We just finally just finished stocking up our pantries again. Trevor and I do this at the beginning of each semester. We didn't do it over the summer so it really needed replenishing. (I say "we", it's usualy me. :) I've taught a bit in church settings about how I do food storage and meal planning. I figured, where my food storage is now in full stock I'd take pictuers and show how I do it. There are a few things I'd like to say first before I dive into explaining what I've got and why. I'll also show
a little bit about my budget, so you can see it's real, and possible to do.
1. Food storage, in my opinion, should be "living". In other words, it shouldn't be something that sits in a closet in some back room and never used. If you are going to spend the effort and money to develop a food storage, it should be something you use every day. These should be common every day items that you've incorporated into your cooking. There is no point in getting something like 50 llb of flour if you don't know how to use it, same with hard wheat or the like.
2. Food storage is 100% customizable. What works for me may not work for you! Your cooking is different from mine. Figure out what your staple items are (what you cook with most frequently) and stock up on that.
3. THIS IS NOT SOMETHING THAT HAPPENS OVER NIGHT! Well, I'd be worried if it did. It takes a bit of research to know what you YOUR family uses and likes. Start paying attention to what you cook. This takes effort and will not just happen. Be aware of your family and your eating habits. Also, it takes planning both in what you eat and in your finances before you should jump into this. Careful consideration should be given so you don't purchase things you regret and then not use. Don't let food storage be a waste of money. This takes time. Mine has taken me...probably close to our whole marriage. So over 2 years.
4. Take your finances into consideration. I have a lot of food here, but it's not something I just went out and did in a weekend. I've tweeked things to know what works for me and it's come over many months. A sale here, a sale there, a paycheck here, a paycheck there. Even if you have the money to to build a whole food storage overnight, I wouldn't recommend it. Do your research.
5. ONLY BUY WHAT YOU KNOW HOW TO USE. This is pretty self explanitory.
Because of my food storage, and my staple items, I'm able to have a food budget of $20 a week for Trevor and I. Yes, $20. Granted, if you take into account the food storage help, it's about a budget of $35 a week. (I usually spend around $200 at the beginning of the semester to restock up on my food storage) But spread out over time, I'm spending less of each paycheck. I've also taught myself skills to help me save money. Like I make my own bread. Yup, our daily sandwhiches for lunches are on homemade bread. They are quite wonderful. It's kind of turned us into bread snobs. Buying store bought bread tastes...less that tastey now. It's also healthier. Usually 5 ingredients you probably have in your kitchen right now, instead a list of ingredients you can't pronounce. Also, a decent loaf of bread costs about $3-5. Imagine how much produce you could buy for $3-5! That's also a large amount of my $20 food budget. When I shop at the store, usually Smith's, each item I get is usually a perishable, fruit, milk, eggs, etc. If it's in a box, I usually try to figure out how to make it myself. I try to only buy what I can't create myself, or would be at great cost of money or time. I also try to shop sales and get things at discount. Case lot sales and Costco are my favorite.
Well, I'll take you through my pictures so you can see what I have in my food storage and why. Enjoy!
I have a healthy stock of beans. Beans are a filler food and can bulk up any meal. Plus, there is protien and healthy carbs in it. Also, beans are super versatile. They can be put in almost any type of dish. Soups, mexican dishes, side dishes. Basically anything. Here I have:
1 Baked beans - Good for side dishes to chicken or any bbq American type dish.
2. Baked beans - Often used for bean burritos or tacos. These help make quick meals.
3. Pinto beans - Good for so many dishes, however not my most popular bean.
4. Kidney beans - I use these quite a bit. Kidney beans are usually the most common called for beans in recipes.
So you have an idea of an estimate of how many cans I have in each row, MOST cans I can stack 3 high and 4 long. So 12 per row.
