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meals.
INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately BACKPACKING RICE RECIPES Serves 1 Ingredients:. ½ cup dried or instant rice; ¼ cup dried chicken; ¼ cup dried vegetables; try a mix of carrots, red & yellow bell peppers, and onions; 1 Tbsp powdered milk; 1 tsp curry powder; ¼ tsp chili powder; 1¼ cup water to rehydrate; At Home: Cook white or brown rice in chicken broth and dehydrate; or use instant rice. Pack powdered milk and seasonings in a small plastic bagDRY SOUP MIXES
Instant Black Bean Soup Shared by Skip Jackson Ingredients:. 2 cans of black beans 1 can of Rotel's diced tomatoes and green chili 1 tsp ground red chili powder 2 tsp cumin 1 tsp white pepper 1 tsp garlic powder 1 tsp onion powder 2 Tbsp of lime juice Kosher salt to taste 1 tsp cilantro flakes 1 tsp dried red peppers (optional). At Home: Use a blender to mix all ingredients till they are smooth. HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR How to Make Tomato Powder. To make the most flavorful tomato powder, cook a batch of well-seasoned tomato sauce first. While dried tomatoes can be ground into powder, too, they won’t include the built-in taste that you can simmer into a sauce. DIY BACKPACKING FOOD Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpackingmeals.
INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately BACKPACKING RICE RECIPES Serves 1 Ingredients:. ½ cup dried or instant rice; ¼ cup dried chicken; ¼ cup dried vegetables; try a mix of carrots, red & yellow bell peppers, and onions; 1 Tbsp powdered milk; 1 tsp curry powder; ¼ tsp chili powder; 1¼ cup water to rehydrate; At Home: Cook white or brown rice in chicken broth and dehydrate; or use instant rice. Pack powdered milk and seasonings in a small plastic bagDRY SOUP MIXES
Instant Black Bean Soup Shared by Skip Jackson Ingredients:. 2 cans of black beans 1 can of Rotel's diced tomatoes and green chili 1 tsp ground red chili powder 2 tsp cumin 1 tsp white pepper 1 tsp garlic powder 1 tsp onion powder 2 Tbsp of lime juice Kosher salt to taste 1 tsp cilantro flakes 1 tsp dried red peppers (optional). At Home: Use a blender to mix all ingredients till they are smooth. HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR How to Make Tomato Powder. To make the most flavorful tomato powder, cook a batch of well-seasoned tomato sauce first. While dried tomatoes can be ground into powder, too, they won’t include the built-in taste that you can simmer into a sauce. 50 BEST BACKPACKING RECIPES 50+ Best Backpacking Recipes. Here are 50+ of the best backpacking recipes shared by experienced backpackers and camping chefs. These trail meals come from vegans, vegetarians, and omnivors. Take a lookat their top-picks.
BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES This is a backpacking meal and food drying plan for an 8-day, 77-mile hike on the Appalachian Trail through Georgia. It features some of my favorite backpacking recipes from Recipes for Adventure.. I used the Menu Planning & Food Drying Workbook to create the menu and estimate how much food to buy and dry. Continue reading this 8-day backpackingmeal plan
DEHYDRATED FOOD RECIPES Turkey or Chicken Soup. Serves 4 - 6. Ingredients: 1 Turkey or 2 Chicken Carcasses including skin and leftover meat 4 Carrots, sliced 1 Celery Stalk, sliced 3 Small Potatoes, cubed 1 Small Onion, diced 1 Clove Garlic, minced 1 Handful Mushrooms, sliced 1 Handful Peas 1 Tbsp Olive Oil 2 Quarts Water. Instructions: Use fresh or dried vegetables. BACKPACKING DESSERTS Reconstituted dried fruits lend a sweet juiciness to other ingredients used in backpacking desserts: dehydrated angel food cake, breadcrumbs, granola, nuts, graham crackers, chocolate, and other goodies. BREAKFAST CAMPING RECIPES Breakfast Burritos. Shared by Jim Hewitt from Boise, Idaho. A high-protein breakfast camping recipe with scrambled eggs, cheese, meat, couscous or potatoes. Worth the weight! Servings: Makes four breakfast burritos Ingredients: 4 6"-8" flour tortillas; 4 powderedeggs; 1/4
DRY SOUP MIXES
Instant Black Bean Soup Shared by Skip Jackson Ingredients:. 2 cans of black beans 1 can of Rotel's diced tomatoes and green chili 1 tsp ground red chili powder 2 tsp cumin 1 tsp white pepper 1 tsp garlic powder 1 tsp onion powder 2 Tbsp of lime juice Kosher salt to taste 1 tsp cilantro flakes 1 tsp dried red peppers (optional). At Home: Use a blender to mix all ingredients till they are smooth. MAKE BETTER BACKPACKING BREAKFASTS Backpacking Breakfasts. Improve your backpacking breakfasts with nutritious ingredients and homemade taste. In the quest for convenience and speed, many backpackers opt for instant oatmeal and grits, cold cereals, Pop-Tarts, or greasy sugar bombs like LittleDebbie’s Cakes.
