Bourguignon: Seitan, shitake mushrooms, plum tomatoes, cabernet sauvignon red wine, mirin (Water, Rice, Koji (Aspergillus Oryzae), Sea Salt), red bell pepper, reduced sodium soy sauce (soybeans, water, salt, wheat) , peas, onions, vegetable oil, balsamic vinegar, garlic, tomato paste, porcini mushrooms, extra virgin olive oil, barley miso (barley grains, soybeans and barley koji), cayenne pepper. Pasta:Semolina flour, Durum flour, water. Broccoli: broccoli, red bell pepper, extra virgin olive oil, garlic, lemon, black pepper, parsley, sea salt. Contains Wheat, Soy
To Heat:
- Bring 3-4 quarts of water to a rolling boil in a large pot. When preparing more than one meal, increase amount of water and the pot size to insure that the pouches will be able to circulate freely.
- Remove the pouches from the meal's outer bag (the one that also contains the meal information and instruction card)
- Add pouches to the boiling water and reduce heat to simmer - small bubbles need to continue to rise from the bottom.
- Simmer Bourguignon and Noodle pouches for around 10 minutes, stirring occasionally so that the water circulates around the pouches. For crispier broccoli, heat pouch for only 5 Minutes. Please be careful not to overcook.
To Serve:
- Carefully remove all pouches from water using tongs. Place them on a counter top or plate. The pouches will be very hot and dripping with water.
- Pappardelle Noodles: Cut open the pouch and place the noodles on the center of a dinner plate or bowl. If the noodles are sticking together, don't worry, they will come apart when the bourguignon stew is poured on top of then...next step
- Bourguignon stew: Cut pouch open and gently pour bourguignon on the noodles.
- Broccoli : Cut pouch and artfully place the broccoli to the side of the bourguignon and noodles.
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