This recipe assumes that you are cooking it using a backpacking stove and a small pot in the wilderness. It also uses sauce small packets that can be acquired at chinese fast food restaurants like Panda Express.

What You'll Need

Cooking Instructions

Cut your broccoli into small pieces then place it into your pot with between a half inch and one inch of water. Bring that water to a boil, cover your pot, and let your broccoli steam for a minute or two. Once your broccoli is lightly steamed remove it from your pot and set it aside.

Add a more water to your pot and bring it to a boil. Tear your beef jerky into bite sized pieces and add them to the boiling water. Boil the beef jerky until it has rehydrated enough to have a softer texture.

Once your beef jerky has hydrated to your liking add an amount of minute rice to your pot that is about equal to the amount of water you have in the pot then throw your brocoli back in on top of everything. Cover your pot and allow the rice to cook.

Once your rice has cooked add your packets of soy sauce and sriracha, mix everything together and enjoy.

This recipe could be enhanced by using different sauces you find available in restaurants (I recently learned Panda Express carries packets of hot mustard that would likely taste good in place of the sriracha). Garlic and ginger powder could also easily be mixed into the instant rice when you are at home packing your food for some extra flavor. This basic recipe is solid but feel free to add your own twist to it.

What You'll Need

Cooking Instructions

I should probably have changed the "Cooking Instructions" header above this since I'm not going to give a detailed description of how to make scrambled eggs with that stuff in it, you're smart enough to figure that out, and this whole cookbook is really an extension to my blog and an excuse for me to babble on about things.

You should only spend a few minutes cooking this in the morning granted you have already prepared your beef heart. Buying beef heart is quite interesting because it is not priced consistently throughout different grocery stores. Some stores treat it as a specialty item and price it higher than normal meat while others recognize that hardly anyone (at least here in America) actually buys organ meat and their price is less than half of the price of normal meat there, so if heart is something you plan on eating regularly then you'll want to find a store where you can get it cheaply* and consistently, if you live near a Win-Co I recommend shopping there because not only is their heart cheap and plentiful, but their no credit card policy allows them to price everything there much lower than most other stores, so low that you save more there than you would shopping somewhere else while taking advantage of the most generous credit card offers (but that's a topic for another day).

Anyways once you've bought your heart you should immediately dice it up into small cubes or strips, they should be small enough that they should be almost entirely cooked through with less than three minutes in a frying pan. If you bought a big enough heart then you will end up having to freeze most of it so evenly distribute everything into freezer safe bags packing your meat in there flat so that it thaws easily when the time comes, freeze all but one bag which you will keep in the fridge for the next day.

When the morning comes fry some of your heart using ghee (I usually do one handful of heart for three eggs) then if you feel like dirtying more dishes than necessary then you can crack your eggs into a bowl or glass and scramble them with a fork (you can add a splash of milk here to make them a bit more fluffy) before dumping everything into the pan with your mostly cooked heart, or you could be lazy like I am and just turn the heat down once the heart is nearly cooked and crack the eggs directly into your pan and scrambling them right in the pan (although you can't add the milk if you do it this way). Turn the heat back up then once your eggs are almost cooked to where you like them then throw in a bit of feta cheese, stir it around then plop everything into a bowl and enjoy.

* Substituting beef heart for normal beef in stir frys and soups is a great way to make sure you are eating enough meat while on a budget.

What You'll Need

Cooking Instructions

First you want to make sure that you're not going to be ingesting too much toxins like phytic acid by improperly eating grains and ensure that your sourdough bread is actually sourdough bread, you could always make your own but if you're like me and don't enjoy baking then you'll be happy to know that real sourdough bread has become rather popular and easy to find, they probably have it where you already shop, just make sure that the sourdough bread you pick out doesn't have vinegar as an ingredient, vinegar is what they use to make the fake stuff taste like the real stuff.

Once you've made sure your sourdough bread is legit then stick a piece in the toaster and set it to toast to your preferred level of toastyness. While your bread is toasting slice your avocado, I'm not going to describe how to do that because I trust that you can figure that out.

