BLOG ADDRESS HAS CHANGED

I have moved my blog to a new address.

You will automatically be redirected.

Please bookmark my new address:

www.foodstoragequeen.blogspot.com

3 Month Supply of Food

STORE a THREE MONTH supply of food to compliment your year supply of food

In my year supply of food storage I keep basic food that will keep my family alive. (wheat, rice, beans, flour, oats, sugar, and pasta--all items you can buy from the cannery)

Now if I added spaghetti sauce to my pasta I would have a real meal that my entire family would enjoy.

HOW TO START A 3 MONTH SUPPLY OF FOOD:

1. Think about food your family normally buys and eats.

2. Buy a few extra items each week to build a 1 week supply of food.

3. Gradually buy more until you have enough food for 3 months.

4. Rotate this food regularly.

TIP: On the canned goods I buy I write the date I bought them on the top of the cans. This way there isn't any guess work.

To look at a detailed 3 month supply list, go back to the home page and click on "3 Month Supply List"

7 Layer Dip

2 c. bean flakes
2 c. boiling water
1 c. guacamole
1/3 c. mayonnaise
1 (8 oz.) container sour cream
1 (1 oz.) package taco seasoning mix
2 c. shredded cheddar cheese
1 tomato, chopped
¼ c. chopped green onions, optional
¼ c.sliced black olives, drained

1. Add bean flakes to boiling water to reconstitute.
2. Combine mayonnaise, sour cream and taco seasoning in a small bowl.
3. In a large serving dish layer in order:
beans,, guacamole, sour cream mixture, cheese, tomato, onions, olives

Refried Beans (Dehydrated) Information

Shelf Life: 5+ years

How Much You Need for a Year Supply:

Store however much you think your family will eat in a year.

How to Cook:

1 c. boiling water

1 c. dehydrated refried beans

Add dehydrated refried beans to boiling water and stir. Cover and let sit for 10 minutes.

Pasta Information

Macaroni and Spaghetti

Shelf Life: 30 yeasr

How Much Pasta (macaroni and spaghetti combined) You Need for a Year Supply:

1 adult (7+ years)--6 #10 cans (25 lbs.)

1 child (0-6 years)--3 #10 cans (12 lbs.)

Oats Information

Shelf Life: 30 years

How Much You Need for a Year Supply:

1 adult (7+ years)--10 #10 cans (25 lbs.)

1 child (0-6 years)--5 #10 cans (12 lbs.)

How to Cook:

1 part oats to 2 parts boiling water

Ex: Add 1 c. of oats to 2 c. of boiling water.

You can cook oats on the stove top or in the microwave.

Quick and Easy Pizza Crust

MAKES 1 LARGE PIZZA CRUST
1 (.25 ounce) package active dry yeast

1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour (1/2 white flour, 1/2 wheat flour)
2 tablespoons olive oil
1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

EASY PIZZA SAUCE

1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 Tbsp. ground oregano
1 ½ tsp. dried minced garlic
1 tsp. ground paprika

In a medium bow, mix sauce, paste until smooth. Stir in rest of ingredients.

Wheat Rolls

INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled
1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour

1/4 cup butter, melted

DIRECTIONS:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Cinnamon Rolls

INGREDIENTS:
2 pks. dry yeast
1/2 c. warm water
1 Tbsp. sugar

2c. scalding milk
1/2 c. shortening

7 c. flour (You can use 1/2 white flour, 1/2 wheat flour)
1 c. sugar
1 c. mashed potatoes (make by adding 1 c. potato flakes to 1 c. boiling water.)
2 eggs, beaten
2 tsp. salt

DIRECTIONS:
1. In a separate bowl mix yeast, water, and sugar for 10 minutes.
2. In a kitchenaid/boshe mixer pour milk over shortening and let stand until lukewarm.
3. Stir 4 c. of the flour, sugar, potatoes, eggs, and years mixture into the milk mixture. Then add salt.
4. Slowly add the rest of the flour into the kitchenaid/boshe mixer until the dough pulls away from the bowl. cover and let rise until doubled in size.
5. Punch and roll out into a rectangle onto floured surface.
6. Melt some butter and spread to cover your rectangle. Cover heavily with a cinnamon and sugar mixture.
7. Roll up and cut. Put on greased cookie sheet. Let double in size again.
8. Bake @ 375 for 20 min.
9. When cooled, frost with canned frosting or make the frosting recipe below:

Frosting for Cinnamon Rolls
1 (8 oz.) pkg. cream cheese, softened
¼ c. butter, softened
1 ½ - 2 c. powdered sugar
1 tsp. vanilla

1. In a medium bowl, cream cream cheese and butter until creamy. Mix in the vanilla. Then gradually stir in powdered sugar. Start with 1 cup. Then keep adding until it is nice and thick. Spread on cinnamon rolls.

