Comox Paddlers

 Chop onions and dry or substitute onion flakes

Dry corn. Frozen is easiest to deal with.

Dry tomato paste

Package dried onions and garlic together.

Package paprika & chilies together.

Package remaining spices together.

Start rehydrating sun-dried tomatoes at noon in Nalgene bottle with 1/2 liter water.

At camp heat oil in pot with paprika and chilies. After 3-5 minutes

discard chilies if you prefer a milder version.

Sauté onions and garlic. Add tomatoes and soaking water, tomato paste and spices and 1 cup water to pot. Simmer for 15-20 min.

Mix coconut milk powder with 1/3 cup of water to make a thick cream. Blend in peanut butter until smooth then add to pot, stirring until incorporated. Add black bean flakes and corn. Add water as required to maintain desired consistency. Simmer 15 min.

While stew is simmering, cook rice. There appears to be an inverse relation between cooking time and taste, so if you have the fuel & time use ordinary rice, otherwise use a quick cooking variety.

Fluff and serve. Serve stew hot over rice and garnish with crushed peanuts.

Alternatively you can use fresh ingredients and prepare the stew at home. Dry the finished stew on trays in a dehydrator. At camp, rehydrate with water to cover and boil for 5-10 minutes.

Conversely if you have the space and can stand the weight you can substitute one large can of diced tomatoes for the tomatoes paste and sun-dried tomatoes and a can of coconut milk for the coconut powder. Just remember to bring home the empty cans.

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Black Bean Ambrosia

Yield: 6 servings

3 cup  Black Bean Flakes
1 pkg  Sun Dried Tomatoes
1 can  Tomato Paste
1 1/2 sm   Onion
1 1/2 sm   Red pepper
1 1/2 sm   Green pepper
1   Bay leaf
2 ea   Dried chilies
9 tb   Cilantro
1/8 ts   Tabasco sauce
1/8 ts   Cayenne
1 pkg Sour cream mix (optional for garnish)
1 Lemon (optional for garnish)

At home dry cilantro, onion and peppers.
At camp add sun-dried tomatoes to 1-1/2 cups of water and bring to boil. In a separate pot sauté onions  and peppers with 1 tb oil until onions are clear. Add all remaining ingredients to pot, stir briefly. Return to boil, cover and simmer 10-15 minutes.

Stir and  serve garnished with slice of lemon or sour cream.

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One Pot Dhal

Yield: 6 servings
Dhal is a thick spicy stew made from lentils or peas.
Common side dish throughout Asia.
1 1/3 c Red lentils
1 1/2 sm Carrot
1 1/2 c Zucchini
1 1/2 sm Onion
3 sm Garlic cloves, chopped
1 1/3 c Peas, dried
3 ts Curry powder
150 g Cheddar

At home dry carrots, zucchini, onions and peas.
If using commercially dried peas start soaking in morning before using.
Wash and drain lentils. Add lentils and dried vegetables to pot and cover
with water.
Bring to boil, cover and simmer till lentils soggy about 15 minutes. After
about 10
minutes add the chopped garlic.
Add curry to taste.
Serve topped with cheese.
A variety of other vegetables such as cauliflower, celery, red peppers,
green beans, etc.
came be substituted or added.
For a spicier dish add cumin, turmeric, ginger or cilantro

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Oregon Grape Jelly

Yield: 10 jelly jars
6 lbs Oregon grapes
1/2 cups Water
2 cups Apple juice
2 oz Pectin
8 cups Sugar
Wash & crush grapes. Add water, cover & simmer for about 10 min until
juice is free.
Pour into jelly bag and strain to extract juice. Mix 3 cups strained juice
with apple juice
and pectin in large pot. A maslin pot works best. Bring to a boil,
stirring constantly. Add
sugar and bring to full boil stirring constantly. Boil for one min. Remove
from heat, skim
if necessary, and pour into sterilized jelly jars.

I have found that 2 lbs of raw berries makes 1 cup of juice.
Rather than using apple juice I slice a couple of apples in with the
berries. I have also
tried using crabapples but find the apples make a better tasting jelly.

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VEGGIE CHILI

 Yield: 4 servings

1      Onion
4      Cloves garlic
1      Green pepper
2 cup  Bulgur
2 cup  Black bean flakes
1 can  Corn
1 pkg  Sun Dried Tomatoes
6 oz   Tomato paste
1 tb   Cumin powder
1 ts   Dried Basil
1 ts   Dried Oregano
1/2 ts   Dried Coriander
1      Bay leaf
1 ds   Cayenne
1 ts   Black pepper

  At home package dry ingredients together in plastic bag. Dry onions,
pepper & corn if desired.
  At camp sauté onion, garlic and pepper in tb of olive oil in large pot.
Add remaining ingredients and 16-20 oz of water.  Bring to boil and simmer 20-30 min.
  Serve with cornbread or bannock.
Can substitute a package of Vegetarian chili mix for the bulgur.

