Salt and Pepper Rolls

(serves 4)

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

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

Topping:
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*

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)
salt
pepper
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.

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


variations:
*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.

Empanadas!

(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

fillings:
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

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

Baked Potato Soup

(serves 2)

this soup has all the fixings of your favorite baked potato

4 cups water
1/2 cup powdered milk
2 Tbs. flour
2 Tbs. dried onions
1/2 tsp salt
1/2 tsp pepper
1 tsp oil
1/2 cup potato pearls
1 cup cheddar cheese (shredded)
2 Tbs bacon bits

* Combine all the ingredients except potatoes and cheese in a pot and bring to a boil, stirring constantly.
* Remove from heat and add the potato pearls slowly while stirring rigorously
* Add cheese and cover until melted
* Serve with bacon, salt and pepper to taste

Tamale Pie

this will warm you from the inside out

(serves 3)

for crust:
2 1/2 cups cornmeal
2 tsp. backing powder
1 tsp. salt
1 Tbs oil
1 cup water

for filling:
4 cups boiled water
2 cups instant black or refried beans
1/4 cup tomato base
2 tsp. garlic
1 tsp. pepper
cayenne and/or hotsauce to taste
1 cup sliced cheese


*mix the crust ingredients until moistened; the dough should resemble stiff bisquit dough
*flatten into frybake and cook until the top looks dry being careful not to burn the bottom
*remove from heat and poke hole in the surface
*spread butter over the surface
*put 1/2 cup cheese on top of crust

*add all the filling ingredients (expect cheese) to the boiled water
*stir until well mixed and remove from heat
*spoon mixture on to crust and spread over the melted cheese
*put remaining cheese on top of bean mixture

*cover and cook over low heat until cheese melts; rotating pan frequently to avoid burning the crust

Salmon with Shallots and Sundried Tomatoes

(Serves 2)

This flavorful dish pairs well with couscous pilaf, rice, or pasta. It's also good on bagels for breakfast!

1 pouch smoked salmon
1 Tbs olive oil
1 shallot, minced
1 clove garlic, minced
dash red pepper flakes
5 dehydrated sundried tomatoes
2 oz feta cheese

*Rehydrate sun dried tomatoes in warm water for 5 minutes
*Combine all ingredients except cheese in skillet and sautee until salmon is heated through (about 5 minutes)
*Add cheese and cook covered over low heat for 1 minute or until cheese is melted
*Serve atop grain of your choice!

CousCous Pilaf with Pine Nuts

(serves 2)

Pairs perfectly with some freshly caught fish, or the kind that comes out of a pouch!

1/2 cup couscous
1 cup water
1 chicken bullion cube
2 tsp olive oil
1/2 yellow onion, diced
2 Tbsp pine nuts
2 tsp parsley

*Dissolve bullion in boiling water
*Remove form heat, add couscous to pot and cover
*Heat the skillet and add oil and onoin, cook about 3 minutes or until onion becomes translucent
*Add pine nuts and sautee for an additional 2 minutes until both onion and pine nuts start to brown
*Remove from heat and add couscous and parsley, mix to combine
*Salt and Pepper to taste

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

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.)

Campstove Pizza

(serves 2)

you really can make pizza in the backcountry instead of waiting for your return to civilization

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

Pizza Sauce:
2 Tbs. tomato base
1/2 tsp. oregano
1/4 tsp. garlic powder
2 Tbs. water

Toppings:
1/2 thinly sliced cheese
dehydrated mushrooms and/or peppers
salami, summer sausage, or bacon bits
get creative, you can put whatever you like on pizza
(cashews and olives are one of my favorite combos)

To make the dough:
*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) while you enjoy some of the cheese that you are thinly slicing ;)
*combine the ingredients for the sauce and stir well
*to roll out the dough, use the bottom side of the frybake as a table, and your water bottle as a rolling pin (make sure they are clean first)
*oil the inside of the frybake and sprinkle a little cornmeal on the surface before spreading the dough into the pan and slightly up the edges
*spread the sauce onto the crust and sprinkle on cheese and toppings
*cover and cook over low heat for 20 minutes or until the crust is golden brown and the cheese is melted
*the secret to good campstove baking is rotating the pan in such a way that it is rarely centered over the flame*

Approximate nutrition information per serving:
Calories: 750
Carbs (g): 75
Protein (g): 40
Fat (g): 35
Fiber (g): 7

Kickin' Mac n' Cheese

(serves 4)
So good, you might make it at home.

2 cups twirly pasta
1 cup diced pepper jack cheese
4 Tbs butter
2 Tbs flour
4 Tbs powdered milk
1/4 cup dried sun dried tomatoes
salt and pepper to taste

*bring 4 cups of water to a boil and cook pasta until al dente ~ 10 minutes
*while pasta is cooking rehydrate the sun dried tomatoes in a little bit of the pasta water
*add 1/4 cup water to the powdered milk
*when the pasta is done cooking remove from heat and stain the water (you can save it in a thermos for Hot Drinks or soup)
*melt the butter in the frybake over medium heat and slowly add the flour, stirring continuosly, add the milk to make a roux (tell your friends this is what you are doing and they will be really impressed)
*after the milk mixture has a chance to get warm slowly add the cheese allowing it to melt while stirring vigourously
*once all the cheese has been added, throw the pasta and sun dried tomatoes in and mix to combine the cheesey goodness
*cover and cook for two more minutes

Approximate nutritional information per serving:
Calories: 475
Carb (g): 50
Protein (g):15
Fat (g): 25
Fiber (g):2