Wondering what your BMI is? Your calorie goal? www.providentliving.com has a new Nutrition Calculator plus help on your calorie out/intake!
check it out :
http://providentliving.org/content/display/0,11666,8922-1-5129-1,00.html
Thursday, October 13, 2011
More from Alpine Food Storage
Ready to store up for winter? Here's the latest from Alpine Food Storage
We now have all Idaho Potatoes (Russets, Reds, Yukon, Shepody), fresh beautiful Spanish Sweety Onions (yellow, white, red), and Medford Bartlet Pears! We also have plenty of Sawdust for storing your spuds! We need to move these things TODAY as we have way more inventory than we can house! In an effort to do that quickly, we will make them available first-come first-served! If you are coming from a distance, or can't come till after work, just call me and we'll put a hold on your product until you can get here. Just don't want to be sitting on 'homeless' pears at the end of the week! :-) You can contact Chirine at: Alpine Food Storage 11800 North 6000 West Highland, Utah 84003 Phone NumbersVoice: (801) 319-9111 Fax: (801) 216-4588 |
Sunday, October 9, 2011
RS Announcement 10/9/2011
HAPPY BIRTHDAY!!
PAULA CARTER--------Wednesday, 12th
RENEE CALKINS-------Friday, 14th
Sunday's lesson: Presidency Message
Next week’s lesson: #41 “The Postmortal Spirit World”.
Ward Temple night: Saturday, October 15th, 5pm session.
Sunday, November 6th is Stake Conference.
Monday, October 3, 2011
TVP with Crystal Godfrey!
From www.everydayfoodstorage.net
Food Storage Sausage TVP & Eggs
POSTED BY ON OCTOBER 3, 2011 1 COMMENT
First of all, thank you to those who came and saw me at my book signing at Deseret Book. It as great to meet you!
Yep, you knew we had to go there some day….and today is the day! The day we start talking about food storage TVP. TVP is one of those dreaded foods in food storage. WHY? Because it has a bad rap 1) that it tastes bad and 2) that it has…shall we say…bad side effects. Even my mother the food storage queen, could never quite love it. Well like most food storage items this has come a long way and after experimenting with it I have some great ways you can use it.
WHAT IS FOOD STORAGE TVP?
TVP is texturized vegetable protein. It is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat, and contains no fat.
UH…I DON’T KNOW IF I COULD EVER EAT THAT STUFF…
If you think you’ve never eaten it-think again! You may have eaten it with out even knowing it. A popular burrito place (Starts with a “T” ends with an “aco Bell”) serves TVP in their “beef”.
FOOD STORAGE TVP NUMBER ONE TRICK
First and foremost, it’s important to never follow the directions on the packaging-which tell you to soak the food storage tvp in warm water for something like 5-7 minutes. Please-if you soak the tvp until it’s soggy and flavorless and then add it to your food (which will most likely be liquid-like) you can see how this is a recipe for disaster. So, here is how you get around it-soak the food storage TVP in the food itself. i.e. if you’re going to make spaghetti sauce with it simply drop the dry food storage TVP into the sauce and let it hydrate that way.
WHAT TYPE OF RECIPES IS FOOD STORAGE TVP USED BEST?
The best time to use food storage tvp is in something moist and as a meat extender. Think spaghetti sauce, sloppy joes, tacos etc. But you can also use it in regular recipes, as long as there is a way to hydrate it in the recipe. See eggs below.
IS TVP CHEAPER?
MOST DEFINITELY! It is much cheaper than purchasing meat and healthier!
MY NEW FAVORITE (AND UNEXPECTED WAY) TO EAT FOOD STORAGE TVP
So we all know that sausage and eggs are a great combination but sausage is expensive and, let’s be honest, not the healthiest thing in the world to eat. So, sausage TVP can be a great solution to this problem-plus it’s FAST! To try this out on your family (and trust me, I have-any visitor who has eaten breakfast at my house recently has had this served to them…and they’ve all asked for seconds) simply follow these easy directions:
- Break fresh eggs into a bowl (yes, fresh eggs-after you try this and see that it works you can branch out into the food storage powdered eggs) and whisk with a fork.
- Add food storage tvp (however much you’d like) and let sit for 5 minutes
- Pour egg mixture into pre-heated pan and scramble.
- Cook until firm.
- Add cheese, if desired
VOILA! The perfect healthy food storage solution for another great food storage breakfast! I’ll try and do a video of this breakfast-I have it down to a science and make my own syrup, waffles, and the eggs with sausage TVP.
p.s. you know that is my homemade plum jam on my waffles!
