rebeccad
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Post by rebeccad on Jun 10, 2017 20:08:00 GMT -8
I need to start getting food together for summer trips, but I'm only slightly more excited about trail food than I am about cooking dinner every night right now (ask my family about that one).
So share something that I'll be excited enough to try at home first.
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zeke
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Post by zeke on Jun 11, 2017 4:07:54 GMT -8
Tuna noodle casserole?
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foxalo
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Life is infinitely stranger than anything the mind could invent.---Sir Arthur Conan Doyle
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Post by foxalo on Jun 11, 2017 5:43:52 GMT -8
This was very yummy IMO. A patrol at Wood Badge made this fir lunch one day. I'm glad she had the recipe on hand.
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ErnieW
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I want to backpack
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Post by ErnieW on Jun 11, 2017 6:32:20 GMT -8
Here's a recipe I used to use. Start with Alfredo mixPrepare as per the directions but substitute powered milk adjusting water accordingly. I would use a generous Tbsp of olive oil. Towards the end just before letting it sit for 2 minutes, stir in a packet of tuna juices and all. This is a very inexpensive meal and is available in most supermarkets if you are on a reprovisioning type trip.
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RumiDude
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Post by RumiDude on Jun 11, 2017 6:54:06 GMT -8
At the end of this blog piece are two recipes which are meant to be used together for a dinner. From the blog: "... prepare a dinner of Thai Curry with Fish and a dessert consisting of Fruity Upside Down Cake. The combination of these two recipes is approximately 1200-1300 calories. Together they pack a whopping 110 grams of carbohydrates, 37 grams of protein and 33 grams of fat."Rumi
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swiftdream
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the Great Southwest Unbound
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Post by swiftdream on Jun 11, 2017 11:50:46 GMT -8
After you try some of the main courses above, here is a way to finish the meal and make friends with everyone in your camp.
Get your trusty Snow Peak 1400 Trek ti cookset. I have had this one going on 17 years now. Also get out your Snow Peak Trek Ti bowl.
Choose your favorite cake or brownie recipe and cut it in half. Mix it up and put the batter in the bowl. Fill the pot with 20 oz of water. You don't want the water to touch the bowl and you will boil away about 10 to 11 oz so 20 is a good number. Get the water to a gentle boil.
The bowl nests perfectly in the top of the 1400 pan so drop it in. You can use any stove that has enough control to keep the water at a gentle boil for 30 to 40 minutes. Put the lid on and time it. After about 20 to 25 minutes do the old toothpick test. Some brownies bake in 20 minutes for me though so each recipe is different. Some cakes take around 35 to 40 minutes. When done take the bowl out to cool.
I like chocolate cake. Just about any recipe will work well and it takes very little fuel as you have it turned down to a very gentle boil. I was using an almost empty canister here and it still lasted 40 minutes.
Take out your cake after cooling. Ti is semi nonstick with this low temp baking but you can cut a piece of parchment paper and put in the bottom of the bowl. Then all you might have to do is run a blade around the outside and it till fall right out.
Cut and serve with peppermint tea. It will be spongy and moist.
Brownies with walnuts are great too.
French Chocolate Custard (Pots de Creme) works very well with this method. You can find that recipe in Joy of Cooking (along with about 1400 more). They even have an App of that book for iPad now that is very interactive and amazing. You don't even have to be online when using it. It will even talk you through step by step and will respond to your voice commands if you don't want to get your sticky fingers on the screen. Then you can kick back and read a novel while enjoying your fresh baked Chocolate goods. LOL
If you don't have a SP 1400 cookset don't despair. There are other ways to make a double boiler that will work for outdoor baking. But this setup works just too slick.
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zeke
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Post by zeke on Jun 11, 2017 12:52:06 GMT -8
She does some great BC brownies already, but this looks good also.
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rebeccad
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Post by rebeccad on Jun 11, 2017 15:30:19 GMT -8
Thanks, guys! I should be able to find some inspiration somewhere in all that!
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rebeccad
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Post by rebeccad on Jun 11, 2017 15:33:01 GMT -8
swiftdream That cake looks great, but I admit I'm unlikely to cook anything that requires that kind of cooking. I might consider it on a short trip if we have to use the canister stove anyway.
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Piper
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Post by Piper on Jun 13, 2017 6:35:28 GMT -8
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Piper
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Post by Piper on Jun 13, 2017 6:40:13 GMT -8
Sorry, forgot my favorite dessert. The last two summers (unwilling to bake), I bought a couple of those little "pound cake" things that come in the aluminum pans. Cut them up into cubes, popped them into dehydrator until dry. For dessert we topped them with instant puddings, rehydrated fruit, chocolate chips, nuts, toffee chunks.......
My husband's favorite was the chocolate cake topped with chocolate pudding and mint chips. The crunchy little cake cubes hold up well and are really yummy.
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rebeccad
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Post by rebeccad on Jun 13, 2017 8:01:01 GMT -8
Piper I like that dessert idea! I'll experiment. Desserts are crucial for us, especially when the kids are along.
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rebeccad
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Post by rebeccad on Jun 13, 2017 8:03:21 GMT -8
This looks a lot like the "taco rice" I make with leftover taco filling. Adding Fritos is a nice touch.
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Piper
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Post by Piper on Jun 13, 2017 8:25:51 GMT -8
Try these raspberry bars. I usually bake these the morning before we leave, cut them and wrap individually in saran. They held up pretty well in the packs and were still tasty in the San Juans two weeks later as snacks. Good enough that I made them last summer and will again this summer, probably with peach preserves. www.bicycling.com/food/recipes/make-these-raspberry-bars-your-next-mid-ride-snackThanks so much for this thread. I've been dreading this summer's food prep (usually my favorite part of planning) but now I feel like breaking the dehydrator out!!!!
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zeke
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Post by zeke on Jun 13, 2017 8:54:27 GMT -8
Plus, in a "crunch" (pun intended), the Fritos make a great fire starter. Better hope your calamity strikes before you eat them all.
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