Harvest Blend Soup

Recipe By: Pantry Cooking II
Serves: 6

Ingredients:
 1/4 cup hard red wheat
1/4 cup pearled or hulled barley
1/4 cup red rice
1/4 cup pinto beans
1/4 cup small red beans
1/4 cup split green peas
1/4 cup black beans
1/4 cup navy or small white beans
1-1/2 tsp salt
8 oz summer sausage, cubed

Directions:
1. Rinse grains and beans.
2. Put into a 4 to 5 quart Dutch oven or soup pot and add 2 quarts water. (Add a scant 1/4 teaspoon baking soda in hard water areas.)
3. Bring to a boil.
4. Boil 3 minutes.
5. Remove from heat and let sit for at least 1 hour.
6. Add salt and summer sausage.
7. Bring to a boil.
8. Reduce heat and simmer 3 hours or until beans are tender.

Corn, Black Bean, and Wheat Berry Salsa

Recipe By: Self-Reliant Sisters


Ingredients:

1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Directions:

1. Mix together all ingredients.
2. Serve with tortilla chips.

Fig & Walnut Cookies

Recipe By: The Smart Kitchen Blog
Serves: 18 cookies

Ingredients:

1/3 cup canola oil
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 TBSP ground golden flax
3 TBSP unsweetened vanilla almond milk
1 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
3/4 cup walnut halves and pieces
3/4 dried Turkish figs, chopped (about 10 whole)

Directions:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, whisk together oil, sugars, flax, extract, and almond milk.
3. In a separate bowl, stir together flour, salt, baking powder, and spices.
4. Mix together dry ingredients with sugar/oil mixture until you have a thick dough.
5. Stir in walnuts and figs.
6. Roll dough into 18-20 balls and place onto parchment-paper lined baking sheets.
7. Bake for 12-15 minutes, until bottoms are browned and tops are slightly golden.
8. Cool completely on wire racks before storing.

Golden Wheat Patties

A surprisingly good main dish. You can serve this entree with mashed potatoes and gravy, glazed carrots, steamed broccoli, side salad, whole grain rolls... . As the women tasted Golden Wheat Patties, we heard sounds of 'yum' and surprise that they were so good!

Serves: 15 pattties
Recipe By: Dollar a Day Meals

Ingredients:

1 1/2 cup cooked cracked wheat
1 large egg
3 TBSP dry milk
3 TBSP dried chopped onions
1 TBSP unbleached flour
1/2 tsp garlic salt
1/2 tsp sea salt
1/4 tsp Worcestershire sauce
1/4 tsp soy sauce
1/8 tsp liquid smoke
3 TBSP water
2 TBSP oil or olive oil (may need more)

Directions:

1. Mix all ingredients together except oil.
2. Heat oil in skillet over medium heat.
3. Place 2 TBSP mix at a time in hot oil, smooth with back of spoon to form small patties.
4. Cook 4 to 5 minutes on each side.
5. Drain off oil on paper towels.

Meatless Meatballs

Serves: 36 meatless meatballs
Start-to-Finish: 1.5 hour
Recipe By: Dollar a Day Meals

Ingredients:

1 cup chopped pecans
2 cup (packed) fresh whole wheat bread crumbs, about 4 slices
2 tsp Italian seasonings
1 tsp garlic salt
3 to 4 eggs (start with 3)
1/2 cup freshly grated Parmesan
1/2 cup minced fresh onion
2 to 4 TBSP oil or olive oil

Directions:

1. In a food processor: process pecans just until they form a fine meal. (Don't process the pecans longer once they are a fine meal or it will turn creamy.)
2. Remove pecan meal to a mixing bowl.
3. Next, process fresh breadcrumbs, add to mixing bowl with pecan meal.
4. Mix in seasonings, eggs, parmesan, and onions.
5. Heat oil in skillet, on medium high.
6. Using a spoon or small scoop, form meatballs. (about 36)
7. Brown meatballs in the hot oil, gently turning as needed.
8. Remove meatballs skillet when well-browned; set aside.
9. Put in the same skillet add 3 cups of your favorite sauce. (spaghetti, barbeque, etc.)
10. Add meatballs; cover and simmer on lowest heat 45 minutes to 1 hour.

NOTE: meatballs can be baked in an oiled baking pan until browned, then transfer to a crockpot, add sauce, heat on low for a couple of hours, or until hot.

Wheat Meat Patties

These wheat meat patties are vegetarian burgers. Try using a meat substitute. It’s a delicious, inexpensive way to use your food storage.

Recipe By: Dean Wilding via Provident Living Today

Ingredients:

¾ cup whole wheat
1 TBSP butter
2 medium diced onions
1 clove garlic or garlic salt
1 TBSP parsley
½ tsp basil
½ tsp marjoram
¼ tsp thyme
2 tsp soy sauce
½ tsp salt
black pepper to taste
½ cup whole wheat bread crumbs
6 eggs
1 cup of grated zucchini (optional)

Directions:

Preparing the Wheat:
1. The night before you make the wheat patties start preparing the wheat.
2. Put ¾ cup of wheat in the bottom of a thermos. (You'll need a thermos that's about 32-oz or 1 quart.)
3. Fill the rest of the thermos with boiling water.
4. Put the lid on the thermos and let the wheat cook overnight. (These are also known as wheat berries or flask wheat. Cooking the wheat this way gives it a chewy, meat texture.)

