Beans

Beans, Beans, the magical fruit, the more you eat the more you.....Oh, hello today we learn about beans. We can't talk about cooking and eating beans without discussing their one negative side effect. Our bodies lack the enzymes needed to digest some of the natural sugars contained in beans. When food can't be digested, it is left to ferment in the digestive track, creating gas. While intestinal gas is a natural part of life, the amount that can be caused by beans can be uncomfortable and embarrassing. Here are some ways to significantly decrease that gas:
1) Use enzyme tablets, such as Beano, that help your body digest beans. For a free sample call the company's hotline at 1-800-257-8650.
2) Before cooking beans, soak them for at least three hours. Change the soaking water at least twice.
3) Start eating beans more frequently. The more you eat beans, the more you body will become accustomed to them.

Types of Beans
White Beans (Navy Beans)
"Navy" has nothing to do with the bean's color but rather refers to its use in a soup served in the Navy. The beans are small and are commonly used in soups, baked beans, chili, and ethnic dishes. Their flavor is light and almost buttery.
Pinto Beans
The pinto bean is actually a milder-tasting variety of the kidney bean, which was first cultivated by natives of South and Central America. The pinto bean is most commonly used in Mexican dishes such as refried beans, ranch-style beans, refritos charro, burritos, and tostadas.
Black Beans
Black beans are also known as turtle beans. These beans, which have a stronger flavor than pinto beans and white beans, are commonly paired with rice as a side dish and used in Oriental, Mediterranean, and Southern United States cooking.

Soaking Beans
Dried beans should be soaked before cooking to restore moisture, reduce cooking time, and, most importantly, to cut down on the gas the can produce inside of you. Choose a pot that will be large enough to give the beans room to expand as they soak.( Most beans when hydrated, will triple in size.) There are two ways to soak beans- the quick method and the overnight method.
Quick Soaking
For each pound (2 cups)  of dried beans, add 10 cups of hot water; heat to boiling and let boil 2-3 minutes. Remove from heat, cover, and set aside for at least 1 hour.
Overnight Soak
For each pound (2 cups) of dried beans, add 10 cups cold water, then soak overnight.

Once your beans have soaked and tripled in size, it's time to cook them. Be sure to drain off the soaking water and rinse the beans, as the soaking water now contains some of the bean sugars that can cause gas. Depending on the variety, beans take 30 minutes to 2 hours to cook; check the package for more specific directions. Beans are done when they are tender but not falling apart. If the beans have been sitting in your food storage for a long time, you will need to cook them longer.

Looking for a low fat alternative for your favorite dessert? Try substituting mashed, cooked beans for butter, margarine, or oil. Soak, cook and drain beans as instructed previously, reserving the cooking water. Substitute beans for oil, margarine, or butter in baked goods, using the same amount of cooked beans as the type of fat called for. For recipes where butter or margarine is creamed with sugar, simply place whole,cooked beans with sugar and cream together. The batter may be moister than usual, so if you are also using powdered eggs, DO NOT add the water, since the liquid in the beans will rehydrate the eggs. For recipes calling for oil, make a bean puree by placing cooked beans in a blender, then adding just enough water to blend the beans into a smooth, thick paste with no chunks. Match the bean color with the treat you are making, so that the color of the treat doesn't change. For example, black beans would not work in a yellow cake you would use white beans. Store cooked beans tightly covered in the refrigerator up to five days, or in the freezer for up to six months.

                                   Brownies made with powdered egg and white bean puree.

Of the beans offered at the Church canneries, dehydrated refried beans are the easiest and quickest to cook. If you're unsure about using dehydrated refried beans, know this: they are the best kept secret of most fast food Mexican restaurants. If restaurants can use dehydrated refried beans in their expensive food, why not use it in your own cooking and save money while you're at it?
Refried Beans
1 cup boiling water
1 cups dehydrated refried beans     Add dehydrated refried beans to boiling water and stir. Cover and let sit for 10 minutes. Adjust the water to get the consistency your family likes.

Recipes to try:
White Bean and Sausage Rigatoni
8 oz. dried macaroni
2 cups cooked white beans
1 can (14.5 oz) stewed tomatoes
2 tsp Italian seasoning
6 oz. cooked Italian sausage, halved lengthwise and cut into 1/2 inch slices
1/3 cup fresh basil, snipped
1 oz. Asiago or Parmesan cheese, finely shredded

Cook pasta according to package directions. Drain, Return pasta to hot saucepan; cover to keep warm.
Meanwhile, in a large saucepan combine beans, undrained tomatoes, and sausage; heat through. Add pasta and basil; toss gently to combine. Sprinkle individual servings with cheese.

Pinto Bean Fudge
1 cup cooked pinto beans, drained and mashed into thick paste
1/4 cup evaporated milk (1 1/2 T. dry powdered milk + 1/4 cup water)
1T vanilla
6 oz. unsweetened chocolate
6T butter or margarine
2lbs. powdered sugar
pecans or walnuts (optional)
In large bowl, stir beans and milk together adding milk until the mixture resembles mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1 1/2-inch  rolls. Chill 1-2 hours before serving.

