Couscous with Mushrooms and Tomatoes
Serves one
1/2 Cup couscous
4 sundried tomatoes minced
3 dried mushrooms sliced
1 chicken buillon cube
1/2 T. onion flakes
1 t. parsley flakes
1/4 t. black pepper
Home: Place all ingredients in a zip-lock bag.
Trail: Bring 1-1/2 cups of water to a boil, add ingredients, cover and let sit 4 minutes
Ramen suprise (can also be rice suprise)
2 packages ramen
Soy sauce
peanut butter (about 2 spoonfuls)
Tobasco (any hot sauce will work)
dried veggies
1 can of chicken (optional)
spices (cayanne, paprika, chili powder, You get the idea)
Cook the ramen with about 1 1/2 cups water. Add the rest of the ingredients. let simmer for about 5-10 minutes.
Quesadillas
(note: for this recipe you need a fry pan or a lid that will work as one)
4 tortillas
Block of cheese
dried onion
Chicken(optional)
tobasco
Cut cheese into thin slices then lay them in tortilla folded over. (fold them in half) throw in onion, chicken and spices. Fry until cheese is melted. top with tobasco.
GORP burrito
1 tortilla
peanut butter (about 2-3 spoonfulls)
1 handfull gorp
Very simple recipe.Great for lunch or snack. Spread peanut butter on tortilla. sprinkle liberally with gorp. Roll and eat.
Nutty Rice
Recipe Ingredients
5 Cups uncooked instant brown rice
1 1/2 Cups sunflower seeds
1 1/2 Cups slivered almonds
1/4 Cup parsley flakes
1/4 Cup chicken bouillon granules
6 Cups water
Serves: 8
This is also a bulk recipe that can be divided into four equal parts for meals that serve two campers (add to 1 1/2 cups water).
At Home: Combine all dry ingredients in a zipper-lock bag.
In Camp: Pour the bagged ingredients and water into a pot. Bring to a boil. Stir once or twice. Lower heat to simmer; cover, and cook 5 minutes. Let stand 5 minutes. Fluff with a fork.
Home
Food
Email us with your hiking recipes