Wednesday, September 22, 2010

Curry Cashew Rice

(Serves 2)
Thai food on the trail. yum.

2 cups instant rice
2 Tbsp Peanut Butter
2 Tbsp dried pineapple or mango, chopped
1 Tbsp curry powder
1 Tbsp chicken or vegetable bouillon
1/2 Tbsp sugar
1 tsp garlic powder
1/4 tsp ground turmeric
Salt to taste

top with
Chopped cashews
1/2 tsp basil

*Bring 2 cups of water to a boil
*Add Peanut butter and stir until melted
*Remove from heat and add rice and seasonings
*Cover and allow to steam inside pot for 1-2 minutes or until the rice is tender
*Add chopped cashews and a pinch of basil to each portion before serving

Rocky Road Pudding

(serves 4)
for when your sweet tooth doesn't stay at home

3 oz instant chocolate pudding
2/3 cup powdered milk
1/4 cup pecan pieces
1/4 cup mini marshmallows

At home: Combine the pudding and powdered milk in a ziplock bag. Carry the nuts and marshmallows in a second bag.

On the trail: Add 2 cups of water to the pudding mix. Top the pudding with the marshmallows and nuts after the pudding has set up.

Pro Tips: COFFEE!

Weather its an Alpine start or not, no morning is complete without coffee. There are several options depending on your tastes, space requirements, and hard core factor. I've listed them in order from plush to bare-bones

1. Go really gourmet with fresh ground coffee and the GSI Outdoors Java Press

2. You can make drip coffee using a collapsable drip coffee maker

3. I like to mix up a concoction of instant espresso, powdered milk, and hot cocoa (2:1:1 ratio) in a zip lock baggie before the trip and add a few tablespoons to hot water in the field for camping mochas

4.Starbucks Via instant coffee isn't a bad option (especially with a coupon)

5. cowboy coffee: you can brew coffee by adding grounds to hot water right in your mug or nalgene. makes for some thick drinking so beware!

Tuesday, September 7, 2010

Heavenly Hashbrowns

(Serves 2)

Pair this dish with a fried egg and some coffee and you'll feel like you got the best seat in house at your favorite greasy spoon diner!

1 cup dehydrated hashbrowns (
1/3 cup cheese (shredded or diced)
2 Tablespoons "Real Bacon Pieces" from a jar
hot sauce and/or ketchup to taste

*add hashbrowns to 2 cups boiling water and allow to sit covered for 15 minutes
*oil the bottom of your Frybake and cooke hashbrowns until golden brown
*sprinkle cheese and bacon on the top of the hashbrowns, cover and cook on low heat until cheese is melted
*add salt, pepper, hot sauce and ketchup until it tastes like someone named Mac served you breakfast fresh off the grill

Quinoa Curry

(Serves 4)

The ancient Aztecs believed that quinoa (pronounced Keen-Wa) was the food of the gods. It is also high in protein and other great nutrients so make it when you need god-like powers for your next outdoor adventure.

2 cups quinoa
2 carrots, sliced thinly
20 snow peas or green beans, cut in thirds
2 cloves garlic, sliced
1 Tbs chopped ginger
1 cube vegetable bouillon
2 tsp curry powder
1 tsp cayenne pepper

Salt and pepper to taste

Place the quinoa, bouillon cube, ginger, garlic and carrots in 6 cups of water and bring to a boil. Cook for 10 to 15 minutes, until the quinoa has begun to soften and the vegetables are cooked through. Stir in the snow peas or green beans and curry and cayenne and cook a few more minutes over low heat. Salt and pepper to taste.

Pro tip: A wise friend of mine once told me that quinoa is hard to overcook, you will know that it is done when the little tails detach from the heads...

fajitas montanas

(Serves 4)

This dish will make you wish you had packed margaritas.

*1 large yellow onion
*2 large red bell peppers
*2 zucchini squash
*1 portabello mushroom
*2 avocados
*1 tsp dried basil
*1 tsp cayenne pepper
*1 tsp salt
*1 tsp pepper
*Olive oil
*1 lime (optional)
*1 cup dehydrated black beans
*1 cup cheese (shredded or diced)
*8 flour tortillas

Prepare the black beans by adding to 1-1/2 cups of boiling water and allowing to simmer for 5 minutes

Split the avocado in half and remove the peel and pit. Cut the halves into thick wedges.

Dice the remaining veggies using the side of your metal spatula as a knife and the (clean) bottom of your frybake as a cutting board
Toss all of the veggies (except avocado) into the frybake and coat with olive oil and seasonings.
Sautee the vegetables in a pan for about 5 minutes or until tender.

For each Fajita take a tortilla and layer with black beans and the grilled vegetables, and top with slices of avocado.

Serve immediately.

(You may substitute or add other vegetables — such as different squashes or sliced carrots — depending on season and personal tastes.)

Photo of the Month

Labor Day Trout by Amy Suhoza