Provident Princess

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.

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.

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

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!

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!

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.)

My 55 gallon drum and bottled water storage

The crisis in Japan has been making me think about emergency preparedness a lot. Now, on top of everything else, the Japanese government has warned its citizens that there are high levels of radiation in the drinking water.

The radiation levels in the water aren't dangerous to adults but infants and pregnant women are being told not to drink tap water. Of course, after that anouncement there wasn't a water bottle left in a store and there were many people who needed clean water to make formula for their babies.

It made me think about how nice it would be if some of those families had their own supply of clean water stored. Imagine the peace they would feel not to have to rely on the government to bring them enough water to keep their kids alive or to not have to wait in long lines at a store with only a small hope that there would be some left.

One gallon of water per person per day for two weeks is the minimum reccomendation to store. Pregnant and nursing women, children and ill people will need more.

Storing Water
You can buy commercially filled bottles but they should be used before the "best used by" date because the plastic bottles will start breaking down.

Water does not need to be disinfected before it's stored if it comes from a good, pretreated source. If you decide to fill your own containers follow these guidelines:

Use only food-grade containers (There are special gallon drums that come in a range of sizes. I use a 55 gallon drum but there are some in 33, 15 and 5 gallons too.
Avoid plastic containers that are not embossed with the "PETE" symbol
Do not use plastic milk jugs. the do not have a good seal and can become brittle
Plastic soda bottles (like 2 liter soda pop bottles) are safe to use
Never use containers that were previously used to store non-food products
Wash containers with warm soapy water and rinse. Before rinsing, sanitize the container by adding water and then 1 tablespoon bleach for each gallon of water. Shake well, turn bottle upside down and let stand for 1 minute, then pour out the bleach water and let the container air-dry.
Rotate your water by periodically emptying and refilling containers
Store containers in a dry clean place, away form direct sunlight and heat sources
Do not store water near gasoline, pesticides, or similar products, or anything that emits odors
If there is a concrete floor, place containers on top of a peice of wood/plywood that has been placed on the floor. (A wooden pallet is a great option- as you can see above that's what I use)

If for some reason you haven't stored water or you find yourself away from your supply and in an emergency situation there are a few ways to disinfect unclean water sources. (Not if it has radiation though)

How to Purify Water
If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water before using ONE of the following methods to disinfect the water:

Boil at a rolling boil for 10 minutes
Add 8 drops of liquid chlorine bleach (regular, unscented and unexpired) per gallon of water. Let sit 30 minutes.
Add 20 drops of 2% iodine per gallon of clear water or 40 drops pergallon of cloudy water. Let sit 30 minutes
Add water purification tablets according to directions on the package
Alwys use clean or purified water to wash any parts of the body that have come in contact with surfaces contaminated by flood waters.

Additionally, you may want to consider having a water filter in your disaster supplies grab bag. My husband and I are considering one these. It can filter 13,000 gallons of water and has a 20 year warranty. You can read more about it here.

I hope that we can all be inspired to prepare for the emergencies we will face before they happen so that we can keep our families healthy and help those around us as well.

My prayers go out to all those suffering from the Pacific tsunami and related events in Japan. If you feel you want to contribute to the efforts of the Red Cross in Japan you can do so here.

Have you seen the pictures of grocery store shelves right before a big hurricane or tornado hit?

They are completely empty.

I was at an emergency preparedness fair recently and they were handing out this list of 100 items that disappear first when a disaster happens. I don't necessarily agree on the order and this is for major disasters where you won't see help for a long time. I'm not suggesting you go stock pile all of these things but it is interesting to think about.

