Posted in /Cooking/Backpacking_Food on Monday, December 25, 2017
Some people thing that dehydrators are strictly for apples or jerky but veggies work really well on them too. This is a huge help since back country food can be extremely expensive but if you have access to a dehydrator and a little bit of time you can make your own.
3-4 healthy servings
120 g chicken
4 Tbsp onion
4 Tbsp mushroom
4 Tbsp carrot
4 Tbsp milk powder
4 Tbsp flour
1 tsp thyme
1 tsp mustard
1/2 tsp pepper
1/2 tsp salt
3 cups water (the water label on the ziplock has been fixed here on the blog)
Serve with mashed potatoes
1/2 cups of water
1/2 cup of milk
2 tablespoons of margarine
1 cup of potato flakes
Directions at home
1. Slice partially frozen chicken into 1/8-1/4 inch thick slices. Marinate the chicken for 3-6 in a flavor of your choosing. Dehydrate on high for 4-6 hours or until the meat is fully dry.
2. Dehydrate onions and mushrooms or purchase in the bulk food section or the Asian aisle of your grocery store.
3. Wash and peel carrots. Slice into 1/8-1/4 inch thick slices then blanch for 1 minute before dehydrating on medium for 4-6 hours.
4. Chop meat and mushrooms into bite sized pieces and place in ziplock bag with vegetables and spices. In a small separate ziplock add 1 cup mashed potato flakes and add this little bag to the larger bag.
Directions on the trail
1. Combine the ziplock contents and the water in your pot and allow to soak for 10-15 minute (we use this time to set up camp). Do not add the couscous.
2. Bring the pot to a boil and allow to cook for 6-10 minutes, about 3/4 of the way through cooking add the rice.
- I usually bring a little butter/margarine on each trip in case I'm making something like this or for some spread on a wrap, bagel or bun.