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BACKPACKING RECIPES
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place DINNERS | BACKPACKING RECIPES Preheat oven to 350ºF. Meanwhile, brown the ground meat and onion in a large skillet. Drain off any fat and stir the tomato soup, rice, salt and pepper. Layer half the cabbage in a greased 9 x 13 inch dish, cover with the meat mixture and repeat the layering again. Cover the dish and bake for 1 1/2 hours. BREAKFASTS | BACKPACKING RECIPES Yes, you can make fresh yogurt on the trail — I’ve been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium. THE EASIEST OF TRAIL LUNCHES I am trying to avoid cross-posting with my other blog at wildernesscooking.com but this is such a great food for the trail that I thought I could make an exception. Often we want a trail lunch that is simple, lightweight, tasty and doesn't require a lot of time JAMBALAYA WITH QUINOA jambalaya. Place the quinoa in a saucepan with 2 3/4 cups water, bring to a boil; then reduce heat and simmer for 20 minutes or until tender and translucent. Set this aside. Heat a fry pan over medium-low heat, add the olive oil. When the oil is hot add the onions, bell peppers and mushrooms and stir for 10 minutes. TROPICAL KIWI TRAIL COOKIES My second book, Another Fork in the Trail, was finally released just over a month ago and I've been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I'm also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their ExperienceAlgonquin series.
TROPICAL COUSCOUS
tropical couscous. Couscous makes a wonderful breakfast food since it cooks very quickly. Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip. Bring 1 1/4 cups water toa boil.
FRESH YOGURT ON THE TRAIL Yes, you can make fresh yogurt on the trail — I've been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium. This recipe isn't really arecipe —
OLIVE TAPENADE
Package the tapenade in a medium ziplock freezer bag and add the olive oil to the other olive oil you are taking on your trip. At Camp. Rehydrate the tapenade using a formula of 1 1/2 parts dried mix to 1 part water. Let rehydrate for 10 minutes and add a little more water if necessary. Stir in 1 tablespoon of olive oil, if desired, and serve ANOTHER NO-COOK TRAIL LUNCH I don't like to have to pull the stove out at lunch, unless the weather is very cold, so I generally try to create no-cook lunches for our trips. This one is a family favorite and will be appearing in my upcoming book, Another Fork in the Trail. The book,BACKPACKING RECIPES
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place DINNERS | BACKPACKING RECIPES Preheat oven to 350ºF. Meanwhile, brown the ground meat and onion in a large skillet. Drain off any fat and stir the tomato soup, rice, salt and pepper. Layer half the cabbage in a greased 9 x 13 inch dish, cover with the meat mixture and repeat the layering again. Cover the dish and bake for 1 1/2 hours. BREAKFASTS | BACKPACKING RECIPES Yes, you can make fresh yogurt on the trail — I’ve been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium. THE EASIEST OF TRAIL LUNCHES I am trying to avoid cross-posting with my other blog at wildernesscooking.com but this is such a great food for the trail that I thought I could make an exception. Often we want a trail lunch that is simple, lightweight, tasty and doesn't require a lot of time JAMBALAYA WITH QUINOA jambalaya. Place the quinoa in a saucepan with 2 3/4 cups water, bring to a boil; then reduce heat and simmer for 20 minutes or until tender and translucent. Set this aside. Heat a fry pan over medium-low heat, add the olive oil. When the oil is hot add the onions, bell peppers and mushrooms and stir for 10 minutes. TROPICAL KIWI TRAIL COOKIES My second book, Another Fork in the Trail, was finally released just over a month ago and I've been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I'm also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their ExperienceAlgonquin series.
TROPICAL COUSCOUS
tropical couscous. Couscous makes a wonderful breakfast food since it cooks very quickly. Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip. Bring 1 1/4 cups water toa boil.
