Traditionally the Asian use a peanut butter sauce
In order to do that on trail you're going to need to have your PB melt and then coat your product .
From my POV the best way to do that is to use the lid of your pot to drain your cooked pasta ( bow ties ? ) but leave about 1/4 -1/8 " of hot starchy water at the bottom of the pot .
Keep the heat on and add and thoroughly incorporate your PB
Once incorporated turn off the heat and eat
btw organic /natural PB doesn't melt as well as the other stuff does
1 clove garlic, 2 T bacon bits (real), 1 T flour, 1 T dried milk, t @ dried parsley, 1/4 cup Parmesan, 1 T oil, salt and pepper. Trail Spaghetti Carbonara. Dehydrate the parsley, mix in the flour and dried milk, mix everything into drained hot spaghetti.
Image023.jpg Retort is something we should all be familiar with - take a moment and go shopping check the canned meat Isle and international Isle at the larger grocery stores.
Retort is flat, well packaged and flash cooked in the package and is NOT overcooked like a can. lighter - more nutrients and fresher taste and a bit more variety.... Perfect for FBC and Sabar has made some recommendations in the past on this subject.
There was an Old Man with a owl,
Who continued to bother and howl;
He sat on a rail, And imbibed bitter ale,
Which refreshed that Old Man and his owl. . WOO <Audio
Aglio olio e peperoncini, aka: garlic, (olive) oil and (hot) peppers. Garlic powder and red pepper flakes or pinch of cayenne powder can substitute for fresh/canned, and jazz up pasta dishes.
I like oldbear's recommendations, too.
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My wife bought me a tube of concentrated tomato paste and another one of Italian herb seasonings from Whole Foods for my trip last week. I got three dinners out of them, and there is still a little bit of the seasoning tube left. Easy to use - just drain pasta, squeeze on, and mix in. Each tube was about $2.50, and, with whole wheat pasta, it made a much more natural, additive free meal than my old standby Knorr-Lipton dinners. As some of you know, I've recently been diagnosed with high blood pressure, gout, and type 2 diabetes. I visited my doctor's office yesterday and found that I've lost 7 lbs. since last month's visit and my blood pressure is nearly normal. I'm to continue on a low carb, sugar, and sodium diet and repeat the blood sugar testing next month. I'm not going to screw this up.
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I keep it simple. Chopped slim Jim or the like and a healthy dose of Old Bay Seasoning.
I've never tried 'em, but at IKEA they sell these toothpaste tubes of crab and salmon paste. They're refrigerated, but I imagine they would last for a day or two. More if the weather was cool.
dilegently use some dried red pepper flakes
Garlic is always good - granulated or chopped fresh. Some soy sauce goes well in peanut sauce too.
Thanks OldBear! I didn't know you could dehydrate capers! Let the feasting begin.
Get a really good dehydrator. (Gonna cost a few$$ but worth it IMHO)
Dehydrate a bunch of veggie options, brocolli, onion, sugar snap peas, corn, asperagus, tomatoes, etc. Also dry some garlic and ginger slices or dices. Also dry lots of beef, pork, chicken with a varity of marinades and spices (if meat is on your menu). Then you have a wide variety of options. Pack little containers of you favorite spices and sauces (soy, worchestshire, vinegar etc).
Take a little peanut butter, beef marinaded with chile pepper and vinegar, add onion, garlic and soy. Voila' you have Asian Beef Pasta in one pot. Chicken with Italian dressing marinade, a little tomato sauce and onions. Boom, Tuscan Chicken Pasta right there on the trail!! Pork marinaded in Bar-B-Cue sauce with corn, peas, onion and garic throw in some spices and there you have Brunswick Stew Pasta while the person next to you is eating freeze dried something from a bag. The meals might not look like any thing you would cook at home, but they taste great!!
Meals are the one area I will carry a little extra weight for.
I carry a spice/herb bag with much of what was discussed here. I also pack dehydrated tomato powder from Harmony House. Makes tomato sauce that can easily be italian or mexican with the right stuff added.
A story about how I used it:
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