French Baguettes... The Food Nanny

The Food Nanny was a huge Success!

I can't stop talking about what I learned, to whoever will listen to me.

So since I have you as my captive audience let me share some notes with you as I sat listening to this Beautiful woman.

Then if you are a really good listener, I will share her baguette recipe (with her permission).

 

I came home from work the other day and pulled out her first book, looked up the baguette recipe and whipped it up real fast. Then off I went to take dinner in to a friend.

Guess what?

They were amazing. My first attempt too.

 

 

YOU can do it too, and your family, friends or neighbor will Love You!

 

(update: I have successfully made them 5 times in a week since Liz visited the Bloomington Stake! No, I didn't eat them all...I Love giving them away.

Thank you Liz and Thank you sweetheart for book #2 and new baguette pans for Mothers Day!)

 

 



Notes from our Stake R.S. Saturday Event with Liz Edmunds...The Food Nanny...

1. Don't eat red meat on back to back nights.
2. Eat no meat at all (meatless dishes) at least 1 to 2 times a week.
3. Eat fresh fish at least once a week, preferably 2 nights a week.
 
How to accomplish this...
1. make a 2-week meal plan.
2. Make a grocery list according to those meals, then go shopping (saves money).
3. Don't deny yourself, just apply portion control.
4. Plan 2 to 3 vegetables with most meals. Canned, frozen or fresh. All are good.
5. Incorporate whole grains, offer fresh or bottled fruit often.
6. A home needs sweet and savory.

SAVES YOU MONEY, KEEPS YOU HEALTHY, AND CREATES FAMILY MEMORIES!

French Baguettes (p. 225)

          

I will never forget the first time we bought a baguette in France. We all savored every bite. Denser than Italian bread. It is wonderful plain or with butter, and also makes excellent garlic bread and bruschetta. When the kids were young, I would make an extra loaf for French toast the next morning. It makes cute little rounds and tastes so good! I hope you enjoy this recipe. It’s a wonderful comfort bread that goes well with any soup you choose to make!

French Baguettes (p. 225)

2 baguettes

WHAT YOU’LL NEED
1 1/2 cups warm water
1 1/2 T. active dry yeast, (2 packets)
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt
melted butter
WHAT YOU’LL DO

1. In a small bowl combine 1/2 cup of the warm water, the yeast and 1 tsp of the sugar.  Stir to combine and let mixture stand for about 5 minutes or until foamy.
2. In a large mixing bowl blend the flour, salt, the remaining teaspoon of sugar and the yeast mixture.
3. Gradually add remaining water and mix until the dough forms a smooth ball that is not too sticky to handle (if it is too sticky add a little more flour).
4. Turn the dough onto a floured surface and knead briefly until the dough is smooth and elastic. Cut the dough in half and shape the halves into baguettes.
5. Grease a baguette pan and place the loaves in the pan.
6. Score the loaves down the middle, cover with a dish towel and let rise in a warm place for about 30 minutes or until doubled in size.
7. Preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam.
8. Bake the baguettes for 15 minutes. If desired brush the tops with melted butter halfway through the baking.

*For a softer crust, brush with butter when they have finished baking.

Meal in a Jar (Hawaiian Style Teriyaki Beef)

Meal in a Jar

 

Just in case you Loved the other video with baked Ziti.

Here is another fun recipe that you can make SO easily with Freeze Dried foods.

 

 

I LOVE Variety!

 

I think it is important to have a supply of Long Term food items.

The kind we have been counseled to have for years now.

You know the kind...wheat, rice, beans, Oats etc.

Everyone should have that by now.

I also like to store a little of the prepared foods.

 There are several companies that sell those, along with the dehydrated and freeze dried items.

All are smart things to have as well as our everyday pantry foods.

 

This idea of a meal in a jar is perfect for those night when life is crazy...or just a Tuesday night.

It doesn't have to be considered food storage, so much as just plan smart preparation.

 

Enjoy this video and recipe for Hawaiian Style Teriyaki Beef.

 

Thank You Honeyville and Chef Tess.

Of course any brand of Freeze Dried would work, the recipe was just formatted using this brand.

