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Thursday, November 22, 2012

Black Friday at Shelf Reliance

It’s BLACK FRIDAY – all weekend! There has never been a better time to stock up on delicious, long-term THRIVE Foods, Emergency Products, and Food Rotation Systems. Starting Friday at 12:01 am until Monday at 11:59 pm virtually every product we offer will be on sale for 20% to 50% off the retail price.

Simply visit my website to receive this special Black Friday pricing. No coupon code is necessary. Please tell your friends and family!

It's easy to order. Just go to www.amybray.shelfrelaince.com.

Thursday, September 13, 2012

Another yummy recipe using this months specials in Shelf Reliance!

Easy Brownie Parfait


 
      
Take this to your next party!

Prep Time

45 minutes

Yield

8 servings

Ingredients

  • 3 c thrive fudge brownie mix + 1/2 c. warm water
  • 1 pk instant vanilla pudding mix
  • 1 pk instant chocolate pudding mix
  • 1 c heavy cream
  • 1⁄4 t vanilla
  • 1⁄4 c thrive powdered sugar
  • 1 c thrive sliced strawberries
  • 1 c thrive banana slices
  • 3 T thrive white sugar
  • 1⁄2 T lemon juice
  • 3⁄4 c water

Instructions

Bake and cool brownies; cut into small pieces. Prepare and chill pudding mixes following the directions on the packages. Whip the cream, vanilla, and powdered sugar together until light, stiff peaks form; chill thoroughly.
Mix strawberries, bananas, white sugar, lemon juice, and water together and allow to sit in refrigerator for ½ hour. Assemble the parfait by adding layers of fruit, brownie pieces, and pudding in equal parts to eight 10-oz. cups. Top with whipped cream and serve within ½ hour.

Wednesday, September 5, 2012

Here are September Specials! I will post some yummy recipes for using these items. Don't miss out!! The first one is my prewious posting today. Desserts, desserts, desserts....what a great way to start your family eating these healthy delicious foods every day so when you must depend on them, they already love them!!

Here's a yummy recipe for using all the things on special this month at amybray.shelfreliance.com! Look under recipes. There are tons of recipes for using your THRIVE foods and they are super yummy!

Palmer Oatmeal Cake




      

A rich, gooey, oat-full cake!

Prep Time

45 minutes

Yield

24 servings


Calculate recipe for Servings
 

Source: Chef Todd Leonard

Ingredients

  • 1 1⁄4 c boiling water
  • 1⁄2 c butter, softened
  • 1 c thrive quick oats
  • 1 c thrive brown sugar
  • 1 1⁄2 c thrive white sugar
  • 2 T thrive whole egg powder + 1/4 c. water
  • 1 1⁄4 c thrive white flour
  • 1 t thrive baking soda
  • 1⁄2 t cinnamon
  • 1⁄4 t nutmeg
  • 1⁄2 t thrive iodized salt
  • 1 c chopped nuts (optional)
  • 1 c coconut
  • 1 t vanilla extract

Instructions

Frosting:
½ c. THRIVE™ Instant Milk, reconstituted
1 c. THRIVE™ Brown Sugar
6 tbsp. butter, melted
1 tsp. vanilla extract
1 c. coconut
Mix water, butter, and quick oats together and set aside. In a separate bowl, cream brown sugar, white sugar, and eggs together with mixer. Add oatmeal mixture to creamed mixture; mix to combine. Add remaining ingredients and mix thoroughly. Pour into a greased 9x13 pan. Bake for 35 minutes at 350⁰F (cake should be a gooey consistency).
For frosting, combine milk and sugar in saucepan over low heat and stir until sugar dissolves. Add melted butter and stir, then add vanilla and coconut. Stir together until combined. Pour frosting mixture over cake while still hot.

Friday, April 20, 2012

I bought a pressure cooker! I admit I am a lazy individual that lives in a microwave world and I want my beans now!

Of course, you can buy Thrive's par boiled beans. They cook in about the time it takes to make rice with no pre-soaking needed. Just ready to go! However, I have TONS of dry beans!

So I determined to cook my dry beans. And as long as my life runs on schedule this works great. I even freeze extra beans so I can pull them out and use them whenever needed. Yet, there is nothing more delicious than warm freshly cooked beans. It's like eating homemade bread straight from the oven! So, bought a pressure cooker! And I love it!

I am a happy camper! I get fresh beans in minutes. My pressure cooker does all the thinking for me. I just tell it high pressure and for 10 minutes and TA DA....Beans!

Here's a chart to help you pressure cook your beans:

A pressure cooker provides one of the easiest and energy efficient ways to cook healthy beans. This tutorial take away the mystery.

Pressure cooking beans is fast and easy, but you MUST use oil when doing so. It keeps the beans from foaming up as well as keeping the skins from popping off and clogging up the vent tube. Remember not to fill cooker over 2/3 full.
Here is the basic recipe:
1 cup beans
4 cups water
1 tablespoon oil (unless otherwise noted)
Cook according to the chart below. Soaking for 8 hours will greatly reduce the cooking time. You can also "presoak" beans by putting them in the cooker with the amount of water above and bringing the cooker up to pressure. Turn off the cooker and let it sit for 1 hour. Then proceed by cooking the beans for the "presoak" time below.

I don't presoak beans, but you may need to. It depends on your tolerance for the after effects (musical fruit) afterwards.

