Family Storehouse Coupon Code

December 13, 2011 The Provident Princess 0 Comments

Are you thinking about giving emergency preparedness or food storage items to your loved ones for Christmas? I went to the Family Storehouse the other day to buy a 72 hour food kit.

I'd been thinking for a long time about what food to include in our 72 hour kits. Most of the advice out there is to have ready-to-eat food that requires little to no cooking. That usually translates into canned foods which are great but really weigh down the pack and take up space. 

Then I can across Family Storehouse and noticed that they sell a 72 hr kit with 33 servings including milk that weighs only 3 lbs!

I think it is a great option especially if you are evacuating because it frees up so much space and weight. I bought 2. 

All their meals come in 5 serving pouches that only require water to make. Yes, I know. Water is heavy. I don't plan on including more than drinking water in my 72 hr kits because I figure the only way we will be needing to eat this food is if we are evacuated or sheltering in place. 

There will be water at the shelter. Or we could use the water we have stored at home if we are sheltering in place and need to eat this food. (And I have extra water stored in my car trunks in case we are stranded somewhere.)

What's best about this food is that is can last up to 25 years. Now I don't have to worry about rotating so often. I'm sure I still will though. I can imagine these little pouches would be great on camping trips.

Can you tell how excited I am about this? 

I met the owner of the store while I was there. We talked about emergency preparedness and food storage of course. I told him all about my blog and he offered to give my readers a promo code for 10% off any purchase! Awesome huh? 

They carry all sorts or long-term food storage kits out of the same food pouches ranging from 5-8 servings. I can imagine what a treat it would be to have no cook meals like Chicken ala King and Beef Stroganoff some nights if we were living exclusively off our food storage. 

They also have first aid kits, emergency supplies, survival tools and water treatment equipment. I'm asking for their water filter system for Christmas...it's awesome.  

So if you are interested you can check them out at FamilyStorehouse.net and don't forget to use your 10% off by typing in provprincess at checkout. 

Merry Christmas Shopping!

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Another Reason to Grow and Preserve Your Own Food

November 29, 2011 The Provident Princess 0 Comments

My husband sent me a 60 Minutes piece about the Flavoring Industry and the methods they use to make our food taste good. I think it is a must see for everyone.

We all know chemicals are added to our foods. I mean what do we expect when right on the label it says 'artificial flavorings'?

But the thing I found most interesting in this clip is that the 'natural flavorings' in our food aren't necessarily from the source we think it is. For example, a flavorist mentions that they procure a 'natural strawberry' flavor from the gland of a beaver! You don't even want to know where that gland is located.

That just grosses me out.

I don't like thinking about all the junk that is added to our processed food to make it palatable. I mean there are many times I have bought something that said natural flavorings because I thought it meant it would be better for my family.

Now I realize we are all being manipulated.

Not that I blame them.. I mean lets face it. Food that is creamier, saltier and fattier usually tastes better. They want to make what sells. But for me, I want to know what is in my food and have it come from the real thing.

So not only did this clip make me feel really good about all the food that I have preserved myself, it made me more determined to grow as much as I can next year.

I'd love to hear what you all think after watching this.

Tweaking Tastes and Creating Cravings

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Emergency Preparedness Planning for Infants and Children

November 19, 2011 The Provident Princess 0 Comments

Liquid Formula for my Baby's Disaster Supplies Kit
Disasters and emergencies can be stressful to anyone but more so when you have people besides yourself to look after, especially young children. 

When planning your disaster supplies kit, it is wise to consider what will make your life easier having children if such an event were to occur.

 My baby is exclusively breastfed. So when I was putting together our kits, I initially was going to just put all of her stuff in mine since I figured I would have her with me. I wasn't worried about food since I figured I would just feed her.

But then I remembered that under extreme stress it is very possible for your body to stop supplying milk. I can't really think of a more stressful situation then trying to deal with the aftermath of a disaster. Adding to that the possibility I wouldn't be able to feed her is more than I would want to handle.

