Top 5 Backpacking Recipes
NITRO’s Top 5 Trail Tried Backpacking Recipes
Here are my favorite trail recipes and a few bonus recipes. Bon Appetite!
1. Chicken Rice: Cook 1 package of Knorr (formerly Lipton) Chicken or Chicken Broccoli Rice Sides according to package directions. Add chicken packet. It will be hot, let it cool before you eat it.
2. Ramen Casserole: Cook 1 packet of Creamy Chicken Ramen according to package directions. Add packet of chicken. When done cooking, remove from heat and add some powdered mashed potatoes of any variety you like (for this I usually just use plain) by sprinkling a bit into the ramen and mixing it in good, check the consistency and add a bit more as needed. The idea is to soak up the juice but not be so dry that it’s hard to eat. You’ll taste it and know if you did a good job. If it’s a bit too dry as a bit of water (cold is ok, it will help cool it before you eat it!)
3. Chicken Pasta: Cook 1 package of Knorr (formerly Lipton) Chicken or Chicken Broccoli Pasta Sides according to package directions. Add chicken packet. It will be hot…please let it cool a bit, you want some taste buds to enjoy this with.
4. Spaghetti and Sausage: Carefully slice some summer sausage and brown it in your pan, remove and set aside. Cook spaghetti according to package (angel hair seems to cook quickly). Drain off and dispose of properly some of the starchy water. Leave a little bit in there and add tube of tomato paste. Mix it and it will become the consistency of pasta sauce (there are a few pasta sauces you can get in a packet and that would be a fine substitute but drain off all of the water). Then mix in browned sausage and enjoy…it might be hot! This is my most challenging culinary master piece to date…I remember eating it at Rae Lakes in the Sierra…it was awesome.
5. Chicken and Couscous: Cook 1 box of Near East Couscous (I prefer either Toasted Pine Nut or Roasted Garlic & Olive Oil) according to package directions. Add packet of chicken and enjoy…it will be hot. For this recipe, some people might prefer substituting another type of meat like tuna or salmon. I haven’t tried it but it could be good. If you try it, let me know!
Here are 3 bonus recipes…I’ve tried them all but never on the trail but those who made them for me eat them on the trail regularly and sure have gotten a lot of miles out of them…literally.
6. Erin and Hig’s Buttery Goodness: Do this at home, not in the field (although you could but I would recommend doing it at home). 4 pounds butter (salted), 1 canister regular oats (2lbs, 10oz), 1 ½ pounds brown sugar, and half a spice jar of cinnamon (less if fresh grated, more if the jar’s really old). Feel free to half or quarter this recipe if you are not hiking for many days.
Mash up butter, then mash in oats, then mash in sugar and cinnamon. Fingers work best, utensils can be used. Don’t let the butter melt. If you like, add extras like dried fruit or nuts. Divide mixture into 2 zip top plastic bags (gallon size probably works best). Keep cool. It makes about 4 person-days of food, if the person’s days involve many hours of physical labor.
For easier use in below-freezing temperatures, break into chunks and roll each chunk in oats before putting it in bags. Will be good up to about 70 degrees or so, but it’s lifespan is reduced in warmer temperatures. (Check out this link to see their favorite trail meal and to read interesting commentary on this meal).
7. Spinach Linguine with Salmon, Lemon & Dill by Dicentra of onepanwonders.com:
Makes 2-3 servings. ¼ teaspoon garlic powder, ½ teaspoon onion flakes, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon lemon zest, ½ tablespoon dried dill, 1/8 teaspoon black pepper, 2 tablespoons sun-dried tomatoes, chopped (optional), 12 ounces spinach linguine (or your choice of pasta), one 6-ounce foil-packed salmon, 2 tablespoons shelf stable grated parmesan cheese.
At home: combine the garlic powder, onion flakes, lemon zest, dill, black pepper and sun-dried tomatoes in a zip-locking plastic bag. Carry the linguine in a second bag. Combine the lemon juice and olive oil in a plastic screw top container.
In camp: bring 2 cups of water to a boil. Add the pasta and cook until al dente. Drain if necessary, leaving the past fairly wet. Add the spices and sun-dried tomatoes and stir to combine. Add the salmon and toss well. Serve topped with the Parmesan cheese.
8. Yogi’s meal: Cut up a lot of onion and put it in your pan. Add enough water to reach the 2 cup level on your pot. Add some olive oil. Bring the water/onion/oil mix to a boil. Remove your pot from the stove and add some Butter Buds. Add one package of Idahoan brand Loaded Baked Instant Potatoes (This is the key!!! This brand is superior to all other brands for this recipe). Mix really well. Add real bacon — from the salad dressing aisle, it’s next to the Bacos, but this stuff is real bacon. It’s in a little, 4-ounce package. Sometimes I add salt and pepper. The amount of Butter Buds, onion, oil, and bacon is up to you. Remember, it could be hot!
Other notes, in a few of these recipes I mention adding a packet of chicken. These can be found in grocery stores usually in the canned meat section, near the tuna and salmon in foil pouches. Some stores just don’t carry chicken in a foil pouch. In that case you have 3 options: 1) make it without the chicken, 2) dehydrate your own chicken and rehydrate it on the trail and add it, or 3) get a small can of chicken instead.
All of these recipes are good. I am in no way providing nutritional consultation with these recipes. I just like to eat them so I thought I would pass that along to you. Cooking involves fire (well except for bonus recipe 1) so be careful so you don’t burn yourself or someone else. I take no responsibility for your actions.
