First meeting January 19, 2010

Last night we had our first meeting where we discussed how to start a year's supply of food storage. We talked about different options from using the Church of Jesus Christ dry pack cannery to options for canning your own food. We also talked about different recipes to use commonly stored items. Here is my contribution to the recipes.

Barley-Black Bean Burritos from Cooking Light

1 c. uncooked fine barley
1 c. frozen whole-kernal corn
1/3 c. water
1 T. fresh lime juice
2 tsp. Mexican Seasoning
2tsp minced garlic
1 15oz can black beans (rinsed and drained)
1 10oz can diced tomatoes with green chiles, undrained
1/4 c. chopped fresh cilantro
12 flour tortillas
3/4 c. shredded Monterey Jack cheese with jalapeno peppers
Shredded iceberg lettuce
Salsa

Place first 9 ingredients in a 3-4 quart electric slow cooker; stir well. Cover with lid; cook on low heat for 6 1/2 hours or on high heat for 3 1/4 hours or until barley is tender and liquid is absorbed. Stir in cilantro.
Heat tortillas according to package directions. Spoon 1/2 cup barley mixture down center of each tortilla; sprinkle each with 1 tablespoon cheese. Serve on shredded lettuce and top with salsa if desired.


Honestly, I made this on a Sunday and by the time we got home from church, we were so hungry, we forgot the iceberg lettuce, cilantro, and cheese and they were still fantastic.