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Grains

Grains

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Published by Valerie
Grains are the staples of life! Store a variety, and then you will naturally eat a variety. Find some recipes, food storage variety and suggestions.
Grains are the staples of life! Store a variety, and then you will naturally eat a variety. Find some recipes, food storage variety and suggestions.

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Categories:Topics, Art & Design
Published by: Valerie on Apr 09, 2010
Copyright:Attribution Non-commercial

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04/19/2010

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GGGG
RAINSRAINSRAINSRAINS
The variety is glorious! Travel the world from
Italy’s 
pasta bar to
Japan’Japan’Japan’Japan’
ssss
 stir fry all the way to
America’s
Oatmeal Apple Crisp. Don’t forget,“Store a Variety = Eat a Variety”
Store what you eat and you will naturally Eat &Rotate what you Store!!! As you broaden your palate you can broaden your food storage!
RICERICERICERICE –
F
ull of nutrients. There is a wide variety of rice to choose from. The whole grain is most healthy for you. It can beused instead of potatoes or have rice as a side. It is easy to flavor and prepare. You might consider a ricecooker which makes it so easy to prepare!
Uses:
Side dish, great with beans, soups, stir-fry, fried rice, pudding, Mexican rice, great with any meat, perfect with currydishes, meatballs, etc.
Types:
brown, long, short, truly there is a wide variety with brown being the healthier for you.
Storage:
Be sure to transfer bags to buckets so the bugs stay out, seal for long term storage
PASTAPASTAPASTAPASTA –
Be sure and store a variety of pasta noodles – there is much more than spaghetti and macaroni
! Once youhave pasta stored you need to think about storing pasta sauces or ingredients to make the sauces!
Uses:
As a main course in pasta dishes and soups
Types:
Wide variety of pastas. Spaghetti and Macaroni are also sold in bulk. (Eat wagon wheel pasta on pioneer day, bowtie pasta on father’s day etc.) Whole grain pastas are also sold in stores. Purchase both types and mix whole grain pastawith your regular pasta to beef up the nutrition!
Storage:
Be sure to Transfer bags to buckets so the bugs stay out of long term storage.
OOOOATSATSATSATS –
A
very hearty food. Breakfast will be taken care of if you store enough oatmeal and you may consider addingsome dried fruit. But don’t wait for an emergency, start having oatmeal today!
Uses
: Breakfast, dessert (cobblers, cookies, etc.), granola bars, crackers, breads, muffins, filler in meatloaf orcasseroles, thickener for soup/stews
Types
: Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better
Storage
: Transfer bags to buckets to keep bugs out of long term storage. While using store in an airtight container
WHEAT WHEAT WHEAT WHEAT –
Very nutritious. Easy to use and store. Be sure you have a wheat grinder! Start grinding; add to any recipe thatcalls for flour! Start with cookies and substitute 1/3 of the white flour for freshly ground wheat flour! Store freshlyground wheat flour in your fridge or freezer to preserve the nutrients up to 6 mon.
Uses:
Rolls, bread, pancakes, muffins, cookies, snacks, breakfast, sprouts, - anything with flour in it.
Types:
Hard or soft, red or white. Hard varieties have higher gluten (protein) and thus are better for making bread to rise.Soft varieties have a little less protein and nutrients, but do better with pastries, pasta and breakfast cereals. Red has atypical wheaty, nutty flavor. White is lighter and fluffier in taste and look.
Storage:
Be sure to Transfer bags to buckets so the bugs stay out. You can add oxygen absorbers, bay leaves, or dry iceinto your buckets of wheat to keep critters out. (see providentliving.org on how to store in buckets with dry ice)
ExpirationDate
GROUP 1:GROUP 1:GROUP 1:GROUP 1:
 
GGGG
RAINSRAINSRAINSRAINS
1 Month / Person1 Year/ Person
X
# InFamily
=
Amount for1 Year forentireFamily30+ years
WHEAT
16.7 2005 years
Enriched White FLOUR
2.1 2530+ years
CORNMEAL
2.1 2530 years
OATS
5.8 7030+ years
RICE
4.2 5030 years
Pearled Barley
0.7 830 years
PASTA – Spaghetti, macaroni, etc.
2.1 25
X
=
Totals:
whole grains should supply 65% of Grains
 
33.3
400
 
CORNMEALCORNMEALCORNMEALCORNMEAL
– 
Adds variety to your diet.
Uses:
Cornbread, muffins, mush, johnnycake, breading on fried items
Types:
Steel ground or stone ground. Most common is steel ground; it has husk and germ almost all removed.Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retainsmore of the husk and germ but is more perishable. Yellow and white varieties are most common.
Storage:
Be sure to Transfer bags to buckets so the bugs stay out of long term storage.
BARLEYBARLEYBARLEYBARLEY
 
----
This is only one of the many different varieties of grains that you can add to your diet.
Uses:
Thickener in soups and stews, in sides or casseroles similar to how you would use rice
Types:
Pearled barley is recommended for long-term food storage for its longer shelf life.
Storage:
Be sure to Transfer bags to buckets so the bugs stay out of long term storage.
Rice RECIPESRice RECIPESRice RECIPESRice RECIPES
 
JapaneseFried Rice
From Valerie Lee
4 cups cooked
Rice
 
(left over rice is best!)
 ½ bag of Frozen
Peas
and Carrots2
Eggs
 2 TBsp.
Oil
 1/2 c.
Soy Sauce
 
