The subject of using herbs and spices for cooking and healing is huge and as such I just wanted to touch on it here. As always, for more info feel free to do some research. Recently I was talking to a friend that had lost his job. Fortunately he had planned ahead and been diligent about acquiring food storage. As we talked he let me know that although wheat, beans, honey and salt can keep you alive they get incredibly boring and continued by saying that the one thing he wished he had bought more of were spices. I know this may seem obvious but how many of us have a year supply of spices? If you're like me you never really paid attention to your spice rack. It is one of those items that gets replaced only when necessary. The nice thing is, because most are dried they will last nearly indefinitely.The other thing to consider is that spices have valuable micro nutrients that your diet will otherwise be lacking. They also add a sense of comfort and help to add a familiar flavor no matter the underlying food. Spices can also be used for herbal medicinal purposes if you know how to use them. Sam's Club carries a wide selection of bulk spices for a decent price. We've also found cheap spices in the Hispanic foods section of Fry's (any grocery store should have them). These spices come in small bags and seem to be of decent quality. We use empty baby food jars as needed to store these spices. One of the most important spices which should already be included in your food storage is salt. I will do another article on its numerous uses later. As with all your other year supply store what you use and use what you store.
~ Casey
October 27, 2010
September 5, 2010
Using Apples
Many people use apples to make apple pie filling and throw out their apple cores and peelings. Those "left overs" can be used to make great tasting apple jelly. And the best part is . . . no pectin needed! Apple seeds and skins contain natural pectin. The more sour an apple, the stronger the pectin. Here is a great apple jelly recipe:
You need 4 pounds of apple peelings, including cores with seeds. (Or you can coarsely chop up whole fruit, or a combination of whole fruit and peels.) Cut off and throw away the blossom end with small black hair-like pieces and the stems.
Place 2 lids in a shallow pot of water on medium low heat on the stove. Also place two pint jars upside down in a cake pan into your oven which has been preheated to 200 degrees.
Put the four pounds of apples into a pot, add 4 cups of water and cover, simmering fruit until soft.
Next, strain entire contents of the pot through a damp jelly bag or several layers of cheesecloth to extract the juice. Throw away any leftover chunks of apple.
Measure 4 cups of juice and add 3 cups of sugar and 2 Tbsp lemon juice in a large pot. Stir in sugar until dissolved.
Bring to a boil over high heat, stirring constantly. Bring to gelling point or until jelly sheets from spoon. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot jars, leaving 1/4 inch head space.
Put lids and rings on jars and process jars in a water bath for 10 minutes.
Put lids and rings on jars and process jars in a water bath for 10 minutes.
Makes 2 pints
* Sheeting refers to the jelly falling off the spoon as a whole instead of dripping or running off.
* A dehydrator is not necessary. You can dry apples in your own oven by leaving it on warm for 5-6 hours.
* After coring, peeling and slicing your apples dip them into sugar free jello before drying. Or, try this recipe to dip apple slices into before drying:
1 - 6oz can of lemonade
1 can water
6 Tbsp of corn syrup, we use Karo
Soak the cut fruit in the lemonade mix for 15-20 min. Dehydrate fruit in the dehydrator as usual.
~Submitted by Liz Fuller
September 3, 2010
The Wonders of Vinegar (I Love This Stuff !!!)
Vinegar is awesome!!! We use white distilled vinegar almost everyday in one application or another.
*It can be used to clear up fungal infections as a topical anti-fungal solution. Simply put it directly on the affected area, soak affected parts in vinegar or apply to a rag and wipe down.
*It can be used to alleviate pain and speed healing of a sunburn by balancing the body's pH. After a shower apply cold vinegar lightly with a spray bottle. Both of the above applications may burn slightly, but they work great.
*For bug bites/stings (scorpion, ant, spider, bee, etc...) soak the affected area with vinegar for 10 minutes then rinse for 30-40 minutes. The Vinegar breaks down the venom and helps prevent anaphylaxis. If this treatment causes significantly greater pain stop and seek medical help immediately. To help stop the itching and burning you can also make a paste of baking soda and apply it to the area.
*Vinegar can be mixed with ammonia 1:1 to make a fabulous hard surface cleaner but don't use it on paint or carpet, its powerful stuff. Works great on glass! When in doubt, test a small area first.
*We use warm vinegar to remove hard water stains and calcium buildup, if you soak the item for a while it works better.
*Also we mix vinegar with essential oils and water to make a fantastic cleaning product. You can mix vinegar with any essential oil (whatever fragrance you like) and use it as an air freshener in your home.
*In order to keep our dishwasher fresh we put 1C of vinegar in it every month.
