1 ¼ cups water 1 egg 1 ½ Tbsp oil 3 Tbsp brown sugar 1 ½ tsp salt 2 Tbsp non-fat powdered milk 2 cups white whole wheat flour ½ cup whole wheat flour ½ cup old fashioned oats ½ cup flax seeds (finely ground) 2 Tbsp unbleached white flour 2 tsp instant yeast Add ingredients into your...
Rainy Day Foods
Emergency Food Storage Tips & Recipes
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Vegan Split Pea Soup
1 Tbsp extra virgin olive oil 1 tsp curry powder 1 carrot, chopped 1 cup yellow split peas 1 stalk celery, chopped 4 cups water 1 small onion, chopped 1 tsp salt Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water... -
Creamy Split Pea Soup
½ lb sliced bacon, diced 2 cups diced fully cooked ham 1 large onion, chopped 2 tsp salt 2 celery ribs, sliced 1 bay leaf 1 lb dried green split peas ¼ tsp pepper 2 quarts water 1 cup heavy whipping cream 2 medium potatoes, peeled and diced In a Dutch oven or soup kettle, cook bacon over... -
Sixteen Bean Sour Cream Soup
1 – 16 oz pkg 16 bean soup mix 1 cup fat free sour cream 1 onion, chopped 1 - 14.75 oz can creamed corn 1 lb chopped ham 1 tsp low-sodium salt Clean beans, rinse and place in a large stock pot. Add 6 cups of hot water, onion and ham. Bring to a boil, then lower heat... -
Southwestern Chicken and White Bean Soup
1 Tbsp vegetable oil 3 cloves garlic, minced 1 lb skinless, boneless chicken breast, cut into 1-inch pieces 1 ¾ cups chicken broth 2 tsp ground cumin 1 – 16 oz. can small white beans rinsed and drained 1 cup frozen whole kernel corn 1 cup thick and chunky salsa 1 large onion, chopped Heat the oil... -
Mung Bean Stew
½ cup raw mung beans 2 carrots, sliced 5 potatoes, peeled and quartered 2 stalks celery, sliced ¼ tsp salt 5 button mushrooms, sliced 1 Tbsp canola oil 2 cups vegetable stock 1 onion, peeled and chopped salt and pepper to taste Preheat oven to 400 degrees F (200 degrees C). Place the mung... -
Lentils
As a soup: 1 cup lentils 2 cups chicken, beef or vegetable bouillon 2 cups chopped fresh vegetables of your choice Put all ingredients in a large pot, bring to a boil, reduce heat and simmer for 20 minutes stirring often. When vegetables are tender, add salt and pepper to taste and serve piping hot. As a garnish: Cover with... -
Garbanzo Bean Tomato Salad
3 Tbsp vegetable oil 1 Tbsp red wine vinegar 1 tsp salt, divided ¼ tsp pepper, divided 2 cups cooked & cooled garbanzo beans 3 medium tomatoes, thinly sliced 1 medium onion, thinly sliced 1 Tbsp minced fresh basil In a bowl, combine the oil, vinegar, ½ tsp salt and 1/8 tsp pepper. Add beans; toss... -
Bean and Rice Soup
¾ - 1 lb cannellini, baby lima or navy beans 1 lb rice ½ cup oil 1 - 15 oz. can chopped tomatoes ¼ lb grated Parmesan cheese 3 cloves garlic, minced ¼ tsp each basil and oregano flakes 1 tsp low sodium chicken base (or bouillon) 1 onion, chopped 1 stalk celery... -
Baby Lima Bean Salad
2 cups boiled lima beans 2 Tbsp chopped parsley 1 Tbsp chopped garlic clove 1 Tbsp chopped Spanish onion ¼ cup olive oil 1 Tbsp vinegar ½ tsp salt Mix beans, parsley, garlic and onion with a fork. Gradually add oil. Add vinegar drop by drop. Chill. Add salt. Serve in salad bowl with a border of sliced tomatoes and...