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Chili Dogs in a Blanket-Food Storage Recipe

Crystal — Fri, 03 Feb 2012 07:00:05 +0000

Okay, whether you’re routing for the Packers or the Giants-this weekend is a great excuse to use some food storage! If you know me, I love chili dogs-it’s one of those guilty pleasures I have. The only problem with chili dogs is that they are SO messy! (And anyone who knows me, also knows I have a problem with messy foods…in that I tend to make them messier!) So I thought, how perfect to encase the chili like a pig in a blanket type idea….and it worked out wonderfully! I think this is a PERFECT dish for any football parties you may be having this weekend…or any basketball games you may be watching plus it uses food storage!

It would be easily served with Tator Tots or potato chips and then a vegetable tray where they can pick their own veggies. (Notice I filled half my plate with them to try and make up for my chili dog creation!

Chili Dogs in a Blanket
1 can Chili (or homemade chili)
2 T. dehydrated onion
1/2 C. Shredded Cheese (optional)
2 oz. Cream Cheese (optional)
4-6 Hot Dogs (cut into thirds-lenth wise)
EZ Bread Dough (Click HERE for the recipe)

Mix bread dough according to directions and let rise until doubled. In the mean time, combine chili, dehydrated onion, and cream cheese and heat until the cream cheese is melted. Roll dough out to 1/4 inch thick and using something circular (about 5 inches in diameter), cut out circles from dough. Keep rolling dough out and cutting until dough is gone (like you would for biscuits). Put a thin layer of chili mixture on dough circles, followed by cheese, and a hot dog piece. Fold side pieces together and pinch all edges together. Bake at 400 degrees for 15-20 minutes or until golden brown.

EZ Wheat Bread Nutritional Analysis

Crystal — Fri, 06 Jan 2012 21:51:00 +0000

January Q&A continues! This may be my most commonly asked food storage question yet-What is the nutritional analysis of the EZ Wheat Bread recipe? Well, after trying to check a lot of calorie counters online-none of which would give me extra brownies points for whole wheat flour (because we all know whole wheat flour is not the same as all-purpose flour). I had a registered dietitian look it over and do all the math. So here it goes (this is based on 17 slices per loaf-so obviously if you cut them thinner or thicker it will be different.)

Calories: 103
Fat: 1g
Protein: 4g
Fiber: .8g
Carbs: 19.5g
Sugar: 3g

In her words: This bread is inline for an “average” store bought sandwich bread. Other good points are that it is Low in saturated fat, Very low in cholesterol, High in selenium, and High in thiamin.

To see if she was correct I compared the nutritional data to Grandma Sycamore’s white bread (which I think is a close comparison to same texture, density, etc.) and it is very similar (calorie and fat wise).

Next we’ll tackle the cost analysis of the EZ wheat bread! Stay tuned!

January Q&A: Can I use Dough Enhancer for Gluten?

Crystal — Wed, 04 Jan 2012 21:35:52 +0000

FOOD STORAGE QUESTION:

I purchased a quantity of L’Equip Dough Enhancer prior to finding your EZ Whole Wheat Bread Recipe. Can it be used in place of vital wheat gluten and if so in what proportion?

MY ANSWER:

Thanks for your question! Vital wheat gluten is not the same as dough enhancer. In fact, dough enhancer HAS gluten in it as one of it’s ingredients. In my EZ Whole Wheat Bread recipe, I actually have added all of the necessary components for a dough enhancer. That is what the gluten, potato flakes, and vinegar are in the recipe for. Dough enhancer can be very expensive but if you “make your own” using gluten, potato flakes, and vinegar all can be stored in your food storage and cost a fraction of the price! For more information on what is in dough enhancer and why we need it for better bread, check out my dough enhancer video below. If you’d like to use dough enhancer in my EZ Wheat bread then you will need to omit the vinegar, potato flakes, and gluten and substitute in the dough enhancer. Because each dough enhancer is different, you’ll need to see if there are tips on the back of the can for adding it to your favorite recipe.

Do you have a food storage question you’d love to get answered by me? Well it’s January Q&A and all month I’m answering your questions! Email me at everydayfoodstorage (at) gmail (dot) com with your questions!

