Backpacking Recipes
From Kettle Ridge 01
Madras Lentils (3-5 min)
Instant garlic potatoes
Water (2 c)
Olive Oil
Punjab Eggplant (3-5 min)
Instant rice (2 c)
Water (2 c)
Bean Cuisine (15 min)
Pasta & beans w/bow ties
Turkey jerky
Dried potatoes
From Mono 02
Backpackers' Paella for 5
(For days 1-3 only)
~4 T olive oil
1 red bell chopped
1 lg onion chopped
16 oz cooked sausage in sealed bag
4 c rice
4 c water
4 chicken bouillon
garlic chopped
1 t paprika
~1/2 t tumeric
~1/4 t saffron
salt/pepper
Best to have all the spices measured out at home and kept in single container or bag.
Wait until cook time to chop veggies or open sausage package.
Sauté veggies in olive oil, add sausage and warm, add rest of ingredients and cook uncovered over low heat until rice absorbs all the water. Stir while cooking or the bottom of the pan will burn.
Red Bell Pepper Pesto and Pennette for 5
3 c water
1 pkg dried tomatoes
1 pkg dried mushrooms
1.5 lb pasta (any quick cooking short pasta)
8 T olive oil
3 pkg Knorr dried Pesto mix
pepper
Cut up tomatoes (best done at home).
Soak tomatoes, mushrooms, pesto mix in water at least 1 h.
In second large pot, bring sufficient water to boil, add pasta, cook until al dente.
Heat pesto mix with oil, add pepper to taste.
Drain pasta.
Sun-Ripened Tomatoe Polenta for 5
1 pkg sun-dried tomatoes.
~10 c water
3 pkg Fantastic Polenta
2 Knorr tomatoe soup
16 oz cooked sausage in sealed bag (or subsitute dried meat).
Cut up tomatoes (best done at home).
Soak tomatoes (and any dried meat) in ~2.5 c water at least 1 h.
In separate large pot, add polenta mix to ~7.5 c water, bring to boil, cook at least 5 minutes stirring frequently.
Add soup mix to tomatoes, heat up.
Pour polenta into cooling containers (can be dinner bowls) and let firm up (about 20 minutes).
Serve by spooning hot relatively thick soup mixture over polenta.
From Pine Creek 03 - Backpacking Recipes for 3 people
1. Pasta (1x4-qt pot plus 2nd pot required)
2 Knorr Sun-Dried Tomato Pasta Sauce Mix
2 c filtered water
4 T olive oil
1 pkg dried tomatoes, cut up
1 pkg dried mushrooms, some cutting
¾ lb pennett
As early as possible put 2 c water and oil in large pot. Add dried tomatoes and mushrooms and let soak.
Later, cook pasta in separate 4-qt pot with boiling (can be non-filtered) water; drain when al dente.
Meanwhile, add sauce mix to tomatoes and mushrooms, heat to boiling, removed from heat and cover, let sit for a couple minutes before serving.
2. Paella (1x 4-qt pot required)
3½ c filtered water
2 chicken bouillon
3 T olive oil
8 oz pre-cooked beef salami/sausage (a good choice is the beef salami vacuum sealed in plastic, no refrigeration required until opened), cut up
dried onions
1 pkg dried tomatoes, cut up
0.125 g saffron pwdr
¾ t paprika
½ t tumeric
3 c instant rice
Dissolve bouillon in water, add oil, salami, onions, and tomatoes, let soak.
Add spices, bring to boil, add rice, stir, return to boil, then remove from heat, cover and let sit for 5 minutes. If too dry, add water, heat briefly. If too wet, remove cover and heat briefly. Be careful not to burn bottom of pot.
3. Cous Cous (2xmedium pots required)
7 c filtered water
2 pkgs jerky (beef or turkey), cut up
2 x7-oz instant black beans
2 c cous cous
Use 4 c filtered water in first pot. Add jerky and soak.
Later, heat water to boiling, add black beans, cover and remove from heat, let sit 5 minutes.
Meanwhile, heat 3 c filtered water in second pot to boiling. Add cous cous, return to boil, cover, remove from heat, let sit for 5 minutes.
From Kings Canyon 08 – Recipe ideas
1. Sausage, tomato sauce, pasta
2. Thai-shrimp special with rice noodles
3. Minestrone and chicken over brown rice
4. Leek soup, smoked tomatoes, turkey over instant mashed potatoes
From Ansel Adams 09 - Recipe idea
1. Curry, chicken, rice
2. Cream of spinach soup mix, veggies, tuna
3. Cous cous, veggies, jerky, tomato sauce
Note: 2 c cous cous (dry) good for 5 people
4. Penne, tomato sauce mix, tube of tomato sauce, dried mushrooms
5. Instant mashed potatoes, veggies, jerky
6. TJ Multi-Grain with veggies (could add slivered almonds)
From Cherry Creek 13
1. Quinoa - serves 4 (fm Leslie) Peppered turkey jerky, whole foods "365" brand
Red Quinoa, TJoes. (1/4 c/ person)- use 1c. (1/2 c per too much, increase something else for larger portions) Pkg black beans (whole Foods) in salted water (12oz) Dried salted Green beans,, TJoes or Axel, 3/4c Vegetable bouillon, organic, cube (1 full) Basil olive oil - lemon would work too. Cut up pkg peppered-jerky, soak in bean water, ~1c. , to soften Separate c water, dissolve bouillon heating. Add jerky/ water to heating broth to soften more. PreRinse quinoa through cheesecloth, add, boil min. 15min. Total 2 c water. Add black beans, to heat Add green beans last to heat Add basil oil to taste, ~ 1tsp/ c to start
2. Mediterranean-ish Couscous- serves 4 (fm Leslie)
TJs Israeli couscous, 1.3 c Turkey jerky, original style, pkg Slivered or shaved Almonds, .5-.75c Flame raisins, 2/3c Axel dried red peppers, 2c Vegetable bouillon cube, 1/2 cube Tunisian spice mix, 1/8tsp/c to start Soften jerky in 1c water Other 1c water, Heat boullion, Add jerky/water- heat Add almonds to soften Add couscous until absorbs fluid Add peppers, raisins. Heat
Spices to taste
Backpacking recipe for pasta with carbonaro sauce (serves 2)
Knorr Alfredo sauce mix 1.6 oz
1-3/4 cups milk (make from powdered milk)
1 Tbsp olive oil
3/8 cup dehydrated peas
1.4 oz bacon bits (Hormel Real Bacon pieces - comes in plastic jar (Draeger's) with 2.8 oz bacon, refrigerate after opening*)
2 cups brown rice fusilli (or equivalent) pasta
Grated Parmesan cheese
Re-hydrade the peas for at least 15 min.
Cook the fusilli in boiling water for about 3 min, then set aside until tender (8-10 min), then drain.
Meanwhile, mix Alfredo sauce powder with milk and oil, bring to boil and heat with reduced heat until thickens, 2-3 min, stirring constantly. Add the re-hydrated peas when about 1 min into cooking the sauce. Once sauce is ready, stir in bacon bits.
Add sauce to pasta, stir, serve with Parmesan cheese on the side.
*Bacon bits will probably keep unrefrigerated for at least a week after opening.