Recipes
30 Second Hot Chocolate
When hot chocolate takes 30 seconds to make, you might start drinking a lot more of it. We won't hold it against you if you buy the packets of Swiss Miss or Carnation, but here's a good recipe if you're a diehard do-it-yourselfer.
1/3 cup cocoa
1 1/3 cup instant nonfat dry milk
1/2 cup sugar
2 tablespoons powdered non-dairy creamer
1/4 teaspoon salt
(instant coffee)
Mix all ingredients and store in a zip lock baggie. To one cup hot water, add 1/3 cup dry mix (about four to six heaping tablespoons) and stir well. Add a little instant coffee for mocha. Life is good.
Jetboil Chili Mac & Cheese
Michael Mays offers this variation on an old standby – which he describes as a high-energy, cold-weather crowd pleaser!
1 box Kraft macaroni & cheese
1/4 cup butter or margarine
1/4 cup milk (though a small can of evaporated milk works well
1 can of your favorite chili & beans (with or without meat)
Prepare macaroni; boil in water and add ingredients per instructions on box. When 97% cooked, mix in the cheese packet and the rest of the ingredients per instructions on box. Place macaroni in separate container.
Next, heat the chili in your Jetboil until it's good and hot. At this point, you can mix the chili and the macaroni in a larger bowl, or, portion-control the ingredients so that each person can receive an equal portion of mac & cheese and chili. In other words, if you don't have extra bowls or containers, improvise. Stir macaroni and chili together and enjoy!
Vegetarian Spaghetti
Courtesy of Sam Jackson-
“I loved being outdoors, yet hated lugging the bag of rocks around. I am now entering the 7th year of lightweight backpacking. Purchased the Jetboil PCS 2 years ago to help lighten the load of cooking “gear”. I have been thoroughly impressed with the simplicity of cooking with the system. I am always looking for new recipes to take on the trail that are lightweight and filling.”
2 cups of water
1 package of crushed ramen noodles
¼ cup textured vegetable protein (TVP)
½ package spaghetti sauce powder (I used McCormick thick and zesty spaghetti sauce mix)
3 oz. tomato paste (half of a can)
optional: add a few pinches of oregano for extra zip
Bring 2 cups of water to boil in Jetboil cup. Drop to lowest setting after water starts to boil (otherwise the ramen will boil over when you add it!) Then add crushed package of ramen noodles and TVP. Stir continuously. After 2 minutes add ½ package of spaghetti sauce mix and oregano. Stir for 20 seconds to mix powder. Add tomato paste. Continue to stir for 2 minutes. Turn off heat. Let cool for 3-5 minutes. Eat and enjoy!
Flavored Coffees
Flavored coffee ideas. Make up a quantity for the trail and ziplock bag it. From James Steele
TOFFEE COFFEE
1 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar
CAFE' VIENNA
1 cup instant coffee
1 1/3 cups sugar
1 1/3 cups nonfat dry milk
1 tsp. cinnamon
SWISS MOCHA
1 cup instant coffee
1 cup sugar
2 cups nonfat dry milk
4 tsp. cocoa powder
CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
HOW TO USE: Share method…Boil 2 cups of water in Jetboil. Add 1 tablespoon of mix per cup of hot water. Pour, stir, and enjoy with a friend. Selfish method…Boil 2 cups of water. Add 2 or more tablespoons of mix to Jetboil. Stir and sip from lid on Jetboil. Hiss at anyone that comes up to you with an empty mug expecting you to share.
Tahoe Chicken Curry
Tired of energy bars and trail mix? With a little advance preparation, you can whip up this gourmet dinner courtesy of Mark Bogan, who insists it's as good as he's had in many restaurants.
3 5-oz cans light chunk chicken
8 oz frozen peas
1 cup couscous
1 1/2 teaspoons curry powder
1/4 teaspoon pepper
1/2 cup unsalted halved cashews
1/2 cup raisins
2 chicken bouillon cubes
2 cups water
At home:
Dry chicken and peas in food dehydrator. In a bowl, combine chicken, peas, and everything but the bouillon cubes and water. For ease in cooking, you may want to divide this recipe in 2 equal portions in plastic bags, as the full recipe (which makes 2 servings) really fills the Jetboil.