FRESH YOGURT ON THE TRAIL Yes, you can make fresh yogurt on the trail — I've been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium. This recipe isn't really arecipe —
OLIVE TAPENADE
Package the tapenade in a medium ziplock freezer bag and add the olive oil to the other olive oil you are taking on your trip. At Camp. Rehydrate the tapenade using a formula of 1 1/2 parts dried mix to 1 part water. Let rehydrate for 10 minutes and add a little more water if necessary. Stir in 1 tablespoon of olive oil, if desired, and serve ANOTHER NO-COOK TRAIL LUNCH I don't like to have to pull the stove out at lunch, unless the weather is very cold, so I generally try to create no-cook lunches for our trips. This one is a family favorite and will be appearing in my upcoming book, Another Fork in the Trail. The book, LUNCHES | BACKPACKING RECIPES sunny garlic hummus. dehydration time: 5 to 7 hours makes 2 to 4 servings. Hummus is one of the easiest things to make for a trail lunch, and this one has the sunny flavor of oranges. DESSERTS | BACKPACKING RECIPES Let sit until rehydrated and then drain and set aside. In a small pot or large ziplock freezer bag, mix the powdered egg and 2 tablespoons of water, stirring until all the lumps are gone. Add 1/8 cup oil to the egg mixture. Juice the orange using a fork and add 1/4 cup orange juice to the oil and egg mixture. THE EASIEST OF TRAIL LUNCHES I am trying to avoid cross-posting with my other blog at wildernesscooking.com but this is such a great food for the trail that I thought I could make an exception. Often we want a trail lunch that is simple, lightweight, tasty and doesn't require a lot of time THE FRENCH ONION SOUP ONION Scoop out a small portion of the center and place the bouillon in the cavity. Put the two halves back together and cover the outside liberally with butter. Wrap the entire onion with two layers of foil. Place the bundle near the hot coals and cook until the onion softens. Open the package, separate the halves and cover with the gruyerecheese.
BACKPACKERS
This is just a quick hello and a note to tell you what my intentions are for this trail cooking blog. While I have another blog dedicated to trail cooking for backpackers and canoeists, it covers a vast range of topics from gear to grocery store finds. I’ve decided that it would be nice to have a blog simply dedicated to my backpacking recipes and those from other backpackers. VEGAN BACKPACKING RECIPES My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their Experience Algonquin series. A TRAIL BREAKFAST REMINISCENT OF MOM’S APPLE PIE apple pie gr-oatmeal dehydration time: 7 to 10 hours makes 1 to 2 servings This warm and hearty oatmeal tastes a little like Mom’s apple pie. 1/3 cup applesauce 1/4 teaspoon cinnamon 1/4 cup dried apples, chopped 2 tablespoons of granola 1 – 2 teaspoons dark brown sugar 2 packages of regular instant oatmeal 2 MAY | 2009 | BACKPACKING RECIPES Pack the syrup in a leakproof bottle. Add 1/2 cup boiling water to the chai tea bag and let steep for 3 to 5 minutes. Allow the tea to cool for a few minutes and then add 1/2 cup cool water. Add the blueberries to the dry ingredients. Add 3/4 cup of the chai mixture to the dry ingredients in the large ziplock bag. JULY | 2011 | BACKPACKING RECIPES 1 post published by Laurie Ann during July 2011. My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their JUNE | 2009 | BACKPACKING RECIPES Yes, you can make fresh yogurt on the trail — I’ve been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium.BACKPACKING RECIPES
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. PlaceBACKPACKING DINNER
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place on lined dehydrator trays and dry for 7 to 10 hours. DESSERTS | BACKPACKING RECIPES Let sit until rehydrated and then drain and set aside. In a small pot or large ziplock freezer bag, mix the powdered egg and 2 tablespoons of water, stirring until all the lumps are gone. Add 1/8 cup oil to the egg mixture. Juice the orange using a fork and add 1/4 cup orange juice to the oil and egg mixture.TROPICAL COUSCOUS
tropical couscous. Couscous makes a wonderful breakfast food since it cooks very quickly. Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip. Bring 1 1/4 cups water toa boil.
A HOMEMADE ENERGY BAR RECIPE THAT IS PERFECT FOR THE TRAIL 1 cup water. Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, evaporated cane juice, flour, walnuts, seeds, cranberries, coconut and sea salt in a large bowl. Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mixtogether.
HOMEMADE ENERGY BARS Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together. Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Dough may seem slightly dry, but this is okay. Bake for 20minutes at 350ºF.
