path: root/recipes/backpacking recipes dinner.txt

backpacking recipes (dinner)



	 1.Pilaf de Resistance 
		
		1 c quick brown rice
		1/2 c instant refried beans 
		2 1/4 c water
		1 sm can chicken or turkey
		1 slice of cheddar cheese
		1/4 c diced green pepper
		1/4 c chopped celery
		2 tbsp diced onion
		1/2 tsp garlic powder
		1 tsp dried celery
		1/4 tsp salt

	Boil water. Add rice. Cover and cook for ten minutes Then add all ingredients except cheese, simmer for five minutes. Add cheese and set aside for a few minutes until cheese is melted.  Serves ????



	2.Tortellini

		7 oz package of tortellini
		8 oz of tomato sauce
		2 shallots diced
		4 mushrooms diced
		Cheese, oregano, salt, pepper to taste
		Water

	Add tortellini to boiling water cook 10-15 min. Drain all but 2-3 tsps of water.  Add tomatoes, shallots and mushrooms simmer 2-4 minutes.  Season to taste with cheese etc.  Serves 2



	3.Pep Jack Stew

		1 c noodles
		1 handful dried vegetables (onions, green pepper 			tomatoes)
		dash of cooking oil
		dash of garlic powder
		2oz Monterey Pepper Jack cheese
		1/2 cup dried shrimp
		water

	Boil 3-4c water.  Add dried vegetables, oil and garlic.  Let simmer 5 min.  Add shrimp and noddles.  Cook until done. Grate cheese and mix in.  Serves ??????



	4.Spanish Rice with Stir Fry Vegetables

		1 tbsp oil
		1 sm red onion
		3 sm yellow squash diced 
		1 green pepper diced
		1 pkg dried spanish rice
		2 sm cans spicy V8 juice
		1 c water
		1c shredded mozzarella cheese

	Add veggies to heated oil and stir often for about 5 min.  Set aside.  Different pan, combine V8, water and rice bring to a boil and simmer for 15 min without lid.  Combine and add cheese.  Serves 2-4



	5.Burritos

		8oz can of re-fried beans
		2 whole jalapeno peppers
		6 oz can of whole kernal corn
		3 oz can diced black olives
		3 oz salsa 
		grated cheddar cheese
		burrito shells

	Combine beans, sliced peppers, corn and olive and cook until warm, remove and cover.  Warm burrito shells, spread mixture and top with cheese and heat until cheese melts.
Serves 4.



	6.Alpine Spaghetti (white sauce)

		8 oz spaghetti
		1/2 cup parmesan cheese 
		3 tbsp basil
		1 tbsp parsley
		1/4 tsp garlic powder
		1/3 cup nuts
		1 tbsp olive oil
		water

	Add spaghetti to boiling water.  Drain water and add oil and then the rest of the ingredients.  Serves 2



	
	
	
	7.Taco Salad

		1 can chili con carne
		3 oz salsa
		1/2 tomato
		1/2 small onion
		cheese and lettuce
		tortilla chips

	Heat chili and salsa and pour over crushed chips.  Dice and add tomato, onion and lettuce.  Cover with cheese and allow to melt.  Serves ?????




	8.Spaghetti (red sauce)

		8 oz spaghetti noddles
		spice pkg
		8 oz can of tomato paste 
		1/4 lb. ground meat

	Cook noodles and sauce and combine when done. 
Serves 2.



Bulgur-Chickpea Salad

Recipe Ingredients
	 	1/2 Teaspoon dried basil
	 	 1/4 Teaspoon dried oregano
	 	 1/4 Cup bulgur
	 	 1/4 Cup dehydrated chickpeas
	 	 1/4 Cup chopped sun-dried tomatoes
	 	 1/2 medium fresh cucumber, peeled and diced
	 	 1/2 small onion, diced
	 	 1 clove garlic, diced
	 	 1 1/2 Tablespoons lemon juice
	 	 1 Tablespoon olive oil
	 	 1 Pinch salt, pepper
 Serves: 2 

At Home: Combine basil and oregano in a zipper-lock bag.

In Camp: Rinse bulgur, then add to 1/2 cup boiling water; let stand until water is absorbed. In a separate pan, cover chickpeas and tomatoes with boiling water and allow to rehydrate (approximately 15 minutes). Discard water and add bulgur. Stir in remaining ingredients, add salt and/or pepper to taste, and enjoy warm or cold.

