Baby Steps

I kind of forgot all about this blog... not suprising since I doubt anyone has ever read it. But sometimes it is nice to share. I haven't done alot on the preparedness front directly but have indirectly built up a decent emergency food store. I thought I would share some recipies with anyone who happens to read this.

First up: Supplies
Flour
Yeast
Salt
Sugar
Water
chickpeas or garbanzo beans
garlic
olive oil
sesame seeds
sesame oil

Second: Tools

Food Processor or Mortar and Pestle
Oven
Measuring utinsils
cookie sheet

Introduction: I picked these recipies because they make fantastic food, they consist of many dry ingredients that can be stored for an extended time (sesame seeds are the exception). And could even make decent traveling food. I included recipies to make everything all the way from base ingredients, you can just by Tahini sauce, I just never assume that such things will be available.

Tahini sauce:
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
•2 Tablespoons sesame seeds
•1/2 teaspoon sesame oil
•1/4 teaspoon salt
•1/4 cup tepid water
Preparation:
Place sesame seeds in a blender or food processor and grind until smooth. Add sesame oil and salt. Process until combined. With the motor running, add the water in a very slow, steady stream and blend until smooth.

Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly. Unrefrigerated seeds should be kept in an airtight container in a cool, dry place for up to three months, refrigerated up to six months or frozen up to one year.


Hummus:
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
•1 16 oz can of chickpeas or garbanzo beans
•1/4 cup liquid from can of chickpeas
•1 1/2 tablespoons tahini
•2 cloves garlic, crushed
•1/2 teaspoon salt
•2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Pita Bread
Ingredients:
•1 package of yeast, or quick rising yeast
•1/2 cup warm water
•3 cups all purpose flour
•1 1/4 teaspoon salt
•1 teaspoon granulated sugar
•1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.
Make a small depression in the middle of flour and pour yeast water in depression.
Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.



I especially like these recipies as they are great for any time, and with  dirt cheap bulk ingredients from Sams I could feed an army with this stuff.