On Saturday, I spent 4 hours attending a regional preparedness conference. My mind is swimming. I have so many ideas, but (as always) the limitation is time and resources. I have been thinking a lot about my "job" to help you all become prepared--not only with preparedness items and food you have in your home in case of an emergency, but also to help you gain the skills to function if you and your family are truly on your own.
I will continue my weekly Grapevine snippet (and as a reminder, past snippets can be found at www.byesboos.blogspot.com). But as we head into this new year, I really want to know what YOU want!! Do you want to learn how to make jam, can fruit/veggies/meat, or start a garden? Do you want to do group food storage orders, and make 72 hour and first aid kits? Would you like to have classes in finance, spiritual preparedness, gardening, breadmaking etc? Would you like me to include in my weekly snippet what to buy to build a 3-month storage, would you like recipes and tips to use your food storage? I would love to hear from YOU! I do not want to send out a survey...I figure if there is something you want help with, you will let me know! Please email me at raelynstoddard@gmail.com to tell me what you want. Because, when one person speaks out, it usually means there are 5 more that wanted to, but didn't. May the emails pour in!
2 weeks ago, I gave the challenge to get me a freezer meal by November 4. Sister Shari Kooyman wins the prize as she was the only one to get me not only a meal, but also some freezer-friendly tips! I will share these with you! Thanks Shari!
Herbs in the Freezer
When there is a sale buy these and chop up and put in freezer. Then break off a chunk to add to Denver scrambled eggs, meat loaf, casserole, stews, etc.
Chop up bell peppers and/or onions. Put in ziplock bags. Sunset freezer cookbook says do not blanch.
Freezer PARSLEY LOGS which is simply tightly rolled parsley foliage you can slice a wedge off anytime: Rinse, put in salad spinner to dry thoroughly. Wet foliage does not freeze nicely. Start compressing the mess into log shape at bottom of ziplock bag and gradually squeeze out the air as you go. The log should be firm. You can really pack a lot in. Secure with elastic band or bull clip and freeze. Packing densely means that even one slice will yield a lot of parsley. Rewrap tightly, moving elastic band in from edge to eliminate air pocket and return to freezer. (more hints on freezing Basil-Rosemary-Thyme-Oregano-Cilantro: genius kitchen.com/basil-3157)
Too Many Tomatoes
No need to can! Chop up slightly (enough to allow to lay flat in ziplock bags. Fill bags with the amount you might use in a recipe that calls for canned tomatoes. You could even add bell peppers or onion at this time. Date, Label, lay the bags flat and stack up in the freezer.
Chile Relleno Breakfast Casserole
Ingredients:
2 14.5 oz cans whole mild green chiles or fresh green chiles roasted and skinned.
1 lb monterrey jack cheese, whole brick cut into finger-sized long strips
1 lb cheddar Colby cheese shredded
5 large eggs
1/4 c. flour
1 tsp. salt
1 tsp. powdered dry mustard
cooking spray
Instructions:
1. Preheat oven to 350* and spray a large rectangular glass baking dish (9x13) with baking spray
2. Open and drain each can of chiles. Stuff each chili with finger sized pieces of Monterey Jack cheese and arrange in the bottom of the baking dish.
3. Sprinkle 1 1/2 cups of shredded cheddar colby jack over chilis
4. In a separate medium sized bowl combine eggs, flour, milk, salt, and dry mustard and whisk until most of the clumps are gone (some may remain)
5. Pour egg mixture over chiles.
6. Bake uncovered for 40 minutes. Add remaining cheese to the top of the casserole and return to 350 * oven for an additional 5 minutes or until firm.
7. Remove and allow to sit for 5 minutes before serving.
Recipe Notes:
You can order Hatch Green Chiles and other varieties from chilemonster.com. It is the only site I trust for fresh and flavorful chiles. Canned chillies will give you anywhere from 8-12. If you prefer to use cream of tarter to fluff up the eggs instead of four, use 1 tsp.
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