Mormon Life - Cooking tag

Outdoor Cooking with Food Storage

Tue, 24 Apr 2012 00:03:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Make delicious and easy meals outdoors and rotate your food storage as well.

If you're planning a weekend getaway or a large family reunion, how about pulling out some of your food storage and giving your camp meals a delicious new twist? Food storage should be first on your list of things to bring to the great outdoors. Not only is it often convenient, but it helps you learn to use your food storage, and it provides you with a great opportunity to familiarize your family with the foods you store and rotate them!

It is often difficult to introduce your family to food storage if you are waiting until an emergency or a time when your family must eat food storage. Even though you may be familiar with most of your food storage in your diet, there still may be some items that you need to learn to use and foods that your body may need to adapt to. Don’t wait for an emergency to learn; take the opportunity while camping.

Some of the common hassles of camp cooking include lack of refrigeration, excessive weight in packing the food, the lack of a full functioning kitchen for cooking multiple foods at a time, and having measuring equipment handy. Most of these inconveniences can be lessened or solved altogether by using some of the dehydrated foods frequently found in food storage.

Here are four ways food storage foods make camp cooking more convenient:

    1.    No refrigeration required.  If you're tired of constantly worrying about coolers having enough ice in them and keeping your food at safe temperatures, you'll love using freeze-dried and dehydrated foods. Dehydrated pancake and other mixes, butter, vegetables, fruits, and even main entrées do not require refrigeration before use. Camp meals made with dehydrated foods can be great, and you can leave your cooler at home.

    2.    Make-ahead/just-add-water mixes.  Imagine not having to worry about chopping vegetables, measuring spices or leaving a main ingredient 50 miles away at home. Dehydrated foods allow you to assemble meals at home so all you have to do in the great outdoors is add water. One pot, one measuring cup, and your camp meals are ready to go.

    3.    Lightweight.  If your camping plans include going to more remote areas and carrying in all your food, you know that every ounce counts when packing your gear. And when you compare the weight of canned goods to just-add-water mixes stored in plastic bags, it only makes sense to use your food storage as part of your daily camping menu. Measure out food beforehand, and store it in plastic bags that can be resealed to avoid bringing more than you need.

    4.    Makes large camp meals a snap.  If you have a large crew--say for family reunions--cooking in the outdoors is that much more of a hassle and inconvenience. But again, freeze-dried and dehydrated foods can become a part of your plan. Most of these foods come in #10 cans (about 8/10 of a gallon), which were originally designed to feed large groups of people. They are now used in an efficient manner for food storage. For some delicious recipes that use common food storage items, check out the recipe section at beprepared.com/recipes.

Cooking Outdoors

Cooking in the open is a great way to enjoy the outdoors and prepare for cooking without electricity during emergencies. There are a variety of ways you can make meals outdoors. Choose the method that will work best for your family. There are many types of camp stoves (propane, butane, kerosene), Dutch ovens, and grills available. If you are planning on cooking over an open fire, find out current fire regulations in the area you will be traveling. Certain areas may not allow you to collect firewood, create a fire pit, or have open fires.

Eat what you store and store what you eat, and outdoor cooking and food storage really can go together. Happy cooking!

Some general food storage that works well in camp cooking:

Breakfast
    •    Hot Chocolate Mixes
    •    Fruit Drink Mixes
    •    Dehydrated Milk
    •    Freeze-Dried Cheddar Cheese
    •    Dehydrated Egg Mix
    •    Freeze-Dried Ham and Sausage
    •    Textured Vegetable Protein
    •    Potato Chunks
    •    Wheat
    •    Pancake Mix
    •    Low-Fat Granola
    •    Freeze-Dried and Dehydrated Fruits

Lunches and Dinner
    •    Freeze-Dried Meats
    •    Textured Vegetable Protein
    •    Freeze-Dried and Dehydrated Vegetables
    •    Soup Mixes
    •    Chicken or Beef Broth
    •    Freeze-Dried or Dehydrated Potatoes
    •    Refried Beans
    •    White Rice
    •    Peanut Butter Powder

Desserts
    •    Pudding Mixes
    •    Hot Chocolate Mixes

For recipes that use these products, check out the recipe section at our blog, or use your favorite recipes and substitute food storage items whenever possible.

The Bright Cooking Option: Solar Cooking

Tue, 20 Mar 2012 00:04:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Solar cooking is a provident and increasingly popular method for cooking. Learn some tips for cooking your food right with solar energy.

Solar cooking is a method that has been growing in popularity and sophistication in recent years, probably due to the emphasis on emergency preparedness.

A solar cooker is basically a box or reflective container that absorbs and magnifies the power of sunlight to produce temperatures hot enough to cook food. It works by converting ultraviolet light rays from the sun to longer infrared rays that cannot escape and have the right energy to make the water, fat and protein molecules in the food vibrate vigorously and heat up. The temperature generally reaches about 200 degrees, although some commercial solar ovens can attain much higher temperatures for roasting and baking. A general rule of thumb is that solar cooking takes approximately twice as long to cook foods as a regular oven. The main drawback is that you can only do it on sunny days. Even a sunny winter day can work, although cold air temperatures will slow down the process. People have even successfully cooked a meal on top of four feet of snow!

There are different types of solar cookers. The solar box cooker has a tilt-able reflective lid that redirects the sun's rays onto the food pot sitting in the box. The solar parabolic cooker looks like a dish-TV receiver with a pot suspended in the middle. A solar panel cooker has reflective panels surrounding the pot of food.

Whatever solar method you use, here are a few tips that will increase your chances of a satisfactory cooking experience:

Try to have food at room temperature when you begin to cook.

Place food in a dark pot such as a cast iron or enameled roasting pan. You can use BBQ paint (available at most barbecue supply stores) to coat the outside of any light, shiny pans you plan to use.

A clear, transparent covering such as a large, clear glass bowl or a turkey roasting bag should be placed over the pot to increase temperatures and prevent heat and steam from escaping.

Small pieces of food cook better than large thick pieces.

Wide, shallow pans work better than deep ones.

Use clean soup cans to bake bread, and for rolls or biscuits, leave an empty space in the middle of the pie tin.

Any material that is shiny and will reflect the sun's rays toward the pot can be used – mirrors, foil panels, or buffed tin or sheet metal. These can be tilted or the whole thing turned from time to time to follow the sun and keep the light directed onto the pot.

Some experts at solar cooking use Fresnel lenses, which are glass structures used to magnify and increase the power of light. They were originally created for lighthouses. These should be about one meter square, and you will need some sort of stand that allows you to raise or lower the lens to keep an ideal cooking distance from your pot. These lenses can cause your cast iron pots to get very hot, so be sure to use hot pads and avoid plastic utensils. Long-handled wooden spoons are ideal. For a single square Fresnel lens, keep the focus of the light about four inches wide on the cooking pot. You can also use these to pre-heat pots so that the cooking process begins more quickly. This method will heat water quickly and even fry fish.

This unique cooking method is a bright option, especially one that may be useful in an emergency!

{Food Dish} LDS Living in the Kitchen: Lion House Cookies

Thu, 23 Feb 2012 00:05:00 -0700

by LDS Living Staff
source: MormonLife.com

Mormon Life says: The Lion House is coming out with a new cookie book, and being the people we are (those who like sweets and like cooking), we decided to try a few.

You know we love cookies, so it's easy to understand that the upcoming Lion House cookbook (Lion House Cookies and Sweets) captured our imaginations. We were lucky enough to get our hands on a manuscript to test a few recipes. Some of us had more success than others, with the following recipe being our favorite of the bunch:

Photo courtesy of Deseret Book.

Pin It

Oatmeal Fudge Bars

Made by Kaela Worthen, Associate Editor

Her review: Oatmeal chocolate chip cookies are one of my most favorite sweet creations on the planet. So putting them in bar form, in which everything that is good about the cookie is multiplied, sounded like a fantastic idea. And it was. The chocolate chips of the traditional cookie are melted into a thick fudge-like layer. I also happen to love fudge. Cookies and fudge in one bar? Awesome. These bars were rich and chewy and all-around delicious. I made only one change: instead of mixing the nuts into the chocolate layer, I sprinkled them on top of half the pan before baking, so those who don’t love nuts could enjoy them and those who do wouldn’t have to suffer the lack of flavor.

