Weekly Roundup - Living On Nothing Edition [Survival Today

http://www.onepanwonders.com/dinnersvegetarian.htm

Noodles

Ginger Broccoli Noodles

Serves 2

Yes. This DOES say fresh broccoli. It packs very well for up to about 3 days depending on the weather.

8 oz spaghetti, broken up

1 teaspoon onion flakes

1 teaspoon powdered ginger

1 tablespoon rice wine vinegar

½ teaspoon sesame oil

3 packets of soy sauce

1 head of fresh broccoli, chopped

sesame seeds (optional)

At home: combine the spaghetti, onion flakes and powdered ginger in a zip locking plastic bag.
Combine the rice wine vinegar and sesame oil in a screw top container.
Carry the broccoli in a second zip locking plastic bag. Carry the soy sauce packets separately.

In camp: bring 2 cups of water to a boil. Add the bag with the pasta. When the pasta is almost cooked.
Add the broccoli. When the broccoli and pasta are cooked through, stir in the vinegar and sesame oil.
Top with sesame seeds and serve.

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Sesame Noodles

1 cup whole wheat spaghetti or soba noodles

1 teaspoon sesame oil

1/3 cup peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon sesame seeds

At home: place the pasta in a zipper bag. In a screw-top bottle, combine the sesame

oil, soy sauce, honey and peanut butter.

In camp: bring 2 cups of water to a boil. Cook pasta until al denté. Drain, leaving

just a little water in the pan. Add the peanut butter mixture and toss well to combine.

Serve sprinkled with sesame seeds.

Variation: add a package of snap peas and/or some diced, firm tofu.

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Linguini with Sun Dried Tomatoes, Mushrooms and Arugula

Photo by Foamfinger. He used Swiss chard instead of arugula in his noodles.

Spinach or any other green may be used in place of the arugula. Kale can last for 3 or 4

days in your pack.

1 serving

1/8 cup sun-dried tomatoes, chopped up

¼ cup mixed dried mushrooms, broken up

1 tablespoon dried minced onion

½ teaspoon garlic powder

1 teaspoon dried parsley

½ teaspoon dried basil

½ teaspoon dried oregano

pinch red pepper flakes

1 cup arugula

4 ounces dried linguine

¼ cup shelf stable grated Parmesan cheese

salt and pepper to taste

At home: combine the sun-dried tomatoes, mushrooms, onion, garlic, parsley, basil,

oregano and red pepper flakes in a zip-locking plastic bag with the linguine. Carry the

arugula and Parmesan cheese separately.

In camp: Bring 1 ½ cups water to a boil. Add the contents of the bag with the pasta.

Cook until al dente and the vegetables have rehydrated. You shouldn’t have to drain.

When the pasta is finished cooking, stir in the arugula and allow to wilt. Serve topped

with the Parmesan cheese.
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Basil Parmesan Orzo

1/2 teaspoon butter flakes

½ cup orzo pasta

1 teaspoon dried basil

½ teaspoon dried parsley

2 tablespoons freeze dried corn

3 single serving Parmesan or Romano cheese packets

At home: combine everything but the cheese in a zip locking plastic bag.
You can tape the cheese packets to the outside of the bag so that you don’t lose them.

In camp: Bring 1 cup of water to a boil. Add the contents of the bag.
Simmer for 5 minutes or until the pasta is cooked.
Add more water if needed. Stir in the cheese just before serving.

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Carrot Orzo

You can add a package of chicken or diced tofu if you’d like to make this

a more substantial meal.

2 tablespoons dried carrots (Just Carrots brand)

1 teaspoon butter powder

½ cup orzo pasta

1 tablespoon vegetable or chicken bouillon

¼ teaspoon garlic powder

1 tablespoon dried chives

½ teaspoon dried rosemary

2 packets of Parmesan cheese

At home: Combine everything except the Parmesan cheese in a zip-locking plastic

bag. Carry the cheese separately.

In camp: Bring 1 cup of water to a boil. Add the orzo and carrots.
Reduce heat and simmer until the pasta is cooked.
Serve topped with the parmesan cheese.
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More (Vegetarian) Noodle Recipes

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Rice

Mushroom and SunDried Tomato Rice
Serves 1

You can add a can of chicken or a pouch of salmon/tuna to make it more substantial. Or tofu. Or TVP.

1/4 cup instant rice
2 T dried mushrooms (I like a mix - mine had chanterelles, button and oyster mushrooms)
1 T sundried tomaotes, chopped small
1/2 t onion flakes
1/4 t dried thyme
1/2 t chicken or vegetable bullion
Salt and pepper to taste

At home: combine everything in a zip locking freezer bag.

In camp: add water to cover and place in a cozy until the rice is rehydrated. Stir and eat!

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Lemony Yellow Lentils and Rice
Serves 1

This would also be very good with a pouch of salmon added.

1/4 cup instant rice
1/4 cup (cooked and dehydrated) yellow lentils
1/2 teaspoon vegetable bouillon powder
1/4 teaspoon ground ginger
2 packets True Lemon
1/2 teaspoon dried parsley
salt and pepper to taste

At home: combine all of the dry ingredients in a zip locking plastic bag.

In camp: add enough hot water to cover (about 1/2 cup).
Let stand for 5 minutes or until the lentils and rice are tender.
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Lentil and Rice Pilaf
Serves 1

1/4 cup (cooked) dehydrated lentils
1/4 cup instant rice
1 tablespoon mixed dried vegetables
1/4 teaspoon onion flakes
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
salt and pepper to taste
1 tablespoon olive oil (optional)

At home: combine all of the dry ingredients in a zip locking plastic bag.
Carry the olive oil in a screw top container.

In camp: add enough hot water to cover (about 1/2 cup).
Let stand for 5 minutes or until the lentils and rice are tender. Stir in oil before eating.
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Curried Rice

Serves 1. Serves 2 if you add a foil pack of chicken or tofu.

1 cup instant rice

½ tablespoon curry powder

1 tablespoon dried onion flakes

¼ tablespoon sugar

½ tablespoon chicken or vegetable bouillon

½ teaspoon garlic powder

1/8 teaspoon ground turmeric

salt to taste

3 tablespoons cashews, chopped (optional)

At home: combine everything in a zip locking plastic bag.
If you are bringing a foil pack of chicken, carry that separately.

In camp: bring 1 cup of water to a boil. Add rice mix and simmer
for about 1-2 minutes or until the rice is tender.
Serve topped with chopped cashews.
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Rice Primavera
Serves 1

1 cup instant rice

¼ cup dried mixed veggies

1 tablespoon bouillon powder (any flavor)

2 single serving packets of Parmesan or Romano cheese

At home: combine the rice, veggies and bouillon in a zip locking plastic bag.
Carry the cheese separately.

In camp: bring 1 cup of water to a boil. Add the rice and veggies.
Simmer for 1-2 minutes until the rice is tender and the veggies are rehydrated.

Serve topped with the cheese.
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More (Vegetarian) Rice Recipes

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Couscous

Moroccan Mushroom Couscous
serves 1

1/4 cup couscous
2 tablespoons dried mushrooms
1 packet True Orange©
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
pinch turmeric
pinch nutmeg
salt and pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover. Stir and let sit for 5 minutes. Stir again and enjoy.

Variation: add 2 tablespoons golden raisins

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Lentils with Cous Cous
serves 1-2

1/4 cup (cooked) dehydrated lentils
1/4 cup cous cous
1/2 teaspoon onion flakes
1 teaspoon dried parsley
1 packet True Lemon©
1 t chicken or vegetable bouillon
1 tablespoon dried tomatoes
1 tablespoon dried roasted red bell peppers
1/4 teaspoon dried oregano
salt and pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover. Stir.
Let stand until lentils are rehydrated and cous cous is cooked; about 5 minutes.
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Couscous with Dried Cherries

Serves 1-2

¼ cup dried cherries, chopped

½ tablespoon chicken or vegetable bouillon

½ cup couscous

2 tablespoons dried mixed vegetables

½ teaspoon powdered mustard

½ tablespoon balsamic vinegar

½ tablespoon olive oil

2 tablespoons pine nuts

salt and pepper to taste

At home: combine the cherries, bouillon powder, couscous, vegetables and mustard

in a zip locking plastic bag. Combine the balsamic vinegar and olive oil in a screw top

container. Carry the pine nuts separately.

In camp: Bring 1 ¼ cups of water to a boil. Add the couscous and vegetables. Stir,

cover and remove from heat. Let stand for 5 minutes. Remove lid, fluff with a fork

and add the pine nuts and the oil and vinegar. Stir and serve.

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Indian Spiced Couscous with Chickpeas

This is a dish for a one night trip or for the first night out, unless you have a dehydrator

for the chickpeas. It has a nice kick to it, so if you don’t like spice you might want to

reduce the amount of red pepper flakes. Bring flatbread or naan to serve it with for

dinner. You could also make this ahead at home and wrap it in a tortilla with fresh

spinach and roasted red bell pepper for a yummy lunch.

2-4 servings

1 cup couscous

1-2 tablespoons vegetable bouillon

1 tablespoon dried onion flakes

¼ teaspoon crushed red pepper flakes

¾ teaspoon curry powder

½ teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon allspice

salt and pepper to taste

1 16 ounce can of chickpeas, drained, rinsed and drained again

At home: combine the couscous, bouillon, onion flakes, and spices in a zip-locking

plastic bag. Put the chickpeas in a second bag.

In camp: bring 2 cups of water to a boil. Add the couscous and spices. Stir, then cover,

remove from heat and allow to stand for 5 minutes. Remove cover and stir in the chickpeas.

Serve.
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More (Vegetarian) Couscous Recipes

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Grains

Millet with Mushrooms
Serves 1

1/3 cup (cooked and dehydrated) millet
3 tablespoons dried shiitake mushrooms
2-3 tablespoons dried mixed vegetables (your choice - corn and zucchini are nice here)
1 teaspoon dried parsley
1/4 teaspoon ground ginger
1-2 packets soy sauce (to taste)

At home: combine everything in a zip locking bag. Carry the soy sauce seperately.

In camp: add enough hot water to cover. Stir and place in a cozy. Allow to stand for 5 minutes
or until the vegetables are rehydrated. Stir well, season to taste with soy sauce and eat.
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Unstuffed Peppers
Serves 1

A note about quinoa: most sources will tell you to rinse it before cooking. This removes the bitter coating.