5. Black Beans (The purple can) - After kidney beans, black beans are my second most used bean. So, I keep a good stock of them. They can be used in so much
6. Sweet Corn - I have frozen veggies too, but canned is convienent. I try to keep a variety. Corn can be added into many dishes, or as a side dish on it's own.
7. Green beans - Usually used as a side dish and steamed with some seasonings, but also handy for soups and stews or other dishes that call for it.
8. Olives - Olives are a favorite in this house. They can be added to pizza, tacos, or dipped in ranch and eate for a healthy snack, among other things.
9. Mandrine Oranges - Along with beans and veggies, I keep some fruit on hand. It's helpful to have every item in the food pyramid. It provides a simple way to round out a meal. They can be eaten along or on salad.
10. Sliced Peaches - Usually a side dish to meals, or eaten as a snack
11 - Pineapple - This can be used in so many dishes, particularly chicken. Or again, just eaten along
Have you ever had those nights where you are too tired to cook something, or you have to run out the door, or you weren't able to make a lunch for work, or the house is falling apart and you need to eat something or starve? We've all had those days where we need a quick meal, for just one or two people. That's why I have some meals in a can. To me, these are emergency meals, usually. Either there is nothing in the house, I'm tired, or I don't have anything for a lunch. I take one of these cans.I usually have 2-4 different types.
12 - Chef Boyarde Raviolli
13. Campbell's chunky soup
(Continuing from above)
14. Chicken noodle soup (For some reason I ended up with 2 of those
15. Progresso chicken noodle soup
16. Nalley Chili - I have been making my own lately and freezing the exta, but I'm from Idaho and sometimes you just gotta have some potatoes and chili. This makes for a quick dinner. Cook potatoes on the stove, heat this up and you have dinner in 15 minutes.
16. Manwhich Sloppy Joe mix - Trevor is a fan of Sloppy joes. So I have a few cans for those nights when he really wants them.
17. Annie's Mac and cheese. (Smith's just had this at a case lot sale) I like Annies because it's organic and makes just enough for two people. So it's easy for a quick lunch or those late night dinners where we just want to go to bed.
So, that concludes my top shelf in my back closet. Now, this is my second shelf.
Like beans, I have a stock of tomato in it's different forms.
18. Tomato sauce - These are little 8 oz cans that can easily make spagetti sauce or pizza sauce or added to any number of dishes. I use these quite a lot. They are one of my favorite items in my food pantery. I stock up on these when they come to the case lot sale, they are super cheap and really helpful.
19. Tomato paste - I'm not using this as often, but it's helpful to thicken dishes like soups.
20. Diced tomatoes - Like beans, this is on of my most used cans. It's easy to add to a large variety of dishes. Everything from Mexican to Italian and American.
21. Hunt's Spagetti sauce - These prove really helpful to have on hand. They aren't used weekly, but help to make quick Italian dishes.
22. Ragu Afredo sauce - For when the red sauce gets boring. Can also be used for chicken and veggies.
23 - Cream of chicken soup - I use this a lot. Not only for soups but other things. There are recipies out on the web for a dry "everything soup mix" that an be seasoned to chicken, beef, veggie, or mushroom, but I just haven't yet done it. These just prove too convienent right now.
24. Cream of Mushroom - Same reasons as the cream of chicken. It's easy to add to beef recipies, or recipie that don't have chicken.
25. Tomato soup - Other than making tomato soup itself, which we do often, it can be added to dishes easily, which make this again, conveinent.
26. The second row of cans to the left is a smaller amount. These are for my odd and ends cans. I have minstrone soup, broccoli soup and nacho cheese soup. These were usually picked up for a special meal and I got an extra.
27. Chicken broth - (the green cans on the left). These are in a lot of dishes. Not only chicken iteself, but stews and such. I don't use these as frequently as some cans, but they still prove helpful. If you purchase broths, make sure to get a low sodium broth.