Makes 36 bars

1 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups quick-cooking rolled oats
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semisweet chocolate chips
¼ cup margarine
2 teaspoons vanilla
1 cup chopped walnuts, optional

Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan and set aside.

Cream together butter and brown sugar in a large mixing bowl; add eggs and vanilla. Sift flour, baking soda, and salt into a small bowl, and then add to creamed mixture. Mix in oats.

Combine sweetened condensed milk, chocolate chips, and margarine in a heavy saucepan, and heat until chocolate is just melted. Stir in vanilla and nuts.

Spread two-thirds of the dough into prepared baking pan. Spread with chocolate mixture. Drop remaining one-third of dough on top by spoonfuls. Bake 25 minutes. Cool and then cut into bars.

And for a little more of a taste of the upcoming book . . .

Million Dollar Cookies, page 57
Photographed and made by Ashley Evanson, Online Editor
Would you make it again?: Yes, but with a few changes to the recipe.

Black-and-White Biscotti, page 75
Photographed and made by Alexa Justesen, LDS Living Intern
Would you make it again?: Yes.

Almost Oreo Cookies, page 24
Photographed and made by Kate Ensign-Lewis, Online Editor
Would you make it again?: Maybe; I'd undercook the cookies and substitute the frosting for a canister of store-bought cream cheese frosting.

Amazing Gluten

Tue, 29 Nov 2011 00:03:00 -0700

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Gluten, the protein part of the wheat kernel that gives chewiness to bread, can be used on its own to add substance to dishes and "extend" meat. Learn how to make and incorporate it.

What exactly is gluten? Gluten is the protein part of the wheat kernel. It can be separated from the starchy part of the grain and used in many ways to replace meat. For vegetarians and those wanting to lower cholesterol, this is good news! It can be used as a meat extender which is a way to cut down on fat in the diet as well as the expense of serving meat at every meal (gluten is about ¼ the cost of meat).

By using gluten, often called "Wheat Meat", or "Seitan", you also avoid undesirable additives such as antibiotics, steroids, hormones, dyes, etc. This healthful and useful substance can be made at home. Because gluten has little or no flavor of its own, it will take on the flavors of the seasonings used with it. This allows you to create substitutes for beef, pork, ham, chicken, and even fish and shellfish! One caution: If you’re cooking for people you don’t know well, be sure to inquire if anyone has Celiac disease, the condition of being allergic to gluten.

Is gluten nutritious? Gluten is almost a complete protein, but it is missing the amino acid Lysine. Therefore, to be sure you have complete protein in any given meal include vegetables, soybeans, peanuts, eggs, milk, cheese, lean meat or fish. Gluten contains only 1/5 of the fat found in beef, and is much more easily digested than meat.

The best type of gluten is commercially-produced gluten flour which can be purchased in most grocery and health food stores. It is high in protein, produces the most meat-like texture, and will keep up to one year in a cool place (longer if frozen). Note: This type of flour cannot be produced by grinding wheat at home.

How does a homemaker produce gluten, whether on a regular basis or for an emergency? Below is some basic information on how to make gluten. For more detailed information see The Amazing Wheat Book by LeArta Moulton.

Gluten is made by rinsing the starch out of wheat flour. To begin with, any wheat flour can be used but results will vary by type. Regular whole-wheat flour can be used, either store-bought or home-ground. White flour may also be used but will produce a stringier product that doesn’t bind well together.

TOOLS
What tools or utensils do I need to produce gluten? You will need a large bowl and spoon, a plastic or metal colander (but not a wire strainer), a food grinder, blender, or food processor for grinding the gluten, a heavy baking sheet and non-stick spray, and either sauce pans, double-boiler, vegetable steamer, rice cooker or pressure cooker.

SEASONING
When do I add the flavoring? Powdered flavorings can be added to gluten flour before the gluten is produced. Liquid or paste flavorings are added to the water that you mix with the flour. For gluten made from regular wheat flour the flavor will be added when you cook the raw gluten. The seasonings that you choose will depend upon whether you want to remain totally vegetarian or are willing to use meat-based flavors. You might consider products such as Provident Pantry Vegetarian Chicken or Beef Broth, consommé, paste flavorings, Worcestershire sauce, soy sauce, clam juice, shrimp paste, and any combination of seasonings and herbs that you enjoy.

THE PROCESS
Commercially Produced Flour:
If you’re using commercially-produced gluten flour you can make almost instant gluten. In a large mixing bowl stir together 2 cups gluten flour, 1/3 cup another kind of flour (soy, whole wheat, rice, etc.), 3 to 4 Tablespoons of any desired dry seasoning, and 1 T. carob powder to give a "red meat" color, if desired. At this point, the mix can be stored in a cool place to use later. Add 2 ¼ cups warm water (with liquid or paste seasonings stirred in, if desired) and give about 10 stirs with a big spoon. Work and squeeze resulting dough into four tight balls. There are then three methods for cooking the gluten.

    •    Steaming the gluten is the preferred method of preparation. Spray your steaming tray, which holds the gluten, with a non-stick spray and place the gluten balls in it. Or, for a tighter texture such as for "chicken" pieces or "pepperoni" slices, form the gluten into a roll, wrap it in cheese cloth, tie at both ends and middle. Finally, steam them for about 20 to 30 minutes until cooked through.

    •    The simmering method is used when making thin strips for stir-fry dishes, stroganoff, jerky, etc. First roll out gluten on a damp surface to about ¼ inch thick and cut into strips or shapes with a knife or pizza cutter. Then drop strips of raw gluten into a flavored boiling broth (use equal amounts of broth and raw gluten). Simmer until liquid is gone, or about 30 minutes, stirring occasionally.

    •    Another option is to place gluten on a sprayed baking sheet and pat out. Place in a 350-degree oven with door slightly ajar until pieces appear dry on top. Turn pieces over and continue to bake/dry until texture is chewy, about 30 to 60 minutes.

Home-Ground or Store Flour
If you’re using whole-wheat flour (either from the store or home-ground), there are two basic techniques: stirring or kneading. Use the stirring method if you’re making gluten by hand: Use 12 cups of flour and mix in a large bowl with about 7 cups of water. Make sure that all flour particles are moistened. For gluten made from home ground flour or store purchased flour, the seasonings will be added later as it’s cooked. Give it about 20 stirs. The dough should resemble bread dough before kneading. Set the mixture aside for about 20 minutes.

If you’re using an electric bread mixer use the kneading technique: Add 6 cups of cool water to 12 cups of flour and, using the bread paddle, mix for five to ten minutes until dough pulls away from sides of bowl. If it doesn’t pull away, add small amounts of flour until it does. For gluten made from regular flour the seasonings are added when it’s cooked. Now with either method your dough is ready to rinse.

Rinsing and Cooking
Rinsing separates the gluten from the other parts of the wheat flour. Add water to the bowl of dough—enough to cover the dough. Work and squeeze with your hands to loosen the dough (about ten seconds). When the water turns milky and you see specks of bran, pour this water off and discard. If you’d like to use the bran and starch later, pour water into a separate container and set aside. Place dough into a colander over a sink and let lukewarm water slowly run over the dough as you work and squeeze it with your hands until the gluten starts to hold together and the water runs clear. As quickly as possible try to get a small ball of gluten started for the rest of the gluten to cling to as it’s rinsed. In about three to seven minutes, you should have a ball of elastic dough; this is the raw gluten. Form into balls and as mentioned above, steam, simmer or bake.

Using Cooked Gluten
Ground gluten: Grind the steamed or baked gluten in a food processor or hand food grinder on medium to large setting. This is great for making meatballs, patties, veggie burgers, sausage and meatloaf. Ground and mixed with other vegetables and flavorings it can become a delicious "grilled hamburger" patty. It may also be used as a meat extender in any recipe calling for ground beef. Add seasonings after gluten is ground.

Sliced gluten: Thickly-sliced, flavored and breaded gluten makes cutlet-type steaks. Thinly sliced gluten can be used in recipes and sandwiches calling for chipped beef, stir-fry strips, jerky, pepperoni, etc.

Cubed gluten: Cut into cubes of desired sizes and flavor as desired for use in soups, stews, shish-kabobs, sandwich fillings or chicken nuggets.