I’ve read recently that most quinoa (in boxes) comes pre-rinsed, so I never worry about it.

1/3 cup (cooked and dehydrated) quinoa
3 tablespoons dried roasted red peppers
1 tablespoon cilantro
1 tablespoon tomato powder
1 tablespoon sun dried tomatoes, chopped
1 tablespoon dried mixed vegetables
1/2 teaspoon dried oregano
1/2 teaspoon vegetable bouillon
1/4 teaspoon garlic powder

At home: combine everything in a zip locking bag

In camp: add enough hot water to cover. Stir and place in a cozy. Allow to stand for 5 minutes
or until the vegetables are rehydrated. Stir well and eat.
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Prince Caspian Split Peas

Serves 1-2

Note: cook and dry the barley and split peas ahead of time

1/4 cup (cooked) dehydrated barley
1/4 cup (cooked) dehydrated green split peas
2 tablespoons dried tomatoes
1 teaspoon onion flakes
1 teaspoon dried parsley
1 teaspoon vegetable bouillon
1/2 teaspoon garlic powder

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add enough hot water to cover. More if you want it more soup-like.
Let stand for 5 minutes or until barley is tender.
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Quinoa with Parsley Mint and Pistachios
Serves 1-2

¼ cup pistachios, shelled and chopped

½ cup quinoa

2 tablespoon dried parsley

1 packet True Lemon©

1 teaspoon dried mint

salt and pepper to taste

At home: combine everything except the pistachios in a zip locking plastic bag. Carry them in a second bag.

In camp: bring 1 ½ cups of water to a boil. Add the quinoa and herbs. Simmer for about 10 minutes until the quinoa is cooked.
Season with salt and pepper to taste.
Serve topped with pistachios.
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Creamy Quinoa Primavera

Serves 1

¼ cup quinoa
½ teaspoon chicken or vegetable bouillon

½ teaspoon dried basil

½ teaspoon butter flakes

1/8 teaspoon garlic powder

¼ cup mixed dried vegetables

1 packet (or 2 tablespoons) cream cheese

1-2 packets Parmesan or Romano cheese (optional)

At home: combine the quinoa, bouillon, basil, butter flakes, garlic powder and vegetables in a zip locking plastic bag.
Carry the cream cheese and Parmesan separately.

In camp: bring 1 cup of water to a boil. Add the quinoa and vegetables. Simmer until water is absorbed
and the quinoa is cooked through. Add more water if necessary.
Stir in the cream cheese and serve topped with the Parmesan cheese.

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Lentil Barley Stew
Serves 1

1/4 cup (cooked) dehydrated lentils

2 tablespoons (cooked) dehydrated barley

2 tablespoons mixed dried vegetables

1 teaspoon vegetable bouillon

1 teaspoon tomato powder

1 teaspoon dried tomatoes

1/2 teaspoon dried basil

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add enough hot water to cover. More if you want it more soup-like.
Let stand for 5 minutes or until barley and lentils tender.

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More (Vegetarian) Grain Recipes

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Potatoes

Queets Valley Shephard’s Pie
Serves 2-4 (or more, depending on appetites)

This recipe can easily be divided in half. Just use half of everything and adjust water amounts accordingly.

1 7 ounce package baked tofu (a savory flavor)
1 4 ounce package buttery homestyle mashed potatoes (Idahoan brand)
1 packet mushroom sauce (Simply Organic brand)
1/2 cup dried mushrooms (I used chanterelles, creminis and oyster - shiitakes will change the flavor of the dish)
1/4 cup dried mixed vegetables (soup mix plus added peas, corn and carrots)
1/2 teaspoon vegetable bouillon
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
salt and pepper to taste

At home: combine the vegetables, sage, thyme, and bouillon in a zip locking plastic bag. Label “add 1 cup water”. In a second zip locking plastic bag, place the potatoes. Label “add 2 cups water”. Carry the mushroom sauce and tofu separately.

In camp: bring 3 cups water to a boil. Meanwhile, Dice the tofu. 2 cups of water go to the potatoes.
1 cup water to the vegetables. Place both bags in a freezerbag cozy (or two!)
Meanwhile, while the vegetables are rehydrating, saute the tofu in a little olive oil (just getting it heated through). Turn off the heat. Add the vegetables. Do not drain. You want it a little wet.
Add the packet of mushroom sauce and stir well. It will thicken a little. Top with the mashed potatoes before serving.
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Cheddar Mashed Potatoes

Serves 1-2

I stole the cheese powder out of a box of macaroni and cheese.
I’ll just use the noodles for something else.

1 2-ounce package butter or plain mashed potatoes (Idahoan)
1 tablespoon powdered milk
2 tablespoon cheese powder
1 teaspoon parsley flakes

1 teaspoon dried sage (optional)
Salt and pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: combine with 2 cups hot water. Stir well and enjoy.
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Orange Praline Sweet Potatoes

1/4 cup dried sweet potatoes
1 packet True Orange©
1/4 teaspoon ground ginger

1 teaspoon brown sugar

1/2 teaspoon ground cinnamon

1 teaspoon chopped pecans

At home: combine all of the ingredients, except the pecans, in a zip locking plastic bag. Carry the pecans separately.

In camp: add 1/4 to 1/2 cup water to the sweet potatoes. Stir well and allow to rehydrate. Serve topped with the chopped pecans.
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Sweet Potatoes with Dried Fruit

1/4 cup dried sweet potatoes
1 tablespoon dried apples, chopped
2 tablespoon dried cranberries
1 teaspoon brown sugar
1 tablespoon mini marshmallows (optional)

At home: combine everything except the marshmallows in a zip locking plastic bag. Carry the marshmallows separately

In camp: add about 1/2 cup water to the sweet potatoes. Stir well and allow to rehydrate. Serve topped with marshmallows.

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Orange Lime Sweet Potatoes

1/4 cup dried sweet potatoes
1/4 teaspoon onion flakes

1/4 teaspoon garlic powder
1 packet True Orange©
1 packet True Lime©
1 teaspoon brown sugar

salt and pepper to taste

1 packet olive oil or butter (optional)

At home: combine all of the ingredient, except the oil in a zip locking plastic bag. Carry that separately.

In camp: add 1/4 to 1/2 cup of water to the sweet potatoes. Stir and allow to rehydrate. Stir in butter or oil before serving.

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Lemon Parsley Potatoes

Serves 1-2

1 2-ounce package (Idahoan brand) herb and butter instant mashed potatoes

1 teaspoon dried parsley

1 teaspoon dried lemon zest

salt and pepper to taste

At home: combine the parsley and lemon zest in a small zip locking plastic bag.

In camp: bring 2 cups of water to a boil. Add the instant potatoes, parsley and lemon zest.
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More (Vegetarian) Potato Recipes

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Gnocchi

Gnocchi with Herb Sauce

Serves 2 or more

This is comfort food at its best!

1 16-ounce package prepared gnocchi

1 tablespoon butter powder

4 sun-dried tomatoes, chopped into tiny pieces

½ tablespoon dried chives

1 tablespoon dried parsley

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon dried thyme

2 packets of Parmesan cheese

2 tablespoons pine nuts

At home: Combine the butter powder, sun-dried tomatoes, herbs and pine nuts in a

zip locking plastic bag. Carry the gnocchi and Parmesan separately.

In camp: Bring 2 cups of water to a boil. Add the gnocchi and cook until heated

through and tender. Drain. Toss with herbs and pine nuts.

Serve topped with the Parmesan cheese.
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Other

Cheese Stuffed Pepper
Serves 1

A big thanks to the Hill brothers for the idea.

1 Anaheim chili
2 2 ounce sticks Jack or pepper Jack cheese
2 toothpicks
oil for frying

At home: place the toothpicks in a tiny ziplocking bag.
Carry the cheese and pepper seperately.

In camp: cut a slit in the pepper, the long way, not cutting through either end.
Remove seeds and veins. Stuff with both pieces of cheese. Secure closed with toothpicks.
Fry in oil until cheese is melted and pepper is tender, turning several times during cooking.
Remove toothpicks before eating.
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Black Eyed Peas with Red Peppers
Serves 1

This recipe started out as a cold lunch salad with Spam.
I like it better this way! Ham flavored TVP might be a nice addition though.
Serve with applesauce for dessert.

1/3 cup (cooked or canned dehydrated) black eyed peas
2 tablespoons dehydrated roasted red bell peppers
1 teaspoon onion flakes
1 teaspoon tomato powder
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper packets
2-3 dashes hot sauce (or to taste)
1 tablespoon apple cider vinegar
1 tablespoon olive oil

At home: combine all of the dry ingredients in a zip locking plastic bag.
Carry the liquid ingredients in a screw top container.

In camp: add just enough water to cover, about 2/3 cup. Mix well and allow to rehydrate.
Stir in the olive oil and vinegar just before serving. Add salt and pepper to taste.
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Goblin’s Gate Lentils

1/4 cup (cooked) dehydrated dried lentils
1 tablespoon onion flakes
2 tablespoons dried carrots (Just Carrots)
1/4 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon vegetable bullion
1 teaspoon dried parsley
2 tablespoons dried tomatoes
1-2 packets of Parmesan cheese, to taste

At home: combine all of the ingredients, except the cheese, in a zip locking plastic bag. Carry the cheese seperately.

In camp: add 1/2 to 3/4 cup boiling water to the lentils. Stir and allow to rehydrate. Top with Parmesan cheese and serve.
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Polenta with Sun-Dried Tomatoes and Pine Nuts

Serves 1. Multiply as necessary.

¼ cup polenta

¼ cup sun dried tomatoes, chopped

½ teaspoon thyme

2 tablespoons pine nuts

1 tablespoon Parmesan cheese

At home: combine the polenta, sun dried tomatoes and thyme in a zip locking plastic bag.

Combine the pine nuts and Parmesan cheese in another bag.

In camp: Bring 1 cup of water to a boil. Add the polenta and tomatoes. Stir. Simmer,

stirring occasionally until the polenta has thickened up and the tomatoes have rehydrated.

Stir in the pine nuts and Parmesan cheese. Serve.

