Monday, May 30, 2011

eFoods Global

eFoods Global is a premier food reserves company in Sandy, Utah. Our primary objective of "serve, save, share" is simple. SERVE eFoods' great products to friends and family, SAVE for the future and times of necessity, and SHARE with others through and Act of Kindness (AoK) to help them prepare.
Unlike other companies offering food storage that you put away for decades and never use, eFoods Global offers delicious food packaged in ways that is as practical to serve tonight as it is to save for years. This food is AWESOME! The texture is amazing and the flavor is out of this world! This is serious gourmet food, only for long term and short term reserves.
The objective of this campaign is to get people to take the "FOOD FREEDOM TOUR" by going to We want new prospects to try our food for FREE after watching a few short videos on why we should ALL be prepared with food storage for our families.

I wish I could be better with Food Storage! I'm going on the tour now! Sounds like it's really simple to prepare too. To me some food storage sounds too difficult which makes me nervous about being able to do it.

Wow this sounds awesome especially for Moms with New babies! It would be great for moms overall especially when you have sick kids. Hey both apply to me this past month! It would really be great to have these on hand also to help friends or family who are sick and have new babies. Sometimes you need something in a pinch to bring over to someone.

Read more about them over here at Once Upon a Penguin, Avery Good Life,  The Post-It Place, and Momma D Jane

Tuesday, November 23, 2010

Baked Potato Soup

Baked Potato Soup from All Recipes

Ingredients (I doubled my recipe to save/freeze later)

  • 3 bacon strips, diced (I used Oscar Mayer Turkey Bacon - trying to avoid nitrates when pregnant)
  • 1 small onion, chopped (ran out of onion, so lots of onion powder)
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour (I did 4-5 TBSP per batch to make it thicker)
  • 1 teaspoon salt
  • 1 teaspoon dried basil (I didn't have)
  • 1/2 teaspoon pepper
  • 3 cups chicken broth (when I doubled the recipe, I only used 2 cans - 28 oz)
  • 2 large baked potatoes, peeled and cubed (3-4 medium potatoes per batch)
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce (didn't have)
  • Shredded Cheddar cheese
  • Minced fresh parsley (didn't have)


  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
  2. Saute onion and garlic in the drippings until tender.
  3. Stir in flour, salt, basil and pepper; mix well.
  4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
  5. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
  6. Garnish with bacon, cheese and parsley.

It was still delicious even though I was missing some ingredients!!! I'd defintiely make this again. Ate it with these Rolls.

Sunday, November 21, 2010

Persimmon Salsa

PERSIMMON SALSA taken from Basket 411 (perfect site for those who participate in Bountiful Baskets on the west coast)
  • 8 tomatilloes (I used 1 Roma Tomato)
  • 4-5 persimmon
  • 1 onion (I used sweet onion)
  • garlic, fresh or garlic salt (or both!)
  • 1/2 serrano pepper (these peppers are smaller than jalapenos but are much hotter. Add gradually. The 1/2 pepper was almost too much for my kiddos. But they still ate it!) (I didn't have - don't like spicy!)
  • juice of 2 limes
  • fresh cilantro
  1. Chop and dice it all up (or be lazy like me and throw it in the food processor!)
  2. Taste it and adjust any flavors spices as needed. 
I just diced mine and also added one mango - mmm!
I really can't tell you though what persimmon (yuyu) tastes like on it's own. I wasn't brave enough. I had my toddler taste it; he kinda liked it (took a bite, spit it out, took another bite, etc.)

Brussel Sprouts with Apple and Bacon

  • 12 oz. brussel sprouts, quartered
  • 1 fuji or gala apple, cut in 1/2" dice (I used 2) (I used 3-4 because I was scared of tasting brussel sprouts, never tried them because my dad hated them as a kid)
  • 1 red onion, cut in 1/2" dice (I used a sweet onion)
  • 3 slices applewood smoked bacon or good quality bacon, cut in 1/4" strips (I used Oscar Mayer Turkey Bacon - trying to stay away from nitrates during my pregnancy)
  • 1 Tbsp. canola oil
  • 3/4 tsp. kosher Salt
  • 2 Tbsp. fresh lemon juice

It was surprisingly good. Brussel sprouts just remind me of cabbage. They do tend to have an after taste if you eat just one by itself. It was better to have a piece of everything in each bite. I ate mine with some Chicken Rice Sides.
Place the oil, bacon, and onions in a sautee pan on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden brown and fairly crispy.

Add the apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit in the pan long enough to sear and color.

When all are nice and seared golden brown, but brussel sprouts are still partially crisp, turn off the heat and add lemon juice. Stir and remove from pan to stop the cooking process. Serve warm.

Sunday, August 1, 2010

Storing Produce Tips

Found this article here on Mint Life: 
Pantry, Counter, Fridge? Where To Store Produce For Maximum Shelf Life
No matter how good a deal you got on those in-season blueberries, tomatoes or basil, it’s money wasted if some of that produce goes bad before it makes it to the table.
It’s an all too common budget dent. Americans throw out roughly 14% of what they buy, according to the U.S. Department of Agriculture. Worse, that figure is before factoring in the leftover food you scrape from your plate.
Knowing how long fresh fruits and vegetables last and where to store them for maximum shelf life leads to better deals. You can make smarter decisions about how much to buy of a particular food, and use more (if not all) of it before it goes bad. (That’s not to say you can’t keep peppers on the counter or oranges in the fridge, of course – just that if you opt to keep something in less than ideal storage conditions, you might need to eat it a few days sooner.)
The solution: Our handy storage guide below, compiled from chefs’ experience, as well as research by the Massachusetts Department of Agricultural Resources,, Self magazine and the Food Marketing Institute. (Got your own tips to extend the shelf life of fruits and veggies? Post them in the comments.)
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables — the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.
Refrigerate whole for up to two weeks.
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Store on the counter. Refrigerate only when ripe — they’ll last for another two days or so.
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.
Refrigerate in a sealed plastic bag for up to three weeks.
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Citrus fruits
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Refrigerate ears still in the husk. They’ll last up to two days.
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Green beans
Refrigerate in a plastic bag for three to four days.
Green onions
Refrigerate for up to two weeks.
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”
Leafy greens
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.
Refrigerated, they’ll last four to five days.
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.
Refrigerate. They’ll last 10 to 14 days.
Summer squash
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Tropical fruit
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.
Kept at room temperature on the counter, it’ll last up to two weeks, Bretcher says.
Winter squashes
Store on the counter for up to two weeks.
Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through @MintFoodie

Help Please

If you would like to help add recipes to the blog and be an author, let me know.
If you have cool recipes that you would like to share, please let me know.

Just e-mail
Related Posts with Thumbnails