Intro to Coupons

This post is about coupons and it is a bit lengthy, but has lots of good information.

The world of using coupons has changed greatly over the past few years. You can find coupons in the Sunday newspaper, in magazines and online. You can stack coupons now too! There are different types of coupons. The main one is manufacturer coupons put out in the Sunday newspaper (you can find them online too). There are store coupons put out by specific stores (Target and Walgreens are 2 that come to mind). There are also reward coupons/gift cards that come with certain purchases.

Here is some brief information on stores in our area. If you want more detailed information, you can talk to me or go to one of these websites (the passionforsavings is based out of northwest Arkansas). There are lots of websites out there, but I use these 2 the most. Do NOT rely solely on them. Some of the deals listed on the sites are not available in our area. That is why it is important to check the ads each week to see what applies to our area. I usually look at the ads and then look online to see if I’ve missed something. The great thing about these websites is they will tell you where to find coupons to make the sale a great deal, whether the coupon is in a magazine or online or in a newspaper.

http://hip2save.com/

http://www.passionforsavings.com/

Target: I didn’t used to shop a lot at Target since their prices are higher than Wal-Mart, but I now get great deals there using coupons. On the Target website, if you scroll all the way to the bottom, there is a link that says coupons. That will take you to their store coupons and you can print them off. Here’s the fun part: you can stack a Target coupon with a manufacturer coupon. They almost always have a Huggies Target coupon for $1.50 and I get $3 Huggies manufacturer coupons in the mail. That gives me a discount of $4.50 off a package of diapers (savings of 45%). Their sales run from Sunday-Saturday each week. You can find their ads online or in the Sunday newspaper. If you look closely in the ads, you will see they now offer Target gift cards with certain purchases. I sent Matt to Target to buy diapers, wipes, body wash and deodorant. The price before coupons was about $70 and the after price was about $32.

Price Cutter: They DOUBLE coupons up to $0.50. That means, if you have a manufacturer coupon for $0.50 or less, they will double the value of the coupon. They had Crest toothpaste on sale for $1.50 and I had a $0.50 coupon which made the toothpaste $0.50! If I have a coupon that they can double, I will go there in stead of ad matching with Wal-Mart. Their sales run from Wednesday – Tuesday each week. You can find their ads online or in the store.

Wal-Mart: I hate using coupons here because most of the cashiers are ignorant when it comes to coupons, but I still do. They except manufacturer coupons. Their sales vary and they don’t usually have an ad any more. Sometimes I see one, sometimes I don’t.

Walgreens: Probably my favorite store now. Like Target, you can stack a Walgreens coupon with a manufacturer coupon. Sales run Sunday – Saturday. Walgreens coupons can be found on their website and in their newspaper ad. They also have a monthly booklet they put out for free that can be found by the cash register where they have the store flyers. By stacking the coupons, you can get some great deals. They have a register reward program with is a coupon that prints off when you buy certain items. This coupon is good for money off your next purchase (has an expiration date usually for about 2 weeks after the purchase). An example of a recent purchase: the new Gillette Fusion Razor was on sale for $9.89. I had a manufacturer coupon for $5 off and they were offering a $4 register reward on that item. So I paid $4.89 and got a $4 coupon to use on my next purchase, which I did and so the net total ended up being $0.89 (shh, don’t tell my dad because he got one for Father’s day from me). The Carthage Walgreens has started putting limits on hot sale items because people have been going and clearing out the shelves on the first day of the sale. You will start to notice the “limit 1 per customer” signs. Walgreens can be a bit tricky, for more information, ask me or go to one of the websites and they have more detailed information.

Aldis: They do not except coupons in any form. They do have great deals though.

Sam’s Club: They do not except coupons in any form. They have great deals if you’re wanting to buy in bulk. If you don’t have a Sam’s account, buddy up with someone who does and go and see what its all about. I buy baby formula from there because it is way cheaper than any other place. The amount I save on baby formula pays for the year membership. It’s a good place to buy over the counter medicine if you take it that much.

In 2002, the Prophet instructed us to get our 3 month supply of food and household items gradually (this includes everyday pantry items, toilet paper, deodorant, toothpaste, etc). Then our water supply. Then he says to get a reserve of money. Then he says to work on the year supply of food storage. This was a change from the previous way of thinking about just long term food storage. The biggest point to remember about food storage is: STORE WHAT YOU EAT AND EAT WHAT YOU STORE. Do what you can and the Lord will help you with the rest. Only store what you will use; otherwise you will find yourself giving it away or throwing it away before the expiration date arrives.

