"May-ke" A Mix!!
May is great for "may-king" mixes! So what am I talking about here? Well, there are many foods and even meals that you can make half-way ahead of time and store on the shelf or in the fridge or freezer....then when you go to make the full meal or dish, your work is already part-way done for you!! Love that!
Probably the easiest to make and store are DRY Mixes (such as seasoning blends, Homemade Bisquick, Pancake mix, Hot Cocoa mix). A little bit of this and that, mix it up in a bowl, throw it into a ziploc bag or jar, label and shelf it!! DONE! WET Mixes (such as seasoned ground beef mix, fruit smoothie mix, pie fillings, sauces) require a little more effort because they involve heavy mixing or cooking, and then storing them is a bit more challenging because a wet mix will spoil quickly.
Here are some things to consider before making any mix:
1. Choose something you will USE!! Does your family eat a lot of Mexican style dishes?....then a Taco Seasoning or Chili mix would be perfect for you to make and store. Maybe you bake a lot, so a Basic Bisquick-type mix may be just the thing for you to store. The opposite is true too....if you and/or family don't like pancakes, then don't make up loads of pancake mix for your food storage!!! It will most likely spoil before you have a chance to do anything with it.
2. Choose fresh ingredients!!! Things like spices lose their flavor over time if not stored properly....even shortening and oils can go rancid. Don't make your mixes with really old ingredients! They won't taste good and they definitely won't store well. The same is true for wet mix ingredients....don't use freezer-burnt ground beef to make a stock of cooked taco meat mix....or old fruit to make a frozen smoothie mix. Just common sense!
3. Choose AIRTIGHT containers!!! You spent time making the mix, now take the time to store it properly in the proper containers. I personally like using the Food Saver machine with their special bags, which sucks out all the air and seals it tight. You can also use the special attachment for canning jars to seal DRY contents for shelf storage. However, you can also use ziploc bags and boxes, Rubber Maid containers, even plastic snack jars can be re-used for mix storage.
4. Choose the Right Storage Place!!! Most DRY mixes can be stored on the shelf in a cool, dry place for 6 to 8 months. If shortening is in your mix the shelf life is about half that...3 months. DRY mixes can also be stored in the refrigerator or freezer for up to 1 year. WET mixes must be stored in the refrigerator or freezer, UNLESS you have pressure or water-bath canned it properly (such as Pie Filling or Spaghetti sauce)!!!
5. Lastly, Don't Forget to LABEL your Mix!! You do want to know what it is sitting there on your shelf, don't you?!! Properly label it AND include instructions on how to "assemble" the final product....like what wet ingredients need to be added to a dry mix to make the final dish. Or, keep a recipe collection on hand that includes different dishes that use that particular mix.
So....does this get the wheels in your head turning? Are you thinking about what you could make up ahead of time and store? I hope so!! Stay tuned for the outcome of our latest class on making MIXES and for recipes!!!
Wednesday, May 2, 2012
Sunday, April 1, 2012
April Tip
Spring has Sprung....so how about Sprouting?
Did you know that Sprouts are some of the healthiest foods on the Planet? That’s because you are literally eating LIVE food. This is great when it comes to food storage because you can take something you have stored that is dormant and rather bland, and produce a fresh food from it! Use them on salads, in sandwiches or just eat them by the handful...they are sweet and refreshing!
Here are some items you may have in your food storage that can be used:
Grains: Wheat, Barley, Oat Groats (unhulled), Rye, Quinoa, Rice (only BROWN)
Seeds: Sunflower, Pumpkin (green), Mustard, Radish, Almond, Sesame (unhulled)
Beans/Legumes: Chickpeas (garbanzo), Lentils, Kidney, Black-eyed peas, white, pinto, Peas (whole green or yellow), Alfalfa
For HOW TO sprout and other info, check out this site: http://www.living-foods.com/articles/sprouting.html
Happy Sprouting!!
Did you know that Sprouts are some of the healthiest foods on the Planet? That’s because you are literally eating LIVE food. This is great when it comes to food storage because you can take something you have stored that is dormant and rather bland, and produce a fresh food from it! Use them on salads, in sandwiches or just eat them by the handful...they are sweet and refreshing!
Here are some items you may have in your food storage that can be used:
Grains: Wheat, Barley, Oat Groats (unhulled), Rye, Quinoa, Rice (only BROWN)
Seeds: Sunflower, Pumpkin (green), Mustard, Radish, Almond, Sesame (unhulled)
Beans/Legumes: Chickpeas (garbanzo), Lentils, Kidney, Black-eyed peas, white, pinto, Peas (whole green or yellow), Alfalfa
For HOW TO sprout and other info, check out this site: http://www.living-foods.com/articles/sprouting.html
Happy Sprouting!!
Friday, March 2, 2012
Gardening Anyone?