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http://www.onepanwonders.com/dipsspreadssauces.htm

Dips Spreads and Sauces

All of the recipes on this page will require a dehydrator.

The wonderful thing is how versatile they are!
Use them as a dip for crackers or vegetables, or as a spread on tortillas/pita bread
OR serve them with hot pasta or rice...
The possibilities are endless! Enjoy! :)

Rica Canyon Spread

1 16 oz can white beans, drained and rinsed
12 oz artichoke hearts (in marinade) drained
2 tablespoon lemon juice
1 clove garlic, minced
2 green onions, roughly chopped
salt and pepper to taste

At home: Combine all of the ingredients in a blender or food processor, adding the water slowly.
Blend to a paste-like consistency.
Spread on fruit roll trays and place in the dehydrator. When dry, crumble and place in a zip locking plastic bag,
or other air tight container.

In camp: add water and stir until desired consistency is reached.
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White Bean and Roasted Red Pepper Spread

1 16 ounce can white beans, drained and rinsed
1/3 cup roasted red bell peppers (drained)
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon parsley flakes
salt and pepper to taste

At home: Combine all of the ingredients in a blender or food processor, adding the water slowly.
Blend to a paste-like consistency. Spread on fruit roll trays and place in the dehydrator.

Note: This one is likely to stain your trays, so you may want to use parchment paper.
When dry, crumble and place in a zip locking plastic bag, or other air tight container.

In camp: add water and stir until desired consistency is reached.
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Black Bean Cumin & Garlic Spread

1 16 ounce can black beans, drained and rinsed
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chicken or vegetable bouillon
salt and pepper to taste
enough water to make it not sticky

At home: Combine all of the ingredients in a blender or food processor, adding the water slowly.
Blend to a paste-like consistency. Spread on fruit roll trays and place in the dehydrator. When dry, crumble and place in a zip locking plastic bag, or other air tight container.

In camp: add water and stir until desired consistency is reached.
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Tomato Basil Hummus

1 15 ounce can diced tomatoes, drained
1 15 ounce can chickpeas, drained and rinsed
1/4 small onion, diced
1 clove garlic, minced
1 1/2 tablespoons dried basil
2 teaspoon olive oil

At home: Combine all of the ingredients in a blender or food processor,
Blend to a paste-like consistency.
Spread on two fruit roll trays and place in the dehydrator.
When dry, crumble and place in a zip locking plastic bag, or other air tight container.

In camp: add water and stir until desired consistency is reached.
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Lemon Dill Hummus

1 15 ounce can garbanzo beans, drained and rinsed
1/4 cup lemon juice
2 teaspoon olive oil
1 clove garlic, minced
1 tablespoon dried dill

At home: Combine all of the ingredients in a blender or food processor,
Blend to a paste-like consistency. Spread on two fruit roll trays and place in the dehydrator.
When dry, crumble and place in a zip locking plastic bag, or other air tight container.

In camp: add water and stir until desired consistency is reached.

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Morning pfunnie

Subject: FW: A woman in a hot air balloon...

>
> A woman in a hot air balloon realized she was lost. She lowered her
> altitude and spotted a man in a boat below. She shouted to him,
>
> “Excuse me, can you help me? I promised a friend I would meet him an
> hour ago, but I don’t know where I am.”
>
> The man consulted his portable GPS and replied, “You’re in a hot air
> balloon, approximately 30 feet above a ground elevation of 2,346 feet
> above sea level. You are at 31 degrees, 14.97 minutes north latitude and
> 100 degrees, 49.09 minutes west longitude.
>
> “She rolled her eyes and said, “You must be a Republican.”
>
> “I am,” replied the man. “How did you know?”
>
> “Well,” answered the balloonist, “everything you told me is technically
> correct. But I have no idea what to do with your information, and I’m
> still lost. Frankly, you’ve not been much help to me.”
>
> The man smiled and responded, “You must be an Obama Democrat.”
>
> “I am,” replied the balloonist. “How did you know?”
>
> “Well,” said the man, “you don’t know where you are or where you are
> going. You’ve risen to where you are, due to a large quantity of hot
> air.. You made a promise you have no idea how to keep, and you expect me
> to solve your problem. You’re in exactly the same position you were in
> before we met, but somehow, now it’s my fault !

http://www.onepanwonders.com/desserts.htm

Puddings

Banana Walnut Pudding
Serves 4

1 5.1 ounce box instant banana pudding
1 cup powdered milk
1/4 cup freeze dried bananas
1/4 cup chopped walnuts

At home: combine the milk and pudding mix in a zip locking plastic bag.
Label the bag with “add 3 cups cold water”.
Combine the bananas and walnuts in a second bag.

In camp: add 3 cups of cold water to the pudding mix.
Squish the bag until there are no dry spots and the pudding is well mixed.
Serve topped with the freeze-dried bananas and walnuts.
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Chocolate Rice Pudding

2-4 servings

1 3 oz box instant chocolate pudding
3/4 cut instant white rice
1 cup powdered milk

At home: Combine everything together in a zip locking plastic bag.

In camp: Bring 3 cups of water to a boil. Add the pudding mix, and stir, breaking up the
lumps. Simmer until the rice is almost cooked. Remove from heat and let stand for 5
minutes before serving. Stir before serving.
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Rocky Road Pudding

2-4 servings

YUM!

1 3 oz box instant chocolate pudding

2/3 cup powdered milk

¼ cup chopped pecans or walnuts

¼ cup mini marshmallows

At home: combine the pudding and powdered milk in a zip locking plastic bag.

Carry the nuts and marshmallows in a second bag.

In camp: Add 2 cups of water to the pudding mix. Top the pudding with the

marshmallows and nuts after the pudding has set up.

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Cheesecakes

Margarita Cheesecake
Serves 4

1 11.1 oz package instant cheesecake mix
1 3 ounce package lime Jello
1/2 cup powdered milk
1 mini bottle tequila
1/4 cup salted pretzels, crushed

At home: combine the cheesecake mix, Jello and powdered milk in a zip locking plastic bag.
In a second bag, combine the pretzels and 1/4 cup of the crust mix.
Use the remaining (about 3/4 cup) crust mix for something else.

In camp: add enough water to the tequila to equal 1 1/2 cups. Mix this with your cheesecake/Jello mixture in your pan.
Let sit for a minute or two, then top with the pretzels/crust mix.

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Chocolate Orange “Cheesecake”
Serves 1

This looks like dirt, but tastes great!

5 chocolate wafer cookies, crushed
2 packets True Orange
2 tablespoons mini chocolate chips
1 teaspoon sugar
1 2 ounce package shelf stable cream cheese

At home: combine everything in a zip locking plastic bag.
Do not open the cream cheese.

In camp: add the cream cheese to the dry ingredients. Seal the bag
and smoosh until well combined. Serve.
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Chai Cheesecake
Serves 4

This dessert needs either cool weather for it to set up. It can also be divided in half for smaller portions.

1 11.1 oz package instant cheesecake mix
1/2 cup powdered milk
1 teaspoon ground ginger
¼ cup crystallized ginger, chopped
¼ teaspoon nutmeg
2 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon coriander
¼ teaspoon turmeric
At home: open the cheesecake mix. In a zip locking plastic bag, combine the crust mix, 1 teaspoon ground ginger and the crystallized ginger. In a second zip locking bag, combine the cheesecake mix, powdered milk and remaining spices.

In camp: in your pan, combine the cheesecake mix with 1 ½ cups water. Stir to combine, breaking up any lumps. Set aside to firm up. Once set, top with crust mix.

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Mousse
Double Raspberry Chocolate Mousse
Serves 2-4

1 2.7 ounce box raspberry chocolate mousse mix
1/3 cup powdered milk
1/4 cup dried raspberries (not freeze-dried, but those would work)
1/4 cup mini chocolate chips

At home: combine the mousse mix and milk in a zip locking plastic bag.
Label the bag “add 1 cup cold water.”
Combine the raspberries and chocolate chips in a second bag.

In camp: add 1 cup of cold water to the mousse mix. Squish to combine,
making sure there are no dry spots. Allow to set.
Top with the chocolate and raspberries. Eat!
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Tarts
Bailey’s Vanilla Mousse Tarts
Serves 4

This dessert is extremely rich.

1 4.2-ounce box instant vanilla mousse mix
1/3 cup powdered milk
1 50 ml bottle Bailey’s Irish Cream
1 1-½ ounce package chocolate fudge topping
4 mini graham cracker tart shells

At home: combine chocolate mousse mix and powdered
milk in a zip locking plastic bag. Carry the fudge topping,
tart shells and Irish Cream separately.

In camp: add the Irish Cream and enough water to total 1
cup liquid (about ¾ cup water – use less liquor for a milder
flavor). Stir well and set aside until firmed up. Meanwhile
open the chocolate fudge topping and divide it as evenly as
possible between the four tart shells.
Top with the vanilla mousse and enjoy.
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Strawberry Cheesecake Tarts
Serves 2

1 single serving packet strawberry cream cheese
2 mini graham cracker tart shells
1/4 cup freeze dried strawberries
1/4 cup chocolate chips

At home: combine the strawberries and chocolate chips
in a zip locking plastic bag. Package everything else for the trail.

In camp: spread half of the cream cheese on each of the tart shells.
Top with the strawberries and chocolate.
________________________________________________

Nutella Cream Pie
Serves 1

Try this with banana pudding too!

2 T Nutella (or 1 single serving package)
1 snack pack vanilla pudding
1 mini graham cracker tart shell

At home: put the Nutella in a screw top container (or bring the single serving package) Place everything in zip locking plastic bag.

In camp: spread the Nutella over the sides and bottom of the tart shell. Top with all of the pudding. Eat!

Back to Top
Shortcakes Etc,

Caramel Nut LadyFingers
Serves 1-2

1 2 ounce container caramel dip
6 lady fingers
1-2 tablespoons chopped nuts (pecans or macadamias)

At home: place the lady fingers in a ziplocking plastic bag. Place the nuts in a second, smaller bag.
Carry the caramel dip seperately.

In camp: drizzle the lady fingers with the caramel dip. Sprinkle nuts on top and eat.

back to top
Cobblers
Coming Soon!

back to top
Other Desserts
Arroz con Leche
serves 1 (this works as a breakfast too!)