 Calories: 287
Carbohydrates: 47.2
Cholesterol: 0
Dietary Fiber : 6.6
Fiber: 7.8
Protein: 10.2
Saturated Fat: 1
Sodium: 44.4
Total Fat: 8.5


Dinner Entree

Curried Apple-Cashew Couscous

Recipe Ingredients
	 	1/2 Teaspoon coriander
	 	 1/2 Teaspoon turmeric
	 	 1/4 Teaspoon cumin
	 	 1/4 Teaspoon cinnamon
	 	 1/4 Teaspoon cardamom
	 	 1 Pinch cayenne pepper
	 	 1/2 Cup couscous
	 	 2 Teaspoons vegetable oil
	 	 1/3 Cup cashews
	 	 1 small onion, diced
	 	 1 small carrot, diced
	 	 1 apple, diced
	 	 1/3 Cup raisins
	 	 1 Teaspoon grated fresh ginger
	 	 1 Pinch salt
 Serves: 3 

At Home: Combine coriander, turmeric, cumin, cinnamon, cardamom, and cayenne pepper in a zipper-lock bag.

In Camp: Pour 3/4 cup boiling water over couscous and let stand. In separate pan, sauti cashews in 1 teaspoon vegetable oil until browned. Set cashews aside. Sauti onion in 1 teaspoon vegetable oil, until soft and slightly browned. Mix in carrot, apple, and raisins. Add ginger and bagged spices to onions. Add couscous and cashews, mix well, and cook for a few more minutes until heated through. Salt to taste.

Calories: 246
Carbohydrates: 49.9
Cholesterol: 0
Dietary Fiber : 4.3
Fiber: 5.6
Protein: 5.3
Saturated Fat: .3
Sodium: 24.7
Total Fat: 3.7


Dinner Entree

Kasha Burgers

Recipe Ingredients
	 	1/4 Cup finely chopped dried mushrooms
	 	 1/4 Cup black bean flakes
	 	 2 Tablespoons nutritional yeast
	 	 1 Teaspoon dried basil
	 	 1 Teaspoon dried oregano
	 	 1/4 Teaspoon black pepper
	 	 1/2 Teaspoon salt
	 	 1/3 Cup kasha
	 	 1 clove garlic, diced
	 	 1/2 Cup diced fresh onion
	 	 1 Tablespoon tomato paste
	 	 1 Teaspoon vegetable oil
 Serves: 3 

At Home: Combine mushrooms and black bean flakes in a zipper-lock bag. Place nutritional yeast (available at natural foods stores), basil, oregano, pepper, and salt in a second plastic bag.

In Camp: Rinse kasha and add to a pot of 2/3 cup boiling water. Simmer, covered, for 10 to 15 minutes, until all the water is absorbed. In a separate container, cover mushrooms and bean flakes with 1/3 cup boiling water and allow to rehydrate. Stir often to ensure even rehydration. Add kasha. Stir in garlic and onion. Add tomato paste and yeast-spice mixture. Using clean hands, shape into patties. Fry kasha burgers in vegetable oil on medium-high heat until well browned.

Calories: 317
Carbohydrates: 56.5
Cholesterol: 17.3
Dietary Fiber : 2.6
Fiber: 4.4
Protein: 10.8
Saturated Fat: 3.1
Sodium: 535
Total Fat: 6.8


Dinner Entree

Mediterranean Polenta

Recipe Ingredients
	 	3 artichoke hearts, sliced
	 	 1/2 Cup black olives, halved
	 	 1/4 Cup chopped sun-dried tomatoes
	 	 1/2 Teaspoon dried basil
	 	 1/2 Teaspoon dried thyme
	 	 1/4 Teaspoon dried marjoram
	 	 1/4 Teaspoon dried oregano
	 	 1 clove garlic, diced
	 	 2 Teaspoons olive oil
	 	 1 Cup cornmeal
	 	 1 Pinch salt
	 	 3/4 Cup grated Cheddar of jack cheese (optional)
 Serves: 3 

 At Home: Dehydrate artichokes and olives in dehydrator on a low setting for 10 to 12 hours. Crumble artichokes, olives, and tomatoes and combine with basil, thyme, marjoram, and oregano in a zipper-lock bag.

