Tag: Thermal Cooking

  • 4 Critical Prepper’s Recipes & Cooking Skills

    4 Critical Prepper’s Recipes & Cooking Skills

    Your stored food is only useful if you can cook it.

    Here, we’ll show you 4 meals you can easily cook after a disaster.  We’ll use simple techniques to help you conserve your fuel, reduce cleanup, conserve water which may be precious, and maximize nutrition, leaving you with a satisfied, full feeling. We’ll also assume your home’s utilities may have been cut, so we’ll utilize practical and proven cooking.  At the bottom of this page, you will find the ingredients and cooking instructions we use in this video, so let’s jump in.

    NO BOIL PASTA

    Cheap camp stoveYou don’t need to boil pasta, but you do need boiling water.  For boiling water, we can use something like a simple camp stove with a propane tank or an induction plate connected to either a gas or solar generator.  It’s important to understand that pasta does not cook because of the boiling water. It cooks because of the temperature of the boiling water. So, if you bring your water to a boil, add a pinch of salt to help maintain temperature, add your pasta, stir it, and put your lid on the pot.  You can now turn off your heat source, thus conserving the fuel. The pasta will be softened and ready to eat in about 12-14 minutes. This is valuable information if you are trying to conserve cooking fuel or minimize outdoor open fires. Also, when cooking pasta, scoop the pasta out but don’t dump the water. The water can be used as a thickener for cooking because of its flour content. Wheat flour is 70-75% starch, so some of that separatesPrepper portable stove out into the water. You can reuse all the pasta water as a base for soup or stew. Simply drop a bouillon cube in the water for a rich broth to sip throughout the day and night. Once cooled, you can drink it as a carbohydrate-rich energy drink. Mixing in the appropriate amount of powdered milk or drink mix will give back a richness that is sometimes lost in the dehydration, powdering, and packaging process. 

    PASTA CON CARNE IN WHITE SAUCE

    Bring a pot of water to a boil. Add a teaspoon of salt or one 3-finger pinch. Add 2 ounces of dry pasta per planned plate served. Stir pasta with a few swirls. Turn off the heat source and place the lid securely on top. It will be done in about 12-14 minutes.

    In a medium bowl, combine 2 cups dry milk powder, 1 cup flour, 1 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon garlic powder, and one stick butter.  Or, if you don’t have butter, you can use butter powder which is shelf stable. Mix together with a fork until thoroughly combined.

    Pasta for preppersIf you time this right, you will add the pasta to your mix, or you can scoop the pasta out and gently stir in a tablespoon of oil to keep it from sticking together.  In a separate pan, warm 4 cups of water. You can use the already-warmed pasta water if your pasta is done cooking. With the water warm, turn up the heat source on the pan and slowly mix in your bowl of drier ingredients. Stir to prevent lumping. When smooth and slightly steaming, add seasoning to taste and any herbs, dried or foraged. The best herbs for this meal are basil, dill, or parsley. The herbs will freshen up the taste. 

    Finally, add 1 or 2 cans of canned meat with any of the canned liquid. Bring this to a strong simmer, then turn off the heat source, and add it to your cooked but strained pasta. Gently stir and serve.

    The type of meat or additional additives will determine your end product. You have lots of latitude here. Add canned tuna, and you just made tuna with bechamel sauce, add canned chicken, and you have chicken alfredo, canned clams, and it is pasta in a white clam sauce. What we have created with this recipe is a basic white sauce. If you add dried parmesan, it leans towards an Alfredo sauce. Your white canned meats are going to be better in this sauce. Consider changing your herbs to more savory, like sage or rosemary, and beef bullion to your warm water before you mix in your dry ingredients. 

    PERPETUAL STEW/HUNTER’S POT/FOREVER SOUP/STONE SOUP

    It has been a common practice, at least as far back as medieval times and likely even longer, to have a pot of stewEmergency Grid Down Stew - Perpetual Stew continually cooking. Your ancient ancestors survived on this. Pasteurization occurs if you keep the temperature above 145 degrees with the lid on for 30 minutes or more. If you use a can cooker or Dutch oven and keep that wrapped in blankets or a Wonderbag to slow the heat loss, you can easily store the food overnight and heat it up again in the morning with no health risks, so long as it stays above or relatively near while sealed that temperature point. If you have a campfire, you can simply set the pot in the proximity of the radiant heat of the fire in an area where you can hold your hand comfortably for around 10 seconds. Generally, when you can only hold your hand for a count of 6 to 8 seconds, the temperature is between 250 and 300 degrees. 

    Add 1 tablespoon of oil to a Dutch oven or a standard cooking pot with a lid. When the oil is heated, add 1/4 cup of dried minced onions, fresh green onions, or a bulb onion. Add a cube of beef bouillon, canned meat (such as roast beef along with the juices), or fesh meat–whatever you have.  Once the meat is browned, add 2 or 3 canned vegetables or fresh vegetables or dehydrated vegetables that you have stored away: green beans, corn, potatoes, carrots, mushrooms, or whatever else you enjoy eating. Anything goes here with the vegetables.  The only consideration is that some vegetables, over time, will completely cook down and thicken your stew like potatoes and carrots.  The solution is to just add more water at the start of the day,  Add 4-6 cups water, bringing the dutchThermal Cooking oven or pot to a near boil and add it to something like a Wonderbag to trap the heat and allow it to continue cooking.  Or there are options on the market, such as the can cooker, which would allow you to get it up to a boiling temperature, then turn off the heat source and let it retain heat and cook. This minimizes fuel use and the scent of cooking food, attracting unwanted guests. You can transfer the entire contents of the pot to a thermal cooking container once it has been brought to a cooking temperature and allow it to cook for 4 or 5 hours slowly.  Again, the advantage here is that we save fuel in the process. I cover 12 ways to safely cook after a disaster which explores all of these devices and methods in another video.  I will link to that in the comments below.

    I can add more water and seasonings, and ingredients the next morning and bring it back up to cooking temperature in a pot, put in a thermal cooker or Wonderbag, or next to an open flame, and repeat the process. If you add chunks of raw meat, you must go through the whole cooking process to ensure that the meat reaches an internal temperature of at least 165 degrees. Forty-five minutes on medium heat will accomplish this. Each day, you must add new vegetables, as these will cook down and thicken your stew. Over time, the flavors of your stew will gradually change, but you will have a consistent warm food source.

    BEANS – UNCOOKED, COOKED, OR CANNED

    Black BeansCanned beans are the easiest to work with because they are presoftened. The canning process pasteurizes and pre-cooks them. Don’t throw out the liquid. It contains salt and carbohydrates that your body will need in a post-disaster environment. Consider diluting it in water and adding some powdered drink mix. That will give you the salts, electrolytes, and carbs to keep you going. If you start with dry beans, you must soak them in water with a pinch of salt or a tablespoon of vinegar for at least 12 hours. You can skip this and just boil them until soft, but that will take more water and cooking time, and you will lose the shape of some of the beans. Since you can just boil these to make them edible and add seasoning, we will take this a step further and use bean flour.

    To make bean flour, you simply have to pulverize it down to a powder with the dry beans of your choice.  You can do this the old-fashioned way with a mortar and pestle. Because you want a powder with a small granular flour-like consistency, I used my backup battery and a blender.  You don’t have to wait until after a disaster before making flour.

    BEAN FLOUR BROWNIES

    Mix the dry ingredients in a large bowl: 1 3/4 cups bean flour, 1/2 cup cocoa powder, 3/4 cup sugar, and 1 teaspoon baking powder. You will need to add an egg binder to this. If you have eggs, you will add 3 whole eggs. You can addGluten free black bean brownies the equivalent of 3 eggs in rehydrated whole egg powder. If you have no eggs, there are many egg substitutes, but many will give you a different texture in your brownie. For instance, you could use 1 tablespoon of ground flax seed, and 2 1/2 tablespoons of water. To this, you can add just a pinch of powdered milk to give it a little more richness. I’m going to use rehydrated whole egg powder because that’s what is in my prepper pantry for after a disaster.

    Add 2 teaspoons vanilla extract, 2 tablespoons oil, ghee, or butter. Add 1/4 cup water. Mix all to a pourable but thick consistency. Pour into an oiled or greased 9×9 pan. If you have an oven, you would place this in there at 325 degrees for 20 minutes. If you only have a campfire, you can place foil over the top and place it on some heated rocks about 8 inches from the fire. Rotate the pan by 1/4 every five minutes. I’m going to use my solar oven. It will take about 30 to 40 minutes with this method. You will know when it is done with any of the methods when a toothpick can be inserted in the center and it comes out clean. If it has batter on it when you pull it out, cook it longer.

    Variations of this could include peanut butter powder, nuts, chopped mint leaves, or chocolate chips. If little girls can make this in their easy ovens heated only with a light bulb, you can too. Don’t be intimidated because you’re using bean flour.

    SAVORY RICE PANCAKES

    Rice 2Rice has been found in archaeological sites dating to 8000 BC, so humans have some experience cooking and eating it. Rice is a grain belonging to the grass family and is consumed by nearly one-half of the entire world’s population. You may only be familiar with boiled rice. You may also only be aware of white and brown rice, though there are different varieties. White rice is preferred for long-term storage because it lacks the husk, which contains natural oils that can oxidize and cause spoilage.

