Kathy's Prep Recipes

[Kathy in FL]

I've got a pretty good body of recipes and will be copying them here over time. I'll start another thread for my preserving/canning recipes and probably another thread for my foraging/wild food recipes just to keep them organized. Hope someone can glean something useful from them.

This first one is a wheat berry salad that I tried recently and it went over very well at our house.

I've been rotating through some of my supplies and I'm making the following for our big cook out tomorrow. I got the recipe from this place called Montana Wheat.

Wheat Salad

1 1/2 cups Wheat Berries
1 - 8 ounce package cream cheese
1 - 15-16 ounce can crushed pineapple, in juice
1 - 5 ounce package instant pudding, pistachio flavore
3 - Tablespoons lemon juice
1 - 12 ounce frozen whipped topping, thawed

Cook wheat berries in 6 cups of water. Bring to boil, turn to low or simmer; cook for 1 hour. Check berries for tenderness. If not tender, continue cooking on low until easy to chew. At any time during cooking, you may add water so the berries don`t cook to dry. When the berries are tender and easy to chew, remove from heat. Drain in colander, rinse with cold water. Drain until all moisture is gone. The berries may be cooked a day before, just be sure to refrigerate in an air tight container. In a large mixing bowl, combine cream cheese with crushed pineapple and juice, dry pudding, and lemon juice. Add cooled cooked wheat, mix well, add wipped topping last. Transfer mixture to a smaller container with tight fitting lid. Can be refrigerated for up to a week. Makes 12-15 servings.

 

[Kathy in FL]

Dried Soup Mixes

Black-Eyed Pea Soup Mix

3 c. dried black-eyed peas (rinsed and soaked)
1/2 c. dried minced onion
6 T. chicken bouillon granules
2 T. dried parsley flakes
1 T. sugar
2 t. dried minced garlic
1 t. chili powder
1 t. onion powder
1/2 t. pepper
1/2 t. garlic powder
28 oz can of diced or crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Also with this one you might try using canned white beans instead of the dried black eyed peas. Place peas in a large soup pot. Add 10 cups of water, tomatoes, and seasonings. Cover, bring to a boil. Lover heat, cover and simmer 1 1/2 hours or until peas are tender. Stir occasionally.


Cheesy Potato Soup

2 c. powdered coffee creamer
1/2 c. imitation bacon bits
2 (1.5 oz) pkgs of cheese sauce mix
2 T. dried parsley flakes
1 t. salt-free seasoning mix
1 t. dried minced onion
1/2 t. pepper
2 c. instant potato flakes
2 (5 oz.) cans ham, optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place dry ingrediets in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes. Add ham if desired.


Creamy Cheese Soup

1 (1.5 oz) pkg of Knorr Cheese Sauce (or similar brand)
3 t. chicken bouillon
1/2 t. pepper
1 (1.4 oz) pkg Knorr Vegetable Soup Mix (or similar brand)
1/4 c. dried parsley flakes
3 c. powdered coffee creamer
1/4 c. cornstarch

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place all ingredients in a large soup pot. Add 5 cups boiling water. Mix well and bring back to a boil. Boil 4 to 6 minutes, stirring often and scraping bottom of pan. Add more water if you want to then it out some.


Curly Soup

2 T. dried parsley flakes
1 t. pepper
2 T. beef bouillon granuels
1/3 c. dried minced onion
1 t. sugar
3 to 3 1/2 c. tri-colored curly rotini pasta spirals
14 oz. can crushed or diced tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Bring 8 cups of water to a boil i na large soup pot. Add all ingredients to boiling water. Bring back to a boil. Lower heat and simmer uncovered for 12 to 15 minutes or until pasta is tender.


Dried Onion Soup Mix

1/2 ts Onion powder
1/2 ts Salt
1/4 ts Sugar
1/4 ts Kitchen Bouquet
1/2 c Dried onions, chopped/minced

Here is a frugal way of making dried onion soup mix. I have a lot of recipes that call for it, but I get tired of pay a buck something for a box that only holds a couple of the little packages. This way I can make a larger batch for myself and put it aside in my prep pantry. In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.


Patchwork Soup

1 c. barley
1 c. dried split peas
1 c. uncooked white rice
3/4 c. dry lentils
2 T. dried parsley
2 T. granulated garlic (or could substitute dried minced garlic)
1 t. pepper
2 t. salt
1 t. garlic powder
2 t. Italian seasoning
2 t. dried sage
enough dried chopped onion to equal 1 cup rehydrated onion

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place all ingredients in a large soup pot. Add 20 cups of water. Bring to a boil. Cover, lower heat, and simmer for 1 hour, stirring occasionally. Check after 30 minutes and add more water if necessary. Note: This is a lot of soup. Its one of the recipes I use if I want leftovers or you can add more rice and thicken it up further. Just be sure and check often as the barley, rice and dried beans soak up more water than you expect.


Potato Soup Mix

3 c. instant potato flakes
1 c. powdered coffee creamer
1 pkg chicken gravy mix
2 T. dried parsley flakes
1/4 c. grated parmesan cheese
2 T. seasoning blend of your choice
1 t. dried minced onion
1/2 t. pepper

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes to thicken. Serve immediately.


Rainbow Bean Soup Mix

3/4 c. dried red beans
3/4 c. great northern beans
3/4 c. split peas
3/4 c. lentils
3/4 c. black beans
2 T. dried minced onion
2 T. beef bouillon granules
2 T. dried parsley flakes
2 t. dried basil
2 t. powdered lemonade mix with sugar
1 1/2 t. chili powder
1 t. pepper
1 t. dried oregano
28 oz. can of crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Rinse beans and cover with water and soak (or quick soak as is your preference). Place soaked beans in a large soup pot and add 8 cups of water; simmer 1 hour or until tender. Stir occasionally to make sure they aren’t sticking or need more water. Add 28 oz. can crushed tomatoes and seasonings. Simmer for another 30 minutes.


Split Pea Soup

3 c. dried split peas
1 c. instant potato flakes
1/4 c. dried minced onion
2 t. chicken bouillon granules
2 t. powdered lemonade mix with sugar
1 t. dried minced garlic
1 t. salt
2 T. dried parsley flakes
2 t. dried thyme leaves
1 t. celery flakes
2 (5 oz.) cans ham - optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place the place all ingredients in a large soup pot except for ham. Add 10 cups of water. Bring to a boil. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Puree soup if desired. Add ham and then hit through.


