Simple Pantry Foods Blog

THRIVE with Shelf Reliance.

December 12, 2011
by Davette
0 comments

Winter Preparedness: Are you ready?

 

Are you ready for the coming winter storms and power outages?

FEMA site has been  updated for Winter Preparedness with information on how to prepare for a winter storm, including tips on how to winterize your home, make an emergency kit for the car, and how to be ready for power outages including having an alternate source of heat and how to avoid carbon monoxide poisoning.

 

 

November 28, 2011
by Davette
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THRIVE 101 Tutorial: How to Pop Amaranth

We tried our hand at popping amaranth. TheTHRIVE #10 can of amaranth is gluten free and nearly 5lbs. Through my  site it  is priced at only about .15 cents an ounce.  It is nearly twice as much elsewhere.  Purchase in bulk and save even more. It is loaded with protein and it is  a very versatile grain.  See video below and come back for tasty recipes.

November 28, 2011
by Davette
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Solo Around the Americas 15 12.088 South

 

Here is a Thanksgiving message from Matt Rutherford who is attempting to travel 23,000 nautical miles (about 26,500 miles) solo by sailing and circumnavigating North and South America in a tiny 27′ sailboat on the open seas.  He has made it through the Northwest Passage, the Bering Straits, the Bering Sea, past the Aleutian Islands and traveled the Pacific.

He could be the first person to sail continuously around both continents.   Matt left Annapolis, Maryland June 10th.  He made it through the doldrums traveling over 13,000 miles and is now headed south to Cape Horn

Hear story about Matt that aired on NPR Weekend Edition Saturday last month.

We have been tracking his progress and voyage  here.

Shelf Reliance is a sponsor and is supporting Matt’s effort by having donated a year’s supply of THRIVE foods for his journey.   All proceeds from Matt’s voyage will go to support Chesapeake Region Accessible Boating (CRAB), a charitable organization dedicated to helping special needs individuals fulfill their dreams of sailing. You can donate to them and help support Matt’s effort here.

November 26, 2011
by Davette
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THRIVE: Easy Spinach Feta Greek Omelet

 

Time to get going. It is time to get up!

This is one of our favorite lines from Dr. Seuss’  Go, Dog. Go!  This breakfast gets me going for sure.  Yummy, fresh, creamy, farm fresh eggs with THRIVE Freeze Dried Spinach, feta and ripe tomato. They have a bit of a tang from the Greek yogurt.  Eggs are a staple in our pantry & fridge.  If you can cook an egg, there is never any need to be hungry!  They are healthy, cheap and readily available and can be made into a meal in no time.  Now, I must admit to being spoiled by having great eggs,  but if you do not have farm fresh eggs delivered to your door or access to your own brood out back, find the best, tastiest eggs you can.

Try my Greek yogurt recipe with THRIVE powdered milk.  You simply strain yogurt through cheesecloth or paper towels for a few hours and you have your own homemade Greek yogurt.

Just the thing after the Turkey day binge.  It can be lightened up and made into egg white omelet–in January, I think.

Now, if omelets intimidate you, don’t let them.  The best thing to have also is a good nonstick pan. Watch the master Jacques Pepin.  Now, you go,go,go!

 

 

THRIVE Freeze Dried Spinach

THRIVE: Easy Spinach Feta Greek Omelet
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Easy Greek omelet using Shelf Reliance THRIVE Freeze Dried Spinach
Ingredients
  • 4 Whole Fresh Eggs (for lighter version you could use egg whites)
  • 2 Tablespoon Plain Greek Yogurt (you may substitute milk or water)
  • 1 Cup THRIVE Freeze Dried Spinach
  • 2 TBS Olive Oil
  • ¼ Cup Feta Cheese
  • 1 Medium Red Onion sliced (about 1 cup)
  • 2 Cloves of Garlic smashed and minced
  • 1 Tomato (sliced or chopped plum tomatoes)
  • ¼ Cup Black Olives
  • Salt
  • Fresh Ground Black Pepper
Instructions
  1. Whisk 2 whole eggs with1 tablespoon of the Greek yogurt.
  2. Add ½ cup THRIVE freeze dried spinach (no need to hydrate).
  3. Add 1 tablespoon of olive oil to pan.
  4. Saute ¼ sliced red onion and 1 clove of smashed minced garlic.
  5. Pour one half egg mixture into pan.
  6. With aid of spatula cook and continually swirling and move pan until firm in center.
  7. Remove from heat. Do not allow egg to brown.
  8. Crumble 1 tablespoon of Feta cheese over omelet.
  9. Position pan over plate and fold omelet over into thirds.
  10. Garnish with onion, sliced tomato & olives and 1 tablespoon of the Feta.
  11. Add salt & freshly ground black pepper to taste.
  12. Repeat.

