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3 Hot Drinks for the Trail

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Hot Drinks for the Trail

It’s so great to have something hot to drink when you’re out on the trail, especially on those cool days. Nothing beats the joy of sipping on a nice, warm drink while sitting, cozied up in a sleeping bag. Here are some comfy and delicious recipes to warm up your day or night in the wilderness.

 

PINA COLADA LATTE

Hot Drinks for the Trail

You’ll need:

2 tbsp coconut milk powder

1 tsp full cream milk powder

1/2 tsp cocoa powder

1 tsp instant coffee

Sugar to taste

At home:

Mix all the ingredients in a small plastic bag.

On trail:

Bring 1 cup of water to a boil.

Pour pina colada mixture into a mug.

Mix to a smooth paste with 2 tablespoons of hot water.

Add the rest of the water and whisk for 20 seconds.

Serves 1 – 5 min – 28g/0.990z – 133kCal

 

REALLY HOT CHOCOLATEHot Drinks for the Trail

You’ll need:

1 tsp cocoa powder

2 tsp sugar

1 tbsp grated dark chocolate

2 tbsp full cream milk powder

½ tsp corn flour

Pinch of salt

Small pinch of cayenne pepper

At home:

Mix all of the ingredients in a small plastic bag.

On trail:

Bring 1 cup of water to a boil.

Pour hot chocolate mixture into a mug.

Mix to a smooth paste with 2 tablespoons of hot water.

Add the rest of the water and whisk for 20 seconds.

Serves 1 – 5 min – 43g/1.520z – 190kCal

 

DRIED FRUIT COMPOTEHot Drinks for the Trail

You’ll need:

1/2 cup dried fruit mix (prunes, apricots, figs, peaches, etc.)

2 whole cloves

1 cinnamon stick

1 tsp sugar

At home:

Combine all the ingredients in a plastic bag.

On trail:

Bring 1 cup of water to a boil in a pot.

Pour in dried fruits, spices and sugar. Simmer while stirring for about 5 minutes.

Remove from heat and let stand, covered, 10 minutes.

Leave to cool before serving.

Serves 1 – 20 min – 89g/3.140z – 253kCal

 

Looking for more delicious camping recipes from Tanya? Check out her articles here.

Baking on the Trail: Chocolate Muffins

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Baking on the Trail

Are you dreaming about enjoying warm, freshly baked bread or muffins with a cup of freshly brewed coffee on a cold morning in the backcountry? Just because you’re hiking, doesn’t mean you should forget about these treats. Here is a super simple and chocolaty muffin recipe that can be easily made on the trail with an Ultralight Outback Oven.

 

Chocolate Muffins:

You will need:
1 cup dry chocolate muffin mix
2 tbsp olive oil
6 silicone (or paper) muffin cups

At home:
Pack chocolate muffin mix into a plastic bag.
Put oil into a leak-proof bottle.

On the trail:

Baking on the Trail

1. Pour vegetable oil and 1/4 cup water into the dry baking mixture.
2. Close the bag and knead until smooth.

Baking on the Trail

3. Place muffins cups into a pan. Cut off a corner of the bag and squeeze batter into the muffin cups.

Baking on the Trail

4. Assemble your Outback Oven and bake for about 10-12 minutes.

Baking on the Trail

* Serves 2-3 *  Easy * 20min * Outback Oven * 115g (4.05oz) * 541kcal *

Want more trail recipes from Tanya? Check out 5 Lightweight Backpacking Dinner Recipes and Dehydrated Backpacking Meals: Pappardelle Bolognese.

5 Lightweight Backpacking Dinner Recipes

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Photo by Matt Matches Flickr.com
Photo by Matt Matches Flickr.com

Want to eat like a gourmet on the trail and not carry pounds of food on top of all of the equipment that you will need to stay comfortable ? Here are 5 lightweight backpacking dinner recipes that can help you to create lightweight, simple and delicious meals on your next backpacking trip. Almost all recipes can be made with one pot only, and the ingredient’s weight doesn’t exceed 4.5 ounces.

 

1) ORZO AL PESTO

You will need:5 Lightweight Backpacking Dinner

1 tbsp pine nuts, toasted

Salt

1/2 cup pasta orzo

1 tbsp pesto sauce

1 tbsp grated Parmesan cheese

At home:

Heat a non-stick frying pan over medium heat.

Add pine nuts and cook 3 minutes or until golden, stirring frequently.

Remove from heat and leave to cool.

Pack all the ingredients separately.

On trail:

Bring 2 cups water to a boil; add a pinch of salt.

Pour pasta into boiling water and cook, stirring occasionally, for 7–9 minutes.

