Thursday, March 31, 2011

Semi-Annual Sale Items

It is that time of the year again....Semi-Annual Sale for the Retail Stores!!!!! The Sale started today and goes through Saturday, April 16th. Call your local store for pricing:


Hard Red or White Wheat 50 lbs 

Hard Red or White Wheat 25 lbs 

Long Grain White Rice 50 lbs 

Long Grain White Rice 25 lbs 

Regular or Quick Oats 50 lbs 

Regular or Quick Oats 25 lbs   

Steamtable Oats 25 lbs  

Freeze Dried Asparagus 5 oz 

Freeze Dried Corn 1.25 lbs 

Freeze Dried Bananas 12 oz 

Regular Milk Substitute 25 lbs 

Chocolate Milk Substitute 25 lbs 

Non Fat, Non instant Dry Milk 50 lbs 

6 Gallon Bucket with lid 

6 Gallon Gamma Lid 

5 Gallon Water Stacker 

Emergency Radio:  A must have for your emergency supplies, this radio is hand crank, solar or battery charged and has a LED flashlight, AM/FM and weather band radio.

Insta-fire 2 Gallon Bucket   

Canned Non-hybrid Garden Seeds: Contains 16 Jumbo sized packets, ideal for emergency and survival preparedness storage.


See you at the Retail Store!





Monday, March 28, 2011

April Classes

Updated 4/1/2011--Brigham added 2 classes! See details below...

Another month means another set of classes!  I've been to a couple of classes and they have been so informative!  It's been great to share knowledge with other class members about what works for them. Make sure you call your store to secure your spot!  

Brigham City, UT
**New** Wednesday, April 13 10:00AM "Use It or Lose It: Non-Fat Dry Milk"
Non-fat dry milk is a great ingredient to have on hand for baking, creating soups and sauces, desserts and beverages.  Come and learn about how to store it and use it to make white sauce, cream soup, pudding, hot chocolate mixes, homemade sweetened condensed milk, and homemade yogurt.

Friday, April 15 10:00AM  “The First 72 Hours
This class will be taught by Glen Weeks.  Come learn what you need to have on hand to get through the first 72 hours after a disaster.

**NEW** Tuesday, April 19 10:00AM "I Know I Need Food Storage, But How Do I Begin"
This class will be taught by Cheryl Moore.  Food storage can seem overwhelming but it is really easy and fun.  In this class you will learn to take the meals you are eating right now and make them into a three month food supply.  We will also talk about long term storage needs, where to store food, and how to store it.  You will walk out of this class saying, "Food storage isn't that hard!  I CAN do it!"
Monday, April 25 10:00AM "How to Lose Weight and Keep it Off"
This class will be taught by Grant Cefalo, Registered Dietician from McKay Dee Hospital. You will learn about easy changes using what you have at your house to lose weight and what really works to lose weight!

Salt Lake City, UT
Saturday,  April 9 11:00AM AND 1:00PM "Designing Your Food Storage"
Liesa Card, author of "I Dare You To Eat It", will help guide you step-by-step through designing food storage to fit your family's needs and preferences by the role of provident, provide an overview of a practical system for integrating food storage into normal, everyday meals and explain the simple steps for implementing your own food storage plan, tailored to the way your family eats.  

Saturday, April 23 10:00AM AND 11:30AM "Disaster Preparation and Procedures"
Tami Giersberger will be talking about ways you can be an asset instead of a liability when disaster strikes and how to stay prepared.  You'll discuss sanitation, water storage, and procedures during pandemics and evacuating.

Salt Lake is also kicking off "Teaching Tuesdays" in April.  Watch for more details but here are some that have already been scheduled...

April 5-Glen Weeks from Home Preparedness Consultants will be coming to discuss how cleanliness is next to impossible when public services break down after a disaster.  Every day practices that will help you to maintain stability in all kinds of situations.
April 12-Techniques and insights into making your perfect Food Storage Bread! 
April 19-Shirley J Foods will be demonstrating some of the great ways to utilize their products in preparing delicious meals!

Chandler, AZ
Saturday, April 9  10:00AM "Sun Oven Demo"
This class is perfect for you "Valley of the Sun" residents!  Gabrielle Mandola, author of  http://solarovenchef.blogspot.com/ will be teaching.  She will demonstrate the best tips and advice on solar cooking & baking. She will be passing out her favorite recipes and sampling several Honeyville items! 

