Posts Tagged ‘canoeing’

I’m unsure of the original origins of this recipe. It was given to me by my father-in-law after we had this for dinner at his home one evening. While it was a little different than the traditional cabbage rolls I was used to, I did enjoy it and I thought that it would dry perfectly. It did and it makes a great addition to our trail food.

backcountry cabbage casserole

dehydration time: 8 to 12 hours
makes 4 to 6 servings

If you are vegan you could easily substitute beef flavored TVP for the meat in the recipe.

1 pound ground beef
1 medium onion, finely chopped
1 cup cooked rice
2 10 oz cans condensed tomato soup
salt and pepper, to taste
3 cups cabbage, shredded

At Home
Preheat oven to 350ºF. Meanwhile, brown the ground meat and onion in a large skillet. Drain off any fat and stir the tomato soup, rice, salt and pepper. Layer half the cabbage in a greased 9 x 13 inch dish, cover with the meat mixture and repeat the layering again. Cover the dish and bake for 1 1/2 hours.

Measure the casserole and write this measurement on a sticky note. Spread the food on dehydrator trays that have been lined with fruit roll inserts or plastic wrap and dry for 8 to 12 hours or until no moisture remains. Put the casserole and the sticky note in a ziplock freezer bag.

At Camp
Add enough boiling water to the dried ingredients in a pot to equal slightly less than the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding any water. You can always add more water if you need to. Once the dish has rehydrated, reheat it through if necessary.

Putting the container, be it a freezer bag or pot, that you reconstitute your food with inside of a cozy will generally eliminate the need for reheating the food after rehydration. This, of course, depends on factors such as the time of year.

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While this recipe is a little weightier than dehydrated fare, it is a great go-to for those impromptu trips. Using a boxed stuffing mix, such as Stove-Top, makes this a super easy trail dinner.

crabby cakes

makes 2 to 3 servings

A fellow canoeist and avid day hiker, inspired this recipe when we were on a wilderness paddling trip together in Algonquin Provincial Park. I’ll never forget her husband, crabbily teasing me in regards to the number of portages I had planned for each day… “Laurie this is the best hiking trip I’ve ever been on!”  was his comment after the 4th carry of the day. I guess that is what happens when you let a backpacker organize a canoe trip. I called these “crabby cakes” just to tease him a little.

3–4 single serving packages of mayonnaise
1 single-serving package sweet relish
1/2 teaspoon dried chives
1/2 package stuffing mix for poultry
2 3 oz pouches or 1 can real crab meat
4 tablespoons water
1 tablespoon cooking oil

At Home
Put the single serving packages of mayonnaise and relish into a small ziplock bag. Put the stuffing mix in a large ziplock bag with the dried chives. Put the bags of mayonnaise bag and the pouches of crab in the large bag. Package the cooking oil with the other oil that you will take on your trip.

At Camp
Mix all the ingredients together in a pot. Add 4 tablespoons water and let it set for 10 minutes. Shape the mixture into small cakes and cook them on a greased frying pan until golden on both sides, about 3 to 4 minutes per side.

Powdered shortening can be used in place of cooking oil. I recommend serving a nice side of vegetables with this dish.

created by Laurie Ann March ©2005

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Makes 1 to 2 servings

When I was writing A Fork in the Trail, Kurt Larson (Kipawa Kurt) sent this to me with a note saying that it is one of his favorite recipes. I was skeptical at first but  after trying it I recommend the dish as a tasty addition to your trail food repertoire. While it is not a super lightweight recipe, it does make a great side dish to a campfire-grilled steak. As a variation, we add a bit of gruyere cheese to the recipe.

1 large white onion
1 single serving pouch or cube beef bouillon
1 to 2 tablespoons butter, to taste

At Home
Pack the onion and beef bouillon in a ziplock bag. Add the butter to any other butter you will take on your trip. Pack enough aluminum foil to double-wrap the onion.

At Camp
Make sure you have some hot campfire coals. Peel the onion and cut it in half. Scoop out a small portion of the center and place the bouillon in the cavity. Put the two halves back together and cover the outside liberally with butter. Wrap the entire onion with two layers of foil. Place the bundle near the hot coals and cook until the onion softens. Open the package, separate the halves and cover with the gruyere cheese. Serve with a slice or two from a mini baguette.

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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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