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 CHILI
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 MASALA
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 *
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