Pasta Side & Salami

by Leezanna Hill

Serves 1

1 Pasta Side of your choice w/ cooking time of 7 minutes or less
Dehydrated milk - as called for on package
Dehydrated butter - as called for on package
1 chunk salami, diced (small sizes can be found at world market)

Boil pasta side, milk and butter for 2-4 minutes. Remove from heat, wrap in a cozy or warm hat/jacket and let sit until cooked. Add diced salami

Chicken Cranberry Cous Cous Salad (No Cook!)

by Leezanna Hill

Serves 2

1 c Cous Cous
1/2 c Dried Cranberries
1/4 c Sunflower Seeds1 Chicken Pouch (if you're ambitious you can dehydrate canned chicken**)
1-2 Packets Salad Dressing of your choice

At Home:
Pack the couscous and cranberries in a quart freezer bag. Put the sunflower seeds in a small bag and tuck with the chicken and dressing packets.

In Camp:
Add 1¼ cups cool water to the bag, sealing tightly. Let sit for about 30 minutes or until fully rehydrated. Fluff up, stir in the chicken, dressing and sunflower seeds.

Note: If you're re-hydrating chicken, be sure to hydrate seperately for about 20 minutes, then add to cous cous for remaining 10 minutes.


** http://www.backpackingchef.com/dehydrating-chicken.html

Ham & Cheese Macaroni

by Leezanna Hill

Serves 1
466 Calories
 
http://www.backpackingchef.com/macaroni-and-cheese.html
 
Before anything - I'd like to give credit to the above author from Backpacking Chef. This website has given me TONS of ideas and expanded the capabilities and meals for backpacking. Look for great info on dehydrating food & packing meals with high calories & low weight!

¼ C deli ham, dried
¼ C dried peas (or whatever dehydrated veggies you have)
½ c macaroni
1 Tbsp + 1 tsp cheddar cheese powder
1 Tbsp powdered milk
1¼ Cups water

At Home:
Combine ham, vegetables, and macaroni in a 4 x 6 plastic bag.
 
Combine cheese powder and instant dry milk in a 2 X 3 plastic bag. Enclose the smaller bag in the larger bag and seal.

Note: For the larger portion, use a sandwich size bag and pack the milk and cheese powders in two 2 X 3 bags.

On the Trail:

Add all ingredients except the cheese/milk powder to your pot with water. Allow contents to rehydrate for five minutes.
 
Light stove, bring to a boil, and continue cooking with the lid on for two minutes.
 
Stir in cheese/milk powder, put the lid back on, and place pot into insulating pot cozy or warm jacket/hat. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy or jacket/hat.
 
Note: powdered cheese & milk can be found at Winco in the bulk section!

Isreali Couscous

by Meagan Ricks

Pre-trip Prep

LARGE ZIPLOCK BAG

Put all of the following ingredients in a large ziplock bag.

• 8 oz. Israeli couscous
• 1/4 teaspoon cinnamon
• 1 dried by leaf
• 1 Tablespoon onion powder

SMALL ZIPLOCK BAG

Put all of the following ingredients in a small ziplock bag.

• 1/2 cup toasted pine nuts*
• 1/2 teaspoon salt
• 2 Tablespoons dried parsley
• Dash of black pepper
• 1/4 cup raisins or similar dried fruit
• Zest of one lemon, dried (optional)

* To toast pine nuts yourself, simply melt a little butter or heat olive oil in a large saucepan over medium-low heat; add pine nuts and stir until lightly browned. The recipe will work with untoasted pine nuts as well.

ADDITIONAL INGREDIENTS

You will also need cooking oil, bouillon cube and water. I like to bring a small squeeze tube of olive oil when I backpack to use with multiple meals (not just this one).

On-trail Directions

Use a permanent marker to put these directions on the large ziplock bag for reference on the trail.

1. Heat 2 Tablespoons olive oil in sauce pan
2. Add couscous and seasoning (large ziplock ingredients) and sauté until slightly browned
3. Add 1-3/4 cup water + bouillon cube and bring to boil
4. Lower heat, cover and simmer until liquid is absorbed (approximately 10-12 minutes)
5. Turn off heat and add contents of the smaller seasoning bag

http://www.hikerly.com/backpacker-recipe-israeli-couscous-trail-style/

Basil Parmesan Orzo

by Ashleigh and Telyn Peterson

• 1/2 tsp butter flakes (I used about ½ tablespoon real butter for class)

• 1/2 cup orzo pasta

• 1 tsp dried basil

• 1/2 tsp dried parsley

• 2 Tbsp freeze-dried corn (I used canned for class about 3 tbs.)

