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Last Visit: 04/19/2014 11:58PM
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Jackfish  
Moderator
1 trip report(s) Photo Journal Current Donor
12/08/2010 02:24PM
 
Let's start a BWCA.com Cook Book. Please post your favorite MAIN COURSE recipes here. No comments - Only recipes.


It's only a spot on the map... until you go there.
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Jackfish  
Moderator
1 trip report(s) Photo Journal Current Donor
12/08/2010 02:47PM
 
Chicken Soft Shell Tacos

Recipe Ingredients:
One 7 oz. pkg. Chicken in Foil
1/2 packet Chicken Taco seasoning
Add water based on quantity (from seasoning packet)
Grated cheese
Soft taco or burrito shells
(Adjust quantities as needed for your group.)

Cooking instructions:
Brown chicken in pan. Add seasoning and water. Continue to heat and stir for five to ten minutes. Cover and remove from heat.
Put a few drops of oil in a pan (optional) and brown the taco shells. Maybe a minute on each side.
Remove, put on plate, add meat to taco, top with cheese and enjoy. Bring a few hot sauce packets like the ones at Taco Bell for some added flavor.
Super simple and super good.

Variations/Hints:
This meal should be eaten in the earlier portion of a trip due to the cheese needing refrigeration. However, we ate it on day four and it was fine.

Comments:
We took this meal on a Quetico trip for the first time in 2003. Talking with their mouths full, the guys all said we'd never take another Quetico trip without Chicken Soft Shell Tacos on the menu. I guess that means THEY LIKED IT!


It's only a spot on the map... until you go there.
MOgirl  
distinguished member(514)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal
12/08/2010 08:01PM
 
Stove Top Chicken Bowl

1 pkg Chicken Flavored Stove Top Stuffing Mix
1 pkg foil packed white meat chicken
1 pkg chicken gravy mix

Cook stove top per package instructions.

Mix gravy according to package instructions

Add chicken to gravy.

Put stuffing into bowls top with chicken/gravy mix.

Enjoy!
overthehill  
distinguished member(3524)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/08/2010 11:02PM
 
FEESH: Boneless fillets.
Butter
Olive Oil
Fresh slivered onions
2 cloves minced garlic
Dashes of Babe Winkelman's seasoning
Almonds & pine nuts
Lemon juice (optional)
Black pepper

Melt 50/50 BUTTER Olive Oil in skillet.
Add scattered fresh slivered onions, 2 cloves minced garlic and dashes of Babe Winkleman's seasoning.
Sprinkle with thin slivered almonds and pine nuts.

Brown on medium high heat, a squirt of fresh lemon if you wish and black pepper.

Serve browned and HOT with bread/bannock.


Not to Hurry-Not to Worry
overthehill  
distinguished member(3524)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/08/2010 11:30PM
 
2 Boneless Chicken Breasts
1/4 stick butter
3 Tbl Olive oil
Salt
Pepper
Clove or two minced garlic
1 box Uncle Ben's Herb & Chicken Wild Rice
Dried button mushroom slices
1/4 C Diced, dried Apricots

Cut chicken breasts into fingers.
Melt butter with olive oil in pot.
Add salt & pepper and saute while adding garlic.
Remove from heat or be quick and add a box of Uncle Ben's Herb & Chicken Wild Rice (orange box).

Toss in a handful of dried button mushroom slices, diced dried apricots and the required water from rice box plus 1/4 cup water.

Cook according to rice box schedule.

A good first night meal withfresh chicken or sub foil chicken adding a crushed bullion cube.


Not to Hurry-Not to Worry
Amok  
distinguished member(4013)distinguished memberdistinguished memberdistinguished memberdistinguished memberpower member
1 trip report(s) Photo Journal Past Donor
12/09/2010 02:11PM
 
Here's my input on the MAIN COURSE: HORMEL COMPLEATS

Yes, they are 'heat and serve'. They are also not lightweight, but extremely delicious! Just make sure you remove all excess packaging before your trip (cuts back on the trash bags) and LABEL which food choices you have made.

Serving size: 1 pkg.

I would recommend these on solo's or small groups (1-2 ppl).

Here's your veggie/fruit: Dole fruit or other "no refrigeration necessary" fruits.

Serving size: 1 pkg.

Refreshment: Gatorade Yes, I said Gatorade. DO NOT bring in the plastic bottles, pick a powdered mix flavor. Individual packets are appropriate if you're on your big solo. Otherwise pick up the powdered mix in the plastic container. And yes, feel free to experiment with any other "just add water" refreshment you may enjoy :)


These items are available at any grocery store.


Trust, but verify. The Lord will provide !!!!
izzy  
distinguished member(2228)distinguished memberdistinguished memberdistinguished memberdistinguished member
Photo Journal Current Donor Gear Reviews
12/09/2010 06:21PM
 
I got this recipe from Bogwalker last year and it's a great first or second night meal. One steak per person.


Use a boneless steak. We did NY strips but ribeyes are best. Rub all sides with olive oil. Sprinkle on garlic salt , pepper and regular salt. Put in a glass tray to marinate. Pour on worchester sauce and cover with a few fresh thyme sprigs. Turn once or twice. Add more oil , sauce as needed. Freeze to transport. Thaw in camp and cook right on the firegrate.I like mine medium rare but to each their own. Serve with hashbrowns or a baked potato.It's great !
ChazzTheGnome  
distinguished member(585)distinguished memberdistinguished memberdistinguished memberdistinguished member
Photo Journal
12/10/2010 02:59PM
 
Easy BBQ Chicken Pizza

Tortilla Shells
BBQ sauce
Pre-cooked (seasoned to taste) shredded chicken
Red onion
Shredded cheese

Throw a tortilla shell in the fry pan
Squirt shell with favorite BBQ sauce
Throw on pre-cooked chicken
Throw on some sliced red onion
Sprinkle with cheese

Cover and cook on medium heat until cheese melts.

Great for a trip with a cooler/foodpack.
dogwoodgirl  
distinguished member(1469)distinguished memberdistinguished memberdistinguished memberdistinguished member
8 trip report(s) Photo Journal
12/10/2010 08:07PM
 
Chicken Tortellini

1 box dry Tortellinis
1 pouch Chicken
1 packet Knorrs Alfredo mix
2 tbs instant milk
Powdered parmesan to taste.
Sundried tomatoes (optional)

Boil the tortellini according to package directions. Make the alfredo sauce using dried milk and water. When almost done, dice up the chicken and toss it in the sauce. Drain the tortellini and add to the sauce. Add parmesan+/-sundried tomatoes as desired. Feeds 3-4 per box of tortellini.


~On to Fort Chippewan before the snow flies!
ducks  
distinguished member(2209)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/10/2010 08:47PM
 
Just like my breakfast, my main course is boring, but simple, and I like them.

Knorrs Side dishes:
There are many different noodle and rice flavors.
Just add water and boil for a few minutes.
1 pkg feeds my wife and me.



