Mastering a few food storage recipes is a great way to learn how to incorporate the foods you store into your daily diet.
We’ve compiled a list of recipes using ingredients that are commonly stored. If you have a recipe you’d like to submit, please contact us and we’ll be glad to feature it on our site!
- 4 cups flour (white or wheat)
- 1 1/2 teaspoons salt
- 1/3 cup shortening (oil will also work; consider storing coconut oil as its nutritious and has an indefinite shelf life when stored in a cool, dry location).
- 1 1/2 teaspoons baking powder (optional)
- 1 – 1 1/4 cup water
Combine the flour, salt and baking powder if you chose to use it. Add the shortening/oil and water, stirring the dough together until it forms a ball. Continue to knead the dough until all ingredients have been thoroughly mixed together and allow the dough to set for 15 minutes or so.
Once the dough has been allowed to sit for 10 minutes, form approximately 10-12 balls of equal size. Coat each ball in flour and press into a 6-8 inch circle. Take care to press each ball as thinly as possible. It may be helpful to use wax paper and a rolling pin for this step.
Finally, take 1 of the uncooked tortillas and cook each side for approximately 30-45 seconds in a skillet heated to medium-high. It’s not nessecary to grease the skillet as long as you’ve used shortening/oil when making the dough.
This recipe will yield approximately 1 dozen tortillas. If your tortillas aren’t as flexible as you’d like them to be, simply steam them in the microwave or stove.
- 1/2 cup warm water
- 2 tablespoons active dry yeast
- 3/4 cup boiling water
- 3/4 cup rolled oats
- 1 cup of buttermilk
- 1/3 cup oil
- 1/2 cup honey
- 2 cups flour
- 1 tablespoon salt
- 1/2 teaspoon baking soda
- 3 1/2 cup flour (white or wheat)
Stir the yeast in with the 1/2 cup of warm water until it starts to bubble up. In a sauce pan, combine the boiling water with the oats and cook for approximately 5 minutes. In a mixing bowl, sift the flour, salt, and baking soda together. Add the yeast and oats and beat well.
Add your flour to make a stiff dough. On a floured cutting board, knead the dough for 10-15 minutes. Allow the dough to rise for 1 1/2 hours and then place in 2 bread pans. The dough should rise to approximately double in size.
Bake at 375 degrees for roughly 50 minutes. This recipe yields two loaves.
- 1 1/2 cups warm water
- 3 tablespoons honey
- 1 can evaporated milk
- 1 tablespoon salt
- 1/3 cup oil (you can use whatever type of oil you have stored up, coconut oil is a great shelf-stable oil)
- 2 eggs; beaten
- 2 tablespoons yeast
- 7 cups whole wheat flour
Mix ingredients together in a large, greased bowl. knead the dough and let it raise for 30 minutes.
Bake at 350 degrees for approximately 45 minutes. You can also add cinnamon and raises for a more dessert style bread.
Rice & Beans
- Soaking beans overnight will greatly shorten the amount of time required to cook them. Don’t cook the beans in the water you soaked them in, this may help with reducing any digestive discomfort some people experience when eating beans.
- A general rule of thumb is to soak the beans in 3 times the amount of water as beans.
- Lentils and split peas are types of beans that don’t need to be soaked.
- If you can’t wait 12 hours, bring the beans to boil for approximately 2 minutes. Remove the beans from heat, cover and allow them to stand for 1 hour.
- Together, rice and beans provide all 9 essential amino acids to form a complete protein source.
- The following table displays various types of commonly stored beans and their respective estimated cooking times:
|Black Beans||2 hours|
|Split Peas||1/2 hour|
|Kidney Beans||2 hours|
|Pinto Beans||2 hours|
|Great Northern Beans||1 1/2 hours|
|Navy Beans||2 hours|
|Lima Beans||1 hour|
- 2 cups pinto or kidney beans
- 6 cups water
- Vegetables (suggested vegetables include potatoes, cabbage, pumpkin, okra, carrots, or onions.)
- 1/2 lb ground beef
- 1/4 lb bacon or sausage
- 2 large cloves garlic
- 1 medium onion; chopped
- 1/2 green pepper
- 1 tablespoon Worcestershire sauce
- 3 tablespoons dehydrated tomato powder
- 1 bay leaf
- Salt and pepper to taste
- 2 cups rice (brown or white)
Soak beans overnight for quicker cooking.
Bring beans to a boil for 10 minutes then reduce to a simmer and cook until tender (approximately 1-2 hours).
Cut vegetables into large pieces and cook until just tender.
Saute the meat and remaining ingredients in a skillet and simmer for 30 minutes. While the meat and/or beans are cooking, cook the rice (keep in mind brown rice will require more time than white).
Combine beans, vegetables, and meat together and cook for 3-5 minutes. Add rice to this mixture and enjoy!