Wednesday, July 25, 2012

Food Storage 101 - Can's #2 & #3: Protein Basics



After covering the Wheat and Grains portion of our basic food storage needs yesterday, now it's time to focus on protein. Protein is essential to the human body. Not only does it provide needed energy and fuel for the body, it is essential in the breaking down and re-building of muscle and tissue. In basic terms, your body needs protein and you can find it in meats, fish, and beans, such as Honeyville Quick Cook Black Beans and Honeyville Powdered Whole Eggs.

Can #2 - Honeyville Quick-Cook Black Beans

One serving of these beans provides 15 grams of protein and a whopping 260 calories (remember, when it comes to food storage, calories are our friend). For our purposes, we’re choosing the Quick Cook Black Beans because of their speedy cooking abilities as well as their every day uses. You can substitute the Quick Cook Red Beans, Pinto Beans, or even Refried Bean Flakes if Black Beans are not your favorite choice. However, with a cooking time of 20 to 25 minutes and a shelf life of 10 to 15 years, it’s hard to pass up this item for your food storage choice.

Can #3 - Honeyville Powdered Whole Eggs

Another great source of protein is our third can featured in our 6-can discussion, Honeyville Powdered Whole Eggs. Just two tablespoons of our Powdered Whole Eggs (along with 4 tablespoons of water to reconstitute one whole egg) contains 80 calories and gives you 6 grams of protein. Just be mindful of the 3-year shelf life and make sure to rotate this product into your daily use. My personal favorite use is adding water for great scrambled eggs in the morning. 

Now that we know how important protein is to our food storage, let's see what tasty meal Chef Tess has for us!













Thai Quick Cook Black Beans in Spicy Peanut Sauce
Instructions:
2 1/2 cups Honeyville Quick Cook Black Beans
1/2 cup Honeyville Freeze Dried Onion
2 Tbls. Minced Garlic
1 Tbls. Sesame Oil
1/3 cup Vinegar
1/3 cup Soy Sauce
¼ cup Honeyville Dehydrated Peanut Butter
2 tsp Chile Flakes
2 tsp Minced Ginger
½ cup Chopped Green Onion
½ cup Chopped Fresh Cilantro
Directions:
Place beans in a gallon pot with 6 cups of fresh water and simmer until tender 10-12 minutes. While beans are cooking, make the sauce. In a large skillet, hydrate the freeze dried onions with 1/2 cup water and bring to a simmer. Cook 3-4 minutes. Add 2 Tbls. minced garlic and 1 Tbls. sesame oil. Saute 2-3 minutes. Be sure not to burn the garlic. Add 1/3 cup vinegar, 1/3 cup soy sauce, ¼ cup dehydrated peanut butter, 2 tsp chile flakes and 2 tsp ginger. Add sauce to tender beans and simmer 10 minutes. Just before serving, garnish with ½ cup chopped green onion and ½ cup chopped cilantro. Serve over rice or with Thai noodles if desired.
Tomorrow we'll cover the Fruit portion of our Food Storage needs with Honeyville Freeze Dried Apples. See you then!

6 comments:

Chef Tess said...

This is also really easy to put in the crock pot. Just combine all the ingredients except the cilantro and green onion in a crock pot with 6 cups of water. Leave on high 2-3 hours or low 4-6 hours. Awesome over rice too!

Sara Patton said...

Me again, I feel like I am back in school and learning so much and I feel like I am bugging you a lot but I figure you are the pros so you know what you are talking about.

Black beans...I remember one of your post about using beans instead of oil for baking cake or muffin. Since we are not big fan of eating black beans, can I use them that way for a chocolate cake instead of oil?

How about the eggs? Can you use them in your baking recipe? If so, do I reconstitute them with water before putting them in or just the powder itself?

Thanks so much for all the info.

Cookin' Cousins said...

Hi! Technically I have never made a cake with bean puree but I am sure it'd be fine to switch out black beans for the oil in a chocolate cake. One of our store managers has even made a creamy fudge using beans. You can't go wrong with chocolate--and bonus for making it more nutritious with beans!
The whole eggs are really easy to use. When using with other dry ingredients, it is not necessary to reconstitute the egg. Simply add the powder to other dry ingredients and increase water measurements in recipe to include that which was needed to make up the egg.

Linda Fredrick said...

Like I said in my earlier post I am very new to this type of dried food, I had no idea that whole eggs could be dried and then used for scrambled eggs etc, this series have really opened my eyes. Again Thanks.

Linda Fredrick said...

Like I said in an earlier post I am very new to food storage, I had no idea that whole eggs could be dried then used for cooking and especially in making scrambled eggs, Thanks for all of the information.

Princess__Mom said...

I can't seem to find any info online about the glycemic index and/or load of your quick cook beans. How do they compare with the regular long cooking beans nutritiously?