BEST RAMEN NOODLES RECIPES FOR BACKPACKING Seafood Raminara. Serves 1. Ingredients: ½ cup ramen noodles (half package) ¼ cup dried shrimp and/or crabmeat; ¼ cup dried vegetables. Try a combination of bell peppers, onions, mushrooms, tomatoes BACKPACKER BEEF STROGANOFF RECIPES Moof's Beef Stroganoff. Shared by Moof Beaverton, Oregon. A one-bag-one-pot hearty beef stroganoff with mushrooms, noodles, and tasty sauce. Serves 1 hungry hiker Ingredients:. 3 oz whole wheat pasta (egg noodles or spirals; spirals don’t stick to each other or to pots nearly as much) MORELAND GAP SHELTER TO MOUNTAINEER SHELTER Moreland Gap Shelter to Mountaineer Shelter, 9.5 miles. MAY 27 In the morning, I cooked grits with ham and tomatoes topped with pizza-flavored cheddar cheese goldfish crackers. My lower back had stiffened overnight. Attempting to stretch, I could not bend or twist to the right without inflicting a jolt of pain. DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
50 BEST BACKPACKING RECIPES 50+ Best Backpacking Recipes. Here are 50+ of the best backpacking recipes shared by experienced backpackers and camping chefs. These trail meals come from vegans, vegetarians, and omnivors. Take a lookat their top-picks.
BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES 8-Day Backpacking Meal Plan #1. This is a backpacking meal and food drying plan for an 8-day, 77-mile hike on the Appalachian Trail through Georgia. It features some of my favorite backpacking recipes from Recipes for Adventure. I used the Menu Planning & Food Drying Workbook to create the menu and estimate how much food to buy and dry. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. RECIPES FOR ADVENTURE II: THE BEST OF TRAIL BYTES Recipes for Adventure II: The Best of Trail Bytes. My new cookbook features the best backpacking recipes and food dehydrating techniques collected from over 100 issues of Trail Bytes, plus new topics that will make your backpacking meals as memorable as your adventures.DRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes.DEHYDRATING MEAT
Thaw shrimp in refrigerator or ice cold water. Pinch off the tails and rinse. Slice each shrimp into four or five pieces, arrange in a single layer on dehydrator tray, and dehydrate at 145° for approximately six hours until hard. There should be no moisture remaining when you cut apiece in half.
DEHYDRATING CHICKEN
Drain liquid from can. If there is any fat adhering to the chicken, rinse away under hot water. Pull chunks apart into smaller pieces and spread out on dehydrator tray. Dry at 145 degrees for approximately eight hours. When dry, a 12.5 ounce can yields a little less than a cup and will weigh 1.5 to 2 ounces. MAKING BREAD CRUMBS & DEHYDRATING CAKE Dehydrate @ 125° F (52° C) for approximately four hours. Thin sliced banana bread or carrot cake will dry like crunchy cookies. If you dry slices that are thicker, like ¾-inch thick, the outside will dry, but the insides will still be moist. Munch them just like crunchy cookies.DEHYDRATING TOFU
Combine all ingredients with eight ounces (236 ml) of water in pan. Bring water to a light boil. When the seasonings are dissolved, add tofu squares or noodles. Simmer tofu for ten minutes, then turn off stove. Leave tofu in pan, uncovered, until most or all of the liquidis absorbed.
DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
50 BEST BACKPACKING RECIPES 50+ Best Backpacking Recipes. Here are 50+ of the best backpacking recipes shared by experienced backpackers and camping chefs. These trail meals come from vegans, vegetarians, and omnivors. Take a lookat their top-picks.
BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES 8-Day Backpacking Meal Plan #1. This is a backpacking meal and food drying plan for an 8-day, 77-mile hike on the Appalachian Trail through Georgia. It features some of my favorite backpacking recipes from Recipes for Adventure. I used the Menu Planning & Food Drying Workbook to create the menu and estimate how much food to buy and dry. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. RECIPES FOR ADVENTURE II: THE BEST OF TRAIL BYTES Recipes for Adventure II: The Best of Trail Bytes. My new cookbook features the best backpacking recipes and food dehydrating techniques collected from over 100 issues of Trail Bytes, plus new topics that will make your backpacking meals as memorable as your adventures.DRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes.DEHYDRATING MEAT
Thaw shrimp in refrigerator or ice cold water. Pinch off the tails and rinse. Slice each shrimp into four or five pieces, arrange in a single layer on dehydrator tray, and dehydrate at 145° for approximately six hours until hard. There should be no moisture remaining when you cut apiece in half.
DEHYDRATING CHICKEN
Drain liquid from can. If there is any fat adhering to the chicken, rinse away under hot water. Pull chunks apart into smaller pieces and spread out on dehydrator tray. Dry at 145 degrees for approximately eight hours. When dry, a 12.5 ounce can yields a little less than a cup and will weigh 1.5 to 2 ounces. MAKING BREAD CRUMBS & DEHYDRATING CAKE Dehydrate @ 125° F (52° C) for approximately four hours. Thin sliced banana bread or carrot cake will dry like crunchy cookies. If you dry slices that are thicker, like ¾-inch thick, the outside will dry, but the insides will still be moist. Munch them just like crunchy cookies.DEHYDRATING TOFU
Combine all ingredients with eight ounces (236 ml) of water in pan. Bring water to a light boil. When the seasonings are dissolved, add tofu squares or noodles. Simmer tofu for ten minutes, then turn off stove. Leave tofu in pan, uncovered, until most or all of the liquidis absorbed.