In Camp: Cover ingredients of zipper-lock bag with 2 cups boiling water and allow to rehydrate. Drain the remaining water and reserve it. Sauti rehydrated vegetables and spices with garlic in 1 teaspoon olive oil. Add 1 1/2 cups of the reserved water. Slowly stir in cornmeal. Cook for 5 minutes, until cornmeal is a thick, sticky mass of polenta. Add salt to taste. Remove from heat and allow to cool slightly. Using clean hands, shape the polenta into a log. Cool thoroughly in a zipper-lock bag by placing in a pot of cold water or snow. Then, slice the log into 3/4-inch-thick rounds. Sauti each round in olive oil, flipping as necessary, until each is thoroughly heated and well browned on both sides. If desired, sprinkle each slice with grated cheese just before serving.

 Calories: 224
Carbohydrates: 41.5
Cholesterol: 0
Dietary Fiber : 7
Fiber: 8
Protein: 6
Saturated Fat: 1
Sodium: 92
Total Fat: 6


Dinner Entree

Millet-Bean Chili

Recipe Ingredients
	 	3/4 Cup black bean flakes
	 	 2 Tablespoons bell pepper flakes
	 	 1 Teaspoon cumin
	 	 1/2 Teaspoon chili powder
	 	 1/2 Cup millet
	 	 1 small onion, chopped
	 	 2 cloves garlic, chopped
	 	 1 Teaspoon vegetable oil
	 	 6 Tablespoons tomato paste
 Serves: 4 

At Home: Combine black bean flakes, bell pepper flakes, cumin, and chili powder in a zipper-lock bag.

 In Camp: Rinse millet and set aside. In a large pot, sauti onion and garlic in vegetable oil over medium heat until soft and slightly browned. Add millet, the contents of the zipper-lock bag, tomato paste, and five cups of water. Bring to a boil. Reduce heat slightly and simmer uncovered, stirring frequently, until ingredients are fully cooked and the chili's consistency is to your liking, about 20 minutes.

Calories: 191
Carbohydrates: 35.5
Cholesterol: 0
Dietary Fiber : 7.6
Fiber: 8.5
Protein: 7.3
Saturated Fat: 0.3
Sodium: 477
Total Fat: 2.8


Dinner Side Dish

Quinoa-Sweet Potato Salad

Recipe Ingredients
	 	2 Tablespoons olive oil
	 	 1 Tablespoon apple cider vinegar
	 	 1/2 Teaspoon salt
	 	 1/4 Teaspoon nutmeg
	 	 1/2 Cup raisins
	 	 1/4 Cup coarsely chopped pecans
	 	 1/2 Cup quinoa
	 	 1 medium sweet potato
	 	 1/2 onion, diced
	 	 2 Teaspoons grated fresh ginger
 Serves: 2 

At Home: Mix olive oil, vinegar, salt, and nutmeg in a leak-proof, screw-top container. Put the raisins and pecans in a zipper-lock plastic bag.

In Camp: Rinse the quinoa well, then combine with 3/4 cup water and simmer, covered, for 12 to 15 minutes. Peel and cube sweet potato and place in a seperate pot. Cover potato with water and bring to a boil. Slightly reduce heat and cook for 5 minutes or until somewhat tender. Discard the water and combine the sweet potato and the cooked quinoa. Add onion and ginger. Stir in the oil and vinegar mixture and the raisins and pecans. Mix well and cool in a creek or snow bank, or eat warm.

Calories: 561
Carbohydrates: 80.2
Cholesterol: 0
Dietary Fiber : 5.6
Fiber: 8.4
Protein: 9.3
Saturated Fat: 3
Sodium: 557
Total Fat: 25.6


Angry Red Lentil Tortilla Soup
First Place Entree and Overall
Chris Gilliam, Greenwood Village, CO

4 tablespoons olive oil
1/4 cup minced onion
1/4 cup minced carrot
1 clove garlic, minced
1/2 habanero pepper, minced
1/3 cup red lentils
2 cups water
salt and pepper to taste
2 6-inch stale flour tortillas
2 tablespoons dried chives
6 tablespoons grated Manchego cheese
2 lime wedge

In camp
Heat oil in a saucepan. Saute onion, carrot, garlic, and pepper until caramelized. Add lentils and cook for about a minute. Add water, cover, and simmer (stirring occasionally) for about 15 minutes until lentils are soft. Mash the lentils with a fork. Add salt and pepper. Rip tortillas and place them in the bottom of two bowls. Add soup, then garnish with chives, cheese, and lime. Serves two.