These are very, very similar to the survival bars but they don't have as long of a shelf life because of the additional goodies included, and they are baked instead of steamed. They turn out more like cookies, but are not too sweet and are very filling and yummy. (I'm thinking these are the perfect post-baby food to have on hand: nutritious, filling, and one-handed!)
Nutritive Bars
Ingredients:
3 cups oats
2 1/2 cups powdered milk
1 cup brown sugar (not packed)
3 Tbsp honey
2 Tbsp plain gelatin (2 packets)
2 Tbsp warm water
1/2 cup liquid milk, warmed
Mix all ingredients by hand in a bowl, one at a time, softly.
Add mix ins like raisins, nuts, chocolate chips, peanuts, almonds, etc. (In class we had coconut, chocolate chips, raisins, and walnuts!)
Form into cookies, and place on a foil-lined pan. Bake at 350 for 30-45 minutes.
If you want to store these as emergency food, let cool 12 hours and wrap individually in tin foil. Store in a cardboard box for 6 months. 1 bar can sustain a person 3 days.
Saturday, November 20, 2010
Survival Bars
According to hermana Taylor, these will last 5 years, and in a desperate situation 1 bar is enough to sustain a person for 3 days. It wouldn't be fun, though, since these are tiny! Dense little guys though, and super tasty- they really taste like milk and honey bars, but not too sweet. These are very filling!
She used brown paper that she found in the paint section at the hardware store, a roll of thin-ish brown paper about 8 inches high, like what a painter would tape up to block paint from splattering on the floor. It wasn't exactly what she wanted, though. I imagine parchment paper would work- this paper was thin but crisp, and she cut it into 8 inch squares. And certainly cheaper than parchment, I would imagine.
Survival Bars
Ingredients:
3 cups oats
2 1/2 cups powdered milk
1 cup brown sugar (not packed)
3 Tbsp honey
2 Tbsp plain gelatin
2 Tbsp warm water
1/2 cup liquid milk, warmed
Mix all ingredients in a bowl, using your hands if necessary, gently adding one ingredient after another.
Scoop out about 2 Tbsp balls, and form into bars. Roll each in a paper square, and fold the ends in. When all the dough is formed and wrapped, place in a large pot on a steamer basket, with boiling water underneath, and tuck a plastic grocery sack over the top of them, and cover the pot with a lid. Steam for 30 minutes.
After they have steamed, remove the bars from the pot and unwrap- they are finished if they easily come off the paper. They will be quite dense.
Let cool for two days on a plate covered with a towel.
Wrap each bar in a new square of paper, and then in aluminum foil. Mark each bar with the date, and store in a cardboard box (like a shoe box.)
These will last for 5 years, and one bar can sustain a person for 3 days. (But I imagine your children will be MUCH HAPPIER if you had three bars a day for them!!)
She used brown paper that she found in the paint section at the hardware store, a roll of thin-ish brown paper about 8 inches high, like what a painter would tape up to block paint from splattering on the floor. It wasn't exactly what she wanted, though. I imagine parchment paper would work- this paper was thin but crisp, and she cut it into 8 inch squares. And certainly cheaper than parchment, I would imagine.
Survival Bars
Ingredients:
3 cups oats
2 1/2 cups powdered milk
1 cup brown sugar (not packed)
3 Tbsp honey
2 Tbsp plain gelatin
2 Tbsp warm water
1/2 cup liquid milk, warmed
Mix all ingredients in a bowl, using your hands if necessary, gently adding one ingredient after another.
Scoop out about 2 Tbsp balls, and form into bars. Roll each in a paper square, and fold the ends in. When all the dough is formed and wrapped, place in a large pot on a steamer basket, with boiling water underneath, and tuck a plastic grocery sack over the top of them, and cover the pot with a lid. Steam for 30 minutes.
After they have steamed, remove the bars from the pot and unwrap- they are finished if they easily come off the paper. They will be quite dense.
Let cool for two days on a plate covered with a towel.
Wrap each bar in a new square of paper, and then in aluminum foil. Mark each bar with the date, and store in a cardboard box (like a shoe box.)
These will last for 5 years, and one bar can sustain a person for 3 days. (But I imagine your children will be MUCH HAPPIER if you had three bars a day for them!!)
Survival Atole
A very nourishing whole-grain drink, served hot. It's delicious and comforting, and perfect for a cold day!
The recipe here would make enough to serve probably a hundred! USE THIS AS A RATIO GUIDE. Our teacher was using Tablespoons of ground, toasted grains to make enough for everyone in the class to have a taste.
Survival Atole
4 pounds wheat
2 pounds rice
2 pounds garbanzo
2 pounds millet (or more wheat if not available)
2 pounds peanuts
2 pounds lentils
Toast each seed or grain separately in a skillet, and grind separately into powder in a blender.
Combine desired amounts of ground grain/beans/etc. in a pot with water and a cinnamon stick. Add milk or condensed milk or powdered milk, and heat.
