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<title>Cooking with grains – My Food Storage Cookbook</title>
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<title>Savory Beef with Mushroom Gravy</title>
<link>http://myfoodstoragecookbook.com/2013/05/26/savory-beef-with-mushroom-gravy/</link>
<comments>http://myfoodstoragecookbook.com/2013/05/26/savory-beef-with-mushroom-gravy/#comments</comments>
<pubDate>Sun, 26 May 2013 05:14:29 +0000</pubDate>
<dc:creator><![CDATA[Megan]]></dc:creator>
<category><![CDATA[Beef]]></category>
<category><![CDATA[Cooking with grains]]></category>
<guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=6705</guid>
<description><![CDATA[<p>Print the recipe page! savory beef with mushroom gravy You’ll think you’ve died and gone to food storage heaven with this one!! Really, IMO it’s an amazing find. I knew it was magic when I heard two of my kids {NOT mushroom eaters} raving about it at dinner and telling me this was one of […]</p>
<p>The post <a rel="nofollow" href="http://myfoodstoragecookbook.com/2013/05/26/savory-beef-with-mushroom-gravy/">Savory Beef with Mushroom Gravy</a> appeared first on <a rel="nofollow" href="http://myfoodstoragecookbook.com">My Food Storage Cookbook</a>.</p>
]]></description>
<content:encoded><![CDATA[<p><strong>Print the recipe page! <a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/09/savory-beef-with-mushroom-gravy.pdf">savory beef with mushroom gravy</a></strong></p>
<p>You’ll think you’ve died and gone to food storage heaven with this one!! Really, IMO it’s an amazing find. I knew it was magic when I heard two of my kids {NOT mushroom eaters} raving about it at dinner and telling me this was one of the best food storage meals I’ve made. (Say what?!) Seriously, it’s that good. The complexity of flavors will make you think you’re enjoying the gravy from Mom’s Sunday pot roast while in reality it takes just 20 minutes to make (besides also being a lot less fattening).</p>
<p>I took cues from <a href="http://www.melskitchencafe.com/2012/01/delicious-braised-brisket-with-mushrooms.html">this Mel’s Kitchen recipe</a> to come up with it, adding in a few dried shiitake mushrooms on my own to deepen the flavor. Served over rice or bread, this is one meal that you’ll look forward to storing for.</p>
<p><em>serves 8<span id="more-6705"></span></em></p>
<p><span style="text-decoration:underline;"><strong>Ingredients:</strong></span></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-1.jpg"><img class="alignnone size-medium wp-image-6706" alt="Savory Beef with Mushroom Gravy (1)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-1.jpg?w=300" width="300" height="200" /></a></p>
<p>2 (12 oz.) cans Kirkland Roast Beef</p>
<p>1 (14.5 oz) can beef broth</p>
<p>3 (4 oz.) cans chopped portabella mushrooms</p>
<p>3-4 dried shiitake mushrooms</p>
<p><span style="font-size:13px;line-height:19px;">1 cup freeze dried onion flakes</span></p>
<p>1-2 TBS oil</p>
<p>1 TBS packed brown sugar</p>
<p>4 TBS flour</p>
<p>1 tsp. chicken bouillon, divided (1/2 tsp to season, another 1/2 tsp in 1/2 cup hot water)</p>
<p>3/4 tsp. garlic powder</p>
<p>1/2 tsp thyme</p>
<p>2 bay leaves</p>
<p>1 tsp. balsamic vinegar</p>
<p>salt and pepper to taste</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-4.jpg"><img class="alignnone size-medium wp-image-6709" alt="Savory Beef with Mushroom Gravy (4)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-4.jpg?w=300" width="300" height="200" /></a></p>
<p>***</p>
<p><span style="text-decoration:underline;"><strong>Instructions:</strong></span></p>
<p>Drain the cans of roast beef and mushrooms, reserving liquid in a bowl. Add to that liquid the can of beef broth. Rehydrate the 1 cup freeze dried onions either in the broth mixture itself or separately in another bowl. Allow 5 minutes or so for the onions to rehydrate before removing them for the next step, reserving all the remaining liquid.</p>
<p>In a skillet, heat the oil over medium heat. Sautee the onions and mushrooms along with the brown sugar for 4-5 minutes, stirring off and on. Break 3-4 dried shiitake mushrooms into small pieces and set aside. Separately, in a small bowl combine the flour, 1/2 tsp chicken bouillon, thyme and garlic powder. Stir the flour mixture together with the sauteed onions and mushrooms. Slowly begin adding the beef broth, stirring constantly, until all is added and the mixture is brought to a boil. Once boiling and thickened, turn the heat down to simmer. Add the dried mushrooms and bay leaves. Simmer for 5-10 minutes, thinning with the prepared chicken broth if needed. Add reserved cans of roast beef, 1 tsp balsamic vinegar and salt and pepper as desired. Serve over rice or bread.</p>
<p>***</p>
<p>To begin, combine all liquids from canned mushrooms and beef as well as the can of beef broth. I added my onions straight to the mixture, straining them afterward, but it might be easier to rehydrate them in a separate container to not have to strain them so much.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-2.jpg"><img class="alignnone size-thumbnail wp-image-6707" alt="Savory Beef with Mushroom Gravy (2)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-2.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-3.jpg"><img class="alignnone size-medium wp-image-6708" alt="Savory Beef with Mushroom Gravy (3)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-3.jpg?w=300" width="300" height="200" /></a></p>
<p>In a skillet, heat 1-2 TBS of oil and sautee the mushrooms and hydrated onions along with the 1 TBS brown sugar for about 5 minutes, stirring off and on.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-5.jpg"><img class="alignnone size-medium wp-image-6710" alt="Savory Beef with Mushroom Gravy (5)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-5.jpg?w=300" width="300" height="200" /></a></p>
<p>Add the flour, stirring completely, followed by the beef broth, a little at a time.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-6.jpg"><img class="alignnone size-thumbnail wp-image-6711" alt="Savory Beef with Mushroom Gravy (6)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-6.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-7.jpg"><img class="alignnone size-thumbnail wp-image-6712" alt="Savory Beef with Mushroom Gravy (7)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-7.jpg?w=150" width="150" height="100" /></a></p>