Or, what if I was separated from my baby or something happened to me? I would want someone to be able to look after her. So I decided to make her her own kit that could be kept with her. I then saw these boxes of prepared formula for an amazing deal on amazon so I picked up a few.

I love them! I'm super frugal so I wouldn't ever use these everyday. But they are perfect for emergencies. The formula comes in 8 2oz bottles where you just have to take off the lid and pop on the nipple that comes included in the box. 

Before I bought the liquid formula, I had cans of powdered formula in her kit. They were a great option too. They were the sample cans the formula companies send you after you have a baby so I didn't have to pay for them. The only downside was that besides the formula, I had to pack water to mix it with and a bottle so it took up a lot more room in her pack. 

Some other things that you may want to include in a disaster supplies kit for your infant include:
  • Diapers and Wipes (these can be used for washing hands and bottles)
  • Baby Food and Snacks, bibs and spoons
  • Water
  • Clothes
  • Favorite Blanket (It's a good idea to buy 2 of something that your child loves just incase something happens to the 1st one)
  • Bottles with disposable liners (if you don't have prepared liquid) or dish soap and bottle brush
  • Antibacterial Wipes
  • Medication
  • Bath towel
  • Pacifier
  • Immunization Records
  • Toys
Hopefully these tips are useful in planning for you infant in case disaster strikes. Do whatever you can, something is better than nothing.









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Preserving Herbs: How to Freeze Parsley

November 09, 2011 The Provident Princess 0 Comments

Garden Fresh Parsley
Today I'm going to show you how to freeze herbs. 

One of my neighbors gave me a ton of parsley from their garden. I love fresh parsley but it doesn't keep that long. Maybe a week in a glass of water.

Being able to freeze herbs is a wonderful way to preserve them before they go bad but still be able to add a fresh herb taste to your meals. You just grab an ice cube and pop it in your food and all the water around it melts leaving the parsley in pieces.

Freezing parsley is so easy. This method can be applied to any herb you want to preserve like basil, oregano etc.

Directions:

First, wash your parsley.

Dry the herbs. I use a salad spinner. It pulls all the water off the leaves without bruising them.

Meanwhile, bring some water to boil.


Next, separate the leaves from the stems. 



Chop the herbs. This is how they are going to be once you add them to your recipes so make sure you chop them in pieces small enough to eat.

Grab an ice cube tray and fill it with the herbs.

Next, pour the boiling water over the herbs. The boiling water will blanch the herbs helping them to retain their best color and flavor. It also helps keep the parsley from developing a slightly bitter taste which herbs will do if they are just frozen without being blanched. 

Stick trays in the freezer and freeze. Freezing herbs in ice cubes is the best way to prevent them from getting freezer burn.

Once hard, transfer them to a freezer-safe plastic bag. Then whenever a recipe calls for fresh parsley just take one of these suckers out, throw it in and voila! Fresh parsley taste without the hassle of trying to always have fresh herbs on hand.

Tips:
  • 1 ice cube of herbs equals about 1 Tablespoon.
  • The ratio of fresh herbs to dried herbs is 3:1 
  • Freezing herbs in ice cubes is the best method but there are other ways: 
Dry Freeze

Once your parsley is washed and dried off completely, separate the leaves from the stems and spread them on a cookie sheet. Put that in the freezer.

Once they are frozen, transfer to a freezer-safe plastic bag and store. When needed, take a pinch of leaves out and use as recipe directs. 
Pros: less effort and steps than above.
Cons: might develop a slightly bitter taste although I haven't ever really noticed.

The Fastest Method: 

This is the way my host mom in Germany did it and it is by far the fastest and easiest. Once your parsley is washed and completely dried off, stack a bunch (stems and all) in a paper towel and roll once until the parsley is covered but there is still paper towel left.

