MRE RECIPE: Protein Popcorn

Yeah, I know. Weird.  Yeah, popcorn, since it comes from corn, has a slight amount of protein. But this recipe will bump up that protein AND add flavor and nutrients.  Plus it tastes cheesy without adding the dairy!

INGREDIENTS:
2/3 cup of heirloom popcorn kernels
2-3 tbsp. oil (olive, walnut, avocado, your choice)
3 tablespoons of Nutritional Yeast Flakes

DIRECTIONS:
Place kernels in a brown paper lunch bag, fold down the top a few times, then put in the microwave for about 4 minutes. Take out when kernels aren't popping fast.

Once popped, take out and place in a bowl  Add a little oil, the nutritional yeast flakes (and salt, nuts and M&Ms if you'd like).  Mix well.  Add more until you get the taste you are going for.

NUTRITION DATA:

NOTE: If you air-pop your popcorn, after it's done, drizzle on the oil before sprinkling on the other ingredients.  It helps them stick, and adds healthy oils to your snack.  You could also pop the kernels in a COVERED pan on the stove or over a fire (just be sure to add oil to the pan first!)

NOTE: Please do NOT use pre-packaged microwave popcorn .. it has toxins in it and seriously, you can do it just as easily yourself.  //  Also, my son has a problem with regular GMO corn (is it any wonder?) so we buy heirloom popcorn, multi-colored, from Azure Standard.  They have a LOT of bulk products, many heirloom and non-GMO, and are so reliable.  They rarely mess up my order.

NOTE: If you took my advice and are putting enough food and such away for a year, please be sure to add these ingredients, especially the nutritional yeast.  You can use them in your dehydrated flax crackers, on pasta and so many other ways where you want to bump up the nutrition while adding a cheesy taste.

COPYRIGHT (C) 2015 Vikki Lawrence.  This recipe is for your personal use only.  Please do not copy or distribute without written authorization from the author.  Thank you.

MRE RECIPE: Flax Protein Crackers

I hate buying crackers, with all of those chemicals and such in them.  Plus I like to get a bang for my buck.  With prices rising on lots of items, I needed to pull out my Flax Cracker recipe and give it some twisting.  This is the result.

INGREDIENTS:
2 cups ground flax seeds
2/3 cups whole flax seeds
½ cup fava bean flour [or almond flour]
1 tbsp amaranth seeds
1 tsp salt (we leave this out sometimes)
1 tsp spice/herb (Italian seasoning, garlic powder, onion powder, rosemary, etc)
2 cups [more or less] of water.)

DIRECTIONS:
Combine all ingredients. Use more or less to get a nice thick consistency.  Line 2 dehydrator trays with parchment paper or roll-up sheets that fit your dehydrator. Spread batter evenly on the trays, using the back of a spoon. Dehydrate (for raw, keep under 115 degrees F.) for 2 hours, then reduce to 105 degrees F. for the rest of the time. After 4 hours, use a knife to score the crackers to where you want to separate them later. When they are dry enough to hold their shape (maybe 8 hours), remove and break them along the scored lines, then turn over and put directly on the tray (no parchment or liner this time). Finish dehydrating until crispy dry (the dryer they are, the longer they will last so go for NO moisture left). Store in an air-tight, moisture-proof, dark container.

NOTE: When we are conserving electricity, I put these in the solar dehydrator that I got for my last birthday.  (Yes, I asked for it!)  It's a bit of a pain to go outside, unhook it from where it's hanging, bring inside, score or turn the crackers (or other foods) over, and put it back outside, but I feel good knowing I have a way to preserve food when our electricity is down.

NOTE: For a sweeter cracker, leave out the savory herbs and add some applesauce and cinnamon. Delicious with a little peanut butter and a slice of apple.

ANOTHER NOTE: IF you are stocking up because of the weather and bird flu problems, please remember to add the above ingredients to your list of items to purchase. Being able to make your own crackers could be a family project when there's nothing to do, and you need that crunch.

COPYRIGHT (C) 2015 Vikki Lawrence
Do not copy or distribute this recipe as it is a TASTING recipe for Vikki's book. If you try this receipt, please leave comments below ass to whether you liked it, did anything different, etc. Thank you.

MRE Recipe: Caribbean Coconut Chicken

Caribbean Coconut Chicken: This is so delicious, nutritious and very filling. Yes, the coconut has fat, but it's a healthy fat. Eat this worry-free!

 

Dairy-Free. Gluten-Free. Make as spicy as you'd like. I personally don't care for a lot of spice but my husband can tolerate a lot!

 

Remember, all ingredients are shelf stable, freeze-dried and/or dehydrated.

 

Ingredients:
Baggie 1:
1/2 cup instant rice (or rice you pre-cooked and dehydrated)
½ tsp turmeric (optional)

Baggie 2:
1/2 cup chicken dices
1 tbsp scallions
½ cup dehydrated strips of orange bell pepper [or red, yellow or green]
½ cup dehydrated carrot strips
1 tsp garlic flakes or powder
3 tbsp powdered coconut milk
3 tbsp sweetened coconut flakes
pinch hot red pepper flakes
salt and pepper to taste (we leave them out)

Directions:
Rehydrate Baggie 1 with ½ cup boiling water (more or less).  Rehydrate Baggie 2 with 1 ½ cups boiling water.  Let sit until completely reconstituted.  Serve chicken mixture on top of rice.

Options:
1. Add ¼ cup of dehydrated halved cherry tomatoes to Baggie 2.  You will need to increase the amount of boiling water for this bag.  

2. Add 1 tbsp of tomato powder to Baggie 2.

Remember that all ingredients are freeze-dried, dehydrated, or otherwise, shelf-stable.

Be sure to let me know how you like this recipe!