Category Archives: Camp Dinners

Double Peanut Noodles

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Double Peanut Noodles
Serves 1
Totally Awesome Noodles!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 6 oz small pasta shapes (less than 7 min. cooking time)
  2. 1 T diced dried shallots or onions
  3. 3⁄8 t red pepper flakes
  4. 3 1⁄2 oz pouch chicken breast
  5. 1 pkt justin's peanut butter
  6. 1⁄2 T lower sodium soy sauce
  7. 1 t sesame oil
  8. 1 T rice vinegar
  9. 1 T chopped peanuts
  10. 2 1⁄2 c water
Instructions
  1. At home;
  2. Pack the pasta, shallots and red pepper flakes in a large zip top bag.
  3. In a leak-proof bottle put the soy sauce, sesame oil and vinegar.
  4. Pack the chicken and peanut butter packets with everything.
  5. In camp;
  6. Bring 4 cups of the water to a boil in a 2 Liter pot, add in the pasta bag and cook for time on pasta package. Drain carefully.
  7. Meanwhile, in a new sandwich bag or a clean mug add 1-cup cool water to the peanut butter along withe sauce ingredients.
  8. Seal tightly and shake until mixed up or stir till blended with a spoon.
  9. Toss the hot pasta with the sauce; add in the chicken and the nuts.
  10. Heat over low heat till just bubbling.
This recipe is featured on Justin's Nut Butter website, scan down to "Recipes" to see it
  1. http://www.justinsnutbutter.com/community.php
  2. You can use Justin's Almond Butter for a different take and substitute diced toasted almonds.
NWVelo http://www.nwvelo.com/

Bacon and Cheese Pasta

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Bacon and Cheese Pasta
Serves 2
Use any ramen brand/flavor as the 'flavor' packet is discarded. If you can find baked ramen or chuka soba noodles use them instead. Find shelf stable bacon often in the salad dressing aisle or meat department of most grocery stores. Olive oil packets can be found online through www.minimus.biz and www.packitgourmet.com Dry weight: 6 ounces
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Prep Time
15 min
Cook Time
5 min
Total Time
30 min
Prep Time
15 min
Cook Time
5 min
Total Time
30 min
Ingredients
  1. 6 oz pack ramen (any flavor)
  2. 1⁄2 c shelf stable bacon
  3. 1⁄2 c shelf stable parmesan cheese
  4. 1 t granulated dried garlic
  5. 1⁄2 t red pepper flakes
  6. 1⁄2 t ground black pepper
  7. 2 T olive oil (1 packet)
  8. 3 c water
At home
  1. Combine the bacon, cheese and seasonings in a snack size zip top bag.
  2. Tuck the pack of ramen and oil packet with it. If doing the recipe FBC style pack the ramen in a quart freezer bag (discard the 'flavor' packet for all 3 methods).
In camp
Freezer Bag method
  1. Bring the water to a near boil and pour over the pasta.
  2. Seal tightly and put in a cozy for 5 to 10 minutes.
  3. Drain off the water and toss with the oil and then the seasoning bag.
Insulated mug method
  1. Break up the ramen, add to a large mug.
  2. Add boiling water, cover tightly and let sit for 5 to 10 minutes.
  3. Drain off the water and toss with the oil and then the seasoning bag.
One pot method
  1. Bring the water to a boil in your pot and add in the ramen.
  2. Cook for 3 minutes, drain off remaining water carefully and toss with the oil and then the seasoning bag.
NWVelo http://www.nwvelo.com/

Last Minute Meat and Olive Pizzas

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Pepperoni and Olive Pizza
Serves 2
Good stuff anytime, surprise your friends in the back country with this one
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 twin pack 8" boboli pizza shells
  2. 1 boboli pizza sauce pouch (5-ounces)
  3. 1⁄2 package pepperoni slices (1 1/2-ounces)
  4. 2 pieces string cheese (2 ounces)
  5. 8 olives of choice (from store olive bar)
  6. 2 T olive oil (or 2 packets)
  7. 2 paper towels
Instructions At home
  1. Pack the olive oil in a spill-proof bottle. Pick everything else up at your favorite grocery store on the way out of town. Carry the olives in a snack size zip top bag.
In camp
  1. Lay the paper towels down as a clean work surface. Divide the pizza sauce between the 2 shells, spreading it on the cheese side of the shell. Top each one with half of the pepperoni. With a clean knife chop up the olives and cheese and divide between the shells.
  2. Using a wide fry pan lid or 2 Liter pot, heat it over a low flame. Add in half of the oil and carefully pop the pizza in. Cover tightly and let gently heat for 5 minutes. Keep an eye on it to prevent burning, lowering the flame as needed. Repeat for the second pizza.
Hint
  1. The shells start sizzling and poofing up when done. Let rest for a minute or so after taking off the heat before digging in.
  2. String cheese carries well in your pack for a couple days. It will get soft and may be oily but is fine to use. Shelf stable pepperoni is sold in the prepacked deli meat aisle - look for "refrigerate after opening" on the packaging, often near the expiration date. Each package has 2 packets, take one for this meal.
Notes
  1. Many grocery stores have gourmet olive bars, choose whatever tasty ones you like, being sure to choose pitted ones.
  2. These are a great shelf stable treat when hiking.
  3. This recipe was featured in our column on Trail Eats in the May/June 2010 issue of Washington Trails Magazine.
  4. http://www.wta.org/trail-news/magazine/archives
NWVelo http://www.nwvelo.com/

Lemon Tuna Spaghetti

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Lemon Tuna Spaghetti
Serves 1
Hearty dinner after a long day
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 4 oz spaghetti, broken into thirds
  2. 1⁄2 T olive oil (1 packet)
  3. 1⁄8 c kalamata olives, chopped
  4. 1 1⁄2 T lemon juice (3 packets or 1 lemon)
  5. 1 1⁄2 oz pouch albacore tuna
  6. 1⁄8 c seasoned breadcrumbs
  7. 1⁄8 c shelf stable parmesan cheese
  8. 1⁄2 t dried parsley
  9. 1⁄8 t ground black pepper
At home
  1. Pack the spaghetti into a sandwich bag. Carry the breadcrumbs, Parmesan cheese, parsley and pepper in a snack bag.
  2. Carry everything else in single serving pouches or snack bags.
In camp
  1. In your pot bring 4 cups water to boil. Add in the pasta and cook for time on package, drain
  2. carefully, reserving 1/2 cup of the pasta water.
  3. Add in the oil, olives, lemon juice, tuna and reserved water to the pot, and toss to combine.
  4. Sprinkle with breadcrumb mixture and toss again.
Notes
  1. For short trips carrying olives is fine, they are nicely preserved.
  2. Use any favorite pitted type from the olive bar!
  3. For longer trips or to save weight, substitute freeze-dried olives (find at www.packitgourmet.com), add with the pasta to rehydrate.
  4. Lemon juice packets and olive oil packets can be found online from www.minimus.biz.
  5. For lighter weight use 3 packets of True Lemon (found in the baking aisle at most stores) and 3 Tbsp water.
  6. For extra calories in winter consider using the newer style foil packets of tuna packed in olive oil, which are found in most grocery stores.
  7. This recipe was featured in the Sept/Oct 2011 issue of http://www.wta.org/hp/trail-news/magazine
NWVelo http://www.nwvelo.com/