Made these, based on Melissa Joulwan's "Well Fed" book.
Took 2 small-medium zucchinis and my mandoline slicer with the julienne attachment. Julienned the zucchinis until I thought I'd start shredding my fingers, so it was really like 1.75 small-medium zucchinis.
Sprinkle generously with salt, put in a colander, make some threats, and watch the zucchini sweat.
After a while (20 minutes ish), I patted them somewhat dry with paper towels. Roughly chop some garlic.
In a saute pan, heat up a spoonful of coconut oil, add zucchini, garlic, and a few shakes of red pepper. Cook until desired doneness. Really, really good.
Scooter
Tuesday, March 27, 2012
Saturday, March 24, 2012
Backpacking Chili Attempt
So, this post will be in a work in progress.
Chili:
Chop one large onion, saute in some chipotle olive oil. Add 2 lbs. ground beef. Do your best to break it up into small pieces. Add chili spices as desired - I added smoked paprika, chili powder, and cumin. After that is all done, add another onion and 2 bell peppers. Let that all saute for a while. (5 minutes.)
Pulled out a little bit of the food and put in a different container for eating tonight.
Add 1 large can (28 ish oz.) and 1 small can (14 oz ish) diced tomatoes of desired flavors.
Bring to a simmer for 15 minute or so.
Puree with an immersion blender (to make the pieces smaller and more uniform for both dehydrating and re-hydrating purposes.) Make good looking chili look like dog barf.
Peel and shred 2 smallish sweet potatoes. Add to the mixture. Makes it look even more unappetizing with the orange intrusions.
I'm letting it simmer for a while, then will cool and dehydrate. We'll see!
Scooter
Update 3/28/12: Actually measured and dried these - dried one cup per sheet. After drying, I put 2 sheets in ziploc bags, and smushed them around to make the pieces smaller again.
Rehydrating test: Added one bag to 2 cups warm water, brought to a boil, turned the stove off and put the lid over the pot, let sit for 5 minutes. It rehydrated really well, was still delicious, and was easy. We'll call this one a win.
Chili:
Chop one large onion, saute in some chipotle olive oil. Add 2 lbs. ground beef. Do your best to break it up into small pieces. Add chili spices as desired - I added smoked paprika, chili powder, and cumin. After that is all done, add another onion and 2 bell peppers. Let that all saute for a while. (5 minutes.)
Pulled out a little bit of the food and put in a different container for eating tonight.
Add 1 large can (28 ish oz.) and 1 small can (14 oz ish) diced tomatoes of desired flavors.
Bring to a simmer for 15 minute or so.
Puree with an immersion blender (to make the pieces smaller and more uniform for both dehydrating and re-hydrating purposes.) Make good looking chili look like dog barf.
Peel and shred 2 smallish sweet potatoes. Add to the mixture. Makes it look even more unappetizing with the orange intrusions.
I'm letting it simmer for a while, then will cool and dehydrate. We'll see!
Scooter
Update 3/28/12: Actually measured and dried these - dried one cup per sheet. After drying, I put 2 sheets in ziploc bags, and smushed them around to make the pieces smaller again.
Rehydrating test: Added one bag to 2 cups warm water, brought to a boil, turned the stove off and put the lid over the pot, let sit for 5 minutes. It rehydrated really well, was still delicious, and was easy. We'll call this one a win.
Thursday, March 22, 2012
Backpacking Frittata
Continuing with some backpacking meals experiments. Got this recipe (mostly) from my sister:
Peeled and grated about 4 medium sweet potatoes. Heated these with water in a bowl in the microwave for a while. (I'll say 5 minutes, although I don't remember at all.)
In a cast iron skillet, heat up some coconut oil, finely chopped onions, garlic, and bell peppers. Add as much of the sweet potatoes as you think will fit. Add 1 lb. of un-frozen spinach. Add 10 eggs. Realize that the ridiculous amount of veggies you put in is overwhelming the eggs. Add more eggs. Probably up to 16. Cook on the stove for a while, then cook at 350 until the eggs are set.
Break it up into small bits, spread on dehydrator trays. Took 24 hours on the small spinny one.
Review on re-hydrating:
Added too much liquid to the freezer ziploc bag. Very edible. Needed more spices.
The experiment continues.
Peeled and grated about 4 medium sweet potatoes. Heated these with water in a bowl in the microwave for a while. (I'll say 5 minutes, although I don't remember at all.)
In a cast iron skillet, heat up some coconut oil, finely chopped onions, garlic, and bell peppers. Add as much of the sweet potatoes as you think will fit. Add 1 lb. of un-frozen spinach. Add 10 eggs. Realize that the ridiculous amount of veggies you put in is overwhelming the eggs. Add more eggs. Probably up to 16. Cook on the stove for a while, then cook at 350 until the eggs are set.
Break it up into small bits, spread on dehydrator trays. Took 24 hours on the small spinny one.
Review on re-hydrating:
Added too much liquid to the freezer ziploc bag. Very edible. Needed more spices.
The experiment continues.
Monday, March 5, 2012
Pork Roast in the Crockpot
So, I wanted to try this from PaleOMG.
2 heads cauliflower, riced. (My food processor doesn't have a shredder attachment, so these were much smaller than I would have liked. More like 1/4 sized riced. This does come into play.)
Around a 4 lb. "Fresh Pork Ham Roast." I don't really know cuts of meat all that well, but it had the word roast in it, so I went for it.
Put is all in the crockpot for 8 hours, along with some cumin, 1 cup broth, salt, and pepper.
Review:
The meat was great! The over-watered cauliflower garlic mush, not so great, nor quite as visually appealing. (I still ate it, of course. I think this is where bigger sized cauliflower pieces would have been better.) Mine looked basically nothing like the picture, I think due to the different cut and tiny cauliflower bits. My roast had a bone in it, and we carved the meat off, vs. shredding. All in all, I'd make the meat again like this, might try some different things with the surrounding vegetables.
Scooter
2 heads cauliflower, riced. (My food processor doesn't have a shredder attachment, so these were much smaller than I would have liked. More like 1/4 sized riced. This does come into play.)
Around a 4 lb. "Fresh Pork Ham Roast." I don't really know cuts of meat all that well, but it had the word roast in it, so I went for it.
Put is all in the crockpot for 8 hours, along with some cumin, 1 cup broth, salt, and pepper.
Review:
The meat was great! The over-watered cauliflower garlic mush, not so great, nor quite as visually appealing. (I still ate it, of course. I think this is where bigger sized cauliflower pieces would have been better.) Mine looked basically nothing like the picture, I think due to the different cut and tiny cauliflower bits. My roast had a bone in it, and we carved the meat off, vs. shredding. All in all, I'd make the meat again like this, might try some different things with the surrounding vegetables.
Scooter
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