Once your bread is toasted then you can spread your avocado slices on your bread then top with salt, pepper and a drizzle of olive oil. If you have a large avocado then you will want to be extra generous with your salt and pepper. After this you won't only have a quite good breakfast but you will also have a beautiful thing to point your iPhone camera at for your next FaceBook post like a true millennial.

But this longganisa had two problems, first it was a bit expensive so it wasn't a practical long-term breakfast plan, and second for some inexplicable reason it contained soy which is something that we should all eliminate from our diets, so I decided to look into making it myself which is what I should have done months ago when I first got this craving.

I looked at probably a dozen recipes and I liked the one from this video the best, although I have adapted it as well. I could of course tell you to watch the video but most of you don't understand Tagalog so you'd probably prefer me to write it out for you, and I've actually included measurements this time which I encourage you to not take seriously (this is why I rarely include them).

What You'll Need

Cooking Instructions

First mince your two heads of garlic, this is of course a lot of garlic so it would be a great time to use a mortar and pestle if you have one, I don't so I just used a food processor, but if you don't have one of those either doing things by hand is always fun.

Next throw all the ingredients into a large bowl and mix thoroughly, this is best done with your hand. Once it is all mixed cover it and let it sit in the fridge for about two hours.

After that the longganisa needs to be shaped, there are many ways to do that but the guy in the video I mentioned before had a pretty neat trick that makes it easy and mess free. I'll probably do a terrible job explaining how to do it so here is a link that will take you to that point in the video so you can see how he does it. But since the video is in Tagalog I have to explain it anyway. Scoop out some sausage mixture and plop it onto a sheet of wax paper a few inches from an edge, fold the wax paper over the scoop of meat then, starting away from the meat, run the edge of an object with a straight edge (the guy in the video used an old credit card, I use a spatuala since that is a much more normal thing to use cooking) across the wax paper you just folded over pressing it at about a 45 degree angle from the table into the meat. Once the scoop of meat is a cylindrical sausage (as it should be) put it on another piece of wax paper and repeat the process with the rest of the meat.

Once that is done you can stick them all in the fridge, freeze them, or cook them up right then, you're free to do whatever you want with them. I guess I should note that Filipinos do have a special way to cook these where they'll fry them with some water and wait for it all to boil off mixing the longganisa around in the water and while they do taste a bit better like this (and go better with rice like this) cooking it that way is likely to leave a sticky residue on your pan so I just recommend cooking these like you would a normal breakfast sausage, but again you can do whatever you want.

Experimenting

Of course when you travel through different areas of the Philippines people will all make Longganisa differently depending on what region of the country you are in, and of course this is true when you leave the Philippines as well since many hispanic cultures also have something similar. As I said before I looked at a dozen or so Filipino recipes and learned that the two main kinds you'll find there are ones made to be sweet and ones made to be heavy on garlic, this recipe was designed to be a balance between those two but you can of course do whatever you want with the proportions of stuff you put in your longganisa. You could have more garlic, less garlic, more sugar, less sugar, other ingredients like soy sauce and vinegar are quite common and you could also mince up some hot peppers with the garlic to make a spicy longganisa, I may experiment with substituting honey for the brown sugar, or I may even try it with no sugar at all, we are all free to do whatever we want with this recipe.

Also I think that this is also a great place where you could incorporate some healthy organ meats into your diet. If I had a meat grinder I would have saved some money by making my own ground pork and I would have thrown some liver or something like that into the mix of the stuff I was grinding up so that I could take advantage of the dense amount of nutrients found in those organ meats. If we look at many traditional European sausages most of them contained at least some organ meat and sadly due to various regulations it is hard to find sausage like that here in the United States because it has to be labeled differently (it's not impossible though), so for those of you who grind your own meat I encourage you to throw some heart or liver in with the stuff you are already grinding to sneak those vitamins into your regular diet.