Bosch Giveaway: Week One

Crystal — Mon, 24 Oct 2011 21:04:10 +0000

It’s that time again! WOOT WOOT! I love having the opportunity to give someone a Bosch mixer for FREE. They are amazing machines that I’ve always loved (no joke, I have a home video of me at ONE playing with my mom’s machine…maybe I’ll try and find it). Anyway, they can do amazing things like shred chicken, mash your potatoes, make many loaves of bread at once, and yes, they can make cookies (lots and lots of them!).

GIVEAWAY DETAILS

This giveaway ends November 30th 2011. Check on December 1st 2011 to see if you won! I’m only able to ship this to the United States (sorry!). Check back every Monday for a new way to enter to win (READ: There will be lots of ways for you to get a lot of chances to enter win!)

BOSCH DETAILS

6 1/2 Quart Bowl
4 Speed Settings
Cord Storage
Suction Feet
800 Watt Motor
Removable (mixing bowl) drive shaft
Whip holder-dishwasher safe
Speed setting one is slower
Speed setting four is faster
Higher dough capacity
Sealed Transmission
Refurbished 1 Year Motor and Transmission

THIS WEEK’S WAY TO WIN YOURSELF A FREE BOSCH!

Do you remember last month when I started the Food Storage Cooking Club? We started with homemade jams (no pectin jam, regular jam, no sugar jam, and freezer jam) and this month was tvp (sausage, chicken, and beef). Well if you were a one person club or got your friends together to take part in it, I’d love to hear about it…and so would others! So here are the official ways to enter this week:

So, head on over to my facebook page and talk about it. Share a recipe, story, or picture!
If you didn’t have a chance to participate in the food storage cooking club-now is your time to start! You’ve got a week to get people together and try some food storage cookin’
Alright, I know we’re all busy and Halloween is coming and your calendar is probably full, so if don’t have time to get people together-simply blog or facebook about the food storage cooking club. The more people we get cooking the more recipes we have, stories to share, and ideas to spread!

After you’ve done one or all of these, shoot me an email at efsgiveaways (at) gmail (dot) com to let me know which you’ve done. You’ll get one entry for each item you do!

Introducing…PREPAREDNESS FRIDAYS!!

Crystal — Fri, 09 Sep 2011 10:18:26 +0000

WHAT ARE PREPAREDNESS FRIDAYS?

Simple! Each Friday, I’ll share helpful hints to get you more prepared! Everyone knows food storage is only a small part of being prepared. So, if you’re ready to branch out into more preparedness, we’ll do it together a little at a time…well every Friday, actually!

WHY SHOULD I GET PREPARED?

According to this recent AP news article

“Nature is pummeling the United States this year with extremes.

Unprecedented triple-digit heat and devastating drought. Deadly tornadoes leveling towns. Massive rivers overflowing. A billion-dollar blizzard. And now, unusual hurricane-caused flooding in Vermont.

If what’s falling from the sky isn’t enough, the ground shook in places that normally seem stable: Colorado and the entire East Coast. On Friday, a strong quake triggered brief tsunami warnings in Alaska. Arizona and New Mexico have broken records for wildfires.

Total weather losses top $35 billion, and that’s not counting Hurricane Irene, according to the National Oceanic Atmospheric Administration. There have been more than 700 U.S. disaster and weather deaths, most from the tornado outbreaks this spring.
…
The insurance company Munich Re calculated that in the first six months of the year there have been 98 natural disasters in the United States, about double the average of the 1990s.”

Natural disasters can happen at any time and any where in the world. The best way to not be afraid of what is going on is to GET PREPARED!

WHEN WILL IT START?

TODAY! There is no better time to start a new goal then today!

THE SPRING INTO PREPAREDNESS SUN OVEN DEAL IS BACK!

It’s such perfect timing because I was just informed that Global Sun Oven is reinstating their Spring into Preparedness Sale through 5 pm (CST) on Monday October 3, 2011. So if you want one for you or friends/family for Christmas, this is as CHEAP as these get. I wish I had bought mine during this sale…

LEARN MORE ABOUT SUN OVENS

TAKE THE SUN OVEN CLASS OR READ MY POSTS ABOUT THE SUN OVEN!

A FUN SOLAR COOKING ACTIVITY FOR KIDS

Click HERE to see how you can turn an ordinary pizza box into a fun way to help your kids make s’mores.

