What are your favorite backpacking, climbing, and hiking recipes and why? Looking for meals that are quick and easy to prepare, are high energy, easy to pack and light, and are very tasty and nutritious.
Here's one of my favorites.
Curry Noodles Serves one: 6 oz.
1 serving of Asian cellophane noodles (you can also use several top ramen packaged noodles)
¼ cup dehydrated meat of your choice (burger or chicken)
¼ cup dehydrated mixed veggies
1 Tbs. curry you can also use curry paste and avoid some of the spices below.
1 Tbs. cumin
1 Tbs. coriander
1 Tbs. garam masala
½ tsp. ground ginger
1.5 Tbs. coconut cream powder
2.5 Tbs. dry milk
Salt and pepper to taste
3 tablespoons of peanuts
2 tablespoons of pre-chopped cilantro (optional)
On trail add about 1 ½ cups boiling water to baggie. Mix it around and let it
sit for 10 minutes, or until everything is soft. Add peanuts and cilantro before serving.
Here's another favorite of mine Couscous vegetables and Jerky. This one has lots of carbs for high energy. Feeds 2.
1 cup of couscous
1 small red onion thinly sliced
2 cloves of garlic sliced
2 carrots chopped
2 stalks of celery
1 cup of cherry tomatoes
1 teaspoon of curry seasoning
Couple pinches of paprika, salt, pepper, oregano.
1 teaspoon of olive oil.
8-12 oz. of beef or buffalo jerky.
At home chop the vegetables and mix spices into their own zip locks. On the trail add oil, vegetables, to pot over medium heat for 5 min, remove from pot and add enough water for couscous (refer to package instructions) then boil the water, add the jerky and turn down the heat, boil for 2 more minutes. Add couscous, spices, and veggies to boiled water, mix, cover and let sit for 5 minutes.
Here’s one of my favorites when high up on a mountain. This soup recipe is packed with nutrition and energy and was the only thing that I could eat while nauseous and acclimating to high altitude.
1 cup of flour
½ tablespoons of baking powder
¼ teaspoon of salt
½ tablespoons of poultry seasoning
½ cup powered milk
1 tablespoon of butter
3 packets of chicken broth concentrate or cubes (equal to 3 cups of broth)
4 cups of water
¾ cup of dried vegetables = 1 cup of fresh vegetables (carrots, zucchini, mushrooms)
½ teaspoon of dried oregano
¼ cup of precooked then frozen chicken. (optional)
1 teaspoon of dried parsley
At home add dumpling mix excluding liquid for powered milk & butter to plastic zip lock bag. Place dried/fresh vegetables in zip lock, place pre cooked frozen chicken in another bag. At camp add 4 ½ cups water to your cook pot, vegetables, chicken and chicken broth concentrate, cover. Just as water starts to heat up take ½ cup of liquid from the pot and add to the dumpling bag then add butter. Reseal bag mixing ingredients by squeezing the bag till completely incorporated. Once cook pot comes to a boil, squeeze dumpling mix into the pot forming 4 large dumplings or 8 small ones. Add other ingredients to pot, cover and bring to another boil for 3-5 minutes depending on dumpling size, you may need to reduce heat to simmer to preventing the soup from boiling over. Let stand for a few minutes to cool, Enjoy.
Here's a favorite breakfast reciepe that's fast, easy and doesn't take much weight or fuel.
Blueberry chocolate chip Oatmeal
¼ cup of freeze dried dehydrated bananas
¼ cup of freeze dried or dehydrated blueberries
¼ cup of crushed walnuts
4 packets of instant oatmeal or about 170 grams or just under 1 cup
At home: combine bananas, blueberries, and walnuts in own zip lock. You could also use chocolate chips.
In camp: bring 2 cup of water to a boil in pot. Add water to individual cups or bowls of oatmeal, stir and mix. Add additional water as needed. Add blueberries, bananas, and walnuts.
Note: Don't try this with regular dried bananas, they are too hard.
14-18 ounce package of baked tofu
14 ounces of dried or dehydrated mashed potatoes
1 packet of powdered mushroom sauce or gravy
1 cup of dried mushrooms
½ cup of dried mixed vegetables like peas, carrots, and corn.
½ teaspoon vegetable bouillon
¼ teaspoon of sage
¼ teaspoon of cumin
Dash of salt and pepper
¼ teaspoon of dried thyme
1 teaspoon olive oil
1. Combine all dry ingredients except potatoes in a quart sized zip lock bag. Using a pen write “add one cup of water” on bag.
2. Add potatoes in their own quart sized zip lock and write “Add two cups of water” on it.
3. Store oil in small leak proof container.
4. Dice Tofu, put in separate zip lock and freeze till last minute before packing. Can also leave in sealed package and freeze to dice in camp.
