Author Archives: Robin

Breakfast in a Jar

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These began in my kitchen one day when I realized my mornings were too crazy. I decided to plan ahead and made up several jars of pre-measured ingredients for our morning oatmeal. Then in the morning I just bring my water to a boil and pour in the rest! It makes breakfast so easy I can do it with a baby in my arms, and one hanging hungrily on each leg too!
Weeks later I discovered that if I made pretty layers in my jars, they make a great gift for a new mommy or someone not feeling well. I used to just take dinner to families in need. Now I can add breakfast! Continue reading →

Date Bars

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The best place to find easy recipes with simple basic ingredients is my grandmother’s recipe box. As the wife of a dairy farmer she cooked with what she had and that is what her recipes call for. I loved her cooking as a child and I am still looking toward her, through her recipes, for advice!
Recipe courtesy of Grandma C. Continue reading →

Oatmeal

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Oatmeal: It’s what’s for breakfast at my house. I was raised eating many forms of hot cereal, and my kids are no different. Oatmeal is their number one choice, and I am grateful for that. Oatmeal is much less expensive than store-bought cold cereal, and it fills their tummies really well. I mix and add in many things to our breakfast bowls depending on what is in my kitchen, but I also use oatmeal in baked goods. Storing Oatmeal is pretty easy. The LDS church canneries, recommend using it within 5 years if stored in their #10 cans. I also like to store mine in large 6-gallon buckets with mylar bag liners sealed with oxygen absorbers in them, also known to some as “Super Pails.” I store in this form because when I use 3 cups each morning, #10 cans don’t last me a week. However you choose to store this pantry favorite, this week’s recipes will help you eat it!

Simple Red Beans and Rice

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This recipe comes from sweet Megan. She was born and raised a true Southern. This classic is so good we just had to have the recipe. We think of her each time we make it. Megan’s recipe called for 1 lb. of smoke sausage. I only simplified it to make it is easier on food storage, but when I have sausage available I surely throw it in, though the flavor here is still good and desirable without.

  • 2 cups Dry Navy Beans
  • 2 cups Dry Kidney Beans
  • 8 cups water
  • 2 Tablespoons Tony’s Charcheres Seasoning**
  • 2 Tablespoons Dehydrated Onion, or 1/2 large onion chopped
  • 3 cups Rice
  • 6 cups Boiling Water
Mix beans, 8 cups water, seasoning, and onion in large crockpot and cook on High for 8-10 hours.* Before serving, mash some of the beans with spoon to thicken the liquid (add water if it’s too thick). Cook rice with boiling water according to package directions.
serve over rice.
*If you soak the beans overnight in the crockpot with the 8 cups of water, you can add the rest of the ingredients in the morning and cook on high for 4-5 hours.
**I found this seasoning at Walmart.  It comes in a green canister and is about the size and style of a small grated parmesan cheese container.

Rice

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When it comes to storing Rice, choose White. Although Brown Rice is better for us nutritionally, its natural oils make it unsuitable for long term storage. I must admit I have personally placed brown rice in sealed #10 cans with oxygen absorbers and have had it stay good for up to 2 years, BUT I worried the whole time about it. So now I just store white rice and use brown rice on a short term daily basis. Many things can be prepared with or served over rice, but I think my favorite way to eat it will always be in my breakfast bowl. Cooked and hot with brown sugar, cinnamon and raisins sprinkled on top!

Yellow Rice and Peas

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A few years ago someone brought us dinner when a baby was born. She had made the most flavorful rice! It added to the meal so much. I asked her for her recipe. “Oh, I added this and that,” she stated. When people say that I am not sure if they are hiding their recipes from others to keep them secret or if they are really just so talented they can add this and that. I decided to give it a try. I added this and that to many rice dishes (of course I took notes!) and came up with a few combinations that our family loves. This is one that is super easy, yet it looks like I used a lot of effort to get a colorful and flavorful side dish. Continue reading →