    Here are some things you might not know about rice. Like beans, they can be ground into flour and used in baking. It lacks the glutens of wheat, and glutens are what hold the food together in many cases. Because of this, many recipes will require an egg or binding agent to be added to get the correct consistency. Rice and beans together form a complete high-fiber vegetarian protein. The amino acids of each complement the other to create a complete protein– that is to say, it has all of the essential amino acids the body requires. If you want to add beans to rice, cook them separately, then add them together as they cook at different speeds.

    I am going to assume you know how to cook rice, so I’ll take it a step further here and make rice pancakes. If you want to make pancakes similar to what you might have at a breakfast restaurant, there are recipes for that which use rice flour. Ours is more of a savory pancake that uses day-old rice and will taste much like fried rice. Leftover rice dries out a bit and makes it better to develop a bit of crunch. This recipe will add some type of allium like green onion, chives, wild onion, or ramps, depending on what you have to make it kind of a Korean version of what is called Panjeon. It’s savory and can be snacked on throughout the day. You could add some chopped spinach, kale, dandelion, or broad-leaf plantain for a less savory but just as flavorful version.

    I’m going to create a one-egg version of this, and you can scale up depending on how many eggs you have. DoubleFried Rice Pancakes the ingredients for two eggs, triple them for three, and so on. Take 1 1/2 cups rice and give it a few chops on a cutting board. You don’t want to reduce it to a paste, but it will come together and cook better if the grains are at least halved in size. Add 1/2 cup chopped allium or other green. Add 1/4 teaspoon of pepper or chili flakes. Add a pinch of salt. Add one egg or the equivalent egg substitute. When mixed, scoop about 1/4 cup onto a hot skillet with about a tablespoon of cooking oil on it and mash the mix down to a level 1/4 inch thickness. 

    After a few minutes, the bottom will begin to brown, and the eggs will firm up the pancake. When it is flippable, do so. Give it an equivalent amount of time on the other side. Remove from heat and let cool a bit while you cook the next one. As it cools, it will release more moisture and firm up even further. This will make about 6 small pancakes. 

    These are very tasty and can be cooked on an open campfire or any griddle or cast iron pan. It’s the simplicity and versatility of this savory rice pancake that makes it a winner. For a breakfast version of this, leave out the savory ingredients and try adding a pinch or two of cinnamon or nutmeg and a teaspoon of vanilla extract.

    COOKING METHODS

    In this video, I have demonstrated thermal cooking because that’s one of your best “go-to” options after a disaster.  All you need is a heat source and a means to retain the heat for as long as possible. One advantage of cooking in this method is that it contains much of the smells and minimizes the open flame period. From a security standpoint, this makes it less likely that anyone will come around looking to eat your meal. 

    With proper ventilation, you can accomplish thermal cooking with a small propane or butane camping stove indoors, a natural gas burning stove if the use of natural gas is safe and it is still flowing, chaffing dishes arranged under bricks, a bbq grill, open fire, or a solar oven. You could even use a hot plate if you have some type of backup power. The key is raising the temperature and then retaining the heat, as I showed with the pasta and with the can cooker. For safety reasons, if you cook with an open flame of any kind indoors, make sure you have a working carbon monoxide alarm and a means to extinguish a fire.

    If you would like to see more recipes cooked in non-traditional ways, like this video and leave a comment or suggestion below. Knowing how to cook after a disaster could mean the difference between dying or thriving. In the aftermath of a disaster, you won’t last long if you are forced to crunch on dried beans or rice to survive. Approach cooking like any of your preps and have a few recipes for food you can bring to the table. You’ll be glad you took the time now.

    As always, stay safe out there.

     

    LINKS:

    Easy Cooking Option When the Grid is Down: Can Cooker Review

    12 Ways to Safely Cook After a Disaster

     

    PASTA CON CARNE IN WHITE SAUCE

    Can CookerBring a pot of water to a boil. Add a teaspoon of salt or one 3-finger pinch. Add 2 ounces of dry pasta per planned plate served. Stir pasta with a few swirls. Turn off the heat source and place the lid securely on top. It will be done in about 12-14 minutes.

    In a medium bowl, combine:

    2 cups dry milk powder,
    1 cup flour,
    1 teaspoon salt,
    1/8 teaspoon pepper,
    1 teaspoon garlic powder
    1 stick of butter or equivalent substitute

    If you time this right, you will add the pasta to your mix, or you can scoop the pasta out and gently stir in a tablespoon of oil to keep it from sticking together.  

    In a separate pan, warm 4 cups of water. You can use the already-warmed pasta water if your pasta is done cooking. With the water warm, turn up the heat source on the pan and slowly mix in your bowl of dry ingredients. Stir to prevent lumping. When smooth and slightly steaming, add seasoning to taste and any herbs, dried or foraged. The best herbs for this meal are basil, dill, or parsley. The herbs will freshen up the taste. 

    Finally, add 1 or 2 cans of canned meat with any of the canned liquid. Bring this to a strong simmer, then turn off the heat source, and add it to your cooked but strained pasta. Gently stir and serve.

     

    PERPETUAL STEW

    Emergency Grid Down Stew - Perpetual StewAdd 1 tablespoon of oil to a Dutch oven, can cooker, or cooking pot with a lid. When oil is heated, add at least 1 chopped onion or 1/4 cup of dried minced onions. Cook raw onions until semi-translucent, stirring to prevent burning. Add any raw or canned meat, cubed, and cook until browned. Add any or all chopped or rehydrated vegetables, including but not limited to celery, carrots, cubed potatoes, root vegetables, corn, cubed squash, mushrooms, kale, spinach, or foraged greens. Add 4-6 cups water and simmer pot for several hours. Add herbs or spices as desired. If you are unsure of the final taste by adding an ingredient, start by adding just a little at first. 

    Each night wrap pot in a blanket. In the morning, return to the heat source and add water and fresh ingredients. You could simply add a little water at night and leave it sealed near but not on your fire. You can eat it all up and start new each time. It doesn’t have to be perpetual. In that case, consider this a basic stew or soup.

    Calories and nutrients will wildly vary depending upon your mix of ingredients, but it’s a good idea to keep track of the calories, protein, and carbs of new food you add to your pot.

    BEAN FLOUR BROWNIES

    1 3/4 cups black, pinto, or chickpea flour
    1/2 cup cocoa powder
    3/4 cup sugar
    1 teaspoon baking powder

    Gluten free black bean brownies


    2 teaspoons vanilla extract
    3 eggs or equivalent
    2 tablespoons oil, ghee or butter

    Mix dry ingredients together. Add in wet ingredients and enough water tablespoon by tablespoon to get a thick but parable consistency. Pour into a lightly greased or buttered baking dish at least 9×9. Cook at around 325 degrees until a toothpick inserted in the center comes out clean.

    Estimated nutrition in the whole meal:1034 calories, 10 grams fiber, 75 grams protein, 200 grams carbohydrates.

    SAVORY RICE PANCAKES 

    Fried Rice PancakesTake 1 1/2 cups rice and give it a few chops on a cutting board.
    Add 1/2 cup chopped allium or other green.
    Add 1/4 teaspoon of pepper or chili flakes.
    Add a pinch of salt.
    Add one egg or the equivalent egg substitute. 

    When mixed, scoop about 1/4 cup onto a hot skillet with about a tablespoon of cooking oil on it and mash the mix down to a level 1/4 inch thickness. To keep the spatula from sticking to the top of your pancake, pull it slightly towards you as you release it from the top.

    After a few minutes, the bottom will begin to brown, and the eggs will firm up the pancake. When it is flippable, do so. Give it an equivalent amount of time on the other side. Remove from heat and let cool a bit while you cook the next one. As it cools, it will release more moisture and firm up even further. This will make about 6 small pancakes.

    Estimated nutrition in the whole meal: 13 grams protein, 69 grams carbohydrates

     

  • Marti’s Corner – 38

    Marti’s Corner – 38

    Marti's Corner at City PreppingHi Everyone,

    NOTES:

    *  Here is a great article about storing water:  Drinking Water Guidelines.

    *  I came across a FaceBook group called, “Simply Prepared With CFD Publications.”  From there I found this website: CFD Publications  You will find a lot of good information in both places.  You will also find a book called Pantry Cooking by Cheryl Driggs, which offers over 350 shelf-stable recipes.