White Bean Chowder

1 2/3 c. dried great northern beans
1 2/3 c. instant potato flakes
1/3 c. imitation bacon bits
1/3 c. dried minced onion
2 T. chicken bouillon granules
1 t. pepper
1 t. sage
1/2 t. celery flakes
14 oz. can of diced or crushed tomatoes

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Also with this one you might try using canned white beans instead of the dried white beans. Rinse and soak beans over night (or quick soak as is your preference). Place beans in a large soup pot. Add 8 cups of water, seasoning, and tomatoes . Cover, bring to a boil. Lower heat, cover and simmer 1 3/4 hours or until beans are tender. Stir in potato flakes. Cooking time will be lowered significantly if you use canned beans.


Wild Rice and Barley Soup

1 c. barley
2/3 c. imitation bacon bits
2 T. brown sugar
2 t. dried basil
2 t. dried oregano
1 t. pepper
1 t. garlic powder
1 t. celery flakes
1/2 c. beef bouillon granules
1 c. wild rice
1 c. dried minced onion
2 cans sliced mushrooms, optional

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place all ingredients in a large soup pot. Add 14 cups of water. Bring to a boil. Add mushrooms if desired. Cover, lower heat and simmer for 1 hour.

 

[Kathy in FL]

Cinnamon and Apple Couscous

1 (16-ounce) can apples, pears or other fruit, divided
1 tablespoon butter
1 (10 ounce) package couscous (7/8 cup)
3 tablespoons sugar
1/2 teaspoon cinnamon, or to taste

Directions: Drain fruit, reserving juice. Pour juice into measuring cup and add water to equal 2 cups. Prepare couscous according to package directions using the fruit juice and butter. Dice fruit; add to couscous. Combine sugar and cinnamon and mix with couscous. Place in serving bowl and sprinkle with additional cinnamon, if desired. Serve at room temperature or chilled.

Servings: 6
Calories/Serving: 271

 

[Kathy in FL]

Using Canned and Dried Stuff

Tuna Chowder

4 slices bacon or something similar
1 medium bell pepper, chopped
1 small onion, chopped
3 cups milk
2 cans condensed cream of potato soup
1/2 t. dried thyme, crushed
2 6 oz. cans tuna, drained and flaked

In a large skillet cook bacon until crisp. Drain, reserving drippings. Crumble bacon and set aside. Add sweet pepper and onion to skillet and cook in reserved drippings until tender. Stir in milk, cream of potato soup, and thyme; bring just to boiling. Gently stir in tuna; heat through. Sprinkle servings with crumbled bacon.

Alternatives for the fresh items could be canned, frozen, or dehydrated. The milk could be substituted with any milk sub ... powdered, dried, canned, etc.

 

[Kathy in FL]

[FOOD] Using Canned and Dried Stuff

Mexican Beef Chili

1 pound ground beef
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can golden hominy, rinsed and drained
1 15 oz. can chopped tomatoes, undrained
1 11 oz. can condensed nacho cheese soup
1 cup water
1 1.75 oz. envelope taco seasoning mix

All of the above ingredients can be alternated with fresher ingredients. The ground beef can traded out for dried or home canned versions.

In a large saucepan cook ground beef until brown. Drain off fat. Stir pinto beans, hominy, undrained tomatoes, nacho cheese soup, water, and taco seasoning mix into beef in saucepan. Bring to boiling, stirring often; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. If desired, you can serve with corn chips, sour cream, and olives.

 

[Kathy in FL]

[FOOD] Using Canned & Dried Stuff - Easy Shrimp Chowder

Easy Shrimp Chowder

8 oz. small shrimp (alternatives: fresh, commercially canned, home canned)
1 can condensed cream of shrimp soup
1 cup milk (alternatives: fresh, reconstituted, half-and-half, light cream, media crema, full strength evap milk)
1/4 c. dry sherry (alternatives: milk)

Peel and devein shrimp if necessary. Rinse shrimp, pat dry. If shrimp are a little big feel free to chop them up smaller. Set aside. In a 2-quart saucepan combine cream of shrimp soup and one cup milk and sherry or both the one cup and 1/4 cup milk. Bring to boiling; reduce heat. Simmer, uncovered, for five minutes, stirring often. Add shrimp to soup. Return to boiling; reduce heat. Simmer, uncovered, for one or two minutes more or until shrimp turn opaque. If desired, garnish with parsley.

 

[Tygerkittn]

Awesome, thank you!

 

[Kathy in FL]

Using Canned & Dried Stuff - White Bean & Dried Tomato Dip

--------------------------------------------------------------------------------

White Bean & Dried Tomato Dip

1 - 15 oz can of white beans, rinsed and dried (alternative: home canned, or cooked from dried)
1 can condensed cream of potato soup
1 1/2 t. finely shredded lemon peel
1 c. sliced green onion
2 clobes garlic, minced
1 T. olive oil
1/4 c. oil-packed dried tomato, drained finely snipped
1/2 t. dried oregano, crushed

In a food processor or blender container combine beans, cream of potato soup, and lemon peel. Cover and process or blend until nearly smooth; set aside. In a large skillet cook green onion and garlic in hot oil until tender. Remove from heat and stir in bean mixture, dried tomatoes, and oregano.

Serve with pita wedges or other healthy type "chip."

 

[Kathy in FL]

[FOOD] Using Canned & Dried Stuff - French Onion Dip

Using Canned & Dried Stuff - French Onion Dip

--------------------------------------------------------------------------------

Now, I am not advocating a diet solely of commercially canned items ... actually it is a pretty big no-no. However, for those individuals that do not have restrictive dietary needs or who have a windfall of commerically canned goods having recipes to use them in is helpful. I'll be adding some that I've tried over the years.

FRENCH ONION DIP

2 T. butter or margarine (substitute: fresh, canned, powdered reconstituted, or other healthy type substitute)
1 1/3 cups chopped sweet onion (substitute: fresh, rehydrated from dried, canned)
1 can of condensed cream of onion soup
1/4 t. coarsely ground black pepper
1/8 t. cayenne pepper
4 t. snipped fresh chives (subsitute: fresh, dried reconstituted)
chips of your choice (or healthy alternative like homemade tortilla chips or vegetable chips)

In a large skillet melt butter over medium heat. Add onions; cook for 10 to 15 minutes or until tender and golden, stirring occasionally. Cool. In a food blender or food processor bowl combine cooked onions, cream of onion soup. blck pepper, and cayenne pepper. Cover and blend or process until nearly smooth. Transfer to a small bowl. Stir in chives. Cover and chill for at least one hour. Serve with chips of your choice.