CHEF GLENN’S BACKPACKING RECIPES Vegetable Stew Recipes. Ratatouille. This French summer vegetable stew combines eggplant, zucchini, peppers, onions, and tomatoes with garlic and herbs. Root Bark Stew. Heat and eat for dinner or munch out of the bag while hiking. This backpacking recipe features yams, parsnips, turnips, and rutabaga with Moroccan spices. MAKE BETTER BACKPACKING BREAKFASTS 1 tsp dried sage. ½ tsp dried basil. ⅛ tsp dried marjoram. ⅛ tsp red pepper flakes. Mix ingredients in a bowl, and then work the seasonings into a half-pound of lean, raw ground beef. Form the seasoned ground beef into a big meatball and set aside for ten minutes. Pull the meatball apart into small pieces.INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately BACKPACKING DESSERTS Rehydrate dried pineapple with half of the water (½ cup) in pot. Light stove and warm for ten minutes over low flame until warm. Combine powdered milk with other half of cold water (½ cup) in a separate pot or cup and stir until mixed. Add instant pudding mix and stir briskly until smooth. BACKPACKING RICE RECIPES Omit the coconut if using ham. On the Trail: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. There are more backpacking rice recipes in the Action Guide: Dehydrating 31 Meals. ABOUT CHEF GLENN MCALLISTER When I started BackpackingChef.com in 2008, I similarly said, “I’m not a chef, but I play one on the Internet.”. I figured I would grow into the job. With apologies to working chefs, I gave myself the trail name, Chef Glenn. My idea was that anybody could become a backpacking chef, and I imagined putting the title, Chef, in front of theDRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes. BACKPACKING MAC AND CHEESE RECIPES The recipe above has 397 calories. To make a larger portion with 576 calories, use ⅓ cup tuna, ⅓ cup vegetables, ¾ cup macaroni, 2 Tbsp cheddar cheese powder, 1½ Tbsp powdered milk and 1¾ cups water to rehydrate. Combine cheese and milk powders in a small plastic bag HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oilif desired.
BEST RAMEN NOODLES RECIPES FOR BACKPACKING Enclose in a larger plastic bag with noodles, seafood, and vegetables. Combine all ingredients except parmesan cheese with water in pot and soak for five minutes. Light stove, bring to a boil, and continue cooking with the lid on for one minute. Remove pot from stove and DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
50 BEST BACKPACKING RECIPES 50+ Best Backpacking Recipes. Here are 50+ of the best backpacking recipes shared by experienced backpackers and camping chefs. These trail meals come from vegans, vegetarians, and omnivors. Take a lookat their top-picks.
BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES 8-Day Backpacking Meal Plan #1. This is a backpacking meal and food drying plan for an 8-day, 77-mile hike on the Appalachian Trail through Georgia. It features some of my favorite backpacking recipes from Recipes for Adventure. I used the Menu Planning & Food Drying Workbook to create the menu and estimate how much food to buy and dry. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. RECIPES FOR ADVENTURE II: THE BEST OF TRAIL BYTES Recipes for Adventure II: The Best of Trail Bytes. My new cookbook features the best backpacking recipes and food dehydrating techniques collected from over 100 issues of Trail Bytes, plus new topics that will make your backpacking meals as memorable as your adventures.DRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes.DEHYDRATING MEAT
Thaw shrimp in refrigerator or ice cold water. Pinch off the tails and rinse. Slice each shrimp into four or five pieces, arrange in a single layer on dehydrator tray, and dehydrate at 145° for approximately six hours until hard. There should be no moisture remaining when you cut apiece in half.
DEHYDRATING CHICKEN
Drain liquid from can. If there is any fat adhering to the chicken, rinse away under hot water. Pull chunks apart into smaller pieces and spread out on dehydrator tray. Dry at 145 degrees for approximately eight hours. When dry, a 12.5 ounce can yields a little less than a cup and will weigh 1.5 to 2 ounces. MAKING BREAD CRUMBS & DEHYDRATING CAKE Dehydrate @ 125° F (52° C) for approximately four hours. Thin sliced banana bread or carrot cake will dry like crunchy cookies. If you dry slices that are thicker, like ¾-inch thick, the outside will dry, but the insides will still be moist. Munch them just like crunchy cookies.DEHYDRATING TOFU
Combine all ingredients with eight ounces (236 ml) of water in pan. Bring water to a light boil. When the seasonings are dissolved, add tofu squares or noodles. Simmer tofu for ten minutes, then turn off stove. Leave tofu in pan, uncovered, until most or all of the liquidis absorbed.
DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
50 BEST BACKPACKING RECIPES 50+ Best Backpacking Recipes. Here are 50+ of the best backpacking recipes shared by experienced backpackers and camping chefs. These trail meals come from vegans, vegetarians, and omnivors. Take a lookat their top-picks.
BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES 8-Day Backpacking Meal Plan #1. This is a backpacking meal and food drying plan for an 8-day, 77-mile hike on the Appalachian Trail through Georgia. It features some of my favorite backpacking recipes from Recipes for Adventure. I used the Menu Planning & Food Drying Workbook to create the menu and estimate how much food to buy and dry. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. RECIPES FOR ADVENTURE II: THE BEST OF TRAIL BYTES Recipes for Adventure II: The Best of Trail Bytes. My new cookbook features the best backpacking recipes and food dehydrating techniques collected from over 100 issues of Trail Bytes, plus new topics that will make your backpacking meals as memorable as your adventures.DRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes.DEHYDRATING MEAT
Thaw shrimp in refrigerator or ice cold water. Pinch off the tails and rinse. Slice each shrimp into four or five pieces, arrange in a single layer on dehydrator tray, and dehydrate at 145° for approximately six hours until hard. There should be no moisture remaining when you cut apiece in half.
DEHYDRATING CHICKEN
Drain liquid from can. If there is any fat adhering to the chicken, rinse away under hot water. Pull chunks apart into smaller pieces and spread out on dehydrator tray. Dry at 145 degrees for approximately eight hours. When dry, a 12.5 ounce can yields a little less than a cup and will weigh 1.5 to 2 ounces. MAKING BREAD CRUMBS & DEHYDRATING CAKE Dehydrate @ 125° F (52° C) for approximately four hours. Thin sliced banana bread or carrot cake will dry like crunchy cookies. If you dry slices that are thicker, like ¾-inch thick, the outside will dry, but the insides will still be moist. Munch them just like crunchy cookies.DEHYDRATING TOFU
Combine all ingredients with eight ounces (236 ml) of water in pan. Bring water to a light boil. When the seasonings are dissolved, add tofu squares or noodles. Simmer tofu for ten minutes, then turn off stove. Leave tofu in pan, uncovered, until most or all of the liquidis absorbed.
