Foraged Blackberry Green Beans
2 C. Water
1 oz. freeze dried Green Beans
1 tsp. Oregano
½ tsp. Onion Powder
½ tsp. Salt
½ tsp. Pepper
2 C. Foraged Blackberries
Bring water to a boil, add green beans. Cover and remove from heat and allow to re-hydrate for 10 minutes. Drain off excess water and season beans with oregano, onion powder, salt and pepper. Gently fold in the berries and let sit, covered, a couple more minutes to release juices.
Bavarian Kraut
1 15 oz. can Sauerkraut
1 23 oz. jar Applesauce
2 oz. Bacon Crumbles
¼ C. dried Onion
1 tsp. Parsley Flakes
½ tsp. Caraway Seeds
1 tsp. Brown Sugar
Pinch Pepper
Partially drain sauerkraut, leaving just enough liquid to rehydrate onions. Combine all ingredients in pan and heat through on medium low until onions have plumped back up.
Hoppin’ John
1 C. Quick Cooking Rice
1 tsp. dehydrated Onion
1 tsp. EVOO
½ tsp. Thyme
15.5 oz. can Black-Eyed Peas, drained and rinsed
15 oz. can Collard Greens, drained
Salt & Pepper
Hot Sauce, such as Tobasco
Prepare rice according to directions. Add onion olive and thyme. Reduce heat to low. Stir in black eyed peas, collards and salt and pepper to taste. Continue to cook until hot all the way through, about 5 minutes. Add hot sauce to taste when serving.
Zesty Hominy
1 15 oz. can Kidney Beans
1 30 oz. can Hominy
1 7 oz. jar Green Salsa (choose heat level family will enjoy)
1 oz. Bacon Crumbles
1 tsp. Worcestershire Sauce
2 tsp. Yellow Mustard (or 2 mustard packets)
Combine ingredients in saucepan and heat through.
Rice Noodles with Spicy Peanut Sauce
8 oz.’ flat rice noodles
1/2 C. peanut butter
3 T. tamari or other soy sauce
2 tsp. lime juice
1 tsp. brown sugar
½ tsp. red pepper flakes
1 C. water
One 15-oz. can stir-fry vegetables, drained
2 T. chopped roasted peanuts
Soak the noodles in boiling water until soft, about 15 minutes. While the noodles are softening, prepare the sauce. In a bowl, whisk together the peanut butter, tamari. Lime juice, sugar, red pepper flakes, and 1/2 C. the water. Blend until smooth. Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desirable consistency. Heat the sauce over low heat, stirring occasionally. Add the vegetables and heat through until hot. Keep warm. Drain the softened noodles and add to the pot. Toss gently to combine with the peanut sauce. Serve sprinkled with peanuts.
Pasta & Cheese
1 C. Uncooked Pasta
4 C. Water
1 tsp. Salt
1 T. Powdered Butter
2 T. Powdered Milk
1 T. Powdered Cheese
½ C. Water
Cook pasta in 4 C. boiling water and 1 tsp. Salt. Drain and add other ingredients. Blend well and heat through.
Copycat Boxed Macaroni & Cheese
½ C. Cheese Blend Powder
¼ C. Butter Powder
6 T. Milk, prepared from Instant Milk Powder
3 C. Elbow Macaroni
Cook Macaroni in plenty of salted water until desired consistency. Drain into a strainer; set aside. Combine remaining ingredients in the pan over medium heat. Stir and heat; it will thicken a bit and you can let it cook longer for a thicker sauce. Add cooked macaroni to your saucepan, stirring until noodles are coated.
Milled Cornbread
2 C. freshly ground Corn kernels
2 Eggs
Approximately 2 C. Milk
2 tsp. Sugar
¾ C. freshly Ground Wheat Berries
4 tsp. Baking Powder
Beat eggs in bowl, add milk and sugar, then corn meal, flour and baking powder. Depending on coarseness of grind and age of corn and wheat, you may need to add a little more milk or a little more cornmeal to get the batter consistency right. Pour batter into a well greased pan and bake at 350 about 30 minutes, or until cooked through and just browning on edges.