Pura Vida
oth  
Guest Paddler
12/11/2010 10:35AM
 
I stumbled upon this 'FRIED FISH' breading recipe while coming up short on breading. Fairly simple; nothing special; but very good.
We ran short of my 'homemade breading, so mixed it 50/50 with origional 'Shore Lunch' breading in the small box.
Homemade Breading: Mix 1 cup stone ground WHITE Cornmeal (NOT the cornmeal MIX or self-rising stuff; JUST PLAIN WHITE CORNMEAL. One cup YELLOW PLAIN Cornmeal. One cup All Purpouse FLOUR. 1 TEASPOON Dried DILL. One tablespoon sugar. One teaspoon salt. (Some people will add more salt and pepper on their OWN plate while it's still hot) One Tablespoon Black pepper. This mixes to make 'Home Breading'. Then mix this 50/50 with however much 'Origional Shore Lunch' brand breading. Fry wally filets, or whatever fish. (My personal favorites are Walleye, Crappie, then pike and smallies.) Fry in HOT oil (we use cheap vegetable and/or corn oil often with a BIT of LEFTOVER bacon grease we save)When the hot golden brown fillet comes out of the fryer, we melted a little soft leftover Unsalted BUTTER. We needed to use it up on the last night and it was perfect! Dash salt and pepper to taste and we also had a fresh lemon for whoever wanted it. I liked mine plain. The unsalted BUTTER did wonders. Serve with sides of choice. I like Asparagus.
sloughman  
distinguished member(1494)distinguished memberdistinguished memberdistinguished memberdistinguished member
Photo Journal Past Donor Gear Reviews
12/11/2010 03:40PM
 
Thai Chicken Curry Soup

Here's the basic recipe for about 4 people (I kind of wing it each time I make it)

* 1 lb boneless skinless chicken breasts (I cook and freeze this prior to trip and cut up when ready to cook to bite-size chunks)
* 2 cups chicken stock (make from boulin cubes)
* 2-4 inches of ginger root depending on how much you like ginger(sliced up - leave the slices big so people can pick them out)
* 1 stalk fresh lemongrass, cut in 1-inch pieces and crushed (optional. The recipe I used had this, you can add it out not)
* 3 cups of coconut milk (I use the powder and reconstitute it)
* 2 small packets of lemon juice - I grab a couple when at a restaurant that has them out for tea. Otherwise, if you bring in squeeze lemon for your fresh caught fish this works too)
* 1 store bundle of scallions (I cut these in half and put them in one of those plastic containers Crystal Lite comes in)
* 1 garlic clove (I bring the whole cluster and add oil to the rest and and pack it in tin foil and toss in the coals for a roasted garlic snack)
* 1 store packet of red curry (more if you like the curry
* 1 cup of reconstituted pepper flakes (Penzys)
* 1 package of dehydrated mushrooms (I get the shittake or oyster, rehydrate before using)
* 1 jalapeno pepper (Optional. Slice and leave out for those that want this extra zing)

1) Place chicken, chicken stock, ginger, and white part of scallons, garlic, and lemon grass in a large saucepan and bring to a boil.
2) Lower heat and simmer until chicken is cooked through.
3) Add coconut milk and curry, peppers, and mushrooms; and continue lower heat until soup comes back to a simmer.
4) Just before serving stir in lemon juice and green parts of scallons (the original recipe said this and said to use lime juice - when camping I just dump all the last things in at the same time)



"You guys might not know this, but I consider myself a bit of a loner. I tend to think of myself as a one-man wolf pack." - Alan Garner, The Hangover.
static4841  
member (17)member
12/12/2010 10:07AM
 
Chicken Gravy and Rice

2 packages foil pack chicken
1/2 C butter
1/2 C flour
3 Cups of instant milk (mixed up)
salt and Pepper to taste

2 cups instant rice.

Melt butter and add flour. Cook for a few minutes, add milk let gravy to thicken, add chicken and heat thru; salt and pepper to taste.

Cook rice and serve gravy over the rice.

Serves 3 to 4
Paddlefish  
member (17)member
12/14/2010 04:04PM
 
Fish Tacos:

Catch delicious fish.
Fillet and cut into strips.
Fry in oil using your favorite breading with a packet of taco seasoning mixed in.

Add any/all of the following:
Zatarans (Black Beans & Rice or Red Beans & Rice)
Instant Refried beans
Cheddar Cheese
Franks Red Hot
Lemon

Serve in a tortilla.

This works great for making a small catch feed everyone.
myceliaman  
distinguished member(715)distinguished memberdistinguished memberdistinguished memberdistinguished member
2 trip report(s) Photo Journal
12/19/2010 11:35AM
 
Shrimp scampi

Precook pasta prior to leaving and bag it
Parmesian
tomatoes
garlic
olive oil
frozen shrimp
pitas

Saute garlic until it softens a little, brush pitas with garlic oil you just created, sprinkle pitas with parm., put in foil set aside. Add diced tomatoes to the remaining garlic oil and saute, break them up while cooking. Add pasta and mix the sauce with the pasta. Steam shrimp and add to pasta. Sprinkle with parm, salt, pepper and red pepper flakes.

Tasty!

We often do this on one of the first nites.


There comes a time when the blind man says don't ya see..
myceliaman  
distinguished member(715)distinguished memberdistinguished memberdistinguished memberdistinguished member
2 trip report(s) Photo Journal
12/19/2010 11:43AM
 
Thanxgiving in the BWCA

StoveTop stuffing follow instructions
Instant mashed and brown gravy
Dehy or frozen corn depends how u pack your fd
My moms cranberry sauce frozen keeps for a few days
Turkey breast seasoned with sage and rosemary and vacuem packed.

The turkey can be cooked 2 ways steamed in the bag or as I prefer wrapped in foil and set at the edge of fire on a flat rock with a rock on top.


There comes a time when the blind man says don't ya see..
RoPete34  
member (7)member
12/22/2010 12:01PM
 
Fish Tacos

Green Pepper
Red Pepper
Onion
Salsa
Grated Cheese
Tortillas
Fresh Fish coated with Shore Lunch (We use the Cajun style)

Cut peppers and onion into strips and saute in oil

Fry fish coated with Shore Lunch in oil

Assemble into tortilla and eat.
marsonite  
distinguished member(1458)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal
12/22/2010 08:13PM
 
Chicken Curry:

*Package bag chicken
*Olive oil
*one onion
*Curry paste (paste in jar is best, though you could use powder as well). I like about 1 1/2 tablespoons, but the amount is up to you depending on the spice level you prefer.
*Tomato paste concentrate (comes in tube)
*Raisins
*Coconut
*Nuts

Other condiments are good like bananas, apples, etc, but they don't travel so well.
Rice (minute rice would be easiest)

Slice onion and brown in oil. Add chicken and curry paste. Stir to coat chicken. Add tomato paste and some water (1/2 cup or so). Cook for a bit to combine the flavors.

While that's simmering, cook your rice. When it's done, combine it all in the frying pan (or pot or whatever). Add some raisins, coconuts, nuts, etc.

This is a good meal to have late in the trip since it is fairly light and the ingredients keep well.
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 05:26PM
 
Chicken Stew - large portion to make ahead, freeze and dehydrate

1 large roaster chicken
2-3 pealed and diced potatoes
1-2 diced onions
1 bag frozen peas
1 bag frozen cut green beans
1 bag frozen carrot coins
Cold water
1 large can chicken broth
Salt, pepper, sage, and thyme to taste

Roast the chicken at 350 for 2-3 hours. Save the drippings from the pan and make gravy by heating the drippings to very hot on the stovetop and adding flour until it forms a paste. Cook the paste well, stirring and scraping at the bottom of the roasting pan to get all the brown drippings. Add cold water, just enough to make a creamy pudding like consistency, and then add chicken broth to create a soupy gravy. Add seasonings. Add vegetables and let them cook in the gravy until the potatoes are tender. While the vegetables are cooking chop up the meat from the roaster chicken, add the chicken and the seasonings to the gravy.