Torn pieces: Using a fork or hands break away steamed gluten pieces into desired size that resemble fish or chicken.

To flavor sliced, cubed, or torn gluten, simmer in the flavored broth of your choice for about five minutes. To use ground gluten as a meat-extender it is not necessary to add beef flavoring. Use three parts gluten to one part ground beef, season as usual and mix well.

For more specific recipes and ways to use gluten we recommend The Amazing Wheat Book by LeArta Moulton. Experiment and enjoy!

{Food Dish} Herbed Cornbread, Bacon, Cheese, and Wild Rice Stuffing

Wed, 09 Nov 2011 11:14:00 -0700

by Kate Ensign-Lewis
source: MormonLife.com

Mormon Life says: A recipe for delicious and easy Thanksgiving stuffing, made by dressing up store-bought mixes. (Take our poll and tell us your favorite part of the feast!)

Stuffing is a fairly recent favorite of mine. Previously I dismissed it as soggy and weird, but in the past few Thanksgivings, I’ve come to appreciate the delicious marriage of bread and herbs.

And last Thanksgiving, I discovered a delicious version. My Aunt Louann’s stuffing. Just thinking about it makes my mouth water.

It’s fairly simple—just dress up a few boxes of Mrs. Cubbison’s Stuffing. But the flavors are anything but simple. With complementing additions of bacon, cheddar cheese, and a little wild rice, it has great texture and unique flavors that make it a party in your mouth. With her permission, I share it here:

Herbed Cornbread, Bacon, Cheese, and Wild Rice Stuffing
AKA Aunt Louann’s Stuffing
(Enough for 20-pound bird or 2 9x13 pans)

½ pound bacon, chopped into small pieces
2 cups chopped onion
1 1/2 cups chopped celery
1 box Mrs. Cubbison’s Cube Stuffing
1 box Mrs. Cubbison’s Cornbread Stuffing
1 box Mrs. Cubbison’s Classic Stuffing
2 ¼ cups butter
4 cups broth
1 cup cooked wild rice (or 1 packet of Uncle Ben’s Long Grain & Wild Ready Rice)
1 ½ cups cubed cheddar cheese (1/4” cubes)

1. Fry bacon in large saucepan until done. Use slotted spoon to remove bacon onto paper towel. Reserve drippings.
2. Saute vegetables in bacon drippings and ½ cup butter until transparent. Combine vegetables with stuffing.
3. Melt remaining butter and pour over stuffing mix. Pour broth over stuffing mix.
4. Add cooked wild rice and cheddar cheese and combine carefully. Stuff in bird immediately before roasting, or cook in casserole dish according to box instructions.

Notes:

(1) You can also use 2 of the 3 stuffing mixes instead of all three; adjust butter and liquid accordingly, using the preparation instructions as a guide.

(2) If stuffing in a bird, decrease the liquid amount to 3 cups or so.

(3) You can also increase butter to as much as 3 cups; liquid should be decreased accordingly.

(4) Finally, increase the bacon to 1 pound for even larger recipes.

Enjoy!

{Food Dish} Soup Competition Winner + Recipe

Thu, 27 Oct 2011 00:05:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: We recently held our LDS Living Soup Competition, making all the soup recipes LDS Living readers submitted for the contest. While there were many delicious soups, we found one recipe that won by a landslide.

We recently held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. And while there was a plethora of delicious flavors to be had, there was one that got the unanimous approval of all our testers and won by a landslide.

Soup Competition 1st Runner-up

Soup Competition 2nd Runner-up

Our grand prize winner (and recipient of a $100 gift card to Deseret Book) was the Chicken Poblano Soup from Wendy Stock of Waterflow, New Mexico.

Congratulations!

Chicken Poblano Soup

1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced
3 quarts chicken broth
1 roasted chicken
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn
2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

*Time Saver Tip--Buy the pre-cooked roasted chicken available in your grocery store’s deli.

Thank you, once again, to all who entered! We hope you've enjoyed the winning recipes, and we hope you'll get ready for the next LDS Living comptetition set to begin in December: Casseroles!

{Food Dish} Soup Competition 1st Runner-up + Recipe

Thu, 20 Oct 2011 00:04:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: We received lots of great soup recipes from our readers, but a few stood out above the rest when we held our soup competition last week. Here’s the recipe that got the second most votes.

Recently we held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. Next week the grand prize winner—which will receive a $100 gift certificate to Deseret Book—will be announced, so stay tuned!

Our first runner up was Creamy Potato Soup, from Debbie Judd of Evanston, Wyoming.

Photo from Thinkstock.

Creamy Potato Soup

10 medium potatoes, cubed
14 slices of bacon, sliced into 1/2" to 3/4" slices
1 small sweet onion, finely diced
1 8-oz. package cream cheese ( at room temperature & sliced)
1 cup unsalted butter
4 cups 1% milk
1/2 cup sour cream
1 cup flour
salt and pepper
3 cups potato water (from boiling potatoes)

Place cubed potatoes in a large pot and cover them with water. Add salt for flavoring and bring to a boil. Cook until tender and remove the 3 cups of potato water to a separate bowl. Drain remaining water off potatoes.

While potatoes are boiling, cook bacon until golden brown. Reserve some of the drippings, add the onions, and cook until transparent.

In large saucepan, melt butter, and with a whisk stir in 1 cup of flour slowly to incorporate. Slowly add 2 cups milk into the roux mixture, making sure to stir constantly to avoid lumps. Slowly add sliced cream cheese to mixture, stirring until well blended. Add 1 cup milk, along with 1/2 cup sour cream, and incorporate into mixture. Slowly add up to 3 cups of reserved potato water. Sauce should be the consistency of a medium-thick gravy. Salt and pepper sauce to desired taste.

Mix together bacon, potatoes, onions, and cream sauce to serve. If there are leftovers, add extra water or milk when re-heating to achieve desired consistency. Makes approximately 14 servings.

For the other winners from our competition:

2nd Runner up - Chicken Cordon Bleu Soup

Winner - Chicken Poblano Soup

Spinach-Cheese Enchiladas

Tue, 18 Oct 2011 00:03:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: These enchiladas are made with food storage ingredients, and in addition to being delicious, they take only 15-20 minutes to bake.

You won't believe how amazing these Spinach-Cheese Enchiladas taste. My 10 year-old couldn't get enough of them! They are so easy to make and take only 15-20 minutes to bake.

Ingredients

1/2 Cup........Chopped Freeze-Dried Onions
1 Tbsp...........Olive Oil
1 1/4 Cup.....Freeze-Dried Spinach
2 Cup...........Freeze-Dried Shredded Monterey Jack Cheese
1 Cup...........Sour Cream
1 Can...........Enchilada Sauce
8..................Corn Tortillas

Reconstitute before using. Follow directions on #10 can to reconstitute.

Directions

1. Saute onion in olive oil until onion is transparent. Cook spinach according to directions.
2. Combine onion, spinach, cheese, and sour cream in a mixing bowl and mix well.
3. Fill tortillas with spinach-cheese mixture and roll up enchilada-style. Placing seam side down in a 13" X 9" baking dish.
4. Drizzle enchilada sauce over dish and bake for 15-20 minutes at 350° F.

Cook the onions until done, then add the spinach to the same pan for a couple of minutes.

Here's the recipe for homemade enchilada sauce:

Ingredients

2 Tbsp..........Butter or margarine powder + 2 Tbsp water
2 Tbsp..........Flour
3-5 tsp..........Chili powder (depending on how spicy you want it)
1 tsp.............Cumin
1-2 tsp..........Garlic powder or garlic salt
2 tsp.............Tomato powder
2 cups...........Water
salt and pepper

Directions

1. Mix butter or margarine powder with 2 Tbsp water in saucepan; Heat over medium heat.
2. Add flour and mix well (will be kind of like a paste).
3. Add chili powder, cumin, garlic powder and tomato powder; Mix well.
4. Slowly add about 2 cups of water and mix well.
5. Continue to simmer for a few minutes; Add salt and pepper to taste.