If you’re using coupons to buy not only food items, but things like shampoo and deodorant, you’ll be saving money on a lot of items. Then you can either spend that money on more storage or put it away for your reserve of money. It has been suggested that a 3 month supply of money to pay bills is a good starting place for a financial goal. Then add to it when you can. Another idea for a financial goal is to have the yearly deductible for things like health insurance, car insurance, dental, etc. That way if an accident happens, you don’t have to look around for the $500 deductible you have to pay.

I will be posting about good deals on here hopefully on a regular basis (I’m not making any promises though). If you are out and see a great deal, write a comment on my latest post to let us all know or you can email me and I’ll post it.

My favorite reason for using coupons is it allows me to buy name brand items for less than the cost of the generic brand. If you start looking at labels, you will see there is a difference in where the two are made. Most (not all) generic brands are made over seas. A lot (not all) name brands are made in the USA. As a personal choice, I try to buy products made in the USA when possible. Also as a personal choice, I will not buy products from certain countries. Using coupons is a lot of effort, but it can be very worth while.

My email address is: victoriamurray86@gmail.com. Feel free to email me or chat with me on Sundays. I will post later on about good ideas for storing and organizing coupons. I will also post about ideas for storing the items you’re out buying. If you end up with a great deal share it with us.

A Grain of Wheat

Tips about wheat from our meeting the other night.. don't forget to check out and try some of the recipes below!

WHITE WHEAT VS RED WHEAT

Traditional whole wheat bread is made from red wheat.  The bran layer contains tannins & phenolic acid and has a slightly bitter taste.  The red bran coloring is responsible in part for the darker color of whole wheat.

 White wheat is a natural albino variety.  It came on the market in 1990.  It does not contain the tannins or acids that red wheat does, so the taste is sweeter & milder.  It is lighter in color & is almost the nutritional equivalent of its red wheat counterpart.  Some say it will not store as long as the red wheat, but the church website shows it lasts 30 years. 
GLUTEN
Gluten is the elastic, rubbery protein present in wheat, rye, barley and to a lesser degree in oats. It binds the dough in foods such as bread and other baked goods. It contributes to spongy consistency. Rice and maize do not contain gluten. Wheat is the only grain with sufficient gluten content to make a raised or leavened loaf of bread.
Since red wheat is heavy and coarse and doesn’t raise as well as white wheat.  Dough enhancers work wonders on it and gluten is one of three main dough enhancers.  Dough enhancers can be bought commercially, but are fairly expensive.  But, most people have on hand two of the three main enhancers needed to make red winter wheat bread light and spongy.    White wheat bread typically does not need dough enhancers.
DOUGH ENHANCERS:   Dough enhancers make your bread, chewy, light, spongy, and nicer in texture.
There is a wonderful website at everydayfoodstorage.net where you can watch videos on dough enhancers and making all kinds of wheat products.  
 Yeast makes your sugar grow, creating air bubbles.   Gluten (looks like flour – non animal form of protein) It holds the air bubbles & makes more bubbles. 
WW flour is heavier than white flour and bubbles can pop too early – making your bread fall.  We want them big.  With gluten bubbles will still fall. 
So, to strengthen the bubbles, you need to add an acid.  Vit. C works well, but vinegar is easier & cheaper.  Use as much vinegar as you do yeast.
Bran in wheat is like sandpaper.  It is coarse in nature and can pop air bubbles.  You need a starch to add an outer casing around gluten bubbles.  It strengthens bubble walls to keep from breaking and your bread from falling.  
Potato flakes or potato water is a starch that works well. It also helps the texture of your bread.

Tips for using your own everyday items as dough enhancers in WHEAT BREAD:  It’s best to use ALL THREE of these enhancers when making whole wheat bread.  ( Marcy uses all three dough enhancers in the red wheat bread, but only potato flakes in the white wheat bread.)

