One Pan Wonders
Backcountry Cooking at its Finest
Drying Artichokes
I got inspired and decided to experiment. Artichokes. They are just another veggie, right? What if I took the kind packed in water, chopped them up and ran them through the dehydrator? Would it work? I knew the oil packed ones (aside from being an ingredient in a dip) would not work, but water packed? Why not?!I picked up 2 cans of artichoke hearts from Trader Joes. Drained them well and chopped them as finely as I could. I spread them evenly on fruit roll trays and dried them at about 135* for about 4 or 5 hours. It works beautifully!
My original thought was to combine them with mixed vegetables, but I ended up putting them in a jar by themselves. I like that I can add them to just about anything. Salads, pasta, coucous, rice... They rehydrate wonderfully and add a lot of flavor to whatever dish I am making. Even better when you add in some extra virgin olive oil.
Recipes: Couscous, Salads, Rice, Pasta
Couscous
Mediterrean Couscous
Serves 1-2
4.2 ounces packed weight
This can be served hot or cold. Adding olive oil at the very end makes it that much better!
1/3 cup couscous
3 T dried chicken
2 T artichoke hearts
2 T dried mixed vegetables
1 T sun dried tomatoes (about 3)
1 t Italian seasoning blend
1 t chicken or vegetable bouillon
Olive oil and salt and pepper to taste
At home: combine everything in a zip locking plastic bag.
In camp: add enough hot or cold water to cover. Stir well and allow to rehydrate.
Allow longer for cold water. Season with salt and pepper. Stir in olive oil.
Salads
Chicken and Artichoke Salad
Serves 1
This can be served hot or cold. As a salad or as a sauce for pasta.
3 tablespoons dried chicken
3 tablespoons dried artichoke hearts
2 tablespoons dried mixed vegetables
1 tablespoon dried mushrooms
1/2 teaspoon dried shallots
1 packet True Lemon
1/4 teaspoon Italian Seasoning blend
1/4 teaspoon vegetable bouillon
Olive oil, salt and pepper to taste
At home: combine all of the ingredients in a zip locking plastic bag.
In camp: add enough water to cover. Allow to rehydrate before eating.
Rice
Serves 1
2.0 ounces packed weight
1/3 cup instant rice
3 tablespoons dried artichokes
2 tablespoons dried mixed vegetables
1 teaspoon vegetable bouillon
1/2 teaspoon dried parsley
1/2 teaspoon dried shallots
Salt, pepper and olive oil to taste
At home: combine everything in a zip locking plastic bag.
In camp: add enough hot water to cover.
Allow to sit until rice is soft and vegetables are rehydrated.
Season with salt, pepper and olive oil to taste.
