White Bean Chili: Bean Food Storage Recipes
Southwestern White Chili
Anell’s Famous Corn Bread
1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)
1 c. yellow cornmeal
1 c. flour (half and half or all-purpose)
2/3 c. sugar
2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)
½ tsp. soda
½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.
Tuna Fish Casserole: Food Storage Recipes for Kids
Why you should LOVE cooking with your kids-it’s learning in disguise!
From the Penn State Cooperative Extension
Most children learn quickly that eating is fun. They also enjoy helping adults cook. Put the two together and you have the perfect recipe for learning. Children learn best when they’re busy and interested in what they are doing.
When children are busy scrubbing, mixing, stirring, kneading, spreading, tossing, squeezing, and pouring, they don’t realize there’s a special ingredient that you’re adding: It’s called learning!
• Cooking involves reading and talking. There is much to talk about as a recipe is read, followed, and prepared.
• Children learn math skills through counting, measuring, and following step-by-step directions.
• Science is learned as children see how food changes during cooking. They learn about hot and cold, floating and sinking, dissolving, melting, and freezing.
• Good nutrition is encouraged through cooking. Seeing exactly what goes into a recipe helps children learn to make better decisions about the food they eat.
• Children can learn about and connect with other cultures as they prepare foods from various cultural groups.
• Thinking skills are developed as children learn to compare and make relationships in food preparation. If we use too much flour in our cookie recipe, the result is a dry, hard cookie. Proportions are easily mastered when children learn that if you double the ingredients in the cookie recipe, you get double the cookies.
• Social skills are practiced in cooking when children work together, take turns, and solve problems. Most importantly, self-esteem abounds when children prepare foods for themselves and others.
Here’s another great recipe to try with your kids in the kitchen…
This meal is great for young children to help with or for children who are old enough to cook an entire meal by themselves. It is just as easy as the macaroni and cheese in a blue box, all they need to know how to do is boil water and cook noodles.
Tuna Fish Casserole
Ingredients:
2 C. Elbow Macaroni (Yeah for food storage!)
3 Cans Tuna Fish, drained
2 Cans Cream of Celery Soup
2 C. Cheese
1 12 oz.-16 oz. Bag of Peas
Instructions:
In a large pot, bring water to boil. Add macaroni and cook for 12-13 minutes, or until soft. Add peas for last 3 minutes of cooking. Drain macaroni and peas. Combine drained tuna, Cream of Celery Soup, and cheese and heat over medium heat until the cheese is melted. Add the macaroni and peas and stir.
Round out the meal:
Serve with baby carrots or tomato wedges, fresh salad (let children have some fun and pick the toppings for the salad), and milk.
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
Cinco de Mayo Fiesta Featuring: Powdered Egg Breakfast Burritos, Canned Beef Tacos, Enchilada Casserole, and Horchata to drink. Lots of Food Storage Recipes!!!
Wow!! After all of these recipes your family will definitely be in the fiesta mood. Ole!! We’re covering every meal of the day along with a fun drink to make! Make sure to check them all out and try one out with your family.
Hola! Get your family in the fiesta mood by starting their day off with a breakfast burrito made from your dehydrated eggs. If you haven’t had your family try scrambled dehydrated eggs, this is a perfect time! There are lots of other flavors in the burrito if you’re scared they won’t like the eggs. Personally, I just did cheese, eggs, and salsa but another great combo to try is cheese, eggs, breakfast sausage, and a fruit salsa. Remember when converting multiple eggs that there are 16 tablespoons in a cup. I also use powdered milk as a 1/4 of the liquid called for to rehydrate the eggs since scrambled eggs are supposed to fluffy. The other thing I realized this morning when I made these is that you will probably want to do a couple extra eggs then you would normally with real eggs. The rehydrated eggs don’t make as much.
For lunch, who can forget bean burritos made from dehydrated refried beans. For more info on this, check out my previous post “Think outside the bun”
Or…very delicious shredded beef tacos made from your canned beef in your 3 month supply. For more info on that, check out this entry.
For dinner try Enchilada Casserole…it’s for those of you short on time but LOVE enchiladas! It tastes just like the real thing and is so delicious and EASY that I don’t even make real enchiladas anymore! The other great thing is that a lot of the ingredients come from your 3 month supply..including canned chicken!! Make one of your sides the dehydrated refried beans and you’ve got it made!! For tips on rehydrating your beans, click here.
Tortilla Casserole
1 ½ C Sour Cream
2 Cans (10 ¾ oz) Cream of Chicken Soup
1 Can (7 oz) Diced green Chiles
1 Can (10 oz) Mild enchilada sauce
3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
1 ½ C grated Cheese (Cheddar)
Save 1/2 C. of grated cheese and mix all other ingredients in a bowl. Pour mixture into 9×13 pan and top with remaining cheese. Cover and bake at 350 for 45 minutes. This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)
And finally, a fun drink to make using your rice. (Thanks Ember for passing this on!)
Horchata
1 cup uncooked white long-grain rice
5 cups water1/2 cup milk (1 1/2 T. powdered milk + 1/2 Water)
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
DIRECTIONS: Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
For more tips and tricks for using food storage in your everyday recipes, visit www.everydayfoodstorage.NET
Canned Beef Tacos
I just made the most TASTEY beef tacos on Friday. The meat was tender, savory, and very delicious. My husband thought I’d been cooking it all day. But I have a little secret he doesn’t know…
I realize that in posting this, I will most likely blow my cover entirely but it is worth sharing for all of your convenience and taste buds! One of my favorite things about food storage is its help with the EVERYDAY emergencies (thank goodness because everyday emergencies happen far more often than earthly calamities). Friday is usually my cleaning day and I can get most of it done while my baby is taking her morning nap but on Friday she decided she only wanted short naps and for me to hold her so we had a great time cleaning the house together ALL day. The clock struck 5:30 and I knew my husband would be home soon and I had no dinner! (Sound familiar to anyone else?) I grabbed two cans of chunked roast beef from Costco and a can of green chilis and was on my way. Canned meat is the best for “quickie” meals.
