Thanks to Andrew DiClemente for this tasty dish!
Prep Time: 20 Minutes Cook Time: 20-25 Minutes
1 – Jetboil Stove 1 – Jetboil Spatula
1 – Jetboil Pot Stabilizer 1 – 1.5 Liter Flux Ring Cooking Pot
1 – 4 oz. Canister of Jetboil Fuel
1 – Green Apple (skin on) – cubed or sliced into ½” pieces
1 – Pear – cubed or sliced into ½” pieces
3 to 4 – Pineapple Rings – cut the rings into ¼” slices & then ½” chunks
1 – Container of Blueberries (rinsed)
½ Cup of Apple Cider
¾ to 1 Cup of Heavy Cream
½ Teaspoon of Nutmeg
½ to 1 Teaspoon of Cinnamon (To taste)
2 Tablespoons of Butter
1 – Package of Sponge Cakes
¼ to ½ Cup of Ruby Port Wine
*Hint – If you buy the pineapple instead of the pre-cut slices you can trim off the green leaves and use them as garnish underneath the sponge cakes to add some backwoods culinary flare.
In a 1.5 liter Jetboil Flux Ring Pot, melt all of the butter on a low flame. (Take care not to burn the butter or it will severely alter the true flavor of the dessert) Once melted, turn up the flame a bit and begin to sauté the apple and pear first, since these fruits are denser and will take a little more time to soften. Stir frequently. Shortly after the apple and pear are sautéing, add a ¼ cup of apple cider and allow the fruits to simmer on a medium flame for at least 5 minutes or until soft throughout. At this point you may add the pineapple and if necessary add more apple cider so nothing burns. Don’t overdo it on the cider because the pineapple will sweat quite a bit of its’ natural juice. Once the pineapple is soft, pour in the blueberries and keep stirring the mixture. Next, add the cinnamon, nutmeg, and a ¼ cup of heavy cream at a time. Turn up the flame in order to reduce the heavy cream into a nice, rich sauce, and maintain a constant stir. If you wish to have more sauce then just add more cream, but don’t fail to reduce the mixture further. Once reduced, shut the flame off and allow the mixture to settle for a few minutes. Set up your plates with a sponge cake in the middle and spoon the fruit and sauce into a pile on the cake. You can then spoon some sauce over the top and along the sides of the plate, as well. Now for an added bonus, adults may top off their dessert with some Ruby Port Wine drizzled over the top of the fruit and cake. This gives the dish an extra level of flavor.
Fried Dough a la GCSFried Dough in the Group Cooking System 1 cup flour 1 tsp. baking powder 1 Tbsp. sugar (or more) 1/4 tsp. salt 1 Tbsp. butter 1/3 cup milk Mix dry ingredients, blend in butter, stir in milk until dough is soft, knead a bit and roll into bite size balls. Heat enough oil (we used peanut oil) to cover 4 dough balls, keep Jetboil on simmer. Put dough balls in (4 at a time) and roll them around in the oil occasionally. Remove when golden brown and roll in cinnamon & sugar immediately. Serve warm or cold. - Thanks to Jetboil dealers, Emma and Joe
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
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.
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
Salmon and Rice
Courtesy of Mike Mosack-
“I like to make a Salmon and Rice dish when I am on the trail. It is very quick, looks great, different, colorful and easy to clean up afterwards. You can “pre-season”, while at home to taste. I will either pan fry the dry minute rice with 1tbsp butter, salt and pepper, or soy sauce to taste. Let it cool and “dry”, then package into a ziplock freezer type sandwich baggie.”
I also like to substitute the rice with Couscous, especially the tricolor version that adds a touch of Durham Wheat, Sun dried Tomato and Spinach. The colors work well and the mix is the same as that for the rice.
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!
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!
Weary of java? Disillusioned with tea? Doc Pleasanton has the perfect remedy!
2 packages of Alpine (or your favorite brand) spiced cider mix. Caramel flavored syrup (Torani, DaVinci, Starbuck's, etc.)
Boil 2 cups of water and prepare the cider per instructions on package. Add a few splashes of caramel flavored syrup and enjoy!
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
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!
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)