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Quick and Easy Meals Fettucini Alfredo with Peas
Pita Pizzas
Quesadillas Fettucini Alfredo with Peas Needed: 2 packages of your favourite Alfredo side dish (our favourite is Lipton's whole wheat version) 1 tablespoon powdered milk 4 cups of water (or as needed to make up the milk and water to cook the pasta) optional: 2 tsp olive or sunflower oil 1/2 cup of dehydrated peas Add the peas, pasta mixes and, substituting powdered milk and water for fresh milk, cook the pasta as indicated on the package. Pita Pizzas Needed: 1-2 whole wheat pitas per person tomato paste or commercial or homemade reconstituted dried tomato sauce cheese (grated) assorted toppings Dress your pitas as desired, then heat them over the camp stove (on low if your stove has flame control) with the lid over top until the cheese begins to melt. Quesadillas Needed: soft flour or corn tortillas grated cheese salsa optional: sweet peppers, jalapeno peppers, mushrooms Spread salsa thinly over one tortilla. Add any extra toppings over the salsa, then top with a sprinkle of grated cheese. Top with a second tortilla, pat it down and heat on a frying pan or skillet until the cheese is melted. Mexican Lasagne Needed: Soft flour tortillas Salsa 1/2 cup dry ground tvp, reconstituted, with 1 tsp chili powder, 1/2 tsp dried cilantro, and 1/2 tsp cumin added OR 1 package of instant refried bean mix cheese (grated) Optional layers: reconstituted dried corn, reconsitituted mashed yam or sweet potato leather, guacamole If you don't have simmer control on your stove, you are best off to use an outback oven for this dish. Placing a tortilla on the bottom, add layers of fillings separated by ingredients until your lasagne is "built". Heat slowly just until the cheese starts to melt. Mock Chicken Fried Rice Needed: 2 packages of Uncle Ben's Bistro Express brown or basmati rice (or 2 cups of cooked rice) 1 tablespoon vegetarian chicken soup mix (available at The Bulk Barn) 1/2 tsp each garlic and onion powder 1 tablespoon of your favourite cooking oil 6-8 chunks of so soya tvp slices 3 tablespoons vegetable flakes, or an equivalent amount of dried or fresh veggies (carrots, celery, onions, peas and string beans work well) 1 tablespoon soy sauce, or 2-3 soy sauce packets optional: 1 tsp powdered eggs, reconstituted In a small pot or bowl, add 1/2 the soup mix, 1/2 cup of hot water, and the tvp. Stir well and cover for 3-5 minutes. Meanwhile, heat the oil and add the garlic and onion powder and 1/2 of the dry soup mix. Stir well, then add the rice. Stir well and heat for 1-2 minutes. Stir the vegetable flakes and powdered egg with the tvp, then add to the rice mixture and stir well then turn off heat. Add extra water if needed. Season with soy sauce to taste. Spaghettini and Tomato Sauce Needed: 1 package spaghettini enough spaghetti sauce leather to reconstitute to 2 cups of sauce OR equivalent powdered tomato sauce OR sauce from tomato paste To make mock meat sauce: add 3 tablespoons each dry ground TVP and hot water, and garlic powder, onion powder, basil, oregano, salt and pepper to taste optional additions: 2-3 tablespoons vegetable flakes, 1/3 cup dried vegetables (peppers, mushrooms, zucchini, carrots and garlic work well), basil and oregano to taste, a quick dribble of olive oil optional: sprinkle with parmesan cheese Serve with garlic pita wedges. Boil pasta according to the package instructions. When draining, reserve enough water to use to reconstitute the sauce and mix well. Add the sauce to the spaghettini and mix well. Spasagna This happy accident has no layers. Needed: your favourite pasta one of the tomato sauce options listed in the spaghettini recipe dried mushrooms, zucchini and/or sweet peppers Optional: reconstituted ground tvp with 1/4 tsp each of salt, pepper, basil and oregano grated mozzerella cheese parmesan cheese Cook the pasta, reserving some of the water as needed to make the tomato sauce plus an extra 1/4 cup for the dried veggies. Add the veggies and tvp and stir well. Add the grated cheeses and stir until melted in (the heat of the pasta should do this as long as you move fairly quickly). Curried Rice and Vegetable Casserole Needed: 1 package Uncle Ben's Bistro Express rice or mixed grains (your favourite variety that includes vegetables) 2 teaspoons oil 6-8 So Soy tvp chunks 3 tablespoons veggie flakes and/or 1/3 cup total of your choice of dried peas, green beans, sweet peppers, carrots and/or corn 1/2 cup reconstituted vegetable or mushroom boullion or soup base 1 handful of dried fruit (dried raisins, currants, peaches and/or mangoes) 1-2 tablespoons curry powder 1/4 teaspoon cumin salt and pepper to taste Soak the dried ingredients (So Soy, vegetable flakes, dried fruit and vegetables) in the boullion or soup base for 10 minutes. Heat the oil and add the rice, curry powder and cumin, and then sitr in the rice. Add the remaining ingredients and stir over medium heat until all the liquid is absorbed. This recipe can be easily doubled. Couscous with Mushrooms, Nuts and Currants in Mushroom Broth Needed: 1 cup whole wheat couscous 2 tablespoons dried mushrooms (white, button, shitake, oyster, cremini, portobello etc.) 2 cups of reconstituted mushroom boullion 1/4 cup of mixed nuts and seeds (pistachios, pine nuts, cashews, pecans, pumpkin seeds, etc.) 2 tablespoons dried currants, cranberries and/or raisins optional: a quick drizzle of olive oil optional: a pinch of dried roasted garlic Lightly toast the nuts and seeds and set aside. Prepare the mushroom broth by boiling the water and adding the bouillion and stir well. In a medium or large pot, add the dry ingredients, then add the hot broth. Stir the mixture and cover for 5-10 minutes or until the liquid is absorbed. Stir in the oil and garlic if desired and serve. Thanksgiving Dinner Menu: Teriyaki tofu crackers Dried cranberries Instant mashed potatoes (commercial, or dehydrate your own) Instant mushroom or mock chicken gravy Toasted pecans Pumpkin pie from fruit leather To make the gravy, measure enough mushroom or mock chicken powder, dry soup mix or boullion as instructed to make up 2 cups, add to the powder 2 teaspoons of corn starch, 1 tablespoon of either dried onions or dried mushrooms, and a pinch each of pepper and powdered garlic, add 1 1/2 cups of cold water, bring to a boil and thicken. To toast pecans, set them in a frying pan, and toss gently over a low flame until heated through (about 3 minutes). Remove from heat and immediately sprinkle with salt and/or powdered cinnamon as desired. To make the pie, add 1 heaping tablespoon of powdered milk to 1/2 cup of water and stir well. Add one half of the finished recipe of pumpkin pie leather and let soak for 10-20 minutes. Heat the leather mixture and stir until well blended, adding extra water and/or pumpkin leather as needed to reach desired consistency. In the bottom of another pot, crumble a thin layer of cookie crumbs (we like the President's Choice Funshine cookies, but graham cookies or similar kinds also work well). Spread the pumpkin leather mixture over the crumbs and let set for a few minutes, then serve. |
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