Preparedness Tip Wednesday: Get more Protein in a survival situation

In a survival situation you might need to rely on more of the things found in your environment to survive. We already talked about edible plants here, but what about bugs? Most people would get squeamish at the idea but I was surprised at how many edible bugs there are other there and how much protein is packed in those tiny things.

"Insects tend to be nutritious meals, high in protein, vitamins and minerals, and low in carbohydrates and fats. For example, 100g of dried caterpillars serves up 430 calories and 53g of protein, and is high in potassium, calcium, magnesium, zinc, phosphorus and iron.
While the prospect of this may not get your mouth watering, knowing which insects are edible can be a good survival skill to have."
Prepared for That has a list of Insects you can eat and tips for making them taste better as well as a general rule of thumb for what insects to avoid.

Check out this video for more information on eating bugs from TED Ed



Preparedness Tip Wednesday: Re-grow your scraps

Since we are doing orders right now on Heirloom seeds I wanted to talk a little bit about gardening.
Did you know that certain foods will re-grow themselves from kitchen scraps? It's true!
I knew that Scallions regrew themselves, I have a vase with them growing in my kitchen window, but when I went to grab a clove of garlic this week for our dinner I noticed it was sprouting! Kind of crazy looking. So I looked it up and found out how easy it is to grow your own garlic. 

PS Garlic growing season in Texas is not until October (HERE is a tutorial on how to grow Garlic)
This is a list of other foods that will re-grow from kitchen scraps.

Those of you that get our monthly email have already seen these links but I wanted to make sure that ALL of our blog readers know about them too!

Know when to plant your plants and seeds based on your zip code


Preparedness Tip Wednesday: Make Your Own Refried Beans

So you have a bunch of dried pinto beans in your food what do you do with them? 
Check this out:

Make Your Own Refried Beans

I’m always amazed at the ingenuity of my fellow bloggers. I ran across a few recipes for how to make your own refried beans today.
Now, I never really gave refried beans a second thought. Refried beans were, well, refried beans. They came in a can. Right?
Well, as it turns out, not necessarily. You can make your own. Who knew?
I suppose it would be cheaper, too, to make your own, especially if you’re like me and you buy your beans 25 or 50 pounds at a time. Then they get really, really cheap!

Make Your Own Refried Beans

Homemade Refried Beans in a Crockpot

  • 3 cups pinto beans (or 2 pint jars of your home-canned beans)
  • 4 Tablespoons butter , coconut oil or palm shortening oil
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1 teaspoons cumin
  • 3 tablespoons sea salt
  • 1 teaspoon black pepper
  • 1/2 fresh jalapeƱo pepper, seeded and chopped
  • 9 cups Milk, as needed (chicken broth, water or bean broth can be used if your family is dairy-free. However, I prefer the richness that the milk adds.)
  1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Homemade refried beans are:

1. Healthier -- Canned, store bought beans are usually full of hydrogenated oils and preservatives.
2. Frugal – I can get a 25-lb. bag of pinto beans from Azure Standard for around $25. That means I’m only paying about 75 cents for the beans I need to make this recipe.(This recipe makes at least as much as 2-3 cans from the store.)
3. Better tasting – To be perfectly honest, I despised refried beans for the longest time. It wasn’t until I learned how to make them myself that I discovered that I actually love them! Homemade refried beans have a much better texture and are full of flavor.
Right on, MoneySavingMom. I completely agree.
By the way, if you haven’t tried it, I encourage you to check out palm shorting oil.  It’s very shelf-stable, and makes an excellent storage fat. I love cooking my eggs in palm oil. It’s my go-to storage fat. 

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