Rancho Cucamonga, CA
Saturday, April 16 10:00AM "All About Beans"
Allison Cutler, The Healthy Cooking Guru, will be teaching all about beans.  Come learn tips, tricks, and how nutritious and important beans in your diet and delicious too!
There is a fee for this class:  $5/individual or $7/couple.


Happy Learning!

Friday, March 25, 2011

Give-Away Winners


Congratulations to the Give-Away Winners! We have sent e-mails to the winners.
Thanks for all who entered the Give-Away and we look forward to the next one!
Thanks for reading!

Wednesday, March 23, 2011

100th Post Giveaway!

This Giveaway is now CLOSED!

Can you believe it?  100 Posts!  We feel like we should celebrate by doing a Giveaway--no one is
complaining right?!?!

FOUR lucky winners will receive one #10 Can of Honeyville's Popcorn and the Microwave Popper!
My family LOVES our Popcorn and Popper.  I talk about it HERE.

Here is how you enter to win:
1. Leave a comment on this post. Be sure to leave your email so we can contact you when you win, otherwise we will have to re-draw. Comments will not be published so your email will not be displayed.
2.  Only one entry per person.
3. If you don't know how to leave a comment, no problem! Just email us at blog@honeyvillegrain.com
4. Winners will be selected at random.
5. The giveaway will end Friday, March 25 at 8:00 PM Pacific Time.

We will never sell or give away any e-mail address that we receive.

Thanks for Reading and Best of Luck!

Tuesday, March 22, 2011

Chocolate Chip Oatmeal Banana Cookies

These are one of my husbands favorite cookies! And I thought....this is the perfect recipe to use our food storage with. They are delicious....in fact, just typing about them makes me think, I might need to go make some more right now! Enjoy these yummy cookies!

I didn't take too many pictures, because I figured that cookies are pretty self explanatory:

6 TBSP Honeyville's Powdered Shortening + 4 TBSP Water (or Honeyville's Powdered Margarine)-equivalent to 3/4 cup shortening or margarine
1 1/2 cups Honeyville's Sugar
2 TBSP Honeyville's Powdered Egg (+4 TBSP of Water)-equivalent to 1 egg
1/4 cup Water
3-3 1/2 cups Honeyville's Freeze Dried Banana's (make sure you re-hydrate them)-equivalent to 3 mashed banana's
1 tsp. Vanilla
2 cups Honeyville's Flour
1 tsp. Baking Soda
1 tsp. Salt
3 cups Honeyville's Oatmeal (okay here, I use half oatmeal and half Honeyville's 4 grain)
1 pkg. Chocolate Chips

Beat together shortening, sugar, egg, water, banana's and vanilla. Add flour, salt and baking soda. Stir in oatmeal and chocolate chips. Drop by spoonful onto cookie sheet.
Bake at 350 degrees for 12-15 minutes

Friday, March 18, 2011

Retail Store Coupons

New Coupons are out for Retail Store Customers...

Be sure to take these in with you on your next shopping trip.  You need to have the coupon to receive the discount.  The coupons expire March 31st.

Thanks for reading, and a very Happy March to Everyone!

Wednesday, March 16, 2011

TVP


TVP, some of you may have heard of it, some not.  But I'll try and break it down to the basics.

What is TVP? 
TVP stands for Textured Vegetable Protein.   This highly nutritious meat substitute is processed from defatted soy flour which contains more than 52% protein along with 18% total dietary fiber.

Ham Flavored TVP

How do I use TVP?
It can be used as a meat replacement or meat extender.   To reconstitute add one part TVP to one part hot water.  Allow TVP to hydrate for about 15 minutes.  Adding 1/2 cup TVP to 1/2 water will yield about 1 cup of cooked meat.

How long will TVP store?
Honeyville's TVP will store for 10-20 years in a sealed #10 can (Oxygen Absorber included) under ideal storage conditions (cool, dry place).

What does TVP taste like?
Honeyville carries a variety of flavors:  Bacon, Beef, Chicken, Chili, Ham, Sausage, Taco, and Unflavored.  The unflavored variety can be seasoned to go along with any dish that you are preparing.

