I Dare You To Eat It

Fresh Ingredients

2 eggs, beaten

(You will also need two egg yolks and 1/2 cup of butter for the frosting.)

Storage Ingredients

1 can peaches (1 lb. 13 oz.) drained and mashed (about 1 1/2 – 1 3/4 cups of fruit)

1 1/2 cups sugar

3/4 cup oil

2 cups whole wheat flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

Frosting

1 cup brown sugar

1 teaspoon white flour

1/2 cup butter

2 egg yolks

2/3 cup evaporated milk

1 teaspoon vanilla

1 cup chopped nuts, or coconut (I used 3/4 cup pecans and 3/4 cup giant flaked coconut. Wow)

Combine sugar, eggs, oil, and peaches. In a separate bowl stir together the wheat flour, baking soda, cinnamon, and salt. Add to peach mixture and blend well. Allow to rest for 15 minutes. Pour into a 9 x 13 inch oiled cake pan. Bake at 350 for 35-40 minutes.

For the frosting, combine brown sugar, flour, butter, egg yolks, and evaporated milk. Bring to a boil, stirring, for 10 minutes. Remove from heat. Add vanilla, nuts and/or coconut. Carefully spoon hot frosting onto warm cake. It’s really really good.

My dear sister, Virginia, popped a bite of this cake into my mouth, insisting that I taste it, while I was dropping something off at her house. That’s all it took for me to want to try this recipe. (And you know how I feel about baking.) PLUS this recipe uses whole wheat flour AND canned fruit so it’s perfect for using both my long-term storage and my three-month supply. 

People may complain about canned fruit but I always try to maintain a small selection of peaches, pears, pineapple, mandarin oranges, and applesauce. The canned fruit may not be my first choice on a day-to-day basis, but I want the luxury of having it in my food storage. And, if I’m going to buy the stuff, I better have a plan for getting it used. This super moist peach and wheat recipe tastes like a luscious cross between carrot cake and German chocolate. It’s also easy to prepare, and that matters a whole lot to me!

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

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!

Pfffft!  Just kidding!

It’s made with whole wheat flour and even dehydrated carrots with canned crushed pineapple but tastes waaaay too good to be healthy. Trust me, NO ONE will ever know that you’re using your food storage in this recipe.

Fresh Ingredients

4 eggs

Storage Ingredients

1 1/4 cups oil

1 cup brown sugar

1 cup granulated sugar

2 cups whole wheat flour

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1 cup dry dehydrated carrots

1 can crushed pineapple, drained (20 oz.)

1/2 cup walnuts, chopped (optional)

1/2 cup coconut (optional)

Cover dehydrated carrots with 3 cups of cool water and allow to soak for 20 minutes. Drain and grind into course bits. (3 cups of finely shredded carrots, packed, may be substituted.)

In large bowl, blend together oil and brown and white sugars. Add eggs one at a time, beating until blended. In another bowl, mix together the flour, salt, soda, baking powder and cinnamon. Add the flour mixture, about 1/3 at a time to the oil mixture, beating just enough to blend. Fold the carrots and pineapple into the batter. Add nuts and or coconut if desired. Pour batter into a greased and floured extra large cake pan, 10 1/2″ x 15″. Bake in a preheated, 350 degree, oven for about 1 hour. Cool completely before frosting.

Cream Cheese Frosting

1 8oz. cream cheese

1/2 cup butter

1 1/2 teaspoons vanilla

2 cups powdered sugar

Cream butter, cream cheese, and vanilla. Add powdered sugar and beat until smooth. Frost cake and top with additional chopped nuts if desired.

This is our very top of the list, absolute best, number one, recipe for amazingly moist and rich carrot cake. Don’t let the creepy smell of the dehydrated carrots scare you away. No one has ever suspected that I’ve used the little varmints and I always get asked to share the recipe.

One tip you should know is that this carrot cake improves with age so if you can, make it a day or two ahead of time and then store it frosted and covered with plastic in the refrigerator. The rest will improve the flavor and it’s so nice to have a truly wicked dessert that doesn’t have to be fussed over at the last minute. This one’s been a winner. Every time!

Fresh Ingredients

8 cups of grated carrots

Storage Ingredients

2 cups of cooked wheat berries

2 cans chicken chunks, drained (12.5 oz.)

1/2 cup walnuts, chopped

1/2 cup golden raisins

Dressing

1/4 cup evaporated canned milk

3/4 cup mayonnaise

1/2 cup apricot preserves

1/4 cup rice wine vinegar

2 tablespoons curry powder

1 teaspoon salt

1/2  teaspoon pepper

Toss all ingredients and serve on a bed of lettuce leaves.

