DateAugust 8, 2011

Wheat Porridge

Wheat Porridge
2 1/2 c wheat
1/2 t salt
5 c water
1/2 c dry milk powder
1/2 c sugar
Rinse the whole wheat and bring to a boil with the water and salt. Cover and cook over low heat for 30 minutes. Add milk and sugar. Continue cooking until wheat is crunchy-tender, about 30 minutes. Makes 5 1/2 cups of cereal.

Ezekial Bread

• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans
• 2 tablespoons dried pinto beans
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 teaspoons salt

1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
3. Let rise in a warm place for about 1 hour, or until dough has reached top of the pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Homemade Noodles

1 C whole-wheat flour
1 large well-beaten egg
2 T milk
1/2 tsp salt
Combine flour, egg, milk and salt to make a stiff ball of dough. On a
lightly floured surface roll dough until very thin, to about 18×20
inches. Let dry about 1-1/2 hours. Cut into 1/2 inch strips with a pizza
or pastry cutter. Store in container that is not airtight.
Drop into boiling soup or water. Cook 8 to 10 minutes. Makes 8
ounces or 3 cups and the cost is about eleven cents.

FRIED RICE (Chinese Leftovers)

3 green onions cut on the diagonal thin (part tops too)
3 C Cold cooked rice
3 oz or 1/3 C Pork (or try for 1 Cup chopped left over meat about like ham, pork, chicken
1/2 C raw chopped shrimp-optional (If you use drained canned shrimp, decrease the salt)
left over cooked vegetables like peas and carrots (Optional)

3 Eggs, whisked (Sorry, no powdered egg conversion for this…it doesn’t work well)
4 T oil
1 T soy sauce

If using raw shrimp, dip in 1 tsp corn starch and fry in 2 T oil. Cook until done and remove from Wok or frying pan. You may want to crisp other meat too.
Add the Eggs, Oil, and Soy Sauce and beat together. Add to hot wok, when it starts to set, add meat, rice, vegetables, 2 tsp salt, toss, add green onions, toss and serve.

Oatmeal Bread

Makes 2 loaves

1/2 cup warm water
2 tbsp. dry yeast
3/4 cup water, boiling
3/4 cup rolled oats
1 cup buttermilk (or 1/3 cup powdered milk, 1 cup water, and 1 tbsp. vinegar or lemon juice)
1/3 cup vegetable oil
1/2 cup honey or molasses
2 cups all-purpose flour
1 tbsp. salt
1/2 tsp. baking soda
3 to 3 1/2 cups all-purpose flour

In small bowl, stir yeast into 1/2 cup warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring 3/4 cup water to boiling; stir in oats and cook several minutes. Remove from heat; add buttermilk, oil, and honey or molasses.

Sift 2 cups flour, salt, and baking soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon; let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean, greased bowl; cover with plastic wrap and allow to rise until double in size, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to sit 10 minutes.

Form into loaves and place in greased 8 x 4-inch pans. Cover and let rise until double in size. Bake at 350° to 375° for 45 to 50 minutes or until done. Remove from oven and from pans, and leave on wire rack to cool.

Refried beans (Pinto)

Refried Beans (from Pinto Beans)

Desired amount of pinto beans (sorted and rinsed)
1 clove garlic
1 small onion
1 tbsp. shortening or oil
Oregano and salt to taste

Fill a crock pot 1/3 full of pinto beans. Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can be frozen.

Ok that’s the modern way.

Take your day old beans that have been warming on the stove or over the coals. Mash them.

Then proceed to fry them in the sauce pan with the sautéed garlic and onion. Bacon fat drippings are great for this.