*We mix 1 cup with our laundry's rinse cycle and it dissolves all the soap solids in our clothes left over by the laundry detergent. This is especially useful when washing baby clothes because it removes harsh chemicals and makes the clothing less irritating. Vinegar also removes the body oils that cause workout clothes to stink and helps get rid of pit stains.
*When used in your washer it also keeps your blue jeans blue by helping to "set" the indigo dye.
* To set dyes in hand spun threads and fabrics add 1C to the last rinse.
*We add a cup to our mop water to help dissolve the grease and grottyness left on the floor by two small children.
*It can also be used as an herbicide for your garden because it doesn't get absorbed by plant roots it will kill top growth but won't harm perennials.
*To inhibit frost formation on your windshield mix one part water with three parts vinegar and apply the night before an expected frost.
Best of all, it has a four year shelf life and is dirt cheap.
~ Submitted by Casey
*It can be used to clear up fungal infections as a topical anti-fungal solution. Simply put it directly on the affected area, soak affected parts in vinegar or apply to a rag and wipe down.
*It can be used to alleviate pain and speed healing of a sunburn by balancing the body's pH. After a shower apply cold vinegar lightly with a spray bottle. Both of the above applications may burn slightly, but they work great.
*For bug bites/stings (scorpion, ant, spider, bee, etc...) soak the affected area with vinegar for 10 minutes then rinse for 30-40 minutes. The Vinegar breaks down the venom and helps prevent anaphylaxis. If this treatment causes significantly greater pain stop and seek medical help immediately. To help stop the itching and burning you can also make a paste of baking soda and apply it to the area.
*Vinegar can be mixed with ammonia 1:1 to make a fabulous hard surface cleaner but don't use it on paint or carpet, its powerful stuff. Works great on glass! When in doubt, test a small area first.
*We use warm vinegar to remove hard water stains and calcium buildup, if you soak the item for a while it works better.
*Also we mix vinegar with essential oils and water to make a fantastic cleaning product. You can mix vinegar with any essential oil (whatever fragrance you like) and use it as an air freshener in your home.
*In order to keep our dishwasher fresh we put 1C of vinegar in it every month.
*We mix 1 cup with our laundry's rinse cycle and it dissolves all the soap solids in our clothes left over by the laundry detergent. This is especially useful when washing baby clothes because it removes harsh chemicals and makes the clothing less irritating. Vinegar also removes the body oils that cause workout clothes to stink and helps get rid of pit stains.
*When used in your washer it also keeps your blue jeans blue by helping to "set" the indigo dye.
* To set dyes in hand spun threads and fabrics add 1C to the last rinse.
*We add a cup to our mop water to help dissolve the grease and grottyness left on the floor by two small children.
*It can also be used as an herbicide for your garden because it doesn't get absorbed by plant roots it will kill top growth but won't harm perennials.
*To inhibit frost formation on your windshield mix one part water with three parts vinegar and apply the night before an expected frost.
Best of all, it has a four year shelf life and is dirt cheap.
~ Submitted by Casey
August 3, 2010
Using Powdered Egg
We've found that powdered eggs are a difficult food storage item because they only have a two year shelf life. They also have to be used within one year of opening (once opened they MUST be kept refrigerated), and it takes the full year for us to use a # 10 can. But they are essential in our food storage rotation. To rotate them, we use them in baking whole wheat waffles, brownies, and other baked goods. The ratio of powdered egg to water depends on the manufacturer. A fairly safe rule of thumb, used for LDS cannery eggs, is 1 T egg to 2 T of warm water. If in doubt check the label.
Scrambled Eggs:
We've found some tricks to making scrambled eggs with powdered eggs. First, use a ratio of one real egg to every two powdered eggs (plus 2 T warm water for each powdered egg used). By doing this, you don't notice the powdered egg taste, texture or smell. Second, they need to be whisked well in order to aerate them. Third, if you don't have any real eggs to add, make sure you heavily spice the rehydrated powdered eggs to cover their odd flavor. Make sure to let the spices sit for a few minutes to get rehydrated for optimal flavor. You can also add fillers like: peppers, mushrooms, ground beef, rice, potatoes, black beans, etc. to help improve the texture of the powdered eggs. And fourth, make sure your pan is hot (we set the stove to medium high) before adding the eggs. Hot water is key when it comes to using powdered foods. Without hot water, it is a slower process for the food to return to its intended form and the powder tends to clump rather than dissolve. For fluffier eggs add some powdered milk and mix accordingly.
I have also found that using powdered eggs when making french toast works great. If you add a little cinnamon, sugar and vanilla you can't even tell they are powdered eggs.