Meals in a Jar (Baked Ziti)

Meals in a Jar?!

 

Just another Great idea to add variety to your pantry.

Assemble several while you are at it and you will have security and ease ready to go.

 

This is something you could easily put into a Mylar bag and take backpacking, camping, to college or even a surprise for a missionaries comfort meal.

UMMM why not?!

 

Just imagine a shelf full of ready to cook meals that anyone in the family could make.

Security that is said to last 5 to 7 years.

 I LOVE IT!

 

Baked Ziti

 

Brought to you by: Chef Tess and Honeyville

I'm thinking this would make the perfect daughter get together this summer.
I am picturing an assemble line of jars with the girls making lots of make ahead meals in a Jar!
How about you? Every made these or tasted them before.
I am anxious to give it a try!
 

Bacon in a CAN

Yoder's canned Bacon

 

Usually when I purchased what I consider a specialty item like this,

I hoard it and consider it worth gold.

It's not that cheap, and besides when I can still purchase it in the store then I sometimes think it is foolish to use the storage variety.

 

I have heard some great reviews on this stuff and decided it was time to see taste it for myself.

 

 

 

So here ya have it. A can of bacon that I purchased and put on my shelf back in Feb. 2013

 

1st: I opened the top. Note to self...Purchase several manual can openers to keep in your storage. Why? Have you seen your storage? Those cans wont open themselves!

 

 

 Here is a peek into the can. Yep it's bacon alright. All tightly wrapped up and stuffed inside.

 

 Now I dare ya to try and get that roll of goodness out!.

2nd step: Open the bottom of the can so you can push it out and keep it still in one piece.

It worked perfectly!

 

 

 Here are the pieces of Cooked bacon folded neatly and wrapped up tight. This is what I was so curious to see.

My though was this. Ewe gross greasy wiggly fat. Well it is cooked and yes there is still some grease that has stayed with it in packing. But throw it in the microwave or a pan to crisp up a bit (the way I prefer mine) and you are ready to go.

 

 

What I did with all of my bacon once I opened the can...

I stuffed it in a couple of sandwich baggies and put it in the refrigerator.

 

I made pancakes and bacon, eggs and bacon, green salads with bacon bits, potato salad with bacon, pizza topped with bacon bits, and just whatever else I felt like having. It lasted a few weeks and was so nice to know it was there and ready to go. All I did was warm it up and pat away the grease with a paper towel.

 I Loved the ease of it all.

So glad I have several more cans!

Would I recommend this to my friends and family?

ABSOLUTELY!

The Food Nanny

Guess Who is coming to the Bloomington Stake?!

Make a Plan to be there 5/3/14

        

  About the Food Nanny  

Food Nanny Liz Edmunds wants to help you make over your dinnertime routine! For over 20 years, this vivacious dinner coach, author, and mother of seven has helped bring countless families back to the dinner table, night after night, for delicious meals and memorable conversations.

Nothing can replace family dinner. The Food Nanny philosophy is built around the idea that the most important thing you will do each day is cook dinner for your family and sit down together to eat. The smells and chemistry that permeate the home throughout the dinner hour are without substitute. Research has shown that kids who eat dinner with their parents are healthier, more advanced in literacy, and less likely to get involved in drugs and alcohol. You can make a more unified, happier family in just one hour a day.

The key to a successful family dinner all comes down to planning. My famous Nanny Plan liberates you from the hassle of last-minute meal planning. Never again will you be faced with inventing a meal at 5pm! Using my Theme Night system each week is the best method for success. Your family will have something to look forward to if you choose consistent weekly themes. My Nanny Plan will also simplify your shopping efforts and reduce trips to the store.

The proof is in the pudding. Or in the cinnamon rolls. Or in the pot roast. Whatever foods your family loves, I’ve got the recipes to put smiles on the faces of even the pickiest eaters. My recipes are easy to make and delicious to boot. You’ll get a sampling of them in the online Nanny Plan, but for a complete list of mouthwatering recipes, my book The Food Nanny Rescues Dinner is your best bet.

Sweet Corn with Peaches Soup

Not sure what to think about this recipe. But when I saw that it had 2 of the leading cast members of Summer,

I thought I would let you decide.