Sunday, October 2, 2011
RS Announcements 10/2/11
Happy Birthday:
TABI ALVERSON--------------Monday, 3rd
ALY ADAMS--------------------Tuesday, 4th
CAROL VANLEEUWEN----Thursday, 6th
DANYALE WOODLAND----Friday, 7th
Tuesday, October 4th is our RS Temple excursion. We will leave the church parking lot promptly @ 9:30 am. Meet back at Jannette Heaton’s home afterwards for lunch.
We hope you are enjoying Conference weekend!
Friday, September 30, 2011
Gluten Free Food Storage from LDS Living
www.ldsliving.com
Food storage is hard enough to figure out. But what about the over two million people in the United States and even more around the world that can’t have gluten, a protein found in wheat and all related products?
Providentliving.org suggests we store 25 pounds of grains per person, per month, most of which often comes from wheat. And for most people, that’s fine. But more and more people are being diagnosed with gluten intolerance, an autoimmune disease sometimes known as Celiac disease, which means that ingestion of this nutrient can cause minor or even life-threatening reactions. Currently, 1 in 10 people has a gluten intolerance, but experts expect that diagnosis to rise to 3 in 10 within the next 10 years.
Gluten is often easy to discover, found in any wheat-containing product, but can sometimes be hidden away in less obvious foods such as barbecue and soy sauce, chicken bouillon, hot dogs and sausages, foods containing MSG, caramel flavorings, some ice creams, and even the adhesive you lick to seal envelopes.
Daily dietary decisions become difficult in the face of gluten intolerance; food storage, which is already confusing to many, becomes overwhelmingly so.
Grains Galore
Luckily, in today’s ever-expanding global food market, many other grain options abound. Many people avoid bread-like products and find rice to be a food staple. “We eat a lot of rice and baked potatoes, so it’s fun to eat lots of different types of rice, like sticky rice, long-grain rice, and short-grain rice,” says Nicole Lawson of Provo, Utah. Quinoa and amaranth are other great grain options to look into. Storing these grains in large quantities can avoid the need for breads and pastas.
Gluten is often easy to discover, found in any wheat-containing product, but can sometimes be hidden away in less obvious foods such as barbecue and soy sauce, chicken bouillon, hot dogs and sausages, foods containing MSG, caramel flavorings, some ice creams, and even the adhesive you lick to seal envelopes.
Daily dietary decisions become difficult in the face of gluten intolerance; food storage, which is already confusing to many, becomes overwhelmingly so.
Grains Galore
Luckily, in today’s ever-expanding global food market, many other grain options abound. Many people avoid bread-like products and find rice to be a food staple. “We eat a lot of rice and baked potatoes, so it’s fun to eat lots of different types of rice, like sticky rice, long-grain rice, and short-grain rice,” says Nicole Lawson of Provo, Utah. Quinoa and amaranth are other great grain options to look into. Storing these grains in large quantities can avoid the need for breads and pastas.
Life without the baked goods, however, is much less fun. Gluten-free mixes are available, but they are pricey and can thus be impractical for long-term bulk food storage. But with the many varieties of flours available, you can learn to bake gluten free from scratch. Michelle Snow, author of Gluten-Free Food Storage: It’s in the Bag, uses amaranth, millet, quinoa, rice, potato, teff, oat, buckwheat, corn, and almond flour.
“Rice flour is the main—the base—of all the other flours. We mix the others in as a way to soften the texture,” Lawson says.
A few of these, like white rice flour and bean-based flours, can stay good at room temperature, but the rest need to be stored in the freezer. A better option can be to store these grains in their whole forms, which will prolong their shelf life, and then grind them yourself. “The only flour I do not mill myself is the almond flour,” Snow explains. “This is due to the oils ruining my mill; therefore, I always buy my almond flour.”
A word to the wise: if you’re grinding wheat for other members of the family, you’ll need two separate wheat grinders for gluten and gluten-free products.
Other Necessities
Eating gluten free doesn’t mean just replacing flours, though. There are several other ingredients to keep track of and make sure you have stored as well. Here are a few common ones:
Xanthan/guar gum: used in almost every GF “bread” recipe, including items such as waffles or cakes, to bind together the GF flours. Lawson suggest xanthan gum because it doesn’t have the strong flavors that some others do.
Dried eggs: more common in GF baking than in normal baking, again, to hold all the ingredients together. Many GF recipes call for whole eggs and additional egg whites, so having both on hand is important.
