Guest guest Posted March 29, 2002 Report Share Posted March 29, 2002 someone on one of these lists was lookin fer snax..well, thse came from backpacker magazine, so they are good fer camping and snacks and such ok..some don't look snacky..but then, you don't know how i snack!! cheers fraggle Bulgur-Chickpea Salad Recipe Ingredients * 1/2 Teaspoon dried basil * 1/4 Teaspoon dried oregano * 1/4 Cup bulgur * 1/4 Cup dehydrated chickpeas * 1/4 Cup chopped sun-dried tomatoes * 1/2 medium fresh cucumber, peeled and diced * 1/2 small onion, diced * 1 clove garlic, diced * 1 1/2 Tablespoons lemon juice * 1 Tablespoon olive oil * 1 Pinch salt, pepper Serves: 2 At Home: Combine basil and oregano in a zipper-lock bag. In Camp: Rinse bulgur, then add to 1/2 cup boiling water; let stand until water is absorbed. In a separate pan, cover chickpeas and tomatoes with boiling water and allow to rehydrate (approximately 15 minutes). Discard water and add bulgur. Stir in remaining ingredients, add salt and/or pepper to taste, and enjoy warm or cold. Calories: 287 Carbohydrates: 47.2 Cholesterol: 0 Dietary Fiber : 6.6 Fiber: 7.8 Protein: 10.2 Saturated Fat: 1 Sodium: 44.4 Total Fat: 8.5 Dinner Entree Curried Apple-Cashew Couscous Recipe Ingredients * 1/2 Teaspoon coriander * 1/2 Teaspoon turmeric * 1/4 Teaspoon cumin * 1/4 Teaspoon cinnamon * 1/4 Teaspoon cardamom * 1 Pinch cayenne pepper * 1/2 Cup couscous * 2 Teaspoons vegetable oil * 1/3 Cup cashews * 1 small onion, diced * 1 small carrot, diced * 1 apple, diced * 1/3 Cup raisins * 1 Teaspoon grated fresh ginger * 1 Pinch salt Serves: 3 At Home: Combine coriander, turmeric, cumin, cinnamon, cardamom, and cayenne pepper in a zipper-lock bag. In Camp: Pour 3/4 cup boiling water over couscous and let stand. In separate pan, sauti cashews in 1 teaspoon vegetable oil until browned. Set cashews aside. Sauti onion in 1 teaspoon vegetable oil, until soft and slightly browned. Mix in carrot, apple, and raisins. Add ginger and bagged spices to onions. Add couscous and cashews, mix well, and cook for a few more minutes until heated through. Salt to taste. Calories: 246 Carbohydrates: 49.9 Cholesterol: 0 Dietary Fiber : 4.3 Fiber: 5.6 Protein: 5.3 Saturated Fat: .3 Sodium: 24.7 Total Fat: 3.7 Dinner Entree Kasha Burgers Recipe Ingredients * 1/4 Cup finely chopped dried mushrooms * 1/4 Cup black bean flakes * 2 Tablespoons nutritional yeast * 1 Teaspoon dried basil * 1 Teaspoon dried oregano * 1/4 Teaspoon black pepper * 1/2 Teaspoon salt * 1/3 Cup kasha * 1 clove garlic, diced * 1/2 Cup diced fresh onion * 1 Tablespoon tomato paste * 1 Teaspoon vegetable oil Serves: 3 At Home: Combine mushrooms and black bean flakes in a zipper-lock bag. Place nutritional yeast (available at natural foods stores), basil, oregano, pepper, and salt in a second plastic bag. In Camp: Rinse kasha and add to a pot of 2/3 cup boiling water. Simmer, covered, for 10 to 15 minutes, until all the water is absorbed. In a separate container, cover mushrooms and bean flakes with 1/3 cup boiling water and allow to rehydrate. Stir often to ensure even rehydration. Add kasha. Stir in garlic and onion. Add tomato paste and yeast-spice mixture. Using clean hands, shape into patties. Fry kasha burgers in vegetable oil on medium-high heat until well browned. Calories: 317 Carbohydrates: 56.5 Cholesterol: 17.3 Dietary Fiber : 2.6 Fiber: 4.4 Protein: 10.8 Saturated Fat: 3.1 Sodium: 535 Total Fat: 6.8 Dinner Entree Mediterranean Polenta Recipe Ingredients * 