We went to the store and picked up food for this part of the trip, but alot of it is highly processed foods [spaghettios, canned raviolis & the like] it's not all that healthy and its crazy high in sodium but it doesn't need to be refrigerated, and it can be cooked using only a two burner propane stove and a casserole pan since that is all we are taking to conserve space. For the next leg of the trip We want to eat home food while we are on the road. so I am going to scour the internet until it's time to leave or I come up with enough recipes to be happy. Ready set go!
Mashed Potatoes:
Regular, dehydrated, or instant potatoes
Dehydrated or instant milk
Butter flavored spread to taste [you can't keep real butter without refrigeration]
Add ins:
Go to the spice isle and find stuff you like!
Chives, onion, garlic, Parmesan cheese, crumbled bacon
Directions, hydrate the milk, make mashed potatoes, add milk to desired consistency. Add Add-ins to taste.
Protip, add about a half of a tablespoon of vinegar to canned cream and let it sit covered for 30 minutes
TADA! No refrigeration magic sour cream!
From Sailingbreezes.com: Velveeta brand cheese and other American cheese products need no refrigeration.
Potato pancakes
Mashed potatoes
breadcrumbs
cheese
an egg or two
Mix the above ingredients and make patties with them fry them in a pan until crispy on the outside. serve when delicious.
NOTE: Get your eggs from a local farmer and tell them you want the outer layer intact These eggs can be kept without refrigeration in a cool dry place. They also taste way better, are WAY better for you, buying them helps keep your money local, and you help in a tiny little way against factory egg producers.
Mashed potatoes and gravy...burger:
Make the potato pancake patties about the size of a hamburger patty, add gravy from recipe below, stick between two pieces of bread and you have yourself portable mashed potatoes and gravy! Aren't sandwiches awesome?
Mini pizzas!
Self rising flour
Dehydrated or instant milk
pizza/spaghetti sauce
traveling cheese of your choice
traveling meat of your choice (holy crap I went off on a tangent there, long story short...the meat's optional.)
onions are also pretty slam.
Now I say traveling cheese and traveling meat I mean one that doesn't need to be refrigerated to stay good. Pepperoni is a good meat option [you could do diced jerky too], and harder cheeses travel better than soft. I'm not talking blocks of cheese, these aren't natural cheese and they spoil easy. Hard cheese that still has the rind on it from when it was made is the best, but those cheeses are usually pretty expensive, so I am saying this recipe is for mini pizzas. These cheeses usually have more flavor than block cheese so you can make more pizzas with less cheese Them being mini pizzas you conserve on your more expensive toppings giving you more full tummies for less money. You know what you could do with all the money you could save with mini pizza? I would build a giant slide, because giant slides are the shiz.
Now I say traveling cheese and traveling meat I mean one that doesn't need to be refrigerated to stay good. Pepperoni is a good meat option [you could do diced jerky too], and harder cheeses travel better than soft. I'm not talking blocks of cheese, these aren't natural cheese and they spoil easy. Hard cheese that still has the rind on it from when it was made is the best, but those cheeses are usually pretty expensive, so I am saying this recipe is for mini pizzas. These cheeses usually have more flavor than block cheese so you can make more pizzas with less cheese Them being mini pizzas you conserve on your more expensive toppings giving you more full tummies for less money. You know what you could do with all the money you could save with mini pizza? I would build a giant slide, because giant slides are the shiz.
First, hydrate your milk. Add to flour with salt to make a dough. Make them flat and whatever size you want. About the size of the cup/can I was just using is the size I like: flatten your dough and use a cup like a cookie punch to punch out a biscuit, reform the dough and do it again until you are out of dough or have and uncomfortable number of biscuits. Cook the biscuits in the oven until they are almost done 350* for 10-15 minutes should do it, pull them out and add toppings and put them back in until they are done.
Biscuits and Gravy:
Well you just made some pretty awesome biscuits in your head just now with the recipe above Now take some more dehydrated milk and add it to a pan of hot water, add in flour, salt, pepper, and whatever else you like in your gravy, stir it over low heat till it thickens. [add more flour to make it thicker if it's still too thin.]
Add over biscuits and dig in my friends! [Protip: This is also a pretty slam gravy on mashed potatoes...but you probably already know that.]
Grilled cheese:
American cheese slices [dont need to be refrigerated, neither does Velveeta]
Bread
Directions: Add ingredients and grill to taste
Fried rice:
Rice or instant rice
oil
carrots
cabbage
onions
eggs
canned chicken
prepare your rice, add oil to pan, add everything but the rice until the eggs are done, add rice and fry until delicious.
Bechamel sauce over fancy sounding pasta:
Pasta
flour
egg yolk[s]
butter flavored spread
nutmeg
It's really easy to make but it seems kind of backwards when you first look at it. Add a dollop of butter to a pan, add flour and combine, cook flour until it does not taste raw [10-15 minutes] add milk until desired consistency is reached. Pour it over your pasta and enjoy!
Mornay sauce over vegetables and rice:
Do all of the above steps, but add cheese to your sauce, in our case, that cheese is parmesean or a cheddar...or a mix...hmm...mmmm...
Prepare the rice and veggies, pour sauce over and serve.
Crepes or similar flat pancake, or regular pancakes too
flour
milk
sugar
eggs
Mix ingredients until a pancake-y-delicious thickness, pour onto hot pan while holding the pan at an angle so the batter runs, flip when the top is dry. You can add peanut butter, nutella, fresh fruit, eggs or just eat them plain.
You can add more sugar to this mix and add it to a pot of hot oil, to make funnel cake!
Egg sandwiches [portable eggs and toast]
eggs
bread
cook, combine and eat.
Yogurt!
Dehydrated instant milk
Starter culture [or yogurt with live cultures in it, but that needs to be refrigerated]
*thermos
Quote from sailingbreezes.com
"It's easy to make homemade yogurt using a thermos. Heat one quart of reconstituted nonfat dry milk (add an additional 1/3 cup of dry milk - no extra water - if you like thick, custard style yogurt) over medium heat just until milk comes to a boil, stirring occasionally. Remove milk from heat. While the milk is heating, boil a kettle of water and pour the boiling water into the thermos to sterilize and "preheat" the thermos. Cool milk until it reaches a temperature between 100-120 degrees Fahrenheit. Put 2 Tablespoons of "starter" yogurt (either from your last batch of yogurt, store bought plain yogurt that has "live" or "active" cultures, or dry culture mix available from Lehman's Non -Electric Catalog www.lehmans.com or 1-888-438-5346)) in a small bowl and add a small amount of the cooled milk. Stir until yogurt is dissolved. Add the dissolved yogurt to the remaining cooled milk and stir. Empty thermos of hot water (use for washing dishes) and pour yogurt/milk culture into empty thermos and cap. Let incubate for 6-12 hours. The longer the incubation time, the "tarter" the yogurt. Eat warm or wait until it has cooled and flavor with vanilla extract, honey or fresh fruit."
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