Posts Tagged ‘food’

Backcountry Quesadillas – A New Recipe

So you’re looking for another recipe that you can eat on a backcountry trip?  Here is one that we tried out on our Algonquin canoe trip this summer and it was a big hit!

BACKCOUNTRY QUESADILLAS

Ingredients:

tortillas

dehydrated black beans

dehydrated chicken or turkey (optional)

cheddar cheese

oil or powdered shortening

salsa

avocado or dehydrated guacamole

Instructions:

Rehydrate the dehydrated ingredients.  Assemble by layering black beans, cheese and meat between two tortillas. Heat up pan over fire or stove. Put oil or shortening in pan and fry both sides of your quesadilla until crunchy and cheese is melted. Serve with salsa and guacamole.

Tricks:

OLD LIGHT cheddar keeps for a super long time and doesn’t ooze oiliness the way regular full fat cheddar does.

Buy a commercial soft taco KIT. The tortillas have unnaturally long expiry dates and are still soft after months of storage and the kit includes a packet of salsa so you don’t have to worry about glass jars or refrigeration.

A half-ripened avocado will ripen in your barrel and can be eaten days into your trip or buy a commercially prepared dehydrated guacamole instead. That will mean you can eat this meal on any day of your trip.

Short on time we had to settle for black bean humus instead of just plain black beans, and it tasted great!

Kids LOVE this meal 🙂

Advertisements

Pesto Penne with Black Olives

Coming up with tasty food to eat on day one of a trip is easy.  We traditionally make steak, couscous and corn on the cob to use up the perishable meat and heavy corn.  What tasty meal can be prepared as easily on the 20th day as on the first?  This is our go-to gourmet meal for any day of your trip.

The ingredients list does not have exact measurements because you just plain don’t need them.  The kids love this meal but do pick out the olives 😉

Pesto Penne with Black Olives

one box of penne (or enough to feed your crew)

pre-made pesto (or tomato pesto)

black olives

ready-made bacon (does not require refrigeration)

parmesan cheese

It’s pretty self-explanatory… boil water and cook pasta until done to your liking. Stir in pesto and whole or sliced olives. If in strips, fry bacon until heated through and crispy… if in bits, simply throw in at the same time as the olives.  Drown in cheese. Serve 🙂

To try out some other recipes, check out the Campfire Recipe Link-Up at Adventuretykes.com!

%d bloggers like this: