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#103732 - 09/24/08 01:25 PM Fall Recipes
sarbar Offline
member

Registered: 07/15/05
Posts: 1453
Loc: WA
A big favorite for hiking is making Thanksgiving on the trail. It is very filling, satisfying and can feed a couple people in a few minutes. By thinking the meal out one can do it 'FBC Hybrid' style, where the starches are made in bags, the gravy in your pot.This allows one to cook for up to 3 using a simple 4 cup pot.

I did a beta version of this meal on Monday while hiking, when Hoosierdaddy commented that it would be better with stuffing and vegetables - and I listened!

Thanksgiving On The Trail

In a quart freezer bag or steamer bag:
1 6-ounce box instant stuffing (we used lower sodium chicken)

In a second quart freezer bag or steamer bag:
1 1/2 cups instant mashed potatoes
1/2 cup dry milk
2 Tbsp butter powder
Pinch of salt

In a snack bag:
1 Tbsp diced dried shallots
1 Tbsp crumbled dried mushrooms
2 Tbsp dried cranberries
1/4 freeze-dried vegetables (mixed or green beans work well)

In a snack bag:
1 packet Mushroom Sauce or gravy powder
1 tsp burgundy wine powder
1/2 tsp Worcestershire sauce powder
1/4 tsp diced dried garlic

Also take:
1 7-ounce pouch chicken
4 packets shelf stable Parmesan cheese (1/4 cup)
1 packet canola/olive oil (1 Tbsp)

Add 1/2 cup cold water to the vegetables. Seal bag and let sit for 5-10 minutes to rehydrate.

Bring 4 cups water to a boil in your pot. Add 1 3/4 cups to the stuffing mix, 2 1/4 cups to the mashed potato bag. Stir well on both, seal the bags tightly and put into a cozy till your gravy is ready.

Add 1 cup water, the oil, chicken with any juices, vegetables, 1 packet cheese and gravy mix to your pot. Bring to a boil stirring a couple times. Lower the heat to low, cover and cook for a minute or till the gravy thickens up.

Plate up, dividing up the potatoes and stuffing and drizzling the gravy over. Sprinkle the cheese on top.

Serves 2 large appetites, 3 normal sized ones.

All the items we used:


Packed and ready to go.


The vegetables are soaking while we bring the first water to a boil.


The mashed potatoes and stuffing have just come out of the cozy and the gravy is ready to serve.


Dinner plated up:


~Sarah
_________________________
Freezer Bag Cooking, Trail Cooking, Recipes, Gear and Beyond:
www.trailcooking.com

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#103733 - 09/24/08 01:31 PM Re: Fall Recipes [Re: sarbar]
sarbar Offline
member

Registered: 07/15/05
Posts: 1453
Loc: WA
In the October 2007 issue of Backpacker Magazine the recipe of Salmon-studded Spaghetti by Kelly Bastone was printed. While it sounded great and very tasty, it wasn't very portable for backpacking. It needed 2 pots, along with a longer cook time.

In my One Pot Makeover I changed a few things and whipped it up in one pot. It cuts down on fuel needed as well as cooking time. The result is a very tasty and more friendly meal. It isn't a lightweight meal, but it will fill you up. As for carrying the artichokes and capers - this needs to be a first night out trip. They will be fine carrying them for the first day. The artichokes I used did come with a poptop as well, if you don't mind carrying a can out, by all means pack the can in. Capers are pickled - they don't spoil very fast.

Artichoke Salmon Pasta

In a sandwich bag:
8 ounces thin spaghetti (5-6 minute cook time) broken into thirds.

In a snack bag:
1/4 cup Italian seasoned bread crumbs
1/4 shelf stable Parmesan cheese

In a sandwich bag:
1 14-ounce can quartered artichoke hearts, drained (non-oil type)
1 Tbsp capers, drained (non-oil type)

Also take:
1 3-ounce foil pouch smoked salmon
2 packets extra virgin olive oil (2 Tbsp)

Bring 4 cups water to a boil in your pot (2L size recommended). Add in the pasta and cook for time on package (mine was 6 minutes). Lower heat on stove to keep the water gently boiling during cook time. When done, turn off stove and carefully drain the pasta.

Add in the artichokes and capers, salmon and oil, mixing in well. Return to your stove and on very low heat carefully warm up for a few seconds. Turn off stove and add in the cheese/bread crumbs. Stir to blend.

Serves 2 large appetites or 3 small ones.

Notes:
Dry packed weight: 1 lb 9 ounces.

Nutritional info per serving, based on two servings.
750 calories, 20 grams fat, 35 grams protein.

I cooked it in a GSI n'Form Backpackers Set.