Making the Patties:
5. Sauté onions in butter and add herbs, soy sauce, salt, and pepper.
6. Add cooked wheat, breadcrumbs, eggs, and zucchini.
7. Form into patties and fry in a pan. Brown well.

Peach Crisp

Serves: 6
Recipe By: Pantry Cooking

Ingredients:

1 can (29-oz) sliced peaches, drained
2 teaspoons lemon juice
1/3 cup whole wheat flour
1 cup quick oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup oil

Directions:

1. Spread peaches in the bottom of a shallow, greased 2 quart baking dish.
2. Sprinkle with lemon juice.
3. Combine dry ingredients.
4. Add oil, mix into dry ingredients until crumbly.
5. Sprinkle crumb mixture on top of the peaches.
6. Bake at 375 degrees for 30 minutes.
7. Serve warm or cold.

Wheat-Bean Burgers

Recipe By: Pantry Cooking
 
Ingredients: 

2 cups cooked whole wheat
1 can (16-oz) refried beans or 2 cups cooked beans, mashed or ground
Seasoned salt
Oil
 
Directions:

1. Put wheat through the finest blade of a food grinder or mash thoroughly.
2. Mix wheat with the beans.
3. Spoon about 1/3 cup of the mixture onto a lightly oiled skillet.
4. Flatten lightly.
5. Sprinkle with seasoned salt.
6. Cook on medium to low heat until browned; turn and brown the other side.
7. Serve plain or with chili sauce.

No-Knead 100% Whole Wheat Bread

This recipe was served at our May Self Reliance Class on "Canning Jams and Salsa"

Recipe By: from back of King Arthur flour bag
Serves: 1 loaf (16 slices)

Unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. 90 minutes later, it's ready to pop into the oven.
Result: A dense, moist, easy-to-slice loaf, ideal for sandwiches.

Ingredients:

1 cup (8 ounces) lukewarm water
1/4 cup ( 2 ounces) orange juice
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces) **Note" I used butter
3 tablespoons (2 1/4 ounces) molasses or maple syrup (2 ounces)** I used molasses
2 teaspoons instant yeast
1/4 cup (3/4 ounces) nonfat dry milk
3 cups (12 3/4 ounces) 100% wholewheat flour
1 1/4 teaspoons salt

Directions:

1. Thoroughly grease an 8 1/2 "x 4 1/2" pan. Important to grease pan well, as this bread tends to stick.
2. Combine all the ingredients in a large bowl.
3. Beat the mixture vigorously for about 3 minutes. An electric mixer set on high speed works well; mix at a lower speed first to get ingredients started then go to high, it will prevent flour going all over the place!
4. Scoop the soft dough into the prepared pan.
5. Cover the pan with lightly greased plastic wrap, and let rise for about 90 minutes in warm place, will become puffy.
6. Bake bread in preheated 350 degree oven for 30-35 minutes, tenting it with aluminum foil after the first 15 minutes.
7. The bread is done when it's golden brown on top, and an instant -read thermometer inserted into the center registers 195 degrees. I don't have one, so did my best.
8. Turn bread out onto a rack and cool completely before slicing.

Wheat Recipes

Best-Ever Chocolate Chip Cookies

from “The Essential Mormon Cookbook”

1 C. Butter or Margarine, softened
3/4 C. White Sugar
1 C. Brown Sugar
2 Eggs (2 T. dehydrated eggs + 1/4 C. Water)
1 tsp. Vanilla
3 C. Whole Wheat Flour
3/4 tsp. Salt
3/4 tsp. Baking Soda
1 (12-ounce) bag Chocolate Chips

Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. drop onto greased cookie sheet by heaping tablespoons. Bake at 350 for 8-10 minutes until lightly browned. Makes about 3 dozen.


Blender[Wheat} Pancakes

http://everydayfoodstorage.net/handouts/brunch.pdf

(I ground my wheat like it says, but it was very hard on my blender. I will use already ground wheat flour the next time. “Blandtec” seems to be a good blender, recommended by many online. If you have a good strong blender this is an easy way to make pancakes, and they taste great!)

1 Cup Milk ( 3 T. Dry powdered milk + 1
C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!)
onto a hot greased or Pam prepared griddle or large frying pan.
Cook; flipping pancakes when bubbles pop and create holes.


Happy Tacos

1lb ground beef
1 pkg taco seasoning
3/4 cup water
1 cup cooked cracked wheat
12 taco shells

Brown meat in large skillet. Drain fat. Add seasoning, cracked wheat and water. Boil. Reduce heat and simmer 5 minutes. Enjoy with you favorite toppings.