Baking with powdered eggs:
When baking with powdered eggs you need to add dry ingredients together and wet ingredients together. For instance: when I make whole wheat waffles using powdered eggs, I will add the whole wheat, baking powder, salt and 4 T (or 1/4 C) of egg powder together, THEN I will add the milk, oil, and 8 T of warm water (to complete the egg powder) to the recipe and mix. It is important to first add the dry ingredients together in all baking recipes whether it's flour, sugar, baking powder, egg powder, milk powder, vanilla powder etc.
Scrambled Eggs:
We've found some tricks to making scrambled eggs with powdered eggs. First, use a ratio of one real egg to every two powdered eggs (plus 2 T warm water for each powdered egg used). By doing this, you don't notice the powdered egg taste, texture or smell. Second, they need to be whisked well in order to aerate them. Third, if you don't have any real eggs to add, make sure you heavily spice the rehydrated powdered eggs to cover their odd flavor. Make sure to let the spices sit for a few minutes to get rehydrated for optimal flavor. You can also add fillers like: peppers, mushrooms, ground beef, rice, potatoes, black beans, etc. to help improve the texture of the powdered eggs. And fourth, make sure your pan is hot (we set the stove to medium high) before adding the eggs. Hot water is key when it comes to using powdered foods. Without hot water, it is a slower process for the food to return to its intended form and the powder tends to clump rather than dissolve. For fluffier eggs add some powdered milk and mix accordingly.
I have also found that using powdered eggs when making french toast works great. If you add a little cinnamon, sugar and vanilla you can't even tell they are powdered eggs.
Baking with powdered eggs:
When baking with powdered eggs you need to add dry ingredients together and wet ingredients together. For instance: when I make whole wheat waffles using powdered eggs, I will add the whole wheat, baking powder, salt and 4 T (or 1/4 C) of egg powder together, THEN I will add the milk, oil, and 8 T of warm water (to complete the egg powder) to the recipe and mix. It is important to first add the dry ingredients together in all baking recipes whether it's flour, sugar, baking powder, egg powder, milk powder, vanilla powder etc.
July 29, 2010
Rehydration Formula
Here is a rehydration formula that was developed for use in third world countries as an alternative to oral rehydration salts. Obviously this should only be used when needed. This can be administered orally or rectally if needed.
1 Quart/Liter clean water
1-2 level teaspoons salt
6-8 level teaspoons sugar OR 2 tsp honey
The juice of 1 lime OR 1 lemon OR 1/2 an orange or grapefruit OR 1 large spoonful mashed ripe banana
Have the person drink the whole liter in small sips so they can hopefully keep it down and follow with one quart/liter clean water. Continue treatment until the person is urinating regularly.
Submitted by Casey
1 Quart/Liter clean water
1-2 level teaspoons salt
6-8 level teaspoons sugar OR 2 tsp honey
The juice of 1 lime OR 1 lemon OR 1/2 an orange or grapefruit OR 1 large spoonful mashed ripe banana
Have the person drink the whole liter in small sips so they can hopefully keep it down and follow with one quart/liter clean water. Continue treatment until the person is urinating regularly.
Submitted by Casey
May 3, 2010
Play Dough
I have this great book called "Feed Me, I'm Yours" by Vicki Lansky. It has tons of baby food recipes, teething biscuits, crafts, and cleaning tips. One of my favorite recipes is the play dough. If this play dough is kept in a sealed container it will last up to a year! It's not greasy like the store bought play dough and does not get stuck in carpet as easily.
Play Dough (stove-top recipe)
Mix in Medium Pot:
1 C white flour
1/4 C salt
2 T Cream of Tarter
Combine and add:
1 C water
2 t vegetable food coloring
1 T oil
Cook over medium heat and stir (about 3-5 minutes). It will look like a "globby" mess and you'll be sure it's not turning out . . . but it will. When it forms a ball in the center of the pot, turn out and knead on a lightly floured surface. Store in an airtight container or plastic bag. This is edible, but not tasty.
For a tasty play dough treat try this:
Mix 1 (18 oz) jar of peanut butter
6 T honey
non-fat dry milk (as much is needed to make the right consistency)
Play Dough (stove-top recipe)
Mix in Medium Pot:
1 C white flour
1/4 C salt
2 T Cream of Tarter
Combine and add:
1 C water
2 t vegetable food coloring
1 T oil
Cook over medium heat and stir (about 3-5 minutes). It will look like a "globby" mess and you'll be sure it's not turning out . . . but it will. When it forms a ball in the center of the pot, turn out and knead on a lightly floured surface. Store in an airtight container or plastic bag. This is edible, but not tasty.
