Are you thinking of packing your backpack again? Going on a hike or a trail? Or better yet, an overnight camping trip? Well, look no further for a nutritional and supplemental guide because you’ve come to the right place. Home to the best backpack recipes on the internet, these mouth watering delicacies will make sure you enjoy a grand, homemade-like, yet easy cooking meal recipes with will make your culinary responsibilities much more simple.
This time, we talk about the dinner recipes and food tips that you will be in definite need of before you hit the sack after a day of trailing, trekking, hiking or even just having reached your camp site and setting up camp. Now let the sun set, let your backpack’s contents out and let your famished companions taste the treats that we are guaranteed to deliver.
A word of caution before we move on, as most reviews about backpacking recipes and matching food tips will focus on a general approach towards nutrition and supplements, this review will focus on dinner meal recipes and food tips. So, bear in mind, that where other reviews made moderate usage of kitchen utensils (such as frying pans and stoves), this review may involve such items more. Nonetheless, the food tips here are nothing short of easy cooking techniques and the meal recipes will focus on a diet meant for going off to sleep after wards as opposed to going on a hike. The following recipes are not as lightweight as other reviews and are meant to compensate for the everyday dinner. First, a word about the whole trip.
As you are the culinary head of your expedition (I’m only assuming because you’re the one reading), make sure you try these recipes at home, for a better understanding of the outcome. Also make sure none of your companions are allergic to the ingredients, because in remote areas immediate medical may not be available. Also, dinner recipes and tips will end with heavier meals compared to other food tips so you are well-nourished after a good night’s sleep. This also means, that we assume, you won’t physically exert yourself after the meal, hence even though a meal recipe or food tip here may interest you for breakfast or for lunchtime, exercise caution with such a trade. And lastly, live up to the obligation of keeping your planet clean and green with proper disposal of all elements involved. Now go and much on!
- 1 or 2 packs of noodles (broth noodles, if you can find them, depending on your quantity required, servings will be according to serving size of pack)
- 3-4oz of peas (snow, pigeon or sugar snap[will add a sweet taste])
- 3-4oz of cheese (blue, cheddar or other as preferred)
- Meat/chicken (as desired, quantity varies with amount of noodle packs)
At home – Pack the peas, meat and cheese in separate zip-fresh bags. Prepare meat by marinating as desired. Not preparing it any special way will also do. Chopping the meat is a must if more than one person will be eating.
On the trail – Add noodles to water and bring to a boil until the soup/stew is ready. Drain 90% of the water and collect somewhere for reuse. Add the cheese while stirring and once dissolved, add the (chopped) chicken/meat. Add the water back immediately, and bring to a slight boil. If meat/chicken is tender as desired, add seasonings (from the noodle packs) or those in the extras section (see below). Serve.
Servings – Depends on the number of noodle packs and their respective service size.
Extras – Peppers (Capsicum, Serrano, Madame Janette, black), Chilies (powdered or chopped, Belle, Peter, Serrano), Salt, Garlic, Coriander
Meat and vegetable rice
- Rice (quantity according to serving size, refer to your quantity of chicken)
- 1-2 tablespoon of cooking oil (Canola, vegetable as preferred)
- Vegetables – check out the extra’s section
At home – chop and marinate chicken/meat as desired. No special preparation is necessary. Chop if serving to more than one person. Pack everything separately. chop the vegetables, (marinate) and lightly fry all desired vegetable chopping before dehydrating them in a dehydrator.
On the trail – Prepare the rice, by adding the rice to boiling water and let the kernel blocks break apart and turn tender. Add the chicken/meat and keep stirring until chicken/meat is tender. Add dehydrated/freshly-chopped vegetables to the stew and reduce the heat, until the water dries out. Now serve.
Servings – depends on amount of rice and chicken.
Extras – Capsicum, bell peppers, onions, tomatoes, potatoes (as an alternative for chicken/meat if all consumers are vegetarians), Celery, beans, seeds. Add cheese while cooking for an extra creamy stew texture, aroma and nutrition.
Mushroom dirty rice
- 2 dried broth cubes
- 4oz of water chestnuts
- 8oz Rice (white, brown as preferred)
- 1 tablespoon of cooking oil (canola, olive)
- Canned mushrooms as desired
- Extras (see right)
At home – Chop or grind chestnuts, depending on preference of texture/taste. Pack all contents in separate zip-fresh bags.
On the trail – Add the oil to the pan and bring to warm temperature before adding mushrooms and your choice of extras for a light fry. Add everything else to a pot with boiling water (should be in accordance with the amount of rice). Once the rice kernel is tender, add the fried vegetables and lower the heat, leaving the pot covered for 7-8 minutes. If water content is present, retain as wanted otherwise discard. Serve.
Serving – Depends on the amount of rice.
Extras – Capsicum, bell peppers, onions, tomatoes, potatoes (as an alternative for chicken/meat if all consumers are vegetarians.), Celery, beans, seeds
Beans & Rice
- 2oz rice
- 2oz beans
- 1oz corn chips (your favorite brand)
- 1oz cheese
- 0.2oz dry ground seasoning (tortilla, taco etc)
At home – Pack all things in separate containers or zip-fresh bags.
On the trail – add water according to quantity of rice and add the rice bringing the whole thing to a boil. When rice is half-tender, pour in the bean. Keep stirring sprinkling the seasoning to keep an even mix. Add grated cheese so that it mixes evenly and add the chips (crushed by hand or not) just before serving to avoid them getting soggy and mushy. Enjoy
Servings – 2-3 adults
Austrian cornmeal stew
- 4 tablespoons dry milk
- 2 Dried meat broth cubes
- 2 tablespoons of dried cornmeal
- 2 tablespoons grated cheese
- 1 tablespoon cooking oil or starch
- Vegetables – see extras
- Meat/chicken (if needed)
At home – Combine milk powder and dried cornmeal together with the granulated broth cube and pack together in a zip-lock bag.
On the trail – boil a single cup of water and add the dry milk, dry broth cube and dry cornmeal mixture into it. Keep whisking, reduce heat and let it cook until a stew of desired consistency is attained. Add the grated cheese, stir for another minute and remove from the stove.
Take another pan; add the oil/starch, adding chopped onions, tomatoes and sliced/chopped meat/chicken. Cook just until meat and onion are tender, and then add contents of the other pan to this pan. Whisk and serve while hot.
Servings – 1-2 adult
Extras – Onions, tomatoes, potatoes, Celery