Recipes

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!

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
… 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)

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

Max's Irish Coffee

A delicious after-dinner drink for sitting around a campfire telling lies with old friends!

To be made with the Jetboil PCS
A spoon or spork will be handy

Ingredients

PER DRINK

3oz Jameson Irish Whisky
2os Baileys Irish Cream
2 bags Folgers Classic Decaf Singles

At home

1) Figure out how many drinks you and your friends will consume
2) Measure out appropriate amount of Whisky and Irish cream and combine in a plastic hiking-appropriate flask
3) Pack 2 Folgers Singles per drink

In Camp

1) Fill Jetboil with water to the fill line and set to boil.
2) When water boils, turn off heat and remove gas canister and burner.
3) Drop 2 Folgers Decaf Singles and let steep for 3-4 minutes with sip lid on.
4) Remove lid and give a quick stir. Remove coffee bags; add Jameson/ Bailey's mixture to taste.
5) Replace lid
6) Place another log on the fire and wonder why you don't do this more often.

(Courtesy of J. Alex Cordaro)

Jetboil Mac & Cheese

Everyone needs a little comfort food – even on the trail. Here's a quick, light and easy way to enjoy your macaroni & cheese. It's one of Michael Shearer's faves!

1 box of Mac and Cheese

For one serving, boil 2 cups of water and add 2 packages of noodles. Keep an eye on the noodles & stir often so they don't stick, allowing them to simmer until soft. Put your Jetboil lid on and drain some of the water (but not all – you'll need some to make the sauce). Add cheese packets and stir. Mmmmmm!

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)

Ekuri

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.

Apple Grahams

Courtesy of Katie Jackson-
“My father taught me how to camp before he taught me how to talk or walk! Thanks to my dad I have been hooked on the outdoors since I was a toddler. I married a wonderful man 4 years ago who has the same passion for the outdoors, especially backpacking. We purchased a Jetboil PCS two years ago, which we share. It has made camping, backpacking and day hikes a dream. My other passion in life is cooking. It has been a fun challenge to create recipes using the Jetboil.”

2 cups water
1 apple
2 Tablespoons graham cracker crumbs
2 Tablespoons brown sugar
¼ teaspoon cinnamon
4 graham cracker squares

For backpacking preparation combine graham cracker crumbs, brown sugar, and cinnamon in half size zip-top baggie. Using Jetboil cup boil 2 cups water. Peel, core and slice apple into ¼ inch slices. Add apple slices to boiling water. Boil for 5 minutes (4 minutes for crunchier texture.) Remove apples from water using fork, (no need to drain) and place in bowl. Add sugar mixture to apples and stir to combine. Eat apples with graham cracker squares. Yum!

Wilderness Carbonara

Courtesy of Dr. John Corbin-
“The Jetboil system has made meal preparation vastly simpler and much faster. Home prepared ingredients are far less expensive than packaged meals, and with Jetboil, much easier. I use two PCS's and one FluxRing pot for virtually all meal preparations. A favorite pasta entree is my wilderness adaptation of carbonara, a traditional Italian pasta dish made at home with bacon, garlic, and raw eggs blended into hot pasta. The wilderness version uses reconstituted powdered eggs, bacon fried at home a week or two before the trip, and chopped garlic.”

¼ cup fried bacon
(brought from home pre-cooked and drained, but cooked on site adds pleasant aroma to the camp; not a good idea in bear country)
2 Tablespoons of extra virgin olive oil
2 Tablespoons of chopped garlic or several cloves (to taste)
2 Tablespoons powdered egg mix stirred in 4 Tablespoons cold water
100g spaghetti (broken in half with salt in Ziploc bag)

While the water boils and spaghetti cooks (8 minutes) in the Jetboil PCS, heat the bacon in 2 tablespoons of olive oil in the FluxRing 1.5 liter Pot. Stir in garlic and onions and lightly brown.
Drain pasta and stir hot pasta into the bacon/garlic mixture.
Finally stir in egg mixture and continue heating at very low heat for a few seconds while egg mixture thickens.
Salt and pepper to taste. Grated Parmesan is a nice addition.

On site cooking time, 12 minutes

Mussels

Jetboil Mussels from Erik Larson

One garlic clove
Mussels
One cup white wine

Fill Jetboil 1.5L pot 2/3's up to the rim and add cup of white wine. Steam mussels for 5 minutes.