Monthly Archives: January 2014

  • Smart Phone Technology Measures Earthquakes

    What do a smart phone’s GPS system and a seismograph have in common?

     What do a Smart Phone's GPS and a Seismograph have in common?

    The main parts used to create GPS receivers can also be used to create a system of sensors that will help improve warnings or response times to severe weather, floods, tsunamis, and earthquakes. According to the Christian Science Monitor, researchers at the Scripps Institution of Oceanography in La Jolla, California have been working on a prototype system of sensors that works using a network of GPS receivers to track changes along earthquake faults in the western United States.

    Researchers found that “by adding inexpensive temperature, air pressure, and motion sensors common in today’s smart phones . . . the system can arm forecasters and emergency managers with important information earlier and more frequently than using existing techniques.” These sensors can also be added to other buildings and structures to measure damage after an earthquake.

    Several areas, buildings, and structures in southern California have already begun testing these new GPS weather sensors. Researchers are pleased with the results: this prototype system has proven to be “faster, more accurate, more reliable, and more versatile than current tools” used to measure seismic activity. The ultimate goal of using this sensor on structures is to help emergency managers get a faster, clearer sense of where the heaviest damage to and tilting of, buildings is occurring happening

    To read more about how this new GPS sensor works, as well as where and how it is being used on structures and buildings in southern California, check out the Christian Science Monitor article, “Smart Phone Technology Boosts Early Warning for Extreme Weather, Quakes.”

    Posted In: Uncategorized Tagged With: Earthquake

  • Soup: Comfort Food Par Excellence!

    Nothing tastes better on a rainy or cold day than a savory bowl of hot soup. Homemade soup is simple to make because you can use ingredients you already have in the fridge or pantry. In addition, making your own soup will give you more variety than buying a pre-canned or dried soup mix from the store.

    Although store-bought soups certainly have their place in our diet and in our food storage, why not spice up this familiar comfort food by trying some of recipes listed below? Each recipe gives you a chance to test out cooking with food storage, while helping your family get used to eating food storage products.

     

    BEST-EVER CLAM CHOWDER

    Clam Chowder with Food Storage ingredients

    Yield: Serves 4-6

    1½ cups reconstituted Provident Pantry Freeze Dried Potato Dices

    2/3 cup reconstituted Provident Pantry Freeze Dried Celery Pieces

    ½ cup reconstituted MyChoice Freeze Dried Chopped Onions

    Provident Pantry Iodized Salt (to taste)

    MyChoice Mesh Black Pepper (to taste)

    2 cans minced clams

    2 tablespoons Red Feather Butter

    2 tablespoons Provident Pantry White Flour

    4-5 cups of reconstituted Provident Pantry Instant Nonfat Dry Milk

    Dash of nutmeg

    ¼ teaspoon liquid smoke

    Dash of dried parsley

     

    Directions

    1. Place prepared potatoes, celery, and onion in saucepan.  Drain liquid from both cans of clams onto the veggies and add just enough water to cover them.
    2. Add salt and pepper and allow mixture to simmer until potatoes are tender.  Set aside.
    3. In a heavy saucepan (different from the saucepan used before), melt butter and stir in flour.  Whisk in milk and stir until blended.  Cook, whisking often to avoid scorching, until mixture is thick.
    4. Stir in liquid smoke and nutmeg, then cooked vegetables.  Stir well. Add clams, heat for just a minute more and serve, topping each serving with a dash of dried parsley.  

    Nice to add:  Bits Provident Pantry Freeze-Dried Ham or crisp Yoder’s Bacon

     

     

    COCK-A-LEEKIE SOUP

    Chicken and Leek Soup from food storage

    Yield: Serves 6

    This Scottish soup gets its name from chicken broth (the cock-a-doodle-do) and leeks (a delicious, mild-flavored member of the onion family that looks like giant, fat green onions).

    Leeks are very popular throughout the British Isles, but are also beginning to be appreciated in the U.S. They’re even a national symbol of Wales. Leeks are nutritious and very good in soup or stuffing. They are also good braised, creamed, or raw in salads.

    Note:  Clean your leeks well before cooking, as the green leaves tend to trap soil that farmers mound around them as they grow.

