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DIY Reciepes from various sources Part 2

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  • DIY Reciepes from various sources Part 2

    Mary Ruth's Honeymoon Chili Recipe

    Ingredients:
    • 1 ¼ pound lean ground beef or turkey
    • ½ cup bread crumbs, finely ground
    • 1 large onion
    • 1 – 2 cloves garlic
    • 3 Tbsp Chili Powder
    • 1 15 oz. can kidney or red beans, drained
    • 1 10 oz. can tomato puree
    • 1 14 oz. can diced tomatoes

    In the kitchen:
    Work bread crumbs into ground meat with your fingers and set aside for a moment. I
    add bread crumbs because dehydrated meat infused with bread crumbs rehydrate
    better on the trail. Also, the bread crumbs absorb and lock in more of the chili flavor. If
    you are not planning on dehydrating this chili recipe for backpacking, there is no need to
    add bread crumbs to the meat. You can make your own bread crumbs by dehydrating
    bread and crushing with the smooth edge of a meat tenderizing mallet.

    Saute onions and garlic in a little olive oil using just enough to coat the pan. It really
    helps to use a non-stick pan.

    Add ground meat and cook for about ten minutes until browned, stirring continuously.

    Add chili powder and cook for one more minute.

    Add tomato puree, diced tomatoes, and drained beans.

    Cook until bubbling and then reduce heat to a simmer for one hour.

    Dehydrate: Have a taste and put the rest in the refrigerator overnight. The extra time
    enhances the flavor. Hitting the trail in the morning? Start dehydrating immediately.
    Spread chili out on dehydrator trays covered with non-stick Paraflexx® Sheets or
    parchment paper.

    Dehydrate at 125° for 8 – 10 hours. After about four hours in the dehydrator, break up
    any meat and beans that might be stuck together with a spoon or your fingers to expose
    pieces to more air circulation.

    Once dry, divide dehydrated chili into one cup or larger servings and pack in plastic ziplock
    bags. Yield: Five cups weighing about 12 ounces dry.

    On the Trail: Combine one cup chili with one cup water and let sit for about five
    minutes. If you are cooking a larger serving, just add an equal part of water to your
    dried chili.

    Bring to a boil and continue cooking for another minute or two.
    Remove from stove and place pot inside insulating pot cozy for ten minutes.
    Stir and enjoy. Mary Ruth recommends garnishing with soda crackers on top.


    CHILIE MAC

    Ingredients:
    • ½ cup elbow macaroni
    • ½ cup honeymoon chili, dehydrated
    • ¼ cup bell peppers, dried
    • 1 – 2 slices Jalapeño pepper, dried
    • ½ tsp chili powder
    • Salt to taste
    • 1 ½ cup water
    At Home:

    Combine dry ingredients in a 4 x 6 plastic bag.

    On the Trial:
    Combine dry ingredients with water and let sit for about five minutes.
    Bring to a boil and continue cooking for another minute or two.
    Remove from stove and place pot inside insulating cozy for ten minutes

    Rocking Root Stew

    Ingredients:
    • 2 tbsp olive oil
    • 2 medium onions, chopped
    • 2 cloves garlic, minced
    • 1 tbsp curry powder
    • 1 tbsp ground cumin
    • 1 cinnamon stick or 1 tsp. cinnamon
    • 1 quart chicken broth
    • 1 large sweet potato (yams)
    • 1 lb. parsnips (usually comes in 1 lb. bag)
    • 3 medium turnips
    • 1 large rutabaga
    • ¼ cup raisins
    • 1 14.5 ounce can diced tomatoes, drained
    • Salt and pepper to taste

    At Home:
    Peel and cut roots into ½ cubes or slightly smaller.
    In a large pot, heat oil over medium-high heat.
    Add onion and saute until golden; about five minutes.
    Add garlic and stir one minute.
    Add curry, cumin, and cinnamon stick and stir another minute.
    Add chicken broth, sweet potato, parsnips, turnips, rutabaga, and raisins; stir. Add extra
    water if necessary to just cover roots.
    Bring to boil, reduce heat, cover, and simmer until vegetables are tender; about 20
    minutes.

    Add diced tomatoes and salt and pepper to taste; simmer about five more minutes
    Dehydrate: You can begin dehydrating stew immediately, or you can refrigerate
    overnight to allow more flavor to soak into the roots.

    Remove solids with a strainer (best way) or slotted spoon and place in colander for
    additional drainage. Save liquid for future use as a soup base. I like to work with a
    strainer and two colanders so that I can have a small amount on deck draining while I’m
    spreading a batch on a dehydrator tray.

