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SALSA WHEAT BERRY SOUP
November 5th, 2009

Dear Cozette shared this recipe for a yummy soup that uses the mango and peach salsa sold at Costco.

salsa-soup-salsa

Besides the fact that I’m always looking for simple and delicious ways to serve more wheat berries to my family, I especially wanted to prepare and share this soup with my nephew. You see, Steve was diagnosed with Leukemia about four months ago. My sister, Carolyn, is doing everything she can to help him eat healthy food and WHEAT has been suggested by his doctors.

Without a doubt, Steve is our favorite Chemo Sabe. Your prayers in his behalf are greatly appreciated. (www.stevenrevans.blogspot.com)

Fresh Ingredients

2 lbs. cooked diced chicken breasts (or) four cans (12.5 oz. each) canned chicken breast

Storage Ingredients

Combine in a large soup pot and simmer 10 minutes:

1 (48 oz.) Mango Salsa with Peach

1 (14.4 oz.) can diced tomatoes

3 Tablespoons olive oil

Add:

2 lbs. cooked diced chicken breasts (or) four cans (12.5 oz.) canned chicken breast

2 (14 oz.) cans chicken broth

1 quart chicken stock or water with chicken bouillon or chicken base

1 1/4 teaspoons cumin

2 (11 oz.) cans of drained corn or equivalent frozen corn

2 cups cooked whole wheat berries

Simmer for 15 minutes. Pour into soup bowls over broken tortilla chips. Garnish with sour cream, grated cheese, avocado pieces, fresh lime juice, cilantro leaves, olives. Go wild!

DUTCH APPLE PIE
October 27th, 2009

A couple of weeks ago, my dear friend Kris shared this wonderful recipe for Dutch Apple Pie, made entirely from food storage ingredients. With a ten year old can of dehydrated apples already sitting on my kitchen counter

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and my twelve year old hungry for an after-school treat, I thought this was a perfect recipe for Lizzie to try. Now, you may notice that the apples look a bit odd, after 10 years of storage, but don’t be scared. These babies are supposed to last 30 years…even if their appearance and texture has changed a bit. TMI?

dehydrated-apples

Storage Ingredients

Filling:

4 cups dehydrated apples, firmly packed

4 cups water

2/3 cup sugar

1/4 cup flour

1 teaspoon cinnamon

Bring water to a boil in a 3 quart pan. Add apples, stir and let stand for 5 minutes. Add sugar, flour and cinnamon to apples. Cook, stirring constantly until thick and bubbly. Pour into an oiled or sprayed 7 x 11 inch pan. (We buttered our pan, because we could.) The main difference I noticed about this recipe was that in preparing the apples this way created a very VERY luscious, almost caramel-like, filling.

dehydrated-appled-cooked

Topping:

1/4 cup brown sugar, packed

1/2 cup flour

1/4 cup butter

Cut butter into flour and sugar until crumbly.

dehydrated-appled-crumbs-gi

Sprinkle crumb topping over the apple filling.

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Bake uncovered at 350 degrees for 55 minutes.

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Serve hot with a scoop of vanilla ice cream or half and half.

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WE LOVED THIS DUTCH APPLE PIE!!! If you have dehydrated apples in your storage you should definitely try this recipe. If you don’t have dehydrated apples in your storage,

Tin Angel Cafe
[Salt Lake City, Utah]

I had ordered the fresh grilled Ono on a bed of Mediterranean Bulgar Wheat Pilaf, and it was fabulous. The wheat was the best I’ve ever tasted at a restaurant. So good that I thought about it for days and then collected the courage to write one of the owners/Chef, Jerry Liedtke, and asked if he would be willing to share the recipe. What follows is his gracious response to my email and the requested recipe. It’s probably a bit too advanced for my limited cooking skills but for those of you that really know what you’re doing in the kitchen, this bud’s for you.

Mediterranean Bulgar Wheat Pilaf:

Put Bulgar wheat in a large mixing bowl and cover with boiling water. Put to the side and make the spice blend. Spice Blend: toast whole coriander, cumin and fennel in a dry frying pan until just brown (don’t burn). Grind in a spice blender. Put off to the side and make the Pilaf.
Pilaf: Fine dice shallots and yellow, green and red peppers (spicy or not to taste) and saute’ until just caramelized (light brown). Add chopped garlic. Add spice blend. De-glaze with white wine. Pour the pilaf over the Bulgar wheat in the bowl and stir/ fluff with a fork. Don’t mash with a spoon. Salt and pepper to taste. Top with fresh diced parsley. Serve hot. Can also be used the next day cold with a salad (delicious) or reheated by sauteing over medium heat with a little oil. This gives it a crunchy texture and a nutty flavor which is sometimes better than the first cooking. Nuts like pine nuts (toast like the spice blend and add to the pilaf) and fruits like dried currants (add to saute’ pan with shallots and peppers) are also nice additions. I am glad to see you enjoyed the use of this grain. I hope your readers will like it too!
Thank you so much, Jerry. Your food is wonderful and we’ll certainly be back for more.