 Calories: 144, Total Fat: 6.3, Cholesterol: 19mg, Sodium: 100, Carbs: 20.5, Fiber: 1.1g, Protein: 2.1
Lemon Oat Shortbread
1-1/3 c powdered sugar
1 lb butter, soft
4 t grated lemon peel
2-1/2 c flour
2 c oats
1/2 t baking powder
1/2 t salt
In large bowl, beat butter, sugar and lemon peel with electric mixer until creamy. Gradually add combined flour, oats, baking powder and salt; mix well. Divide dough in half; wrap each half in plastic wrap. Chill 1 hour or until firm.
Heat oven to 325° F. Remove one portion of dough from refrigerator. On lightly floured surface, roll dough into 10-inch square. With sharp knife, cut into 30 rectangles (each 3 inches long and 1 inch wide). Transfer rectangles to ungreased cookie sheets; prick each three times with a fork. Repeat with remaining dough.
Bake 18 to 20 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Cook’s Notes: If using old fashioned oats, increase the flour to 2-3/4 c.
Cake Mix Cookies V
1/2 c finely chopped walnuts
1/2 c butter
2 eggs
1 yellow cake mix
2/3 c quick oats
Preheat the oven to 375°. Line baking sheets with parchment paper. In a large bowl, mix butter and eggs until light and fluffy. Stir in cake mix, quick oats, and walnuts. Roll dough into walnut sized balls. Place cookies onto the prepared baking sheet, and flatten slightly with the bottom of a glass that has been buttered and dipped in sugar.
Bake for 8 to 10 min, or until golden brown. Allow cookies to cool on baking sheet for 5 min. before transferring to a wire rack to cool completely.
Tropical Lime Oat Bars
14 oz low-fat sweetened condensed milk
3/4 c macadamia nuts, chopped
3/4 c sugar
½ c butter, soft
2 c oats
1-1/4 c flour
1/2 t salt (optional)
1/2 c light sour cream
1/2 c fresh lime juice
2 t grated lime peel
1/2 c shredded coconut
Heat oven to 350ºF. Lightly spray 13 x 9-inch metal baking pan with cooking spray.
In large bowl, beat sugar and butter until creamy. Add combined oats, flour and salt; mix until crumbly. Reserve 1 c oat mixture for topping; transfer to wire rack. Press remaining oat mixture onto bottom of baking pan. Bake 10 minutes.
In same bowl, combine sweetened condensed milk, sour cream, lime juice and lime peel; mix well. Pour evenly over crust.
In medium bowl, combine reserved oat mixture with coconut and nuts; mix well. Sprinkle evenly over filling, patting gently.
Bake 30 to 34 minutes or until topping is light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered in refrigerator.
Patty's note: excellent time to use your homemade sweetened condensed milk.
Swedish Oatmeal Lace
1/2 c butter
1/4 c sifted flour
1/2 c white sugar
3/4 c quick oats
2 Ts light cream
Preheat oven to 375°. Grease and flour baking sheets. Melt butter in medium saucepan. Add rest of ingredients and cook, stirring constantly, until mixture starts to bubble.
Remove from heat and stir briskly for a few strokes. Drop by rounded tfuls about 4 inches apart on well-greased and floured baking sheet.
Bake only 5-6 cookies at a time. Bake for about 5-6 minutes until golden brown.
Cool wafers for 2 minutes on baking sheet. Remove carefully with spatula and place over rolling pin, glass, or mug so they curl and become firm. If cookies harden before they can be removed from cookie sheet, reheat in oven again a few seconds to soften.
Note: Do one test to check oven temp and quantity of batter. The bigger the cookie, the more fragile. Use 1/2 tsp for test.
Skin Soothing Milk Bath
1/2 c. powdered milk
1/2 c. powdered buttermilk
1/2 c. cornstarch
2 T. honey powder (or honey)
1/2 c. rolled oats, ground
2 T. Sweet Almond oil (extra virgin olive oil can be substituted)
1 t. of fragrance oil or essential oil of choice (may be omitted for a clean, milky scented bath, or you may add vanilla extract or other flavored extract instead for scent.)
