Food Storage Menu

Here is a sample week's menu using lots or all of food storage:
(I created this during a 2 month trial of living off our harvest this September and October)
(I throw in as much fruit and veggies or sprouts as possible along with these grains/proteins)
               
Monday:         Yogurt & Wheat Berries  
                       Eggs & Bread
                       Black Beans & Rice
                       Nuts & Fruit
Tuesday:         Lentil/Milk Multigrain Mush
                      Peanut Butter & Bread
                      Chicken (and/or white beans or lentils)
                      Milk & Fruit
Wednesday:    Eggs & Toast
                      Cheese & Macaroni
                      Pinto Beans & Tortillas
                      Peanut Butter & Fruit
Thursday:       Nuts/Milk Pancakes or Muffins
                      Tuna Fish & Bread
                      Mixed Beans & Cornbread
                      Milk/Nuts & Fruit
Friday:           White Beans/Milk Waffles
                      Peanut Butter & Bread
                      Fish or Hotdogs & Potatoes or Rice (and/or red or white beans)
                      Milk & Fruit
Saturday:        Eggs & Toast
                      Peas or Lentils & Ramon with Corn
                      Cheese Pizza
                      Nuts & Popcorn or Beans & Chips
Sunday:          Milk/Yogurt & Oats
                      Peanut Butter & Bread
                      Beef and Potatoes or Biscuits  (or leftover bean soups)
                      Fruit & Milk


                     

                     

Lentil Mush

(Serves 8 Adults)
Dry Cereal Ingredients:
2/3 c. dry lentils
2/3 c. wheat
2/3 c. millet or brown rice
1 c. cornmeal
1 c. oatmeal

Dry Cereal Directions:
1. Measure the lentils, wheat, and millet/rice into a high power blender.
2. Pulse until coursely ground.
3. Stir with the cornmeal and oatmeal (total amount should be 3 1/3 c. of dry cereal)

Mush Ingredients:
3 1/3 c. dry cereal
10 c. water
2/3 c. powdered milk (this just turns 4 of the cups of water into milk)
1 t. salt
2 t. cinnamon
1/2 c. honey
2 T. coconut oil
2/3 c. raisins

Mush Directions:
1. Soak the dry cereal over night with 10 c. water (or 9 1/2 c. water + 1/2 c. whey)
2. In the morning, bring to a boil on high (with lid on)
3. Whisk in 2/3 c. powdered milk
4. Reduce heat to med high (#7) and cook unti thick- stir constantly so you don't burn the bottom
5. Take off heat and stir in salt, cinnamon, honey, oil, and raisins
6. 1 serving= 1 1/3 c. cooked mush

Greek Yogurt & Cream Cheese from Powdered Milk

Greek Yogurt from Powdered Milk Video

This is  my new favorite way to make yogurt. It has double the protein.
Ingredients:
4 c. 110* water (120* water if using frozen yogurt starts)
1 1/2 c. powdered milk
1/4 c. plain yogurt for starter
(I buy plain yogurt at the store and freeze it in ice cube trays. Each cube is 2T)
(You can re-use your own yogurt a couple of times for starter)

Double Batch for 3 quarts:
8 c. water
3 c. powdered milk
1/2 c. plain yogurt
(Mix in a large bowl or blend in blender)

Equipment:
Cooler
3 Pint Jars or 1.5 Quart Jars & Lids
Mixing bowl & Whisk

Directions:
1. Sterilize all Jars, lids, bowl and whisk by running under hot tap water
2. Measure 4 c. of 110* warm water and pour into a large plastic bowl.
3. Whisk in powdered milk until well dissolved/distributed (preferably with a plastic whisk)
4. Whisk in the yogurt starter (drain off whey first if needed)
5. Pour into a quart jars- (even with the foam created from whisking- get as much as possible in)
(I repeat this 4 times and I fill 6 quart jars)
6. Place the jar in a cooler and fill the cooler to the neck of the jars with 110* water.
7. Repeat for as many jars as desired.  (Water should reach to the yogurt line of the jars)
8. Let sit for 8 hours- until thickened.
(if after 8 hours it is still runny, I drain out the water in the cooler
and refill it with 110* water and let the yogurt sit for a couple more hours)
9. Refrigerate until use
10. To make it a vanilla flavor, add 2-4T. sugar and 1/2 t. vanilla right before serving.
*To make cream cheese, place a jar of yogurt in a cheese cloth and strainer over night in the fridge.
Salt or season to taste

Amount for 2 quart jars:
5 1/3 c. warm water
2 c. powdered milk
1/3 c. plain yogurt

PICTURES of the PROCESS:

Get your water to 110*

Whisk in powdered milk, then plain yogurt

Pour into quart jars and let sit in 110* water for 8 hours.

BIG BATCH WITH BLENDER: (6 Quarts)
1. Blend 3c water (110*) with 3-6 c. powdered milk (3c for normal yogurt, 6c for greek yogurt)
(6 c. powdered milk = 1 cannary bag- take out the oxygen packet!!)
2. Blend in 1 c. plain yogurt (if it is frozen, increase water temp to 120*)
3. Evenly pour blender mixture into 6 clean quart jars
4. Add 110* water to each jar until they are full.
5. Screw on lids and place in a cooler with 115* water for 8 hours
6. Refrigerate when thick

Simple Tuna Sandwiches

Basic Tuna Sandwhich (Serves 8)
4 cans tuna
1/4 c. mayo
1/4 c. greek yogurt
1/4 t. salt
1/8 t. pepper
dash onion powder
dash dill
(2 T. more mayo if adding 2 c. diced celery)

Tuna with Yogurt (serves 4)
2 cans tuna
1/4 c. pickles, chopped
1/3 c. thick yogurt
1/2 T. mustard
1/8 t. salt
dash pepper
dash onion powder

Tuna with White Beans (serves 4)
1 can tuna
1 c. white beans (measure, then mash)
1/2 T. mustard
1/8 t. salt
dash pepper
dash onion powder