Allowing for proper planning and execution, what you eat on trail should be your choice. This decision is contained in the concept of “hike your own hike.” Whether you are carrying a veritable rainbow of fresh produce or powering your way down the trail on Captain Crunch cereal, the options you choose affects other aspects of the hike – gear, prep time, replenishment, enjoyment, energy levels, and others. You are probably not alone in what you like to eat; other hikers may have similar preferences. What they may not have is that secret recipe, formula, or concoction you are carrying around in your trail cuisine tool bag.
With that thought in mind, we are opening the opportunity for you to share your favorite backpacking recipes! Raw, fried, baked, boiled, or just ripping open the package; we want to hear from you. The more detail you provide, the better! Please send in your recipes and other formulas of power via email to firstname.lastname@example.org. If you have a question regarding a published recipe, feel free to email your questions to the editor.
ALDHA-West’s Secretary, Kate “Drop-N-Roll” Hoch, the champion who pushed the idea for this segment to fruition, is our first contributor.
Charles Baker -Editor
Contributor: Kate “Drop-N-Roll” HochThe following is currently one of my favorite backpacking supper recipes. It requires a little home preparation but is simple, filling, and delicious.
Coconut Curry Chicken
1.5 packs ramen noodles, crushed up (could sub instant rice)
1 tsp chicken broth powder (or seasoning packet from chicken flavored ramen noodles)
2 Tbsp coconut cream powder (find at your local Asian grocery store or online)
1/2 Tbsp curry powder
1/2 cup freeze dried chicken crumbles, optional (I get mine at WinCo, could sub with TVP)
Put everything in a 1 quart Ziploc freezer bag.
Add 1.5 cups of boiling water to the bag and let sit for 5 minutes. (You can, of course, mix the water and food directly to your pot if you prefer not eating out of a plastic bag).