Blend all the ingredients until well mixed. Store in an air-tight
Patty's note: I believe I got this from All About Food Storage.
Patty"s note: One last thing. The question was asked in class about storage of granola. I don't have a problem with storage because it is gone so quickly. I thought that items such as the lime juice granola or the peanut butter granola may not store as well. In putting this on my blog I reread notes a post made by one of my granola recipe friends. Flax seed and wheat germ do not last long because of the oil in them. If you want to store your granola for longer then you may not want to use them.
Rolled Oats and Steel Cut Oats – Is There a Difference?
Oats - All About Grains
Using oats in Cooking
Old-Fashioned Quaker Oats Made from 100% natural whole grain Quaker quality rolled oats, Old Fashioned Quaker Oats add extra fiber and a heartier texture because the oats are larger. Patty’s note: old-fashioned or “rolled” oats can be exchanged with quick oats in baking. The old-fashioned just make things a little chewier.
Steel Cut Oats Made from 100% whole grain oats that are steel cut, rather than rolled, they offer you a hearty texture and a rich, nutty taste. They're a great option for baking. Patty’s note: in the grocery store steel cut coats tend to be a little more or a lot more expensive. If you have your own adjustable wheat grinder you can make your own “steel cuts oats” by grinding oat groats on an coarse setting. Both the groats and the steel cut are often available at grain supply stores much more cheaply.
Quick Oats Quaker Quick Oats are also an excellent choice for baking as they are also made from 100% natural whole grains. They tend to add a slightly thinner texture than Old Fashioned Oats, as Quick Oats have been cut 2 to 3 times prior to steaming and rolling in order to cook in just 1 minute.
From Quakeroats.com
Recipes
Patty's note: To make room on my handout I reworded some of these recipes so they may not be exactly as linked. I also did not copy all of the comments/reviews for recipes, just a few that were interesting to me. Also, I have not tried all of them, though I have tried most. I just wanted to make sure to share a good variety of recipes.
Instant Oatmeal ala-Home
3 cups Quick-Cooking Oats
Salt
Small sized Zip Baggies
Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water. Patty’s note: this is way too thin for our family. We put in another 1-8-1/4 more of oats.
Variations:
Apple-Cinnamon Oatmeal- add 1 T sugar, 1/4 t cinnamon, and 2 T chopped dried apples.
Sweetened Oatmeal- add 1 T sugar or 1 packet 'Equal' artificial sweetener.
Brown Sugar/Cinnamon Oatmeal - add 1 T brown sugar & 1/4 t cinnamon
Oatmeal w/Raisins & Brown Sugar - add 1 T packed brown sugar and 1 T raisins.
Health Nut Oatmeal - add 2 T wheat germ
Fruit & Cream Oatmeal - add 1 T non-dairy coffee creamer and 2 T dried fruit
Fun Fruit Oatmeal - To each packet, add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.
Confetti Oatmeal - add 1 t decorative cake/cookie sprinkles.
S'More Oatmeal - add 6 miniature marshmallows and 1 T Milk Chocolate Chips.
Cookies n Cream Oatmeal - add 1 crushed Oreo cookie and 1 T non-dairy coffee creamer.
Exploding Oatmeal - add 1 tsp. sugar, and 1/2 t 'Pop Rocks' candy.
Patty's note: we discovered that you can make "flour" out of banana chips as well. You can add this to you oatmeal packets for more flavor.
From The Dollar Stretcher
Foods to flavor oatmeal and/or oatmeal packets: honey, flax seed meal (nutty flavor, fiber and nut Omega-3 fatty acids. ( Patty's note: This is meal, not the whole seeds. You want to buy it already milled or grind them yourself. Don't grind them in a wheat grinder - that can cause a problem. I purchased a small, cheap coffee grinder that I used only for flax), chopped nuts, maple syrup, coconut flakes, pineapple chunks, mango, banana, cocoa powder and peanut butter, wheat germ, dates, sea salt, cranberries, vanilla - powdered or liquid.