Sweet Cornbread with Honey Butter
2 T. Dry Milk Powder (non instant)
2/3 C. white sugar
½ tsp. baking soda
1 C. cornmeal
1 C. white flour
½ C. butter powder
2 T. egg powder
½ tsp. salt
1 1/4 C. + 2 tsp. water
1 T. vinegar
Preheat oven to 375 degrees F. Grease an 8 x 8 inch square pan. In a small bowl, Whisk 2 T. powder milk into 1 C. water. Add vinegar, mix, and let sit for 5 minutes. When you add the vinegar to the milk, it will foam up and get a few chunks in it – don’t worry. That is how it is supposed to look. It may not look appetizing, but it is a way of creating buttermilk, and it makes the recipe so much better than just using plain milk Meanwhile in a large mixing bowl, whisk the butter powder and egg powder into ¼ C. plus 2 tsp. water. Add milk mixture into the egg/butter mixture. Mix together. Add the rest of the ingredients in and stir until few lumps remain. Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm. You can also cook it in mini muffin tins, about 1 tsp. batter per greased muffin cup (do not use paper liners).
Honey Butter
1 C. butter powder
1 C. honey
½ C. water
1 C. powder sugar
1 tsp. vanilla
Using wire whisk or Kitchen Aid beat ingredients until creamy
Corny Bacon Muffins
½ C. Shelf Stable Bacon Pieces or Bacon Bits
1 C. enriched flour
1/4 C. sugar
4 tsp. baking powder
3/4 tsp. salt
1 C. yellow corn meal
2 eggs, beaten (2 tsp. Whole Egg Powder + 4 tsp. Water)
1 C. milk (1/3 C. powdered milk, 1 C. water)
1/4 C. vegetable oil
If using non shelf stable bacon, cook until crisp; drain and cut in small pieces. Sift together the flour, sugar, baking powder, and salt. Stir in corn meal, then add eggs, milk, and vegetable oil. Stir until just smooth, add bacon bits and fill greased muffin pans 2/3 full. Bake at 425 degrees for 20 to 25 minutes.
Simple Gravy for Biscuits
½ C. Fat
5-6 T. Flour
1 C. (8 oz.) Evaporated Milk
1 C. Water
1 T. Bouillon Granules, optional
Salt & Pepper to Taste
You can use any number of fats. Bacon grease works well if you are making biscuits and gravy to go with bacon for breakfast. You can use the fat left in the pan after cooking skin on chicken or fattier pork or ground beef or sausage, etc. You can use plain shortening, or even oil or melted butter. If you are not using an animal fat, you might want to add the bouillon granules in increase flavor. If you do that, don’t add salt without tasting for seasoning first as bouillon has a lot of salt. You can also sauté finely diced onion in the fat until it is soft, then increase the heat and proceed with the recipe. Gravy can stand the addition of different seasonings and herb blends. Try a sprinkle of hot sauce or Worcestershire at the end.
Heat fat in a skillet until very hot, just below smoking. Sprinkle flour into fat and stir until all lumps are gone, stirring constantly. The longer you cook the flour in the oil, the darker the gravy will be. However, the flour will thicken less as you cook it longer, so you will have a thinner gravy. Mix evaporated milk and water together and add all at once to the flour and fat, while continuing to stir constantly. (Be careful while adding the liquid so you don’t splash and burn yourself.) Continue to cook over medium high heat, stirring, until gravy has reached desired thickness. Season to taste and serve over biscuits.
Survival Biscuits
½ C. Water
½ T. Lemon Juice or Vinegar
5 T. + 1 tsp. Powdered Milk
1 C. Freshly Ground Whole Wheat Flour
¼ tsp. Salt
2 tsp. Baking Powder
¼ C. Shortening or Oil
Mix water, lemon juice or vinegar and milk powder in a small bowl or cup and allow to sit. Meanwhile, mix flour, salt and baking powder in a large bowl. Mix in shortening (a pastry cutter works well if you are using shortening) or oil, until mixture resembles coarse meal. Add your “soured” milk until it comes together as a dough. Knead for 1 minute on lightly floured board, then roll out into a rough rectangle and cut into squares. Bake at 400 until a light golden brown, about 12-15 minutes depending on thickness.