    *  Beginning in late 2020, the Church of Jesus Christ of Latter-Day Saints began to publish “Local Area Preparedness Guides.”  Go here to find YOUR area:  Local Area Prepare    Here is the one for So. Cal:  Temporal-Preparedness-Guide-North-America-Southwest-Area-Guide-May-2021

    *  I apologize if I’ve offered this before, but it’s really great:  Houston Emergency Preparedness Cookbook  You can download it now and look at it later.Emergecy Preparedness Recipes - Cooking

    **  Garden Update.  For several weeks, something has been eating my lettuce – AS SOON AS IT SPROUTS!!!  I tried sprays and diatomaceous earth.  I finally dug up all the lettuce and started over in new tubs.  Same thing.  I took pictures and sent them to a master gardener.  She suggested mice, rabbits, or squirrels.  I bought some sticky mouse traps and laid them right in the tubs.  BUT, then I decided to move the tables away from next to the house.  If it’s a mouse, I thought, it won’t be able to climb up the table if it’s away from the wall.  Soooo… I did not catch a mouse, only a bunch of flies in the sticky goo.  BUT, moving the tables has seemed to work, and I’m now harvesting lettuce again.  In addition, I have also gotten zucchini and yellow squash from plants that I sprouted only a few weeks ago.  Yay!!!  I feel that the plants are finally starting to bloom again after the summer heat.

    LONG TERM FOCUS: Milk

    Milk - Powdered MilkFoods made with powdered milk will have fewer calories and less cholesterol than those made from whole milk.  Adding additional milk to the recipe will enhance the nutritive value of the recipe.  In any recipe calling for milk, simply add the dry milk to the other dry ingredients, then add water for the milk called for in the recipe. In mashed potatoes: mash cooked potatoes, then add 1/4 c. dry milk for each cup of potatoes.  Use either the water the potatoes were cooked in or fresh milk to give the right consistency.

    72-HOUR FOCUS: Deck of Cards

    I grew up playing cards with my grandpa.  His favorite card games were Gin Rummy and Hearts.  I guess MY favorite card games are Gin Rummy and Crazy Eights.  Playing cards would be a fun family home evening – Crazy Eights and popcorn.

    MISC FOCUS: Hydrogen Peroxide

    Check this out:

    Hydrogen Peroxide Cleaning Hacks

    FOOD STORAGE RECIPES

    Fruit Smoothies (a good way to use bottled fruit)

    2 c. bottled fruit with juice
    3/4 c. nonfat powdered milk
    1-2 drops almond flavoring, or vanilla, or 1 TB lemon juice. (Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)
    Put in blender and blend until smooth.  Add 1/2 tray ice cubes and blend until smooth.
    To use fresh fruit, use one cup of fruit and 1 c. water and sweeten to taste.  

    Peanut Butter Chews:

    1 c. powdered sugar
    1 c. peanut butter
    1 c. corn syrup or honey
    2 c. instant dry milk (or 1 c. non-instant)
    Mix milk and sugar thoroughly.  Add peanut butter and syrup mixture.  Knead with hands.  Press into a cake pan or roll into walnut size balls.
    Variations:  Add nuts, or Rice Krispies.  Dip in chocolate.

    Tootsie Rolls

    1 c. honey
    1/2 c. cocoa
    1 tsp vanilla
    1 c. non-instant powdered milk
    Cook honey to 255˚.  Do not overcook.  Remove from heat.  Add vanilla.  Mix cocoa and powdered milk well and stir into honey.  Pull like taffy until gloss is gone and roll into rolls.


    Food prices are rising.  Stay prepared!!!

    Marti

  • Marti’s Corner – 37

    Marti’s Corner – 37

    Marti's Corner at City PreppingHi Everyone,

    NOTES:

    *  We have new people joining us.  This is just a disclaimer that I am no one special.  I just have a great desire to be prepared and ready for any disaster that may come.

    *  This video came up in a meeting I attended last Sunday.  Helena Kleinlein – Feast or Famine? The Coming Food Shortages.  It’s about 45 minutes long and well worth the watching.  It is NOT intended to frighten you, but to inform you that there IS a reason to be storing food.

    Ham Radio*  Announcing a free Ham radio in-person, all-day, entry-level “Technician Class” workshop — Saturday, October 2, 2021 in the Pacific Beach neighborhood of San Diego, CA. For more information, or to start the registration process, please send an email to K6RJF@arrl.net.

    *  Here is the email I got from USU Extension this week:

    PLAN

    • Meet with your family or household and discuss the disasters that are most likely to occur. 
    • Review basic actions for each situation and decide on a family meeting place. 
    • Decide how you’ll contact each other if separated.

    PREPARE

    • Make an inventory of your home. 
    • Show all family members where to shut off the utilities. 
    • Assemble an emergency preparedness kit. Instructions can be found here
    • Compile a list of emergency contacts. 
    • Identify the best evacuation routes from the house. 

    PRACTICE

    • Choose a regular time to practice your plan.
    • Conduct a practice run of evacuation routes, and evaluate any changes that need to be made. 
    • Examine your emergency preparedness kit and replace items that have expired or are no longer viable. 
    • Practice cooking a meal using electricity-free methods.

    This list is not comprehensive, but it is a good place to begin. Check out more emergency preparedness tips here.

    LONG TERM FOCUS: Milk
    Milk - Powdered Milk

    Milk is available from the Church of Jesus Christ of Latter-Day Saints here:  Nonfat Dry Milk | United States Store.  You do NOT have to be a member of the church to purchase any of the food they offer.  Each pouch makes 32 servings.  12 pouches = $66.  Or about $11 per pouch.  $11 for 2 gallons of milk is NOT cheaper than fresh.  But the shelf life is listed at 20 years!  I checked with Emergency Essentials.  They have a #10 can for $19.99.  It makes about 36 servings (slightly more). That’s an $8 difference in the price PER POUCH!  Plus, I don’t think the Church charges shipping.  (I could be wrong about that).  You MUST buy by the case.

    SHORT-TERM FOCUS
    KoolAid in prepping suppliesSo far this month, we’ve talked about juice, cocoa, lemonade, and drink mix to add variety to the water.  You also can get packs of kool-aid.  You’ll need to add sugar to mix, but you don’t have to add nearly as much as called for.  You have another chance this week to pick something up and store it away.

    72-HOUR KIT FOCUS: Water Filters
    There are a lot of options here.  You can get a life straw:  2 Pack Water Filter Straw – Water Purifying Device – Portable Personal Water Filtration Survival.  It removes E. coli, salmonella, legionella, etc.  It reduced chlorine and harmful particles.  It will filter 1,500 liters of water!!!  You get two straws for $16.00 or so.

    Another choice is a water bottle with a filter.  Journey™ Water Bottle with Filter.  They remove 99.999% of viruses and bacteria.  

    I’m NOT recommending either of these products – but you SHOULD have something like them.  If you are caught stranded without water, this filter could be a lifesaver.  I have a filter in each of my 72-hour kits.

    FOOD STORAGE RECIPES
    Today’s recipes are from There’s a Cow in the Kitchen by Virginia Nelson

    Egg Nog

    3 eggs
    1/2 c. sugar
    1/4 tsp salt
    2 c. water
    1/2 c. non-instant milk powder ( or shy 1 c. of instant milk)
    1 tsp vanilla or rum flavoring

    Beat or blend until foamy.  Chill before serving.

    Orange Yogurt Sherbet

    2 c. yogurt
    1 6-oz can frozen orange juice concentrate
    1 tsp vanilla

    Combine ingredients and freeze until firm.

    Easy Cheesecake

    3/4 c. sugar
    3/4 c. non-instant dry milk (of 1 1/3 c. instant)
    1/2 c. warm water
    1/4 c. lemon or orange juice
    1 c. cream cheese or bakers cheese

    Combine sugar and powdered milk.  In a blender container place the warm water and turn on.  With motor running, add the sugar and milk mixture.  Add lemon juice or orange juice and “cream cheese” or bakers’ cheese.  Pour into a graham cracker crust.

    Marti


  • Marti’s Corner – 36

    Marti’s Corner – 36

    Marti's Corner at City PreppingHi Everyone,

    NOTES:

    *  I made Chicken Roll-Ups last night with some Ragu Alfredo Sauce from 2013.  It was just fine and tasted delicious!  I’ll post the recipe below – everything was on the shelf.  This is what I mean by rotating.  When you find an old jar, don’t be afraid to open it.  If it’s bad, then toss it.  But if not, use it up.
    *  Remember the tomato seeds that I saved and replanted.  They are growing VERY slowly, but growing nonetheless.  I planted the zucchini on Aug. 10 and the tomatoes on Aug. 14.

    Plants for Fall GardenI’m not sure I’ll get any tomatoes from these starts, but we’ll see.  Meanwhile, I’m hoping for some zucchini for sure! More Fall Garden PlantsI wanted to show you my lettuce.  I had so many problems during the heat of the summer that I took out all the plants.  I replanted the lettuce about a month ago. Lettuce seedlingsThis tub was all new seeds.

    Wondering about the sticks?  I can’t keep the cat from walking through the tubs.  Ugh.  I STILL found a footprint in the dirt.  I need another 100 sticks!!!

    I wanted to show you this because the seeds came in pretty well.  You can thin them or transplant them until you have rows of 4 plants across.  So, there are plenty there.  But toward the bottom, the plants did not germinate as well.  This is because I used “old” seed.  Now, it’s not THAT old, but probably 2-3 years old.  I haven’t been keeping my seeds in a refrigerator (who wants to take up space for seeds?), but I have been keeping them in the closet inside instead.  If you can freeze or refrigerate your seeds, they can last 10-20 years!!!