 

[Kathy in FL]

It isn't just changing out your liquid and solids, you need to watch your temps too when you are baking because honey makes darker and denser cakes that white sugar does. Here is something I copied for you real quick.


Quote:
Substituting Honey for Sugar in Baking

Because honey is sweeter than sugar, replace 1 cup of sugar with a generous 3/4 cup of honey. Because honey is liquid and adds liquid to a recipe, use 2-4 tablespoons less of other liquid in the recipe. Because honey is more acidic than sugar, and add a pinch of baking soda (unless of course the recipe already calls for sour cream or buttermilk) to neutralize the added acid. Since honey will make the baked good brown faster, reduce the cooking temperature by 25 degrees. Honey will make the baked good darker and denser than sugar (think of a traditional honey cake) with a wonderful flavor and a delicious moist texture.

For baking and candy making, however, corn syrup…adds sweetness and a specific texture. Substitute a generous 3/4 cup plus of honey plus 2-3 tablespoons of water to reach 1 cup for 1 cup of corn syrup in the recipe. You can also substitute corn syrup with an equal amount of Maple Syrup.

Substituting Maple Syrup for Sugar in Baking

Maple Syrup is sold by Grades…The early tapping produces a finer, clearer, and lighter in flavor Grade A while the end of the season will produce the thicker, richer, deeper in color and flavor Grade B. Grade B tends to be less expensive too. I love the flavor of Grade B, especially for cooking.

Maple Syrup is sweeter than sugar so when replacing sugar in a recipe we use less maple syrup (use 3/4 cup for every 1 cup of sugar) and cut back (3 tablespoons) on the other liquids in the recipe. Add 1/4 teaspoon baking soda per cup of Maple Syrup.

 

[Kathy in FL]

[FOOD] How to make use of potted meat

How to Make Potted Meat Gravy

(1-2) (3oz.) Cans of (Hormel) Potted Meat (Food Product)
(1/2 to 3/4) Cup of (Gold Medal) (Self-Rising) Flour
(3/4 to 1) Cup of (Reduced Fat)
Milk (More or less) can be added, warm water can be used in place of milk, or part of both
Salt and Pepper - The use of salt and pepper is optional. A salt substitute can be used in place of the salt. Garlic powder can be used for additional seasoning, and will help aid in lowering cholesterol.

Products to Have on Hand:
(Pure Wesson) Vegetable Oil and (Bertolli) (Extra Virgin) Olive Oil
(1/4 to 1/2) Cup of Oil (Combine both oils)

Make sure that all products needed are at your convenience. Be sure to sift the flour or use a fork to check for lumps. Any salt or salt substitute, pepper, or garlic powder can be, directly, added to sifted flour. Have flour pre-measured and set aside. The same step applies to the oil, and the milk or water. Be sure to place the skillet on the burner of the stove. Set the burner that's underneath the skillet on a medium setting, allowing the oil to get extremely hot. A person can test to see if it is hot enough by added a little flour. If the flour sizzles it is time to begin preparing the gravy. Add flour a little at a time, while constantly stirring. Allow the gravy to become lightly brown before moving on to the next step. Reduce the heat and slowly add in the potted meat as soon as the gravy has reached the desire thickness. Be sure to continue stirring, while allowing the gravy to simmer once the potted meat has been added. Remove it from the heat and serve hot, when the gravy is read, or allow it to cool. If eating anything that has an excessive amount of sodium, be sure to drink lots of water. Using a cast iron skillet is highly recommended. This recipe will go great over hot biscuits. Simply cut open the biscuit and pour the gravy on top. This recipe is great at breakfast or anytime. It can be poured over grits or hash browns. And, also, it makes a great side dish for dipping, biscuits, toast, or hot rolls. Has a fast meal idea toss one or more baking potatoes inside the microwave, or box mashed potatoes are quick and easy to prepare. The gravy can be added on top of either one. A potted meat can or small Vienna sausage makes a perfect size biscuit cutter, for homemade biscuits. They always turn out just the right size. Simply save the can, wash and remove label...next tuck it away in with your silverware or other utensils. It is recommended using a fork to stir and make gravy. It helps to assure that the gravy has no lumps and turns out creamy. Normally the thicker the gravy the better, but that is not meaning too thick. Therefore, follow each step carefully and slowly. Warm water can be added if the gravy ends up too thick. But, also, move slowly with that step. Do not burn the gravy. It needs to only be a light brown. Do not use oil or oils in excess. Someone should carefully think out how much gravy that they're intending on making, such as is it for one, two or more people. The goal is to taste the gravy and not the oil. Allow just enough oil to soak up the flour. In order to reach the field goal with this recipe some simple ones if your in a hurry


Cheesy Meat Spread
(Makes 1-1/4 cups)

1 3oz. can ARMOUR STAR POTTED MEAT FOOD PRODUCT,
1/2 cup mayonaise,
1 7.5oz. container pimiento cheese spread,
1 tablespoon minced onion,
assorted crackers

Combine all ingredients; beat at medium speed of electric mixer until smooth. Chill thoroughly. Serve on crackers.


Devilish Meat & Egg Sandwich
(Makes 6 sandwiches)

5 hard cooked eggs,
2 tablespoons sweet pickle relish,
2 3oz. can ARMOUR STAR POTTED MEAT FOOD PRODUCT,
1 tablespoon minced onion,
12 white bread slices,
1/3 cup mayonaise,
lettuce

Mash eggs; mix with potted meat, mayonaise, pickle relish, and onion; chill, if desired. Spread mixture on 6 bread slices; top with lettuce and remaining bread slices.


Meaty Deviled Eggs
(Makes 12 servings)

6 hard cooked eggs (cut in half),
1 3oz. can ARMOUR STAR POTTED MEAT FOOD PRODUCT,
1/2 teaspoon prepared mustard,
1/2 teaspoon paprika,
1/4 teaspoon onion powder,
2 tablespoons sweet pickle relish,
1/8 teaspoon garlic powder,
1 tablespoon mayonnaise,
1/2 teaspoon vinegar,
parsley sprigs

Remove yolks from eggs. Mash yolks; blend in remaining ingredients except parsley. Fill egg halves. Chill thoroughly. Garnish with parsley.


Old English Potted Meat Spread
(Makes 1-1/2 cups)

1 5.5oz. can ARMOUR STAR POTTED MEAT FOOD PRODUCT,
1 5oz. process cheese spread (sharp Old English flavor),
3 tablespoons chopped sweet pickle,
assorted crackers

Combine potted meat and cheese spread. Add pickle; chill. Serve on crackers.


