Right now we are living in a primitive dry cabin. It does have electric, but no sink set up. Most dry cabins have a bucket to empty beneath an unplumbed sink, and a spigot tank on top to use as a faucet. Since we don’t have even a basic sink set up, or a stove, or an oven, I have to change gears when thinking of making a meal! A small toaster oven, a single element pot and a crock pot are my main resources.
Living this way really brings to surface how AWESOME crock pots are! With very little mess or prep I’m able to make a whole lot of good healthy food.
Fortunately we have a great u-pick farm nearby, and though I was a bit late in the season for picking, I still got some great local farm fresh AK produce. In addition, my boyfriend got a caribou this season, which we just finished processing. There’s meat in the freezer! Yippee!! So, as always, this recipe is a result of some goods I had on hand. Enjoy!
Crock pot on High for first 1-2 hrs, then Low until you are ready to eat.
(Can be ready within a few hours, but some veggies like turnip may still be a bit firm)
Water- 2 in.
1 turnip diced
1 crushed beef ramen w/ seasoning
1 caribou roast chunk
(place turnip, and ramen in crock pot with a few inches of water, then I stand the roast up in the middle and put future ingredients around it)
1 radish diced
1 carrot (rounds)
1 turnip diced (2nd one)
1 crushed chicken ramen noodle and seasoning
1 diced apple
3-4 C summer squash cubed (and rind & seeds removed)
Add all this to the crock,
White wine and Kombucha for some more taste sensation (fill to level of veggies, above for more soup like, less if more stew like)
On top of everything:
I added ground mustard, oil from marinated artichokes, some marinated artichokes, and roasted garlic.
And of course, taste as you go, adding whatever other spices you feel like!