Serve over corn bread or bake in a piecrust for potpie.

To dehydrate- spread a thin layer over the wax paper for your dehydrater. Pre make the corn bread or use a reflector oven.

See the post on Main Meal Dehydrating for how to dehydrate something like this.



Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 05:27PM
 
Guinness Beef Stew- large portion to make ahead, freeze and dehydrate

2 pounds Beef Chuck Roast- cubed
4 large potato’s peeled and cut into chunks
4 large yellow onions cut into large chunks
3 large parsnips peeled sliced into large pieces
1 Turnip peeled and diced
3-4 cups baby carrots
1-2 bottles Guinness Beer
1 large box beef broth

Dry the beef cubes well by rubbing with a paper towel and put the cubes into a plastic bag or bowl and toss with just enough flour to coat the meat lightly. In a large pot, heat enough canola oil to coat the bottom of the pan. When the oil is very hot, toss the meat in and brown well making sure to keep scraping the bottom so the flour doesn't burn. When the meat is nicely browned, pour the Guinness in to the pot quickly stirring up the bottom crustiness. Add the beef broth and cook for about 3-4 hours on a low simmer, until the meat is very tender. Keep adding broth if the meat is not covered well with fluid. About 1 hour before serving add all the vegetables. Salt and pepper to taste.

When you dehydrate this- spread the stew on the thicker wax paper most dehydraters have. Make sure the pieces are small enough- about 1/2 inch around max

See the post on Main Meal Dehydrating for how to dehydrate something like this.


Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 05:28PM
 
Chili- large portion to make ahead, freeze and dehydrate

2 pounds ground beef
2-3 green peppers diced
2-3 yellow onions diced
2 cans black beans
60 oz. Brooks Chili Beans
60 oz. Crushed tomatoes
24 oz. diced tomatoes
2 cloves garlic

Brown the meat in a large pot with the green peppers, onions, and garlic. Add the crushed tomatoes and all the beans- stir often and cook at least for 2 hours.

Serve with tons of cheddar cheese and oyster crackers.

See the post on Main Meal Dehydrating for how to dehydrate something like this.


Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 05:29PM
 
Lentil Soup- large portion to make ahead, freeze and dehydrate

1 pound (1 bag brown lentils)
4 cups diced ham
2 quarts chicken broth
2 onions diced
2-3 stalks of celery diced
2 cloves garlic
Dash of cumin
Dash of coriander
salt and pepper to taste
1-2 potatoes pealed and diced
1 bag frozen carrot coins

Sauté onions, garlic, and celery in olive oil in a large pot. Rinse the lentils well and add to the pot with the chicken broth and ham. Simmer on low heat until the lentils are thickened. Take some of the soup out and blend in a food processor, blender or use the hand blender. Add vegetables and seasonings and cook until the potatoes are tender.

See the post on Main Meal Dehydrating for how to dehydrate something like this.


Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 05:30PM
 
Jumbalaya- large portion to make ahead, freeze and dehydrate

2 boiler chickens
Salt pork
2 yellow onions diced
3-4 stalks of celery diced
2-3 red, yellow, and orange peppers diced
48 oz. diced tomatoes
1/2 pound Andouille sausage chopped into small bites
2 large (49 oz. cans) chicken broth
1 pound shelled and deveined shrimp
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound bag of brown rice

Boil the chickens in a large pot with enough water to cover them for about 2 hours- until they start to fall apart. While the chickens are boiling, render the fat of the salt pork in a large pot, add the vegetables and the sausage and cook until the vegetables are tender, and then add the cans of chicken broth. Strain the broth that the boiler chickens are in- and set aside. Chop the chicken into chunks and set aside. Boil the rice in the boiler chicken broth- until tender. Add cooked rice to the vegetables, sausage, and chicken broth. Add chicken, shrimp, and seasonings- let cook for about 30 min- until shrimp is done.

This becomes the most fought over food in the deydrated selection- it just turns out perfectly.

See the post on Main Meal Dehydrating for how to dehydrate something like this.


Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 05:37PM
 
Spagetti Sauce- large portion to make ahead, freeze and dehydrate

2 pounds ground beef
2 pounds sweet Italian sausage
2 large onions
2 large green peppers
2 large Portobello mushrooms
3-4 cloves garlic
2 large jars of any spaghetti sauce
100 oz. Crushed tomato’s
28 oz. diced tomatoes
1 cup red wine
1/2 Parmesan or Romano cheese

Brown the meats in a enough olive oil to coat the bottom of a very large pot. Add diced onions, green peppers, and garlic. Stir well to keep it from sticking to bottom of the pot. Add all the tomato sauce, crushed tomatoes, diced tomatoes, wine, cheese, and mushrooms. Cook on the stovetop uncovered so it reduces- at least 2 hours, though longer is better.

To dehydrate- I mix this with all types of noodles and spread over the wax paper in the dehydrater.

See the post on Main Meal Dehydrating for how to dehydrate something like this.

See the baked ziti recipe for an even yummier way to eat the sauce.


Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 06:09PM
 
Navy Bean Soup- large portion to make ahead, freeze and dehydrate

1 (16 ounce) package dried navy beans (soak in cold water over night)
6 cups chicken broth
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 pound chopped ham
2 tablespoons olive oil
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

Drain the soaked beans and add to chicken broth- keeping about 2 cups of beans in reserve. Saute onion, celery, garlic in a few tablespoons of olive oil. Add the vegetables to the beans and chicken stock, add diced ham, and bay leaf. Season with salt and pepper. Simmer for two hours. Simmer the 2 cups of beans separately in chicken stock for 2 hours as well- when they are soft put in a blender or use a hand grinder to cream the beans- add to the pot of stock, vegetables and beans- then cook all of it of for another hour. Discard bay leaf before serving.

See the post on Main Meal Dehydrating for how to dehydrate something like this.


Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 06:12PM
 
Tuna Tetrazzini- REALLY good I swear!!!

1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Emeril's ESSENCE Creole Seasoning
1/2 teaspoon chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 ounces wide egg noodles
3 (6-ounce) cans solid white tuna, drained and broken up
1 tablespoon chopped fresh parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
Frenches Fried Onions

Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with Frenches Fried Onions. Bake uncovered until bubbly and golden brown, about 30 minutes.

Can be made as Turkey Tetrazzini as well by substituting 2-3 cups shreaded turkey for the tuna.

See the post on Main Meal Dehydrating for how to dehydrate something like this.

This really dehydrates nicely- but you have to be sure it is very dry when you put it into the bags due to the high fat content.



Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 07:30PM
 
Beef Stroganoff

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can beef broth
1 teaspoon prepared mustard
10-12 sliced mushrooms
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
Egg noodles

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and mushrroms and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for at least 2 hours or until the meat nearly falls apart. Five minutes before serving, stir in the sour cream, and white wine. Heat briefly then salt and pepper to taste.

Lightly boil wide egg noodles- dehydrate separately- but mix into stroganoff while it is reheating following re-hydration.

See the post How to Dehydrate Main meals for how to do a meal like this.


Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/30/2010 08:11PM
 
Chicken Tiki Masala

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1" long)
6 bamboo skewers (6")

Sauce
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream

Soak bamboo skewers in water. For sauce, melt butter on medium heat. Add garlic& jalapeno; cook 1 minute. Stir in coriander, cumin, paprika, garam masala& salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream; simmer to thicken- about 5 minutes. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes. Remove chicken from skewers; add to sauce.