1/2 cup instant rice
3 T powdered milk
2 T raisins
1 t ground cinnamon
pinch nutmeg

At home: combine everything in a ziplocking plastic bag.

In camp: place the bag in a cozy and add just enough hot water to cover the rice.
Seal the bag and the cozy and let sit for 5 minutes. Stir well before eating. Serve warm.
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Double Chocolate Almond Mud
Serves 1-2

2 tablespoons almond paste, crumbled or chopped
1 tablespoon almonds, slivered
5 chocolate cookies, crushed
2 tablespoons mini chocolate chips

At home: place everything in a zip locking plastic bag.

In camp: eat right out of the bag!
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Chocolate Strawberry Sandwiches
Serves 2

6 chocolate shortbread cookies
1 2 ounce package strawberry cream cheese
2 tablespoons mini chocolate chips

At home: place everything in a zip locking plastic bag.

In camp: spread the cream cheese on the cookies. Top with chocolate chips.

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Trail Sundaes
Serves 1-2

This is a dry dessert, meant to be served with a warm creamy beverage, like hot chocolate or chai tea.

1 3/4 ounce package freeze dried ice cream
1-2 tablespoons freeze dried strawberries (or bananas)
1 tablespoon chopped pecans
1 2 ounce container chocolate caramel dip
1 sugar ice cream cone, broken up

At home: combine all of the dry ingredients in a zip locking plastic bag. Carry the caramel dip seperately.

In camp: drizzle the caramel dip over the freeze dried ice cream. Stir and eat.

http://www.backpacker.com/start_a_fire_with_your_cellphone/videos/82

[video]

Survival Skills: Start a Fire with Your Cellphone
Editor in Chief Jon Dorn shows you how to get a fire going with nothing but your cellphone, a piece of steel wool, and some tinder.

[They call this backpacking, I call it semi camping, for it will require a semi to transport it all to the camp site.

Bill would have been reminding me that I had caused blown out tires in the past, with my overloading of the car, LOL, they were pretty rocks.
granny]

http://www.onepanwonders.com/lunches.htm

Wraps and Sandwiches

Avocado Chicken Wrap
Serves 1-2

1 fresh avocado
1 4.25 ounce can Underwood white meat chicken
2 large flour tortillas

At home: wrap the tortillas in foil. Wrap the avocado carefully so it does not get smashed.
Carry the chicken seperately.

In camp: spread 1/2 of the chicken on each of the tortillas.
Slice the avocado and place half on top of each of the tortillas. Roll and eat.
_________________________________________________________________

Esmeralda Wrap
Serves 1

1 large flour tortilla
1 packet shelf stable bacon (Boar’s Head brand)
1 packet shelf stable cream cheese
1 fresh avocado
2 sun dried tomatoes

At home: wrap the tortilla in foil. Cut the sun dried tomatoes in tiny
pieces and put in a small zip locking bag.
Carry the bacon and cream cheese separately.

In camp or on the trail: spread the tortilla with cream cheese.
Top with all of the bacon. Cut the avacado in half and scoop out the flesh.
Top the bacon with half of the avocado (eat the other half!).
Sprinkle with sun dried tomatoes. Roll and eat!
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Heybrook Bagel
Serves 1

This can be made at home or in camp

1 bagel
1 1-ounce package shelf stable cream cheese
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons shelf stable bacon
2 1-ounce slices Swiss cheese

Slice bagel in half. Spread one side with the honey and mustard.
Spread the cream cheese on the other side. Top with the bacon and
Swiss cheese. Put both halves together, wrap in foil for the trail or eat.
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Almond Chicken Apricot Wrap
Serves 2

1 3-ounce can chicken or chicken spread
10 dried apricots, chopped
4 tablespoons honey mustard
1/4 cup almonds, chopped
2 large tortillas

At home: wrap the tortillas in foil or plastic wrap.
Carry the honey mustard in a screw top container.
Place the apricots and almonds in a zip locking plastic bag.

In camp: spread half of the honey mustard on each of the tortillas.
Top with the chicken, and then the apricots and almonds. Roll and eat.

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Chickpea Ginger Wrap

This can be done two ways. You can make it at home, wrap it in foil and just bring it along,
or you can assemble it on the trail. I’ve provided instructions for both. Baby spinach would

be a nice addition to this and it packs very well.

This makes 2 lunch servings, or 1 dinner serving.

1 16 oz can chickpeas, drained and rinsed

1 bell pepper (any color or a combination), sliced

2 tablespoon shallots, chopped

1/2 teaspoon dry ginger

1 tablespoon ground cumin

1 tablespoon sugar

2 packets of True Lemon or 3 tablespoons lemon juice

salt and pepper to taste

2 flour tortillas or pita pockets

At home: if making the wrap ahead of time, combine the chickpeas, bell pepper,

and shallots in a bowl. Sprinkle with the ginger, cumin, sugar and lemon and stir well to
combine. Place half of the mixture on each of the tortillas and roll up.

Wrap in plastic wrap or foil.

If you are planning on making the wrap on the trail, combine the chickpeas, bell pepper

and shallots in a zip locking plastic bag. In a second bag, place the ginger, cumin,

sugar and just lemon. (If you are using lemon juice, carry packets or put in a

screw-top container) Wrap the tortillas or pitas in foil and carry separately.

In camp: unwrap and eat. Or combine the two bags, wrap the chickpeas in the tortilla and eat.

____________________________________________________________________

Olallie Wrap

2 servings

1 package Knorr Red Bell Pepper Pesto mix

1 cup couscous

2 individual packages cream cheese

2 large tortillas

1 tablespoons sun dried tomatoes, chopped

At home: Combine the Pesto mix and the couscous in a zip locking plastic bag.
Wrap the tortillas in foil or plastic wrap.

In camp: Boil 1 cup of water and mix it with the couscous blend. Let stand for 5 minutes.
Meanwhile, spread the cream cheese on the tortillas. Top with the couscous, wrap and eat.
___________________________________________________________________________________________

More Wrap Recipes

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Salads

Dilly Tuna Salad
Serves 1

This can be served on crackers, bread or by itself.

1 3 ounce package tuna
2 tablespoons dried vegetables
1 teaspoon dried dill

1 packet True Lemon
1/2 teaspoon vegetable bouillon
2 packets mayo

At home: combine the vegetables, dill, True Lemon and boullion in a
zip locking plastic bag. Carry the other ingredients seperately.

In camp: add just enough water to the vegetables to cover.
Let stand for 5 minutes, or until rehydrated. Add the tuna and mayo.

Stir well and enjoy.
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Southwest Black Bean Couscous Salad
Serves 1

1/4 cup (cooked and dried) black beans
1/4 cup couscous
1 teaspoon dried bell pepper
1 teaspoon dried parsley
1/2 teaspoon dried cilantro
1/2 teaspoon dried tomatoes
1/4 teaspoon ground cumin
1/4 teaspoon onion flakes
1 packet True Lime

At home: combine all of the dry ingredients in a zip locking plastic bag.

In camp: add just enough water to cover the salad. Allow to rehydrate.
___________________________________________________________________

White Bean & Fennel Salad
Serves 1

Photo by Sarbar

1/4 fresh fennel bulb
1 3-ounce foil package tuna
1/3 cup (cooked) dried white beans
1 tablespoon dried parsley
1 packet True Lemon (or more, to taste)
1/4 teaspoon dried oregano

olive oil to taste

salt and pepper to taste

At home: combine all of the dried ingredients in a zip locking plastic bag.
Place the fennel and tuna (unopened) in a second bag. Carry the olive oil
in a screw top container.

In camp: add enough water to the dry ingredients to cover the beans.
Allow to rehydrate. Meanwhile, dice the fennel (the smaller, the better).
Stir the fennel and tuna into the bean mixture.
Season with salt, pepper and olive oil.
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Black-eyed Pea and Basil Salad
Serves 1

1/3 cup (cooked) dried black-eyed peas
1 tablespoon dried roasted red peppers
1 teaspoon dried celery
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
pinch sugar
1 tablespoon cider vinegar

1 tablespoon olive oil

At home: combine all of the dry ingredients in a zip locking plastic bag.
Place the vinegar and oil in a screw top container.

In camp: add just enough water to cover the salad. Allow to rehydrate.
Stir in the oil and vinegar just before eating.

________________________________________

Obi’s Salad

Serves 1

1/3 cup (cooked) dried chickpeas
2 tablespoons dried peas
1 3-ounce foil pouch salmon

1 1-ounce package balsamic salad dressing

At home: combine the chickpeas and peas in a zip locking plastic bag.
Place the salad dressing and salmon in the bag for storage.

In camp: remove the salad dressing and salmon. Add just enough water to cover
and allow the chickpeas and peas to rehydrate (about 10 minutes).

Stir in the salmon, breaking up any large chunks. Stir in the salad dressing and eat.

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Iron Horse Avocado Salad
Serves 1-2

This can also be used as a filling for a wrap.

1/2 cup (cooked) dried black beans
1 tablespoon dried cilantro
1/4 teaspoon garlic powder
pinch chili powder
salt and pepper to taste

1 fresh tangerine
1 fresh avocado

At home: combine everything except the tangerine and avocado
in a zip locking plastic bag. Pack the tangerine and avocado carefully
so they do not get crushed in your pack.

In camp: add just enough water to the bean mixture to cover. Set aside.
Meanwhile peel and dice the tangerine and avocado. Add to the beans.
Season with salt and pepper to taste.
_________________________________________

Chickpea Salad #1
Serves 1

1/4 cup (cooked or canned) dried chickpeas
1 tablespoon dried bell peppers
2 tablespoon dried tomatoes
1/2 teaspoon onion flakes

1/2 teaspoon dried cilantro

1/4 teaspoon garlic powder

pinch red pepper flakes (or more to taste)
1 packet True Lime
1 teaspoon red wine vinegar
1 teaspoon vegetable or olive oil

At home: combine all of the dry ingredients in a zip locking plastic bag.
Combine the oil and vinegar in a screw top container.

In camp: add enough water to cover (about 1/3 cup). Let stand for 5 minutes,
or until the chickpeas are rehydrated. Stir in the oil and vinegar before serving.

