What's on the Menu?

Welcome, exhibition viewers. Here are the recipes you seek!

Thanks for visiting and please let me know how you liked or didn't like any components of the exhibition. It would be very helpful and I would really appreciate it.

Also, please send in pictures of your insect food creations! If you need assistance or tips from anywhere from purchasing to cooking, don't hesitate to contact me.

Leave comments, questions, suggestions, etc. on the blog, at the exhibition site or at minilivestock@gmail.com. Thank you for your participation!

---------------------------------------------

Where to buy insects and how to prepare themYou can by insects from your local pet store or from online insect farms such as www.flukerfarms.com or www.mulberryfarms.com. You can easily start with crickets, mealworms or superworms since they are year round and the most common in the States.

1) After purchasing your insects, depending on the amount you have purchased, place them in a small plastic or glass bin (for mealworms and superworms, add 1" of bran for substrate). Feed them apples, potatoes, or carrots for at least a day or until you are ready to harvest them. Make sure that replace food before they mold. Moldy food is bad for insects and you!

2) When you are ready to harvest, take the fruit or vegetables out and allow the insects to fast for at least a day to clean out their system.

3) After fasting, place the insects into a sealable container or ziplock bag and place bag into the freezer for at least 20 minutes. Insects can also be stored in the freezer for a longer period, just like any other meat.

4) When you are ready to cook your insects, take them out of the freezer, place in a strainer, rinse under cold water, and then dab dry with a towel.

---------------------------------------------

Insect FlourInstructions borrowed from here.

1) Spread your cleaned insects out on a lightly greased cookie sheet.

2) Set your oven 200 degrees and dry insects for approximately 1-3 hours.

3)When the insects are done, they should be fairly brittle and crush easily.

4) Take your dried insects and put them into a blender or coffee grinder, and grind them till they are about consistency of wheat germ. Use in practically any recipe!

Try sprinkling insect flour on salads, add it to soups, your favorite bread recipe, on a boat, with a goat, etc.

---------------------------------------------

Superworm Bran Muffins
Adapted from this vegan recipe.
Recipe yields approx. 60 mini-muffins

2 1/2 c wheat bran
1 1/2 c whole wheat flour
1 c brown sugar
2 1/2 tsp baking soda
1 tsp salt
6 tsp powdered egg replacer (like Ener-G; equivalent to 4 eggs)
1/2 c water
1 cup soymilk
1/3 cup canola oil
1/2 cup sliced almonds
1/2 cup insect superworm flour (*see INSECT FLOUR recipe)

1) Preheat oven to 400°

2) Combine dry ingredients, including superworm flour, in a large mixing bowl.

3) In a large measuring cup, whip together soymilk and canola oil.

4) Prepare egg replacer in a food processor or blender until frothy. Pour into smaller mixing bowl.

5) Slowly pour soymilk/oil mixture into egg replacer foam, stirring gently until combined. Add almonds.

6) Pour wet ingredients into dry ingredients stirring until just combined. Do not over mix.

7) Spoon mixture into lightly greased or paper cup-lined muffin tin. Fill approximately 2/3 full. If you have any empty cups in your pan, fill with water to ensure even baking.

---------------------------------------------

Cricket Fig Bars
Adapted from this vegan recipe.
Recipe yields approx.64 bite-sized bars.

Filling:
8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger

1) Snip off the figs' stems, and put the figs, dates, and almonds into the food processor.

2) Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

Crust:
1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, uncooked (not instant oatmeal)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water
1/2 cup cricket flour (*see INSECT FLOUR recipe)

3) Preheat oven to 375 F.

4) Combine the dry ingredients in a mixing bowl.

5) Stir in the wet ingredients, mixing well to a thick consistency.

6) Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands).

7) Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling.

8) Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

---------------------------------------------

Mealworm, Peanut Butter & Jelly Sandwiches1 jar peanut butter
1 jar fruit preserves
1 loaf bread
1/4 cup mealworm flour (*see INSECT FLOUR recipe)

1) Place peanut butter in a small bowl.

2) Mix mealworm flour into peanut butter until fully mixed.

3) Take two slices of your favorite type of bread, spread the peanut butter mixture on one slice and fruit preserves of your choice on the other slice.

4) Make them kiss.

5) Enjoy your tasty sandwich!