Blog | Get Outside | Canmore, AB - GET OUTSIDE

TVP Tacos

7/1/2020

You won't even know this is meatless! This has become a go to for us here at Get Outside. Quick, easy, and vegan! You can spruce it up with sauteed fresh garlic and onion or go lightweight with powered spices. We've even added shredded carrot and cabbage. The options are endless. The average person on our trips finds two tacos enough. Jenna usually eats 3 or 4.

Ingredients

3/4 cup TVP
1/2 tbsp chili powder
3/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried chopped onions
3/4 tsp cumin
1/2 tsp paprika
1/4 tsp dried oregano
1/4 tsp dried cilantro
1/2 tsp salt
3/4 cup boiling water
4 small wraps
small container of oil
small container of hot sauce (optional)
1/2 fresh onion (optional)
2 cloves of fresh garlic (optional)

Instructions

At Home:

Mix dry ingredients in a ziploc bag

On Trail:

Bring water to a boil. Add water to the ziploc, mix, and set aside
If using the fresh garlic and onion, add oil to pot and sautee the garlic and onion until translucent
Add the rehydrated bag mixture to the onions and garlic. Heat the mixture. Once warm remove from the stove.
Serve on small wraps
Add hot sauce if desired

Serves 2

recipe taken from https://www.bearplate.com/

Red Lentil Chili

7/1/2020

Dehydrator trays chili

Ingredients

1 tablespoon oil
1 cup diced onion
1 cup diced bell pepper
1 teaspoon salt, plus more to taste
2 cups sliced zucchini
6 cloves garlic, minced
1 tablespoon ground cumin
3 tablespoons chili powder
1 14oz can fire roasted diced tomatoes
1 14oz can kidney beans, drained
2 tablespoons tomato paste
2 + cups vegetable broth or water
1 cup red lentils
1 teaspoon sugar
1 teaspoon salt, plus more to taste

Instructions

At Home

Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the onions, peppers, and salt and saute until beginning to soften. Add zucchini and cook until vegetables are soft and beginning to turn golden in spots. Add garlic, cumin, and chili powder and saute until fragrant (about 30 seconds).
Add the tomatoes, beans, tomato paste, and 2 cups broth, stir to combine. Bring to a simmer, then add the lentils. Simmer for 20 minutes, stirring occasionally, until the lentils are tender, adding more water if needed. Stir in sugar and adjust seasoning to taste. Remove from heat.
To dehydrate, spread the chili onto dehydrator trays lined with solid fruit leather sheets, or parchment paper, ensuring the chili is in a thin, even layer. Dehydrate at 135F for 8-12 hours, until the chili is dry and crumbly.
Package in sealable bags and store in a cool, dark place or your freezer for longer storage.

On Trail

Place 1 cup of dehydrated chili per serving, with equal parts water, and 1 tablespoon oil per cup in a cookpot.
Bring to a boil, then reduce to a simmer and cook for about 10 minutes, stirring frequently, until the beans and lentils and tender.
If you are low on fuel, once the pot has reached a boil, remove the pot from the stove and wrap it in a 'puffy' jacket. Let sit for 20min

recipe taken from https://www.freshoffthegrid.com/

Unstuffed Peppers

7/17/2018

Ingredients

1 small onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
1 cup canned diced tomatoes
1 pinch of dried basil
1 pinch of dried oregano
1/4 cup dry rice

Instructions

At Home

Heat the olive oil in a large saucepan. Add onions and garlic, cook until soft and golden.
Add green pepper and continue to cook for about 5 minutes.
Pour the diced tomatoes together with juice into the saucepan, stir well.
Stir in dried basil and oregano.
Turn down the heat. Add rice and simmer for 10 minutes.
Remove from the heat and cool thoroughly.
Spread unstuffed peppers on dehydrator tray covered with non-stick sheet or parchment paper.
Dehydrate at 63C/145F for 8-10 hours until brittle.
Pack the dried meal into a zip-lock bag.