Ideas from Coach Levi
Baked Oatmeal I
1/2 c vegetable oil
3/4 c white sugar
2 eggs
1 c milk
1/2 t salt
1 T baking powder
3 c quick cooking oats
1/2 c raisins
2 T brown sugar
1/2 t ground cinnamon
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350°.
Bake in preheated oven until firm, about 35 minutes. Serve hot.
Suggestions from comments section: substitute applesauce for oil.
Oatmeal Pancakes
3/4 c quick-cooking oats
1/2 c all-purpose flour
1/2 t baking soda
1/2 t sugar
1 egg
1 c buttermilk
3 Ts butter, melted
In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Health Nut Blueberry Muffins
3/4 c all-purpose flour
3/4 c wheat flour
3/4 c white sugar
1/4 c oat bran
1/4 c quick oats
1/4 c wheat germ
1 t baking powder
1 t baking soda
1/4 t salt
1 c blueberries
1/2 c chopped walnuts
1 banana, mashed
1 c buttermilk
1 egg
1 T vegetable oil
1 t vanilla extract
Preheat the oven to 350°. Grease a 12 c muffin pan, or line with paper muffin cup.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cup, filling all the way to the top.
Bake for 15 to 18 min. or until the tops of the muffins spring back when lightly touched.
Suggestions from comments section: use all wheat flour instead half wheat and half white, substitute applesauce for oil, use wheat bran instead of oat bran, add 1 t cinnamon and 1/2 t nutmeg or replace the banana for pumpkin and blueberries for chocolate chips.
Banana Oat Muffins
1 c rolled oats
1 c all-purpose flour
1 T rolled oats
1/2 c chopped walnuts
1 t baking soda
1 t baking powder
1/4 t cinnamon
1/2 t salt
1/2 c butter, soft
1 c white sugar
2 eggs
1 c mashed ripe banana
1 t vanilla extract
1/2 c sour cream
1/3 c rolled oats
4 T brown sugar
1/4 t cinnamon
2 T butter, chilled
1/4 c chopped walnuts
Preheat oven to 350°. Grease 12 muffin c or line with paper muffin liners.
Place 1 c rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 T rolled oats, chopped walnuts, baking powder, soda, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
To make Topping: In a small bowl, combine 1/3 c rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 c chopped walnuts. Generously sprinkle muffins with topping.
Bake for 25 to 30 min. until golden brown and a toothpick inserted into a muffin comes out clean.
Suggestions from comments section: reduce butter 1/4-1/3 cup, substitute wheat flour for white. Substitute extra banana for ½ the butter and nonfat plain yogurt for sour cream
Harvest Fruit Bars
6 oz diced dried mixed fruit bits
1-1/2 t apple pie spice or ground cinnamon
1 c chopped banana
2/3 c orange juice
1-3/4 c whole wheat flour
1-1/2 c Oats
1/2 lb butter, softened
1 c brown sugar
1/2 c chopped nuts
Heat oven to 375°F. In medium bowl, combine dried fruit, banana, orange juice and 1 t of apple pie spice; set aside.
In medium bowl, combine flour, oats and remaining 1/2 t apple pie spice; mix well. In large bowl, beat margarine and sugar together with electric mixer until creamy. Add oat mixture; beat until crumbly. Reserve 3/4 c mixture for topping. Press remaining oat mixture onto bottom of 13 x 9-inch baking pan. Bake 13 to 15 minutes or until light golden brown.
Spread fruit evenly over crust to within 1/4-inch of edge. Add nuts to reserved oat mixture; mix well. Sprinkle evenly over fruit; pat down lightly.
Bake 16 to 20 minutes or until golden brown. Cool completely; cut into bars. Store loosely covered.