Yes....March is the perfect time to think about starting a garden. You can start plants from seed inside your home, place them in a nice sunny spot, and watch them grow!! By the end of April or so they’ll be ready to plant outside.
What does this have to do with Food Storage? The produce you can grow from your own garden can later be used in canning, freezing, and dehydrating AND it is so much cheaper to do so!!
Here are some that are fairly easy to grow and preserve well:
Herbs like Oregano, Basil, Thyme, Chives, Rosemary, Dill
Tomatoes, Beans, Peas, Peppers, Carrots, Onions
What does this have to do with Food Storage? The produce you can grow from your own garden can later be used in canning, freezing, and dehydrating AND it is so much cheaper to do so!!
Here are some that are fairly easy to grow and preserve well:
Herbs like Oregano, Basil, Thyme, Chives, Rosemary, Dill
Tomatoes, Beans, Peas, Peppers, Carrots, Onions
Friday, February 10, 2012
Finding Your Inner Little Red Hen
"Who Will Grind the Wheat?"
"Who Will Bake this Wheat into Bread?"
"Not I," said the Dog.
"Not I," said the Cat.
"Not I," said the Mouse.
"Then I Will," said the Little Red Hen....and she DID!
I LOVE the story of the Little Red Hen!! She has lofty goals and she has the determination to see them through. No matter what is going on around her, no matter who is too lazy to help her, she keeps plodding her course to the finish line.
Not only that, her goal is AWESOME: Making Fresh Bread!! Now, what could be better than that, I ask you?!
Are you like me, making grand plans, but never seeing them through? That is why YOU & I must channel our Inner-most Little Red Hen!!!...and what could be a better way to start than by doing exactly what she did...GRIND WHEAT & BAKE BREAD!
We got started this month in our Food Storage/Prep Class by bringing our wheat together and using different grinders to make flour. We used a simple hand grinder and a few different electric grinders. Here are the ones we tried:
1. Back to Basics, Manual Wheat Grinder
Pros: fairly easy to use and set up, fairly quiet, good for emergencies because it doesn't require electricity, small, lightweight, portable, easy to store, fairly easy to clean, INEXPENSIVE
Cons: requires muscle power, takes time....about 10 minutes to make 1 cup of Flour, has to be screwed onto a table edge and sometimes this makes it unstable as you grind, holds only about 1 cup of wheat at a time in the hopper, can be tricky turning the knob for setting the grinder from coarse to fine grinding.
2. The Kitchen Mill by Blend-Tec, Electric Wheat Grinder
Pros: large flour collection compartment, size and shape make it fairly easy to store, not complicated, few parts make it easy to clean, flour collection compartment can hold about 10 cups of flour, strong motor, AFFORDABLE appliance (around $200), can grind all sorts of grains with ease, simple setting dial for coarse/fine grinding.
Cons: VERY LOUD, has a small spongey filter that is fragile and needs to be carefully cleaned and stored, somewhat heavy....the motor sits ontop of the collection container making it top heavy/somewhat unstable, holds only 1 to 2 cups of wheat in hopper at a time.
3. The Grain Mill/Whisper Mill, Electric Wheat Grinder
Pros: QUIET in comparison to others, large hopper to hold wheat, large collection containers
Cons: multiple pieces, some what difficult to clean, sometimes blows flour out of collection tubes/containers
4. Wheat Grinder attachment for The Kitchen Aid Mixer, Electric Wheat Grinder
Pros: quick and easy to attach and use, one-piece construction, easy to clean, easy to store, simple setting dial for coarse/fine grinding, all metal construction making it strong and durable, fairly QUIET
Cons: MUST HAVE the Kitchen Aid Mixer in order to use, EXPENSIVE considering it is only an attachment to an already expensive machine, holds only about 1 cup of wheat at a time in the hopper, since the attachment is connected to the top of the machine the flour has a long way to fall and doesn't have a collection container, a tall collection container is needed to catch flour without making a mess
Next we used our Wheat Flour to make BREAD, Pizza Dough, and a Bread Tortilla. Here are the recipes:
Simply Perfect Setpoint Bread
**We made this BY HAND and also in the Kitchen Aid Mixer using a Dough Hook attachment. Bosch mixers with a dough hook attachment will also be able to handle this recipe.**
SMALL BATCH
You will need 5 cups of Whole Wheat to grind into flour for this recipe.
6 to 7 cups Whole Wheat Flour (I like to do 3 cups Wheat Flour, 3 cups White Flour)
1 rounded Tblsp. Dry Yeast
1/4 cup Vital Wheat Gluten (optional)
250 mg Vitamin C (optional)....this can be found at Health Food Stores, but ask at your local grocery store too. Vitamin C helps keep the bread from crumbling.
2 c. very Warm Water
3 Tbsp. Vegetable Oil
3 Tbsp. Honey or Sugar
2 tsp. Salt (scant teaspoons)
You may use all wheat flour or varied portions of different flours. You may also add seeds, wheat germ or flax seed meal to the recipe for more graininess!
