We found a spice mix on the clearance rack and then discovered we could not find it anymore! So Adrian spent some time experimenting and came up with a very similar blend. It is great on chicken or on popcorn.
Spinach Vegetable Dip
A simple dip that is great for crackers or vegetables.
London Broil
Better Biltong
While shopping, I discovered some nicely priced meat. I bought a few packages with the hopes of trying biltong in the dehydrator. This is a simple recipe that we prefer to the original one.
Do not reduce the salt but you can add some if you would like it saltier. Coriander and pepper are the traditional biltong spices, but add other spices to your preference. Some people add 1/2 tsp brown sugar per pound, but that is a taste preference.
If storing in the refrigerator, we like it best dried around 50% of original weight. Dry it longer (lose at least 65% of original weight) if wanting to use backpacking.
See notes at the bottom for more suggestions.
Hungarian Goulash
For class this week, Andrea learned about goulash and stews. We discovered there are two types of goulash. American goulash uses elbow noodles and hamburger but Hungarian goulash is more like a stew.
We decided to try making Hungarian goulash. It was simple and very good. Our recipe had a lot of liquid. If you prefer less liquid, reduce beef broth or simmer with the lid off. Another good option is to strain some of the liquid before serving and enjoy the broth for another meal.
Hummus
There are so many uses for hummus! This is just a starting point recipe for reference. Adjust the seasonings, garlic and tahini to your personal taste.