Remove from heat and drain well. Blend in pesto sauce and nuts; sprinkle with Parmesan.

* Serves 1 * Easy * 15 min * Pot * 119g (4.20oz) * 446kcal * Vegetarian *

You will need:5 Lightweight Backpacking Dinner

2 tbsp full cream milk powder

1/2 tsp chicken bouillon powder

2 tbsp instant polenta

1 tbsp grated Parmesan cheese

1 tbsp ghee

1 small shallot, diced

3 slices smoked bacon or pancetta, diced

On trail:

Pour milk and bouilion powders into a pot. Add 1 cup water.

Place pot over medium heat and bring to a boil. Stream in the polenta, whisking continuously. Simmer for 5 minutes. Remove from heat and stir in Parmesan.

Melt the ghee in a frying pan; add onions and bacon. Cook together until onions are soft.

To serve, toss onions with bacon over polenta.

* Serves 1 * Easy * 20 min * Pot+Pan * 125g (4.41oz) * 521kcal *

 

3)  VEGETABLE YELLOW CURRY

You will need:5 Lightweight Backpacking Dinner

50g/1.8oz basmati rice

1 tsp yellow curry paste

1 cup frozen vegetable mix

2 tbsp coconut milk powder

 At home:

Cook the rice according to package instructions.

Drain and cool slightly.

Spread rice, vegetables and curry paste on separate dehydrator trays, covered with non-stick sheets or parchment paper.

Dry at 135F/57C  for 4-8 hours.

Put the dried meal into a zip-lock bag. Add coconut milk powder and seal.

On trail:

Pour vegetable curry mixture into the pot; add 1 cup water.

Place pot over medium heat and bring to a boil. Cook, stirring occasionally, for about 5 minutes.

Remove from heat, cover and let stand another 5-10 minutes to rehydrate meal completely.

* Serves 1 *  85g/30z *400kCal * Vegan*

4) SOBA AND VEGETABLE STIR FRY

You will need:5 Lightweight Backpacking Dinner

1 tbsp dehydrated red peppers

1 tbsp dehydrated mushrooms

1 tbsp dehydrated pak choi leaves (chinese cabbage)

1 bunch (about 60gr) soba noodles

1 tsp chili sauce

1 tsp light soya sauce

1 tsp fish sauce

At home:

Combine dehydrated vegetables and mushrooms in a zip-lock bag.

Mix all sauces in a leak-proof container.

Pack soba noodles separately.

On trail:

Fold dried vegetable and mushroom mixture into the pot; add 1 cup water.

Place pan over medium heat, and bring to a boil.

Cook about 5 minutes, stirring.

Add soba noodles and cook together for another 5 minutes until ready.

Remove from heat; drain off the excess water.

Pour sauce into the pot, give a good stir and serve.

* Serves 1 * Easy * 15min * Pot * 104g (3.67oz) * 288kcal *

You will need:5 Lightweight Backpacking Dinner

1/3 cup dehydrated basmati rice

2 tbsp dehydrated shrimp

2 tbsp dehydrated canned pineapples

1 tbsp dehydrated yellow curry paste

2 tbsp coconut milk powder

At home:

Mix  all the ingredients in a zip-lock bag.

On trail:

Pour dry honolulu curry mixture into the pot;  add 1 cup water and stir well.

Place pot over medium heat and bring to a boil.

Cook, stirring occasionally, for about 10 minutes.

Remove from heat, cover, and let stand another 5 minutes to rehydrate meal completely.

* Serves 1 * Easy * 15min * Pot * 100g (3.53oz) * 607kcal *

Dehydrated Backpacking Meals: Pappardelle Bolognese

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Screen Shot 2015-02-26 at 2.44.40 PM
Dehydrated Backpacking Meals
Photo by Matt Matches Flickr.com

There are ample benefits associated with homemade dehydrated backpacking meals.

First, they’re lightweight and easy to carry.

Second, they’re free from artificial colors and preservatives and contain less salt compared with ready-to-use meals found in grocery stores.

And finally, when you make dehydrated backpacking meals at home, they tastes like home.

People who have never worked with dehydrated food before are skeptical or afraid to do it themselves when, in reality, it’s a simple process that is inexpensive and can be done at home. Follow this step-by-step recipe to create quick, delicious and nutritious meal on your next trip.