Tools
Mixer with a dough hook attachment
2 loaf pans (8x4x3)
Add 3 cups flour, yeast, vitamin C and Gluten to mixing bowl and mix.
Add water and mix for 1 minute. For lighter bread turn off mixer, cover bowl, and let dough sponge for 10 minutes. THIS IS VERY IMPORTANT!!! Add oil, honey or sugar, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time until dough forms a soft ball and cleans the sides of the bowl. Amount of flour needed may vary.
Knead 7 to 10 minutes, until smooth and elastic.
Quick rise method: Preheat oven to 150, lightly oil hands, divide dough into equal parts, shape into loaves and place in greased loaf pans. Turn oven off. Place bread in oven with space between pans. Let rise until double in size, about 20 to 30 minutes. DO NOT MOVE THE PANS!!!....leave bread in oven....then...
Turn oven on to 350 degrees and bake for 30 to 35 min.
Can also let rise on counter, covered, until doubled and bake the same as above.
Turn out immediately from pans to cool. For soft crust, mist lightly with water while still hot or butter tops.
Makes 2 loaves.
Leslie's Pizza Dough
For 1 Pie:
1 cup Warm Water
1 pkg. Yeast (2 1/4 tsp)
1 tsp. Salt
1 Tbsp. Oil
1/2 tsp. Sugar
3-3&1/2 cups Flour
Dissolve yeast in warm water. Add oil, salt, sugar, and 1 cup flour. Beat until smooth. Stir in remaining flour slowly until ball forms. Knead on lightly floured surface 5 to 10 minutes adding additional flour if needed. Grease bowl and let rise about 1 hour until double. Punch down dough and roll out on greased cookie sheet or pizza stone. Top with sauce, cheese and favorite toppings. Bake at 450 F for 20-25 mins.
Bread Tortillas
Mix Together:
5 c. Flour (Whole Wheat or White or...try mixtures like half wheat/half white)
1 & 1/2 tsp. Salt
4 tsp. Baking Powder
Add:
3/4 c. Vegetable Oil
1 & 1/2 c. Lukewarm Water
Mix until it forms a ball. Cut into 16 pieces, forming each into separate balls. Roll out until thin using lots of flour on the rolling surface. Cook in a HOT frying pan...NO OIL IN PAN!!!
Cook them lightly for a soft tortilla or leave them in a little longer for a crispy, crunchy snack!
***When we made these we actually made about 26 small balls and rolled them out thin.***
Optional: You can also fry these in a pan of oil if you'd like more of a "tostada" result. You can even make a desert out of these by sprinkling with Cinnamon-Sugar, Powdered Sugar, or Honey after frying. We even spread Nutella on them for a yummy treat....you can fill them with fruit and cream as well for a make-shift crepe!
"Who Will Bake this Wheat into Bread?"
"Not I," said the Dog.
"Not I," said the Cat.
"Not I," said the Mouse.
"Then I Will," said the Little Red Hen....and she DID!
I LOVE the story of the Little Red Hen!! She has lofty goals and she has the determination to see them through. No matter what is going on around her, no matter who is too lazy to help her, she keeps plodding her course to the finish line.
Not only that, her goal is AWESOME: Making Fresh Bread!! Now, what could be better than that, I ask you?!
Are you like me, making grand plans, but never seeing them through? That is why YOU & I must channel our Inner-most Little Red Hen!!!...and what could be a better way to start than by doing exactly what she did...GRIND WHEAT & BAKE BREAD!
We got started this month in our Food Storage/Prep Class by bringing our wheat together and using different grinders to make flour. We used a simple hand grinder and a few different electric grinders. Here are the ones we tried:
1. Back to Basics, Manual Wheat Grinder
Pros: fairly easy to use and set up, fairly quiet, good for emergencies because it doesn't require electricity, small, lightweight, portable, easy to store, fairly easy to clean, INEXPENSIVE
Cons: requires muscle power, takes time....about 10 minutes to make 1 cup of Flour, has to be screwed onto a table edge and sometimes this makes it unstable as you grind, holds only about 1 cup of wheat at a time in the hopper, can be tricky turning the knob for setting the grinder from coarse to fine grinding.
2. The Kitchen Mill by Blend-Tec, Electric Wheat Grinder
Pros: large flour collection compartment, size and shape make it fairly easy to store, not complicated, few parts make it easy to clean, flour collection compartment can hold about 10 cups of flour, strong motor, AFFORDABLE appliance (around $200), can grind all sorts of grains with ease, simple setting dial for coarse/fine grinding.
Cons: VERY LOUD, has a small spongey filter that is fragile and needs to be carefully cleaned and stored, somewhat heavy....the motor sits ontop of the collection container making it top heavy/somewhat unstable, holds only 1 to 2 cups of wheat in hopper at a time.