For a tasty play dough treat try this:
Mix 1 (18 oz) jar of peanut butter
6 T honey
non-fat dry milk (as much is needed to make the right consistency)
Baby Formula
This baby formula recipe comes from a friend of my sister. This friend was not able to produce enough breast milk for her infant and refused to feed her baby high fructose corn syrup, which is the first ingredient in every store bought formula out there. I have never used it and am not sure what some of the ingredients are or where to find them. I thought this was a great alternative and I'd like to share it.
To make your own 36 oz of baby formula you will need:
2 cups whole pasteurized goats milk
1/4 cup homemade liquid whey
4 tbsp lactose
1/4 tsp bifodobacterium infantis
2 tbsp good quality cream
1/2 tsp high vitamin cod liver oil
1/4 tsp high vitamin butter oil
1 tsp unrefined sunflower oil
1 tsp extra virgin olive oil
2 tsp coconut oil
2 high frontier brand nutritional yeast flakes
2 tsp gelatin
1 7/8 cups filtered water
1/4 tsp acerola powder
~ Submitted by Brooke Wood
To make your own 36 oz of baby formula you will need:
2 cups whole pasteurized goats milk
1/4 cup homemade liquid whey
4 tbsp lactose
1/4 tsp bifodobacterium infantis
2 tbsp good quality cream
1/2 tsp high vitamin cod liver oil
1/4 tsp high vitamin butter oil
1 tsp unrefined sunflower oil
1 tsp extra virgin olive oil
2 tsp coconut oil
2 high frontier brand nutritional yeast flakes
2 tsp gelatin
1 7/8 cups filtered water
1/4 tsp acerola powder
~ Submitted by Brooke Wood
February 18, 2010
Making Kefir
Kefir is a thickened probiotic drink which contains 10 live and active cultures. This drink is a cousin of yogurt, and is very nourishing. Kefir can be made using a variety of different milks and drinks including: powdered milk, skim milk, 1% milk, 2% milk, whole milk, goat milk, sheep milk, rice milk, soy milk, coconut milk, fruit juice, and ginger beer. I have found this drink at any grocery store. They can also be bought in a freeze dried version found at health food stores such as New Frontiers. You can also buy it in a freeze dried version to make your own kefir grains. Kefir may taste sour buy itself, but is good when added to cereals, fruit salad or shakes.
To make Kefir at home:
Buy one small plain organic kefir to use as a starter. Mix 1/4 C of kefir with one quart of milk and let it sit on the counter for 48 hours (kefir does not require any special heating or cooling like yogurt). Keep refrigerated. The cultures will still continue to grow during refrigeration, but the process will be slowed. Kefir will stay good in your refrigerator for several weeks. When you are ready to make a second batch of kefir, simply save 1/4 C of kefir from your previous batch and repeat the fermentation process. You can use starters from a previous batch up to 5 or 6 times before needing to buy a new kefir from the store and beginning the process again.
To make Kefir at home:
Buy one small plain organic kefir to use as a starter. Mix 1/4 C of kefir with one quart of milk and let it sit on the counter for 48 hours (kefir does not require any special heating or cooling like yogurt). Keep refrigerated. The cultures will still continue to grow during refrigeration, but the process will be slowed. Kefir will stay good in your refrigerator for several weeks. When you are ready to make a second batch of kefir, simply save 1/4 C of kefir from your previous batch and repeat the fermentation process. You can use starters from a previous batch up to 5 or 6 times before needing to buy a new kefir from the store and beginning the process again.