    Ingredients

    3 large leeks (or 2 cups reconstituted MyChoice Green Onion if no leeks are available)

    2 tablespoons Red Feather Butter

    2 tablespoons Provident Pantry White Flour

    Salt and pepper (to taste)

    4-5 cups reconstituted Provident Pantry Chicken (Vegetarian) Broth

    ¾ cup Provident Pantry Instant Nonfat Dry Milk, reconstituted

     Directions

    1. Clean and trim leeks and slice thinly. (They won’t make you cry!) You’ll want to include an inch or so of the green part of the leeks if it’s not too tough.
    2. Melt butter in a heavy saucepan and add leeks (or green onions), stirring well.  Cook on medium heat for a few minutes until they begin to be translucent, then add flour and mix well.
    3. Add chicken broth and stir so that flour is mixed into the broth.
    4. Allow to cook on medium-low until leeks are tender and broth has thickened a little. Taste for seasonings and add salt and pepper as desired.
    5. Just before serving, stir in milk or cream and heat a little longer, but do not allow to boil.

    Good to add (with the broth):  1 cup reconstituted Provident Pantry Freeze Dried Potato Dices; 1 cup washed, chopped kale; bits of Provident Pantry Freeze Dried Chicken; Provident Pantry Freeze Dried Ham, Yoder’s Bacon, or MyChoice Freeze Dried Broccoli.

     

     

    CREAMY SQUASH SOUP

    Creamy Squah Soup made with food storage

     

    Yield: Serves 6

    Ingredients

    2 ½ cups cooked winter squash (works well with Butternut, Banana, Acorn,  Hubbard squash, or pumpkin)

    ½ cup reconstituted MyChoice Freeze Dried Chopped Onions

    ½ cup reconstituted Provident Pantry Freeze Dried Celery Pieces

    1 tablespoon Red Feather Butter

    3 cups Provident Pantry Vegetarian Chicken Flavored Broth

    1 cup Provident Pantry Instant Nonfat Dry Milk—or 1 small package cream cheese, depending upon how creamy and rich you like it

    Salt and pepper to taste

    2 tablespoons Provident Pantry Sugar—optional, if you like sweeter soup

    ½ teaspoon nutmeg

    ½ teaspoon ground ginger

     Directions

    1. Cook your squash or pumpkin; you can do this in a variety of ways, see methods for cooking your squash below. Scoop squash from any remaining rind and measure out about 2 ½ cups (you don’t have to be exactly accurate on this).
    1. Melt butter in a heavy saucepan and sauté onions and celery until onions are translucent but not browned.  Remove from pan.
    2. Heat broth in pan, and whisk in squash and seasonings.  Remove about half a cup to blender; add onions and celery and blend until smooth.  (If you’re using cream cheese, add this in chunks to blender with a little more broth mixture and continue to blend until smooth.)
    3. Whisk this blended mixture into that in the saucepan. If you’re using milk or half-and-half, add it to saucepan and blender mixture just before serving and whisk well to blend. Heat to warm the soup, but do not boil.
    4. Top each serving with a dollop of sour cream and an extra sprinkle of ginger, nutmeg, or paprika.

    Methods for cooking Your Squash:

    • Cut squash in half, remove seeds, and scrape any slippery fibers from the seed cavity. Bake the squash, covered with foil, and in a pan with a little water. The water steams it to a nice tenderness in 45-60 minutes.
    • Cut the squash into cubes and boil it in a saucepan until tender. 
    • Cut squash into pieces and cook in the microwave a few at a time.

     

    Do you have a favorite comfort-food soup recipe for winter months?

    --Sharon

     

     

    Sources:

    www.allrecipes.com/butternut-squash-soup

    www.foodnetwork.com/recipes/comfort

    The kitchen of Sharon Jarvis

    Posted In: Uncategorized Tagged With: emergency cooking, recipe, recipes, food storage

  • Food Storage Super Bowl Recipe Roundup

    Throwing a party for the big game?  Still don’t know what to make for snacks?

    Cheer the Seahawks or Broncos on in style this Sunday by making these four food storage recipes that are sure to please a crowd.

    Corn Salsa

    Corn Salsa made from Food Storage for Superbowl Sunday

    1 Cup Provident Pantry Freeze-Dried Super Sweet Corn

    1 Cup Provident Pantry Black Beans

    ¼ Cup MyChoice Chopped Onions

    1 Cup Provident Pantry Freeze-Dried Tomatoes

    ½ Cup Avocado

    1 ½ tsp MyChoice Tomato Powder

    A pinch MyChoice Minced Garlic

    Fresh Cilantro (to taste)

    Provident Pantry Iodized Salt (to taste)

    MyChoice Mesh Black Pepper (to taste)

    Lime juice to taste

    Word of Advice:

    I’ve found that the best way to cook dried black beans is to soak them over night the day before you cook them.  This method ensures that your beans will be tender after they cook and ready to eat when your guests arrive.  Check out the blog “veggietativestate” to pick up some tips and benefits of cooking with dried beans and ways to reduce their . . . ahem . . . gaseous side effects.