Grab another bunch and roll again. You can see that I did 3 bunches in this paper towel. It is just a way to separate them a little better instead of freezing in a huge chunk.


Place in a freezer-safe plastic bag and freeze. When needed, reach inside and rip off as much as you need and toss the stems in the garbage. 
Pros: Less work upfront. A great method if you need to preserve a lot of herbs at once.
Cons: May develop the slightly bitter taste although I've never noticed. You also have to put in the work to separate the leaves and stems later while you're in the middle of cooking.





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How to Dehydrate Mushrooms

November 07, 2011 The Provident Princess 0 Comments

Dehydrating vegetables is such a great way to use up extra food. Dehydrated food loses 75-90 percent of its moisture making it a very effective way to store a large volume without needing too much room.  And drying mushrooms is one of the best vegetables to dehydrate because they keep their flavors so well.

You can dehydrate things using your oven. But with the cost of energy as high as it is, I don't think it's very economical to dry them like that.

On the other hand, dehydrators are very energy efficient and are an easy way to dehydrate big batches of food any time. Dried mushrooms can be used almost anywhere fresh ones are called for, except perhaps salads. But even then dried mushrooms would taste good crumbled up and sprinkled on top for a little crunch.

Mushrooms are so easy to dry. So when my local store had them on sale, I stocked up.

Directions:
To start, DO NOT wash your mushrooms. You can wipe them off gently with a paper towel, but washing them whether for dehydrating or cooking is a no no. It will make them rubbery. Once they are dehydrated and you want to use them, you can wash them then.

OK, now that we got that out of the way, let's get back to the mushrooms.

Slice your mushroom about 1/4 inch thick. I bought the pre-sliced ones because I thought it would save time but I found out that there were quite a few I needed to slice smaller anyway.


Lay your sliced mushrooms on one of the trays of your dehydrate. Repeat. Repeat. Repeat until all of your trays or full or you run out of mushrooms. Turn on your dehydrator and let mushrooms dry for about a day. Mine were done after about 14 hours. I put my trays in after dinner, rotated them before I went to sleep and dried them overnight. They were done when I woke up.

Look how much they shrink down. You can tell your mushrooms are done when they are brittle and snap easily between two fingers.
Place in an airtight container. If you have oxygen absorbers your could put one in with it. You don't have to put them in a bottle but they won't get broken this way. This quart jar holds the mushrooms from two 8 oz. containers of fresh mushrooms.

Store these in a cool, dark place for 6-12 months. You could also extend the life of your mushrooms by freezing them from this point.

To Use:
Wash, then add to recipes that will be cooked for at least 20 minutes. Otherwise, soak in liquid (hot water, broth or wine for added flavor) for an hour or 2 before using. 

Tip:
You can also eat these plain like chips. For more flavor, sprinkle with seasoned salt before drying. They have a really nice crunch and earthy flavor which your kids will love.

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How to Make Pumpkin Puree in a Pressure Cooker

November 01, 2011 The Provident Princess 0 Comments

Wondering what to do with your pumpkins now that Halloween is over? A great way to use left over pumpkins is to make pumpkin puree. 

Pumpkin is actually really good for you. It is packed full of Vitamin C, Riboflavin, Potassium, Vitamin E, Thiamin, Vitamin B6, Folate, and minerals like Copper, Manganese, Iron, Magnesium and Phosphorus. 

And get this. 

One cup of pumpkin provides 245% of your daily Vitamin A allowance. 

Now that you know how good it is for you, I'll show you how to make your own pumpkin puree from scratch. 

Directions:
Gather your pumpkins. Don't try to use a pumpkin that has been carved and hanging out on your porch for weeks. 

I didn't carve any of my pumpkins, I just stacked them next to each other for a more 'harvesty' display rather than 'Halloweeny'

This is a pie pumpkin also known as sugar pumpkins. They are smaller than the carving pumpkins and have a sweeter taste. You can use a carving pumpkin, the taste will just be a little less pronounced. But pumpkin recipes always call for so many strong spices like cinnamon and nutmeg that a carving pumpkin would do just fine.