Cook the chicken in the sauce until it nearly falls apart, adding small amounts of chicken broth to keep the sauce from reducing too much. Or make in the pressure cooker.

Serve with basmati rice, dehydrated then rehydrated- add cilantro to taste.

See the post How to Dehydrate Main meals for how to do a meal like this.



Ripple in still water....
ripple  
distinguished member(959)distinguished memberdistinguished memberdistinguished memberdistinguished member
1 trip report(s) Photo Journal Past Donor Gear Reviews
12/31/2010 10:09AM
 
Chicken a la King

1/4 cup plus 1 tablespoon unsalted butter
2 large shallots, minced
6 tablespoons all-purpose flour
1/4 cup white wine
3 3/4 cups chicken broth
6 sprigs plus 1 tablespoon minced flat-leaf parsley
1 sprig fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more, to taste
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
1/2 cup heavy cream
4 cups 1-inch cubed poached chicken
1 tablespoon fresh chives
Cooked- Buttered noodles (Bow tie pasta looks really pretty with the recipe)

In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.

Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Stir in the heavy cream.

Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Salt and pepper to taste. Serve with the noodles- for dehydrating- mix with noodles before dehydrating.



Ripple in still water....
ripple  
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12/31/2010 10:17AM
 
Potato Leek Soup

2 very large (49 oz.) cans chicken broth
8-10 potatoes pealed and chopped
3-4 large leaks
1 stick butter
Whole milk
1-2 cloves garlic
Salt and pepper

Boil the potatoes in the chicken broth until very tender. Sauté sliced leaks and garlic in the butter until the leaks just get tender. When the potatoes are done take a bout 1/3 of the potatoes out of the broth and set aside. Blend the rest of the potatoes and broth with enough milk to make a nice creamy soup. Break the remaining potatoes up with a fork and add to the soup. Add the leaks and garlic just before serving.

To dehydrate this soup- make with just enough chicken broth and milk to create almost a soupy mashed potato mixture. Then in the woods add enough water when rehydrating to make a soup.


Ripple in still water....
ripple  
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12/31/2010 10:26AM
 
Pizza

Dough
Mix in a large zip lock bag
1 package active dry yeast
2 cups bread flour
1 teaspoon salt
2 teaspoons white sugar

In the morning before pizza dinner mix into the bag
1 cup warm water
2 tablespoons olive oil

Smash it around well in the bag so that it forms a dough. Leave the zipped bag in the top of your pack to rise all day. When it is dinner time the dough gets pulled out of the bag and pressed into the bottom of your pot.

Use your own dehydrated pizza sauce- by dehydrating any premade or your own pizza sauce. You can also find prepackaged pizza sauces as well.

Spread the sauce around the uncooked dough in the bottom of your pot, then use mozzerella sticks as they are sealed and can last quite awhile in the woods. Sprinkle some parmesan cheese, then add either rehydrated sausage or use pepperoni slices.

Put the pot in the coals and add some coals to the top of the pot- watch carefully!!! The reflector oven makes this perfectly!!!



Ripple in still water....
ripple  
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01/06/2011 11:28AM
 
White Bean-Chicken Chili

1 pound dried navy beans
2 15oz cans white beans (great northern or cannellini), drained and rinsed
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
1 cup diced onion
1-2 pounds boneless, skinless chicken breasts, chopped
1 teaspoon cumin
1 or 2 chopped red, green or yellow bell peppers,
or combination
1 1/2 cups chopped green chiles fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)
1/2 teaspoon white pepper, salt to taste

Rinse dry navy beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and peppers and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, seasonings and the peppers. Blend the canned beans in a food processor or blender, until smooth and then add to the pot.

Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.

Dehydrate as per the main meal instructions.

Serve with tons of monterey jack cheese and crumbled tortilla chips


Ripple in still water....
ripple  
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01/06/2011 11:45AM
 
"Chipotle in the Woods"
or can be Fajitias

Meat Marinade

4-5 large garlic cloves, crushed
1/4 cup freshly squeezed lime juice
2 tsp salt
1 tbsp chili powder
1 tbsp Cumin, ground
1/2 tsp red pepper flakes
1/2 cup balsamic or red wine vinegar
2 tbsp dark soy sauce
1/4 cup fresh cilantro, chopped roughly
Mix together

Vegetables
Green, yellow, red peppers- cut into strips
Large yellow onions sliced

Cut strips of chicken breasts or skirt steak.
Let beef marinade in the refrigerator for at least 4 hours and chicken for at least 2 hours.
Then cook in the marinade, and either beef or chicken broth- enough to cover the meat- either in a in a pressure cooker or in a dutch oven covered until it falls apart.

Saute the vegetables in a hot skillet with just enough oil to keep everything moist

Dehydrate the shreaded meat until very dry.

Dehydrate the vegetables separately.

Have dehydrated then rehydrate:
rice
salsa
Black beans

It works well with a group of people to have each person carry a rehdrating container of one of the ingredients. (See the instructions for basic dehydrating thread posted)

Then at dinner- set all the containers up so everyone can make their own burritos. Serve with soft shell tortillas, cheese, and maybe fresh cilantro.

For Fajitas- you don't need the rice and beans.


Ripple in still water....
ripple  
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01/06/2011 01:03PM
 
Chicken Dumpling Soup

Dumplings
3 cups chopped cooked chicken breast
2 eggs
4 3/4 cups chicken broth
1 cup all-purpose flour
1/4 cup chopped fresh parsley
2 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried tarragon

Soup
1/4 cup butter
2 cups chopped onion
1 1/2 cups thinly sliced celery
2 cloves garlic, minced
1/2 cup all-purpose flour
2 quarts chicken broth
1 1/2 teaspoons salt
1 1/2 cups chopped carrots
3 cups chopped cooked chicken breast

To make the dumplings-
In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.

In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

For the soup base-
In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.

Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

If you cool this- then spread on the dehydrator sheets thinly it is easily dehydrated.


Ripple in still water....
ripple  
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01/06/2011 03:40PM
 
Traditional Irish Shepard's Pie

1 tablespoon olive oil
1 teaspoon black pepper
1 lb very lean ground beef or 1 lb lamb- or ground buffalo is amazing!
1 large onion, finely diced
3-4 large carrots, finely diced
1 cup frozen peas
3-4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup stock
1 large quantity mashed potatoes (about 6 cups, fresh or leftover)
grated parmesan cheese (optional)

Saute carrots in the olive oil until starting to get tender. Add in the onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned then drain fat. Add the butter and peas. Sprinkle with flour and stir through. Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Remove from heat. Grease an oven proof dish with butter and add the sauce. Spread the mashed potatoes over top. Sprinkle with Parmesan cheese.

To make this for dehydrating-
When the meat mixture is completed- cook the sauce until very reduced and then spread thinly on the dehydrator sheets.
Dehydrate the mashed potatoes separately.

When you are in the woods- rehydrate the meat and the potatoes separately. Spread the meat in the bottom of the biggest pot you have- about 2-3 servings at a time, then add the potatoes and cover. Add coals to the top of the pot to get the potatoes crusty- or use a reflector oven.


