Recipes

Trout Veracruz and Thai Trout

Here are a couple of recipes that are tried and true at 10,000 ft.; just be sure to use instant rice, not whole grain, which will never cook at altitude. When cooking trout too small to fillet, boil them first for about 5 minutes in the Group Cooking System and de-bone. Reserve the liquid and combine the recipe mixture of choice in the GCS and cook through. Add the de-boned trout to mixture, heat through, and serve over rice. (Courtesy of Joseph Wise)

Trout Veracruz
4 15” trout filets or 14 small trout, poached and de-boned
1/2 Cup powdered tomato
1/2 Cup powdered milk
2 Tbs dried onion
2 tsp ground ginger
2 tsp garlic salt
2 tsp Herbes de Provence
2 tsp crushed red pepper
1/2 tsp salt

Thai Trout
4 15” trout filets or 14 small trout, poached and de-boned
1/2 Cup dried coconut
1/2 Cup powdered milk
2 tsp ground coriander
2 tsp dried onion
2 tsp tumeric
2 tsp ground ginger
2 tsp cumin
2 tsp garlic salt
1/2 tsp crushed red pepper
1/2 tsp salt

"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)

Peanut Butter Crunch

Courtesy of Sherry Latten:
” Our family enjoys weekend camping excursions. I began searching for cooking options that I could pack & clean up easily. The Jetboil seemed like the perfect solution for our family with three kids. It also allowed me to easily prepare coffee in the mornings without a lot of hassle.”

Ingredients: 5 cups corn flakes cereal, 1/4 cup non-fat dry milk, 1/3 cup firmly packed brown sugar, 1/2 cup corn syrup, 1/2 cup peanut butter

Home Preparation:
Put 5 cups of corn flakes in a gallon size zipped storage bag and then crush.
Measure the 1/4 cup dry milk and put into a portable container.
Measure the 1/3 cup packed brown sugar and put into a portable container.
Measure 1/2 cup corn syrup and put into a portable container.
Measure 1/2 cup peanut butter and put into portable container (Tip: The single servings of Jif To Go are 2.25 oz. each. You can use two of these. It's slightly more than 1/2 cup but it works well and simplifies preparation.)
Store all of the individually prepared items in the bag with the corn flakes for easy access.

Campsite Cooking Directions:
Combine corn syrup, peanut butter and brown sugar in the 1.5 liter Jetboil pot. Turn Jetboil on to a low temperature setting and place the pot on the burner. Stir the mixture constantly until it becomes smooth and hot (about 3 minutes). Remove the pot from the burner. Stir in the dry milk until blended and then add the corn flakes. The mixture will stiffen.
Roll mixture into balls and enjoy!
Gear used: Group Cooking System

Pine Tree Tea

A resourceful submission from James Steele:

Ingredients:

1/2 cup (volume) or 8 tablespoons
1.5 pints or 900 ml or 3 3/4 cups of water
Sweetener or lemon (optional)

1. Gather the pine needles (the ones nearest the end of the branch).

2. You can chop up the pine needles or leave them whole.

3. Jetboil your water, of course it won't take long to bring it to a boil. Add the needles to the boiling water and reduce to a simmer for about 20 minutes. The longer you steep, the stronger the tea.

4. You can strain out the needles and enjoy. Or you can use the Coffee Press accessory and press the needles to the bottom of your Jetboil and sip from the lid.

5. Pine Tree Tea is good for scurvy which is a constant threat while backpacking. Plenty of vitamin C in Pine Tree Tea.

Low Country Jetboil (with Shrimp)

Ingredients:

1 cup small russett potato (unpeeled) 3/4 cup frozen corn 5 frozen shrimp (peeled/deveined) 2/3 cup cut kielbasa sausage 1 teaspoon Old Bay seasoning

Directions:

Cut small potato into about eight sections. Cut enough kielbasa for 2/3 cup. Combine in freezer bag with shrimp, corn and Old Bay seasoning. Seal bag and shake. Pour 2 cups water into Jetboil PCS and add contents. Ignite Jetboil and let cook for 13 minutes on low setting. It will take about eight minutes before it boils. (Water did not boil over during cooking but be aware of Jetboil's precautions about cooking over the two cup limit.) Place cap on PCS and drain excess water. Pour contents into PCS bottom cap.

Jetboil gear used: Jetboil Personal Cooking Stove (PCS)
(Courtesy of Matt Midgette)

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.”

– 1 cup water, bring to boil – Mix in 1 cup minute rice and let it sit, covered or sealed in your freezer bag for 5 minutes. If it's cold outside, it also makes a good hot water bottle while you're waiting. – Then heat up the pre-packaged pink salmon chunks. You can use fresh salmon too, if you're lucky enough to have caught one or appropriated one from the neighborhood grizzly. I prefer to heat the salmon separately as I like to give it a bit of a grilled flavor and look. – Then serve. I prefer to mix the rice and salmon together, but you can place them separately on plate. I like to add an edible flower like thyme which adds color and a mild lemon scent.

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!

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!

Candy Apple

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!