Cook with Confidence

Tue, 11 Oct 2011 00:03:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: You're starting to get your holiday meal plans in order, but have you considered how you’d cook all your preparedness food during an emergency? With these ideas, you’ll be able to cook with confidence! Many years ago, I decided I’d try cooking my very first turkey. It was just a week before Thanksgiving and some good friends of ours were moving and I wanted to give them a great memory and a home cooked Thanksgiving meal. I was mortified to cook my own turkey, I fretted over my mashed potatoes, and I can’t even begin to tell you how I worried over the gravy. Despite my distress, the meal turned out wonderful. I believe its success was because I had three important things. Good ingredients, and a little know-how from my mom, and the right tools for the job.

Preparedness cooking is no different. You must begin with the right foods. We’ve spent the last several months discussing the different types of foods to store and which ones are right for your family. We’ve also spent some time learning about recipes and discussing how best to prepare many of the foods available for your preparedness pantry. Now, I’d like to discuss a few of the cooking tools you should have to help you serve up a feast, no matter what conditions you encounter.

Having a good emergency stove is essential to cooking with confidence. There are many different choices, and what you choose will depend upon your needs and your budget. For your emergency kit, or if you are on the go, you may wish to rely upon a simple flat fold stove. This stove stores flat, is lightweight, and each canister provides about 5 hours of cook time. The fuel is free from toxic fumes and biodegradable. It can also be used for warmth. Always use this in a well ventilated area. Most stoves need to be used outside. To be safe, be sure to read the instructions.

Another option is a backpacking stove. This is a more deluxe option for your emergency kit. These small cooking stoves are mainly used to fry or heat water for various applications. They are generally easy to set up, quick to heat up, and will have a meal done in no time.

If you are at home, don’t forget your simple charcoal briquette patio barbecue! Yes, that wonderful backyard cookout can be an emergency cookout too. You might want to consider storing extra briquettes in buckets for just such an emergency.

If you prefer using propane, you have more options available for your cooking needs. A propane barbecue can be used in an emergency. A very versatile unit is the Volcano stove. It can be powered with three different fuels: propane, charcoal and by wood. It can even be used with dutch ovens, woks, pots, pans, frying pans, or its grill. It can be used to bake, boil, barbeque, and fry. It folds flat and can be stored easily.

These are just a few of the options available to you as you decide how to cook in an emergency. Study your options and make sure your choice accommodates your different cooking needs and your family’s situation. Don’t be afraid to take the time to try out your emergency cooking tools, you may be pleasantly surprised at how you will soon be cooking with confidence!

{Food Dish} LDS Living in the Kitchen: Pumpkin Recipes

Thu, 06 Oct 2011 00:05:00 -0600

by LDS Living Staff
source: MormonLife.com

Mormon Life says: Read about real-life experiences with the delicious (and sometimes daring) pumpkin recipes LDS Living recently published.

The pumpkin-themed recipe section that we published in the September/October 2011 issue of LDS Living (click here to see it online) has actually been in the works for several years. So, when it finally came time to run the recipes, we were thrilled and anxious to try them out for ourselves. Find out how it went down.

Pumpkin Curry Soup
Ashley Evanson, online editor
This soup is a-ma-zing. I made it twice, once with homemade canned pumpkin and the other with canned pumpkin from the store. Honestly, they were both delicious so the homemade stuff didn't make a difference. I'm all about big flavor so I added an extra bay leaf and a pinch more of each spice. The soup actually turned out to be more of a risotto, but you can add less rice if you want it more soup-like. My husband doesn't like pumpkin food (crazy, I know), but he went back for seconds of this curry soup. I highly recommend it.  

Pumpkin Pancakes
Ashley Evanson, online editor
I substituted pumpkin pie spice for all of the spices, and used vanilla yogurt instead of plain. The pancakes turned out pretty good, but I think what made them a hit was the topping I used: apple pie jam. It created the perfect flavor combination with the pumpkin. I had a pancake with plain maple syrup (the cheap kind), and although good, it was nothing compared to the jam. Other topping options: apple butter, peach jam, REAL maple syrup, creme fraiche, or any combination of these.

Cherokee Pow Wow Stew
Whitney Sorensen, intern
As a college student, I generally avoid recipes that involve more than four ingredients or require a lot of chopping. I like to cook, but I hardly ever have ingredients on hand and onions make me cry. But the taste and aroma of this soup more than compensated for the minimal time and effort I put into creating it. While I was chopping away, my roommates came home one by one and wondered aloud what the delicious aroma was. I had to agree: I couldn’t wait for a taste. When it finally came, I knew I would be making this stew again. Soon.

In this recipe, the pumpkin actually acts as part of the stew base, mixing with the beef broth and juice from the canned tomatoes for just the right texture. The recipe didn’t specify, so I chose a red onion for color and chopped all the vegetables rather roughly because I like plenty of crunch in every bite. But be aware, the potatoes will take a while to cook through. For a creamier soup, I added a dollop of light sour cream and some shredded cheese, but it tastes great without these extras.

Pumpkin Joes
Katie Barlow, intern
I’m not a fan of sloppy joes, but I do love pumpkin and was excited to see how this recipe would turn out. Although the pumpkin flavor was subtle, I could definitely tell these tasted different from regular sloppy joes. I loved the richer and more sophisticated flavor the pumpkin and spices added to it and felt this recipe was very easy to make.

I used a food processor to finely chop the onions, and I think that made them too small because they were imperceptible in the final product. My mom said she might have liked the recipe better without the pumpkin pie spice, and after having made it, I’d be curious to try it with different spices like allspice, ginger, and nutmeg minus the cinnamon. I ended up using closer to ¾ cup of pumpkin, which is more than the original recipe called for, because the chili sauce was very overpowering.

Overall I loved the recipe and suggest it to anyone who doesn’t like sloppy joes because it just might change their mind.

Pumpkin Alfredo
Kate Ensign-Lewis, online editor
I was super excited to make this because I’ve had great experiences with pumpkin, Parmesan, and pasta before (actually from that Iron Chef: Pumpkin thing I mention below). But, I have to admit, I was a little disappointed with the final product. This is probably more a function of my execution than of the actual recipe. I think I used the wrong kind of fresh pasta under the sauce (I opted for a sausage tortellini rather than a cheese ravioli, like Sara at Our Best Bites suggested), and also maybe from the Alfredo base I used (my own recipe, not Sara’s recipe). The pumpkin taste was subtle, so it wasn’t a bad taste, it was just a little lackluster. I didn’t have time to try the recipe again with different pasta or Alfredo, but I’m willing to give it a shot since I know what an awesome combo this is. I’ll let you know the results when I do.

Pumpkin Cookies
Kaela Worthen, associate editor
This is my mom’s recipe, and one of my most favorite dessert recipes of all time. These cookies are easy to make, and they’re ridiculously delicious. And best of all, they’re healthy!—for a cookie. The pumpkin makes you feel as if you’re not actually eating anything bad for you. Unfortunately, because of their semi-healthful qualities and not overpoweringly sweet and rich flavor, that also means I can easily gulp down a dozen of them in one sitting. It’s happened—too many times for me to be able to admit. Which probably negates all healthful benefits. If you want to make them even healthier, though, the recipe also works perfectly with whole wheat flour instead of white, and you can also replace the oil with applesauce (I would recommend only doing half and half though, as the texture gets sacrificed if you ditch the oil completely). In an attempt at stopping myself from consuming entire batches in single days, I have also frozen the cookies with great success. They thaw out perfectly (you know, like, 2 days after I’ve frozen them and I’ve already run out of the unfrozen ones and am still craving more).

Pumpkin Pie Milkshake
Erin Hallstrom, associate publisher
I am a recent convert to pumpkin pie—didn’t really like it until a couple years ago when I decided it was time to become a grown-up and learn to enjoy such an iconic dessert. If only I had tried this shake earlier, then maybe I would have been a pumpkin pie devotee for much longer. This shake brilliantly meshes the tastes of pumpkin pie with the best of all desserts (ice cream). I made no changes to the recipe, and my only suggestion is to keep more graham crackers on hand to add when the top layer of the shake gets eaten.

Pumpkin Roll
Kate Ensign-Lewis, online editor
Sooo good. I actually made this several times when the Lion House first came out with their Lion House Bakery cookbook a couple years ago. I made it first after seeing the photo; then again when my husband requested we make it again; then again when we had an Iron Chef: Pumpkin cookoff with some friends for Halloween (which, by the way, is an awesome way to spend Halloween—but I digress). The pumpkin roll was amazing each time. Once you get the technique of turning out the cake onto a towel and rolling it up, it isn’t that hard. And the cream cheese frosting is TO DIE FOR. A definite must-make for fans of spice and cream cheese.