    LONG TERM FOCUS: Milk
    Milk - Powdered Milk

    If you are interested in making cheese, you should visit:  New England Cheesemaking Supply Company | Cheese Making  But right away, I got hung up on the type of milk that makes good cheese.  Evidently, raw milk is best, and since I don’t have very good access to raw milk, I was ready to give up.  Then I started watching some videos about making cheese.  

    These ladies seem to really know what they are doing:  How to Make Traditional Cheddar Cheese: A Complete Guide.  But they also use raw milk.  In this video, she takes you to the grocery store and looks for store-bought milk.  She finds raw milk but buys regular pasteurized milk and shows you how to make cheese from it.  (Your Cheese will FAIL Unless you do THIS! (Cheese from Store-Bought Milk).

    She uses these ingredients: calcium chloride, “culture,” and rennet. 

    Then I googled, “Can you make cheese from powdered milk.”  I got this:  Mozzarella Recipe with Instant Nonfat Dry Milk | Cheese Making.  So maybe not ALL kinds of cheese, but mozzarella – YES!!!

    SHORT-TERM FOCUS: Drink Mix/Lemonade
    As we go into winter, these items should reduce in price because they are mostly a “summer” thing.  Pick up one each time you shop until you have a small collection.  Put them in a closet or under a bed.  

    72-HOUR KIT FOCUS: Emergency Blanket

    Overly happy woman in emergency blanketDo these keep you warm?  Does anyone know?  Emergency Mylar Thermal Blankets -Space Blanket Survival kit Camping Blanket (4-Pack).

    The seller says he has worn it in -30F weather, and it worked “wonders.”  Hmmm.  You can’t beat the cost: 4 blankets for $8.99.

    FOOD STORAGE RECIPES

    Chicken Alfredo Roll-Ups

    Eleven lasagna noodles – I know it seems like an odd number, and I actually cooked 12, but my jar of chicken was only enough for 11, so I ended up throwing one away.
    One jar Alfredo Sauce – Spoon a little on the bottom of a baking dish.  I think I used something a little smaller than 9X13.
    One jar chicken – drained
    basil
    mozzarella cheese

    Layout the cooked lasagna noodle on a cutting board and spread with sauce.  You don’t need much, because you want some leftover to put on top when you are done.  Lightly flake the chicken onto the entire length.  Sprinkle with a bit of basil along the length.  Start at one end and roll up, then set cut side down in the baking dish.  Repeat.

    Spread remaining Alfredo sauce over the rolls and sprinkle with cheese.  Bake 350 degrees for 30 min.  

    Potato Soup
    from There’s a Cow in the Kitchen by Virginia Nelson

    2 TB finely chopped onion
    1 TB finely chopped celery
    3 TB butter
         Sauté onion and celery in butter.
    Two c. water
    One carrot, shredded
    Three c. potatoes, shredded
         Add and simmer until potatoes are done.

    In a separate dish or blender, mix
    1 1/2 c. water
    3/4 c. non-instant milk powder
    1 1/2 tsp salt
    1/8 tsp pepper

    Add milk mixture to potato mixture and cook, stirring constantly until thick.  Garnish with:

    chopped parsley
    paprika
    cheese
    bacon

    I like this recipe because you can use fresh or dehydrated EVERYTHING.  Plus, add whatever veggies are leftover in the fridge.

    Cottage Cheese
    from There’s a Cow in the Kitchen by Virginia Nelson

    1/4 rennet tablet (you can order online or check the gelatin section of the grocery store)
    2 quarts of warm water
    3 c non-instant powdered milk (5 1/3 c. instant)
    1/2 c. buttermilk
    1/2 tsp salt
    whole milk

    Dissolve the rennet in 2 quarts of warm water.  Beat in the milk powder and buttermilk.  Be sure to dissolve the milk powder completely.  Allow to stand in a warm room until set.  Two to six hours is average (or overnight).  When a firm curd has formed, but into 1/2 inch squares and set the pan into a sink of hot water.  Stir gently at frequent intervals (about 10-20 minutes), and the curds have hardened to the consistency you desire. Pour through a strainer or colander lined with cheesecloth.  Drain and then run cold water through the cheese until it is cool and well washed.**  Season with salt to taste (start with 1/2 tsp) and add whole milk or half-and-half to make it as creamy as you desire.  Do not get the water too hot, or the curds will harden.

    ** The whey you drain off can be saved and used as the liquid in bread.  It is nutritious and high in lactose (milk sugar), so it reduces the amount of sugar needed for the yeast.  The Best Uses for Whey | The Prairie Homestead

    Cream Cheese
    Use the recipe above for cottage cheese, but instead of cutting it into squares, pour into a cheesecloth-covered strainer, close the cheesecloth, and squeeze out as much whey as you can with your hands.  

    Allow to drain until the mixture is about the same consistency as commercial cream cheese.  Place in the freezer until well chilled (usually overnight).  Then knead in your hands until the texture is smooth.


    This week, make one thing from food on hand (nothing fresh) – rotate, rotate!!!

    Marti

  • Marti’s Corner – 35

    Marti’s Corner – 35

    Marti's Corner at City PreppingHi Everyone,

    NOTES:

    *  More reasons to stock up.  And Now It’s Oats
    *  Time to feed your garden again.  I use a vegetable fertilizer with mycorrhizae fungi.  I just buy it at Lowe’s.  I like Kellogg’s brand, NOT this one, but similar.  Dr. Earth Organic 5 Tomato Fertilizer.  In addition to the fertilizer, I give them some nitrogen (DO NOT feed the beans).  Either compost or worm castings.  I usually do the worm castings.  You should be feeding at least once a month.
    *  If you’ve kept your plants alive through the heat, they should start to produce again.  Some things like the beets, beans, and cucumbers, I just started over.  It’s like a “do-over”.
    *  EVERY week, as you shop, you should be thinking, “If I have to hunker down again for a month, can I do it?”  

    LONG TERM FOCUS: Milk
    Milk - Powdered Milk

    There are two types of powdered milk.  There is instant powdered milk, and non-instant.  She mixes her milk in a blender.  2 c. hot water + 1 heaping cup of powdered milk.  Mix in blender.  Pour into a milk jug, then add an additional 8 cups of water.  Mixing Powdered Milk – YouTube

    Instant milk is more expensive.  But you can just stir it into cold water with a spoon, no heavy mixing is needed.  Also, it takes more.  

    Here is a blind taste test:  8 Best Powdered Milk Brands: Taste Test RESULTS!  But remember he does not include Emergency Essentials, or Honeyville or any other large Emergency Food Company.  

    I have always mixed my non-instant milk in a blender.  It creates a ton of foam on top.  Just let it sit and it will calm down.  Best results come from letting it sit overnight in the fridge.  It is NOT cost efficient.  It is cheaper to buy fresh milk.  And you should try to rotate it, or just be prepared to buy new milk every 3-5 years.  

    More measurements:

    I usually add the milk to the measuring cup and then fill to the required line.

    1 1/2 TB milk + 1/4 c. water = 1/4 c. milk
    3 TB milk + 1/2 c. water = 1/2 c. water
    1/3 c. milk + 1 c. water = 1 c. milk
    1 1/3 c. milk + 1-quart water = 1-quart milk
    5 1/3 c. milk + 1-gallon water = 1-gallon milk

    If you don’t like the taste, just add a little more milk.  It will seem a little richer.

    SHORT-TERM FOCUS: Cocoa
    Who doesn’t like the taste of cocoa on a cool evening?  It’s so easy to buy this at the grocery store already packaged in a #10 can.  Instead of adding hot water as directed, try adding warm milk, orCocoa prepper superfood adding some instant milk to your mug for a richer taste.  If you want to experiment a little with the milk, you can get it in the bulk section at Winco (or at least you COULD). 

    72-HOUR KIT FOCUS: Garden Seeds

    Time to think about getting seeds.  My favorite place is here: Johnny’s Selected Seeds | Supporting Farms & Gardens Since 1973.  I think they have an excellent product.  PLUS, if you get their seed catalog (free), it has planting guides and germination guides and all kinds of good information like that.  BUT, they are more expensive I’ve found.  Here is what I like the most:

    *Tropicana lettuce – produces for me really well.  Tropicana – Lettuce Seed | Johnny’s Selected Seeds

    * Rouxai lettuce.  A rich dark color that adds trace minerals and vitamins to your salads.  Grows well here Rouxai – Lettuce Seed | Johnny’s Selected Seeds

    * Estiva tomatoes are bred to resist cracking, which happens a lot here because of our cool nights then really hot days.  Estiva – (F1) Tomato Seed | Johnny’s Selected Seeds

    Planting seeds after a disasterIn addition to Johnny’s seeds, I also order from

    True Leaf.  True Leaf Market Seed Company | Buy Non-GMO, Heirloom, Organic Seeds  

    As you can see, they have non-GMO, and heirloom.  Their seeds are about 1/2 the price of Johnny’s seeds.  But you can see which ones are heat resistant and stuff like that.  They have vegetables, herbs, and flowers.  Good variety. Then there is the Dollar Seed site:  Bulk Garden Seed Packs.  It doesn’t have the variety of the other sites, but they have heirloom seeds and everything is only $1 per pack.

