{"id":194,"date":"2021-02-12T00:01:00","date_gmt":"2021-02-12T05:01:00","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=194"},"modified":"2021-07-25T21:36:23","modified_gmt":"2021-07-26T01:36:23","slug":"cooking-from-the-kitchen-to-the-campground-trail-zuppa","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=194","title":{"rendered":"Cooking from the kitchen to the campground: Trail Zuppa"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">In <a href=\"https:\/\/therabbithoel.com\/?p=188\">part one<\/a> of this post, I covered how we came to doing more of our own dinners on the trail. I shared some my favorite ingredients and resources for making gourmet food on the trail. Now I will share some of what we enjoy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We took a few favorite dishes from our dinner menu and tried to make them with freeze-dried and dried ingredients. I cook some pretty gourmet food, and have been thrilled with how the dinners have turned out.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">So without further ado:<\/h5>\n\n\n\n<!--more-->\n\n\n\n<h3 class=\"wp-block-heading\">Trail Zuppa (Based on the Olive Garden soup) <\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">2 servings<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">1 \u00bd ounce Sausage crumbles<br>1 \u00bd ounce Potato Dices<br>0.2 ounce Sauteed White Onion<br>5 Tbsp Dry whole milk powder<br>1 Tbsp Sour Cream Powder (or 3 pkts Butter Buds)<br>.35 ounce (~1 cup) Dried Kale<br>1\/8 tsp Red pepper flakes<br>1\/8 tsp Fennel Seed<br>1\/4 tsp Garlic powder<br>\u00bd tsp Italian seasoning<br>1 packet Chicken Flavor Enhancer<br>3 slices Cooked Bacon (cut into small pieces)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"389\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2021\/02\/Zuppa-ingredients-1.jpg?resize=629%2C389&#038;ssl=1\" alt=\"\" class=\"wp-image-199\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2021\/02\/Zuppa-ingredients-1.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2021\/02\/Zuppa-ingredients-1.jpg?resize=300%2C186&amp;ssl=1 300w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2021\/02\/Zuppa-ingredients-1.jpg?resize=768%2C475&amp;ssl=1 768w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption>The ingredients as I was preparing to put them in the Cook-In Bag.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I combined the first 10 ingredients in a Cook-In Bag. I put the bacon in a small pouch for my vacuum sealer and sealed it. I then added the package of bacon, the packet of flavor enhancer, and an oxygen absorber to the bag. I also put in a small card with the name of the meal and how much water to add in the bag. I pressed out as much air as I could and sealed it with my sealer. I was unable to use the vacuum feature due to the zipper seal on the bag. I store it in the freezer because of the bacon.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the field, remove the bacon, the flavor enhancer, the oxygen absorber, and the instruction card. Open the bacon and flavor enhancer and put them in the Cook-In Bag with the other ingredients. Add 4 cups boiling water and stir well. It takes 15-20 minutes to be ready to eat. I use a cozy to keep my meals hot while rehydrating.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"497\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2021\/02\/zuppa-on-the-trail.jpg?resize=629%2C497&#038;ssl=1\" alt=\"\" class=\"wp-image-200\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2021\/02\/zuppa-on-the-trail.jpg?w=800&amp;ssl=1 800w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2021\/02\/zuppa-on-the-trail.jpg?resize=300%2C237&amp;ssl=1 300w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2021\/02\/zuppa-on-the-trail.jpg?resize=768%2C607&amp;ssl=1 768w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption>I remembered that I wanted to get a picture of the Zuppa after I had already eaten some.  It was late in the evening after a 16 mile day, and I was more than ready for dinner.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Nutrition information: Per serving: Calories 360; Fat 16 grams; Carbohydrates 40 grams; Protein 17 grams; Sodium 900 mg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sources<br>\u2022 Packit Gourmet &#8211; Sausage crumbles, potato dices. sauteed white onion, sour cream powder. Cook-In Bags and oxygen absorbers.<br>\u2022 Minimus.biz &#8211; Butter Buds<br>\u2022 The kale I dried on my home dehydrator. It takes about 3 cups fresh to make one cup dried. Chop it finely for best results. You can also purchase it.<br>\u2022 I use Nido Fortificado whole dry milk.<br>\u2022 The flavor enhancer packets are available in a variety of flavors and from a number of sources. I buy them at the grocery store.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Total cost, including the bag: Approximately $9<br>Weight 6.9 ounces<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In part one of this post, I covered how we came to doing more of our own dinners on the trail. I shared some my favorite ingredients and resources for making gourmet food on the trail. Now I will share some of what we enjoy. We took a few favorite dishes from our dinner menu [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,7],"tags":[22,13,21,50],"class_list":["post-194","post","type-post","status-publish","format-standard","hentry","category-cooking","category-outdoors","tag-backpacking","tag-campchow","tag-camping","tag-cooking"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cooking from the kitchen to the campground: Trail Zuppa - Down the Rabbit Hoel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/therabbithoel.com\/?p=194\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking from the kitchen to the campground: Trail Zuppa - Down the Rabbit Hoel\" \/>\n<meta property=\"og:description\" content=\"In part one of this post, I covered how we came to doing more of our own dinners on the trail. 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