Slice it in half with a sharp knife.

Scoop out the guts and cut out the stem. I have found that using an ice-cream scoop is perfect for getting all the stringy seeds out.

Chop up the pumpkin. I cut it into about 8 chunks.

Next throw them in your pressure cooker. If you don't have a pressure cooker you can lay them on a cookie sheet and cook them in the oven for 1 1/2 hrs at 375.

This is what I love about pressure cookers. I could cook this in the oven for 1 1/2 hours or I could throw it in my pressure cooker for 4 minutes! It saves so much time and energy costs.

When the 4 minutes are up, use the quick release method to release the steam and let your pumpkin pieces cool. I moved mine to a plate to cool faster.

After your pumpkin has cooled, scrape off the flesh and toss it in a blender or food processor. One pumpkin will yield anywhere from 2-4 cups of puree.

Blend until smooth. (If you have trouble, add a little water. Just decrease the amount of liquid called for in your recipe later) You may want to do this in a couple of batches.

Doesn't that look so much better than what you buy in the can? Why would you ever buy canned pumpkin puree now that you know how easy it is to make yourself?

You can use this puree for pumpkin pie, pumpkin bread, pumpkin pancakes, pumpkin muffins or baby food. 

I am proud to say that I have never bought a jar of baby food. I love making my own baby food and knowing my girls are getting the healthiest food possible, not loaded with a ton of preservatives, salt or sugar.

This pumpkin puree freezes so well.

For the baby food, I just pour it into an ice-cube tray and then transfer the cubes into a freezer bag once they're frozen. The cubes make the perfect serving sizes so I just grab one or two out of the bag when I need one.

I also freeze puree for me to cook with later. (You could can it yourself if you would like but I feel freezing is more convenient. One store-bought can of pumpkin puree is about 1 3/4 C. But, I freeze mine in 1 cup measurements.There are recipes like pancakes that don't call for a full can so I like them in smaller increments because I can always just double up if I need to.

 I found the cleanest way to get the right amount of puree into my bag is to put my bag into the measuring cup first then fill it with the puree. That way you're not scooping the puree then trying to get it all in the bag without making a mess. 

Label your bags and freeze for a later date.

Or if you can't wait...

Pull out your favorite pumpkin recipe and get cookin'. I made chocolate chip pumpkin bread. It has such a warm, comforting taste. Just perfect to eat during the blizzard of a snow storm we got hit with last night.




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Zucchini Apple Pie

October 04, 2011 The Provident Princess 0 Comments


Yes, you read that right. Zucchini. Apple. Pie.

A few years ago I was invited to meet the family of a guy I had been going out with. His step-mom made us dinner and for dessert she brought out some pie.

She served everyone a slice and we dug in. It was really good. After about 3 bites my date looked up and said "Mmm, this is good, what kind of pie is this?"

At that moment I was so embarrassed for him. I thought:
 "Really, has he never had apple pie before? Who doesn't know what apple pie is. I mean, what else could these big green slices be?"

So I leaned over and said quietly "It's apple pie."

Then to my horror he asked again, only louder "So, what kind of pie is this?"

I just sat there and stared at him, then his step-mom replied. "Oh, this is zucchini pie."

"What!" I was shocked, I could not taste it. It tasted and looked just like apple pie. I would've bet my car on the fact that it was apple pie.

I guess that's why they say 'only fools are positive.'

The joke was most definitely on me.

But it was a delicious one so I didn't mind much.

Since this is the time of year everyone with zucchini plants has them coming out their ears and can't seem to give them away; I thought I'd share this little recipe with you.

It will be a fun way to use some of your bumper crop. And,  it's always great watching people's faces when you tell them what it is they're eating.