Buttermilk Biscuits
3 C. flour
1 T. baking powder
1 tsp. salt
3-1/2 T. buttermilk powder
1/3 C. shortening powder
1 tsp. vegetable oil
abt. 1 C. cold water
Stir dry ingredients together until evenly mixed. These proportions are for 1 batch. (Make multiple batches to store in the pantry) Preheat oven to 425*. Place 3-3/4 C. mix (or 1 batch) in mixing bowl. Add 1 tsp. vegetable oil and about 1 C. cold water. (Add a little at a time after the first 1/2 C. Your dough should hold together and be a little bit sticky but not wet.) Mix together with a fork or your fingers to make a soft, slightly sticky dough (not too wet or too dry — add a little more flour if you’ve made it too wet). Knead about 10 times in the bowl. Turn dough out onto a lightly floured counter. Roll out or pat down to about 3/4″ thick. Cut out using a floured biscuit cutter. Arrange biscuits on a greased pan (or preferably use a stoneware pan) with sides touching. Bake for 10-15 minutes, until golden brown.
Baking Powder Biscuits
2 C. Whole Wheat Flour or White Flour
2 tsp. Baking Powder
½ tsp. Salt
4 T. Oil
2/3 – ¾ C. Reconstituted Instant Milk
Sift flour with salt and baking powder. Add oil and mix until crumbly. Add milk and mix until just combined. Turn out on lightly floured surface and knead lightly for 30 seconds. Pat into ½” thick and cut out biscuits with cutter, glass or empty tuna can (or just slice into squares with a knife). Bake on ungreased cookie sheet at 450 degrees for 12-15 minutes.
Easy Baking Mix Dumplings
2 1/4 C. Bisquick (or homemade copycat version)
2 T. Powdered milk
2/3 C. Water
1/4 C. Powdered cheddar cheese or grated parmesan cheese
1/4 tsp. Oregano
1 T. Instant minced onions
1 T. Dried Parsley
Reconstitute dried milk, then add to bisquick.
For cheese dumplings, add ¼ C. powdered cheddar or grated parmesan cheese, season with ¼ – ½ tsp. dried herb of choice (to compliment what you are putting the dumpling in; parsley is generally safe if you aren’t sure).
For savory dumplings, add 1 T. dried minced onions and 1 T. herb instead of the cheese and herb.
Mix dough well. When your soup or stew is almost done, drop dough onto the surface in golf ball sized portions, reduce heat to low, cover and cook about 10 minutes.
Stuffing Mix
½ C. Dry Onion Soup Mix (see basics)
1 T. Chicken Bouillon Granules
½ C. Parsley
½ T. Thyme
¼ C. Sage
Combine all ingredients and store in pint jar. To make stuffing, combine 2 C. large dry bread crumbs, 2 ½ T. Stuffing Mix, 1/3 – ½ C. Boiling Water, cover and let sit for 5 minutes. If available, a little butter melted into the boiling water gives good flavor and richness.
Sourdough Stuffing
1 2 lb. Loaf Sourdough Bread (homemade from starter, otherwise this is only )
¼ C. diced Dried Onions
¼ C. dried diced Celery or Celery Flakes
1 T. dried Parsley
1 T. Vegetable Bouillon Granules
1 tsp. dried Thyme
1 tsp. Pepper
1 tsp. Sage
½ tsp. Salt
1 ½ C. Water
6 T. Oil (or butter)
Heat the oven to 350°. Cut the bread into small crouton shapes and put on a baking sheet. Bake for 30 to 50 minutes, checking every 10 minutes, stirring, till crispy dry. Once cooled, use a rolling pin to break them up even smaller. In a small bowl mix the seasoning blend together until well combined. Sprinkle over your sourdough pieces. Heat 1 ½ C. water and 6 T. Oil or Butter to near boiling. Remove from heat, stir in seasoned stuffing and cover. Allow to sit 15 minutes. Fluff with fork and serve.
