Archive for March, 2009

dehydration time: 5 to 7 hours
makes 2 to 4 servings

I love tomatoes and roasting them really brings out their flavor. If you like things a little spicier then increase the cayenne pepper to suit your tastes.

1 small shallot
1/4 cup onion
1 clove garlic
2 cups grape or cherry tomatoes
1 tablespoon olive oil
kosher salt, to taste
black pepper, to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon dried ancho chile
1 teaspoon fresh cilantro
1 tablespoon lime juice
1/2 teaspoon lime zest (optional)
1 cup cannellini beans or white kidney beans, drained and rinsed

At Home
Preheat oven to 350ºF. Mince the shallot and onion. Cut the garlic and tomatoes in half. Put the shallot, onion, garlic and tomatoes in a shallow baking dish and drizzle with the olive oil. Season with salt and pepper, to taste. Bake for 45 minutes stirring occasionally. The tomatoes will start to brown and become very soft. Remove from the oven and let the mixture cool.

Place the tomato mixture in a blender or food processor with the remaining ingredients and pulse until well combined. Dehydrate on a lined tray as you would for fruit leather. The dip takes between 5 and 7 hours to dry. Once it is dry, you can grind it into a powder using a spice or coffee grinder to make it easier to rehydrate. Pack into a ziplock bag along with the camp instructions.

At Camp
Rehydrate the bean dip using a formula of 1½ parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if necessary. When you reach your lunch stop, enjoy the dip with crackers, bread sticks, Greek pita wedges, or tortilla chips. It is also good in a wrap with chicken or vegetables.

created by Laurie Ann March ©2007
recipe courtesy of www.wildernesscooking.com

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makes 20 Bars

This is a make-ahead backpacking recipe that is a pretty decadent addition to your trail food. 

chocolate almond cappucino bars

chocolate almond cappucino bars

3 large eggs
1 cup white sugar
1/2 cup lightly packed brown sugar
1/3 cup butter, melted
1 teaspoon almond extract
2 cups all purpose flour
1/2 teaspoon salt
2 tablespoons instant coffee
1/4 cup heavy cream
1/2 to 3/4 cup slivered almonds, toasted
1/2 cup semi-sweet chocolate chips or chunks

Preheat oven to 325ºF and butter a 9 x 13 inch baking pan. In a dry nonstick frying pan toast the almonds until they start to take on some color and are fragrant. Set aside.

With an electric mixer beat the eggs. Add the sugars, melted butter and almond extract and beat until the color lightens — about 1 minute. Mix the flour and salt together then add the dry ingredients to the egg, sugar and butter mixture stirring with a wooden spoon until combined.

Dissolve the instant coffee in the cream and set aside. Reserve 1/2 of batter and set aside. Add the toasted almonds and semi-sweet chocolate pieces to the remaining batter. Spread the mixture evenly into the prepared baking pan. The mixture will be quite thick.

Stir the heavy cream and coffee mixture into the reserved batter until well combined. Pour the second batter over the batter already in your baking pan and then drag a knife through both batters to create a marbled effect.

Bake at 325ºF for 25 minutes or until the edges are set and dry and the centre is firm but still glossy. Allow to cool before cutting into bars.

Variation: replace 1/4 cup of the semi-sweet chocolate pieces with 1/4 cup white chocolate chips and replace 1 teaspoon of almond extract with a 1/2 teaspoon of orange extract.

created by Laurie Ann March ©2007
recipe courtesy of www.wildernesscooking.com

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makes 2 servings

Couscous makes a wonderful breakfast food since it cooks very quickly.

1 cup instant couscous
1 1/2 teaspoons dark brown sugar
1/2 cup chopped dried pears, peaches, and mangoes
1 teaspoon crystallized stem ginger
1/2 teaspoon creamed coconut or 3 tablespoons coconut powder
1 1/2 teaspoons butter (optional)
Enough soy or whole milk powder to make 1/2 cup milk
1 1/4 cups, plus 1 teaspoon hot water, plus enough water to reconstitute milk

At Home
Place the couscous and brown sugar in a medium sized freezer ziplock bag. Place the fruit, ginger, milk, and coconut in separate bags, and put the bags in with the couscous. Add the butter to what you are taking on your trip.

At Camp
Bring 1 1/4 cups water to a boil. While you wait mix the couscous and brown sugar mixture with the fruit, ginger, and butter in a freezer ziplock bag. Place the coconut cream in a bag or container large enough to accommodate at least 1/2 cup of liquid. Add 1 teaspoon of hot water to the creamed coconut and mix. If you’re using coconut powder, then you will need to add 1 to 2 tablespoons of water. To the same container add enough milk powder and water to make a 1/2 cup of milk. Carefully pour the boiling water into the bag with the couscous mixture. Let stand 5 minutes. Stir the couscous, scoop it in bowls, and top it with the milk mixture.

From A Fork in the Trail by Laurie Ann March ©2008

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makes 3 to 4 servings

blueberry-orange tea cake

blueberry-orange tea cake

I’ve always loved the summery taste of blueberries. My family often hikes in areas that have a plethora of wild blueberries, but we like to leave the berries for the wildlife. Buying dried blueberries means that you won’t have to dehydrate anything for this recipe.

1/2 cup all-purpose flour
1/4 cup white sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons powdered egg
1/8 cup vegetable oil
1 fresh orange
2 tablespoons water

1/2 cup dried blueberries
1/4 cup white sugar

At Home
Combine the flour, sugar, baking powder, and salt. Pour the mixture in a ziplock bag. Put the dried blueberries and sugar for the topping in another ziplock bag and place that in the bag with the dry ingredients. Put the powdered egg in a small ziplock bag, and put that bag in the bag of dry ingredients. Pack an orange and add the oil to what you are taking on your trip.

At Camp
Rehydrate the blueberries in a little boiling water. Let sit until rehydrated and then drain and set aside. In a small pot or large ziplock freezer bag, mix the powdered egg and 2 tablespoons of water, stirring until all the lumps are gone. Add 1/8 cup oil to the egg mixture. Juice the orange using a fork and add 1/4 cup orange juice to the oil and egg mixture. Stir well.

Slice the orange peel into thin layers, being careful to avoid the pith. Sliver the orange rind and mix it in with the dry ingredients. Add the liquid mix and stir just enough to moisten.

Line the bottom and sides of a pot or pan with parchment paper. Place the blueberries on the parchment paper and sprinkle with sugar. Gently spread the batter on top of the blueberries. Bake for 25 to 35 minutes or until a toothpick or knife inserted in the center comes out clean. Let cool slightly.

From A Fork in the Trail by Laurie Ann March ©2008

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This is just a quick hello and a note to tell you what my intentions are for this trail cooking blog. While I have another blog dedicated to trail cooking for backpackers and canoeists, it covers a vast range of topics from gear to grocery store finds. I’ve decided that it would be nice to have a blog simply dedicated to my backpacking recipes and those from other backpackers.

About the backpacking recipes…

Face it, we all have a different style when it comes to food for our wilderness adventures. With that in mind, you’ll see me post recipes here that cover a variety of these trail food styles. While many of these will be my own creations, from time to time I will feature the fare and techniques of other wilderness cooks… so if you want to share a recipe please email me via laurie@wildernesscooking.com.

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