RECIPE: Dehydrated Soup for BC Living

Dehydrated Soup
for BC Living
September 2023

Dehydrated meals are EXPENSIVE! If you’ve ever looked into going on a backpacking trip where you’re trying to carry light, you’d see that the mass marketed meals are pretty pricey. 
Luckily, you can make simple dehydrated meals at home that will save you space, time, and fuel on the road/trail/adventure. A dehydrator is a great investment too – I've been drying my herbs from my garden and grinding them for my spice shelf. 
 
I’ll probably turn this into a series over the next few summers as I find more and more things I can dehydrate, but we’re starting with a simple one! 
 
DEHYDRATED SOUP 
 
This soup is perfect for the cold start to the outdoor season, a rainy night when you want something quick, or as a side with a sandwich. They’re also great for at home if you want to make a big batch of something and save space in the freezer.  

INGREDIENTS 

- 1 medium carrot, peeled 
- 1-2 stalks of celery 
- 1 small onion 
- 1 clove of garlic, minced 
- 1 tsp parsley 
- 1 tsp olive oil 
 
- ½ cup pasta/noodle shape of your choice 
- 1 bouillon cube (vegetable, chicken, or otherwise) 
- salt and pepper 
 
INSTRUCTIONS 
 
Finely chop the carrot, celery, onion and garlic into very small pieces. (This is a mirepoix/sofrito mix, with some garlic added as well.) 
 
In a large pot, heat the tsp of olive oil - do not use more than this, you don’t want fat in stored food if you’re keeping these for a while. 

Add the chopped veggies to the pot and cook, sweating them until their water has released, and the onions are tender. Set aside and let cool, then spread on the appropriate tray of the dehydrator, and follow the machine’s instructions for how long to dry them for. Mine took about 6 hours, but you can test and see throughout if they are done. 

At the same time, you can spread parsley leaves on another tray and dry them as well or skip this step and add dried parsley to the finished product. 

You have two options for the pasta. You can cook it ahead of time, drain it when just al dente, and douse it with cold water to stop the cooking process. And then dry the pasta again. 

Doing this will help it cook faster on site and save fuel. If that isn’t of concern, you can cook it all together in one pot at the campsite. 
 
When everything is dry, in a bag, or mason jar, add the dried carrot, celery, onion, garlic, and parsley. Toss in a bouillon cube, add some salt and pepper and the pasta. 
 
When cooking, add the mix to a pot, add a cup of water and let it stand and soak for 5-10 minutes – everything will begin to rehydrate without the use of fuel. 
 
Then bring everything to a rolling boil, stirring to break up the bouillon cube, and let stand for 5 minutes, covered, or until the pasta is done. 
 
ENJOY! 
 

Note: If you’re going to be making a recipe in the near future that requires a mirepoix/sofrito - ex. A Bolognese, other soup, etc. - you can make extra and dehydrate it for future recipes like this! 

RECIPE: Pancakes - From Scratch - For BC Living

Pancakes
From Scratch - for BC Living
August 2023

You’re never going to use a box for pancakes again when you find out how easy it is to make from scratch. This version of the recipe is also super beneficial for camping, as you can mix the dry ingredients together at home, and then just add the wet at the campsite – saving yourself some measuring cups and mixing bowls. 
This is also just the base for the pancakes, you can add chocolate chips, nuts, fruit, whatever you like while the first side is cooking. And then maybe take a nap because you’re so full. 
 

INGREDIENTS 

- 1 cup all-purpose flour 
- ¼ cup of granulated sugar 
- ¼ cup dry milk powder (skim) 
- 4 tsp of baking powder 
- pinch or two of salt 
 
- 1 large egg 
- 1 cup of water 
- 1 tsp vanilla extract (optional!) 
- oil for the pan (or butter)  
 
- maple syrup 
- toppings (fruit, powdered sugar, butter etc.) 
 
 
INSTRUCTIONS 
 
In a large mixing bowl, whisk together the flour, sugar, dry milk powder, baking powder, and salt until combined. 
 
In a second bowl whisk together the egg and water, and optional vanilla until light and airy, and then add to the dry ingredients. 
Stir until everything is just combined and no dry spots are left. Over-mixing might lead to flatter, less-fluffy pancakes. 

Heat a griddle, or frying pan over medium heat, and add the oil or butter. 
 
