My Ode to Pizza: Taco Pizza-Food Storage Recipes

Posted by Crystal on September 15, 2009 View Comments

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!

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Long Term: Food Storage Beans

Posted by Crystal on September 3, 2009 View Comments

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:

Other Helpful Posts on Beans:

Other Resources about Beans:

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Peanut Butter Granola Brownies-Long Term Food Storage Recipes

Posted by Crystal on August 9, 2009 View Comments

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!)

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Hachacha Salad: 3 Month Supply Food Storage Recipes

Posted by Crystal on August 4, 2009 View Comments

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!
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