- 2 garlic cloves
- 2 baby peppers (red & yellow)
- 1 shallot (simply hiker sized)
- 1/2 tube of basil pesto
- 1/4 cup 10 minute rice (select your favorite)
- 1/2 cup Barilla tortellini
- 2 bouillon cubes (I use Knorr vegetable)
- 2 cups water
Directions: In my frying pan I sautéed the shallot, garlic, and peppers in a little olive oil until I got them to sweat. Then add the basil pesto and set aside (you only have one burner…)
Bring the water to boil and add the rice, tortellini, and bouillon. Reduce heat a bit to save fuel and stir every couple minutes to keep the rice from sticking to the thin titanium.
When the rice and tortellini are almost done, dump in the pepper and basil mixture. Cover and let cook until tortellini are done.
Carb bomb. BOOM!
- 2 cups water
- 4 oz mini penne, inexpensive quality to ensure quick cook time
- 4 oz foil pack precooked salmon
- 1 small shallot, thinly sliced
- .25 oz julianned sundried tomato
- .25 oz freeze dried green peas
- .5 oz lemon juice in single serve packet
- .5 oz white cooking wine
- 1 oz extra virgin olive oil
- 1 sprig fresh lemon thyme, picked & chopped
- salt & pepper packets
Bring water and 1/2 packet of salt to a boil, add pasta and cook until al dente. When pasta is 3/4 done add freeze dried peas and sundered tomato.
Meanwhile heat 1/2 your oil and sautee shallot until translucent. Deglaze with white wine and reduce heat. Add lemon juice, remaining oil, thyme and salmon. heat through and then turn off. Strain pasta reserving an ounce of the water, add salmon mixture, salt and pepper to taste, mix well and serve with a shaved parmesan garnish.
note: we used two pans for speed of cooking, however to save weight of both cook kit and fuel, this can just as easily be prepared with one. Cook the pasta first, portion it into your bowls and then top with the cooked salmon and shallots. Another hard earned tip – save this one for when you have plentiful water. We spent the next 2 days smelling salmon every time we opened our food bags.
- 2 Cups of Water
- 1/2 Cup of quick cook rice
- 1/4 Cup Freeze Dried Tomatoes
- 1 Tblsp. Freeze Dried Onion
- 1 Tblsp. Freeze Dried Sweet Peppers
- 1 Teasp. Freeze Dried Chilis (we used jalapanos)
- 1 Teasp. Dried Cilantro
- 1/2 Teasp. Granulated Garlic
- 1/2 Teasp. Dried Oregano
- 1/2 Teasp. Ground Cumin
- 1/2 Teasp. Sesame Seeds
- 1/4 Teasp. Ground Cinnamon
- 1/4 Teasp. Chili Powder
- 1 Tblsp. Unsweetened Cocoa Powder (use a high quality cocoa, it’s worth it!)
- 1 Chipolte Pepper in Adobo-Diced Fine
- 1 Tblsp. Tomato Paste
- 1 squeeze package of Peanut Butter with Chocolate (we used Peanut Butter & Co. Dark Chocolate Dreams, you could use Justin’s Nut Butter too)
- 1 pkg (.49 oz.) Concentrated Chicken Broth (we use Swanson Flavor Boost-no msg, you could also use a bullion cube)
- 4 oz Canned Chicken (pre cooked chicken used to come in a pouch, but we haven’t seen it in a while, you could substitute freeze dried)
Before you head out: Put the rice in a zip lock bag. In another zip lock you can combine the rest of the dry ingredients. In a small sealable container you can put the diced chipolte and tomato paste. The other ingredients all pack just fine.
At camp: This is a two stover. In one stove start your rice with 1 cup of water. In the other stove (one that has a good simmer) bring the other cup of water to a boil and add all you other ingredients. Reduce to a simmer and cook until your freeze dried veggies are tender, about 10-15 minutes. If it looks like the sauce is getting too thick just add some water. When everything is done, serve the Mole over rice. For easy clean up spoon everything into tortillas and wrap it up.
One stove option: Put both cups of water into your pot, bring to a boil and add ALL of your ingredients. Reduce to a simmer and cook until your rice and veggies are tender. If things start looking too goopy, adjust by adding water as needed.