 

 

 

 

PAPPARDELLE BOLOGNESE


You will need:Dehydrated Backpacking Meals

100g/3.50z pappardelle pasta

1 tsp olive oil

1/2 red onion, finely chopped

1/2 carrot, diced

1/2 celery stalk, diced

100g/3.5oz lean minced beef

1 cup diced tomatoes

1/2 cup vegetable stock

Salt

Sugar

1 tsp Italian herb seasoning

1 tbsp grated parmesan cheese

 

At home:

1. COOK the pasta in salted boiling water according to package instructions. Rinse the pasta with cold water to stop cooking process; drain and set aside.

Dehydrated Backpacking Meals

2. HEAT the olive oil in a saucepan. Add onions, carrots and celery stalk. Cook until softened. Add the minced beef and cook, stirring, until fully brown. Transfer to a colander; drain.

3. RETURN the meat to the saucepan. Add the diced tomatoes, vegetable stock, salt, sugar and seasoning and stir to mix. Bring to a boil; then reduce heat to low. Put a lid on and leave to cook for 20 minutes, until sauce is well reduced. Remove from the heat and cool thoroughly.

4. SPREAD pasta and sauce on separate dehydrator trays. Dehydrate at 57C/134F for 2-4 hours until pasta is dried; then turn heat up to 63C/145F and dry sauce  for another 6-8 hours until hard and brittle.

5. PUT dried meal into a zip-lock bag. Pack parmesan cheese separately.

 

On the trail:

1. POUR pasta bolognese mixture into the pot; add 1 cup water and stir well. Place pot over medium heat, and bring to a boil.

Dehydrated Backpacking Meals

2. COOK, stirring occasionally, for about 5 minutes.

3. REMOVE from heat, cover and let stand another 5 minutes to rehydrate meal completely.

4. SERVE sprinkled with grated Parmesan cheese.

Serves 1 – 130g/4.50oz- 674kCal

Want to see more recipes from Tanya? Check out Customize Your Backpacking Breakfast and Winter Hiking Foods.

Customize Your Backpacking Breakfast

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Backpacking Breakfast
Photo by the Bureau of Land Management Oregon/Washington Flickr.com

Breakfast is the most important meal of the day. Why? Because it sets your organ systems running and generates the energy in the body necessary to fuel you for the rest of the day. Making yourself a tasty and hearty backpacking breakfast in the morning will mean that you’ll experience greater strength and will be able to make the best use of your energy and stamina during your hike.

Don’t skip breakfast even if you’re not hungry or you have to hurry up to leave camp. Waking up and heading out on an empty stomach can turn your dream hike into a dreadful affair. Instead, customize your backpacking breakfast recipes based on the activities you have planned for the day ahead. It will help you increase your efficiency and enjoy your hike to the fullest.

• If you’re planning on mountain climbing, you can choose lightweight, ready-to-use foods such as energy bars and hot chocolate.

• If you have a moderate trek lined up for the day, you can gorge on fruity-nutty oatmeal, granola or scrambled eggs.

• If you’re having a lazy day at base camp, you can happily go for an omelet, a quesadilla, pancakes or even muffins.

These backpacking recipes will help you prepare yummy and high-energy breakfast all in just a few minutes.

 

GRANOLA WITH CINNAMON AND CHIA SEEDS

You will need:backpacking breakfast

Parchment paper

2 cups rolled oats

1 tsp ground cinnamon

2 tbsp honey

2 tbsp canola oil

2 tbsp chia seeds

1 cup dried apples, chopped

8 tbsp full cream milk powder

 At home:

Preheat oven to 160C/320F.

Line a baking sheet with parchment paper.

Combine oats, cinnamon, honey and oil in a bowl; stir until thoroughly coated.

Place granola mixture on a baking sheet; roast for 30-40 minutes or until golden brown.

Remove from the oven and leave to cool.

Toss dried apples and chia seeds into granola.

Mix well and divide into 4 equal portions.

Add 2 tablespoons of powdered milk to each portion and pack them into plastic, zip-top bags.

On trail:

Bring 1/2 cup water to a boil. Pour hot water into granola; stir to combine.

Serves 4 – Easy – 5 min – 435kcal

 

QUINOA HOT CEREAL

You will need:

3 tbsp dehydrated cooked quinoa

3 tbsp whole milk powder

1 tbsp your favorite chocolate muesli

1 tbsp dehydrated banana chips, crushed

At home:

Mix dehydrated quinoa and milk powder in a plastic, zip-top bag.

Pack muesli and banana chips separately.

On trail:

Pour quinoa and milk mixture into the pot; add 1 cup water.

Place pot over medium heat and bring to a boil.

Cook about 5 minutes, stirring. Remove from heat.

To serve, toss quinoa with chocolate muesli and banana chips.