<p>Turn down the heat to simmer and add the dried shiitake mushroom pieces as well as the bay leaves. Simmer and stir for 5 minutes or so.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-11.jpg"><img class="alignnone size-medium wp-image-6716" alt="Savory Beef with Mushroom Gravy (11)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-11.jpg?w=300" width="300" height="200" /></a></p>
<p>Thin the sauce with the 1/2 cup of chicken broth if needed and add the beef and balsamic vinegar.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-12.jpg"><img class="alignnone size-thumbnail wp-image-6717" alt="Savory Beef with Mushroom Gravy (12)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-12.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-13.jpg"><img class="alignnone size-medium wp-image-6718" alt="Savory Beef with Mushroom Gravy (13)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-13.jpg?w=300" width="300" height="200" /></a></p>
<p>Served over rice. We really liked it coupled with creamy arborio rice.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-15.jpg"><img class="alignnone size-medium wp-image-6720" alt="Savory Beef with Mushroom Gravy (15)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-15.jpg?w=300" width="300" height="200" /></a></p>
<p>We LOVED this recipe!!</p>
<p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p>
<p><span style="text-decoration:underline;"><strong>Notes:</strong></span></p>
<ul>
<li>A fun side note, do you see the chives here? They’re from <a href="http://www.thrivelife.com/chives.html">Thrive’s new seasoning collection</a> and have a 25 year shelf life!! Once opened they’re good for one year. I was pretty excited to try these out.</li>
</ul>
<ul>
<li>Arborio rice is prepared a little differently and has a different ratio of broth to grain than regular rice. It’s 1 cup rice to 3 cups of broth. Basically you sautee the rice in oil first, then slowly add one cup of broth at a time waiting for each cup to absorb into the rice before adding more. By the time you’re done you have a creamy delicious rice.</li>
</ul>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-8.jpg"><img class="alignnone size-medium wp-image-6713" alt="Savory Beef with Mushroom Gravy (8)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-8.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-9.jpg"><img class="alignnone size-medium wp-image-6714" alt="Savory Beef with Mushroom Gravy (9)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-beef-with-mushroom-gravy-9.jpg?w=300" width="300" height="200" /></a></p>
<p>The post <a rel="nofollow" href="http://myfoodstoragecookbook.com/2013/05/26/savory-beef-with-mushroom-gravy/">Savory Beef with Mushroom Gravy</a> appeared first on <a rel="nofollow" href="http://myfoodstoragecookbook.com">My Food Storage Cookbook</a>.</p>
]]></content:encoded>
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<slash:comments>4</slash:comments>
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<item>
<title>Quinoa Cakes</title>
<link>http://myfoodstoragecookbook.com/2013/02/06/quinoa-cakes/</link>
<comments>http://myfoodstoragecookbook.com/2013/02/06/quinoa-cakes/#comments</comments>
<pubDate>Wed, 06 Feb 2013 20:09:00 +0000</pubDate>
<dc:creator><![CDATA[Megan]]></dc:creator>
<category><![CDATA[Cooking with grains]]></category>
<category><![CDATA[Vegetarian]]></category>
<guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=5600</guid>
<description><![CDATA[<p>Print the recipe page! quinoa cakes Today’s recipe was adapted from this Quinoa Burger recipe. To my son and husband the name “burger” equates to something containing meat so we’re re-naming them “Quinoa Cakes” to make them happy. Whatever they’re called, I’ll tell you what, I could eat these all day! I’m thinking {now […]</p>
<p>The post <a rel="nofollow" href="http://myfoodstoragecookbook.com/2013/02/06/quinoa-cakes/">Quinoa Cakes</a> appeared first on <a rel="nofollow" href="http://myfoodstoragecookbook.com">My Food Storage Cookbook</a>.</p>
]]></description>
<content:encoded><![CDATA[<p><strong>Print the recipe page! <a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/quinoa-cakes.pdf">quinoa cakes</a></strong></p>
<p>Today’s recipe was adapted from <a href="http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/">this Quinoa Burger recipe</a>. To my son and husband the name “burger” equates to something containing meat so we’re re-naming them “Quinoa Cakes” to make them happy. Whatever they’re called, I’ll tell you what, I could eat these all day! I’m thinking {now that they’re all gone and it’s almost lunch time} that next time I’ll double the recipe and freeze a few uncooked to pull out for later. My kids liked them, dipping them into either ketchup or fry sauce (that drive-in ketchup/mayo sauce). The original recipe also suggested finishing them off with <a href="http://myfoodstoragecookbook.com/2011/11/19/roasted-garlic-tzatziki/">tzatziki sauce </a> — I didn’t try that but it sounds good!</p>
<p>You’ll see that these cakes follow the same idea as the <a href="http://myfoodstoragecookbook.com/2012/10/18/quinoa-pizza-bites/">Quinoa Pizza Bites</a> we loved, except that they use a different cheese and seasoning combo. Additionally they’re fried (*on low, so they don’t burn) rather than baked. Again chia powder takes the place of eggs as their binder which I love for the extra nutritional boost!<span id="more-5600"></span></p>
<p>***</p>
<p>serves 4-6</p>
<p><span style="text-decoration:underline;"><strong>Ingredients:</strong></span></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-12.jpg"><img class="alignnone size-medium wp-image-5612" alt="Quinoa Cakes (12)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-12.jpg?w=300" width="300" height="200" /></a></p>
<p>3/4 cup freeze dried carrot dices (with 1/2 cup hot water for rehydrating)</p>
<p>3/4 cup freeze dried cheddar cheese (with 1/3 cup cold water for rehydrating)</p>
<p>3 TBS ground chia seeds (with 6 TBS — <strong>or</strong> 1/3 cup + 1 TBS water for moistening)</p>
<p>2 rounded cups cooked quinoa (*see notes)</p>
<p>1/3 cup grated parmesan cheese</p>
<p>3 TBS flour</p>
<p>1/4 tsp. black pepper</p>
<p>1/4 tsp. ground cumin</p>
<p>3/4 tsp. salt</p>
