EVERYDAY FOOD STORAGE » beans

Tips Making (Delicious!) Bread Machine Bread for Sandwiches

Crystal — Mon, 14 May 2012 09:00:00 +0000

Everyone knows that a bread machine can be THE TICKET to have bread in a hurry, with no mess, and while you are off having fun. However, if you ate bread machine bread growing up, you probably know that it can be dry, hard to cut with a thick crust, and a mess to make. Well it can be that way or it can be the most DELICIOUS bread you’ve ever eaten and take no time at all to do. Making bread is definitely more nutritious and MUCH, MUCH cheaper then buying the equivalent bread at a super market. If you don’t have a bread machine, check your local second hand store. I know mine had at least 4 today when I went. You can always do a Google search for instructions on a particular machine.

SAVE TIME: Make Bread Mixes! This is the same idea behind making a lot of sandwiches at once. If you make your own bread mixes and store them in the fridge, then it is one mess and takes about 1 minute to make a loaf of bread. Nice, right? (To make a bread mix, combine all dry ingredients from your favorite recipe (except for yeast) in a ziploc bag and store in the refrigerator)

This is a whole loaf.

As you can see it is thinly sliced.

In fact it looks so good (and tastes so great with butter & honey) you could serve it at a brunch!

It also makes the most delicious sandwiches!

My tips for making DELICIOUS homemade bread in your bread machine.

1) Use white wheat (it’s taste is more subtle) and always use the wheat setting (whole wheat needs to rise longer than bleached white flour).

2) Add potato flakes to your bread machine recipe to add the soft texture of a store bought bread. I add 1/2 C. to mine. This is extra great since the cannery just started carrying potato flakes! (This trick has been used since the olden days when women would use the water used from cooking potatoes in their bread to make it soft. )

3) Allow bread to cool in a closed Ziploc bag (or towel) to make the crust soft. Somehow, and I’m not sure of the science behind it, the moisture goes back into the bread and makes the crust VERY soft. My bread doesn’t get moldie or dry out as quickly as before. A softer crust makes the bread much easier to cut. CAUTION: I was told me that before store bought bread a crunchy crust was the way to tell the bread was fresh…so I guess if you like the fresh crunch to your bread continue to air cool.

4) Experiment with Gluten. I add 1 T. of gluten to my bread. Gluten makes the bubbles in your bread strong so that your bread doesn’t sink from the bubbles popping too early.

5) High Altitude dwellers should cut down the amount of yeast called for in the recipe because bread rises faster in high altitude areas and since the bread machine is a timed process it doesn’t know to bake when the dough has doubled in size. For reference, I halfed my yeast from what it called for in my recipe.

5) Make the process easy by filling Ziploc bags with all dry ingredients minus the yeast and placing in your fridge. This way you always have fresh homemade bread ready and waiting to begin for you with no mess!

Just as a side note, I’ve tried using other people’s very delicious whole wheat bread machine recipes in my bread maker and they never turn out (because of the high altitude problem) so don’t be discouraged if this happens to you! Just try to make your bread machine’s recipe to how you like it.

Here are a few of my favorite bread machines!

The Cuisinart Programmable Bread Maker-It does EVERYTHING including quick breads…you know like banana bread, pumpkin bread. VERY COOL!

Zojirushi Breach Machine: This is the Cadillac of bread machines! It actually makes the loaf like a store bought loaf of bread and the baking is unparalleled! My mom has a Zojirushi and when I made my EZ Wheat bread in it, it tasted exactly the same as if I had made it myself the old fashioned way. VERY IMPRESSIVE!

HUGE SUN OVEN SALE!

Don’t forget about the HUGE Global Sun Oven sale going on right now! If you don’t have one-this is the time to get it along with all of the accessories for FREE! Get more information HERE.