Fast & Easy Batter Bread
2 ½ C. Warm (120-130) Water
¼ C. Oil
5 1/3 C. Whole Wheat Flour, divided
2 T. Sugar
1 tsp. Salt
4 tsp. Instant Yeast
Put hot water and oil in mixing blow. Add 4 c. flour, sugar and salt and beat until combined. Add yeast and beat 3 minutes (450 strokes by hand). Stir in remaining flour, beating 25 strokes; cover and allow to rise in a warm place until double, about 20 minutes. Stir batter down, beating 25 strokes; spread evenly in two greased 8 x 4“ loaf pans. Smooth tops with floured hand, if desired. Cover; let rise until double, 25-20 minutes. Bake at 375º for 35 minutes; remove from pan; cool on rack. Makes 2 loaves.
Oatmeal Batter Bread: Use 1 ½ C. Quick Oats, and 2 ½ C. All Purpose White Flour in place of the initial 4 C. whole wheat flour. (keep the 1 1/3 C. you add later). Replace Sugar with Molasses if desired.
Garlic Batter Bread: add 1-2 tsp. Garlic Powder along with salt and sugar.
Oatmeal Bread
½ C. Warm Water
2 tsp. Yeast
¾ C. Water, boiling
¾ C. Rolled Oats
1 C. Buttermilk (see Basics)
½ C. Honey or Molasses
1/3 C. Vegetable Oil
2 C. Flour
1 tsp. Salt
3 – 3 ½ C. Flour
½ tsp. Baking Soda
In small bowl, stir yeast into the ½ C. warm water. Allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ C. water to a boil, stir in oatmeal and cook several minutes. Remove from heat; add buttermilk, oil and honey or molasses. Sift 2 C. flour, salt and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 mins. or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 1/2 hours. Punch down dough and divide into two portions: cover with bowl or towel and allow to rest 10 minutes. Form into loaves and place in greased 8×4 inch pans. Cover and let rise until double in bulk. Bake at 350 degrees for 45 to 50 mins. or until done. Remove from oven and turn out to cool on wire rack.
Basic Whole Wheat Rolls
2 T. yeast
1/3 C. warm water
1/3 C. vegetable oil
1/3 C. brown sugar
2 eggs, beaten (2 tsp. Whole Egg Powder + 4 tsp. Water)
1/2 tsp. salt
1/2 C. dry powdered milk
4-1/2 – 5 C. whole wheat flour
Mix yeast and warm water, set aside for 5 minutes. Mix together oil, brown sugar, eggs and salt. Add enough flour to make a soft dough which leaves the side of the board. Turn onto well floured bowl, turn dough over to coat with flour and knead 10 minutes or until smooth and satiny. Place in a greased bowl cover and allow to rise until almost double in bulk (1-2 hours). Shape and place in greased pans. Let rise again then bake at 400 for 15 minutes.
Half and Half Rolls
1 12 oz. can evaporated milk
2 of the milk cans filled with hot water
1/2 C. vegetable oil
1/2 C. honey
2 T. dry yeast
1 T. salt
5 C. whole wheat flour
5 C. white flour
Pour milk into the mixing bowl. Fill the can twice with hot water and add to milk. Add oil, honey, yeast and salt. Mix in the whole wheat flour and then slowly add white flour, mixing well after each C. to make a stiff but not dry dough. Knead until elastic. Let rise and double in bulk. Shape into dough balls or put into greased pans and allow to rise again until doubled. Bake at 350° for 20 minutes for rolls or 30 minutes for loaves.
One Rise Whole Wheat Bread
It takes more time to make whole wheat bread than a bread made with all-purpose flour. Since stone-ground whole wheat flour is coarser and heavier. the dough must be kneaded for 10 to 15 minutes to produce loaves with an even texture. Each rising also takes longer.
3-1/2 C. scalded milk
1 1/2 T. salt
2 T. molasses
3 T. shortening
2 T. yeast
1/2 C. warm water
1/4 tsp. sugar
5-1/2 – 6 C. whole wheat flour
4 T. honey
2-1/2 C. white flour
Dissolve yeast in warm water and sugar. Add salt. honey, molasses and shortening to scalded milk and cool to lukewarm. Stir in 2 C. flour and beat with a mixer. Add yeast and mix well. Add rest of flour 1 C. at a time (just enough so you can handle it). Knead 15 minutes. Put in pans and let rise 45 minutes (doesn’t need to rise twice). Bake at 425 for 15 minutes then turn down to 325 for 45 minutes. Makes 3 small loaves.