FRESH YOGURT ON THE TRAIL Yes, you can make fresh yogurt on the trail — I've been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium. This recipe isn't really arecipe —
JULY | 2011 | BACKPACKING RECIPES 1 post published by Laurie Ann during July 2011. My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their MARCH | 2011 | BACKPACKING RECIPES 2 posts published by Laurie Ann during March 2011BACKPACKING RECIPES
As you probably have guessed by now, I really like dip-able things for my trail lunches. This one is really great with a little bit of goat cheese if you are an ovo-lacto vegetarian. kara’a vegan and gluten-free dehydration time: 5–8 hours makes 4-6 servings Thisslightly spicy,
BACKPACKING RECIPES
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. PlaceBACKPACKING DINNER
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place on lined dehydrator trays and dry for 7 to 10 hours. DESSERTS | BACKPACKING RECIPES Let sit until rehydrated and then drain and set aside. In a small pot or large ziplock freezer bag, mix the powdered egg and 2 tablespoons of water, stirring until all the lumps are gone. Add 1/8 cup oil to the egg mixture. Juice the orange using a fork and add 1/4 cup orange juice to the oil and egg mixture.TROPICAL COUSCOUS
tropical couscous. Couscous makes a wonderful breakfast food since it cooks very quickly. Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip. Bring 1 1/4 cups water toa boil.
A HOMEMADE ENERGY BAR RECIPE THAT IS PERFECT FOR THE TRAIL 1 cup water. Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, evaporated cane juice, flour, walnuts, seeds, cranberries, coconut and sea salt in a large bowl. Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mixtogether.
HOMEMADE ENERGY BARS Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together. Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Dough may seem slightly dry, but this is okay. Bake for 20minutes at 350ºF.
FRESH YOGURT ON THE TRAIL Yes, you can make fresh yogurt on the trail — I've been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium. This recipe isn't really arecipe —
JULY | 2011 | BACKPACKING RECIPES 1 post published by Laurie Ann during July 2011. My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their MARCH | 2011 | BACKPACKING RECIPES 2 posts published by Laurie Ann during March 2011BACKPACKING RECIPES
As you probably have guessed by now, I really like dip-able things for my trail lunches. This one is really great with a little bit of goat cheese if you are an ovo-lacto vegetarian. kara’a vegan and gluten-free dehydration time: 5–8 hours makes 4-6 servings Thisslightly spicy,
ABOUT ME | BACKPACKING RECIPES In 2008 A Fork in the Trail was published by Wilderness Press. In 2011 I finished writing my second cookbook, Another Fork in the Trail, which is full of vegetarian, vegan and gluten-free fare for backpackers and paddlers. It was released in June 2011. I’m just finishing up my third cookbook, this time for people who prefercamping in
BACKPACKING RECIPES
Yes, you can make fresh yogurt on the trail — I’ve been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium.MISCELLANEOUS
This is just a quick hello and a note to tell you what my intentions are for this trail cooking blog. While I have another blog dedicated to trail cooking for backpackers and canoeists, it covers a vast range of topics from gear to grocery store finds. I’ve decided that it would be nice to have a blog simply dedicated to my backpacking recipes and those from other backpackers. QUOTES | BACKPACKING RECIPES There are several outdoorsy quotes that I like. Some of them are related to backpacking or canoeing and others to nature in general. Pluck not the wayside flower; It is the traveler's dower. ~William Allingham A weed is no more than a flower in disguise. ~James R. Lowell Trees are the earth's endless effort to A FEW MORE FOOD ARTICLES It has been ages since I've posted. Life seems to get in the way of blogging. I've just signed a contract with a publisher for a third cookbook. I apologize to all of you backpacking enthusiasts because this latest one I'm working on is for an entirely different type of camping. I thought I'd shareOLIVE TAPENADE
Package the tapenade in a medium ziplock freezer bag and add the olive oil to the other olive oil you are taking on your trip. At Camp. Rehydrate the tapenade using a formula of 1 1/2 parts dried mix to 1 part water. Let rehydrate for 10 minutes and add a little more water if necessary. Stir in 1 tablespoon of olive oil, if desired, and serveCOPYRIGHT NOTICE
All materials on this site, including, but not limited to, images, text, illustrations, audio clips, video clips (the “Materials”) are protected by copyrights which are owned or licensed by Laurie Ann March, or otherwise used with permission by Laurie Ann March except where otherwise noted. You may not reproduce, perform, create derivative works from, republish, MARCH | 2011 | BACKPACKING RECIPES 2 posts published by Laurie Ann during March 2011 TROPICAL KIWI TRAIL COOKIES My second book, Another Fork in the Trail, was finally released just over a month ago and I've been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I'm also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their ExperienceAlgonquin series.