Ripple in still water....
ripple  
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01/06/2011 03:59PM
 
Baked Ziti

Begin with the spagetti sauce recipe- have about 6-8 cups of sauce available
1 pound ziti pasta- boiled al dente

2 cups Riccota cheese
1 egg beaten
1/2 cup parmesan and romano cheese mixed
1/4 cup fresh basil chopped
2 cups shreaded Mozzarella cheese

Mix the pasta and sauce well-reserving about 1 cup sauce.

Mix the ricotta cheese, egg, parmesan and romano cheese and basil until it is nice and fluffy.

Use a large baking dish (9 x 13) and layer the dish with the pasta and sauce, then the ricotta cheese, then pasta and sauce, then Mozzarella cheese- then dot the top with more sauce.

Bake at 350 until all the cheese is gooey and crusty.

To dehydrate this dish- spread the cooked baked ziti onto the dehydrator sheets and spread to the best thinness you can. This can be chunky and dehydrate very nicely.


Ripple in still water....
TravelerD  
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Photo Journal
01/06/2011 11:56PM
 
1 foil packed chicken chunks
flour tortillas
dehydrated onions, green peppers, mushrooms(morels are always a bonus if you can find them)
cheese- we always take a couple of blocks in early spring and have no trouble with the cooler nights
spray butter
seasoning

just spray the butter in your pan, lay down a tortilla and add your ingredients. lay the next shell on top and flip after about five minutes. they will come out golden brown and TASTY! Dinner for two only takes about twenty minutes.
Note: All of these ingredients pack really nice and we usually do rice on the side. To mix it up boil and shred your catch of the day for fish quesadillas
mooseplums  
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03/11/2011 05:05PM
 
MP's Favorite Up North Pizza

Pizza dough mix
pizza sauce in a plastic bottle
pepperoni
WILD RICE
Mozzerella cheese

Mix dough in a cook pot and spread out on greased foil (double thickness) to desired shape.

Put dough into a warm reflector oven and bake for a few minutes till firm or partially cooked.

add sauce, wild rice, pepperoni and cheese to crust.

bake in reflector oven till done, and cheese is nice and gooey (professional term)

remove from heat, and let cool for 5 minutes.

Eat till yer hearts content...or till you run out of pizza

Variations to this- add sausage, or morel mushrooms



"I am haunted by waters"~Norman Maclean "A River Runs Through It"
ripple  
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05/23/2011 12:19PM
 
Beef Bourgonion

3 cups dry red wine
2 cups beef stock
2 cups baby carrots
4 cloves garlic, sliced
1 teaspoon fresh thyme
1 bay leaf
3 pounds beef chuck, cut into 2 1/2-inch pieces
8 ounces slab bacon
6 tablespoons unsalted butter
1 tablespoon olive oil
salt and freshly ground black pepper
1 tablespoon tomato paste
1 pound pearl onions, peeled
1 pound mushrooms sliced
All-purpose flour, for dredging


Dry the meat well and toss it with the flour to coat the meat lightly. Heat the oil, butter, garlic, and bacon in the bottom of a big dutch oven. Toss the meat in when the pan is nice and hot, stirring the meat around until it is brown and crusty. When the meat is nicely browned, add the wine, beef broth, and bayleaf.

Cook for 2-3 hours or until very tender. Add the carrots, onions, mushrooms, tomato paste and seasonings and cook until tender.

Add thyme a few min before serving.

We like this served over wild rice-that has been cooked and dehydrated separatley-but a a slab of crusty bread is traditional!


Ripple in still water....
analyzer  
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1 trip report(s)
05/27/2011 12:41PM
 
Our favorite way to cook fish, whether we're at home or in the BWCA is as follows.

Fish
Green Pepper
Onions
Mushrooms
Natures seasoning (yellow container with blue lid)
lemon juice (optional)
ICBINB

At home we take a cookie sheet, lay out aluminum foil, spread ICBINB on the aluminum foil with a spatula, lay out our filets on the butter'd aluminum foil. Season the filets with Natures Seasoning. I add alittle more butter to the tops of the filets, probably not necessary, but that's the way I do it. Cover with GP, Mush, Onions, season again. Cover the top with another sheet of aluminum foil. Seal up the whole thing, and bake for 30-35 minutes somewhere around 375-400. It's very tasty.

When you're in the Bdub, you're not going to have the cookie sheet, but the grates provided by the forest service suffice just fine.

Make sure your little aluminum packet is air tight, so it doesn't dry out in there when it's baking.
paddlefamily  
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05/29/2011 06:48PM
 
Tried this last week. Was light, easy to make and very savory. Portions are generous.

HARVEST PASTA
Serves 4

Ingredients


* 16 oz small pasta shapes (less than 7 min. cooking time)
* 2/3 c diced sun-dried tomatoes
* 1/2 c crumbled dried mushrooms
* 1 T Italian herb seasoning (this is more than orig. recipe)
* 1/2 t ground black pepper
* 1/2 t red pepper flakes
* 1 c shelf stable parmesan cheese
* 1 c diced toasted walnuts
* 2 T olive oil (1 packet)
* 8 c water


Instructions
At home:
Pack the pasta and dried vegetables in a sandwich bag. In a second bag pack the seasonings through walnuts. Tuck the oil in (we used a tiny nalgene for this).
In camp:
Bring the water to a boil in your pot, add in the pasta package. Cook for time on the pasta package. Take off the stove, drain off most of the remaining water, leaving a Tablespoon or so behind.
Toss the pasta with the olive oil and seasoning bag. Season to taste with extra salt and ground black pepper if desired. We let ours sit covered for a few minutes to allow the parmesan to get all creamy.


Recipe found at trailcooking.com
Vegetarian
paddlefamily  
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05/29/2011 07:05PM
 
SMOKED CHICKEN WITH RED BEANS + RICE

Serves 4

For the chicken:
1/4c brown sugar, packed
1/4 sweet paprika
8 T kosher salt
1 T ground black pepper
1 T garlic powder
1 T onion powder
1 T chili powder
1 T cayenne powder (or to taste)
4 chicken breasts or one small chicken

For the beans and rice.
1 package of Vigo Red Beans and Rice

For the grill:
wood lump charcoal (We buy ours at Menards)
smoking chips (Enough for 6-8 handfuls. We like apple, also found at Menards)

Mix all ingredients from brown sugar to cayenne powder. Rinse and pat dry chicken. Rub spice mix on chicken and leave to marinate overnight.

Prepare smoker. Add pile of wood lump charcoal and allow to heat until you see a good amount of hot, white coals (30-45 min). While heating, soak smoking chips in water.

Add chicken to grill. Add a handful of smoking chips, shaken of excess water on top of coals. Continue to add smoking chips periodically.

Chicken will be done when internal temp reaches 165 degrees (1-4 hours). Shred and freeze.

In camp:
Cook beans and rice according to directions. Mix in shredded chicken until heated. Eat alone or with flour tortillas. Top with fresh cilantro and shredded cheddar.
paddlefamily  
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05/29/2011 07:49PM
 
JAIPUR VEGETABLES, CHANNA MASALA WITH BROWN RICE + MANGO CHUTNEY

This is a instant, pre-cooked meal, but tastes fresh and flavorful. Found everything at Trader Joe's, but I've seen it elsewhere.

Serves 4

2 packages of Tasty Bite Jaipur Vegetables
2 packages of Tasty Bite Channa Masala
2 packages of pre-cooked brown rice
Mango Chutney (we put ours in small plastic container)
fresh cilantro
1 package of naan

In camp:
Heat everything according to package directions. Everything heats in under 5 minutes. Toast naan wrapped in foil over campfire.