Delicious Pumpkin Recipes

Tue, 04 Oct 2011 00:03:00 -0600

by LDS Living Staff
source: MormonLife.com

Mormon Life says: We love pumpkin! Enjoy autumn with some of these great pumpkin recipes and get the most of this delightful orange vegetable.

Fall is often associated with the many colors, shapes, and sizes of squash that abound during this season. Most famous of all is the pumpkin, used as a Halloween decoration and in pies galore. But its uses extend beyond the traditional baked goods. Check out these recipes to find new and exciting ways to introduce pumpkin to your table.

Click here for LDS Living staff reviews of some of the recipes on our Food Dish blog!

Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada

3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
2 tablespoons maple syrup
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish

To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.

To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.

Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.

Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.

Pasta with Pumpkin Alfredo
By Our Best Bites

1 package fresh pasta
10 oz Alfredo sauce
½ tablespoon real butter
¼ cup finely minced onion
½ cup canned pumpkin
2 tablespoons chicken broth
1 tablespoon choped fresh sage
½ tablespoon fresh thyme

Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure onion is very finely diced to create a smooth sauce without chunks. Saute onions until soft. Add chicken broth and herbs.

Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add Alfredo sauce, stir to combine, and cook until heated through. Depending on the Alfredo you use, you may need to adjust salt and pepper. Serve on top of prepared pasta and top with freshly grated Parmesan cheese and a sprinkling of extra herbs. Pair it with a salad and breadsticks for a great meal.

Pumpkin Pie Milkshake
By Our Best Bites

1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers

Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

Cherokee Pow Wow Pumpkin Stew
Darla Barton-Knoles; Modesto, CA

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups beef broth
2 pound small new or fingerling potatoes
4 carrots, sliced, or ½ pounds baby carrots
1 large green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 tsp Lawry’s seasoning salt (optional)
1 can (14.5 oz) whole diced Italian-seasoned tomatoes, chopped
2 cups cooked or canned pumpkin

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook evenly until brown. Transfer meat to a 2-quart or larger slow cooker. Mix in remaining ingredients and simmer in high for 3–4 hours or low for 6–8 hours. Serve with salad, cheese and crackers, cornbread, or tortillas. Serves 8.

Pumpkin Cake Roll
By Lion House

3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts
powdered sugar
1/4 cup margarine, softened
2 (3-ounce) packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350° F. Line a 10×15-inch jelly-roll pan with parchment paper, and grease paper. Set aside. 

In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes. 

Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer. 

While cake cools, beat margarine and cream cheese together until smooth. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Pumpkin Curry Soup
Lisa Jerret; California 

4 tablespoons butter 
1/2 cup onion, chopped
2 cloves garlic, pressed 
2 cups canned pumpkin
4 cups water
6 chicken bouillon cubes 
3 chicken breasts, seasoned, cooked, & cubed
 1 bay leaf 
1/2 teaspoon curry
Pinch nutmeg
1/2 teaspoon pepper 
1/2 teaspoon salt 
2 cups half & half 
2-3 cups cooked rice  

Melt butter in sauté pan. Sauté onion and garlic in melted butter. Add everything but half-and-half and cooked rice. Reduce heat and simmer for 30 minutes. Add half and half and rice and simmer for 5 minutes.

Pumpkin Pancakes
Lee Davi; California

Serves 8

2 cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves, ground
3 eggs
1 cup yogurt
¾ cup milk
½ teaspoon vanilla
1 cup pumpkin puree

In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead). In a separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk, vanilla, and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4–6 minutes, flipping as soon as you see air bubbles start to break. Serves 8.

Pumpkin Sloppy Joes
Geri Thomas; Tooele, UT

1 1/2 pounds ground beef
1 finely chopped onion
12 ounces chili sauce
1/2 cup pumpkin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon pumpkin pie spice
1 8-oz can tomato sauce

Mix and brown together the ground beef and onion. Add the chili sauce, pumpkin, spices, and tomato sauce. Simmer mixture about one hour. Serve on buns.

Pumpkin Cookies
Vicki Worthen; Boise, ID

1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)

In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.

{Food Dish} Recipe Hoarders: It's Time to End the Insanity

Thu, 22 Sep 2011 00:04:00 -0600

by Kate Ensign-Lewis
source: MormonLife.com

Mormon Life says: For me, food is all about sharing happiness and joy, so I'm starting a crusade to end the existence of "secret" recipes.

The other day, my sister came out to me as a recipe hoarder. I was shocked. These cooking groupies have always dumbfounded me.

Now, to be clear, I’m not talking about “hoarding” in the TLC sense. (Can you imagine a house stuffed with recipes in every nook and cranny? It’s like a glimpse into my future.) No, I’m talking about a much more devious offense—people who don’t share their recipes.

To me the foremost principle of food and cooking is bringing joy and comfort to people. Whenever people enjoy something I cook, I almost always follow up with, “I’ll e-mail you the recipe!” I feel an obligation to share the recipe—the love—with them. I want them to be able to find joy from it whenever the whim strikes them.

So why would anyone hoard something that brings joy to others?

I learned from my sister that her habit springs more from laziness than anything else, so I’m exonerating her of guilt—after all, we all get lazy. But there are other, more purposeful examples of recipe hoarding. (You can tell I’m gearing up for an anecdote, can’t you?)

You see, there’s this honey butter. But it’s not just honey butter. It’s our family’s drug. It's the kind of honey butter you would dump Nutella for, and could make you imagine finally settling down and learning how to bake bread for. Every Christmas, a family friend generously makes this honey butter for all her friends and gives it out for Christmas cheer. We put it on my mom’s rolls (I’m happy to share the recipe with you), and it’s like crack. We can’t get enough of it.

We have pleaded for the recipe several times (probably past the point of common courtesy), and under normal circumstances, I'm sure our friend would happily share her recipe with us. But she CAN'T—see, years ago, in exchange for the coveted recipe, she promised another woman that she would never reveal the secret.

I don’t hold our family friend responsible. She’s a saint. She is keeping her word not to share the secret. And, because she is so kind, our sweet friend and her husband make the honey butter for us whenever we ask, and they make it IN VOLUME. (I’m talking tubs, here, people.)

But the person I do hold responsible is the woman who made her promise never to tell in the first place. Why would you insist on keeping something so amazing to yourself? Is it because the secret ingredient actually IS an illicit drug? (Trust me—we’ve wondered.)

I can understand when a restaurant won’t divulge a recipe—it’s their livelihood. But a normal person keeping the love from others seems silly to me.

So, I have two questions for you, gentle readers:

(1) Can someone please explain the hoarding rationale to me? Because I really just don’t get it—but if there's a good argument, I'm willing to concede victory of opinion.

And, (2) does anyone have an awesome honey butter recipe? I’m dying, here.

Kate Ensign-Lewis enjoys cooking, eating great new foods with her husband, finding good entertainment and art, and smothering her son with kisses.

{Food Dish} Are You a Better Cook Than Your Mom? + Poll

Mon, 19 Sep 2011 15:20:00 -0600

by Kate Ensign-Lewis
source: MormonLife.com

Mormon Life says: Modern women might generally feel less domestic than our mothers, but a new study says we shouldn't - at least not when it comes to cooking. I think we can safely say that all of us have felt less domestic than our moms at one time or another. I can’t tell you how many times I’ve been out with my own mother and looked at a cute outfit, only to have her say, “Oh, I could sew that in a second!” Well, for a woman who lived in a time when people basically made their own clothes, that’s fine and dandy. But I didn’t. And I can’t.

Women today generally feel less domestic than their moms, it’s true—but one area in which we shouldn’t is cooking. According to a new study (on British women, so it may be different in the U.S.), women of today know more recipes by heart than their mothers: 21 versus 17. (Lest you be intimidated, recipes women listed as knowing by heart include fajitas, spaghetti, sausage and mashed potatoes, etc.) Women today are also more willing to be adventurous in the kitchen—they think it’s important to expose their children to lots of different foods.

