Saturday, March 1, 2014

Emergency Preparedness on the Cheap

Winter has been thrashing many of us here in the United States in the form of very cold temperatures, snow, and ice storms. Here in the Pacific Northwest we have had two major storms, but the last one dumped a foot of snow and then an inch of ice. Needless to say, many of us (most of us in our area) lost our power as trees and electric wires failed. I was out for two days and I considered myself lucky as there were other family members who were out for an entire week. And when there's snow and ice on the ground it gets cold quick.

Because of this, I thought I'd write a post about how to survive when your power is out. There were many folks around me who were not prepared for such an outage and they suffered greatly, but it really doesn't take much in the way of money to have a stash of emergency gear and food to get a person by. Now, for those of you who have big budgets, good for you. But you aren't who I'm writing this post for. The ideas I'm setting down here are for the many folks who are on tight budgets.

There is hope! So the next time disaster hits, you too can weather the storm (pun intended!) in relative comfort. And it won't cost and arm and a leg, either.

First up is food and cooking: This isn't much of a problem because we usually have food already in our pantries such as canned soup, stews, veggies, fruits, and the like. But it never hurts to think about how much easy-to-heat food you have available at all times. If you can keep at least a week's worth of easy-to-use food in case of emergency you'll be fine. And if you can stash a bit more you can be generous with those around you who are less prepared or perhaps are disabled or elderly. A box of dry milk is good to have on hand as well. If you don't particularly enjoy the taste of the reconstituted milk try this instead: Mix together 6 parts cocoa powder, 1 part dry milk powder, 1 part granulated sugar, and 1 part powdered sugar. Mix together for your hot chocolate base. To use, place 3 tablespoons hot chocolate mix into a mug and add about 1 cup of boiling water. Stir and enjoy.

The stuff in the fridge and freezer can obviously be a problem. But if you are caught without power during cold weather you can simply set your food outside if the temperature is in the mid-30s or lower. Try to keep your fridge and freezer shut during the outage because the food will last longer that way. If your outside temperature is too warm for this plan, you can try to buy bags of ice, but ice gets bought out in a hurry. Or think about cooking and eating as much as you can so as little goes to waste as possible. (As an aside, this is why I home can so much of my food including meats, soups, stews, chili, and such because the jars of food are shelf stable and already cooked; they just need heating. Then I don't have to worry about losing my frozen foods because there isn't much in there to begin with.)

You can always use your barbeque to grill your food but think about investing in a sterno stove. I bought a two-pack of sterno fuel cans (get the regular size, not the small ones) and a folding sterno stove for about $10 total. It's a pretty cool setup and is safe to use indoors. Here are two pictures I took of my setup:


The circle on the sterno can starts out blue to let you know the can is cold and can be touched. As it heats (quickly, I might add) it turns white to let you know it's too hot to touch the can. I love that safety feature! It took me about three minutes to heat water to the boiling point. Each can has about 4 1/2 hours cooking time so several cans will go a long way. A down side to sterno is that it's alcohol based and will evaporate over time, even in a tightly closed can. So it's a good idea to buy fresh cans at least once a year.


Hopefully you can see that I set the stove on an overturned jelly roll pan placed on my kitchen counter so it would be slightly above my countertop and hopefully the dead air under the pan would keep the counter cool. It worked like a charm and I recommend it.

Several food safety notes: If in doubt (about the food's safety) throw it out. Better to be safe than sorry. And for frozen food, you can refreeze it when the power comes back on if there are any ice crystals still in the food even if part of it has thawed.

Next, let's talk about water: If you live on city water, you most likely won't lose your water during a power outage. This means you'll have water to drink, cook and clean with, and flush toilets. But if you live on a well or your city water has become contaminated, you'll need another source. Water can be somewhat problematic because it takes up a lot of room and it weighs about 8 pounds per gallon. Experts say you should plan on using a gallon each day per person, so if you have five people living in your residence, that's 40 pounds of water (5 gallons' worth) to store somewhere per day. And if you have animals, you'll need to store even more. One set of my kids owns 5 horses, 3 goats, 4 dogs, 2 cats, and numerous chickens and water gathering in five-gallon jugs was incredibly laborious and took up much of their time. My son melted snow and those of us who could get through the ice and snow (it was harrowing) and had city water helped also. It wasn't easy. So think long and hard before disaster strikes about your animal situation and be prepared.