(more to taste)
¼ tsp.
Ginger
 
(more to taste)
1 Breast of
chicken
shredded (opt)1. Heat oil in large skillet, add rice,cook till warm, add veggies,2. On the side scramble eggs and addthem to rice mixture.3. Add soy sauce, Chicken, ginger, &mix, taste. Serve!
This is great for any side, add chicken andmake it the main course!
AfricanAfricanAfricanAfricanBeef CurryBeef CurryBeef CurryBeef Curry
 
From Valerie Lee
1 lb. beef stew meat- cubes1 can (14 oz) petite diced tomatoes1 small onion, chopped1 red pepper chopped (opt)1 green pepper chopped1-2 Tablespoons Curry Powder½ tsp. Salt
Hot Cooked Rice
RaisinsChopped peanutsCoconut flakes (opt)
1. In a large saucepan, combine first 7ingredients & bring to boilReduce heat, cover and simmer for 1-2 hoursor until meat is tender (or pre-cook the meatand you can just boil it and serve)2. Serve with hot rice on plate, then top withstew mixture.3. Sprinkle raisins, peanuts, & coconut on top.SERVE!
 Green
 Chile Rice
 
- by Gaylene Davis
 1 can cream Celery Soup 8 oz. Sour Cream 1 can chopped green Chilies1 cup shredded cheddar Cheese 1 ½ cup uncooked Instant Rice1. Combine all ingredients. Grease a shallow 1 ½ quart baking dish.2. Pour in and cook 20 min. @ 350 degrees! YUM!
 
OatmealOatmealOatmealOatmeal RRRRecipesecipesecipesecipes
Homemade GranolaHomemade GranolaHomemade GranolaHomemade Granola CerealCerealCerealCereal
by Betsy Denny
Mix dry ingredients: In a separate bowl Mix:
12 cups Oatmeal 1 cup Oil1 ½ cups Brown Sugar ½ cup Water or Apple Juice1-2 tsp. Cinnamon ½ cup Honey¼ tsp. Salt 3 TBsp. VanillaMix both together
(this will require a little patience to work the moisture all the way through).
Bake 300 for 30 min. Stir every 10 min. (it should be cooked but not crunchy)When the granola just begins to brown remove and pour warm granola in a bowl, add driedfruit and nuts and stir gently several times as it cools so that it doesn’t clump too much.Store in an air tight container.** Apricots, sunflower seeds, golden raisins **Almond slivers, dates, craisins
 
Chewy Granola BarsChewy Granola BarsChewy Granola BarsChewy Granola Bars
3 cups oats1 cup flour1 t. baking soda2 t. vanilla2/3 cup butter, softened½ cup honey1/3 cup brown sugar1 cup mini chocolate chips or M&MsOptional: raisins, dried fruit, sunflower seeds,chopped nutsIn a large bowl, combine oats, flour, and baking soda. Inanother bowl, combine vanilla, butter, honey, and brownsugar; add to oat mixture and stir until combined. Stir in thechocolate chips and pour into a lightly greased 9x13 pan.Lightly press mixture into the pan with the back of yourspoon. Bake at 325 for 22 minutes or until lightly goldenbrown. Let cool for 10 minutes then cut into bars. Let barscool completely in pan before removing or serving. YUM
 Oatmeal Yummy
By Valerie Lee
 Coconut Cranberry: Blueberry Apple:
1 bag dried crasins 1 bag dried blueberries1 c. Sunflower seeds 1 c. Sunflower Seeds½ c. coconut flakes 1 c. dried apples
(chopped)
Options:
 
Any dried fruit or nut, wheat germ, flax seed, Dry Milk(makes it creamier and healthier)Mix above ingredients with about 12 cups oats(quick or not, yourpreference). Store in an air tight container
. To Serve:
Pour about½ c. into cereal bowl. Add milk or water till it just mixes in and nukefor 1 ½ min. or until starting to bubble. Add cold milk or water todesired consistency & brown sugar to taste. Mix and enjoy!
Instant OatmealInstant OatmealInstant OatmealInstant Oatmeal PacketsPacketsPacketsPackets
3 c. oats
(quick cooking work best)
Salt8 small zip-lock bags
Process 1 cup oats in blender (or in food processor) onhigh until powdery-set aside. Put the following intoeach baggie: ¼ c. regular oats, 2 TBsp. powderedoats, and 1/8 tsp. salt. Store all baggies inan airtight container.
To serve:
empty packet into bowl, add ¾ c. boilingwater. Stir, let stand 2 min. Adjust thickness withmilk or water.
Try some variations:Fruit & Cream:
Add 1 Tb. non-dairy coffee creamer(could use Dry milk) & 2 Tb. Dried fruit to each bag
Brown sugar/Cinnamon:
Add 1Tb. brown sugar &¼ tsp. cinnamon to each bag
Raisins & Brown sugar:
Add 1 Tb. brown sugar and2 Tb. raisins to each bag
Apple-Cinnamon:
Add 1 Tb. brown sugar, ¼ tsp.cinnamon, 2 Tb. chopped dried apples to each bag
Health nut:
Add 2 T. any kind wheat germ to eachbag
Summer Crunch:
Add 2 Tb. Craisins, 1 Tb.sunflower seeds, 1 tsp. coconut, 1 tsp. ground flaxseed to each bag

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