Everyday Food Storage Recipes-Food Storage & Recipe Blog » Beans that Magical Fruit

Pressure Cooking 101: Cooking Beans, Rice, and Wheat Berries

Crystal-Everyday Food Storage — Wed, 28 Apr 2010 07:01:24 +0000

Okay, I hope you’re loving all the videos so far because today we’re getting into the really fun stuff and there are THREE more videos! (If you missed the first day of this class, make sure you click HERE so you don’t miss a thing!) You’ll be able to see for yourself how EASY it is to start cooking basic items in your pressure cooker to save you time in the kitchen! Check out the videos below to see just how easy it is to cook beans, rice, and wheat berries in a pressure cooker. Make sure if you have a different pressure cooker than I do that you reference YOUR owner’s manual for specific times and measurements for these items. I’ve also added some homework items for you (yes, I said homework! I want you to actually TRY these concepts for yourself!) they are fun recipes you can try that I like to use OR you can try your own recipe. Make sure to leave a comment with successes and questions so we all can learn from each other!

COOKING BEANS IN AN ELECTRIC PRESSURE COOKER

HOMEWORK RECIPES TO TRY:
Low-Fat Blueberry Muffins
Low-fat Pumpkin Brownies

COOKING RICE IN AN ELECTRIC PRESSURE COOKER

HOMEWORK RECIPES TO TRY:
NEW! Fried Rice
NEW! Hawaiian Meatballs and Rice

COOKING WHEAT BERRIES IN AN ELECTRIC PRESSURE COOKER

HOMEWORK RECIPES TO TRY:
Wheat Berry Salad with Apples & Cashews
Feta Wheat Berry Salad

Low-Fat Whole Wheat Blueberry Muffins-Ultimate Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 01 Mar 2010 05:10:45 +0000

We’re moving up in the world! My good friend sent me this recipe, it was like it was meant to be! Not only have I tried a MILLION (okay, maybe a slight exaggeration) muffin recipes trying to find one that is light and fluffy but I was also in the middle of all my freeze dried berry experiments. With a couple of modifications this recipe became PERFECT for food storage….AND delicious (as in the BEST homemade muffins I’ve ever made/eaten). I even brought these to a luncheon and they were devoured-whole wheat, oats, beans, freeze dried berries and all! p.s. I’m pushing you guys and only listing the beans for the recipe, if you haven’t tried it by now-you’re entirely missing out! If you’re still nervous, you can watch a video of how I cook my beans and store them in smaller amounts for baking by clicking HERE. And remember, using beans in place of oil and butter doesn’t change the taste and it actually IMPROVES the texture, making it very moist, light, and fluffy!

Low-Fat Whole Wheat Blueberry Muffins

2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs (1/4 c. dry egg powder + 1/2 c. water)
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar

Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won’t work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.

Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.

Pressure Cooking Beans!

Crystal-Everyday Food Storage — Thu, 29 Oct 2009 04:58:15 +0000

VIDEO: Pressure cooking your beans and how to freeze smaller portions to use in your every day baking!

Low-fat Harvest Pumpkin Brownies-Bean Food Storage Recipes

Crystal-Everyday Food Storage — Tue, 06 Oct 2009 07:48:42 +0000

I got this recipe from a gal in my ward who is a FABULOUS cook. One of those ladies you know if it has their name on it that it will be delicious. Well she made this last year for a “Recipe Swap” and I’ve been waiting for a YEAR to share this with you. When I made it this year, I realized…hey….I could use beans in this AND whole wheat flour (not to mention powdered eggs!). And it was DELICIOUS. It turns it into some sort of food storage super dessert! The original recipe calls for cream cheese frosting but I topped it with a whipped topping with cinnamon and 1 t. vanilla. Yummmm…..the most delicious whipped topping you’ll EVER eat!

Harvest Pumpkin Brownies
1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt

Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollup cinnamon whipped topping.

VIDEO: Pressure cooking your beans and how to freeze smaller portions to use in your every day baking!

Want to learn more about the specifics of an electric pressure cooker? Click HERE.

My Ode to Pizza: Taco Pizza-Food Storage Recipes

Crystal-Everyday Food Storage — Wed, 16 Sep 2009 05:54:20 +0000

Okay, so you’d think I eat at Papa Murphy’s a lot more by how many pizzas I try to recreate of theirs….but then again maybe I don’t eat there as much because I make my own. However it works…I’m sharing it with you and that is the important part! This pizza combines my two FAVORITE things, Mexican food and Pizza. It may be against some sort of ethnic cooking policy to combine Italian with Mexican, but who cares! It’s DELICIOUS! (and if you’re wondering, of course I put jalapenos on mine!)