____________________________________________

Bulgur Chickpea Salad

Serves 1-2

1/4 cup bulgur
1/4 cup (cooked or canned) chickpeas
1 tablespoon onion flakes
1/2 teaspoon ground cumin
1/2 teaspoon dried parsley
2 tablespoon dried tomatoes
1 packet True Lemon©
1 packet olive oil (optional)

At home: combine everything in a zip locking plastic bag.

In camp: add enough water to cover. Stir and allow to rehydrate before adding the olive oil.
___________________________________________________________________

Corn and Lentil Salad

1/4 cup (cooked) dried lentils
1/4 cup dried corn
1/2 teaspoon chicken or vegetable bullion
1 tablespoon dried parsley
1/2 teaspoon onion flakes
1/4 teaspoon dried oregano
1 packet True Orange©
salt and pepper to taste

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add 1/2 cup water and allow to rehydrate before eating.
_________________________________________________

More Salad Recipes

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Dips and Spreads

Onion Cheese Spread
Serves 1-2

This can also be made on the trail.
Reduce the dry ingredients by half and pack in a single serving container of shelf stable cream cheese. Mix in a zip locking plastic bag.

3 ounces cream cheese
1/2 teaspoon sundried tomatoes, finely chopped
2 teaspoons onion flakes
crackers, bagels or tortillas

At home: combine all of the ingredients until well blended. Pack into a small lidded container for the trail.

In camp: spread on bagels or tortillas, or serve as a dip for crackers.

_______________________________________________________________________

Lentil Pecan Tapenade

1/4 cup (cooked) dried lentils
2 tablespoons chopped pecans
2 tablespoons dried mixed vegetables
1 teaspoon vegetable bouillon
1/4 teaspoon garlic powder
pinch ground cumin
olive oil to taste (optional)
crackers to serve

At home: combine everything in a zip locking plastic bag

In camp: add enough water to cover. Stir well and allow to rehydrate.
Serve on crackers.
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Elwha Lentil Tapenade

1/4 cup (cooked) dried lentils
1/2 t vegetable or chicken bouillon
1/4 t garlic powder

1 T dried tomatoes, cut tiny
1 T dried olives
1 packet True Lemon©
1 t dried parsley
black pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: add just enough water to cover. Squish the bag to make sure the water gets distributed evenly.
Set aside for 5 minutes to rehydrate. Squish bag again and spoon the tapenade onto crackers to serve.
____________________________________________________________________________

Tomato Olive Tapenade

This one requires a dehydrator for the olives.

1 T dried chopped olives

1 T sun dried tomatoes, chopped finely

1 packet Parmesan or Romano cheese

¼ t dried parsley

¼ t dried onion flakes

1/8 t garlic powder

¼ t dried basil

1 packet True Lemon©

crackers

At home: combine all of the ingredients except the crackers and cheese in a zip locking plastic bag.

In camp: add just enough water to cover (about 2 ½ tablespoons). Allow to rehydrate, then add the cheese.
Serve on crackers.

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Other
Smokey Crackers
Serves 1-2

1 3.75 ounce can smoked oysters
4 ounces smoked cheddar cheese, sliced
crackers of your choice (plain is better)

At home: put the cheese and crackers in separate zip locking plastic bags.
Carry the oysters separately.

In camp or on the trail: top crackers with sliced cheese and then the oysters.
_______________________________________________________________

http://www.onepanwonders.com/popcorn.htm

Popcorn blends

Serves 1-2

Popcorn might just be one of backpacking’s most perfect foods. It is cheap, lightweight

and makes a lot. You will know when the oil is hot enough when a single kernel

of corn placed in the pan pops immediately.

Mexi Popcorn

3 tablespoons popcorn

3 tablespoons vegetable oil

½ teaspoon chili powder

¼ teaspoon dried oregano

¼ teaspoon ground cumin

1 teaspoon powdered butter flakes

3 tablespoons pumpkin seeds

salt to taste

At home: toast the pumpkin seeds in a skillet. They will puff and brown slightly.

Be careful not to burn them! Combine the pumpkin seeds with the chili powder,

oregano, cumin and butter flakes in a snack-size zip locking plastic bag. Bring

along salt packets if desired. Carry the vegetable oil in a screw top plastic

container. Carry the popcorn separately.

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover

with the pan’s lid. Shake shake shake! Listen. When the popcorn is done popping,

toss with the herbs and spices. Season with salt if desired and serve.

_______________________________________________________________

Pesto Popcorn

3 tablespoons popcorn

3 tablespoons vegetable oil

1 tablespoon grated parmesan cheese

¼ teaspoon garlic powder

¼ teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon powdered butter flakes

pinch of black pepper

salt to taste

At home: combine the parmesan cheese, garlic, parsley, basil, butter flakes and black

pepper in a snack-size zip locking plastic bag. Bring along salt packets if desired.

Carry the vegetable oil in a screw top plastic container. Carry the popcorn separately.

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover with

the pan’s lid. Shake shake shake! Listen. When the popcorn is done popping, toss with

the herbs and cheese. Season with salt if desired and serve.

__________________________________________________________________

Curried Popcorn

3 tablespoons popcorn

3 tablespoons vegetable oil

2 teaspoons curry powder

1 teaspoons powdered butter flakes

pinch red pepper flakes (optional)

salt to taste

At home: combine the curry powder, butter flakes and red pepper flakes in a snack-size

zip locking plastic bag. Bring along salt packets if desired. Carry the vegetable oil in a

screw top plastic container. Carry the popcorn separately.

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover with the

pan’s lid. Shake shake shake! Listen. When the popcorn is done popping, toss with the

spices. Season with salt if desired and serve.

_________________________________________________________________

Caramel Apple Popcorn

3 tablespoons popcorn

3 tablespoon vegetable oil

1 package instant hot apple cider

1 teaspoon powdered butter flakes

¼ teaspoon cinnamon

1 teaspoon brown sugar

1/8 teaspoon ground nutmeg

3 dried apple rings, chopped fine

At home: combine the apple cider mix, butter flakes, cinnamon, brown sugar, nutmeg

and apples in a snack-size zip locking plastic bag. Carry the vegetable oil in a screw

top plastic container. Carry the popcorn separately.

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover with

the pan’s lid. Shake shake shake! Listen. When the popcorn is done popping, toss with

the sugar and spices. STIR! If you don’t stir well right away, the sugar will melt in a

clump in the bottom of your pan.

__________________________________________________________________

Chili Cheese Popcorn

You could add red pepper flakes to this blend if you would like it even hotter.

1 tablespoon powdered butter flakes
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion flakes

2-3 packets of Romano or Parmesan Cheese
3 tablespoons popcorn

3 tablespoons vegetable oil

salt to taste

At home: combine the butter flakes, chili powder, garlic powder and onion flakes in
small ziplocking bag. You can either add the cheese to the bag or carry it seperately.
Bring along salt packets if desired. Carry the vegetable oil in a screw top plastic container.
Carry the popcorn separately.

In camp: Add oil to your pan. When the oil is ready, add the popcorn and cover with

the pan’s lid. Shake shake shake! Listen. When the popcorn is done popping, toss with

the spices and cheese. Season with salt if desired and serve.

http://www.onepanwonders.com/linkstoresources.htm

FOOD RELATED LINKS TO CHECK OUT

Just Veggies: http://www.justtomatoes.com/
Freeze-dried vegetables and fruits with NOTHING added.

Harmony House Foods: http://www.harmonyhousefoods.com/mainhome.html
All kinds of dried ingredients. Vegetables, beans, tomato powder, soup blends, tvp, variety packs especially for backpackers.

Minimus: http://www.minimus.biz/
This is a great website to buy vinegars, oils, sauces and a hundred other things in single serving packages.

True Lemon: http://www.truelemon.com/
Makers of True Lemon, Lime and Orange. You can order the packets from their site

Pack It Gourmet: http://www.packitgourmet.com/
Meals and ingredients for backcountry cooking. Unusual powdered products, drink mixes.

King Arthur Flour: http://kingarthurflour.com/
This is really a site for bakers, but there is so much here that works for backpackers! Specialty flours and sweeteners, cornmeal, powdered eggs, buttermilk, cheese powder, spices, flavorings, candied and dried fruit, nuts and more.

Alpine Aire Foods: http://www.alpineairefoods.com/
In addition to ready-made meals, they have dried fruits, vegetables, beans, cheese and gravy powders, and pouches of dried beef.

Emergency Essentials: http://beprepared.com/Default.asp?
Freeze-dried foods and emergency items.

Walton Feed: http://waltonfeed.com/
Dried fruits and vegetables.

Penzeys: http://www.penzeys.com/cgi-bin/penzeys/shophome.html
Herbs, spices and seasonings.

My Spicer: http://myspicer.com/
Spices, dried mushrooms, chilies, commercial additives, dried and powdered vegetables, dried fruit, nuts and seeds, cheese powder, citrus powders, unusual specialty powders. You can also create your own spice blends.

Trader Joes: http://www.traderjoes.com/
The best place to buy dried fruit, dry mushrooms, sun-dried tomatoes and nuts of all kinds. They also have shelf-stable gnocchi, pasta, pre-cooked rices and herbs & spices. Look for unusual snacks like chili spiced dried mangoes and wasabi peas here.

Central Market: http://www.central-market.com/index1.html
I love the bulk bins here. I can find dried beans, vegetables, herbs & spices in bulk, dried fruit. They have good Asian and Hispanic sections too, where I can find unusual ingredients.

Whole Foods: http://www.wholefoods.com/
My favorite bulk bins store! Yes, they are a bit pricey. I buy soup mixes, herbs and spices here as well as unusual ingredients such as Israli couscous.

Recipe Zaar: http://www.recipezaar.com/
My favorite non-backpacking food site.
USEFUL HIKING/BACKPACKING LINKS

NPS: http://www.nps.gov/

Forest Service: http://www.fs.fed.us/

WA DOT: http://www.wsdot.wa.gov/

WA/OR Pass Reports: http://www.wsdot.wa.gov/traffic/passes/

PI Getaways: http://seattlepi.nwsource.com/getaways/

Books for Hikers: http://booksforhikers.com/

Wenatchee Outdoors: http://www.wenatcheeoutdoors.org/

National Scenic Trails: http://www.backcountry.net/

Pacific Northwest Hikes - Your Guide to Hiking in the Northwest!