On Trail

Add equal parts of boiling water to the dehydrated meal
Cover and let sit for 15-20 minutes

Serves 1

recipe taken from www.trail.recipes

Mashed Potatoes For Breakfast

7/12/2017

Ingredients

2 cups Instant Mashed Potatoes
1/3cup Dehydrated Broccoli
1 tbsp Dried onion
1/4cup Parmesan cheese
1/4cup Real bacon bits (optional)
1 pinch Chili pepper flakes

Intructions

At Home

Place all ingredients in a ziplock bag

On Trail

While adding water stir until the ingredients are completely mixed and the desired consistency has been reached, adding more water if necessary. Let the mixture sit for 5 minutes. Stir and ENJOY!

Serves 1

Vegetable Yellow Curry

6/28/2017

Ingredients

100g/3.53oz basmati rice
2 cups frozen vegetable mix
1 tablespoon Thai yellow curry paste
4 tablespoons coconut milk powder
Or buy a jar of yellow curry sauce at the store

Instructions

At Home

Cook the rice according to package instructions. Spread rice, vegetables and curry paste on separate dehydrator trays, covered with non-stick sheets or parchment paper. Dry at 135F 4-6 hrs. Put the dried meal into a zip-lock bag. Add coconut milk powder and seal.

On Trail

Pour vegetable curry mixture into the pot; add 2 cups water. Place pot over medium heat and bring to a boil. Cook, stirring occasionally, for about 5 minutes. Remove from the heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.

Serves 2

recipe taken from www.trail.recipes

Chickpea and Sweet Corn Salad

11/23/2016

Ingredients

1/4 cup cooked and dehydrated garbanzo beans (chickpeas)
1/4 cup freeze dried corn
1 tbls diced sun dried tomatoes
1 tbls diced dried onions
1 1/2 oz packet shelf stable balsamic vinaigrette dressing (Canadian Super Store is great for finding these)
3/4 cup water

Instructions

At Home

Pack the dry ingredients in ziplock bag. Pack the dressing packet along with it

On Trail

Add the cool water to the bag and seal tightly.
Let sit for 15 to 20 minutes or until rehydrated (you may prefer to let it sit for up to an hour).
Drain off any remaining water and stir in the dressing.
Let sit for a couple minutes to meld the flavours.

Side note: Also works well with pasta for a dinner option!

Serves 1

Breakfast Pistachio Rice Pudding

9/5/2016

Ingredients

1/3 cup instant brown rice
1/4 cup dried cranberries
1/4 cup dry milk
1 tbls brown sugar, packed
1/2 tsp ground cinnamon
1/4 cup pistachios, chopped fine
3/4 cup water

Instructions

At Home

Bag the rice, milk, sugar and cinnamon in a bag.
Bag the nuts separately and cranberries.

On Trail

Boil Water
Add rice, milk, sugar, and cinnamon, simmer for ~5min
Take off heat, add nuts and cranberries, let stand for 15min

Serves 1

recipe taken from http://www.trailcooking.com/

Outdoor Pesto Tortellini

8/7/2016

Ingredients

4 oz tomatoes
4 oz mushrooms
1/2 oz olives
1 bell pepper
1 pesto sauce mix
2 tsp garlic powder
2 tbls Parmesan cheese
1/4 cup oil olive
8 oz tortellini dried
dried pepperoni/jerky

Instructions

At Home

Dehydrate tomatoes, mushrooms, olives, bell pepper, and tortellini
Purchace packet of pesto mix and jerky
Place parmesan cheese and garlic powder in a bag
Place oil in a small container

On Trail

Boil pasta, tomatoes, mushrooms, olives, and the bell pepper in water until soft. Drain.
Place the pasta and vegitables in an extra container (the containers you plan to eat out of work well for this)
Cook the pesto mix according to the directions on the packet.
Add the pasta back in the pot with the prepared pesto.
Add oil, cheese, and garlic powder. Mix well
Serve and eat!

