The Food Dish
Salmon in summertime is simply heavenly. But a salmon burger is even better. Follow this easy recipe (made from your very own food storage!) and enjoy a new twist on a summer barbeque.
Urban Girl here. Did you know that we have Freeze Dried Salmon available this month? It's on pre-order right now until about mid-month. Snatch up your cans before they sell out, because this fish is delish, and it's selling like crazy (crazy as in... we might sell out before the truck even arrives with the inventory)! We made salmon burgers last week in the test kitchen, and lemme tell you… they were healthy, flavorful, and satisfying. Take a look:
Deseret Bookshelf, together with LDS Living, is proud to announce the release of their newest free eBook, A Taste of Deseret Book—a compilation of the top recipes from their eight bestselling cookbooks.
The free eBook contains 20 recipes and videos from cookbooks such as Our Best Bites, Lion House Soups and Stews, Six Sisters’ Stuff, and more. Try out 20 easy and mouth-watering recipes including Lion House Bakery’s Raspberry Sticks, Recipes from the Roof’s Pistachio and Pine Nut-Crusted Salmon, and Our Best Bite’s Cranberry-Orange Chicken Salad. Get this special eBook offer now by going to deseretbook.com/recipes.
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I'm pretty sure that you’re going to love these salads, but don’t take my word for it. Try them out and let us know what you think!
My favorite method, which just happens to be perfect when you don’t have electricity, cooking fuels, or time to spend over the stove (like in emergency situations), is to let the berries soak overnight in a thermos of hot water. Bring your water to a boil and add it to the thermos. But, if you don’t want to wait overnight, bring water to a boil, add grain, boil until the berries are soft. Depending on what type of grain you’re using, it could take 30 to 60 minutes to soften. You could also use your crockpot.
I got so excited about using our Provident Pantry food storage grains that I couldn’t stick to just wheat berries. We’ve created four delicious recipes from hard red wheat, hard white wheat, spelt, and oat groats.
1 cup Provident Pantry Spelt
3 cups salted water
1 cup Provident Pantry FD Zucchini
1/2 cup FD Carrots
1 cup Provident Pantry FD Tomatoes
1/2 cup Provident Pantry FD Green Onions
For the dressing:
1/2 cup olive oil
3 to 4 Tbsp Balsamic vinegar
1/4 tsp Provident Pantry Italian seasoning
1/4 tsp Providnet Pantry Salt
1/4 tsp Provident Pantry Pepper
1/4 tsp Provident Pantry Garlic Powder
2 tsp Provident Pantry Brown sugar (more to taste)
Part of what makes a great gathering is great food. But no one wants to be stuck in the kitchen missing out on the fun. Preparation is the key. Here are some family favorites modified for an easy, last-minute toss together with all the homemade goodness. Just multiply the recipes according to how many people you’ll be feeding.
Breakfast: Chunky Monkey Pancakes
If you want everyone to be up at the same time, bring your large skillets and wow everyone with chunky monkey pancakes. Simply add chocolate chips and chunked bananas to your favorite pancake mix.
Make a delicious peanut butter syrup by mixing one part peanut butter to two parts syrup and no one will mind the wake-up call—they’ll probably come scrambling out of bed all on their own.
With this delicious recipe, you'll be prepared and well fed! Your family would never guess that this meal was made from food storage items!
*all ingredients measured dry
1 Cup hot water
1 T Provident Pantry™ Vegetarian Chicken Flavored Broth
2 T Provident Pantry™ Creamy Soup Base
1/3 cup Provident Pantry™ Carrot Dices
2 Tbsp. (heaping) Provident Pantry™ Onion Flakes
½ tsp. Provident Pantry™ Minced Garlic
1 cup water
3 cups Provident Pantry™ Egg Noodle Pasta
1/3 cup Provident Pantry™ Freeze Dried Green Peas
1/3 cup Provident Pantry™ Freeze Dried Broccoli
1/3 cup Provident Pantry™ Freeze Dried Zucchini
1/3 cup Provident Pantry™ Freeze Dried Mushroom Slices
1/3 cup Provident Pantry™ Freeze Dried Asparagus (not currently available)
1/3 cup Provident Pantry™ Whole Wheat Flour
2T Clarified Butter (also known as ghee)
1 tsp. Provident Pantry™ Italian Seasoning
Whisk one tablespoon broth and two tablespoons soup base into one cup hot water. Set aside.
Heat a non-stick skillet over medium-high heat. Add one cup water, the carrot dices, onion flakes, and minced garlic. Simmer, adding more water as needed, until the carrots are almost tender. Reduce heat to medium. Add clarified butter, and sautee the veggies until the carrots are fully tender. Set aside.