Tangy Spread
(Makes 2 cups)

2 3oz. can ARMOUR STAR POTTED MEAT FOOD PRODUCT,
1 tablespoon prepared horseradish,
1 tablespoon prepared mustard,
1 8oz. pkg cream cheese (softened),
bread or assorted crackers

Combine all ingredients, except bread or crackers; chill thoroughly. Serve on bread.

 

[Kathy in FL]

My blueberry muffins made completely from food storage

--------------------------------------------------------------------------------

OK, this isn't actually my recipes but I did make the muffins and they were really good. Normally with muffins it is hard to have a completely whole wheat version without them being pretty dense but these weren't. They were the fluffy type of muffin.

Low-Fat Whole Wheat Blueberry Muffins

2 cups whole wheat flour (my grinder is dead so I had to buy it from Fresh Market but it was the real deal)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs (1/4 c. dry egg powder + 1/2 c. water) - (just a note to check your powdered egg container to see how many Tablespoons make a single egg. I also made these with an egg substitute, namely ground flax seed which when added to water can look a little like snot but is kinda gross but it does work)
2 cups sour cream (I made up some from some powdered sour cream I had open)
1/2 c. + 2 T. bean puree (I pureed some canned white beans for this but you could use any bean of your choice but I would stay away from the darker colored beans unless you don't mind the effect it has on the muffin color)
2 cups light brown sugar
2 cups rolled oats (right out of the #10 can)
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained) - (Now this ouched as far as pricing went. I think before I got into my freeze dried berries I would try and use any dehydrated berries I had on hand. You can find dried blueberries at SAMs or at the grocery store sometimes, certainly at places like Fresh Market if you need to go organic which isn't necessarily a priority for my family right now.)
2 tbsp. sugar

Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (IMPORTANT: This recipe won’t work without them plus they make up for much easier clean up afterwards.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside. In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.

Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.

NOTE: I also dried a version of these in a reflector oven for camping and they did just as well though I had to really watch them to keep them from cooking to fast and being dark on the outside and underdone on the inside. I think my oven was too close to the fire.

 

[Kathy in FL]

[FOOD] Rice Pudding Recipes

Rice Pudding Recipes

--------------------------------------------------------------------------------

I have been collected these from all over the place for several years now. I have hundreds of pounds of rice in my food storage and I've had to get creative to keep it in the menu rotation without driving my family to mutiny.

Thought I would share some of the best ones that I've tried.

Harvest Pumpkin Rice Pudding

1 cup(s) CONVERTED® Rice
2 cup(s) milk scalded
1 cup(s) walnuts coarsely chopped
1/2 pint(s) heavy cream whipped
1/2 tsp. nutmeg
1 1/4 tsp. cinnamon
1 can(s) pumpkin
3/4 tsp. ginger
1 cup(s) dates coarsely chopped
3/4 cup(s) brown sugar
4 egg(s) (or substitute of choice)

Cook rice according to package directions. Cool to room temperature. Beat eggs in mixing bowl. Blend in pumpkin, sugar, cinnamon, ginger and nutmeg. Gradually stir in milk. Add rice and dates; mix well. Pour into buttered, shallow 2-1/2-quart baking dish. Bake at 325 F for 35 minutes. Carefully sprinkle walnuts over top of pudding. Bake 10 minutes longer. (Center will look quite soft.) Let cool 1 hour. Serve warm with sweetened whipped cream.


Glazed Rice Pudding

1 cup(s) CONVERTED® Rice
4 cup(s) milk (fresh, canned, or powdered)
1 tsp. vanilla extract
2 tsp. butter (or equivalent of your choice)
1 stick(s) cinnamon stick
2 cup(s) water
1/4 cup(s) raisins
2/3 cup(s) sugar

Combine rice, water, cinnamon stick and peel of 1/2 lime. Bring to the boil, reduce heat, cover and simmer for 15 minutes. Stir in milk and sugar and continue to cook for 25 minutes or until mixture thickens slightly. Remove from heat, discard rind, cinnamon stick and vanilla bean. Stir in the egg yolks and raisins. Spoon mixture into individual oven proof dishes, dot the top with butter and grill under the broiler until lightly brown.


Brown Sugar Baked Pudding

1/2 cup(s) CONVERTED® Rice
2 cup(s) milk
1 Tbsp. maple syrup
1 cup(s) cream
1/4 cup(s) brown sugar

In a buttered casserole dish, combine the rice, sugar, milk and cream and syrup. Combine ingredients well. Bake uncovered in a 325ºF oven for 1 1/2 - 1 3/4 hours, or until most of the liquid has been absorbed. To Serve: Spoon into individual dessert glasses/plates. Finish as desired with cream and/or sugar and appropriate garnishes.


Chocolate Almond Rice

1/4 cup(s) CONVERTED® Rice
2 cup(s) milk
chocolate grated, garnish
2 Tbsp. butter
1/8 cup(s) blanched almonds garnish
2 oz. plain chocolate
1/4 cup(s) sugar

Bring milk to the boil, add rice and sugar and simmer over very low heat, stirring occasionally, for 1 hr. 15 min. or until rice is creamy and milk absorbed. Grate chocolate. Cool rice slightly, then stir in chocolate and butter. Turn into serving dish and allow to get completely cold. Split and lightly toast the almonds. Garnish pudding with almonds and a little extra grated chocolate.


Chocolate Rice Velvet

1/2 cup(s) CONVERTED® Rice
1 1/2 tsp. gelatin
whipped cream sweetened
2 egg whites
1 1/2 cup(s) half-and-half
chocolate pieces garnish
1 1/3 cup(s) water
1/4 tsp. salt
1/4 cup(s) sugar divided

In 2-quart saucepan over high heat, heat water to boiling. Stir in rice, 2 tablespoons of the sugar and salt; reduce heat to low. Cover; cook 20 to 25 minutes or until rice is very tender and all water is absorbed. Sprinkle gelatin over half-and-half. Let stand 5 minutes; stir. Add gelatin mixture and 1/2 cup chocolate pieces to rice mixture; mix well. Heat to boiling over medium heat, stirring constantly. Remove from heat. Pour into medium bowl; cool slightly. Cover; refrigerate at least 3 hours, stirring occasionally. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Gently fold into rice mixture. Spoon into dessert dishes. 5. Garnish with cream and chocolate pieces. Serve immediately or cover and refrigerate until serving time.