I’ve definitely noticed a trend toward foodie-ism, or at the very least a general public who appreciates and really enjoys good food. With so many cooking shows, the explosion of online recipe forums, and more diverse eating out options, it’s not surprising that home cooking has become a decidedly more exciting prospect for women.

So, pat yourself on the back. Though times and talents have changed, they haven’t all changed for the worse.

Your turn: What was your FAVORITE or LEAST FAVORITE dish from when you were growing up?

Bonus question: What’s your best, easiest recipe you know by heart?

Sugar, Spice, and Some Fat Would Be Nice!

Tue, 09 Aug 2011 00:02:00 -0600

by Emergency Essentials
source: MormonLife.com

Mormon Life says: Your food storage pantry will not be complete without sugar, salt, and fats! The 7 basics of food storage are grains, legumes, garden seeds, and milk, sugar, salt, and fat. They are called the 7 basics because, historically, they have saved many civilizations from famine. The last three of the 7 basics are salt, sugar, and fat. Without these three vital ingredients, many of our food storage recipes would suffer from a serious lack of flavor and texture!

Salt

Salt is a staple in every kitchen. Salt is in virtually every recipe because it influences the flavor of food. It enhances the natural flavors of grains, vegetables, and even fruits! It can deepen the flavor of desserts, and give extra oomph to a bland starch. If you have ever tasted a loaf of bread or other baked item where the salt was omitted, I'm sure you'll agree it that the finished product left much to be desired. Salt has also been used for centuries as a preservative.

In addition to being an integral part of most recipes, it is also a household staple in other ways. Salt can be used as a cleaning abrasive, and when mixed with water, it makes a brine which can be used to clean out foul smelling food containers and help make that greasy and stinky garbage disposal fresh again. Salt mixed into a paste can be used as toothpaste and as a scrub for the skin. When mixed with water as a mild solution, it can be a mouth gargle and eye wash. Salt is helpful in the laundry too, as it can freshen clothing and remove perspiration stains. I recently read in a magazine that sprinkling salt will keep ants out of the kitchen!

Who knew that salt was such a versatile item? Make sure some of the salt you store is iodized because it provides iodine, a much needed micronutrient. Salt is a mineral, so if properly stored it should last indefinitely.

Sugar and Honey

Storing sugar and honey will provide you with another recipe staple. Like salt, sugar enhances and develops the flavor of many of the basic foods you'll be storing. One of my favorite breakfast cereals is six grain rolled cereal, but without a pinch of salt and a healthy tablespoon of sugar, it wouldn't appeal to me very much!

Sugar is a simple carbohydrate and provides energy for the body. Honey is a wonderful storage item because it is a concentrated sugar, so you can use less than a refined sugar. Be aware that honey is not recommended for children under age one by most pediatricians. Honey is a great addition to cereals, breads, and a drizzle. Don't forget that along with white sugar and honey, you can also store brown sugar. Like salt, sugar if properly stored should last indefinitely.

Fats

Living in a world where fats are considered the bad guys, it seems that storing oil or other fats isn't very important. However, in the context of food storage, fats are very important! Did you know that Vitamins A, D, E, and K are fat soluble, which means that they need fat to be digested, absorbed and used within the body? Fats are sources of essential fatty acids, another important dietary requirement. Though low fat diets are preferred, eliminating fat completely from the diet would be harmful to your body.

In regards to food storage, fat is equally important. It helps add flavor to foods, aids in the cooking process, and is an effective energy source. You can choose to store fats in oil form, though shortening is also a good food storage item. Butter, margarine, and shortening powders are also available. Be mindful that liquid fats purchased at your local grocery store will need to be rotated every few years. Dehydrated products can be stored longer, especially if they are kept cool and dry. Though many of may be diet conscious these days, please don't neglect this important food storage item!

As you can see, our basic pantry would simply be incomplete, and quite frankly, lose much of its palatability without these three essentials. So please add them to your list, because sugar, salt, and fats will go a long way in making everything taste better!

{Food Dish} Contest: First-ever LDS Living Best Cookie Contest

Wed, 02 Mar 2011 13:36:00 -0700

by Kate Ensign-Lewis
source: MormonLife.com

Mormon Life says: Send us your best cookie recipes for the chance to win LDS Living's Best Cookie Contest! The race is on. The gauntlet has been thrown down. The challenge? Submit the best cookie recipe you have. The prize? One hundred dollars to Deseret Book, and the chance to live in immortal glory as the crowned victor of LDS Living’s first ever cookie contest.

Here are the rules (pay close attention, because you must abide by each for your recipe to be considered):

1) Recipes must be original. However spectacular you think Paula Deen’s recipe for Chocolate Gooey Butter Cookies is, we cannot accept it. And don’t simply change the name—just as you wouldn’t want someone else to claim work that is yours, please do not claim someone else’s as yours. (If you found a recipe somewhere and tweaked it beyond recognition from the original recipe, it is fine for you to submit that as your own work. Family recipes are also acceptable.)

2) Submit a picture of the completed recipe, so we know what we’re aiming for.

3) Submit the recipe with your full name, e-mail address, home city and state, and a valid daytime phone number by Saturday, March 12. (LDS Living will use this information only to get a hold of you in the event that you win; we will not use it for marketing or other purposes.)

E-mail recipes to editor[at]ldsliving[dot]com. (E-mail the editor.)

We will be testing the recipes after we receive them. The winner will be announced at the beginning of April, along with three runners up, and the winning recipes will also be given at that time.

We’re excited to see what kind of cooking prowess you’ve got.

Good luck! And bon appétit!

--

Kate Ensign-Lewis is the Associate Editor at LDS Living. She loves cooking in her tiny kitchen, eating great new foods with her husband, and finding good entertainment and art. She likes (virgin) pina coladas, but does not like getting caught in the rain.

Cover Shoot with Our Best Bites Gals

Wed, 02 Mar 2011 09:37:00 -0700

by LDS Living staff
source: ldsliving.com

Mormon Life says: Behind the scenes of our March/April 2011 cover shoot with Kate Jones and Sarah Wells, who write the blog Our Best Bites. Learn some great cooking tips for making delicious (and easy) meals.

A Novel Spin on Cooking

Sat, 18 Sep 2010 00:06:00 -0600

source: MormonLife.com

Mormon Life says: Josi Kilpack’s culinary mystery series is a two-for-one deal: each book holds a clean, fun whodunit as well as a handful of scrumptious recipes. Here are a few decadent dessert recipes from the books. The real mystery is how you’re going to keep your family from eating all the treats before you get the chance to try some yourself!

Mom’s Lemon Tart

(from Lemon Tart)

Crust

1 cup all-purpose flour
1/3 cup powdered sugar
pinch of salt
½ cup (1 stick) cold unsalted butter, cut into smaller pieces

Preheat oven to 425˚ F. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press onto tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.

Place tart pan on a cookie sheet and bake until crust is golden-brown, approximately 12 minutes. Remove from oven and let cool.

Filling

5 ounces cream cheese
½ cup granulated sugar (you might like an extra ¼ cup sugar in the filling)
2 large eggs
¾ cup fresh lemon juice (about 2 large lemons—do not use concentrated lemon juice)
zest from one lemon

Reduce oven temperature to 350˚ F. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.

Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.

Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of lemon zest.

Butterfinger Cookies

(from Key Lime Pie)

½ cup butter, softened
2/3 cup sugar
¾ cup brown sugar
1 egg
1 ¼ cup peanut butter (chunky or creamy)
1 ½ teaspoon vanilla
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1-ounce) Butterfinger candy bars, chopped* (about 2 cups)

Preheat oven to 350˚ F. Cream butter and sugars. Add egg; mix. Add peanut butter and vanilla; mix until smooth. Add flour, baking soda, and salt. Mix well. Add Butterfingers; mix. Roll into 1-inch balls, use 1-inch scoop, or drop by 1-inch spoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes, until just browned. Allow cookies to cool 2 minutes on baking sheet before moving them to a cooling rack. Makes 4 dozen.

*Chop Butterfingers with a chef’s knife or put in a zip-top bag and crush with a rolling pin. Food processors make the pieces too fine and you lose the crunch.

Cinnamon Ginger Cookies

(from Lemon Tart)

1 cup butter
1 ½ cups white sugar
3 tablespoons light corn syrup
2 eggs
3 cups all-purpose flour
1 cup quick oats
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves

Cream butter and sugar. Add corn syrup and eggs. Mix well. Add dry ingredients to the butter mixture and mix well. Roll into teaspoon-sized balls (refrigerate if dough is too soft) and bake at 350˚ F for about 6 minutes or until bottom edges are barely browned.

