June 9-15, 2005
food
Sun-Dried Tomato and Pine Nut Orzo
Pack pine nuts in a zip-top bag. Pack other ingredients in a second bag. Put pine nut bag inside orzo bag. To cook, toast pine nuts in a pot for about 2 minutes. Add 2 cups water and bring to a boil. Empty orzo bag into the pot. Stir until liquid is absorbed. If orzo is not fully cooked, add 2 tablespoons of water at a time until it is cooked through. Allow mixture to absorb water, then serve.
Put curry, ginger, zest and cayenne powder in a zip-top bag. Chop mango into 1/2-inch pieces and put with remaining ingredients into a second bag; pack the spice bag in the couscous bag. To cook, empty spice bag into pot over heat. Toast spices for 1 minute until aromatic. Add about 2 cups water and bring to boil. Add contents of couscous bag. Remove pot from heat and cover with tinfoil. Let stand for 5 minutes.
Combine ingredients in zip-top bag. To cook, boil about 2 cups of water. Add contents of bag. Stir constantly until pasta is cooked through; if more water is needed, add 2 tablespoons at a time, allowing liquid to absorb before retesting pasta.. Allow all liquid to absorb. Sauce should heavily coat back of spoon.
All dishes serve 2, and can be prepared on a stove or open fire.
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