52 Weeks to Preparedness-Week 7

FOOD STORAGE:
6 pounds of jam
EXTRA ITEM:
20 pounds of oats
72 HOUR KIT:
Personal Hygiene Kit:travel size shampoo, bar of soap, chapstick, lotion, razor, comb, brush, nail clipper, toothbrush, toothpaste, floss, handy wipes, hand sanitizer, 1 roll of toilet paper, small package of tissues, feminine items, place all items in a gallon zip lock bag.
FAMILY PREPAREDNESS:
For communication during a power outage, make sure you have a corded phone. Cordless phones don't work when the power is off.
SPIRITUAL PREPAREDNESS:
Read Ephesians 6:13-18
Study what the whole Armor of God stands for and ways that you can apply it in your life today. Strive to avoid the temptations that come your way.

Apricots

 I looked out the window and what did I see popcorn popping on the apricot tree. Yes, spring did bring a great surprise. Harvest time is a little earlier here in the desert, but I love it all the same. I found a local farm here that has all sorts of wonderful things to remind me of home. On this particular outing we picked our own apricots.  We got a little carried away with it and picked a lot more than anticipated, but in the end I was grateful for it.

 Once I got home I busted out my favorite book, Ball Blue Book guide to preserving and began following instructions for apricot preserves.

I began by blanching about 2 pounds of apricots. Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. Once blanched the skin just falls off the apricot making it super easy to peel.

After they were pitted and peeled I combined the 2 pounds of apricots with 4 cups of sugar, and 1/4 cup of lemon juice in a large saucepot.

After stirring it all together I covered the pot and placed in the refrigerator for about 4 hours.
During that time I worked on canning the apricot in whole form.(which I will get to a little later)

4 hours later bring the apricots that were in the fridge to a slow boil stirring until the sugar dissolves. Cook rapidly almost to gelling point.

As the mixture thickens, stir frequently to prevent sticking. Remove from heat and prepare to place this deliciousness into hot jars.

You can prepare your jars a couple different ways from placing them in boiling water for 10 mins, or the easy route I take- the dishwasher. I place my jars and rings in the dishwasher and run it through a rinse cycle. Gets them nice and toasty. Be sure to only remove one jar at a time to keep them warm.

Ladle the hot preserves into hot jars, leaving 1/4 inch headspace. Headspace is the space in the jar between the top of the food or liquid and the inside of the lid. Prepare your lids by placing them in simmering water (180F) for 10 mins, then removing one lid at time as needed.

Clean the edge of the jar with a damp rag before adding the lid and ring.

Hand tighten the ring snugly, and place the jar in your boiling-water bath canner to be processed for 15 mins

Time starts when the water is boiling.

When you remove them from the boiling-water canner place them on a towel to protect your counter top.
As they cool you will hear the ever satisfying 'pop'.

After 12-24 hours, test the lids to determine if a vacuum seal has formed. If the center does not flex up and down and you cannot lift the lid off, the lid has a good seal. 

Now onto jarring apricots.  2-2 1/2 pounds of apricots per quart, sugar, water, and Ball fruit-fresh Produce Protector is the recipe.
I chose to Raw Pack my apricots(mainly because I was feeling lazy and wanted to be finished :) )
I washed the apricots, cut them in half and pitted them. (no peeling with raw pack)

Then I treated them with Fruit-Fresh, which is an ascorbic acid (vitamin C) to prevent browning and protect flavor.

I prefer an extra light syrup with my fruit - that mixture is 1 1/4 cups of sugar with 5 1/2 cups of water to yield 6 cups of syrup.

 Pack apricots cavity side down, into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over apricots leaving 1/2 inch headspace.

Wide mouth jars work best for this, but I only had regular on hand so that is what I went with.

Remove the air bubbles, clean the rim of the jar, put the lid on tighten the ring, and place in the boiling-water canner. Process quarts pints for 25 minutes and quarts for 30 minutes.
Jars should be stored in a cool, dark place.

52 Weeks to Preparedness-Week 6

Preparedness for two people

FOOD STORAGE:
8 cans of vegetables
EXTRA ITEM:
30 pounds of rice
72 HOUR KIT:
Flash light and AM/FM radio & extra batteries
FAMILY PREPAREDNESS:
If your family uses a wood stove, remember to check it periodically and clean it out. When cleaning the wood stove, use a metal bucket, not a plastic one, as a plastic bucket will melt. Place the bucket outside away from the house, not on the porch
SPIRITUAL PREPAREDNESS:
Read D&C 63:33-34 and "The Atonement can secure your peace and happiness" by Richard G. Scott, Ensign, Nov 2006, 40-42