Starches: necessary to combat the heavy, dry texture most GF grains produce. Corn, potato, and tapioca starch are all helpful to have on hand. You can buy them and then put them in large pails for storage.
Vinegar: the more economical version of store-bought GF dough enhancers.
On the To-do List
The most important part of gluten-free food storage, though, is not necessarily gathering the ingredients—it’s learning to use them.
“We’ve been gluten free for about five years, and through that whole time we’ve been going through lots of recipes, different bread pans, tweaking amounts of flours—finding which ones taste the best and make the best texture. . . . If anybody has a little time to experiment, they should,” Lawson says. And her efforts have paid off; now the family is starting a gluten-free bakery, and Good Earth already wants to carry their product, saying it was one of the best gluten-free breads they had tasted. Now they’re just looking for investors. “It is possible,” Lawson affirms. “It’s possible to eat gluten free and still eat delicious food. It just takes a little experimenting.”
Most people who live gluten free suggest preparing a few basic homemade mixes—bread, waffles, pancakes, etc.—and storing those so that you can easily prepare these recipes. After you find the perfect flour mix for each recipe, combine all the dry ingredients, including the flours, sugars, xanthan gum, dried eggs, starches, and anything else into a bag. Attach recipes to the bags, giving proportions of dry to wet ingredients and directions for baking, and make sure you have those other ingredients on hand.
“Rice flour is the main—the base—of all the other flours. We mix the others in as a way to soften the texture,” Lawson says.
A few of these, like white rice flour and bean-based flours, can stay good at room temperature, but the rest need to be stored in the freezer. A better option can be to store these grains in their whole forms, which will prolong their shelf life, and then grind them yourself. “The only flour I do not mill myself is the almond flour,” Snow explains. “This is due to the oils ruining my mill; therefore, I always buy my almond flour.”
A word to the wise: if you’re grinding wheat for other members of the family, you’ll need two separate wheat grinders for gluten and gluten-free products.
Other Necessities
Eating gluten free doesn’t mean just replacing flours, though. There are several other ingredients to keep track of and make sure you have stored as well. Here are a few common ones:
Xanthan/guar gum: used in almost every GF “bread” recipe, including items such as waffles or cakes, to bind together the GF flours. Lawson suggest xanthan gum because it doesn’t have the strong flavors that some others do.
Dried eggs: more common in GF baking than in normal baking, again, to hold all the ingredients together. Many GF recipes call for whole eggs and additional egg whites, so having both on hand is important.
Starches: necessary to combat the heavy, dry texture most GF grains produce. Corn, potato, and tapioca starch are all helpful to have on hand. You can buy them and then put them in large pails for storage.
Vinegar: the more economical version of store-bought GF dough enhancers.
On the To-do List
The most important part of gluten-free food storage, though, is not necessarily gathering the ingredients—it’s learning to use them.
“We’ve been gluten free for about five years, and through that whole time we’ve been going through lots of recipes, different bread pans, tweaking amounts of flours—finding which ones taste the best and make the best texture. . . . If anybody has a little time to experiment, they should,” Lawson says. And her efforts have paid off; now the family is starting a gluten-free bakery, and Good Earth already wants to carry their product, saying it was one of the best gluten-free breads they had tasted. Now they’re just looking for investors. “It is possible,” Lawson affirms. “It’s possible to eat gluten free and still eat delicious food. It just takes a little experimenting.”
Most people who live gluten free suggest preparing a few basic homemade mixes—bread, waffles, pancakes, etc.—and storing those so that you can easily prepare these recipes. After you find the perfect flour mix for each recipe, combine all the dry ingredients, including the flours, sugars, xanthan gum, dried eggs, starches, and anything else into a bag. Attach recipes to the bags, giving proportions of dry to wet ingredients and directions for baking, and make sure you have those other ingredients on hand.
© LDS LIVING 2011.
Sunday, September 25, 2011
RS Announcements 9/25/11
Happy Birthday!!
Colleen Martin --------Friday, 30th
Sunday's Lesson: “Spirit of Revelation”- taken from Elder Bednar's conference address.
Next Sunday is General Conference.
Visiting teaching changes will be handed out Sunday. If there is a problem or concern, please contact Michele or Paula Christensen.
Tuesday, October 4th is our next RS Temple excursion. We will leave the church parking lot promptly @ 9:30 am. Meet at Jannette Heaton’s home afterwards for lunch.
Ward Temple night: Saturday, October 15th 5pm session.
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