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order up!
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Author:  Georgi [ September 21st, 2001, 7:33 pm ]
Post subject: 

Looking for a meal or two suggestion
for 7 days, 6 nights.

Needs to be dehydrated and for 2 persons, both capable of eating!

Georgi

Author:  jjoven [ September 22nd, 2001, 8:14 am ]
Post subject: 

here is a recipe I found on a lightweight backpack board. Thanks to "Ember".

Homemade "Helper" Mix

2 cups nonfat dry instant milk
1 cup cornstarch
1/4 cup chicken, beef, ham, or vegetable bouillon powder
2 Tbsp onion flakes
1 tsp dried basil
1 tsp dried thyme
1 tsp black pepper
2 Tbsp dried parsley
1 Tbsp garlic powder

Yields: 3 1/2 c "Helper" Mix (approx).
Mix the ingredients together and store in an airtight container or ziplock for up to 3 months without
flavor/seasoning loss. Keep the mix on had for a quick, economical, and as a tasty base for dinner.

Depending on taste, use 1/4 to 1/2 c of the "Helper" Mix for 1/2 lb of beef/hamburger or the equivalent of
some other meat/fish/vegetarian protein. (Yields: 2 - 4 servings). Reconstitute with 3/4 to 1 1/4 c boiling
water.

* Hint: RE: Bouillon seasonings:
1) Use beef seasoning with ground beef/hamburger, TVP/TSP, tofu (& can be used for ground
chicken/turkey).
2) Use chicken seasoning with chicken/turkey, tofu, & TVP/TSP.
3) Use ham seasoning with Spam, bacon/sausage/pork, tofu, TVP/TSP.
4) Use vegetable seasoning with any fish, tofu, TVP/TSP.

*Note: TVP/TSP = Texturized Vegetable Protein/Texturized Soy Protein. To get this to rehydrate
properly, add boiling water & 1/2 to 1 tsp vinegar, lemon juice, or ketcup.

To create a 1-pot/bag (freezer ziplock) dinner:
1) Start with the Helper Mix (See "Hint" above).
2) Use with dried Ground Beef/Hamburger, Tofu (dried; plain/marinated), TVP/TSP*, Canned/Fresh Fish
(dried), Canned Meats (dried), Chicken/Turkey (ground/cubed/strips/shredded & dried), other Dried
Meats/Jerkies; Dried grain-legume-veggie leathers.
3) Add @ least 1/4 c dried vegetable bits/flakes. In addition or as a variation: think about adding dried
tomatoes/sauce/paste.
4) Add a precooked/dehydrated complex carbohydrate (grains &/or legumes) or 2:
pastas, cooked/dried potatoes (au gratin, hash browns, scalloped, mashed, etc), stuffing mix, couscous,
millet, barley, rice, wheat berries, quinoa,; legumes (lentils, split peas, beans, etc).
5) Add additional seasonings/flavorings:
a) Mexican - cumin, chili powder, cayenne, cilantro, etc.
b) Italian - onion, oregano, basil, parsley, etc.
c) Cheese (variety; fresh/powdered), sauces, gravies, dry soup mixes, etc.

Example # 1 (1-pot/bag)
Dinner Entree
Taco Beef

Reconstitute ground beef & add 1 T oil. Add: 1/4 c of the "Helper" mix, 2 T dried onions, 1 to 1 1/2 c
boiling water, 8 oz can tomato sauce (dried), 1 1/2 c dry noodles, 1/4 - 1/2 tsp chili powder, 1/4 tsp
cumin, 1/4 to 1/2 tsp dried crushed red pepper. Bring to a boil. Reduce heat & simmer for 15 min,
stirring until thickened. Stir in: 1 c Sharp Cheddar & 1 c Monterey Jack (powdered cheeses/fresh) 5 min
before serving & allow cheese to melt.
-----
Example # 2 (1-pot/bag)
Dinner Entree
Tuna Rice

3/4 - 1 1/4 c water
1/4 c + 1 tsp "Helper" Mix
3/4 c quick cooking rice (or cooked/dried rice)
dried tuna fish
1/2 pkg dry gravy or white sauce mix

To the tuna, add water, rice, "Helper" Mix, & gravy. Bring to a boil and stir. Cover and let simmer 15-20
minutes. Stir occassionally. If the rice sticks to the pan, add more water. Uncover and simmer until
excess water has evaporated.

Variations:
1) Substitute dried salmon or another meat or alternative.
2) Add fresh or 1/4 c dried veggies of your choice.
3) Substitute for rice (cooked & dried):
bulghur wheat, couscous, millet, quinoa, barley, wheat berries, or a pasta, etc.
4) Add cheese.

Author:  Guest [ September 22nd, 2001, 8:59 am ]
Post subject: 

Sounds great - BUT - one whole cup of cornstarch? Wouldn't a TBSP or two be more in order?

Author:  smokey [ September 22nd, 2001, 9:20 am ]
Post subject: 

Georgi, last trip out I had great sucess with dehydrating chili. Just made a huge batch of chili as I normally do and when we had finished eating I dehydrated the rest.
Keep track of how much you ladle onto the trays for portion sizes and pack what you think you need for a meal. To rehydrate I just put it into a Nalgene and topped up with water for about 2-3 hours. Into the pot adjust liquid level and serve with a bread product either packed along or fresh bannock.
Was pleasantly surprised how well it turned out. We also use a lot of dehydrated burger and veggies (mushrooms, peppers, carrots etc)I rehydrate in Nalgene during the day and then using fresh onions and rice and spices and/or hot sauce, make a "hash" stir fry.
Enjoy your trip, I'm heading out for 3 dyas this Monday and the last of the chili is coming out of the dehydrator in about 2 hours!!
Sid

Author:  jjoven [ September 22nd, 2001, 4:03 pm ]
Post subject: 

I agree, it does seem like alot of cornstarch. But it is for 3.5 cu of mix. Neverthe less, I'd reduce the CS to 3 Tbs.

Quote:
On 2001-09-22 09:59, Anonymous wrote:
Sounds great - BUT - one whole cup of cornstarch? Wouldn't a TBSP or two be more in order?

Author:  Georgi [ September 28th, 2001, 10:40 pm ]
Post subject: 

Thank you for your replys!

MMM mmmm Good!

Author:  Guest [ September 29th, 2001, 6:46 pm ]
Post subject: 

Here is a recipe for a beef stew that we made a couple of times this summer. We dehydrated our own veggies in the oven so that was how we controlled portions. We bought shredded dried beef (jerky) in a Chinese grocery store. To make the stew we threw some dried veggies and dried beef into a pot with some water. Let sit about 20 min. Add half a package of gravy mix and boil/simmer for a while. (can't be more precise - probably 10 min. Add instant potato flakes as a thickener and dig in. Larry

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