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DIY Recipes from various sources Part 1

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  • DIY Recipes from various sources Part 1

    DIY recipes from other sources. Credit is given if I know where they came from. If you know created a recipe please let me know so I can give them credit.

    Black Bean Sweet Potato Stew

    1 Tbs Olive Oil
    1 onion
    2 cloves garlic
    2 sweet potatoes
    1 green pepper
    1 can diced tomatoes (or fresh)
    2 cans black beans
    2 cups vegetable stock
    1/2 tsp cumin
    1/4 tsp cayenne (optional)
    salt to taste

    Chop onion and mince garlic. Cube sweet potatoes into different sizes (the small ones will
    reduce to nothing and flavor the stew broth.) Chop green pepper. Drain/rinse black
    beans. Saute onion and garlic in oil. Add the rest, bring to a simmer. Cook on low for 15-
    20 minutes until sweet potatoes are done. Dry on fruit roll trays.

    I also make a version with lentils. Sometimes I add carrots, turnips, and other root
    vegetables as well


    Hawaiian Rice Gumbo by FireInMyBones

    Shopping List:
    - 1 10oz bag Yellow Saffron Rice
    - 12oz Cooked Salad Shrimp
    - 1 can (8 ounces) Pineapple Chunks (drained)
    - 2 Medium Green Peppers (Chopped)
    - 1 Large Yellow Onion (Chopped)
    - 2 cups Chicken Broth
    - 2 cloves of garlic (minced)
    - 1 tsp Red Pepper flakes
    - 1 tsp Cumin
    - 1 tsp Ground Ginger
    - 3 Tbsp Soy sauce
    - 1 10oz package Cooked Ham (Cubed)

    Prepare:
    • Cook rice (no butter) in its own pot
    • Cut ham into small 1” or smaller cubes
    • Saute Onion and Green Pepper with olive oil until translucent. Season with salt and
    pepper
    • Drain pineapple juice into bowl and save
    • Add Soy sauce and Ginger with pineapple juice and wisk
    • Add Garlic to sauteed Green Peppers and Onions and stir
    • Add cubed ham to peppers and onions, reduce heat to low and simmer 2-5 minutes
    • Place peppers/onions/ham to large stock pot
    • Add Chicken broth
    • Add Cumin and Red pepper mix and stir in
    • Add pineapple juice mix
    • Bring mix to boil
    • Add pineapple chunks and stir in
    • Add shrimp
    • Add rice (do not add butter)
    • Mix together
    • Reduce to low and allow to simmer for 30 minutes

    Dehydrate at 165 for 10-12 hours When dry bag about 2 cups per serving

    Rehydrate..add just enough boiling water to cover and let sit for 30 minutes in cozy and enjoy.


    Ham and Vegetables with Rice From Backpacking Chef

    Ingredients:
    • ¼ cup deli ham, dehydrated
    • ¼ cup mixed vegetables, dehydrated (corn, peas, carrots, green beans)
    • ½ cup instant brown or white rice
    • ¼ cube vegetable bouillon*

    • Combine all ingredients in a 4 x 6 plastic bag.
    • On the Trail:
    • Place all ingredients in pot with one cup of water.
    • Light stove and bring to a boil. Continue cooking for another minute or two.
    • Transfer pot to insulating cozy for ten minutes to allow food to fully rehydrate.




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