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Hi sorry not for returning sooner, but hey, looks like only you Montag even read this, (1 view) so never mind.

Anyway, here is what i have collected so far, more to come when i have more time for writing and for testing out recipies!

I've tried to include links where possible.

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|How to cook with just a pan and a thermos|
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Compiled By Liam


Why Cook in a thermos?
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Cooking with a thermos can be incredibly useful for those on the go, wanting to be econmical (with fuel and time) and as it's a really healthy and easy way to cook.

Cooking with a thermos means you can slash fuel costs - you only need to boil water for 1 or 2 minutes to cook pasta for example rather than 10 to 12 normally. This means you waste far less fuel (perfect for those hiking), and if cooking in doors add far less to ambiant temperature and smells in the home.

I also love this for hiking as I can get up in the morning with a hot meal waiting for me - which will keep me going until I've collected the meager amount of fuel I need for my Kelly Kettle. I can then set about making a quick and simple hot lunch which will be ready for me to eat when I am ready to stop later. Then when lunch comes I don't need to set up camp all over again, everything is perfectly ready to eat.

Also it's great having a thermos on hand even when I have a camp set up - you can keep water always on the boil and decant this to a thermos for later use.



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Tips:
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Pre-heat the thermos with a little boiling water (about an inch) first. Add this, seal, and shake for 20 seconds and leave to sit until ready to add ingrediants, then pour out.

Be sure to fill the thermos as much as possible (so if you are alone you may only need a small thermos). Air spaces make the liquid cool quicker, shortening possible cooking time.

If you are using all dried ingrediants you can place them in a pre-warmed thermos and then just add boiling water.

If you are using 'wet' ingrediants (vegatables, meats, sauces) you will need to bring everything to boil in one pan then add to thermos, or the liquid on the foods will make the temperature fall to low to cook through.

Be sure meats are fried or well cooked, as thermos cooking never raises the temperature above 100 c (probaly more like 90 c) most meats need to get much hotter to cook well, and to be tasty/useful engery. Fry meat first then add liquids.

Be sure to turn or gently shake the thermos every 30 minutes or so to ensure all parts are cooked evenly/flavours spread - if your thermos is on your back in a back pack you won't need to do this.

Do not add salt until you are going to eat it or the food will not cook properly.

Note how much liquid files your thermos exactly by making a mark inside your pan, you will then never waste fuel by heat more water than needed!

Always heat water with a pan on the lid.




Boiling Eggs
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You will need a fair ammount of water per egg in the thermos - so leave the eggs some room - don't cram them in.
Place eggs in pan with water and bring to violent boil for 1 minute. Use a small about of the water (25ml) to pre warm the thermos, pour away and then add the eggs and boiling water and seal. Eggs will be hard boiled within 15 minutes and will remain pleasant to eat warm for about 8 hours. The water in thermos can be reheated when removing eggs for a cup of tea, will boil faster as already warmer.


Whole Wheat Cereal
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Fill thermos 1/4 full of wheat. Then fill 3/4 full with boiling water. Cap and let stand overnight.
(Taken from Just Add Water, by Barbara G. Salsbury.)

Thermos Wheat Sprouts
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2 cups 2-day wheat sprouts
4 cups boiling water
Put 2 cups boiling water into a 1 quart glass or metal lined thermos to preheat for 5 minutes. Put wheat sprouts and remaining water into thermos, cap tightly and let sit for at least 1 hour. This is best when made at night for a quick, easy breakfast. When left overnight, the kernals pop open and are very easy to chew.
(Taken from Natural Meals In Minutes, by Rita Bingham.)

Thermos Noodle Soup
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1 1/2 cup dry spaghetti
2 cups boiling water
2 teaspoons beef or vegetable bouillon
1 teaspoon dry minced onion
1/2 teaspoon parsley
Add all ingredients to 1 qt. thermos that has been heated with additional boiling water. Seal and tilt jar for 15 minutes. This stays warm for 24 hours in a glass or metal thermos, so it can be made in the morning for lunch or dinner. Egg noodles would hold up better during longer "cooking" times.
(Taken from Natural Meals In Minutes, by Rita Bingham.)

Thermos Tuna A 'la King
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4 tablespoons dry milk powder
2/3 cup elbow macaroni
dash salt
1 1/2 cups boiling water
Put all ingredients into a 1 qt. thermos that has been heated with additional boiling water. Stir, seal and tilt thermos for 15 minutes. Open and add:
6 1/2 oz. can tuna, undrained
1/4 teaspoon chicken-flavored bouillon
1 teaspoon parsley
Stir and eat. For a creamier dish, use only 1 cup boiling water and heated juice from drained tuna. Serves 2.
(Taken from Natural Meals In Minutes, by Rita Bingham.)




Thermos Indian Lunch - www.mapi.com/en/newslette...lunch.html

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1/4 cup split mung dahl beans

1/4 cup basmati rice

1/2 cup fresh chopped vegetables such as zucchini, carrots, broccoli

1 teaspoon vata or pitta churna

2 cups boiling water

1 teaspoon ghee

Heat ghee in a frying pan. Add churna and vegetables and saut for several minutes. Add the rice and dahl and stir. Add the boiling water and cook only for a few minutes. Pour everything in a stainless steel thermos and close lid tightly. Keep closed for about 4 hours. It will be done cooking in the thermos by lunch-time.





Thermos yoghurt - www.fluwikie2.com/pmwiki....mosCooking
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The thermos are also good for making yogurt. Warm the milk to body temp- it doesnt feel hot or cold when you touch it. Put into a thermos with a tablespoon of living yogurt (the good stuff you buy at the supermarket- make sure that the lactobacillus are alive). Stir. Put on the top and you have yogurt in a few hours.The longer you leave it the stronger (more tangy) it tastes. You can leave it in the thermos all day or over night if you like. See what suits you.






