Jackpine Jim's Power Breakfast/Power Lunch
He didn't give it a name, so we named it for him! This super-easy recipe is great as a hot breakfast and again at lunch, either hot or cold. According to Jim, it keeps you fueled for 4,000 vertical feet and at least 10 miles. So what are you waiting for? Eat up and get hikin'!
6 tablespoons of Irish oatmeal pellets, uncooked
6 tablespoons of dry-roasted Edamame (green soy beans) , lightly salted
3-5 tablespoons mixed dried berries
One tablespoon cold-pressed flaxseed oil
2 tablespoons brown sugar.
The night before:
Place the oat pellets in your Jetboil with a cup of water just before you hit the sack. Let them soak all night. This cuts the cook time down from 30 minutes to 5.
In the morning:
Fire up your Jetboil and boil the oat pellets for three minutes. Toss in the dry-roasted soy beans and the fruit, and simmer for two more minutes. Add the brown sugar and flaxseed oil and let sit, covered, until cool enough to eat. Chow down until you're stuffed, and cover the pot with your lid. The rest is for lunch! (Add the Tabasco drops for a nice variation for lunch).
"Bobsadilla": the breakfast quesadilla
It's a backcountry take on a front-country favorite. Bob's the crafty guy who invented it, hence the name.
Sauté up some veggies if you have some –I prefer peppers, onions and tomatoes. Set them aside.
Butter the pan. Break two eggs in the pan. Immediately put a tortilla over the eggs and apply pressure to the tortilla so you smoosh the eggs underneath a bit. Let the concoction cook for a couple minutes then gently work a spatula between the fried egg/tortilla and the pan.
Flip the tortilla over. Add shredded cheddar cheese (or any type you like really) and the sautéed veggies. Fold the tortilla in half and let it sit over low heat until the cheese melts a bit. Or even better, if you have a cover for your pan, throw a splash of water in the pan and cover the pan with the lid while the water evaporates. It will steam the whole Bobsadilla and the cheese will melt nicely without burning the outside of the tortilla.(courtesy of Daniella Reichstetter)
Ziplock Bag Omelets (Camp Eggs)
Courtesy of Mike Schlotfeldt:
“I am a 58 year old Eagle Scott who loves all things outdoors, including camping, fishing, and whitewater kayaking. I like to cook meals that are quick and easy. But most of all I like eating.”
Ingredients with precise measurements: 2 eggs; 1 tbs. grated cheese; 1 tbs. finely chopped green peppers; 1 tbs. finely chopped onion; salt and pepper.
Directions: Fill cooking cup to the max safe line (1 cup) with water. Bring to boil. Reduce heat to low boil. Place all ingredients in zip-lock snack bag and remove as much air from the bag as possible and zip closed. Place bag in boiling water. After about 1 minute remove bag from water and move mixture around in bag and place back in boiling water. Repeat about ever minute until eggs are cooked to your liking (about 5 mins).
Jetboil gear used: Personal Cooking System
Lady Di's Quick Camp Eggs
Perfect for one, in a Jetboil Cup
Pre-Camp preparation: make many variations for different individual's tastes, i.e.,
… cheese, onion, and bacon
… cheese and sausage
… and my personal favorite… Feta, spinach, and apple sausage frittata. (brings a little gourmet to your outdoor event, but still simple for camping)
Make it family project…
Have all the ingredients in individual containers, all the necessary eggs should be beaten, any meats should be pre-cooked, cheeses grated, etc.
Family members take a zip lock baggie and put in their choice of ingredients and top it off with about a ¼ to ½ up of egg mixture. Bag is then sealed and put in the freezer till ready to pack for camping.
Cook day preparation: Get zip lock bags from ice chest (should be defrosted by at least second morning of camping). Spray the inside of one or more Jetboil cups with non-stick cooking spray. Start flame on low, pour in egg mixture of your choice. Stir to cook evenly, scraping bottom to keep from sticking. Once cooking is complete, remove from heat and eat right from the cup.