Directions:
Preheat oven to 400 degrees
Get dough for a double crust pie ready for a 9in pan. You can either make your own or if you don't feel like it, use store bought pie crust dough.

 If you want to make it from scratch check the bottom of this post for a no fail recipe.

Grab some zucchinis. I only used 2. You want about 4-5 cups once they are sliced.

Peel the zucchini, cut in half lengthwise and scrape out the seeds. I used a measuring spoon because it left a nice round center. 

Meanwhile, put a pan with water on the stove and heat to boiling. This will be used to steam your zucchini.

Slice the zucchini halves into nice half moon slices.

Throw your zucchinis in the boiling water and cook about 6-7 minutes until they are just barely fork tender. Empty the steamed zucchini onto a paper towel-lined plate, sprinkle with a little salt and drain.

In another bowl combine:
Add 1/2 cup brown sugar 
3/4 cup white sugar
1 1/2 tsp cinnamon
1 1/2 tsp cream of tartar 
4 Tbls white all-purpose flour


Return drained zucchini back to pan and stir in the sugar mixture. It will be pretty runny, that's ok. Make sure everything is dissolved.


Pour everything into the 9 in pie crust. 

Top your filling with a few pats of butter. About 1 1/2 Tbls.

Carefully place the top of your pie crust on the pan. Go around the edges with a fork or your fingers to give it a decorative look. I also like to make a few slits on the top and sprinkle a little white sugar over it. Just to make it prettier.

Cook it in a preheated 400 degree oven for 35-40 min. Remove and allow to cool. The liquid will still be runny but will thicken as it cools.

When it's time for dessert, top with a scoop of vanilla ice cream and enjoy!


No Fail Pie Crust Recipe
1 cup flour
1/2 cup shortening
1/4 tsp salt
3 Tbls sugar
1/4 cup cold water

Combine flour, salt and sugar in a bowl. Cut in shortening with a pastry cutter or rubber spatula. Add water and mix until the mixture forms a ball and holds together. Roll out to 1/8 inch thickness on a well-floured board and add more flout as needed to prevent it from sticking.

Shape and place in pie pan. Add filing and bake as directed.

Tips:
I don't like my crust very thick so this was fine for my double crust. If you want a thicker crust then I would either double the recipe or make a 1.5 batch.

*This article first appeared on Deseretnews.com

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Disaster Supplies Car Kit

September 29, 2011 The Provident Princess 0 Comments

The probability of a disaster happening while you are away from home is very high. So an important component of any emergency preparedness plan would include having a well-stocked car.

There are also times when you may need to evacuate or be stranded in your car. Having your car stocked to help you survive will give you a lot more peace of mind and help you stay calm and focus on the important things in these situations.

Prepare your car now by always keeping your gas tank above half-full, always check the weather and road conditions before a trip and keep up on your car's maintenance.

Since you may not be at home and may not have the chance to go back and get your disaster supplies kits (72 hour kits or grab bags), you will want to keep a smaller version in the trunks of each of your cars.

Car Kits might include:
  • First aid kit and manual
  • Flashlight and extra batteries
  • Cell phone, charger
  • Roadside assistance card
  • Portable radio and extra batteries
  • Fire extinguisher (5 lb ABC type)
  • Extra fuses
  • List of important phone numbers (local and out-of-town)
  • Detailed maps
  • Waterproof matches and candles
  • Whistle and small mirror
  • Pen, pencils, paper
  • Cash (bills and coins)
  • Flares or hazard reflectors
  • Jumper cables
  • Properly inflated spare tire
  • Jack, lug wrench, tire gauge
  • Basic tool kit
  • Windshield scraper and brush
  • Small folding shovel
  • Duct tape
  • Sand for traction
  • Rags, paper towels, wet wipes, and diapers if you have small kids
  • Drinking water
  • Bleach
  • Nonperishable food (focus on high energy) also you may want a bottle and formula if you have a baby
  • Hand can opener
  • Medications
  • Toiletries
  • Emergency blankets, hand warmers
  • Extra clothes, gloves, hats, sturdy shoes
I hope some of these ideas get you thinking about what you might need to prepare your car for emergencies and disasters that could happen. I would love to hear about any ideas you might have in addition to what I have listed. 

