The Lifeline universe is expanding to include Choose Your Own Meals! Eat along with your favorite Lifeline games with these easy to follow recipes or take yours “To Go” with our convenient new Lifeline Kitchen location… ON THE MOON.
Taylor’s Favorite Chili Mac
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion (substitute any onion like vegetable that was grown in a space lab), diced small
- 3 cloves garlic, minced
- 1 pound l lean ground beef (or any meat like substance you can get your hands on)
- 2 cups chicken broth (substitute broth of alien if that is easier to come by)
- 2 cups tomato sauce
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (16 ounce) can mild chili beans, undrained (substitue space rocks in a pinch, although this is hard on the teeth)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and ground black pepper to taste
- 1 1/2 cups uncooked elbow macaroni
- 3/4 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley (substitute any space herbs that grow near you)
- Add olive oil to pot and heat to medium – high. If you do not have access to a large pot, try using your helmet, but don’t forget to hold your breath!
- Once the oil is hot add onion, garlic, and meat/meat like substance. Stir (or shake helmet frequently) until the meat is a brownish color and sort of crumbly (lets say 3 minutes). Drain excess fat and put in space pack for future sustenance.
- Stir in broth, tomato sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Add salt and pepper for taste.
- Once all that goodness is boiling, stir in your pasta, space worms, or the protein packed noodle substitute you have on hand; put a cover on, turn down the heat to a simmer, and cook until pasta is al dente or space worms are no longer wiggling (~ 14 minutes).
- Take off the fire, add in your cheese, and parsley or space herbs. Eat immediately before the other space creatures smell what you have created and come hunting for a bite!
Greens, Eggs, and Ham
- 1/2 very ripe medium avocado (substitute one green alien creature if you’re brave, but whatever you do don’t let it occupy you!)
- 2 teaspoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- Fresh eggs
- White vinegar
- 1 slice of ham steak for every egg (are there pigs in space?)
- English muffins
- Peel and chop the avocado.
- In a blender, combine avocado/green alien creature, lemon juice, and hot water. Puree until smooth (~ 2 minutes).
- Leaving the blender on, drizzle in olive oil until combined. Salt and pepper to taste. (You’ve finished your greens sauce!)
- Now heat enough water to come 1 inch up the side of a narrow, deep 2-quart saucier pan.
- Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
- Crack 1 very fresh cold large egg into a custard cup or small ramekin.
- Use a spoon to quickly stir the water in one direction until it’s all smoothly spinning around. (This will look similar to a black hole or nebula.)
- Carefully drop the egg into the center of the whirlpool/nebula. The swirling water will help prevent the white from spreading out in the pan.
- Turn off the heat, cover the pan and set your timer for 5 minutes. (It is vital that you leave it alone. Listen to some space tunes, it will be over soon!)
- When 5 minutes are up, remove the egg with a slotted spoon and serve immediately over heated ham steak on a toasted english muffin. Cover with greens sauce.
- You can also move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
Blue’s Favorite Jerky Treats
- 3 pounds flank steak or boneless, skinless turkey breast (as a true adventurer you’ll have plenty of meat around for surviving long winters)
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup brown sugar
- 2 tablespoons chili-garlic paste (if you like heat, and we aren’t just talking about sitting around a warm fire)
- 2 tablespoons sesame seeds
- 2 teaspoons ground pepper
- Pat meat dry and set it on a plate, baking sheet, or clean flat surface. (If you’re outdoors maybe there is a nice rock nearby).
- Lay the meet flat and cover with plastic wrap (or get creative if you don’t have any plastic wrap in your survival pack).
- Freeze the meat for 1 to 2 hours until firm but not frozen solid. (Try burying it in the snow.)
- Using a very sharp chef’s knife, like any good adventurer would have, trim off and discard any excess fat or tendons.
- Carefully butterfly the thick slab of meat into two thin slabs and then cut into thin strips 1/8- to 1/4-inch thick. Cut meat against the grain for chewy jerky.
- Combine the rest of the ingredients in a large plastic zipper bag or glass baking dish and add the sliced meat making sure each piece gets a nice coating.
- Refrigerate (or put back in the snow drift on the mountain) for at least 3 hours, preferably overnight.
- When you are ready to cook the meat, we bet Blue or any other animal companions are getting excited, let it come to room temperature
- Line baking sheets with foil and place cooling racks on each baking sheet. Arrange the meat strips side-by-side across the racks, leaving at least 1/4-inch of space between strips.
- Preheat your oven to 175°F.
- Cook until completely dry (this can take as little as 2 hours and as long as 5 hours and the jerky will firm up as it cools. The jerky is ready when it is dry, darker in color, and breaks gently (not snap) when bent.
- Blot any excess moisture from the jerky with paper towels and cool completely before storing (or feeding to animal companions).
Our mouths are watering. Oh and … April Fools from the Lifeline Team!