Generators (good ones will cost a fortune)
Water filters/ purifiers
Portable Toilets
Seasoned Firewood (wood takes about 6-12 months to become dried for home uses)
Lamp Oil, wicks. lamps (if you have a choice by clear oil)
Coleman Fuel
Guns, ammunition, pepper spray, knives, clubs, bats and slingshots
Hand can openers
Honey/ Syrups/ white & brown sugar
Rice, beans, wheat
Vegetable oil
Charcoal, Lighter Fluid
Water Containers
Propane Cylinders
Survival guide books
Mantles: Aladdin, Coleman etc
Baby Supplies: Diapers/ formula, ointments/ medicine (can you imagine being without diapers...)
Washboards, mop bucket w/ wringer (for laundry)
Cookstoves (propane, coleman and kerosene
Vitamins
Propane Cylinder Handle-holder (small canister use is dangerous without this item)
Feminine Hygiene/ Haircare/ skin products
Thermal underwear
Bow saws, axes and hatchets
Aluminum foil
Gasoline containers
Garbage bags
Toilet paper, kleenex, paper towels
Milk: powdered and condensed
Garden seeds
Clothes pins/ line and hangers
Coleman's pump repair kit
Tuna fish (in oil)
Fire Extinguishers or baking soda
First aid kits
Batteries: all sizes
Garlic, spices, vinegar and baking supplies
Flour, yeast and salt (part of baking supplies I think))
Matches: strike anywhere is best
Writing paper/ pads/ pencils
Solar calculators
Insulated ice chests
Work boots, belts, levis and durable shirts
Flashlights/ lightsticks and torches
Journals, Diaries and Scrapbooks (good way to keep you sane I think)
Garbage cans: plastic (great for storage, water, transporting)
Hygiene: shampoo, toothbrush/ paste, mouthwash/ floss, nail clippers etc
Cast iron cookware
Fishing supplies/tools
Mosquito coils/ repellent
Duct tape
Tarps, stakes, twine, nails, rope, spikes
Candles
Laundry detergent (liquid)
Backpacks and dufflebags
Garden tools and supplies
Scissors, fabrics and sewing supplies
Canned fruits, vegetables, soups ect
Bleach (regular unscented 4-6% sodium hypochlorite)
Canning supplies (jars, lids, wax)
Knives and sharpening tools
Bicycles...tires, tubes, pumps, chain
Sleeping bags and blankets, pillows, mats
Carbon Monoxide alarm
Board games, cards, dice
D-con rat poison, roach killer
Mouse traps, ant traps and cockroach magnets
Paper plates, cups, utensils
Baby wipes, oils, water-less and antibacterial soap
Rain gear, rubberized boots
Shaving supplies
Hand pumps and siphons
Soy sauce, bouillons, gravy or soup base
Reading glasses
Chocolate, cocoa, tang, punch
"Survival in a can"
Woolen clothing, scarves, earmuffs and mittens
Boy Scout Handbook
Roll-on Window Insulation Kit (MANCO)
Graham Crackers, saltines, pretzels, trail mix and jerky
Popcorn, peanut butter, nuts
Socks, underwear, T-shirts
Lumber
Wagons and carts
Cots and Inflatable mattress's
Cloves: work, warming, gardening
Lantern hangers
Screen patches
Teas
Coffee
Cigarettes
Wine, liquor
Paraffin wax
Glue, nails, screws, nuts and bolts
Chewing gum, candies
Atomizers (for cooling and bathing)
Hats and cotton neckerchiefs
Goats and Chickens
Books (escapist ones like romance or mysteries to take your mind off your situation)
For some reason there was no number 14 so I guess these are only the first 99 things to disappear

Is there anything not on this list that you think would be helpful to have in a major disaster?

It seems like there has been one disaster after the other lately: wildfires, an earthquake in virginia and now a hurricane along the East Coast.

As I was following the coverage of Hurricane Irene, Mayor Michael Bloomberg ordered more than 270,000 people to evacuate their homes before the storm was to came.

270,000 people!

That is a lot of people to tell to just up and move. I wonder how many of them are prepared for such an event? Do they have somewhere to go? Some way to keep in contact with their families? Or a plan to take their valuable things with them?

These are all very important things to think about. Fortunately they have a couple of days to prepare, but what would happen if you were only given a few hours, or less?

One thing that could dramatically lower your stress level is if every member of your family had an evacuation kit they could each grab in case of an emergency. That way you wouldn't be running around like a chicken with its head cut off trying to find everything that was running through your head and worrying about what you might be forgetting.

This is called a grab bag. It is actually a smaller part of your disasters supply kit. But it is the part that can be "grabbed" quickly in case of evacuation.

It doesn't have to be a bag. It could be a large, covered trash container, a five-gallon bucket, or a suitcase on wheels. I think it makes more sense for it to be a camping backpack. They have more space, are made for carrying long distances and have waterproof fabric or layers that could be useful if you had to be outdoors.

Some basic supplies that should be included in your grab bag are:

ID tags on the bags-containing emergency contact information and numbers, medical info, current medications and reasons why they are being used and any allergies, especially to antibiotics. (For example: I am allergic to penicillin which is an antibiotic so in case someone found me unconscious and I had an infection, they would know that I would need a different kind of antibiotic)
Copies of important documents- will, deed, marriage license, birth certificate, health insurance ect
Extra keys to your house and cars
Change of warm clothes, sturdy shoes, rain gear and a warm hat like a beanie
Food- ready to eat or requiring minimal preparation and water
Manual can opener and other cooking supplies (I've heard at shelters that sometimes they will hand out canned food that don't have the pop-top lids or utensils and plates. So you want to make sure that you can make use of what you are given.
Water- 1 gallon per person per day (this gets kind of heavy, I put in probably a gallon and 1/2 and then pack our cars with extra.) Water purification tablets are lightweight and a good thing to have but you aren't guaranteed to have water accessible.

