With that in mind, the following recipes equal that of what normally would be "two" servings. This means each recipe may be too much for one person or not enougth for another, depending on the individual and trip conditions. If you decide to try some of these, I would recommend experimenting and adjusting accordingly. You can also pack a supplemental bag of whole wheat crackers or similarly light food if in question.

breakfasts

Oatmeal Seed Cereal

Served warm, this is a good cereal that’s protein packed and easy to make.

Combine in ziplock:

¼ cup ground unsalted pumpkin seeds
¼ cup ground unsalted sunflower seeds
½ cup ground almonds
1 teaspoon honey or agave nector
2 packets quick oatmeal
1 tablespoon milk powder

1 cup Grape Nuts cereal
½ cup instant milk powder
¼ cup rolled oats
¼ cup non-salted & chopped roasted peanuts
¼ cup non-salted roasted sunflower seeds
1 tablespoon honey or agave nector
½ cup dried apple pieces
¼ cup dried cherries or cranberries

Rice Pudding

1/2 teaspoon cinnamon
1 ¼ cup minute rice
¼ cup chopped dehydrated pineapple pieces
1/8 cup chopped dehydrated peaches
1/8 cup dehydrated strawberries
1/3 cup instant milk
1 tablespoons honey or agave nector
¾ teaspoon finely ground dehydrated orange peels

Idaho Spuds

2 cups instant potatoes
4 tablespoons instant milk
4 teaspoons butter buds
¼ teaspoon spike
¼ teaspoon Mrs. Dash
¼ teaspoon garlic & herb seasoning
sprinkle of black pepper
3 tablespoons grated parmesan cheese
1 tablespoon dehydrated onion pieces
¼ cup dehydrated mushrooms
1 teaspoon chives
2 oz jerky shredded into small pieces

Granola with Strawberry Rhubarb Sauce

½ cup rhubarb sliced ¼” thick dehydrated
½ cup strawberries quartered dehydrated
1 tablespoon honey or agave nector
1/8 teaspoon nutmeg

2 ¼ cups of your favorite granola
¼ cup chopped almonds

dinners
for a complete meal, combine these with a serving of whole wheat crackers and one of the desserts

Chicken & Veggie Soup

4 envelopes chicken flavored Lipton cup-o-soups
¾ cup freeze dried chicken (optional)
1/3 (heaping) cup minute rice
3 large carrots sliced ¼” thick partially cooked then dehydrated
5 large onion slices dehydrated
1 bell pepper dehydrated
2 big bunches celery leafs dehydrated
2 mushrooms dehydrated
½ teaspoon garlic & herb seasoning
¼ teaspoon salt free Mrs. Dash
sprinkle of pepper

Pasta

Dehydrated sauce & onions ready to have water added.

At home:

• Pour 1 quart of your favorite pasta sauce (and optional 16 oz can of black lentils for protein) on fruit leather trays and dehydrate until sauce looks like a big flake of rust. If it feels sticky to the touch, it is not dry enough. Depending on the dryer, this can take 5 hours or longer. Also, the less chunky the sauce is prior to dehydrating, the more evenly it'll dry (liquify in blender & add 1 - 2 tablespoons olive oil so dehydrated sauce peels easier from trays).
• Remove from tray, crumble into small pieces (or powder in blender to make more compact) and put into a ziplock.
• Pack angel hair spaghetti and dehydrated onion slices in a separate ziplock.
• Pack pine nuts, basil, red pepper, oregano and garlic in another ziplock to taste.

At camp:

• Combine all ingredients in pan, cover with water and boil till done (3-4 minutes).

If your taste buds aren't picky, you can use the faster cooking Ramen noodles instead of angel hair spaghetti.

Indian Dhal (combined with rice, makes four servings)

A simplified yet great tasting Dhal made with common ingredients.