JULY | 2011 | BACKPACKING RECIPES 1 post published by Laurie Ann during July 2011. My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for theirBACKPACKING RECIPES
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place BREAKFASTS | BACKPACKING RECIPES Yes, you can make fresh yogurt on the trail — I’ve been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium.BACKPACKING DINNER
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place on lined dehydrator trays and dry for 7 to 10 hours.BACKPACKING RECIPES
Yes, you can make fresh yogurt on the trail — I’ve been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium.TROPICAL COUSCOUS
tropical couscous. Couscous makes a wonderful breakfast food since it cooks very quickly. Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip. Bring 1 1/4 cups water toa boil.
FRESH YOGURT ON THE TRAIL Yes, you can make fresh yogurt on the trail — I've been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium. This recipe isn't really arecipe —
OLIVE TAPENADE
Package the tapenade in a medium ziplock freezer bag and add the olive oil to the other olive oil you are taking on your trip. At Camp. Rehydrate the tapenade using a formula of 1 1/2 parts dried mix to 1 part water. Let rehydrate for 10 minutes and add a little more water if necessary. Stir in 1 tablespoon of olive oil, if desired, and serve A TRAIL BREAKFAST REMINISCENT OF MOM’S APPLE PIE apple pie gr-oatmeal dehydration time: 7 to 10 hours makes 1 to 2 servings This warm and hearty oatmeal tastes a little like Mom’s apple pie. 1/3 cup applesauce 1/4 teaspoon cinnamon 1/4 cup dried apples, chopped 2 tablespoons of granola 1 – 2 teaspoons dark brown sugar 2 packages of regular instant oatmeal 2 MEDITERRANEAN GARBANZO BEAN SALAD I have finally completed the second instalment in my wilderness cookbook series. Well, let me rephrase that. I’m almost done—I just need to do one more read through of the final layouts before it hit the presses this week. I’m doing that today because it’s just easier to sneak away to a quiet spot for JULY | 2011 | BACKPACKING RECIPES 1 post published by Laurie Ann during July 2011. My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for theirBACKPACKING RECIPES
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place BREAKFASTS | BACKPACKING RECIPES Yes, you can make fresh yogurt on the trail — I’ve been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium.BACKPACKING DINNER
Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place on lined dehydrator trays and dry for 7 to 10 hours.BACKPACKING RECIPES
Yes, you can make fresh yogurt on the trail — I’ve been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium.TROPICAL COUSCOUS
tropical couscous. Couscous makes a wonderful breakfast food since it cooks very quickly. Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip. Bring 1 1/4 cups water toa boil.
FRESH YOGURT ON THE TRAIL Yes, you can make fresh yogurt on the trail — I've been doing it on wilderness trips for as long as I can remember. While not part of the ultralight mindset because of the need for a thermos, is a great treat and is a wonderful way to get some calcium. This recipe isn't really arecipe —
OLIVE TAPENADE
Package the tapenade in a medium ziplock freezer bag and add the olive oil to the other olive oil you are taking on your trip. At Camp. Rehydrate the tapenade using a formula of 1 1/2 parts dried mix to 1 part water. Let rehydrate for 10 minutes and add a little more water if necessary. Stir in 1 tablespoon of olive oil, if desired, and serve A TRAIL BREAKFAST REMINISCENT OF MOM’S APPLE PIE apple pie gr-oatmeal dehydration time: 7 to 10 hours makes 1 to 2 servings This warm and hearty oatmeal tastes a little like Mom’s apple pie. 1/3 cup applesauce 1/4 teaspoon cinnamon 1/4 cup dried apples, chopped 2 tablespoons of granola 1 – 2 teaspoons dark brown sugar 2 packages of regular instant oatmeal 2 MEDITERRANEAN GARBANZO BEAN SALAD I have finally completed the second instalment in my wilderness cookbook series. Well, let me rephrase that. I’m almost done—I just need to do one more read through of the final layouts before it hit the presses this week. I’m doing that today because it’s just easier to sneak away to a quiet spot for JULY | 2011 | BACKPACKING RECIPES 1 post published by Laurie Ann during July 2011. My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their ABOUT ME | BACKPACKING RECIPES In 2008 A Fork in the Trail was published by Wilderness Press. In 2011 I finished writing my second cookbook, Another Fork in the Trail, which is full of vegetarian, vegan and gluten-free fare for backpackers and paddlers. It was released in June 2011. I’m just finishing up my third cookbook, this time for people who prefercamping in
