Food Storage Wheat Recipe: Blender Wheat Pancakes

(Dehydrator) Zucchini Flax Wraps

INGREDIENTS
- 4 small zucchini (or 2 large zucchini)
- 1 1/2 cups of golden flax seeds
- 2 cups of water
- 1 Tbsp of dried basil
- 1 Tbsp of dried oregano
- 1 clove of garlic

METHOD
Combine all ingredients in a blender and mix on high until smooth

Spread over 4 teflex dehydrator sheets or dehydrator trays lined with baking paper

Put in the dehydrator for 4-6 hours at 110 degrees
(otherwise place in oven at the lowest setting leaving the oven door slightly ajar)

Once the wraps are thoroughly dried out they are ready to peel off and roll into wraps (If you overdehydrate them they will not be flexible enough to make wraps and turn into crackers)

You can fill the wraps with greens, zucchini humous, guacamole, garlic rice or marinated vegetables

Note
Ensure that the mixture is spread on the teflex sheets evenly to ensure the wraps dehydrate evenly.

Dehydrating Bananas

Just a fun video on how to dehydrate bananas.

Price Matching Video - What To Do & What NOT To Do!

How to Dehydrate and Store Food PART 4

There are many more videos online from Dehydrate2Store!

Check them out here or visit their website for other great tips!

How to Dehydrate and Store Food - PART 3

How to Dehydrate and Store Food - PART 2

How to Dehydrate and Store Food - PART 1

3 Month Supply - Video from Every Day Food Storage

Click here for her Pantry Checklist

Wendy Dewitt -- Food Storage Seminar "Food Saver"

Here is Wendy with her presentation of the Food Saver.  She does a much better job than I do :)

To watch the rest of her presentation click here.

Jamie from "Self-Reliance by Jamie" also uses the Foodsaver.

Alton Brown - Good Eats "Gotten Grains" Episode

Wheat Berry Tapanade
by Alton Brown

3 cloves garlic, minced
1 cup pitted and finely chopped Kalamata olives
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 cup fully cooked wheat berries

In a bowl combine all ingredients. Serve with crusty bread, on a salad or on its own.

Mushroom Wheat Berry Pilaf

by Alton Brown

2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon salt
5 cloves garlic, minced
1 tablespoon butter
1 pound mushrooms, sliced
1 tablespoon soy sauce
1/4 cup red wine
1/4 cup chicken broth
1 1/2 cups cooked wheat berries
1 1/2 cups leftover, cooked rice
1/2 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon lemon zest, finely chopped
Pepper and additional salt

Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.

Sargent Choice Cooking: Herb-Crusted Cod with Cracked Wheat Berry Salad

Sauteed Cod with Wheat Berry Salad

by Walter Dunphy

Cod
4 four-ounce boneless, skinless cod filets
1 teaspoon flat leaf parsley, minced
1 teaspoon tarragon, minced
1 teaspoon cilantro, minced
1 teaspoon whole wheat flour
1/4 teaspoon ground sea salt
Freshly ground black pepper to taste
1 tablespoon Spanish extra-virgin olive oil

Cracked Wheat Berry Salad
3/4 cup dried wheat berries (will yield about 2 cups cooked)
1 cup shelled edamame, blanched
1/2 cup corn kernels
1/2 cup diced Vidalia onion
1/4 cup finely diced red bell pepper
2 cups asparagus, cut into 1- to 2-inch pieces
1 cup heirloom cherry tomatoes, halved
1 teaspoon Spanish extra-virgin olive oil
1/8 cup minced chives
1/4 teaspoon ground sea salt
Coarsely ground black pepper
Zest and juice of two oranges

Directions
To prepare the salad:
Place a saucepan over medium-high heat, add the wheat berries, and cover them with water by about two inches. Simmer for about one hour, adding more water if necessary. The grains are done when they are just al dente; they should be split and look a bit like barley. Remove them from heat, strain, and rinse with cool water.

While the wheat berries are cooking, place the corn on a nonstick baking sheet and toss with half the olive oil. Put the corn in a 350-degree oven for about 15 minutes, or until lightly browned. Check every five minutes, shaking and stirring the corn to cook evenly. Remove and allow to cool to room temperature.