Whole Wheat Bread
3 T yeast
4 ¾ C. warm water
2 T salt
¾ C. honey
1 C. olive oil (or melted butter)
4 T. Whole Egg Powder Powder
12-15 C. whole wheat flour (preferably fresh-ground)
Preheat oven to 200 degrees. Dissolve yeast in warm water. Add salt, honey, olive oil and egg powder. Beat until combined. Mix in 12 C. flour, and then add more as needed until dough is stretchy and not too sticky. Knead dough for 8-10 minutes. Form dough into ball. Grease a large bowl with olive oil and turn dough once to grease top. Cover with plastic wrap or towel. TURN OFF oven and place the bowl of dough inside to rise for 1 hour. Punch dough down, divide into 4 pieces, form each piece into a loaf shape, and place in greased loaf pans. Cover with towel and let rise for 30 minutes (or until approximately doubled in size.) Bake in a 350 degree oven for 30 minutes. Turn loaves out of pans and on to cooling racks immediately and brush tops with butter.
Basic French Bread
2 T. dry yeast
2-1/2 C. warm water
3 tsp. salt
2 T. shortening
6-7 C. flour
Dissolve yeast in 1/2 C. warm water. While yeast is rising mix shortening, salt and remaining water. Add yeast mixture and mix. Gradually add flour to form still dough. Knead 5 to 10 minutes. Cover and let rise until double in bulk (1 hour +). Punch down and let rise again bowl until double in bulk (3/4 hour +). Punch down again and remove from bowl and form two long loaves. Slash top and place on cookie sheets sprinkled with corn meal. Bake at 400 for 15 minutes and 350 for about 45 minutes longer.
Classic No Knead Artisan Bread
1 1/2 T. yeast
1/2-1 1/2 T. kosher coarse salt
3 C. lukewarm water (105°)
6 1/2 C. flour
Add yeast to water in a 5-qt bowl or lidded but not airtight plastic food container and let grow until bubbly (5 min). Add all of the flour and salt; mix well with a wooden spoon or hands. Dough will be wet and loose. Allow to rise about 2 hrs. Can use now or refrigerate up to two weeks, for future use. When ready to use, sprinkle top of dough with flour and cut off a grapefruit sized piece. Gently shape and then form a ball and place on a pizza peel/parchment paper well coated with cornmeal. Let loaf rest about 40 minutes in warm area. If using refrigerated dough, let it come to room temperature first about 2 hours. Preheat oven to 450°F for 20 minutes, with a baking stone on middle rack and an empty pan with sides (ex: cake pan) on bottom shelf. Dust top of dough ball with flour or lightly coat with melted butter, or spray with water and make 3 slashes in top of dough, 1/4 inch deep and sprinkle with desired toppings if desired. Slide onto stone: add 1 C. cold water to pan and quickly close oven. Bake about 30 minutes or until crust is nicely browned and firm to touch, about 195-200°F internal temperature. Store in paper bag if using by next day; if longer use ziplock bag. Bread can be frozen for up to 2 weeks. Hint: you can also add herbs, garlic, sun-dried tomatoes, or seeds to dough when forming loaf. Makes 3 loaves.
Islands Johnny Cake
3 C. all-purpose flour
1 T. baking powder
2-4 T. sugar
1 tsp. salt
2 ½ T. room temperature butter
1 C. water
1 ½ C. vegetable oil for frying
Mix dry ingredients in a large mixing bowl and work in the butter with your fingers. Add 1 C. of water to the dry ingredients and mix until smooth. Sprinkle some extra flour onto a flat surface and knead the dough until smooth and elastic. Feel free to sprinkle additional flour on the surface as needed. Allow the dough to sit in a clean bowl covered with a towel for at least 30 minutes. After dough has rested, heat the oil in frying pan over medium heat. Create small balls of dough and roll out the dough into circles on a lightly-floured surface with a rolling pin or the palm of your hand. Be sure to not make them too thin. Pierce each piece with a fork or sharp knife several times and then drop in hot oil. Fry on each side until golden brown. Allow to cool and drain on paper towel or brown paper bag.