CHEF GLENN’S BACKPACKING RECIPES Vegetable Stew Recipes. Ratatouille. This French summer vegetable stew combines eggplant, zucchini, peppers, onions, and tomatoes with garlic and herbs. Root Bark Stew. Heat and eat for dinner or munch out of the bag while hiking. This backpacking recipe features yams, parsnips, turnips, and rutabaga with Moroccan spices. MAKE BETTER BACKPACKING BREAKFASTS 1 tsp dried sage. ½ tsp dried basil. ⅛ tsp dried marjoram. ⅛ tsp red pepper flakes. Mix ingredients in a bowl, and then work the seasonings into a half-pound of lean, raw ground beef. Form the seasoned ground beef into a big meatball and set aside for ten minutes. Pull the meatball apart into small pieces.INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately BACKPACKING DESSERTS Rehydrate dried pineapple with half of the water (½ cup) in pot. Light stove and warm for ten minutes over low flame until warm. Combine powdered milk with other half of cold water (½ cup) in a separate pot or cup and stir until mixed. Add instant pudding mix and stir briskly until smooth. BACKPACKING RICE RECIPES Omit the coconut if using ham. On the Trail: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. There are more backpacking rice recipes in the Action Guide: Dehydrating 31 Meals. ABOUT CHEF GLENN MCALLISTER When I started BackpackingChef.com in 2008, I similarly said, “I’m not a chef, but I play one on the Internet.”. I figured I would grow into the job. With apologies to working chefs, I gave myself the trail name, Chef Glenn. My idea was that anybody could become a backpacking chef, and I imagined putting the title, Chef, in front of theDRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes. BACKPACKING MAC AND CHEESE RECIPES The recipe above has 397 calories. To make a larger portion with 576 calories, use ⅓ cup tuna, ⅓ cup vegetables, ¾ cup macaroni, 2 Tbsp cheddar cheese powder, 1½ Tbsp powdered milk and 1¾ cups water to rehydrate. Combine cheese and milk powders in a small plastic bag HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oilif desired.
BEST RAMEN NOODLES RECIPES FOR BACKPACKING Enclose in a larger plastic bag with noodles, seafood, and vegetables. Combine all ingredients except parmesan cheese with water in pot and soak for five minutes. Light stove, bring to a boil, and continue cooking with the lid on for one minute. Remove pot from stove and DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
BACKPACKING RICE RECIPES Omit the coconut if using ham. On the Trail: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. There are more backpacking rice recipes in the Action Guide: Dehydrating 31 Meals.INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oilif desired.
ABOUT CHEF GLENN MCALLISTER When I started BackpackingChef.com in 2008, I similarly said, “I’m not a chef, but I play one on the Internet.”. I figured I would grow into the job. With apologies to working chefs, I gave myself the trail name, Chef Glenn. My idea was that anybody could become a backpacking chef, and I imagined putting the title, Chef, in front of theDRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes. DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
BACKPACKING RICE RECIPES Omit the coconut if using ham. On the Trail: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. There are more backpacking rice recipes in the Action Guide: Dehydrating 31 Meals.INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oilif desired.
ABOUT CHEF GLENN MCALLISTER When I started BackpackingChef.com in 2008, I similarly said, “I’m not a chef, but I play one on the Internet.”. I figured I would grow into the job. With apologies to working chefs, I gave myself the trail name, Chef Glenn. My idea was that anybody could become a backpacking chef, and I imagined putting the title, Chef, in front of theDRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes. 50 BEST BACKPACKING RECIPES 50+ Best Backpacking Recipes. Here are 50+ of the best backpacking recipes shared by experienced backpackers and camping chefs. These trail meals come from vegans, vegetarians, and omnivors. Take a lookat their top-picks.
BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES 8-Day Backpacking Meal Plan #1. This is a backpacking meal and food drying plan for an 8-day, 77-mile hike on the Appalachian Trail through Georgia. It features some of my favorite backpacking recipes from Recipes for Adventure. I used the Menu Planning & Food Drying Workbook to create the menu and estimate how much food to buy and dry. BREAKFAST CAMPING RECIPES 1. Add 1/2 cup cold water to eggs, mix well, and set aside. 2. Boil 1/2 cup water for couscous. Add to bag, mix, and set aside in cozy. If using hash browns, be gentle while reconstituting - they can fall apart. 3. Cube SPAM and fry in frying pan or flat pot until well browned and crispy. 4. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. MAKE BETTER BACKPACKING BREAKFASTS 1 tsp dried sage. ½ tsp dried basil. ⅛ tsp dried marjoram. ⅛ tsp red pepper flakes. Mix ingredients in a bowl, and then work the seasonings into a half-pound of lean, raw ground beef. Form the seasoned ground beef into a big meatball and set aside for ten minutes. Pull the meatball apart into small pieces. BACKPACKING DESSERTS Reconstituted dried fruits lend a sweet juiciness to other ingredients used in backpacking desserts: dehydrated angel food cake, breadcrumbs, granola, nuts, graham crackers, chocolate, and other goodies. MORELAND GAP SHELTER TO MOUNTAINEER SHELTER Moreland Gap Shelter to Mountaineer Shelter, 9.5 miles. MAY 27 In the morning, I cooked grits with ham and tomatoes topped with pizza-flavored cheddar cheese goldfish crackers. My lower back had stiffened overnight. Attempting to stretch, I could not bend or twist to the right without inflicting a jolt of pain. CHICKEN AND DUMPLINGS RECIPE On the Trail: Add 11/2 cups of water to a pot along with vegetables and soup base mix. Add chicken from pouch, can or dehydrated chicken. Bring water to boil. Add enough water, about 1/4 cup, to dumpling bag to make a thick dough similar to pancake mix by squishing the contents around inside the Ziploc bag. Cut a small slit in corner of bag andBOLOGNESE RECIPE
