Kathie Sever’s “Heavenly Campsite Goop”
Equipment
- A dehydrator
Ingredients
- 1 1/2 tablespoons olive oil, coconut oil, ghee or butter, plus extra for serving
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 pounds chard or kale, ripped into manageable pieces
- 2 cups cooked, shredded chicken
- 2 cups prepared jasmine rice (cooked in bone broth, if possible)
- 1 small jar prepared curry sauce (Sever likes Thai Kitchen Curry Simmer Sauce – not the paste!)
Instructions
- Sauté the onion and garlic in the oil until translucent and slightly browned.
- Add the greens and stir-fry until wilted.
- Add the chicken and rice, stirring until heated through.
- Stir in the entire jar of curry sauce and simmer for 5 minutes or so to meld flavors.
- Remove from the heat and spread thinly on silicone drying mats. Place the mats in a dehydrator and process until dry and crunchy—usually about 12 hours.
- Check to make sure no moist bits remain. Remove from the dehydrator, transfer to a plastic zip-close bag and crush with your hands, or a rolling pin, into smaller bits.
- To rehydrate, empty the bag into a pot or large thermal cup, add 2 cups of hot-to-boiling water and stir occasionally until the water is absorbed.
- Before serving, stir in additional butter or oil—about 1 tablespoon per person.
- *Use fat sparingly in recipes you plan to dehydrate. Add it in just before serving.
