Archive for the ‘Dinner Recipes’ Category

Learn the Art of Winter Cooking

Backpacker Magazine recently came out with a collection of articles to help backpackers “learn the art of winter cooking.” Although the articles were short, they had some great information that may just save your butt while winter camping.

Illustration by Supercorn

The first article, “Bring the Right Cooking Gear,” gives a few valuable tips about which type of stove to bring, how much fuel you might need, and the nutritional requirements for your body in the cold. Article two gives instructions on building a camp kitchen and even provides steps to dig out your own underground kitchen in the snow! Backpacker goes on to provide two quick passages about using your camp kitchen and different ways of melting snow which are good reads. In addition to a beneficial write-up of instructions to plan a healthy winter meal, they provide readers with two delectable recipes for “Pumpkin Spice Toddy and Wintermint” as well as the interestingly named “Molly’s Kickin’ Mac and Cheese.” These recipes and articles will make any backpacker a gourmet winter cook and truly teaches you the art of winter cooking.

 

LEARN THE ART OF WINTER COOKING by David Schmidt – Fall/Winter Gear Guide 2010

For more information, check out Winter & Cold Weather Backpacking at Wild Backpacker.

 

Corn, Black Bean, and Tomato Salad

* 1 can (15 ounces) black beans
* 1 cup corn, canned (drained) or frozen (thawed)
* 1 large tomato, chopped (or 8-ounce can)
* 1 clove garlic, minced
* 1 teaspoon chopped fresh parsley
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon chili powder
* Dipping crackers (optional)

At home: Rinse beans. In a large ziplock bag, combine beans, corn, tomato, and garlic. Add parsley, pepper, and chili powder and mix.

In camp: Serve cold with sliced pepper jack cheese and hardy dipping crackers.
Makes 4 servings

Recipe courtesy of Backpacker Magazine, December 2004

Sweet and Spicy Tuna Couscous

* 1/3 cup couscous
* 2 Tbsp dried mixed vegetables
* 1 5-ounce package sweet & spicy flavored tuna

At home: combine the couscous and vegetables in a zip lock plastic bag.

In camp: add just enough water to cover. Stir well. Let sit for 5 minutes. Just before serving, stir in the tuna.
Makes 1-2 servings

This recipe courtesy of One Pan Wonders

Alpine Pasta

* 2 4.4-ounce Knorr Butter & Herb pasta packets
* 4 ounces pepper-coated salami, diced
* 2 ounces sun-dried tomatoes
* 6 green onions, chopped
* 5 ounces Gruyère cheese, grated

At home: put tomatoes into a zip lock plastic bag. Store pasta and other ingredients in separate bags.

In camp: boil a cup of water and pour it over tomatoes. In separate pot, cook pasta according to package instructions. While pasta simmers, chop softened tomatoes. After pasta cooks for 5 minutes, add all ingredients and stir until noodles are done.
Makes 2 servings

This recipe courtesy of Backpacker Magazine, June 2009

Lemony Yellow Lentils and Rice

1/4 cup instant rice
1/4 cup (cooked and dehydrated) yellow lentils
1/2 teaspoon vegetable bouillon powder
1/4 teaspoon ground ginger
2 packets True Lemon
1/2 teaspoon dried parsley
salt and pepper to taste

At home: combine all of the dry ingredients in a zip lock bag.

In camp: add enough hot water to cover (about 1/2 cup).
Let stand for 5 minutes or until the lentils and rice are tender. Makes 1 serving

Note: This would also be very good with a pouch of salmon added.

This recipe courtesy of One Pan Wonders

Queets Valley Shephard’s Pie

1 7 ounce package baked tofu (a savory flavor)
1 4 ounce package buttery homestyle mashed potatoes (Idahoan brand)
1 packet mushroom sauce (Simply Organic brand)
1/2 cup dried mushrooms
1/4 cup dried mixed vegetables (soup mix plus added peas, corn and carrots)
1/2 teaspoon vegetable bouillon
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
salt and pepper to taste
*This vegetarian recipe can easily be divided in half. Just use half of everything and adjust water amounts accordingly.*

At home: combine the vegetables, sage, thyme, and bouillon in a zip locking plastic bag. Label “add 1 cup water”. In a second zip locking plastic bag, place the potatoes. Label “add 2 cups water”. Carry the mushroom sauce and tofu separately.

In camp: bring 3 cups water to a boil. Meanwhile, Dice the tofu. 2 cups of water go to the potatoes. 1 cup water to the vegetables. Place both bags in a freezerbag cozy (or two!) Meanwhile, while the vegetables are rehydrating, saute the tofu in a little olive oil (just getting it heated through). Turn off the heat. Add the vegetables. Do not drain. You want it a little wet. Add the packet of mushroom sauce and stir well. It will thicken a little. Top with the mashed potatoes before serving. Makes 4 servings.

This recipe courtesy of One Pan Wonders

Chicken Ramen Soup

1 package ramen noodles
1 3 ounce can chicken
1 tablespoon dried corn
2 tablespoons dried shiitake mushrooms, broken up
1 tablespoon dried peas
1 packet soy sauce
1/2 teaspoon sesame oil, to taste
pinch red pepper flakes

At home: combine the corn, mushrooms, peas and red pepper flakes in a ziplock bag. Put broken-up ramen in quart size ziplock freezer bag along with seasonings. Carry the sesame oil in a screw top container.

In camp: bring 1 1/2 cups water to a boil. Add water, seasoning packet, and vegetables to ramen noddles ziplock bag. Once the noodles are cooked, add the chicken, sesame oil, and soy sauce. Makes 1 serving.

This recipe courtesy of One Pan Wonders