Remove cookies from oven and press flat with a glass dipped in sugar. (Spray bottom of glass with cooking spray for first “press,” and then dip back into sugar between each cooking thereafter.) Let cookies cool 1 minute on baking sheet before removing to cooling rack.

To make sandwich cookies, spread a layer of cream cheese frosting between cookies.

Cream Cheese Frosting

¼ cup butter or margarine
8 ounces cream cheese (Neufchâtel or fat-free works fine)
½ teaspoon vanilla
1 ½ cups powdered sugar

Cream butter and cream cheese. Add vanilla and mix until smooth. Add powdered sugar until desired consistency is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool.

Makes about 2 dozen sandwich cookies (or 4 dozen single cookies).

Angel Snowball Cake

(from Devil’s Food Cake)

1 loaf angel food cake, sliced into ½- to 1-inch slices (day-old cake is easier to slice)
1 (8-ounce) package semisweet baking chocolate
3 tablespoons water
3 tablespoons powdered sugar
5 eggs, separated and at room temperature
½ teaspoon vanilla
1 pint whipping cream
¼ cup powdered sugar

Line a 4- to 6-quart bowl with wax paper. Line the bottom and sides of the bowl with slices of angel food cake. In a double boiler, break up chocolate and melt on low heat, adding water and 3 tablespoons powdered sugar when chocolate is mostly melted. Stir until smooth. Remove from heat and add egg yolks, one at a time, stirring well after each addition. Set aside.

In a separate bowl, beat egg whites until stiff. Add vanilla. Carefully fold the egg whites into the chocolate mixture, stirring until combined. Pour chocolate mixture over the sliced cake. Cover bowl with plastic wrap and refrigerate 12 to 24 hours.

An hour before serving, carefully invert bowl onto a large platter. Remove wax paper. Whip whipping cream and ¼ cup powdered sugar. Frost the cake. Refrigerate until ready to serve. (Save leftovers in refrigerator for up to 4 days.)

Serves 12 to 18.

Chocolate-dipped Coconut Macaroons

(from English Trifle)

1 2/3 cups flaked sweetened coconut* (don’t pack into measuring cup)
1/3 cup sugar
3 tablespoons flour
¼ teaspoon salt
3 egg whites
¼ teaspoon vanilla extract
¼ teaspoon almond extract
chocolate for dipping

Mix coconut, sugar, flour, and salt together in a small bowl. Set aside. Beat egg whites in a medium-sized bowl until frothy—about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined. Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet (macaroons are notorious for sticking to the pan). Shape with fingers so they are nice and round. Bake at 325˚ F for 18 to 20 minutes or until golden brown along the bottom edges. Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate.

Cool completely. Store in an airtight container.

*For a tasty option, toast half the coconut by spreading coconut in single layer on a baking sheet. Bake at 350˚ F for about 15 minutes or until coconut is light brown. You can also put coconut in toaster oven on “dark” cycle. Check frequently to avoid burning.

Kids in the Kitchen

Sat, 04 Sep 2010 14:00:00 -0600

by Lorae Bowden
source: MormonLife.com

Mormon Life says: With the return of school and the daily grind of schedules, it’s time for education of another kind: kitchen savvy. Teaching kids to know their way around the kitchen can save you time, money, and heartache. My daughter Sarah came dejectedly home from the first day of "real cooking" in her sixth grade home economics class. "It wasn't what I thought," she confessed. The first project - smoothies - had turned out wonderfully, but was too basic for an 11-year-old who regularly bakes bread at home. What shocked her most, however, was that she had been the only member of her group who had ever hand-washed dishes. "They didn't know that dishes should be washed in hot water," she exclaimed, "or how much soap to use, or that the soap should be rinsed off!"

I sympathize with middle and high school home ec teachers, who try to give a fulfilling experience to both kids who can make a meal from scratch as well as kids who have never warmed up a TV dinner in the microwave - all in the same class period.

There are so many great extracurricular options for improving children's opportunities that many parents don't consider basic cooking and cleanup to be a priority for their kids. On the other hand, here are a few things to think about.

Save Time and Money Teaching children to cook can dramatically cut home food costs. Real cooking is definitely cheaper than restaurants, fast food, and even frozen or pre-packaged meals. Besides, kids need more to do than play computer games, right? Have them cut up veggies for a stir-fry or peel potatoes for a soup.

Better Health Research shows that today's kids will have shorter life spans with more health problems than their parents - a first in centuries. A lack of understanding food and how it works is part of that problem. Children who know how to cook are more aware of the health benefits of food and feel more in control of the food choices they make.

Lifetime Benefit Kitchen skills will benefit children their whole lives. Most of us put our kids in sports, dance, and music because we want them to learn internal skills like sportsmanship, collaboration, communication, discipline, and determination - not because we expect them to be a pro ball player or prima ballerina or concertmistress. Physical skill takes second place to the character built. However, cooking, menu planning, grocery shopping, and washing dishes build character and useful skills that last a lifetime.

Learning how to cook builds self-esteem, sibling and parent connections, and family values, not to mention reading, math, and science skills. Put a child in charge of dinner for a night, and watch him or her learn responsibility and love it!

Kids want to feel grown up and in charge, so why not let them? Admittedly, it might take a little extra parenting effort at first, but eventually it pays off and you can take a break from a meal once in a while. Even parents who let their very young children help out in the kitchen will find that the involvement leads to less picky eaters and helps eradicate much of the before-dinner chaos.

Here are some age-appropriate ideas to get you and your kids started toward some great kitchen memories and skill learning.

Ages 2–4

Set the table. Learn visual place setting, count number of people, make sure all components are there—forks, knives, cups, napkins, etc.
Put condiments on the table—salt, pepper, butter, dressing, etc.
Talk about foods that are healthy "all the time" foods or less healthy "sometimes" foods.

Ages 5–7

Get things from freezer or pantry; open cans, stir, make toast.
Dish cleaning - wash, dry, load dishwasher, rinse off food, compost.
Note food groups used in a meal.

Ages 8–10

Make a green or fruit salad, peel and cut vegetables, and slice bread.
Measure ingredients and follow a simple recipe.
Dish cleaning—all aspects.
Put away leftovers properly.
Evaluate a meal for its health and use of food groups.
Discuss which dishes or ingredients were least or most expensive.

Ages 10 and up

Make a simple meal or dessert and clean it up.
Help plan the menu for the week and discuss whether it is healthy and uses all food groups.
Help shop for meal ingredients and calculate per person cost of a dinner, a day’s meals, or a week’s meals.

Maybe it’s time to add some kitchen time to family time. How are your kids going to stack up when they are adults and in charge of their own eating? Will they know the basics of living on their own? We have seen a strong economy founder. While we hope the best for our kids, knowing how to be frugal and work with their food resources is critical to self-sufficiency. Kitchen savvy is a big part of that preparation.

Making Fondant

Sat, 07 Aug 2010 18:00:00 -0600

by LDS Living Staff
source: MormonLife.com

Mormon Life says: We say "fondant," you say "eww." Despite its versatility in cake making, fondant has gotten a bad wrap (no pun intended). But that's mainly because people have only tasted commercially-made fondant, which can have a chemical aftertaste. Homemade fondant can be good, even if it is sweet. Knowing how to make and use fondant is a skill to have all year round, but it can be especially helpful in the summer months when birthdays and parties are frequent. Here's an easy, common marshmallow fondant recipe along with troubleshooting tips.

Marshmallow Fondant (makes 2-1/4 pounds of fondant)

1 (16-ounce) package good quality mini marshmallows
4 tablespoons water
1 teaspoon vanilla
Food coloring (optional)
2 pounds confectioner's sugar, divided
4 tablespoons butter or shortening

1. Place marshmallows in large, microwave-safe bowl and heat on high until marshmallows melt (30 second to 1 minute). Add water and vanilla and mix until smooth. Add food coloring if desired. Slowly beat in sugar, one cup at a time, until mixture is too stiff to mix. (You will have about 1 cup of remaining sugar.)