Mocha Rice Pudding

1/3 cup(s) CONVERTED® Rice
1 cup(s) milk
1 Tbsp. butter cinnamon
1/3 cup(s) corn syrup dark
1/2 tsp. vanilla
1 1/2 cup(s) coffee strong
1/8 tsp. salt
2 egg(s) well beaten
1/3 cup(s) sugar

Place uncooked rice and coffee in double boiler. Cook approximately 35 minutes or until rice is tender. Add butter or margarine and combine thoroughly with remaining ingredients. Pour into buttered 1-quart baking dish. sprinkle with cinnamon and set in pan of warm water. Bake in 350 F. oven for about 50 minutes or until knife inserted in center comes out clean. Serve warm or cold, with whipped or light cream.


Lemon Rice Pudding

3/4 cup(s) CONVERTED Rice
2 tsp. cornstarch
1 tsp. lemon zest finely grated
2 tsp. butter
1 cup(s) light cream
1/3 cup(s) white sugar
1 1/2 cup(s) water
1 Tbsp. lemon juice
1/4 tsp. salt

Mix Rice in water, butter and lemon juice in a microwaveable casserole dish. Cover and microwave on HIGH for 5 minutes. Stir. Cover and microwave on MEDIUM-LOW for 20 minutes. Allow to stand for an additional 5 minutes. Meanwhile, mix cream, sugar, corn starch, egg (if using) and lemon zest in a separate bowl. Stir cream mixture into hot rice, cover and microwave on MEDIUM-LOW for 8 minutes. Stir and cool slightly (covered) before spooning into serving dishes. Rice pudding can be eaten warm or cooled. Garnish cooled rice pudding with whipped cream, or serve with cold milk poured over. Yield:4 servings


Creamy Fruit Of The Season Rice Salad

1 cup(s) CONVERTED® Rice
1 cup(s) dressing
2 cup(s) celery sliced
4 green onions sliced

CHOICE OF SEASONAL FRUIT: apple(s) diced, strawberries, bananas sliced, pineapple, green grapes washed and halved, mixed nuts of choice, orange diced, melon balls

Cook rice according to package directions. Chill. Combine rice, dressing, celery and onion; mix. Chill well. Stir in choice of fruit and nuts just before serving.


Berry Lemon Rice Cream

1 cup(s) Rice, cooked
1/2 cup(s) strawberries sliced
1/2 tsp. lemon peel shredded
1 carton(s) lemon yogurt (or equivalent)

Cook rice according to package directions. Set aside to cool. Combine rice, yogurt and lemon peel. Spoon into two stemmed glasses or dessert dishes. Cover and refrigerate until ready to serve. Top with berries.


Antonia Rice Dessert

8 oz. CONVERTED® Rice
1 1/2 cups white wine
3 Tbsp. almonds blanched
4 Tbsp. dried fruit mixed
2 lemon thin peel strips
1 whole oranges sliced for garnish
3 1/2 Tbsp. sugar

Cook rice in boiling water as directed for 3-4 minutes. only. Drain. Simmer with wine, lemon peel and 1/2 Tbsp. sugar for a further 10 min. or until just tender. Remove lemon peel. Add remaining sugar and dried fruit. Shred almonds. Mix well and add a little extra wine and sugar, if needed. Arrange in individual dishes and garnish with orange slices. Serve cold with natural yogurt, if desired.


Apple Cinnamon Rice

1 cup CONVERTED® Rice uncooked
1/2 cup unsweetened apple juice
1 cup water
1 tsp. cinnamon, ground

Combine apple juice and water in saucepan and bring to a boil. Add rice and cinnamon stick. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.


Brown Rice Pudding Souffle

1 cup Brown Rice, cooked
1 Tbsp. butter
1 dash nutmeg
1/4 tsp. cinnamon
2 3/8 tsp. vanilla
3 1/4 Tbsp. molasses
2 Tbsp. flour
3 each egg(s) separated
3/8 cup(s) raisins
3/4 cup(s) milk
3/8 cup(s) walnuts chopped

In a sauce pan, melt the butter over a low heat and mix in the flour. Cook until the mixture comes clean from the side of the pan. Add the milk, molasses, cinnamon, nutmeg and vannilla; bring to a slow simmer. Pour some of the mixture into the egg yolks, mixing quickly, then fold into the remainder of the base. Bring to a simmer but do not boil, remove from heat. Add the rice, walnuts and raisins. Whip the egg whites till they form stiff peaks, then fold the base into them slowly but completely. Pour into a 1 1/2 quart souffle dish that has been greased and coated with granulated sugar. Bake in a 375 F oven for about 30 minutes.


Mandarin Rice Pudding

2 1/2 c Cooked rice
1 c Undiluted evaporated milk
1/2 c Mandarin orange liquid (can)
1/2 c Light brown sugar
3 tb Butter; melted
1 ts Vanilla
3 Eggs; beaten
1/2 c Raisins
1 c Drained mandarin orange sections

Combine rice with all ingredients except orange sections. Mix well. Lightly butter slow cooker. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections.


How Now Brown Cow (Chocolate Rice Pudding)

2-1/2 cups milk (from canned or powdered)
2 cups cooked rice
1/2 cup sugar
1/4 cup semi-sweet chocolate morsels
1 teaspoon vanilla extract

Combine milk, rice, sugar and chocolate morsels in 2- to 3-quart saucepan. Place saucepan on burner and turn burner on to medium heat. Cook, stirring often, until pudding is thick and creamy, about 20 minutes. Turn burner off. Remove saucepan from heat and place on hot pad. Stir in vanilla. Spoon into serving dishes; cool 10 minutes. Serve warm or cold. Makes 6 serving(s).


Cinnamon Rice Pudding

Mix 4 cups uncooked medium grain rice, divided 2 cups sugar, divided 8 cinnamon sticks 2 teaspoons salt, divided 1 teaspoon ground vanilla, divided Place 1 cup rice in each of 4 zip-top plastic bags. Combine ½ cup sugar, 2 cinnamon sticks, ½ teaspoon salt, and ¼ teaspoon ground vanilla in each of 4 separate zip-top plastic bags. Makes 4 rice pudding mixes. Preparation instructions: Combine 1 cup rice, 1 ¾ cups water, and 1 tablespoon butter or margarine (optional) in 2- to 3- quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Add 3 cups milk, ¼ cup butter and 1 sugar-spice mix. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks. Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired. Makes 6 serving(s).