<p>1/8 – 1/4 tsp. garlic powder</p>
<p>1/2 tsp. sugar</p>
<p>olive oil for frying</p>
<p><strong><span style="text-decoration:underline;">Instructions:</span></strong></p>
<p>Cook quinoa according to directions using boullion (1 tsp. per cup of liquid) rather than water. Rehydrate carrots and (separately) cheese. Combine cooked quinoa, rehydrated cheese and carrots, parmesan cheese, flour, black pepper, cumin, salt, garlic powder and sugar. A little at a time, sprinkle ground chia seeds over the top of the mixture, mixing together well before sprinkling more chia. The chia needs to be evenly distributed (no clumps) so be careful not to sprinkle too much on at once. Stir in the 6 TBS of water to moisten the mix. Allow to sit for 30 minutes.</p>
<p>Form mixture into patties and fry on low to medium heat, turning after each side is golden brown. Serve with fry sauce or tzatziki.</p>
<p>****</p>
<p>Rehydrate the carrots using hot water</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-5.jpg"><img class="alignnone size-medium wp-image-5605" alt="Quinoa Cakes (5)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-5.jpg?w=300" width="300" height="200" /></a></p>
<p>Rehydrate the cheese with cold water and allow to sit for just 5 minutes (or less). Use a paper towel to blot out any excess water.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-2.jpg"><img class="alignnone size-medium wp-image-5602" alt="Quinoa Cakes (2)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-2.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-3.jpg"><img class="alignnone size-medium wp-image-5603" alt="Quinoa Cakes (3)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-3.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-4.jpg"><img class="alignnone size-medium wp-image-5604" alt="Quinoa Cakes (4)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-4.jpg?w=300" width="300" height="200" /></a></p>
<p>Combine the cooked quinoa, rehydrated cheese and carrots, parmesan cheese, flour, black pepper, cumin, salt, garlic powder and sugar in a bowl.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-6.jpg"><img class="alignnone size-medium wp-image-5606" alt="Quinoa Cakes (6)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-6.jpg?w=300" width="300" height="200" /></a></p>
<p>Lightly sprinkle the chia powder over top of the quinoa mixture (working little by little) and stir to combine.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-7.jpg"><img class="alignnone size-medium wp-image-5607" alt="Quinoa Cakes (7)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-7.jpg?w=300" width="300" height="200" /></a></p>
<p>Add the 6 TBS water and allow to sit for 30 minutes.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-8.jpg"><img class="alignnone size-medium wp-image-5608" alt="Quinoa Cakes (8)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-8.jpg?w=300" width="300" height="200" /></a></p>
<p>Form into patties and fry on an oiled pan over low to medium heat (take your time) until cakes are golden brown and set up well throughout.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-9.jpg"><img class="alignnone size-medium wp-image-5609" alt="Quinoa Cakes (9)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-9.jpg?w=300" width="300" height="200" /></a></p>
<p>And here’s the end result, quinoa done up right!</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-10.jpg"><img class="alignnone size-medium wp-image-5610" alt="Quinoa Cakes (10)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-10.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-11.jpg"><img class="alignnone size-medium wp-image-5611" alt="Quinoa Cakes (11)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/02/quinoa-cakes-11.jpg?w=300" width="300" height="200" /></a></p>
<p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p>
<p><span style="text-decoration:underline;"><strong>Notes:</strong></span></p>
<ul>
<li><span style="line-height:13px;">I plan to use <a href="http://www.thewondermill.com/">my wheat grinder</a> to grind up my chia seeds if the power is out. Otherwise, I use my Vitamix blender.</span></li>
</ul>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/chia-real-meat-meatballs-2.jpg"><img class="alignnone size-medium wp-image-4731" alt="Chia Real Meat Meatballs (2)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/chia-real-meat-meatballs-2.jpg?w=200" width="200" height="300" /></a></p>
<ul>
<li>I’m assuming that barley (or any other grain for that matter) could probably be made into cakes in the very same way with good results. The post this recipe came from mentioned that it was taken from a rice burger recipe she’d made for years and one day had simply subbed out the rice for quinoa. This is great for me — I have a lot of pearled barley stored, now I think I finally have a recipe to use it in!</li>
</ul>
<p><em>To help (so you don’t have to search all over everywhere to find it), here’s my tutorial for making quinoa. Just remember to use a tsp or two of bouillon to help add a little flavor as it’s cooking.</em></p>
<p style="text-align:center;"><span style="text-decoration:underline;"><strong>Cooking Quinoa</strong></span></p>
<p style="text-align:left;">By using less liquid than the usual prescription of 1:2, you’ll end up with much better quinoa that’s not a big gluey mess. For reference, 1/2 cup dry quinoa will make 2 cups when cooked — so you can gauge the amount you begin with accordingly. This is what I do…</p>
<p style="text-align:left;">If you are using unrinsed quinoa, rinse it first to get rid of it’s natural bitter coating. The best way to do this is to soak it. You can soak it up to an hour (or more) without a problem but 15 minutes is good enough if you’re in a hurry. After soaking, rinse it in a fine metal strainer (or cheesecloth if you don’t have a strainer). If you’re using pre-rinsed quinoa you can skip this step.</p>
<p style="text-align:left;"><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-8.jpg"><img class="alignnone size-medium wp-image-4802" title="Quinoa Pizza Bites (8)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-8.jpg?w=200" width="200" height="300" /></a></p>
<p style="text-align:left;"><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-9.jpg"><img class="alignnone size-medium wp-image-4803" title="Quinoa Pizza Bites (9)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-9.jpg?w=300" width="300" height="200" /></a></p>
