Boundary Waters Quetico Forum :: BWCA Food and Recipes :: One pot meals
|
Author | Message Text | ||
OldFingers57 |
|
||
Wables |
|
||
hooky |
|
||
Swampturtle |
Hash browns with eggs & sausage (Eggbake)-adapted from Linda Yaffe’s Backpack Gourmet Serves 6-8 3 minutes from pack to plate- Need a dehydrator 10-12 medium potatoes (4 ½-5 lbs) 2 large onions 2 tablespoons of olive oil 1 teaspoon pepper 1 tablespoon or more-to taste of lawry’s seasoned salt or goya adobo 2 teaspoons garlic powder 12 oz pork link sausage cut into coins (or beef, turkey, soy) 10-12 eggs beaten 1 cup grated parmesan cheese or more Grate the onions & potatoes, put them in a colander to drain, press out any moisture. Heat olive oil over medium heat in a large skillet or Dutch oven, add the potatoes, onions, pepper, seasoned salt and garlic powder. Stir constantly until cooked down- 10-15 minutes. Taste and adjust seasonings if necessary. Add sausage, reduce heat to low, cover and cook for 10 minutes stirring occasionally. Preheat oven to 350 degrees, grease a 10-13-inch casserole dish. Stir the eggs & parmesan cheese into the potato mixture in the pan or Dutch oven. Spread the mixture into the casserole dish, bake for 20-25 minutes until golden brown & eggs are set. Cut the casserole into serving sizes, break up the mixture & spread individually on covered dehydrator trays or lightly oiled fruit roll-up trays. Dehydrate for 4 ½ hours at 145 degrees or until dry. Let cool overnight in the dehydrator. When cool, vacuum seal in food saver bags. To rehydrate-Cover with water ½ inch above the level of the food, boil, stir & serve. -Or cover with water overnight in a Fairshare mug just to level of food, boil, stir & serve. Notes-I have a salad shooter which is terrific for shredding. I season to taste-you can fry bulk sausage separately, chop with a spatula-then add to the other ingredients, but personally I enjoy the sausage coins...adds texture. |
||
billconner |
Bear Creek Soups maybe with the fry pan bread Zatarans red beans and rice with summer sausage pieces in it. Foil pack chicken, instant gravy, and stuffing. Toss in some freeze dried peas. Foil pack tuna and pasta sides. |
||
Tony |
either one of these with some type of added meat. I use kielbasa to the red beans and rice. tony |
||
Swampturtle |
Stuffed Pepper Soup Ingredients 2 pounds ground beef 1 medium onion, chopped 2 garlic cloves, minced 2 quarts beef stock 1 can (28 ounces) tomato sauce or marinara 1 can (28 ounces) diced tomatoes with jalapeño, undrained 2 cups chopped green peppers 1/4 cup packed brown sugar 2 teaspoons salt 2 teaspoons beef bouillon granules 2 teaspoon pepper 2 cups cooked long grain rice Parmesan cheese to taste Directions In a Dutch oven, cook beef, onion & garlic over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Top with Parmesan cheese just before serving. Yield: 10-1 cup servings (2-1/2 quarts). If you like stuffed peppers, you will love this hearty soup. Great without the rice added as a sauce over pasta. I buy 3 minute pasta for camping. If you are going to serve this at home & have leftovers...I leave the rice out of the recipe and add it to the bowls right before serving. This way the rice doesn't suck up all the moisture OR add the rice & dehydrate the whole thing together. Bring packet of vacuum sealed Parmesan to add in when serving or stir it right in before dehydrating. Kick it up if you like spicy. |
||
saltdog |
|
||
saltdog |
|
||
hooky |
A couple of sites to also get you started. Backpacking Chef"> Trail Recipes |