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Indian Fry Bread

Indian Fry Bread

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

Corn Tortillas

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.

Herbed Up Quinoa

Herbed Up Quinoa

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

Tabbouleh Salad

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

Vegetable Couscous Salad

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

Black Beans & Couscous with Dried Cranberries

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

LTS Bulgur Pilaf

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

Cranberry Couscous Pilaf

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

Couscous Pilaf

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.

Mexican Bean & Rice Salad

Mexican Bean & Rice Salad

Mexican Bean & Rice Salad

 

1/3 C. olive oil

¼ C. cider vinegar

1 tsp. chili powder

½ tsp. cumin

½ tsp. garlic salt

½ tsp. hot pepper sauce

3 C. brown rice, cooked

3 C. Pinto Beans, cooked

1 15 oz. can corn, drained

¼ C. rehydrated dried green pepper

1 – 4 oz. can diced green chilies, drained

 

Combine first 6 ingredients in large bowl and whisk well. Add cooked rice, cooked beans, drained corn, rehydrated peppers and canned diced green chiles. Toss well in dressing. Serve immediately, or allow to rest an hour for flavors to mingle. Toss again right before serving.

Spanish Fried Rice

Spanish Fried Rice

Spanish Fried Rice

 

2 T. Oil

2 C. Rice

1 C. dried Onion

4 C. Water

2 T. Chili Powder or a Pinch of Saffron

1-2 C. Tomato Sauce (or sauce from Tomato Powder)

Salt & Pepper to Taste

Optional: Spanish Olives or Canned Piquillo Peppers

 

Heat oil in frying pan with a lid. When oil is very hot, add rice and onion. Stir until rice starts to brown a little. Slowly add water and chili powder (or saffron). Stir, cover pan and simmer over low for 20 minutes. Add tomato sauce, season with salt and pepper to taste. If desired, toss with sliced Spanish olives or diced piquillo peppers.

Cheesy Potato Casserole

Cheesy Potato Casserole

Cheesy Potato Casserole

 

2 C. Dried Potatoes

1 tsp. Salt

2 tsp. Butter Powder

4 tsp. Milk Powder

1 C. Water

2 tsp. Cheese Powder

2 tsp. Bread Crumbs

 

Cook potatoes in 6 C. boiling water and 1 tsp. salt until tender. Drain and then add all other ingredients except bread crumbs. Toss well; pour into greased 9 x 13” baking dish. Top with bread crumbs and bake at 350 degrees for 20 minutes.

Mexican Rice

Mexican Rice

Mexican Rice

 

1/4 C. canola oil

1 T. onion powder

1 T. garlic powder

1 C. uncooked white rice

1 1/2 C. water (or broth)

 

Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes. Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes. Gently toss with chicken.

Easy Fried Rice

Easy Fried Rice

Easy Fried Rice

 

1 tsp. Vegetable Oil, Sesame Oil or Combination

¼ C. Canned Ham or Spam

3 C. Cooked Rice

Soy Sauce

Optional (dried or fresh): Garlic, Ginger, Scallions

¼ C. Cooked Vegetables (canned, rehydrated, or fresh)

 

Dice canned ham and fry in oil until crispy on edges over medium high heat. Add rice, toss, and let cook without stirring until bottom starts to get a little bit crispy. Add soy sauce and any optional seasonings and continue to cook, flipping the rice to get the other side a little bit browed. Stir and fry, adding the vegetables. Heat until warmed through and serve.

Homemade Gnocchi

Homemade Gnocchi

Homemade Gnocchi

 

1 C. dried Potato Chunks

2 1/3 C. Water

1 T. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

1 C. Flour

 