Serves 1 – Easy – 10 min – 373kcal

 

PEPPERONI AND CHEESE QUESADILLA

You will need:backpacking breakfast

2 tbsp tomato sauce

1 tsp olive oil

1 medium-size wheat flour tortilla

1 handful (about 50g/1.76oz) grated cheddar cheese

6–8 slices shelf-stable pepperoni

On trail:

Heat the olive oil in a frying pan.

Put tortilla in and reduce heat to medium.

Fry on one side, then turn and smear with tomato sauce. Sprinkle with cheese.

Cook until cheese is melted, then top with pepperoni.

Fold tortilla in half, remove from pan, and cut into wedges.

Serves 1 – Easy – 10 min – 545kcal

 

SAVORY MUFFINS WITH BACON AND SUN-DRIED TOMATOES

backpacking breakfast

You will need:

1 cup dry muffin mix

6 pcs sun-dried tomatoes, chopped

¼ tsp oregano

¼ tsp marjoram

1 tbsp vegetable oil

3 slices shelf-stable bacon or ham

Salt

Pepper

6 silicon or paper muffin cups

At home:

Mix all dry ingredients in a plastic, zip-top bag.

Pack the bacon separately.

Put oil into a leak-proof bottle.

On trail:

Pour vegetable oil and 1/4 cup water into the bag with dry baking mixture.

Add diced bacon. Season to taste with salt and pepper.

Close the bag and knead until smooth.

Cut off a corner of the bag and squeeze batter into the muffin cups.

Bake in a backpacking dutch oven for 12-15 minutes.

Serves 3 – Easy – 20 min – 292kcal

For more backpacking recipes from Tanya, check out Winter Hiking Foods.

Get Your Hemp On in the Backcountry

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Learn how hemp seeds can improve your performance and experience while trekking in the backcountry

Hemp

As a backpacker, what you put in your body will either fuel you or fail you. A food that fuels you will keep your metabolism functioning efficiently, will offer you energy and repair from oxidative stress, remove waste and toxins and aid in the prevention of inflammation. It’s a given that food is crucial fuel needed to propel the body up that mountain, tackle those switchbacks and blaze those trails. We have control over what we pack in our backpacks, so choosing foods that keep our energy levels high, digests with ease, uses minimal energy to digest and keeps our blood sugar stabilized is key. Bring on the hemp seeds!

 

 

 

 

 

Hemp Up Your Backpack

Hemp seeds are becoming popular within sports nutrition research and with athletes looking to improve their recovery time and optimize performance due to hemp seeds’ nutrient-dense profile and because of how easy they are to digest and assimilate. The reasons to fuel with hemp seeds during your backcountry adventures are endless. They’re light to pack, easy to eat and a fun addition to include in every meal.

“Researchers claim that if no other food is consumed, hemp seeds could sustain a human life for a few months without causing nutrient deficiency problems.” (NaturalNews)

 

HempThe Hype About Hemp Seeds

The hemp seed is one of the most ancient and most nutrient-dense foods in the world. Not only is hemp a nutritious and delicious ingredient that is easy to add to a wide variety of recipes, it’s also one of the most eco-friendly crops because it is naturally pest-resistant and grows fast and close together and, therefore, doesn’t require herbicides. This superseed has a sesame seed-like appearance with a soft texture and a nutty flavor similar to a sunflower seed.

These little superseeds have a macro and micro nutrient profile that’s wildly remarkable. They contain bioavailable complete protein (all essential amino acids), both soluble and insoluble fiber and provide an excellent plant source of omega 3 fatty acid. Furthermore, the ratio of Omega 3 to Omega 6 is ideally balanced. What does that mean for you? It will aid your body in managing inflammation, protecting your heart, supporting muscle growth and eliminating toxins. The little seeds also offer B Vitamins, Vitamin E, Iron, Magnesium and Zinc.

 

How To Eat Hemp Seeds On The Trail:

  1. Easy Access: Keep a bag of hemp seeds in the hip pocket of your hip belt for go-to fuel and nourishment.
  2. In Every Meal: Hemp seeds are easy to add to everything you eat – whether it’s in a wrap, in oatmeal, in a smoothie, in rice, etc. Be creative, have an open mind and enjoy! To get you started, here are some light, satisfying, nutrient-dense meals that digest easily to try next time you are out in the backcountry.

Hemp

Breakfast:

Hempy Cinnamon Quinoa – Serves 2

Can be prepared on the trail or packed and enjoyed cold.

