In 2005, thirty-five Swedish households were asked to keep a diary about food purchasing and usage habits. 44.1% of all root vegetables were wasted after storage.* This was second only to dairy products. Based on the number of potato eyes staring at me from my food storage, I would guess that Americans are experiencing the same results. Temperature is not the only factor, and not all root vegetables need the same thing. Do you know how to properly store root vegetables?
Planning Meals with the food you have on hand
Sometimes the meal ideas comes easily, sometimes it is a last-minute decision with hungry family underfoot. Planning meals out may be the ideal, but let’s face it–not all of us are consistent because we just get busy.
Food Storage. Healthy Eating.
People are sometimes surprised at how Pantry Paratus emphasizes both things, being under the misconception that a full pantry and a healthy one are paradoxical. I’m going to prove that wrong, and teach you how to switch to healthy food storage.
Have you ever used oxygen absorbers at home, or are they just the thing you chuck from the bottom of the beef jerky bag? There seems to be some confusion about the point of oxygen absorbers, whether you need to use them, or under what circumstances. But your friendly kitchen self-sufficiency expert is going to help you out <waving—that’s me!>.
Wow! This was amazing, and multiple helpings were had by all. My inspiration, as nearly all good soups are, was based upon a recipe from the book, “Soup Night.” These recipes are fantastic just as they are and I rarely make changes. I do, however, utilize my food storage to keep up a rotation of it, and this recipe is a perfect mix of flavor and practicality. Enjoy this food storage recipe for the pop of flavor!
Pickles are personal. Since pickled (or fermented) veggies are so easy to make at home, I can get creative and make them just as I like them! In fact, if you want to get the great probiotic benefits of a true fermented vegetable and avoid unnecessary food coloring and preservatives, you have no choice but to make them at home. Cutting out Yellow #5 and #6 is what finally led me to make my own cucumber dills, and if I occasionally eat a store-bought one at a picnic, I’m taken aback at how slimy and flavorless they seem to me now.
This is not an original recipe, I ripped it off of one of the Greats. I have never made a recipe from Emeril before to my recollection, but I’d definitely try more from him based upon my results with this one. I really do not understand our culture of famous cooks. There are some famous food bloggers whose recipes I’ve attempted multiple times with zero success. I’m left scratching my head—how did it get to be that people hang on every word? I want to ask, “Have you TRIED any of those recipes?”