<p>In a pot, add one part quinoa with one and one quarter parts liquid. This can be water or water with added bouillon depending on what you’re gearing the quinoa to be made for. Bring this to a boil (covered) and either turn it down to simmer for 20 minutes or transfer it to your wonder oven until all the liquid is absorbed (again, 20 minutes).</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-10.jpg"><img class="alignnone size-medium wp-image-4804" title="Quinoa Pizza Bites (10)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-10.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-11.jpg"><img class="alignnone size-medium wp-image-4805" title="Quinoa Pizza Bites (11)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-11.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-12.jpg"><img class="alignnone size-medium wp-image-4806" title="Quinoa Pizza Bites (12)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-12.jpg?w=300" width="300" height="200" /></a></p>
<p>BTW, I love that little bundle on the left even more than 100 wonder ovens!! <img src="https://s.w.org/images/core/emoji/11/72x72/2665.png" alt="♥" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
<p>And here it is, easy, healthy and perfectly cooked quinoa!</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-15.jpg"><img class="alignnone size-medium wp-image-4809" title="Quinoa Pizza Bites (15)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-15.jpg?w=300" width="300" height="200" /></a></p>
<p>The post <a rel="nofollow" href="http://myfoodstoragecookbook.com/2013/02/06/quinoa-cakes/">Quinoa Cakes</a> appeared first on <a rel="nofollow" href="http://myfoodstoragecookbook.com">My Food Storage Cookbook</a>.</p>
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<slash:comments>3</slash:comments>
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<title>Savory Seitan Roulade with Wild Rice and Dried Cranberry Stuffing</title>
<link>http://myfoodstoragecookbook.com/2013/01/17/savory-seitan-roulade-with-wild-rice-and-dried-cranberry-stuffing/</link>
<comments>http://myfoodstoragecookbook.com/2013/01/17/savory-seitan-roulade-with-wild-rice-and-dried-cranberry-stuffing/#comments</comments>
<pubDate>Thu, 17 Jan 2013 16:41:56 +0000</pubDate>
<dc:creator><![CDATA[Megan]]></dc:creator>
<category><![CDATA[Cooking with grains]]></category>
<category><![CDATA[Vegetarian]]></category>
<guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=5414</guid>
<description><![CDATA[<p>Print the recipe pages! savory seitan roulade savory seitan roulade pg 2 I’ve been intrigued with the idea of trying out a seitan (aka wheat meat) styled “roast” ever since my wheat meat post last spring. So when I saw this recipe from Susan Voisen, which looked so amazingly good, I knew I had to […]</p>
<p>The post <a rel="nofollow" href="http://myfoodstoragecookbook.com/2013/01/17/savory-seitan-roulade-with-wild-rice-and-dried-cranberry-stuffing/">Savory Seitan Roulade with Wild Rice and Dried Cranberry Stuffing</a> appeared first on <a rel="nofollow" href="http://myfoodstoragecookbook.com">My Food Storage Cookbook</a>.</p>
]]></description>
<content:encoded><![CDATA[<p><strong>Print the recipe pages!</strong></p>
<p><strong><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-seitan-roulade.pdf">savory seitan roulade</a></strong></p>
<p><strong><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/05/savory-seitan-roulade-pg-2.pdf">savory seitan roulade pg 2</a></strong></p>
<p>I’ve been intrigued with the idea of trying out a seitan (aka wheat meat) styled “roast” ever since my <a href="http://myfoodstoragecookbook.com/?s=wheat+meat&submit=Search">wheat meat post</a> last spring. So when I saw <a href="http://blog.fatfreevegan.com/2011/12/seitan-stuffed-with-walnuts-dried-cranberries-and-mushrooms.html">this recipe from Susan Voisen</a>, which looked so amazingly good, I knew I had to try it! Her seitan recipe (using powdered vital wheat gluten) is so much simpler to make than my last go at it, and the results are remarkably delicious. I can easily imagine ordering this “un-meat” at a vegan restaurant and loving it, even including the food storage substitutions! My mother in law enjoys eating at those kind of places so I’m definitely going to have to make this dish for her at some point, I think she’ll really like it.</p>
<p>I did change up the stuffing recipe, I liked the idea of using wild rice rather than bread, but you can fiddle with the stuffing and make it the way you prefer. <span id="more-5414"></span>For our own family I still have some fine tuning to do since the seitan recipe itself calls for a cup of beans which unfortunately one of our kids is allergic to. However, since the majority of you out there don’t have to worry about that I’m sharing it with you ahead of my own “bean-less” version.</p>
<p><span style="font-size:13px;line-height:19px;">Enjoy!</span></p>
<p><span style="text-decoration:underline;"><strong>Ingredients:</strong></span></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-14.jpg"><img class="alignnone size-medium wp-image-5428" alt="Savory Seitan Roulade (14)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-14.jpg?w=300" width="300" height="200" /></a></p>
<p><span style="text-decoration:underline;">Stuffing:</span></p>
<p>3/4 cup hot water</p>
<p>!/2 cup Freeze Dried Onion Flakes (or 1/2 large onion, chopped)</p>
<p>1/2 cup Freeze Dried Celery Pieces (or 1/2 cup celery, chopped)</p>
<p>1 (4.5 oz) jar mushrooms, chopped</p>
<p>1 tsp. thyme</p>
<p>1/2 tsp. sage</p>
<p>generous grinding of pepper</p>
<p>1 1/2 cup wild rice (*I made mine using broth and added some seasonings)</p>
<p>1/2 cup dried cranberries</p>
<p>1/2 cup sliced or slivered almonds</p>
<p>1 tsp. whole chia seeds or ground flax seed</p>
<p>1 TBS soy sauce</p>
<p>***</p>
<p><span style="text-decoration:underline;">Seitan:</span></p>
<p>2 cups Vital Wheat Gluten (10 oz) (*see notes)</p>
<p>1/4 cup nutritional yeast</p>
<p>1 tsp thyme</p>
<p>1 tsp sage</p>
<p>1 tsp marjoram</p>
<p>1/2 tsp garlic powder</p>
<p>1/3 cup quinoa flakes (*see note)</p>
<p>1 tsp chia seed or ground flax seed</p>
<p>1 1/2 cup broth (your choice, I’m not a vegetarian purist so I used chicken)</p>
