Vegetable Frittata Serves
4 backpackers as the main part of their meal
Ingredients: 10 small potatoes (about 4 pounds), diced 1 pound spinach or Swiss chard, washed and finely chopped ½ c water 8 whole eggs or 10 egg whites 5 cloves garlic, minced 1 teaspoon salt ¾ teaspoon black pepper 2/3 cup milk 2 teaspoons dried thyme 2 tablespoons vegetable oil 1 cup finely grated Parmesan cheese At home: Place the potatoes in a saucepan. Cover with water, bring to a boil, then cook until tender (about 10 minutes). Drain and set aside. Place the spinach or Swiss chard in a large saucepan. Add ½ cup water, cover and cook until tender (just until it wilts); drain. Preheat large oven-proof skillet over medium heat. Whisk the eggs, garlic, salt, pepper, milk, and thyme in a large bowl. Stir in the cooked potatoes and spinach. Heat the oil in the skillet on the stove, then add the potato mixture. Cover, reduce heat to very low and cook for about 12 minutes until set. Sprinkle with Parmesan cheese and place uncovered under the broiler until light brown. Spread on dehydrator tray and dry for approximately 5 hours. (It will be important to break up the clumps as it dries so the pieces are small).
Black Bean Chili Mac
Ingredients: 10 ounces small shell pasta or small elbow macaroni 15 ounce can of black beans, drained and rinsed 3 cups of bottled spaghetti sauce ½ cup salsa 3 cloves garlic, minced ½ teaspoon sale 3 tablespoons grated Parmesan Cheese Cook pasta according to directions on the package, then drain. Pour the pasta back into the saucepan and add the bens, spaghetti sauce, salsa, garlic, salt and cheese. Heat briefly. Spread on the dehydrator trays. Dehydrate for approximately five hours. At camp, for both recipes: Cover the amount you wish to eat with water. If you have time, let it sit for 30 min to an hour then bring to a boil. It is already cooked, so it just has to heat through.
Black Bean Spread
(use for dip with tortilla chips or on a tortilla for lunch)
Ingredients: 5 cloves garlic, minced 3 green onions, chopped 15 oz can of black beans, rinsed and drained 1 avocado, peeled and pitted 3 ripe tomatoes (or you can use salsa) fresh lime juice ½ teaspoon chili powder ¼ teaspoon salt Puree all ingredients in a blender or food processor. Spread on dehydrator trays and dehydrate for 5 hours at 145 degrees. To re-hydrate, add a little water, stirring until spread consistency is desired. This is good with individually packaged Colby Jack cheese and tortillas on the trail.