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BEAN RECIPE #1
total time - 2½ hours
preferred bean recipe
This recipe creates the ideal feathered companion recipe. The same ingredients as BEAN RECIPE #2; however, the overnight soaking and cooking time creates a very soft mix that seems to be loved by all feathered companions that have tasted it. Additonally, since it is so soft, the feathered companions seem to eat almost every drop. Additionally, it is super nutritous! It takes about 2½ hours from start to finish but does require soaking time. It will keep 3-4 days in the fridge and also freezes very nicely. Please note: for more details on how I feed my flock please review the nutrion page: Nutrition.

Note: If one part is equal to a level ½ cup measure (4 ounces), you'll end up with about 6 quarts of food.
    INGREDIENTS
  • 4 parts whole shelled field corn (from your feed store)
  • 4 parts dried beans
    Note: I use a mixture of black-eyed peas, great northern beans, green split peas, pinto beans, red beans, black beans(does turn the mix a dark color), garbanzo beans (chick peas), chili beans, kidney, cranberry and lima.
  • 4 parts chopped carrots (or yams, sweet potatoes, winter squash or pumpkin - all unpeeled)
  • 3 eggs including shell
  • Optional seasonsings - dried hot peppers, cinnamon stick, garlic, cloves and/or ginger (all optional but some species do not like the peppers so make sure your species are ok with peppers before using them)
  • 1 part shelled crushed almonds (optional ingredients)
  • 1 part shelled pumpkin seeds and/or wheat berries and/or barley (optional ingredients)
  • 2 parts plain long grain brown rice (not quick-cooking)
  • 3 parts thin egg noodles or any thin pasta
  • 2 parts rolled oats (the long-cooking Quaker type)
  • 1 part raisins and/or currants
  • 4 parts frozen green peas
  • 2 parts frozen corn

    COOKING METHOD
  • Soak overnight half a large stockpot of dry shelled whole corn or popcorn. Bring to a boil and cook over low heat the next morning for several hours, or until the corn is plumped and soft in the middle. Water will need to be added several times as it is absorbed by the corn, which more than doubles in volume.
  • Also, soak overnight your dried beans. Cook the next morning with optional seasonings for an hour or less or until done. Also, eggs can be cooked in the same pot for the same duration of time.
  • Cook the Brown Rice with optional seasonings for approximately thirty minutes. Addtionally, foods to be cooked with the brown rice are [carrots/yams/sweet potatoes/winter squash/pumpkin] and then any of the optional ingredients: wheat berries and barley.
  • After the rice is cooked, add the following ingredients to the rice: whole oats and pasta. Also, add any of these optional ingredients: raisins, currants, shelled crushed almonds, shelled pumpkin seeds. Now, recover and tightly seal for 10 - 15 minutes so the pasta and oats can absorb a lot of the moisture from the rice.
  • Combine all ingredients in a large container or clean sink.
  • Now add frozen green peas and frozen corn which act as mini-ice cubes.
  • Now mix everything together.
  • Seal in plastic bags in daily portions, press flat for faster thawing, and refrigerate all that can be eaten in 3-4 days and then freeze the rest.
BEAN RECIPE #2
total time 1½ hours
quick recipe
This is a very nice nutritional recipe; however, some ingredients remain crunchy in the center and therefore, some of the feathered companions will just eat the soft parts and leave the crunchy parts. So the plus to this recipe is that it is it only takes about 1½ hours from start to finish with very little fuss, uses just one pot and doesn't need pre-soaking or draining; I use a 16-quart stainless steel stockpot for both cooking and storing the mix. It will keep at least 4 days in the fridge.

Portions: If one part is equal to a level ½ cup measure (4 ounces), you'll end up with about 6 quarts of food. Please note: for more details on how I feed my flock please review the nutrion page: Nutrition.
    INGREDIENTS
  • 4 parts whole shelled field corn (from your feed store)
  • 4 parts dried beans
    Note: I use a mixture of black-eyed peas, great northern beans, green split peas, pinto beans and red beans because they cook in about the same length of time.
  • 4 parts chopped carrots (or yams, sweet potatoes, winter squash or pumpkin - all unpeeled)
  • 3 eggs cracked open (including egg shell)
  • 1 part shelled crushed almonds (optional ingredients)
  • 1 part shelled pumpkin seeds and/or wheat berries and/or barley (optional ingredients)
  • Dried hot peppers, cinnamon stick, garlic cloves (all optional)
  • 5 parts water
  • 2 parts plain long grain brown rice (not quick-cooking)
  • 3 parts thin egg noodles or any thin pasta
  • 2 parts rolled oats (the long-cooking Quaker type)
  • 1 part raisins and/or currants
  • 4 parts frozen green peas
  • 2 parts frozen corn