<p>1 cup great northern beans, cooked (or 1 cup canned beans)</p>
<p>2 TBS soy sauce</p>
<p>1 TBS tahini (preferred) or other nut butter</p>
<p>***</p>
<p><span style="text-decoration:underline;">Baking Broth</span></p>
<p>1 cup broth</p>
<p>2 TBS soy sauce</p>
<p>1 tsp. sesame oil (optional)</p>
<p>***</p>
<p><span style="text-decoration:underline;">Tools and Supplies</span></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-4.jpg"><img class="alignnone size-medium wp-image-5418" alt="Savory Seitan Roulade (4)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-4.jpg?w=300" width="300" height="200" /></a></p>
<p><span style="font-size:13px;line-height:19px;">A perforated double french bread pan — this allows the roulade to hold it’s shape but is not absolutely necessary. You can visit </span><a style="font-size:13px;line-height:19px;" href="http://blog.fatfreevegan.com/2011/12/seitan-stuffed-with-walnuts-dried-cranberries-and-mushrooms.html">Susan’s original post</a><span style="font-size:13px;line-height:19px;"> to see her’s which was made without it and the way she did it. (*see notes for buying details)</span></p>
<p>plastic wrap (or either parchment paper or waxed paper) for rolling the dough</p>
<p>cheesecloth</p>
<p>aluminum foil</p>
<p>baby food grinder (*see notes)</p>
<p>***</p>
<p><strong><span style="text-decoration:underline;">Instructions:</span></strong></p>
<p><span style="text-decoration:underline;">Make the stuffing</span></p>
<p>Rehydrate both the onion and celery using the 3/4 cup hot water. In a skillet add the onion, celery (and remaining water), mushrooms, thyme, sage and a generous grating of black pepper just until combined. Add the remaining ingredients. You want the stuffing to be moistened but not soaking wet. I found that the extra water from the vegetables was just enough but if you are making it with fresh vegetables you may need to add some extra water or broth. Remove from heat and keep covered.</p>
<p><span style="text-decoration:underline;">Making the seitan:</span></p>
<p>In a mixing bowl, combine the dry ingredients (vital wheat gluten through chia seeds). Place the 1 1/2 cups of broth, white beans and soy sauce in the blender and process until liquified. If making without a blender (without electricity), grind the beans into a puree using a baby food grinder (or other small grinder), then combine with liquid ingredients, including tahini. Make a well in the center of the dry ingredients, add the bean mixture, and stir until gluten is completely moistened (*see note). Knead the dough until it holds together in a ball. Set aside while you make the broth.</p>
<p><span style="text-decoration:underline;">Make the broth:</span></p>
<p>Heat all ingredients until hot but not boiling.</p>
<p><span style="text-decoration:underline;">Assembly and Baking:</span></p>
<p>Preheat oven to 400. Completely immerse the cheesecloth in the broth. Line your work surface with two overlapped lengths of plastic wrap, parchment paper or waxed paper. Place the dough in the center, cover it with another layer of two overlapped lengths of plastic wrap and roll out the seitan, making sure that it’s the same thickness in all places, until it’s about 9 x 13. Spread the stuffing evenly overtop, leaving a 1-inch margin on all sides. Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. Pinch the ends sealed first and then pinch well to seal the long seam.</p>
<p>Place the french bread pan on a jelly roll pan. Line one side of the french bread pan with foil and lay the drenched cheesecloth over top of the foil. Carefully transfer the seitan roll on to the cheesecloth and wrap it, tucking the ends underneath. Pour a little more of the broth on to the top of the roll before wrapping the foil around it and sealing it closed. Reserve at least 1/2 cup of broth for basting later on.</p>
<p>Bake for 60 minutes. If the foil bursts open at the top while cooking just be sure to keep the cheese cloth moistened with broth as to avoid any kind of fire hazard. Seitan is done when top seems firm and brown. You can test it by cutting a small slit in the middle to check for any doughy-ness.</p>
<p>Remove from the oven and let cool for 5-10 minutes. When ready to unwrap the cheese cloth, keep some extra broth on hand for any areas which seem to “stick”. By basting with broth these areas will easily loosen.</p>
<p>Baste as desired with remaining broth and transfer carefully to a serving platter. Cut into 1/2 inch slices and serve.</p>
<p>****</p>
<p>Making the stuffing…</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-15.jpg"><img class="alignnone size-thumbnail wp-image-5429" alt="Savory Seitan Roulade (15)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-15.jpg?w=150" width="150" height="100" /></a> <a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-16.jpg"><img class="alignnone size-thumbnail wp-image-5430" alt="Savory Seitan Roulade (16)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-16.jpg?w=150" width="150" height="100" /></a> <a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-17.jpg"><img class="alignnone size-thumbnail wp-image-5431" alt="Savory Seitan Roulade (17)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-17.jpg?w=150" width="150" height="100" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-18.jpg"><img class="alignnone size-medium wp-image-5432" alt="Savory Seitan Roulade (18)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-18.jpg?w=300" width="300" height="200" /></a></p>
<p>Making the seitan…</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-19.jpg"><img class="alignnone size-medium wp-image-5433" alt="Savory Seitan Roulade (19)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-19.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-22.jpg"><img class="alignnone size-thumbnail wp-image-5436" alt="Savory Seitan Roulade (22)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-22.jpg?w=150" width="150" height="100" /></a> <a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-23.jpg"><img class="alignnone size-thumbnail wp-image-5437" alt="Savory Seitan Roulade (23)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-23.jpg?w=150" width="150" height="100" /></a> <a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-24.jpg"><img class="alignnone size-thumbnail wp-image-5438" alt="Savory Seitan Roulade (24)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-24.jpg?w=150" width="150" height="100" /></a></p>