28. Beef Broths - (The orange cans) Like chicken broth, it's userful for a variety of dishes.
28. Casa Fiesta Enchilada Sauce - OK. This is a little bit of heaven. It's 100% all natural and will occasionally come on sale at Smith's for $1!! So I stock up. It's been a while since I've done that. But I've got red and green enchilada sauce. Enchilada sauce can be used for a lot more than just enchiladas. I like it in pasta too! (See my "Lick the bowl- Enchilada pasta on this blog)
29. Rotel - I haven't restocked on Rotel yet, but probably will. It proves convenient when dishes need a kick or flare. I've added Rotel to rice and chicken and have really enjoyed it.
30. Green chilis (small yellow cans) I got these at a case lot sale last year and was worried I wouldn't use them, but the more I cooked, the more I realized just how many recipes call for green chilis! They've proved quite helpful!
31. Canned Chicken - Oh this is a necessity in my pantry. Expensive it can be, but helpful in circumstances where I need chicken fast and don't want to cook a raw frozen chicken breast. I'm careful when I use these. I make them last and use any alternatives before I go to this. It must be a special occassion to use this. ;)
32. Tuna - Tuna sandwhiches. Nuff' said.
33. Vienna Sausage - This was gifted to me. I use to eat it a lot as a kid. But you mash it up with some miracle whip and pop it on some bread and you have a sandwhich.
34. V8 juice - (Next time I'll remember to get low sodium). I usually use this as a breakfast drink. I'll sip it at work to fight off hunger as I wait for lunch to arrive.
35. Milk. - OK this is speical milk that doesn't need refrigerating until you open it. It's from a place called Gossner's. There is one located in Logan UT and Burley ID. So this isn't going to be a common item in your pantry, but it's been helpful to have. Espeically the white milk for those days when we ran out of milk and need some to make bread or have with our cereal.
This is a full picture of my two shelves in my back pantry.
I've also got a healthy stock of water (4+ cases)
36. I've got a good stock of cereal. I keep 2+ boxes from Costco, plus I picked up some more at the case lot sale.
37. Oatmeal - It's useful for breakfast and healthy cookies
38. Crackers. Other than soups, it comes in handy for keeping a stomach calm during pregnancy.
39. Crasins. This is something I got at Costco a while back and have loved it. I put them in oatmeal and cookies.
40. I also have Flaxseed. I saw it on sale and got it, but then went back to work, so I haven't had time to figureout regular dishes to add it to, but it's healthy.
Other than a big food stock, I stock up on little things. Here shown are juice, syrup, pickles, mayo and miracle whip, honey, soy sauce, Martinellis, salsa, and Worshestershire, and BBQ sauce.
Last year I taught myself how to dehdrate. It's quite handy and useful to have dehydrated food. Last year I never let produce go to waste, I dehydrated it before it could. Some of the dehydrated items I have are potatoes, tomatoes, carrots, celery, green onion, yellow onion and kale. (You can also see a can of grape juice left) I like to make my own foods. In the next few weeks I hope to can my own tomaoes, salsa, and maybe beets and pickles.
On the second shelf, you will see a lot of pasta. We use to a lot of pasta until I got on Metformin, which is a diabetic medication, which makes me watch my carbs. But I use to have a healthy stock of spagetii noodles, and boxes of pasta in all it's varieties. (I'd stock up when it's on sale for $1). I also have some lentils back there. Still trying to figureo out how I like those. I also have my homemade tortilla mix which I made up last year (The recipe is on this blog). Super helpful. Homemade tortillas are so much tastier than store bought!
On the bottom shelf I have a stock of white rice, which again we use to eat more before I had to start watching carbs. I have some popcorn kernals down there too.
Taking a break from food for a minute, I stock up on other things too, no just food. Some other thingsIi stock up on are:
Shampoo & Conditioner
Lysol whipes
Hand soap
Cleaners: Mirror, windex, etc (Usually only 1-2)
Laundry soap (I make my own and it lasts a whole year.
