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.
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
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.
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!
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:
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.
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.
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.
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)
Top with grated Parmesan
Add splash of olive oil
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
Heat large heavy soup pot. Add 1-2 TBS Olive Oil.
Add 4 cloves minced garlic. Heat over medium heat until fragrant, careful not to burn.
Add hydrated chopped onion and celery. Cook for 8-10 minutes.
Add Italian sausage with casings removed. Crumble as you would ground beef. Cook until browned.
Add rosemary and oregano.
Add can of tomatoes and one can of water.
Add 2 TBS Thrive tomato powder
Add 2 cups of shell pasta
Add 2 cups cooked chickpeas
Add 2 cups of cooking liquid from beans (or just add water if using canned beans)
Bring to a boil and then let simmer 30 minutes. Stir occasionally to make sure pasta does not stick to bottom of pot.
Finish with 2 cups of chopped washed and stemmed kale stirred in just before serving.
Salt & pepper to taste. Add splash of olive oil
Top with grated Parmesan and serve.
Nice heavy bottom pan used for soup/stock pot. Small colander/bowl