<p>Rolling the roulade…</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-25.jpg"><img class="alignnone size-medium wp-image-5439" alt="Savory Seitan Roulade (25)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-25.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-26.jpg"><img class="alignnone size-medium wp-image-5440" alt="Savory Seitan Roulade (26)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-26.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-1.jpg"><img class="alignnone size-medium wp-image-5415" alt="Savory Seitan Roulade (1)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-1.jpg?w=300" width="300" height="200" /></a></p>
<p>Preparing to bake…</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-2.jpg"><img class="alignnone size-thumbnail wp-image-5416" alt="Savory Seitan Roulade (2)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-2.jpg?w=100" width="100" height="150" /></a> <a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-3.jpg"><img class="alignnone size-thumbnail wp-image-5417" alt="Savory Seitan Roulade (3)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-3.jpg?w=150" width="150" height="100" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-7.jpg"><img class="alignnone size-thumbnail wp-image-5421" alt="Savory Seitan Roulade (7)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-7.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-5.jpg"><img class="alignnone size-thumbnail wp-image-5419" alt="Savory Seitan Roulade (5)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-5.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-8.jpg"><img class="alignnone size-thumbnail wp-image-5422" alt="Savory Seitan Roulade (8)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-8.jpg?w=150" width="150" height="100" /></a></p>
<p>Bake the seitan for 60 minutes. If you see it bursting open (as mine did here) add some broth to be sure to keep it moist.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-9.jpg"><img class="alignnone size-medium wp-image-5423" alt="Savory Seitan Roulade (9)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-9.jpg?w=300" width="300" height="200" /></a></p>
<p>When it’s firm to the touch (and browned) you can be pretty sure it’s done. Test it for doughy-ness if you have any questions. Begin unwrapping it, using broth as needed to loosen any areas of cheese cloth that are stuck to the seitan. If you like you can put it back into the oven on it’s own to brown some more but be careful that you don’t allow it to dry out. Mine was just perfect after the one hour in the oven.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-10.jpg"><img class="alignnone size-medium wp-image-5424" alt="Savory Seitan Roulade (10)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-10.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-11.jpg"><img class="alignnone size-medium wp-image-5425" alt="Savory Seitan Roulade (11)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-11.jpg?w=300" width="300" height="200" /></a></p>
<p>Transfer to a serving plate, baste with broth and garnish with dried rosemary.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-12.jpg"><img class="alignnone size-medium wp-image-5426" alt="Savory Seitan Roulade (12)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-12.jpg?w=300" width="300" height="200" /></a></p>
<p>Cut into 1/2 inch slices to serve. Delicious!</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-13.jpg"><img class="alignnone size-medium wp-image-5427" alt="Savory Seitan Roulade (13)" src="http://myfoodstoragecookbook.com/wp-content/uploads/2013/01/savory-seitan-roulade-13.jpg?w=300" width="300" height="200" /></a></p>
<p>~~~~~~~~~~~~~~</p>
<p><strong><span style="text-decoration:underline;">Notes:</span></strong></p>
<ul>
<li><span style="line-height:12.997159004211px;">“Quinoa flakes” is quinoa which has been steamed and flattened, making it extremely quick to cook. You can use it like oatmeal for a hot cereal as well as in many other recipes.</span></li>
<li>If you were without electricity, using a baby food grinder to puree the beans seems to me like the easiest way to do it since it’s just a single cup of beans. Speaking of making this recipe without electricity, I’m determined to try this out in my sun oven. I don’t see any reason why it won’t work, although I won’t be able to use the french bread pan due to it’s size. I’ll update the post after I try it.</li>
<li>When making up the seitan, I did not need to use all of the liquid this recipe called for. I probably had 1/2 a cup remaining. Add the liquid until it comes together and all is moistened but be careful not to add it all at once, it might be a little too much liquid. The remaining liquid can be used to mix in with the broth for basting before serving.</li>
<li>About the perforated double french bread pan…I bought mine at Sur La Table (although it doesn’t show up online) but I also found that you can buy it here through <a href="http://www.bedbathandbeyond.com/product.asp?SKU=17508393">Bed Bath and Beyond</a>. My local Bed Bath and Beyond didn’t carry it excepting for online purchases.</li>
<li>I bought my <a href="http://www.grandmascountryfoods.com/catalog/index.html?CategoryId=10&ProductId=1592">Vital Wheat Gluten from Grandma’s Country Foods</a> (the same company I buy my dry milk from)</li>
</ul>
<p>The post <a rel="nofollow" href="http://myfoodstoragecookbook.com/2013/01/17/savory-seitan-roulade-with-wild-rice-and-dried-cranberry-stuffing/">Savory Seitan Roulade with Wild Rice and Dried Cranberry Stuffing</a> appeared first on <a rel="nofollow" href="http://myfoodstoragecookbook.com">My Food Storage Cookbook</a>.</p>
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<title>Quinoa Pizza Bites</title>
<link>http://myfoodstoragecookbook.com/2012/10/18/quinoa-pizza-bites/</link>
<comments>http://myfoodstoragecookbook.com/2012/10/18/quinoa-pizza-bites/#comments</comments>
<pubDate>Thu, 18 Oct 2012 05:52:27 +0000</pubDate>
<dc:creator><![CDATA[Megan]]></dc:creator>
<category><![CDATA[Cooking with grains]]></category>
<category><![CDATA[Pork]]></category>
<category><![CDATA[Sun Oven]]></category>