Meanwhile, bring a large pot of water to a boil. Blanche the asparagus, removing it just as it becomes bright green (about two to five minutes). Drain and place immediately in an ice-water bath to shock. Blanche the edamame in the same fashion.

Heat a large sauté pan over medium-high heat and add the rest of the olive oil. Add the onion and sauté for about one minute, then add the red bell pepper and cook for another minute. Add the edamame and cook for one minute. Add the roasted corn and asparagus and do the same. Add the cooked wheat berries and mix well to heat through. Add the remaining ingredients (reserving half the orange juice) and toss to combine flavors and warm through.

To prepare the cod:
Mix the fine herbs together. Season the cod filets with a few grinds of fresh black pepper and sea salt, then evenly distribute the herbs over the fish and pat to adhere. Lightly dust the filets with the whole wheat flour and pat again.

Place a large nonstick sauté pan over medium-high heat and add the olive oil. Once the oil is hot (but not smoking), add the fish, herbed side down. Allow to cook for about three minutes, until it reaches a golden brown, shaking the pan a bit to prevent sticking. Carefully flip each filet and cook for another two to three minutes. Add a bit of the remaining orange juice to deglaze. Serve immediately.

Plating
On four dinner plates, evenly spoon out the warm salad and top with a cod filet. Finish with a drizzle of orange juice and some fresh micro-herbs for garnish.

Greek Grain Salad

Greek Grain Salad

from Food Network

Salad
1 pound barley
Salt
1/2 pound rye berries
1/2 pound wheat berries
1 cup pitted, halved kalamata olives
1 cup crumbled feta cheese
1 cup 1/4-inch diced cucumber
1 cup 1/4-inch diced tomato
1/2 cup 1/4-inch diced red onion
1/2 cup chopped parsley leaves
1/2 cup chopped dill

Dressing
1/4 cup cider vinegar
1/4 cup minced dill
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper

Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl. Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool. When cool, combine with the remaining ingredients.

Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.

Toss the salad with the dressing and serve.

Great Articles on Home Storage & Financial Self-Reliance

Articles from LDS.org

Family Home Storage: A New Message

Home Storage:Build on the Basics

Two Cans of Corn: Home Storage for Newlyweds by Allie Schulte Welfare Services

Lay Up in Store by Bishop Keith B. McMullin

To Men of the Priesthood by President Gordon B. Hinckley

One for the Money By Elder Marvin J. Ashton

To the Boys and to the Men by President Gordon B. Hinckley

Food Storage by Bishop Vaughn J. Featherstone

Prepare for the Days of Tribulation by Ezra Taft Benson

Home Storage by Bishop Keith B. McMullin (Video)

Articles from Desert Saints Magazine

Lessons I've Learned While Living on Our Food Storage for the Past Two Years by Brandy Simper

Prioritizing Food Storage by Dan & Shannon Pointer

A House of Order: Food and Home Storage by Marie C. Ricks

Not Your Mama's Food Storage by Amy Jones

Top 10 Food Storage Myths Busted by Danielle Ellis

Mexican Pinto Beans & Tortillas

Here is Tonya with her video on how to make Beans, Tortillas & Refried Beans.

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

Garnish
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
milk

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

Lets Eat!

Where Do I Store My Food Storage?

Here is a video that was done last year, that we added to this year. Here are various ways and places to store your food storage.

Kim lives in an apartment and has found great ways to maximize her space!

Rachelle and Holly both use their guest rooms as the housing place for their food storage.

There is nothing really special about how or where I (Lisa) store my food storage (it's just in a closet), however... last year I had NO food storage or 72 hour kits. I started coming to the Self-Reliant meetings that Tonya, Holly and Rachelle started, and it got me inspired AND smart about shopping. All the food storage that I have is from shopping smarter during my weekly shopping trips (and once a month Cannery). My grocery bill has actually gone down AND I have food storage!

This is my updated 2009 video with more food storage

Tonya uses the unique spaces in her house for food storage.

Amy converted part of her 3rd car garage into a food storage room.