3. The Grain Mill/Whisper Mill, Electric Wheat Grinder
Pros: QUIET in comparison to others, large hopper to hold wheat, large collection containers
Cons: multiple pieces, some what difficult to clean, sometimes blows flour out of collection tubes/containers
4. Wheat Grinder attachment for The Kitchen Aid Mixer, Electric Wheat Grinder
Pros: quick and easy to attach and use, one-piece construction, easy to clean, easy to store, simple setting dial for coarse/fine grinding, all metal construction making it strong and durable, fairly QUIET
Cons: MUST HAVE the Kitchen Aid Mixer in order to use, EXPENSIVE considering it is only an attachment to an already expensive machine, holds only about 1 cup of wheat at a time in the hopper, since the attachment is connected to the top of the machine the flour has a long way to fall and doesn't have a collection container, a tall collection container is needed to catch flour without making a mess
Next we used our Wheat Flour to make BREAD, Pizza Dough, and a Bread Tortilla. Here are the recipes:
Simply Perfect Setpoint Bread
**We made this BY HAND and also in the Kitchen Aid Mixer using a Dough Hook attachment. Bosch mixers with a dough hook attachment will also be able to handle this recipe.**
SMALL BATCH
You will need 5 cups of Whole Wheat to grind into flour for this recipe.
6 to 7 cups Whole Wheat Flour (I like to do 3 cups Wheat Flour, 3 cups White Flour)
1 rounded Tblsp. Dry Yeast
1/4 cup Vital Wheat Gluten (optional)
250 mg Vitamin C (optional)....this can be found at Health Food Stores, but ask at your local grocery store too. Vitamin C helps keep the bread from crumbling.
2 c. very Warm Water
3 Tbsp. Vegetable Oil
3 Tbsp. Honey or Sugar
2 tsp. Salt (scant teaspoons)
You may use all wheat flour or varied portions of different flours. You may also add seeds, wheat germ or flax seed meal to the recipe for more graininess!
Tools
Mixer with a dough hook attachment
2 loaf pans (8x4x3)
Add 3 cups flour, yeast, vitamin C and Gluten to mixing bowl and mix.
Add water and mix for 1 minute. For lighter bread turn off mixer, cover bowl, and let dough sponge for 10 minutes. THIS IS VERY IMPORTANT!!! Add oil, honey or sugar, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time until dough forms a soft ball and cleans the sides of the bowl. Amount of flour needed may vary.
Knead 7 to 10 minutes, until smooth and elastic.
Quick rise method: Preheat oven to 150, lightly oil hands, divide dough into equal parts, shape into loaves and place in greased loaf pans. Turn oven off. Place bread in oven with space between pans. Let rise until double in size, about 20 to 30 minutes. DO NOT MOVE THE PANS!!!....leave bread in oven....then...
Turn oven on to 350 degrees and bake for 30 to 35 min.
Can also let rise on counter, covered, until doubled and bake the same as above.
Turn out immediately from pans to cool. For soft crust, mist lightly with water while still hot or butter tops.
Makes 2 loaves.
Leslie's Pizza Dough
For 1 Pie:
1 cup Warm Water
1 pkg. Yeast (2 1/4 tsp)
1 tsp. Salt
1 Tbsp. Oil
1/2 tsp. Sugar
3-3&1/2 cups Flour
Dissolve yeast in warm water. Add oil, salt, sugar, and 1 cup flour. Beat until smooth. Stir in remaining flour slowly until ball forms. Knead on lightly floured surface 5 to 10 minutes adding additional flour if needed. Grease bowl and let rise about 1 hour until double. Punch down dough and roll out on greased cookie sheet or pizza stone. Top with sauce, cheese and favorite toppings. Bake at 450 F for 20-25 mins.
Bread Tortillas
Mix Together:
5 c. Flour (Whole Wheat or White or...try mixtures like half wheat/half white)
1 & 1/2 tsp. Salt
4 tsp. Baking Powder
Add:
3/4 c. Vegetable Oil
1 & 1/2 c. Lukewarm Water
Mix until it forms a ball. Cut into 16 pieces, forming each into separate balls. Roll out until thin using lots of flour on the rolling surface. Cook in a HOT frying pan...NO OIL IN PAN!!!
Cook them lightly for a soft tortilla or leave them in a little longer for a crispy, crunchy snack!
***When we made these we actually made about 26 small balls and rolled them out thin.***
Optional: You can also fry these in a pan of oil if you'd like more of a "tostada" result. You can even make a desert out of these by sprinkling with Cinnamon-Sugar, Powdered Sugar, or Honey after frying. We even spread Nutella on them for a yummy treat....you can fill them with fruit and cream as well for a make-shift crepe!
Wednesday, February 1, 2012
How Well Do You Know Your Wheat??