Chocolate Macaroon Rice Pudding

3 cups cooked medium grain rice
1 (14-ounce) can unsweetened coconut milk
1 cup sweetened condensed milk
1 cup milk
8 ounces semi-sweet chocolate, chopped
2 cups flaked coconut

Combine rice, coconut milk, condensed milk and milk in a 2-quart saucepan. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat. Add chocolate and coconut, stirring until chocolate is melted. Garnish with toasted coconut and shaved chocolate, if desired. Makes 8 serving(s).


Camp Rice Pudding

1 C instant rice
1 tsp cinnamon
1/4 C dried fruit
1/4 tsp salt 2 Tbsp sugar

Boil 1 C water and stir in the ingredients. Cover and wait 5 minutes.


Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm


Cocoa Rice Pudding

1 1/2 c Cooked rice;
1/4 c Cocoa;
3 tb Granulated sugar replacement (or the equivalent in regular sugar)
1 ts Vanilla extract;
2 Eggs; separated (or use powdered eggs, whole and white)
1/8 ts Salt;
1/4 ts Cream of tartar;

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees for 15 or 20 minutes or until pudding is set.


Eggnog Rice Pudding

2 T. Cornstarch
2 c. Cooked Rice
1 quart Eggnog
1 dash Nutmeg

In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg.


Have a new rice pudding recipe that I've tried. Pretty good if my kids' fight for the dish is any indication.

Baked Apple Rice Pudding

1/3 cup Egg substitute
2 cups Pared and cored apples, finely chopped (2 medium)
1 1/2 cups Cooked white rice
1/2 cup Pitted dates, snipped
1/4 cup Sugar
1/2 t. Cinnamon
2 T Unsalted margarine, softened
1 t. Vanilla
2 Egg whites
1/4 t. Cinnamon

Preheat oven to 325 degrees F. Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep). Bake at 325 F. about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice.


Banana Rice Pudding

3 cups skim milk -- or rice milk
1 cup arborio rice -- (arborio, sweet,etc)
3 Bananas -- mashed
1/2 teaspoon Nutmeg

Preheat over to 350F. Mix all together well and pour into a 1 1/2 qt casserole. Bake for 1 to 1 1/2 hours, stirring occasionally, until rice is tender. Makes 4 cups.


This is an adult version of the traditional dessert dish.

Rice Pudding with Bourbon

3 1/2 c Milk
1 c White Rice; cooked
3 Eggs; slightly beaten
1/3 c -Granulated Sugar
2 ts -Vanilla
1/2 c Golden Seedless Raisins
1 1/2 ts Lemon Rind; grated
1 ts -Nutmeg
2 tb Butter
3 tb Bourbon OR Dark Rum
1/2 c Sweetened Whipped Cream


Warm the milk and pour it over the rice. Into the eggs, beat the sugar, vanilla, raisins, and lemon rind. Stir the milk and rice into the egg mixture. Scrape into the slow cooker. Sprinkle with nutmeg and dot with butter. Cover and cook on Low for 4 to 6 hours. Turn into a serving bowl and stir in the bourbon. Serve the pudding lukewarm with a dollop of sweetened whipped cream on top. Makes 6 to 8 servings.

 

[Kathy in FL]

Ginger Lemon Chicken Over Instant Rice

--------------------------------------------------------------------------------

I'm in the midst of rotating out some of my preps and I thought I would post some recipes that I'm using. The one below is the first one. The recipe originally came from a website called Freezer Bag Cooking. The site has since changed its name but you could still google FBC and find it.

We've used this recipe while vacationing/camping/hiking several times. You can change where the chicken in this recipe comes from ... left over deli, home canned, freeze dried rehydrated, etc. ... or you could convert it to using chicken flavored tvp. I've tried it a lot of different ways, it all depends on your preferred texture.

I've also included the packing instructions in case you are taking this hiking or trying to minimize your packaging for a road trip. One of my favorite ways to save space is to get rid of packaging when I can.


Ginger Lemon Chicken Over Instant Rice

4 t. diced dried onions
4 t. low sodium chicken bouillon
4 t. brown sugar
2 t. ground ginger
2 t. lemonade mix (crystal light, country time, etc)
2 t. cornstarch
4 cans (5 oz. each) chicken
4 pkts of soy sauce (from your favorite Chinese restaurant)
1 cup water

At home pack the dry ingredients in a quart freezer bag. Put the chicken and soy sauce with the bag.

FBC method: Add chicken, soy sauce and 1/4 cup near boiling water to the bag and mix well. Seal tightly and put in a cozy for 15 minutes. Serve over instant rice, ramen or mashed potatoes prepared in a second freezer bag. Notes: Optional: For a treat, replace powdered ginger with a chunk of candied ginger, diced. Also, ¼ cup of dry sherry can be added. Substitute a 7-ounce pouch of chicken for a bigger serving.

 

[Kathy in FL]

[FOOD] Cornmeal and Rice Pancakes

Cornmeal and Rice Pancakes

--------------------------------------------------------------------------------

Talk about using your basic food storage ingredients.

Cornmeal and Rice Pancakes

1/2 cup cornmeal
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1 1/2 cups cooked white rice
2 cups buttermilk (made from the powdered stuff if you want)
2 eggs, separated (made from the powdered versions if you don't have fresh)
2 tablespoons unsalted butter, melted

Sift together cornmeal, flour, salt, baking soda and sugar. Mix together rice, buttermilk, egg yolks, and butter. Stir the mixture into the dry ingredients. Combine only lightly, leaving a few lumps.

Beat the egg whites until they form soft peaks. Fold the egg whites into the batter.

Smear a griddle with oil, and heat it until a few drops of water sprinkled onto it sizzle and dance. Spoon the batter onto the griddle about 4 inches indiameter. Flip the pancakes when air bubbles form on their surfaces. When browned lightly on both sides, the pancakes are done.

Variation:
Use cooked brown rice.

 

[Kathy in FL]

Banana Oat Smoothie

--------------------------------------------------------------------------------

I made this the other day as a "brunch" type thing when I was on the run. I needed to rotate some of my powdered milk, the tail end of a can of Tang and a package of banana chips. Instead of the regular flavor oatmeal in the recipe I used a packet of banana nut flavored oatmeal.

Here's what I did .... the milk was made up from my powdered stuff. The oatmeal was already on hand for my two college kids to be able to fix something quick when they have to be out the door pre-7 am for classes. I rehydrated some plain banana chips and since I wasn't eating them plain they worked just fine for what I needed them for. About half the year I can go outside and pick my own oranges for fresh juice, the rest of the year I can use what I've canned or have in the freezer ... but I wanted to use up the Tang before it got hard (left over from a Scouting trip a couple of years previously

Just did the appropriate substitutions and then followed the recipe below and it was really good and filling on a day that I had to do a lot of running around and didn't want to waste money at a rinky dink fast food joint.

