Lentils Soup
Brown half of an onion in some butter. Add 2 quarts of water and 2 cups of dried Lentils to the onions. Bring this to a boil and cover it up and let simmer for about 2 hours. Then add
4 sliced carrots
1 chopped celery
2 potatoes that have been grated ( I even used frozen hashbrowns before when that was all that I had on hand. )
1 teaspoon basil
1 cup of tomatoes
salt and pepper to taste
Continue simmering this with the cover on until all of the vegetables are tender.
Monday, February 11, 2013
Saturday, February 9, 2013
Canology - A Modern Guide - How To Eat Healthier & Save Money By Preserving Locally-Grown Natural Foods
Food Storage Recipe - Ham & Egg Breakfast Casserole
This is a very filling breakfast to serve your family. Gets everyone's day started right. This recipe is a make the night before recipe. Put the items all together and set in fridge overnight. Get up early and stick it in the oven.
Ham & Egg Breakfast Casserole
Softened butter
14-15 slices bread
3 c. diced canned cooked ham
2 c. shredded cheddar cheese (1/2 lb.)
1 tsp. salt
1/2 tsp. pepper
6 eggs
3 c. milk
Spread butter on both sides of bread slices; cut bread into small cubes. Combine bread cubes, ham, cheese, salt, and pepper. Stir well. Beat eggs until foamy; stir in milk. Add egg mixture to ham mixture, stirring well. Pour into a lightly greased 13 x 9 x 2 inch baking pan; cover and refrigerate overnight.
Bake, uncovered, at 350 degrees for 1 hour or until golden brown. Serve immediately.
Ham & Egg Breakfast Casserole
Softened butter
14-15 slices bread
3 c. diced canned cooked ham
2 c. shredded cheddar cheese (1/2 lb.)
1 tsp. salt
1/2 tsp. pepper
6 eggs
3 c. milk
Spread butter on both sides of bread slices; cut bread into small cubes. Combine bread cubes, ham, cheese, salt, and pepper. Stir well. Beat eggs until foamy; stir in milk. Add egg mixture to ham mixture, stirring well. Pour into a lightly greased 13 x 9 x 2 inch baking pan; cover and refrigerate overnight.
Bake, uncovered, at 350 degrees for 1 hour or until golden brown. Serve immediately.
Friday, February 8, 2013
Thursday, February 7, 2013
The Bug Out Bag: What You Need to Stay Alive
Wednesday, February 6, 2013
Food Storage Recipe - Homemade Cream Cheese Basic Mints
Easy recipe to make your own mints. This has been a favorites of ours the last couple of months. The grocery store had cream cheese on sale 10 for $10.00 and I stocked up on it. You can freeze it. So, I have plenty of it on hand and I always keep a huge stockpile of powdered sugar for making homemade icing. I let my Little Man make this and he uses molds to make them in different shapes. I used to make homemade candy and chocolates a lot and have hundreds of candy molds.
Basic Mints
1 package of cream cheese
2 pound package of powdered sugar
Knead these together with your hands while adding the flavoring and food coloring. Flavor and color them any way you like them. I use green for the spearmint. You can make them pink for peppermint. And so on. Whichever is your favorite type of mint. Easy , quick, and good. Store these in a nice dry container after they set up.
Doomsday Prepping Crash Course: The Ultimate Preppers Guide to Getting Prepared When You're on a Tight Budget
Tuesday, February 5, 2013
Nannies Homestead Food Storage
How to Build the Perfect Bug Out Bag
Not all bug out bags are created equal. Given that you may be in a different location, climate, circumstance or other such situation, your needs will differ from that of others who would like you to believe that all bug out bags should contain the same basic elements.
Monday, February 4, 2013
How to Sprout Raw Food
1. Superfood Sprouts Cheap, Easy to Grow, Provide Year-Round Nutrition
2. The Benefits of Raw Food Lose Weight, Nourish Your Body, and Stimulate Energy Levels
3. Sprouting Equipment and How to Use It Trays, Jars, Bags, Automatic Sprouters, and Wheatgrass Juicers
4. Salad and Sandwich Sprouts Alfalfa, Clover, Radish, and Broccoli
5. Bean Sprouts Mung Beans, Soy Beans, Lentils, Peas, and More
6. Grain Sprouts Wheat, Barley, Rye, Oats, Triticale, Quinoa, and Other Grains
7. Seed and Nut Sprouts Sunflower, Sesame, Pumpkin, Peanut, and Flax
8. Seasoning Sprouts Basil, Celery, Cress, Dill, Fenugreek, Mustard, Onion Family, and More
9. How to Grow Microgreens Grow a Gourmet Baby Salad, Anytime, Anyplace!
10. Wheatgrass Juice From Homegrown Sprouts How to Grow and Juice Your Own Wheatgrass
11. Where to Get the Best Sprouting Seeds Trusted Sources for the Freshest Quality
12. Where to Find the Best Raw Food Sprout Recipes Delicious ways to enjoy your sprouts, raw or cooked
Eat More Raw Foods for Better Health Raw food contains many nutrients that are lost in the cooking process. Our prehistoric ancestors ate most of their food raw until around 12,000 years ago. The human body has not yet adapted to the large quantities of cooked and processed foods we feed ourselves. This is a big reason for the high rates of diabetes, cancer, heart disease, and other chronic ailments: we are poisoning ourselves with so much over-cooked, over-processed foods.
People who switch to raw food diets (or simply include some more raw food in their diets) experience many benefits, such as weight loss and great energy levels. This book will help you increase the quantity of raw food in your diet from sprouts, including salad and sandwich sprouts, wheatgrass, microgreens, and sprouted beans, nuts, seeds, and grains (which most people can digest well without any cooking).
Learn how to grow some of your fresh food indoors, in a small space, with no direct light, and no soil (except microgreens). Pick this one up. You won't be disappointed!
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