Survival Jonnycake
½ C. Water
½ T. Lemon Juice or Vinegar
5 T. + 1 tsp. Powdered Milk
2 C. of yellow cornmeal
½ C. of flour
1 tsp. baking soda
1 tsp. salt
2 T. molasses
Mix water, lemon juice or vinegar and milk powder in a small bowl or cup and allow to sit several minutes. Combine cornmeal, flour, baking soda and salt in a bowl. Mix in your “soured” milk and the molasses. Cook in on skillet or on griddle as you would small pancakes. If available, 2 beaten eggs and 2 T. melted butter added along with the molasses will result in a lighter and fluffier Johnny Cake.
LTS Choctaw Banaha (Corn Shuck Bread)
2 C. cornmeal
1 tsp. baking soda
1 ½ C. hot water
1 tsp. salt
corn shucks (boil 10 minutes before using)
Mix the cornmeal, baking soda and salt. Add water until mixture is stiff enough to handle easily. Form small oblong balls and wrap in corn shucks. Tie in the middle with corn shuck string. Drop covered balls into a deep pot of boiling water. Cover and cook 40 minutes. Remove the shucks before serving. Serve with gravy and sausage; butter, honey or syrup; with cooked greens and other vegetables and meats such as salt meat, pork chops.
Cherokee Pinon Cakes
3 C. pinon nuts
1 C. + 2 tsp. water
½ tsp. salt
3 tsp. oil
Puree the nuts or chop them and then roll them with a rolling pin to make a course meal consistency. Add water and salt and blend. Let the batter sit for an hour at room temperature. Heat oil in a skillet. Drop batter into oil and form each into a little cake about 3 inches across. Lower the high slightly. Brown on each side.
Navajo Griddle Cake
2 ½ C. blue cornmeal
1 tsp. salt
½ C. white enriched flour
1 C. water
1 ½ C. canned milk
1 tsp. baking powder
Mix the blue cornmeal, salt, baking powder together in a large bowl. Mix water and milk together. Add the liquid ingredients to the dry ingredients. Mix together but don’t over mix. Grease a large skillet and heat. Pour batter on skillet to make a very thin pancake Cook until brown on both sides. Notes: Usually served with coffee and mutton stew.
Navajo Fried Bread
4 C. flour
2 tsp. powdered milk
1. tsp. baking powder
1 ½ C. warm water
1 tsp. salt lard or shortening
Add baking powder, powdered milk and salt to the flour. Mix together. Add the water to form dough. Knead dough until soft but not sticky. Cover with a cloth and allow to stand for about 15 minutes. Shape dough into 20 balls then flatten and stretching the dough with the hands and fingers until the dough is flat and round or it may be rolled out with a rolling pin. Melt the shortening about 1 inch deep in a frying pan. Fry the dough on one side until golden brown, then turn and finish frying.
Indian Fry Bread
2 C. Whole Wheat or White Flour
½ C. Powdered Milk
1 T. Baking Powder
¾ tsp. Salt
2 T. Oil
¾ C. Lukewarm Water
Oil, for frying
In mixing bowl, combine flour, milk, baking powder and salt. Add oil and warm water. Knead until smooth; if dough is too rough, add a bit more water. Dough should be elastic but not sticky. Allow to rest 30 minutes to overnight. Divide dough and pat into 2” thick patties. Pour oil to 1 inch depth and drop patties in oil. Cook until golden brown, 1-2 minutes per side. Drain on paper towels and serve with honey or jam.
Corn Tortillas
1 lb. fresh Masa (made from stored masa harina as per directions)
Tortilla Press
Plastic Bag
The dough should not be dry, nor sticky.
