Holly Cooley

Your Independent Consultant

 

I've been a Thrive Life consultant for over 10 years and I absolutely love my job!  I get to share the best food on the planet and I get to teach people how they can create healthy quick dinners for their family so they have more time to spend around the dinner table.

THRIVE is in a category all by itself.  Delicious, nutritiuous food that happens to have a really long shelf life.  Vine ripened, no GMO food that you can have access to in a snap--for those little emergencies that don't feel so little when you're in them--like no time to cook, sick kiddo's, unexpected company, you name it! Emergencies happen every day.

This is great tasting, nutrient dense food packaged in double lined cans designed to keep the good stuff in and the bad stuff out. The 25 year shelf life comes in handy too!

Are you curious? So were we and we'd be happy to answer questions. We'd also love to share how you can earn FREE groceries.  Ask us how!  We are practically a walking coupon and we're here to help. 

Being prepared for emergecies brings peace of mind.--whether they happen or even if they don't! So create your own home store and get yourself some peace of mind!


Thank you for the opportunity to assist you in your journey towards that peace of mind ...Peace of mind that comes with being self reliant!

 

Holly and Mike

 

To read some articles Holly's written about using Thrive, check out the tab to our Blog!

 

And be sure to check out Holly's recipes at https://holly.thrivelife.com/recipes/search?q=Holly+Cooley

 

 

 

 

Holly M. Cooley
Independent Consultant with Shelf Reliance
Good things in store
holly4thrivelife@gmail.com 
 
If you'd like to do what we do...earn money while helping others to become self reliant, contact us!

Mike and Holly enjoy being Gold Executives and managing a team of some of the best consultants around. Come take a look at the opportunity!   Even if you only want to share Thrive with a few friends, we have just the right starter kit for you--the Social Seller Kit! Join our team today!

 

 

 

 

 Holly4ThriveLife@gmail.com
540-233-4544
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Article published in VA Preppers Blog

July 16, 2012

To see this article, complete with photos. go here:

https://docs.google.com/document/d/1RoqZpD9daYNc2-xchBw_kWV9lpX19a6mCFZ1acYYmpg/edit

 

Home Fried Potatoes in a Cast Iron Skillet

by Holly M Cooley

holly.shelfreliance.com/holly


I used my cast iron skillet and some freeze dried Red Peppers and Potato Dices to make a really awesome breakfast last Saturday. The kids were home visiting unexpectedly and had spent the night, and I wanted to make them a hearty breakfast.  It was so nice to know that I didn’t have to worry about running out to the grocery store to buy food for company, because I have my own little home store that I can go to! Yay for emergency foods!

I wonder if you’ve tried cooking with your food storage?  It’s a delicious way to naturally rotate your stores and keep things from expiring. It’s also a great way to make sure you really like the foods that you are stocking up on. As soon as you open a can of something, plan to replace that item right away, and you will have a perfect little system going on.

So I thought maybe you’d like to see how easy it is.  I took a few photos.





                   Doesn’t this look yummy? It was delicious!  And so easy.
Have a peek over my shoulder if you like.

This is what I did NOT do:  


Measure.  (Hey, it was fun...I felt like a scientist!) Peel potatoes. Dice potatoes Pre Cook potatoes. Wash or slice red peppers

This is what I DID:

I got a large bowl and into it I poured approximately 4 cups of  Potato Dices.   I added enough warm water to cover the potatoes.

While they were soaking I chopped half of a large onion that I had in my fridge already.  I wanted large pieces of onion to go with the slices of red peppers and to complement the petite size of the diced potatoes. Plus, who am I kidding, it was quicker.

Next I tossed a handful or two of the freeze dried Red Bell Peppers to a small bowl and added water to start them rehydrating. It only takes a minute or two.

I got out my heavy cast iron skillet, (which I absolutely LOVE--it has a long family history and was handed down to me) heated it up, and added olive oil...maybe two tablespoons.  

Once the oil was hot (this is an important step to sauteeing things...waiting till the oil is hot enough to sizzle when you splash a drop of water into it. This allows the food to be cooked by the oil, instead of the food just absorbing the oil.)   I added the onions and began to saute them, along with a few orange pepper slices I had left over in my fridge. I drained the freeze dried Red Bell Peppers well and added them to the skillet.  Once the veggies were beautifully sauteed, I removed them to a warm plate.

I drained my potatoes using a colander.  I added more olive oil to the skillet and heated it up, then added the diced potatoes and spread them out evenly in the pan.  Salted them well, and sprinkled with paprika.

Now here’s the hard part.  Leave them alone!  Set the temperature of the pan low enough that you can just let those potatoes brown for about 4 or 5 minutes.  Once you’re sure they’re nice and golden on their bottoms, use a spatula to lift up a section and just before flipping them over,  sneak a little more olive oil into that section of the pan...wait a couple of seconds (yes, you will need two hands for all of this.) and repeat until all of the potatoes have been turned.  Sprinkle well with salt and paprika... and then...leave them alone for another 4 to 5 minutes! If you play with them too much you will have fried mashed potato cakes =)  

Once the potatoes are nice and golden, add the peppers and onions and incorporate while you finish sauteeing everything.  Here’s a closer look:


Now you just need some Scrambled Eggs to go with this and you’ve got yourself a lovely breakfast!  Enjoy! Serves 4 grown ups a hearty breakfast!

One of the most important things about using a cast iron skillet is preserving and protecting the ‘seasoning’.  Once you are done using it, either wash it immediately and then dry it, or set it aside to be washed after the meal.  DO NOT SET IT IN THE SINK to soak. Moisture is the enemy of cast iron.  Wash and dry well, then set on a warm stove for a moment or two until you can be sure that all of the moisture is evaporated. Regular re-seasoning will only improve its performance and durability.

If you’d like to learn more about how to care for and season your cast iron skillet to keep it in great shape, here is a good source of information.  Even if you have one that has gotten rusted and looks hopeless, a little patience and seasoning can restore it to mainstream duty in your kitchen.  A well seasoned cast iron skillet is a “must have” for any kitchen in my opinion.  It is unparalleled for durability and utility, and better than any non stick skillet I’ve ever owned.

Well, hope you enjoyed fixing breakfast with me! Enjoy the freedom and flexibility of food storage!


Tags: Food Storage Recipes; cooking with food storage; cooking with freeze dried potatoes; food storage breakfast recipes; cooking with freeze dried red peppers; Thrive recipes; cooking with Thrive; Cooking with cast iron, Cast Iron Skillet, home fries using freeze dried potatoes, easy food storage recipes