Marti’s Corner – 90

Hi Everyone,

NOTES:

**  Here is a sheet called EASY FOOD STORAGE FOR 1-3 WEEKS.  It suggests a list of easy canned goods and how to expand them to make meals.  For example, start with 1 can beef stew and add 1 can mixed vegetables and 2 c. cooked barley.  Check it out for some ideas.  

*  Do you want a thorough first aid kit?  Here is a pdf Level I MOD II Personal First Aid Kit Contents with a comprehensive list of things that should be included. 

*  Have you thought that in a drought, you could drink your pool water?  Well, I always wondered about this.  

“Alan Martindale, the water quality supervisor for the city of Mesa, Arizona, says there are four very important reasons NOT to consume swimming pool water, other than a gulp or two by accident when splashed in the face by your toddler.

• High total dissolved solids (mineral content such as chloride, sulfate, calcium, and magnesium) can cause a laxative effect, not a good problem to have in an emergency!
• Treatment chemicals are not safe for long-term ingestion.  Pool chlorine is often stabilized with cyanuric acid, a derivative of cyanide.
• Chlorine-resistant critters such as Giardia and Crypto (typically from pets) can be present, as well as sin particles, skin oils, hair, and other yucky stuff left behind by swimmers.
• Boiling pool water will only increase the concentration of chemicals and total dissolved solids.”  (Survival Mom, Lisa Bedford, p.29)

Now, having said all that, I have a Berkey water filter, and that is supposed to filter out all those things.  So I think I’m good to go.

*  Check out this web page from the Church of Jesus Christ of Latter-Day Saints in Plano, Texas.  Food Preparation, Cooking, and Recipes – Plano Preparedness.  You will find a 15-day menu, chicken and rice casserole by Paula Deen, Chili recipes, Dutch Oven cooking, Wheat recipes, and a bunch of other good stuff.  You can also go to preparednessplano.org for additional topics.

GARDEN HAPPENINGS

*  Here is the Kellogg Garden November planning guide:  Fall Gardening: November Garden Checklist Zones 9-10 | Kellogg Garden Organics™

*I have managed to get enough green beans for 2-3 dinners.  I have not pulled the carrots yet.  The lettuce is finally thriving again.  I JUST planted more carrots and some broccoli.  They are both cool-weather crops and will not die if there is a light frost.  

*Time to feed the plants again (I try to do this as close to the first of the month as I can). 

THIS WEEK’S PURCHASE: vegetables

The cheapest way to store vegetables is just to buy cans.  I have beans and corn – mostly.  I do have a few cans of peas/carrots.  I USED to have cans of diced potatoes, but I did not rotate them as I should have and after a few years they turned black.  The beans and corn will last for YEARS after their expiration date.  YEARS!!!!  I have read that the nutritional value decreases as the cans get old, but frankly, the nutritional value decreases as soon as the vegetable is canned!  Fresh is always best!  

I read a blog the other day about someone who was trying to live for one month without going to the store.  After three weeks, he had run out of things to eat and was surviving on his canned vegetables.  So… THAT’S something to keep in mind as you make your purchase.  

Dehydrated vegetables are lighter and take less space.  BUT, they are more expensive and you need water to rehydrate.  

You can buy carrots through the Church Store here:  Carrots | United States.  Remember you can only get a case and not individual cans.  One case (6 cans) $58.50.  If you wanted to share a case, that’s only about $10 per can which is a pretty good deal.  Emergency Essentials has carrots for $27.99 a can.  For that price, you might as well get 1/2 case and have 3 cans instead of one.

Carrots do not freeze dry very well.  I tried it, and all the color blanched out of the carrots.  I now have white freeze-dried carrots.  I wonder what they will taste like?  I’m afraid to try.  LOL

MISC PURCHASE: 5 gallons of gasoline

“Preppers” say you should not let your gas get below the 1/2 mark.  My stepfather used to say the same thing.  Somehow, I always manage to get down to the fumes before I coast downhill to the gas station.  Then, about 5-6 years ago, I read a blog about a family whose child had just gone off to college, and they were contemplating what they would do if there was an emergency and they had to go and get them and bring them home for safety.  They decided to store gasoline.  

