Sunday, October 9, 2011

Backpacking Bagels

So nothing really beats bagels from NYC, but as we all know most food tastes good when you are (a) really hungry (b) outside and (c) made by someone else.

Bagels are sturdy and hold up far better than bread when stuffed into an overstuffed pack. You can toast them in in your frypan, and top them with almost anything. Here are some inspirations:

cream cheese and salmon (you can get it in a pouch in the tuna isle)
peanut butter and honey
butter and cinnamon sugar
melted cheese and tuna (again, opt for the pouch)
hummus (bring along the powdered kind and add water)
pizza toppings
re-fried beans and cheese (dehydrated beans are awesome!)

Birthday Backpacking

I recently moved to Jackson Hole to be able to more easily pursue an outdoor lifestyle. Which basically means that I am out playing more than I am blogging. The good news is that I have some new recipes and adventures to share now that we are in the off-season.

I turned 30 this past week and my boyfriend, Dan, took me backpacking in the Wind River Range. He also bought me some really awesome collapsible wine glasses to bring on the trip.

They are sturdy and lightweight and pair well with my platypreserve wine storage system or the awesome eco-friendly Bandit wine cartons. Pretty sure we'll be getting a lot of use out of these.

Tuesday, April 26, 2011

Salt and Pepper Rolls

(serves 4)

These rolls are the perfect accompaniment for soups or pasta dishes.

1 tsp. dry yeast
1/2 cup lukewarm water
1/2 tsp. sugar
1/4 tsp. salt
1 1/4 cup flour

2 tsp Salt
2 tsp Pepper

*combine the yeast, sugar and water until disolved
*add to the salt and flour in a plastic bag and mix until dough forms a moist but not sticky ball
*set aside and allow to rise (ideally 30 minutes)
*oil your frybake and roll dough into 4 balls, rolling each ball in the oil to fully coat
*generously sprinkle with salt and pepper
*cover and cook over low heat for 20 minutes or until the rolls are golden brown
*the secret to good campstove baking is rotating the pan in such a way that it is rarely centered over the flame*

Photo of the Month

Crater Lake Kitchen by Justin DeWolfe

Monday, April 4, 2011

Make your own Bars!

Great for lunch on the trail, but you have to make them at home!

(makes 16 bars)

1 Tbs Coconut Oil
1 1/4 cup rolled oats
1 1/4 cup toasted chopped walnuts
1/2 c oat bran
1 1/2 rice crispies (or similar breakfast cereal)
1/4 cup dried cranberries
1/4 cup dried currents
1/4 cup dried apricots, chopped
1 cup brown rice syrup
1/4 cup sugar
1 tsp pure vanilla extract
1/2 salt

*Grease an 8x8 baking pan with the coconut oil
*Mix the oats, nuts, bran, cereal, and fruit in a large bowl
*Combine the rice syrup, sugar, vanilla and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens, about 4 minutes
*pour syrup mixture over oat mixture and stir until incorporated.
*spread into prepared pan and cool to room temperature.
*when cool cut into 16 bars and store in an airtight container.

Salmon with balsamic figs

If you're lucky enough to catch one, here's a great way to prepare it. Otherwise head to the grocery and keep it on ice until you prepare it.

(serves 4)

4 Salmon filets( ~1/2 inch thick, 6 oz each)
vegitable oil
1/2 cup balsamic vinegar
4 figs

*Prepare a medium hot fire in BBQ
*Rub the salmon fillets with the oil and sprinkle with salt and pepper. bush a light coating of oil on the grill grate as well.
*Place salmon over the fire skin side up, cover and grill for 5 minutes
*Turn the fish over, cover and grill for 5 more minutes
*When the fish is opaque all the way through it is ready
*Cut the figs in half and serve alongside the salmon fillets with a few Tbs of the vinegar spooned over the top

Hot Chile Lime Corn on the Cob

cooked over an open flame BBQ or campfire, yum!

(Serves 4)

4 ears of corn (with husks on)
2 limes
4 Tbs butter
1/2 tsp chili powder
pinch of cayenne pepper
1/4 tsp sugar
1/2 tsp salt

*Prepare a hot fire in a BBQ or Campfire circle.
*Pull back the husk and remove the silk from each ear of corn and wash the corn. (You can do this at home before you leave for the campsite)
*Squeeze the juice from half a lime on each ear and pull the husk back over the ear of corn and twist at the top to close.
*Place the corn on a grill directly over the fire and cook for 20 minutes turning several times to grill all sides.
*In a small bowl, combine the remaining ingredients.
*When the corn comes off the grill remove the husks and and spread the butter mixture on each ear. You can either completely remove and discard the husks or tie them in a knot at the base of the ear to make a handle.