In a small saucepan, bring potato chunks and 2 1/2 C. water to a boil. Boil on medium heat for 20-25 minutes, stirring occasionally until most of the water is gone. Turn off heat and let potatoes sit for 5 minutes. Mash potatoes and water in the saucepan with a potato masher. Turn out onto a large wooden cutting board. Let cool for a couple of minutes. Sprinkle egg powder on top of potatoes. Sprinkle 1/2 C. flour on top of potato and egg powder. Using a fork, gently mix potatoes, egg powder and flour until mixture starts to come together. Add an additional 1/4 C. flour. .Once mixture starts to stick together, start to knead like bread dough. Mixture should be moist but not sticky. If needed add up to 1/4 C. more flour, but you would most likely only need this on a humid day or if less water evaporated while cooking. .Cut dough into 6 equal pieces. Roll each piece into a long strand that is the width of a roll of pennies. Cut each strip into about 1 inch pieces. Don’t get overly concerned with the size. Get the water boiling while shaping the gnocchi. Fill a deep saucepan with water. Add salt and bring to a gentle boil. Shape the gnocchi by holding a fork in one hand at an angle with the tip of the tines resting on the cutting board. In the other hand, pick up a piece of gnocchi. With slightly firm pressure roll the gnocchi using your thumb across the tines of the fork. The gnocchi will take the imprint of the fork on one side and curl slightly from your thumbprint. Don’t stress if they are all a little different looking from each other. It’s homemade! When the water is boiling, drop about 20 gnocchi at a time into the water using a slotted spoon. The gnocchi will float to the top of the water when they are cooked, in about 2 minutes. Let them cook an additional 30 seconds or so. Scoop the gnocchi from the water into a bowl using a slotted spoon. Slather with your favorite sauce, cheese and herbs!

Cheesy Bacon Potatoes

Cheesy Bacon Potatoes

Cheesy Bacon Potatoes

 

2 C. Potato Flakes

2 T. dehydrated Cheese Powder

1 T. Instant Milk

¾ C. Shelf Stable Bacon Pieces or Bacon Bits

2 C. Water

 

Bring water to a boil in medium saucepan. Add potato flakes, cheese power and instant milk and mix well. Stir in bacon bits. Cover, remove from heat, and let sit 5 minutes. Fluff with fork and serve.

Crunchy Potatoes

Crunchy Potatoes

Crunchy Potatoes

 

2 ½ C. dried Potato Slices

5 C. Hot Water

1/3 C. Butter Flavored Shortening (or oil)

¾ C. Bread Crumbs

1 C. Cheese Powder

1/3 C. Powdered Butter

2 tsp. Salt

1 ½ tsp. Paprika

 

Soak potatoes until soft, about 30 minutes. Bring to a boil and simmer until slightly tender. Drain. Melt shortening in a jelly-roll pan. Spread the cooked potatoes over the melted shortening on the pan, turning once to coat both sides. Mix remaining ingredients. Sprinkle over and mix through potatoes. Bake at 375º for ½ hours or until done.

Colcannon Mashers

Colcannon Mashers

Colcannon Mashers

 

5 C. Water

3 C. Potato Flakes

½ C. Butter Powder

½ C. Instant Milk

½ C. Shelf Stable Bacon Crumbles or Bacon Bits

½ C. dehydrated shredded Cabbage

¼ C. dried diced Onion or Shallot

1 heaping T. dried Parsley

Salt & Pepper to taste

 

Bring water to a boil in a saucepan. Remove from heat and stir in all ingredients. Cover tightly and let sit for 15 minutes. Stir before serving.

LTS Fresh Pasta

LTS Fresh Pasta

LTS Fresh Pasta

 

2 C. Semolina Flour

2 C. All Purpose Flour

1 – 1 ¼ C. lukewarm water.

 

Mound the flour in the center of a large wooden cutting board. Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed. As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. You may need more or less water, depending on the humidity in your kitchen. Start kneading the dough with both hands, primarily using the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

LTS Pizza Dough

LTS Pizza Dough

LTS Pizza Dough

 

2 ½ C. Flour

1 T. Yeast

2 T. Oil

2 T. Sugar

1 tsp. Salt

¾ – 1 C. Water

 

Mix together dry ingredients. Add liquid and knead, adding flour if necessary, until elastic and smooth. Let rest 5-10 minutes, then roll out into crust. Top with favorite toppings. Bake at 425 for 15-20 minutes

Frybread

Frybread

Frybread

 

1 1/2 C. flour

1/2 tsp. salt

1 T. shortening, plus more for cooking

1/2 T. baking powder

3/4 C. water

 

Mix the flour, salt, 1 T. of shortening, baking powder and most of the water together and knead. (Add more water as necessary). Let this dough sit for 10 min. Pull off pieces of dough, flatten into disks and fry in melted shortening.

Curried Pumpkin Bisque with Coconut Milk

Curried Pumpkin Bisque with Coconut Milk

Curried Pumpkin Bisque with Coconut Milk

 

15 oz. can Pumpkin Puree

1 T. Curry Powder

1 tsp. Light Brown Sugar

15 oz. can Unsweetened Coconut Milk

1 C. Vegetable Broth

Salt & Pepper

2 T. Pumpkin Seeds, optional garnish

 

Combine pumpkin puree, curry powder and sugar in a pot over medium heat. Whisk in the coconut milk a little at a time until mixture is smooth. Add up to a C. of the broth to achieve desired consistency. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Adjust seasonings and serve garnished with pumpkin seeds, if using.