2. Grease hands and kneading surface thoroughly and knead in remaining sugar. Add sugar to dough and surface as needed to prevent sticking. Knead until no longer sticky to the touch.

3. Form into ball and grease with shortening or butter. Cover in plastic wrap and place in airtight container or zip bag, refrigerating dough overnight. To use, bring dough to room temperature and roll on surface covered with powdered sugar.

Handling and Troubleshooting Fondant:

Kneading: Grease your hands and kneading surface with shortening or butter beforehand; this will help to avoid making the dough (and your hands) sticky from moisture. Add powdered sugar as needed to make the fondant feel doughy. If it feels sticky, add more sugar.
Avoiding sticky fondant: Use plenty of powdered sugar when rolling out the fondant—it acts like flour does with bread dough, preventing the fondant from sticking to the surface. Don't worry if you can still see spots of powdered sugar after it's rolled out. Such spots will disappear as you smooth the fondant over the cake. You can also spritz it with water (one it's on the cake) for a shiny finish.
Adding color: The traditional method is to knead color into the fondant. Do this by getting your gel on a knife and sticking it well into the fondant (so it doesn't get all over your hands quite as easily). Remember to use powdered sugar as you knead. Knead until color is even. However - unless you want a marbled look, multiple colors, or really strong hands - you can also stir in coloring to the marshmallow mixture before adding sugar.
Rolling: Roll fondant on wax paper or rolling surface (fondant rolling boards are especially helpful) to 1/4" thick. Use the following guide for sizing fondant: roll it into the shape you need (circle or rectangle), accounting for the size of the top plus 1 inch just in case, and 3 inches for each of the sides. Ex: 8" round: 8" (top) + 1" + 3" (first side when looking at cake from eye level) + 3" (second side) = 15" round.
When it sticks: Don't panic. Use a knife or flat spatula to carefully pry it up. Depending on how big the hole is, you can repair it with a few gentle rolls with the rolling pin. But you may simply need to wad it up, add a little water, and start over again.
Putting it on the cake: Frost your cake with at least 1/4" traditional frosting first, making sure it is smooth (any bumps will come through the fondant). Lay the fondant over the top, letting it drape on the sides. Start by smoothing the top of the cake, then carefully move down the sides, smoothing bumps and creases as you go. Cut the excess, leaving enough to create a seal between the fondant and the cake plate. For cakes with multiple layer sizes, do each layer separately and carefully assemble after fondant covering is complete.

Best Barbecue Recipes

Fri, 30 Jul 2010 18:00:00 -0600

by LDS Living Readers
source: MormonLife.com

Mormon Life says: Pulling out the grill and having a fun family dinner is one of the best parts of summer. We’ve asked our readers to share some of their favorite barbeque recipes with us, so everyone can expand their grilling repertoire! Peterson's Shredded Barbecue Beef

3 pounds chuck roast
1 1/2 tablespoons oil
1 large onion, chopped
1 stalk celery, chopped
1 1/2 cups beef broth
1 teaspoon allspice, ground
1 teaspoon dry mustard
1/2 teaspoon chili powder
2 cloves garlic, minced
2-3 drops Tabasco sauce
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 large bottle ketchup
1 bay leaf (optional)
2 tablespoon brown sugar
1/4 teaspoon garlic salt
2 tablespoon vinegar
1/4 teaspoon paprika

Cook roast (you can pressure cook, boil, or roast in Dutch oven). Cool and shred. Heat oil in Dutch oven and cook celery and onion until onions are clear; add 1 1/2 cups of broth, shredded roast, and rest of ingredients to Dutch oven. (If you do not like or cannot eat spicy foods, omit chili powder and Tabasco sauce.) Cook uncovered on low for about 1 hour. Add more water if needed. Be careful, for it will scorch easily.

Sylvia Brass Dunnellon, Florida

Grandma Barb's Ribs and Barbecue Sauce

Sauce:

1 quart Cattleman's® BBQ Sauce
1 cup brown sugar
1/4 teaspoon cayenne pepper
1 large onion, diced
1 tablespoon lemon juice

Ribs:

1 slab pork or beef ribs
favorite rub

Mix all ingredients for sauce. Simmer for 2 hours.

Meanwhile, Rub ribs with your favorite rub. Place in large turkey cooking bag. Marinate all day or overnight. Bake at 300 degrees for 3 hours.

Baste with barbeque sauce and grill for short period of time on grill or broil in 500 degree oven.

Cathy Cottle Draper, Utah

The Original MOINK Ball

24 pieces Pre-made meatballs thawed
12 slices Bacon
Plowboys Yardbird Rub, or favorite seasoning

Raspberry Balsamic Chipotle Glaze

1 cup Raspberry Preserves Seedless jelly or jam works best
1/4 cup balsamic vinegar
3 cloves Garlic, minced extra fine
chipotles seeded and chopped

Cut the 12 slices of bacon in half, creating 24 slices. Wrap each meatball with a slice of bacon and secure with a toothpick. Season generously with Plowboy's Yardbird Rub or your favorite BBQ rub. Smoke at 225 degrees until the bacon has become crisp to your liking. (Grilling is another option, but make sure to use indirect heat so the bacon drippings don't flare.) Glaze MOINK balls with Raspberry Balsamic Chipotle Glaze and smoke for an additional 10 minutes.

(For the glaze: Heat through all ingredients. Make sure preserves are melted.)

This is the original recipe created in August, 2008.

Larry Gaian Rocklin, California

Barbecued London Broil

2 tablespoons garlic powder
1/2 cup olive oil
3 tablespoons Worcestershire sauce
1/2 cup soy sauce
1 teaspoon ground cumin
1 teaspoon salt
1 1/2 teaspoon black pepper
lime juice (optional)
2 pounds London broil

Mix garlic powder, olive oil, Worcestershire sauce, soy sauce, cumin, salt, black pepper, and lime juice (if using) together in large dish. Marinate meat in mixture for at least 2 hours (can sit in fridge for 2 days).

Once meat is marinated, barbecue on low for 10 minutes then flip; barbecue for 10 minutes on the other side then flip again. Barbecue for 10 more and remove from grill. Let meat sit for about 10 minutes, then slice on 45 degree diagonal for tender slices.

Chili Butter

1 cup butter, softened
2 teaspoons garlic powder
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce

Mix all ingredients thoroughly. Serve alongside London broil.

LeaAnne Larsen Eugene, Oregon

Simply Wonderful Barbeque Sauce

1 cup sugar
1/2 cup ketchup
1/2 cup soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder

Mix all ingredients thoroughly. Recipe can be doubled for future use.

This has been in my family for about 50 years and I use it every time we fire up the BBQ. This can be used on pork, beef, or chicken - you name it.

Shirlee Jacobsen Great Falls, Montana

Mom's Marinade

1 cup soy sauce
1 cup vegetable oil
2 cups lemon-lime soda
1 tablespoon garlic salt

Pour mixed ingredients over chicken breasts, turning to coat all pieces. Marinate in refrigerator for 6 to 12 hours. Grill on barbeque or broil in oven. May use turkey breasts, also.

Terrie Teare Palouse, Washington

Rian's Sheepherder Beans

1 1/2 cups dry beans
2 quarts water
1 pound ham hock, ham shank, or bacon
2 big onions, sliced or diced
2 tablespoons vegetable oil (to keep the beans from foaming over)
2 teaspoons salt
2 (10.75-ounce) cans tomato soup
Tabasco sauce (as much as you can stand) Combine beans, water, ham hock (if you use bacon, fry it first), one of the onions, vegetable oil, and salt in pressure cooker. Cook at pressure of 15 pounds for 30 minutes (start timing when the pressure weight begins to rock).

When pressure has been released, remove pressure cooker lid and add the other onion and more water if needed (do not let it boil dry). Boil until the new onion is soft, but not mushy.

Add tomato soup and Tabasco sauce to taste (about four shakes, unless you like it really hot, then shake all you want). Simmer for about 15 minutes or until thick (pleasing consistency somewhere between pasty and runny). If it is too thick, add a little water. If it is too thin and runny, simmer longer until it has evaporated to the desired consistency.

I have been a sheepherder for 47 years and do most of my cooking on a small wood-burning stove in a sheep camp. When attending family, church, or neighborhood barbecues, I always bring the above recipe, or a variation thereof.