Wheat is Wheat, right? Well, yes and no. In an emergency situation, you really aren't going to care if you have a certain kind of wheat...you'll just eat what you have. But, on a regular day, it may be helpful to know which wheat is good for what kind of baking you are doing.
Look at the list below and see what will suit YOUR needs the most!!
1. Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat.
2. Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.
3. Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins.
4. Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
5. Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
6. Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta and bulgur.
***Hard RED Wheat & White Wheat are available at the LDS Storehouse/Cannery...but I don’t know what “season” they are.
Look at the list below and see what will suit YOUR needs the most!!
1. Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat.
2. Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.
3. Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins.
4. Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
5. Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
6. Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta and bulgur.
***Hard RED Wheat & White Wheat are available at the LDS Storehouse/Cannery...but I don’t know what “season” they are.
Sunday, January 1, 2012
Happy New Year!!!
It’s January, the start of a New Year, and time to take INVENTORY of your Food Storage!!
1. Go down into your basement (or where ever you keep your food storage) and try counting what you already HAVE. (do the best you can)
2. Bring up any foods that are old or close to expiring....be creative and make some fun meals with them so they don’t go to waste!!! Remember that many of your long-term storage lasts a good 30+ years....look on:
https://lds.org/family/family-well-being/home-storage/longer-term-food-supply?lang=eng#1
3. Now, CALCULATE what your family NEEDS for a YEAR SUPPLY...here is a food storage calculator to help you in this process:
http://lds.about.com/library/bl/faq/blcalculator.htm
4. Do some MATH to see what you are LACKING.
5. DO NOT GET overwhelmed or depressed over this process or the numbers, etc. Start SMALL....a little at a time. Buy one extra can of something you lack in your supply each time you go shopping, or make a goal to order a certain number of cans every month (or 2 or 3, etc.) at the Church Storehouse.
6. RE-CHECK your inventory as the months go by.....re-stock as needed.
**Remember: Food Storage is NOT a one-stop shop deal! It is a continuous cycle of buying/stocking up, using, taking inventory...over and over.
****February Food Storage Class: WHEAT....Grinding it a making it into BREAD!!! YUM!.....stay tuned for exact dates and times!!!!
1. Go down into your basement (or where ever you keep your food storage) and try counting what you already HAVE. (do the best you can)
2. Bring up any foods that are old or close to expiring....be creative and make some fun meals with them so they don’t go to waste!!! Remember that many of your long-term storage lasts a good 30+ years....look on:
https://lds.org/family/family-well-being/home-storage/longer-term-food-supply?lang=eng#1
3. Now, CALCULATE what your family NEEDS for a YEAR SUPPLY...here is a food storage calculator to help you in this process:
http://lds.about.com/library/bl/faq/blcalculator.htm
4. Do some MATH to see what you are LACKING.
5. DO NOT GET overwhelmed or depressed over this process or the numbers, etc. Start SMALL....a little at a time. Buy one extra can of something you lack in your supply each time you go shopping, or make a goal to order a certain number of cans every month (or 2 or 3, etc.) at the Church Storehouse.
6. RE-CHECK your inventory as the months go by.....re-stock as needed.
**Remember: Food Storage is NOT a one-stop shop deal! It is a continuous cycle of buying/stocking up, using, taking inventory...over and over.
****February Food Storage Class: WHEAT....Grinding it a making it into BREAD!!! YUM!.....stay tuned for exact dates and times!!!!
Sunday, December 11, 2011
Sweet Treats With BEANS!!!
Well, for our second class I decided to focus on BEANS!!! Why? Because for me I really don't know what to do with them besides break open a can and dump them into chili or rice or a burrito! I have never really soaked dry beans and used them for anything....Honestly, I don't eat them that much, but I really want to incorporate them more into my diet....and with good reason!....
Beans are truly an amazing food. As far as Nutrition goes, they are loaded with lean protein and fiber...we should have at least 2 servings of beans, legumes, or lentils each day! Beans are a "filling" food too, so a little goes a long way in keeping you satified and full. As far as Food Storage goes, Beans are GREAT! If packaged appropriately they can have as long a shelf life as Wheat....30+ years!!! WOW!! In an emergency, beans will be nutritious and filling.
So wouldn't it be great if there were more ways to use them???
Enter, the sweet tooth!!! Yay! We were able to search online and find some great recipes that add beans to the Dessert catergory. Some of the bean recipes we used just added them to the mix and some were focused on keeping the beans in the spotlight!
REMEMBER:
YOU CAN ALWAYS USE DRY BEANS IN THESE RECIPES EVEN IF THEY CALL FOR CANNED BEANS. TO DO SO, YOU MUST...
