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Weekend Menu: Campsite Gourmet
From cashew-ginger chicken to fruited scones, tasty breakfast, lunch, and dinner options for the trail and the campsite.
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Tags:
- Recipes |
- Food |
- Camp stoves |
Recipes from Backpacker Cooking, by Dorcas S. Miller (Mountaineers Books, 1998) and More Backcountry Cooking, by Dorcas S. Miller. (Mountaineers Books, 2002)
Friday Dinner
Cashew-Ginger Chicken and Rice
- 2/3 cup raw cashews
- 1 1/2 cups freeze-dried corn
- 3 tablespoons dehydrated onion, chopped
- 1 1/2 cups instant brown rice
- 6 dried mushrooms, sliced thinly
- 1 1-ounce packet Thai-flavored soup mix
- 1 5-ounce foil pouch of chicken in water
At home: Spread cashews on a cookie sheet and toast at 300°F for 10 minutes. Remove from the oven, let cool, then store in a zip-top plastic bag. Combine corn, onion, rice, and mushrooms, plus seasoning packet, in a second zip-top plastic bag.
In camp: Place bagged corn mixture and chicken in a pot and cover with water; mix well. Bring to a boil; simmer 5 minutes (adding more water as needed) or until done. Garnish with nuts. Serves 2.
Friday Dessert
Mincemeat Pudding
6 ounces condensed mincemeat
1/2 cup chopped walnuts
In camp: Crumble equal portions of mincemeat into 2 insulated cups or bowls. Add 1/3 cup boiling water to each. Cover and let stand for 10 minutes. Stir equal portions of walnuts into each cup before eating. Serves 2.
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READERS COMMENTS
The scones were da bomb! :)
skillet scone recipe is da bomb. i mix it up with candied ginger instead of the fruit. it roxx. bon appetite!
The Fruited Skillet Scones were really good. I am adding it to the recipes that I make at home! I used dehydrated cherries and craisins and it was delicious. Prep at home was easy and cooking on the camp stove was easy. I would use a lower heat that medium high, though - the scones tended to overcook on the outside and undercook on the inside.
I made the Cashew-Ginger Chicken & Rice this past weekend on a car camping trip. It was a hit. One change I made was I used some dry Asian spices in a bottle that I had instead of the Thai seasoning from the soup because I didn't want to use so much sodium. However, the finished product needed . . . salt! I hadn't brought salt & pepper. I am happy with using my at-home seasonings instead of using the packet, but next time I will bring salt so it can be added to taste. I would make this again - it was easy to prepare and tasty.
There's 4 pages. Recipes start on the next page.
That looks like a shopping list not a MENU!!!
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