    COOKING METHOD
  • Measure the field corn into the stockpot, rinse with water and drain. Add the beans, carrots (or yams, sweet potatoes, winter squash or pumpkin), cracked open eggs and the optional items and the measured water. At this point your pot should be no more than 1/3 full or you won't have enough mixing room.
  • Put on the lid and bring to a full rolling boil over high heat. Stir in the rice (and wheat berries and/or barley if you are using them) and reduce heat to very low for 25 to 35 minutes, or until the rice is almost done. Don't lift the lid for the first 25 minutes that the rice is steaming and don't add more water.
  • When the rice is almost tender, turn off the heat and stir in the pasta, rolled oats and raisins and/or currants. Leave the lid on and stir a couple of times while the pasta and oats steam and absorb the remaining moisture. In 10 or 15 minutes the noodles will be softened (they'll still be a bit leathery) and now you can stir in the frozen peas, frozen corn, pumpkin seeds (optional) and crushed almonds (optional).
  • The mix should be dry and fluffy - not wet or sticky, and very little should be stuck to the bottom of the pot after it cools. The beans and field corn will range from crisp-tender to crunchy, depending on the type used. Nothing should be over-cooked or mushy. Cool the pot quickly-in a sink full of cold water if necessary- and refrigerate. Lay a couple of paper towels on top of the mix under the lid to absorb dripping condensation.
  • NOTE: If you are going to freeze this mix, wait to add the frozen peas and frozen corn as you bag it so they don't thaw and lose quality. You can experiment by substituting one part each of the beans and corn for another whole grain such as buckwheat, flax seed, hulled millet, barley or lentils. Just be sure that the ratio of water to beans and grain remains the same.
BEAN RECIPE #3
total time 3 minutes
super quick recipe
In a big hurry, purchase a frozen vegtable mix. I normally purchase a vegtable mix at WalMart that contains the following: corn, carrots, peas, green beans and lima beans. It takes about 3 minutes to prepare this. This should not be served as the primary morning feeding but the exception. Please note: for more details on how I feed my flock please review the nutrion page: Nutrition.
    INGREDIENTS
  • Frozen corn
  • Frozen carrots
  • Frozen peas
  • Frozen green beans
  • Lima beans
  • Any other additional vegtables that are "feathered companion" friendly

    COOKING METHOD
  • Pour some of the mix into a microwave safe bowl. Add water to just cover the vegtables. Then microwave for 1 to 2 minutes depending on the quantity. Also, we do not want to cook them, just cook long enough to take off the chill. Drain all water and then serve.


BIRDY BREAD #1
total time 40 minutes
    INGREDIENTS
  • 2 cups yellow corn meal
  • 1 cup whole wheat flour
  • l cup currants or raisins
  • 1 cup nuts (pine, almond, walnut, pecan)
  • 1 cup shelled sunflower seeds
  • 1 twenty-nine ounce can of solid pack pumpkin
  • 1 thirty-two ounce bottle of papaya nectar
  • 1/2 cup of sunflower or safflower oil
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking powder

    COOKING METHOD
  • Add enough water or juice to make a pourable batter.
  • Use two large well-greased baking pans.
  • Bake at 425 degrees for 30 minutes or until done.
  • Cool and slice.
  • Can be frozen.
BIRDY BREAD #2
total time 30-40 minutes
    INGREDIENTS
  • A box of Jiffy Corn Meal Mix
  • Follow the directions on the box for corn meal bread, but add the following:
  • 3 extra eggs (shell and all)
  • 1 well cooked, mashed or pureed sweet potato
  • zuchini or any other fresh veggie at hand
  • pieces of fruit
  • raisons
  • applesauce
  • Seed and nuts are optional

    COOKING METHOD
  • Follow the directions on the box for corn meal bread
  • After the bread is cooled, slice and serve part.
  • Refrigerate or freeze the rest for later use.

FRUIT and VEGTABLE SALAD
    INGREDIENTS and PREPERATION
  • frozen peas and/or corn
  • stems of - swiss chard, collard greens, kale and/or some other great green veggie
  • zucchini chopped into 1/2 to 1/4 inch sq's.
  • green pepper/red pepper/yellow pepper and/or orange pepper - chopped into pcs.
  • apple chopped into small pcs.
  • orange and/or grapefruit chopped into small pcs.
  • celery chopped into small chunks
  • oatmeal or birdie bread added to the mix to soak up the extra juices.
  • Sometimes I add leftover sprouts or fresh corn cut from the cob (just because it is so big of a chunk for the mix).
  • Refrigerate for up to 4 days. My birds love this. Nice thing about it is it is low in calories - high in great vitamins and minerals.