 

November 25, 2011
by Davette
0 comments

My THRIVE Pantry: THRIVE Apple Chips & THRIVE Apple Slices — Best Apple Cake Ever!

Shelf Reliance THRIVE Apple Slices

THRIVE Apple Drink

Shelf Reliance Apple Chips

 

Shelf Reliance THRIVE Salt


Shelf Reliance THRIVE Sugar

eggs

Shelf Reliance THRIVE Whole Eggs

Shelf Reliance THRIVE Baking Soda

Shelf Reliance THRIVE Whole Wheat Flour

 

The best apple cake ever!

Apple Bits: Apple Chips & Apple Slice Crumbs

Thanksgiving signals the beginning of baking season in our house in earnest.   I  thought we would make use of our apple bits.  I usually save them and put them into yogurt, smoothies and hot cereal, etc; well,  that is until a friend of my mine gave me what my family thinks is the most wonderful apple cake recipe ever.  It’s really made for a Bundt pan; but our gang couldn’t wait for the 90 minute baking time.  Once they heard I finally had recipe in my possession, it was cupcakes all the way!  Who has time to wait for cake?    I was however, able to save enough batter for a loaf pan cake for coffee.  I added cream cheese frosting, I must admit (gasp!) from a can. You can also make your own. Very similar to this recipe from Southern Living– I  stand vindicated.

 

This cake is beautiful in a Bundt pan sprinkled with powdered sugar.  I modified by adding a cup of whole-wheat flour and  cane sugar-Demerara to be exact.   All-purpose would do just fine.  I also made use of pantry cans that came in my consultant kit of the basics -flour, sugar, salt, baking soda.  They are very handy to have indeed.  Now that baking season is nearly upon us, these will be getting heavy use.  With my hurry up bunch, this is what we came up with:

[fgallery id=9 w=450 h=385 t=0 title=”Apple Cake”]
For the more patient types – one lovely Bundt cake.  For the impatient types, I was able to make 18 cupcakes and one loaf cake.    Original recipe below:

My THRIVE Pantry: Apple Chips -- Best Apple Cake Ever! Kuchen Apple Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Kuchen Apple Cake Best Apple Cake Ever! Using Shelf Reliance THRIVE Apple Chips and THRIVE Apple Slices
Ingredients
  • 3 cups THRIVE Apple Slices/THRIVEApple Chips
  • 3 Cups THRIVE Apple Drink/Apple Juice
  • 2 Cups THRIVE All Purpose Flour
  • 1 Cup THRIVE Whole Wheat Flour
  • 2 Cups THRIVE Sugar (Can Substitute Demerara)
  • ½ teaspoon THRIVE Baking Soda
  • ½ teaspoon THRIVE Salt
  • 3 teaspoons Cinnamon
  • 1 cup oil
  • 3 whole eggs THRIVE eggs reconstituted
  • 2 teaspoons vanilla
  • ½ to 1 cup hot water
  • 1 cup chopped nuts (Can omit)
Instructions
  1. Hydrate apple chips in 2½- 3 cups of apple drink in large bowl and set aside. There should be just enough liquid to cover the apples.
  2. Mix dry ingredients in a large mixing bowl.
  3. Hydrate and whisk 3 whole THRIVE eggs in pyrex.
  4. Stir oil, eggs, vanilla and ½ cup hot water, mixing well.
  5. Add wet ingredients to dry ingredients.
  6. If batter is too thick add ½ cup hot water.
  7. Add apples and nuts (if desired) to batter.
  8. Pour into greased tube or bundt pan.
  9. Bake at 325 for 1 hour and 20 minutes.
  10. Remove from oven and cool.
  11. Sprinkle w/powdered sugar.
  12. Once apples are hydrated (very little or no liquid should remain), add the wet Ingredients to dry ingredients.

 

November 25, 2011
by Davette
0 comments

Basic 72- Hour Emergency Kits on Sale November 25-28

Vigilance Basic 72 – 1 Person Kit

  • Bright Stick
  • Heavy Duty Flashlight
  • Metal Whistle
  • First aid and CPR booklet
  • First aid Kit
  • Dust Mask N95
  • Work Gloves
  • Toothpaste
  • Generic Hand Sanitizer
  • Tissue pack
  • Toilet Paper
  • Toothbrush
  • Wet Naps (3 packs)
  • Pocket knife
  • 10 yard Duct Tape
  • Rope
  • Backpack
  • AAA Batteries (2)
  • D Batteries (2)
  • Note Pad
  • Pencil
  • 2400 Calorie Bar (2)
  • Aqua Blox Water (6)
  • Heat Pack (2)
  • Waterproof Matches
  • Emergency Blanket
  • Poncho
  • Tube Tent
  • AM/FM Radio

* Pictured pack now featured in Navy Blue.