1. SORT THROUGH THE BEANS LOOKING FOR ANY ROCKS OR BROKEN BEANS.
2. NEXT, RINSE THEM WITH WATER AND DRAIN.
3. PLACE BEANS IN A POT AND FILL THE POT WITH WATER...AT LEAST DOUBLE THE AMOUNT WATER TO BEANS.
4. YOU CAN SOAK THESE OVERNIGHT, PRESSURE COOK THEM OR SPEED SOAK.
5. FOR SPEED SOAKING, HEAT WATER IN A POT TO A ROLLING BOIL...REMOVE FROM HEAT, ADD RINSED BEANS TO POT AND COVER. LET SOAK FOR AN HOUR, CHECK FOR SOFTNESS...MAY TAKE A LITTLE LONGER, BUT SHOULD BE READY IN UNDER 2 HOURS!
****YOU MUST DRAIN OFF THE WATER AFTER SOAKING ANY DRY BEANS!!!! EVEN IF A RECIPE CALLS FOR PUTTING THEM INTO WATER AFTER SOAKING, ALWAYS USE FRESH WATER!!! BEANS RELEASE CHEMICALS DURING THE SOAKING PROCESS THAT IF CONSUMED LEADS TO GAS, BLOATING, AND DIGESTION PAIN.***
Here is what we made:
Black Bean Coconut Brownies
Yield – 16 brownies Preparation Time – 20 minutes Cooking Time – 40 minutes
Ingredients
• 3 cups pureed black beans (I poured in a full can of black beans, undrained, then drained the other can before putting in the blender...I filled up the blender to the 4 cup line, adding extra water if needed)
• 2 cups sugar
• 1 tsp vanilla
• 1/2 cup milk (I used Evaporated Milk from my food storage)
• 1 1/2 cup flour (I used Brown Rice Flour, but try ANY kind you want)
• 1/2 cup cocoa
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup shredded coconut (unsweetened) (and optional)
• 2 cups semi-sweet chocolate chips
Directions
• Preheat oven to 350. Grease a 9×13 baking pan with cooking spray.
• Puree black beans with a little water. I went for a “smoothie” like consistency.
• Add the sugar to the mixer or mixing bowl and then pour in the pureed black beans. Mix until smooth, adding the vanilla and milk as it mixes.
• Dump in all the dry ingredients, flour, cocoa, powder, soda and salt.
• Mix up, then toss in the coconut and chocolate chips.
• On the lowest speed, mix in the coconut and chocolate chips for 10-20 seconds.
• Pour the brownie batter into the greased pan and bake in the preheated oven for 35-45 minutes, or until toothpick comes out clean in the center. Let cool on a cooling rack before cutting.
Read more:
Pinto Bean Fudge
1 cup cooked soft pinto beans (drained and mashed)
1/4 cup milk (I used Evaporated Milk)
1 Tbsp vanilla
6 oz. unsweetened chocolate
6 Tbsp butter or margarine
2lbs. powdered sugar
nuts (optional)
In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir in bean mixture. Gradually stir in powdered sugar. Knead with hands to get it well blended. Spread into lightly buttered 9-inch baking dish or form into 1-1/2 inch rolls. Chill 1-2 hours.
Flourless Black Bean Brownies
Preheat oven to 350 F
Oil or spray an 8x8 square pan.
1 19oz. can black beans, drained and rinsed
3 Eggs
3 Tbsp. Veg. Oil
1 tsp. Vanilla
¾ c. White Sugar
¼ c. Cocoa Powder
1 Pinch of Salt
Optional: ½ c. Chocolate Chips and/or nuts
Process beans in food processor or blender until very smooth. Add eggs and beat the mixture with a hand mixer on medium to high for at least 1 minute. Add all other ingredients and beat on high for another minute.
Pour into baking dish. Bake for 30 minutes or until the top is dry and the edges are pulling from the pan. Allow to cool then cut into squares.
Blueberry Bean Muffins
2 cans (15 ounces each) Red Kidney beans or 3 cups cooked dry-packaged Red Kidney beans, drained, rinsed
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon cloves, ground
1 cup blueberries, fresh or frozen
3/4 cup pecans, chopped
Process beans and milk in food processor or blender until smooth.
Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans.
Bake muffins in preheated 375-degree oven until toothpicks inserted in centers come out clean, 20 to 25 minutes.
Cool in pans on wire racks 5 minutes; remove from pans and cool.
Makes 1 dozen
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Per serving: Calories 288; Fat 10g; Calcium 46mg; % Calories from Fat 31; Carbohydrate 43g; Folate 49mcg; Sodium 500mg; Protein 8g; Dietary Fiber 5g; Cholesterol 64mg
Peanut Butter Chocolate Chip Dessert Hummus
Ingredients:
• 2 cups chickpeas (canned works too!)
• 1/4 cup natural peanut butter (or other butters, like Almond or Cashew)
• 1/4 cup + 2 tablespoons maple syrup
• 1/2 Tablespoon vanilla extract
• 1/4 cup chocolate chips
• Drain, measure, wash, and peel your chickpeas. Peeling them isn’t absolutely necessary but it makes for the creamiest hummus and really is worth the effort.