Many folks fill their bathtubs and largest cooking pots when a storm is brewing that looks like trouble, and this is a great idea. But if you can prepare further in advance of any emergency--and stay prepared--you'll be better off in the end. My advice? Fill your tubs and pots as a last-ditch effort, but buy and/or store as much water as you can comfortably accommodate, making part of that emergency water, cases of drinking water you can buy cheap that come in 16- to 24-ounce plastic bottles.

Heat is next: Why does it always seem that we lose our power when it's snowing and freezing outside? Houses can get cold fast when there is no wood stove or fireplace to keep off the chill. Generators are out of reach financially for many of us and we have to know how to correctly use them as well. But I found some relatively inexpensive emergency indoor propane heaters that work and are safe as long as your home isn't so airtight that there is no air exchange to the outside (not too likely). These little heaters won't keep your entire house toasty, but they will heat a room or two well enough that with a few extra layers you'll be fine. And they are comparatively cheap:

This is the Portable Buddy. At my store recently, in the dead of winter and right after a major outage (read: the highest price you'll likely see), the price was $67.95. It heats up to 200 square feet for 3-6 hours on a one-pound propane tank (I'll have a photo of those tanks later), or 48-110 hours when using a 20-pound propane tank, and is odorless:

For heating up to 100 square feet of space at 5 1/2 hours continuous heat using a one-pound propane tank, the Little Buddy costs $59.95. But wait until out of season and I'm confident you could pick it up for less. The Little Buddy is also odorless and has a one-button start.



And now for those one-pound propane tanks. They currently cost $2.75 at my local store:



Toilets: Nobody ever wants to discuss this, but it's good to think about what you'll do in an emergency situation before it strikes. As I said earlier, if you are on city water and sewer, you are probably in luck and your toilet will flush just fine. Yay! But if you're on a well, that bathtub you filled up before the power went out is going to come in really handy right about now. You can flush your toilet by pouring a bucket of water into the tank and flushing. Or you can always use the old timers' solution and place an extra-strength plastic bag in a 5-gallon bucket, making sure it's secured very well. Now very comfortable, but it will do in a pinch! Or go to the camping gear section of a local store and see what they offer in the way of "facilities." You may be glad you did.

Well! I hope this information gives you a quick, easy, inexpensive start to staying comfortable in an emergency. Obviously there are so many other ways you can go, and many other products to use. But my intent here is to give an alternative that won't break the banks.

I hope you are staying warm and dry during what seems to me an especially harsh winter. And do consider our brothers and sisters who aren't so fortunate. A donation of a warm pair of gloves, a hat, wool socks, or a cozy blanket might be a blessing far beyond what you can imagine for someone who desperately needs it.

May God bless you and yours!
Georgia


Sunday, February 9, 2014

Slow Cooked Sweet and Sour Chicken over Rice

Greetings from the snowy Pacific Northwest! When the weather gets really bad, I cook up a storm. It soothes me like nothing else can, and if my family needs to be fed, I'm on it. The recipe I'm about to share with you is made in a slow cooker, but if the power goes out (like mine did this weekend) you can also cook this in a heavy pot on your outdoor cook stove, grill, or fire. Just be careful that it doesn't get so hot the honey burns, and stir often. The chicken is done when it's thoroughly cooked through and the meat is tender.

I found the genesis for this recipe on the internet, but I can't remember where, so kudos to the unfortunately unnamed chef. Whoever she/he is, we have been blessed! Here's my take:



Slow Cooked Sweet and Sour Chicken

2-3 large boneless, skinless chicken breasts, cut into chunks
1 cup honey
1 1/2 tsp. minced garlic
2/3 cup soy sauce
3 T. ketchup
1/2 tsp. red pepper flakes or crushed red pepper
1/4 - 1/2 onion, chunked
2 ribs celery, diced thick
2 T. cornstarch
1/2 cup cold water

Spray the inside of a slow cooker (i.e., Crock Pot) with vegetable or olive oil.

Mix together the honey, garlic, soy sauce, ketchup, and red pepper flakes. Sometimes my honey can get thick or crystalized, so if that happens I microwave the mixture for about 10 seconds to make it easier to mix.

Into the slow cooker, add the chicken, onion, and celery. Pour the honey mixture over the top. Cook on high for about 4-5 hours, or on low for about 6-7 hours, or until done.

