1/2 teaspoon canola oil
1 cup onion, chopped
1/4 green pepper, minced
1/4 red pepper, minced
2 cloves garlic, minced
3 cups chicken broth
1 (16oz.) package broccoli florets
(fresh broccoli is better)
2 1/2 cups milk
1/3 cup all-purpose flour
1/4 teaspoon pepper
8 oz. Velveeta, cubed
1. Heat a large nonstick saucepan, over medium-high heat and sauté the onion, green pepper, red pepper, and garlic in the canola oil for approximately 3 minutes.
2. Add broccoli to the pan and sauté for another 5 minutes.
3. Add chicken broth and bring to a boil, then reduce heat to medium and simmer for 10 minutes.
4. While the soup is simmering, combine the milk and flour and whisk until well blended. Add milk/flour mixture to soup after the 10 minutes and cook for approximately 5 minutes until slightly thickened.
5. Stir in the pepper after the 5 minutes is up and remove soup from the heat, and add the cheese, stirring until it is melted.
6. Let soup cool and then divide up into whatever portion you can eat at a sitting and pour into quart size freezer bags. The freezer bags are used to freeze the soup prior to vacu-sucking, as the vacu-suck machines do not like liquids.
7. Place freezer bags into freezer to freeze soup. Typically I let it in the freezer overnight. Transfer frozen soup to vacu-suck bags (use machine as per machine instructions) and return to the freezer.
1 cup onion, chopped
1/4 green pepper, minced
1/4 red pepper, minced
2 cloves garlic, minced
3 cups chicken broth
1 (16oz.) package broccoli florets
(fresh broccoli is better)
2 1/2 cups milk
1/3 cup all-purpose flour
1/4 teaspoon pepper
8 oz. Velveeta, cubed
1. Heat a large nonstick saucepan, over medium-high heat and sauté the onion, green pepper, red pepper, and garlic in the canola oil for approximately 3 minutes.
2. Add broccoli to the pan and sauté for another 5 minutes.
3. Add chicken broth and bring to a boil, then reduce heat to medium and simmer for 10 minutes.
4. While the soup is simmering, combine the milk and flour and whisk until well blended. Add milk/flour mixture to soup after the 10 minutes and cook for approximately 5 minutes until slightly thickened.
5. Stir in the pepper after the 5 minutes is up and remove soup from the heat, and add the cheese, stirring until it is melted.
6. Let soup cool and then divide up into whatever portion you can eat at a sitting and pour into quart size freezer bags. The freezer bags are used to freeze the soup prior to vacu-sucking, as the vacu-suck machines do not like liquids.
7. Place freezer bags into freezer to freeze soup. Typically I let it in the freezer overnight. Transfer frozen soup to vacu-suck bags (use machine as per machine instructions) and return to the freezer.
12 oz. veal, ground
2 eggs
1 1/2 tablespoon fresh sage, or
2 teaspoons dried sage
2 tablespoons parmesan cheese, grated
1/4 cup bread crumbs
1/2 cup onion, minced
5 garlic cloves, minced
1/2 teaspoon salt
dash ground pepper
4 cups veal stock, or beef stock
2 carrots, thinly sliced
1 tablespoon oil
4 oz. angel hair pasta
1. In a large bowl combine veal, eggs, 1 tablespoon sage, cheese, breadcrumbs, onion, garlic, 1/4 teaspoon salt, and the pepper. Cover and refrigerate for an hour.
2. Form chilled mixture into 18 meatballs that are about 1" in diameter and fry in a heavy bottomed skillet (I like to use a cast iron skillet) until browned on all sides.
3. While the meatballs are frying, heat stock in a deep pot.
4. Drain meatballs on paper towels when they are done frying and then place them into the pot that has the stock in it. Add sliced carrots, remaining sage, salt, and pepper. After all the meatballs are added to the pot, allow the soup to simmer for at least 30 minutes.
5. Add the pasta and cook an additional 5 minutes.
6. Divide soup into individual potions, in freezer zip lock bags. Freeze soup over night.
7. Remove frozen soup from zip lock bags, vacu-bag, place into freezer until needed.
8 ounces uncooked udon noodles
1 1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper
2 (15 ounce) cans beef broth
3 tablespoons soy sauce
3 tablespoons sake (optional)
1 tablespoon honey
1/2 cup thinly sliced carrot
8 ounces top round, thinly sliced in strips
3/4 cup green onions, diagonally cut
8 ounces baby spinach
(cabbage can be substituted)
1. Place noodles in a zip-lock bag.
2. Place garlic, pepper, and broth in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Combine soy sauce, sake, and honey in a small bowl.
4. Heat a large skillet, or wok, over medium-high heat. Sauté carrots until al dente. Add beef and soy mixture and continue to sauté till beef is done. Add beef broth and cook till heated.
5. Pour individual portions into small zip-lock freezer bags and freeze overnight.
6. Remove frozen portions and place into vacu-bags, seal, and place back into freezer.
7. In camp, boil enough water to cook udon noodles until soft, but not mushy. Heat beef portions along with noodles. Combine both in a bowl and enjoy.
Various Cooking Light magazines or online website http://www.cookinglight.com/
Fresh Ways with Soups & Stews. Healthy Home Cooking. Time-Life Books. Alexandria, VA 1986