 

Providence Basic – 2 Person Kit

  • Bright Sticks (2)
  • Metal Whistle (2)
  • First aid and CPR booklet
  • First aid Kit
  • Dust Mask N95 (2)
  • Survival Handbook
  • Work Gloves (2)
  • Toothpaste
  • Generic Hand Sanitizer (1)
  • Go Towel (2)
  • Tissue pack (2)
  • Toilet Paper (1)
  • Toothbrush (2)
  • Wet Naps (4 packs)
  • Pocket knife
  • 10 yard Duct Tape
  • Rope
  • Backpack
  • AAA Batteries (2)
  • D Batteries (2)
  • Note Pad
  • Pencil
  • 2400 Calorie Bar (4)
  • Aqua Blox Water (12)
  • Heat Pack (4)
  • Waterproof Matches
  • Emergency Blanket (2)
  • Poncho (2)
  • Tube Tent
  • Heavy Duty Flashlight
  • AM/FM Radio

 

* Pictured pack now featured in navy blue.

 

Expedition Basic – 4 Person kit

  • Bright Sticks (2)
  • Metal Whistle (4)
  • First aid and CPR booklet
  • First aid Kit
  • Dust Mask N95 (4)
  • Survival Handbook
  • Work Gloves (4)
  • Generic Hand Sanitizer (2)
  • Go Towel (4)
  • Tissue pack (4)
  • Toilet Paper (2)
  • Toothbrush (4)
  • Tooth Paste (2)
  • Wet Naps (12 packs)
  • Pocket knife
  • Tri Fold Shovel
  • 10 yard Duct Tape
  • Rope
  • Backpack (2)
  • AAA Batteries (2)
  • D Batteries (2)
  • Note Pad
  • Pencil
  • 1200 Calorie Bar (12)
  • Aqua Blox Water (18)
  • Heat Pack (8)
  • Waterproof Matches
  • Emergency Blanket (4)
  • Poncho (4)
  • Tube Tent (2)
  • Heavy Duty Flashlight
  • AM/FM Radio
  • Waterproof Pouch

* Pictured pack now featured in navy blue.

 

November 23, 2011
by Davette
0 comments

Camping/Backpacking Cooking Just Got Easier! Shelf Reliance Firebox Stove with Quickfire

Retail $49.95

Simple Pantry Foods Price $40.99

 

5 Gallon SALE  $56.71
2 Gallon SALE   $27.85

Our scout, fresh from backpacking trip–the weeks before centered around the quest for fire. What if the stove wouldn’t light? Would a cold dinner be in the offing?   Mom to the rescue. We ordered this firesteel and these just in case of emergency. Shelf Reliance has done one even better.

We are so excited! Looking for a no fail way to cook on the trail? Remember making hobo stoves? Check out this great little foldable stove. Only 1/2″ thick and weighs 2lbs. No need to lug fuel canisters & accesories.  Pegs adjust height to match your fuel source or pot size.  It can  burn multiple fuel sources from Quickfire to kindling to various fuel types. Boil water in five minutes.  Cook bacon and eggs!  Leave the heavy camp stove at home.  I am thinking of the beach.  It would also make neat gift for the backpacker or the well prepared scout in your family. Best of all you can receive discount when ordering through my site.

November 14, 2011
by Davette
0 comments

THRIVE 6 Grain Pancake Mix Pumpkin Spice Waffles

Shelf Reliance THRIVE 6 Grain Pancake Mix

Shelf Reliance THRIVE Butter Powder

Pumpkin Spice Waffles

These are delicious pumpkin spice waffles made with THRIVE 6 Grain Pancake Mix. The mix is just add water.  We added few things from the pantry. We gilded the lily a bit with farm fresh eggs, but powdered whole eggs and  whipped powdered egg whites would work as well.  The butter powder has light consistency and you can add a bit of canola oil as you whisk for similar consistency to whipped butter brands.

These are perfect for a Thanksgiving or holiday brunch. It’s time to stock the larder with canned pumpkin and make use of it.  These make a great dessert waffles–a nice scoop of butter pecan ice cream would be just the added touch or a bit of vanilla whipped cream.  Oh, and not to forget that dusting of confectioner’s sugar.

Now if you said to the kids, “Let’s tuck into a wonderful whole wheat waffle with barley, oats, rye, and sunflower seeds.” -well, perhaps you might not have as many takers, but these are sure to please a crowd.  “One more, please!”

