MRE RECIPE: Asian Beef with Broccoli

As you know, we love Asian food! This is a recipe that is a bit more complicated but it's worth it.  I use three separate bags for cooking this (you could use jars) so that the broccoli doesn't become mush and keeps its individual flavor. Same with the rice.  If you prefer, use white rice. And you could make your own beef broth/powdered bouillon instead of using a store-bought cube.

Remember, all of the recipes I am writing for my book are single serve, and use freeze-dried / dehydrated ingredients.

Bag/Jar 1:
1/2 cup precooked roast beef pieces
1 tbsp cornstarch
1 tbsp garlic powder
1 tsp ginger powder
1 beef bouillon cube
1 tbsp brown sugar
(To reconstitute to thick, add 3/4 to 1 cup of boiling water, seal tightly, shake until well reconstituted, and set aside until ready to combine with the others.)

Bag/Jar 2:
1/2 cup broccoli
2 tbsp scallions
(To reconstitute, add 1/4 boiling water, seal tightly, and shake periodically.)

Bag/Jar 3:
1/2 cup instant brown rice
(Add 1/2 cup boiling water ... more or less to taste.)

Directions:
Combine, or serve/eat separately. As always, salt and pepper to taste. Add liquid soy sauce if desired.

Notes:

• Dairy-Free: naturally
• Gluten-Free: naturally, but check on your rice, bouillon, etc just to make sure.
• Low-Carb: Eat this without the rice, and it'll be low-carb!
• Low-Sugar: there really isn't a whole lot of brown sugar in this. If it's too much, feel free to take it out, or reduce.
• Nightshade-free: naturally

MRE RECIPE: Beef Stroganoff

Beef Stroganoff is one of my all-time favorite dishes.  My hubby liked it too but hadn't had it since he became lactose intolerant. Now that I wrote this recipe, and substituted powdered goat milk or powdered plain rice milk, he is back on the beef stroganoff wagon!

Ingredients:
1/2 cup tiny or dehydrated pasta (egg noodles make it yummy!)
¼ cup hamburger rocks or roast beef chunks
¼ cup mushroom slices
1tbsp sour cream or rice milk powder
1 beef bouillon cube
¼ tsp onion powder
1 tsp potato flakes or arrowroot powder (to thicken it)
s & p to taste

Directions:
Combine and seal. When ready to eat, add 1 cup of boiling water, stir and cover. Let sit until beef and pasta are reconstituted, about 20-30 minutes.

Notes:

• Gluten-free: use your pre-cooked and dehydrated gluten-free pasta
• Dairy-free: substitute rice milk powder instead of sour cream powder
• Nightshade-Free: If you use arrowroot powder or corn starch (instead of potato flakes) to thicken the dish, this will be nightshade-free.
• Low-Sugar: naturally

MRE RECIPE: Asian Beef with Snow Peas

I couldn't find any dehydrated or freeze-dried snow peas so I bought some and dehydrated them myself. They reconstitute quiet well in boiling water. Note: this can also be made with chicken or turkey.

Ingredients:
1/4 cup instant white or brown rice
1/2 cup beef chunks or rocks/crumbles
1/4 cup snow peas
1 beef bouillon cube
1/2 tsp brown sugar

Directions:
Combine and seal. To eat, rehydrate with 1 1/4 to 1 1/2 cups boiling water. Stir and cover. Great to cook in a saucepan over a fire (or stove burner!) until reconstituted.

Notes:

• Gluten-free: If you have any doubts about instant rice, make your own! Cook your favorite rice until done, then spread on a thin layer on your dehydrator's fruit roll-up sheet, then dehydrate until all moisture is gone.  Same with bouillon: if you have any doubts about it, make your own by simmering homemade broth until quite thick, spread on the roll-up sheet and dehydrate until crispy enough to powder.
• Dairy-free: no dairy in here!
• Low-sugar: 1/2 tsp of sugar isn't too bad, and it adds to the taste.

MRE RECIPE: Italian Hamburger Goulash

This is a quick meal to throw together for work's lunch. It is filling and healthy!

Ingredients:
1/2 cup ground beef crumbles
1/4 cup tiny pasta, like orzo
1 tbsp tomato powder
1 tbsp sweet bell pepper strips or bits
1 tsp onion bits
1/2 tsp garlic powder
1/2 tsp Italian seasoning
S/P to taste

Directions:
Combine all into a jar or bowl with lid. When ready to eat, add boiling water, approximately 1 cup.  Shake, cover, and let sit for 15 or more minutes. Add more water for a soupy texture, and less for a thick casserole texture.


Notes:

• Variation: Add other vegetables like zucchini, carrots, mushrooms, etc.
• Gluten-Free: Cook gluten-free pasta to almost done, then spread in a single layer on your dehydrator sheet, and dehydrate until quite crispy. Once dry and cooled, store in a jar with a tightly-fitting lid. Use in recipes like this.
• Low-Carb: Instead of pasta, use dehydrated zucchini strips / noodles (zoodles).

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Please note: all recipes on this blog and for the book are single serve, and use dehydrated or freeze-dried ingredients, as well as store-bought (or made-at-home-then-dehydrated) pasta, rice, potato flakes, etc. I don't like using soy, but a beef bouillon cube tastes similar.