 

*Soak overnight before cooking.

Moroccan-Spiced Vegetable Stew

Moroccan-Spiced Vegetable Stew

Moroccan-Spiced Vegetable Stew

 

½ C. Dried Mixed Fruit

¼ C. Raisins or Currants

1 tsp. Olive Oil

1 clove Garlic, minced (or 1 heaping tsp. dehydrated minced garlic)

1 tsp. Cumin

1 tsp. Cinnamon

14.5 oz. can diced Tomatoes, drained

15.5 oz. can chickpeas, drained and rinsed

1 tsp. dehydrated Minced Onion

1 ¼ C. Vegetable Broth (or 1 ¼ C. Water and 1 crumbled bouillon cube)

15 oz. can Green Beans, drained

8 oz. can sliced Carrots, drained

Salt & Pepper

 

Place dried fruit, including raisins, in a small bowl and cover with boiling water. Allow to soak for 15 minutes to soften. In a large saucepan, heat oil over medium heat. Add garlic (if fresh; if dehydrated, add with tomatoes) and cumin and cinnamon and cook, stirring, for 30 seconds so the spices toast and infuse the oil. Add tomatoes, chickpeas, onion, and broth; bring up to a boil. Reduce heat to low and add green beans, carrots and reserved fruits. Season stew to taste with salt and pepper and simmer, stirring occasionally, until flavors are blended and desired consistency is reached.

Fast Minestrone

Fast Minestrone

Fast Minestrone

 

6 C. chicken broth

1 C. V8 juice

1 C. canned tomatoes, diced

2 T. onion flakes

1/4 tsp. garlic powder

1 tsp. dried oregano

1/2 tsp. dried thyme

1 C. cooked elbow noodles, rice, or orzo

1 15-oz. can cannellini beans, drained and rinsed

1 15-oz. can sliced carrots, drained

1 15-oz. can cut green beans, drained

14-oz. can sliced mushrooms, drained

Parmesan cheese, grated

 

Stir broth, vegetable juice, and tomatoes together. Add all the seasonings. Bring to a boil, then reduce to a simmer. Cook for thirty minutes. Stir in your choice of cooked starch, along with beans, carrots, green beans, and mushrooms. Heat until warmed through, adding more chicken stock if needed. Serve sprinkled with grated Parmesan.

Easy Southwestern Soup

Easy Southwestern Soup

Easy Southwestern Soup

 

15 oz. Can Corn, drained

4 C. Chicken Broth (or Water + Bouillon)

15 oz. can Black Beans, rinsed and drained

10 oz. can diced Tomatoes, undrained

4 oz. can diced Green Chiles, drained

Pour all ingredients into a large pot and summer until heated through.

Simple Vegetable Stew

Simple Vegetable Stew

Simple Vegetable Stew

 

10 C. water

1 tsp. tomato powder

1 tsp. dried oregano

1 tsp. dried parsley

1/2 tsp. garlic powder

3 T. beef bouillon granules

1/2 C. dehydrated carrots

1/2 C. dehydrated onions

1/2 C. dehydrated green bell peppers

1/2 C. dehydrated celery

1/2 C. potato dices

1/2 C. dehydrated peas

1/2 C. rice

1 15-oz. can garbanzo beans, rinsed and drained

 

Combine all ingredients into a soup pot. Bring to a boil, reduce the heat, and simmer for thirty minutes. Add in rice and continue cooking until tender.

Vegetable Minestrone Soup

Vegetable Minestrone Soup

Vegetable Minestrone Soup

 

1 15 oz. can diced Tomatoes

1 8 oz. can Tomato Sauce

1 15 oz. can Kidney Beans

1 15 oz. can Carrots

1 14 oz. can Vegetable Broth

1/3 C. dried Onions

1/3 C. dried Celery

1/3 C. dried Spinach

1 tsp. Garlic Flakes

1 T. Italian Seasoning

1 tsp. Parsley Flakes

½ C. Macaroni Noodles

 

Do not drain cans. Mix all ingredients together in a large pot and simmer until macaroni is done, stirring occasionally.