Trailhead Finder - http://www.trailheadfinder.com
HikingForums.net - Climbing community

Mountain High Hikers - Georgia

The Colorado Hiker - Your Source for Colorado Hiking Trail Information

Hiking and Backpacking

Triple Blaze

Backpacking Tips

Mazamas - Oregon

The Mountaineers - Washington

Trailjournals.com - Backpacking Journals Trail Journals

Long Distance Backpacking

Gear
Bozeman Stove Works: http://www.bozemanstoveworks.com/

McHale Packs: http://www.mchalepacks.com/

Trail Designs: http://www.traildesigns.com

Guide and Educational Resources
Hikeu - Vermont

Alderleaf Wilderness College - Washington

Flowers of Rainier

“Wildman” Steve Brill - Edible Wild Plants

North Cascades Institute - Washington

Olympic Park Institute - Washington

OPW’s Plant Page

PERSONAL HIKING RELATED WEBSITES

Dicentra: http://www.freewebs.com/dicentra/

GoBlueHiker: http://www.rainforesttreks.com/

Sounds of the Desert: http://www.soundsofthedesert.org/index.htm

Eyehike: http://www.eyehike.com/

Two Heel Drive: http://www.tommangan.net/twoheeldrive/

Drake Brimstone: http://www.DrakeBrimstone.com

Dances with Marmots: http://www.angelfire.com/trek/nz_usa/

Hiking Northwest: http://www.kuresman.com/

Washington Hikes: http://www.washingtonhikes.com/

Michael Caver Photography: http://www.michaelcaver.com/

NWhiker: http://www.nwhiker.com/

Jackie and Alan: http://www.JackieandAlan.com

Outdoor High Adventure: http://www.outdoorhighadventure.com

Natural Born Hikers: http:www.naturalbornhikers.com

Johann and Sandra: http://www.johann-sandra.com/backpacking.htm
BACKPACKING AND HIKING FORUMS

Backpacker: http://forums.backpacker.com/eve

NWhikers: http://www.nwhikers.net/

Trail Talk: http://www.thebackpacker.com/trailtalk/

Outdoor Basecamp: http://www.outdoorbasecamp.com/

Ultralight Backpacking: http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/index.html

Cascade Climbers: http://www.cascadeclimbers.com/

Enjoy Life: http://www.enjoilife.com/forum/

Summit Post: http://www.summitpost.org/
Practical Backpacking: http://www.practicalbackpacking.com/forums/index.php

HikingForums.net - Climbing community

White Blaze - http://www.whiteblaze.net/index.php

http://www.onepanwonders.com/breakfasts.htm

Oatmeal

Blue Mango Oatmeal
Serves 1

1 packet plain instant oatmeal
2 tablespoons dried blueberries
1 tablespoon dried mangos, chopped
1/4 teaspoon ground nutmeg
1 teaspoon brown sugar

At home: combine all of the dry ingredients in a zip locking plastic bag.

In camp: Add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal.)
______________________________________________________________

Cherry Almond Oatmeal
Serves 1

1 packet instant oatmeal
2 tablespoons dried cherries
1 tablespoon slivered almonds
1 tablespoon powdered milk
1 teaspoon brown sugar

At home:combine everything in a zip locking plastic bag.

In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal.)
____________________________________________________

Blueberry Orange Oatmeal
Serves 1

1 packet instant oatmeal
2 tablespoons dried blueberries
1 packet True Orange©
1/8 teaspoon ground cinnamon
1 tablespoon powdered milk
1 teaspoon brown sugar

At home:combine everything in a zip locking plastic bag.

In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal.)
____________________________________________________________

More Oatmeal Recipes

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Grains

Blueberry Almond Quinoa

Serves 1

This is protein packed and has a nice crunch.

1/3 cup cooked and dehydrated quinoa
2 tablespoons dried blueberries
1 tablespoon slivered almonds
1/2 teaspoon cinnamon
1 tablespoon powdered milk
1 teaspoon sugar (or more to taste)

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes
or until cereal is rehydrated. Stir again and enjoy.
___________________________________________________

Barley Berry Delight
Serves 1

1/4 cup instant barley
1 tablespoon dried cranberries

1 tablespoon dried strawberries
1 tablespoon powdered milk
1 teaspoon brown sugar

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover.
Let stand for 1-2 minutes or until barley is tender.
___________________________________________________

10 Grain Cereal

1 cup 10-grain cereal mix (I like Bob’s Red Mill)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons powdered milk

1 tablespoon brown sugar (or more to taste)

Dried fruit and/or nuts (optional)

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: Bring 3 cups of water to a boil. Add the cereal and stir. Lower heat

and simmer until the cereal is as thick as you’d like it. Top with dried fruit and nuts.
_________________________________________________________________________________________

Valhalla Mush
Serves 1

1 single serving package plain cream of wheat
1/4 cup freeze dried strawberries and bananas

2 tablespoons powdered milk
1 tablespoon brown sugar
1 tablespoon chopped pecans

At home: combine everything in a zip locking plastic bag.

In camp: bring water to a boil.
Add hot water to the cereal until you get the consistency you want.
_________________________________________________

Strawberry Almond Cream of Wheat
Serves 1

1 single serving package plain cream of wheat
2 tablespoons freeze dried strawberries
1/2 teaspoon ground cinnamon

1 teaspoon sugar
1 tablespoon powdered milk
1 tablespoon slivered almonds

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes.
Stir again and enjoy.
________________________________________________

Orange Pecan Cream of Wheat
Serves 1

1 package plain instant cream of wheat

1 tablespoon dried cherries
2 packets True Orange

2 teaspoons chopped pecans
1 tablespoon powdered milk

1 teaspoon brown sugar

At home: combine everything in a zip locking plastic bag. Carry the almonds separately.

In camp: bring water to a boil. Add hot water to the cereal until you get the consistency you want.
_____________________________________________________________________

Raspberry Cream of Wheat

Serves 1

1 package plain instant cream of wheat

1 single serving package sugar in the raw

1 teaspoon powdered milk

6-8 freeze-dried raspberries

slivered almonds (optional)

At home: combine everything in a zip locking plastic bag. Carry the almonds separately.

In camp: bring water to a boil. Add hot water to the cereal until you get the consistency you want.
__________________________________________________________________________

More Breakfast Grains

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Bulgur
Cherry Pecan Bulgur
Serves 1

1/4 cup bulgur
2 tablespoons dried cherries, chopped
2 tablespoons chopped pecans
1 teaspoon brown sugar
1 tablespoon powdered milk

At home: combine everything in a zip locking plastic bag.

In camp: add about 1/2 cup water (enough to cover). Stir and let stand for 5 minutes or until bulgur is tender.
_______________________________________________________________

Cran-Orange Breakfast Bulgur
Serves 1

1/4 cup bulgur
2 tablespoons dried cranberries
2 packets True Orange
1 tablespoon powdered milk
2 teaspoon brown sugar
1/4 teaspoon cinnamon

At home: combine everything in a zip locking plastic bag.

In camp: add about 1/2 cup water (enough to cover). Stir and let stand for 5 minutes or until bulgur is tender.
_________________________________________________________________________________

Golden Breakfast Bulgur

1/4 cup bulgur
2 tablespoons dried apples, diced
1 tablespoon golden raisins
1/2 teaspoon cinnamon
1 tablespoon powdered milk
pinch nutmeg

1 packet honey

At home: combine everything in a zip locking plastic bag. You can put the honey packet in there too.

In camp: remove the honey packet. Add hot water to cover. Stir and allow to rehydrate. Stir in the honey.
Add more water to reach desired consistency (if needed).

__________________________________________________________________________________________

More Bulgur Recipes

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Couscous

Cherry Peach Couscous
Serves 1

1/3 cup couscous
1 tablespoon dried cherries

2 tablespoons dried peaches, chopped
1/8 teaspoon allspice
1 tablespoon powdered milk
1 teaspoon brown sugar

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes.
Stir again and enjoy.
_____________________________________________________

Strawberry Almond Couscous
Serves 1

1/3 cup couscous
2 tablespoons freeze dried strawberries
1/2 teaspoon ground cinnamon

1 teaspoon sugar
1 tablespoon powdered milk
1 tablespoon slivered almonds

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes.
Stir again and enjoy.
_______________________________________________

Apple Almond Cinnamon Couscous
Serves 1

1/4 cup couscous
2 tablespoons dried apples
1 tablespoon chopped almonds
1 tablespoon powdered milk
1/2 teaspoon ground cinnamon
pinch nutmeg
1 teaspoon brown sugar

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.
____________________________________________________

Cranberry Orange Couscous
Serves 1

1/3 cup couscous
1-2 packets True Orange© (I love orange, so I use 2)
2 tablespoons dried cranberries
1 tablespoon almonds, chopped
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
1 tablespoon powdered milk

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.
_______________________________________________________________________

More Couscous Recipes

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Rice
Cranberry Orange Rice
Serves 1

1/4 cup instant rice
1 tablespoon dried cranberries
1/2 teaspoon ground cinnamon
1 packet True Orange©
1 tablespoon powdered milk
1 teaspoon brown sugar

At home: combine everything except the honey in a zip locking plastic bag.
Carry that separately.

In camp: add enough water to cover. Let stand until rice is tender.
Top with honey and serve warm.
______________________________________________

Pineapple Macadamia Rice
Serves 1

1/4 cup instant rice
1 tablespoon macadamia nuts, chopped
1/2 ring pineapple, chopped
1 tablespoon powdered milk
1 teaspoon brown sugar

At home: combine everything except the honey in a zip locking plastic bag.
Carry that separately.

In camp: add enough water to cover. Let stand until rice is tender.
Top with honey and serve warm.
_____________________________________________

Apricot Hazelnut Rice
Serves 1

1/4 cup instant rice
3 dried apricots, chopped
1 tablespoon hazelnuts, chopped
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
pinch nutmeg
1 tablespoon powdered milk
1 teaspoon brown sugar

At home: combine everything except the honey in a zip locking plastic bag.
Carry that separately.

