Thanks to Laura and Lori for a wonderful and informative night! We learned so much and appreciate their knowledge and enthusiasm. Here is the information from their handouts and some recipes and links to help us become more self reliant.
Basics
You Tube – “Wendy Dewitt Food Storage Seminar”
-By far the best presentation I’ve ever seen on food storage. She does a great job and is fun to learn from.
http://www.foodstoragemadeeasy.net/
-There is some good information on this website that takes you through baby steps of setting up your food storage.
Water
Recommended: 2 week supply. Total of 14 gallons per person for 2 weeks. 7 gallons per person for drinking and food preparation, and another 7 gallons per person for other limited uses such as hand washing, teeth brushing and dish washing.
Purifying Water
1.Boil water vigorously for 5-10 minutes.
2.Or, using an eyedropper, add 8 drops of liquid chlorine bleach per gallon of water, 16 drops if the water is cloudy, and let stand for 30 minutes.
3.Or, using a 2% tincture of Iodine (from your first aid kit), add 20 drops per gallon of water, 40 drops if the water is cloudy, and let stand for 30 minutes.
4. Or, use water purification tablets available at drug stores and sporting good stores.
5.Or, use a commercial water filter that removes bacteria, protozoa, viruses, and chemicals.
Containers
www.fema.gov/plan/prepare/water
-A great resource for inexpensive water storage.
http://www.providentliving.org/
-This site is an excellent resource for different types of containers that can be used to store dry food. This is a step you don’t want to mess up.
Inventory
http://www.trackmyfoodstorage.com/
-Hands down the best website I’ve seen for calculating what you need and keeping a running inventory of what you have. Just sign up for the basic package to get it for free.
Shelf Life
www.fmi.org/consumer/foodkeeper/brochure.cfm
http://extension.usu.edu/files/publications/publication/FN_502.pdf
-Print out a list and keep it handy.
Cool Tools
Wheat Grinder (the church recommends Blendtec) Solar Oven, Dutch Oven, Water Purifier, Mason Jar (sprouts), Pressure Canner, Food Saver
Recipes
http://www.everydayfoodstorage.net/
http://www.preparednessmatters.blogspot.com/
http://www.sproutpeople.com/
www.waltonfeed.com/old/self/wheat.html
Granola
2 cups old-fashioned oats
1/2 cup wheat germ
2 Tbs. dark brown sugar
1/4 tsp. salt
1 cup Extra Ingredients (any combination of almonds, sunflower seeds, coconut, sesame seeds, walnuts raisins, anything really)
1/4 cup maple syrup
3 Tbs. flavorless oil, such as vegetable or canola
1 Tb. water
Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.)
Garbanzo Snack
2 Cups Garbanzo beans
Salt
Paprika
Place garbanzo beans in a skillet on the stove over medium heat. Toast them up and sprinkle with salt and paprika. These are a great little appetizer or snack. My kids like them with ketchup of course.
Cooking Whole Kernel Wheat - Wash one cup of wheat and soak in 2 cups cool water for 12 hours. Place rehydrated wheat in a pan and bring to a boil. It may be necessary to add water. Simmer for about one hour until tender. Wheat need not be covered with water since cooking by steam is effective (use a lid). Water should be mostly absorbed after the hour. The plump, cooked wheat will keep in a covered container in the refrigerator for about two weeks or frozen for longer. So, make lots and save time! (a slow cooker can also be used, as can a pressure saucepan -- 1 cup wheat to 2 cups water at 15 lb. pressure for 15 minutes. Salt optional.)
Blender Pancakes
1 c milk
2 eggs
2 tbsp oil
1 c uncooked whole wheat
2 tsp baking powder
1 1/2 tsp salt
2 tbsp honey or sugar
Put milk and wheat in blender. Blend on highest speed for 4 to 5 minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle. By adding one additional tbsp wheat and increasing oil to 4 tbsp, you have waffle batter.
Wheat Meat
1 Cup gluten flour (pre-bought or you can separate your own)
1 Tbsp chicken bullion (powder form)
1 tsp garlic powder
Mix seasonings and gluten
1 Cup water (optional – add 1 Tbsp Worcester sauce to water and ½ Tbsp liquid smoke)
Mix all ingredients together by hand or with untensil until a gum like texture forms.
To cook: form into sausages wrap in foil. Barely boiling for 3 hours (low on crock pot). Then cut them into slices (coins) you can eat them plain or batter/bread and fry them.