Unsoaked beans take the longest. When the cooking time is up, quick-release the pressure cooker under cold water to avoid foaming or sputtering at the vent. If you do hear a sputtering sound, place the cooker in the sink and run cold water over the entire cooker to bring the pressure down quickly. Remove and clean the lid, vent, and rubber gasket. Lock the lid back in place and proceed with cooking.
Important: ALWAYS clean the lid and vent thoroughly after cooking beans! Be sure to check the vent tube to make sure no bean skins are stuck in it.
Note: Black Eyed Peas, Split Peas and Lentils do not need to be soaked or even presoaked. You can use them unsoaked and they cook very quickly.
Beans (1 cup dry) Soaked (12 hrs)Presoak Unsoaked Yield
Adzuki5-9 min9-13 min12-14 min2 cups
Anasazi4-7 min7-10 min20-22 min2 1/4 cups
Black (turtle)9-11 min14-18 min20-25 min2 cups
Black-eyed (cow) peas----------9-11 min2 1/4 cups
Cannellini9-12 min14-17 min22-25 min2 cups
Chickpeas (garbanzo)10-12 min21-25 min30-40 min2 1/2 cups
Christmas8-10 min10-12 min16-18 min1 1/4 cups
Cranberry9-12 min20-25 min30-35 min2 1/4 cups
Fava*12-18 min16-22 min22-28 min2 cups
Flageolets10-14 min10-14 min17-22 min2 cups
Great Northern8-12 min14-18 min25-30 min2 1/4 cups
Lentils------------7-10 min2 cups
Lima (large)***4-7**min8-12 min**12-16 min2 1/2 cups
Lima (baby)5-7 min8-12 min12-15 min2 1/2 cups
Peas (split, green)------------8-10 min2 cups
Peas (whole, green)------------16-18 min2 cups
Pigeon peas (granules)6-9 min15-18 min20-25 min3 cups
Pinto4-6 min7-10 min22-25 min2 1/4 cups
Navy (pea)6-8 min10-13 min16-25 min2 cups
Red kidney10-12 min12-15 min20-25 min2 cups
Scarlet runner12-14 min12-16 min17-20 min1 1/4 cups
Soy beans9-12 min15-20 min28-35 min2 1/4 cups

*Skins remain leathery after cooking and must be removed before serving unless the beans are pureed.
**Be sure to remove loose skins before cooking
***Requires 2 tablespoons of oil for each cup of dried beans

_____________________________________________________________________________________

And from another source:
                     *  Exported from  MasterCook  *

              Basic Guidelines for Pressure Cooking Dry Beans

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Basic Cooking Times              Dry Beans

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         ***none***

Pick over beans, rinse and drain.

Cook 1 cup of beans (presoaked or unsoaked) with 4 cups of water plus 1 tablesp
oon of oil.  Add 3 cups of water and 1 tablespoon of oil for each additional cu
p of beans.

Beans with the same cooking times may be cooked together, but be prepared for
 their colors and flavors to mingle.

Do not fill the cooker above the halfway mark.

For firm-cooked beans, check for doneness after minimum time indicated.
For soft-cooked (mushy) beans, add 2 extra minutes under high pressure.

When cooking time is up, use a quick release method to reduce pressure.

Drain immediately.

Author’s notes:
Optional Presoak:
Some people avoid eating beans because their feast is followed by an uncomfortable
bout of flatulence.  This discomfort is caused by th complex sugars in beans
that are not digestible resulting in the production of intenstinal gas.

Since the troublesome sugars are water soluble, the flatulence problem can be reduced
or eliminated by presoaking the beans and discarding the soaking water.
  Presoaking also dramatically cuts down cooking time.

To produce evenly cooked beans with smooth skins, I prefer to presoak the beans
  overnight in enough cold water to cover.  If you've forgotten to presoak the b
eans, you can cook them under high pressure for 1 minute, using 4 cups of water
  per cup of dried beans.  Quick-release the pressure, drain, and rinse the beans. 
Then cook as directed in the chart.  This technique can be rough on the bean skins,
 which tend to wrinkle or get yanked off during the rapid depressurization.
Always discard any looes or free-floating bean skins before futher cooking.

Cooking Beans:
For enhanced flavor, cook beans with a smoked ham hock, a few bay leaves, or pe
eled, crushed garlic cloves.  Adding a cinnamon stick or 1/2 teaspoon of whole
cloves to the cooking liquid is also fun.

Never add salt or acidic ingredients (such as tomatoes or molasses) to beans before
they are almost entirely cooked.  Salt and acids cause the beans' skins to
  harden, and they won't beocme tender no matter how long you cook them.  (An
exception to this general rule can be made when pressure cooking soups:  Adding a
  small amount of tomatoes or using a lightly salted stock may lengthen cooking
time slightly, but does not prevent the beans from softening.)

Beans are considered “forbidden foods” by some cooker manufacturers since foaming
action can push a bean or loose skin into the vent and clog it.  use 4 cups
of water and 1 tablespoon of oil (which controls the foaming) for each cup of dried
beans and you won't experience any difficulty.  When the cooking time is up,
 quick-release the pressure cooker under cold water to avoid foaming or sputtering
 at the vent.

In the unlikely event that you hear loud sputtering while cooking beans, place
the cooker under cold running water to bring down the pressure.  Remove and clean
the lid, vent, and rubber gasket.  Lock the lid back in place and proceed with cooking.

Always clean the lid and vent thoroughly after cooking beans.

Cooking Time:
Beans are like snowflakes:  No two are alike, and it’s impossible to give precise cooking times.  It’s just a fact of life (and beans) that even within a single batch, some will be perfectly cooked while others remain a bit crunchy.  This is because of the variations in age and dryness within any given handful.

The good news is that cooking times for most beans are not quite as critical as
  they are with fresh vegetables.  An extra minute is unlikely to turn them to mush.  For firm-cooked beans to be used in salads or to cooked more in soups or
stews, check for doneness after the minimum time indicated in the chart.  For soft beans that will be pureed or used in refried beans, the longer cooking time works best.


It is wonderful! You will love it!