Taco Pizza

Pizza Crust
Dehydrated Refried Beans (Hydrate them in 3/4 the amount of water called for, that is a little trick of mine. It’s always easier to add a little more water in at the end then it is to add in more beans)
Cheddar Cheese
Taco Meat
Avocado
Tomatoes
Olives
Jalapenos
Green Onions
Canned Corn
…and any other favorite Taco toppings

The idea is to use the refried beans as the “sauce” then add any meat, cheese and any other toppings you like on your tacos and bake. I like to serve sour cream and salsa as dipping sauces. So easy and SO DELICIOUS. You’ve got to try it!

Long Term: Food Storage Beans

Crystal-Everyday Food Storage — Thu, 03 Sep 2009 07:01:15 +0000

So if you’re like me, you’ve wondered how in the world you will ever use those beans….because that is A LOT of chili! And if you’re like me you only like to eat chili a couple times a year….NOT a week like is recommended (well, not that much chili but that many servings of beans).

Cooking your DRY Beans:

Quick Soaking – For each pound of beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour.

Overnight Soak – For each pound (2 cups) dry-packaged beans, add 10 cups cold water, then let soak overnight, or at least 8 hours.

Cooking Beans – Once your beans have soaked and tripled in size, it’s time to cook them. The most important step in this process is to drain off the soaking water and rinse the beans before cooking to help decrease the gas side effect. Depending on the bean variety, it will take 30 minutes to 2 hours to cook. Make sure and check the package for more specific directions. You’ll know the beans are done when they are tender, but not overcooked. If your beans have been sitting in your food storage for a long time you will need to cook them for a longer period of time. Cool the beans in their cooking liquid if you are not adding them to another liquid, like a soup, when they are done cooking.

Helpful Recipes for Using Beans:

Low-Fat Brownies: A great tip for using puree’d black beans in your brownies to replace some or all of the oil called for.
Slow Cooker White Bean Chili: A delicious recipe to make chili in your slow cooker.

Other Resources about Beans:

Planning for Beans: Visit my sister site’s Food Storage Made Easy.NET’s list of Do’s and Don’ts for Beans along with a comprehensive list of beans and their uses.
Buying Beans: For more information about purchasing beans, visit my sister site The Food Storage Shopper.NET
Country Beans, by Rita Bingham: For those of you who want to delve deeply into all the glories of beans, this is a great book filled with information on lots of ways to use beans.

Peanut Butter Granola Brownies-Long Term Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 10 Aug 2009 04:13:02 +0000

This is such a FUN twist on brownies and it is SO delicious-not kidding! It uses something from every category of food storage (grains, powdered milk, powdered eggs, and beans) It is SO easy to do and, personally, I haven’t seen anyone make this kind of brownie…so you could be the first on your block to start a CRAZE. I made this recipe when I had some left overs around that I needed to use up, so you can see my creativity at work…jk…my “creativity” doesn’t always turn out as good as this recipe.

Peanut Butter Granola Brownies

1 pkg. brownie mix (follow directions on back of box substituting powdered eggs and needed water for fresh eggs and bean puree for the oil-for more chewy brownies use 1/2 bean puree and 1/2 oil)

After pouring the brownie batter into baking dish top with Peanut Butter Granola and drizzle with Homemade Caramel Sauce-directions below (the same sauce I use for my Gourmet Blender Wheat Banana Nut Waffles)

Bake brownies according to directions on back of box.

Hot Homemade Caramel Sauce

1/2 Cup buttermilk (1 1/2 T. dry powdered milk + 1/2 C. water then add 1/2 tsp. vinegar or lemon juice)
2 Cups Sugar
1/2 Cup Butter
2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer with out going grainey)
2 t. baking soda
1 tsp. Vanilla (do not add until after removing from heat)

Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the carmel color towards the end of boiling. (Essential Tip: mix in a pot one size larger than you think you will need. The syrup will be frothy in the beginning and it is awful cleaning up a burnt sugarey mess on your stove…trust me!)

Hachacha Salad: 3 Month Supply Food Storage Recipes

Crystal-Everyday Food Storage — Wed, 05 Aug 2009 03:17:28 +0000

Alright, I think most people call this salad Taco Salad but growing up we called it Hachacha Salad…which I love because a) it’s really fun to say and b) it’s sounds better than plain old taco salad. The theory is the same though and I love to serve this for guests in the Summer time because they build their own (and I hate it when people don’t like what I made or pick around my food) and you can use a lot of items from your 3 month supply as well as your garden. Here are some ideas of what you can put on your salad….

Hachacha Salad

lettuce
chili (or any kind of beans but I like it spicy)
tomatoes
avocados
olives
green onions
cheese
jalapenos (I love any good excuse to put jalapenos in my food
sour cream
salsa
corn
fritos or tortilla chips
Ranch dressing (I think this is optional but some people don’t think it’s a salad without an official salad dressing
name your own topping! Anything you would put on tacos would taste great on this salad.

Let everyone put theirs together and you won’t hear any whining about the salad! Have fun and enjoy your cool kitchen…you won’t have to use your oven or stove top for any of this!

