These are the mylar bags I will buy next time. The ones I have worked great, but I have been inspired by Heather’s Choice, I think a little zip-lock top is super handy once you have filled the bags with hot water.
I also recommend adding an oxygen absorber in the bag before you seal it (remember to remove it before you add hot water).
As extra insurance, store your packaged Low-Card Dehydrated Meals in the freezer or refrigerator)
To bloom gelatin, mix with lime juice in a small bowl and set aside.
In a large skillet over medium-high heat, brown onions with salt and enough oil to keep from sticking.
Add berbere and garlic to the pan and continuously stir until you can smell the spices and garlic.
Turn heat down to medium.
Stir in tomato paste. Keep stirring until the tomato pastes is a little darker in color.
Add chicken, bell pepper, jalapeno, cilantro stems, green chilis, carrots, and bloomed gelatin.
Over low heat simmer for about 15 minutes or until most of the liquid in the bottom of the pan is gone.
Off heat stir in cabbage.
Spread the mixture on dehydrator trays, about ¼ inch thick.
Dehydrate at 165℉ or the highest setting on your dehydrator, for 12-16 hours, until the food is completely dehydrated.
Once all the food is completely dried, let cool to room temperature.
In 4 mylar bags, equally, divide all the ingredients.
Add a desiccant packet.
Try to get all the air out you can.
Seal bag with iron or hair straightener.
In the Backcountry
When you are ready to eat, add 1 ½ -2 cups of boiling water and let rehydrate for 20 minutes.
Stir in the butter and enjoy!
Use canned chicken to save time.
If using butter powder, you can add the powder directly to the mylar bags before you seal them at home.
You can buy berbere seasoning, here is my favorite. Most other brands contain salt. If you buy a blend containing salt, you will need to adjust the amount of salt you add to the soup.
Here is a recipe if you would like to make your own. Berbere is delicious so be prepared; you will want to use it in other recipes.
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Gina Shively is a Personal Health Cook and American Council on Exercise (ACE) certified Health Coach located in Anchorage Alaska. Her background includes a Bachelor’s of Science in Physiology from the University of Wyoming. For the past six years, she has lived in Alaska, where she can’t get enough of the active Alaskan lifestyle that for her includes hunting, fishing, hiking, and the occasional weekend race. She loves to cook for people and enjoys the challenge of making healthy food taste delicious. Her family includes two young boys, two packgoats, and a rambunctious Weimaraner, as well as a very patient husband.