Sauté sausage, chicken and onion in oil in a large sauté pan over medium-high heat until browned, 5-7 minutes. Drain off fat and transfer to a 4- to 6-qt. slow cooker. Mince onion, celery, carrot, and garlic in a food processor. Transfer to slow cooker. Add to slow cooker and mix well. DEHYDRATING TOMATOES Photo Above: Twelve tomatoes, cut-side up, on Excalibur dehydrator tray. Time & Temperature for Dehydrating Tomatoes. Approximately 15 hours @ 135° F (57° C) Times will vary depending on the thickness of the tomatoes and other factors like humidity in the surrounding environment. A dehydrator with a fan is a must, or the tomatoes won’t dry properly. DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
CHEF GLENN’S BACKPACKING RECIPES Vegetable Stew Recipes. Ratatouille. This French summer vegetable stew combines eggplant, zucchini, peppers, onions, and tomatoes with garlic and herbs. Root Bark Stew. Heat and eat for dinner or munch out of the bag while hiking. This backpacking recipe features yams, parsnips, turnips, and rutabaga with Moroccan spices. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. BACKPACKING RICE RECIPES Omit the coconut if using ham. On the Trail: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. There are more backpacking rice recipes in the Action Guide: Dehydrating 31 Meals. BACKPACKING MAC AND CHEESE RECIPES The recipe above has 397 calories. To make a larger portion with 576 calories, use ⅓ cup tuna, ⅓ cup vegetables, ¾ cup macaroni, 2 Tbsp cheddar cheese powder, 1½ Tbsp powdered milk and 1¾ cups water to rehydrate. Combine cheese and milk powders in a small plastic bag HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oilif desired.
DRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes.DEHYDRATING TOFU
Combine all ingredients with eight ounces (236 ml) of water in pan. Bring water to a light boil. When the seasonings are dissolved, add tofu squares or noodles. Simmer tofu for ten minutes, then turn off stove. Leave tofu in pan, uncovered, until most or all of the liquidis absorbed.
DEHYDRATING OLIVES
Add ½ cup of water (118 ml) to 200 grams of rinsed olives in a blender. Blend until smooth. This will make approximately one cup of blended olives. Optional: ¼ - ½ tsp Garlic Powder. Spread thinly on dehydrator tray covered with nonstick sheet. Dehydrate olive paste @INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
CHEF GLENN’S BACKPACKING RECIPES Vegetable Stew Recipes. Ratatouille. This French summer vegetable stew combines eggplant, zucchini, peppers, onions, and tomatoes with garlic and herbs. Root Bark Stew. Heat and eat for dinner or munch out of the bag while hiking. This backpacking recipe features yams, parsnips, turnips, and rutabaga with Moroccan spices. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. BACKPACKING RICE RECIPES Omit the coconut if using ham. On the Trail: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. There are more backpacking rice recipes in the Action Guide: Dehydrating 31 Meals. BACKPACKING MAC AND CHEESE RECIPES The recipe above has 397 calories. To make a larger portion with 576 calories, use ⅓ cup tuna, ⅓ cup vegetables, ¾ cup macaroni, 2 Tbsp cheddar cheese powder, 1½ Tbsp powdered milk and 1¾ cups water to rehydrate. Combine cheese and milk powders in a small plastic bag HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oilif desired.
DRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes.DEHYDRATING TOFU
Combine all ingredients with eight ounces (236 ml) of water in pan. Bring water to a light boil. When the seasonings are dissolved, add tofu squares or noodles. Simmer tofu for ten minutes, then turn off stove. Leave tofu in pan, uncovered, until most or all of the liquidis absorbed.
DEHYDRATING OLIVES
Add ½ cup of water (118 ml) to 200 grams of rinsed olives in a blender. Blend until smooth. This will make approximately one cup of blended olives. Optional: ¼ - ½ tsp Garlic Powder. Spread thinly on dehydrator tray covered with nonstick sheet. Dehydrate olive paste @INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately 50 BEST BACKPACKING RECIPES 50+ Best Backpacking Recipes. Here are 50+ of the best backpacking recipes shared by experienced backpackers and camping chefs. These trail meals come from vegans, vegetarians, and omnivors. Take a lookat their top-picks.
DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES 8-Day Backpacking Meal Plan #1. This is a backpacking meal and food drying plan for an 8-day, 77-mile hike on the Appalachian Trail through Georgia. It features some of my favorite backpacking recipes from Recipes for Adventure. I used the Menu Planning & Food Drying Workbook to create the menu and estimate how much food to buy and dry. ABOUT CHEF GLENN MCALLISTER When I started BackpackingChef.com in 2008, I similarly said, “I’m not a chef, but I play one on the Internet.”. I figured I would grow into the job. With apologies to working chefs, I gave myself the trail name, Chef Glenn. My idea was that anybody could become a backpacking chef, and I imagined putting the title, Chef, in front of theINDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximatelyDEHYDRATING MEAT
Thaw shrimp in refrigerator or ice cold water. Pinch off the tails and rinse. Slice each shrimp into four or five pieces, arrange in a single layer on dehydrator tray, and dehydrate at 145° for approximately six hours until hard. There should be no moisture remaining when you cut apiece in half.
DEHYDRATING BUTTERNUT SQUASH FOR MEALS, SOUPS, AND DESSERTS Reduce heat to low and simmer about ten minutes until butternut squash is soft. Allow to cool, stir in maple syrup, and run mixture through a blender until smooth. Spread thinly on dehydrator trays covered with non-stick sheets. Dehydrate @ at 135° F (57° C) for approximatelyeight to ten hours.