Ingredients:

  • 1 cup quinoa
  • 2 cups plant-milk of choice (or water)
  • ½ teaspoon ground cinnamon (naturally regulates blood sugar)
  • Stevia (sweeten to taste)
  • ½ cup hemp seeds

Directions:

  1. Cook quinoa with plant-based milk or water
  2. Add in hemp seeds, cinnamon and stevia

Lunch:

Backcountry Soup with Hemp Seeds – Serves 2-4

Ingredients:

  • Canned or packaged soup of choice (I recommend Imagine Brand Soups – their pumpkin and broccoli soups are both vegan)
  • ½ cup hemp seeds
  • 1 cup cooked quinoa
  • Pepper, cumin (natural anti-inflammatory)

Directions:

  1. Heat up soup (at campsite or pack in food flask)
  2. Mix in cooked quinoa and hemp seeds
  3. Add cumin and pepper

Hemp

Dinner:

Sprouted Dill Weed Wrap with Lentils, Avocado and Hemp Seeds – Serves 2

Ingredients:

  • 2 sprouted wheat wraps
  • 1 avocado
  • ½ cup hemp seeds
  • ½ cup lentils
  • Salt, pepper, dill weed (good sources of calcium)

Directions:

  1. Cut avocado in half, mash up with spoon
  2. Add ½ cup hemp seeds and ½ cup lentils – stir and mix until well blended
  3. Add salt, pepper and dill weed – mix well
  4. Divide in half and fill each wrap

HempA power-packed and quick snack:

Cut an avocado in half and sprinkle each half with hemp seeds. Eat with a spoon and enjoy!

 

“By living a plant-based lifestyle and including hemp seeds in my daily diet, my performance, recovery, and energy levels are always at their highest.  I am a strong believer that this lifestyle enhances health, physical performance, and mental clarity.” – Kristin Wuhrman (aka Miss Bellevue Vegan), Owner of BEVEGAN® Plant-Based Health Coaching and The 30-Day Hemp Challenge

 

Join the Movement & Get Your Hemp On!

Take the pledge to practice healthy nutrition behavior changes by joining The 30-Day Hemp Challenge lead by Kristin Wuhrman (aka Miss Bellevue Vegan), owner of BEVEGAN® Plant-Based Health Coaching and Authority of Hemp for Sport Nutrition with Hemp Out Agency. For one full month, you will be in a supportive environment that mentors you on how including hemp seeds and hemp oil in your daily diet can improve your health in many ways.  You will have coaching support, leadership, motivation, tools and recipes to keep you on track! #30dayhempchallenge

Learn more by visiting: www.30dayhempseedchallenge.com

From Fire to Feast: Rugged Backcountry Cooking

in Food/Skills by
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Backcountry Cooking

There is something that shifts in me whenever I catch a familiar scent. My awareness peaks as I sniff out the air trying to track down the particular aroma. As I grow closer to the source, I’ve deduced that not only is there a fire, but food cooking on that fire. Even though I wasn’t hungry when I first arrived, there is something about that smell that makes my mouth water. It’s similar to walking through a neighborhood in the summer and smelling all of the wonderful BBQs. The ability to cook food shifted our evolution as humans. It allowed us to better process and digest food, giving us more nutrients, and in turn allowing our brains to grow!

Cooking out on a backpacking trip can sometimes seem like a daunting task. You have to carry pots, pans, stoves, fuel, utensils, bowls and then the actual food. I’m here to give you some tips and tricks so that you won’t need any of those things (except for food, depending on your skills).

The first step is making the fire. The students here at the Wilderness Awareness School use the preferred bow drill method to start their fires. Bring along some string and harvest a few sticks from around your campsite to get started. You won’t need to bring any fuel with you because – well, you’re in the forest and surrounded by it! You’ll want to use smaller sticks and get a big fire going to create a healthy coal bed. This is what we’ll be cooking on.

 

Let’s start with breakfast

20141210_115254

Backcountry CookingMy favorite thing to do is to take an onion, cut it in half and remove the inner layers, creating a nice bowl. Fill the onion-bowl with a few eggs and set them on the coals. From there, try adding cheese and garlic for flavor. After a few minutes with the onion-bowls on the hot coals, you have a fried egg breakfast in an edible bowl!

Another fun thing to do is to heat up a larger flat rock in the fire (make sure it’s not a rock from the river, it could explode if there is too much water in it). After awhile, pull them out and lay out some bacon. Done! Breakfast is served with little to no clean up.

 

Lunch/Dinner

Cooking meat is super easy in the wilderness. Just toss it on the coals and when it’s no longer sticking, flip it over and cook to taste. I find that cooking directly on the coals adds a really nice salty, smokey flavor that locks in the juices, and there’s no clean up.