Gluten: use 1/2 T. – 1 T. per cup of flour (this means before you measure a cup of flour place the 1/2 T.-1 T. gluten in the bottom of your cup and then measure flour as usual)

WHITE Vinegar: use the same amount of vinegar that you are using for yeast (i.e. 1 t. yeast – 1 t. vinegar)

Potato Flakes: use 1/8 to 1/4 C. per loaf of bread you are making, experiment to see what works best in your recipe. (do not substitute in potato pearls, they don’t dissolve as easily and are artificially flavored which you will be able to taste in your bread)

***Our next food storage meeting will focus on multi grains.

Ways to use your wheat

Here are some recipes from the food storage meeting this week.  Thanks for everyone who shared tips and ways for us to use the wheat we're storing!

TASTE TESTED WHOLE WHEAT RECIPES

 June 17, 2010

Teri - Wheat Blender Pancakes

Blend on high for 2 minutes:

1 cup whole wheat                                     
1 cup milk

Add and blend for 2 minutes:

½ cup milk
2 eggs
1/3 cup oil
½ tsp salt
1 TBL honey

 Just before cooking add 1 TBL baking powder.  Fry on the griddle.

Teri - Hot Rolls  (recipe from Kathy Mitton)

2 cups warm water
2 TBL yeast
½ cup sugar
2 tsp. salt
6 TBL butter, melted
6 cups flour (approximately) – use a mixture of wheat and white

Mix water in yeast in mixing bowl or bread mixer.  Let it get bubbly. Add sugar, salt, butter and about 5 cups flour.  Mix until well blended.  Add more flour to make a soft dough.  Knead until elastic.  Cover and let raise about 1 hour or until double.  Make into rolls.  Let raise until double.  Bake 375 for 15 minutes or until light brown.
 
Teri -  Whole Wheat Pie Crust

1 ½ cups whole wheat flour
2 tsp. sugar
½ tsp salt
½ cup vegetable oil
2 TBL cold milk

In a bowl, combine whole wheat flour, sugar and salt.  Combine oil and milk; stir into flour mixture just until moistened (mixture will be crumbly). Press onto the bottom and up the sides of an ungreased 9-in. pie plate.  Bake at 350 for 20 minutes.  Cool on a wire rack.  

Sheila - Whole Wheat Parmesan Bread Sticks

3 ½  cups flour

1 Tablespoon Yeast

1 teaspoon salt

3 Tablespoons honey

1 ½ C  warm water

½ cup butter melted

Garlic salt

Parmesan cheese

In mixing bowl add flour, yeast, salt, honey and water.  Knead 10 minutes with machine.  

Roll out on floured surface.  

Pour half of butter in jelly roll pan.  Place rolled out dough in pan and stretch to fill pan.  Pour remaining butter over dough.  

Add garlic salt and parmesan cheese.  

Cut dough with pizza cutter into long edible pieces, an angle both directions works great.  

Cover dough and let raise for 1-2 hours.  

Bake at 400º for 10 minutes or until golden brown.  Watch carefully, they will burn quickly at the end.

Marcy - Easy Sunflower Seed & Honey Wheat Bread Recipe   (Used this recipe to demonstrate difference between red and white wheat and half and half)

(Prep: 40 min. + rising Bake: 35 min.)             Yield: 3 loaves (12 slices each).

2 packages (1/4 ounce each) active dry yeast

3-1/4 cups warm water (110° to 115°)

1/4 cup bread flour

1/3 cup canola oil

1/3 cup honey

3 teaspoons salt

6-1/2 to 7-1/2 cups whole wheat flour

1/2 cup sunflower kernels

3 tablespoons butter, melted

In a large bowl, dissolve yeast in warm water.

Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth.  

Stir in sunflower kernels, ½ C potato flakes (if using red wheat) and enough remaining flour until dough pulls away from sides. 

Then mix in mixer for 5-6 minutes. 

Place in a greased bowl, turning once to grease the top. Cover & let rise in a warm place til doubled, abt 1 hr. 

Punch dough down; divide into three portions.

Shape into loaves; place in three greased 8-in. x 4-in. loaf pans.

Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 35-40 minutes or until golden brown.

Brush with melted butter. Remove from pans to wire racks to cool.       

Marcy - Hamburger, Sloppy Joe, Hot Dog, or Sub Sandwich Buns  

 Heat in Microwave (3 min.) to 120 degrees:

            2 c. milk                                                                                  6 T. butter

Add:  1 c. water to keep temperature at 120.