MORELAND GAP SHELTER TO MOUNTAINEER SHELTER Moreland Gap Shelter to Mountaineer Shelter, 9.5 miles. MAY 27 In the morning, I cooked grits with ham and tomatoes topped with pizza-flavored cheddar cheese goldfish crackers. My lower back had stiffened overnight. Attempting to stretch, I could not bend or twist to the right without inflicting a jolt of pain. DEHYDRATING SWEET POTATOES Dehydrating Sweet Potato Chips. After baking and cooling the sweet potatoes, remove the skins and slice crosswise thinly, between ⅛ and inch thick (½ cm). Place sweet potato chips in a single layer on dehydrator trays. Dehydrate @ 135° F (57° C) for approximately ten DEHYDRATING TOMATOES Photo Above: Twelve tomatoes, cut-side up, on Excalibur dehydrator tray. Time & Temperature for Dehydrating Tomatoes. Approximately 15 hours @ 135° F (57° C) Times will vary depending on the thickness of the tomatoes and other factors like humidity in the surrounding environment. A dehydrator with a fan is a must, or the tomatoes won’t dry properly. DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
CHEF GLENN’S BACKPACKING RECIPES Vegetable Stew Recipes. Ratatouille. This French summer vegetable stew combines eggplant, zucchini, peppers, onions, and tomatoes with garlic and herbs. Root Bark Stew. Heat and eat for dinner or munch out of the bag while hiking. This backpacking recipe features yams, parsnips, turnips, and rutabaga with Moroccan spices. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. BACKPACKING RICE RECIPES Omit the coconut if using ham. On the Trail: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. There are more backpacking rice recipes in the Action Guide: Dehydrating 31 Meals. BACKPACKING MAC AND CHEESE RECIPES The recipe above has 397 calories. To make a larger portion with 576 calories, use ⅓ cup tuna, ⅓ cup vegetables, ¾ cup macaroni, 2 Tbsp cheddar cheese powder, 1½ Tbsp powdered milk and 1¾ cups water to rehydrate. Combine cheese and milk powders in a small plastic bag HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oilif desired.
DRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes.DEHYDRATING TOFU
Combine all ingredients with eight ounces (236 ml) of water in pan. Bring water to a light boil. When the seasonings are dissolved, add tofu squares or noodles. Simmer tofu for ten minutes, then turn off stove. Leave tofu in pan, uncovered, until most or all of the liquidis absorbed.
DEHYDRATING OLIVES
Add ½ cup of water (118 ml) to 200 grams of rinsed olives in a blender. Blend until smooth. This will make approximately one cup of blended olives. Optional: ¼ - ½ tsp Garlic Powder. Spread thinly on dehydrator tray covered with nonstick sheet. Dehydrate olive paste @INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately DIY BACKPACKING FOOD Backpacking Recipes. Explore new backpacking recipes. Find 100+ breakfast, lunch, dinner, snack and dessert recipes. Learn how to assemble dehydrated meats, vegetables, and starches into a great variety of delicious backpacking meals. There are also recipes for dehydrating whole meals. Photos of every recipe are included withexact quantities
CHEF GLENN’S BACKPACKING RECIPES Vegetable Stew Recipes. Ratatouille. This French summer vegetable stew combines eggplant, zucchini, peppers, onions, and tomatoes with garlic and herbs. Root Bark Stew. Heat and eat for dinner or munch out of the bag while hiking. This backpacking recipe features yams, parsnips, turnips, and rutabaga with Moroccan spices. DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. BACKPACKING RICE RECIPES Omit the coconut if using ham. On the Trail: Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes. There are more backpacking rice recipes in the Action Guide: Dehydrating 31 Meals. BACKPACKING MAC AND CHEESE RECIPES The recipe above has 397 calories. To make a larger portion with 576 calories, use ⅓ cup tuna, ⅓ cup vegetables, ¾ cup macaroni, 2 Tbsp cheddar cheese powder, 1½ Tbsp powdered milk and 1¾ cups water to rehydrate. Combine cheese and milk powders in a small plastic bag HOW TO MAKE TOMATO POWDER WITH A DEHYDRATOR Combine ¼ cup (40 g) tomato powder with 1¼ cups of water. Bring to a light boil and then remove pot from heat. Wait fifteen minutes or longer. Sauce thickens with time. Add more water a tablespoon at a time for a thinner sauce. Stir in a spoonful of extra virgin olive oilif desired.
DRY SOUP MIXES
Spread/pour onto solid trays and dry until brittle. Pulverize or powder for instant soup. Serving Sizes: Package into desired serving sizes, ½ cup for one cup (8 ounces) of soup, 1 cup for two cups (16 ounces) of soup. On the Trail: Combine soup powder and water in pot and bring to boil. Remove pot from stove and let sit for ten minutes.DEHYDRATING TOFU
Combine all ingredients with eight ounces (236 ml) of water in pan. Bring water to a light boil. When the seasonings are dissolved, add tofu squares or noodles. Simmer tofu for ten minutes, then turn off stove. Leave tofu in pan, uncovered, until most or all of the liquidis absorbed.
DEHYDRATING OLIVES
Add ½ cup of water (118 ml) to 200 grams of rinsed olives in a blender. Blend until smooth. This will make approximately one cup of blended olives. Optional: ¼ - ½ tsp Garlic Powder. Spread thinly on dehydrator tray covered with nonstick sheet. Dehydrate olive paste @INDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximately 50 BEST BACKPACKING RECIPES 50+ Best Backpacking Recipes. Here are 50+ of the best backpacking recipes shared by experienced backpackers and camping chefs. These trail meals come from vegans, vegetarians, and omnivors. Take a lookat their top-picks.
