Beans as Oil or Butter

This is something I haven't tried yet but have read a lot about - using beans as a replacement for butter and oil. Sounds funny doesn't it?

Well beans are CHEAP, from your dry beans you can make the equivalent of a can of beans (which is about a pound) for under 20 cents! A drastic difference from today's price for butter and oi. Plus, beans are virtually fat free, full of protein and fiber which means less calories and they make you feel full! Another bonus, beans make a very moist product and there is supposedly no bean taste. Compared to powdered butter or shortening, it isn’t cheaper than using fresh plus it lacks the protein and fiber of beans.

TIPS FOR USING BEANS FOR OIL AND BUTTER

1. If your recipe calls for oil, you are going to use a bean puree. It’s simply cooked beans with enough water to whirl in your blender. If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it. Done.
2. If your recipe calls for butter, you are going to use cooked, drained beans.
3. For substituting beans for both butter and/or oil you are going to use a 1:1 ration. That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree. If your recipe calls for 1 C. butter you are going to use 1 C. beans. You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter.
4. When wondering which beans to use-you are going to match color for color. If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans. If it is a white cake, use white beans. Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake. Your family will wonder what all of those black specks are. To be safe, you can use white beans in almost anything.
5. Now, you’re going to add the beans however your recipe says to use the butter and/or oil. So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar. If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients.
6. If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like. So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans. It just means you need to use half oil/butter and half beans. It will still be chewy and you’ll still be saving money and adding fiber and protein!

Powdered Milk

First thing is first... what is powdered milk? It is made from fresh, pasteurized skim milk. It is concentrated in an evaporator until 50% of the solids remain. Then the concentrated milk is sprayed into a heated chamber where the water evaporates and leaves behind tiny dry milk particles - powdered milk!

REAL V. ALTERNATIVE

It is important to know though that not all powdered milk is REAL milk. Some companies sell milk alternatives - this is very different. REAL powdered milk is made up of: nonfat dry milk, vitamin A Palmitate, and Vitamin D3, while Milk Alternative is made from sweet dairy whey, non-fat dry milk solids, partially hydrogenated vegetable oil, corn syrup solids, and other chemistry turns that are difficult to pronounce (rule of thumb for food in general - if you can't pronounce the ingredients, don't buy it!). So you can see how much better the real powdered milk will not only taste but how much better it is for your body comparatively.

INSTANT V. NON-INSTANT

Another thing to keep in mind, there is instant powdered milk and non-instant powdered milk (I know, why do companies have to make so many different kinds of one thing!) Essentially, instant milk is non-instant milk that has been puffed with air so it will mix easier with water - it practically just dissolves instantly when added to water. Non-instant does require more stirring and chilling before serving, but when you look at it financially, you get more for your money with non-instant because you can use less when cooking and fit more of it in a can when storing.

You can easily buy this at most stores in Utah, as well as the LDS Cannery (why not TUESDAY?) If you'd like, the beprepared.com website includes powdered milk (which is on sale right now!) as well as several other food storage and emergency preparedness options.

Lay Up In Store

The following was taken from the May 2007 issue of the Liahona, written (spoken at Conference) by Bishop Keith B McMullin:

"A cardinal principle of the gospel is to prepare for the day of scarcity. Work, industry, frugality are part of the royal order of life. Remember these words from Paul: “If any provide not for his own, and specially for those of his own house, he hath denied the faith, and is worse than an infidel.”

Seated before us are the three presiding high priests who constitute the First Presidency of the Church.

From President James E. Faust, Second Counselor, we hear: “Every father and mother are the family’s storekeepers. They should store whatever their own family would like to have in the case of an emergency … [and] God will sustain us through our trials.”

From President Thomas S. Monson, First Counselor, we hear: “Many more people could ride out the storm-tossed waves in their economic lives if they had their year’s supply of food … and were debt-free. Today we find that many have followed this counsel in reverse: they have at least a year’s supply of debt and are food-free.”