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Quick Chocolate Cake

1-1/2 cups flour

1/3 cup cocoa powder

1 ts baking soda

½ ts salt

1 cup sugar

½ cup vegetable oil

1 cup water

2 ts vanilla extract

2 tb vinegar

Sift together flour, cocoa, baking soda, salt and sugar in outback oven pan

Combine oil, water and vanilla extract in suitable container. A nalgene bottle works well.

Add the liquid ingredients to the dry ingredients. Mix together, then when batter smooth add the vinegar & stir quickly until vinegar is evenly distributed.

Cook in outback oven till needle reaches top of BAKE indicator.

While cake is cooling make glaze

½ lb bittersweet chocolate

¾ cup hot water

½ ts vanilla extract

Melt chocolate in small pot over low heat. Add hot water and vanilla extract to melted  chocolate. Spoon glaze over cake.

For a richer cake substitute coffee for water

For a thicker glaze substitute milk for hot water.

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Jambalaya

Yield: 6 servings

Dry chicken, ham, shrimp, onion, pepper & celery.

At camp rehydrate meat & vegetables.

Sauté onions & garlic in large pot with oil.

After about 2 minutes add remaining vegetables.

Add chicken, ham & sausage and cook for about 5 minutes.

Add tomato paste, water, Creole seasoning and bay leaves.

Stir well and bring to boil.

Add rice, reduce heat and cover with tight fitting lid. Let steam for 15 minutes or until rice is tender and all water has been absorbed. Stir occasionally so rice doesn’t stick to bottom of pot.

Add shrimp during last 5 minutes.

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Nasi Goreng

Yield: 6 servings

2 cups  Rice

4 1/2 tb Oil

3 med Onions

9 ea Garlic cloves

1 1/2 ts Dried chilies

1 1/2 pkg Tofu

1 1/2 cups  Cashews

1 1/2 cups  Dried apricots

3/4 cups  Cilantro

3/8 cups  Tamari Sauce

Cook rice.

Heat oil in large skillet.

Sauté onion and garlic until onions are golden.

Chop tofu and apricots and add to skillet.

Crush cashews and add.

Add chilies.

Chop cilantro and add to skillet with tamari sauce.

Stir until heated through.

Add rice and stir to combine.

Cover and remove from heat.

Let rest for about 20 minutes but serve warm.

Can substitute chicken for tofu. The tofu needs to be kept cool, so if camping and using tofu this should be the first meal as tofu can’t be successfully dried. For camping can use dried chicken and a package of onion flakes.

Brown rice gives dish a distinctive nutty flavour but takes longer to cook. Instant rice is quick cooking but very bland. Peanut sauce, if you can afford the extra weight, will give this dish a lot of heat.

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Quinoa Stew

Yield: 2 servings

1 cup Quinoa     

1 Cup Black Bean flakes

1 Onion

1 Pepper (red or green)

1 tb vegetable oil

1 can Tomato Paste

3 Garlic cloves

1 pkg vegetable or chicken instant bouillon

1 jar spicy salsa (optional)

Rinse quinoa well.

Bring two cups water to boil.

Add quinoa, black bean flakes and bouillon and return to boil.

Cover and simmer 15-20 minutes until water is absorbed.

When quinoa mixture done stir in can of tomato paste.

Dice onion, garlic and pepper fine.  Sauté in oil and serve over quinoa mixture.

Salt to taste.

Serve salsa on side for extra spicy taste.

Quinoa is a South American grain that is high protein. Quinoa contains a balanced set of amino acids making it an unusually complete food highly suitable for a vegetarian diet.

For the carnivores in the club a little chicken in this recipe would not go amiss.

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Devil's spaghetti

Yield: 4 Servings

This is a very plain, simple and easy pasta recipe. Ideal for camping as there is no sautéing and the meal uses only one pot. Any pasta can be used but angel’s hair cooks the quickest. Choose a chili to suit your taste for heat from the mild Jalapeno to the scorching Habanero. Substitute any edible wild green for the parsley. A fresh salad would be good with this meal.

1 lb Spaghetti

6    Garlic cloves

2    Red chilies

3 tb Olive oil

2 oz Parmesan

2 oz Parsley

Chop garlic and chilies very fine.

Bring large pot of water to boil. Add garlic mixture and simmer 15 minutes.

Use sieve to remove most of the garlic mixture. Return water to boil and cook spaghetti al dente.

Drain and serve. Garnish with olive oil, parmesan and chopped parsley.