    MISC. FOCUS: Hand Warmers, Gloves

    Here in So Cal, we don’t have a lot of need for these.  But it’s a good idea to at least have them.  We have a duffle bag in the garage with “winter clothes” or as we affectionately refer to them as “Indiana clothes”.  These are REAL winter clothes:  coats, scarves, mittens, gloves, thermals, etc, all we would need to have if we were without heat and it was very cold.  Had we not gone to Indiana, we probably would not have acquired such things.  As it was, we got a lot of them at thrift stores in Utah.  LOL.  Keep an eye out for stuff on sale, especially for kids.

    FOOD STORAGE RECIPES

    Sweetened Condensed Milk
    from Preparedness Principles by Barbara Salsbury

    2 c. dry milk
    1 TB butter (or oil)
    1/2 c. boiling water

    Blend thoroughly with an electric mixer.  While beating, add 1 c. sugar.  Beat really hard until the sugar is dissolved.  This yields about 1 pint of sweetened condensed milk.  It will store covered in the refrigerator for up to 2 weeks.  

    Sweetened Condensed Milk
    from There’s a Cow in the Kitchen by Virginia Nelson

    3/4 c. non-instant powdered milk (1 1/3 instant)
    3/4 c. sugar
    1/2 c. hot tap water
    4 TB butter

    Combine the milk and sugar.  Pour the hot water into a blender, add the butter.  With the blender going, pour in the milk and sugar mixture and blend until smooth.  Or you can use an electric beater to blend.

    You can use sweetened condensed milk for all kinds of desserts.  You can use it as a glaze on a cake made from scratch.  You can add cocoa powder to the dry milk for a chocolate glaze for donuts or cakes.

    Orange Banana Milk
    from There’s a Cow in the Kitchen by Virginia Nelson
    (We would probably call these “smoothies” today)

    1 6 oz can frozen orange juice concentrate
    1 medium banana
    3 c. ice water
    1/2 c. non-instant milk powder (3/4 c. instant)
    1 TB honey or sugar

    Blend.

    Orange Julius copycat
    from:  COPYCAT ORANGE JULIUS (+Video) – The Country Cook

    1 12 oz. can frozen orange juice concentrate
    1 c. milk (see chart above for making this with powdered milk)
    1 c. water
    1/3 c. sugar (as I’ve made this over the years, I’ve decreased the sugar to about 3 TB, but try it for yourself)
    1 tsp vanilla extract

    Get this going in a mixer.  Add ice cubes (about 12) 1 or 2 at a time.


    All right, everyone, go be productive.  Be prudent.  Be wise.

    Marti

  • Marti’s Corner – 34

    Marti’s Corner – 34

    Marti's Corner at City PreppingHi Everyone,

    NOTES:

    *  I found this handy chart on STORAGE CONTAINERS, what kinds there are, how to use them, and how much they hold.  

    *  I’m not buying any more seeds this year.  But if you’d like to get a head start next year (I planted all my tomatoes in January), check this out:  DollarSeed Your One-Stop Seed Shop  All the seeds are $1.

    *  I was watching my gardening lady and she gave 4 methods to treat earwigs (sigh, YES, I’m STILL having problems – mostly with lettuce.  As soon as it comes up, something eats the little leavesEarwigs and leaves on a tiny bare stalk)

    1. Traps (You can google this.  I made a bunch and haven’t caught a single one)
    2. Diatomaceous earth.  I have some of this, but you have to reapply EVERY time you water, and if you water every day (like I do when it’s 100 degrees) that gets old.
    3. Sluggo Plus – This is what I’m currently using and frankly, it doesn’t seem to be deterring any kind of munching creature.
    4. Garlic Oil Spray:  1 bulb minced garlic, soak in 2 tsp mineral oil for 24 hours.  Mix into 2 pit water and add 1 TB liquid detergent.  Let steep for a few hours (overnight) and strain out the garlic.  To use, add 1-2 TB of the garlic mix and 2 c. water.  Spray on plants and dirt.  This spray also works for aphids, cabbage loopers, June bugs, leafhoppers, squash bugs, whiteflies.

    LONG TERM FOCUS: Milk
    Milk - Powdered MilkPowdered milk today is SOOO much better than it was 30 years ago.  If you bought milk 20 years ago, you should probably get more.  By using powdered milk, you can then make yogurt, sour cream, cream cheese, sweetened condensed milk, whipped topping, buttermilk, day cheese, cottage cheese, bakers’ cheese, white sauce, pudding, etc.  

     A good estimate is 4 pounds per person per month. 

    SHORT-TERM FOCUS: Juice
    Each time you shop this month, as you pass the “kool-aid” racks, check the price for the large containers of drink mix.  Maybe pick up a lemonade, some Tang, and some red punch.  Your taste buds will thank you.

    72-HOUR KIT FOCUS: Emergency Blanket

    These fold up so small and easily fit in your pack.  I think you can get them for about $1.  Check the Dollar Store or Walmart.Mylar blankets

    MISC. FOCUS: Vitamins

    I watched a doctor testify before a State Senate Hearing.  His complaint was that the medical community is giving patients positive COVID diagnoses and then sending them home to take Tylenol and either get better or get worse.  He proposed that teams of doctors get together to study what, if any, medications might be given to patients to help them fight COVID so they would NOT have to go to the hospital.  

    Prepper vitamins - emergency nutritionWithout getting into the middle of a debate on health options, it would help us all to strengthen our immune systems.

    Some recommendations include:

    Vitamin C
    Vitamin D
    Zinc

    Add to these whatever other vitamins you might need.  I know that I take calcium and iron in addition to a multivitamin.  Especially as we go into fall and winter, we should make sure we are getting at least 4,000 IU of Vitamin D.

    FOOD STORAGE RECIPES

    Today’s recipes are from the book: There’s a Cow in the Kitchen, by Virginia D. Nelson

    Buttermilk Pancakes

    2 beaten eggs
    2 c. buttermilk
    1/4 c. vegetable oil
    1 1/3 c. white flour
    2/3 c. whole wheat flour
    2 TB sugar
    2 tsp baking powder
    1 tsp salt
    1 tsp baking soda

    Stir together until moistened.  

    Buttermilk Biscuits

    2 c. flour (can use part whole wheat)
    2 tsp baking powder
    1/2 tsp baking soda
    1 tsp salt
        Mix dry ingredients.
    1/4 c. shortening – Cut in with a fork or pastry blender.
    3/4 c. buttermilk – Add a little at a time.

       Knead lightly on a floured board.  Roll 1/2 in thick and cut with a floured biscuit cutter (or the end of a glass or jar).  Bake on an ungreased baking sheet at 450˚ for 10-12 minutes.

    Buttermilk

    1 c. non-instant dry powdered milk (or 1 3/4 c. instant)
    3 c. slightly warm water
    1/2 c. commercially cultured or previously made buttermilk

    Combine ingredients.  Shake or beat until blended.  Cover and allow to stand in a warm spot until clabbered (6-12 hours).  When clabbered, the milk will be thick and smooth.  Refrigerate after the milk is clabbered.  It will be necessary to use a fresh start of commercial buttermilk occasionally, especially as your start gets rather old.  If you get a batch that won’t clabber, mix in 1/2 c. of fresh commercial buttermilk, and allow to clabber.

    “If you don’t care for buttermilk as a drink, you may wonder how you can keep a start of buttermilk on hand without it going bad.  Buttermilk has a relatively long shelf life (2-3 weeks) because it is already soured.  With a little planning, you will find plenty of things to use it in.  The most common are chocolate cake, buttermilk waffles, pancakes, muffins, etc.  Buttermilk is also used in making cottage cheese and  baker’s cheese.”


    Carry on, everyone.

    Marti

  • Marti’s Corner – 33

    Marti’s Corner – 33

    Marti's Corner at City PreppingHi Everyone,

    Please, please be vigilant in preparing.  We KNOW that natural disasters are going to increase in frequency and severity.  And whether the pandemic is contrived or real (I don’t want to get into that argument), it probably won’t be the last.  The scriptures talk about the plagues of the last days.  In my own mind, I can name a few health issues I would consider plagues, but it could be we have only begun to see what could happen.  We HAVE to be responsible to protect our families.  Food, medicine, shelter, water.  As we so vividly saw, we cannot rely on church or state when things shut down.  In the Old Testament, there is a story of Joseph who was sold into Egypt.  The Pharaoh was given a dream about 7 fat cows followed by 7 lean cows.  Joseph interpreted the dream to mean 7 years of plenty followed by 7 years of famine.    He told the king that Egypt should store food for 7 years to prepare for the lean years.  I feel like, after 2020, we have been given a reprieve and are experiencing some “fat” years again.  But I feel like lean years are ahead.  Take advantage of the “plenty” now, before it’s too late.