Tomato Basil Noodle Soup

Tomato Basil Noodle Soup

Tomato Basil Noodle Soup

 

1 10 oz. can Tomato Soup

1 15 oz. can Diced Tomatoes

1 14 oz. can Vegetable Broth

½ C. Corkscrew Pasta

1 ½ tsp. dried Basil

1 T. Sugar

¼ C. Parmesan Cheese

Combine all ingredients except Parmesan. Simmer until pasta is done, serve with a sprinkle of cheese on top. (100-Day Pantry)

Copycat Campbell’s Tomato Soup

Copycat Campbell’s Tomato Soup

Copycat Campbell’s Tomato Soup

 

6 T. water plus 4 T. flour

1/4 C. water plus 3 T. instant milk powder (or 1/4 C. whole milk)

4 1/2 C. water

2/3 C. tomato powder

4 T. brown sugar

2 tsp. salt

 

Mix flour and water well until smooth. Mix water and milk powder until smooth. Heat water over high heat to almost boiling. Add tomato powder while whisking. Turn heat down to medium low. Slowly add flour and water mixture while whisking. Add brown sugar and salt and mix well. Heat mixture to almost boiling again, then turn off heat and add milk.

Artichoke, Shiitake and White Bean Soup

Artichoke, Shiitake and White Bean Soup

Artichoke, Shiitake and White Bean Soup

 

14 oz. can Artichoke Hearts, drained and chopped

15 oz. can Great Northern, or Other White Beans, drained and rinsed if possible

10 oz. jar Sliced Shiitake Mushrooms, drained

1 T. dehydrated minced Onions

4 C. Vegetable Broth

1 tsp. dried Savory

1 Bay Leaf

Salt

Cayenne Pepper

 

Combine all ingredients in large pot and bring to a boil. Reduce heat to low and simmer to heat through, about 10 minutes. Remove bay leaf before serving.

Wheat & Bean Chili

Wheat & Bean Chili

Wheat & Bean Chili

 

1 C. Uncooked Dry Beans, soaked overnight

1 C. Uncooked Wheat Berries, soaked overnight

7 C. Water

2 C. Freeze Dried Ground Beef Crumbles

½ C. dried chopped Onion

1 tsp. Garlic Flakes

1 46 oz. can Tomato Juice (or 6 C. water + ¾ C. tomato powder)

1 15 oz. can Rotel Tomatoes (or a can of diced tomatoes + can of diced green chiles)

1 tsp. Chili Powder

Salt & Paprika to taste

2 tsp. Brown Sugar

½ tsp. Cumin

 

Beans and wheat may be soaked together overnight. Drain and add to large pot along with 7 C. of water. Cook until almost tender. Add remaining ingredients to pot and simmer for an additional hour, until beans and wheat is tender, meat and onion are rehydrated, and flavors are developed.

Pasta Grande

Pasta Grande

Pasta Grande

 

1 ½ C. Corkscrew Pasta

2 14 oz. can Vegetable Broth

1 15 oz. can Diced Tomatoes

1 15 oz. can Kidney Beans

½ C. Sour Cream Powder

¼ C. dried Onion

¼ C. dried Bell Pepper

2 tsp. Chile Seasoning

1 T. dried Parsley Flakes

1 T. Brown Sugar

 

Simmer pasta in broth until softened. Drain liquid from pasta into another pot and whisk in sour cream powder, stirring until dissolved. Add all ingredients, including drained pasta to the sour cream broth. Stir gently and heat through.

Garbanzo Beans in Coconut Milk

Garbanzo Beans in Coconut Milk

Garbanzo Beans in Coconut Milk

 

3 C. water

2 C. rice

2 (15-07.) cans garbanzo beans, including juice

1 (13.5-oz.) can coconut milk

I (14.5-oz.) can chopped tomatoes with lime juice and cilantro

1/2 tsp. garam masala

½ tsp. powdered coriander

1 tsp. garlic powder

1 tsp. turmeric

2 tsp. curry powder

1 T. granulated white sugar

1/4 tsp. cayenne pepper

 

In a heavy bottomed saucepan with a tight fitting lid, combine 3 C. water and 2 C. rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting. In a large saucepan, combine garbanzo beans, coconut milk, tomatoes, and remaining ingredients. Simmer over medium heat for 10 minutes. To serve, spoon garbanzo bean mixture over a serving of rice.

