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Tuesday, March 5, 2013

Food Storage Recipe Index

For anyone who still has this blog in their feed instead of my new one, it may be of interest that I have made a page of all my food storage recipes. I'm still using my food storage and periodically finding new recipes which I had to my Food Storage Recipe Index Page. Happy cooking.

Friday, April 20, 2012

I've moved- Check out my new site

Hey everyone! Sorry I've been a little MIA. We've had a lot going on here. We had 2 funerals, my husband quit his job and got a new one, for awhile we were talking about moving and of course there's all the business that is involved with mothering three small children. The good news is that I'm back in the game and I have a new website. So if you want to follow my cooking and mothering adventures, follow me at Tell me what you think. Thanks for reading.

Monday, March 26, 2012

Update 2

Another death in the family...when it rains it pours.

Tuesday, March 13, 2012


Last weekend I ran a half marathon. This weekend we have a family funeral. But, next week I will have many worthwhile things to say.

Monday, March 5, 2012

A Few Tricks for Healthy & Delicious Waffles

We love waffles. It's one of the few things that everyone here eats and doesn't bother my breast-feeding infant with reflux, plus it's a quick, easy and low-cost meal. Here are a few tips that I have found to make them healthier and tastier.
  • Add a heaping tablespoon of ground flax seed to the batter. It help you get your Omega-3's, some extra fiber and protein and you can't taste it. I also throw a tablespoon of wheat germ into the batter for extra Vitamin E and fiber and no one can taste that either.
  • Substituting almond milk for regular milk adds a slightly nutty flavor and decreases calories.
  • If you use a professional waffle iron it will improve your waffles regardless of your batter recipe. The flipping motion introduces more air into the waffle. I was surprised that they only cost about $10 more than a good quality standard waffle iron.
  • Putting a couple tablespoons of applesauce on your waffle moistens them without a ton of syrup, reducing sugar without sacrificing taste. (I got this idea from a friend. When she was growing up her grandparents didn't keep sugar or syrup in the house, so they put applesauce on their waffles so they weren't dry and tasteless.)
  • Recently I tried some of my homemade applesauce (it's brown from the cinnamon, cloves and nutmeg) with just a little bit of real maple syrup drizzled on top. It was so yummy.

Friday, March 2, 2012

Food Storage Friday: Potato Pearl Soup

Ok,  if you have potato pearls you have to try this. To quote my husband "It tastes like Thanksgiving in a bowl." And it's EASY! If you don't have potato pearls, go get some.  I found this winner in Food Storage for the Clueless by Clark and Kathryn Kidd, which a friend recommended to me. Unfortunately it is out of print and it was awhile before a copy was available for less than $40. I eventually found one and I haven't really started reading it, just trying a few recipes. This soup is fast, easy, yummy and uses mostly food storage ingredients. I can't say that it's healthy, but it tastes like comfort food and sometimes you need when everyone in the house has had a cold sometime in the past two weeks. Just saying.

Potato Pearl Soup
Food Storage Ingredients:
4 & 1/2 cups milk
2 Tablespoons dried chopped onion
1 teaspoon salt
dash of garlic salt
dash of pepper
2 cups potato pearls
2 & 1/2 cups broth/stock

Fresh Ingredients:
2 Tablespoons butter
1/2 cup water

1. Heat butter, onion, salt, milk and pepper until scalding. 2. Gradually stir in potato pearls. Keep cooking and stirring until smooth. 3. Gradually add the broth & water. 4. Garnish with paprika and parsley if desired.

The original recipe called for more salt and butter. I cut them down and still added the water to get it to a place where I liked the taste. I also used turkey stock that I made and froze after Thanksgiving last year. Hence the strong Thanksgiving flavor and the small bits of carrot. So yummy. The original recipe calls for chicken broth, so I'm sure that that is good too. You *could* use fresh milk for this, but when I make recipes that call for cooking more than 2 cups of milk, I mix it up from my food storage. It's cheaper, no one can taste a difference and I need to rotate the stuff anyway.

Wednesday, February 29, 2012


 Last weekend I was talking to my husband about something I found on Pinterest that I wanted him to make. (He's pretty handy when it comes to building things.)
 "Wait, you're using Pinterest?"
 "Yeah, I've found lots of great ideas there."
 "What exactly is Pinterest?"
 "It's a social networking site for sharing webpages and ideas. Why, what did you think it was?"
 "Well, a co-worker said it was soft porn for women."
 "Wat? No. Why do you think that?"
 "It's just women looking at a bunch of stuff they can't have."
I laughed. "Ok, I can see that. But I use it to get recipes and other ideas. Well, ok I do have a thing for pretty cakes too."
 So, yes I finally jumped on the bandwagon that is Pinterest. If you are so inclined, you can follow me here. Oh, and Happy Leap Year!