Springtime in the Rockies can be rough. One week there’s snow on the ground but all the tulips are fully bloomed and peeking through. The very next week it’s 80 degrees with more snow in the five day forecast. It makes you crazy.

This year, on the first day that the temperature hit 80, I decided we needed to celebrate with a dinner salad that was quick, colorful, fresh…and used up alllll the extra carrots I had in the fridge. An invention, to be sure, but it turned out great. (Shocking, right?) I would totally serve this to company. And once again, here’s another way to use canned chicken so that it’s completely disguised and not offensive.

Both my husband and I ate two servings for dinner and then I had another serving before bed. Okay, one more small serving as I wrote this post, but that’s it. Maybe I’ll look like I had some sun. Wow! This recipe was another freak of nature.

SEE for yourself–

Fresh Ingredients

1/2 cup Feta cheese, diced (I like the basil and sun-dried tomato variety)

1/2 cup red onion, minced

1/2 cup cucumber, peeled, seeded, chopped

1/4 cup mixed fresh herbs, minced (I like parsley, mint, thyme, and basil) plus some for garnish

1 garlic clove, minced

2 tablespoons fresh lemon juice

Storage Ingredients

3 cups cooked whole wheat berries

1/4 cup roasted red peppers, julienne strips of drained bottled peppers, chopped

1/4 cup peperoncini salad peppers, chopped

1 tablespoon Kalamata black olives, pitted, brine-cured, chopped

5 tablespoons olive oil

1 tablespoon balsamic vinegar

Stir together the wheat berries, Feta, onion, cucumber, roasted pepper, peperoncini, herbs, olives, and garlic. In a separate bowl, mix the olive oil, lemon juice, and vinegar. Mix everything together. Garnish with herbs. Serves 4-6

This recipe comes from Charlene and was adapted from “The Best of Gourmet 1994″. Charlene says that this salad is one of her all-time summer favorites, especially because she grows the fresh herbs in her garden. She also suggested that it might be fun to experiment with adding some marinated artichoke hearts. Nothing says, “you’re worth it” like marinated artichoke hearts!

Fresh Ingredients

1 large yellow onion, diced

1 large yellow or green bell pepper, diced

5 cloves garlic, minced

juice of one lime

1/2 cup cilantro, chopped

1 avocado, diced

Storage Ingredients

2 tablespoons olive oil

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

2  cans black beans, drained (15 oz. ea.) (”Or just pre-cook about 11/2 cups of dry black beans from your long-term storage.”)

2  cans diced tomatoes,  (14 oz. ea.)

1 or 2 canned chipotle peppers in adobo sauce, minced (”Only one or two peppers out of the can, not one or two cans - I didn’t pay attention and mine was a little spicy.”)

2 to 3 cups vegetable or chicken broth (”I just used the 32 oz. of boxed chicken broth.”)

2 teaspoons brown sugar

2 cups cooked wheat berries

Heat oil in a large pot, add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper and cook stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipolte peppers to taste, broth and brown sugar.  Bring to a boil over high heat, reduce heat, cover and simmer for 25 minutes. Stir in cooked wheat berries and heat through about 5 minutes.  Remove from heat, stir in lime juice.  Garnish each serving with avocado and cilantro.

Here’s another great new recipe from my friend, Kris. In a completely normal way, this chili combines wheat and beans from your long-term storage with basic spices and canned tomatoes from your three-month storage. The fresh ingredients are a bonus.

Look how simple it is to use your food storage, and enjoy it!

Fresh Ingredients

2 cups cooked diced chicken *optional

2 green onions, sliced

1/2 cup fresh parsley, chopped

Storage Ingredients

2 cups cooked wheat berries

3/4 cup chopped and toasted walnuts

2 stalks celery, diced

1/2 cup tart dried cherries, diced

3 tablespoons olive oil

2 tablespoons lemon juice

salt and pepper to taste

Whisk the olive oil, lemon juice and salt and pepper together, set aside. Mix everything else together and toss with the olive oil mixture. ***The flavors in this salad really blend and taste so much better when prepared a day ahead of time. Also, you may want to consider adding 2 cups of cooked diced chicken for a complete meal.

My buddy Kris just returned from a family thing in Manti, Utah. She served this new salad recipe for the first time and said that everyone enjoyed it. I’ve found that wheat dishes are PERFECT for potluck dinners. They’re almost always better when prepared ahead of time, they travel and store well, and they add something totally new and interesting to the spread. No more frog eye salad for me. There’s a new Mayor in town!

