MRE RECIPE: Flax Protein Crackers

I hate buying crackers, with all of those chemicals and such in them.  Plus I like to get a bang for my buck.  With prices rising on lots of items, I needed to pull out my Flax Cracker recipe and give it some twisting.  This is the result.

INGREDIENTS:
2 cups ground flax seeds
2/3 cups whole flax seeds
½ cup fava bean flour [or almond flour]
1 tbsp amaranth seeds
1 tsp salt (we leave this out sometimes)
1 tsp spice/herb (Italian seasoning, garlic powder, onion powder, rosemary, etc)
2 cups [more or less] of water.)

DIRECTIONS:
Combine all ingredients. Use more or less to get a nice thick consistency.  Line 2 dehydrator trays with parchment paper or roll-up sheets that fit your dehydrator. Spread batter evenly on the trays, using the back of a spoon. Dehydrate (for raw, keep under 115 degrees F.) for 2 hours, then reduce to 105 degrees F. for the rest of the time. After 4 hours, use a knife to score the crackers to where you want to separate them later. When they are dry enough to hold their shape (maybe 8 hours), remove and break them along the scored lines, then turn over and put directly on the tray (no parchment or liner this time). Finish dehydrating until crispy dry (the dryer they are, the longer they will last so go for NO moisture left). Store in an air-tight, moisture-proof, dark container.

NOTE: When we are conserving electricity, I put these in the solar dehydrator that I got for my last birthday.  (Yes, I asked for it!)  It's a bit of a pain to go outside, unhook it from where it's hanging, bring inside, score or turn the crackers (or other foods) over, and put it back outside, but I feel good knowing I have a way to preserve food when our electricity is down.

NOTE: For a sweeter cracker, leave out the savory herbs and add some applesauce and cinnamon. Delicious with a little peanut butter and a slice of apple.

ANOTHER NOTE: IF you are stocking up because of the weather and bird flu problems, please remember to add the above ingredients to your list of items to purchase. Being able to make your own crackers could be a family project when there's nothing to do, and you need that crunch.

COPYRIGHT (C) 2015 Vikki Lawrence
Do not copy or distribute this recipe as it is a TASTING recipe for Vikki's book. If you try this receipt, please leave comments below ass to whether you liked it, did anything different, etc. Thank you.

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: Cajun Gumbo

Many years ago, I had the pleasure of driving through Louisiana. I made a point to stop in the French Quarter, and tasted my first gumbo. So very yummy.

This recipe is so delicious and super-easy to make. Add freeze-dried cooked shrimp if you'd like. Spice it up or tone it down. Your choice.

Ingredients:
1/4 cup instant rice (brown or white)
2 Tbs dried diced sausage
2 Tbs dried diced chicken
1 Tbs diced onion
1 Tbs diced bell pepper
1 Tbs diced celery
1 tsp powdered chicken broth (or 1 chicken bouillon cube)
1 tsp Creole seasoning
1/2 tsp garlic powder
Salt and pepper to taste

Directions:
Combine all and store in water-proof air-tight container/bag. When ready to eat, add 1-2 cups of boiling or very hot water. (Amount will depend if you want it soupy or quite thick.) Stir. Cover. Let sit approx 20 minutes, or until all ingredients have reconstituted.  Stir and enjoy!

Note:
If you can't find a freeze-dried or dehydrated version of your favorite sausage, do it yourself! Just thinly slice, cook, then drain/pat away every bit of fat, and dehydrate at a high temp. Check regularly to see if any more fat is accumulating, and if it is, pat it off.  When the sausage is super crispy and dry (not greasy), it should be ready.

Another Note:
Lots of people put okra in their gumbo. Finding dehydrated okra is impossible (if you know a source, please please tell us in the comments below!). So, here's a tip about dehydrating okra: freeze it. That way, it won't get all oooey goooey. So... freeze till almost solid, slice thinly, place on dehydrator sheets, and dehydrate at around 115 degrees F till crispy.  Frozen to dehydrated, with a brief stop in between.

Notes:

• Dairy-Free: naturally
• Gluten-Free: naturally
• Low-Carb: If you eliminate the rice, this is low-carb.
• Low-Sugar: naturally
• Nightshade-Free: If you eliminate the bell peppers, this is nightshade-free. Did I miss any other nightshade ingredient?

MRE RECIPE: Indian Chicken Curry - Murghkari

Woo doggy! This is yummy!

Ingredients:
1 cup chicken dices
1/2 cup onion dices
1/4 cup tomato dices
2 tbsp tomato powder
2 tbsp milk powder
1 tbsp garlic powder
1 tbsp ground ginger
1 tsp curry powder
s & p to taste

Directions:
Combine and seal. When ready to prepare, add enough boiling water to make a thick creamy dish (approx 1 1/2 to 2 cups).  Serve with flatbread (naan) or rice. Garnish with cilantro leaves.

Notes:

• Dairy-Free: use rice or coconut milk powder instead of cow or goat milk powder.
• Gluten-Free: naturally. Serve with rice instead of flatbread.
• Low-Carb: naturally, if not served with bread or rice.
• Low-Sugar: naturally.