    NOTES:

    *  Garden news this week.  I still have the shade cloths over the garden.  I’ve been replanting all the lettuce, but the cat keeps walking through the tubs.  So now, I’ve got metal grids over the tubs, and shade cloth over that.  The indeterminate tomatoes are so tall, I’m going to cut the tips off and let some of the suckers grow lower on the stems.  I finally have some yellow squash again, but the zucchini is not having any of this heat.  Every day, I go out to the garden with scissors and spray.  I feel like I’m going into battle.  LOL

    *  Food shortages may be in our future.  Don’t panic.  Just prepare. With record-low inventory going into the pandemic, California tomatoes wither under drought and limited irrigation water – The Washington Post

    *  This came up on my Facebook feed this week.  Maybe someone is looking for some way they can serve.   Volunteer — Miry’s List.  

    *  If anyone is interested, there will be a “Be Ready Utah” webinar on Thursday, September 16 from 6-9 Mountain time. Topics include Family Disaster Plans, Water Storage and Filtration, and What Families are doing to Prepare.

    Preparedness Webinar

    LONG TERM FOCUS: Potatoes

    This month’s focus has been potatoes:  dehydrated hash browns, dehydrated potato slices, and potato flakes.  Whether you purchase them in bulk and repackage in mylar bags, or buy themPotatoes in #10 cans, potatoes are a filling comfort food.  Along with rice, they are gluten-free and can take the place of pasta in many dishes.  The recommended amount is 1 #10 can per person per month.  I can’t imagine that any of you have never used potato flakes.  Just in case there is a “I-always-use-real-potatoes” reader out there, making potato flakes taste good requires water, milk, butter, and salt.  You might want to store some butter  Augason Farms Butter Powder 2 lbs $38.99.

    Can you store potato pearls?  Yes, of course.  But potato pearls (just add water) have oils and will go rancid.  Shelf life is 12-18 months, and longer if kept cool and dark.  But they WILL spoil.  So, rotate, rotate, rotate!!!

    SHORT-TERM FOCUS: Dehydrated Onions & Garlic
    Prepper OnionsSo, I found large containers of minced onion and minced garlic in the spice section at Winco.  They were about $5 each?  I pretty much use the dehydrated onions exclusively now, and I wanted to see how the garlic works as well.  I use the jars of minced garlic now but wanted to see how the dehydrated will work for long-term storage.

    72-HOUR KIT FOCUS: Knife Sharpening Stones

    We’ve been putting together a “camping” box and then adding to it another box that would be an “evacuation” box.  We gathered up maybe 4-5 small hatchets.  NONE of them are sharp.  So, I bought this:  Knife Sharpening Stone Set

    Then I watched this:How To Sharpen a Knife with a Whetstone – Kitchen Knife Sharpening – YouTube

    It’s a developing skill.

    MISC. FOCUS: Insect Repellant

    Mosquito repellantWe lived in Indiana for two years.  While there,  we had spray cans of Off in the car, and next to the front door.  We never left the house without spraying ourselves.  And if we forgot, we had some in the car.  I think some movie I watched once had a line that said, “Just assume everything out there wants to eat you.”  Pretty much.  Typically, I seldom use it.  But when we go camping, I bring it along.

    FOOD STORAGE RECIPES

    Today’s recipes come from Simple Recipes Using Food Storage compiled and printed by CFI, Inc. (Cedar Fort, Inc, Springville, Utah)

    Cheesy Potato Casserole
    (all these ingredients can be found at Winco in the bulk section)

    2 c. dried potatoes – Cook in 6 c. boiling water and 1 tsp salt until tender.  Drain
    2 TB powdered butter
    4 TB milk powder
    1 c. water
    1 TB powdered cheese

    Add, blend well, and place in a greased 9 X 13 baking dish.  Top with buttered bread crumbs and bake at 350˚ for about 20 minutes or until heated through.

    Variation:  Try adding canned tuna, salmon, clams, or Spam

    Hamburger Pie

    (As a child, my mom called this “Shepherd’s Pie)  It’s basically a layer of meat, a layer of green beans, a layer of potatoes, and cheese on top.

    Season the meat the way you like it.  For me, that’s adding a little rehydrated onion, maybe a little garlic, and a can of tomato sauce.

    The recipe calls for: a layer of meat
    1/2 chopped onion (cook with the meat until tender)
    1 can tomato soup
    pinch of thyme
    pinch of marjoram
    dash of chili powder
    salt and pepper
    Layer of green beans (just use canned beans).  You can mix the beans with the meat, or just layer on top.
    A layer of potatoes – use potato flakes and follow directions to make 2-3 servings OR use dehydrated potatoes that have been cooked to tender.

    Stir 1 egg into the potatoes and season with salt and pepper.  Drop-in mounds on top of the meat mixture.  (I like to spread my potatoes over the meat).

    Sprinkle with cheese.  Bake 350˚ for 30 minutes or until heated through.

    Potato Soup (using potato pearls)

    2 c. very hot water
    1 c. potato pearls

        Combine and let potatoes puff up.  Add:
    2 c. milk or half and half
    1/2 c. chicken broth
    1/2 c. finely chopped celery
    1/2 tsp onion salt
    dash of garlic salt
    chopped onion (fresh or dehydrated) to taste

    Other options:

    frozen or freeze-dried vegetables
    cheese
    potato cubes or hash browns
    chopped ham
    clams
    Spam

    Heat and serve


    Carry on, everyone.
    World events continue to remind us that we need to get ready.
    Be consistent.  Be committed.  Be prepared.

    Marti

  • Marti’s Corner – 32

    Marti’s Corner – 32

    Marti's Corner at City PreppingHi Everyone,

    NOTES:
    Seed Harvesting*So I decided to save some seeds.  I have two tomato plants that I really like.  One is a cherry tomato, and the other is like a mini-cherry tomato.  Every 

    day I go into the garden, I take off the ripe ones and plop them in my mouth.  They have a “burst” of flavor.  So sweet.  But, I bought the plants and not the seeds.  So…I thought I would try saving the seeds.

    I scraped seeds from 3-4 ripe tomatoes and put them in water.

    Seed Harvesting Technique

    The directions said to let them sit for 2 days, but NOT too long.  So, 2 days it was.  Then I strained them and spread them out to dry.

    A kind of gel surrounds tomato seeds.  The two days of soaking are supposed to “free” the seeds.  The mini cherry tomato seeds probably could have used another day.  The cherry tomato seeds look good.  I decided to plant 3 of each kind, to see what I’d get. 

    They came up in 5 days!

    Seed harvesting step 3

    This only means the seeds are viable.  We’ve yet to see exactly WHAT kind of tomatoes I get from them.  BUT…… no matter what…..it will be food!

    *  You can still plant. Late Summer & Fall Garden Planting – YouTube  Here in So Cal, we are zone 9b.  Our first frost date is Dec. 15.  That’s 117 days.  Even though you have the time, you will need to have a place that gets good sun.  As the temperatures decrease, you will need sun, especially if you want to plant another crop of zucchini, cucumbers, beans, or tomatoes.  Cauliflower, carrots, turnips, beets, peas, and broccoli are “cold weather” vegetables.  Go ahead and plant them.  If we DO, by chance, have a frost in December (we usually get them in Feb & Mar), the frost will NOT kill the plants.  But, the shortened days tend to extend the growing time…. so…. lots of sun is the key!  Especially after we pass the Autumn Equinox, I have to move my garden out by the pool and into the sun.  I started my second crop last week.  They look so nice not eaten by bugs and covered with blight.  LOL, You still have time!Late planting vegetables

    *  I saw a good article about the first 72 hours after a disaster.  Her basic advice is NO ONE IS COMING TO HELP YOU!!!  Why the First 72 Hours After a Disaster Are Critical Of course, we all belong to a community (church, family, friends), and hopefully, we won’t be totally alone.  But you cannot count on ANYONE to support you.  It’s an interesting read with some good ideas.

    LONG TERM FOCUS: Potato Flakes
    Check out this video:  Storing Instant Potato Flakes in Long Term Food Storage – YouTube  Basically, she vacuum seals them, but she puts them in paper lunch bags first.

    SHORT-TERM FOCUS: Feminine Hygiene
    It’s a reality, ladies.  Time to think about this.  Check out this article:  Periods and the Apocalypse: How to Deal with Feminine Hygiene during Disasters.  Start with just buying a month or two ahead.  Do that every month until you have a stockpile stored.  Just like TP, you will NOT want to be caught without any supplies.

    72-HOUR KIT FOCUS: Cash
    CashTime to add some money to your kit.  Maybe you can find a hiding place in your car for a few $10 bills.  You should put some cash in EVERY 72-hour kit.  The amount will depend on you.  It would help if you also had cash at home, preferably in a fire-safe box.  How much?  The suggested amount is 3 months’ worth of income.  I WISH I could do that.  But something is better than nothing.  $5 here and $2-3 there will add up.

