In my local church, we’ve been given the challenge to build up a 3-month supply (MINIMUM) of food storage as families by the end of the year. July’s focus was on protein.
I’ve posted a few bean recipes, on here, so I won’t do a whole lot of them again, but I wanted to share a little of how I’m calculating out my protein needs and stock.
I’m not good at thinking “I need xx lbs of beans.” It just doesn’t work for me the way my brain works. I have to look at it as, “I need xx amount of servings of beans, meat, or other protein.” I have to look at servings, not weight. So, basically, I base it off the food pyramid. Everyone should get between 2-3 servings of something from the “Meat” category each day. I’ve decided to make it easy: 2.5 servings needed per person per day. That works out for my family of 4 to be 10 servings a day needed. I’m building up for 3 months, so I need 90 days worth, which is 900 servings of protein needed. Whew!
Here are some of the proteins I have stored (sorry for the fuzzy pics, my camera doesn’t seem to like canned meats):
Now, you have to use what will work for you. If you don’t like dealing with dry beans, buy them canned. Dry is by far cheaper, but it won’t save you money if you won’t use it.
Okay, so here are a few recipes that will use this type of food storage:
Peanut Butter Bars (peanut butter and beans)
1 stick butter
1 cup creamy peanut butter
3/4 cup coarse oat flour (throw some rolled oats in a food processor for a few minutes)
1/2 cup cooked pinto beans
2 cups powdered sugar
2 cups chocolate chips
In a small saucepan, melt together 1 stick butter, 1 cup peanut butter, and oat flour. Once smooth, place in food processor with cooked pinto beans and powdered sugar. Blend until smooth. Pour mixture into a shallow baking pan, and smooth out with a spatula. Pat a few times with a paper towel to absorb some of the moisture from the beans. Then top with chocolate chips. Spread evenly, and refrigerate 2 hours or until firm. Cut into squares and enjoy!
Black Bean Soup (beans)
2 cans (15 oz each) black beans, undrained (or 2 cups dry beans that you’ve cooked)
1 cup chicken broth
1 can (4-oz) chopped green chilies
1 Tbsp dried onion
1 bay leaf
1/2 tsp dried lemon peel
Puree half the beans. Pour into a large saucepan. Add remaining ingredients; stir to combine. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3-4.
Grind any dry beans you want into a fine powder. To make a gravy, use 3 Tbsp bean flour per 1 cup of liquid, and bring to a boil. It will thicken it like regular flour.
Tuna Salad (canned tuna)
3 6-oz cans tuna
1 10-oz jar mayo
2 Tbsp onion in a baggie.
Drain tuna. Combine tuna, onion and desired quantity of mayo.
Chicken Salad – Same as tuna salad, but use dried carrots instead of onion.
Ham Salad – Same as tuna salad, but use dried celery instead of onion.
Turkey Salad – same as tuna salad, but use dried green pepper instead of onion.
**I haven’t tried powdered eggs yet, but that is something I’d like to add to my storage. Any opinions on it?