Using Food Storage

This burrito recipe is great for utilizing beans in your food storage and wheat or corn if you are a handy tortilla maker!  The first thing you are going to want to do is soak beans overnight in a crock-pot - preferably pinto or black.  The next morning, start the pot and cook for 8-10 hours.

When it comes to the actual meal assembly, make sure you have hot beans.  In a pan (the best ones are cast iron) put enough butter in there to cover the bottom.  Put 1 tortilla in the pan and down the center put about 1/4 cup of shredded cheese (more or less depending on your taste).  Then sprinkle season all and taco seasoning over the cheese.  Make sure you are generous so the flavor really carries.  Then put beans down the middle  - amount according to taste and preference.  Put a lid on the pan so the cheese melts, the tortilla will get nice and crunchy too.  Once you are able to use a spatula to take the tortilla out of the pan without the sides sagging, take it out.  Place on a plate.  Use two utensils to fold twice.  Flip burrito over and sprinkle anything you want on top.  You might not want to put anything, but a salsa, enchilada, and taco sauces are great additions!  You can also sprinkle a little more cheese, fresh tomatoes, jalapenos, etc.

This recipe can also do well if you do not cook everything together, instead freeze the burritos.  Put all ingredients into the tortilla and fold all sides into each other to seal the raw ingredients in.  Lay burritos on parchment paper and freeze.  Once frozen, wrap each burrito individually in parchment paper or freezer paper.  If you use freezer paper you can write on the packaging what is in the burrito (if you decide to make different kinds).  When you want to eat them, simply bake for 20-25 minutes at 350 degrees.  Add your favorite toppings and enjoy!

This vegetable curry dish is wonderful, sweet, but not too over powering, just enough to make you want some more! The assembly of this recipe is very easy. I recommend it for frozen food storage. You can change it and add any vegetable or meat you would like. The steps to prepare this food is roughly as follows:

For the first step, make a list of the vegetables you would like - Broccoli and Zucchini do a great job of absorbing flavor. I also use carrots, peppers, string beans, garlic and onion. The garlic and onion are great for flavor, so I highly recommend them. Other great ideas for veggies are potatoes, cauliflower, eggplant, cabbage etc. Collect and chop (if fresh) all desired veggies. I do recommend cooking hard veggies before freezing or adding them with the rest because they will not have enough time to get thoroughly soft otherwise. Freeze bags of veggies according to your desired proportions and quantity for individual meals. When cooking them for dinner, put some oil in a pan, first add onions for a few minutes then throw in the rest of the veggies. Once they are almost done - add the sauce and simmer for about 10 minutes. Serve over cooked rice.

The second step is the sauce for the vegetables. For this you will need (per meal) 1 can of tomato sauce, ginger, curry, salt, sugar, and soy sauce. You can add as much or little of each of the ingredients as you would like. I personally think the ginger and curry add wonderful taste - so the more the better! Also, be conservative with the salt keeping in mind the soy sauce sodium content. I would add about a tablespoon and a half of soy sauce and about a teaspoon or two of sugar. This sauce can be frozen once assembled. When you are preparing your dinner, you can pull the seasoning packet out first and put it in warm/hot water and it will thaw quickly.

I suggest simply preparing the rice when the rest of the meal is cooking. This meal should take no more than 30 minutes to prepare from the moment you walk into the kitchen, until you sit down to take your first bite. Enjoy!

This recipe is not only very delicious, but it is a great food to make in a large quantity and freeze. When you are in need of a great home-cooked meal, but do not have the time, this will be in the freezer waiting for you!

The equipment you will need for this recipe is a very large kettle and a grinder (if you are going to use fresh potatoes). If you do not have a grinder, you can shred the ingredients by hand.

(1) Boil your choice of pork in a large kettle for 1 hour. You will need approximately 3 1/2 gallons of water for the dumplings - so boil the pork in this, taking into consideration the release of steam if uncovered. While this is boiling:

(2) 20 raw potatoes per 1 raw onion - grate both ingredients and drain starchy juice from the potatoes before you mix in the onion. You will need some liquid so don’t squeeze juice out, only pour any excess. You can use potato flakes for the potatoes, just be sure to proportion them correctly.
(3) Season Mixture of onions and potatoes. Season very well will salt and about 3 times more pepper, 3TBL season-all, and 1 TBSP and 1 TSP of baking powder.

(4) Add water until you can form dough into rough balls about golf ball size. If you wet your hands quickly between each ball, they form very nicely. The balls will seem to sag, but that is okay, when they hit the boiling water, they will, for the most part, hold form.

(5) Add dumplings to low boiling water. Ensure you stir every few minutes to make sure the dumplings are not sticking to the bottom of the kettle. Cook for about an hour.

(6) The dumplings will form their own gravy and it will thicken over the hour of cooking time. Add celery salt, season-all and salt and pepper to gravy to taste.

You can now enjoy a wonderful meal and/or freeze dumplings and gravy. Portion 3-5 dumplings per adult per meal.

1. Put Drumsticks or Dummies into a 1 gallon zip bag.
2. In a large mixing bowl, put orange juice, onion, peppers, soy sauce and peanut butter. Mix. Add to the bag with the chicken. Label and Freeze.
3. When ready to use thaw chicken the fridge. Either cook in a slow cooker or about 7 hours, on low ( until done, will depend on the size of the meat you use). Or put the chicken in a oven safe baking dish and bake in a 350 degree preheated oven for about 1 hour or until done.

Serve 4 Serve 12

2lb chicken meat 6lbs chicken meat

3/4 c chunky peanut butter 1 1/2c chunky peanut butter

1/2c orange juice 3/4c orange juice

1 chopped onion 2 chopped onions

3 TBS soy sauce 1/2c soy sauce

2 TBS hot peppers 5TBS hot peppers

This is delicious with a salad or some plain pasta with a little olive oil or butter and a sprinkle of salt.