In mixer add:

            3 ½ c. whole wheat flour

            5 t. yeast

            2 T. sugar

            1 T. salt

            2 t. Dough Conditioner

Add wet ingredients to dry ingredients. 

Mix in 2 eggs. Stir in 5 ½ c. white flour (on speed 2)  ½ cup at a time beating well after each addition.

Knead 8 minutes.

Put in greased bowl, cover, and let rise till doubled.  

Punch Down.    

For hamburger buns:   Divide into 24  3-oz. balls for large hamburger buns. 

Flatten till 3 ½ to 4 inch in diameter and ½ to ¾ inch thick. 

Let rise. Brush with egg white wash  (1 egg white, tsp of water). 

Bake 400 degree for 10-11 minutes or until golden brown.  (Use 2-oz balls for chicken salad buns, etc.)

Marcy - Wheat Pizza Crust

Mix:  

2 T. ¾ t. yeast                                                                       

4 c. whole wheat flour

Add and mix:

3 c. water (105-110 degrees)

1 T. salt

2 T. sugar

3 T. olive oil

Gradually add and mix for abt 5 minutes to develop gluten:

2 cups whole wheat flour                                                  

2 ½ cups white flour

Put dough in large greased bowl.  Cover with plastic wrap and let rise till double. 

Divide into dough for about 5-6 pizzas. 

Place dough in center of oiled pizza pans and stretch and roll to fit pan. 

Brush crust with olive oil. 

Bake for 8-10 minutes at 450 degrees till just barely begins to brown.  (I found that I had to poke holes in the crust or it would bubble up.)  Add toppings and bake on pre-heated pizza stone for another 5-6 minutes till cheese is bubbly. 

To store extra crusts in freezer, cook just until they just barely begin to brown, then remove, cool, wrap and put in freezer. 

Marcy - Easy Wheat Biscuit Recipe .

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 egg, beaten
3/4 cup 1% milk

Preheat oven to 450°F.   In medium bowl, combine whole wheat flour, all-purpose flour, baking powder, and salt.  Using pastry blender or fork, cut in shortening until consistency of coarse meal. 

Combine egg and milk; stir into dry ingredients mixing just until a soft dough forms.

The dough should be slightly sticky. 

Turn dough onto lightly floured surface. Knead gently 4-5 times. 

Roll or pat out dough to 1/2-inch thickness; cut with 2 1/2-inch cutter. 

Place biscuits 1-inch apart on ungreased baking sheet.  

Bake 12 minutes or until golden brown. Serve immediately. 

Makes 12 biscuits.

Cliff Johnson’s Wheat Bread  (Marcy used this dough to make sopapillas & cinnamon rolls)

1.Grind wheat freshly so that it is warm – (Cliff demonstrated to Marcy using all hard white winter wheat)

2. Mix in mixer: 

3 C. baby bottle warm water          

                        1T salt

                        1/3 C. oil

                        2/3 C honey

3. Start mixing

4. Add and mix  for 5 minutes:

                        7-8 C. whole wheat flour

5. Let mix rest while proofing yeast

6. Into 1 Cup baby bottle warm water add:  

1 T honey or sugar – dissolve

7. Add: 3 T yeast and stir up till big lumps are gone.  Put in dark cupboard to proof until it rises 3-500%.

8. Add to the bread dough:            

¾ c. potato flakes and 3 C. whole wheat flour

9. Mix until mixture pulls away.  Then mix on high for 5 minutes.

10. Grease pans liberally with Crisco

11. Separate into equal amounts – 4- 5 loaves. Knead to get bubbles out and slap heartily each time you fold over with the palm of your hand.  (At this point you can make cinnamon rolls or sopapillas)

12. Shape into round balls and put in pans, don’t press into ovals.

13. Put 2 towels down on cupboards.  Put pans on towels and put two towels on top of loaves.

14. Let raise until edge of bread comes up to meet sides of pans.

15. Put bread in cold over and turn to 35- degrees for 30 minutes.

16. When bread is done, remove from pans and put in bag and close, but not tightly.  Moisture collecting on bread will keep bread moist. (Can make bread top sink a little – in Marcy’s experience)

Marcy -  WW German Apple Cake

In a medium bowl, combine:

2 C whole wheat flour

2 t. baking soda

2 t. cinnamon

1 t. salt

Beat in a large bowl:                                                            3 eggs.