January 26, 2010
Emergency Substitutions
FOOD SUBSTITUTIONS
1 t Baking Powder = 1/2 t cream of tarter plus 1/4 t baking soda
1 T Balsamic Vinegar = 1 T cider vinegar or red wine vinegar plus 1/2 t sugar
1/4 C dry Bread Crumbs = 1/4 C cracker crumbs or 1/4 C corn flakes
1 C Beef or Chicken Broth = 1 t or cube instant beef or chicken bouillon plus 1 C hot water
1 C Butter = 1 C shortening plus 1/4 t salt
1 C Buttermilk = 1 T lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using) or 1 C plain yogurt
1 T corn starch (for thickening)= 2 T all purpose flour
1 C Corn Syrup = 1 C granulated sugar plus 1/4 C water
Egg (whole) = 1 T powdered egg plus 2 T warm water or unflavored gelatin
1 C Half and Half = 1 T melted butter or margarine plus enough whole milk to make one cup
1 C Molasses = 1 C Honey
1 C Sour Cream = 1 C plain yogurt
1 C Sugar (granulated) = 1 C brown sugar or 2 C sifted powdered sugar or 2/3 C honey
1 C Brown Sugar = 1 C granulated sugar plus 1-2 T molasses
1 C Powdered Sugar = 1 C granulated sugar plus 1 t cornstarch ground in blender
1 C Tomato Juice = 1/2 C tomato sauce plus 1/2 C water
2 C Tomato Sauce = 3/4 C tomato paste plus1 C water
1 C Whole Milk = 5/8 skim milk plus 3/8 C half and half or 2/3 1% milk plus 1/3 C half and Half or 3/4 C 2 % milk plus 1/4 C Half and Half or 7/8 C skim milk plus 1/8 C heavy cream
1C Half and Half = 3/4 C whole milk plus 1/4 heavy cream or 2/3 C skim milk plus 1/3 C heavy cream
1 C Heavy Cream (for soups and sauces only) = 1 C evaporated milk
1 C White Flour = 3/4 C plus 2 T whole wheat flour
1 C White Sugar = for each 1 cup of sugar you can substitute 2/3 C honey. Be sure to deduct 3 T of liquid from the recipe for each cup of sugar substituted. Also reduce the oven temp. by 25 degrees and bake a little longer as honey tends to make baked goods brown faster.
WEIGHTS AND MEASURES
3 t = 1 T
4 T = 1/4 C
8 T = 1/2 C
16 T = 1 C
1 C = 8 oz or 1/2 Pint
2 C = 1 Pint
2 Pints = 1 Quart
4 C = 1 Quart
4 Quarts = 1 Gallon
8 oz = 1 C
12 oz = 1 3/4 C
16 oz = 2 C
20 oz = 2 1/2 C
28 oz = 3 1/2 C
46 oz = 5 3/4 C
6 lbs. 10 oz = 13 C
1 t Baking Powder = 1/2 t cream of tarter plus 1/4 t baking soda
1 T Balsamic Vinegar = 1 T cider vinegar or red wine vinegar plus 1/2 t sugar
1/4 C dry Bread Crumbs = 1/4 C cracker crumbs or 1/4 C corn flakes
1 C Beef or Chicken Broth = 1 t or cube instant beef or chicken bouillon plus 1 C hot water
1 C Butter = 1 C shortening plus 1/4 t salt
1 C Buttermilk = 1 T lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using) or 1 C plain yogurt
1 T corn starch (for thickening)= 2 T all purpose flour
1 C Corn Syrup = 1 C granulated sugar plus 1/4 C water
Egg (whole) = 1 T powdered egg plus 2 T warm water or unflavored gelatin
1 C Half and Half = 1 T melted butter or margarine plus enough whole milk to make one cup
1 C Molasses = 1 C Honey
1 C Sour Cream = 1 C plain yogurt
1 C Sugar (granulated) = 1 C brown sugar or 2 C sifted powdered sugar or 2/3 C honey
1 C Brown Sugar = 1 C granulated sugar plus 1-2 T molasses
1 C Powdered Sugar = 1 C granulated sugar plus 1 t cornstarch ground in blender
1 C Tomato Juice = 1/2 C tomato sauce plus 1/2 C water
2 C Tomato Sauce = 3/4 C tomato paste plus1 C water
1 C Whole Milk = 5/8 skim milk plus 3/8 C half and half or 2/3 1% milk plus 1/3 C half and Half or 3/4 C 2 % milk plus 1/4 C Half and Half or 7/8 C skim milk plus 1/8 C heavy cream
1C Half and Half = 3/4 C whole milk plus 1/4 heavy cream or 2/3 C skim milk plus 1/3 C heavy cream
1 C Heavy Cream (for soups and sauces only) = 1 C evaporated milk
1 C White Flour = 3/4 C plus 2 T whole wheat flour
1 C White Sugar = for each 1 cup of sugar you can substitute 2/3 C honey. Be sure to deduct 3 T of liquid from the recipe for each cup of sugar substituted. Also reduce the oven temp. by 25 degrees and bake a little longer as honey tends to make baked goods brown faster.
WEIGHTS AND MEASURES
3 t = 1 T
4 T = 1/4 C
8 T = 1/2 C
16 T = 1 C
1 C = 8 oz or 1/2 Pint
2 C = 1 Pint
2 Pints = 1 Quart
4 C = 1 Quart
4 Quarts = 1 Gallon
8 oz = 1 C
12 oz = 1 3/4 C
16 oz = 2 C
20 oz = 2 1/2 C
28 oz = 3 1/2 C
46 oz = 5 3/4 C
6 lbs. 10 oz = 13 C
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