• In a food processor, add the first 4 ingredients and process until the hummus is smooth and emulsified(the one thing no one wants for dessert is chunky chickpea pieces in their dessert).
Remove and clean the blade and fold in the chocolate chips. Move into a deep serving bowl and serve with graham crackers or baby carrots.
Oatmeal Chocolate-Chip (and Bean!) Cookies
vegetable oil cooking spray
1 12 cups old-fashioned oats
2 cups all-purpose flour
12 tsp baking powder
12 tsp baking soda
14 tsp salt
34 cup white beans (drained great northern cannellini or any white beans liquid reserved)
3 tbsps softened butter
1 cup light brown sugar (firmly packed)
2 large eggs
1 tsp pure vanilla extract
1 cup milk chocolate chips
Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
NOT-SO-SWEET-TREATS with Beans!
If you still are looking for a way to use beans for a snack, but don't want all the sugar, try these yummy alternatives:
Bean Salsa
1 can Black Beans
1 can Black-Eyed Peas
1 can Sweet Corn
(all cans 15 oz. size)
Empty each can into a collander placed in the sink. Rinse thoroughly and drain. Transfer to a medium bowl. Add:
1 small Purple Onion OR a few Scallions....diced
1 large Tomato or 2 small...chopped
1/2 c. Fresh Cilantro...chopped
1/2 c. Italian Dressing, made from the packet....I used a homemade dressing with some Lemon added.
Optional:
Lemon or Lime juice to taste
Salt and Pepper to taste
Great Additions: Chopped Avocado, Chopped Olives
Mix all ingredients in the bowl, making sure the dressing evenly coats the mixture. Chill in fridge if you have the time. Serve with tortilla chips, tacos, burritos, salads, as a side dish, etc.
Beans are truly an amazing food. As far as Nutrition goes, they are loaded with lean protein and fiber...we should have at least 2 servings of beans, legumes, or lentils each day! Beans are a "filling" food too, so a little goes a long way in keeping you satified and full. As far as Food Storage goes, Beans are GREAT! If packaged appropriately they can have as long a shelf life as Wheat....30+ years!!! WOW!! In an emergency, beans will be nutritious and filling.
So wouldn't it be great if there were more ways to use them???
Enter, the sweet tooth!!! Yay! We were able to search online and find some great recipes that add beans to the Dessert catergory. Some of the bean recipes we used just added them to the mix and some were focused on keeping the beans in the spotlight!
REMEMBER:
YOU CAN ALWAYS USE DRY BEANS IN THESE RECIPES EVEN IF THEY CALL FOR CANNED BEANS. TO DO SO, YOU MUST...
1. SORT THROUGH THE BEANS LOOKING FOR ANY ROCKS OR BROKEN BEANS.
2. NEXT, RINSE THEM WITH WATER AND DRAIN.
3. PLACE BEANS IN A POT AND FILL THE POT WITH WATER...AT LEAST DOUBLE THE AMOUNT WATER TO BEANS.
4. YOU CAN SOAK THESE OVERNIGHT, PRESSURE COOK THEM OR SPEED SOAK.
5. FOR SPEED SOAKING, HEAT WATER IN A POT TO A ROLLING BOIL...REMOVE FROM HEAT, ADD RINSED BEANS TO POT AND COVER. LET SOAK FOR AN HOUR, CHECK FOR SOFTNESS...MAY TAKE A LITTLE LONGER, BUT SHOULD BE READY IN UNDER 2 HOURS!
****YOU MUST DRAIN OFF THE WATER AFTER SOAKING ANY DRY BEANS!!!! EVEN IF A RECIPE CALLS FOR PUTTING THEM INTO WATER AFTER SOAKING, ALWAYS USE FRESH WATER!!! BEANS RELEASE CHEMICALS DURING THE SOAKING PROCESS THAT IF CONSUMED LEADS TO GAS, BLOATING, AND DIGESTION PAIN.***
Here is what we made:
Black Bean Coconut Brownies
Yield – 16 brownies Preparation Time – 20 minutes Cooking Time – 40 minutes
Ingredients
• 3 cups pureed black beans (I poured in a full can of black beans, undrained, then drained the other can before putting in the blender...I filled up the blender to the 4 cup line, adding extra water if needed)
• 2 cups sugar
• 1 tsp vanilla
• 1/2 cup milk (I used Evaporated Milk from my food storage)
• 1 1/2 cup flour (I used Brown Rice Flour, but try ANY kind you want)
• 1/2 cup cocoa
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup shredded coconut (unsweetened) (and optional)
• 2 cups semi-sweet chocolate chips
Directions
• Preheat oven to 350. Grease a 9×13 baking pan with cooking spray.
• Puree black beans with a little water. I went for a “smoothie” like consistency.