On the trail:
Bring water to a boil. Add bouillon cube(s). Add dried dinner mix. Cook 1 min. Remove from heat and let sit for 5 min. The wonderful insulating properties of the Jetboil neoprene sleeve keeps the food warm for a long time!
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.
Tabasco sauce
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).
Upside-down Fruit Cobbler
Courtesy of Chip Becker-
“I primarily use my Jetboil when I am out geocaching or hiking with my two young sons, Brady and Ryan. Brady is 7 and Ryan is 5. I also have a 9-month old son, Ayden, who hasn't started hiking yet!”
Come on, Ayden- quit slacking!
½ cup sugar
½ cup flour
½ cup milk
1 tsp baking powder
½ tsp vanilla
1/8 tsp cinnamon
2 tbs. butter
1 cup of fruit (sliced peaches, cherries, blueberries, etc., drained of half the juice if from a can or snack cup)
Melt butter in pot. Mix remaining ingredients except fruit and pour over butter. Place fruit in pan on top of batter.
Bake 15 – 20 minutes, covered, on low heat. The cobbler is done when the top is slightly dry.
Gear used:Jetboil GCS
Ultra-lite Backpackers' Spiced Tea
Pack enough for 9 liters in about 1/3 cup Sugar Free, Carb Free, Fat Free, and weighs next to nothing. 2 tubs Crystal Light Peach Tea, 1 tub Crystal Light Pink Lemonade, 2 tubs Sugar Free Tang, ¼ tsp ground cloves, ¼ tsp ground cinnamon. Dump all the powders together, mix well making sure there are no clumps. Add about ½ tsp of powder per 8 oz. of hot water. Or, if you're not into measuring while camping, fill your Jetboil PCS with the amount of water you want to drink, heat it to the temperature you want, and add the spiced tea mix to suit your taste! I store my mix in a used spice bottle with a shaker lid, and just use the shaker rather than trying to measure it.
Chi-Chi
We're not sure where the name comes from, but this sure is a tasty way to spice up your next batch of Ramen! Thanks to Rick Ashworth for sharing.
1 package Ramen noodles
1 cup crushed Dorito chips
1 thinly sliced Slim Jim beef stick
Add all contents to Ziplock bag at home. At camp, add 2 cups of boiling water, let sit for 10 minutes and enjoy!
Matt's Trail Bouillabaisse
Courtesy of Matthew Mefferd-
Matthew Mefferd grew up in North Africa, and spent most of his career on a research ship which sailed around the world. He enjoys cooking and camping, and particularly enjoys combining those two interests. He currently lives in College Station, Texas, and has a wife and three children, one canoe, and…the JetBoil!
This recipe is for 3 to 4 people.
Ingredients:
3 1/2-4Cups water.
1Package Knorr Vegetable or Spring Vegetable Soup Mix.
1Cup sun dried tomato halves (cut these in quarters).
1/4Cup of dried chopped onions or onion flakes (usually available in grocery stores – spice section).
2tsp garlic powder.
1/2tsp paprika.
1Bay leaf.
1/4tsp fennel seed.
1/4tsp saffron threads (optional) – this is expensive but the flavor and color it adds is worth it. Turmeric (1 tsp) is something you can use instead of saffron – not the same but it gives it a nice color, anyway.
3/4lbs. mixed seafood – choose 3 or 4 vacuum pouches (salmon, tuna, shrimp, crab, clams, oysters, or even chicken if you like). These come in small 3-4 oz. vacuum pouches and are usually available in grocery stores. I used salmon, crab and shrimp in mine.
1/2Cup Uncle Ben's Instant Brown Rice.
In the 1.5L FluxRing Cooking Pot, bring 3 ½ cups water, soup mix, dried tomatoes and onions, and spices to a boil, stirring occasionally. Then adjust heat to a low simmer.
After 5 minutes or so, when the veggies seem about done, stir in the seafood and the rice. You can turn the heat up again, but when it comes to a boil again, adjust it to a low simmer. Add the remaining ½ cup of water, now if there is room in the pot. Cover and let it simmer for 10 minutes until the rice is done, stirring occasionally. Turn the heat off and let it sit for about 5 more minutes to cool a bit and let the flavors mix, and it's ready to eat! This recipe can easily be extended for more people by using a larger pot and more ingredients.
(Courtesy of Matthew Mefferd)