52 Weeks to Preparedness-Week 5

FOOD STORAGE:
8 cans of fruit
EXTRA ITEM:
8 rolls of toilet paper
72 HOUR KIT:
Outer gear, correct for the season: Winter coat, rain gear, hat, and gloves for each person
FAMILY PREPAREDNESS:
Provide a safe alternative heat source for your home. This could be your fireplace, wood stove, and propane or kerosene space heater. A year's supple of fuel is preferable, but for any time an alternative heating system is operating, have at least one carbon monoxide detector in use and ventilation must be provided to prevent carbon monoxide poisoning
SPIRITUAL PREPAREDNESS:
Read John 3:16. President Hinckley has said,, "Love is the only force that can erase the differences between people - that can bridge chasms of bitterness."
Do something special to show love to others this week

Powdered Milk

How many of you cringe when you hear "powdered milk"? Powdered milk has a bad rap, but today's powdered milk tastes better than what you probably drank as a child.
Powdered milk is made from fresh, pasteurized skim milk. First, the milk is concentrated in an evaporator until 50% of the milk solids remain. Next, the concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind tiny dry milk particles. Instant and non- instant powdered milk are both made from nonfat milk. The main difference is the time and effort it takes to dissolve the powder in water for drinking. Dry instant powdered milk is  light and fluffy, and it dissolves in cold water with just a few stirs with a spoon. Dry non-instant powdered milk is denser, must be dissolved in warm water, and requires more stirring.

                                                      Instant powdered milk

                                                             Non-instant powdered milk

                                            instant and non-instant after 45 seconds of stirring

non instant powdered milk from the LDS cannery(providentliving.org and click on home storage) and the BEST tasting instant milk called Country Cream from Maceys grocery store in Utah or online at grandmascountryfoods.

Don't be fooled by milk alternative mixes like Morning Moo.  That is NOT milk. It is a milk flavored drink. The main ingredient in milk alternatives is whey, a byproduct of cheese. While vitamins and minerals are added to the milk alternative it still lacks many of the health benefits of real milk.

In the newspaper today a gallon of milk was advertised on sale for $2.89. The current price for a #10 can of non-instant milk at the LDS cannery is $8.60. Divide that by 5, since a #10 can will make 5 gallons of milk and you get $1.72 per gallon. That is a savings of  $1.17 a gallon.   I use non-instant milk in all of my cooking to save money. Even if you don't drink straight powdered milk you can save money by using powdered milk in any recipe that calls for milk.  I made a Milk conversion chart and posted it on the fridge for convenience. There is no need to reconstitute the powdered milk before adding to your ingredients, simply add the water to your wet ingredients and the powder to your dry ingredients.

Milk needed                           Water                        Dry Non-instant powdered milk
1 cup                                    1 cup                             3 Tablespoons
3/4 cup                                 3/4 cup                          2 1/4 Tablespoons
1/2 cup                                 1/2 cup                          2 Tablespoons
1/4 cup                                 1/4 cup                          3/4 Tablespoon
 
Store powdered milk in tightly sealed containers. Food-safe plastic (PETE) containers, #10 cans, and Mylar-type bags work best for long-term storage. Keep powdered milk in a cool, dry place. Although the nutrients in powdered milk will last about 20 years if it is stored properly, after 20 years you probably would not want to drink it, as the powder begins to taste stale after about two years in storage.  But if you have older powdered milk don't throw it away, you can still use it in cooking without a noticeable difference in taste.  Powdered milk that has spoiled can be used as a fertilizer on your garden too.

According to a U.S. government study on maintaining nutritional adequacy during periods of food shortage, you should store 16 pounds of powdered milk for each family member per year. (see Update on Milk Storage)

Did you know you can make Sweetened condensed milk, evaporated milk, and buttermilk all from powdered milk? Here's how using non-instant powdered milk.(if using instant powdered milk, double the amount of dry powdered milk listed)

Sweetened Condensed Milk (14 oz can)                     Evaporated Milk (12oz can)
1/2 C Hot water                                                                1 1/2 C water
1 C dry powdered milk                                                     1/2 C + 1 T. dry powdered milk
1 C sugar                                                                           mix well before adding to other ingredients
1 T butter                                                                    
 blend VERY WELL in blender

Buttermilk                            
Add a tablespoon of lemon juice or white vinegar for every cup of milk and let stand 5-10 minutes.

52 Weeks to Preparedness-Week 4

FOOD STORAGE:
Fruit Drink (to make 30 quarts)
EXTRA ITEM:
Shampoo, soap, toothbrush, toothpaste (to last 6 months)
72 HOUR KIT:
First Aid Kit (place in a Ziploc bag): 2 pair exam gloves, 1 triangle bandage, antibiotic hand sanitizer, scissors, penlight, 1 roll gauze, burn cream, 6 band aids, 1 ace bandage, antibiotic ointment, 4 butterfly closures, 6 alcohol swabs.
FAMILY PREPAREDNESS:
Change the batteries in the smoke detectors this week.
SPIRITUAL PREPAREDNESS:
Begin working on your family history. Read the Ensign, Nov 2003, p. 53, "The Phenomenon That Is You"  by James E. Faust.
As President Boyd K. Packer has said, "if you don't know where to start, start with yourself. If you don't know what records to get, and how to get them start with what you have." Tell your children and grandchildren about their grandparents and other ancestors