THE EASIEST OF TRAIL LUNCHES I am trying to avoid cross-posting with my other blog at wildernesscooking.com but this is such a great food for the trail that I thought I could make an exception. Often we want a trail lunch that is simple, lightweight, tasty and doesn't require a lot of time JAMBALAYA WITH QUINOA jambalaya. Place the quinoa in a saucepan with 2 3/4 cups water, bring to a boil; then reduce heat and simmer for 20 minutes or until tender and translucent. Set this aside. Heat a fry pan over medium-low heat, add the olive oil. When the oil is hot add the onions, bell peppers and mushrooms and stir for 10 minutes. ANOTHER NO-COOK TRAIL LUNCH I don't like to have to pull the stove out at lunch, unless the weather is very cold, so I generally try to create no-cook lunches for our trips. This one is a family favorite and will be appearing in my upcoming book, Another Fork in the Trail. The book, A FEW MORE FOOD ARTICLES It has been ages since I've posted. Life seems to get in the way of blogging. I've just signed a contract with a publisher for a third cookbook. I apologize to all of you backpacking enthusiasts because this latest one I'm working on is for an entirely different type of camping. I thought I'd share TROPICAL KIWI TRAIL COOKIES My second book, Another Fork in the Trail, was finally released just over a month ago and I've been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I'm also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their ExperienceAlgonquin series.
THE FRENCH ONION SOUP ONION Scoop out a small portion of the center and place the bouillon in the cavity. Put the two halves back together and cover the outside liberally with butter. Wrap the entire onion with two layers of foil. Place the bundle near the hot coals and cook until the onion softens. Open the package, separate the halves and cover with the gruyerecheese.
EGG NOG | BACKPACKING RECIPES egg nog – adult backpacker version. 2 oz light rum. 1/4 cup powdered milk. 1/3 cup water. 1 tablespoons powdered sugar. 1 – 1 1/2 tablespoons powder egg mix. nutmeg. At Camp. Shake all ingredients (except nutmeg) with ice or snow in a Nalgene bottle and strain into asierra cup.
JULY | 2011 | BACKPACKING RECIPES 1 post published by Laurie Ann during July 2011. My second book, Another Fork in the Trail, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshop in Algonquin Provincial Park for their MEDITERRANEAN GARBANZO BEAN SALAD I have finally completed the second instalment in my wilderness cookbook series. Well, let me rephrase that. I’m almost done—I just need to do one more read through of the final layouts before it hit the presses this week. I’m doing that today because it’s just easier to sneak away to a quiet spot for* Home
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BACKPACKING RECIPES
FROM THE WILDERNESS KITCHEN OF COOKBOOK AUTHOR LAURIE ANN MARCH* FEEDS: Posts
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A FEW MORE FOOD ARTICLES July 19, 2012 by Laurie Ann It has been ages since I’ve posted. Life seems to get in the way of blogging. I’ve just signed a contract with a publisher for a third cookbook. I apologize to all of you backpacking enthusiasts because this latest one I’m working on is for an entirely different type ofcamping.
I thought I’d share a few of my backpacking food related articles and recipes from Seattle Backpackers Magazine in order to give you a few more options to enhance your backpacking menu. April 2011: Eggs in the Backcountry May 2011: The No-Cook Trail Lunch June 2011: Chia—It’s not just a novelty gift July 2011: Inspiration from the Produce Aisle August 2011: Bread Getting Squashed in Your Pack? Here are somealternatives…
Sept 2011: It’s Apple Harvest Time July 2012: Dispelling the Mushroom Myth And here is one, including a few recipes, that I wrote for Gluten-FreeOntario.
January 2012: Gourmet Gluten-Free Wilderness CampingEnjoy!
P.S. I’ll be signing books and leading a wilderness cooking workshop in Ontario’s beautiful Algonquin Provincial Park during the first full week of August 2012. For details please visit www.aforkinthetrail.com.
