|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – May 2005
Add four low-carb recipes to your trail cookbook
1 ¼ cups water
1 tablespoon extra virgin olive oil
2 cups dehydrated broccoli (available at www.harmonyhousefoods.com)
1 package Near East Roasted Garlic & Olive Oil Couscous
1 ½ cups canned chicken or dehydrated equivalent
¼ teaspoon lemon peel
At home Drain chicken; pack in zipper-lock bag.
In camp Cover broccoli in water and soak for 10 minutes to rehydrate. In large skillet, bring water, oil, and contents of the spice envelope from the couscous mix to a boil. Drain broccoli, then add couscous, broccoli, chicken, and lemon peel to skillet. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork. Serves two to three.
8 ounces whole wheat pasta
2 tablespoons extra virgin olive oil
4-ounce pack smoked salmon (foil pouch)
2 tablespoons dried rosemary leaves, minced
2 cloves garlic, minced
1 teaspoon coarsely ground black pepper
In camp Cook pasta according to package directions, set aside. In a separate pan, heat oil; add salmon, rosemary, garlic, and pepper. Sauté until salmon is hot. Stir into pasta. Serves two.