Pinto Bean Tacos or Banditos

Tacos- Hard or Soft
(serves 8)
Bean Puree Ingredients:
2 cans pinto beans (or 3 1/2 c. + 1/2t. salt)
1/2 c. water
1 T. taco seasoning mix*
Meat Ingredients:
1 c. onion, diced
1 c. ground turkey (1/2 pound)
1/2 t. salt or 1 t. beef boullion
1 T. taco seasoning mix

Bandito Directions:
1. blend bean puree ingredients in a blender
2. Spread on to 8 wheat flour tortillas
3. Place on cookie sheets and top with cheese
4. Bake at 400 for 10 min (or until crisp)
5. Top with lettuce & tomatoes/salsa.

Taco Directions:
1. Fry meat ingredients on medium high heat.
2. Blend bean puree ingredients and add to meat
3. Stuff into hard corn taco shells or wrap in soft tacos (wheat flour)
4. Top with lettuce and tomatoes/salsa

5 Layer Dip Directions:
1. Blend bean puree (omit taco seasoning if using salsa in layers)
2. spread on bottom of serving pan.
3. Top with seasoned meat, then corn or lettuce, salsa or tomatoes, and cheese


HOMEMADE TACO SEASONING MIX:
1 T. chili powder
1/2 T. cumin
1 t. salt and pepper
1/2 t. paprika
1/4 t. onion powder, garlic powder, oregano, and red pepper flakes

Cream of Wheat & Cornmeal

CREAM of WHEAT (Serves 8)

High Protein, Powdered Milk Version:
2c. cream of wheat
1 1/2 c. powdered  milk
8 c. hot water
2/3 t. salt
1 t. vanilla
1/4 c. sugar
1/2 c. peanut butter

Directions:
1. Stir cream of wheat and powdered milk in bottom of a cold pot.
2. Add hot water and whisk on medium heat until thick.
3. Add remaining ingredients

Low Protein, Fresh Milk Variation:

6 c. water

2 c. cream of wheat or cornmeal

3 c. milk

3/4 t. salt

6 T. sugar

2 T. peanut butter

2-3 bananas (or 1/2 c. raisins)

Directions:

1. Boil water on high with lid on

2. Reduce to medium and whisk in cream of wheat

3. Stir until thick

4. Remove from heat and stir/whisk in remaining ingredients.

5. Serve with a slice of toast and 1/2 c. milk

CORNMEAL MUSH
Serves 8       Serves 12
8 c.               12 c. milk (2c. powdered milk+12c. water)
2c.                3 c. cornmeal
1 t.                1 1/2 t. salt
6 T.               9 T. sugar

*BANANA CORNMEAL MUSH
Serves 8
1. Boil 6 c. water
2. Stir in 2 c. cornmeal + 1 t. salt
3. Reduce to simmer, stir until thick.
4. Take off heat and add blended banana/milk:
      2 c. water + 1 1/2 c. powdered milk + 4 bananas
       + 1/4 c. sugar + 1 t. vanilla

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

zucchini scrambled eggs

ZUCCHINI-EGG SKILLET
Ingredients:
2 T. olive oil
1 c. onions
4 c. chopped zucchini
1/2 t. minced garlic
1 t. salt
1 t. sugar
1 t. parsley
1/2 t. cumin
1/4 t. red pepper
1/8 t. black pepper
1 1/2 T. white vinegar
8 eggs
2 c. fresh tomatoes, diced
cheese

Directions:
1. Saute oil, onions, zucchini, and garlic until soft
2. Add remaining seasonings and eggs and scramble until eggs are cooked well.
3. Take off heat and stir in tomatoes and top with shredded cheese.

CREAMY ZUCCHINI SCRAMBLED EGGS
Ingredients:
2 c. shredded zucchini
8 eggs
1/2 t. salt
1/4 t. pepper

Directions:
1. Blend all ingredients in blender
2. Scramble in a large pan on med-high heat until eggs are cooked through
3. Top with cheese and let melt.