Food Storage Rotation

We had a very inspiring Relief Society Class about food storage rotation ideas. We were able to visit the home of three different sisters and see how they rotate their food storage. First, Jayleene Star showed us her storage. She taught us about long term storage as well as every day food storage. Jayleene had some awesome food storage soup for us to taste and it was yummy! She also showed us the value of gamma lids.

Lan Burden showed us a great way to storage food with limited space. This is her homemade rotation system. It was very impressive! Lan also had food storage dessert for us to taste.

Joanna Sargent has a very unique way to organize and keep track of her food storage. She stores food based on recipe. She then keeps a popsicle stick next to the recipe to see how many meals she can make. Very impressive! Joanna shared some of her recipes with us. (See the bottom of this blog post)

Thank you ladies for all of your help. We left feeling very inspired!

Pizza ~Joanna Sargent Dough: 1 1/4 c warm water ½ tsp salt 1 T + 1 tsp sugar 3 ¼ c flour, divided (easily sub 1-2 c wheat) 1 (.25oz) pkg. active yeast (2 ¼ tsp) In the bowl of the mixer combine water, sugar and yeast. Let stand for 10 min. until yeast is bubbly. Add salt into the flour and mix 1 ½ c flour into yeast mixture. Mix well. Gradually add more flour until dough starts to pull away from the sides of the bowl and it barely sticks to your finger. Mix 5 minutes. Cover and let rise 1 hour (no more than 2 hours). Preheat oven to 425. While oven is heating, “pulse” mixer (instead of “punching down”). Divide dough into halves or fourths and let rest. Spray work surface, rolling pin and pizza stone with spray. Roll and shape disc into a circle. Very gently transfer dough onto the stone and continue to shape. Using a fork poke holes in the crust. OPTIONAL - Drizzle crust with olive oil and brush all the way to the edges. Sprinkle with garlic salt. Both oil and garlic help the crust crisp. Bake crust in preheated oven for about 5 min. or until golden. Remove from oven. Spread a layer of sauce on the crust. Add toppings and sprinkle with oregano. Return pizza to oven for 5 min. until cheese is bubbly and crust is golden. Cool pizza for 5 min. before slicing and serving. Sauce: 1 (6oz) can tomato paste ¼ tsp dried oregano 6 oz water (just use paste can) ¾ tsp onion powder 1 tsp minced garlic ¼ tsp dried marjoram ¼ tsp dried basil ¼ tsp black pepper 1/8 tsp cayenne pepper 1/8 tsp dried red pepper flakes salt to taste optional: 2 T honey and 1 tsp anchovy paste (if using, add these two together) OPTIONAL: sprinkle parmesan cheese on sauce x12 12 cans tomato paste 144 oz water 24 tsp garlic 6 tsp basil 3 tsp cayenne 6 tsp oregano 18 tsp onion powder 6 tsp marjoram 6 tsp pepper 3 tsp red pepper flakes optional: 36 T honey 24 tsp anchovy paste salt parmensan cheese Jambalaya ~Joanna Sargent 2lbs chicken thighs, bite size 3 cloves garlic, minced 2 lbs smoked sausage, bite size, browed and drained 1 lg onion, diced 1 can chicken broth 1 lg green pepper, seeded , chopped 1 T creole spice mix 3 stalks celery, diced 1 tsp thyme 1 (28 oz) can diced tomatoes w/ juice 1 tsp oregano 1 lb extra large shrimp, peeled and deveined 2 c cooked rice Combine all but the shrimp and rice in a large crockpot and cook on low for 5 hours. Raise heat to high and add shrimp. Cook for 30 more min til shrimp is no longer pink. Add rice and warm through. x12 24 lbs chicken thighs 36 cloves garlic 24 lbs smoked sausage 12 onions 12 can chicken broth 12 green peppers 12 T creole spice 36 stalks celery 12 tsp thyme 12 cans tomatoes 12 tsp oregano 12 lbs shrimp 24 c rice Lasagna Soup `Joanna Sargent 1 lb Italian sausage, bite size (DON’T sub hamburger), cooked and drained 2 (15oz) cans petite diced tomatoes 1 c onion 2 bay leaves 5 cloves garlic, minced (or 1 ½ tsp garlic) 3 cans chicken broth 1 T oregano salt and pepper to taste ¼ tsp red pepper flakes 1 can tomato paste 2 c rotini (or similar) pasta, cooked In slow cooker combine sausage, onion, garlic, oregano, red pepper, tomato paste, diced tomatoes, bay leaves and broth. Cook on low 6-8 hours. Stir in pasta and heat through. OPTIONAL: Top each bowl with a spoonful of ricotta and mozzarella cheese. Melt cheese then serve. x12 12 lbs sausage 24 cans diced tomatoes 24 bay leaves 60 cloves garlic 35 cans chicken broth 12 T oregano salt and pepper 3 tsp red pepper flakes 12 cans tomato paste 12 (12oz) pkg pasta Sriracha Chicken with Lo Mein Noodles ~Joanna Sargent 3-4 chicken breasts, diced 1/3 c cornstarch SAUCE: 1 c water 2-3 T sriracha 5 T soy sauce 1 T minced garlic ¼ c sugar 2-3 T honey 2T cornstarch + 2T cold water In a small sauce pan, combine 1 c water, sriracha, soy sauce, garlic, sugar and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 T corn starch and 2 T water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low. Place diced chicken and 1/3 c cornstarch in a large plastic bag. Seal the bag and shake to coat chicken. Drizzle skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through. Add the sauce and stir to coat. NOODLES: 8 oz lo mein noodles (can sub spaghetti noodles) 1 T olive oil 2 cloves garlic, minced 2 c cremini mushrooms, sliced 1 red bell pepper, julienned 1 carrot, julienned ½ c snow peas 3 c baby spinach Cook spaghetti noodles in large pot of boiling water. Heat oil in a large skillet. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 min. Stir in snow peas and spinach and cook until spinach wilts, about 2-3 min. Stir in noodles and sauce and toss to combine. Serve immediately. (This is a great “cleaning out the fridge recipe” as far as veggies are concerned… or just do the noodles and sauce with no veggies) Sauce: 2 T soy sauce 2 tsp. sugar 1 tsp sesame oil ½ tsp ginger ½ tsp sriracha Whisk together soy sauce, sugar, sesame oil, ginger and sriracha; set aside.