NOTE: If cooking a frittata… still spray cup with non-stick cooking spray, press fresh spinach into the bottom of the cup and a few tablespoons of water to steam. Cover 'til wilted. Drain excess moisture. Add egg mixture, cover and cook without stirring. Lift cooked edges to allow uncooked mixture on top to flow down and cook. Cover lightly with lid to complete cooking.
(courtesy of Diana Blehm)
This recipe is spicy and fresh, and easily thrown together. It is a culinary icon from India's Parsi community, an ethnic group that fled Persia 1,200 years ago to escape religious persecution. They have retained much of their heritage through religious and culinary traditions. Egg dishes are a hallmark of Parsi cooking.
2 to 3 tablespoons butter
6 green onions, thinly sliced
5 to 6 cloves garlic, coarsely chopped —About 1 tablespoon chopped fresh ginger
2 to 3 hot fresh chiles, such as serranos, or about 1 jalapeno (or more if they are not particularly hot), chopped
1/2 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon good-quality curry powder or favorite garam masala blend
2 nice, ripe, delicious medium-size tomatoes, diced (include the juices)
6 eggs, lightly beaten
2 tablespoons water or milk
1/4 cup coarsely chopped cilantro
Instructions: Melt the butter in a medium skillet over medium-high heat. Add the green onions, garlic, ginger and chiles and lightly saute until the vegetables are just softened, not browned.
Sprinkle in the turmeric, cumin and curry, cook briefly then add the tomatoes and toss together over the heat for a minute or two.
Stir the eggs together with the water or milk; pour into the pan, along with the cilantro, and cook until the eggs begin to form soft curds, then finish cooking as for scrambled eggs, until just cooked. Do not over cook until dry.(courtesy of Don Gustafson)
Homemade Instant Oatmeal
You can buy instant Quaker oatmeal in packets, or make it up yourself. When you're out for a long time, variety is the spice!
1 cup quick oats
1/3 cup instant dry milk
handful wheat bran
chopped nuts or sunflower seeds
chopped dried fruit
1/4 teaspoon cinnamon
sugar to taste
(honey or maple syrup)
In preparation for a trip, mix all ingredients except the honey and syrup together and divide into three zip lock bags. Get creative with the add-ins; seeds, nuts, and dried fruit are some suggestions. On the trail, bring one cup of water to a boil, turn off heat, and add contents of one bag. Stir and let sit for a couple minutes to thicken. Great with honey or maple syrup drizzled on top.
Sometimes nothing beats an egg. Make up some extras for a trail snack. Bring along a little squeeze tube of margarine or a container of butter for extra flavor, and don't forget the baggies of salt and pepper!
1 – 6 eggs
butter or margarine
salt and pepper
Carefully place the eggs in the cooking cup. Add water to cover completely. Turn on heat and bring to a boil. If you want them soft-boiled, turn off heat and let sit for three to five minutes. For hard-boiled, reduce heat to very low boil for five minutes, then turn off and let sit another five. If you douse the eggs with cold water first, they're easier to peel.
A Granola's Breakfast
1 cup dried oats
1 cup water
1 cup trail mix ( I prefer raisins, cranberries, almonds, pumpkin seeds, papaya, pineapple, coconut flakes)
1/4 tsp. cinnamon
1/4 tsp. brown sugar choice of fruit ( apple or banana on the side)
Directions: At home, in a zip-lock bag combine oats, trail mix, cinnamon, brown sugar. On the trail, bring water to boil and add the pre-packed ingredients, continue boiling for 5 to 10 minutes or until desired thickness is achieved. This is a great way to start the day and gives you the desired energy to stick with you for a couple of hours.
"I realize the importance of food for fuel in our bodies and expecting optimal performance from our bodies, we must fuel ourselves optimally. When I am in the backcountry I like to travel extremely light… I like pushing my body to the limit and expect the same from my equipment, and this Jetboil stove of mine seems to have passed the test."
Courtesy of Neil Bangs