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ANOTHER TASTY TRAIL LUNCH IDEA January 18, 2012 by Laurie Ann As you probably have guessed by now, I really like dip-able things for my trail lunches. This one is really great with a little bit of goat cheese if you are an ovo-lacto vegetarian.KARA’A
vegan and gluten-free dehydration time: 5–8 hoursmakes 4-6 servings
_This slightly spicy, Libyan inspired, pumpkin dip is a nice alternative to hummus. I first made it for my son when he was studying Libya in his Grade 5 social studies class. The addition of pumpkin seed butter is not traditional but it adds nutrition. It is best served with a warm flatbread such as naan or pita._ 1 teaspoon caraway seeds 1 teaspoon cumin seeds 3 garlic cloves, finely chopped 1 fresh red chilli, seeded and finely chopped pinch of kosher salt 2 cups cooked canned pumpkin 2 tablespoons pumpkin seed butterjuice of 1 lemon
fresh ground black pepper, to taste 2 tablespoons olive oilAt Home
Toast the caraway and cumin seeds in a dry non-stick frying pan for a few minutes until they become fragrant. Using a mortar and pestle crush the seeds, then add the garlic, chili pepper, and a pinch of kosher salt. Grind into a paste. Pulse the pumpkin and pumpkin seed butter together in a food processor, add the lemon juice, fresh ground black pepper to taste, and the spice paste. Spread evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dry for 5 to 8 hours or until the mixture is thoroughly dry. Grind into a powder in a spice grinder or blender. Store in a medium ziplock freezer bag. Add the olive oil to the other olive oil you are taking on your trip.At Camp
Rehydrate the pumpkin mixture using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes then add a little more water if it’s too dry. Stir in 2 tablespoons of olive oil.Tip
You may use fresh pumpkin or other squash that has been roasted or stewed for this but canned pumpkin is easier.Posted in Lunches
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food , trail
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vegetarian backpacking recipes | Leave a Comment » QUINOA AND BEAN CHILI WITH TOMATILLOS September 14, 2011 by Laurie Ann This chili recipe came about because my darling husband was craving quinoa. It didn’t matter that we’d had quinoa soup for two days before, he still wanted something else with quinoa. His love of my vegan quinoa dishes always surprises me. I grumbled lovingly, and headed to the kitchen to see what I could create without having to run to the market. This is the recipe that came out of my kitchen experiment. Use a whole jalapeño pepper if you like a little moreheat.
QUINOA AND BEAN CHILI WITH TOMATILLOS vegan and gluten-free dehydration time: 7–10 hours makes 6 large servings 1 tablespoon olive or avocado oil 1 medium onion, chopped 1 stalk celery, chopped 1/2 small jalapeño pepper, minced cup red quinoa, rinsed and drained 2 cloves garlic, minced 2 tablespoons chili powder 1 tablespoon ground ancho chili pepper* 1 teaspoon ground cumin 1 10-ounce can condensed tomato soup cup vegetable stock or water cup canned tomatillos, diced 1 28-ounce can diced tomatoes 1 28-ounce can red kidney beans, drained and rinsed 1 19-ounce can black beans, drained and rinsed 1 19-ounce can chickpeas, drained and rinsed 2 tablespoons fresh lime juice cup fresh cilantro, coarsely chopped Salt and pepper to tasteAt Home
Add the oil to a large pot over medium heat. Sauté the onion and celery in the oil until softened. Put the quinoa in the pan and toast the seeds until they start to bounce in the pan. Add the jalapeño pepper, garlic, chili powder, ancho chili pepper, and cumin. Cook for 1 minute, then add the tomato soup and vegetable stock. Simmer for 10 minutes then add the tomatoes, tomatillos, beans, and lime juice. Simmer for 1 hour, add the cilantro, and season to taste. Remove the chili from the heat and let it cool. Measure the chili and write this measurement on a sticky note. Place on lined dehydrator trays and dry for 7 to 10 hours. Place the dried chili in a ziplock freezer bag along with the sticky note.At Camp
Add enough boiling water to the chili mix in a pot to equal the measurement on your sticky note. Do not add the water first or you will have too much liquid. Once rehydrated you might have to reheatthe chili.