From President Gordon B. Hinckley, the Lord’s prophet, we hear:“The best place to have some food set aside is within our homes. …“We can begin ever so modestly. We can begin with a one week’s food supply and gradually build it to a month, and then to three months. … I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.“Begin in a small way, … and gradually build toward a reasonable objective.”

Inspired preparation rests on the foundation of faith in Jesus Christ, obedience, and a provident lifestyle. Members should not go to extremes, but they should begin...

Encourage our members to regularly put into their home storage a few wholesome, basic food items and some water that is safe to drink. They should save some money, if only a few coins each week. This modest approach will soon enable them to have several months’ reserve. Over time they can expand these modest efforts into a longer-term supply by adding such essentials as grains, legumes, and other staples that will keep them alive in case they do not have anything else to eat.

As we do our very best, we can be confident that “the barrel of meal shall not waste, neither shall the cruse of oil fail.”We shall enjoy greater wisdom, security, peace of mind, and personal well-being. We shall be prepared, and because we are prepared, we “shall not fear.”

…“The feeling of peace and the desire to be faithful to the commandment given by the Lord through the modern prophet helps us feel the Holy Spirit, … to not be afraid, and to see that the signs of the time for the Second Coming of the Lord is a blessing and not something to fear. We rejoice in it. … It gives us the motivation to be faithful and endure to the end and to be saved and obtain eternal life.”

[close quote]


Sisters, do not put off building your food storage and preparing your families for the trials that lie ahead.

Powdered Eggs

I am so sorry for the amount of time that has passed since I last updated. We have been having computer trouble, but it has all been worked out so I am back to help out!

I don't know if many of you have had a chance to read the Ensign for this month but there is a great article in there about Food Storage and one family's account of how they learned first-hand of the importance of having a Food Storage. If you do not get the Ensign you can download it in pdf format here, at the bottom of the page, to read the article as well as the many other great ones (including the Visiting Teaching message - let's reach that 100%!!!!)

Moving on to the newest tip: Powdered Eggs

I will admit that the idea of powdered eggs always grossed me out, same with powdered milk, but here is how it's made - First, the eggs are washed and then opened. The liquid egg product is then filtered and chilled, which destroys bacteria such as salmonella. Next, the egg product are dried, usually through a spray-drying process, to create a free-flowing powder. Not so bad, right?

A huge perk with powdered eggs in your storage is they do not need to be refrigerated, they last 5-7 years, and you can make eggs as needed (including halfing an egg!) When purchasing powdered eggs though make sure you are getting WHOLE eggs. There are some cans that are scrambled egg mixes which include the powdered eggs, shortening, and a milk alternative - not what you are gonna want when baking! The cans give instructions with how much to use for the amount of eggs you want so simply calculate how much you would eat with the meals you have selected and determine the number of servings or cans you need. Pretty simple!

Next post I'll stick to the powdered thing and go milk!

READ THE ENSIGN ARTICLE!

Storing Grains

Grains are considered the foundation of a food supply. It is recommended that half of your daily intake of grains is WHOLE so don't be afraid of the brown rice, oats, whole wheat, etc. When it comes to storing wheat a lot of people, I being one of them, get caught up by the whole wheat grinding process. Have no fear! Check out this post about wheat grinders and you can learn why there is no need to be intimadated. If it is just too much then there are other alternatives to using wheat without a grinder.

RICE

If unopened, optimum shelf life is 30 years. If opened will last indefinitely.

OATS

There are 2 types: quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better. For storing: if unopened, optimum shelf life is up to 8 years. If opened should be used within 1 year. It is recommend that you store large amounts in an airtight plastic container and pulling out a smaller amount every few months for your actual usage/rotation.

WHEAT

There are multiple types of wheat: spring or winter, hard or soft, red or white. Hard varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients but are better for pastries, pastas, and breakfast cereals. Red wheats are typically hard and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you. If unopened, optimum shelf life is 12 years or more. If opened will last about 3 years. However, once ground into flour, wheat loses most of its nutrients within a few days so only grind small amounts at a time. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.

