By Gina Bègin
Aug 16, 2014

Freeze-dried Gourmet: 3 Delicious Dinners from Your Backpack

Not everyone I know enjoys freeze dried food as much as I do, For back packing there’s not much better for light weight and delicious. During the last few months I have field tested items from the ReadyProject™ menu and found some pretty good meals, but I do like to mix, match and try different food combinations. So to be safe Gina Bégin shared this set of recipes for you to use this summer

freeze-dried-dinner-backpacking

Yes, we’re talking freeze-dried food. You know as well as we do that after backpacking through streams, mud, and uneven terrain all day, any hot meal tastes pretty spectacular. But why not take it up a notch? Before you put boots on the trail, take time to do a little prep work: With the following ideas, we think you’ll find yourself the creator of camp meals that come as close to five-star food as anything you can make at home. (Or at least you’ll think so from the trail!)

Camp stoves ready? Let’s dig in:

Sausage Polenta

*serves 2

  • 1 cup instant polenta
  • ½ cup freeze-dried sausage
  • 1 Tbsp dried onion flakes
  • 4 tsp powdered butter
  • 2 tsp chicken bouillon
  • ½ tsp paprika
  • 2½  tsp (2 packets) Parmesan cheese

Before the trail: Combine all ingredients, except cheese, into zip lock bag.

On the trail: Bring 2.5 cups of water to a boil. Add polenta mixture from the bag & cook until creamy. Sprinkle Parmesan on top & enjoy!

Turkey Walnut & Broccoli Rice

serves 2

  • 1 cup instant rice
  • 2 Tbsp freeze-dried broccoli
  • 2 Tbsp diced walnuts
  • 1 Tbsp diced dried onion flakes
  • 1 tsp chicken bouillon
  • 1 tsp dried thyme
  • ½ tsp dried garlic
  • 1 Tbsp Parmesan cheese (or 2 packets)
  • 1 Tbsp olive oil
  • 1 ¼ cup freeze-dried turkey
  • 1 c water
  • 2 t chicken gravy dry mix 

Before the trail: Pack dry ingredients in a zip lock bag. Put the cheese & oil in separate small bags.

On the trail: Mix water, oil, and bouillon and bring to a boil. Add in the dry ingredients, and bring to a boil again, stirring well. Cover tightly and let simmer on low until reconstituted, stirring occasionally. Top with Parmesan & serve.

“Baked” Turkey & Potato Casserole

serves 2

Before the trail: Pack the dry ingredients (minus the Parmesan) in a zip lock bag. Put cheese in a separate bag.

On the trail: Bring water & bouillon to a boil in your pot. Reduce heat to low, add dry ingredients & ¾ of the cheese, then stir. Place lid on the pot & simmer until reconstituted, stirring occasionally. Serve to plates, spread breadcrumbs evenly over top, and sprinkle with remaining Parmesan.

*Note: Portion sizes are modest according to most hungry hikers standards. If you’re a good eater, double up the portions of ingredients.

Got a favorite camp meal? Share it with us in the comment section.
gina
Author: Gina Bègin | Writer for the ReadyProject blog
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