In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Tuesday, June 29, 2010

Rock'in Moroccan Stew, doubled

While researching recipes for dehydrated foods for backpacking, I came across a blog dedicated to cooking for the trail -- backpackingchef, where among many useful tips about processing and dehydrating veggies, fruit, even meat, I also found this recipe for Moroccan Root Stew.

I've modified it slightly to fit my needs, including what to do with the rich stock.

Step 1 (Stew for Dehydrator)
teensy bit of olive oil
onions, chopped
garlic, minced
jalapeno or other pepper, minced (depending on how hot you like it)
curry powder
cumin powder
1 can diced tomatoes
stock, as needed
root vegetable, cut in cubes of 1 inch or so: parsnips, turnips, rutabagas, carrots, beets, etc.
sweet potato or yam (cubed) -- stay away from potatoes, as they don't rehydrate well
optional: chickpeas or lentils

Saute first few ingredients until translucent, add spices, then rest of ingredients. Barely cover veggies with liquid, and cook until just softened. Let cool, then drain thru sieve. Save the stock!
Place root veggies in dehydrator (best if not touching much), and dry overnight.

When dry, package in ziploc bag, and add:
raisins or apricots
candied orange peels
dried jerky beef, chopped finely (optional)
Separately, package couscous (approx 1/2c per person)

Step 2 (Stew for home consumption)
generous amount of olive oil
onions, chopped
garlic, minced
celery, chopped
cubed meat, such as beef or lamb
stock from step 1
potatoes and/or Yams, cubed
carrots and other veggies that hold up well in stew, such as corn
optional: raisins, chickpeas
water or additional stock as needed
Sri Ratcha or other hot sauce, as desired
Oranges (see this recipe from
parsley, mint

Saute veggies and meat in olive oil. Add stock and vegetables, and cook until everything is done. This stew does well in crockpot or simmering on stove for flavors to blend.
Serve over couscous or with flat bread.

Step 3 (meal on the trail)
You can start re-hydrating stew with cold water, roughly 1 c water per cup of dried ingredients.
Or heat water, fix couscous first, then cook stew for about 1o minutes, add couscous and let sit another 10+ minutes until thickened (keep warm by keeping lidded and wrapped with something so it won't cool down).

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