Sun Oven Chronicles: Banana Bread

Crystal — Thu, 14 Jul 2011 03:44:10 +0000

So when I showed up at my parents house I was really excited that they had very ripe bananas on their tree. (Yes, my parents have a banana tree-how cool is that?!) So of course, I had to try my whole wheat banana bread recipe in the Sun Oven a complete food storage and emergency preparedness masterpiece! But I really wanted to see what the difference would be compared to a regular oven-especially since the Sun Oven claims to make food moister…so I put it to the test!

So, can you guess which loaf was baked in the Sun Oven? The one on the left…I don’t know that there is any way to describe how moist it looked right out of the oven. I was honestly amazed that the claim was entirely true. The bread from the Sun Oven was more flavorful and melted in my mouth.

So, what did I learn? The Sun Oven does indeed make your food moister!

WANT TO LEARN MORE? TAKE THE SUN OVEN CLASS OR READ MY POSTS ABOUT THE SUN OVEN!

GET YOUR OWN SUN OVEN!

Sun Oven Chronicles: BREAD!

Crystal — Wed, 06 Jul 2011 05:52:21 +0000

Okay, this is probably my most requested post. In fact I’ve made bread 4 times before I decided I would actually post about it to make sure I had a lot of information for you to make you as successful as possible. (Yes, the picture below is REALLY the bread I baked in the oven)

So instead of going through all of my many tries with the bread, let me just tell you what I’ve learned:

First and foremost, the bread tastes sensational! You wouldn’t think it would make that big of a difference but the bread was so sweet tasting. (Cooking bread at a lower temperature for a longer amount of time breaks down the complex carbohydrates which makes it taste sweeter.)
Your bread really will brown! -REALLY!
On that same note…your bread can also get dark brown and dried out if you leave it in too long.
The best temperature to pull your bread is 180. (Until you get the “feel” for your oven you may want to use a quick read thermometer or a thermometer like THIS to know when the bread is just PERFECT with out opening the oven door a lot.)
If you use a “quick rise” yeast don’t let your dough rise (at all) before putting it in the oven or it will rise too much and fall in the oven.
Yes! The EZ Wheat Bread works AWESOME in the Sun Oven.
Since the Sun Oven can only bake two loaves of bread at a time, you can still make a lot of dough (say in your Bosch) and portion out your dough. Cook the two loaves and with your four remaining sections shape them into loaves and quickly (QUICKLY) wrap them in plastic wrap and freeze them. The night before you want to bake them, pull two out of the freezer, unwrap, and place in your bread pan to thaw in your fridge over night. Put the bread on your counter in the morning to finish thawing and rising and then bake in your Sun Oven. Fresh bread every morning…sounds a little like heaven, right?
It was amazing to have fresh bread in the summer without heating up the house.
Sun Ovens are really fun to have your family help you cook with! (See my bread baking brother below that I did some Sun Oven cookin’ with-I learn most of my bread making tips from him…aren’t brothers great?!)

WANT TO LEARN MORE? TAKE THE SUN OVEN CLASS OR READ MY POSTS ABOUT THE SUN OVEN!

GET YOUR OWN SUN OVEN!

Sun Oven Chronicles Day Two: FREEZER PIZZA

Crystal — Mon, 27 Jun 2011 07:40:28 +0000

Okay, before anyone passes judgement…remember that I’m cooking in the Sun Oven on a daily basis whatever I would NORMALLY be baking in the oven. While I wanted to do homemade pizza-I also didn’t want to spend all the time to make homemade pizza to not have it work in the Sun Oven. So I played it safe and tried it first with a freezer pizza first. And here is what I found out….

Sun Oven Try #2: FREEZER PIZZA

I bought some Di Giorno freezer pizzas from Costco and thought they would be great to try in the Sun Oven. I was pleasantly surprised that the pizza fit perfectly in the Sun Oven (all 10.5 inches of it). Luckily, I already had my Sun Oven out pre-heating just waiting for me to try something in it. So, once I figured it fit, I put it on the rack and went back inside. I came out to check on it and the 1/4 portion of the pizza hanging off of the rack was hanging down. It looked like those clocks on Alice in Wonderland…the ones that are drooping off of things. It makes sense that as the pizza thawed it would droop. Anyway, so I had to think quick. I ran inside and got my Mom’s turkey rack which is also the perfect size to place on the rack and hold all the pizza together. In about an hour the pizza was done. AND IT LOOKED GREAT!

