Monday, October 29, 2007

Cannery Recipies

Mexican Pinto Beans

A tasty way to use the dry beans in your food storage!

1 lb (2 cups) of dry pinto beans
1 can of roast beef, not drained
1 small can of tomato sauce
½ can of diced tomatoes with green chilies
¼ of a bell pepper, diced
2 TBSP dehydrated onions
1 tsp "Better Than Bullion" paste in beef flavor (beef bullion cube also works)
1 tsp ground cumin, or to taste
Mexican oregano, to taste
garlic salt, to taste

Chopped cilantro
Diced green onion
Diced white or yellow onion
Diced tomatoes
Cotija cheese

Rinse and sort beans, discard any foreign objects or suspicious beans. Place beans in a large bowl and cover with 3-4 inches in water, soak over night (6-8 hours). Pour out soaking water and rinse beans again. Place beans in a large pot (with a lid) and cover with 2 inches of water; bring to a boil not covered, stirring occasionally. Cover with lid askew to vent, turn down heat, and let beans simmer for 1 ½ hours, occasionally stirring.

Add the rest of the ingredients and continue to simmer and stir until beans are very tender and water has boiled off to the desired consistency, about 1-2 hours. As a note, water can be added or scooped out to reach desired consistency. Spoon beans into bowls, top with garnish and sprinkle with cotija cheese.

Refried Beans

1-2T chorizo, to taste
1-2 cups of beans from Mexican pinto beans
Juice from Mexican pinto beans

Brown the chorizo in a sauce pan over medium heat. With a slotted spoon scoop out some of the beans, about 1-2 cups depending on how much you want to make. Turn heat down to med-low. Use a potato masher to mash beans and incorporate chorizo. Stir in juice from beans and milk in small amounts till beans become smooth and are just beginning to simmer. You can make beans as thick or smooth as you like.

Homemade Tortillas

Put the flour in your food storage to good use by rolling out your own tortillas.
Some of the flour in this recipe can be substituted with wheat flour.
2 cups white flour*
1t salt
¾ t baking powder
1/3 cup shortening
¾ cups warm water

Mix flour, salt, and baking powder. Cut in shortening until mixture resembles course crumbs. Slowly stir in water and fluff with fork until dough forms. Turn out onto floured surface. Kneed dough until it is smooth (about 10 times). Cover and let rest for 15 minutes. Pinch off a small ball of dough and roll out on floured surface. Tortillas should be thin and elastic about 10 inches in diameter. Cook on stove top, in un-greased iron skillet, nonstick pan, or electric grilled. Cook on one side until just barely brown, flip once and brown other side. Keep a tooth pick near by to poke out any large air bubbles.

* or 1 1/3 cups white flour and 2/3 cups whole wheat flour

Crunchy Homemade Granola

4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
½ cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries
or other dried fruits such as cherries, raisins,
pineapple, or papaya

1. Heat the oven to 300ยบ. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.
2. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
3. Bake the granola for 30 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

Apple Crisp

1/4 c. Flour
1/4 tsp Salt
2 Tbsp. Sugar
1/4 c. Butter
1/4 c. Rolled Oats

Mix together thoroughly and spread over pie filling (see below). Bake at 375 degrees in greased square pan for 25 minutes

Apple Pie Filling

1 2/3 c. Dry Apple Slices
2 ½ c. Water
2 Tbsp. Cornstarch
1/4 tsp. Salt
½ tsp Cinnamon
2/3 cup Sugar
2 tsp. Lemon Juice
1/4 tsp nutmeg

Mix all dry ingredients together, then add water and mix well. Bring to a rolling boil, stirring occasionally.