sarbar
09-19-2007, 20:20
My love affair of Harmony House Foods continues......I give their dried items the Hungry Hiker Seal Of Approval. They just get better tasting as I get more of the bags opened from my Super Sampler this week.
This meal is a powerhouse of protein. If you use multi grain or whole wheat pasta you will gain even more. The recipe is vegetarian as well.
Taco TVP is just great tasting! Shelf stable and vegetarian, it rehydrates easily and doesn't need to be cooked. You can use "hamburger" TVP or home dried hamburger gravel instead if desired.
The best pasta for this recipe is one with shape to grab onto the sauce. Rotini, twisties, rigatoni, large mac and others work well.
The amount of chili powder is up to you, I like it spicy, others don't. Salsa packets would also work well to be added.
http://www.freezerbagcooking.com/chilimac.jpg
Chili Mac:
In a quart freezer bag put:
4 ounces precooked and dehydrated pasta shapes
2 Tbsp Taco TVP Bits
2 Tbsp dried bell peppers
1 Tbsp dried Pinto Beans
1 Tbsp dried corn (http://www.harmonyhousefoods.com/corn.html)
In a small bag put:
1/4 - 1/2 tsp chili powder
1/2 tsp oregano
1/4 tsp dried diced garlic
Also take:
1 Tbsp olive oil
2 Tbsp Parmesan Cheese
Salt to taste, if desired
As with all pasta recipes I recommend double bagging, becuase dried pasta can have sharp edges. You can reuse the outer bag for other purposes afterwards.
Add 2 cups or so of boiling water to the bag. Make sure all pasta is covered. Seal well and put in a cozy for 15 minutes. Drain off any remaining water carefully. Shake in spice packet and add oil. Mix well and top with Parmesan Cheese.
Serves 1 hungry hiker.
Photo of said vittles! (http://i14.photobucket.com/albums/a308/NWHikergirl/largechilimac.jpg)
This meal is a powerhouse of protein. If you use multi grain or whole wheat pasta you will gain even more. The recipe is vegetarian as well.
Taco TVP is just great tasting! Shelf stable and vegetarian, it rehydrates easily and doesn't need to be cooked. You can use "hamburger" TVP or home dried hamburger gravel instead if desired.
The best pasta for this recipe is one with shape to grab onto the sauce. Rotini, twisties, rigatoni, large mac and others work well.
The amount of chili powder is up to you, I like it spicy, others don't. Salsa packets would also work well to be added.
http://www.freezerbagcooking.com/chilimac.jpg
Chili Mac:
In a quart freezer bag put:
4 ounces precooked and dehydrated pasta shapes
2 Tbsp Taco TVP Bits
2 Tbsp dried bell peppers
1 Tbsp dried Pinto Beans
1 Tbsp dried corn (http://www.harmonyhousefoods.com/corn.html)
In a small bag put:
1/4 - 1/2 tsp chili powder
1/2 tsp oregano
1/4 tsp dried diced garlic
Also take:
1 Tbsp olive oil
2 Tbsp Parmesan Cheese
Salt to taste, if desired
As with all pasta recipes I recommend double bagging, becuase dried pasta can have sharp edges. You can reuse the outer bag for other purposes afterwards.
Add 2 cups or so of boiling water to the bag. Make sure all pasta is covered. Seal well and put in a cozy for 15 minutes. Drain off any remaining water carefully. Shake in spice packet and add oil. Mix well and top with Parmesan Cheese.
Serves 1 hungry hiker.
Photo of said vittles! (http://i14.photobucket.com/albums/a308/NWHikergirl/largechilimac.jpg)