Prepare the resealable bag, by cutting off the top sealed lines of the bag and cut open the 2 sides of the bag. Now you have like a plastic folder. Open the tortilla press and put a drop of oil, then lay down the plastic. This will prevent the plastic from moving while pressing the masa. Now, start by making 1 ½” round ball (you can use a small Ice cream scooper to help make them even size). Remember to keep your masa covered with a piece of plastic wrap or damp towel at all times to prevent from drying out. Work with one ball of masa at a time. Now, place the masa ball in the center of the opened plastic and flatten slightly with your fingers. Fold the plastic over the masa, and fold down the metal tortilla press. Hold the handle and press down gently until the dough has spread about 4” inch diameter. Rotate the plastic and slightly press if necessary. On medium-high heat, heat up a large cast iron pan, a griddle, a comal, or a teflon pan will work too. With your hand, hold the tortilla in the plastic, and carefully peel the plastic just like if you were peeling a sticker. Once one side is peeled, flip it into your writing hand and peel the rest of the plastic. As you peel allow the tortilla to rest halfway on your hand, and half hanging down. Gently lay down the tortilla on the warm skillet. Once you place it Do not try to reposition!, you just have one shot! Using a flat spatula, check around the edges until the edges start to release from the skillet. Once it releases easily, then it’s time to flip. You should not battle the flip if it does not release with ease, just give it a bit more time. Usually it takes 30-40 seconds per side, especially with these little tortillas. Once you flip you can press down a little on the edges. After you laid the tortilla on the pan, 2 flips is all it needs. The tortilla should be lightly colored and air pockets will form on the second flip. As soon as the air pockets are forming the tortillas are done. Transfer the tortilla into a tortilla warmer lined up with a clean cotton kitchen towel with a dry paper towel on the bottom to keep them moist. Keep them warm in a tortilla warmer until you finish with all the masa, working one ball at the time. Depending on size you can fit 2 or 3 on a 12″ skillet, and once you start getting a good tortilla rhythm it’s fun and the process goes fast and smooth.
* First tortilla is always a disaster, do not get discouraged, learn from it.
* Feel the masa; too wet will stick to the plastic and won’t release, too dry, it will crack, and won’t hold together.
* When cooking: Too hot griddle will char the tortillas without cooking them through, too low temperature, will dry out the tortillas before they are cooked, and they won’t be pliable and soft… This temperature issue is the same when you are making pancakes, the first pancake it’s always a bad one until you bring the pan to the right temperature,
*You will have more than 10 tortillas worth of masa. Go ahead and make extra. You can wrap almost anything in a taco. If you have the ability to fry, you can cut the extra tortillas into wedges and make fresh tortilla chips to serve with an easy pantry salsa for your next snack / meal.
Easy (not so authentic) Corn Tortilla
1 C. flour
1 C. corn meal
1 tsp. Whole Egg Powder
1 tsp. salt
3 tsp. oil
Add enough water to make a thin batter (between a crepe and a pancake). Cook on hot grill like a pancake.
Herbed Up Quinoa
2 C. Water
1 Chicken or Vegetable Bouillon Cube, crumbled
1 C. Quinoa
1 tsp. Olive Oil, Ghee, or Coconut Oil
2 tsp. Total of dried herbs/spices (Refer to Cuisine Flavor Profiles for combos. Basil combo: ¼ tsp. each Basil, Thyme, Oregano and Garlic Powder)
¼ tsp. Cayenne (omit or increase to taste)
Salt & Pepper to taste
Combine water, bouillon and quinoa in a medium saucepan with a lid. Bring to a boil, reduce heat and simmer 15 minutes. Liquid should be mostly absorbed. Remove from heat, stir in oil and hers. Cover and let sit 5 minutes. Fluff with a fork, garnish with additional herbs if desired, and serve. As with most recipes, if you happen to have fresh herbs on hand from garden, forage or trade, use them! It takes about twice as much fresh as you would use of dried.
Tabbouleh Salad
2 C. Water
1 C. Bulgur
1 tsp. dehydrated Onion
14.5 oz. can Tomatoes, drained and chopped
15.5 oz. can Chickpeas, drained and rinsed
1 tsp. dried Parsley (1 tsp. fresh, if available)
½ tsp. dried Mint (1 tsp. fresh, if available)
1/3 C. EVOO
2 tsp. Lemon Juice
Salt & Pepper
Bring water to boil and add bulgur and onion. Reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed. Drain any excess water and blot dry with paper towel. Remove to a bowl and allow to cool. Add tomatoes, chickpeas, parsley and mint; toss. In small bowl, combine oil, lemon juice and salt and pepper to taste. Whisk well, pour over the salad, and toss to combine.