• Add the sugar to the mixer or mixing bowl and then pour in the pureed black beans. Mix until smooth, adding the vanilla and milk as it mixes.
• Dump in all the dry ingredients, flour, cocoa, powder, soda and salt.
• Mix up, then toss in the coconut and chocolate chips.
• On the lowest speed, mix in the coconut and chocolate chips for 10-20 seconds.
• Pour the brownie batter into the greased pan and bake in the preheated oven for 35-45 minutes, or until toothpick comes out clean in the center. Let cool on a cooling rack before cutting.
Read more:
Pinto Bean Fudge
1 cup cooked soft pinto beans (drained and mashed)
1/4 cup milk (I used Evaporated Milk)
1 Tbsp vanilla
6 oz. unsweetened chocolate
6 Tbsp butter or margarine
2lbs. powdered sugar
nuts (optional)
In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter and stir in bean mixture. Gradually stir in powdered sugar. Knead with hands to get it well blended. Spread into lightly buttered 9-inch baking dish or form into 1-1/2 inch rolls. Chill 1-2 hours.
Flourless Black Bean Brownies
Preheat oven to 350 F
Oil or spray an 8x8 square pan.
1 19oz. can black beans, drained and rinsed
3 Eggs
3 Tbsp. Veg. Oil
1 tsp. Vanilla
¾ c. White Sugar
¼ c. Cocoa Powder
1 Pinch of Salt
Optional: ½ c. Chocolate Chips and/or nuts
Process beans in food processor or blender until very smooth. Add eggs and beat the mixture with a hand mixer on medium to high for at least 1 minute. Add all other ingredients and beat on high for another minute.
Pour into baking dish. Bake for 30 minutes or until the top is dry and the edges are pulling from the pan. Allow to cool then cut into squares.
Blueberry Bean Muffins
2 cans (15 ounces each) Red Kidney beans or 3 cups cooked dry-packaged Red Kidney beans, drained, rinsed
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon cloves, ground
1 cup blueberries, fresh or frozen
3/4 cup pecans, chopped
Process beans and milk in food processor or blender until smooth.
Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans.
Bake muffins in preheated 375-degree oven until toothpicks inserted in centers come out clean, 20 to 25 minutes.
Cool in pans on wire racks 5 minutes; remove from pans and cool.
Makes 1 dozen
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Per serving: Calories 288; Fat 10g; Calcium 46mg; % Calories from Fat 31; Carbohydrate 43g; Folate 49mcg; Sodium 500mg; Protein 8g; Dietary Fiber 5g; Cholesterol 64mg
Peanut Butter Chocolate Chip Dessert Hummus
Ingredients:
• 2 cups chickpeas (canned works too!)
• 1/4 cup natural peanut butter (or other butters, like Almond or Cashew)
• 1/4 cup + 2 tablespoons maple syrup
• 1/2 Tablespoon vanilla extract
• 1/4 cup chocolate chips
• Drain, measure, wash, and peel your chickpeas. Peeling them isn’t absolutely necessary but it makes for the creamiest hummus and really is worth the effort.
• In a food processor, add the first 4 ingredients and process until the hummus is smooth and emulsified(the one thing no one wants for dessert is chunky chickpea pieces in their dessert).
Remove and clean the blade and fold in the chocolate chips. Move into a deep serving bowl and serve with graham crackers or baby carrots.
Oatmeal Chocolate-Chip (and Bean!) Cookies
vegetable oil cooking spray
1 12 cups old-fashioned oats
2 cups all-purpose flour
12 tsp baking powder
12 tsp baking soda
14 tsp salt
34 cup white beans (drained great northern cannellini or any white beans liquid reserved)
3 tbsps softened butter
1 cup light brown sugar (firmly packed)
2 large eggs
1 tsp pure vanilla extract
1 cup milk chocolate chips
Heat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tbsp reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.
NOT-SO-SWEET-TREATS with Beans!
If you still are looking for a way to use beans for a snack, but don't want all the sugar, try these yummy alternatives:
Bean Salsa
1 can Black Beans
1 can Black-Eyed Peas
1 can Sweet Corn
(all cans 15 oz. size)
Empty each can into a collander placed in the sink. Rinse thoroughly and drain. Transfer to a medium bowl. Add:
1 small Purple Onion OR a few Scallions....diced
1 large Tomato or 2 small...chopped
1/2 c. Fresh Cilantro...chopped
1/2 c. Italian Dressing, made from the packet....I used a homemade dressing with some Lemon added.
Optional:
Lemon or Lime juice to taste
Salt and Pepper to taste
Great Additions: Chopped Avocado, Chopped Olives
Mix all ingredients in the bowl, making sure the dressing evenly coats the mixture. Chill in fridge if you have the time. Serve with tortilla chips, tacos, burritos, salads, as a side dish, etc.
Subscribe to:
Posts (Atom)
