Patriotic Blender Wheat Waffles

My kids LOVE when I “celebrate” holidays by making festive foods. I don’t always love throwing food color into everything so I’m trying to do better at using natural foods to liven things up. I was going to make some patriotic blender wheat pancakes for dinner but the kids insisted on waffles instead so I decided to give it a try! Here’s a little video showing my experiment 🙂

Patriotic Blender Wheat Waffle Recipe

Ingredients:
1 1/2 cups wheat kernels
1 2/3 cups milk (can use powdered milk equivalent)
2 T. sugar
1 T. baking powder
1/2 tsp. salt
1 medium banana (mashed)
6 T. vegetable oil
2 large eggs (can use powdered egg equivalent)

Optional Ingredients:
1/2 cup mini chocolate chips
2 cups freeze-dried strawberries
1 cup freeze-dried blueberries
3 T. sugar
Readywhip or whipped cream

Directions:
Pour wheat kernels and milk into a blender. I used a BlendTec but any blender will do. Blend at high speed until wheat is completely ground and batter is smooth. Add remaining ingredients and blend just until combined.

Pour batter into a waffle maker 1/2 cup at a time. Sprinkle chocolate chips over top if desired. I use a Cuisinart Classic Waffle Maker and have loved it. While cooking the waffles, prepare the fruit compote. Mix 2 cups strawberries with 2 T. sugar and enough water to hydrate it. Mix 1 cup blueberries with 1 T. sugar and enough water to hydrate. Allow fruit mixtures to sit for a few minutes, then blend them up with a hand blender, food processor or in your regular blender if you feel like cleaning it inbetween. I used a little hand blender I impulse bought from Costco a few years back and have not regretted since.

Decorate your waffle with the fruit mixtures and top with readywhip and enjoy a beautiful 4th of July themed breakfast with your family!

blender-waffles

 


How to Make Ezekiel Bread

Several years ago Julie posted about an Ezekiel Bread Recipe that one of our readers shared on Facebook and asked someone to try for her since she didn’t have a wheat grinder. I recently started a new eating plan and one of the recommended foods for my carbohydrates is Ezekiel Bread. I knew I needed to finally try this recipe for myself as it makes way more sense to rotate through my grains and legumes as opposed to buying this expensive bread from the store.

ezekiel

I made a few tweaks to the original recipe that I was very happy with! Some of Julie’s complaints were that the dough was really liquidy/sticky and that the bread was pretty crumbly when cooked. I researched some other Ezekiel Bread recipes and there are a few places that said to add a 1000 mg Vitamin C tablet in as you are grinding the ingredients. This adds a little ascorbic acid into the mix which helps enhance the effects of the yeast. You could also try 1 T. vinegar in place of some of the water. I also thought it might help to add some vital wheat gluten since that seems to help with the texture and elasticity of our regular favorite bread recipe. It’s helpful in recipes with whole grains and added nuts or seeds so I guessed it couldn’t hurt in a recipe that adds ground legumes.

We get a lot of our uncommon grains and legumes from Thrive Life so that we can keep them packaged properly for long term storage but you can also usually find them at health food stores or any store with a bulk section like Winco. If you want to buy from Thrive Life make sure you join our customer list to save off of retail prices!

Here is my revised recipe and I even included a little video underneath showing my adventure (sorry for chewing in the last clip, it looked too yummy and I had to try it!).

Ezekiel Bread Recipe

Ingredients
• 2 1/2 cups hard white wheat
• 1 1/2 cups spelt
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans (or other white bean)
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 1000 mg tablet of Vitamin C (or 2 500 mg)
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt
• 1/4 cup vital wheat gluten

Directions:
1. Mix water, honey, olive oil, and yeast together in a stand mixer. (I used my WonderMix and it was perfect for this recipe).
2. Let liquids sit for 5 minutes while you prepare the dry ingredients. Combine all grains and legumes plus your vitamin c tablet(s) together into a large container and pour into a wheat grinder.
3. Add the salt and vital wheat gluten to the dry mixture.
4. Add the dry mixture into your mixer with dough hook attached and mix for 10 minutes.
5. Pour dough into 3 loaf pans (it will be slightly goopy, not like a firm pliable traditional bread dough) filling about half full
6. Let rise until double (about an hour)
7. Bake at 350 for 30-40 minutes or until golden brown.
8. Let cool on a wire rack until completely cool (the bread will continue cooking slightly during the cooling time).