Serves 2

Pesto Pasta

6/3/2016

Ingredients

½ pound raw, washed spinach
Parmesan cheese
Pesto mix packet
8 oz whole wheat pasta of your choice
1/8 cup butter or oil

Instructions

At Home

Dehydrate the spinach
Purchace packet of pesto mix
Place parmesan cheese in a bag
Place oil or butter in a small container
To speed up the time required to cook the pasta it can be cooked at home and dehydrated.

On Trail

Boil pasta in water until soft. Drain.
Place the pasta and spinach in an extra container and mix well (the containers you plan to eat out of work well for this). The spinach will absorb any remaining water and the warm pasta will steam the spinach.
Cook the pesto mix according to the directions on the packet.
Add the pasta and spinach back in the pot with the prepared pesto.
Add any extra butter or oil if there is any, and cheese. Mix well
Serve and eat

Serves 2

Bulgur Chili

4/27/2016

Ingredients

1 tsp olive oil
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 cup canned diced tomatoes
1/4 cup quick-cooking bulgur
1 teaspoon Mexican seasoning
Salt
Pepper
1/4 cup canned kidney beans, drained
1–2 pieces dark chocolate

Instructions

At Home

Heat the olive oil in a saucepan over medium heat. Add chopped onions and cook until soft. Stir in peppers, bulgur and Mexican seasoning. Cook together for 1-2 minutes. Pour in 1/2 cup water and diced tomatoes; bring to boil, stir occasionally. Add kidney beans and simmer for 6-7 minutes until almost all water is absorbed. Remove from the heat and cool to room temperature.
Divide chili into individual portion sizes and put each portion on an separate tray lined with parchment paper in the dehydrator. Dehydrate for 8-10 hours until brittle.
Pack each serving into a zip-top bag

On Trail

Pour dehydrated chili mixture into the pot; add 1 cup of water and stir well. Place pot over medium heat and bring to boil. Cook, stirring frequently, for about 5 minutes. Remove from heat, cover and wrap in jacket. Let stand for 10minutes. Stir in chocolate pieces and ENJOY!

Mushroom & Broccoli Vitnamese Noodle Soup

4/27/2016

Ingredients

16oz Rice noodles (or a ramen package for each person)
2cup Dried mushrooms - shiitake
2 tsp Onion flakes
2 tsp Powdered ginger
2 tsp Red pepper flakes
1 tsp Dried cilantro
1 tsp Dried mint
2 tbs Rice vinegar
1 tsp Sesame oil
4 packets Soy sauce
1 head Fresh broccoli
Sesame seeds

Instructions

At home

Pack the noodles, dried mushrooms, and herbs and spices in a zip-top bag. Combine the rice wine vinegar and sesame oil in a small screw-top bottle

On Trail

Bring 4 cups of water to a boil. Add the noodles, mushrooms, and spices and simmer. Add broccoli to pot when noodles are almost done (3 to 5 minutes); simmer a few more minutes. Stir in vinegar and oil; top with sesame seeds and serve.

Serves 4

Yellow Coconut Curry

4/20/2016

Ingredients

4tsp Yellow curry powder
2tsp Granulated onion
6tbs Butter

2 handful Raisins
4 handful Cashews
1cup Dried peas
6tbs Coconut cream powder
2 Sugar packet
10oz Boil-in-bag basmati

Instructions

At home

Combine curry powder, onion, and butter in a small plastic container. Combine cashews, raisins, and peas in small zip-top baggie.

On Trail

Cook rice according to package directions; set aside, keep covered. Add curry mixture to medium pot. Heat over a low flame, stir constantly until butter is melted and spices are aromatic. Add cashew/raisin/peas and stir to coat. Add ¾ cup water. Cook over medium heat until peas are soft (about 5 to 7 minutes), then stir in coconut powder and sugar. Cook until mixture is hot and thickens to a creamy consistency, like alfredo sauce. Serve over rice.

Serves 4

Backcountry Cooking 101

4/6/2016

Backpacking is great way to recharge; move your body and lighten your soul. Finding the balance between pack weight and delicious food is a common challenge. One needs to ensure they have enough to eat and drink without packing so much that your back gives out.

Read on for backcountry tried and tested meal-planning advice and delicious camp recipes.