Cook’s Notes: If using old fashioned oats, decrease orange juice to 1/2 cup.
Mama's Granola (from internet friend)
1.5 c canola oil
1.5 c honey
8 c rolled oats
1 c raw sliced almonds
1 c raw walnuts (broken)
1 c flake coconut
1 c raw sunflower seeds
1 c powdered milk
1/2 c whole wheat flour
Pour oil into 4c measuring cup. Add honey. Set aside. Mix dry ingredients. Pour in honey & oil; stir until well blended (no dry spots).
Turn into large broiler pan. Bake in pre-heated 300° oven (middle rack) 30 min. Take out and pour back into same mixing bowl. Stir. Return to pan. Bake 15 min & repeat process one more time. (TOTAL BAKING TIME: 1 hour)
When finished pour back into bowl to cool, adding raisins or chopped dates, if desired. Stir occasionally as it cools down.
Heart Healthy Granola (from internet friend)
Mix in large bowl:
6 c of rolled oats
2/3 c wheat germ
2/3 c of brown sugar
1-t cinnamon
2/3 c chopped almonds pinch of salt
2/3 c large seeds (sunflower,pepita, pumpkin)
2/3 c small seeds (flax and sesame)
Mix in small bowl:
2/3 c of canola oil
1/2 c of honey
2 t Vanilla
Combine both mixtures, spread on a large, deep oiled pan. Bake at 350° for 20-30 minutes, stirring 1/2 way through, until golden.
Pour granola back into bowl and stir while granola is cooling. This helps it to dry completely. once completely dry you can store it in an airtight container. Dried fruit may be added after baking.
Patty’s note: These two recipes come from friends. They taught me to play with it. Exchange some nuts for others. Add a little bit less oil. Use almond extract instead of vanilla. Add mini chocolate chips after it cools.
Peanut Butter Granola
Mix &; heat in 4-cup glass jug for 4 min. on HIGH:
1-1/2 c white sugar
1-1/3 c margarine
1/2 t vanilla extract
2/3 c peanut butter
1/2 t salt 1 c water
Mix in large bowl:
12 c rolled oats 1 t cinnamon
Pour wet ingredients over dry and mix quickly and well. Put onto two small greased cookie sheets.
Bake at 325° for 25 minutes. Exchange cookie sheets in oven, cook 10 minutes.
Turn oven off and let granola dry for several hours. Store in closed jar on kitchen counter and watch it disappear.
Honey-Lime Granola w/ Almonds
2 T frozen limeade concentrate
1 small lime, zest and juice
3 c rolled oats
1 c sliced almonds
1/4 c wheat germ
1/2 c unsweetened coconut
1/2 c oat bran
3 T flax seeds
1/2 c honey
1/4 c vegetable oil
1/2 t salt
1 t vanilla extract
Preheat oven to 250°. Lightly grease a foiled-lined baking sheet. Mix oats, almonds, wheat germ, coconut, oat bran, and flax seeds in a large bowl. Whisk together honey, vegetable oil, limeade concentrate, salt, vanilla, lime zest, and lime juice in a separate bowl. Pour liquids into oat mixture and stir well. Spread oats on to the pan.
Bake until golden brown and lightly crispy, about 1.5 hours, stirring every 15 min. Remove from the oven and allow to cool. Store in an airtight container at room temperature.
Fruit & Oat Smoothie
1 T Quick Oatmeal
1 c cold Skimmed Milk
1 large Banana
1 c frozen Fruit
Place all ingredients in blender for about 1 minute until smooth. If desired, sweeten to taste.
Patty’s note: to make more smooth, puree oats in blender to make flour and then add the rest of the ingredients.
ABC Meatball Soup
MEATBALLS:
1 lb extra lean ground turkey breast or 90% lean ground beef
3/4 c Oats
1/3 c barbecue sauce or catsup
SOUP:
48 oz. reduced-sodium, fat-free chicken broth
1/4 c alphabet-shaped pasta
10 oz. frozen mixed vegetables (do not thaw)
Heat broiler. Lightly spray rack of broiler pan with cooking spray.