Make-A-Mix

Julie had this fun idea to create birthday baggies for her sister with the complete dried items included in a bag so that she could just pour into her WonderMill and be ready to go just by adding the wet ingredients. I decided to do the same thing for myself so that I can easily make this recipe again in a week or two without pulling out 8 different containers of grains and legumes. What a great idea!


Food Storage Carrot Cake

My best friend LOVES carrot cake, so of course I had to make her a homemade carrot cake to celebrate her birthday! I went to my go-to source for delicious recipes and Our Best Bites did not fail me. Their Carrot Cake Supreme Recipe looked simply A-MAZING so I knew that was what I should make. By a remarkable twist of fate I even had every single ingredient on hand to make the recipe … besides the CARROTS.

carrotcake

Now normally when we make a recipe and do food storage substitutions we only swap out one ingredient at a time so if it fails we can isolate what the problem was. This recipe had so many potential things I could have swapped for but I decided to JUST stick with the carrots because I couldn’t afford a fail on a special occasion. I used Thrive’s dehydrated carrots for this recipe. Next time I want to try butter powder, powdered cream cheese, and powdered milk for the buttermilk. I think it would work and I am definitely curious as to whether or not it was be just as sinfully delicious.

Dehydrated Carrots

To substitute the carrots in this recipe I simply rehydrated more of the dehydrated carrot dices than I thought was necessary and then measured out 2 cups which is what the recipe called for. Let me tell you, it worked perfectly! I loved the consistency of the carrots in the cake, possibly even better than using fresh carrots. The flavor was perfect and the chunks were not too chewy at all. I boiled the carrots for fifteen minutes in order to ensure that they would be soft enough. This particular friend of mine is suspicious of my food storage adventures so I didn’t tell her until AFTER she ate half the cake before I even had a chance to put the candles on it. She was surprised that it could be so delicious being made with food storage 🙂

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Word of Warning

I used almost the last of my can of carrots and it was getting a little bit old so I poured the last bit of carrots down my sink into the disposal side. However, I didn’t run the disposal right away so the dried carrots got washed partially down my sink and then rehydrated. They got stuck and clogged a huge portion of my sink drain pipe causing a big backup in my plumbing. Do NOT do that at home! It made this food storage adventure a little less fun, haha.

 


Rhubarb Crumb Coffee Cake Recipe

Sometimes I forget to check on my rhubarb … I didn’t quite realize that it would be ready to harvest in the spring, because I harvested a bunch last fall. Rhubarb is a beautiful thing! So the other day I went out and got a HUGE batch out of my garden.

We were having a family dinner and I knew that I would be searching for an awesome rhubarb recipe to bring for dessert. I settled for a Rhubarb Coffee Cake recipe that was recommend by The Pioneer Woman since she never leads me astray. It was just the perfect combination of cake, fruit, and crumble. I took all the leftovers home and ate them for days.

rhubarb

Recipe adapted from Smitten Kitchen which was adapted from New York Times recipe 🙂

Ingredients

Rhubarb Filling:
1/2 pound rhubarb, trimmed
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

Crumb Topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup butter, melted
1 3/4 cups white flour

Cake Batter:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup white flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter

Directions:

Preheat oven to 325. Grease an 8×8 baking dish (if doubling the recipe use a 9×13 pan). Slice the rhubarb into small chunks and mix with other filling ingredients. Set aside.

For crumb topping, whisk together all ingredients except flour. Then slowly add flour until it forms a dough. Press in bottom of bowl and set aside.

For cake batter, combine wet ingredients and dry ingredients in separate bowls. Slowly add dry mixture to wet in a mixing bowl. Mix together for several minutes until smooth.

Reserve 1/2 cup of cake batter. Pour the rest into baking dish. Spoon the rhubarb filling over the cake batter. Top with reserved cake batter. It doesn’t have to cover it completely. Break crumb topping into large chunks and spread over top of cake.