Toilet paper (not shown here)
Makeup (not shown here. Purchased at Eyes Lips Face online. Everything is like $1. I love it)
This is my food pantery in my kitchen. My other pantry is in my bedroom. This pantry is conderably smaller. But handy.
My top shelf includes our breakfast stuff such as breakfast shakes, pancake mix, cereal, waffel mix, oatmeal.
The second to top shelf includes snacks that I've put into snack baggies like pretzles and veggie straws. This shelf also includes odds and end item that are handy and used, but not stocked up on.
My third shelf includes our lunch snacks, since we make our own lunches each day. These use to be in our back closet until today, but we ran out of room back there and made room up here. These snacks vary depending on what Costo has and sometimes I have to restock monthly on these. But they are handy and very much needed. You can also see my wheat flour. I have a wheat grinder and so I grind my own wheat. On the far right you can see some pasta. These are boxes I've opened and use before I get another one.
Here is a better shot of my third shelf, (Snacks, flour, pasta)
My 4th shelf, includes ramen, (hidden behind the door) and all my home canned items, including peaches, pears, apples, and sauces. Also on that shelf is my box that contains jellos and pudding mixes. On top of that is a box that has a bunch of seasoning mixes that I've picked up over the months.
On the ground you can see a red basket, this usually has potatoes in it that I've picked up from the store. There is some muscle mix back there. But my favorite is the 5 gallon buckets. I have two, but only 1 is really visable. I store my bread flour in these buckets. They are food grade. I go through a 5 gallon bucket usually every 6 months or so and then I pick up some more from costco. This is different than my wheat flour that I grind. Wheat flour spoils easier and faster than white bread flour, so I keep my wheat in smaller quantities.
Anyway! That's my pantry. This doesn't include my cupboards which house my spices and other things. It also doesn't include my fridge or freezer or chest freezer. I have quite the frozen stock of food as well. (Includes: gound beef, chicken, veggies in many varieties) But we did dishes, and have items drying on the chest freezer right now. But hopefully this has helped you see what a real usable food storage can look like. Remember that what works for me will not always work for you. You have to find what your family likes and what you commonly use in your cooking.
As a note, some of the basic food staples I like are:
Rice
Oatmeal
flour (Only if you know what you're doing with it)
Beans in favorite varieties
Tomatos in favorite varieties
WhenI look at a recipe and am trying to decide whether or not I'll use it in the coming week, I'll look to see what items in that recipe I already have in my food pantry. If I have to purchase a lot of items I'll never use again, or are expensive, I'll not use the recipie. But, because of my food storage, which is tailored to MY little family, I can use a large variety of recipies becasue I know what we like and use. My food storage is also changing. Some things I find we don't use any more, or I may find other things I like instead.
I can go a semester without neededing most of my food items. Each week, like i said earlier, is for my perishables usually. This means I can go about 4 months off of our food storage. However, if for some reason I could no longer shop at the store, I have enough to get my family through for weeks to months. (I do have the ability to milk from powder). Because of our food storage, my family is prepared for whatever circumstances may come our way, such as a loss of job and low income for a while, or a food shortage at the store or something.
I can do this is a 400 sq foot apartment. If we can do this in a small space, so can you! Our food storage brings a sense of comfort and security knowing that my family can eat, not only day to day with low income, but in the case of emergency also.
I hope I've been able to share something useful that you can use, even it it's just to give you hope that having a food storage is possible. Remember, it's not something that should be hidden away for "an emergency" but used everyday. If you don't know how to an item now, how will you in the case of an emergency? Start small, pick up a few extra cans when your budget allows, and start monitoring what your family eats, and the common ingredients you cook with.
One last mention, I KNOW none of this would have been possile if it weren't for the blessings of tithing. Last year we have VERY little income because I wasen't working, luckily we had a bit of savings to live off of, but because we paid our tithing on the little income we had, we were NEVER in want and we NEVER went hungry. God is mighty, miracles happen. Blessings come from paying tithing.
- Samantha
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