Backcountry CookingAnother neat way to cook salmon or chicken is to clay bake. Here in Washington, it’s pretty easy to find natural clay sources near rivers or creeks. I like to take my salmon and wrap it up in 2 or 3 sword ferns and completely cover them in clay. This helps to protect them from burning and keeps the meat moist and juicy. You can then cook them directly on the coals. Another way I like to do it is to actually move the fire on top of the clay bundle or bury it in the coals. Check on it after about 20 minutes depending on the size of fire.

You can fashion all of your utensils from nature as well. Use a larger log to make a burn bowl that you can eat out of or make soup in! Just add all of your ingredients and water and then add hot rocks from your fire until it boils. Backcountry CookingYou can craft up some neat things out of vine maple to cook in or on. You can make tongs with 2 sticks and some rope. You can carve up a spoon or make fancy chop sticks – the options are limitless.

 

 

 

 

 

 

 

I will admit that some of these processes can take a bit more time to make than your dehydrated jet-boiled noodles, but the smell and taste is so much more satisfying.

Backcountry Cooking

For more wilderness skills from Kyle, check out his other articles with Seattle Backpackers Magazine.

Winter Hiking Foods

in Food by
Screen Shot 2015-01-22 at 2.46.25 PM
Winter Hiking Foods
Photo by Loren Sztajer Flickr.com

Hiking and backpacking can be a great way to stay active and fit year-round, but you have to take extra precautions when hiking during the winter. Knowing the right types of winter hiking food is the key to having the nourishment you need to power through. On cold days out you have to choose meals that are both satisfying and designed to make trail cooking simple.

For breakfast you need energy to give you the strength to keep going for the whole day, and the best foods to pack include oatmeal and granolas. For lunch you can choose snacks or fast meals that you can eat quickly. Dinner hiking foods should be more filling and hot, to give your body exactly what it requires.

This super-easy and yummy trail chili has to be one of the best dishes to serve on a winter backpacking trip.

 

TRAIL CHILIWinter Hiking Foods

You will need:

1 tsp olive oil

1 small onion, chopped

1 clove garlic, minced

1 cup lean beef, minced

1 sweet red pepper, chopped

1/3 cup canned kidney beans, drained

1/3 cup canned sweet corn, drained

1 tbsp chili con carne spice mixture (Santa Maria)

1 cup canned diced tomatoes

Salt

Sugar

 

At home:

Heat the olive oil in a large saucepan.

Add onions and garlic, cook until soft and golden.

Add the ground beef and cook until fully brown. Transfer in a colander. Drain.

Return the meat to the saucepan.

Tip in red pepper, beans, sweet corn and chili con carne spice mix.

Continue to cook for about 5 minutes, stirring occasionally.

Pour the diced tomatoes together with juice into a saucepan. Season to taste with salt and sugar.

Turn down the heat. Put a lid on, and leave to cook for 10 minutes.

Remove from the heat and cool thoroughly.

Spread chili on dehydrator trays covered with non-stick sheets or parchment paper.

Dehydrate at 63C/145F for 8-10 hours until brittle.

Pack the dried meal into a zip-lock bag.

 

On trail:

Pour dry chili mixture into the pot; add 1 cup  water and stir well.

Place pot over medium heat and bring to a boil.

Cook, stirring occasionally, for about 5 minutes.

Remove from heat, cover and let stand another 5-10 minutes to rehydrate completely.

 

* Serves 1 * Easy * 20min * One Pot * 150g (5.29oz) * 568kcal *

 

Hot and spicy chicken tikka masala is another ideal food for winter hiking.

CHICKEN TIKKA MASALAWinter Hiking Foods

You will need:

1 tbsp olive oil

1 onion, chopped

1 clove garlic, minced

1 tsp minced fresh ginger

1 tsp garam masala spice mix

1/2 tsp ground cumin

1/2 tsp turmeric

1/8 tsp chili powder

1 cup canned diced tomatoes

Salt

Sugar

1/4 cup dehydrated chicken pieces

1/4 cup dehydrated cooked basmati rice

2 tbsp whole milk powder (Nestle Nido)

 

At home:

Heat the olive oil in a large saucepan over medium heat.

Add chopped onions, cook until golden-brown.

Stir in garlic and ginger, cook for couple of minutes. Add some water if the mixture starting to burn.

Add all the spices and heat for another minute together to release the aroma.

Pour in diced tomatoes and bring to a boil.

Season to taste with salt and sugar.

Reduce heat to low, cover and simmer about 10 minutes.

Remove from heat and cool slightly.

Purée the sauce using hand blender or food processor.

Spread the tikka masala mixture on dehydrator tray covered with non-stick sheet or parchment paper. Dehydrate at 52C/125F for 8-10 hours until brittle.

