Some Favorite Camp Recipes

• Posted on June 19, 2008 at 11:50 AM
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Last weekend I gave a presentation at the MEC Paddlefest in Toronto on Camp Cooking and promised to post a few of my favorite recipes. Here they are:

CHICKEN CURRY

Ingredients: 1 can of dehydrated chicken 1 can of dehydrated curry sauce my favorite is Pataki’s Korma or Vindaloo flavor) ½ cup of cashews or peanuts 1 small onion 2 cups precooked white rice 2 ½ cups of water

Directions: Reconstitute curry sauce and dried chicken in ½ cup of boiling water, stirring constantly over medium heat for 4-6 minutes, and then set aside. Cook rice in 2 cups of boiling water for five minutes. Pour curry sauce on top of rice and place nuts and chopped onion on top.

SPAGHETTI WITH MEAT SAUCE

Ingredients: 1 cup of dehydrated spaghetti sauce 1 cup dehydrated hamburger (try turkey or even venison if you can get it) 1 cup dried vegetables (black olives, green peppers, red peppers) 1/4 cup dried mushrooms 2 cups noodles (any style)
3 ½ cups of water

Directions: Reconstitute dried hamburger by placing it in ½ cup of hot water and set it aside. Rehydrate spaghetti sauce, dried olives, peppers and mushrooms in 1 cup boiling water, stirring constantly over medium heat for 4-6 minutes. Drain water from reconstituted meat and add to the sauce. Cook noodles in 2 cups of boiling water, drain and add sauce.

HEARTY STEW WITH HERBED DUMPLINGS

Ingredients: 1 large-size package of minestrone soup mix 5 cups water

Dumplings: 1 cup Tea-Bisk mix 1 tsp. dried cilantro ½ cup water

Directions: Mix soup with water and set pot on medium heat. Form Tea-Bisk into dough (adding cilantro) and form them into small balls. Place “dollops” of Tea-Bisk on top of soup and cover. Cook without peaking for 20-25 minutes.

Variations: Many kinds of hearty soups (I actually prefer corn chowder) are delicious with dumplings and can make an excellent meal on a cold, miserable day.

CABBAGE CARROT AND ONION STIR FRY

Ingredients: 1 small head of red cabbage 1 small red onion 2 medium-sized carrots 1 cup pre-cooked white rice

Sauce: 1 tsp. ground ginger 1 tsp. garlic powder 1 tsp. ground pepper 1 Tbs. corn starch 1 cube vegetable bouillon 1 cup water 1 Tbs. olive oil

Directions: Add bouillon cube, corn starch, and spices to 1 cup boiling water. Heat and stir until sauce thickens and then set aside. Lightly grease a frying pan with oil. Add chopped cabbage, onion sliced carrots. Fry over medium heat until vegetables are softened slightly (5-7 minutes). Pour sauce over veggies and heat throughly. Serve over cooked rice.

BAKED TROUT AMANDINE

Ingredients: 4 small brook trout 1/4 cup bread crumbs 1/4 cup finely chopped almonds 1 lemon ½ tsp. pepper 1 Tbs dried lemon thyme 1 Tbs dried sage

Directions: In a small pot combine bread crumbs, almonds, lemon thyme, sage and pepper. Mix well. Sprinkle contents of pot over skin side of gutted trout. Roll trout in tin-foil with slices lemon and bake in coals of campfire for 15 minutes.

• MOROCCAN COUSCOUS

Ingredients: 1 cup couscous 1 ½ tsp. curry powder 1 cube vegetable bouillon 1/4 cup dehydrated red and green peppers 4-5 diced sundried tomatoes 1/4 cup pistachios 1 glove of garlic 1 ½ cups water

Directions: Bring water to a boil and mix in all ingredients. Over a moderate heat, cook 1-2 minutes. Let sit off heat for 3 more minutes.