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Posts Tagged ‘trail meals’

I love salads on the trail as many of my readers know. Since writing this recipe for A Fork in the Trail, I have rehydrated it using cold water. It takes about 1/2 hour to rehydrate the couscous this way and eliminates the need to pull out the stove at lunchtime. That said, this salad tastes nice warm too.

curried tuna and couscous salad

dehydration time: 5 to 10 hours
makes 2 servings

Quick cooking and versatile, couscous makes a good base for a salad. This flavorful dressing works well with tuna, but to make it vegetarian use some of your favorite vegetables instead of the fish.

Salad
1/3 cup roasted cherry or grape tomatoes
1/2 teaspoon salt
1/8 cup red onion, minced
1/2 cup instant whole wheat couscous
1 3 oz pouch tuna
1/4 cup sliced almonds

Dressing
1/4 teaspoon curry powder
1/2 teaspoon honey
1 tablespoon red wine vinegar
¼–1/2 teaspoon Dijon mustard to taste
2 tablespoons olive oil

At Home
Preheat the oven to 350ºF. Cut the tomatoes into halves or quarters and sprinkle with a little salt. Put them on an oiled baking sheet. Roast them for 30 to 40 minutes. Remove the tomatoes from the oven and allow them to cool. Dry the minced onions and cooked tomatoes on separate lined dehydrator trays for 5 to 10 hours or until dried thoroughly. Package in a ziplock freezer bag.

Place the couscous in a large ziplock freezer bag with a copy of the cooking instructions from the package. Add the pouch of tuna and the bag with the tomato mixture to the bag of couscous. Wrap the curry powder and almonds separately in plastic wrap. Pour the mustard, honey, and red wine vinegar in a leakproof container and place it in the bag of couscous along with the spice and almonds. Add the olive oil to the other oil that you will take on your trip.

At Camp
Add enough boiling water to the tomato and onion to barely cover them. Allow to sit for 15 to 20 minutes or until rehydrated. Prepare the couscous according to the directions you packed. Allow the couscous to cool. Make the dressing by mixing the mustard, honey, and red wine vinegar with 2 tablespoons olive oil and the curry powder. When the couscous is done, mix in the tomatoes and onions and add the dressing. Sprinkle with sliced almonds and stir gently to coat.

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

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I don’t like to have to pull the stove out at lunch, unless the weather is very cold, so I generally try to create no-cook lunches for our trips. This one is a family favorite and will be appearing in my upcoming book, Another Fork in the Trail. The book, the second in my backpacking cookbook series, is expected to be released in Spring 2010.

olive tapenade

dehydration time: 8 to 10 hours
makes 4 to 6 servings

I first had this tapenade at a Fall gathering being hosted in Ontario, Canada’s Algonquin Provincial Park. The original recipe belonged to my friend Alison and it was her contribution to an impromptu potluck. I have modified the dish to suit backcountry trips and although it is great as a spread, it can double as a refreshing addition to pasta.

olive tapenade

olive tapenade

1 cup pimento stuffed green olives, drained
1 cup pitted black olives, drained
1 cup marinated artichoke hearts, drained
1 hot banana pepper, coarsely chopped
1/2 sweet red pepper, coarsely chopped
1 clove garlic, minced
1/4 teaspoon dried basil
1 tablespoon capers, minced
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil

At Home
Put the olives and artichokes in a food processor and pulse to chop the mixture. It should be a fine chop, but not to the point of being a puree. Put the olive mixture in a bowl and set aside. Next, put the peppers in the food processor and pulse until the peppers are the same consistency as the olive mixture. Add the peppers to the olive mixture along with the garlic, basil, capers and lemon juice. Stir until well combined.

Spread onto lined dehydrator trays and dry for 8 to 10 hours. Package the tapenade in a medium ziplock freezer bag and add the olive oil to the other olive oil you are taking on your trip.

At Camp
Rehydrate the tapenade using a formula of 1 1/2 parts dried mix to 1 part water. Let rehydrate for 10 minutes and add a little more water if necessary. Stir in 1 tablespoon of olive oil, if desired, and serve with your favorite cracker or flatbread.

created by Laurie Ann March ©2008

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