PASTA

You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage. If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags it is recommend that you transfer the pasta to airtight plastic containers for better storage.

ENRICHED WHITE FLOUR

There are 2 types: bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been treated with chlorine, while unbleached is aged and bleached naturally by oxygen in the air. When stored, if unopened, optimum shelf life is 5 years. If opened will last about 6-8 months.

Building 3-month Supply

Having food storage does not mean it just has to be wheat, oats, and dried beans. Yes, it is important to have the staples but what if your income comes to a whopping halt and you are left with just your savings. Think of your food storage as savings you can eat. Don't you want to still be able to make the occasional batch of brownies or a birthday cake for you kid? Who knows how long you may be out of work and when you are in a stressful situation that homemade pizza can be a staple to your emotional and mental wellbeing. So while building your food supply think about everything you use now as something you might want in that "savings account".

Where can you start? What can you buy? This is all about you and your family. What I buy, your family might not eat! Make a list of meals you normally eat. Which of them have a basis of frozen or shelf-stable foods? Some ideas: Pastas and sauce or ingredients for sauce, chili (canned or homemade from dried beans) and cornbread (from a mix or grind your own corn), Rice and chicken with frozen veggies. There may be items you can't store for three months. Ask yourself if you could still eat the meal without those items (sour cream, fresh veggies) if there was an emergency where fresh food wasn't available. If the answer is yes, store it! Here is a list of foods to give you an idea of where to start and get your thoughts flowing as to what you may want and need.

This is what I do: I decide on 14 days of different dinners, breakfasts (granted breakfast meals repeat so I just have 14 days planned but not all different), and sufficient snacks and lunches. I write out all the ingredients needed for those meals/snacks (making sure they can all be stored) and multiply the amount by 6 (you are having the meal once every 2 weeks and there are 12 weeks in 3 months, ergo 12/2=6). That lets you know how much you need for those meals.

Keep in mind there are several approaches as to how to plan for your food storage, whether it be short or long-term, and there really is no wrong way as long as you are building one!! One food storage "trainer", as she calls herself, and one of the many from whom I will be gathering information, recommends this inventory tracker to beginning the building process. The church offers this food storage order form that you can use as a guide for a more long-term supply (all of which can be purchased at the cannery). But do whatever works for YOU! Remember we are still in a transitory phase in our lives - students, growing families, many of us not homeowners yet, etc. Adapt to your family needs at every stage.

Key Points from the "food storage trainer":

• Make a list of foods you eat on a regular basis, and determine how much you would go through in three months.
• Gradually purchase these foods in bulk as they go on sale
• Use and rotate these foods in all your daily cooking.
• Constantly replenish the stocks of these foods as they go on sale again.
• Don’t forget to include non-food items in this step as well. Get a 3 month supply of NECESSITIES such as diapers, medications, toilet paper, toiletries, etc. Remember, only the essentials for now.
• Benefits include: saving money by buying foods on sale and having foods you normally eat in times of economic or any other type of hardship.
  

Why You Should Have A Food Supply

Check out this article from yahoo finance. Even though it is a few years old the principle remains true. It asserts that stockpiling food is actually a good financial investment, because the prices of food are going up faster than our money market accounts. Which isn't the point, of course. Interesting, though. Food prices are still going up. Get it now and save money!

You can shop grocery sales. Why not start now? The items you need are only getting more expensive. If you are eating food you purchased 6 months ago, you are saving money! Trust me, when you fill your house with food, you will be re-payed easily in peace of mind. Not to mention the blessings that come from obedience to this temporal law. Did you know that we are supposed to be our own welfare program? In case of catastrophe, whether it be personal or worldwide, we should be prepared with food to eat, water to drink, and money in the bank. The greatest strength of the Church welfare program is what we, the members, have stored in our closets.

What sorts of meals do you store in your three months' supply? Leave me your ideas and recipes.