When it's close to meal time, mix together the cornstarch and water. Pour it into the slow cooker, stir well to mix, turn the cooker onto high, cover, and let it heat and thicken. This will take about as long as it takes the rice to cook (about 20-30 minutes).

I think you and your family will love this recipe. Serve it with Sriracha or other hot sauce available for those who want a little extra heat. Delicious!

May you and your loved ones feel God's presence. Always!
Georgia



Mocha Pudding Cake--Quick and Easy

We here in the Pacific Northwest have been through the wringer. In two days' time we got over a foot of snow, which was followed by an ice storm. Many of us have been without electricity for more than a day--in fact, one of my sons is out in the elements working on a line crew, helping to restore power to thousands. Linemen are a brave, intrepid lot, and if you see them near your home, offer to bring them a healthy snack and something hot to drink. They might really appreciate it as they work long, arduous hours during storms such as this. And this mom would be grateful!

Now, on to the main event: food.

I'm sharing with you today a quick and easy recipe for Mocha Pudding Cake. The recipe bakes in an 8 x 8-inch pan, but don't let that smaller size pan fool you. This pudding cake is very rich, and when you serve it with vanilla ice cream or a generous dollop of sweetened whipped cream, it's a filling and satisfying dessert for six people no problem.

Here's a picture of it right out of the oven:

 


No pudding, you say?

It's on the bottom! Here's a picture of it plated up and suddenly looking quite gooey...with whipped cream because I didn't have any ice cream and wasn't going to try to get to the store with the snow-covered roads making travel difficult:



And now, the recipe...which, by the way, will be in my Amish Baking Cookbook, due out around September 1st of this year:

Mocha Pudding Cake

1 cup all-purpose flour
1 cup sugar, divided
1/4 cup plus 2 T. unsweetened cocoa powder, divided
1 1/2 T. instant coffee granules
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
3 T. vegetable oil
1 tsp. vanilla
1 cup boiling water

Combine the flour, 2/3 cup of the sugar, 1/4 cup of the unsweetened cocoa powder, instant coffee, baking powder, and salt in a large bowl. Stir well with a whisk. Combine milk, oil, and vanilla and add to the flour mixture. Stir until well blended. (The batter will be very thick...you might want to use a large spoon to mix.)

Spoon batter into a greased 8 x 8=inch pan. Combine 1/3 cup of the sugar and 2 tablespoons unsweetened cocoa powder. Sprinkle over batter. Pour boiling water over batter. DO NOT STIR!

Bake in a preheated 350 degree oven for 30 minutes. Serve warm with vanilla ice cream or sweetened whipped cream.

This cake is best eaten fresh because the pudding sort of disappears if it sits too long. But it's still good even the next day!



I hope you are staying warm and dry. And if you have power, thank a lineman today!

May God richly bless you and yours,
Georgia

Sunday, January 26, 2014

Tossed Green Salad with Strawberries, Gorgonzola Cheese, and Poppy Seed Dressing

As mentioned in my post from a week ago, I had the entire family over for dinner recently to celebrate January birthdays. One of the foods I served was a tossed green salad with poppy seed dressing. It's a favorite around here and I thought I would share the recipe with you all. There are many recipes for poppy seed dressing, but I personally think the version I'm about to share with you is the best tasting one around.

Here is a photo of the salad. Hope it tempts you to try it!

 
 
Tear a big serving bowl full of greens. I used mostly romaine with some spring greens added so I would have enough to feed everyone. Organic mixed greens are prevalent in most grocery stores and are great for when you want salad in a hurry. But romaine is excellent in this instance. Cook's choice.
 
Now add some red onion (I sliver mine. You can dice it also.). Next, core and slice some strawberries...say about 1-2 cups. Add a good handful of gorgonzola cheese...and some candied pecans (or simply use regular pecans...or walnuts or almonds or whatever sounds good to you).
 
I'll tell you how to make candied pecans below. But first, the dressing.
 

Poppy Seed Dressing

1 cup vegetable oil (I suppose you could use olive oil but I never have)
1/2 cup sugar
1/3 cup cider vinegar (resist the urge to use white vinegar; you'll be disappointed)
1 tablespoon poppy seeds
1 tablespoon grated onion
1 teaspoon salt
1 teaspoon dry mustard
 
In a blender (I use my NutriBullet, large container), mix together all of the dressing ingredients until very well blended. The dressing will be somewhat thick. Use immediately or refrigerate until the time comes to serve the salad.
 
