Most Excellent Menu for 5 dinners
These are the dinners we had on the recent Grand Gulch trip. We were cooking using the Caldera Cone, and besides these dinner meals, we had biscuits made from mix, and popcorn for dessert.
Baked Pizza using Caldera Cone and Outback Oven
Serves one, Baking time 25 minutes
Double the recipe for two people, but you have to cook 2 batches.
1 c Jiffy Pizza mix
1 T Italian herb blend
1/2 t diced dried garlic
1/2 t ground black pepper
1 oz olive oil (or 1 packet)
one pouch Bobboli tomato sauce – find with the pre-baked pizza crusts (1 pouch for two pizzas).
2 oz shredded cheese
1 pkt shelf stable pepperoni slices, find the kind with two separate inner pouches.
approx 1/2 c water (add to dough till consistency is like bread dough)
Add tblsp water to dry ingredients to rehydrate. Add water to dough to bread dough consistency. Add oil to pot lid. Spread dough in pot lid, sprinkle on garlic pepper and herbs. Spread ½ Bollobi package. Place pepperoni and cheese on top of tomato sauce. Bake in Outback oven about 25-30 minutes.
Spicy Beef & Tomato Couscous
Yield: 2, prep time 20 minute
3?4 c couscous
1?4 c diced sundried tomatoes
1?4 c cooked and dehdyrated hamburger, freeze dried beef cubes, or 'beef' tvp
2 T diced dried onion
1 T dried chives
1 T dried parsley
1 1?2 t low sodium beef bouillon
1?2 t ground cumin
1?2 t dried garlic
1?4 t ground black pepper
1?4 t red pepper flakes
1 T olive oil (1 packet)
1 1?2 c water
At home pack the dry ingredients in a quart freezer or sandwich bag.
Pot method: cook in pot to rehydrate vegetables, cook couscous 8 minutes or until done at simmer.
SMOKED SALMON PASTA: (one serving)
Package in a sandwich sized ziplock bag:
garlic cloves, peeled and diced, or use dried
2 shallots or 1 T dried onions
3 tablespoons dried tomato pieces
1 envelope or bullion cube of Herb-Ox Instant Chicken broth
Also bring: 3-4 ounces of smoked salmon
2.5 oz. angel hair pasta
Place in a snack sized ziplock bag, ¼ cup Parmesan cheese
Bring 1 ounces of olive oil in a small envelope (from Pack-it-Gourmet)
On the Trail:
Add the tomato bits, chicken bullion and garlic and onion, and add 3/4 cup hot water to reconstitute. Let sit as the pasta cooks. Cook angel hair pasta separately in 1.5 cups boiling water 4 minutes or until soft, and drain the water. Flake the salmon into the tomato and dried ingredients bowl. Add olive oil to the drained pasta, and add the tomato/garlic/onion mix. Finish cooking the pasta, and stir off the bottom of the cooking pot. Pour off into bowl, and sprinkle with cheese.
Package in a quart ziplock freezer bag:
2 oz Packit Gourmet freeze dried sausage crumbles
5 oz. dry Angel Hair Spaghetti (pre-broken to fit in bag)
6 oz can of tomato paste (heavy but worth it) and can be dried
1 ounce olive oil in a small plastic bottle
Put in a small snack sized ziplock bag or small coin envelope:
½ teaspoon garlic power
pinch teaspoon red pepper
½ teaspoon oregano
On the Trail:
Add 3 cups water to small one quart pot and bring to boil. Add spaghetti and oil, then cook 3 minutes. Add sausage at 1 minute. Add the rest of the ingredients, boil for one or two minutes, and serve. Serves 2. Use 2.5 oz pasta per person. Takes 3 tbsp alcohol fuel, use simmer ring after bringing to boil.
FIFTH MEAL: PASTA CARBONARA
5 OZ ANGEL HAIR PASTA (MORE FOR BIG EATERS. I CAN EAT 2.3 OZ, KEVIN CAN EAT 2.7. OF THIS STUFF, I CAN EAT 2.5 FOR SURE)
1/2 cup grated Parmesan cheese
1 tablespoon of dehydrated garlic
1 tablespoon dehydrated onions
1 cup chopped bacon pieces (from precooked shelf stable bacon, such as Hormel)
2 tablespoons of butter (carried in threaded plastic bottle)
Boil 3 cups of water. Pour off 1/4 cup of hot water into a cup and add the garlic and onions to rehydrate them. Add pasta to the boiling water, and cook for about 3 minutes or until tender. Pour off all but about a 1/2 cup water. Add the Parmesan cheese and bacon, and the rehydrated garlic and onions, stir in the cheese, and serve. Yummy! I barely managed to get a picture of the last of it before it was devoured in the Sierras.