Recipes for ultralight backpacking

These recipes are great for a long day hiking or even a long day hunting or fishing. Check out Blue Ridge Stove Works for great ultralight stove options.

Beef Stroganoff

Combine in a quart-size zip-lock:

1 package beef-flavored Ramen (including seasoning packet)

¼ cup dehydrated ground beef

¼ cup mixed dehydrated veggies

1 tsp. paprika

Dash of cayenne pepper

Individual packet of cream cheese (equal to about a tablespoon; grab one at your favorite bagel shop)

Salt and pepper to taste

In camp Add about 1 ½ cups boiling water to baggie. Squish it around and let it rest in a cozy for 10 minutes or so, until the burger is tender. Stir in cream cheese.

American Chop Suey

1 Tbs. olive oil

1 lb. lean ground beef

1 28-oz. can crushed tomatoes

1 6-oz. can tomato paste

1 chopped onion

1 chopped bell pepper (any color)

2 Tbs. dried oregano

2 Tbs. dried basil

1 tsp. crushed red pepper

¾ lb. elbow noodles

Salt and pepper to taste

Optional: cubed cheese, any kind

At home Heat oil and gently saute the onion and pepper until onion is translucent. Add the meat and brown thoroughly, breaking it up as you go with a wooden spoon. Drain off accumulated fat. Add the spices, then tomatoes, and simmer for about 15 minutes. Meanwhile, cook the pasta till al dente and drain. Let the sauce cool, then spread it on the dehydrator trays. (If you don’t have tray liners, cut wax paper to fit the shape of your trays.)

Spread the cooled macaroni on separate trays, making sure it doesn’t stick together (rinsing with cool water first helps). Dehydrate both components until they’re brittle (about 6 hours or overnight). When done, combine 1 cup macaroni and 1 cup sauce in a 1-quart zip-lock.

In camp Add about 2 cups boiling water to the bag, squish it around, and let it rest in a cozy for about 10 minutes, or until everything is tender. Top with cubed cheese.

Spicy Curry Noodle Bowl

1 serving of Asian cellophane noodles (They typically come in large bricks. Break off a 3- by 6-inch chunk.)

¼ cup dehydrated meat of your choice (burger or chicken)

¼ cup dehydrated mixed veggies

1 Tbs. curry

1 Tbs. cumin

1 Tbs. coriander

1 Tbs. garam masala

½ tsp. ground ginger

2 Tbs. coconut cream powder

2 Tbs. dry milk

Dash of cayenne

Salt and pepper to taste

Handful of cashews

In camp Add about 1 ½ cups boiling water to baggie. Squish it around and let it rest in a cozy for 10 minutes, or until everything is tender. Top with cashews.

Mom’s Carlsbad Spread

16 oz. canned diced tomatoes, with juice

2 cups garbanzo beans, drained and rinsed (1 can)

½ cup lemon juice (about 2 to 3 large lemons)

5 garlic cloves

4 Tbs. chopped fresh basil (or use 1 Tbs. dried)

2 Tbs. extra virgin olive oil

2 roasted sweet peppers

At home Combine all ingredients in a food processor and puree until smooth. Spread the mixture on dehydrator trays and dry for about 8 hours or until crumbly. Divide mixture into four zip-locks and break down the pieces as much as you can by squeezing the bag (this will speed along the re-hydrating process).

In camp Add equal parts water (cold is fine) to each bag, stir, and let sit for 5 to 10 minutes. Serve on pita, tortillas, or bagels. Makes 4 servings.


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