Stir in:                                                                                     ½ C oil

2 t. vanilla

Add and mix well:                                                                1 ½ C granulated sugar.

Add flour mixture, mixing just until dry ingredients are moistened.

Stir in 4 C peeled and grated tart apples, ¾ C chopped walnuts.

Spread batter into a greased 13 x 9-inch baking pan. 

Bake 45 minutes or until toothpick inserted in center comes out clean.  Transfer to a wire cooling rack; cool completely. 

Frosting:  Beat together: 8 ounces cream cheese, 1 C powdered sugar,  2 T orange juice concentrate.

Spread over cooled cake. 

Cut into 16 serving; top each with a walnut half, if desire. 

Serve at room temperature. 

Cover and refrigerate any remaining cake for up to one week.

Kendi - WW Chewy Molasses Ginger Cookies

1/3 C. margarine/butter, softened

2/3 C. packed brown sugar

1 tsp. baking soda

1 tsp. ground ginger

½ tsp. cinnamon

1 egg

¼ C. dark molasses

2 C. whole wheat flour (or,  ½ W.W. & ½ white)

¼ C. sugar

1 tsp. ground cinnamon

1.    Beat margarine with mixer for 30 seconds. Add br. sugar, soda, ginger, and ½ tsp. cinnamon. Beat until combined. Add in egg and molasses; mix.

2.    Beat in as much flour as you can by mixer and stir any remaining flour with a wooden spoon. Cover and chill for 1 hour.

3.    Shape dough into 1-inch balls. Combine ¼ C. sugar and remaining cinnamon. Roll balls in sugar-cinnamon mixture. Place on greased cookie sheet and cook at 350 degrees for 10-11 minutes or until set and tops are cracked.

Kendi - Pumpkin Chocolate Chip Muffins

¼ C. butter/margarine, softened

¾ C. honey or 1 C sugar

1 egg

1 C. solid-pack pumpkin

1 ½ C. whole wheat flour

1 ½ tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 C. chopped, toasted walnuts or pecans

¾ C. chocolate chips

1.    Using electric mixer, beat butter until light ; gradually add honey, beating until light and creamy. Beat in egg and pumpkin.

2.    In medium bowl, combine flour, baking powder & soda, and salt. Gradually add to butter mixture, mixing until blended; stir in nuts and chocolate chips.

3.    Spoon batter into 12 greased muffin cups. Bake at 350 for 20-25 minutes.

Kendi - WW Peanut Butter Oatmeal Cookies

In a large bowl combine:

1/4 cup margarine, softened                                 

¾ C peanut butter

Add and mix well, until smooth, fluffy and glossy with ship or spoon.

3/4 cup brown sugar                                              

1 egg

Add and stir a little:

1/2 teaspoon vanilla

Add and stir well with spoon:

1/4 teaspoon salt                             

1/2 teaspoon baking soda

1 1/4 cups rolled oats

3/4 cup whole wheat flour

Drop the dough by spoonfuls onto an ungreased cookie sheet.

These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.

Bake at 350°F for about 12 minutes.

Half a cup of chocolate chips may be added to the batter if desired.

Melissa - Whole Wheat Crepes:

Combine all ingredients in blender & blend til smooth.  Can refrigerate, but blend again right before use.

3 eggs

3/4 cup + 2 Tbls. milk

3/4 cup whole wheat flour

5 tsp. butter, melted

1 Tbls. sugar or 3/4 Tbls. honey

1 tsp. vanilla

1/4 tsp. salt

Turn stove on a low/med setting, pour 1/4 cup batter in pan, swirl until bottom of pan is covered with batter and cooked, carefully scrape sides and flip, let cook until desired doneness.  Serve immediately with favorite topping.  (ex: any fruit & whip cream, broccoli & cheese, beans & chicken, butter & brown sugar, try as a wrap)

Optional filling – combine in a large bowl and beat until smooth.  Use as a filling with desired fruit.

1 - 8 oz. package cream cheese

1 - 8 oz. carton frozen whipped topping, thawed

1/2 cup confectioners' sugar

Melissa - WW Texas Flour Tortillas :
Mix together:

1 C all purpose flour

1 C whole wheat flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil

Slowly add ¾ C of warm milk & stir until a loose, sticky ball is formed. 

Knead 2 minutes on a floured surface. Dough should be firm and soft. 

