5 Must Try Backpacking Recipes from Dirty Gourmet

After putting so much thought and consideration into planning your backpacking trip, choosing the perfect gear for the weather forecast and packing your pack for optimal load efficiency, it’s easy leave dinner to Chef Boyardee, Dinty Moore or a dehydrated backpacking meal. For sure, all of the above are viable options but not for the ladies of Dirty Gourmet. Mai-Yan and Aimee are on a mission to inspire gourmet outdoor cooking by providing easy camping recipes and ideas. I discovered their blog a few weeks ago and was blown away by their culinary masterpieces they create specifically for camping, backpacking and bike touring.

 

dirtygourmet-maiyan-aimee
Mai-Yan and Aimee are on a mission to make good food a part of every outdoor adventure. | Credit: Hilary Walker.

“Our criteria for backpacking meals is familiar,” they said. “They must be lightweight, nutritious, made of non-perishable ingredients and require only one pot. That said, it’s important to us to be creative and have fun with our food.” Although they said pre-packaged backpacking food can be great, with the time and energy, it’s even better to customize your meals to your individual taste.

To help you “go beyond hot dogs and rehydrated sludge and discover your gourmet potential” on your next adventure, Mai-Yan and Aimee were kind enough to share five of their favorite backpacking recipes.

 


coconut-soup-ingredients

Coconut Curry Soup

Yield: 1 serving

Ingredients

  • 30 grams coconut cream powder (1/2 a packet)
  • 1-2 cubes vegetable bouillon
  • 1 teaspoon curry powder
  • Pinch of cayenne
  • A handful of rice noodles
  • A handful of dehydrated veggies
  • 2 cups water

Method

At home, combine coconut cream powder, bouillon, curry powder and cayenne in a small zip top bag. In another bag, portion out your noodles and dehydrated veggies.

At camp, boil the noodles and dehydrated veggies in the water. Once the veggies are re-hydrated and the noodles are tender, stir in the coconut cream mixture and serve.

 


Breakfast Couscous

Yield: 1 serving

Ingredients

  • 1/2 cup couscous
  • 1/3 cup dried milk
  • 1 tablespoon raisins
  • 1 tablespoon salted shelled pistachios, chopped
  • 2-3 teaspoons sugar
  • A pinch of cardamom
  • 1 1/3 cup water

Method

At home, combine couscous, dried milk, raisins, pistachios, sugar, and cardamom in a zip-top bag.

At camp, boil the water. Stir the ingredients into the water, remove from heat, and leave covered (without peaking) for 5 minutes. Serve hot.

 


broccoli-cheese-orzo

Broccoli Cheese Rice

Yield: 2 servings

Ingredients

  • 1 package broccoli cheese soup mix
  • ½ cup boil-in-a-bag rice (parboiled)
  • 2 cups water
  • 1/2 cup dehydrated veggies (optional)
  • 1/2 cup pre-cooked chicken (optional)
  • 1-2 tablespoons parmesan cheese, breadcrumbs, crushed chips, or crushed nuts (optional)

Method

Bring water to a boil, place bag of rice into water.

When rice is cooked, remove from water. Turn stove off, but leave hot water in pot.

Add soup mix and loose rice back in, along with any optional additions. Stir to combine, then cover.

Let set for about 5 mins. Top with parmesan, nuts, chips, or breadcrumbs, for crunch.

 


loaded-mashed-potatoes

Loaded Mashed Potatoes

Yield: 2 servings

Ingredients

  • 1/2 cup instant potatoes
  • 1/4 cup dehydrated fire roasted veggies
  • 1/8 cup bacon bits
  • 1 1/4 cups water
  • Slices of parmesan cheese (optional)
  • Salt to taste

Method

Bring water to a boil, and turn off heat.

Add dehydrated fire roasted veggies to water in pot and cover. Let sit for 5 minutes.

Put instant potatoes in large bowl and pour water with veggies into the bowl. Mix so no powdered potatoes remain.

Garnish with bacon bits and slices of parmesan cheese.

 


peanut-ramen-noodles

Peanut Sauce Ramen

Yield: 1 servings

Ingredients

  • 1 pack of instant noodles with seasoning pouch
  • 0.85 ounce pack of powdered peanut butter
  • 1/8 cup dehydrated veggies
  • 1 pinch of red chili flakes
  • ¾ to 1 cup of water

Method

Put water in pot and add noodles, seasoning powder, chili flakes and dehydrated veggies. Bring water to a boil, and then lower heat to simmer contents for 3-5 minutes.

Add powdered peanut butter and stir well. Serve immediately.

 

What’s your favorite one pot backpacking meal? Leave a comment and do your part to make the backcountry a tastier place to be.