Relief Society "Survivor" Night

My calling right now is the Ward Emergency Preparedness Specialist. A few weeks ago we put on a "Survivor" night. I did a 30 minute class on how to survive on your long term food storage (wheat, beans, rice, dry milk, oats). It was so much fun. Some of my friends have been known to call me a healthy food freak and I admit that I do cook much differently than most people. It was so fun to share some of my family's favorite whole food recipes. I wanted everyone to actually try a sample of the recipes I was giving them so they would realize that it really does taste good, and hopefully be motivated to try it themselves. I made granola, black bean burritos, black beans and rice, whole wheat bread, whole wheat blender pancakes (for those who don't have a grinder and want to use their wheat), sprouted wheat, and green smoothies. I realize that none of the ingredients in green smoothies can be stored in long term food storage, but they are so good for you I just couldn't resist sharing! Here are a few of the recipes I shared mixed with pictures of what my kitchen looked like right before I left that night!

This isn't a very detailed recipe. If you are familiar with bread making, you should be fine. If not, call me and I'll walk you through it. One thing I will say, though, is I wouldn't make this with store bought wheat flour...grinding your own wheat is definitely the way to go! You will be amazed at how big of a difference it makes!

ELLIE'S WHOLE WHEAT BREAD

3 c. warm water

1/3 c. honey

1/3 c. oil

-mix then add:

3 c. whole wheat flour

-mix then add:

1 T. instant yeast

1 T. dough enhancer (optional)

1 T. salt

-mix well, rest 5 min., then add:

5 c. whole wheat flour

-mix and knead, let rise

-divide into three equal pieces, shape, place in greased loaf pans, let rise

-bake at 350 for 20-30 minutes

I have had five different people call or stop me at church and tell me that they made these for their family and they were a hit! My kids DEVOUR blender pancakes. You can use dry milk powder and water for the milk and powdered eggs for the eggs and they turn out great!

BLENDER PANCAKES

1 c. wheat kernels

1 c. milk

-mix in blender on highest speed for 2 minutes

½ c. milk

-add and blend on high for 2 more minutes

2 eggs

1 t. salt

1/4 c. oil (I use less than this)

1 T. honey

-add and blend on low until mixed

1 T. baking powder

-add and blend just before cooking

I have tried a lot of granola recipes and this is my favorite so far! I use less than half of the honey called for and it still tastes like a treat to me. Also, I double the recipe when I make it because we eat it so fast. Don't get too uptight about this recipe...switch things up, try new nuts or seeds.

GRANOLA

1/3 c. almonds, chopped coarse

1/3 c. walnuts, chopped coarse

3 c. old-fashioned rolled oats

3 T. canola oil

1/4 c. sunflower seeds

1 T sesame seeds

1/3 c honey

1/4 t. salt

1/2 c. raisins

Adjust oven rack to middle position and heat to 325. Toast almonds and walnuts in skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in oats and oil and continue to toast until the oats begin to torn golden, about 2 minutes. Stir in the sunflower seeds and sesame seeds and continue to toast until the mixture turns golden, about 2 minutes.

Off the heat, stir in the honey, and salt until well coated. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every few minutes until the granola is light golden brown, about 15 minutes.

Sir in the raisins. With a spatula, push the granola onto one half of the baking sheet and press gently into a ½-inch-thick slab. Let cool to room temp. Break into pieces and serve.

Again...I have tried a lot of bean burger recipes...this is the favorite. You can substitute cooked dry beans for the canned beans. I could go into the benefits of cooking your own beans, but I'll spare you for now :)

BLACK BEAN BURGERS

2 slices high-quality sandwich bread, torn

into pieces

2 (15-oz) cans black beans, rinsed

2 large eggs

3 T. olive oil

1 t. ground cumin

½ t. salt

1/8 t. cayenne pepper

1 red bell pepper, stemmed, seeded, and

chopped fine

¼ c. minced fresh cilantro

1 shallot, minced

1. Heat oven to 350. Pulse bread in a food processor to coarse crumbs, about 10 pulses. Spread crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10-12 minutes. Let cool.

2. Place 2 ½ c. beans in a large bowl and mash with a potato masher until mostly smooth. In separate bowl, whisk eggs, 1 T. of the oil, cumin, salt, and cayenne.

3. Stir the eggs mixture, toasted breadcrumbs, remaining ½ cup beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Scoop ½ mixture at a time and lightly pack into 1-inch-thick patties.

4. Heat 1 T. more oil in nonstick skillet over medium heat until shimmering. Carefully lay 4 patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.

5. Transfer the burgers to a plate and tent loosely with foil. Return skillet to heat and repeat with the remaining T. oil and remaining patties. Serve.

TO MAKE AHEAD: The burgers can be prepared through step 3, covered tightly with plastic wrap, and refrigerated for up to 24 hours before cooking.