Popped Wheat Snack
Soak wheat over night (you want the wheat to swell, but not crack). In the morning boil the wheat for about 45 minutes. Drain excess water then pat dry the wheat. Get a pot of oil to frying temperature, take a small handful in a metal strainer, place in oil. Cover with a plate or lid. Let pop in oil until it stops. Then add your favorite seasonings- cinnamon sugar, garlic powder, season salt, or a ranch packet.
Pizza Dough
2 c flour
1 tsp salt
1 1/2 c warm water
1 TBSP yeast
2 TBSP sugar
additional 11/2 -13/4 c flour
Mix dry ingredients, slowly add warm water, mixing to a sticky dough. Slowly add additional flour (I USUALLY NEED TO ADD A LITTLE MORE THAN THEY SUGGEST) until a firm dough is formed. Cover let rise for 30 min. Punch down and form pizza.
Makes two med, pizzas or 1 large.
Bake at 400 for 15 min.
*I usually double the recipe when I make it. and that make two full cookie sheets full.
Pita Bread
1Tbsp dry yeast
1 ¼ Cup warm water
3 Cups flour
1 tsp. salt
Dissolve yeast in water in a large bowl, let stand for 10 minutes. Add flour and salt and stir to make a ball that cleans the sides of the bowl. Divide dough into eight pieces. Roll out each in to a 4x6 circle, place on floured wax paper squares. Let rise until puffy about 45 minutes. Put on greased baking sheet. Carefully peel off wax paper. Bake at 500 degrees for 5-10 minutes. Turn over half way through the baking time. Cover with a clean dishtowel until steam escapes. Then cut in half and load them up.
Flour Tortillas
3 cups flour (if you want use half wheat half white flour)
1 tsp salt
1/3 cup oil or crisco
1 cup warm tap water
1. In a large bowl, blend the flour, salt and oil using a fork or pastry cutter. Add warm water to flour and mix until the dough forms. Shape into a ball and knead for 3 minutes. Only add flour in small increments if the dough is sticking to the counter as you knead. Return the dough to the bowl and cover. Let it rest 15-20 minutes.
2. Divide dough into 12 gold ball sized pieces. Dip them in flour and roll them into a ball in your hands. Then roll them out with a rolling pin, into an 8 or 9-inch circle. Roll at least half the balls before cooking to save time.*
3. Heat a clean nonstick skillet over medium heat. Do NOT add any fat to the skillet. These cook dry and fast, just a few minutes on each side. Watch them closely.
4. Wrap the cooked tortillas in foil or in a gallon Ziploc bag and keep warm until ready to use. Can refrigerate or freeze leftovers.
*A great tip: after your roll out your first tortilla place wax paper on top and then roll out the next tortilla over the first one. Repeat. This can help get your tortillas really thin.
Crockpot Breakfast
½ cup wheat
½ cup rice (or any combination of millet, spelt, whatever grains you like)
11/2 cups water
2-4 Tbsp honey
½ tsp cinnamon
1 190z can coconut milk
Dried nuts or fruit (optional)
Throw all ingredients in a Crockpot and let cook on low heat over night. In the morning wake up to a hot yummy breakfast.
And Becky Lamps provided her Ricotta Cheese recipe for us. Thanks Becky!
Ricotta CHEESE
1 gallon milk (whole)
1 teaspoon citric acid or 1/2 cup freshly squeezed lemon juice
1 teaspoon salt
Pour milk into a large, non-reactive pot. Add the acid (or lemon juice) and 1 teaspoon salt and stir.Heat the milk to 195 degrees. Stir often to avoid scorching. When curds and whey separate, turn off the heat. Allow to set undisturbed for 10 minutes.Line a colander with a clean muslin dish towel or several layers of cheesecloth and place over a large container. Ladle the hot curds and whey into the cloth-covered colander.Tie the cloth into a bag and hang the cheese to drain for 1 hour. Makes 1 3/4 to 2 pounds ricotta.
This is how I season it:
Warm in a pan and mix together. Mix in a little bit of the cheese into the pan. Place seasoned cheese in with the remaining cheese and use a fork to mix in.2 T garlic powder2 t basil1/2 t chili powdersalt to taste.
Becky also uses a coffee grinder. She got it for under $30. It is small, not a big commitment for price and electric so easy to use.
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