2 for 1-Breadsticks OR Pizza in under 30 minutes from ONE easy recipe: Food Storage Recipes

Crystal — Wed, 09 May 2012 19:13:00 +0000

This is my ABSOLUTE favorite recipe and ever since I got it from my sister-in-law we haven’t bought pizza (contrary to what my husband says on the video . The other great thing about making this as pizza is that you can make the crust in the morning and then top it with your toppings in the evening and have dinner ready in under 10 minutes! I love meals you can make most of earlier in the day when life isn’t so busy. It is so easy, makes NO mess (okay well, just a little mess), and is DELICIOUS. Kids love it (especially when you let them pick the toppings and add them to the pizza)! Everytime I make these breadsticks for company it is a HUGE hit and they always ask for the recipe, so who better to share it with than all of you!!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Graham Crackers-Whole Wheat Food Storage Recipes

Crystal — Tue, 24 Apr 2012 12:30:11 +0000

Who knew you could make such amazing graham crackers right at home? Karen from ID sent me a GREAT recipe (it tastes like a mix between graham crackers and Teddy Grahams). It’s easy to make and uses food storage so you know I’d love it! I went ahead and made a how-to video on how to make them so…enjoy!

Graham Crackers-from Karen in Chubbuck, ID
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.

How to use Food Storage Beans for Butter and/or Oil

Crystal — Tue, 07 Feb 2012 12:23:12 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

We’ve started this month right with the Chocolate Molten Lava Cake. Mmmm….it makes my mouth water just thinking about it! Remember, I’m doing this because there is more out there than just cake mixes people! L-O-T-S! And when you are cooking more from scratch you a) have more control over the ingredients and b) you have more opportunities to use your food storage and c) can do it for a lot cheaper!

But I realized that I have gotten a little ahead of myself because you know I’ll be using a lot of beans in place of butter and oil. Why? Well beans are CHEAP, from your dry beans you can make the equivalent of a can of beans (which is about a pound) for under 20 cents! Has anyone seen what a pound of butter costs these days? Last time I checked it was around $3 a pound-good grief. Plus, beans are virtually fat free, full of protein and fiber which means less calories and they make you feel full! No joke! I can eat one piece of cake made with beans instead of oil and feel FULL. Before I could eat 2 (or 3 or 4) and not feel satisfied. Plus, beans make a very moist product and I promise there is no bean taste! And just because I know you’re wondering, I don’t use powdered butter or shortening because for the most part it isn’t cheaper than using fresh plus it lacks the protein and fiber of beans. So, I want to make sure you all understand how to use the beans and how to be successful at it because I’m BIG on YOU figuring out how to do this with YOUR recipes.

TIPS FOR USING BEANS FOR OIL AND BUTTER

If your recipe calls for oil, you are going to use a bean puree. What is a bean puree you ask? It’s simply cooked beans with enough water to whirl in your blender. If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it. Done.
If your recipe calls for butter, you are going to use cooked, drained beans.
For substituting beans for both butter and/or oil you are going to use a 1:1 ration. That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree. If your recipe calls for 1 C. butter you are going to use 1 C. beans. You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter.
When wondering which beans to use-you are going to match color for color. If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans. If it is a white cake, use white beans. Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake. Your family will wonder what all of those black specks are. To be safe, you can use white beans in almost anything.
Now, you’re going to add the beans however your recipe says to use the butter and/or oil. So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar. If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients.
If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like. So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans. It just means you need to use half oil/butter and half beans. It will still be chewy and you’ll still be saving money and adding fiber and protein! Remember, I’m not big into all or nothing-even a little or half is better than nothing and it’s important that your family likes what you make!

Use beans for breakfast, dinner and dessert with my Everyday Bean E-Cookbook!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it! And make sure if you link to me, either use the word “food storage” or “Everyday Food Storage” to link back to me. Thanks-it makes all the hard work worth it!

Chili Dogs in a Blanket-Food Storage Recipe

Crystal — Fri, 03 Feb 2012 07:00:05 +0000

Okay, whether you’re routing for the Packers or the Giants-this weekend is a great excuse to use some food storage! If you know me, I love chili dogs-it’s one of those guilty pleasures I have. The only problem with chili dogs is that they are SO messy! (And anyone who knows me, also knows I have a problem with messy foods…in that I tend to make them messier!) So I thought, how perfect to encase the chili like a pig in a blanket type idea….and it worked out wonderfully! I think this is a PERFECT dish for any football parties you may be having this weekend…or any basketball games you may be watching plus it uses food storage!

It would be easily served with Tator Tots or potato chips and then a vegetable tray where they can pick their own veggies. (Notice I filled half my plate with them to try and make up for my chili dog creation!