3 artichoke hearts, sliced * 1/2 Cup black olives, halved * 1/4 Cup chopped sun-dried tomatoes * 1/2 Teaspoon dried basil * 1/2 Teaspoon dried thyme * 1/4 Teaspoon dried marjoram * 1/4 Teaspoon dried oregano * 1 clove garlic, diced * 2 Teaspoons olive oil * 1 Cup cornmeal * 1 Pinch salt Serves: 3 At Home: Dehydrate artichokes and olives in dehydrator on a low setting for 10 to 12 hours. Crumble artichokes, olives, and tomatoes and combine with basil, thyme, marjoram, and oregano in a zipper-lock bag. In Camp: Cover ingredients of zipper-lock bag with 2 cups boiling water and allow to rehydrate. Drain the remaining water and reserve it. Sauti rehydrated vegetables and spices with garlic in 1 teaspoon olive oil. Add 1 1/2 cups of the reserved water. Slowly stir in cornmeal. Cook for 5 minutes, until cornmeal is a thick, sticky mass of polenta. Add salt to taste. Remove from heat and allow to cool slightly. Using clean hands, shape the polenta into a log. Cool thoroughly in a zipper-lock bag by placing in a pot of cold water or snow. Then, slice the log into 3/4-inch-thick rounds. Sauti each round in olive oil, flipping as necessary, until each is thoroughly heated and well browned on both sides. Calories: 224 Carbohydrates: 41.5 Cholesterol: 0 Dietary Fiber : 7 Fiber: 8 Protein: 6 Saturated Fat: 1 Sodium: 92 Total Fat: 6 Dinner Entree Millet-Bean Chili Recipe Ingredients * 3/4 Cup black bean flakes * 2 Tablespoons bell pepper flakes * 1 Teaspoon cumin * 1/2 Teaspoon chili powder * 1/2 Cup millet * 1 small onion, chopped * 2 cloves garlic, chopped * 1 Teaspoon vegetable oil * 6 Tablespoons tomato paste Serves: 4 At Home: Combine black bean flakes, bell pepper flakes, cumin, and chili powder in a zipper-lock bag. In Camp: Rinse millet and set aside. In a large pot, sauti onion and garlic in vegetable oil over medium heat until soft and slightly browned. Add millet, the contents of the zipper-lock bag, tomato paste, and five cups of water. Bring to a boil. Reduce heat slightly and simmer uncovered, stirring frequently, until ingredients are fully cooked and the chili's consistency is to your liking, about 20 minutes. Calories: 191 Carbohydrates: 35.5 Cholesterol: 0 Dietary Fiber : 7.6 Fiber: 8.5 Protein: 7.3 Saturated Fat: 0.3 Sodium: 477 Total Fat: 2.8 Dinner Side Dish Quinoa-Sweet Potato Salad Recipe Ingredients * 2 Tablespoons olive oil * 1 Tablespoon apple cider vinegar * 1/2 Teaspoon salt * 1/4 Teaspoon nutmeg * 1/2 Cup raisins * 1/4 Cup coarsely chopped pecans * 1/2 Cup quinoa * 1 medium sweet potato * 1/2 onion, diced * 2 Teaspoons grated fresh ginger Serves: 2 At Home: Mix olive oil, vinegar, salt, and nutmeg in a leak-proof, screw-top container. Put the raisins and pecans in a zipper-lock plastic bag. In Camp: Rinse the quinoa well, then combine with 3/4 cup water and simmer, covered, for 12 to 15 minutes. Peel and cube sweet potato and place in a seperate pot. Cover potato with water and bring to a boil. Slightly reduce heat and cook for 5 minutes or until somewhat tender. Discard the water and combine the sweet potato and the cooked quinoa. Add onion and ginger. Stir in the oil and vinegar mixture and the raisins and pecans. Mix well and cool in a creek or snow bank, or eat warm. Calories: 561 Carbohydrates: 80.2 Cholesterol: 0 Dietary Fiber : 5.6 Fiber: 8.4 Protein: 9.3 Saturated Fat: 3 Sodium: 557 Total Fat: 25.6 Quote Link to comment Share on other sites More sharing options...
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