That's it. Very easy. And so delicious you'll be finding excuses to make the stuff. It is also good on fruit salads, but this tossed green salad makes all other salads pale in comparison in my opinion.
 
Now to make those candied pecans:
 
1 cup pecan halves or pieces
2 tablespoons butter
3 tablespoons brown sugar
 
In a saucepan, melt butter over medium heat. Add the pecans and stir them so they are coated with the melted butter. Add the brown sugar and stir until the are caramelized. Spread them on wax paper or parchment paper until cool and set.
 
You can also make a heavy sugar syrup using granulated sugar and a small amount of vanilla. Thoroughly coat the pecans; set them on parchment paper on a cookie sheet and place them in a 275 degree oven for about 20 minutes, stirring once or twice. The trick if you do it this way is to make the syrup really sugary so there's something to stick to the pecans. But it does work. And the subtle vanilla flavoring is oh so good.
 

Sunday, January 19, 2014

Apple Pie with Buttered Walnut Toffee Topping

I had the entire gang over to the Lilliputian cottage to celebrate January birthdays, and we were happily bursting at the seams. We got to enjoy free entertainment in the form of the grandkids: One of the three-year-old grandsons came dressed in cowboy boots (which he promptly discarded at the front door), his swimming trunks, and a lei. Nothing else. The temperature outside hovered at right around freezing. I allowed as how I thought he had arrived a tad underdressed for the weather, but he informed me that he was dressed just right because he was a hula boy! And then the baby of the bunch decided it was the perfect time to take her first unaided steps. As you can imagine, there were aunts, uncles, and cousins galore willing to clap enthusiastically and tell her what a smart girl she was! All in all, we had a delicious time, both in and out of the kitchen.

We had a tasty dinner (In fact, I expect I'll feel compelled to blog the green salad I made...it was that good!) but dessert was the hit of the evening. Here it is:



And here's how I made it:

Apple Pie with Buttered Walnut Toffee Topping

Pie:
Pastry for a 2-crust pie
1/3 cup light corn syrup
3 T. sugar
1 T. butter, melted
1 T. quick-cooking tapioca
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
4-6 apples, peeled, cored, and thinly sliced (I used Granny Smiths, but any good pie apple with work)

Buttered Walnut Toffee Topping:
1/2 cup brown sugar, slightly heaping
1/4 cup chopped walnuts or pecans
3 T. light corn syrup
3 T. butter, melted
1 tsp. vanilla
2 T. flour
1/4 tsp. cinnamon

Roll out half of the dough and line a large pie plate. (Use at least a 9.5-inch size or you'll have boil-over issues. I personally use a large, extra deep pie plate and don't have boil-overs.) Set aside for now.

Preheat oven to 425 degrees.

In a large mixing bowl, combine the corn syrup, sugar, melted butter, tapioca, cinnamon, nutmeg, and salt; mix and let set for 10 minutes. Add the sliced apples and mix to coat. Place filling in pie shell. Roll out the top crust and place on top of the apple mixture. Crimp the edges, making sure that there is a ridge all around the edge of the crust. This will be very helpful when you add the toffee topping later on. Make some slashes in the top crust to help steam vent.

Bake at 425 degrees for 10 minutes and then reduce the heat to 350 degrees and bake for another 30 minutes.

While pie is baking make the buttered walnut toffee topping as follows:

Mix together all of the topping ingredients. Remove the pie from the oven after the above-baking time is complete and pour topping over the top crust. (You'll find that the topping doesn't "pour" too well, but just do you best to cover the whole area.) Immediately return the pie into the oven, still set at 350 degrees, and bake for 5 more minutes. If you are worried about the pie boiling over, try placing a large cookie sheet underneath to catch drips.

Remove pie from the oven and place on a rack to cool. It needs to cool until almost room temperature before you slice into it so the butter toffee coating has a chance to harden.

Give this recipe a try. It's just enough of a taste change from the usual that you will be well pleased with the results.

I hope that--even if life is proving difficult for you currently--you carve out those moments that speak to your heart and give you peace. I may be biased, but I think that time spent in the kitchen is always a good choice!

May God richly bless you. He cares for you, you know.

Georgia




Homemade Hot Chocolate Mix...Again!

About four months ago, I blogged this hot chocolate mix along with other homemade mixes (such as cakes and brownies). I fear it might have gotten lost in the shuffle. And since we are deep into the cold winter months--perfect hot chocolate drinking weather--I wanted to give it another go. But this time I'm adding photos to further entice you!