DEHYDRATED FOOD RECIPES Use 2¼ to 2½ times more liquid than dried ingredients. For example: Combine five cups dried food with twelve cups of liquid. Soak dried ingredients in warm water or broth for fifteen minutes, bring to a boil, then reduce heat and simmer for thirty to sixty minutes. BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES 8-Day Backpacking Meal Plan #1. This is a backpacking meal and food drying plan for an 8-day, 77-mile hike on the Appalachian Trail through Georgia. It features some of my favorite backpacking recipes from Recipes for Adventure. I used the Menu Planning & Food Drying Workbook to create the menu and estimate how much food to buy and dry. ABOUT CHEF GLENN MCALLISTER When I started BackpackingChef.com in 2008, I similarly said, “I’m not a chef, but I play one on the Internet.”. I figured I would grow into the job. With apologies to working chefs, I gave myself the trail name, Chef Glenn. My idea was that anybody could become a backpacking chef, and I imagined putting the title, Chef, in front of theINDIAN DAL RECIPE
Indian Dal Recipe. Shared by Zondra Skertich, Montana USA. Servings: 1 - 3 Ingredients for Making the Indian Dal Recipe: 2 Tbsp of butter or ghee 1 small onion, diced 2 cloves of garlic, diced 1 small chili pepper, diced (optional how hot do you like things?) 1 tsp whole cumin seeds 1 Tbsp of Garam Masala (or your favorite Indian spices, ground up) 2 cups red lentils 3 cups (approximatelyDEHYDRATING MEAT
Thaw shrimp in refrigerator or ice cold water. Pinch off the tails and rinse. Slice each shrimp into four or five pieces, arrange in a single layer on dehydrator tray, and dehydrate at 145° for approximately six hours until hard. There should be no moisture remaining when you cut apiece in half.
DEHYDRATING BUTTERNUT SQUASH FOR MEALS, SOUPS, AND DESSERTS Reduce heat to low and simmer about ten minutes until butternut squash is soft. Allow to cool, stir in maple syrup, and run mixture through a blender until smooth. Spread thinly on dehydrator trays covered with non-stick sheets. Dehydrate @ at 135° F (57° C) for approximatelyeight to ten hours.
MORELAND GAP SHELTER TO MOUNTAINEER SHELTER Moreland Gap Shelter to Mountaineer Shelter, 9.5 miles. MAY 27 In the morning, I cooked grits with ham and tomatoes topped with pizza-flavored cheddar cheese goldfish crackers. My lower back had stiffened overnight. Attempting to stretch, I could not bend or twist to the right without inflicting a jolt of pain. DEHYDRATING SWEET POTATOES Dehydrating Sweet Potato Chips. After baking and cooling the sweet potatoes, remove the skins and slice crosswise thinly, between ⅛ and inch thick (½ cm). Place sweet potato chips in a single layer on dehydrator trays. Dehydrate @ 135° F (57° C) for approximately ten DEHYDRATING TOMATOES Photo Above: Twelve tomatoes, cut-side up, on Excalibur dehydrator tray. Time & Temperature for Dehydrating Tomatoes. Approximately 15 hours @ 135° F (57° C) Times will vary depending on the thickness of the tomatoes and other factors like humidity in the surrounding environment. A dehydrator with a fan is a must, or the tomatoes won’t dry properly. THE BEST BACKPACKING FOOD IS HOMEMADE WANT TO EAT THE BEST-TASTING BACKPACKING FOOD ON THE TRAIL? Forget the expensive freeze dried backpacking meals that require a magnifying glass to find the vegetables. Go for healthy, hearty meals you can make at home before you head to the woods. Welcome to BackpackingChef.com, an entire website devoted to helping you learn how to dehydrate food, and how to assemble light-weight, nutritious backpacking meals. Here you will find over 100 trail-tested backpacking recipes for dinners, lunches, breakfasts, desserts, andsnacks.
Greetings. Chef Glenn here. Imagine sitting by a peaceful campfire after a beautiful hike in the forest. Wouldn't it be nice to savor the last moments of the day with a pot of homemade shrimp linguine? That's what I thought. When I started backpacking on the Appalachian Trail several years ago, I developed a complete menu of healthy backpacking recipes. In addition to tasting great, the trail meals packed light, kept well, and were easy to cook with a small backpacking pot and stove. You, too, can make your own backpacking food: I'll show you how to dehydrate and assemble trail meals; and how to store and pack them safely. Learn how to easily rehydrate and cook healthy backpacking meals while watching the sun go down over the mountains. Soon your hiking meals will include risotto, ratatouille, and pumpkin pie. If you're ready to start making the best backpacking food you willever taste...
PICK A TOPIC AND LET'S GET STARTED! NAVIGATION: The main topics are listed down the left-hand column. These provide a lot of information and serve as mini table of contents to many more pages of recipes and techniques. At the bottom of every page are a few navigational choices, so you can continue on to the next recipe or go back to the table of contents for the topic you arereading.
I've also listed and linked to the main topics below with a briefintroduction.
BACKPACKING RECIPES
Breakfast, lunch, supper and dessert. Learn how to combine starches, meats, and vegetables into a great variety of delicious backpackingmeals.
I include photos of every recipe, exact quantities for each ingredient, packing instructions, and how to rehydrate and prepare the meals on the trail with minimal effort and fuel. Explore new backpacking recipes DEHYDRATING BACKPACKING FOOD Dehydrating food substantially reduces pack weight and preserves thefood.
Learn how to dehydrate vegetables, meat, beans, fruit, sauces, andstarches.
