Search Results for "mylar"

This quick and easy bread adds a touch of gourmet to any meal. Made with rye flour and caraway seeds, it’s a classic flavor that pairs well with Parmesan cheese. For a quick late-night snack, I add water and create a ball of dough. Then, I wet my fingers and spread the dough out into a cast-iron skillet that I’ve coated with a bit of olive oil. I turn the heat on low and add a lid. Just before I flip it, I add more olive oil to the top. After it turns a golden brown, I sprinkle on a topping of...

I’ve put together two organic whole grains for a griddle cake that has a nutty taste and sourdough texture. Milled on our 100-year-old gristmill, these high-energy, protein-rich cakes have plenty of fiber and flavor. For sweet sprinkles, I’ve included a packet of maple syrup granules. Wanting all of my mixes to be as pure as I could get them, I went looking for a baking powder that used organic starch. Since most baking powders use corn starch, and almost all non-organic corn is now...

The first hot cereal I created was my Outrageous Outback Oatmeal. In no time at all I had devoted fans, and the recipe was a keeper. Over time, I decided I wanted to eat a hot cereal that was less sweet. My Hot ’n Creamy Cereal is unusually delicious and rich in soluble dietary fiber. The addition of cinnamon, nutmeg, and flax seeds makes it my favorite. Basic goodness and not too sweet.

A vegetarian version of the Creole-style red stew—rice, tomatoes, peppers, and a little cheese cooked up in your pouch.

Chili is to camping what crackers are to cheese. Don’t forget this basic meal when planning a trip. Simply add boiling water directly into the pouch.

A few years back, I had a good crop of lemon thyme and wondered what I could do with it. I started experimenting when a friend of mine, Colette DePhelps, decided to participate in a church cookbook project with a recipe using fresh tomatoes, bulghar, raisins, and fresh mint. Her recipe got me to thinking. Using typical Lebanese spices, I played around with all my dried ingredients until I got it right. I would describe this recipe as wonderfully different and surprisingly delicious. When I get...

For this recipe, I’ve combined bulghar and lentils to create a dish spiced identical to one my mother used to make using one-minute rice. Not quite instant, my rendition is easy to prepare and really good to eat. If you have any left over, my Lentil Pilav eaten cold the next day along with some crackers makes a satisfying, unique lunch.

This soup has dozens of different perfectly combined spices with a bit of curry thrown in for striking flavor. The aroma is as heart-lifting as it is hearty. Simply add boiling water directly into the pouch.

A little sweet (currants), a little spice (East Indian-style), makes the rice and lentils perk up nice.

Borrowing flavor from contemporary minestrone soup, my Northwest Garden Couscous is a melding of cultures, bringing together a legion of vegetables, beans, cheese, and couscous.

Hands-down better than the tomato soup you know of from a can, my Peasant Tomato Soup has bits of dried tomato chunks that speak “tomato” every time you bite one, white sharp cheddar cheese, potatoes to make it creamy and basil to make its aroma irresistible. Definitely, my rendition of classic tomato soup is avant garde. Simply add boiling water directly into the pouch.

Playing solo or in harmony, my instant pinto bean flakes may inspire you to re-evaluate just how good and versatile beans can be, in addition to giving you a quick protein pick-me-up.