My husband and I are going kayak camping, which means limited space on our boats. So, I’m working on meals that don’t require a lot of refrigeration.
The only thing in this recipe that needs to stay refrigerated is the ham, if you choose to use ham. I follow the Dr. Davis Wheat Belly way of eating (grain-free, not gluten-free) so normally legumes are frowned on because of what they do to our blood sugar. However, a 1/2 cup of legumes in a meal is okay at times.
Here is my recipe that I tried out tonight. I’m sure I will update it.
1 cup dried split peas
4 cups water
2 low-sodium chicken bouillon cubes
(**Or, replace water and cubes with one 32 oz. box of any flavor low-sodium broth**)
1 cup chopped ham from the deli (if you use ham hocks or leftover ham from a holiday, use sodium-free broth, if possible)
bay leaves (2 homegrown or 1 store-bought)
4 cloves of garlic, smashed
1 large onion – finely chopped (about one cup)
2 medium turnips – peeled and chopped (about 1.5 cups)
3 large carrots – peeled and chopped (about 1.5 cups)
1/2 tsp. ground thyme (or about 1 TB homegrown/fresh)
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (I could have used more)
Add ingredients in this order as you prepare them. Cook on the campfire (medium-low heat on a regular stove) until everything is tender.
This would be enough to feed two hungry adults. I can see skipping the ham or the turnips.