This is the first post in what may become a regular series. Besides maintaining your weapons and equipment, it is vital to also maintain one's body and mind with nutritious food and drink. The following are recipes which can be prepared with only one pot and one source of heat. Hopefully comrade Rowland Keshena can contribute some of his own recipes in the comment section.
Turkish-esque Coffee
While this is not true Turkish Coffee, it is similar and very delicious and does not require filters. Coffee is vital for keeping your troops alert, happy and warm on those cold night watches.
•Fill the pot with water and add a liberal amount of coffee, preferable finely ground.
•Bring the mixture to a rolling boil for five minutes before reducing heat and allowing it coffee to simmer for another five minutes.
•Repeat at least twice. The more you cook it down, the stronger it becomes.
•Remove from heat and allow grounds to settle at bottom before pouring off the coffee.
Root Mash
This is an old favorite of mine that is quite versatile.
•In large pot of combine as many kinds of (washed) root vegetables as you want: potatoes, sweet potatoes, carrots, turnips, parsnips, etc.
•Cook until all the vegetables are soft enough to be mashed.
•Pour off the liquid and save it for future use as broth for soup.
•Thoroughly mash all of the veggies together with butter or cooking oil and milk if desired. Also you can add some maple syrup to sweeten, although if you used carrots and/or sweet potatoes, this may not be necessary.
I hope that these will help improve your morale and health as well as those of your comrades.
3 comments:
Last year I helped put together a recipe book for a local vegan/animal rights group, so in digging through my portion of the recipes, here are two very simple recipes here using plantains (I am quite fond of African food). Good in the field if you ever find yourself fighting a revolutionary struggle in Africa, the Caribbean or Latin America.
Steamed Manioc (cassava) and plantain:
•1 kg manioc (cassava) tubers, available in most grocery stores.
•1 kg green plantains.
Cut the manioc root into large (10 cm long) chunks, then peel, making sure to remove the inner skin (just under the thick brown outer skin).
Using a large knife, split the chunks lengthwise into halves, or quarters for very big pieces.
Cut the plantains into three equal pieces, and peel (this can be a pain, but use a knife to get the peel off. Alternately, you can steam the plantain then remove the peel).
Add the manioc and plantain to a large pot in a steamer basket, or directly on the bottom of the pot.
Add 2 cm of water in the pot, and bring to a medium simmer.
Cover and steam for 40 minutes, remove and pile on a platter.
This pretty much goes well with anything that you would normally serve potatoes or rice with, and is very inexpensive to make.
Caramelized Ripe Plantains:
•4 ripe plantains
•1 tablespoon margarine or oil
•1 tablespoon sugar
Peel the plantains and slice them into 1/2-inch rounds. Heat the oil or margarine to foaming in a heavy skillet over medium heat. Add the plantain slices to the heated oil or margarine and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized. Sprinkle the plantain slices with the sugar, allow the sugar to caramelize slightly, then remove the plantains from the skillet.
Thanks for the recipes. Post some more if you think of them.
I am sure this will interest lot of folks.
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