Fourth of July FHE Lesson and Treat: Dessert Food Storage Recipes

Crystal-Everyday Food Storage — Mon, 29 Jun 2009 03:46:48 +0000

I absolutely love the Fourth of July. I’m not going to lie, I get teary eyed at most parades (and by most, I mean ALL , anytime I see a flag, hear the national anthem, or eat a hot dog. Okay, so I’m kidding about the hot dog part but I do love being patriotic and being thankful for this wonderful nation where we have so much freedom. I think it’s really important that we instill patriotism in our families so I found a wonderful Family Home Evening lesson and treat idea to make it all very easy for you to get done!

Click HERE to download the 4th of July Family Home Evening lesson…keep reading for the treat ideas which of course are also food storage recipes…or at least we made them that way .

This picture and recipe comes from Betty Crocker but you don’t have to use a Betty Crocker brownie mix or frosting…you can use whatever you’ve got!

4th of July Brownies

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil (or bean puree, for a video of how to do this click HERE) and eggs (or powdered eggs)called for on brownie mix box

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker® red decorating gel
1 tube (0.68 oz) Betty Crocker® blue decorating gel
1 tube (0.68 oz) Betty Crocker® white decorator icing
Betty Crocker® Decorating Decors stars

1. Heat oven to 350°F. Line 13×9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make and bake brownies as directed on box for 13×9-inch pan, using water, oil (or bean puree, for a video of how to do this click HERE) and eggs (or powdered eggs). Cool completely, about 1 hour.
2. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Continue as desired with options below.

Flag Brownies: Frost brownies. Using red decorating gel, pipe stripes onto frosted brownie. Add decors in upper left corner of brownie. 24 brownies

Firecracker Brownies: Using 1-inch round cookie cutter, cut out brownie rounds. Stack 2 brownie rounds together, spreading frosting between rounds and on top. Garnish with decors. 48 brownies

Star Brownies: Using 2 1/2-inch star-shaped cookie cutter, cut brownies. Place frosting in resealable food-storage bag; cut off one bottom corner of bag. Pipe frosting on star-shaped brownies. Sprinkle with decors. 13 brownies

Chili Dogs: Bean Food Storage Recipes

Crystal-Everyday Food Storage — Fri, 05 Jun 2009 04:11:09 +0000

My family LOVES watching baseball games (especially when they involve the Angels and we love to eat chili dogs (one of those great food storage recipes!) To save money, we make our own chili dogs and watch baseball on TV while we pretend we’re at the game. It’s also much cheaper than traveling to watch a game, buying tickets, buying six dollar chili dogs…and my favorite part…no line at the bathrooms! It is always a perfect night. Try it at your home for a cheap, entertaining evening with good food and good fun!

Chili Dogs

Hot Dog Buns
Hot Dogs
Chili*
Cheese
Chopped Onions (or hydrated onions)-optional

Layer cheese on top of bun. Place hot dog inside bun on top of cheese, top with chili and chopped onions.

*This is a great way to use chili from your 3 mos. supply or if you have a large crowd over make some chili up in your crock pot and let it cook all day. If you need a good chili recipe, I like to use this one (Kids love it and it is more sweet than hot).

Homemade Chili

3 C. Dry Red Beans*
6 C. Water

In a large pot, combine and soak overnight. Cook 1 ½ hours, adding more water as needed to cover beans. Drain beans and combine with:
1 Can (16 oz.) Tomato Sauce
1 Can (16 oz.) Stewed Tomatoes
1 ½ C. Ketchup
¼ C. Lemon Juice
¼ C. Brown Sugar
1 C. Coarsely Chopped Celery
1 C. Coarsely Chopped Onion
1 Small Bay Leaf
1 T. Chili Powder
1 ½ tsp. Salt
½ tsp. Dry Mustard
2 T. Worcestershire Sauce

Brown and drain 2 lbs. lean ground hamburger. Add to chili. Cover on low in a crockpot. ( The longer it cooks, the thicker it becomes and the better it tastes – add water as needed.)…and please, for the love of Pete, use a Reynolds Crock pot liner…they are worth the money!

*2-15 ¼ oz. cans red kidney beans may be substituted for the dry beans. Remember to drain these beans.

Grilled Pineapple
If you ever need an easy side dish, go to your 3 mos. supply and pull out pineapple slices. Throw them on your grill until you get the grill lines and serve warm. DELICIOUS!!!

*Also, I just found out that Costcos in Utah are also carrying my book (more than just on the days I’m there in addition to Seagull Book, Deseret Book, and Amazon.com. You can find my book with the other books in the middle of the store near the cookbooks. The price can NOT be beat (only $10.99…a savings of almost $6.00!). This is a great time to stock up for gifts for Christmas or birthdays or if you don’t live in Utah, a great time to find a friend or relative who can pick you up a copy (or two)! And don’t forget, I’d love to meet you! Click HERE to find out when I’ll be at a Costco near you!