Best Ever Biscuits

2 cups flour (1 cup white, 1 cup wheat)
1 Tbsp. baking powder
1/4 tsp baking soda
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt

Mix the dry ingredients. Then cut in:

1/2 cup butter

Then add:

2/3 buttermilk

Gently stir. Gently knead dough on counter (add more flour as needed). Pat to about 1-inch thickness and cut out biscuit shapes with a cup. Bake at 450 for 10-12 minutes.


Tea Party Scones

1 cup sour cream or yogurt
1 teaspoon baking soda
4 cups flour (2cups wheat, 2 cups white)
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
craisins (optional)

In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F. Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in craisins. Turn out dough on a lightly floured surface, and knead briefly. Roll or pat dough into 3/4 inch thickness. Add flour if dough is too sticky. Cut into shapes or wedges and place 2-inches apart on the prepared baking sheet. Lightly sprinkle with a little white sugar. Bake 12-15 minutes or until golden brown on the bottom. Makes 18 scones.


Honey Whole Wheat Bread

6-7 cups whole wheat flour
2 T yeast
1 T salt
2 1/4 cup warm water
1 egg
1/3 cup honey
1/4 cup softened butter or margarine

mix 3 1/2 cups of flour, yeast, and salt in a large bowl
Combine water, honey, and butter in mixture.
Add flour mixture and beat
Add egg
Add remaining flour and mix or knead on countertop
Let dough rise for 2 hours
Divide dough in half and knead each loaf for a few minutes
Shape and place in loaf pans, seam side down
Cover and let rise 30 minutes
Place pans on lower rack so that the tops of the pans are at the center of the oven, pans should not touch each other
Bake at 375 for 35-40 minutes or until golden brown
Loaves should sound hallow when tapped.


Chocolate Chip Flax Muffins

1 1/2 cups whole wheat flour
3/4 cup flax meal
3/4 cup oat or wheat bran (you can buy this packaged or just chop some oats finely)
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups grated carrot (about 3 medium)
2 cups grated apple (1 large or 2 small)
1/2 cup raisins (optional)
1/2 cup chopped nuts, walnuts or pecans (optional)
3/4 cup milk
2 eggs beaten
1 tsp vanilla
1-2 cup chocolate chips

Combine dry ingredients and mix with a wire whisk
Add grated carrots and apples; mix well
Add remaining ingredients and mix.
Bake at 350 for 20-25 minutes.
Makes 2 dozen

Note: you can grind flaxseed and oats in a blender or coffee bean


Whole Wheat Pancakes

1 1/2 cups whole wheat flour
2 T sugar
1 T baking powder
3/4 tsp salt
1/4 tsp baking soda
2 eggs
1/2 yogurt (vanilla makes for a great flavor)
1 cup milk
2 T oil

Mix dry, then add beaten eggs and the rest of the wet ingredients. Gently combine and bake on a griddle.


Pumpkin Muffins


Served at the cooking class on "Wheat and Bread Making"

1 1/2 cup sugar
2/3 cup butter or oil
1 can pumpkin puree
2/3 cup water
4 eggs
2 cup whole wheat flour
1 1/2 cups oat bran or oat flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp baking powder
1 1/2 cups cranberries, chopped
2/3 cup chopped pecan or walnuts

Heat oven to 350 degrees
Grease 2 muffin pans
Mix sugar and butter, add pumpkin, eggs, and water.
Add remaining ingredients and mix well until combined.
Bake 18-20 minutes (about 14 minutes for mini muffins).
Makes 2 dozen regular-sized muffins.
Note 1: Use can use chocolate chips instead of cranberries and nuts.
Note 2: These freeze well.


Artisan Bread


Served at the cooking class on "Wheat and Bread Making"

Ingredients:

3 cups warm water
1 1/2 TBSP Kosher salt
1 1/2 TBSP yeast
6 1/2 cups flour (some white, some whole wheat)
... later you will need: additional flour for kneading and dusting, cornmeal, 2 cups boiling water

Directions:

1. Mix all ingredients in Kitchen Aid mixer using your hook attachment.
2. When combined place in a large bowl with a loose fitting lid or cover loosely with Saran wrap.
3. Let sit on the counter for 2 hours (or, if you are not planning on making the bread today, put it in the fridge.)
4. Cut out a grapefruit size piece of dough (1/4 of the dough) and place on a floured surface. (Use lots of flour, dough will be sticky.)
5. Knead a couple of times and let sit for 20 minutes in a warm place on a slide with cornmeal or 40 - 60 minutes if it has been in the fridge. (Mine took about double this time to rise because my house was cold.) (What is a slide? Anything you can slide the dough off from one surface to another without requiring you to pick it up and risk the rising dough to fall. The cornmeal will keep it the dough from sticking to the slide. Just give it some forward motion and watch it fly.)
6. Heat oven to 400* with your bread stone already inside. (I don't have a bread stone so I used an upside down standard cookie sheet and it worked just fine for me.)
7. Add 2 cups of boiling water to a pan on the lower shelf of the oven.
8. Slide the dough onto the hot bread stone in the oven. (Here is where you use that forward motion.)
9. Bake for 30 minutes.
10. The dough will get a little more sour tasting each day you let it sit in the fridge. It is too sour by day ten.