Welcome to Freeze Dried Friday on SurvivalBlog! We’ve been making so many things in the Harvest Right Freeze Dryer that we want to share some of them with you. If you have something wonderful you’ve prepared in your freeze dryer that you would like to share with SurvivalBlog readers, take a photo of it and send it in along with a description. We might just feature you here!
Asparagus Chicken Alfredo
The Latimer family is still camping this week so the freeze dryers have not been in production. However, Mrs. Latimer gave me permission to share one of our favorite meals this campout, made using the Harvest Right Freeze Drier. You can make this meal completely, then freeze dry the results if you desire, but it will not be as satisfactory. I highly recommend that you freeze dry the individual components, then re-hydrate and make the meal.
The primary reason is the Alfredo Sauce. Creamy things like sour cream, cream sauces, et cetera, do not reconstitute well. While the flavor is good, the texture is not. Since texture is a significant source of pleasure with food, it makes sense to cater to it’s strengths. To start, the meat and vegetables are all pre cut and freeze dried, the Alfredo is canned, and the pasta is dry. Obviously the oil is separate. When you are ready to start, reconstitute the meat and vegetables as you normally would.
- About 1 pound asparagus, cut into 1 inch long pieces
- 1 pound dried pasta
- 1 tsp salt
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 12-16 oz cooked chicken, chopped
- 1 medium red bell pepper, diced
- 2-3 cups Alfredo sauce
- 1/2 cup Parmesana- Regiano cheese, shredded
- 3 Tbsp parsley, chopped
- Bring three quarts of water to a boil; add salt Cook pasta in boiling water for time directed on package for al dente.
- While pasta is cooking, heat olive oil in large skillet over medium heat; add garlic.
- Saute garlic for one minute.
- Add asparagus pieces and continue cooking for 2-3 minutes.
- Add chicken, red bell pepper, and Alfredo sauce; stirring continuously until heated and blended through. Remove from heat.
- Drain pasta; return pasta to pot.
- Pour Alfredo-asparagus sauce over pasta; lightly toss.
- Top with Parmesan-Regiano cheese and chopped parsley.
o o o
If you would like to include pictures of your freeze dried products in your comments, just send them to us via email along with the name you posted the comment under and I’ll place the pictures for you. Alternatively, you can host them on your own server and use the html <img> tag to include them.