Three Ways to Spice Up Your Dehydrated Meals

Packing your backpack for a long trip is a game of ounces and priorities and striking a balance between utility and weight invariably results in some sacrifices. On some trips, this can mean going with a canister stove and a selection of pre-packaged, freeze-dried or dehydrated meals rather than liquid fuel and a spread of ingredients.

If fast and light is your game, then you already know that some of these meals are good and some are, well, good enough to get you by. You probably also know that packing in a little extra—be it a favorite hot sauce, or fresh veggie—can make all the difference. Here are a couple of suggestions on how to punch up those pre-packaged meals.

Credit: John Lepak
Credit: John Lepak

Good-to-Go Smoked Three Bean Chili

A solid, hearty chili is a great way to refuel after a long day on the trail and Good To-Go’s Smoked Three Bean Chili is tops. Good To-Go’s mission of creating good food with real ingredients is a familiar one in our daily, in-town lives, but is something of a revelation in the realm of lightweight backpacking food. Several of their meals, including this one, are also Gluten-free and Vegan. Obviously some of the recommended add-on ingredients below are neither. They’re easy to distinguish.

Servings: 1–2

Ingredients

  • Good-to-go Smoked Three Bean Chili
  • ½ c cotija cheese
  • ¼ c scallions, chopped
  • ¼ c cilantro, chopped
  • Picamás Salsa Brava Roja
  • 1 lime

Recipe

  1. Open the packaging and remove the oxygen absorber packet.
  2. Pour 600 ml of boiling water into the bag; stir, reseal, and let steep for 20 minutes.
  3. Meanwhile, assemble your other ingredients and cut your lime into quarters.
  4. After 20 minutes, open the packaging and stir again; add the juice of two lime quarters and distribute mixture into two portions.
  5. Crumble the cotija over each portion of chili and top with chopped scallions, cilantro, and the remaining two lime quarters.
  6. Add hot sauce to taste.

Tip: If you can get your hands-on some smoked venison or merkén (an indigenous Chilean super-condiment spice mix), throw some of that in there too. They’re harder ingredients to come by but can really get things going.

Credit: John Lepak
Credit: John Lepak

Mountain House Macaroni and Cheese

Mac and cheese is as comfort food as it gets. It’s delicious, it’s hearty and it’ll make you forget all about the aches and pains the mountain so generously shared with you over the course of the day. To get this classic on-the-go, look no further than Mountain House Macaroni and Cheese. Born from long-range patrol rations for the United States military, Mountain House has set the standard for packaged, lightweight, and easy-to-prepare freeze-dried meals for 50 years. The addition of Bajan hot sauce brings a little more depth (and fire) to the meal while the pancetta bumps up the protein.

Tip: Measure and prep ingredients at home and pack in in lightweight containers. It’ll spare you having to bring in a cutting surface or measuring tools and, with exact measurements, you won’t have any leftovers to pack out.

Servings: 2–3

Ingredients

  • Mountain House Macaroni and Cheese
  • ½ c good melting cheese, grated
  • 2 T pancetta, cooked and diced
  • 2 T Delish Bajan Hot Pepper Sauce

Recipe

  1. Open the packaging and remove the oxygen absorber packet.
  2. Pour 475 ml of boiling water into the bag; stir, reseal, and let steep for 10 minutes.
  3. After 10 minutes, open the packaging and add the cheese, pancetta and hot sauce; stir again and let sit for another 5 minutes or until the cheese melts.
Credit: John Lepak
Credit: John Lepak

Backpacker’s Pantry Chana Masala

You can really go wild and mix it up when it comes to what type of cuisine you want to bring into the backcountry these days. Pho, risotto, pad Thai—minus the crowds and the subway fare, it’s just like picking a spot for dinner in the city. Among their numerous and varied options, Backpacker’s Pantry Chana Masala stands out. In fact, in 2016, the Colorado-based company was recognized in Backpacker Magazine’s Editor’s Choice Awards for the dish. This little modification turns the chana masala into a hand-held entrée, cutting down on the dishes you’re going to have to wash afterwards.

Servings: 1–2

Ingredients

  • Backpacker’s Pantry Chana Masala
  • ¼ c plain yogurt
  • 2 T cilantro
  • 4 pieces naan bread

Recipe

  1. Open the packaging and remove the oxygen absorber packet.
  2. Pour 540 ml of boiling water into the bag; stir, reseal, and let steep for 15–20 minutes.
  3. Meanwhile place the naan bread in or on your still hot cookware to warm.
  4. After 15–20 minutes, open the packaging and stir again; distribute mixture evenly onto your portions of naan bread.
  5. Top with chopped cilantro and plain yogurt, roll naan bread, and enjoy as you would a taco.

Have another idea for ways to spice-up your dehydrated meals? Share them in the comments!