Check out the sweet potato bark backpacking recipe, a favorite trail snack that can be eaten dry or rehydrated into pudding. Learn how to dehydrate backpacking foodPACKING & STORAGE
The longer the trip, the better it is to keep backpacking food well-organized and air and water-tight, so that it keeps well. I pack my food into daily rations, which I vacuum seal. Breakfast, lunch, supper, dessert and snacks all go into one vacuum sealed bag. Learn how to pack and store backpacking food.TRAIL COOKING
Just about any backpacking pot and stove will work to heat and rehydrate the meals. With dehydrated meals, there’s no need to rush the boil with a high-powered stove. All you need to do is reach a boil, and hold it for a minute or two. I’ll show you how to cook efficiently with the simplest of alcohol stoves, and how to heat up sides and desserts with three tea light candles. Learn how to cook dehydrated backpacking meals ------------------------- BACKPACKING RECIPE BOOKS BY CHEF GLENN SPECIAL OFFER: BUY ANY ONE BOOK AND GET $5 OFF EACH ADDITIONAL BOOK. _RECIPES FOR ADVENTURE_ If you like what you find on the website, you will love my cookbook, _RECIPES FOR ADVENTURE_. It covers everything from the website plus more recipes and dehydrating techniques. Nicely formatted with hundreds of photos, it is available as a PDF download for computer viewing or as a full-color printed edition.BUY THE BOOK
AMAZON REVIEWS: "_This cookbook is exactly what I needed to prepare for our first backpacking trip. Chef Glenn provides you with great tips, basic instructions, and helpful hints to make DELICIOUS meals for the trail. Chef Glenn has taken all the guess work out of preparing foods and makes it SIMPLE for anyone to use. If you spend some time with this cookbook you will be thrilled with what can be made, dehydrated, packed, and then re-hydrated and enjoyed on the trail. You will be glad you have this cookbook after trying the first meal you make! Side note: I tell everyone about this cool cookbook and my sister in law bought one for her and her daughter. Bon Appetit_!" "_My girlfriend and I used tips and recipes in this book to feed ourselves two meals each day as we hiked the Appalachian Trail for five months in 2015. The book was very helpful and our meals were envied by most other hikers we encountered. We met several other hikers who also used this book and dehydrated all of their meals forthe AT."_
_While most Appalachian Trail hikers are choking down each bite of their "ramen-bombs" each day, you'll be devouring every morsel of your homemade warm meals with REAL vegetables, tasty meat (that's not ANOTHER tuna packet), and well-seasoned goodness!_" _MENU PLANNING & FOOD DRYING WORKBOOK_ Use the workbook to plan your menus and estimate how much food topurchase and dry.
IT'S A GREAT TOOL TO GO WITH _RECIPES FOR ADVENTURE_.BUY THE WORKBOOK
_RECIPES FOR ADVENTURE ACTION GUIDE_ A Step-by-step _Action Guide_ to put together 31 dehydrated meals. Includes the shopping list, drying instructions, meal assembly, cooking directions, and packing. "WHEN YOU KEEP A SUPPLY OF DEHYDRATED MEALS ON HAND – FOR ADVENTURE, WORK, AND TRAVEL – YOU’RE AUTOMATICALLY PREPARED FOR EMERGENCIES." BUY THE _ACTION GUIDE_ _1001 MILES ON THE APPALACHIAN TRAIL_ Join me on an Appalachian Trail adventure from Georgia through West Virginia. The journal covers 1001 miles of rugged footpath, inspirational mountaintops, and unbounded nature. Available in Paperback or Downlaod.BUY THE BOOK
READ THE FIRST CHAPTER First 315 miles through Tennessee and North Carolina ------------------------- _TRAIL BYTES_: INSPIRATION IN YOUR INBOX RECEIVE ONE INSPIRING ARTICLE PER MONTH WITH NEW BACKPACKING FOOD RECIPES AND FOOD DEHYDRATING GUIDANCE. Plus, get my free, 50-page ebook with your subscription! SUBSCRIBE. It's free. I'll send you a new article each month with backpacking food recipes, food dehydration tips, and trail cooking techniques. You will also receive my 50-page e-book, _HOME & TRAIL: AN INTRODUCTION TO DRYING FOOD_.CLICK TO SUBSCRIBE
------------------------- QUESTION? ASK THE CHEF CONTACT: If you have questions or comments after exploring the website, feel free to contact me.
FROM THE MAILBAG:_ “Thank you for all the work that goes into these great backpacking recipes and hints. We have used many of the recipes in preparing food for my son’s hike on the Appalachian Trail. He leaves next Saturday from Georgia and will likely be packing some of the best backpacking food on the trail thanks to you sharing your work.”_ – Carrie Return to Top of PageSHARE THIS PAGE:
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NEW BACKPACKING RECIPE: BARLEY RISOTTO WITH PEAS & MUSHROOMS Check out this delicious new recipe in the Feb. 2020 Edition of Trail Bytes. Serve it for dinner tonight, or dehydrate it for the trail.Read More
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SAWYER WATER FILTER PUTS THE SQUEEZE ON BACKPACKING FILTERS How do Sawyer water filters compare to other backpacking water filters that rely on pumping or purification with chlorine dioxide or ultraviolet light pens?Read More
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BACKPACKING MEAL PLANS FOR MULTI-DAY HIKES | BACKPACKINGCHEF Backpacking meal plans for 3-days, 5-days, 6-days, and 8-days. Recipes and menus for breakfasts, lunches, dinners, and desserts.Read More
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CELEBRATING OUR 100TH NEWSLETTER The 100th Edition of Trail Bytes features new backpacking recipes for Beef & Barley Stew and Soup.Read More
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6-DAY BACKPACKING FOOD PLAN FOR TWO PEOPLE 6-day backpacking food plan for Chef Glenn & Dominique’s Appalachian Trail hike in Shenandoah National Park.Read More
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