Ezekiel Stew
The following recipe was an experiment. With so many people asking how to bake bread in case of a power outage, my mind began to wonder: If the manna could be ground and made into a cake or boiled and eaten, why couldn't the makings of our Ezekiel Bread? The experiment was a delightful surprise. This is the only soup/stew type dish I make that everyone in my family likes. The variations are limitless, so be creative. I originally used dried potatoes and onions to make this a truly "food storage" dish. ONE recipe fed our family of nine for several meals.
- 1 recipe of the grains and beans for Ezekiel Bread whole, unground (see Ezekiel Bread Recipe)
- 5 quarts water
- 2-3 potatoes
- 1 large onion
- 1 Tbs. salt
- 2-4 Tbs. bouillon (chicken or beef)
- pepper to taste
- 3-4 cloves garlic
- 2-3 Tbs. cumin
Bring to a boil. Simmer over low heat 8-10 hours. You may use a pressure cooker and cook for only 3-4 hours. Be creative and use any and all seasonings and vegetables your family enjoys, such as carrots, tomatoes, chili powder, basil etc.
2 Comments
Reader Comments (2)
I know the idea of the ezekiel stew is no meat, but how do you think some smoked beef sausage would be in this? I have a pound of it I got from a local butcher and I thought it would add a nice flavor. Besides my husband does not think it is stew with out meat.
We made it and added some crumbled hot sausage - it was quite good