Bake for 45-55 minutes or until a toothpick comes out clean. Cool before serving.

Tips for Growing/Harvesting Rhubarb

I had very little experience with rhubarb and still don’t feel like much of an expert. It seems to grow pretty easily here in Utah so I haven’t stressed about proper care very much. I planted it in my raised garden beds last spring and harvested a big crop in the fall, and another this spring. It still seem to keep growing. I love it! Here are some tips for harvesting that I found from almanac.com when I had no idea how I was supposed to do it 🙂

  • Do not harvest any stalks during the first growing season so that your plants can become established.
  • Harvest the stalks when they are 12 to 18 inches long. Usually after 3 years, the harvest period runs 8 to 10 weeks long. If the stalks become thin, stop harvesting; this means the plant’s food reserves are low.
  • Grab the base of the stalk and pull it away from the plant with a gentle twist. If this doesn’t work, you can cut the stalk at the base. Be sure the discard of the leaves!
  • Always leave at least 2 stalks per plant to ensure continued production. You may have a bountiful harvest for up to 20 years without having to replace your rhubarb plants.
  • After harvest time, the stems may die back. Just remove all plant debris. Once your ground freezes, it’s best to cover rhubarb with 2 to 4 inches of mulch, preferably well-rotted compost; by adding nitrogen to the soil, you’re preparing the rhubarb plants for a good spring season.


Cilantro-Lime Rice Recipe: Food Storage Style

cilantro-lime-rice-2

To celebrate Mother’s Day this year, the women in my family did a Walking Taco Bar to make a really easy dinner that everyone just contributed a little something to. It was so fun and delicious!

My assigned task was to make Cilantro Lime Rice but I didn’t see the texts about it until late Saturday night. I looked at the recipe and knew I was missing a few ingredients but I knew that my food storage could rescue me! So here is the original recipe and the run down of how I made it “food storage style”.

ricerecipe

Food Storage Cilantro-Lime Rice

2 T. vegetable oil
1/3 c. freeze-dried chopped onions
1 tsp. minced garlic
7 cups water
8 tsp. chicken bouillon
1/2 c. freeze-dried cilantro
2 tsp. cumin
1/2 c. freeze dried green chili peppers
1 T. lime juice
1/2 tsp. salt
3 c. white rice

In a large pot saute onions and garlic in oil just until lightly brown. Add remaining ingredients except rice and bring to a boil. Add rice and reduce heat to a simmer, cooking for 20 minutes or until rice is soft. This makes a BIG batch and its so flavorful!

Screen shot 2015-05-14 at 10.54.50 AM

The Thrive Life green chilis and cilantro are on sale this month as part of the Thrive Fiesta pack or individually so it was perfect timing because I had everything on hand! There are a few other new products that would go along great with this recipe. We used the new Freeze-Dried Guacamole in our walking taco bar and it was a big hit. Click here to check out all the May sale items.

cilantro-lime-rice


SOUP SEASON RECIPE ROUND-UP

Fall… the weather is cooling and it’s the perfect time for SOUPS. Soups are one of my go-to meals in the fall. They are often times nutritious, hearty, and filling. The best is when you can use your food storage items in soups. I use freeze-dried vegetables a LOT in my soups because it takes out the washing, peeling, cutting steps. Here are some of our favorite soup recipes on the blog and from around the web. ENJOY!

Soup Season Recipe Round-Up

Favorites from our blog

Here are some soups we have shared on the blog over the past few years. These all use food storage and are soups our families eat regularly.

Fast and Easy Quinoa Chicken Soup
Greek Lentil Soup
Creamy Potato Soup (with a fat-free version)
Chicken Tortilla Soup (freezes well)
16 Bean Soup
Salsa, Chicken and Black Bean Soup
Chicken Tortellini Soup
Homemade Chicken Noodle Soup
12 Bean Soup
Cream of Roasted Tomato Soup
Chicken Barley Chili

Favorites from around the web

We asked on facebook for you to share some of your favorite soups and here were some of them. Click here to see the thread of all the ones you shared. There were some of you that shared the recipe right on facebook so we couldn’t link to them all.

