Post by jazzmom on Jun 13, 2017 9:10:27 GMT -8
I went through this phase a few years ago of building a pantry of freeze-dried ingredients and creating trail recipes. Fun for a while but super time consuming. Anyway, the upshot was that I decided that I'm not a fan of freeze dried meats and, while I like the fruits and vegetables, they're pretty fragile and I end up with a lot of small crumbly pieces. I have a big bin full. They're great for chunky soups.
I buy a cheap base at the grocery store -- along the lines of cup-a-soup. The ones with a southwestern taste, e.g. black bean soup, are good. I then just add a random bunch of freeze dried vegetables. I might add tortillas-going-stale, chopped up fine. I might take a pouch of chicken. Single serve salsas (Tostitos make them) are a nice addition -- it occurs to me now that I could dehydrate that. The corn tortillas are what's used to thicken tortilla soups and they add calories.
Of course, you could "make" the soup base, too, but I can usually do the above with what I have in the house, which is a big bonus.
I buy a cheap base at the grocery store -- along the lines of cup-a-soup. The ones with a southwestern taste, e.g. black bean soup, are good. I then just add a random bunch of freeze dried vegetables. I might add tortillas-going-stale, chopped up fine. I might take a pouch of chicken. Single serve salsas (Tostitos make them) are a nice addition -- it occurs to me now that I could dehydrate that. The corn tortillas are what's used to thicken tortilla soups and they add calories.
Of course, you could "make" the soup base, too, but I can usually do the above with what I have in the house, which is a big bonus.