First Aid Kit and manual- I went to an healthy woman event put on by a local hospital and at one of the display booths they were handing out these nifty little first aid kits that are the perfect size for our grab bags and car kits. I even keep one in my diaper bag.
Prescription medications
Personal hygiene items- ie. toilet paper, feminine supplies, hand sanitizer or soap, toothbrush/paste
Tools- Flashlight, batteries, pocket knife, heavy work gloves, dusk mask, whistle, map of the area, battery operated radio (obviously some of these don't need to be in everyone's bag but definately if they are old enough to operate or use them, they should have them. This would be a good reason to teach your kids how to read a map and also for you to have a designated meeting place that they will know where to go to.)
Permanent marker, paper, duct tape and current photos of family members and pets for re-identification purposes
Disposable camera
Sleeping Bag or blanket
Money- cash in small denominations and quarters for phone calls (if you can find a pay phone anymore)
Extra prescription eye glasses, contacts, hearing aids or other personal items
Special needs items- for children, seniors, disabled people or pets

In addition to your grab bags, you should make a 'grab list'. These are all the things you would want to take with you if you had time and room to bring them with you. What are the things you would want to have with you if you were never able to come back?

For me that would be my scrapbooks, family histories and genealogy, family keepsakes and jewelry, ect. These are also the first things I would grab out of my house if it was on fire after I made sure my family was safe.

One last thing.

The last thing you would want to worry about was having to stop in a huge line of other unprepared people filling up their cars on their way out of town. Always keep your car's gas take half full.

I am horrible at this, but I have a new goal to be better.

I would love to hear of any ideas you may have or of items I have missed that would be a great addition to my grab bags.

I never thought the day would come when I would be getting cooking tips from my little sister. But she can grill kebabs to perfection and she is the one who came up with this little gem I am going to share with you today.

One of the things I love most about summer is the abundance of delicious fruit.

Strawberries and peaches are my favorite and there is nothing I love more than Peaches and Cream.

However, like most yummy desserts, this one is usually full of sugar and fat.

Then, enter my little sister.

I was over at my parents house while she was there with a friend. She was chopping up strawberries in such a way I knew it could only be intended for one thing. Strawberries and Cream.

So of course I offered my services to eat any she may have left over. But then she told me she was making a low-fat alternative to strawberries and cream. And adding yogurt to them.

"Eeww no thanks" I said feeling like she was about to ruin one of my comfort food staples.

But then my curiosity got the better of me and I tried a bite.

Divine! It was so good.

So of course I had to come home and share it with you.

Here is my low-fat version of Peaches n Cream

Chop up a peach. You don't want the pieces too big. Cut them small enough to have 2-3 in one spoonful. That way they will be covered all over better with the 'cream sauce'.

Spoon 1-2 Tbls per peach of vanilla yogurt into a bowl. This is what makes it creamy and sweet. Don't use unflavored yogurt. You would just have to add sweetener anyway to make it taste good.

Pour about 1/4 cup of milk per peach into the same bowl. Stir to combine.

Add in your peaches, give 'em a good stir to coat and dig in!

Thanks to my sister for coming up with this idea! I thought it was too good not to share. She also uses it for blueberries and raspberries. So give it a try with your favorite type of fruit.

Let me know what you think.

The number one question people have regarding long-term food storage is "what do I do with it?"

This is bulgar wheat.

Bulgar is one of the earliest forms of processed wheat. It originates from the Middle East and is still used prevalently over there.

Bulgar wheat is made by soaking, cooking, drying then crushing wheat kernels into small pieces. It is not cracked wheat. That is something else.

Bulgar looks kind of like couscous but has the same nutritive value as whole wheat.

It has 151 calories, 0g of fat, 34g of carbs, 8g of fiber and 6 grams of protein in every cup. It is also rich in B-vitamins, phosphorous, maganese, iron and calcium as well as a good source of folic acid which is essential for women to have while pregnant.

Bulgar is a perfect long-term food storage item due to its high nutritional benefits and easy storage and preparation. Since it is already precooked, bulgur can be cooked like rice or soaked in water and eaten cold making it an easy food to eat if you are without power.

One of the biggest problems people have with their food storage is not knowing what to do with it once they need it. They buy a big bucket of wheat and hope they will never need it or plan to figure out what to do with it when the time comes. That is a big mistake.

In an emergency situation, stress is already going to be high and it would only add to it trying to figure out how to make dinner for your family with unknown ingredients. Also, if you start now, you can add your food storage items to foods you already eat to incorporate them smoothly into your diet. Some people especially children find it hard on their systems to start eating a lot of whole grains if they aren't used to it. So unlike other grains in your food storage, bulgar is easier to digest because it is already precooked. It also resists mold contamination and insect attacks as well as does not absorb radiation.

Bulgar wheat is nutty tasting and extremely versatile. It is usually used like rice or pasta but can be used in breads, salads, casseroles, stew, desserts or served as a side dish. It is also great as a meat extender or meat substitute in vegetarian dishes.

Today I used it in my Sloppy Joes.

I just made my regular Sloppy Joe recipe but put in an equal amount of ground beef to cooked bulgar. It turned out awesome. This is one of my favorite things. And in fact I was kind of in a hurry so I just dumped in a bottle of my canned ground beef so I didn't even have to worry about chopping onions or cooking and draining the ground beef first. It was super fast.

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Tiara
Lover of nice things. Avid adventurer of new places. Passionate supporter of real food. All while not breaking the bank.

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