<category><![CDATA[Vegetarian]]></category>
<guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=4794</guid>
<description><![CDATA[<p>Print the recipe page! quinoa pizza bites Just WAIT until you try these! If you’ve ever caught anyone saying they don’t like quinoa then this is the recipe to convince them they like it. Your family is going to devour these quinoa bites, they really will! And you yourself don’t have to feel guilty […]</p>
<p>The post <a rel="nofollow" href="http://myfoodstoragecookbook.com/2012/10/18/quinoa-pizza-bites/">Quinoa Pizza Bites</a> appeared first on <a rel="nofollow" href="http://myfoodstoragecookbook.com">My Food Storage Cookbook</a>.</p>
]]></description>
<content:encoded><![CDATA[<p>Print the recipe page! <a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/12/quinoa-pizza-bites.pdf">quinoa pizza bites</a></p>
<p>Just WAIT until you try these! If you’ve ever caught anyone saying they don’t like quinoa then this is the recipe to convince them they like it. Your family is going to devour these quinoa bites, they really will! And you yourself don’t have to feel guilty eating them…according to the original post (linked in the next paragraph) their calorie count is just 35 calories per bite!</p>
<p>I found them over at <a href="http://www.soveryblessed.com/2012/02/quinoa-pizza-bites.html">So Very Blessed</a> and thank Becky over there for sharing them. Becky says they’re “hands down” the best thing she’s ever cooked.</p>
<p>As far as making them with food storage ingredients, they cooperate just perfectly! I used ground chia instead of eggs, freeze dried cheese and veggies in exchange for fresh. I’ve tried out two different variations so far… both of which have been great! They’re so easy to change up based on what you like or what you can eat (even vegetarian) I’m convinced anyone can work these yummy bites into their plan!</p>
<p><span id="more-4906"></span></p>
<p>***</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-7.jpg"><img class="alignnone size-medium wp-image-4801" title="Quinoa Pizza Bites (7)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-7.jpg?w=300" width="300" height="200" /></a></p>
<p><em>makes 29 bites </em></p>
<p><span style="text-decoration:underline;"><strong>Ingredients:</strong></span></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-13.jpg"><img class="alignnone size-medium wp-image-4807" title="Quinoa Pizza Bites (13)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-13.jpg?w=300" width="300" height="200" /></a></p>
<p>2 cups cooked quinoa (*see note)</p>
<p>2 TBS chia powder (along with 4 TBS water to add mid-recipe) — or 2 eggs</p>
<p>1/2 cup freeze dried onion flakes – or- 3/4 cup chopped onion</p>
<p>1 cup freeze dried, canned or dehydrated veggies of your choice, rehydrated if needed</p>
<p>1 cup chopped pepperoni (*see note)</p>
<p>1 cup freeze dried mozzarella cheese -or- 1 cup regular mozzarella</p>
<p>1 1/2 cups warm water (for rehydrating veggies)</p>
<p>1/2 cup water (not heated, for rehydrating cheese)</p>
<p>1/2 cup parmesan cheese</p>
<p>1/2 tsp. garlic powder</p>
<p>1 tsp. dried oregano</p>
<p>1 tsp. dried basil</p>
<p>1 tsp. paprika</p>
<p>1/2 tsp. seasoned salt</p>
<p>1 (4 oz.) can pizza sauce, for dipping</p>
<p>****</p>
<p><span style="text-decoration:underline;"><strong>Instructions:</strong></span></p>
<p>Preheat your oven or sun oven if using. Prepare quinoa. While quinoa is cooking, rehydrate all veggies using warm water. Rehydrate cheese by combining with 1/2 cup water (room temperature or cool), allowing to absorb for 5 minutes, draining and placing on a paper towel to pat dry.</p>
<p>In a mixing bowl combine all rehydrated ingredients and other ingredients EXCEPT chia powder, it’s 4 TBS water and pizza sauce. Stir to combine then evenly sprinkle the chia powder over all and stir. Finally, add the 4 TBS water and stir again. Allow the mixture to sit for 30 minutes so that the chia powder can absorb the moisture and gel. If using eggs, this last step can be skipped. Just add the eggs to the mixture with the other ingredients .</p>
<p>Scoop by heaping TBS into greased mini muffin cups, pressing down to compact, and bake at 350 (or there about) for 15-20 minutes. Pull out of the oven and allow bites to cool before serving. Serve with pizza sauce for dipping.</p>
<p>****</p>
<p>Rehydrate veggies…</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-14.jpg"><img class="alignnone size-medium wp-image-4808" title="Quinoa Pizza Bites (14)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-14.jpg?w=300" width="300" height="200" /></a></p>
<p>To one cup freeze dried cheese add 1/2 cup of room temperature or cool water. Stir with a fork about 5 minutes until the cheese is hydrated. Drain excess water. Transfer to a paper towel lined plate and pat with a paper towel until moisture is gone. Fluff with a fork.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-020.jpg"><img class="alignnone size-thumbnail wp-image-1512" title="FS -- Pizza 020" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-020.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-021.jpg"><img class="alignnone size-thumbnail wp-image-1513" title="FS -- Pizza 021" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-021.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-022.jpg"><img class="alignnone size-thumbnail wp-image-1514" title="FS -- Pizza 022" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-022.jpg?w=150" width="150" height="100" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-023.jpg"><img class="alignnone size-thumbnail wp-image-1515" title="FS -- Pizza 023" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-023.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-024.jpg"><img class="alignnone size-thumbnail wp-image-1516" title="FS -- Pizza 024" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-024.jpg?w=150" width="150" height="100" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-025.jpg"><img class="alignnone size-medium wp-image-1517" title="FS -- Pizza 025" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-025.jpg?w=300" width="300" height="200" /></a></p>