Scoop out approximately ¼ cup of the batter at a time and place in the pan. 
When you start to see the air bubbles, check the bottom to see if it’s browned and then flip to cook the opposite side. 
Cook until the second side is brown and then repeat with the rest of the batter. 
 
Serve with syrup and any other toppings you’d like. 
 

Makes Approx. 10-12 Pancakes

RECIPE: Condiments for BC Living "From Scratch"

Condiments - From Scratch
for BC Living
July 2023

It’s BBQ season, and instead of having condiments full of sugar and elements to preserve them, why not go the extra mile and make yourself some mayo, ketchup and mustard from scratch. 
 
One (the mayo) is super easy, and I’ll be making that instead of buying from the store from now on for sure, and the others are a bit more of a labor of love, but you can taste the difference. 
 
Up your summer BBQ game with these three staples for the grill. 

 
MAYO 

INGREDIENTS 
- 1 cup sunflower, avocado or another neutral oil 
- 1 egg 
- juice of one lemon 
- 1 tsp white wine vinegar 
- ¼ tsp salt (more to taste 
 
INSTRUCTIONS 
Place the egg, lemon juice, vinegar and salt, along with half of the oil in a narrow, bowl. 
Be sure to do it in that order so that the egg is at the bottom. 
 
Using an immersion blender, beat on high with the blades near the bottom of the bowl so the oil slowly emulsifies. 
After about 30 seconds, start to add in the rest of the oil, very gradually, until the mixture is thick and creamy (like mayo!). 
 
Taste and see if more salt is needed, then store in a jar in the fridge. 
It will keep for about a week, possibly longer if your eggs are super fresh. 
 
KETCHUP 
 
INGREDIENTS 
- 6 cups tomatoes (on the vine works) 
- ½ cup apple cider vinegar (regular will work in a pinch) 
- ¼ cup brown sugar 
- 1 tsp garlic powder 
- 1 tsp onion powder 
- 1/8 tsp celery seed 
- 1 tsp salt (more to taste) 
-¼ tsp chili powder (more to taste if you want it spice) 
- pinch of ground cinnamon 
- ¼ tsp whole cloves, crushed finely 
 
INSTRUCTIONS 
Remove stems from clean and dried tomatoes and then in a large bowl with an immersion blender, or in a food processor, puree the tomatoes. 
 
Pour the tomatoes through a fine-mesh sieve, into a large saucepan, so only the juice remains, and the skins and seeds are left behind. 
 
Turn the pot on over medium heat and bring to a boil and then simmer and reduce for approx. 45 mins, stirring and scraping the sides throughout. 

Add the rest of the ingredients to the pot, and taste for seasoning – whether you’d like it sweeter, or spicier. 
Cook for another 10 minutes or so, until the ketchup is at a consistency you prefer. 
 
Let cool down completely and then transfer into a container that is airtight and refrigerate. 
 
Can remain in fridge for a month. 
NOTE: If you want to speed the whole process up, you can use 1.5 cups of tomato paste instead of reducing the whole tomatoes. 
 
MUSTARD 
 
*Note: This recipe is for yellow mustard but will still have a bit of grain to it, because of the mustard seeds vs mustard powder. 
 
INGREDIENTS 
- 1.5 cups filtered water (cold) 
- ¾ cup yellow mustard seeds  
- ¼ cup of distilled white vinegar or apple cider vinegar 
- ¼ tsp onion powder 
- ¼ tsp garlic powder 
- ½ tsp salt 
- ½ tsp turmeric powder 
- ¼ tsp paprika 
- pinch of ground cinnamon 
 
INSTRUCTIONS 

*NOTE: You will want to use stainless steel in this entire process, do NOT use aluminum utensils OR pots! If you do, it will change the taste of your mustard. 

Wash all of your tools in boiling hot water before you begin. 

In a spice grinder (or mortar and pestle – but that will take a long time), grind the mustard seeds into a fine powder. The finer it is, the smoother the mustard is – so go by how you enjoy your mustard. 
 
Mix the ground mustard in with the rest of the spices. 
In a saucepan, add the water and all of the spices and stir, and then cook on low for 40-45mins, or until it begins to bubble. 
 
Now add the vinegar, give it a quick stir and let it come back to a bubble, for 5-10 mins, stirring so it doesn’t stick to the bottom. 
 