Eat Gourmet Day One

If you're going into the backcountry for several days, eat heavier, more perishable items for the first day or two. Go gourmet the first night with fresh veggies, bread, and even meat. Freeze the meat ahead of time, it will defrost in your pack during the day. Five days in, your left shoe tastes good; enjoy the fresh stuff while you can!

Get Dehydrating

Dehydrated food is a valuable weight and FUEL saver for backpackers; when it's time to eat, just boil water and stir. Precooked, dehydrated foods are not only lightweight, but also simple to prep. The decreased cooking time conserves fuel, requiring you to carry LESS. Stores such as Mountain Equipment Co-op, or your local outdoor store, sell great packaged meals. I recommend, for adventurers who love food, consider investing in a dehydrator. The options are endless. You can take any recipe you love at home and adapt it for the trail. In preparation for the Appalachian Trail I made 6 months of dehydrated food, making 14 different recipes for supper. Precooked and dehydrated vegetables, fruits, ground meats such as beef or chicken, sauces, and noodles were the main ingredients. To make it easier to determine portions you can place entire meals in the dehydrator. Once dehydrated, use the nutritional information to break the recipe into individual serving sizes.

Substitute And Purge Excess

When you're going backcountry, you have to carry OUT everything you carry in, so weight and garbage are big challenges. When planning a backpacking menu, start off with meals that you like to make at home. Add and substitute ingredients that will be quick cooking, lighter, or more compact. For example, Mr Noodles instead of spaghetti; foil packets instead of cans of tuna; couscous and angel-hair pasta are also great options. Spend the time to nix excess packaging. Never carry tin cans, combine ingredients for one meal into a single ziplock, or remove excess cardboard and plastic. It is amazing how much extra packaging is out there. Purging it at home will save valuable ounces on the trail.

Spice It Up

Pack a few light ingredients (such as garlic and jalapeños) for freshening up meals. Garlic weighs nothing and adds so much flavour. Dried herbs and spices are ideal for camping. Cut down on packaging and add them directly to other ingredients for that meal. Raid your local fast food restaurant; a great source for packets of olive oil, ketchup, mustard, soy or hot sauce, salad dressing, and even peanut butter. These are great ways to add kick to a meal!

Understand Your Camp Stove

The two most common types of camp stove are liquid fuel and canister. The basic concept is the same but each one is operated and lit a bit differently, so be sure to follow the manufacturer's instructions. Spend some time practicing outside with your stove before hitting the trail. Raw noodles never taste good!

Leave No Leftovers

The backcountry code is "leave no trace," meaning you should haul OUT anything you bring in. This INCLUDES all food and any packaging. Leaving behind food is a big faux-pas! It attracts animals and makes beautiful campsites dirty and grungy. It should be avoided at all costs. This means planning and not packing more grub than you need. Portion control is a bit of an art. Try keeping notes on trips and modify as needed from trip to trip.

Say Cheese

It may not be the lightest thing, but cheese is delicious in the backcountry. Hard cheeses do not have to be refrigerated and will liven up lunches and dinners. Most cheeses can keep for a few days, and the stinky ones get better!

Armed with these new tips and tricks, try a recipe on your next adventure!
More to be added

Have a recipe you love? Send it in and I'll post it on my site!

Spicey Peanut Noodles

3/28/2016

Ingredients

1/4cup Textured Vegetable Protein (TVP)
1/4cup Coconut cream powder
1/2 Bullion cube
1/4tsp Garlic powder
1/4cup Dried veg
5oz Vermicelli noodles (1 package of ramen, per person)
2 handfuls of Peanuts

2tbl Peanut butter
1/2tsp Thai green curry paste
3 packets of Soy sauce

Instructions

At home

Mix the sauce ingredients and put in an airtight container. In another bag, add the dry ingredients, but keep noodles separate.

On Trail

Boil water. Add veg. Rehydrate. Add remainder of ingredients and mix. Add just enough water to cook the noodles. Insert noodle. Cook until noodles are soft. Heat over low heat until sauce thickens. Serve. EAT!!

Serves 4