Grind the sauce bark into a powder.

Whiz dehydrated chicken in a coffee grinder.

Mix all the ingredients in a zip-lock bag.

 

On trail:

Pour dry chicken tikka masala mixture into the pot; add 1 cup water and stir well. Place pot over medium heat and bring to a boil.

Cook, stirring occasionally, for about 5 minutes.

Remove from heat, cover and let stand another 5 minutes to rehydrate meal completely.

 

* Serves 2 * Easy * 20min * One Pot * 140g (4.94oz) * 887kcal *

Easy, Delicious Beef Jerky Recipe

in Food by
jerky2

Jerky.

Beef Jerky Recipe

What’s not to love about a delicious combination of seasonings and dehydrated meat that boasts a delicious protein boost?

No matter the season, jerky is a staple in our daypacks. But, in the winter, it has the added bonus of being a snack that can easily be consumed on the trails without having to take off gloves or mittens and risk cold fingers.

It seems like every family has a top secret beef jerky recipe handed down from generation to generation. Today, I’m sharing ours: my family calls this Hiker Trash Beef Jerky.

What You’ll Need:

  • 4-5 lbs sliced meat – You can use deer, elk or beef. We like to use flank steak and get it pre-sliced from our local butcher.
  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1-2 tbsp garlic powder
  • 1-2 tbsp ground black pepper
  • 1 tbsp liquid smoke
  • A dehydrator

 

Beef Jerky Recipe

Get started by mixing all of the items except for the beef together to form a marinade. Combine the marinade with the beef. You can use a couple of plastic bags or a plastic bowl with a lid. Refrigerate 12-24 hours (you can probably marinate for longer than this, but we don’t have that kind of patience). Place strips of beef onto dehydrator trays, and let dehydrate for 6-8 hours. Jerky will be done when it feels dry but you can still bend it with your fingers. We liked to store the beef jerky in a plastic bag or plastic container with a tight sealing lid.

One of the wonderful things about jerky recipes is that they can easily be adapted to individual taste, so feel free to use this recipe as a base and then go wild with your own modifications.

Beef Jerky Recipe

Does your family have a special recipe for jerky?

The Top 5 Booze for Backpacking

in Community/Food by
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Booze for BackpackingThose of us who have breathed mountain air, walked through golden alpine meadows, or slept beneath starry skies know that the great outdoors are a kind intoxicant in and of themselves. However, many of us also know that there’s nothing wrong with cracking open a cold one after a long day of getting your wilderness on or sharing a drink with your hiking partners around the fire. But enjoying a drink in the backcountry comes with its own set of issues – how much weight am I willing to take on for that backpacking buzz? How do I negotiate weight versus tastiness of beverage? What’s the best packaging for roughin’ it durability and hiking backpack packability?

This year, I set out on a noble mission to answer these important questions and to bring my findings on the best booze for backpacking to the people. Here are my results:

 

1. Caribbean Cosmo by Malibu Rum

Booze for Backpacking
Tested at Shi Shi Beach, WA

A beverage I had never – and in my drink snoodiness, most likely would have never – tried in the front country, Malibu Rum’s Caribbean Cosmo gets my vote as the #1 booze for backpacking. Why, you ask, did I select this nuclear-pink, frat beach party cocktail as my top contender? Here’s the low-down: Caribbean Cosmo packs almost 2 liters of mixed-drink goodness into an aluminum lined plastic bag (think giant Capri Sun) that is super durable and also extremely packable because of its flexibility. Short of a direct puncture from your multi-tool, this thing isn’t going to leak or pop. Its large size and push top dispenser make it a fantastic drink to share with groups. In terms of transporting Caribbean Cosmo or setting up the pouch to enjoy, it has a small hole cut out next to its handle that is literally designed to clip a carabiner throughThis thing is made to take outside. As a final note, it’s delicious. As someone whose drinking tastes have been described as “old manish,” and I’m telling you, it’s delicious. When you’re enjoying your bright pink, limey, delicious drink on a rugged coastal beach somewhere, you’ll thank me.