With a funnel, pour the mixture into a glass container and then let it cool completely, and place in the fridge. 
Let it sit there for at least a day, if not two before using, so the flavors can meld together, or else it will be very bitter. 
 
NOTE: If you would like this to be honey mustard, add honey at a 1:1 ratio to the mustard or to your desired taste. 

RECIPE: Refried Beans for "From Scratch" on BC Living

You may have caught a pattern over the last few months. I made homemade Queso Fresco that I put on some tacos, which inspired me to make my own refried beans, which inspired me to make my own tortillas. Yes, that is backwards of the recipe release order, but I wanted to give you all the options to make it from scratch from start to finish! 
 
Refried beans from soaking your own to plating it on a tortilla is a gamechanger. No more cans for me, this is worth the effort, tenfold.  
 
REFRIED BEANS
for BC Living

INGREDIENTS 

- 2 cups dry pinto beans (you can also use black beans if you prefer them!) 
- water 
- 2 tbsp lard, oil, or bacon fat 
- 1 onion 
- 4 cloves of garlic, minced 
- salt 
- fresh epazote (fresh oregano if you can’t find, I located dried epazote and used that) 
- optional: ½ tsp cumin, oregano 
 
 
INSTRUCTIONS 
 
To make your own Queso Fresco – follow this recipe. 
and 
To make your own Tortillas – follow this recipe. 
 
Rinse your beans, remove any unwanted pieces or debris, and place in a pot or bowl, cover with water, cover and soak overnight.  
(You can also do a faster cooking method by soaking in boiling water for a while first, but I find the overnight soak is the best). 
 
Drain the beans and return to the pot. Add enough water to leave two inches above the beans. 
Peel and quarter the onion and add to the pot with the beans. Also add in the fresh herbs (or a bundle of the dried ones), and a pinch or two of salt. (You can also add in cloves of garlic here.) 
 
Bring this to a boil, and then cover, turn down the heat, and simmer for an hour, giving it an occasional stir. After an hour, check the beans to see if they are cooked, and if not, continue to cook them, checking frequently until they are very tender. 
 
Making sure to retain the bean-water, drain the beans, removing the onion and herbs. 

In a large (make sure there is lots of room) skillet or cast-iron pan, heat the lard/bacon fat or oil (oil to make it vegan) until shimmering – over medium-high heat. 
 
Add in the garlic, and cook for a minute, then add the spices, and beans. If so desired, you can also chop some of the onion and add it in here as well. 
 
Cook in the pan, stirring and smashing as you go (a potato masher would be helpful here – or a fork). 
Add the bean water as needed until you get a texture that you desire. If you prefer a very smooth refried bean, you can also use an immersion blender once you’re done cooking.  
 
Taste the beans for seasoning, adding more salt, cumin, oregano etc. as desired. 
 
Keep warm and serve on tortillas with your desired toppings. (I made a lime crema, and added some cilantro and the queso fresco.) 
 
Enjoy! 

RECIPE: Tortillas From Scratch for BC Living

Tortillas
for “From Scratch” for BC Living
April 2023 
 
I’d been wanting to try making my own tortillas for a while now. I always find when I get a pack from the store, I cannot finish them before they go stale (esp. the fresh corn ones in the HUGE packages). 
 
I got myself a press but you can do the same with a heavy pot, and it will take some practice not to rip them or make sure they’re even, but when you get going, you REALLY get going. 
 
Taco parties just got a whole lot better! 
 

INGREDIENTS 

-2 cups corn flour (masa harina) 
-1.5 cups warm (to hot) water 
 
INSTRUCTIONS 
 
[NOTE: I used Maseca brand corn flour for my dough.] 
 

In a large mixing bowl add the flour and water and mix until the dough starts to come together, and then finish with your hands until it is smooth but springy. (I heard it compared to Play-Doh texture and that’s pretty accurate.) If it’s too dry you can add a tiny bit more water and vice versa with flour if too wet. 
 
Once your dough is formed, cover it with a damp towel (paper or tea towel) and let it rest for 20mins. 
 
I weighed the dough and portioned it into approx. 40g balls – if you do not have a scale, use either a cookie/ice cream scoop or take approx. 2 tbsp of the dough and roll it into smooth balls. You will get around 16 give-or-take. 
 
Get two sheets of parchment paper, or wax, or cut the sides away from a ziplock bag – you might find the dough sticks to one of these, so try another if this is the case. 
 