Note
I used a piece of a whole dried ancho chili pepper and ground it to a powder with a coffee grinder that I use exclusively for spices.Posted in Dinners
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vegetarian trail cooking | Leave a Comment » TROPICAL KIWI TRAIL COOKIES July 9, 2011 by Laurie Ann My second book, _Another Fork in the Trail_, was finally released just over a month ago and I’ve been busy chasing after my toddler, cycling with my 10-year old, and redoing www.aforkinthetrail.com as well as a slew of other things. I’m also gearing up to lead another wilderness cooking workshopin
Algonquin Provincial Park for their Experience Algonquinseries.
I’ll be in the park for three events between August 3rd and 7th, 2011 including a book signing in the Visitors Centre on the 3rd. If you are in the area the day of the signing, please stop by and sayhello.
Here is a recipe from the new book that you make at home before your trip. It makes for a refreshing trail snack with a great hit of lime. It almost reminds me of my of Key Lime Pie. TROPICAL KIWI TRAIL COOKIES vegan and gluten-free dehydration time: 5–8 hours makes about 18–20 cookies _Kiwi is a favorite around here. I first made these because we were going day hiking with a friend who is a raw foodie and I volunteered to make the snacks. I’m still torn as to whether these should be considered a snack or dessert._ 1 cup dates such as Medjool or honey dates1/2 cup almonds
1/2 cup cashews
2 kiwi fruit, peeled and quartered 3 tablespoons fresh lime juice 1/4 teaspoon lime zest 1/2 cup shredded coconutAt Home
Pulse the dates in a food processor until ground to a thick paste. Toast the almonds, if desired, in a dry non-stick frying pan over medium heat just until they start to become fragrant. Be careful that you do not burn them. Add the almonds and cashews to the dates and pulse to chop the nuts. Add the kiwi fruit, lime juice, and lime zest, then pulse again until well combined. Remove the container from the food processor and take out the blade. Toast the coconut, if desired, in a dry frying pan until golden and then stir into the date and kiwimixture.
Line your food dehydrator with fruit leather trays, plastic wrap, or parchment paper. Drop the fruit cookie mixture by heaping tablespoons and press flat until about 1/4 inch thick. If your unit has a temperature control, set it for 104°F and dry for 5 to 8 hours or until the cookies are dry and firmed up. Wrap the cookies in waxed paper and store in ziplock bags. Theses cookies will keep in the freezer for up to 3 months. From _Another Fork in the Trail_ by Laurie Ann March2010/2011
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MEDITERRANEAN GARBANZO BEAN SALAD March 13, 2011 by Laurie Ann vegetarian and vegan recipes I have finally completed the second instalment in my wilderness cookbook series. Well, let me rephrase that. I’m almost done—I just need to do one more read through of the final layouts before it hit the presses this week. I’m doing that today because it’s just easier to sneak away to a quiet spot for reading while Bryan is homefor the weekend.
The book is entitled _Another Fork in the Trail: Vegetarian and Vegan Recipes for the Backcountry_ and will be on shelves this Spring. If you like, you can pre-order at a variety of on-line retailersincluding Amazon.ca
,
Chapters.Indigo.ca
,
Amazon.com
,
and BarnesandNoble.com.
I thought that I would take a short break and post one of my favorite lunch recipes from the book. This recipe isn’t just for the backcountry; we enjoy having this for a weekend lunch at home. If you want to have it at home just skip the dehydration instructions. MEDITERRANEAN GARBANZO BEAN SALAD dehydration time: 8–12 hoursmakes 2 servings
_I like to think of this salad as a little trip around the Mediterranean because it combines ingredients common in Spain, Italy, Greece, Israel, and Egypt. _Za’atar _is a flavorful spice blend available through Middle Eastern specialty stores and online spice retailers. This salad can be served cold but is especially delicious when served warm. You can even serve it over cooked quinoa or couscousfor a nice dinner._
1 1/2 tablespoons olive oil or vegetable oil 1/3 cup shallots, finely chopped 1/4 teaspoon crushed red chilies (optional) 1 teaspoon orange zest 2 tablespoons fresh orange juice Segments of 1 large orange 1 teaspoon lemon juice 2 cups canned chickpeas (garbanzo beans), drained and rinsed 1/2 cup green olives, pitted and chopped 1/2 teaspoon _za’atar_ spice blend 1 teaspoon black pepper, freshly ground 1/8 teaspoon kosher saltAt Home
Heat the oil in a frying pan over medium to medium-high heat. Add the shallots and sauté for a few minutes. Add the crushed red chilies, orange zest, orange juice, and orange segments. Cook for a few more minutes and then add the lemon juice, chickpeas, olives, and_ za’atar_ spice blend. Simmer for a few minutes and then remove from the heat. Stir in the pepper and salt. Allow the mixture to cool and then measure the amount you will dry. Write this measurement on a sticky note. Spread the salad on lined dehydrator trays to dry. When the salad is dry, package it in a ziplock freezer bag along with your note.At Camp
Rehydrate the salad by adding enough boiling water to the mix to make it equal to the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Once the salad has rehydrated, reheat it if desired.Tips
If you can’t find_ za’atar_, then use a combination of thyme and basil, as they will pair nicely with this salad as well. If you’d like to have this recipe for lunch, you can add cold water to the mixture at breakfast and let it rehydrate in your pack as youtravel.