Like most products, I think TVP has come along way in flavor and taste areas.  I've tried the Bacon, Beef, Ham, and Sausage varieties.  Both the Bacon and Ham taste and smell similar and have a smokiness to them.

I've used the Bacon TVP (not rehydrated) to sprinkle on salads, pasta dishes, and to make Loaded Mashed Potatoes

The Ham TVP came in handy for my St. Patty's Day inspired breakfast: Green Eggs & Ham and Shamrock Pancakes.
I don't know if Dr. Seuss was Irish or not but the food was green and it fit the theme :)
And the food coloring made the meat go that color, normally it isn't so...weird. 
The Sausage TVP is a must for Breakfast Burritos in my house.  I think it is so much easier to rehydrate the TVP rather than fry up patties or links.  Plus major bonus my house doesn't smell like Fried Meat the rest of the day! 

Don't just take my word for it--here are what customers are saying about TVP:

Vi (Nevada) 2/3/2010 7:41 PM  (commenting on Beef TVP)

This is a great product! :) I am on my way to becoming vegetarian, this helps a lot! I used it today with a jar of spaghetti sauce, a 16oz bottle of water, some fresh black pepper and chili flakes. It is super satisfying. :)

Monique (North Carolina) 11/4/2010 12:18 PM  (Commenting on Chicken TVP)

Hey Y'all! I was leary about the Chicken TVP, but the prices on dehydrated chicken chunks was outside my budget, so I gave these a try...and I was NOT disappointed!! While not as large as traditional chunk, the taste AND texture are very authentic!! I didnt think it was too salty, but I added a little extra water and let it sit longer and lightly drained it. I have 5 children, and it definitely will save us money for recipes that call for chicken like a cassarole, enchiladas or chicken soup...Im even going to try to make chicken nuggets by partially freezing the chicken before rolling in batter and frying..I'll let you know how it works out!! You OWE it to yourself to check this out.. Chicken is getting very expensive, and to be able to have something that I can pull off the shelf REGARDLESS of the price in the local grocery is a relief!!

MaddyD (ND) 8/19/2010 12:09 PM (Commenting on Unflavored TVP)

This unflavored tvp is amazing; no weird taste or aftertaste. Tastes better than any tvp we've ever tried. Used with Honeyville's blanched almond flour (umm, umm good too) and veggies, etc., to make the most delish low carb, high fiber, 'good fat' (added coconut oil) 'burgers.' Am excited to try other recipes with tvp that always sounded good but the results were much less than satisfying. Next order will be for a case.

May (arizona) 3/3/2011 2:12 AM (Commenting on Bacon TVP)
Love love love these bits! I couldnt enjoy regular bacon anymore but couldnt live without it either. These crunchy munchies are awesome on salads, soups, potatoes but the best.. midnight BLTs!!! We dont rehydrate them, the texture is kinda funky to me when hydrated. its a great way to be more health conscience and money wise at the same time!
 
Small side note, all of our products we sell online have customer rating and reviews on them (as long as customer's have input their opinions).
 
I hope this post has helped clear up some questions on TVP.  Try it out--you'll be glad you did!
 
Happy Eating!

Tuesday, March 15, 2011

Retail Store Tidbits

I've got a few house keeping items today.  Lots of information to share!

First, TODAY by 6PM Pacific Time is the last day for you e-commerce people to get your 10% discount off of the hugely popular Almond Flours.  Simply enter the code SPRING11 on the 2nd page of checkout to receive 10% off.  Click HERE to begin shopping!

Second, the Rancho Cucamonga, CA store has added a new class this month!
Saturday, March 26 10AM and 3PM
How to Use Your Food Storage in Everyday Cooking
You'll learn how to incorporate your food storage products into any meal.  This class will be offered twice that day at 10:00 AM and 3:00 PM.  There is no charge for the class.  Simply call the store to reserve your spot!  (909) 243-1050

Third, here are the In-Store Specials (retail stores only) for March 14-26:

It's another Mix and Match #10 can Case Lot Sale! 
Mix and match any of Honeyville's own Freeze Dried Meats, Freeze Dried Cheese or Freeze Dried Entrees with ANY 6 #10 cans and you get the sale price!