Pile plates with rice, add Indian dishes, top with mango chutney and cilantro. Vegetarian.

macbones3  
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Past Donor
05/29/2011 11:01PM
 
Very Easy! One box of Zatarans Red Beans and Rice and one pound of Polska Kielbasa sliced. Hot sauce to taste!
sterngirl  
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05/30/2011 04:56PM
 
Curried Chicken, Spinach and Rice (adapted from a Freezer Bag Cooking recipe)


In a freezer bag (ziplock), mix:


1 cup minute rice
¼ cup freeze dried chicken
¼ cup freeze dried spinach
1 Tbsp dried onion
1 Tbsp. curry
2 tsp. cumin
1 Tbsp. garam masala
2 Tbsp. coconut cream powder
2 Tbsp. dry milk
1 Tbsp. Lipton cream of chicken soup mix
Dash of cayenne
salt/pepper


In smaller zip lock (snack size) put some raisins and dried apricots.
In another one, put nuts of your choice (cashews, slivered almonds).


When ready to eat, boil water and add 1 and 1/2 cups to the bag. Squish around with your hands. Wrap in a shirt, towel, etc for 10ish minutes. Toast nuts in a dry pan. (toasted nuts really make a difference. They add a nice crunch to the rice. It only takes a minute or less to toast. Just keep moving the pan to avoid burning.)


Stir, add nuts and fruit and enjoy.


This is a very easy yet very flavorful meal. We like to have this meal on hard travel days. You could use foil pack chicken, and use whatever vegetable you like.



TuscaroraBorealis  
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06/12/2011 08:29PM
 
Trout over the open fire

I use this for Lake & Brook trout.

~Lay trout filets on a bed of bacon (usually a strip or 2 will do)
~Liberally spray other side with butter
~Add onion pieces on buttered side(I just cut an onion into rings)
~season with lemon pepper & lawrys salt
~Let the fire/coals do the rest

HikingStick  
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10/15/2011 10:57PM
 
The Hunger Ender
----------------
This is based on something my family found online a while back. Since we were making dinner for 12, we modified it a bit. I'm now translating it back into a format suitable for 4-6 people.
----------------
2# new potatoes (or other potatoes), cut into 1" cubes
1# bacon, cut into small pieces (1/2" to 1")
28-32 oz can of baked beans (size depends on brand/variety)
1 or 2 medium onions, diced
1 lb. lean ground beef.
1 tsp. Garlic powder
1 Tbsp. Chili powder
Water
Salt
Pepper


In a deep pot or large skillet, fry bacon pieces. When nearly all crispy, add ground beef and onions. Cook thoroughly. Add potatoes and cook approximately 20 minutes, or until tender. If things start to stick, add water to the pan, a splash at a time. This can also be done to speed the cooking of the potatoes (the steam cooks them faster). When the potatoes are tender, add spices, and salt and pepper to taste. Add beans and mix thoroughly. Let simmer five additional minutes to warm the beans.


Serves 4-6 hefty servings.


Variations: add hot sauce, change up the spices, add mushrooms or green peppers.


“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ? J.R.R. Tolkien, The Hobbit
campcook184  
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1 trip report(s) Photo Journal
10/23/2011 08:17AM
 
quote ripple: "Lentil Soup- large portion to make ahead, freeze and dehydrate


1 pound (1 bag brown lentils)
4 cups diced ham
2 quarts chicken broth
2 onions diced
2-3 stalks of celery diced
2 cloves garlic
Dash of cumin
Dash of coriander
salt and pepper to taste
1-2 potatoes pealed and diced
1 bag frozen carrot coins

Sauté onions, garlic, and celery in olive oil in a large pot. Rinse the lentils well and add to the pot with the chicken broth and ham. Simmer on low heat until the lentils are thickened. Take some of the soup out and blend in a food processor, blender or use the hand blender. Add vegetables and seasonings and cook until the potatoes are tender.


See the post on Main Meal Dehydrating for how to dehydrate something like this."



THANK YOU for this recipe, made this the other day and it was a BIG hit. It always was one of my favorite soups, but I never had a good recipe for it. Next time I make it I will try to dehydrate it..


I can explain this to you, but I cant understand it for you.....
yellowcanoe  
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Past Donor
03/03/2012 04:18PM
 
Smoked Salmon Alfredo..
Serves 2


Two foil packages Smoked Salmon (Chicken of the Sea..in the tuna section)
Macaroni (as much as you would like to have for two)
Knorrs Creamy Alfredo Sauce packet
Dehydrated Peas
Sliced almonds for garnish
Parmesan to top.
Dried milk to make the Alfredo Sauce. (I forget how much but whatever it takes to make 1 cup liquid. Its not much; the amount to add is on the packet)


Cook the macaroni..drain all but 1 c liquid and add powdered milk..stir.
Add peas(You can rehydrate them aforehand but I find they come back quick). Add the salmon. Mix. Top with almonds and parmesan.


I wonder how it would work with other smoked fish? Salmon is just all over the place here. A lb of smoked salmon is eight bucks.
paddlefamily  
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03/26/2012 11:20AM
 
CAMPFIRE HOBO PACKS - Kid Friendly!
Serves 4

4-6 backing potatoes, cut into 1/2" cubes
3 carrots, chopped
1 onion, chopped
1 bag of pre-cut broccoli
1/2 lb. of pre-cooked bacon or bacon bits
1-2 cans* of cream of chicken soup or cream of celery soup
*To avoid bringing cans, I found carton's of this soup at Fresh + Natural.
cooking spray
foil
salt + pepper

1. Start a fire early and have a good bed of coals ready.

2. Tear foil into approx 14" lengths. Layer two together.

3. Spray foil with cooking spray, top with vegetables and bacon. Add 1/4-1/2 cup of cream soup (don't add water). Add salt and pepper to taste.

4. Pinch edges and top of foil together to make a pack. Lay over hot coals.

5. Cook for 15 min. and flip over pack. Check pouch after 30 min.

CedarPaddle  
member (18)member
Photo Journal
04/02/2012 11:17PM
 
Fresh-caught fish Marinated and smoked

1. At home fold a large sheet of aluminum foil in to a small square to pack.
2. Use a packet of McCormick Grill Mates marinade rub. I like Garlic, Herb & wine, **Zesty Herb** or Brown sugar and Bourbon marinade. (a little can go along way or can get too strong - be careful.)
3. Some wood chips Apple or hickory or ....
4. Soak your wood chips in water before use
5. Unfold your aluminum foil squre make two trofts one short side for the soaked chips. Then a long side for your fish leaving a long enough piece for a lid. Fold the lid portion over crimp the edges then set the wood chip side on top of some red hot coals keeping the fish kind of off the main heat.
6. Time will vary on thickness of fillets.

Enjoy!

overthehill  
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04/26/2012 09:10AM
 
Chicken Mushroom Pasta.


1 box 'PastaRoni' 'garlic&olive oil vermicceli' (I unpack the box and transfer to a ziploc adding the following dry ingredients along with the enclosed seasoning packet)
1t dried parsley
1/2 t oregano
generous parmesan dried grated cheese
1/2 c dried mushrooms
a little extra thin spahgetti
1t dried bell pepper
cook as directed on box adding all dry ingredients (up the water by 1/3 cup


Shortly, add a pouch or two of foil pouch chicken, let simmer 5 min.