Roll mixture into 24 meatballs. Arrange meatballs on broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once.
While meatballs cook, bring chicken broth to boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately.
Patty's notes: I skipped half a paragraph from the original about the forming of the meatballs. I didn't find it necessary.
Shanghai Meatball Soup
MEATBALLS:
1-1/2 t minced fresh ginger or 1/2 t ground ginger
1/4 c reduced-sodium chicken broth
1 lb ground turkey
3/4 c oats
2 T lite soy sauce
1 T dry sherry. optional
2 t sesame oil, optional
1/2 t black pepper
SOUP
29 oz. reduced-sodium chicken broth
1 c water
1-1/2 c halved pea pods
1-1/2 c bean sprouts
1 c thinly sliced carrots
1/4 c green onions
Spray rack of broiler pan with cooking spray or oil lightly.
In large bowl, combine meatball ingredients; mix lightly but thoroughly. Shape into 1-inch meatballs; place on rack of broiler pan. Broil 6 to 8 inches from heat 7 to 10 minutes or until cooked through.
In 4-quart saucepan or Dutch oven, combine meatballs with chicken broth and water; bring to a boil over high heat. Add pea pods and carrot; cook 1 to 2 minutes or until vegetables are crisp-tender. Turn off heat; add bean sprouts and green onion. Serve immediately.
Patty's note: this was a favorite at our house.
Oatmeal Baked Chicken
(3 1/2lb) broiler-fryer chicken, cut up
1 1/2 c quick oats
1 T paprika
1 T chili powder
1 t salt
3/4 t garlic powder
1/2 t ground cumin
1/4 t pepper
1/2 c milk
2 T butter
Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, at 375° for 45-50 min. or until juices run clear.
316 calories, 146 mg sodium, 62 mg cholesterol, 24 gm carbohydrate, 28 gm protein, 12 gm fat.
Suggestions from comments section: substitute chicken breast cut into strips for 35 min.
Onion Meat Loaf
2 eggs
1/2 c ketchup
3/4 c quick oats
1 envelope onion soup mix
2 lb ground beef
In a large bowl, combine the eggs, ketchup, oats and soup mix. Crumble beef over mixture; mix well. Shape into a round loaf.
Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center of the strips; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave the foil in while meat loaf cooks.)
Cover and cook on low for 5-6 hours or until a meat thermometer reaches 160° F. Using foil strips, lift meat loaf out of slow cooker.
Southwestern Chicken Salad
3 c cubed, grilled chicken breast
1/4 c diced yellow bell pepper
1/4 c diced green bell pepper
1 T minced, pickled, jalapeno chillies
1/4 c chopped cilantro
1 T minced garlic
1/2 c diced red onion
1/4 c diced jicama
1/4 c mayonnaise
1/4 c sour cream
1 T fresh lime juice
1 T fresh orange juice
Salt & pepper to taste
2 c Steel Cut Oatmeal
Preheat oven to 300°. Place oatmeal on a baking sheet, with sides, in preheated oven. Toast, stirring frequently, for about 20 min. until lightly browned. Remove from oven and allow to cool. Place in heat proof bowl. Cover with boiling water. Allow to sit for about 20 min. or until just tender but not gummy. Drain off excess liquid. Place drained oats in a clean kitchen towel and tightly squeeze to remove any remaining moisture.
Combine chicken, oatmeal, onion, jicama, peppers, cilantro, garlic and jalapeno in a mixing bowl.
Whisk together mayonnaise and sour cream. Beat in lime and orange juice and stir into chicken mixture. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for about 30 minutes to allow flavors to blend. Serve on a bed of lettuce.
Serves 6. Calories:327, Total Fat:12.7, Sat. Fat: 3.7, Sodium: 0.3 Carbs: 35.8, Protein: 17.4
Patty’s note: in place of the peppers and onion I added a drained can of Rotel. Also, make sure NOT to overcook the oats.
