Everywhere Edge

Trail Chef

July 30, 2009

Your 5-piece place setting and table linens may be hundreds of miles away but you can still feast like a queen on the trails.  Particularly if you check out these tasty recipes from Laurie March, backcountry gourmet and author of A Fork in the Trail.

Sunny Garlic Hummus

Dehydration Time: 5 to 7 hours
Makes 2 to 4 servings
 
1 19-ounce can chickpeas – rinsed and drained
1/4 cup orange juice
1/2 teaspoon lime juice
2 cloves garlic
1 heaping teaspoon orange zest
2 tablespoons tahini
Pinch of kosher salt
1/4 teaspoon cracked black pepper

At Home

Combine and blend all the ingredients using a food processor or hand blender until you have a thick paste. Spread evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dry for 5 to 7 hours or until the mixture crumbles and is thoroughly dry. Store in a medium ziplock freezer bag.

At Camp
Rehydrate the hummus using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if it’s too dry. Serve as a dip with Greek pitas or your favorite crackers or use as a spread in a wrap.

Tip: If you need to increase your fat intake for cold-weather hiking, drizzle a little olive oil on the hummus just before eating.


Bruce’s Chili con Carne

Dehydration Time: 7–10 hours
Makes 3–4 servings

1 pound ground beef
1 small onion, chopped
1 1/4 cups canned diced tomatoes
5 ounces or 1/2 can condensed tomato soup
2 cups canned dark red kidney beans
2 tablespoons chili powder
1/4 teaspoon cayenne
Salt and pepper to taste

At Home

Cook the meat in a large pot over medium-high heat until browned. Drain the fat, rinse the meat with boiling water, and return it to the pot. Add the rest of the ingredients, seasoning to taste, and simmer for an hour or more.

Remove the chili from the heat and allow to cool. Measure the chili and write this measurement on a sticky note. Place on lined dehydrator trays and dry for 7 to 10 hours. Place the dried chili in a ziplock freezer bag along with the sticky note.

At Camp

Add enough boiling water to the chili mix in a pot to equal the measurement on your sticky note. Do not add the water first or you will have too much liquid. Once rehydrated you might have to reheat the chili.

Looking for dessert?  Click here for some scrumptious bars, and a sneak peak from Laurie’s follow-up backcountry cookbook.

A Fork in the Trail

www.aforkinthetrail.com