Wheat-Broccoli-Bacon Salad
2 cups wheat, boiled for about an hour (or until soft), drained and rinsed
2 cups finely chopped fresh broccoli florets
1 pound bacon, cooked and crumbled
1 cup mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
Combine cooked wheat, broccoli, and bacon in a serving bowl and set aside. Combine mayonnaise, vinegar, and garlic powder in a small bowl and mix until smooth. Pour over salad and stir well to distribute the dressing. If possible, chill at least two hours before serving.
Now, I'm guessing a at least a few readers are thinking something along the lines, "Bacon? Fresh broccoli? Mayo? This salad may be fine for making now, but it doesn't look like something that's going to work post-collapse."
Yes, it will. While I may be buying fresh broccoli right now, because it's almost winter here and the garden's been dead for awhile, post-collapse we will have broccoli in the garden in the spring and fall. Making mayonnaise was actually covered in a post a few weeks ago (11 November 2018). And canning bacon will be covered in a future post (22 December 2018).
Here's a recipe I shared with my food storage class years ago. It calls for fresh peppers and cilantro, and a red onion. So it would primarily be made in the summer using garden produce, but you could also substitute freeze-dried peppers if you have them.
Fiesta Bean and Wheat Salad
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro leaves, chopped
1 small jalapeno pepper, cored and diced
juice of one lime (substitute True Lime packets)
1 cup wheat berries, boiled, drained, and rinsed
1 15 oz can corn, drained
1 15 oz can black beans, drained
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 cup cider vinegar
1 tablespoon sugar
1/2 cup vegetable oil
1 teaspoon salt
Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.
And lastly, while searching about to see if there were any new recipes for using wheat berries, I came across this gem. We had it last night for dinner (minus the mint, which I forgot to pick and I was in a rush to get dinner on so we had to do without).
In a small bowl, mix the vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside.
To the wheat berries, add apples, mint, onions, and cranberries. Toss with the dressing to coat. Prior to serving, add the toasted cashews and feta cheese.
2 cups wheat, boiled for about an hour (or until soft), drained and rinsed
2 cups finely chopped fresh broccoli florets
1 pound bacon, cooked and crumbled
1 cup mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon garlic powder
Combine cooked wheat, broccoli, and bacon in a serving bowl and set aside. Combine mayonnaise, vinegar, and garlic powder in a small bowl and mix until smooth. Pour over salad and stir well to distribute the dressing. If possible, chill at least two hours before serving.
Now, I'm guessing a at least a few readers are thinking something along the lines, "Bacon? Fresh broccoli? Mayo? This salad may be fine for making now, but it doesn't look like something that's going to work post-collapse."
Yes, it will. While I may be buying fresh broccoli right now, because it's almost winter here and the garden's been dead for awhile, post-collapse we will have broccoli in the garden in the spring and fall. Making mayonnaise was actually covered in a post a few weeks ago (11 November 2018). And canning bacon will be covered in a future post (22 December 2018).
Here's a recipe I shared with my food storage class years ago. It calls for fresh peppers and cilantro, and a red onion. So it would primarily be made in the summer using garden produce, but you could also substitute freeze-dried peppers if you have them.
Fiesta Bean and Wheat Salad
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro leaves, chopped
1 small jalapeno pepper, cored and diced
juice of one lime (substitute True Lime packets)
1 cup wheat berries, boiled, drained, and rinsed
1 15 oz can corn, drained
1 15 oz can black beans, drained
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 cup cider vinegar
1 tablespoon sugar
1/2 cup vegetable oil
1 teaspoon salt
Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.
And lastly, while searching about to see if there were any new recipes for using wheat berries, I came across this gem. We had it last night for dinner (minus the mint, which I forgot to pick and I was in a rush to get dinner on so we had to do without).
Wheat Berry Salad with Apples and Cashews
1 cup wheat berries, boiled, drained, and rinsed
3 tablespoons vegetable oil
½ cup orange juice
2 tablespoons red wine vinegar
2 teaspoons ground coriander
½ teaspoon ground cinnamon
2 Granny Smith apples, cored, diced (or substitute 1 cup dehydrated apples, re-hydrated in 2 cups warm water and diced)
2 tablespoons fresh mint, finely chopped
½ cup cashews, toasted, coarsely chopped
2 green onions, chopped
1 cup dried cranberries
feta cheese (optional)
1 cup wheat berries, boiled, drained, and rinsed
3 tablespoons vegetable oil
½ cup orange juice
2 tablespoons red wine vinegar
2 teaspoons ground coriander
½ teaspoon ground cinnamon
2 Granny Smith apples, cored, diced (or substitute 1 cup dehydrated apples, re-hydrated in 2 cups warm water and diced)
2 tablespoons fresh mint, finely chopped
½ cup cashews, toasted, coarsely chopped
2 green onions, chopped
1 cup dried cranberries
feta cheese (optional)
In a small bowl, mix the vegetable oil, orange juice, vinegar, coriander, and cinnamon. Set aside.
To the wheat berries, add apples, mint, onions, and cranberries. Toss with the dressing to coat. Prior to serving, add the toasted cashews and feta cheese.
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