Vegetable Couscous Salad
1 C. Dry couscous
1 1/2 C. water
1 chicken bouillon cube, crumbled
1/2 C. dehydrated vegetables or canned vegetables (drained)
1 can of corn (drained)- optional
2 T. olive oil (or other liquid oil such as canola, corn, peanut, etc)
1 T. lemon juice or red wine vinegar
1 tsp. dried parsley
Additional Seasonings as Desired: Try Garlic Powder, Cumin, Coriander, Oregano or Turmeric
Salt and pepper to taste
In a medium sauce pot, heat the water and bouillon cube to almost a boil and remove from the heat. Add the dehydrated vegetables to the hot liquid and let these soak for about 15 minutes. If using canned vegetable omit this step. In a separate bowl, add the couscous and pour the liquid over the couscous. Add the drained corn (if using) and vegetables and stir to incorporate. Cover and let this soak for 10 about minutes. Meanwhile, in a small bowl, add the olive oil and lemon juice (or red wine vinegar), season and whisk together. Use a fork to fluff up the couscous then add the dressing. Mix and serve.
Black Beans & Couscous with Dried Cranberries
1 C. uncooked Couscous
1 ¼ C. Chicken Broth or Water
3 T. EVOO
3 T. Bottled Lime Juice
1 tsp. Balsamic Vinegar
½ tsp. Cumin
¼ C. dried Green Onions, rehydrated in ½ C. Water
1 C. dried Cranberries
1 can Black Beans, rinsed
1 C. dried Cranberries
1 8.75 oz. can Corn (or 1 C. rehydrated from freeze-dried), optional
Salt & Pepper to taste
Bring chicken broth to a boil and stir in couscous. Immediately cover and set aside, away from heat. In large bowl whisk together oil, lime juice, vinegar and cumin. Strain liquid from green onions and add to bowl and whisk again. Add cranberries, beans and corn and allow to rest 5 minutes. Fluff couscous, breaking up any chunks. Add to bowl with beans and cranberries and toss well to combine.
LTS Bulgur Pilaf
2 C. vegetable broth
1 C. medium bulgur
1 T. dehydrated minced onion
Salt and freshly ground black pepper
½ C. dried cranberries
½ C. toasted slivered almonds
1 tsp. dried parsley or mint (or 1 T. fresh, if you’ve got it)
Bring the broth to a boil in a large saucepan. Add the bulgur and onion and stir to combine. Reduce the heat to low and season with salt and pepper to taste. Cover and simmer until the bulgur is tender and the liquid is absorbed, about 8 minutes. Remove the pan from the heat and stir in the cranberries, almonds, and parsley or mint. Cover and let stand for 10 minutes before serving.
Cranberry Couscous Pilaf
6 C. Water
¼ C. EVOO
2-3 T. Chicken or Vegetable Bouillon Granules
½ C. dried diced Onion
1 1/3 C. dried Cranberries
4 C. Couscous
Salt & Pepper
Add water, oil and bouillon to a pot over medium high heat. Add onion and cranberries and bring to a boil, increasing heat if necessary. Carefully stir in couscous, remove from heat and cover. Let sit about 10 minutes. Fluff with fork, season with salt & pepper to taste and serve.
Couscous Pilaf
2 C. Water or Broth
1 C. Couscous
1 tsp. dehydrated Minced Onion
15.5 oz. can Chickpeas, drained and rinsed
15 oz. can Mixed Vegetables, drained
½ C. chopped Pecans or Silvered Almonds
¼ C. Golden Raisins
Salt & Pepper
Bring the water to a boil in a saucepan. Stir in the couscous and the onion. Cover, turn off the
heat, and let the mixture sit for 10 minutes. Stir in the chickpeas, vegetables, pecans, and
raisins. Season to taste with salt and pepper, and serve.