Food Storage Month

The economy troubles have hit the Petty household and so in looking for ways to cut back we thought it would be a great time to see if we could live solely off of our long and short term food storage for the month of July. In doing so, I thought that I would share a few of the recipes, menus and ideas that I have along the way. This should be a really exciting month. Wish me luck!

While preparing in advance for such an event, I already have a 2 week menu planned which I will rotate.

Today's menu:

Breakfast

• Blender Wheat Pancakes
• Apple Blueberry Syrup

Lunch

• Bacon Egg Salad Sandwich
• Carrots and Cucumbers (from the garden)
• Canned Fruit

Dinner

• Chili Beans
• Flour Tortillas
• Lettuce and Tomatoes (from the garden)

Blender Wheat Pancakes

• 2 Cups whole wheat kernels (uncooked)
• 2 cups water
• 6 Tablespoons powdered milk
• 4 Eggs
• 4 Tablespoons oil
• 4 Tablespoons honey
• 1 Teaspoon salt
• 4 Teaspoons baking powder

Combine the water, powdered milk and wheat kernels in blender. Blend on highest speed for 4 to 5 minutes until the batter is smooth. Add eggs, oil, and honey and blend well. Add baking powder and salt. Blend on low until mixed well.

Pour out batter directly from the blender onto a hot griddle. Cook, flipping pancakes when bubbles pop and create holes. Serves a family of 8

Apple Blueberry Syrup

• 4 Cups of water
• 3 Cups of dehydrated apples
• 1 Cup frozen blueberries
• 1/2 cup sugar
• 3 Tablespoons corn starch
• 1 Teaspoon cinnamon

Pour water into a saucepan and cook on medium high heat. When water begins to boil, pour in dehydrated apples. Simmer on low for 5 minutes to rehydrate the apples. Add blueberries. Stir together sugar, corn starch and cinnamon. Pour over apple blueberry mixture and stir constantly on low heat until it thickens.

Pour over your pancakes and enjoy.