    MISC FOCUS: Bath Tissue
    It’s time to stock up on TP.  According to Google, the average person uses about 100 rolls of TP a year.  We have 2 people, so if I store 100 rolls, that will last me 6 months.  But, we know all rolls are NOT equal.  The Costco packs have 30 rolls.  If I store 3 of those packs, I’ll have 90 rolls – closeToilet Paper Shortage enough.  Luckily, you can store it in the attic, or the rafters of the garage, or even outside in a container or under a tarp.  The best estimate would be to keep track of how much you buy for your family size.  Do you buy TP every time you shop?  Then buy 2 each time and put one away.  Didn’t you find it odd (ironic, funny, a little scary) that TP was the first thing to disappear from the shelves?  What about a long-term solution?  Well, it’s not too nice, but instead of throwing away any old towels, just cut them in squares (about 6 inches X 6 inches).  They could be used in emergencies, then soaked in buckets with a little bleach water, washed, and reused.  This is how we did baby diapers in the dark ages.  You gotta admit that 4 towels, cut into squares, will take up a lot less space than 100 rolls of TP.

    FOOD STORAGE RECIPES

    Refried Beans

    I “used” to make these – when I was young and poor.  They are pretty inexpensive, just time-consuming.  BUT, there is no need to store dehydrated refried beans.  I’ve tried the dehydrated refried beans, and I didn’t like them.  I much prefer this recipe if you’re going to DIY.

    Soak 2 c. pinto beans and 1 chopped onion overnight in 2 quarts of water.  (You can boil first, or not.  I prefer to boil)  The next day, drain and cover with clean water.  Simmer beans until tender (1-2 hours). You can do this any time during the day. Check it partway through to see if you need to add a little more water.  Don’t let them burn (I may have done that before).  Add 1 tsp salt (or to taste).

    Option 1.  Add about 1/4 c. oil and mix with an immersion blender. 

    Option 2.  I didn’t have an immersion blender in the ’70s, so I would drain the beans, add some oil to a frying pan, dump in the beans and mash with a fork.

    They are SOOO good this way.  So easy to change this recipe.  Add some bell pepper to the water as it simmers.  Add some tomato sauce or paste when you mash them.  Add something spicy?  Add some salsa?  Lots of ways to flavor them.  Roll in a tortilla with or without meat and cheese.  Makes a filling meal.

    Brigham’s Buttermilk Doughnuts
    (a pioneer recipe from Cookin’ With Home Storage by Peggy Layton.  This recipe came from Brigham Young’s wife, Emily Dow Partridge Young.)

    2 c. buttermilk
    2 eggs, beaten
    1 c. sugar
        Combine and mix well
    2 tsp baking soda
    1 tsp baking powder
    1 tsp nutmeg
    5 c. flour
         Combine dry ingredients and add with
    1/4 c. melted butter or oil
    Mix and roll to 1/4 inch thick.  Cut with a doughnut cutter.  Fry in hot oil until brown.  Drain and sprinkle with sugar.  

    Little Jake’s Mashed Potato Boats
    from Cookin’ With Home Storage by Peggy Layton

    Shape 8 pieces of tin foil into boat shapes.
    2 TB dehydrated onion minced
          In a small cup, add the potatoes to some hot water and soak for 10 minutes.  Drain
    4 c. of mashed potatoes made with instant potato flakes or potato pearls
    To the mashed potatoes, add the rehydrated onions,
    1/4 c. dried butter or margarine powder (or use regular butter or margarine)
    1/4 c. dried cheese powder (you can get this at Winco)
    salt and pepper to taste
    bacon bits if you have them.

    Spoon the potato mix into the foil boats.  Sprinkle paprika on them.  Bake 350˚ for 20 minutes until lightly browned.


    Carry on, everyone.
    World events continue to remind us that we need to get ready.
    Be consistent.  Be committed.  Be prepared.
    Marti

  • Marti’s Corner – 31

    Marti’s Corner – 31

    Marti's Corner at City PreppingHi Everyone,

    NOTES:

    *  I found another great resource for helping families be prepared for emergencies.  It includes ideas for avoiding debt, How to Make an Emergency Communication Plan, getting an adequate education, and keeping a reserve of food.  Links and videos are included.  Emergency Preparedness

    **  Some ideas for diagnosing garden problems:

    Diagnosing plant problems

    THIS is the story of my garden:  Something is wrong.  I spend time worrying and researching.  When I finally decide what it is, the problem has exploded and then I frantically prune, spray, and babysit the plants until I can get it under control, cursing myself for letting it go so long.  Really, you need to be in the garden often to monitor what’s going on.

    LONG TERM FOCUS: Dehydrated Hash Browns

    Idaho SpudsSeveral months ago, I bought some of these:  Idaho Spuds Premium Hashbrown Potatoes 4.2 oz, 8 Pack.  I liked how you just fill up the container with boiling water, let them sit 12 minutes, then dump in the frying pan.  Well…… I found the same thing in the bulk section of Winco and bought a BIG bag.  The dehydrated potatoes are sold by weight, and they weigh next to nothing.  I took a baggie of the dehydrated hash browns with us camping.  I filled a red cup 3/4 full with dry potatoes, poured boiling water in the cup and let it sit for 12 minutes.  I poured off the water and dumped the potatoes right into the frying pan.  I fried them in a little butter.  They were perfect!  I’m going to go back and get more.  I’ll probably seal them in mylar bags.  Trying to vacuum shrink them won’t work because they are “pokey” and will poke holes in the plastic as it shrinks.  Another idea is to cut off the tops of 2 2-liter soda bottles, cut a slit in one so it will slide into the other one, and store potatoes that way.  OR, any kind of bug-proof container.

    The product above from Amazon only has 8 containers and is over $16.  In essence, it is 2 pounds of potatoes for $16.  THAT’s a lot of money.

    SHORT-TERM FOCUS: Green Chiles

    I have a few recipes that call for green chiles.  Watch for them to go on sale, and pick up 4-6 cans.  Write the date on them (I do month and year 8-21) and put them in the pantry, or under your bed, or in the closet.

    72-HOUR KIT FOCUS: Emergency Contacts

    I still remember my phone number from grade school.  But I can barely remember my husband’s cell number and I have to check it EVERY TIME!  You don’t need to include all phone numbers ever.  But on a 3X5 card – better a 4X6.  One side can be for personal numbers.  All immediate family members, a close relative, maybe a neighbor or best friend.  Be sure to include an out-of-stateEmergency Call number as well.  AND make sure to put your address on this card.  On the other side, including police, poison control, emergency doctor, or any other emergency number you can think of.  

    Get your kids to fill out their own cards for their own kits.  Talk about what kind of emergencies they might have. 1)  At the school I taught at, there was a sighting of an armed gunman.  The school locked down as police patrolled the area.  It was super scary for the kids and a little nerve-wracking for the teachers as well.  2)  There could be an earthquake during school.  Let the kids know their teachers will take care of them.  3)  One time my kids got lost at the beach.  Of course, they didn’t have a 72-hour kit with them, but it gave us a good chance to talk about getting lost and what to do.  4)  One time I drove home and left one of my kids at the store.  Ditto above.  LOL

    What happens if they are home alone (because you ran to school to pick up someone, or dashed next door to borrow sugar, or whatever) and there is an accident.  

    What if YOU have an accident?  What should the kids do?

    The reason we practice disaster response at school is so this doesn’t happen:  Kindergarten Cop-Fire Drill – YouTube  You should also talk about and have practices at home so kids will be calm and know what to do.

    MISC FOCUS: Hand Can Opener

    Can OpenerIt IS possible to open cans without an opener.  This only works if you are in the city, or can find a sidewalk or piece of concrete.  How to Open a Can without Can Opener – Zombie Survival Tips #20 – YouTube

    You can search on YouTube for other videos of opening cans with knives or sharp instruments.

    Your easiest option, however, is just to purchase a good can opener.  In fact, I hardly use my electric opener anymore.  For #10 cans, I invested in one of these:  Swing-A-Way Easy Crank Can Opener, One Size Fits All, Black: Kitchen & Dining

    It doesn’t fit in my drawer, so it is with my emergency stuff.

    FOOD STORAGE RECIPES

    Stuffing Casserole

    I like this one because it is totally shelf-stable.  I have NOT yet learned how to dehydrate my own stuffing from leftover bread, but how hard can that be???  For now, I just buy stuffing, then vacuum seal the bags so the pantry moths don’t get into them.

    4 c. stuffing
    1 c. melted butter
    Mix together.  Put 1/2 of the stuffing mix on the bottom of a 13 X 9 casserole dish.
    Filling:
    1 1/2 c. peas
    1 c. milk
    1 can Cream of Chicken soup
    1 can Cream of Celery soup
    3 c. chicken (I usually use 1 jar which is only 2 c.)
    2 TB dry onions
    Simmer in a small pan until mixed and heated.
    Pour filling over stuffing.
    Top with remaining stuffing.
    Bake 375˚ for 30 minutes.

    Chicken & Broccoli

    Although I use fresh or frozen broccoli in this recipe, you can easily substitute freeze-dried broccoli.  Just rehydrate it first.  Cook broccoli and set aside  If you boil a fryer, debone and keep the broth.  If you use canned chicken, you will need bouillon for chicken broth.

