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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From cashew-ginger chicken to fruited scones, tasty breakfast, lunch, and dinner options for the trail and the campsite.

SHOPPING LIST

  • 2 ounces raw cashews
  • 2 ounces chopped walnuts
  • 2 ounces dried blueberries
  • 2 ounces dried cherries
  • 1 cup Goldfish crackers
  • 8 dried pear halves
  • 8 dried peach halves
  • 2 ounces yogurt-covered raisins
  • 2 crumbled graham crackers
  • 2/3 cup powdered milk
  • 1/2 cup instant vanilla pudding
  • 3 ounces raisins
  • 8 ounces trail mix
  • 1 ounce dry-packed sun-dried tomatoes, chopped
  • 2 medium-size beef jerky strips
  • 2 ounces sugar
  • 4 pieces hard candy
  • 8 malted milk balls
  • 1/4 cup chocolate chips
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • pinch of nutmeg
  • 1 ounce pepperoni
  • 8 ounces Cheddar cheese
  • 1 box dehydrated vegetarian chili mix
  • 1 5-ounce foil pouch of chicken in water
  • hot sauce to taste
  • 4 tablespoons cultured buttermilk powder
  • 2 teaspoons baking powder
  • 2 tablespoons nut butter
  • 1/4 cup cooking oil
  • 1/4 cup butter-flavored shortening
  • 2 flour tortillas
  • 6 ounces pretzels
  • 6 slices French bread
  • 30 corn chips
  • 1/2 cup hummus
  • 4 fig bars
  • 2 1/2 ounces freeze-dried corn
  • 1 bell pepper
  • 6 dried mushrooms, sliced thinly
  • 3 tablespoons chopped dehydrated onion
  • 3 cups instant rice
  • 22.5 ounces (1 1/2 15-ounce cans) kidney beans
  • 1 1-ounce packet Thai-flavored soup mix
  • 6 ounces condensed mincemeat

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.

Saturday Breakfast

Fruited Skillet Scones

  • 1 cup all-purpose flour
  • 4 tablespoons sugar
  • 4 tablespoons cultured buttermilk powder
  • 1/4 cup dried blueberries
  • 1/4 cup dried cherries
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter-flavored shortening
  • 3 tablespoons water
  • oil for cooking

At home: Place first 8 ingredients in a zip-top bag.

In camp: Add shortening to bag, seal, and knead gently until crumbly. Add water and keep kneading until dough forms a ball. Place the dough on a flat surface and pat into an 8-inch-diameter disk about 1/2 inch thick. Cut into 8 wedges. Heat an oiled pan over medium-high heat. Place wedges in a circle in pan, leaving space between pieces. Cook 5 minutes; flip and cook 5 more minutes or until firm to the touch. Serves 2.

Saturday Lunch

Grab-bag Snacks

  • 3 ounces pepperoni
  • 1 cup Goldfish crackers
  • 8 dried pear halves
  • 4 pieces hard candy
  • 8 malted milk balls
  • 6 slices French bread
  • 2 ounces cheddar cheese
  • 1 bell pepper
  • 4 tablespoons nut butter
  • Serves 2.

Saturday

Dinner Dorcas's Trail Chili

  • 22.5 ounces (1 1/2 15-ounce cans) kidney beans
  • 1 box dehydrated vegetarian chili mix
  • 1 ounce dry-packed sun-dried tomatoes, chopped
  • hot sauce to taste
  • 2 ounces dheddar cheese
  • 30 corn chips

At home: Drain and rinse kidney beans, then dry in dehydrator or oven. Package in a zip-top plastic bag with chili mix and tomatoes.

In camp: Pour contents of plastic bag in pot with 7 cups water. Stir well. Let stand 15 minutes to allow ingredients to rehydrate (add water if necessary; ingredients shouldn't be above waterline). Bring to a boil and simmer about 5 minutes, until ingredients are completely hydrated, stirring continuously to prevent sticking. Mix 1 ounce cheese into each serving and sprinkle with half of the corn chips. Serves 2.

Saturday Dessert

S'mores In A Bag

  • 1/2 cup crumbled graham crackers (about 1 1/2 crackers)
  • 1/4 cup chocolate chips
  • 1/4 cup chopped walnuts, toasted

At home: Combine all ingredients and divide evenly into two small oven-roasting bags.

In camp: Squeeze as much air from the bags as possible. Make sure the bags are securely closed and submerge them in hot water until the chocolate has melted. Remove the bags from the water and spoon the contents into your mouth. Serves 2.

Sunday Breakfast

Backpacker Rice pudding

  • 2/3 cup powdered milk
  • 1/2 cup instant vanilla pudding
  • 1/2 teaspoon cinnamon
  • 1 cup instant rice
  • 1/2 cup raisins
  • pinch of nutmeg

At home: Combine all ingredients in a zip-top bag.

In camp: Add all ingredients to a pot with 2 cups of water. Stir well and bring to a light boil over medium heat, and let stand for 5 minutes. Serves 2.

Sunday Lunch

Traditional Filling Fare

  • 2 flour tortillas, any flavor
  • 1/2 cup hummus
  • 2 ounces yogurt-covered raisins
  • 2 ounces cheddar cheese
  • 4 ounces pretzels
  • 5 dried peach halves
  • 2 medium-size strips jerky
  • 4 fig bars
  • 1/4 cup trail mix