We use a Belgian waffle iron with deep pockets. It came with a handy pre-measure cup. Make it easy on yourself and put on your holiday buffet with a self serve omelet station and enjoy the season.

THRIVE 6 Grain Pancake Mix Pumpkin Spice Waffles
Author: 
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Delicious! Pumpkin Spice Waffles using Shelf Reliance 6 Grain Pancake Mix
Ingredients
  • 1 can butter flavored non-stick cooking spray
  • 1 cup Shelf Reliance THRIVE Butter Powder
  • ½ cup water
  • 2 cups Shelf Reliance THRIVE 6 Grain Pancake Mix
  • 1 tablespoon cinnamon
  • teaspoon nutmeg
  • 2 tablespoons brown sugar or Demerara
  • 1 cup water
  • ¼ cup Greek yogurt
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla
  • ¼ cup maple syrup
  • ½ cup butter, melted (you can substitute vegetable or canola oil)
  • 4 large eggs (separate yolks from the whites)
  • 4 oz walnuts, pecans (optional)
Instructions
  1. Setup waffle iron and coat with non-stick cooking spray.
  2. Preheat waffle iron.
  3. Add ½ cup of water slowly to butter powder until desired consistency and whisk. Chill in fridge.
  4. Mix dry ingredients in a bowl with whisk and set aside.
  5. Mix remaining wet ingredients in separate large 2 quart batter bowl and set aside.
  6. Make well in bowl of dry ingredients and add wet ingredients and stirring gently, adding only enough water until desired consistency reached for waffle batter. It should not be too runny.
  7. In separate bowl whip egg whites until soft peaks form and fold gently into other ingredients.
  8. Add batter by ¼ cup fulls or following manufacturers instructions.
  9. Top waffle with nuts, syrup, whipped butter as desired.
Notes
2 mixing bowls for dry ingredients 1 large batter bowl with spout for handy pouring would be helpful.

October 29, 2011
by Davette
0 comments

Hearty Pasta e Fagioli with Sausage

 

 

THRIVE Pantry

THRIVE Freeze Dried Onions

THRIVE Tomato Powder

THRIVE Freeze Dried Celery

Hearty Pasta e Fagioli with Sausage & Kale
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Adapted from The Wholesome Kitchen by Ross Dobson Here is a hearty winter soup using Shelf Reliance THRIVE Freeze Dried Chopped Onions, Freeze Dried Chopped Celery and THRIVE Tomato Powder. Can omit sausage for vegetarian version.
Ingredients
  • ¼ C Thrive Onions
  • ¼ C Thrive Celery
  • 4 Cloves Minced Garlic
  • 1 TBS Olive Oil
  • 1 1lb Hot Italian Sausage (Casings removed)
  • 1 TSP. Rosemary
  • 1 TSP. Oregano
  • 1 Can Italian Tomatoes 32 oz
  • 2 TBS THRIVE Tomato Powder
  • 1 Can Water
  • 2 C. shell pasta
  • 2 C. cooked chickpeas or 32 oz can drained.
  • 2 c. cooking liquid from beans
  • 2 C. pre washed/stemmed chopped kale (1/4 bag Glory Greens-Kale)
  • To serve:
  • Top with grated Parmesan
  • Add splash of olive oil
Instructions
  1. Add ¼ cup THRIVE Freeze Dried Chopped Onions and ¼ cup THRIVE Freeze Dried Chopped Celery. Add ½ C. Water to bowl to hydrate vegetables. 1-2 minutes. Drain in colander. Set aside
  2. Heat large heavy soup pot. Add 1-2 TBS Olive Oil.
  3. Add 4 cloves minced garlic. Heat over medium heat until fragrant, careful not to burn.
  4. Add hydrated chopped onion and celery. Cook for 8-10 minutes.
  5. Add Italian sausage with casings removed. Crumble as you would ground beef. Cook until browned.
  6. Add rosemary and oregano.
  7. Add can of tomatoes and one can of water.
  8. Add 2 TBS Thrive tomato powder
  9. Add 2 cups of shell pasta
  10. Add 2 cups cooked chickpeas
  11. Add 2 cups of cooking liquid from beans (or just add water if using canned beans)
  12. Bring to a boil and then let simmer 30 minutes. Stir occasionally to make sure pasta does not stick to bottom of pot.
  13. Finish with 2 cups of chopped washed and stemmed kale stirred in just before serving.
  14. Salt & pepper to taste. Add splash of olive oil
  15. Top with grated Parmesan and serve.
Notes
Nice heavy bottom pan used for soup/stock pot. Small colander/bowl

 

 

 

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