Banana Oat Smoothie

1 c Nonfat Milk
1 pk Instant Oatmeal, Regular Flavor
1 Whole Banana, Cut In Chunks
1 c Orange Juice


Combine all ingredients in a blender. Cover and blend on high speed for 1 min.

Yield: two 8 oz servings

 

[Kathy in FL]

Lentil and Rice Pilaf with browned Onions

2 cups Brown lentils
7 cups Water
1 medium Onion; finely chopped
3 T. Olive oil
1 1/2 cups Long grain white rice
1 large Onion; sliced, into half circles
Salt & pepper to taste


Put lentils in a large pot, cover with 5 cups of water, and bring to a boil. Cover and simmer for 20 minutes, stirring occasionally, and removing any foam that rises. In a medium skillet over medium-high heat, saute chopped onion in 1 1/2 tablespoons of oil until soft and golden, about 5 minutes. After lentils have cooked for 20 minutes, add cooked chopped onions, rice, and remaining water. Cook for 15 to 20 more minutes or until rice is tender, adding more water if necessary. Season to taste with salt & pepper. In the skillet used to saute onions, saute sliced onion in remaining oil until dark brown, about 10-15 minutes. Serve lentils and rice topped with browned onions.

 

[Kathy in FL]

From the U of KY:

Substituting with Sorghum in Cooking

The following substitutes can be made with Sorghum:

Substitution of Sorghum for Honey - Sorghum can be used in place of honey in almost any recipe on a simple one for one basis. The only exceptions are those recipes for cookies and cakes that use baking powder, where the change may prove troublesome (recipes calling for baking soda will not cause any trouble).

Substitution of Sorghum for Molasses - In non-baking applications (such as meat sauces, barbecue sauces, baked beans, etc.) sorghum can be substituted for molasses on a one-for-one basis. In baking recipes (such as cookies and cakes), sorghum should be substituted for molasses one-for-one, but it is necessary to cut the amount of sugar used in the recipe by 1/3 of the amount specified. This is because sorghum is sweeter than molasses.

Substitution of Sorghum for Sugar - In replacing ordinary sugar with sorghum, increase the amount of sorghum by 1/3 over the amount of sugar called for in the recipe. At the same time, decrease the amount of liquid (milk and/or water) by this same amount. This is to keep the amount of total liquids and sugars in balance.

NOTE: When replacing sorghum for sugar in baking recipes, some experience will be required. The exact ratios of substitutions may vary somewhat between different recipes. Also, it is not recommended that all sugar be replace under most circumstances. Best results are obtained by replacing 50% to 75% of the sugar with the required amount of sorghum.

 

[Kathy in FL]

I fixed these and the kids ate them without a problem. In fact, for the egg portion I used some powdered eggs from my baking supplies to test them as a completely "food storage" recipe and no one even noticed.

Rice Cakes

3 cups cooked rice
2 eggs, beaten well
3 tablespoons flour
1/2 cup milk
1 teaspoon salt

Blend beaten eggs into cooled, cooked rice; add flour and milk. Drop by spoonsful onto hot griddle, pressing with pancake turner into desired size and thickness. Cook until brown on both sides. Serve with butter and syrup as hot cakes or as a side dish.

 

[Kathy in FL]

Bean burger using kidney beans

--------------------------------------------------------------------------------

Bean Burgers

1 can Kidney beans
2 cup Brown rice — cooked
2 T. Ketchup
1/2 t. Garlic powder
1 t. Oregano
1/8 t. Thyme
1/4 t. Sage
Salt and pepper - to taste
1/4 cup Onion — chopped fine (rehydrate chopped dried onion and mince)

Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non-stick pan until browned on both sides.


Black Bean and Chili Burgers (no meat involved)

1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) niblets corn, drained
1 can (4 ounces) chopped green chilies
1 cup cooked rice
1/2 cup cornmeal
1 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons oil Salt

In a large bowl, mash the black beans. Add corn, chilies, rice, cornmeal, onion powder and garlic powder. Form mixture into 4 large or 6 medium burgers. Salt burgers and cook in hot oil over medium heat until a brown crust forms; turn and cook on the other side. Serve plain, on a bun, or with salsa or chili sauce.


Oatburgers

1 T extra virgin olive oil
1 small onion, minced well
2 cloves of garlic, pressed
1 3/4c veggie broth
1 tsp sea salt
1 T sunflower seeds
1 T dried basil
2 tsp dried Greek Oregano
1/2c Whole Wheat Flour
3 c rolled oats

Instructions: Heat oil in a wok or cast iron skillet. Cook onion 2–3 minutes or more until tender. Add garlic and cook 1 minute. Add veggie broth, seeds and spices. Bring to a boil, then turn off. Add oats and flour. Let cool. Scoop out and shape into burgers or balls. Bake on a pizza stone 25 minutes (less for balls) until lightly browned. Turn over and bake another 10 minutes. Serve burgers on sprouted grain buns with lettuce, tomatoe, onion, avocado slices. Use balls in sweet and sour over brown rice, or in spaghetti sauce over spaghetti. (We were excited about these as we were wanting to replace Boca Burgers in our menu. We think these are a healthy, great tasting alternative that we like just as well, even better than Boca Burgers!)


Rice and Mushroom Burgers

1 tb Olive oil
1 Onion, chopped
4 cl Garlic, minced
1/2 lb Mushrooms, sliced
1 c Cooked brown rice
1 c Carrots (from a can of carrots)
1 c Whole wheat bread crumbs (doesn’t have to be whole wheat, but gives a better flavor)
Salt and pepper to taste
1 tb Fresh parsley, minced
Cayenne to taste
1 Egg, lightly beaten (or vegan substitute)

Heat olive oil in a skillet over medium high heat. Add onions and garlic and saute until onions are soft. Remove from heat.

Place mushroom mixture in food processor outfitted with steel blade. Add rice and carrots and pulse a few times until mixture has a mealy consistency. Transfer to a large bowl and add bread crumbs and parsley. Mix well and season with salt, pepper and cayenne. Stir in egg. Shape into six patties and broil on a lightly greased baking sheet until browned, about 5 to 7 minutes per side.


