September 24, 2015 Comments (0) Blog, Hiking

3 Backpacking recipes for those who travel light

cooking outdoors

Food is a vital component of any backpacking trip. Whether it’s a multi-day expedition in mountains or just a short hike, we need to make sure we have enough food to keep our bodies going throughout the day.

We need the energy, but we won’t haul any extra pound on the top of all equipment we need to stay comfortable on the trail. The easiest and efficient way to drastically reduce the weight of our backpacks is to carry our own, homemade dehydrated food.

Sure, we can buy dehydrated meals from the stores too, but they are packed with harmful preservatives and contain too much salt or sugar. When we do them at home, we can control what’s going into food and can take any of our personal dietary restrictions into account.

At first sight dehydration process seemed to be very difficult and time-consuming. However, with the use of simple instructions, we can make our own dried gourmet meals at home even if we’ve never done it before.

Want to eat like a king on the trail without having to hire porters to carry out your food? Here are three dinner backpacking recipes that can help you to create lightweight, simple and delicious meals on your next backpacking trip.

cooking in the outdoors

HEARTY BULGUR CHILI

* Serves 1 * Easy * 15 min * One-Pot * 115g (4.06oz) * 625kcal *

You’ll need:
1 tsp olive oil
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 cup canned diced tomatoes
1/4 cup quick-cooking bulgur
1 tsp Mexican seasoning
Salt
Pepper
1/4 cup canned kidney beans, drained
1–2 pieces dark chocolate

At home:
Heat the olive oil in a saucepan over medium heat. Add chopped onions and cook until soft. Stir in peppers, bulgur and Mexican seasonings. Cook together for 1–2 minutes to release the aroma.

Pour in 1/2 cup water and diced tomatoes; bring to the boil, stirring occasionally. Season to taste with salt and pepper.

Add the kidney beans and simmer for 6–7 minutes until almost all water is absorbed. Remove from the heat and cool to room temperature.

Spread the bulgur chili mixture on a dehydrator tray covered with a non-stick sheet or parchment paper. Dehydrate at 52C/125F for 8-10 hours until brittle. Pack dried meal in a zip-lock bag.

On trail:
Pour dry bulgur chili mixture into the pot; add 1 cup water and stir well. Place pot over medium heat and bring to the boil. Cook, stirring occasionally, for about 5 minutes. Remove from heat, cover, and let stand for another 5 minutes to rehydrate meal completely. Stir in chocolate pieces and serve.

stroganoff

BEEF AND MUSHROOM STROGANOFF

* Serves 1 * Easy * 15 min * One-Pot * 103g (3.60oz) * 362kcal *

You’ll need:
1/4 cup dehydrated beef mince
1/4 cup dried porcini mushrooms
1/4 beef bouillon cube
2 tbsp full cream milk powder (Nestle Nido)
1 tsp all-purpose flour
1 tsp dried thyme
Salt
Pepper

At home:
Mix all the ingredients in a zip-lock bag.

On trail:
Pour beef and mushroom stroganoff mixture into the pot; add 1/2 cup water and stir well. Place pot over medium heat and bring to a boil. Cook, stirring occasionally, for about 5 minutes. Remove from heat, cover, and let stand another 5 minutes to rehydrate meal completely. Serve with mashed potatoes, rice or pasta.

HONOLULU CURRY

HONOLULU CURRY

* Serves 1 * Easy * 20min * One-Pot * 102g (3.60oz) * 607kcal

You’ll need:
1/3 cup dehydrated basmati rice
2 tbsp dehydrated shrimp
2 tbsp dehydrated canned pineapples
1 tbsp dehydrated and powdered yellow curry paste
2 tbsp coconut milk powder

At home:
Mix all the ingredients in a zip-lock bag.

On trail:
Pour dry curry mixture into the pot; add 1 cup water and stir well.
Place pot over medium heat and bring to the boil. Season to taste.
Cook, stirring occasionally, for about 10 minutes. Remove from the heat, cover, and let stand for another 5 minutes to rehydrate meal completely.

About Tanya Krezevska

Tanya Krezevska is an avid hiker and founder of trail recipes a food blog dedicated to all outdoor enthusiasts. Tanya is passionate about good food and Mother Nature, and even when she is “on-the-go”, she can’t stop cooking delicious meals. She is known as trail chef and author of several cookbooks. Tanya earned her cook certification from professional school and had a diploma in culinary arts.

Links

Website: http://www.trail.recipes
Facebook: https://www.facebook.com/recipes4trail
Twitter: https://twitter.com/Recipes4Trail
Pinterest: https://www.pinterest.com/trailrecipes/

 

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