In camp: add enough water to cover. Let stand until rice is tender.
Top with honey and serve warm.
___________________________________________

Pina Colada Rice
Serves 1

1/4 cup instant rice
1 tablespoon coconut creme powder
1/2 pineapple ring, chopped
1 tablespoon cashews, chopped
1 tablespoon golden raisins
1 teaspoon powdered milk
1 packet honey

At home: combine everything except the honey in a zip locking plastic bag.
Carry that separately.

In camp: add enough water to cover. Let stand until rice is tender.
Top with honey and serve warm.
__________________________________________________________

Apples with Two Rices
Serves 1

1/4 cup instant rice
2 tablespoons dried apple
1 tablespoon wild rice (made instant)
1 tablespoon powdered milk
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon
pinch nutmeg

At home: combine everything in a zip locking plastic bag.

In camp: add enough water to cover. Let stand until rice is tender. Serve warm.

______________________________________________________________________________

More Rice Recipes

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Polenta
Breakfast Polenta

Serves 2-4

Creamy porridge! Good fruit combinations with this are dried cranberries with walnuts

or blueberries and/or cherries with pecans.

1 cup instant polenta (corn meal)

¼ cup powdered milk

1 teaspoon powdered butter flakes

1 tablespoon brown sugar

¼ cup chopped dried fruit and nuts

At home: put the polenta, powdered milk and butter flakes in a zip-locking plastic bag.

Carry the dried fruit, nuts and brown sugar in a second bag.

In camp: bring 4 cups of water to a boil. Add the contents of the bag. Stir and then lower

the heat. Cook, stirring occasionally to prevent sticking, until soft and thickened. Spoon

into bowls, then top with the dried fruit, nuts and brown sugar.

_________________________________________________________________

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Scrambles (Tofu and Eggs)
Herbed Tofu Scramble

Another toddler approved meal! This kid loves her tofu, I guess.

8 ounces firm tofu
1 tablespoon vegetable oil
1 tablespoon dried minced onion
1/8 teaspoon ground turmeric
1/2 tablespoon dried basil
1 tablespoon dried chives
1/2 tablespoon dried dill
1/2 tablespoon dried parsley

salt and pepper to taste

At home: combine all of the herbs and onion in a zip locking plastic bag (just measure
the herbs right into the bag!). Carry the oil in a screw top container.
Carry the tofu separately.

In camp: heat the oil in your pan. add the tofu, breaking it up with a fork. Cook until the
tofu starts to turn golden brown. Add 1/4 cup of water and the herb mixture.
Allow to rehydrate (just a minute or two). Season to taste with salt and pepper. Serve.
____________________________________________________________________

Spam & Eggs
Serves 1

1 single serving packet Spam (3 oz)
1 sun dried tomato, cut up (as small as you can get it)
2 fresh eggs
1-2 packets (1-2 tablespoons) Parmesan or Romano Cheese
1-2 tablespoons vegetable oil, or 1 packet

At home: put the eggs in a camping/hiking egg carrier.
Put the sun dried tomato and cheese in a zip locking plastic bag. Carry the oil in a screw top container.

In camp: Add oil to the pan. Dice the Spam into 1/4 inch dice (you want it small).
Fry for a couple of minutes, until the spam begins to brown, then add the eggs and sun dried tomatoes.
Scramble. Cook until eggs are done. Serve topped with Parmesan cheese.
____________________________________________________________________________________________

Smoked Oyster Omelette

Serves 1-2

1 3.75 ounce can
2-4 fresh eggs (see notes)
2 ounces smoked cheddar cheese (or cheese of your choice)

1-2 tablespoons oil

At home: put the eggs in a camping/hiking egg carrier.
Put the cheese in a zip locking plastic bag. Carry the oil in a screw top container.

In camp:Add oil to the pan. Add the eggs, then the oysters..
Scramble. Cook until eggs are done.

Note: if you like a LOT of oysters, use 2 eggs, if not, use 4 and serve 2 people.
______________________________________________________________________________________________

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Wraps

Strawberry Banana Wrap
Serves 1

1 large flour tortilla
1 single serving packet strawberry cream cheese
1 fresh banana (packed carefully!)

At home: wrap the tortilla in foil.
Pack the banana carefully in a bandana.

In camp/on the trail: spread the tortilla with the cream cheese.
Peel the banana and place it on one edge of the tortilla. Roll and eat!
______________________________________________

Basic Breakfast Burrito

serves 1

2 fresh eggs
2 2-ounce slices swiss cheese
1 large flour (flavored or not) tortilla
1 tablespoon olive oil

At home: put the eggs in a hiking/backpacking egg carrier.
Put the cheese in a zip locking plastic bag. Carry the olive oil in a screw top container.

In camp: add oil to your pan. Scramble the eggs until cooked.
Put the eggs on the tortilla, top with cheese. Roll and eat.
__________________________________________________________________

Berry Berry Wrap
Serves 1

I’ve heard about (but haven’t been able to find - yet) apple cinnamon tortillas.
Those would be fantastic with this.
This can be made at home before your hike or on the trail.

1 plain tortilla

1 single serving packet cream cheese

1 tablespoon dried blueberries

1 tablespoon dried cranberries

At home: wrap the tortilla in foil. Combine the blueberries and cranberries
in a zip locking plastic bag. Put the cream cheese in the bag too.

In camp: spread cream cheese on the tortilla. Top with the berries. Roll and eat.

_____________________________________________________________

More Wrap Recipes

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Pancakes and other Misc.

Peanut Butter Banana Pancakes
Serves 2

1 cup just-add-water pancake mix
2 tablespoons peanut butter (or 1 1.15 ounce packet - Justin’s)
¼ cup freeze dried bananas, crushed
¼ teaspoon ground cinnamon
vegetable oil

At home: combine all of the dry ingredients in a zip locking plastic bag.
Carry the peanut butter and oil separately.

In camp: add ¾ cup water to the bag. Squish well to combine, then add the peanut butter.
Squish until there are no more large lumps of peanut butter in the bag. Heat a little oil in your pan.
Snip off one end of the plastic bag and pour out enough batter to make 3 inch pancakes.
When bubbles form on the top, flip. Serve hot.

Variation: add 1 tablespoon mini chocolate chips to the dry ingredients.
Stir well because they tend to sink to the bottom of the mix.
_____________________________________________________________________

Basic Pancake Mix

Serves 2

Note: packets of maple syrup can be located at your favorite fast food place or from
minimus.biz. Jam/jelly packets can be located at diner or from minimus.biz. Alternately,
you can pack your own at home using plastic screw top containers.

1 tablespoon dry milk

1 tablespoon granulated sugar

1 tablespoon vegetable oil

2 syrup or jam packets (see note)

At home: combine the Bisquick, milk and sugar in a zip locking plastic bag.

In camp: add 2/3 cup water to the bag. Seal the bag, pressing out any air and squish to

break up lumps. Heat the vegetable oil in your pan. Cut off a corner of the bag and

squeeze out the batter. The pancakes are ready to be flipped when bubbles have formed

on the top. Flip and cook for 1-2 more minutes and serve with syrup or jam.

____________________________________________________________________

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Make at Home
Bagels with Bacon Chive Cream Cheese
Serves 1

1 bagel
1 tablespoon shelf stable bacon
1 teaspoon dried chives
1 teaspoon sun-dried tomatoes, chopped
2-3 ounces cream cheese

At home: cream together the bacon, chives, tomatoes and cream cheese.
Pack in to a lidded plastic container. Wrap the bagel in foil or plastic wrap.

In camp: slice bagel in half. Spread with cream cheese mix and eat.

http://www.onepanwonders.com/snacksandtrailmix.htm

Trail Mix

Sunshine on the Ridge
Makes 1 1/4 cups

1/4 cup pumpkin seeds
1/4 cup golden raisins
1/4 cup dried mangoes, diced
1/4 cup sunflower seeds
1/4 cup marcona almonds

Combine everything in a zip locking plastic bag. Munch by the handfuls.
________________________________________

Sweet Crunch
Makes 1 3/4 cups

1 cup maple and brown sugar Mini Wheats
1/4 cup honey roasted peanuts
1/4 cup yogurt covered peanuts
1/4 cup slivered almonds

Combine everything in a zip locking plastic bag. Munch by the handfuls.
____________________________________________________

Double Chocolate Almond Mud
Serves 1-2

2 tablespoons almond paste, crumbled or chopped
1 tablespoon almonds, slivered
5 chocolate cookies, crushed
2 tablespoons mini chocolate chips

At home: place everything in a zip locking plastic bag.

In camp: eat right out of the bag!
________________________________________________________

Strawberry Crunch Mix
Makes 1 1/4 cups

1/2 cup freeze dried strawberries
1/2 cup yogurt covered pretzles
1/4 cup chocolate chips

Combine everything in a zip locking plastic bag. Munch by the handfuls.
____________________________________________________

Strawberry Fields Forever

1 serving (to snack on all day)

1 cup frosted strawberry Mini-wheats

¼ cup dried strawberries

¼ cup dark chocolate chips

¼ cup yogurt covered raisins or cranberries

Combine everything in a zip locking plastic bag. Eat.
___________________________________________________________________

Smores Trail Mix
Makes 4 cups

1 cup mini marshmallows
1 cup chocolate chips
1 cup honey-flavored teddy grahams (or graham crackers)
1 cup chopped walnuts

Mix everything together and store in a zip locking plastic bag. Eat by the handfuls.
___________________________________________________________________
More Trail Mix Recipes

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Nuts
Five Spice Peanuts
Makes 2 cups

This is like a peanut brittle, but not as hard or sweet. My hubby and daughter couldn’t stop eating them!

2 cups roasted, unsalted peanuts
2 tablespoons butter
1/4 cup light brown sugar
1 tablespoon light corn syrup
1/2 teaspoon five-spice powder
1/4 teaspoon salt (or to taste)

Line a baking sheet with foil or parchment paper. Spray with cooking spray.
In a small saucepan, combine the butter, sugar and corn syrup and stir until sugar is melted.
Add the five-spice powder and bring to a boil; let boil for several minutes (until it looks like it is going to boil over!)
until it reaches the “soft ball” stage (253*F). Remove from the heat and stir in the peanuts.
Spread on the prepared baking sheet and allow to cool. When cool, break in pieces and enjoy!
_________________________________________________________________________________________

Taco Seeds

16 oz salted sunflower seeds
1 tablespoon vegetable oil
1 1/4 teaspoon chili powder
1 1/4 teaspoon paprika
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon onion powder
1/8 t cayenne pepper

Combine spices and oil in a bowl to make sort of a paste. Add sunflower seeds. Stir,
breaking up lumps, until well coated. Spread evenly on a non-stick cookie sheet and bake
at 300 degrees for 10 minutes.

