Friday, December 30, 2011

New Winter Price List

Shelf Reliance just released their winter price list and there are a few items that are going up.  Most notably the Freeze Dried Blueberries and Freeze Dried Cauliflower.  You have until January 2nd to order under the current pricing.  If blueberries were on your shopping list make sure you order before the 2nd!

 Here is a list of items that will go up in price by a dollar or more.  Prices are based on a #10 can

Pinto Beans $1.30 

Lima Beans $.70 

Chopped Onions $1.20 

Blueberries $8.40 

Apple Slices  $1.40 

Cauliflower $4.80
Spaghetti $3 

Brown Sugar $.50 

White Sugar $.60 

Friday, December 23, 2011

Shepherds Pie

The other night we cooked a spinach and potato casserole and I had a little bit leftover and decided to make a Shepherds Pie.  It turned out to be a great way to use 
my leftover casserole.

We started out with a can of pinto beans, 
I added THRIVE freeze dried carrots, onions & ground beef.  
We simmered this on the stove for about 30 minutes
 then drained the broth.

I added a little water to the potato casserole to 
prevent it from drying out while baking in the oven.  
I spooned the casserole over the meat and veggies.

Then I  topped the pie with a little shredded cheese 
and baked it in the oven for about 15 minutes.

Friday, December 16, 2011

Spinach Potato Casserole

This casserole is my go to meal when I want a warm home cooked meal in minutes.  The potato beads have quickly become one of my favorite THRIVE ingredients to cook with.
 It is so nice to have a healthy option for a meal instead
 of a frozen dinner!


2 Cups Water
1 Cup Milk
1 Cup THRIVE Freeze Dried Spinach rehydrated
1/4 Cup Sour Cream
1/4 Cup Shredded Sharp Cheese

Bring water & milk to a boil in a medium sauce pan.  Once boiling immediately add potato beads and remove from heat.  Whip the potatoes with a fork until blended then add sour cream and spinach.  Top with cheese and bake in the over for 15 minutes at 350.

Note:  If you want your casserole creamier you can add extra milk or water.  I do not add salt to this recipe since the potato beads already have a nice flavor to them.  You could also use 100% THRIVE ingredients to make this dish.


Monday, December 12, 2011

Great deal on a FoodSaver starter kit!

Here is a great deal on a FoodSaver starter kit.  This kit is $119.28 on sale for $47.99 including shipping.  

Use promo code L1FV65A at checkout.

> Limited Time Bonus: Qualifies for Free Standard shipping
> Limited Time Offer: Add 5 extra Bag or Roll items, get $25 Off
> Limited Time Bonus: $100 Worth of Coupons with EVERY Order

Included In Offer:
3 Lunch ‘N Leftover Containers
3 Sandwich ‘N Snack Containers
1 – 11” x 16' Roll
1 – 8” x 20' Roll
V2040 Vacuum Sealer

Friday, December 2, 2011

Corned Deer Roast

I am lucky to be married to a very dedicated hunter who loves to cook!  We are always looking for ways to save money and utilize the food that he harvests. We have really enjoyed making our own Corned Venison.  Not only does it cost less to make it is healthier than a traditional beef
cut since it has so much less fat.

You could also use this recipe for beef when a good roast is on sale. We use this meat for dinners or sometimes just cook up a batch for lunch meat!

Corned Deer Roast
 First you will start off with a seasoned brine mixed with a curing salt (I use Morton's Tender Quick)
You will boil the brine then let it cool to room temperature before adding your meat.

Corned Vennison
Once you have added your meat seal it in a zip lock bag or air tight container.
Over the next 5-7 days you will refrigerate the meat turning the meat once a day.
After 5-7 days you will be ready to simmer the meat for about 4 hours.
You can rinse the meat before cooking to get some of the salt out, although
I transfer mine directly from the brine to the pot.

Corned Deer Roast

We cooked about 4lb's of deer roast and as you can see it yields
more than a traditional beef roast once it is cooked.

Corned Deer Roast

Ingredients For Brine:
1 Tablespoon Black Pepper
1 1/4 Tablespoon Coriander Seeds
2 Cinnamon Sticks
1 Teaspoon Caraway Seeds
6 Crushed Bay Leaves
1 Tablespoon Red Pepper Flakes
4 Cloves Of Garlic Minced
Morton's Tenderquick Per Package Instructions

A note on curing:  Be sure to use a cure that has nitrates in it like pink butchers salt or Morton's Tenderquick.  The nitrates have two purposes; it will give your meat a nice pink color while adding flavor and prevent botulism. You will want to lean towards a longer curing time especially for larger pieces of meat to make sure the cure reaches the center of the meat.

Bring spices and cure to a boil in a large pot.  Once boiling remove from heat and let cool to room temperature. Once the brine is cool add your venison roast and store in either a zip lock bag or air tight container.  Refrigerate the brine and meat for 5-7 days turning the meat once a day.

At the end of the 5-7 days your meat will be cured. Simmer the roast in a pot of water just large enough to cover the roast for 4 hours or until tender.  Enjoy!

    December Sale


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