• 3 single serving Parmesan or Romano cheese packets (I got the big can of it for class)

At home: Combine everything but cheese in a quart size freezer zip lock bag. My substitutes were for convenience for class, if you were backpacking the flakes, freeze-dried, and packaged stuff would be better.

On the trail: Bring 1 cup of water to a boil and then add to the zip lock bag. Simmer for 5 minutes or until the pasta is cooked. Add more water if needed. Stir in the cheese just before serving. (For class I cooked mine in a pan, if you cook in a quart size freezer bag you don’t have to clean the pan)

Makes 1 serving

This recipe courtesy of One Pan Wonders

I found this and other great recipes at www.wildbackpacker.com

Backpackers Shepherd's Pie

by Leezanna Hill

This is a mash-up of some recipes, built to suit my groups tastes and our trip. We were backpacking in Southern Utah in November and needed something hearty and warm before we called it a night. My family raved about this recipe and I was pretty pleased with how it turned out. 

I like it for a group of 5 or more because it works best with two stoves -  one pot does stay clean though, which is a perk. You can do it for less people, with one pot, but it's great for a group. This recipe does takes some prep work, but it was well worth thinking ahead. 

Shepherd's Pie - Serves 2

1 cup instant mashed potatoes
½ cup dehydrated ground beef
½ cut dehydrated mixed veggies (I've used onion, mushroom, carrots, celery and corn)
1 packet brown gravy mix
desired seasonings (garlic salt, cheese mix, salt, pepper, etc.)
2 cups water 

At home: 

Combine the mixed vegetables, meat and desired seasonings in a doubled zip lock bag. Label “Add one cup water.” Place potatoes in a second quart-size zip-top bag, double wrap it in zip locks; label “Add one cup water.” 

In Camp

Combine meat and veggies with 1 cup of water and allow to soak for 10-15 minutes, in bag. While veggies are rehydrating, bring 1 cup water to a boil and add water to instant mashed potatoes (1 to 1 ratio for potatoes) in the zip lock bag. Squish the bag to mix. 

Add the meat/veggie/water mix to the stove and heat, boiling for about two minutes, until hot. Add gravy mix, cover and simmer on low to allow to thicken until potatoes are ready. Serve potatoes on the bottom with meat/veggies/gravy on top.

Chicken Curry Couscous

by Leezanna Hill

For 4

2 c water
1 1/3 c. Cous Cous
2 Tbs olive oil
2 chicken packs (pretty hard to find - finally found them at Smiths. They are popular so if you see them, pick some up)
2-3 Tbs Curry Powder (to your preference)
1/4-1/2 c. Parmesan Cheese
1/4 c. powdered milk, if you can find coconut milk then do it!
1 c. dried veggies (if you can find them, omit if you can't)
1/2- 1 c. Cashews

Boil water, add cous cous, chicken, curry, cheese, milk, veggies.  Mix til combined.  Let sit for about 5 minutes. Toss and add cashews.

Thai Chicken

by Leezanna Hill 

For 1
 
1  package Chicken flavored Ramen
2 heaping Tbs Peanut Butter
1/4 c. Soy Sauce (This is where those little packages come in handy)
2 Tbs. Hot Sauce (more or less depending on preferences)
2 Tbs. Jelly or Jam2 tsp. ginger
1/4 c. salted peanuts

Cook the ramen for three minutes. Keep about half the water. Add all ingredients except nuts. Mix until combined. Add peanuts on top for texture.

Salmon Pasta

by Leezanna Hill 

Salmon Pasta <- link to Leezanna's cooking blog

for 2-4 depending on hunger

1 Package Orzo pasta (I use Orzo and angel hair pasta because it cooks quickly, with little time to burn)
1 pack Salmon
lemon juice
2 handfuls fresh spinach (Use this on a weekend trip for the first meal or omit)
Parmesan Cheese
'you pick' spices (I like dill and Italian)

Find a nice flat spot to set up your stove. Then light the stove. 

Boil water, add pasta and keep stirring. Right before the pasta is done cooking, add the spinach so it will cook down. Take the stems off the leaves before you start hiking. 

After the spinach is done cooking, drain your pasta if needed. (Drain it far away from camp to avoid rodent friends).  

Add salmon and parmesan cheese. Drizzle lemon juice on top. Have each person take their portion, and add their favorite seasonings.