Oat Crusted Fish
vegetable oil for frying
1 egg, beaten
1/3 c milk
4 (6 oz) fillets cod
2 T flour for coating
2 c quick oats
salt and pepper to taste
Warm oil in a large skillet over medium-high heat.
In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat with oats.
Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.
Comment: I seasoned the fish with salt, pepper and garlic powder before coating in flour - makes it much more flavorful.
Patty's note: I mistakenly gave credit to McCann's on the handout for this.
Salad Crunchers
2 c old-fashioned oats
1/2 c butter, melted
1/3 c Parmesan cheese
1/3 c wheat germ
1 t dried oregano
1/2 t dried thyme
1/4 t seasoned salt
In a mixing bowl, combine all ingredients; mix well. Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool in pan on a wire rack. Store in an airtight container in the refrigerator for up to 3 months.
Fabulous Homemade Bread
1/2 c warm water
.75 oz active dry yeast
1/4 c bread flour
1 T white sugar
2 c quick oats
2 c whole wheat flour
4 1/2 c warm water
1 1/2 Ts salt
2/3 c brown sugar
2/3 c vegetable oil
10 c bread flour
In the mixing bowl of an electric mixer, stir together 1/2 c warm water, 1 T sugar, 1/4 c bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
Measure oats, 4 1/2 c warm water, whole wheat flour, salt, 2/3 c sugar, and 2/3 c oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 c at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Shape loaves, and place in greased six 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
Bake at 350° for 35 min., or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
Herbed Oat Pan Bread
2 c water
1 c quick oats
3 Ts butter
3 3/4 c flour
1/4 c sugar
.5 oz active dry yeast
2 t salt
1 egg
TOPPING:
6 T butter
1 T grated Parmesan cheese
1/2 t dried basil
1/4 t garlic powder
1/4 t dried oregano
In a saucepan, bring water to a boil; stir in oats. Remove from heat. Stir in butter; cool to 120-130°.
In a bowl, combine 1-1/2 c flour, sugar, yeast and salt; set aside. Beat in oat mixture till moistened. Add egg. Beat on medium speed for 3 min. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Cover and let rest for 15 min. Punch dough down. Press dough into a greased 9X13 pan. Cover and let rise in a warm place until doubled, about 45 min. Brush with 4 T melted butter. Bake at 375° F for 15 minutes. Brush with remaining butter. Combine cheese, basil, garlic powder and oregano; sprinkle over bread. Bake 10-15 min. longer or until brown.
Beth's Spicy Oatmeal Raisin Cookies
1/2 c butter, soft
1/2 c butter shortening
1 c light brown sugar
1/2 c white sugar
2 eggs
1 t vanilla extract
1 1/2 c all-purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t ground cloves
1/2 t salt
3 c rolled oats
1 c raisins
Preheat oven to 350° F. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
From comments: sub butter for shortening and cook 9-10 min
Servings: 36 Calories: 144, Total Fat: 6.3, Cholesterol: 19mg, Sodium: 100, Carbs: 20.5, Fiber: 1.1g, Protein: 2.1
Lemon Oat Shortbread
1-1/3 c powdered sugar
1 lb butter, soft
4 t grated lemon peel
2-1/2 c flour
2 c oats
1/2 t baking powder
1/2 t salt
In large bowl, beat butter, sugar and lemon peel with electric mixer until creamy. Gradually add combined flour, oats, baking powder and salt; mix well. Divide dough in half; wrap each half in plastic wrap. Chill 1 hour or until firm.
Heat oven to 325° F. Remove one portion of dough from refrigerator. On lightly floured surface, roll dough into 10-inch square. With sharp knife, cut into 30 rectangles (each 3 inches long and 1 inch wide). Transfer rectangles to ungreased cookie sheets; prick each three times with a fork. Repeat with remaining dough.
Bake 18 to 20 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Cook’s Notes: If using old fashioned oats, increase the flour to 2-3/4 c.