1. Dice Tofu; bring 3 cups of water to rolling boil.
2. Add 2 cups of hot water to the potato bag and one cut to the vegetable bag. Close both bags well.
3. Squish the potatoes to mix.
4. Set both bags aside.
5. Heat oil in a pot and sauté the tofu for two minutes or brown on all sides.
6. Remove from heat and add vegetables (do not drain fluid) to tofu.
7. Stir well, Add mashed potatoes, and stir again.
1 packet of Stove Top or other stuffing.
1 packet of sealed chicken or turkey (can be found near tuna fish in grocery store)
1 cup of dried cranberries.
½ cup of dried or freeze dried vegetables. Can be celery, onion, carrots, and corn.
Remove stovetop and chicken/turkey packages from cardboard box, leave sealed.
Combine cranberries and veggies in zip lock.
Boil 1 ½ cups of water, stir in stuffing. Add the meat, vegetables, and cranberries, then mix again. Let sit covered for 2 minutes before eating.
1 ½ cups of instant rice
17 ounce pouch of chicken
½ small onion
1 bell pepper
1 cup dried mushrooms
1 cup unsalted cashews
1/8-1/4 teaspoon of Thai chili sauce sriracha or pinch of dried Thai peppers. (According to spice preference).
2 teaspoons of garlic powder
2 teaspoons of powdered ginger
1 teaspoon of soy sauce or 3 packets of takeout soy sauce.
Combine rice and mushrooms in a zip lock bag. Place dry ingredients in a second zip lock. Chop onion and bell pepper and place in 3rd zip lock. Store chili sauce or dried Thai peppers in a small separate container.
Boil 2 cups of water. Add rice, mushrooms, and chicken to the pot and boil for 2 more minutes, or until all water has been absorbed. Add onions, bell peppers, and dry ingredients and cook for additional 30-45 seconds. Remove from heat and add soy and small amount of peppers or chili sauce and taste. Add more chili sauce or peppers as desired.
10- 12 ounce Package of Ravioli (select desired flavor, be mindful of meats that can be more perishable)
½ stick of butter
½ cup of sun dried tomatoes
½ cups of pine nuts
10-15 fresh basil leaves
Salt and pepper to taste
¼ cup of grated parmesan cheese.
Pack butter in zip lock with spices then freeze till ready to leave. Wash and chop basil and dry with paper towel then combine with sun dried tomatoes, cheese, and pine nuts. Freeze ravioli till ready to leave.
Bring 1-2 cups of water to a boil, add pasta and tomatoes. Cook according to package directions. Drain water, and then add butter and all herbs, keeping on low heat. With pack stove you can occasionally lift pot/pan from flame to control heat. Continue until butter melts and add the rest of ingredients.
On summit days usually it’s 2-3AM, cold, and we’re scrambling to get ready so this is one of my favorite choice for warm, high energy, lightweight, and quick to prepare.
2 packets of instant oatmeal (like the Quaker Oats variety pack)
1-2 tablespoons of dried blueberries or cranberries
1-2 tablespoons of walnuts.
1. At home mix berries and walnuts in zip lock.
2. Remove oatmeal packets from box and pick desired flavors.
Boil enough water according to package instructions; add 2 packets of oatmeal in serving cup with berries and walnuts. Add water and mix. Let stand for 30 seconds. It’s ok to add a bit more water than instructions on packet to help with hydration and digestion with rigors of mountaineering or rock climbing.
I like this recipe for multi day trips because the tortillas are light and pack well. Also you can use them on multiple dishes for lunches and dinner. Whatever tortillas you don't finish with burritos you can have for lunch with peanut butter and jelly (or honey) the next day for a high energy and quick meal.
10 pack of tortillas
2 cups of instant refried beans
17 ounce pouch of chicken
8 ounces of cheddar cheese
Hot sauce (Tapatio) in small container
1-2 green onions
Slice cheddar and chop green onions and store in zip lock, remove refried beans and chicken from cardboard package but keep in sealed container. Store cheese in fridge.
Bring 3 cups of water and add refried beans, add chicken and stir. Add hot sauce, cheese, and green onions. Spoon onto tortilla, wrap, and eat.
Slice the Gouda, into 6 slices and place in a zip lock, add salsa to zip lock, and egg beaters or powdered eggs to another zip lock. Before packing freeze the egg beaters if not using powdered eggs.
On the trail or base camp:
Mix powered eggs with water according to instructions. Add eggs to pan and stir over low heat as they start to cook add the sliced Gouda and cover to melt cheese. Cooking time will depend on your pan and amount of eggs so keep a constant watch. Once cooked dish up onto a tortilla with salsa and eat. Most of the time this takes me less than 10
minutes to make.