The HI-SEAS kitchen is well-equipped with a mini-fridge / freezer combo, a toaster oven, induction burners, microwave, dishwasher, bread maker, coffee maker and an electric kettle.
The shelf-stable ingredients include freeze-dried meats, veggies, fruits, and powdered dairy.
Initially it was quite intimidating to cook with shelf-stable ingredients, so I was keeping it simple. Last week, however, I made what the crew dubbed a “taco extravaganza” that included chicken and steak taco options with a traditional spicy salsa and a sweet pineapple slaw. For some inspiration, I had mission support download and email me the menu for Taco Joint in Chicago. Here’s a photo of the spread; there were leftovers, still working on the ideal portioning for this group, but at least I am confident with the cooking methods now!
Chicken, steak, yellow rice with black beans, tomato salsa, pineapple slaw, and fried tortillas