These are the recipes I enjoyed at The Storm Gourmet preparedness cooking class.
1/4 cup chopped green olives, drained
4.25 oz can chopped black olives, drained
1/3 cup finely chopped walnuts
3 TB olive oil
2 tsp balsamic vinegar
1/4 tsp garlic powder
Blend olives and walnuts until smooth but not pureed. Stir in oil, vinegar, and garlic powder. Mixture should have a coarse consistency. Makes about 1 1/2 cups. Served on big round crackers.
Black Bean Soup cooked on the Butane Burner
1 TB olive oil
2 minced garlic cloves
1/2 tsp dried oregano
1/2 tsp dried cumin
4 oz can chopped green chilies
15.5 oz cans black beans, use 2 cans
14.5 oz can diced tomatoes, drained
4 cups of chicken broth
2 TB dry sherry
Heat the oil in a pot, add garlic and cook until fragrant (about 30 seconds). Stir in cumin and oregano, then add chilies, black beans, and tomatoes. Add broth and simmer until heated through. 4 servings.
Skillet Peach Crumble
2/3 cup rolled oats
1/4 cup light brown sugar
1 TB peanut butter
1 TB canola oil
1 tsp cinnamon
28 oz can sliced peaches, drained
Combine oats, sugar, peanut butter, oil, and cinnamon in a bowl. Mix well and cook in a skillet until toasted, about 5 minuts. Remove from skillet. Spread peach slices in concentric rows. Sprinkle the toppin on top of the peaches. Cover and cook until hot. 4 servings.