This is also good for dinner served on couscous or quinoa that has been cooked with a little vegetable stock or orange juice or with pitas that have been toasted, drizzled with a little olive oil, and sprinkled with a bit of the _za’atar_ spice. From _Another Fork in the Trail_ by Laurie Ann March2010/2011
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A LONG TIME COMING
March 1, 2011 by Laurie Ann My return to posting on this blog has been a long time coming. I’ve been busy with the challenges of a new baby, finishing the manuscript for my second wilderness cookbook, outdooradventurecanada.com , and life in general. _AnotherFork in the Trail_
,
is now in the publisher’s hands and I will see the layouts this week. The book should be on shelves by mid-May. Amidst all of this I have been writing a monthly recipe column for _Seattle Backpackers Magazine_.
Here are the links to each month’s instalments… December 2010: Quinoa – A Superfood for the Trail January 2011: Winter Drinks to Warm You Up February 2011: Romancing the Trail March 2011: Soup’s On – Pizza Soup and Ribollita I hope you enjoy the recipes and articles. I’ll be posting more recipes on the backpacking recipes blog soon.Posted in Beverages
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A TRAIL SALAD MADE WITH COUSCOUS September 12, 2010 by Laurie Ann I love salads on the trail as many of my readers know. Since writing this recipe for _A Fork in the Trail _, I have rehydrated it using cold water. It takes about 1/2 hour to rehydrate the couscous this way and eliminates the need to pull out the stove at lunchtime. That said, this salad tastes nice warm too. CURRIED TUNA AND COUSCOUS SALAD dehydration time: 5 to 10 hoursmakes 2 servings
_Quick cooking and versatile, couscous makes a good base for a salad. This flavorful dressing works well with tuna, but to make it vegetarian use some of your favorite vegetables instead of the fish. _Salad
1/3 cup roasted cherry or grape tomatoes1/2 teaspoon salt
1/8 cup red onion, minced 1/2 cup instant whole wheat couscous1 3 oz pouch tuna
1/4 cup sliced almondsDressing
1/4 teaspoon curry powder1/2 teaspoon honey
1 tablespoon red wine vinegar –1/2 teaspoon Dijon mustard to taste 2 tablespoons olive oilAt Home
Preheat the oven to 350ºF. Cut the tomatoes into halves or quarters and sprinkle with a little salt. Put them on an oiled baking sheet. Roast them for 30 to 40 minutes. Remove the tomatoes from the oven and allow them to cool. Dry the minced onions and cooked tomatoes on separate lined dehydrator trays for 5 to 10 hours or until dried thoroughly. Package in a ziplock freezer bag. Place the couscous in a large ziplock freezer bag with a copy of the cooking instructions from the package. Add the pouch of tuna and the bag with the tomato mixture to the bag of couscous. Wrap the curry powder and almonds separately in plastic wrap. Pour the mustard, honey, and red wine vinegar in a leakproof container and place it in the bag of couscous along with the spice and almonds. Add the olive oil to the other oil that you will take on your trip.At Camp
Add enough boiling water to the tomato and onion to barely cover them. Allow to sit for 15 to 20 minutes or until rehydrated. Prepare the couscous according to the directions you packed. Allow the couscous to cool. Make the dressing by mixing the mustard, honey, and red wine vinegar with 2 tablespoons olive oil and the curry powder. When the couscous is done, mix in the tomatoes and onions and add the dressing. Sprinkle with sliced almonds and stir gently to coat. From _A Fork in the Trail_ by LaurieAnn March ©2008
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