Puree Vegetables and Add them to Your Meals

VEGETABLES CAN BE ADDED TO MEAL TO MAKE THEM MORE HEALTHY and your family will NEVER KNOW

YOU NEED TO FIRST Cook, Puree, Freeze, and Thaw
1. COOK the vegetables
2. PUREE the vegetables
Then:
3. FREEZE the vegetables in ice cube trays. Put into ziplock bags.
4. THAW vegetables and add to main dishes.

BUTTERNUT SQUASH
COOK: roast in oven at 400 degrees for 45-50 minutes.
PUREE: blend flesh for 2 min. in blender or food processor
CARROTS
COOK: cut into 3” chunks. Steam for 10-12 minutes.
PUREE: blend for 2 minutes in blender or food processor
SWEET POTATOES
COOK: Don’t peel. Cut into quarters. You can
either roast in oven at 400 degrees for 50-60 min.
or steam 40-45 min.
PUREE: scoop flesh and puree/blend in blender or
food processor
CAULIFLOWER
COOK: cut florets and steam them for 8-10 minutes.
PUREE: blend 2 minutes with a little water
SPINACH
COOK: you can either steam 30-40 seconds or cook in skillet
with 1 T. water for 90 seconds
PUREE: blend 2 minutes in blender or food processor
BROCCOLI FLORETS
COOK: cut florets and steam them for 6-7 minutes.
PUREE: blend for 2 minutes in blender or food processor

TRY THESE VEGETABLES IN YOUR OWN RECIPES:
French Toast: (for 4 pieces) add 1 cube sweet potatoes, carrots, or butternut squash.
Eggs: (for 4 eggs) add 6 cubes cauliflower and ¼ c. sour cream
Banana Bread: 6 cubes cauliflower
Pancakes:: 6 cubes sweet potatoes
Spaghetti Sauce: 3 cubes carrots
Turkey Burgers: 3 cubes sweet potatoes, cauliflower or carrots
Meatloaf: 6 cubes of carrots
Pita Pizza: 6 cubes spinach (put under the sauce)
Mac N Cheese: 6 cubes squash or cauliflower
Spaghetti Pie: 6 cubes broccoli and 3 cubes carrots in the sauce
Quesadillas: Mix cheese and 6 cubes squash.
Potato Soup: 6 cubes cauliflower and 12 cubes squash or carrots
Grilled Cheese: Mix cheese plus 6 cubes sweet potatoes or squash
Sloppy Joes: 6 cubes sweet potatoes and 6 cubes squash
Taco Meat: 6 cubes sweet potatoes, carrots or squash
Chili: 6 cubes carrots in sauce
Brownies: 6 cubes carrots and 6 cubes spinach

Substitute Bean Puree for Butter or Oil

Want to Make Recipes that are Low Fat?

Mashed Cooked Bean Puree can be a Substitute for Butter, Margarine, and Oil:

Substitute cooked beans in any recipe that calls for butter, margarine or oil.

Use the same amount of cooked beans as the type of fat called for.

Ex: If your recipe calls for 1 c. of butter, you can substitute 1 c. of cooked beans instead.

Try substituting beans for oil in your cake recipes.

Try substituting beans for butter in your cookie recipes.

TIPS:

1. Add navy beans to baked good that are light in color (like a yellow cake).

Add pinto or black beans to baked good that are dark in color (like chocolate cake or fudge)

2. In a recipe, if you are using powdered eggs and substituting beans for a fat, DO NOT add water to your powdered eggs. Just add the amount of powdered eggs that the recipe calls for. The liquid in the beans will rehydrate the powdered eggs.

Conversion Chart for Fruits and Vegetables

APPLES

1 fresh apple = 1 c. fresh apple slices

1 fresh apple = 1/2 c. dried apple slices

CARROTS

1 fresh medium carrot = 1/2 c. fresh chopped carrots

1 fresh medium carrot = 1/4 c. dried carrots

ONIONS

1 fresh medium onion = 1/2 c. fresh chopped onion

1 fresh medium onion = 1/4 c. dried onion

CELERY

1 fresh stalk celery = 1/4 c. fresh chopped celery

1 fresh stalk celery = 2 Tbsp. dried celery

Bean Conversions

Dry Beans To Cooked Beans To Canned Beans

Canned Beans to Cooked Beans

14 -16 oz can = 1.5 cups cooked beans

19 oz can = 2.25 cups cooked beans

28 oz can = 3 - 3.25 cups cooked beans

Dry Bean Yields After Cooking

1 pound dry beans = 6 cups cooked beans, drained

1 pound dry beans = 2 cups dry beans

1 cup dry beans (most kinds) = 2.5 cups cooked beans

1 cup dry beans (most kinds) = 2.5 cups cooked beans

Chick peas, great northern beans, and lima beans: 1 cup dry beans = 3 cups cooked beans

Lentils: 1 cup dried lentils = 3 cups cooked

How to Crack Wheat and Information

Crack your wheat by placing your wheat (1/4 c. at a time) in blender and "pulse."