What does this recipe have to do with food storage or provident living you may ask.
Well anytime fruit and vegetables are in season and you find yourself with a bounty.
Then it only makes sense to use it or lose it.

 

Sweet Corn Soup with Peaches Recipe

 

 

 

INGREDIENTS

• 6 ears sweet corn, husked
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 tablespoon white miso paste
• 1 onion, diced
• 2 cloves garlic, chopped finely
• Pinch of cayenne
• 3 large ripe peaches
• 1 1/4 cups unsweetened almond milk
• 12 basil leaves, sliced, for garnish

DIRECTIONS

With a sharp, heavy knife, cut the kernels from the corn cobs and place cobs and kernels in a soup pot. Add the broth, water, miso, onion, garlic, and cayenne. Peel, pit, and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower the heat and simmer, uncovered, stirring occasionally, until the corn and peaches are very tender, about 30 minutes.
Use tongs to remove and discard the corn cobs and cool the soup to room temperature. Purée half of the soup in a blender and return to the pot. Stir in the almond milk. To serve the soup hot, reheat gently over medium heat, stirring frequently but do not allow to boil. To serve cold, refrigerate until chilled.
Halve, pit, and dice the remaining peach. Ladle the soup into bowls and garnish with the peach and basil.

Boiled Corn on the Cob

 

Here is another Corn on the Cob option you might want to try.

It's pretty simple and some have called it,

"The Best Corn on the Cob Ever"...

 

 

Fill pot with water then add a stick of salted butter and 1 cup of milk.

 

Bring to a rapid boil.

 

Put ears of corn in turn heat to low simmer for 5-8 minutes

 

 

Crock Pot Corn on the Cob

 Been thinking about the load of fresh corn on the cob that is coming this week.

Last year we bagged a ton of it and put it in the freezer. SO Good!

 

So I checked out Pinterest for other suggestions on what people do with their corn.

Check this out. So easy.

No big pot of water, No standing out by a hot BBQ grill and No heating the oven.

 

 

 Crock Pot Corn on the Cob

 

You can either, shuck your corn then wrap them individually in foil and put them in the crock pot without water and cook them on High for 2 hours.

(you can even smear them with butter or a butter mixture with spices before you wrap them in foil. Should be a hit!)

 

OR

 

Just throw them in the crock pot with the husk still on them, still no water is needed, cover and cook on high for 2 hours.

(you can either pull the husk down and remove the silk then put the husk back over the corn before you cook them. Or just trim the top of the silk off. Less work to just leave the husk on I think. After they are cooked the husk and silk come off real easy)

 

 

Worth trying I'd say!

 

PASTA

PASTA for LUNCH

 

You could be the coolest mom on the block with this idea.

Imagine your kids showing up to school on St Patrick's Day with this in their lunch box.

Green pasta salad. All you need to do is add the food coloring to the water when cooking the pasta.

Kind of scary looking. but I bet kids would love it!


I haven't had much macaroni and cheese in my life, but once I learned how easy it was to make from scratch, and realized that I usually always have these ingredients on hand. Then I discovered that there was always a meal waiting to be made. In other words the line..."There is nothing to eat" just isn't true anymore.

Budget Macaroni and Cheese

1 (7 oz.) pkg. elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 oz.) shredded cheddar cheese

Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste.

Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.

Everything in this recipe is easily stored as a long term panty item. The canned cheese or even powder cheese would work well for this too.

Wraps

Consider this...

LUNCH WRAPS

 

However you choose to wrap it.

With a pita bread (that you now rock at being able to make).


Or wrapped in a tortilla (which I personally Love).


Or with a leaf of lettuce or cabbage from your garden.

Now try filling it with some great things from the garden too.

 Like, carrots, peppers, tomatoes, lettuce, spinach, celery or sprouts.

Make it as simple and easy as a can of tuna or chicken from storage.

I think your family will love it.

Who could turn down a delicious healthy lunch idea like that?!

Pizza

Continuing with our LUNCH theme, I am going to stick my neck out there and guess that another favorite is pizza.

 

It's easy for kids to eat AND they tend to really like it which gaurantees they will eat it too.