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PASTA DIABLO

Yield: 4 servings

2 tb  crushed chile flakes

½ c   Sun dried tomatoes

1 c   Black olives

3 tb  dried basil

3 tb  dried parsley

1     Lemon

3     Garlic cloves

1/3c  Olive oil

2 ts  Black pepper

3/4lb Parmesan cheese

1 lb  Penne pasta

Grate and juice lemon, dice tomatoes, pit olives, chop garlic, olives, basil and parsley, grate cheese.

Combine all ingredients except cheese and pasta and let sit to blend flavours while pasta cooks.

Cook pasta in water al dente. Drain.

Toss pasta with sauce and cheese and serve.

If you like your recipes spicy increase the chiles up to 4 tb

If making at home use ½ cup of fresh basil and parsley.

I find the Italian parsley tastes the best.

Very good after night in frig.

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Expedition Chili

Yield: 4 Servings

1 pk chili mix (mild or hot) or use chili powder

¾ cup sun dried tomatoes or can of stewed tomatoes dried

1/2 cup tomato paste dried

1 tb onion flakes or 1 small onion chopped

½ ts pepper flakes or 1/3 of a green pepper

1 tb hot chili flakes

dash of cayenne (optional)

1 can kidney beans dried

1 lb hamburger dried

1 cup elbow macaroni

1 chunk cheddar cheese (about 3”) grated

Toss all ingredients except tomato paste & macaroni into pot with 2 quarts water. (If using fresh

ingredients reduce water by half.) Bring to boil, then slowly add tomato paste until liquid has

thickened. Add macaroni and stir.. Remove from heat & let sit 20 minutes. Stir, and mix in

cheese and serve.

HAMBURGER

Brown meat and chop into small pieces. Drain meat thru small strainer

pour full kettle of boiling water thru meat to remove last of fat

dry in dehydrator on parchment paper.

Package in vacuum sealer

BEANS

Strain beans (kidney, chili, etc) to remove most of syrup

line drier tray with Teflon or plastic wrap. Spread beans one bean thick on tray and dry 12+hours till rock hard

Package in vacuum sealer

TOMATO PASTE, TOMATOES, PASTA SAUCES, ETC.

line tray with parchment paper, spread paste evenly on paper.

dry till top is dry to touch & leathery

turn paste over, remove paper and continue drying till leather is brittle

break leather into small pieces. If desired grind to powder in seed mill or blender

Package in vacuum sealer

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 Camp Curry

Yield: 4 Servings

1 tb Curry powder
1 pn Chili flakes
1 ts Garlic, minced & dried
1/4 cup Onion flakes dried
2 cup Rice
1 pk Leek soup mix
1/2 cup Raisins golden
1 can Chicken-5 oz

Wash rice. Add to pot and cover with about 3/4” of water. Bring to boil. Add all remaining ingredients except chicken. Cover and simmer about10 minutes till rice is cooked. Add water as required. Add chicken. Continue simmering till chicken warm. Serve.

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Bucky's Fish Chowder

Yield: 2 servings

This is a staple of our Arctic trips where catching fish is far too easy. How it would work on the coast I don't know but it would be worth a try. Have used this recipe for years and with all the new food products on the market it makes preparation much easier. Instead of drying onions and potatoes could buy a package of dried scalloped potatoes (no cheese) that has onions, potatoes and milk already included . Also use fully cooked bacon that is available in packages and requires no refrigeration.

Of course if camping locally can carry and use fresh ingredients

1 lb white fish fillets

2 tb Butter

1/2 c Onions

2 c Potatoes

3 c Water

1/2 ts Pepper

1 pn Sugar

1/2 c Milk powder

1 ts Paprika

1/2 lb Side bacon

At home dry onions and potatoes. Crumble fried bacon and preserve in

lard. At camp, cut fish into chunks and add to boiling water until

flesh is opaque. Remove bones and skin from fish chunks. Saute bacon

in butter. Bring 3 cups water to boil. Add deboned fish and all

ingredients except milk and paprika. Cover and boil gently for 10-15

minutes. Stir in milk powder and let simmer for 5 minutes. Serve

garnished with paprika.

Note: Can substitute bacon bits for bacon, if desired.

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Red Curry Sit Fry

Yield: 4 Servings
 
1 pk Coconut milk powder
1 tb Red Curry Paste
1 ts Fish sauce or salt
A selection of stir fry vegetables
 
Mix coconut milk powder and curry paste together in saucepan. Add dash of fish sauce and bring to boil, reduce heat and simmer 3-4 minutes.
In a separate pan stir fry a selection of vegetables. Use vegetables that travel and keep well. I would suggest potatoes, onion, carrots, garlic and cauiflower.
Pour curry over stir fry and serve.
A few shrimp or chicken would be a tasty addition.

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