(I'm sorry this recipe is vague- I think it's just to taste.)
The recipe here would make enough to serve probably a hundred! USE THIS AS A RATIO GUIDE. Our teacher was using Tablespoons of ground, toasted grains to make enough for everyone in the class to have a taste.
Survival Atole
4 pounds wheat
2 pounds rice
2 pounds garbanzo
2 pounds millet (or more wheat if not available)
2 pounds peanuts
2 pounds lentils
Toast each seed or grain separately in a skillet, and grind separately into powder in a blender.
Combine desired amounts of ground grain/beans/etc. in a pot with water and a cinnamon stick. Add milk or condensed milk or powdered milk, and heat.
(I'm sorry this recipe is vague- I think it's just to taste.)
Meatball Soup (Albondigas de Trigo)
Spicy broth, and enormous meatballs. This is a complex soup, and delicious.
Broth:
Blend chipotle chiles in adobo sauce (available canned in the hispanic section of the grocery store) with 5 or 6 medium tomatoes, and some garlic. Pour into pot with about 8 cups of water and bring to a boil. Add salt to taste.
Meatballs:
Mix 2 cups cooked wheat berries with:
1 pound ground beef
1/2 cup oats
a little salt
a little cumin
Form meatballs around 1/4 pieces of hardboiled eggs, and drop into simmering soup.
Let cook until meatballs are fully cooked.
Broth:
Blend chipotle chiles in adobo sauce (available canned in the hispanic section of the grocery store) with 5 or 6 medium tomatoes, and some garlic. Pour into pot with about 8 cups of water and bring to a boil. Add salt to taste.
Meatballs:
Mix 2 cups cooked wheat berries with:
1 pound ground beef
1/2 cup oats
a little salt
a little cumin
Form meatballs around 1/4 pieces of hardboiled eggs, and drop into simmering soup.
Let cook until meatballs are fully cooked.
Breaded Fried Steak (Milanesa de Trigo)
The recipe calls for 1 pound of ground beef, but I've sampled these prepared with just a handful of meat and with no meat at all- you just can't go wrong, either way. Anything breaded and fried, with this many savory elements going on, is going to be amazing. The entire class was kind of going nuts over these, they are amazing.
Milanesas
1 pound ground beef
2 cups cooked wheat berries
diced onion
diced parsley (about half a plateful)
salt and pepper
4 eggs
bread crumbs
Blend wheat with eggs, incorporate remaining ingredients in a bowl, and make into small balls. Roll in the breadcrumbs, flatten very thin (1/4 inch), and fry in a skillet with oil.
These are good on their own, with pico de gallo or salsa, or wrapped up in a corn tortilla.
Milanesas
1 pound ground beef
2 cups cooked wheat berries
diced onion
diced parsley (about half a plateful)
salt and pepper
4 eggs
bread crumbs
Blend wheat with eggs, incorporate remaining ingredients in a bowl, and make into small balls. Roll in the breadcrumbs, flatten very thin (1/4 inch), and fry in a skillet with oil.
These are good on their own, with pico de gallo or salsa, or wrapped up in a corn tortilla.
Wheat Hamburgers (Hamburguesa de Trigo)
These patties are completely meatless, and completely delicious. I wouldn't say this tastes like a hamburger, but it IS amazingly yummy- you'd be hard pressed to find someone who would turn down one of these sandwiches down.
Wheat Hamburgers
2 cups cooked wheatberries
1 cup chopped mushrooms
2 cloves garlic, minced
pepper
1 spoon mustard
2 eggs
salt
Blend wheat and eggs. Add remaining ingredients. Form into hamburger patties and cook in a skillet.
Serve on buns with lettuce, tomato, and american cheese.
Wheat Hamburgers
2 cups cooked wheatberries
1 cup chopped mushrooms
2 cloves garlic, minced
pepper
1 spoon mustard
2 eggs
salt
Blend wheat and eggs. Add remaining ingredients. Form into hamburger patties and cook in a skillet.
Serve on buns with lettuce, tomato, and american cheese.
Pico de Gallo with Wheat (Pico de Gallo con Trigo)
The cooked wheat berries add a nice heft to this salad/topping. And...because this class was taught to latinas, the point was more that you could add wheat, because everyone already knew how to make a basic pico de gallo, so no amounts are given in our handout!
Pico de Gallo
Onion
Tomato
Cilantro
Avocado
Serrano chile peppers
Cooked wheat berries
Salt
Lime Juice
Combine first five ingredients, then add the cooked wheat berries and add salt and lime juice to taste.
(To prepare wheat berries, soak overnight and let drain 24 hours. Cook in boiling water 15 minutes.)
Pico de Gallo
Onion
Tomato
Cilantro
Avocado
Serrano chile peppers
Cooked wheat berries
Salt
Lime Juice
Combine first five ingredients, then add the cooked wheat berries and add salt and lime juice to taste.
(To prepare wheat berries, soak overnight and let drain 24 hours. Cook in boiling water 15 minutes.)
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