Dahl Soup

Dahl Soup

Dahl Soup

 

4 C. water

4 chicken bouillon cubes

2 C. red lentils

1/2 tsp. garlic powder

1/2 C. dried onion

1/2 tsp. turmeric

1 T. garam masala

¼ tsp. cayenne pepper

1 tsp. ground cumin

1 T. granulated white sugar

1 (14.5-oz.) can diced tomatoes with lime and cilantro

1 (13.5-oz.) can coconut milk

 

In a large saucepan over medium heat combine all ingredients, except tomatoes and coconut milk. When lentils are tender, add tomatoes and coconut milk. Serve when soup is hot. If available, garnish with fresh cilantro.

Red & White Potato Soup

Red & White Potato Soup

Red & White Potato Soup

 

2 qt. boiling water

1 C. dried Shredded Potato

¼ C. dried celery

1 tsp. dried parsley

3 tsp. chicken or vegetable Bouillon Granules

2 tsp. dry diced onion

1 can kidney beans

 

Combine all ingredients. Cook over med. high heat about 15 minutes until potatoes and celery are tender. If desired, thicken with a cornstarch slurry.

Curried Butternut Squash Soup

Curried Butternut Squash Soup

Curried Butternut Squash Soup

 

¼ C. dried chopped Onion

2 T. dried Celery

½ C. dried diced Carrot

¾ tsp. Salt

¼ tsp. Garlic Powder

1 ½ tsp. Curry Powder

¼ tsp. Cumin

¼ tsp. Ginger

¼ tsp. Chili Powder

1 ½ C. Freeze Dried Butternut Squash

½ C. dried Red Bell Pepper

1 can coconut Milk

EVOO, optional

 

Add onion, celery, carrot, seasonings and 4 C. of water to soup pan. Bring to a boil and simmer 15 minutes over low heat. Add squash and red pepper. Simmer another 10 minutes. Mash with potato masher (alternatively, can blend smooth in blender or food processor, then return to pan). Add coconut milk. Stir and let sit 5 minutes, then serve with a drizzle of EVOO on top, if desired.

Sloppy Jose

Sloppy Jose

Sloppy Jose

 

1 can (15.5 oz.) sloppy joe sauce

1 C. canned, red kidney beans, rinsed and drained

1 can (7 oz.) Mexican-style corn, drained

10 (6-inch) corn tortillas, prepared from masa (recipe elsewhere)

½ C. canned diced tomatoes, well drained.

 

Empty beans, corn and sloppy joe sauce into a pot and heat until warmed through. Serve in corn tortillas, top with tomato. This can be upgraded in many ways, meats, from storage, or fresh, ground and cooked, add fresh toppings like lettuce, and cheese, etc.)

Black Bean & Corn Salad

Black Bean & Corn Salad

Black Bean & Corn Salad

 

1 can (15 oz.) of black beans

1 can (15 oz.) of corn kernels

1 can (15 oz.) of diced tomatoes

2 T. of vinegar

1/2 C. of olive oil

1 tsp. of pepper

1 tsp. of garlic powder

1 tsp. of onion powder

1 tsp. of cumin powder

Dash of chili powder (optional)

Baked tortilla chips (or healthy chips of choice)

 

Open and drain the cans of black beans, corn and diced tomatoes, and mix them in a large bowl. Add the vinegar, olive oil, pepper, garlic and onion powders and cumin into the bowl. Mix thoroughly. Top salad with baked tortilla chips. You could also add a pouch or two of chicken chunks for some extra protein.

Beany Chili with a Shot of Rum

Beany Chili with a Shot of Rum

Beany Chili with a Shot of Rum

 

1 tsp. Olive Oil

2-3 tsp. Chili Powder

15 oz. can Crushed Tomatoes

14.5 oz. can Diced Tomatoes, undrained

1 tsp. Dehydrated Minced Onion

2 tsp. Dark Rum

4 oz. can chopped Green Chiles

2 15.5 oz. cans Kidney Beans, drained and rinsed

Salt & Pepper

 

Heat oil in large saucepan over medium heat. Stir in chili powder, tomatoes, onion, and rum, stirring to blend. Add chiles, beans, salt and pepper to taste and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors are blended, about 15 minutes. Adjust seasonings to taste.

Pizza Beans

Pizza Beans

Pizza Beans

 

2 15 oz. can Pinto Beans, undrained

1 15 oz. can Garbanzo Beans, undrained

1 15 oz. can diced Tomatoes

½ C. dried Onion

½ C. dried Bell Pepper

1 tsp. Garlic Flakes

2 tsp. Italian Seasoning

Salt & Pepper, to taste

8 oz. Parmesan Cheese

 

Combine all ingredients in medium pot and heat through. Add parmesan cheese, stir until melted, then serve.