Sunflower Seed Burgers

3 c. cooked lightly salted brown rice
1 1/4 c. unsalted sunflower seeds, ground
1 1/2 c. finely chopped onions
2 tbsp. soy sauce
1 tbsp. chicken like seasoning (optional)
1 sm. clove garlic, minced or 1/8 tsp. garlic powder
1 tbsp. whole wheat flour
1/2 can condensed cream of mushroom soup

Combine all ingredients; form into patties. Place on buttered cookie sheet. Bake at 375 degrees for about 30 minutes or until lightly browned. Turn over 1/2 way through time and flatten.


Vegetarian Tex-Mex Burgers

[This calls for a lot of fresh ingredients; however, remember you can substitute the equivalent of rehydrated/dried ingredients for the fresh. Since things are being cooked together, you won’t be able to tell the difference.]

1 cup Chopped Fresh Tomato (equivalent diced canned tomato)
1/2 cup Chopped Red Onion (equivalent in dried chopped onion)
1/4 cup Minced Cilantro (or equivalent in dried)
2 Tb Jalapeno, seeded and minced (from canned peppers)
2 Tb Lime Juice (from a squeeze bottle)
3–1/2 cups cooked Pinto Beans (from canned)
4 tsp Olive Oil
2/3 cup Minced Onion (or equivalent in dried minced onion)
4 cloves Garlic, minced (or equivalent in dried minced garlic)
4 tsp Brown Rice Flour (process uncooked brown rice in a blender or food processor until you get the consistency of flour)
3–4 tsp Ground Cumin
1/4 tsp Sea Salt (use regular salt if you don’t have the fancy stuff)
1/2 tsp Pepper

Combine the first 5 ingredients for salsa. (May use small part of it to mix with remaining ingredients for moisture.) Place cooked pinto beans into a small bowl; partially mash with a fork and set aside. Heat oil in a skillet over medium-high heat; add onion and garlic; saute for 3 minutes until tender. Add flour, cumin, salt and pepper; cook 1 minute, stirring constantly. (This will make a kind of “rue” or gravy looking mess). Add this mixture to the mashed beans; add 1/4 mixture of salsa, mix well. (May need a couple of extra teaspoons of brown rice flour to hold together.) Form 6 large patties or 8 smaller patties and place on lightly oiled (may use cooking spray) cookie sheet. Bake at 425 degrees for 10–15 minutes, until lightly brown and heated throughout. Serve “burgers” hot. Yield: 8 servings


Meatless Hamburgers (Split pea)

1 TBS olive oil + 1–2 additional TBS if sauteing
1/2 c. chopped onion (dried could be used)
1/2 c. chopped bell pepper (dried or dehydrated)
salt and pepper
2 tsp. minced garlic
4 ounces mushrooms, sliced (canned or dried will also work)
3 c. vegetable broth (or whatever you have)
1 c. dried split peas, picked and rinsed
1/2 c dry brown rice
1 tsp. ground coriander
1 tsp. ground cumin
3/4 c. dry plain bread crumbs, plus 1/4 for coating

Heat 1 TBS oil in large (4–6 qt) pan over med-high heat. Add onion and bell pepper (after reconstituting) with generous pinch of salt. Sweat Add garlic & mushrooms-cook 4 minutes. Add broth, peas, rice, coriander & cumin. Bring to boil. Lower heat, cover and simmer 1 hour or until rice and peas are tender. Remove from heat and pour into food processor or blender until just combined. DO NOT PUREE Pour this into a bowl and stir in 3/4 c. bread crumbs. Season to taste with S&P. COOL for 30 minutes. Shape into burgers. Dredge both sides with bread crumbs. Fry in oil in pan until brown (app. 3–4 minutes per side) or to grill- cook on high 3–4 minutes per side. This can also be made in a dutch oven in a firepit…


Spicy Lentil-Veggie Burgers

[This is another meat substitute. I’ve given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]

1/2 cup washed & sorted Lentils
1/2 lb. Red Potatoes, peeled & cubed (equivalent in canned)
1/4 tsp Sea Salt (I used regular table salt)
1/2 cup Shredded Carrot (I used mashed, canned carrots)
1/2 cup Peas (I used canned peas)
4 tsp Canola Oil
1/2 cup Finely Chopped Onion
1/2 tsp Ground Cumin
1/2 tsp Ginger, peeled & minced
1/4 tsp Mustard Seed (optional)
1/8 tsp Cayenne Pepper
1/4 tsp Curry Powder
3 cloves Garlic, minced (I used dried minced garlic)
2 tsp Cilantro
1/4 cup (uncooked) Brown Rice
1/4 cup Egg Substitute (equivalent in rehydrated powdered eggs)
1/2 cup Plain Bread Crumbs

Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.] Combine lentil/potato mixture with salt, mash together and set aside. Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn’t need to do this) Heat 2–1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro. Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4” patties. Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don’t want to bread your patties, you don’t even need the egg mixture or bread crumbs.) Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings


Chickpea Patties

1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 cup shredded carrots
1/3 cup seasoned dry bread crumbs
2 tablespoons creamy Italian salad dressing
1 egg (or substitute of your choice)
2 tablespoons vegetable oil

Mash chickpeas coarsely in medium bowl with hand potato masher, leaving some larger pieces. Stir in carrots, bread crumbs, dressing and egg. Shape chickpea mixture into 4 patties. Heat oil in large nonstick skillet over medium-high heat. Add patties; cook 3 minutes per side or until well browned. Remove from skillet; drain on paper towels. Serve immediately.


Apple Pecan Burger

1 cup shredded Michigan Apples
1/2 cup shredded carrots
1/4 cup finely chopped onion
1/2 teaspoon finely chopped garlic
1 cup cold, cooked brown rice
3/4 cup toasted pecan pieces
1 cup dry bread crumbs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
5 hamburger buns, optional
5 tomato slices, optional
Lettuce, optional
Vegetable cooking spray

Place Apples and remaining ingredients in food processor bowl. Using metal blade, process about 30 seconds or until evenly chopped and thoroughly combined. Using 1/2 cup measure, portion and shape mixture into 5 patties. (Mixture will be soft.) Place on baking sheet coated with cooking spray. Bake in 400o F oven about 25 minutes or until deep golden brown. Serve hot on bun with tomato and lettuce or with sweet and sour sauce, if desired. Yield: 5 patties, 3 1/2-inches in diameter.

 

[nomifyle]

bump, good ideas

 

[Babs]

Awesome! Thank you, Kathy. I'm going to spend some time this weekend going over these.

 

[Old Gray Mare]

Bump

Because