Place dough in a bowl & cover w/a damp cloth or plastic wrap for 20 minutes.
Next, break off 8 sections, roll them into balls in your hands.  Can let rest 10 more min.

Place a dough ball on a floured surface, pat it out into a 4” circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. 

Don’t over work the dough, or it’ll be stiff.  Keep rolled-out tortillas covered until ready to cook.
In a dry pan, cook the tortilla about 30 sec. on each side. It should start to puff a bit when it’s done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.  Makes 8 -16 tortillas.

Marcy -  Whole Wheat Rolls

Add to mixer and mix well:

2 c. hot water

2 c. milk

1 T. salt

1/3 c. oil (use same cup for honey)

1/3 c. honey

3 T. sugar

1 ½ T. dough conditioner

1/3 c. butter

 6 c. white whole wheat flour

Stop and add:

 2 c. white flour                                                                    

3 T. yeast

Resume mixing &  Sprinkle in more white flour gradually until the sides of the bowl come clean.  

After sides of bowl come clean, knead another 8 minutes or until gluten is developed.

Put in greased bowl, cover, and let rise till double.  Punch down. 

Cut in 4 pieces. Divide each piece into 12 rolls each.  

Place on greased baking sheets, let rise.  

Bake 20 minutes at 350.

Marcy - Extra Quick Bread - Bosche

 Add to mixer and mix just enough to mix:

6 c. hot water

¾ c. oil

½ c. honey

2 T. salt (heaping)

8 c. white wheat flour (for starters)

 Add 4 c. flour with 4 T. yeast on top and resume mixing. 

Sprinkle in more flour gradually til the sides of the bowl come clean.  Then knead until gluten is developed, another 4-7 minutes.  Gluten is properly developed when you can stretch dough almost transparent without tearing.  If it tears easily, knead longer.

Shape dough into 6 pieces.  

Roll out, roll up and shape.  

Slam dough down hard on the counter a couple times to get rid of air bubbles between layers of dough. Put in greased pans.   

Let rise in warm, draft-free place until volume doubles (about 30 minutes.) 

Bake 25-30 minutes at 350 degrees until top is nicely browned.  

Cool on racks.  Don’t store until fully cooled.

Recipes from Buckets and Beans 101

A big thanks to Marcy and all those who helped with the buckets and beans night.  As you can see, there was lots of useful information, which I will split up into two posts.   Don't forget to see the tips and websites in the post below!

Refried Pinto Beans (From scratch)

 Ingredients

·         1 small onion, peeled and halved

·         3 cups dry pinto beans, rinsed

·         1/2 fresh jalapeno pepper, seeded and chopped

·         2 tablespoons minced garlic

·         2 tsp salt

·         1 3/4 teaspoons fresh ground black pepper

·         1/8 teaspoon ground cumin, optional

·         9 cups water

Directions

1.Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

2.Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher or hand mixer, adding the reserved water as needed to attain desired consistency.

Marcy’s Easy Refried Beans (From the can)

In a food processor or using a stick blender, put in ingredients, blend, and then warm through and then use on taco salad, burritos or tostadas.

·         1 (15 oz) cans pinto beans

·         ¼ - ½ tsp cumin

·         ¼  tsp garlic salt

·         1-2 T salsa

·         2 Tbls. water

Pinto Beans (meatless)

 Ingredients

·         1 pound dry pinto beans

·         1 (29 ounce) can reduced sodium chicken broth

·         1 large onion, chopped

·         2 cloves garlic, minced

·         1/2 cup green salsa or enchilada sauce

·         1 Tbp cumin

·         1/2 teaspoon ground black pepper

·         water, if needed

Directions

1.     Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

White Bean Chicken Chili

Prep Time: 10 Minutes;  Cook Time: 20 Minutes;  Total Time: 30 Minutes

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped
1 (4 ounce) can chopped green chilies, drained
2 tablespoons all-purpose flour
1 ½ teaspoons ground cumin

¼ tsp garlic powder

½ tsp chili powder
2 (16 ounce) cans Great Northern Beans or navy beans
2 (14.5 ounce) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream  & salsa (optional)

Directions

1.     In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

2.     Garnish with cheese, sour cream and salsa, if desired.

Bean and Bacon Soup

Ingredients:

1 lb. dry navy beans, sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1 bay leaf 

 4 strips bacon 

2 onions, chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley

Directions:

1. Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2. Add water, garlic, salt, pepper and bay leaf. Cover and simmer for 1½ hours.
3. Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.
4. Add onions to pan drippings; sauté until tender. Add to beans with carrots. Cover & simmer for 1 hour.
5. Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.   Makes 8 servings.