    Sauce:

    Melt 1/4 c. butter
    Blend in 1/4 c. flour  It will be thick.  Let it bubble a little to dampen the flour taste.
    Add 2 c. chicken broth.  Stir and heat to make a nice sauce.
    Add both cans of soup and blend
    Add 1 c. cream.
    In a 13 X 9 pan, layer broccoli, a little sauce, chicken, more sauce
    Top with 1 c. cheese

    It’s really good served with mashed potatoes

    Bean Chowder
    From Cookin’ With Home Storage by Peggy Layton

    It doesn’t specify, but I’m thinking this will feed 4 people?  3/4 c. dry beans = 2 1/4 c. cooked beans

    3/4 c. dry beans – soak overnight and pour off the water.
    3 c. water
    1 1/2 tsp salt
    Cover and boil until almost done, about an hour.
    3/4 c. diced potatoes (Can use canned or dehydrated)
    1/2 c. chopped onion (or 1 TB dry)
    Cook 30 minutes more.
    In a separate bowl, mix 1 TB butter and 1 1/2 tsp flour.  Stir into the beans.
    3/4 c. diced tomatoes (about 1/2 jar)
    1/3 c. green pepper, or 2 tsp dehydrated
    Cover over low heat for about 10 more minutes until thickened.
    1 1/2 c. milk – Stir in and serve.

    Doesn’t this sound like one of those recipes you can add just about anything to?  Add some meat?  Some corn, beans?  Whatever you have on hand.  Throw some barley or lentils into the mix.

    Serve with warm biscuits or bread.  

    Let’s be kind to each other this week.  Let’s assume we’re all doing the best we can.  Make “being prepared” part of something you think about all the time – especially every trip to the store.  Just a little at a time.  Baby steps.

    Be consistent.  Be committed.  Be prepared.

    Marti

  • Marti’s Corner – 30

    Marti’s Corner – 30

    Marti's Corner at City PreppingHi Everyone,

    NOTES:

    **What do you do when it all goes wrong in your garden??  Email the helpline with questions and a photo. 

    Riverside West County:  anrmgriverside@ucanr.edu;  Riverside East County and Low Desert: anrmgindio@ucanr.edu

    Check your local region for your local university help.

    **  Speaking of things going wrong, I’ve had this white powdery stuff on my beans.  I THOUGHT it was powdery mildew.  I know that’s what I have on my squash because there are little white circles.  But the bean leaves were turning white.  I sprayed with a fungicide like crazy, and with Captain Jacks.  Now that the infestation is affecting everything, I can see that it’s spider mites.The leaves were turning white. Leaves turning white on bean plant
    Spider Mite Webs Little webs were visible.  I sprayed with Neem Oil yesterday.  The last time I used Neem Oil, it burned the plant completely.  But I think back then I sprayed in the heat of the day.  This time, I waited until it cooled off at night.  So, we’ll see how this turns out.  THIS year, in particular, is one of those years that makes me question why I’m even bothering to garden!!!

    **Here is some info I found useful for removing permanent marker:

    Removing permanent marker

    *  I have never saved seeds.  Every year I spend a lot of money on seeds.  I thought this video was really instructive, and THIS year, I’m going to give it a try.  How to Save Seeds of All Sorts | A Complete Guide to Garden Seed Saving | Frugal Gardening – YouTube

    ** When I was at Winco last week, I saw they had big bunches of spinach for about $1 each.  I bought three bunches.  I rinsed them well, then dehydrated them.  I got 3-pint jars packed full of dehydrated spinach leaves.  Now I can add those to soups and casseroles for extra nutrition.  I feel like this was a pretty good $3 investment.

    LONG TERM FOCUS: CARROTS

    CarrotsA #10 can of dehydrated carrots contains about 45 servings.  The estimated shelf life is 25 years if freeze-dried.  Dehydrated Carrots will store for 10 to 15 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place). Once opened, they an average shelf life of 6 to 12 months.  To rehydrate carrots, add one part dried carrots to four parts water.  Let soak for 20 minutes, and then drain excess water.  The cost used to be $9.00 per can, but this item is temporarily not available from the Church Store.

    Carrots are available from Augason Farms  Amazon.com: Augason Farms Dehydrated Diced Carrots 2 lbs 6 oz No. 10 Can: Sports & Outdoors for $17.89.  

    Another option is to make your own.  You can buy bulk carrots (those HUGE bags at the grocery store) for about $7??  Then dehydrate them yourself.  This is what I did.  MUCH cheaper.  I put the dehydrated carrots in quart jars and vacuum sealed them.  

    The advantage of doing it yourself, aside from the huge saving in cost, is that the commercial brands usually have diced carrots or carrot shavings.  When I dehydrated my own, I cut the carrots into coins so they look more like fresh carrots when they are cooked.

    SHORT-TERM FOCUS: Vegetables

    You have three options for veggies.  Canned is easiest.  Canned vegetables can actually be stored for 5-6 years.  BUT, this is something you definitely want to rotate.  Personally, I have corn, beans, and diced tomatoes.  I canned a bunch of diced potatoes about 3 years ago and they are almost gone.  I also canned carrots, but I find that I use my dehydrated carrots more often.  

    Your next option is dehydrated veggies.  I use onions, green peppers, and celery the most.  I also have zucchini (but confess I have never used it.) Vegetables

    The third option is freeze-dried.  I have a few cans of freeze-dried vegetables.  But here’s the thing.  Freeze-dried food maintains its shape.  As a result, the amount of food in the #10 can is limited.  Freeze-dried broccoli only contains 20 servings, compared to the 45 servings of dehydrated carrots.  I tried to dehydrate broccoli once and it just wasn’t pretty.  Suppose you have a family of 4, and broccoli gets used twice in your 19 recipe collection, then you would need 152 servings for one year = 8 cans.  

    Keep in mind that if you exclusively have dehydrated and freeze-dried food, you will need more water to prepare them.  Canned vegetables, although they take more space and are heavier, have water.  In a real emergency, this water could be drained and consumed.

    72-HOUR KIT FOCUS: Family Photo

    Family PhotoYou should take a picture of all your children at least once a month.  Get in the habit of taking a family photo every month or so.  Choose a good family photo, and make a copy for everyone’s 72-hour kit.  Doesn’t have to be fancy.  Put names and dates of birth on the back.

    MISC FOCUS: Duct Tape

    You know what they say, If you can’t fix it with Duct Tape, you haven’t used enough tape.

    FOOD STORAGE RECIPES

    Farmhouse Chicken Pot Pie
    from Cookin’ With Home Storage by Peggy Layton

    2 c. canned chicken
    1 TB chicken bouillon
    2/3 c. flour
    8 c. water
    1/2 c. dehydrated carrots
    1/2 c. dehydrated peas
    1/4 c. dehydrated onions
    1/2 tsp pepper
    pie crust pastry

    Line a casserole dish with pie pastry.  Cut chicken into small pieces.  Combine chicken, bouillon, flour, carrots, peas, onions and pepper in a large saucepan.  Add water.  Cook over medium heat until it forms a smooth thick gravy.  Pour into pie crust-lined casserole dish.  Cover with another pie pastry sheet.  Bake 400˚ for 35-45 minutes until browned.  *Variation:  Instead of using pie crust, pour the chicken combination into a casserole dish and top with biscuits.

    Danish Meatball Soup – Pioneer Recipe
    from Cookin’ With Home Storage by Peggy Layton

    6 carrots
    4 potatoes
    1 onion
    2 stalks celery
    1/2 tsp salt
    water
    Wash, peel, and cut up vegetables.  Cube the potatoes.  Cook with 1/2 tsp salt and enough water to cover until vegetables are tender.

    Meatballs:

    1/2 lb hamburger
    1/4 tsp sage
    1/2 tsp salt
    1/4 tsp pepper
    1/2 slice bread
    1 TB cream or evaporated milk
    1/2 TB flour
    1 egg

    Combine all ingredients for meatballs.  Form balls and fry until cooked.

    2 c. beef bouillon
    2 TB chopped parsley

    Combine beef bouillon, parsley, meatballs, and vegetables together into a soup.  Heat and serve.

    Split Pea Soup
    True Confession:  my FAVORITE split pea soup is this:  Lysander’s Split Pea Soup Mix, 13 Oz – Mariano’s. Something about the flavor packet that’s included that I don’t know how to duplicate. Unfortunately, Lysander soups are really hard to find.  Soooo, I’ve experimented with my own recipes and settled on this one.

    1 lb split peas – soak in water overnight
    Brown 1/2 lb bacon
    Add 1 diced onion
    2 celery stalks diced
    2 carrots peeled and diced
    1/2 lb pork sausage – optional
    Brown all these together until onion is tender
    Drain peas and add the vegetables to the soup pot.
    2 quarts chicken stock – Add and simmer
    I also like to add diced potatoes to this soup mix.
    At first, I thought it was a little weird to have carrots and potatoes in the split pea soup.  But, I really like the taste and variety.  


    Remember to do ONE thing this week toward being more prepared.  What do you need?  Batteries?  Food?  Extra vitamins?  More bandaids?  

    Maybe while you are buying school supplies, you can get a small composition book and a pencil for everyone’s 72-hour kit.  Let your kids put your most important phone numbers and addresses in the book.  Whatever you do, something is better than nothing.

    Be consistent.  Be committed.  Be prepared.

    Marti