This includes our Freeze Dried Beef Chunks, Freeze Dried Ground Beef, Freeze Dried White Chicken, Freeze Dried White Turkey, Freeze Dried Sausage Crumbles, Freeze Dried Cheddar and Mozzarella Cheese, and Our Rancher’s Cut Entrees are: Rotini with Meat Sauce, Pasta with Beef, Fettuccine Alfredo and Fettuccine Alfredo with Chicken!

In honor of St. Patrick’s Day we’re having some of our favorite “Green Items” on sale!

Whole Green Peas 25 lbs
Green Split Peas 25 lbs
Honeyville Farms Freeze Dried Green Peas 16 oz (#10 Can)
Honeyville Farms Dehydrated Green Onions 8 oz (#10 Can)
Honeyville Farms Freeze Dried Green Beans 6.4 oz (#10 Can)
Honeyville Farms Lime Gelatin 5 lbs (#10 Can)
Green Gamma Lids
“All in One” (Green) Bucket Opener

Call your stores for pricing and be sure to ask to get on their email list so you are in the know with all of their deals and specials.

Whoa...information overload!  Have a Great Day Everyone and thanks for reading :)

Monday, March 14, 2011

Muffin Mini Loaves

Sometimes I like to take treats over to a neighbor or friend...or myself (if I am being completely honest).  And sometimes I am so lazy that making a bunch cookies just seem like too much time and effort.  So I came up with an easy idea using a box of muffin mix.  Make mini loaves, add some cellophane, some curling ribbon and Ta-Da world's cutest food gift!



Each box will make 3 mini loaves.  Make the mix according to the directions, fill each greased loaf pan approximately half full, bake at 375 for 30 minutes.

Mini loaves just waiting to be baked
I had picked up some foil mini loaf pans one day at the store, nothing fancy.  I also put them on a sheet before I put them into the oven for a couple of reasons.  The first being that I burn myself WAY too often so thinking about putting my hands in the oven multiple times was a sure fire way to get burned.  The second reason I wasn't 100% sure the batter to loaf space was okay and so if any spilled over I'd only have to clean the sheet rather than the oven.  Wouldn't you know it that all my preparedness lead me to no burns and no spillage! 

Also these freeze really well.  I wrapped the loaf with plastic wrap several times and stuck it in the freezer.  I pulled it out of the freezer before I went to bed and in the morning it was all ready to go.

Happy Eating!

Thursday, March 10, 2011

Internet Coupon Code

Great news! It's time for another Internet Sale!!

This week we’re offering 10% off our Almond Flour products*. Our Almond Flour is certified gluten-free and comes in pack sizes from 1 pound all the way up to 25 pound bulk boxes. Simply enter coupon code SPRING11 during checkout and your discount will be applied. The field to enter your coupon code is on the 2nd page of checkout below the shipping options. Enter the code and be sure to click on the Apply button. Act now as this offer runs from Thursday March 10th, 2011 through Tuesday March 15th, 2011 at 6:00PM Pacific Standard Time.

We’re also featuring our Freeze Dried Scrambled Eggs and our Freeze Dried Sausage Crumbles. Two great ways to add some variety to the protein section of your Food Storage. These are also outstanding for camping and hiking where cold storage and weight can be an issue. We love these new additions to our line and know you will too.  To find these products click here.

*10% off discount does not apply to our already low flat-rate shipping fee of $4.99. Discount valid for INTERNET ORDERS ONLY placed from Thursday, March 10th, 2011 thru Tuesday, March 15th, 2011 at 6:00PM PST.

If you have any questions, concerns, or just want to place an order over the phone call us, toll-free, at (888) 810-3212. We're happy to help.

Start shopping by visiting: http://store.honeyvillegrain.com/

Wednesday, March 9, 2011

Veggie Burritos with Pinto Beans

We had a customer email us about our pinto beans and so it got me experimenting.  I came up with this dish and my tongue and stomach are oh so pleased I did.  Yummy and filling and it makes alot and it's good reheated the next day.