At home:

1 cup small red lentils
1 medium onion
2 large cloves garlic
2-3 tablespoons sunflower or olive oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/4 teaspoon cayenne
3/4 teaspoon garlic powder
1 tablespoon freshly ground ginger
1 teaspoon salt
1/4 teaspoon pepper

• Place everything but lentils in a large sauce pan and cook over medium heat for about 5 minutes stirring often.
• Add lentils, cover with water and cook on medium to medium high till lentils are mushy. This will take roughly 20 minutes. Keep a close eye and add water as needed. The end goal is a thick consistency.
• Place finished Dhal on fruit leather trays and dehydrate until thoroughly dry. If it feels sticky to the touch, it is not dry enough. Depending on the dryer, this can take 5 hours or longer.
• Remove from tray, crumble into small pieces, split in to desired servings and put into a ziplock. Remember. With four servings of rice, this Dhal recipe will create four servings.
• Pack in a separate ziplock desired servings of minute rice or precooked dehydrated wild or brown rice. (I prefer the latter. Cook the rice as one would normally then dehydrate on fruit leather trays. Cook like minute rice at camp)

At camp:

• Place Dhal in pan, cover with water and simmer until hot and reconstituted, adding water as required for a thick consistency.
• Place rice in other pan and cook till done. Pour Dhal over and enjoy!

Asparagus Pesto

1 pound cooked fresh asparagus
dash of dry basil
¼ cup grated parmesan cheese
¼ cup chopped pecans
1 small clove raw garlic
¼ teaspoon salt
3 tablespoons olive oil

Once blended smooth:

• Pour pesto onto fruit leather trays and dehydrate until dry. If pesto feels sticky to the touch, it is not dry enough. Depending on the dryer, this can take 4-5 hours or longer.
• Remove from tray, crumble into small pieces (or powder in blender to make more compact) and put into a ziplock.
• Pack angel hair spaghetti in a separate ziplock.

At camp:

• Combine all ingredients in pan, cover with water and boil till done (3-4 minutes).

If your taste buds aren't picky, you can use the faster cooking Ramen noodles instead of angel hair spaghetti.

Tostados

Combine in one ziplock:

1 cup minute rice
½ teaspoon taco seasoning
1 ½ cup dehydrated salsa (prepare like pasta sauce above)

Combine in another ziplock:

4 tostado shells
1 cup dehydrated refried beans
2 string cheeses left in packages

At camp:

• Cook rice, taco seasoning and salsa in one pan until done. Cover and sit aside.
• In another pan, cover beans with water and bring to a boil.
• Warm the tostado shells then put other cooked ingredients and shredded string cheese on top.

**Cheese is supposed to be refrigerated. However, some have reportedly carried cheese in their drybags for several days with no ill effects. Use your best judgement.

Smoked Trout Jerky (makes many servings)

To make the brine (enough for 10 pounds fish), mix the following ingredients in a large non-metal container:

1 quart water
1 cup regular sugar
1 cup brown sugar
1 cup rock salt
1 cup table salt

When brine is finished:

• Rinse thawed fish and place skin side up in your brine.
• Plase a non-metal plate or something similar on top and submerge it with a full water bottle or comparable weight so no fish are exposed to the air.
• Let the fish cure in this solution for 4.5 – 5 hours.
• Remove fish and gently rinse each piece until they no longer feel slippery (approximately 10 seconds per piece).
• Put fish skin side down on a towel and gently pat excess moisture with another towel. Let fish air dry at room temperature for one hour.
• Sprinkle a couple pinches of brown sugar on each piece and rub it in evenly.
• Place fish on pre-heated smoker racks skin side down making sure to allow space between each piece so they will be evenly smoked and dried.
• Plase approximately 1 cup of apple wood chips in the smoker three times spaced 1.5 hours apart starting at the onset. After the last cup of chips burns out, don’t add anymore.

Peachy Apple Crunch

1 cup dehydrated peach pieces (or apricots for Apricot Apple Crunch)
1 cup dehydrated apple pieces
1/8 teaspoon cinnamon
1 tablespoon honey or agave nector
1 teaspoon dehydrated orange peel

Cherry Applesauce

¼ cup dehydrated cherries (or cranberries for Cranberry Applesauce or raisins for Raisin Applesauce)
1 cup dehydrated apple pieces
1 tablespoon honey or agave nector
1/8 teaspoon nutmeg
¼ teaspoon cinnamon

At camp, put in pan, cover with water and simmer until tender (approx. 5 minutes). Top with chopped walnuts.

Granola with Strawberry Rhubarb Sauce

This is a slightly modified version of the "Granola with Strawberry Rhubarb Sauce" breakfast above.

Combine in one ziplock:

½ cup rhubarb sliced ¼” thick dehydrated
½ cup strawberries quartered dehydrated
1 tablespoon honey or agave nector
1/8 teaspoon nutmeg

Mix in another ziplock:

1 cup of your favorite granola

At camp, put strawberry & rhubarb mix in pan, cover with water & simmer until tender then pour over granola.

1.23.10