<p>Combine everything except for the chia, it’s 4 TBS water and pizza sauce, in a mixing bowl. Evenly sprinkle the chia powder over the mixture and stir. Lastly, add the water and stir. Allow this mixture to sit for 30 minutes for the chia to “gel” with the water.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-3.jpg"><img class="alignnone size-medium wp-image-4797" title="Quinoa Pizza Bites (3)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-3.jpg?w=300" width="300" height="200" /></a></p>
<p>Scoop by heaping TBS into greased mini muffin cups, pressing to compact until filled.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-4.jpg"><img class="alignnone size-medium wp-image-4798" title="Quinoa Pizza Bites (4)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-4.jpg?w=300" width="300" height="200" /></a></p>
<p>Bake for 15-20 minutes. Allow to cool.</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-5.jpg"><img class="alignnone size-medium wp-image-4799" title="Quinoa Pizza Bites (5)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-5.jpg?w=300" width="300" height="200" /></a></p>
<p>Serve with pizza sauce for dipping and (unless you’ve reserved some ahead of time for yourself) get ready to start another batch right away!</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-7.jpg"><img class="alignnone size-medium wp-image-4801" title="Quinoa Pizza Bites (7)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-7.jpg?w=300" width="300" height="200" /></a></p>
<p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p>
<p><span style="text-decoration:underline;"><strong>Notes:</strong></span></p>
<ul>
<li>I found these great <a href="http://www.bedbathandbeyond.com/product.asp?SKU=14748504">mini muffin tins by Wilton</a> that fit perfectly into my sun oven. The muffin tins can be stacked on top of each other (so easy!) and gives the “electricity free” option of being made in a sun oven.</li>
<li>So far (besides this one) I’ve tried them with spinach and mushrooms as well as a cheese only variety for my plain jane. In the comments from the original recipe there were those who tried it without cheese (saying it was still very good) as well as those who made them using millet instead of quinoa. So many options; I’m thinking a Mexican variety sounds good too!</li>
<li>I store pepperoni sticks that I buy <a href="http://www.bridgfordstore.com/SearchResults.asp?Cat=24">here</a>. They have an 18 month shelf life! Be sure to remove the paper wrapper before use. This is how you prepare the pepperoni before using it:</li>
</ul>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-028.jpg"><img class="alignnone size-thumbnail wp-image-1520" title="FS -- Pizza 028" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-028.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-029.jpg"><img class="alignnone size-thumbnail wp-image-1521" title="FS -- Pizza 029" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-029.jpg?w=150" width="150" height="100" /></a><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-030.jpg"><img class="alignnone size-thumbnail wp-image-1522" title="FS -- Pizza 030" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2011/10/fs-pizza-030.jpg?w=150" width="150" height="100" /></a></p>
<p style="text-align:center;"><span style="text-decoration:underline;"><strong>Cooking Quinoa</strong></span></p>
<p style="text-align:left;">By using less liquid than the usual prescription of 1:2, you’ll end up with much better quinoa that’s not a big gluey mess. For reference, 1/2 cup dry quinoa will make 2 cups when cooked — so you can gauge the amount you begin with accordingly. This is what I do…</p>
<p style="text-align:left;">If you are using unrinsed quinoa, rinse it first to get rid of it’s natural bitter coating. The best way to do this is to soak it. You can soak it up to an hour (or more) without a problem but 15 minutes is good enough if you’re in a hurry. After soaking, rinse it in a fine metal strainer (or cheesecloth if you don’t have a strainer). If you’re using pre-rinsed quinoa you can skip this step.</p>
<p style="text-align:left;"><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-8.jpg"><img class="alignnone size-medium wp-image-4802" title="Quinoa Pizza Bites (8)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-8.jpg?w=200" width="200" height="300" /></a></p>
<p style="text-align:left;"><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-9.jpg"><img class="alignnone size-medium wp-image-4803" title="Quinoa Pizza Bites (9)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-9.jpg?w=300" width="300" height="200" /></a></p>
<p>In a pot, add one part quinoa with one and one quarter parts liquid. This can be broth or whatever you’re gearing the quinoa to be used for, for this recipe I just used water. Bring this to a boil (covered) and either turn it down to simmer for 20 minutes or transfer it to your wonder oven until all the liquid is absorbed (again, 20 minutes).</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-10.jpg"><img class="alignnone size-medium wp-image-4804" title="Quinoa Pizza Bites (10)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-10.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-11.jpg"><img class="alignnone size-medium wp-image-4805" title="Quinoa Pizza Bites (11)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-11.jpg?w=300" width="300" height="200" /></a></p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-12.jpg"><img class="alignnone size-medium wp-image-4806" title="Quinoa Pizza Bites (12)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-12.jpg?w=300" width="300" height="200" /></a></p>
<p>BTW, I love that little bundle on the left even more than 100 wonder ovens!! <img src="https://s.w.org/images/core/emoji/11/72x72/2665.png" alt="♥" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
<p>And here it is, easy, healthy and perfectly cooked quinoa!</p>
<p><a href="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-15.jpg"><img class="alignnone size-medium wp-image-4809" title="Quinoa Pizza Bites (15)" alt="" src="http://myfoodstoragecookbook.com/wp-content/uploads/2012/10/quinoa-pizza-bites-15.jpg?w=300" width="300" height="200" /></a></p>
<p>The post <a rel="nofollow" href="http://myfoodstoragecookbook.com/2012/10/18/quinoa-pizza-bites/">Quinoa Pizza Bites</a> appeared first on <a rel="nofollow" href="http://myfoodstoragecookbook.com">My Food Storage Cookbook</a>.</p>
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