Total Weight: 3.85 lbs
Total Volume: 1.75L
Alc/Vol: 15%
 

Booze for Backpacking

 

 

2. Pat’s Backcountry Beverages’ 1919 Pale Rail Pale Ale

Booze for Backpacking
Tested at Lake Eleanor, Mount Rainier National Park, WA

As long as beer and backpacking have existed, there has been a struggle over how to effectively transport this beautiful elixir into the backcountry. Too heavy, too much material to pack out, too breakable, too warm after days in a backpack – these have been the sad epitaphs of any beer lover before a beerless hike. The wizards over at Pat’s Backcountry Beverages may very well have brought this struggle to its end. What you’ll need: their carbonator bottle, an activator packet, a source of water and one of their brew concentrates (so far, they have a Pale Rail Pale Ale and a Black Hops Black IPA). The end game here is that, for just 12.3oz of weight in your pack, you’ll have a pint of beer – then figure in that each brew concentrate packet only weights 2.1oz and each activator packet only weights .4oz – those together equal another full pint of beer. Now mentally extrapolate to all the pints you could pack. I won’t go into the whole beer-making process and the chemistry of it here – they have a great video on their website that can do that for you – the important thing to understand is that with Pat’s gear and some cold stream water, you can have a totally packable, nearly zero waste producing, lightweight backpacking beer solution. Carbonating the beer in the backcountry your first time around can be a bit challenging, so I would definitely recommend practicing at home a of couple times first. I really enjoyed their Pale Rail Pale Ale after a day of hiking, but the dual effects of backcountry sourced water and the concentrating of the beer do contribute to a taste that’s a bit different from your local bar’s pint. Still, what they’ve created is one small step for mankind and one giant leap for backpacking beer lovers.

Total Weight: 12.3oz (Carbonator bottle + one packet brew concentrate + one activator packet)
Total Volume: 16oz
Alc/Vol: 5.2%
 

Booze for Backpacking

 

 

3. Jim Beam Kentucky Straight Bourbon Whiskey – Traveler’s Fifth

Booze for Backpacking
Tested at the North Sister approach, OR

This one is a classic. This is the camping drink your dad is thinking about when he reminisces about his “fishing trips with the boys.” This is the drink that your grandpa snuck into his thermos of apple cider to “keep him warm” on your family camping trips. I found that the traveler’s fifth was the best option for three reasons – 1) The plastic (instead of glass) design makes it both lighter and more durable in your pack 2) The fifth size is reasonable for a group without getting too crazy (…that’s enough, grandpa) 3) The screw top is a necessity for multi-day trips. I would recommend taking powdered apple cider mix along with the traveler’s fifth for tastiness purposes.

Total Weight: 1.65 lbs
Total Volume: 750ml
Alc/Vol: 40%
 

Booze for Backpacking

 

 

4. Two Beers Brewing Company – Aluminum six pack of Evo IPA

Booze for Backpacking
Tested in Leavenworth, WA – Icicle Creek

As we know from the problem solving Pat’s Backcountry Beverages worked out, beer can be a difficult proposition for backpackers. Still, there’s nothing quite like sitting back in the sun enjoying your favorite ale with good friends and gorgeous backcountry views. My most effective compromise was with Seattle’s Two Beers Brewing Co. Evo IPA. Yes, you’re still humping a six pack while you hike, but the aluminum cans cut weight and are easier to pack out – not to mention they chill easily in water. Two Beers also utilizes a plastic pop off ring system (pictured below) that cuts down on materials for you to carry and makes the six pack easier to pack in your backpack. On top of that, you’re supporting a great local brewery, you’re enjoying a delicious IPA and, best of all, all of the Two Beers’ brews are outdoors themed! You can grab a “Day Hike Summer Session Ale” and hit the trail this Saturday, or crest ridges with their “High Divide Double Blonde” in your pack. Pretty cool.

Total Weight: 4.68 lbs
Total Volume: 72oz
Alc/Vol: 6.2%
 

Booze for Backpacking

 

 

5. Bandit Wine – Chardonnay – Merlot

Booze for Backpacking
Tested at Mason Lake in the Alpine Lakes Wilderness, WA

If you’re feeling classy, hit the backcountry with Bandit’s chardonnay. The wine comes packaged like a giant juice-box with a screw top – making it durable, packable and relatively light. Because of its shape, it fits well in the outside water bottle pocket of your pack, making it easy to carry – and it avoids any condensation building up inside your pack. Bandit markets itself specifically to outdoorspeople, claiming on its packaging that the wine is perfect for camping or a picnic, and I would agree. It’s also a decently good tasting wine. To be thorough in my testing, I took both the chardonnay and the merlot out to Mason Lake in the Alpine Lakes Wilderness – my findings were that the chardonnay is your better bet out of the two. Pro tip: let the wine breath before you drink it. I know that sounds a bit pretentious for your adult juice-box, but trust me, it makes a significant difference. I reclined in my hammock enjoying a ultra-light mug of Bandit wine while the sun set over a high alpine lake: would recommend.

Total Weight: 2.2 lbs
Total Volume: 1L
Alc/Vol: 13.6%
 

Booze for Backpacking

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