    Spread solids out in a single layer on dehydrator trays. Drying is more efficient if the
    pieces are not touching each other.

    Dehydrate at 135 degrees for approximately 10 hours. You can speed up the drying
    process by starting out at 145 degrees for the first two hours. Drying times vary
    depending on the quality of your dehydrator and how much humidity is in the air. Stew
    pieces will be leathery when done with no moisture appearing when you cut into a piece.
    Store dehydrated stew in an air-tight container for longest shelf life. Place in zip-lock
    bags for trail use.

    This recipe will yield approximately 5 servings.
    On the Trail:

    Combine one cup Rockin’ Root Stew with one cup water in your pot. For best results, let
    it soak for 10 - 15 minutes. I cook this meal in my three-cup aluminum pot (covered) for
    eight minutes over a homemade alcohol stove using ½ ounce of fuel. After the fuel burns
    out, I transfer the pot to my insulating cozy and wait ten to fifteen minutes for the
    stew to rehydrate. Eat this backpacking meal right out of the pot-- nice and hot.


    Ratatouille

    Ingredients:
    • 1 eggplant, diced
    • 4 tsp olive oil
    • 2 onions, diced
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 2 garlic cloves, smashed
    • 1 tsp fennel seeds
    • 2 bay leaves
    • 1 tsp Herbes de Provence or dried thyme
    • 2 small zucchini, diced
    • 2 cups fresh tomatoes or 14.5 OZ can, diced

    At Home:
    Peel the eggplant. Before dicing, cut the eggplant diagonally into half inch slices.
    Squeeze or press eggplant slices gently between paper towels to remove excess liquid
    which can taste slightly bitter. Dice eggplant and other vegetables into small pieces. If
    you were not planning to dehydrate this meal you would cut the vegetables into larger
    pieces.

    In a large, non-stick skillet, heat the oil and sauté onions until translucent. Add garlic,
    peppers, fennel, bay leaves, and thyme or Herbes de Provence*, and sauté until peppers
    are soft.

    *Herbes de Provence... If you can't find it, just use thyme.

    Add eggplant and sauté until it turns golden.

    Add zucchini and sauté for another five minutes.

    Add diced tomatoes, salt and pepper to taste, and turn the heat down to a simmer.
    Simmer for about 15 minutes, until the tomatoes cook down.

    Refrigerate overnight to allow the flavors to fully absorb into the vegetables.
    Dehydrate: Spread vegetables out in a single layer on dehydrator trays covered with
    non-stick sheets. Midway through the drying process you can break-up any vegetables
    that are stuck together.

    Dehydrate at 135 degrees for approximately 10 hours. You can speed up the drying
    process by starting out at 145 degrees for the first two hours. Drying times may be
    longer for some dehydrators. Vegetables will be leathery when done with no moisture
    appearing when you cut into a piece.

    Store in an air-tight container for longest shelf life. Place in zip-lock bags for trail use.

    On the Trail:
    Combine one cup Ratatouille with one cup water in your pot and rehydrate for five to ten
    minutes. For larger servings, just add equal parts of Ratatouille and water.

    Heat until nice and warm. It is not necessary to maintain a boil. I use less than ½ ounce
    of alcohol in my homemade backpacking stove to prepare this meal. Total cook time is six
    to eight minutes.

    Transfer pot to an insulating cozy for another ten minutes where your meal will continue
    to rehydrate.

    To enjoy this meal with rice, combine ½ cup Ratatouille, ½ cup instant rice, and one cup
    water. Bring to a boil and simmer for a minute or two. Transfer pot to cozy for ten
    minutes.


    Hawaiian Shrimp and Rice

    Ingredients:
    • 1/4 cup shrimp, dried
    • 1/8 cup pineapple, dried
    • 1/8 cup bell peppers, assorted colors, dried
    • 1/2 tsp coconut, dried
    • 1/2 cup instant white or brown rice
    • 1 cup water

    At Home: Combine all dried ingredients in a zip style plastic bag, press out the air, and
    seal.

    On the Trail: Add contents of bag to pot with 1 cup water. Allow to rehydrate for five
    to ten minutes.

    Combine all dried ingredients in a zip style plastic bag, press out the air, and seal.
    On the Trail: Add contents of bag to pot with 1 cup water. Allow to rehydrate for five
    to ten minutes.

    Light stove, bring to a boil, and continue cooking with the lid on at medium to high heat
    for a minute or two. Rice will turn out nice and fluffy if you don't stir it.
    Place pot into insulating cozy. Wait ten minutes for the meal to continue re hydrating
    and cooking inside the cozy. Enjoy!
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