Catherine's Spicy Chicken & Black Bean Soup

Prep Time: 15 Minutes; Cook Time: 30 Minutes; Total Time: 45 Minutes

Ingredients

2 quarts water
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes (blended up)
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained (or black beans)
1 (8 ounce) container sour cream

Directions

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth.  Simmer 30 minutes.

 

Black Bean & Corn Egg Rolls Recipe

Ingredients:

2 cups frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

1 cup (4 ounces) shredded Mexican cheese blend

1 can (4 ounces) chopped green chilies, drained

4 green onions, chopped

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon pepper

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry or fresh, chopped  (optional)

Chunk chicken, optional

20 egg roll wrappers, or 12 crepes or tortillas

Dress ingredients: ½ C Salsa, ½ C. sour cream, & 1/3 C. ranch salad dressing, optional

Directions

Combine the first 9 ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper, crepe or flour tortilla. Roll up.

Can make sauce by mixing ½ C. ranch, ½ C. sour cream, 1/3 C salsa.  Can put some inside and some on top or both.

Cook in baking dish coated with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.

Easy Hummus

Ingredients

·         1 (15 ounce) can garbanzo beans, drained, liquid reserved

·         2 ounces fresh jalapeno pepper, sliced  (try ½ first)

·         1/2 teaspoon ground cumin  (increase cumin to taste)

·         2 tablespoons lemon juice  (or try lime)

·         3 cloves garlic, minced (try 2 first)

 Directions

1.    In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 Tbs of the reserved bean liquid. Blend until smooth.  Can add a little olive oil to smooth & thin it out. 

2.     Serve with tortillas chips or baby carrots, cukes, and green peppers.

Tips and Websites from Buckets and Beans 101

Explain: Storing grains:   Keeping the Bugs Out

Sorry, but it's true: All wheat has tiny insect eggs that - if left untreated - will eventually hatch into insects that will eat you out of your food supply. When storing bulk grain, you will need to keep the oxygen out to keep the insects from growing.  There are 3 good ways to do this:

Storing beans in buckets with dry ice  -- See U-tube videos listed below for demonstration

·         Get dry ice from Price Cutter – Carry home in plastic container with lid mostly on-put in freezer

·         Put dry ice in center bottom of plastic bucket – PET 2 not metal: (1 oz dry ice per gallon)

·         Add grains to 1” of top, jiggle to settle grains closely, but don’t jiggle after this

·         Close lid half way around – carbon dioxide gas can escape as dry ice sublimates

·         Check every 20 minutes to see if bottom is not very cold anymore.

·         When pail bottom is NOT very cold anymore, seal lid.  Takes 1-2 hrs & up to 5 or 6 hrs

·         If bucket bulges, slightly lift edge of bucket to relieve pressure.

·         Normal for lid to pull down slightly as result of partial vacuum.

·         Store buckets off the floor by at least ½ inch to allow air to circulate around bucket.

·         Do not stack over 3 high.

·         You can use dry ice with powders, such as flour, powdered milk, eggs, cheese

Storing grains in mylar bags with oxygen packet and iron  -- U tube video

·         Fill mylar bag with grain

·         Insert oxygen packet

·         Bend top of bag over to press out as much as air as possible

·         Run iron over the end on hottest setting

Seal A Meal

·         Seal just like you would any other food products

Freeze it

·         Put your grain in the freezer – will kill all live insects – but won’t kill eggs.  Then let stand at room temperature 30 days till eggs hatch.  Refreeze and should get all newly hatched.

Diatomaceous Earth

Diatomaceous earth won’t hurt people or animals, but for bugs it is terrible.

For each 5 gallon container, put ¼ C diatomaceous earth, then seal container and roll around until dust is evenly distributed.

How to keep grain safe once bucket is opened  by expert at King Arthur Flour Company

Flour, mixes, cereal, spices, & dried fruit are susceptible to infestation with beetles, weevils and moths even in the cleanest kitchen.  If your flour has black flecks or weevil webs– you’ve got them. They come in products we buy & are contaminated before you bring them home. 