Thank you for sharing this recipe, Kris! I hope to post your Zesty Wheat Berry And Black Bean Chili next! Are we getting healthy or what?

Fresh Ingredients

1/2 cup orange juice

2 Granny Smith apples, cored, diced

2 tablespoons fresh mint, finely chopped

1 shallot, minced

feta cheese (optional)

Storage Ingredients

3 cups cooked wheat berries, chilled

3 tablespoons vegetable oil

2 tablespoons red wine vinegar

2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1/2 cup cashews, toasted, coarsely chopped

1 cup dried cranberries

In a small bowl, mix the vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside. To the wheat berries add apples, mint, shallots, and cranberries. Toss with the dressing to coat. Prior to serving, add the roasted cashews.

Thank you to Charlene Blackburn for this wonderful recipe!

I love it when people share their tried and true methods for using whole wheat berries. This satisfying salad is another perfect way to finally start enjoying the wheat that’s been stored in your home for years. With very little work you can create a dish that’s packed with nutrition and such a fun gourmet alternative to the usual salad selections!

Here’s the recipe I use for making five loaves of fresh whole wheat bread, on the run. Instead of using a big block of time, I can squeeze this preparation in between many other obligations, during a typically busy day. It only takes about seven minutes for each segment of the process, which means I can make bread while juggling the rest of my life.

Now, I’ve purposely held off on sharing this recipe because I have this fear that too many people already think that the ONLY way to use wheat is for baking bread and I haven’t wanted to contribute to that misconception. Don’t want to be part OF the problem. (responsible baker) Please promise that you’ll remember that wheat really can be cooked like rice and served in salads, soups, and casseroles. In fact, I suggest that it’s smart to purchase a wheat grinder only AFTER you have purchased your 3 month and year supply of food. Please invest in the food, first! Wheat grinders can be borrowed or purchased later as luxury items in your food storage.

Here we go!

1. PREPARING THE SPONGE: (Evidently, this is what the pioneer babes called it. I don’t know how it works but it makes whole wheat bread that is…spongy, like white bread. Only thing better than hot spongy  bread is that this first part of the process should only take about 7 minutes of your time.)

Grind nine cups of whole wheat kernels into flour. Mix 6 cups of fresh whole wheat flour with 5 cups of warm water.

Stir until completely blended, like thick oatmeal. I love this step. It reminds me of when I was little and did pretend cooking, mixing dirt and grass, with friends. (That came out wrong.)

Cover and allow to sit for 3 to 6 hours. This is when you get all the other stuff done on your daily list.

When you come back to the sponge, after a few hours, the gooey oatmeal mess will have magically turned into something that looks like…Flubber.

2. ADD INGREDIENTS AND MIX (So far, you’re into this 7 minutes and now you’re going to spend another 7 minutes adding the rest of the ingredients.)

First, add the sponge to your mixer. (I love my Bosch! Easily the best mommy-tool I ever bought.)

Then add:

1 tablespoon of salt

1/3 cup of oil

2/3 cup of honey

Mix for 2 minutes

Add 6 cups, more or less by 1/2 cup,  whole wheat flour to your mixer. 

Now add:

2 tablespoons of Saf-Instant yeast (people who know have told me not to substitute)

2 rounded tablespoons of Vital Wheat Gluten (magical ingredient?)

2 rounded tablespoons of potato flour (more magical ingredient)

3. COVER WITH LID AND KNEED ON MEDIUM SPEED FOR 15 MINUTES. (This time doesn’t count because YOU don’t have to do anything.) See how the dough now looks smooth and mostly pulls away from the sides of the bowl? That’s a good thing.

4. FORM INTO FIVE LOAVES AND TOSS INTO BAKING PANS. (Not even 7 minutes.)

5. COVER PANS WITH PLASTIC OR WAXED PAPER AND ALLOW DOUGH TO RISE FOR 45 MINUTES. (Change laundry, unload dishwasher, run child to lesson…you know the drill.)

6. BAKE AT 350 DEGREES FOR 30 MINUTES. COOL 5 MINUTES, REMOVE FROM PANS, AND BRUSH TOPS LIGHTLY WITH BUTTER.

HA!

Here’s a quick, easy, and full-proof recipe for cooking whole wheat berries.

1. Measure 4 cups of raw/dry whole wheat kernels.

2. Pour the dry kernels into a large slow cooker.  Add 10 cups of water and 1 tablespoon of salt.

3. Stir.

4. Cover the slow cooker with its lid, set temperature on LOW heat and cook for 10 hours or HIGH heat for 5 hours.

5. Stir the finished 12 cups of cooked whole wheat berries and spoon into 4 Ziploc bags to be stored in the freezer for later use.