Place one of the balls between the sheets, and press down with the tortilla press (if you are using, or your heavy pan). The tortillas should be about 5 inches across. 
If you’re using the tortilla press, I recommend placing the ball closer to the hinge – the tortilla will be more centered when you press it this way. 

Carefully peel the tortilla away from the lining, taking care not to rip it. 
I laid the tortillas down on a parchment lined sheet while I made a few, and the skillet was heating over medium-high (I used a cast iron pan – a griddle works too). 
 
Place the tortilla on the hot pan and cook for about 30 seconds on each side – flipping it 3 times and getting some nice browning on each side. 
 
Place in a clean kitchen tea towel to keep warm (or a tortilla warmer if you have one), and repeat the whole process until you’ve made all the tortillas. 
 
The leftovers will keep in the fridge for a few days – freezing isn’t recommended. 
Reheat them in a pan (I add a tiny spritz of water to each side if they’re a little stale), for about 15-20 seconds. 
 
ENJOY! 
 
 

RECIPE: Lasagna From Scratch - for BC Living

Lasagna 
for BC Living
March 2023
 
Last year I posted a recipe on how to make homemade pasta (click here), and now you can put it to good use by creating a lasagna all the way from scratch.  
 
This recipe is for a large, full-sized lasagna, but you can cut it in half, or separate it into two, cook one, and freeze the other. Plus, you can eliminate the meat, add spinach, or anything else you’d like – this is just a base for your basic (but extremely tasty and worth it) lasagna from scratch. 
 

INGREDIENTS 

To make your pasta from scratch, follow the instructions here, and cut your pasta into lasagna noodles! 
 
- 1lb ground beef (or your choice of meat) 
- 1 onion, finely diced 
- 4 or 5 cloves garlic, minced 
- 796mL San Marzano tomatoes  
- 1 tbsp tomato paste (optional) 
- Italian seasoning 
- salt and pepper 
 
-4 75g ricotta cheese 
- 1 eggs  
- approx. 2 cups mozzarella, shredded,  
- approx. 1.5 cups grated Parmesan 
- salt & pepper 
- dried basil approx. 2 tsp 
 
- fresh parsley for topping 
 
INSTRUCTIONS 
 
To make your pasta from scratch, follow the instructions here, and cut your pasta into lasagna noodles! 
For lasagna noodles it’s best to roll them on the thinnest setting, so you can layer more into the dish. 
 
For the meat sauce, brown the beef in a pot or a high-walled pan until browned. Drain the beef, leaving the juices in the pot, and place the beef in a bowl and set aside. 
 
Add the onions to the pan and cook for 5 minutes, and then add the garlic, cooking until the onion are soft and transparent.  
Add the tomato paste and cook for a minute to two until caramelized. 
 
Add in the tomatoes, and bring to a simmer, crushing the tomatoes with your spoon (or whichever utensil works for you), as you go. Cook for about 45-50 minutes, stirring occasionally, and add water if the sauce gets too thick. 
 
While the sauce is cooking, in a bowl, place the ricotta cheese, a cup of the mozzarella and a cup of the parmesan cheese, as well as the egg, salt and pepper, and dried basil, and stir until combined. 
 
To puree your sauce, use an emersion blender (careful with the heat), and then stir in the seasoning, meat and salt and pepper, adjusting the spices to taste. 
 
Cook your pasta until al dente (it will continue to cook when baking, so don’t overdo it), drain and reserve. 
 
In your lasagna dish (or dishes if using two), place a layer of the meat sauce, and then cover with lasagna noodles. Add a layer of the cheese sauce, and then another layer of lasagna noodles. 
Continue this pattern until you’ve used all of your cheese, but finish with a layer of sauce, and then top with the remaining cup of mozzarella cheese, and parmesan. 
 
You can cover and refrigerate the lasagna (or freeze from here – it's best to freeze it uncooked), until ready to cook. 
 
Preheat the oven to 375, and when ready, cover the lasagna with tin foil, and cook for 25 minutes, and then remove the foil and cook for about 20 more. You may need a little more time if it’s coming straight from the fridge. 
If you’d like the top cheese a little more melted and browned, bake it under the broiler for a few minutes, watching it carefully. 
 
Let cool for 10 minutes and then divide and serve with chopped parsley, grated parmesan and some fresh cracked pepper sprinkled on top. 
 
ENJOY!