·         Unequivocally he recommended bay leaves as the best grain moth repellent.

·         Sprinkle bay leaves on shelves, or tape bay leaves inside of canisters or cereal boxes.

·         Bay leaves won’t leave a flavor.

·         Grain moths like warmth & moisture, so store grains in airtight containers and in a cool place.

·         The only other material he found to deter grain moths is Bazooka Bubble Gum! (You follow the same directions as with bay leaves.)

Where Should You Store It?

Consider the temperature of the room where you plan on storing bulk grain. The ideal temperature range is between 45 and 65 degrees Fahrenheit.

Also try to keep your grain away from areas that are high in humidity. If you plan on storing your grains in the garage or a shed, set your containers on boards so they won't be in direct contact with concrete or the ground.
Also, keep your grains away from bright lights.

Demonstration: How to bottle beans without cooking

a.    Wash & sort beans

b.    Fill jar with ¾ Cup of beans.  Fill with water and cover with towel over night

c.    Empty jar, refill with hot water & ½ tsp salt, leave 1” headspace

d.    Double beans for quart jars.

e.    Process pint jars for 75 minutes 10 pounds pressure

f.     Process quart jars for 90 minutes 10 pounds pressure

g.     http://thebeginningfarmerswife.blogspot.com/2007/11/canning-pinto-beans_30.html

Update from Sheila Jones:

You can skip the soaking stage and just fill jars with clean, sorted beans and then cook.

How do I cook old dry beans? Longer dry beans are stored, the longer they take to cook.

·         First, sort and rinse the beans.

·         For each cup of beans, bring 3 cups of water to boil, add the beans to the boiling water, and boil for 2 minutes.

·         Next, add 3/8 teaspoon of baking soda for each cup of beans, cover, and soak for 1 hour or more. More baking soda may be required for older beans.

·         Next, drain & rinse the beans thoroughly, cover with water, bring to boil, then reduce heat and simmer 1-2 hours or until tender.

·         Do not add salt or other ingredients until the beans have softened adequately. See All Is Safely Gathered In: Family Home Storage Basic Recipes for additional information.

FOOD STORAGE WEBSITES AND ARTICLES

Sealing mylar bags – UTube Videos:

How to seal a mylar bag with clothing iron:  http://www.youtube.com/watch?v=fk9b0dAtJ80

How to vacuum seal a mylar bag with a Foodsaver: http://www.youtube.com/watch?v=tU8W92U37PU

Storing grains with dry ice website:

https://www.usaemergencysupply.com/information_center/packing_your_own_food_storage/dry_ice_in_food_preservation.htm

http://www.survival-center.com/foodfaq/ff6-stor.htm#Dryice 

Canning help websites:

http://thebeginningfarmerswife.blogspot.com/2007/11/canning-pinto-beans_30.html   (This is my favorite website for canning pinto beans - no cooking involved)

http://www.paulnoll.com/Oregon/Canning/   - Lots of pictures for canning lots of foods.

http://www.doityourself.com/scat/homecanning - How-to on canning everything you can imagine

http://www.pickyourown.org/allaboutcanning.htm  - How to can anything

Food Storage Websites:

http://www.providentliving.org/content/display/0,11666,8133-1-4352-1,00.html   (Bishop's storehouse form at providentliving.org.

http://store.honeyvillegrain.com/    (Order hard to get grains, dehydrated fruits & vegetables, other items for food storage) 4.49 shipping no matter how much you order - offer 10-20% off monthly)

(Emergency Essential website)  http://beprepared.com/

Utube Using your long term food storage:  http://www.youtube.com/watch?v=jc48RTpYIgQ&feature=related

Find recipes you already like and then switch out for food storage ingredients!!

 http://foodstoragemadeeasy.net and http://everydayfoodstorage.blogspot.net

http://www.youtube.com/watch?v=jc48RTpYIgQ&feature=related    Interview w/tips on using food storage in everyday cooking

www.funwithfoodstorage.net   All kinds of ideas, videos and tips to help you get your food storage

 http://foodstoragemadeeasy.net and http://everydayfoodstorage.blogspot.net

Just bean recipes:   http://www.justbeanrecipes.com/inxblk.html   Thousands of bean recipes

Bush Beans Recipes: http://www.bushbeans.com/recipes/recipes.php