Cake Mix Cookies V
1/2 c finely chopped walnuts
1/2 c butter
2 eggs
1 yellow cake mix
2/3 c quick oats
Preheat the oven to 375°. Line baking sheets with parchment paper. In a large bowl, mix butter and eggs until light and fluffy. Stir in cake mix, quick oats, and walnuts. Roll dough into walnut sized balls. Place cookies onto the prepared baking sheet, and flatten slightly with the bottom of a glass that has been buttered and dipped in sugar.
Bake for 8 to 10 min, or until golden brown. Allow cookies to cool on baking sheet for 5 min. before transferring to a wire rack to cool completely.
Tropical Lime Oat Bars
14 oz low-fat sweetened condensed milk
3/4 c macadamia nuts, chopped
3/4 c sugar
½ c butter, soft
2 c oats
1-1/4 c flour
1/2 t salt (optional)
1/2 c light sour cream
1/2 c fresh lime juice
2 t grated lime peel
1/2 c shredded coconut
Heat oven to 350ºF. Lightly spray 13 x 9-inch metal baking pan with cooking spray.
In large bowl, beat sugar and butter until creamy. Add combined oats, flour and salt; mix until crumbly. Reserve 1 c oat mixture for topping; transfer to wire rack. Press remaining oat mixture onto bottom of baking pan. Bake 10 minutes.
In same bowl, combine sweetened condensed milk, sour cream, lime juice and lime peel; mix well. Pour evenly over crust.
In medium bowl, combine reserved oat mixture with coconut and nuts; mix well. Sprinkle evenly over filling, patting gently.
Bake 30 to 34 minutes or until topping is light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered in refrigerator.
Patty's note: excellent time to use your homemade sweetened condensed milk.
Swedish Oatmeal Lace
1/2 c butter
1/4 c sifted flour
1/2 c white sugar
3/4 c quick oats
2 Ts light cream
Preheat oven to 375°. Grease and flour baking sheets. Melt butter in medium saucepan. Add rest of ingredients and cook, stirring constantly, until mixture starts to bubble.
Remove from heat and stir briskly for a few strokes. Drop by rounded tfuls about 4 inches apart on well-greased and floured baking sheet.
Bake only 5-6 cookies at a time. Bake for about 5-6 minutes until golden brown.
Cool wafers for 2 minutes on baking sheet. Remove carefully with spatula and place over rolling pin, glass, or mug so they curl and become firm. If cookies harden before they can be removed from cookie sheet, reheat in oven again a few seconds to soften.
Note: Do one test to check oven temp and quantity of batter. The bigger the cookie, the more fragile. Use 1/2 tsp for test.
Skin Soothing Milk Bath
1/2 c. powdered milk
1/2 c. powdered buttermilk
1/2 c. cornstarch
2 T. honey powder (or honey)
1/2 c. rolled oats, ground
2 T. Sweet Almond oil (extra virgin olive oil can be substituted)
1 t. of fragrance oil or essential oil of choice (may be omitted for a clean, milky scented bath, or you may add vanilla extract or other flavored extract instead for scent.)
Blend all the ingredients until well mixed. Store in an air-tight
Patty's note: I believe I got this from All About Food Storage.
Patty"s note: One last thing. The question was asked in class about storage of granola. I don't have a problem with storage because it is gone so quickly. I thought that items such as the lime juice granola or the peanut butter granola may not store as well. In putting this on my blog I reread notes a post made by one of my granola recipe friends. Flax seed and wheat germ do not last long because of the oil in them. If you want to store your granola for longer then you may not want to use them.
Wednesday, September 8, 2010
Case Lot Sales
Case Lot Sales are here or are coming, depending upon the store. I found an excellent resource to help you in deciding where to buy items: Prepared LDS Family. This woman has created a table of some every day priced foods and case lot priced foods so that you can tell who has the least expensive foods. It also lists brand names and packaging. It's 18 pages, but I was able to print it doubled sided, two pages to a page so there is not so much printing and paper. (I don't recommend that small if you need larger lettering).