Spring has Sprung!

Apparently I've been doing to much skiing and not enough blogging lately. But with the temperature nearing 70 where I live in San Francisco, Summer backpacking trips are on my mind. An annual car-camping trip that we do every spring is also on the horizon, so I thought I'd share some recipes that i like to make when you have access to an open flame.

Monday, February 7, 2011

apple curry couscous

(serves 4)

I've adapted this recipe from one of my favorite food bloggers at 101 Cookbooks. Check out Heidi's original recipe to make at home!

4 tablespoons butter
1 tablespoon curry powder
1 tsp garlic powder
1 medium apple, cored and chopped (or 3 Tbs reconstituted dried apple)
1/2 cup pine nuts
1 cup couscous
1 3/4 cup water
1 teaspoon salt

*melt 3 tablespoons of the butter, and add the curry powder, garlic powder and cook for a minute or until the spices are fragrant.
*stir in the chopped apples and pine nuts and cook just long enough time for the apples to soften and absorb some of the curry (2 minutes). *scoop the apples from the pan and set aside in a separate bowl.
*add the remaining tablespoon of butter, water and salt to the pan
*bring water to a boil, stir in the couscous, cover and remove from heat
*steam for 5 to 10 minutes and then use a fork to fluff up the couscous
*stir in the apples, pine nuts, and serve!

PRO-TIP: If you have leftovers, you can reheat with a little more butter and cinnamon and eat for breakfast. You could even throw it into some pancake batter. Be adventurous!

pigs in a blanket

(serves 4)

This is my dad's favorite thing to make for his grandsons. Thanks to Alia who helped me to realize that lil' smokies can travel well in the winter!

for the dough:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 butter
1/3 cup reconstituted milk

12 lil' smokies

*mix flour, baking powder, and salt
*cut in butter and add milk slowly until dough forms a crumbly ball
*roll dough into 12 smaller balls and roll each ball into a flat 4 inch circle with you nalgene bottle or just between your hands
*place a lil' smokey in the center of each circle and wrap the dough around
*heat butter or oil in a pan and fry until golden brown on all sides

*if you're feeling lazy you can use pre-made refrigerator rolls (like Pillsbury Grands)

*for more flavor add a slice of you favorite cheese inside each roll.

Tuesday, January 11, 2011

Photo of the Month

Beef Empanadas with a Side of Beef


(serves 4)

These take a little more effort, but are always a hit. The fact that you are making pastry dough outside should earn you extra points.

for the dough:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 butter
1/3 cup reconstituted milk

nutty/fruity - 1/2 cup chopped dried fruit with 2 Tbs chopped nuts, 1 Tbs butter, 1 Tbs brown sugar

chicken curry - 1 packet chicken, 1 Tbs chopped nuts, 1 tsp curry powder, 2 Tbs shredded cheese

taco meat - 1/2 ground beef cooked with diced onion, garlic powder and a dash of tomato base

veggie - 1/2 reconstituted veggies of you choice, 2 Tbs leftover cooked quinoa, 1 Tbs. butter, 2 Tbs cheese

*mix flour, baking powder, and salt
*cut in butter and add milk slowly until dough forms a crumbly ball
*roll dough into 12 smaller balls and roll each ball into a flat 4 inch circle with you nalgene bottle or just between your hands
*place a spoonful of filling on one side of each circle and fold in half making sure to seal the edge
*heat butter or oil in a pan and fry empanandas until brown on both sides


(serves 1)

This dish is great for winter travelers who want something easy yet satisfying. I also like to bring ramen along for emergency meals since you can eat it hot or "raw"

12 oz boiling water
top ramen
3 Tbs. potato pearls
2 Tbs. cubed cheese
2 Tbs cubed meat (salami, summer sausage, cooked bacon, etc)
2 Tbs. dehydrated peas and carrots
hot sauce to taste

*crunch up ramen and put in 20 oz mug with boiling water and seasoning packet and cover for 1 minute
*add potato pearls, veggies, meat, and cheese and stir
*top with hot sauce if desired

vegetarians can omit meat, and add more cheese and veggies!

Philly-style Pasta

(serves 4)

when you have a snow fridge to store your food in, your dreams of cooking with fresh ingredients becomes a reality!

1/2 pound noodles
1/2 pound ground beef
1/2 cup tomato base
4 oz. cream cheese
1/2 tsp garlic powder
1 tsp oregano

*brown the beef in a skillet or frybake, drain and set aside
*bring 4 cups of water to a boil, add pasta and cook for 10 minutes
* drain pasta, using 1 cup of the water to mix with the tomato base and spices
*combine all ingredients and stir over low heat until cheese is melted