MRE RECIPE: Cucumber Mango Salsa

Several people have asked me for recipes that avoid the nightshade family: tomato, eggplant, potato. Here is one!

Ingredients:
1/2 cup cucumber dices
1/2 cup mango dices
2 tbsp green onion/scallion dices
1 tsp cilantro
1 tsp lime powder
1 tsp raw sugar
1 tsp apple cider vinegar powder
1/2 tsp horseradish (or hot radish) powder
s & p to taste

Directions:
Combine and seal. When ready to eat, add boiling water, stir and cover until rehydrated. You want a very thick chunky salsa. Adjust seasonings. Serve with chips or veggies.

Notes:

• I let my radishes grow big and super-hot, slice thin and dehydrate until crispy. Then I powder. Easy peasy "horseradish" powder!
• Nightshade-Free: no potato, tomato or eggplant
• Gluten-Free: naturally
• Dairy-Free: naturally
• Vegan: naturally
• Low-Sugar: there is a little bit of sugar in this. If you desire no-sugar, eliminate it and add a tiny bit of stevia to offset the sourness of the vinegar.

MRE RECIPE: Spicy Lime Cilantro Chicken

Although I really don't like cilantro, I have prepared this dish for people who do, and they like it! Make it as spicy as you prefer.

Ingredients:
1/2 cup chicken in small pieces
1 tbsp cilantro
1 tsp lime zest
1 tsp lime powder
1 tsp hot pepper dices (jalapeno, habanero, etc)
1/2 tsp butter powder
1/2 tsp garlic powder
s & p to taste

Directions:
Combine and seal. When ready to prepare, add 3/4 cups of boiling water. More if necessary, to get it into a thick consistency (not soupy). Serve with tortillas or chips.

Notes:

• Although I have found freeze-dried jalapeno bits, I haven't found store-bought freeze-dried or dehydrated habanero or other hot peppers. I suggest you do them yourself, if you like super-hot chilies! Slice thin, spread on a sheet in a single layer, and dehydrate. Suggestion: dehydrate in your garage or outside because the oils and heat will spice up your air!
• Lime powder is available online but you can make your own lime (and lemon) powder and zest. Zest a clean organic citrus fruit and dehydrate the strips (store as strips). For powder, thinly slice the whole clean organic citrus fruit and dehydrate the slices (store as slices for teas, etc or powder for recipes).
• Gluten-free: recipe is gluten-free. Serve on gf tortillas/wraps (corn, amaranth, etc) or chips. I like blue corn non-gmo chips from the health food store.
• Low-sugar: none in this recipe! 
• Low-carb: naturally, but bump up the meat if you need more protein.

MRE RECIPE: Asian Chicken Cashew

This is one of my favorite recipes. Cashews make almost everything taste better!  Give this a try.

Ingredients:
1/4 cup chicken chunks or bits
1/2 cup instant rice
1 tbsp garlic powder or flakes
1 tbsp green onions / scallions
1 tbsp cashew pieces (toasted or raw)
1 tbsp bell pepper dices
1 tbsp carrot bits
1 tbsp water chestnuts
1 tbsp sesame seeds
1 tsp brown sugar
1 beef bouillon cube
pinch red pepper flakes

Directions:
Combine and seal. Reconstitute with 1 1/2 cups (or more) of boiling water. Should be delightfully thick!

Notes:

• Nightshade-Free: If you can't handle nightshades, eliminate the bell and hot peppers.
• Dairy-Free: naturally
• Gluten-Free: naturally but make sure the rice is gluten-free
• Low-Carb: naturally, except for brown sugar. Leave it out if you need to.
• Low-Sugar: naturally, except for the brown sugar that you can leave out if you'd like.
• Dehydrates the water chestnuts yourself (make sure sliced thin).
• Instead of using a bouillon cube, make your own beef stock, simmer until reduced and thick, then spread out thin and dehydrate.
• If planning to store this for a long time, leave out the cashews and seeds. Add them in when preparing to eat.

MRE RECIPE: Creamy Broccoli Chicken and Rice

Hubby LOVES this dish, especially when I make it dairy-free with rice or goat milk powder. Feel free to add more veggies, if you'd like.

Ingredients:
1/4 cup white or brown rice
1/4 cup dehydrated broccoli
1/4 cup dehydrated chunk chicken
2-3 tbsp goat or rice milk powder
1/4 to 1/2 tsp garlic powder
s & p to taste

Directions:
Combine and seal. To prepare for eating, reconstitute with 1 1/2 cups of boiling water. Stir, cover, and let sit for 15-20 minutes, until everything is moist and tender.

Notes:

• Dairy-Free: naturally, unless you use powdered cow milk.
• Gluten-Free: naturally
• Low-Sugar: Naturally
• Low-Carb: Instead of using rice, you could substitute zoodles (strips of zucchini, dehydrated, used like noodles).
• Nightshade-Free: No potato, tomato or eggplant.

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.