Farmington West Provident Living

Eggs are one of those things that we use almost every day (unless you have egg allergies but no worries we've got you covered at the end of this post.) I'm sure we have all had that experience where we are making something whether it be cookies, cake, or brownies and suddenly find we don't have enough eggs.  Then we are forced to go to the store or borrow from a neighbor.  Wouldn't it be nice if you never really had to worry about running out of eggs?!! Aside from getting chickens, which some of us have, the other alternative is to get them in powdered form, either dehydrated or freeze dried.     There are a few versions of powdered eggs: whole eggs, egg whites, and scrambled eggs, so make sure you pay special attention to what you are actually buying.  Scrambled eggs are just that, eggs that have been scrambled sometimes by themselves and other times with things added in and then they are dehydrated or freeze dried. These are not the type of eggs you want to use when b

Powdered milk has come a long way since we were kids.  Anyone who has ever tasted it and thought " I will never drink that no matter what!!", it might be time to revisit your stance on that.  There have been improvements to the process of creating powdered milk that have vastly improved the taste. Below are some quick facts about powdered milk and the difference between regular and instant.  If you would like a more comprehensive overview we put together this info sheet on powdered milk.      QUICK FACTS:        There is a big difference between Regular Nonfat Dry Milk and Instant Nonfat Dry Milk            Regular can be turned into a variety of milk products: cheese, yogurt, butter, evaporated, etc.       Instant is best used for drinkable applications: milk, hot cocoa, etc.      There are almost twice as many servings in Regular Nonfat Dry Milk as in Instant.      There is more protein per serving in Regular Nonfat Dry Milk.      Instant Nonfat Dry Milk tastes better.    

It's summer time and what says "summer" more than camping and sitting around the campfire.  I have so many memories of sitting around the campfire with my family and telling stories, jokes, singing, and most of all just having good conversation.  The conversations are what I treasure most.  Lately I have been reading and listening to talks instead of other things, because lets face it, most of what is out there right now doesn't really bring me peace or happiness.  This week I saw a video based on a talk by Elder Gong from the October 2018 conference, titled "Campfires of Faith" , I also read some articles ( here , here and here ) and all of them had one central theme-faith through the hard times.   In the video, he talks about painting with Elder Richard G. Scott and a specific painting titled Campfire at Sunset that Elder Scott had painted.  It's beautiful and evokes a lot of emotion and thought.       Elder Gong said, " As we painted, we talke

Did you know that there are 40,000 different varieties of rice? Each type of rice has its own taste, texture and properties, that make it work well with different cooking applications.  ANATOMY OF RICE    Each grain of rice is enclosed in a tough outer hull, or husk, that needs to be removed before it can be consumed. This layer is removed in all rice types.   Under the hull, the bran layer is  not  removed in all rice types such as brown, red, and black (forbidden) rice. The bran layer may be consumed, but it is often removed when further processing rice.  Once the bran and germ layers are removed, white rice remains. Known as the endosperm, this is the part of the rice that is most commonly consumed.  Found under the hull, the germ, or rice kernel, is nutrient-dense. Full of B vitamins, minerals, and proteins, it helps give rice its color and added nutritional benefits.    All rice contains 2 types of starch:  amylopectin and amylose. Depending on how much of one starch it has will d

 Faith, Family and Religious Freedom,  February 26, 2015, at the Fish Interfaith Center at Chapman University located in Orange, California

When you think of cooking with beans you probably think of the usuals like, chilis, baked beans, bean soup, and of course refried beans. But what else can you cook with beans or even bake? The good thing is no matter what the recipe calls for, for the most part, you can sub dry beans for canned beans and vice versa.  There is a great website out there called the Bean Institute and it has all things beans including several recipes and tips on how to use them. If you are just getting started with using dry beans they have a page that tells you how to prepare and cook your dry beans.  Honestly it is a treasure trove of bean knowledge.  A few years ago we did a bean class with some great recipes that will open your eyes as to the many ways to use beans even in cooking desserts. Tricia even made a pizza dough using beans and it was so good!!    Some of my favorite things to make with beans that are easy to freeze and have on hand are black bean quesadillas. Just take some whole wheat to