Food Storage & Other Adventures in Motherhood
Category Archives: using what you have

Food Storage Friday: Lazy Chipotle BBQ Beans

by heather
As I mentioned earlier this week, we had some flooding. As a result I have less available time for meal preparation and I have several cans of food that have tiny rust spots on the edges. I want to use them as soon as possible so the food doesn't spoil. I threw this together and let it cook while I cleaned, and cleaned and cleaned. :S I served it with cornbread and it turned out rather well, if I do say so myself. Good flavor, not too spicy. And did I mention that it's so easy? My husband and enjoyed Read more [...]

Sometimes Less Is More

by heather
Last weekend we were invited to a fair-well party for friends. And everyone was supposed to bring a dessert. Well, it was over ninety degrees and I was not motivated to bake. Nor was I motivated to drag my three children to the store to purchase something. And all of the packages of cookies in the pantry had been opened. I surveyed my kitchen and decided to bring a bowl of fruit. I cut up eight tangerines, one very ripe pineapple, added a couple of baskets worth of strawberries and arranged them Read more [...]

Food Storage Friday: Reuben Pinto Burgers

by heather
I found this recipe in the newspaper last Sunday. My burgers don't look as pretty, but they were very tasty, and really that's all that matters. (Ok, they are healthier than a standard burger, and I suppose that matters for something too.) If you are not fan of sauerkraut, you can easily change the toppings to make it whatever burger tickles your fancy. Reuben Pinto Burgers Food Storage Ingredients: 2 cans (15.5 oz)  pinto beans, liquid drained, 1 can mashed with a fork 1 can (14.5) sauerkraut, Read more [...]

Food Storage Friday: Raspberry and Spinach Pasta Salad

by heather
I created this recipe with my extremely limiting dietary restrictions in mind using things I happened to have in my fridge and pantry. So if you aren't married to a vegetarian and you aren't breast-feeding an infant with  severe reflux, feel free to add some grilled chicken strips, mandarin oranges, feta cheese and/or chopped kiwi fruits. I actually can have kiwi, I'm just out.  You can serve it as a side (I had mine with grilled fish) or eat it as a light meal. Whatever floats your boat. Raspberry Read more [...]

Food Storage Friday: Plum Sauce

by heather
 Several weeks ago we found ourselves with a surplus of plums from our Bountiful Basket. I remember when I was growing up my mom and grandmothers canned plums and I thought that they were gross. But I decided that there had to be something delicious that I could do with these. The answer: Asian Plum Sauce.  Now this recipe itself calls for both fresh and food storage ingredients, but the real beauty of it is that once prepared it makes preparing quick and healthy meals  with food storage Read more [...]

Homemade Salsa Revisited

by heather
You may have noticed that my posts have been a little more sporadic lately. I'm still here, still buying and using food storage, still trying to do my small part to make the world a better place. Having a third child has sucked away all of my free time, even if she is my easiest baby yet. And in addition to sucking away my time and energy, she has also sucked away all of my pregnancy weight, so it's not all bad. So believe me I still have plenty more to say, I just don't have as much time to do Read more [...]

Food Storage Friday: Storing Water

by heather
As I have mentioned before I live in a dry hot climate. At no time has this been more real to me than now being 34 pregnant and finding myself drinking 3-4 liters of water a day. (If I don't drink that much I find my throat parched and I wake up in the night because of terrible Charlie horses.) So I find myself thinking, do I have enough water stored for an emergency? (The answer is probably not.) WATER—Water is more essential than food in sustaining life.  Store a minimum of seven gallons Read more [...]

Daikon Radish Pickles

by heather
Awhile back I got a few daikon (Japanese for "large root", and  they also made me think of "the radish spirit" in Spirited Away) radishes in my Bountiful Basket. When I saw it I thought "What is this and what in the world do I do with it?" I let them set in my fridge for almost a month before I forced myself to do something with them. Most suggestions that I found involved turning into sweet pickles or some sort of sweet pickle salad. I hate sweet pickles, so I kept searching. I found a recipe Read more [...]

Book Review: Canning & Preserving

by heather
 Recently I won Homemade Living: Canning & Preserving with Ashley English from The Morris Tribe. I have to say that I really enjoyed this book. It is full of recipes and tips for canning your harvest and is written in such a way that makes me totally excited about spending hours in my kitchen preserving local produce.  The way she describes it, it's more than food storage, it's an art form. I loved that the author included stories on the history of canning and explained the chemistry Read more [...]

Smoothies & Frozen Fruit

by heather
Last night when my husband came to pick me up from work my daughter had unexpectedly thrown up in the car, and he was looking worse than I have ever seen him. The job of mommy/nurse never ends. After passing out the Zofran, I made smoothies for dinner. Here is my basic ad lib recipe:Smoothies2 cups frozen fruit1 cup fresh fruit1/2-1 cup juice (depending on how thick you want it)1/4 cup yogurt (plain, vanilla, flavored, whatever)As much fresh or frozen spinach as you can get away with (I usually do Read more [...]

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