Woodman's carries a couple of different dehydrated versions of hummus in the international section. The one requiring only water was OK. The one that uses olive oil & water is really good. Requires bringing a pre-measured amount of oil that is triple sealed but we think it is worth it.
You are never lost, late, or lagging behind if you are on an adventure.
Backpack Gourmet- all the pate recipes are perfect for lunch. This is our favorite.
White Bean Pate
1 tablespoon olive oil 1 onion diced 1 carrot shreaded 3 cloves garlic 8 mushrooms (we like a mixed wild mushroom) 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 30 oz Canned small white beans- rinsed and drained
Saute the onion, carrot, garlic, and mushrooms in the olive oil until tender. Add salt and pepper. Puree everything with the beans in the food processor- then dehydrate. We spread this on crackers, dip with pita chips or use the multigrain sunflower rolls and make a sandwich.
See the post on Main Meal Dehydrating for how to dehydrate.
Made these at home to take for our HAAA a couple weeks ago. They are very good.
1 Tbls butter 5 1/2 cups Special K Blueberry cereal flakes lighty crushed 3/4 cup crunchy peanut butter 3/4 cup dried blueberries 1/2 cup honey 3/4 cup brown sugar
Grease 13x9 pan with butter. In large bowl, mix cereal and dried fruit. Put sugar, and honey in medium pot and heat on medium until sugar fully dissolves. Careful not to burn sugar. Remove from heat. Stir in peanut butter. Pour over cereal flakes and fruit and mix together gently and thoroughly. Spread mixture in pan. Place in refridgerator for two hours to cool and set. Cut into bars and wrap individually. Can store in freezer.
I actually used mixed dried fruit and it was good.
Life is good, living is better. Everlasting Life is Best! Pray for Us Amok.
SPAM (foil pack), spicy brown mustard and tortillas . . . For one person, open one package of SPAM and cut it into 4 equal pieces and add some mustard. Tear 2 tortillas in half & make 4 "wraps." Really hits the spot in the woods! --OldGreyGoose
Soloing is sweet, but a good partner is "priceless."
Peanut Butter Cranberry Go-Bars "Loaded with good-for-you ingredients, these not-too-sweet bars still taste like a treat, and they'll withstand cold, heat, and being stuffed in a backpack or pocket." These can be modified to suit your taste, likes & dislikes. --OldGreyGoose
Soloing is sweet, but a good partner is "priceless."
1 1/2 cups Nature's Path "OatBran Flakes" cereal 1 cup "Total" cereal (however, any unsweetened flakes cereal could be substitued (ie. Wheaties) 2 cups rolled old-fasheioned oatmeal 3/4 cup chopped honey roasted peanuts 1/2 cup creamy peanut butter 1/2 cup firmly packed brown sugar (could substitue 1/4 cup of Splenda Brown sugar if you'd like less sugar) 1/2 cup light corn syrup 1 tsp vanilla 1/2 cup of mini chocolate chips
1. In a large bowl, mix together cereal, oats, and peanuts. Set aside. 2. Place peanut butter, brown sugar, and corn syrup in a large saucepan over low heat. Stir constantly until mixture is smooth and just starts to boil. 3. Stir in vanilla and add cereal mixture. Gently toss to mix well. Stir in chocolate chips. Pour into a 9-inch greased pan. Pat and press level (by wetting down fingers with water). 4. Cool completely and then cut into bars. Wrap bars in plastic wrap and store in airtight container. These freeze well
1/2 c unsalted BUTTER 1/2 c brown sugar 1/2 c quick oats 1/2 c whole wheat flour 1/2 c white flour 1/4 c wheat germ 2 teaspoons grated orange rind 2 eggs 1 c almonds blanched 3/4 c coarse chopped dried apricots 1/4 c flake coconut 1/4 c gold raisins Cream butter and brown sugar til soft. Mix in oats,flours,germ,orange rind. Pat into 8" square pan. Then mix eggs,almonds,raisins,apricots,another 1/4 c brown sugar and pour/spread over base. Bake at 350 for 35 min. or til golden brown. Cool, and cut into bars. Wrap each in foil or saran. Good to carry along in pocket for bear bait!
