Tortilla Soup

This is the final meal I need to make.  The plan is to eat this the first night out of a re-supply, so hopefully I can buy corn chips at a market to eat with it. Tortilla Soup 2 Chicken breasts, cooked, diced, tossed with Mexican spices (left over from when I made 4 chicken … More Tortilla Soup

Thai Noodles

  Thai Noodles 2 packages Thai Kitchen rice noodles 2 Chicken breasts, cooked and diced 1 eggplant, diced 2 red onions, diced 1.5 cups carrot, diced 5 cloves garlic, rough chopped 1 package mushrooms, diced Soy sauce Siracha Black pepper Each Thai Kitchen package comes with 2 blocks of rice noodles.  The box says each … More Thai Noodles

A Change and A Curry

I no longer am preparing food in the one pot, all ingredients combined method.  The final poduct, after dehydration, became a jagged sharp bag-popping vacuum sealer nightmare. And vacuum sealing is important because it keeps the water in the air from going to work on the dehydrated food.  Now, I am preparing, cooking, and dehydrating … More A Change and A Curry

Mexican Rice

Just off initial taste, I’d say I prefer this one to the previous pasta dish.  On the trail?  Dunno.  This recipe will make 5 very large dinner portions and then some. 35 oz whole plum tomatoes (same kind used for the pasta recipe) 1 can chipotle salsa (I meant to buy the chipotle peppers in … More Mexican Rice

Lemon-y Hummus

This is pretty much a standard hummus recipe, but I really like lemon, so I made it with a strong citrus flavor. 3.25 Cups dried (11 or so lunches) 4 15 oz. cans chickpeas (reserve liquid from 1 can), drained and rinsed zest of 1 lemon (omit for less lemon flavor) juice of 2 lemons … More Lemon-y Hummus

Black Bean Puree

I love this recipe.  I make it at home a few times a month and use it as a side dish, burrito/quesadilla filling, or turn it into black bean patties by adding bread crumbs.  On the trail, I’m just going to spread it on tortillas and eat it for lunch. Yield: 4.5-5 cups (wet) and … More Black Bean Puree