Everything from the store:


Packaged and ready to go:


Cooking the pasta:


Stirring in the salmon and artichokes:


Final mix ins:


~Sarah
_________________________
Freezer Bag Cooking, Trail Cooking, Recipes, Gear and Beyond:
www.trailcooking.com

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#103734 - 09/24/08 01:47 PM Re: Fall Recipes [Re: sarbar]
DTape Offline
member

Registered: 11/23/07
Posts: 656
Loc: Upstate NY
Looks yum!

I have done simpler versions. I like yours though. As an aside, a copycat recipe of stovetop stuffing I found a long time ago which is way cheaper than buying it. Plus you can customize it... add marjoram, lower sodium etc...

6 cups dried Bread Cubes
1 TBS Parsley Flakes
3 TBS powdered Chicken Bouillon
1/4 cup dried Minced Onion
1/2 cup dried Minced Celery
1 tsp Thyme
1 tsp Pepper
1/2 tsp Sage
1/3 tsp Salt

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#103735 - 09/24/08 02:47 PM Re: Fall Recipes [Re: DTape]
sarbar Offline
member

Registered: 07/15/05
Posts: 1453
Loc: WA
I did a version last year: http://www.freezerbagcooking.com/everythingelse.htm#149479866 (second recipe down in that section) where I used a copycat recipe along with drying bread, etc for a lower sodium at home version. Worked well!
_________________________
Freezer Bag Cooking, Trail Cooking, Recipes, Gear and Beyond:
www.trailcooking.com

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#103736 - 09/25/08 01:52 PM Re: Fall Recipes [Re: sarbar]
sarbar Offline
member

Registered: 07/15/05
Posts: 1453
Loc: WA
I added this one today:

For the pancakes we used a small size jug of Shake n' Pour Bisquick Pancake Mix. The jug is reusable as well - it holds 1 cup dry mix (any add-just-water mix) and is recyclable as well.

The syrup we used the maple syrup granules from Packit Gourmet, which become maple syrup once again when you add water and let sit for 15-30 minutes. We packed the maple granules into a squeeze bottle for easy trail use. You can also carry liquid maple syrup packed like the oil below - it is shelf stable.

The oil is plain cooking oil (be it canola, corn or other) packed in a small squeeze bottle, then bagged in a snack size zip bag.

We used the lid/frying pan of the GSI Extreme Mess Kit and a GSI backpackers spatula.

Everything ready to go - just need to add water to the maple granules and the pancakes, then shake both well.


Turn on the stove, heat it up over low heat (takes less than a minute) then add a drizzle of oil to the fry pan. Turn the heat down to as low as it goes and add in batter. Cooked over very low, the pancakes cook up fast.


Flip carefully over and continue to cook till golden brown.


Drizzled with maple syrup and ready to eat! We made large pancakes, getting 4 instead of the 8 the package was to make ;-)


Tasty, filling and very easy to make. The non stick pan combined with a little oil makes cleanup a snap - all you have to do is wipe the fry pan out with a paper towel if need be. For one person you could eat out of the fry pan as well.

~Sarah
_________________________
Freezer Bag Cooking, Trail Cooking, Recipes, Gear and Beyond:
www.trailcooking.com

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#103737 - 09/29/08 07:04 PM Bacon And Pea Alfredo Pasta [Re: sarbar]
sarbar Offline
member

Registered: 07/15/05
Posts: 1453
Loc: WA
Ford and I cooked this one pot meal recently for a dinner. It is very filling and gives a nice smoky flavor. For the shelf stable bacon I tried a newer turkey bacon that Fred Meyers is selling out west. With FM owned by Krogers I would hedge that it may well be branded under their name also.



Bacon And Pea Alfredo Pasta

In a sandwich bag:
8 ounces small pasta shapes (cook time under 7 minutes)
1/2 cup freeze-dried green peas

In a sandwich bag:
1 packet alfredo sauce mix
1/2 cup dry milk
1 Tbsp butter powder
1 tsp dried chives
1/2 tsp diced dried garlic
1/4 tsp ground black pepper

Also bring:
1/2 cup shelf stable crumbled bacon (about half of a 3-ounce pouch)
1-2 ounce wedge Parmesan cheese

Grate the Parmesan cheese and set aside.
Bring 4 cups 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.
Pull of the stove and add in the grated cheese.

Serves 2 normal sized appetites.


All the ingredients ready to go:


Grating the cheese using my backpackers cheese grater by GSI:


Pasta and peas cooked and drained in a GSI n'Form Backpackers Set:


Sauce added, bringing to a boil to finish the cooking:


Ready to eat!


~Sarah
_________________________
Freezer Bag Cooking, Trail Cooking, Recipes, Gear and Beyond:
www.trailcooking.com

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