One Pan Wonders

Cinnamon Beef Noodle Soup
Serves 1-2
Note: this does thicken as it sits.

1 t ground cinnamon
1/2 t onion flakes
1/4 t garlic powder
1/4 t ground ginger
1 t vegetable or chicken bouillon
1 t dried cilantro
1 T mixed dried vegetables
1/4 t chili paste (or more if you like spicy)
1 T soy sauce
1 t rice wine vinegar
2 T beef jerky, shredded
1 bunch somen noodles, broken up (about 1 cup)

At home: combine all of the dry ingredients except the noodles and meat in a zip locking plastic bag.
Carry the meat and noodles separately. Carry the liquids in a screw top container.

In camp: bring 1 1/2 cups of water to a boil. Add  the noodles and meat.
Simmer until the noodles are cooked and the meat is tender. Add the dry ingredients and the sauce.
____________________________________________________________________

Turtle Noodle Soup

Serves 1

Carrots and snow peas do amazingly well in you pack for several days. You could

also use snap peas. No turtles were hurt in the making of this recipe.

5 dry shiitake mushrooms, broken up

½ t ground ginger

½ t garlic powder

1 t rice wine vinegar

2 T soy sauce

1 bundle of soba noodles, broken up

1/3 cup carrots, sliced thinly

12 snow peas, cut in thirds

toasted sesame seeds (optional)

At home: in a screw top bottle, combine the ginger, garlic, vinegar and soy sauce.

In a zip locking bag, combine the mushrooms and the noodles. In a second bag,

combine the carrots and snow peas.

In camp: bring 2 cups of water to a boil. Add the noodles and mushrooms. Cook

until the pasta is al dente and the mushrooms have rehydrated. Add the garlic, ginger,

soy sauce and vinegar. Taste. Add more water if necessary. Add the carrots and

snow peas just before serving so they stay a little crunch. Serve topped with sesame seeds.
_______________________________________________________________________

Black Bean and Lime
Serves 1

1 T dried corn
1/4 cup dried black beans
1 packet True Lime
1/2 t onion flakes
1 t dried tomatoes
1/2 t chicken or vegetable bouillon
1 t shelf stable bacon (optional)
1/4 t ground cumin
1/4 t dried cilantro

_________________________________________________________-

Tomato Basil Lentil Soup

   

1 serving
Dried lentils and tomato powder can be purchased from Harmony House Foods or made at home in the dehydrator. 

1/4 cup dried lentils
1 T dried tomatoes
1 T tomato powder
1 t chicken or vegetable bouillon
2 t dried carrots
1/2 t dried basil

1 t onion flakes
1/4 t onion powder
1/2 t dried oregano
1/2 t dried parsley
salt and pepper to taste

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add enough hot water to cover. Allow to rehydrate. Add more water to reach desired consistency.
__________________________________________________________________________________________

Three Sisters Stew

  

1 serving
The dried vegetable can be purchased from Just Tomatoes or Harmony House Foods.
Dried kidney beans can often be found in the bulk bins at grocery or natural food stores.

1/3 cup dried diced zucchini
1/3 cup dried corn
1/3 cup dried kidney beans
1/4 cup instant rice
1 t ground cumin
1/2 t garlic powder
1/2 T vegetable or chicken bouillon
1 t onion flakes
salt and pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: add enough water to cover. Allow the beans and vegetables to rehydrate.
Add more water to get the consistency you desire.
_________________________________________________________________________________________

back to top

back to top

If you can't find the instant/quick cooking barley, you can cook barley at home and dry it in a dehydrator.

1/4 cup quick cooking barley
1/4 cup dried mushrooms (I like a blend)
1 t vegetable or chicken bouillon
1/4 t garlic powder
1/2 t onion flakes
1/4 t thyme
salt and pepper to taste
1 T soy sauce
1 T dry sherry

At home: combine all of the dry ingredients in a zip locking plastic bag.
Place the soy sauce and sherry in a screw top container.

In camp: add just enough boiling water to cover and let sit until the barley is reconstituted.
Add the soy sauce and sherry. Add more water (if desired) to get the consistency you want.
__________________________________________________________________________________

Ginger Carrot Soup

Serves 1 

When testing this recipe, I tried to break up the carrots in a blender. It did not

work for me! Smashing them in this way works, and it is kind of fun.

½ cup dried carrots

½ t cornstarch

½ t onion flakes

½ t ground ginger

1 T chicken or vegetable bouillon

3 T powdered milk

salt and pepper to taste

At home: place the carrots in a zip locking bag. Pulverize with a meat mallet or rolling pin.

Add ginger powder, onion, flakes, bouillon, cornstarch and milk powder to the bag.

In camp: bring 1 cup of water to a boil. Add carrots and simmer.

Season with salt and pepper to taste.
______________________________________________________________________________________

back to top

Chicken Ramen Soup

Cream of Barley and Dill
Serves 1

If you can't find the instant/quick cooking barley, you can cook barley at home and dry it in a dehydrator.

1/4 cup quick cooking barley
1 T dried carrots
1/2 t onion flakes
1 t dill
1 t vegetable or chicken bouillon
3 T powdered milk (Nido)

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add 1 to 1 1/2 cups water and simmer until barley is rehydrated.
__________________________________________________________________________________________________

Herbed Salmon Orzo Soup

1 cup orzo pasta

1 T butter powder

½ t garlic powder

1 packet of true lemon

1 t dried basil

1 T dried parsley

salt and pepper to taste

1 3-ounce packet of salmon

At home: Combine all of the ingredients except the salmon in a zip-locking

plastic bag. Carry the salmon separately.

In camp: Bring 2 cups of water to a boil. Add the pasta and salmon. Simmer

until the pasta is cooked through. Serve.

____________________________________________________________________

back to top