It was a pleasure spending the two weekends and meetings with you all. I hope
you all got a lot out of the training and that I get to see you all again.
Thank you for everything you did for me over the course.
Yumi, I may be visiting your troop soon. Aydin is wanting to drop out of
scouting, but we are going to try other troops first.
The following has the links to GLAAC training including the wilderness first
aid training I am doing next weekend:
I did shave and get a haircut after leaving this weekend. Looking more like
Here is the recipe for the butter chicken. If you want to dehydrate it, leave
out the chicken and just make the sauce, then dehydrate the sauce on fruit
rollup trays in the dehydrator for about 6-7 hours at 130 degrees. You can add
tofu or freeze dried protein of your choice. I added 1 cup or minute rice and
a little over 20 grams of dehydrated sauce per pack. This makes a lot of
sauce. We usually freeze 1/2 of it to make an easy meal later. I doubled the
recipe thinking I would need a lot, but only used about 2/3 of it or less for
the backpacking meals.
Cooked in an pressure cooker, or just cook longer on the stovetop. My wife
like to "bloom" the spices by sautéing then first, but I just throw everything
into the pressure cooker and turn it on.
14- ounce Canned Tomatoes - I used diced
5-6 cloves Garlic - used pre chopped
1-2 teaspoons minced ginger
1 teaspoon Turmeric
1/2 teaspoons Cayenne ( can get spicy depending on the pepper )
1 teaspoon Smoked Paprika
1 teaspoon Salt
2 teaspoon Garam Masala
1 teaspoon Ground Cumin
1 pound Boneless chicken
4 ounces heavy cream (or half can of coconut milk) - some people add this at
the very end
When all is cooked, take out sauce and blend it. I use an immersion blender,
but anything that will blend would be fine, then add chicken back in.
4 ounces butter or ghee (use coconut oil if dairy free)