     

    Red Salsa

    1 Cup Provident Pantry Freeze-Dried Tomatoes

    ½ tsp MyChoice Minced Garlic

    ½ Cup Provident Pantry Freeze-Dried Green Bell Pepper Dices

    Lime Juice (to taste. I put in 1 tsp)

    A Pinch of Provident Pantry Iodized Salt

    A Pinch of MyChoice Mesh Black Pepper

    ¾ tsp Provident Pantry Tomato Powder

    Word of Advice: To give your red salsa a more intense tomato flavor add Tomato Powder. In addition to Tomato Powder, you can also include Tabasco sauce, hot sauce, or Jalapeno peppers (if you have them) for a hot and spicy salsa.

     

    Meatball Sandwich

    Food Storage Meatball Sandwich for Super Bowl Sunday

    Makes four servings:

    1 ½ Cup reconstituted Provident Pantry Freeze-Dried Italian Meatballs 2 cups MyChoice Barbeque Sauce Mix

    1/2 Cup Provident Pantry Mozzarella Cheese

    1/2 Cup  Provident Pantry Green Pepper Dices

    Ciabatta Rolls

    Directions

    1. Reconstitute meatballs according to directions on the can (our serving of meatballs took us 30 minutes to make).
    2. Meanwhile reconstitute the BBQ sauce in a saucepan on the stove.
    3. Reconstitute cheese and green peppers.
    4. When meatballs have reconstituted, combine with the BBQ sauce and turn heat to medium to warm the mixture up.
    5. Add a ½ cup of meatball mixture to a Ciabatta roll. Top with green peppers and mozzarella cheese.

    Word of Advice: I know what you’re thinking . . . “30 minutes to reconstitute meatballs, that’s crazy?!”  Instead of trying the traditional “soaking method” for reconstituting meats, boil a pot of water. Once the water is boiling, put your meatballs into the water. Turn off the heat and let the meatballs sit in the pot for 10-15 minutes or until tender.

     

    Semi-Sweet Prepper-Style Muddy Buddies

    Semi-Sweet Prepper-Style Muddy Buddies for Super Bowl Sunday

     

    9 cups Rice Chex, Corn Chex, or Chocolate Chex cereal (or any combination)

    Semi-sweet Chocolate (see recipe below)

    ½ cup reconstituted Provident Pantry Peanut Butter Powder

    ¼ cup reconstituted Provident Pantry Butter powder

    1 tsp Imitation Vanilla Powder

    1 ½ cup Provident Pantry Powdered Sugar

     

    Chocolate Recipe

    ½ cup reconstituted Provident Pantry Butter Powder

    ¾-1 cup MyChoice Baking Cocoa

    ¾ cup Provident Pantry Powdered Sugar

    1/3 cup Provident Pantry Instant Milk

    1. In a medium-sized bowl, gradually mix the cocoa powder into the reconstituted butter. Stir until blended and mix until it becomes a paste.
    2. Microwave paste in 10 second intervals, stirring each time, until it’s smooth and creamy (be careful not to burn it)
    3. Gradually blend in milk and sugar. Mix well until the paste is smooth and creamy. Taste, and adjust with more sugar if necessary.
    4. Put chocolate to the side until ready to use for Muddy Buddies.

    Word of Advice: For a sweeter chocolate, add more powdered sugar (to taste) until you reach the desired flavor. I added ¾ cup gradually and the chocolate was closer to a “dark chocolate” flavor—more bitter than sweet. Once combined with the peanut butter, Chex, and powdered sugar, it all blended into a delicious treat.

     

    Muddy Buddies

    1. Measure cereal into a large bowl; set aside.
    2. Add reconstituted peanut butter powder and reconstituted butter powder to chocolate mixture. Stir until mostly smooth. Microwave in 10 second intervals until you can get it as smooth as possible. (Try mashing up the peanut butter before mixing with the chocolate to get a smoother consistency).
    3. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable plastic bag.
    4. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

    Word of Advice: The vanilla doesn’t need to be reconstituted for this recipe. Simply measure out the powder and add to the mixture. You’ll still get the same delicious flavor.

    Enjoy the game!

    Looking for more party recipes to try? Check out our recipe page for more snacks, treats, and desserts to make.

    What’s your favorite food storage snack to make? Let us know in the comments

    Posted In: Uncategorized Tagged With: emergency cooking, freeze dried food, freeze dried, freeze-dried foods, recipe, recipes, food storage

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