Happy Prepping!

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Cooking From Your Garden- Corn Chowder

September 21, 2011 The Provident Princess 0 Comments

Corn fresh off the stalk in the summer is so good.

The closer you are to when it is fresh picked then sweeter it is because the sugars start converting to starch after a while. Luckily it can be preserved by freezing or canning if you have a lot to use up.

But what do you do with the corn on the cob you have leftover from last night's dinner that is already cooked?

Corn Chowder

I had never had corn chowder before last year. One day I was pretty sick and my sweet neighbor and her daughter brought me over this Corn Chowder. It was so good. She gave me the recipe but I've made a few alterations.

Serves 6
Ingredients:
4-6 slices of bacon, cooked and crumbled (I used 4 but when I asked my husband if he thought there should be more he asked "Can there ever be too much bacon?)
1 small onion, chopped
1 clove garlic, minced
3-4 potatoes, chopped
1 1/2 c. boiling water
3 ears of fresh corn, cooked and cut off the cob (or 10 oz bag frozen corn or 1 12 oz can undrained)
1 can evaporated milk
1/2 tsp salt
dash of pepper
1/4 tsp thyme
1 Tbls butter
1 Tbls flour

Directions:


Brown bacon in pan until crispy. When finished remove bacon to paper towel lined plate to drain. Make sure to leave the bacon drippings in the pan. This is what you will use to saute the onion and garlic in so you don't need to add more oil. And it will give your soup more flavor.



While bacon is cooking chop your onions. When bacon is removed, add onions to pot and saute until translucent. 5-6 minutes Add garlic and saute until fragrant but make sure it doesn't burn.

When onions and garlic are done, add potatoes, seasonings and boiling water to pot. Boil until the potatoes are soft enough to pierce with a fork but not mushy.


Meanwhile, cut your corn off the cobs. And separate kernels. When potatoes are done, add corn kernels. These are already cooked, so you just need to heat them through.



Pour in can of evaporated milk. Stir. While the chowder is simmering, make a rue with the butter and flour in another pan. Melt the butter and when it is melted, stir in the flour. Continue stirring until the mixture looks like wet sand. This is what is going to thicken your chowder. Scoop it into your chowder and stir to combine. Cook the chowder until it thickens. (I don't have a picture of this step because I used my left over cauliflower mashed potatoes to thicken my chowder)


Crumble the bacon and add it to the chowder or serve it on top. 

Serve along with homemade crusty rolls. 

Enjoy!

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Cauliflower Mashed Potatoes

September 15, 2011 The Provident Princess 0 Comments


I get into such a rut with how I cook vegetables sometimes. One year I planted 3 squash plants and we were having sauteed zucchini, squash and onions every night it seemed. And while I love that recipe, my husband and I got so sick of zucchini that I couldn't even think about planting any for the next 2 years.

The same thing happens to me with cauliflower. I have a go-to recipe that I use 9 times out of 10.

This time I felt like I wanted to try something different. 

I had a 5 lb bag of potatoes I needed to start using so I tried to think what I could make with potatoes and cauliflower. Then I remembered a recipe I'd seen in a South Beach Diet Cookbook I bought a few years ago. It has a lot of great ideas for making things healthier and I remembered one thing I saw in there. 

Cauliflower Mashed Fauxtatoes. 

Basically you make cauliflower to resemble mashed potatoes. I had tried it before and thought it was pretty watery.  So I came up with my own version.

And the first thing my husband complimented me on at dinner was how good the mashed potatoes were.    (I don't usually tell him what's in his food until after dinner.)

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