Chili Dogs in a Blanket
1 can Chili (or homemade chili)
2 T. dehydrated onion
1/2 C. Shredded Cheese (optional)
2 oz. Cream Cheese (optional)
4-6 Hot Dogs (cut into thirds-lenth wise)
EZ Bread Dough (Click HERE for the recipe)

Mix bread dough according to directions and let rise until doubled. In the mean time, combine chili, dehydrated onion, and cream cheese and heat until the cream cheese is melted. Roll dough out to 1/4 inch thick and using something circular (about 5 inches in diameter), cut out circles from dough. Keep rolling dough out and cutting until dough is gone (like you would for biscuits). Put a thin layer of chili mixture on dough circles, followed by cheese, and a hot dog piece. Fold side pieces together and pinch all edges together. Bake at 400 degrees for 15-20 minutes or until golden brown.

Saturday Food Storage Show-off: Pioneer Brownies

Crystal — Sat, 01 Oct 2011 08:46:06 +0000

Who doesn’t love a good brownie recipe that also includes food storage? I was so happy to receive this recipe for all of us to try. It has beans, wheat, and honey. Sounds great! This recipe is from Sade and she says…

“Hey Crystal,
You inspired me to try these and I’m so glad you did!! These little morsels of heaven were fantastic!! And as you said we wouldn’t be able to taste the beans at all! Thanks so much, I’ll send along the picture and the recipe in case anyone else would like to make these, they are truly food storage brownies!!”

Food Storage Pioneer Brownies: Food Storage Dessert Recipe

Recipe type: Dessert

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

This is truly a food storage brownie!

Ingredients

1/2 c. butter (1/4 C. black bean puree and ¼ c. oil)
2 tsp. vanilla
2/3 c. honey
2 Lg. Eggs ( I used powdered)
1/2 C. wheat flour
1/2 C. cocoa
1/2 tsp. salt
1 c. chopped nuts (optional)

Instructions

Mix all ingredients and mix well. Put in 9×9 pan and bake at 350 degrees for
-30 min.

Notes

**Tip** Cut brownies with a plastic knife and they cut nicer…I have NO
idea why but it does work!

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SHARE WITH US!

Do you have a great idea, recipe or food storage tip you’d love to share?! Email me at efsshowoffs(at)gmail(dot)com! We’d all love to hear from you!

The Everyday Bean e-Cookbook Sneak Peek!

Crystal — Tue, 23 Aug 2011 04:02:20 +0000

I’m so excited! I have a new e-cookbook coming out this week, The Everyday Bean Cookbook. It will have 90+ recipes for breakfasts, sides & salads, dinners, and DESSERTS all with no added fats…just good ol’ beans from your food storage. Don’t worry the recipes aren’t scary, the recipes cover pancakes, waffles, muffins, quick breads, salads, soups, chilis, cookies, brownies, cakes, etc…see that isn’t scary! To get you excited (and convinced), I’m giving a sneak peek of one of my most favorite BEAN recipes, the Low-Fat Ultimate Death by Chocolate Sandwich Cookie. (Make sure you scroll to the bottom to see how you can enter to win a FREE copy of my new e-cookbook when it is released this week!)

Low-Fat Ultimate Death by Chocolate Cookie

Recipe type: Desserts

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 9

This recipe is awesome, easy, looks gourmet and NO ONE will guess you used beans instead of butter in it! If you love it, make sure you check out my NEW Everyday Beans e-Cookbook with over 90 recipes that will incorporate beans into your breakfasts, sides & salads, dinners and DESSERTS!

Ingredients

1 Devils Food Chocolate Cake mix (must be Devil’s food)
1/2 C. bean puree (you can use either black or white beans)
2 eggs (2 T. dry powdered eggs + 1/4 water)
1 t. vanilla
1 tub Fat-Free Cool Whip
1/2 pkg. dark chocolate chocolate chips, melted
chocolate covered strawberries, optional

Instructions

Preheat oven to 350 degrees. Combine half of the Devils Food Cake Mix with the bean puree, eggs and vanilla in electric mixer for 2 minutes or until thoroughly combined. Add in second half of cake mix and mix until combined. Drop rounded balls of cookie dough on GREASED cookie sheet. Cook 10-12 minutes or until done. Take out of oven and with a glass with a flat bottom, flatten cookies and allow to cool.
Mix together Cool Whip and melted chocolate to form mousse. Place mousse in between two cookies. Place a little mousse on top of cookie sandwich and place chocolate covered strawberry on top.