Here are the safety rules:

Don’t store it in your house.  We have a five gallon container and it’s outside – AWAY from the house.  

Gasoline does not last more than 6 months.  So twice a year (Conference time, vernal equinox time, June and December, whatever) we put that stored gas into one of the cars, then refill the container.  The red five-gallon containers are NOT cheap!  GARAGE BOSS – Briggs and Stratton Press ‘N Pour Gas Can, 5 gallon, Red

This one is about $27.  Plus the gas and you’ve spent a good $50-60! BUT, since that time, we have found them at garage sales and estate sales and picked up a few more.  

Just think about this idea, keep your eyes open, and you will be able to get what you need.

FOOD STORAGE RECIPES

Italian Chicken Serves 8

This recipe comes from the book 100-Day Pantry by Jan Jackson.

1 16-oz box farfalle pasta 1 can chicken broth 1 4-oz can mushrooms 1 can diced Italian style tomatoes (2 cans if you like it more saucy) 1/2 c. Parmesan cheese 1 tsp Italian seasoning 1 tsp garlic powder 1 TB dried parsley

Directions:

Combine chicken broth with the drained water from the mushrooms, chicken and tomatoes and heat to boiling.  Add the pasta and simmer, covered, until pasta is cooked.  Add canned items, stir to combine.  Add parmesan cheese and spices.  Stir all together and serve

Multi-Grain Spanish Rice

This comes from the book, Those Wonderful Grains II, by Chef Brad.  The recipe for homemade tortillas comes from The Everyday Gourmet, by Shari Haag.

4 c. grains (recipe recommendation is to use equal portions of white rice and red quinoa, uncooked)  This is going to make A LOT of rice!  You can freeze the leftovers or cut back on the recipe. 1 small can green chili enchilada sauce 6 c. beef, vegetable or chicken broth 1 jar 16 oz. salsa 1/2 c. pine nuts optional 1/2 c. pumpkin seeds optional 1/4 c. oil 1/4 c. sugar 2 TB tomato bouillon (I bought some of this by accident and have not known what to use it for.) 1 TB onion powder

Heat oil in large kettle.  Add sugar and heat until sugar starts to burn.  Add grains, seeds, and nuts, stirring regularly until well toasted.  Add remaining ingredients.  Bring to a boil and reduce heat.  Cook for 20 min.  Then stir all grains and liquids together and serve.

Homemade Flour Tortillas

1 c. all purpose flour 1 c. whole wheat flour 1/2 tsp salt 3/4 c. water 1 tsp oil

In a bowl, mix together both flours and salt with a whisk.  Mix the water and oil in a small cup and slowly add just enough to make a soft dough.  If you find the dough to be sticky, add a bit more flour.  Knead 5 min.  Cover the dough with a towel and let rest 20 min.  Make 10 balls of dough and roll each into a thin 10″ circle.  Cover the tortillas with a damp towel to avoid drying out.  Cook on hot griddle.

Filling:  Kirkland (Costco brand) canned roast beef, Mexicorn, beans, sliced olives, salsa, or any other filling that sounds good.

Creamy Crock Pot Chicken Stew

This recipe comes from twohealthykitchens.com

2 lb boneless, skinless chicken breasts 2 tsp salt 2 15-oz cans new potatoes, drained 1 16-oz bag frozen carrot coins 2 c. frozen diced onions 1 14 oz can petite diced tomatoes undrained 1 can organic chunky tomato bisque 1 can organic cream of mushroom soup 1 TB cornstarch 2 tsp soy sauce 1 tsp balsamic vinegar

Put chicken in bottom of slow cooker and sprinkle with salt. Add potatoes, carrots and onions Add diced tomatoes, tomato bisque, mushroom soup, cornstarch, soy sauce , and vinegar. Cook on low 6-8 hours or high 4-6 hours. Remove chicken and dice or shred.  Then return chicken to slow cooker and stir back into the stew.

My note:  From MY food storage, I’d probably use dehydrated carrots and onions.  BUT if I had fresh carrots and potatoes on hand, I’d probably go with those.

—

Marti