What interested me was that it showed that one store didn't fit all needs. Here are some things to consider when purchasing your food:
LDS cannery bulk bags
LDS cannery cans
Warehouse Stores
Sales and Caselot Sales
What interested me was that it showed that one store didn't fit all needs. Here are some things to consider when purchasing your food:
LDS cannery bulk bags
- Often (not always) the cheapest on dry goods
- Need to find a way to package long term
- Need to purchase buckets and other items to store long term
- Can be heavy and hard to carry.
- Can be hard to open if stored in buckets with regular lids. (Gamma seal lids are wonderful to have on the bucket you are currently using!)
LDS cannery cans
- More expensive than bulk dry goods, but in small amounts it is often the cheapest
- No need to package when you get home for long term storage.
- No need to purchase any packaging to store them or oxygen packets, dry ice etc. to keep them from bugs
- Rodents have a hard time getting into them
- May rust, especially in humid climates or damp basements
- Easier to handle and open
Warehouse Stores
- Often the lowest prices in some items
- Need membership to shop there
- Limited selection of items or brands
- Can buy as much as you want
- May need to find a way to package long term
Sales and Caselot Sales
- On some items there is no better time or place to get the lowest price
- Variety of items and brands
- Often limited in amount bought, either by store or by stores stocking enough items for sale
- May need to find a way to package long term
Tuesday, August 17, 2010
Finance Websites
I'm sitting here at Education Week enjoying myself. In one of my classes this morning I was told about some good financial resources. I immediately thought they would be good to post here. So while I was taking a lunch break I happened upon a computer lab I could use and ducked right in.
The teachers here are limited on the websites they can recommend to the students. Our teacher, Brother Sudweeks, told us though, we are blessed to have a couple that are approved and are really good. Not surprisingly they come through the church. If you are familiar with provident living at all you are probably aware of the first one: providentliving.org.
The second site comes through BYU and has a lot of info on it. I haven't had a chance to really look through it yet, but I'm excited to do that when I get home. It is personalfinace.byu.edu. It helps you to create a budget, learn about investing, allows you to download information from workshops. you can even find the info from the class I am taking this week, but I'll have to link you to thatlater since I need togo eat lunch.
Have fun!
The teachers here are limited on the websites they can recommend to the students. Our teacher, Brother Sudweeks, told us though, we are blessed to have a couple that are approved and are really good. Not surprisingly they come through the church. If you are familiar with provident living at all you are probably aware of the first one: providentliving.org.
The second site comes through BYU and has a lot of info on it. I haven't had a chance to really look through it yet, but I'm excited to do that when I get home. It is personalfinace.byu.edu. It helps you to create a budget, learn about investing, allows you to download information from workshops. you can even find the info from the class I am taking this week, but I'll have to link you to thatlater since I need togo eat lunch.
Have fun!
Wednesday, July 28, 2010
Historic Nauvoo Bread Recipe
I've been away for 2 weeks on an LDS church history tour. While in Nauvoo we were able to visit the Family Living Center. Here we saw demonstratins of weaving, learned how to make a barrel and pottery and even got to sample bread. When I tasted the bread and found out there was a recipe for it online I thought this would be my next blog post. It was yummy.
Nauvoo Bread
Nauvoo Bread
5 cups hot water
1 ½ Tbs salt
½ cup potato flakes
½ cup oil or shortening
½ cup sugar
2 Tbs yeast
1 cup powdered milk
5 cups whole wheat flour
5 – 9 cups white flour
Combine hot water, shortening, potato flakes, powdered milk, and sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups whole wheat flour and salt. Stir to a smooth sponge. Add white flour to make smooth and elastic dough while kneading for 15 minutes. Let rise until double (about 1 hour), punch down and let rise again. Shape into loaves and allow to rise. Bake in 375 degree over for about 35 minutes.
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