You can also crack your wheat in a coffee grinder.

Eat as a cereal, add to ground meat as a meat extender, or substitute cracked wheat in place of rice.

Cracked Wheat Cereal

1 c. wheat

2 c. water

1/2 tsp. salt

Crack your wheat by placing your wheat (1/4 c. at a time) in blender and "pulse."

You can also crack your wheat in a coffee grinder.

Stove Top Method

In a saucepan bring cracked wheat, water, and 1/2 tsp. salt to boil. Cook on low heat for 10-20 minutes or until tender.

Microwave Method

In a microwave safe bowl add cracked wheat, water, and 1/2 tsp. salt. Cook in microwave for 5 3-5 minutes.

Cracked Wheat Meat Extender

What? I Can Extend My Meat?

Add 1/2 c. COOKED cracked wheat to every 1 lb. of cooked ground hamburger.

For example if you are cooking hamburger for spaghetti sauce:

Brown 1 lb. of ground hamburger. Drain fat. Stir in 1/2 c. cooked cracked wheat.

You can use this in any recipe that calls for ground meat.

Wheat Berry Information

What is a Wheat Berry?

The terms wheat berry, wheat grain, and wheat kernel are all the wheat grain you get when you buy wheat.

I can cook the grain of wheat without grinding it?

Yes you can!

You can cook the wheat and eat it like oatmeal with sugar & milk or put in salads and casseroles.

How do I cook the Wheat?

You can either cook it on the stove or in a slow cooker.

Stove Top Method

1 c. wheat

2 c. boiling water

1/2 tsp. salt

Pick over wheat for foreign bits, then rinse. Place ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 1 hour or more tender. Drain and cool.

Makes 2-4 servings

Slow Cooker Method

1 c. wheat

2 c. boiling water

1/2 tsp. salt

Pick over wheat for foreign bits, then rinse. Place ingredients in slow cooker for 6-8 hours or overnight on low.

Makes 2-4 servings

Can I Store Cooked Wheat?

Yes you can!

Store in an airtight container in the fridge for up to 2 weeks.

To freeze, spread cooked wheat in a thin layer on a cookie sheet and freeze overnight. Then divide the wheat into small freezer bags and place them in the freezer so you can thaw out the only the amount of wheat you need.

Wheat Berry Cereal

Slow Cooker Method

1 c. wheat

2 1/2 c. water

1/2 tsp. salt

Pick over wheat for any foreign bits, then rinse. Place ingredients in slow cooker. Cook 6-8 hours or overnight on low. Eat in the morning with a little sugar and milk, just like oatmeal.

Makes 6-8 servings.

Cooked wheat may be stored in an airtight container in the fridge for up to 2 weeks.

Fiesta Wheat and Bean Salad

This recipe is from the book "I Dare You to Eat It"

1 orange or red pepper, diced

1 green pepper, diced

1 small red onion, diced

1 bunch fresh cilantro, leaves chopped

1 small jalapeno pepper, cored and diced

juice of 1 lime

3 c. cooked wheat berries

1 can corn, drained (16 oz.)

1 can black beans, drained (15 oz.)

2 tsp. chili powder

2 tsp. ground cumin

1/4 c. cider vinegar

1 T. sugar

1/2 c. vegetable oil

1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

Wheat Bread Tips

1. Add 1/2 c. potato flakes to your bread for a softer chewy texture.

Potato flakes deposit sticky starch into the bubbles that form in baking bread, keeping the air from escaping.

2. Add 1-2 Tbsp. of vital wheat gluten to help your bread rise and improves the texture.

3. Add 1-2 Tbsp. of dough enhancer to improve texture, taste, and crust of the bread.

4. Freshly ground wheat flour loses half of it's nutritional value 24 hours after you grind it.

So make sure to use your freshly ground wheat flour within 24 hours.

5. Forming Loaves:

Roll out the dough into a 8x12" rectangle, pushing the dough down so all of the air bubbles disappear. Roll up like you are rolling a cinnamon roll. Pinch edges.

6. Don't add too much flour. Add flour until the dough is a little sticky to the finger. Adding too much flour will make your bread dry and crack.