This first picture is my half-gallon canning jar that holds my mix. A batch of the hot chocolate just barely fits into the jar. In fact, I usually have to tap the jar on a folded towel on my counter to sort of settle the contents so I can get that last bit in. It's very full, but it works. The jar in this picture is only half full because I've been enjoying a cup in the evenings!




If you decide to make a batch for yourself, here's what you have to look forward to:




And if you are really on top of things, you have planned ahead and have some sweetened whipped cream to swirl on top:


Here's the recipe:

Hot Chocolate Mix

6 1/2 cups nonfat dry milk powder
1 cup powdered sugar (generous)
1 cup regular sugar
1 cup unsweetened baking cocoa powder
dash of salt (I just take my salt shaker and give it a shake and call it good)

Combine all ingredients and mix well.

To use:
To 6 oz. hot water, add 3 tablespoons Hot Chocolate Mix. If you are using a mug, they usually hold more than 6 ounces. Mine do. So when I'm scooping out 3 tablespoons, I always make them heaping. Makes for a perfect cup! You can also use hot milk for an extra creamy cup of hot chocolate, but I'm too frugal to ever do that.

This is such an easy recipe, and it's quite inexpensive--it certainly costs less than buying prepackaged from the store.

Happy winter! Stay warm and stay safe, and may God richly bless you and yours,
Georgia

Saturday, January 4, 2014

Whole Wheat Bread Recipe--A Thing of Beauty!

I often make my own bread. I love the taste and I love knowing what goes into it (read: nothing I can't pronounce!) and I love the kneading process. When I'm kneading dough I will often talk to God about what concerns me, or I'll just let my mind wander freely. There have been many times when the result of kneading included not only a loaf of bread, but concerns put in perspective or great new ideas.
Yesterday was just such a day. I ground some hard red winter wheat berries...the old fashioned way, using my Country Living grain mill. I also have an electric grinder (a NutriMill), but this was a loaf of bread not to be hurried.



When I use whole wheat my bread is much denser than when I use half wheat flour and half white flour...and certainly a lot more dense than when I use all white flour. But yesterday I wanted to see if I could make a fluffy, soft loaf of bread using absolutely NO white flour, even when I was kneading.

I did! The secret? Vital wheat gluten.


Here's how:

Whole Wheat Bread Recipe (1 loaf)


In a large mixing bowl, place 1 cup warm water; add 1/2 tsp. sugar and 3 tsp. yeast; mix so yeast gets wet and then let it sit for about 10 minutes or until the mixture is bubbly.

In the meantime, put 1/4 cup milk and 2 T. shortening or butter into a microwavable container and microwave it for about 30 seconds; let it cool a tad while you're waiting for the yeast mixture to bubble.

Now, pour the milk/shortening mixture into the large mixing bowl that contains the yeast mixture. Add 1/8 cup honey, 1/2 tsp. salt, 3 tsp. vital wheat gluten, and about 1 cup whole wheat flour. Mix together; keep adding flour and mixing (you'll use somewhere around 3 1/2 cups flour total, including what you use while kneading to keep things from sticking) until the dough tends to stay in a ball and leave the sides of the bowl. Then turn the dough ball out onto a floured surface and knead for 8-10 minutes; keep adding flour to your work surface so the dough doesn't stick while you work it.

Grease another large clean bowl and plop your kneaded ball of dough into it, turning the dough so all surfaces are greased. Cover with a clean towel and let it rise until doubled. Punch down the dough, form it into a ball again and put it back in the bowl to rise a second time (make sure the surface of the dough is greased again). After the dough has doubled a second time, punch it down and form it into a loaf. Place it into a greased loaf pan and let rise again. This time, let the dough rise until it's about an inch above the top of the loaf pan at it's tallest point.

Bake in a preheated 375-degree oven for about 35 minutes. When it's done, take it out of the loaf pan and let the bread cool on a rack.

This bread is so good! It's surprisingly soft and chewy, and the taste is perfect for eating plain or with butter spread on it, as toast (try it buttered with cinnamon sugar!), or used for sandwiches. Just a good, all-around loaf.

Try it! I think you'll like it!

As we begin a new year, may you and all your loved ones be blessed. And should tough times come your way, remember to step back and remind yourself that God loves you and yours and He never fails.

Blessings!
Georgia, plain and simple