Not to Hurry-Not to Worry
Goby  
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04/26/2012 12:50PM
 
Asian Fish Stirfry

A fillet or two of your favorite fish per person
1/2 cup of instant rice per person
1/2 cup dehydrated deiced carrots
1/2 cup dehydrated snow peas
1/2 cup dehydrated brocolli
1/2 cup dehydrated diced onion
1 can diced water chestnuts (no cans allowed up there so we re-package into small nalgene)
5 soy sauce packets plus an additional 1-2 per person (I get them from takeout places)
Ground black pepper shaker
Squeeze butter
1/2 cup single malt scotch

1. Catch fish, fillet, season with some pepper and 1 packet of soy sauce in ziplock baggie and set aside to marinate.

2. Boil 1-2 qts. water and rehydrate veggies (they take about 20-30 minutes)


3. Sip scotch and admire the scenary.


4. Once veggies rehydrated, measure out the hot water you just used for the veggies for the rice, usually 1:1 ratio with rice depending on MFG.


5. About 5 minutes before rice is done start cooking fish on frying pan with the squeeze butter to help it crisp.


5. Add rice, water chestnuts, and veggies to frying pan with fish and start to fry the rice with butter and soy sauce. Make sure to mix fish, veggies, and rice well.


6. Serve stir fry to hungry campers with a packet or two of soysauce for their own seasoning pleasures. We will also sometimes season with red pepper flakes depending on our mood.





Tight Lines
shavdaddy81  
senior member (60)senior membersenior member
Photo Journal
05/03/2012 11:49AM
 
Wild Duck Ka Bobs


Skinless Mallard Breasts. Chunked.
1 pkg bacon (cut the whole thing down the middle to make two slices out of each piece)
1 block cream cheese
jalapeno peppers...Seeded and cut in to squares
metal skewers


Duck, scoop of cream cheese, piece of pepper. Wrap in bacon and slide down the skewer. Turn often so bacon doesn't burn. When the bacon is done the duck is done.






45Auto  
member (14)member
Photo Journal Past Donor
05/16/2012 06:09PM
 
My mother grew up on a farm so we were exposed to salted meat a lot growing up...


I pick up (4) pound package of salted pork side (salted bacon uncut slab with the pork skin attached) and several whole salted and sealed ham slices bone in. These can be in an upscale grocery store, butcher shop, or locally here at the Made in Virginia store.


Both require NO refrigeration so they last the whole trip.


Open package remove the porks outer skin and slice the bacon to your preferred thickness. I soak mine for 15 mins to remove some salt before frying.


Great bacon and salted ham for any meal for any day of the trip.


Enjoy!





....of all the liars among mankind, the fisherman is the most trustworthy~Fox
nojobro  
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06/12/2012 12:54PM
 
This is not my recipe; it was first posted by The Lorax. I'm adding it here so I will always know where to find it without searching. Because I like it that much. :) I added in the part about the red/pink salmon and the quantity of salmon. Pack the two quart baggies and the salmon together in one gallon baggie, and your meal is all packaged up and ready to pack.
________

Isle Royale Salmon (aka, "The best backcountry dinner you will ever have")

I thought I would post this, as my buddy who developed the recipe wouldn't mind.
This won first place at Titanium Chef 2002 and I have to say as far as back woods cuisine, it's the best I've ever sampled. Many agree.I'm guilty of even making this at home for dinner. the only thing I haven't done is try fresh fish (poached first) in it. I plan to this upcoming trip.

First off, the credit goes out to "Prosecutor". A friend of mine who is lucky enough to enjoy 100+ nights a year in woods and on the water. He's very well known to a lot of outdoors type people as a world class outdoorsman.

He came across the wife of a great lakes fishermen and was chatting with her up at Isle Royale. He asked if she ever got tired of eating fish.She explained how creative she is and described a recipe. He started scribbling and asked if he could adapt the recipe. She said yes and he's a nice enough guy to share it with everybody.

So I present to you all......Isle Royale Salmon

At Home:
Package in a quart or half gallon ziplock bags the following,

Ziplock 1:
1 package Knorr Vegetable Soup Dip& Recipe Mix
1 ounce dried sliced potato taken from a box of scalloped potatoes
1/2 cup dehydrated onion
1 tsp chicken bullion
1/4 tsp ground thyme
1/4 tsp fresh ground white pepper
1/2 tsp salt

Ziplock 2:
1 cup powdered milk
2 Tbs flour
3/4 cup dehydrated mashed potatoes

Stick in with the two Ziplocks: 1 7-ounce pouch salmon (some prefer the red salmon over pink if you can find it)

On the trail or water:
Bring 6 cups water to a low boil. Flake the fish (7 oz. foil pouched salmon)and add to the boiling water with the first ziplock bag of potato, onoin, soup and spice mixture and cook at a low boil for another ten minutes.Turn off heat and slowly add contents of the second ziplock bag of powdered milk/flour/potato mixture, stirring constantly. When the flour is mixed in without lumps, turn down to a low simmer and heat for two minutes. Serve with croutons.

DrBobDg  
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07/09/2012 07:48PM
 
"Darn Good Chili" by Bear Creek Foods with 2# eq dehydrated hamburger.
Make up pot of large elbow macaroni.
Can combine and serve as one pot meal.

Feeds 6 comfortably...including 2 teenagers.

MrBreeze  
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11/01/2012 03:22PM
 
Pukin Chicken

Boneless chicken breasts
Diced potatoes, onions, peppers, and any other vegies you like
BBQ sauce

Place chicken in a big piece of foil, add BBQ sauce and then veggies.

Wrap up well and place in coals for about 20-25 minutes

Pull from fire and enjoy

Simple, quick, very few dishes.


I wish I were, I wish I might, I wish I was in the BWCA tonite!
Beaverjack  
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12/28/2012 11:23AM
 
Grilled bacon-laced chicken breasts with sweet (honey, mango, or pinapple) chipoltle glaze.

This is what I'm planning for my next trip, 1st or 2nd night. Just need a good bed of coals, which could be the hardest part.









Glaze Suggestion
Here's one option for a glaze.


You cannot hope too much or dare too much. - R.W. Emerson
Corndog  
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05/13/2013 11:04AM
 
Peanut butter and jelly pancakes laced with 2lbs of bacon and a dollop of butter.



Yummy


OMG "Corndogged again!" My all time favorite quote.
Jaywalker  
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05/29/2013 02:31PM
 
**Lake Trout Paella**
Paella is the national dish of Spain and more often made with seafood (fish, clams, mussels, squid, shrimp, etc). I think it works great with Lake Trout. I've tried with walleye but think it a bit too delicate for this hearty dish. I'll try adding northern next trip too. Not a quick dish, but a glorious one.

Should be about right for two people:
Ingredients:
- 1 chicken bullion cube
- 15-20 threads of saffron
- 1-1.5 inch of spanish chorizo sausage, slice very thin
- 1/4 cup dehydrated mushsrooms
- 1/4 cup dehydrated peas
- 1 cup bomba rice; other short grain rices can work; long grain or instant will not do
- salt and pepper
- about 1 cup lake trout fillet, cut into 1 inch pieces
- 1/4 cup olive oil


Recommended optional:
- kalamata olives
- 2 gloves garlic ( I think keeps mosquitos away too)
- 1/4 cup preserved roasted red peppers
- 1/4 cup diced onion or some onion flakes
- 1/3 cup dry white wine; can be sealed in small bag with food sealer or in small plastic container. Replaces 1/3 cup water.


