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Author:  Georgi [ September 21st, 2001, 7:33 pm ]
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Looking for a meal or two suggestion
for 7 days, 6 nights.

Needs to be dehydrated and for 2 persons, both capable of eating!


Author:  jjoven [ September 22nd, 2001, 8:14 am ]
Post subject: 

here is a recipe I found on a lightweight backpack board. Thanks to "Ember".

Homemade "Helper" Mix

2 cups nonfat dry instant milk
1 cup cornstarch
1/4 cup chicken, beef, ham, or vegetable bouillon powder
2 Tbsp onion flakes
1 tsp dried basil
1 tsp dried thyme
1 tsp black pepper
2 Tbsp dried parsley
1 Tbsp garlic powder

Yields: 3 1/2 c "Helper" Mix (approx).
Mix the ingredients together and store in an airtight container or ziplock for up to 3 months without
flavor/seasoning loss. Keep the mix on had for a quick, economical, and as a tasty base for dinner.

Depending on taste, use 1/4 to 1/2 c of the "Helper" Mix for 1/2 lb of beef/hamburger or the equivalent of
some other meat/fish/vegetarian protein. (Yields: 2 - 4 servings). Reconstitute with 3/4 to 1 1/4 c boiling

* Hint: RE: Bouillon seasonings:
1) Use beef seasoning with ground beef/hamburger, TVP/TSP, tofu (& can be used for ground
2) Use chicken seasoning with chicken/turkey, tofu, & TVP/TSP.
3) Use ham seasoning with Spam, bacon/sausage/pork, tofu, TVP/TSP.
4) Use vegetable seasoning with any fish, tofu, TVP/TSP.

*Note: TVP/TSP = Texturized Vegetable Protein/Texturized Soy Protein. To get this to rehydrate
properly, add boiling water & 1/2 to 1 tsp vinegar, lemon juice, or ketcup.

To create a 1-pot/bag (freezer ziplock) dinner:
1) Start with the Helper Mix (See "Hint" above).
2) Use with dried Ground Beef/Hamburger, Tofu (dried; plain/marinated), TVP/TSP*, Canned/Fresh Fish
(dried), Canned Meats (dried), Chicken/Turkey (ground/cubed/strips/shredded & dried), other Dried
Meats/Jerkies; Dried grain-legume-veggie leathers.
3) Add @ least 1/4 c dried vegetable bits/flakes. In addition or as a variation: think about adding dried
4) Add a precooked/dehydrated complex carbohydrate (grains &/or legumes) or 2:
pastas, cooked/dried potatoes (au gratin, hash browns, scalloped, mashed, etc), stuffing mix, couscous,
millet, barley, rice, wheat berries, quinoa,; legumes (lentils, split peas, beans, etc).
5) Add additional seasonings/flavorings:
a) Mexican - cumin, chili powder, cayenne, cilantro, etc.
b) Italian - onion, oregano, basil, parsley, etc.
c) Cheese (variety; fresh/powdered), sauces, gravies, dry soup mixes, etc.

Example # 1 (1-pot/bag)
Dinner Entree
Taco Beef

Reconstitute ground beef & add 1 T oil. Add: 1/4 c of the "Helper" mix, 2 T dried onions, 1 to 1 1/2 c
boiling water, 8 oz can tomato sauce (dried), 1 1/2 c dry noodles, 1/4 - 1/2 tsp chili powder, 1/4 tsp
cumin, 1/4 to 1/2 tsp dried crushed red pepper. Bring to a boil. Reduce heat & simmer for 15 min,
stirring until thickened. Stir in: 1 c Sharp Cheddar & 1 c Monterey Jack (powdered cheeses/fresh) 5 min
before serving & allow cheese to melt.
Example # 2 (1-pot/bag)
Dinner Entree
Tuna Rice

3/4 - 1 1/4 c water
1/4 c + 1 tsp "Helper" Mix
3/4 c quick cooking rice (or cooked/dried rice)
dried tuna fish
1/2 pkg dry gravy or white sauce mix

To the tuna, add water, rice, "Helper" Mix, & gravy. Bring to a boil and stir. Cover and let simmer 15-20
minutes. Stir occassionally. If the rice sticks to the pan, add more water. Uncover and simmer until
excess water has evaporated.

1) Substitute dried salmon or another meat or alternative.
2) Add fresh or 1/4 c dried veggies of your choice.
3) Substitute for rice (cooked & dried):
bulghur wheat, couscous, millet, quinoa, barley, wheat berries, or a pasta, etc.
4) Add cheese.

Author:  Guest [ September 22nd, 2001, 8:59 am ]
Post subject: 

Sounds great - BUT - one whole cup of cornstarch? Wouldn't a TBSP or two be more in order?

Author:  smokey [ September 22nd, 2001, 9:20 am ]
Post subject: 

Georgi, last trip out I had great sucess with dehydrating chili. Just made a huge batch of chili as I normally do and when we had finished eating I dehydrated the rest.
Keep track of how much you ladle onto the trays for portion sizes and pack what you think you need for a meal. To rehydrate I just put it into a Nalgene and topped up with water for about 2-3 hours. Into the pot adjust liquid level and serve with a bread product either packed along or fresh bannock.
Was pleasantly surprised how well it turned out. We also use a lot of dehydrated burger and veggies (mushrooms, peppers, carrots etc)I rehydrate in Nalgene during the day and then using fresh onions and rice and spices and/or hot sauce, make a "hash" stir fry.
Enjoy your trip, I'm heading out for 3 dyas this Monday and the last of the chili is coming out of the dehydrator in about 2 hours!!

Author:  jjoven [ September 22nd, 2001, 4:03 pm ]
Post subject: 

I agree, it does seem like alot of cornstarch. But it is for 3.5 cu of mix. Neverthe less, I'd reduce the CS to 3 Tbs.

On 2001-09-22 09:59, Anonymous wrote:
Sounds great - BUT - one whole cup of cornstarch? Wouldn't a TBSP or two be more in order?

Author:  Georgi [ September 28th, 2001, 10:40 pm ]
Post subject: 

Thank you for your replys!

MMM mmmm Good!

Author:  Guest [ September 29th, 2001, 6:46 pm ]
Post subject: 

Here is a recipe for a beef stew that we made a couple of times this summer. We dehydrated our own veggies in the oven so that was how we controlled portions. We bought shredded dried beef (jerky) in a Chinese grocery store. To make the stew we threw some dried veggies and dried beef into a pot with some water. Let sit about 20 min. Add half a package of gravy mix and boil/simmer for a while. (can't be more precise - probably 10 min. Add instant potato flakes as a thickener and dig in. Larry

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