I love fresh food. It truly is my goal here on the Farmstead to be able to completely provide for my family with what we produce here – whether it is veggies, fruit, eggs, meat, or milk. We will get there, but it has been baby steps for us.
I still shop at the grocery store, but I have noticed it is less frequent and costs a LOT less – Planning, planning, planning makes it possible, folks! Another resource we use here is our food storage. Food storage? On a daily basis and not just for emergencies? You got it!
We use Thrive Life food storage on a near-daily basis. Sure, we started with Thrive Life in order to gain some emergency food cushion, but soon found out how good (and easy to use) it is! How nice it is to be able to avoid a last-minute trip to the store because I have what I need, in my pantry, prepped and ready to use!
Here is a great – and easy – recipe to help you see how easy and tasty food storage can be!
- 1 cup Thrive Colby Shredded Cheese (freeze-dried) – re-hydrated with 1/4 cup water
- 2/3 cup grass-fed butter, cold, cut up in small pieces
- 1 1/2 – 2 cups flour (use your preference here – wheat, white, a blend of both…)
- 3 tablespoons Thrive Cheese Blend
Rehydrate the shredded cheese ahead of time: a few hours prior or up to the night before – whatever is easiest for you. Once rehydrated, combine shredded cheese, butter, flour and cheese blend in food processor. Mix until well combined into a dough-like consistency. Be aware, this might take a few minutes or so. Sometimes my food processor doesn’t like this large amount of food in there and doesn’t quite get it mixed up enough. In that case, pull it out and knead it the rest of the way by hand, or do a half-batch.
Once combined, you can do as I do (the easy way), and roll it into a log, wrap up in wax paper and pop in the fridge until firm (or maybe even until the next day if life gets that busy…). When you are ready to bake, simply slice the log into discs and give them a little poke on top with the tines of your fork. Cute. 🙂
Or, you can do it the fancy way, and roll it out and cut into cute little kid-friendly shapes (Goldfish, anyone??). Before baking, give them a good sprinkling of sea salt. Regardless of the method you choose, bake them on a stone baking sheet or parchment-lined baking sheet for 10-15 minutes at 350 degrees, or until just barely golden on top. Allow to cool before storing.
We go through these crackers fast at our house. They are great on their own – or with cheese on top. Yes. That would be cheese on top of cheese crackers. Don’t you like cheese??