 

 

There are a variety of ways to make a pizza. Here are a few different kinds for your consideration:

 

 

If you made the Pita Pockets from last week, then you already know they are good.

You can either STUFF it with pizza ingredients...

 

OR Top it like a pizza...

either way looks delicious I think.

 

Ever picked up some english muffins at the store or discount bakery and wondered what to do with them besides butter and jam?

 

We like to make individual pizzas with them. Everyone can make their own just the way they want it. Which means, No complaints since they were the creator of it.

 

Don't have any english muffins?

No problem, start with a piece of toast, and spread a little pizza sauce then top it off with what suits you. Wala you have Lunch!

 

These PIZZA PUFF MUFFINS would work well in a lunch pail with a little sauce for dipping.

 

Ingredients

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk (can use powder milk from storage)
• 1 egg, lightly beaten (can use powder egg from storage)
• 4 ounces cheese, shredded (about 1 cup) (yes, there is freeze dried cheese too from storage)
• 4 ounces pepperoni, cut into small cubes (about 1 cup) (I have canned bacon in my storage that would be good here)
• 1/2 cup store-bought pizza sauce
• basil if desired to top muffins with

 

Directions

 

Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

1. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
2. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Tip:

Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.

 

The key is to be creative and USE what you have stored. If you find that you or your family doesn't like what you have stored, then store what you eat!



LUNCH / Pita Pocket Bread

February is all about LUNCH

 

What do you do for Lunch?

Home, school or work. It's something that might take some thought the night before if you are needing to pack or prepare for the morning.

 

First thing that comes to my mind (besides left overs, which work well if you are at home or in an office with a microwave).

Sandwiches. Am I right?

 

I have posted a few different bread recipes that are my favorites and I highly recommend you try them (look on the side bar under bread to find them). But today I am thinking of something different, still in the bread family.

 

Pita Pockets

 

 

I have been watching tons of videos on "How To" make them, trying to find just the right one to post here in the hopes you may want to view it.

So here is one that I selected for your viewing pleasure.

It is presented by Thrive shelf reliance, a food storage company.

 

disclaimer: I do not sell nor have I purchased anything from this company. I am simply showing you what YOU can do with like ingredients.

 

The recipe is on the video along with all of the instructions.

 

 

 

Whole Wheat Pita Bread

1 packet active dry yeast or (2 1/4 teaspoon active dry yeast)

1 Tablespoon Sugar or Honey

1 1/4 Cup warm water

1 cup Whole Wheat Flour

2 cups White Flour

1 1/2 teaspoon salt

2 teaspoon olive oil

 

All of these ingredients should be in a standard food storage supply. With a little bit of time invested you could be eating like Kings and Queens!

 

 





Breakfast, Lunch, Dinner and Dessert all in One

Another recipe from our Relif Society Prepardness night.

This one is simple and can be used for Breakfast, Lunch or Dinner. I know, because that is when I have enjoyed it.

This is the recipe as printed in the "worldwide ward cookbook" page 36



Swedish Pancakes
6 eggs
1 cup flour
1/2 tsp. salt
2/3 Cup Sugar
2 Cups milk

Beat eggs. mix dry ingredients. Add milk and dry ingredients to the eggs.
This batter is thin. Cook on a griddle or fying pan; add butter or coconut oil to the griddle or frying pan after each batch. Eat plain or with powder sugar, jam or other toppings. The recipe can be doubled or tripled.


What I did that put it in the garden to table category was to grate up some yellow squash from the garden and add to the batter. It didn't harm the taste at all and gave a bust of vegetable nutrietion without even trying.

Then you can add fruit for a breakfast type dish.



Or some egg sald like we did from the backyard chicken to make it lunch worthy. I even spread some peanut butter and jam on it for lunch and really enjoyed it.


Or sautee some more vegetables from the garden and wrap it all into the crepe and enjoy a tatsy dinner.



Then for dessert throw some fresh or bottled fruit from the garden dust it with some powder sugar and maybe cheat and add a dallop of fresh cream or a scoop of ice cream. Yummers! And it had squash in it...who knew?!




One more tip: I have even made these with powder milk. Now that's real food storage!

HUNGRY YET?