Stir, and return to the oven for 10 more minutes. Do this
twice for a total cooking time of 30 minutes. Store in a ziplocking plastic bag.
Granola

Cinnamon Orange Granola

4 cups oatmeal

½ cup pecans, chopped

½ cup slivered almonds

¼ cup wheat germ

1/8 cup powdered sugar

2 teaspoon cinnamon

1 tablespoon orange zest

6 ounces orange juice concentrate (about ½ a can)

1 tablespoon molasses

1 tablespoon honey

1 teaspoon almond extract

1 cup dried cranberries

Preheat oven to 300 degrees.

In a large bowl, combine the oatmeal, nuts, wheat germ, powdered sugar,
cinnamon and orange zest. Add all of the remaining ingredients, except the

cranberries, and mix well.

Once everything is thoroughly mixed, spread the mixture out on a cookie

sheet and place in the hot oven. Bake for 30 minutes.

Remove from oven, stir well and return to the oven for 15 more minutes.

Stir again and return again to the oven. Repeat this process until the granola

is dry and as browned as you would like it.

Remove from the oven, allow to cool and add the cranberries.

Store in an air-tight container.

_____________________________________________________________________

Lemon Ginger Granola

This is especially nice in the fall/winter because the ginger gives a little “heat” to the mix.

2 cups rolled oats
1/4 cup wheat germ
1/2 cup walnuts, chopped
3 tablespoon brown sugar
1/4 cup honey
1 tablespoon vegetable oil
Juice and zest of 1 lemon
1 tablespoon grated fresh ginger
1/4 cup golden raisins
1/4 cup candied ginger, chopped
Preheat oven to 250*. In a large bowl, combine the oats, wheat germ, nuts and
brown sugar.In a separate bowl. combine the honey, lemon zest and juice and
grated ginger.

Combine both mixtures, tossing very well to combine. Pour onto
a cookie sheet and spread out evenly. Bake, stirring every 15 minutes until the
mixture is as dark as you’d like it to be. Allow to cool. Store in a air-tight container.
Make at Home

http://www.onepanwonders.com/moreoatmeal.htm

Cherry Hazelnut Oatmeal
Serves 1

1 packet instant oatmeal
1 tablespoon dried cherries, chopped
1 tablespoon hazelnuts, chopped
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon powdered milk

At home:combine everything in a zip locking plastic bag.

In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal.)
______________________________________________________________

Tropical Oatmeal

Serves 1

Try papaya or apricots (or a combination!) instead of the mangoes.

2/3 cups oatmeal

1 tablespoon powdered milk

½ teaspoon cinnamon

3 tablespoons dried mangoes, chopped

1 tablespoon dried pineapple, chopped

1 teaspoon orange zest

1 tablespoon shredded coconut

1 tablespoon macadamia nuts, chopped (optional)
¼ teaspoon allspice

Brown sugar to taste

At home: combine everything in a zip locking plastic bag.

In camp: bring 1 cup of water to a boil.
Add the oatmeal and simmer until it is as thick as you would like it.
____________________________________________________

Banana Orange Oatmeal

Serves 1

½ cup plain oatmeal

2 tablespoons freeze dried bananas, crushed into powder

1 teaspoon orange zest

1 teaspoon powdered milk

sugar to taste

At home: combine everything in a zip locking plastic bag.

In camp: bring 1 cup of water to a boil, add the oatmeal and simmer for 1 minute or until thickened.
______________________________________________________

Apricot Hazelnut Oatmeal
Serves 1

1 packet plain instant oatmeal
1 tablespoon powdered milk
3 dried apricots, chopped
1/2 teaspoon cinnamon
1/2 teaspoon flax seeds (optional)
1/4 teaspoon nutmeg
1 teaspoon brown sugar
1 tablespoon hazelnuts, chopped

At home: combine everything in a zip locking plastic bag.

In camp: add 2/3 cup boiling water to oatmeal (or more if you like a thinner cereal.)___________________________________________________

Chocolate Banana Oatmeal
Serves 1

Don’t try this with regular dried bananas. They are too hard. Look for the freeze-dried

ones. You can get them from justtomatoes.com or in the cereal aisle as “cereal toppers.”

1/3 cup quick cooking oatmeal

1 teaspoon unsweetened cocoa powder

2 tablespoons powdered milk

2 teaspoons brown sugar

¼ cup freeze-dried banana, broken up

chocolate cookies, crumbled (optional)

At home: combine everything except the cookies in a zip locking plastic bag. If you are bringing the cookies, package them separately.

In camp: bring 1 cup of water to a boil, add the oatmeal and stir. Simmer until the oatmeal is cooked through. Serve topped with the cookies.

VARIATIONS:

Try the same thing with freeze dried strawberries or raspberries.

Substitute freshly picked (on the trail) berries for the bananas.
___________________________________________________________________

Cherry Orange Oatmeal
Serves 2

Tart and sweet!

1 cup quick cooking oatmeal

½ cup dried cherries, chopped up

2 teaspoons finely shredded orange peel

¼ teaspoon cinnamon

dash of ground nutmeg

1/3 cup powdered milk

1 tablespoon brown sugar

¼ cup chopped pecans

At home: combine everything except the pecans in a zip locking plastic bag.

Carry the pecans separately.

In camp: bring 1 ½ cups of water to a boil. Add the oatmeal. Stir and cook for

1 minute, then remove from the heat. Let stand for 5 minutes or until the oatmeal
is at the consistency you like. Add more water if it is too thick. Serve topped with
the pecans.

http://www.onepanwonders.com/morebreakfastbulgur.htm

Blueberry Bulgur
Serves 1

1/4 cup bulgur
1 tablespoon dried blueberries
1 tablespoon powdered milk
1/4 teaspoon cinnamon
pinch nutmeg
1 tablespoon chopped almonds
1 teaspoon unsalted sunflower seeds
1 teaspoon brown sugar

At home: combine everything in a zip locking plastic bag.

In camp: add about 1/2 cup water (enough to cover).
Stir and let stand for 5 minutes or until bulgur is tender.
________________________________________________

Raisin Nut Bulgur

1/4 cup bulgur
2 tablespoons golden raisins
1 teaspoon brown sugar (or to taste)
1 tablespoon chopped almonds
1/2 teaspoon cinnamon
1 tablespoon powdered milk (or to taste)

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover. Stir, let sit until bulgur is softened. Eat and enjoy!

http://www.onepanwonders.com/morebreakfastcouscous.htm

Cranberry Macadamia Couscous
Serves 1

1/4 cup couscous
2 tablespoons dried cranberries
1/2 teaspoon ground cinnamon

1 teaspoon brown sugar
1 tablespoon powdered milk
1 tablespoon chopped macadamia nuts

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.
________________________________________________________________

Strawberry Banana Couscous

Serves 1

This smells absolutely wonderful!

¼ cup couscous

1 tablespoon powdered milk

¼ cup freeze dried strawberries and bananas

sugar to taste

At home: combine everything in a zip locking plastic bag.

In camp: add ¼ to ½ cup of hot water, depending on how creamy you would like your breakfast.
Stir and let stand for 5 minutes before eating.

_____________________________________________________________________

Banana Berry Couscous

Serves 1

¼ cup couscous

1 tablespoon powdered milk

¼ cup freeze dried bananas, raspberries and blueberries

sugar to taste

At home: combine everything in a zip locking plastic bag.

In camp: add ¼ to ½ cup of hot water, depending on how creamy you would like your breakfast.
Stir and let stand for 5 minutes before eating.
_____________________________________________________________________

Apricot Cranberry Couscous

Serves 1

1/4 cup couscous
2 dried apricots, chopped
1 tablespoon dried cranberries
1/2 teaspoon ground cinnamon
1 tablespoon powdered milk
1/2 teaspoon brown sugar

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.

___________________________________________________________________
Peachy Couscous
Serves 1

1/4 cup couscous
3 tablespoons dried peaches, chopped
1 tablespoon powdered milk
1 teaspoon brown sugar
1/4 teaspoon nutmeg

At home: put everything in a zip locking plastic bag.

In camp: add enough hot water to cover, stir. Let sit for 5 minutes. Stir again and enjoy.

http://www.onepanwonders.com/nativeandedibleplants.htm

Washington Native Plant Society - be sure to check out their plant lists for hikes!

Flowers of Rainier - with trail descriptions and lots of photos
Edible Plants
“Wildman” Steve Brill - Edible Wild Plants

Dining on the Wilds - Edible plants and Ethnobotany

Wild Food Adventures - Edible plant seminar weekends

Wild Food Plants - Blog with amazing photographs and lots of resources
Mushrooms

http://www.backpacker.com/community/ask_buck/

I once heard that pouring granulated sugar into a deep, bloody wound would aid in clotting–but I’ve always heard that putting anything into an open would is bad. Set me straight, Buck!
Read more...

Camping in bear country with children and diapers: Do diapers inside the tent, wet or dry, attract bears?
Read more...

I saw an episode of Survivorman where he drank water knowing it was contaminated and would cause him to have diarrhea. He said that having diarrhea would be better than being dehydrated. Would you agree?
Read more...

I heard somewhere that it isn’t necessary to bring water to a boil in order to purify it, as long as you get the temperature up to 140 degrees or more. Is this true?
Read more...

Is it possible to experience mild altitude sickness with backpacking trips below 10,000 feet? I experience gas pain during the trip, and after I return, I’m somewhat tired, short of breath and sickly feeling for days after. I’m in great shape. Any ideas?
Read more...

What are the best options for treating heat exhaustion in a remote area (no cell phone service) with no one else around? Is there something I can add to my first aid kit that would help?
Read more...

Does using sunscreen or bug repellent attract bears?
Read more...

Regarding Giardia and crypto: Can one develop a tolerance or immunity to them? I remember drinking from streams as a child while fishing and hiking in the backcountry. Surely I couldn’t have been lucky than many times.