Everyday Meals

Backpacking Tagine

READY IN: 24hrs 45minsYIELD: 4 meals

INGREDIENTS

  • 2lbsground meat (I usually use lamb)
  • 1onion, chopped
  • 1eggplants or 2 yellow squash
  • 1cupblack olives, chopped(I use kalamata)
  • 1lemon, juiced
  • 14ounceschicken broth
  • 4garlic cloves
  • 2tablespoonspaprika
  • 1teaspoonground ginger
  • 14 teaspoonblack pepper
  • 14 teaspooncinnamon
  • 1teaspoonturmeric
  • 1teaspoonground cloves
  • 1cupinstant rice
  • NUTRITION INFO

    Serving Size: 1 (329) g

    Servings Per Recipe:4

    Calories: 208.7

    Calories from Fat 48 g 23 %

    Total Fat 5.3 g 8 %

    Saturated Fat 0.9 g 4 %

    Cholesterol 0 mg 0 %

    Sodium 584.2 mg 24 %

    Total Carbohydrate36.6 g 12 %

    Dietary Fiber 8 g 32 %

    Sugars 5 g 19 %

    Protein 6.7 g 13 %

    DIRECTIONS

  • Brown ground meat with onion.
  • Drain as much fat as you can.
  • Add eggplant/squash, olives, lemon juice, broth and spices. Simmer until liquid is absorbed.
  • Spread mixture on drying racks and dehydrate for around 18 hours at 165 degrees. Depending on your dehydrator and how dry your mix is, it may take longer. But you can’t get it too dry.
  • Split dehydrated mix into 4 portions and put into quart sized freezer bags.
  • Add 1/4 c instant rice to each freezer bag.
  • To rehydrate:
  • Add enough boiling water to about 1" over mixture in each bag. Place bags in a cozy, let sit for around 20 minutes. Time will vary depending on how cold it is.
  • We find it works best to use long handled spoons like the ones you get with a milkshake. It’s always good to have an excuse to get a milkshake-be sure to save the spoon.
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