Olive Garden Zuppa Toscana
Italian Wedding Soup
Paula Dean Chicken Noodle
Goulash Soup
Loaded Vegetable Soup
Our Best Bites: White Chicken Chili
Pioneer Woman: Black Bean Soup

What are some of your favorite soups? Share in the comments your favorite go-to soup recipes.


Feel free to pin this post to save for later using the image below 🙂
Soup Season Recipe Round-Up


BREAD: No Grinding, No Kneading, No Electricity, No Problem!

During our annual 7 Day Challenge last month one of the days we were practicing living without electricity and had to make bread. I knew I had a busy day ahead of me but I still wanted to accomplish the task, so I decided to try an experiment. I researched some no knead bread recipes and found that most of them depended on cooking at a high temperature in order to achieve a thick, crunchy “artisan” crust. I decided to tweak a few of these and make them my own and cook it in the Sun Oven. So here is how it went!

no-knead-bread

No Knead Bread Recipe

Ingredients:
3 cups of all-purpose flour
1/2 teaspoon instant or rapid rise yeast
1 3/4 teaspoon kosher salt
1 1/2 cups cool tap water

Directions:

Stir together all ingredients with a fork in large bowl. It will be very sticky.
noknead1

Let stand covered in Saran Wrap for 12-18 hours. It will get very large!
noknead2

Use a spatula or bread scraper and remove from bowl onto a floured surface. Shape into a large ball with floured hands. Place on wax paper and let stand for 30 minutes.
noknead3

Place a 3 quart pot into an All-American Sun Oven while the oven warms up. If you don’t have a sun oven you can make an inexpensive cardboard box oven that will work with charcoal. Light the charcoal and let the pot pre-heat in there as well.

Bring the pot inside and place the wax paper and dough right in the pot, put the lid on and place back outside in the sun oven.
noknead4

Cook for about an hour and a half or until done. If cooking in a cardboard box or regular oven bake at 450 degrees for 30 minutes with the lid on, and then 15 minutes with the lid off.
noknead5

The bread won’t get that dark crusty look like a traditional artisan loaf if baked in the Sun Oven but it is a great consistency with a thin crispy-ish crust. So delicious!
no-knead-FB


Fall Desserts: Apple Crisp

Fall is in the air. I LOVE IT! The cool crisp nights. The fall produce. Soups become the go-to meals. It’s the best.


apple

What better fall dessert is there than some warm apple crisp. The other day my sister sent me a text and said “I’m craving apple crisp – but I don’t have all the ingredients to make it”. Of course I didn’t mention if she had food storage she wouldn’t have that problem. Instead I made a delicious pan of apple crisp (using her favorite recipe) and texted her a picture of it. Aren’t sisters the best? If she didn’t live a few states away I would have invited her over for some too (I’m not that mean).

So here’s my sister’s favorite apple crisp recipe (that she couldn’t make).

She made sure to tell me to double the toppings for extra yumminess.

Apple Crisp

5 apples, peeled and sliced (or 5 cups Freeze-Dried Granny Smith Apples, rehydrated)
½ cup of sugar
½ TB flour
½ tsp cinnamon
¼ cup water

Combine all ingredients into a 9×13 pan. Combine the following ingredients in a separate bowl.

1 cup quick cooking oats
1 cup flour
1 cup brown sugar
¼ tsp baking soda
¼ tsp baking powder
½ cup melted butter.

Sprinkle over top the apples. Bake at 350 for 45 minutes.


FREE Shelf Stable Recipe Book

Have you heard the term “Shelf Stable” and wondered exactly what it means? Different people have different opinions on that, but today we are going to give you OUR definition and then we have a great free gift for you to download too!

Shelf Stable Cookbook - Over 100 Recipes

What does shelf stable mean?
We consider a shelf stable recipe to be one that can be made completely with items that can be found in your pantry (not refrigerated). The purpose is to have meals that you can make should your power go out and you lose the foods that you have in your fridge and freezer.

Traditional shelf stable recipes
Most people thing of things like homemade bread, chili, spaghetti, etc. when they think of a shelf stable meal. Items that don’t have meats, dairy, or produce. These should definitely be staples of your diet in an emergency and it is helpful if you have at least practiced making some of the more difficult things.

