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* 2 Tablespoons dried oregano
* 1 Tablespoon dried thyme
* 1 Pinch salt
* 1 Pinch pepper
* 6 Ounces fresh baby spinach
* 2 Tablespoons dried onion
* 2 Tablespoons olive oil
* 2 Tablespoons tomato powder
* 2 Cups water
* 4 Ounces feta cheese, crumbled
Serves: 2
Make this on day one or two of your trip.
At Home: Combine the rice with mint, oregano, thyme, salt, and pepper in a zipper-lock plastic bag. If the spinach is not prewashed, wash and dry it thoroughly and repack in a large zipper-lock plastic bag. Leave air inside.
In Camp: Saute onion in olive oil for 2 minutes. Mix tomato powder with ? cup water and add to pot. Stir in spinach and simmer, covered, for 2 to 3 minutes, until wilted. Stir in the rice bag and remaining water, and bring to a boil. Cover and cook for 5 minutes. Let stand for 5 minutes. Sprinkle feta cheese over the rice before serving.
Dinner Side Dish
Nutty Rice
Recipe Ingredients
* 5 Cups uncooked instant brown rice
* 1 1/2 Cups sunflower seeds
* 1 1/2 Cups slivered almonds
* 1/4 Cup parsley flakes
* 1/4 Cup chicken bouillon granules
* 6 Cups water
Serves: 8
This is also a bulk recipe that can be divided into four equal parts for meals that serve two campers (add to 1 1/2 cups water).
At Home: Combine all dry ingredients in a zipper-lock bag.
In Camp: Pour the bagged ingredients and water into a pot. Bring to a boil. Stir once or twice. Lower heat to simmer; cover, and cook 5 minutes. Let stand 5 minutes. Fluff with a fork.
Dinner Side Dish
Pesto Walnut Risotto
Recipe Ingredients
* 1 small onion
* 2 Tablespoons olive oil
* 1 1/2 Cups uncooked short-grain white rice, not instant
* 4 Cups water
* 4 chicken bouillon cubes
* 1/2 Ounce-package dried pesto mix [NOTE FROM SUZANNE: doubt
that there is a GF version of this ingredient, but I'd do a
tablespoon of dried basil and a dash of garlic salt or powder -- or
take along a small clove)
* 1 Cup grated parmesan cheese
* 1/2 Cup chopped walnuts
Serves: 3
How can it be practical to make rich, creamy risotto in the backcountry when it takes tons of soup broth and restaurants can't make it in less than 40 minutes? With my tried-and-true tricks, you can have risotto with just 25 to 30 minutes of simmering.
In Camp: Chop the onion and sauté it in hot oil over a low flame until it's soft, about 3 minutes. Add the rice and cook another 3 minutes while stirring. Add 1 cup of water and 1 bouillon cube, and simmer about 5 minutes, stirring constantly. Add another cup of water and another bouillon cube, and simmer, stirring constantly for another 5 minutes. Add the last 2 cups of water and two bouillon cubes and simmer another 10 to 15 minutes, or until the liquid is almost completely absorbed. Add the pesto packet, Parmesan cheese, walnuts, and pepper, and stir until smooth and creamy. Serve
immediately.
Why do you need freeze dried meal kits? I know they are easy but....
~Melonie (R.O.C.K. leader for NoVa/Metro DC Chapter) & Owner of SillyYaks (www.groups.yahoo.com/group/SillyYaks)
"Do not follow where the path may lead. Go instead where there is no path and leave a trail." quote from Ralph Waldo Emerson
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