Ingredients:
1 and 1/4 cup Long Grain White Rice, uncooked
2 and 1/2 cups cooked Pinto Beans
2 Tbs. Honeyville's Dehydrated Onion
1/2 cup Honeyville's Freeze Dried Zucchini
1/2 cup Honeyville's Freeze Dried Peppers
2 Tbs. Honeyville's Dehydrated Carrot
2 Tbs. Honeyville's Dehydrated Celery
2 and 1/2 cups Water
2 Tbsp. Butter
1 (14.5 oz) can of Diced Tomatoes
1 clove garlic, minced
1/4 tsp Black Pepper
pinch of Red Pepper Flakes
1/4 tsp Oregano
1/2 tsp Cumin
2 Chicken Bullion Cubes
Tortillas
Topping Suggestions: Honeyville's Freeze Dried Cheddar Cheese, Salsa, Sour Cream, Avocado, Lettuce, Cilantro, etc.

Directions:
In a large skillet melt better.

Seriously I mean LARGE skillet.  You'll be filling it up with good stuff!
Add garlic and saute. Add remaining ingredients, except tortillas and topping suggestions. Stir and bring to a boil.

Reduce heat, cover, and let simmer for 20-25 minutes, or until rice is ready.   Hint:  Once filling is simmering it'd be a great time to start rehydrating the cheese and prepping the rest of toppings.

Use the filling for veggie burritos. Lay tortilla flat. Scoop filling into each tortilla, top with desired toppings, roll it up and Enjoy!

This makes ALOT!  I was able to get at least 10 burritos out of this batch.  You'd be able to get more/less depending on how big of tortillas you use and how full you stuff your burritos.  I think black beans and Honeyville's Freeze Dried Corn would be a welcomed addition and/or substitution for this dish. 
If you live near a retail store make sure you visit this week as the beans are on sale until Saturday.

Happy Eating!

Monday, March 7, 2011

Printer Friendly

YEA! We are so excited to finally tell you we have a Printer Friendly link on all of our posts! Thanks to many requests from you, you can print easily! You no longer have to copy, paste, edit. Just click on the link and customize it however you want!
Thanks for the suggestions! 

I made Freezer Jam today using Freeze Dried Fruit....it's on my counter setting right now! I will update this week with how it turned out. I am super excited!

Saturday, March 5, 2011

Instant Breakfast

Want a quick breakfast that tastes yummy? 

Here is a recipe for Instant Oatmeal (and it's delicious!):

1/2 cup of Honeyville's Quick Oats or 4 Grain Cereal
2 Tablespoons (or more) of Honeyville's Freeze Dried Fruit (your choice of fruit)
1 cup of warm water

Microwave for 1-2 minutes (90 seconds was perfect for me!). If you like plain cereal (sometimes, I do!), eat just like that. Otherwise add: milk, vanilla, sugar, brown sugar, half and half, etc...

This morning my hubby, kids, and I had this recipe. We tried the Strawberries in one and the Peaches in another. Both were YUMMY!!! In fact, I think it was so easy AND delicious that I am finished buying the pre-packaged Instant Oatmeal. I am just going to make my own!!!

Enjoy your next breakfast!



Wednesday, March 2, 2011

Blueberry Muffins

I love waking up to the smell of blueberry muffins.  Two reasons: one, I really really like these muffins, and two, someone made breakfast!  Today I made these muffins but mmm mmmm delicious all the same!

The directions are pretty easy:
1.  Preheat oven to 400, spray muffin pan with cooking spray or use paper baking cups. 
2.  Drain the enclosed can of blueberries, Rinse in cold water and set aside.
3.  Stir 3/4 cup water, 2 Tb. Honeyville's Powdered Whole Egg, and Muffin Mix together in medium bowl until moistened.  Batter may be lumpy.  Gently fold in Blueberries.
**if you don't have any Powdered Whole Eggs on hand reduce water to 1/2 cup and use 1 large egg.
4.  Fill muffin cups with batter about 2/3 full.
5.  Bake in oven 15-18 minutes or until light golden brown.  Allow muffins to cool for 5 minutes then gently remove from pan.  Each box makes approximately 11 or 12 muffins.


I must warn you these are super delicious!  I've almost finished off a batch by myself.  I only ate one or two at a time but by late afternoon I noticed that most of the muffins were gone.  Oops!  They are great in the morning for breakfast or for an afternoon snack. 

Happy Eating!