Notes

Make bean puree by dumping a can of beans in your blender and blending until it is the consistency of a thick smoothie.

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Make sure you’re signed up for my newsletter to get notified as soon as this is released! Click HERE to sign up!

WANT TO WIN A FREE COPY OF MY NEW EVERYDAY BEAN E-COOKBOOK?

I thought you might! All you need to do make sure you’re signed up for my newsletters so you’re notified of the release and help spread the word about this post and amazing recipe either in an email or on your blog, facebook, or on Twitter. E-mail me at efsgiveaways(at)gmail(dot)com telling me what you’ve done and you’ll get one entry for different thing you did! There will be 5 winners so make sure you enter to win!

Studio 5: Milk Shakes Shook Up!

Crystal — Sun, 19 Jun 2011 04:12:58 +0000

If you missed my latest appearance on Studio 5- click HERE to watch the video of how to make these delicious shakes using none other than powdered milk! (your favorite food storage item and mine!

Peanut Butter Moo’d:-makes two 8-ounce cups

Ingredients:

1/2 C. Water
3/4 C. Dry Powdered Milk
1/3 C. Chocolate Powder (like Nesquick or equivalent)
one banana cut into 1 inch slices
2 spoonfuls of peanut butter
2 C. Ice

Method:

Layer ingredients in your blender as listed and blend until smooth. Serve immediately! Spruce it up with half of a banana for fun!

Banana-Pineapple Freeze

Ingredients:

1 C. Unsweetened Pineapple Juice (you can use pineapple juice that you drain from using canned pineappe just double check that the juice you drained off is unsweetened – you could also just use crushed pineapple)
1/2 of a Medium Banana, cut into 1-inch pieces
2 T. Dry Powdered Milk (non-instant)
1 C. Ice Cubes

Method:

Place ingredients in blender jar in order listed. Place cover on blender jar. Turn blender on and use the “Crushed Ice” setting.

Mock Pecan Pie: Bean Food Storage Recipes

Crystal — Tue, 16 Nov 2010 07:13:17 +0000

Okay, so you all knew this was coming…a pie made with…BEANS! You know my love of beans in dessert and it doesn’t take a holiday on Thanksgiving! This Mock Pecan Pie gets it’s filling from PINTO BEANS! Pecan Pie is expensive to make (and ESPECIALLY to BUY). However, this recipe will be nice to your pocket book and your waistline. It tastes JUST like Pecan Pie…and you don’t have to take my word for it…well you heard that Del liked it on the videos for the Pie Crust 101 Mini-Class but I also took it to a Relief Society meeting (a church womens organization) and they ALL loved it and didn’t know I did anything to it (Of course, because I didn’t tell them and you shouldn’t tell the people you make this for…well until they proclaim how delicious it is!). In fact, some still probably don’t know! Oh, how I love to use food storage…and to see people’s faces when they realize it is DELICIOUS!

Mock Pecan Pie

1 1/2 C. cooked, drained PINTO beans (you can also use white beans if you don’t have pinto)
1 1/2 C. brown sugar
1/2 C. butter
3 eggs, beaten (3 T. dry egg powder + 1/3 C. water)
1 1/2 t. vanilla
1/2 t. sea salt if desired
1/2-3/4 C. finely chopped pecans (I used more pecans…enough to generously cover the top of the pie)

Cream sugar, butter, eggs, and beans. (If you are using powdered eggs you don’t need to mix the dry egg powder with water first-just put the dry egg powder in with creaming and add the water with the vanilla, which is the next step). Add vanilla and salt. Pour into 9 inch unbaked pie shell (If you missed the Pie Crust 101 Mini Class-check it out for GREAT tips on how to make your own delicious pie crust). Sprinkle the chopped pecans over mixture. Bake at 375 for 25 minutes. Reduce heat to 350 degrees and bake for about 20 minutes more. Pie is done when knife inserted in center comes out clean. Serve with whipped topping or ice cream.

Make sure you check back every day this week for new posts and fun twists on classic and not so classic pies…and yeah, and DEFINITELY enter this giveaway!

Food Storage Back to Basics: Top Secret Tips for Getting Dinner on the Table

Crystal — Mon, 30 Aug 2010 07:01:01 +0000

As we come to a close on the Food Storage Back to Basics Series, learn my top secret tips for getting (and finding time) to get dinner on the table!

More great food storage recipes!