See?! Do you see?! The Pizza actually got brown! Maybe this isn’t as big to you but my mom had a solar oven growing up (different from a Sun Oven it was just a cardboard box spray painted silver with a piece of glass) and nothing…NOTHING got brown in there. This gives me so much hope for so many other things that are not only going to be plausible but delicious! I think next I’ll have to try some banana bread…whole wheat banana bread from homegrown bananas-to be exact!

SUN OVEN LESSONS LEARNED:

Pizza is DOABLE! (With a rack or cooking sheet that will allow for it not to get droopy).
Paul Munson was right! The Sun Oven will actually BROWN food.

One more Sun Oven picture just for fun!

WANT TO LEARN MORE? TAKE THE SUN OVEN CLASS OR READ MY POSTS ABOUT THE SUN OVEN!

GET YOUR OWN SUN OVEN!

Sun Oven Chronicles Day One

Crystal — Wed, 22 Jun 2011 04:30:11 +0000

So many of you know that this is the Summer I’m dedicating myself to learning how to use my Sun Oven. I’ll be sharing with you every detail I learn along the way-in a more journal entry sort of way. So…here it goes…

Sun Oven Cooking Day One: “Boiling” Eggs

Well I figured I would start easy. After all, Paul Munsen described “boiling” eggs so easy-just throw (gently) the eggs in a pre-heated oven and let them cook for 30-35 minutes. So, that’s what I did. I pre-heated the oven in a sunny spot and put six eggs in an egg carton and walked away for 30-35 minutes. WHOOPS! Well, when I went back to pull the eggs out the Sun Oven was in the shade (thanks to the house’s shadow). The eggs still spun like boiled eggs but when I cracked it open, the top was soft boiled and the bottom was hard boiled. So unless you like slime eggs- it wasn’t like how I pictured or like to eat my eggs. HOWEVER, don’t forget that I didn’t notice that my sun oven went into the shade which was a big part of the problem.

LESSONS LEARNED:

Put your Sun Oven in a place where it ALWAYS gets sun then you don’t have to worry about it going in the shade. Find the place at your house that ALWAYS has sun. Let’s say it together one more time…find the place that ALWAYS has sun!
Start with just one egg or little amounts until you know how everything works.

TRY #2

So then I put the Sun Oven where the sun ALWAYS is and tried putting an egg timer and an egg in the Sun Oven to see if that would help me know when the eggs are done. After only about 10-15 minutes the egg timer showed the it was done. So I brought the egg in and I broke it open-thankfully over the sink. It was NOT done! After thinking about it more, my egg timer was dark and probably absorbed more of the heat from the sun. So now, that idea is out.

LESSONS LEARNED:

Egg timers don’t work.

TRY #3

So this may be embarrassing to admit it took me three times-but we’re all friends right? So this time, I just listened to what Paul said….30-35 minutes in a preheated oven. And…IT WORKED!!

LESSONS LEARNED:

It’s okay to experiment-everything gives results and now we know a lot of things. If you want to learn more…keep following me this summer!
It always helps to actually follow the directions!

WANT TO LEARN MORE? TAKE THE SUN OVEN CLASS OR READ MY POSTS ABOUT THE SUN OVEN!

GET YOUR OWN SUN OVEN!

How to Use a Sun Oven Class Questions

Crystal — Tue, 14 Jun 2011 07:21:00 +0000

Alright, more Sun Oven class! I want you to have time to watch it and soak it in so I’m breaking the Sun Oven class up into 15 minute sections and will post a new section every day. Also, remember there is a great deal on Sun Ovens going on right now (but it ends June 21st- more info below) In case you missed it here is part one and parts two and three, part four, parts five and six, parts seven, eight and nine and part ten. Today you’ll get the answers to questions that were asked at the end of the class-questions you may have has as well.

SUN OVEN CLASS: QUESTIONS

EXPECT THESE QUESTIONS TO BE ANSWERED ABOUT GLOBAL SUN OVENS:

Why does Paul say to start with a frozen chicken instead of a thawed chicken in the Sun Oven?
Are there any resources for recipes and cooking tips for the Sun Oven?
How do you focus a Sun Oven?
How important is it to keep the glass and reflectors clean on a Sun Oven?
What if the reflectors on a Sun Oven get bent or dinged?
What maintenance should I perform on my Sun Oven?
What if my glass or other component break on my Sun Oven?