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- Joined: Tue Sep 11, 2007 10:58 am
- Isle Royale Visits: 13
- Location: Soupe Towne, WI
One of my favorite meals is easy to make, but filling and delicious. It also doesn't generate a lot of garbage, and isn't heavy to pack, so it's a good one for that.
Ingredients (for one person)
- Pre-cooked minute rice packet (such as Uncle Ben's)
- Canned chicken, small (I drain it and put it in a freezer bag, don't wait too long to eat it after doing this)
- Tabasco sauce for taste
- A little water
2. Stir in chicken and heat until warm.
3. Once warm or hot, add Tabasco sauce for taste.
Hell, I sustained off of this when I was in COLLEGE, let alone on the trail.
- Posts: 35
- Joined: Thu Apr 30, 2009 8:04 am
- Isle Royale Visits: 1
- Location: Charlotte, NC
My favorite recipe was Thai Style Peanut Noodles from trailcooking.com:
http://www.trailcooking.com/recipes/tha ... ut-noodles
I used 2 freezer bags for this meal:
Freezer Bag 1:
- 1 1/2 packs of plain ramen noodles
Freezer Bag 2:
- 1⁄4 c peanut butter (maybe a little more as an added bonus)
- 1 1⁄2 t sesame oil (very important ingredient--gives a LOT of flavor)
- 1 t soy sauce
- 1 t diced dried onion
- 1⁄2 t red pepper flakes
- 1 T vinegar
On the trail, I added a bag of precooked chicken to the dry noodle bag and added 2c. hot water from a JetBoil stove. After putting the bag in a cozy for 15 minutes to cook, I drained the water, then dumped the noodles/chicken into the sauce bag. I mixed the bag a bit and ate right out of the bag. This meal is a bit heavier than most freeze-dried meals since you have a few wet ingredients like the peanut butter and vinegar, but when you are done, you just have 2 empty freezer bags.
I'm sure it wasn't as good as Pad Thai I've had in restaurants, but I can still taste that meal as if I were still sitting outside shelter #5 at McCargoe now!
8 oz uncooked small pasta shapes
1⁄2 cup freezedried peas
1 pkt dry alfredo mix
1⁄2 T. dry milk
1 t. butter powder
1 t. dried chives
1⁄2 t. dried garlic
1⁄4 t. ground black pepper
1⁄2 T. shelf stable bacon or bacon bits
1 oz parmesan cheese
4 c water
At home, pack the pasta and peas in a sandwich bag. Pack the alfredo, milk and seasonings in a small bag. Put the bacon in a small bag and wrap the wedge of Parmesan cheese in plastic wrap.
At camp, bring the water to a boil in a 2 liter pot. Add in the pasta and peas and cook for time on pasta direction. Turn off your stove.
Carefully drain off the remaining water, reserving 1 1/2 cups of the pasta water for the sauce.
To the pasta, add the water back in along with the contents of the sauce bag and the bacon. Stir well. Put your pot back on the stove and bring to a boil over medium flame. Stir for a minute or two, till the sauce thickens, lowering the heat to low after it comes to a boil.
Take off the stove and add in the grated cheese.
Here's the link to the recipe: http://www.trailcooking.com/recipes/bac ... redo-pasta
- May actually live on IR
- Posts: 311
- Joined: Tue Dec 08, 2009 10:59 pm
- Isle Royale Visits: 4
- Location: St. Paul, MN
1 large head cabbage shredded
1 onion chopped
4 carrots grated (optional)
1 green pepper chopped (optional)
½- cup sugar, 1 cup vinegar, ½ cup oil= bring these 3 to a boil
Dry mustard, garlic, dill, caraway seeds, salt, pepper, according to taste
Pour over veggies and let stand at least overnight. Keeps for 2-3 weeks (even without refrigeration, hence the name). Drain and add to tuna and mayo for sandwiches.
1 big can of chicken...or two if ya like it meaty
1 24 oz jar or chunky salsa. Mild, Hot whatever your preference
1 16 oz can of beans of your choice 2 cans if ya love the beans!
I prefer chili beans ....wife prefers kidney beans
Add seasonings to taste garlic, chili powder, cumin, oregano, salt and black pepper....whatever blows your skirt up!
Cook it together let it cool overnight in fridge .....to let the flavors meld.
Way out portion size and spread on parchment or fruit roll up tray on dehydrator.I generally cook it out till it is quite dry so it doesn' t make a mess when spread on the dehydrator.
When ready take your serving size that you have portioned out add back water+ a bit more if you like noodles in it.ramen works.
I simmer mine for a bit....ziplock bag trick would probably work too.
( weigh servings at home before and after to get an idea how much water to add back)
For garnish a bit of cheddar and a few of those french fried onions
If ya love to cook make a few fresh drop biscuits, just to put it over the top!
Makes 4 to 6 decent servings....3 if ya eat like a horse:P like me!
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- Posts: 563
- Joined: Mon Mar 26, 2012 11:26 am
- Isle Royale Visits: 2
- Location: Central Indiana
Brown 2 lbs lean hamburger or ground turkey. Set aside to be dehydrated.
Cook 1 large bag of egg noodles. Set aside to dehydrate.
1/4 cup flour
1/4 cup butter
2 chopped onions
1 can beef broth
1 tsp dried basil
Salt and pepper to taste
6 baby bella mushrooms sliced
1 TBS Worcestershire sauce
Melt the butter, add the flour to make roux, then add the broth, stir until smooth and add everything else. Cook on simmer until you reduce it by almost half and then dehydrate.
After you take it all out of the dehydrater, divvy up into freezer bags for individual meals.