Converting a regular recipe to shelf stable
Our favorite shelf stable recipes are some of our very favorite family recipes that we’ve converted to shelf stable by making a few simple substitutions. If you add canned or freeze-dried meats, cheeses, and produce to your food storage your meal options are drastically increased. See an example of this with Julie’s Enchilada Pie recipe.

FREE Shelf Stable Recipe Book
A few years ago we asked all of our readers to help us with a project and submit their favorite shelf stable recipes. We have some of the best readers out there! You should know- you’re one of them! We received over 100 recipes and compiled them all into this AMAZING Shelf Stable Recipe Book. The recipe book has the following categories:

  • INTRODUCTION
  • BREADS & MUFFINS
  • BREAKFAST FOODS
  • SOUPS,CHILIES & STEWS
  • MAIN COURSES
  • SIDES, SALADS & SNACKS
  • COOKIES
  • CAKES
  • DESSERTS
  • MISCELLANEOUS
  • APPENDIX: POWERLESS COOKING
  • APPENDIX: COOKING FUELS
  • APPENDIX: STORING WATER

(Please note: We made the recipes 4 to a page in order to save paper for you if you print it out. In case you find the font to be too small by doing this, we also made a FULL PAGE VERSION. It’s 172 pages but you can print it front and back or just use it on the computer. Enjoy!)

Feel free to pin the image below to save for later or share with your friends!

TALLSHEFL


Brazilian Black Beans

Well it’s World Cup season and over here we cheer for the American, Canadian and Brazilian teams. To be festive this week I made Brazilian Black Beans. These beans come with a story.

BEANSPIN

About 10 years ago my husband served a mission for The Church Of Jesus Christ Of Latter Day Saints in Brazil for 2 years. We had been dating before he left and when he got home we were married. He often spoke of some of his favorite foods from Brazil. Of course one of his favorite foods was the beans. For the last few years I took it as a challenge to try and re-create these famous Brazilian beans. I tweaked, and tweaked, and tweaked how I made them. Every time I made them he said they tasted good but weren’t exactly the same. Just an FYI… recreating food you have never tasted is actually quite challenging. He kept saying “They must just have different spices in Brazil”.

Well about 5 months ago a dear friend from my husband’s mission was in town. She came over and taught me how to make Brazilian beans. Well it turns out it wasn’t spices I was missing. It was sausage and bacon. Ummmmmm DEAR HUSBAND: SPICES CAN’T TAKE THE PLACE OF SAUSAGE AND BACON. Anyways, here’s the recipe for how dear Sueli from Brazil taught me how to make my husband’s favorite mission food.

ingredeints

Brazilian Beans

Ingredients:
2 cups of dry beans soaked
5 cups of water (or chicken broth – see notes for how I make my chicken broth)
A large sausage or 4 small ones of your choice
4 pieces of bacon diced
1/2 green pepper
1/2 onion
Salt and Pepper

Directions:

  • Pressure cook beans in water or bouillon for 15 minutes on low. Release pressure. At this point you want them kind of soft but not all the way cooked. In case you are using old beans or didn’t soak them long enough cook again until they are soft on the outside not all the way cooked on the inside.
  • Add 4 sausages or 1 large one cut into 4 pieces into the pressure cooker. Cook on low again for 10 minutes. This will flavor your beans. The sausage I use is pictured above. It is a natural chicken sausage and it works great.
  • While sausage is cooking fry bacon, green pepper, and onion in a frying pan.
  • Once the beans are done their second cook remove sausage and cut into bite size pieces. Each individual piece will be more juicy by leaving them in the larger chunks during the pressure cooking process.
  • Add bacon, green pepper, onions and sausage pieces back to pressure cooker and simmer for about 10 minutes.
  • Add salt and pepper to taste.

ENJOY!

Notes:

She taught me how to make these with my electric pressure cooker. I absolutely love the electric pressure cooker. Love it. Your kitchen tools may vary so make adjustments as needed.
Chicken Broth: When I pull out an appliance I like to use it a few times (since it’s out already). I usually cook 4-5 frozen chicken breasts in water, garlic, onion, salt and pepper on high pressure for about 16 minutes. The liquid that this makes is am amazing broth. I then use the broth to make beans, soups or anything that needs broth.