Possible One Pot Meal for S24O

[Tom Virgil]

I am going to see if the Trangia has the umph to pull this off this weekend.

http://www.lottieanddoof.com/2013/06/one-pan-pasta/

I think I will get the water boiling in the kettle and then pour over the ingredients in the pan.  From there,  cook until pasta is al dente, garnish with basil, serve with extra EVOO and Parmesan.

Will report in on success or lack thereof.

Tom
 

[hsmitham]

Tom,

Was very curious what culinary feast your hatching but the link doesn't seem to work?

~Hugh

[Tom Virgil]

One-Pan Pasta (adapted slightly from Martha Stewart Living)

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 6 cloves garlic, thinly sliced
• 1/2- 3/4 teaspoon red-pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2-3 tablespoons extra-virgin olive oil, plus more for serving
• kosher salt and freshly ground pepper
• 4 1/2 cups water
• Lots of freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

[Christopher Chen]

I think with a stove full of fuel, and judicious use of the simmer lid when you get things up to temperature, there's no reason why you can't make this meal.

I was cooking quinoa and stuff like that on my tour and never ran into problems.

cc

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[Anne Paulson]

Sounds delicious. I think you have to halve it though. Those are one quart pots, I'm pretty sure. The recipe as written won't fit.

-- Anne Paulson

It isn't a contest. Enjoy the ride.

[Tom Virgil]

I am thinking along the same lines, Anne.  I have the Trangia 25-8 with 1.5 and 1.75 liter pots.  2 portions seems more in range.

I think picking up a baguette on the way to camp would cap things off nicely.

Tom

On Thursday, November 7, 2013 11:49:05 AM UTC-8, Anne Paulson wrote:

Sounds delicious. I think you have to halve it though. Those are one quart pots, I'm pretty sure. The recipe as written won't fit.

On Thursday, November 7, 2013, Christopher Chen wrote:

I think with a stove full of fuel, and judicious use of the simmer lid when you get things up to temperature, there's no reason why you can't make this meal.

I was cooking quinoa and stuff like that on my tour and never ran into problems.

cc

On Thu, Nov 7, 2013 at 8:24 AM, Tom Virgil <tevi...@gmail.com> wrote:

I am going to see if the Trangia has the umph to pull this off this weekend.

http://www.lottieanddoof.com/2013/06/one-pan-pasta/

I think I will get the water boiling in the kettle and then pour over the ingredients in the pan.  From there,  cook until pasta is al dente, garnish with basil, serve with extra EVOO and Parmesan.

Will report in on success or lack thereof.

Tom
 

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[BSWP]

A perfect complement to a S24O is a food dehydrator. You can prepare soups, pasta, even meat dishes... at home, perfectly seasoned, then dry them overnight and seal in a ziplock baggie. At camp all you do is rehydrate and heat, and you have fool-proof good-tasting food. I am doing this more and more on backpacking trips, where I feed 10-15 people at meal time, and it's become a real boon. Saves time and weight, and preserves good taste.

- Andrew, Berkeley

[Tim Gavin]

That's a great idea, Andrew.  I went on a backpacking trip in the Smokies with my son's scout troop and we spent too much on dehydrated food.  We even avoided the backpacker meals, and still spent a bunch on dried fruit and such.

Tim

On Thu, Nov 7, 2013 at 3:02 PM, BSWP <asht...@gmail.com> wrote:

A perfect complement to a S24O is a food dehydrator. You can prepare soups, pasta, even meat dishes... at home, perfectly seasoned, then dry them overnight and seal in a ziplock baggie. At camp all you do is rehydrate and heat, and you have fool-proof good-tasting food. I am doing this more and more on backpacking trips, where I feed 10-15 people at meal time, and it's become a real boon. Saves time and weight, and preserves good taste.

- Andrew, Berkeley

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[Deacon Patrick]

I don't take a stove most trips anymore. We dehydrate our own jerky, mashed potatoes, and anything else we want. I use a lot less brain energy not having to cook. Just open the bags and munch away. Amazingly good too, the homemade stuff. When I do take a stove, it's a Kelly Kettle, and I grill a dry rub steak and make mashed potatoes. Even more amazing. Steak keeps for 7-10 days easily, especially in the vacuum packaging they come in now.

With abandon,

Patrick

[hsmitham]

Tom,

Which stove do you have the 27-7 or 25-7?

~Hugh

On Thursday, November 7, 2013 8:24:22 AM UTC-8, Tom Virgil wrote:

[Tom Virgil]

25-8.  The pots are 1.75 and 1.5 liters.   That translates to 1.59 and 1.85 quarts.  The kettle is 0.9 liters or 0.95 quart. The recipe calls for 4.5 cups of water, or 1.125 quarts plus ingredients.  So I think halving the recipe would be best for my capacity.

I think the 27 series are 1 liter,

-Tom

[Hugh Smitham]

Yes you are correct about the 27 series. I plan on going with a 27-7 two person, it's all I really need plus I like Deacon's idea of dehydration method.

See you tomorrow.

Best,

~Hugh

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[Anne Paulson]

The Trangia certainly has the oomph. I've made pasta in my Trangia many times.

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[Coconutbill]

looks good. and simple. I like.