Use as wide bottom pad as possible, and be sure to have ample firewood ready before starting as rice takes about 30-40 minutes.


1. Rehydrate mushrooms and peas.
2. Bring 2 cups water (or with water/wine mix) to gentle boil with chicken bullion. Add saffron and let simmer covered for 5-10 minutes until saffron starts to color the liquid.
3. Add rice (and garlic/onion if available) and olive oil. Adjust fire so its a very soft boil. Do not cover. Stir once at beginning, but then do not sir again until serving!
4. Slice lake trout and chorizo. In separate pan, saute chorizo to render some fat and crisp up a little. Remove then add the lake trout with some salt and pepper. Trout does not need to cook all the way through, but should gets some sizzle on the outside. Will finish shortly.
5. Check rice from time to time. Ideally, when rice has about 10 minutes to go, add lake trout, chorizo, mushrooms, peas, and anything else. Place on rice and push in, but do not stir. Fish will finish cooking without overcooking.


For perfect paella, the liquid will have been absorbed or evaporated just as the rice and fish finish, and the olive oil will help get a slight crust on bottom of the rice. If needed, you can add a bit more liquid or oil as the rice cooks to prevent burning.


Serve when rice is tender and liquid has gone.



pastorjsackett  
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08/03/2013 07:15AM
 
Take two slow cooked chickens and bone off all meat. Place in sealed bag with gravy and freeze flat. When evening gets near, thaw chicken/gravy mix and warm in pot.


Add instant mashed potatoes and stuffing and you've got a simple, hearty treat that everyone in camp will love!
PinkCanoe  
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08/09/2013 03:43PM
 
BQ Pork & Cheesy Potato Casserole
FOR LARGE GROUPS OF 6-9 (simple)

GFS offers shredded potatoes in a box commercial size, cheese powder included. Add water, cook over open flame in pan or stove. Once hot, add Derky's Dried Onions on top for a casserole oven crunch feel.

Canned Pork, Drain, dehydrated.
Rehydrate in camp with a tangy BQ Sauce of your choice.

This combo is great together...tested Summer 2013, a GROUP HIT.
J~

BearDown  
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12/11/2013 11:12AM
 
OUr Favorite meal and the reason we always goto a Lake Trout lake. Just FYI the original recipe was in the BWJ in like 2003 or something.


Lake Trout Chowder


1 Lb Bacon
1 package Au Gratin Potatoes
1 golf ball sized cheesecloth package pickling spice
2 onions
2 small (17" or 18") or one big (24") Lake Trout


Cook bacon till very crispy, remove bacon and save, leave grease.


Slice and cook Onions 10 minutes


Add a little more water than Potatoes ask for.


Add potatoes and cheese mix, pickling spice ball, simmer till potatoes are rehydrated.


Filet and chunk lake trout to 1" and add, simmer 10 more minutes or until fish is cooked through.


Serve and sprinkle with bacon.


This will make enough enough to completely stuff two people and probably enough for 3 regular eaters. This recipe easily makes more or less by multiplying or dividing. We have once made it with pike, it was still good but the fish fell apart.


“Get up, stand up, Stand up for your rights. Get up, stand up, Don't give up the fight.” ------- Bob Marley "The man who doesn't read good books has no advantage over the man who can't read them. ----- Mark Twain, American writer and Freemason
BearDown  
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12/11/2013 11:24AM
 
Fish Picata or Mar Sala


Buy packeaged Chicken dinner of either Chicken Picata or Mar Sala. make but subsitute fish for chicken. Fish will fall apart more and not look as pretty, but tastes great and is a nice change up form normal fried fish.


“Get up, stand up, Stand up for your rights. Get up, stand up, Don't give up the fight.” ------- Bob Marley "The man who doesn't read good books has no advantage over the man who can't read them. ----- Mark Twain, American writer and Freemason
ripple  
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02/11/2014 08:37PM
 
This looks like a lot of work but is really a one pot meal that cooks up in less than 30 min. Freakishly good and you really look like a gourmet chef!

Provençal Ragoût de Poisson (French Fisherman's Stew)

6 Ounces Multicolored Fingerling Potatoes
4 Cloves Garlic
3 Tablespoons Kalamata Olives
1 Bunch Parsley
1 Small Red Onion
chunks of fresh caught fish- filets with no bones
1 14.5-Ounce Can Diced Tomatoes (dehydrate/rehydrated if you can)

Thinly slice the potatoes into ¼-inch-thick rounds. Boil the potato rounds until fork tender and put aside. Mince the garlic and small dice the onion and soften in some olive oil in the pot. Add the tomatoes and the potatoes, toss together- then add the chunks of fish. Cook, covered until the fish is done. Toss in the olives and parsley as garnish before serving.
Add a crusty chunk of french bread- AMAZINGLY good!


Ripple in still water....
ripple  
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02/11/2014 08:56PM
 
Fish 3 more ways-
Pike (whole, head on, gutted- no scaling) glazed with any one of the
Jack Daniels EZ Marinades wrapped in parchment, then foil and baked on the grate. Served with wild rice wild mushrooms, leaks, red peppers, yellow squash and garlic previously dehydrated- now rehydrated.



Walleye (fillets) dredged in egg and milk, coated in shore lunch with added spices, fried to crispy perfection, served with jalapeno corn bread cooking (previosly mixed at home, egg and milk added) in the oven and sweet glass of Jameson.




Walleye caught 5 min ago, still twitching from the filet- flash poached in white wine, herbs- dipped in lemon butter.


Ripple in still water....
Swampturtle  
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02/12/2014 08:24PM
 
Stuffed Pepper Soup

Ingredients
2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 quarts beef stock
1 can (28 ounces) tomato sauce or marinara
1 can (28 ounces) diced tomatoes with jalapeño, undrained
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper
2 cups cooked long grain rice

Parmesan cheese to taste

1 serving=(1 cup)

Directions
In a Dutch oven, cook beef, onion & garlic over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Top with Parmesan cheese just before serving. Yield: 10 servings (2-1/2 quarts).

If you like stuffed peppers, you will love this hearty soup. Great without the rice added as a sauce over pasta. If you are going to serve this at home & have leftovers...I leave the rice out of the recipe and add it to the bowls right before serving. This way the rice doesn't suck up all the moisture OR add the rice & dehydrate the whole thing on trays.
Swampturtle  
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02/19/2014 12:52PM
 
Split Pea Soup

Servings: 8-10

1 (16 ounce) bag split peas rinsed & picked over
1 large size chicken broth (96 oz Swanson)
1 medium carrot (diced)
1 large white onion (diced)
1 teaspoon garlic powder
2 fresh garlic cloves minced
2 medium potatoes (diced) or 4 small red potatoes skin on
1 meaty ham bone or 2 smoked pork shanks plus more diced ham to taste
3 bay leaves
salt & pepper
Water to just cover

Directions:
1. Place all ingredients into a large stew pot.
2. Cover ingredients with water.
3. Bring to a boil.
4. Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened. Stir often.
5. Take meat off the bone & place the meat back in pot. Remove bay leaves & discard.
6. Serve with crusty bread or croutons if desired.

Place finished soup divided into portions on fruit roll up style dehydrator trays and dehydrate till dry & crunchy. Break large pieces up. Vacuum seal and store in the freezer until needed.

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