Black beans and corn thermos lunch - www.astray.com/recipes/?s...os%20lunch
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Yield: 1 Servings
cup Black beans
cup Canned corn
cup Cooked, brown rice
x Salsa

A favorite one pot meal that you can take to work in a thermos is 1/2 c black beans (dehydrated or canned); 1/2 canned corn (rinsed) or cooked frozen corn; 1/2 cooked brown rice; and enough salsa to blend the mixture together.




THREE-BEAN THERMOS MINESTRONE - www.canadianhomeandcountr....php?id=19
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Recipe Number: 19
Rating: Unrated
Rate This Recipe Serves: 4
Email Recipe
Print Friendly Version

Ingredients:
1 tbsp extra-virgin olive oil
1 cup diced carrot
1/4 cup thinly sliced celery
1/4 garlic clove, minced
1 14-oz can diced tomatoes with juice
1 cups vegetable or chicken stock
3 1/2 cup dry red wine
1/8 bay leaf
1 tsp each: dried oregano and dried basil
1/2 tsp each: salt and black pepper
1/4 cup green beans, tailed & cut into half-inch pieces (abt 2 oz)
1/2 cup zucchini, quartered lengthwise & cut into medium chunks
1/2 cup small cauliflower pieces
1/2 cup each: canned chick peas & Romano beans, rinsed, drained
4 tsp prepared basil pesto (optional)


Heat oil in a large saucepan over medium heat. Add onions, carrot, celery and garlic. Saute, stirring often, for about 5 minutes, until onions are softened. Increase heat to medium-high and add tomatoes, stock, wine, bay leaf, dried herbs, salt, pepper and sugar and bring to a boil. Reduce heat and simmer for 30 minutes.

Add pasta, green beans, zucchini and cauliflower to saucepan. Cover and simmer for 15 minutes. Stir in canned beans and continue to simmer, covered, for an additional 30 minutes, until pasta is cooked and vegetables are soft.

Remove soup from heat, discard bay leaf and stir in pesto, if using. Garnish with parmesan and serve.
Serving Suggestions:
Tip: Prepare soup a day in advance - the flavour will improve overnight. Reheat before serving. Heat thermos before adding soup by rinsing it with boiling water. Your soup will stay hot all day.



Thermos Bottle Stew - www.digihitch.com/ftopic-...vious.html
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"Ground chuck sauteed with chopped onions is combined with tomato soup and crushed tomatoes in this oregano and basil seasoned stew with frozen mixed vegetables."
INGREDIENTS:
1 1/2 pounds lean ground beef
1 cup chopped onion
2 stalks celery, finely chopped
1 (2 pound) package frozen
mixed vegetables
1 (10.75 ounce) can
condensed tomato soup
1 tablespoon dried basil

1 tablespoon dried parsley
1 teaspoon dried oregano
1 bay leaf
salt and pepper to taste
1 (16 ounce) can crushed
tomatoes
1 (8 ounce) can tomato sauce
9 3/4 cups water
DIRECTIONS:
1. Using a large stock pot, brown your meat (breaking into small pieces as it cooks). Once meat is browned, add onions and celery, sauteing until soft.
2. Add frozen vegetables, tomato soup, basil, parsley, oregano, bay leaves, salt and pepper, crushed tomatoes, tomato sauce and water. Simmer for one hour and then serve. Remove bay leaves before serving.





Rice - www.wayne-pickering.com/r...recipe.htm
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1st of all wash the whole grain rice and let it toast it in a dry skillet on a medium heat until golden brown (about 3-5 minutes) or until just before they start popping in the skillet. Then cook the rice immediately. Heres the best procedure Ive found to cook it from this point. Always 2 parts water to 1 part rice. While the water is coming to a boil with the rice already in the water, add your favorite spices and herbs. I add a small pinch of Cayenne Pepper (while Im thinking of the great Francis Bologna in New Orleans, LA who just loves the stuff), teaspoon of Basil, teaspoon of Thyme, teaspoon of Oregano with teaspoon of Sea Kelp for the salty taste we like to have in the recipe. When the water begins to boil, turn it down to the lowest heat for exactly 1 hour then shut the stove off completely and when youre ready to eat it, it will be a staple for the noon meal with whatever vegetables you like making sure you observe the Rules of Food Combining as found in "The Food Combining Guide".

Now what is this Thermos Bottle Cooking I referred to earlier. Bring your water (with the rice included in the water) to a boil for 3 minutes, then immediately pour it into your Thermos Bottle and cap if off right then and at Noon you have an excellent dish of fresh rice to enjoy for that noon meal. The rice will continue to cook all morning in the thermos slowly while you are at work.




Other:
Good recipes on the move:
www.fluwikie2.com/pmwiki....yGoodsOnly


Easy foods to cook in thermos:
Starches-
rice
sweet potatoe
couscous
pasta
noodle

Protein-
eggs
dried minced tofu

Vegi Meal ideas-
curry
chilli
stews
Italian sauce meals

Load of recipes:
www.recipezaar.com/cookbo...okid=85469

Tips on cooking:
www.associatedcontent.com...ottle.html

Kurt Recipes
www.justpeace.org/nuggets...%20COOKING

Couple of Basic recipes
www.xmg.com/thermos.htm

And finally...

www.recipezaar.com/154251
Hot Toddy:
1 cup boiling water
rum, to taste...count to two as you pour
2 teaspoons honey
3 thin lemon slices