Still like Hudson Bay Bread for lunch. Packed full of energy for the day. I first had this as a Scout in 1969 in the BWCAW through the camp on Moose. I make a large batch and package it in single servings for each member of our crew. A little peanut butter, jelly, or honey makes for agreat and easy lunch.
This is a recipe for what the Sommers Canoe Base calls Hudson Bay Bread, or sometimes just Bay Bread. In the 1960's, the Base got the recipe from the Minnesota Outward Bound School, and for several years it was baked at the Barbara Ann Bakery in Ely. At the bakery, it was baked in a convection oven, so it is difficult to get exactly the same effect in a conventional oven. This recipe comes very close.
One important technique left out of the Base's official instructions is that rolled oats should be used (not instant oats), and more importantly, they should be ground up. A blender works fine for about a cup at a time, and a food processor would probably work even better.
Bay Bread is most excellent as lunchtime fare on canoe trips when you are burning thousands of calories each day. It is convenient, easy to pack, and is a concentrated food source that everyone seems to look forward to on the trail. When you see the ingredients, you will see why it does NOT make a very good "light snack" at home.
1 1/2 lbs. (3 cups) butter or margarine - soft 4 cups sugar 2/3 cup corn syrup (light Karo) 2/3 cup honey 2 tsp. maple flavoring (Mapleine)
Cream together the above ingredients. Gradually add:
Press into cake pan or large sheet pan about 1/4 to 1/2 inch thick. Bake at 325 degrees for about 20 minutes. Do not overcook, as it will get crispy and brittle. Take out of oven and use spatula to press down (keeps it from crumbling). Cut into exactly 3 1/2 inch squares. Package in plastic bags with as many as there are crew members (one each for lunch). If you measured correctly, they should just fit into 1/2 gallon paper milk cartons. They will be protected, easy to pack, and easy to find when you want to grab a quick lunch. Slather with massive quantities of peanut butter and jelly, and wash it down with some Red-Eye, and you will know you ate lunch!
1. Tortilla shells and I pack them in a Frisbee to keep from getting all bent up or broken. 2. Chicken foil packet 3. Prep veggies at home onions and green peppers. 4. Toss all your vegies in a Ziploc bag add fajita seasoning and kneed in bag, double bag or vacuum pack it. 5. When ready to serve, open bag and chicken and stir. 6. Spoon out portions in to your tortilla shell and add a little cheese whiz ;)
I made these on our most recent trip. Have to say, they were really good.
Tuna salad wraps
* 1 (24 ounce) can solid white tuna packed in water, drained * 4 stalks celery, minced * 4 tablespoons dill relish (or 1 small dill pickle, minced) * 12 tablespoons light mayonnaise * 8 tablespoons red onions, finely chopped * 8 teaspoons lemon juice, freshly squeezed * 2 teaspoons dried dill * 1 teaspoon salt * 1 teaspoon black pepper * 8 fat free whole wheat tortillas
For the tuna, I used the stuff that comes in the foil packets. Celery I dehydrated along with the onions. The mayo and relish I got from the gas stations. Lemon juice I had the wife grab a few packets from her work but I think you could get them at a long John Silvers maybe. Salt, pepper and dill went into a small sandwich bag.
I made a great lunch and fed 4 of us, 2 wraps each.
Some people see nature as being made "Just for them", and view others as an invasive species.....
Vehicles & Riders is all you need. Vehicles are the base for your meal (bread, crackers, hardtack, biscuits, hudson bay bread, etc.), Riders are your toppings (hummus, peanut butter, jelly, honey, etc.)
Quesadillas make a great in-camp layover day lunch!
Just need: Tortillas (which I usually bring for pb&j or sausage & cheese lunches on the go) Cheddar cheese Onions, diced (optional, can add summer sausage, tuna from packets, etc.) Bottled margarine or oil to grease the pan
Can cook over a camp stove in a pan, over a fire in a pan, or even better, find a flat rock!
"Love many, trust few, always paddle your own canoe" :-)