Long before we were even thinking about homesteading, I was writing my first backpacking cookbooks.
In the early 2000’s Kirk and I pioneered a method we later coined “FBC”, or better known as “Freezer Bag Cooking”. The concept was easy: Dried (dehydrated) food stored in zip top bags. Easily making your own long-term dry storage meals, which only needed water for a quick meal. The easiest ones were no-cook, only needing cool water and a little sit time to rehydrate, before sitting down to eat.
Why is this method so important? It’s a skill to have for power outages, natural disasters, and even road trips! 100 miles from the nearest town? No problem. No heat? No problem. These are some of our no-cook recipes from our sister website, TrailCooking.
Dehydrated Pesto: This is dry sauce that works with so many other foods. Once prepared, mix with a pouch of chicken, or rehydrated freeze-dried chicken. Or tuna or salmon in pouches. Add it to cold soaked ramen noodles or couscous. It takes boring foods and gives you needed calories and fat – and a whole lot of flavor.
Pepperoni Pasta Salad: Ramen isn’t health food by any means, but it also rehydrates quickly in cool water – and packs calories.
Herbed Tomato Couscous Salad: Couscous is precooked mini pasta. Let it sit for 15 minutes, and you have lunch!
Pecan Chicken Salad: Double or triple the recipe if you have more people. Serve on bread, tortillas or with crackers.
Tuna Lemon Couscous Salad: A great meal to use up shelf stable single serving packs of tuna.
Spring Pasta Salad: It’s got veggies, and feels like you are getting fresh food.
No-Cook Chicken Cranberry Couscous Salad: All it needs is a little instant stuffing powdered and dusted on top for a Thanksgiving flavor.
Tuna Bruschetta: Have it as sandwiches, as a wrap, or just plain!
Mediterranean Lentil Salad: Eat it out of the bag, or serve with crunchy crackers.
Chickpea and Sweet Corn Salad: Great as a salad, or mix into soaked ramen noodles.