One Pan Wonders

Ginger Broccoli Noodles

Serves 2

 

Yes. This DOES say fresh broccoli. It packs very well for up to about 3 days depending on the weather.

 

8 oz spaghetti, broken up

1 t onion flakes

1 t powdered ginger

1 T rice wine vinegar

½ t sesame oil

3 packets of soy sauce

1 head of fresh broccoli, chopped

sesame seeds (optional)

 

At home: combine the spaghetti, onion flakes and powdered ginger in a zip locking plastic bag.
Combine the rice wine vinegar and sesame oil in a screw top container.
Carry the broccoli in a second zip locking plastic bag. Carry the soy sauce packets separately.

 

In camp: bring 2 cups of water to a boil. Add the bag with the pasta. When the pasta is almost cooked.
Add the broccoli. When the broccoli and pasta are cooked through, stir in the vinegar and sesame oil.
Top with sesame seeds and serve.

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Sesame Noodles

 

1 cup whole wheat spaghetti or soba noodles

1 t sesame oil

1/3 cup peanut butter

1 T soy sauce

1 T honey

1 T sesame seeds

  

At home: place the pasta in a zipper bag. In a screw-top bottle, combine the sesame

oil, soy sauce, honey and peanut butter.

 

In camp: bring 2 cups of water to a boil. Cook pasta until al denté. Drain, leaving

just a little water in the pan. Add the peanut butter mixture and toss well to combine.

Serve sprinkled with sesame seeds.

 

Variation: add a package of snap peas and/or some diced, firm tofu.

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Linguini with Sun Dried Tomatoes, Mushrooms and Arugula


Photo by Foamfinger. He used Swiss chard instead of arugula in his noodles.

 

Spinach or any other green may be used in place of the arugula. Kale can last for 3 or 4

days in your pack.

 

1 serving

 

1/8 cup sun-dried tomatoes, chopped up

¼ cup mixed dried mushrooms, broken up

1 T dried minced onion

½ t garlic powder

1 t dried parsley

½ t dried basil

½ t dried oregano

pinch red pepper flakes

1 cup arugula

4 ounces dried linguine

¼ cup shelf stable grated Parmesan cheese

salt and pepper to taste

 

At home: combine the sun-dried tomatoes, mushrooms, onion, garlic, parsley, basil,

oregano and red pepper flakes in a zip-locking plastic bag with the linguine. Carry the

arugula  and Parmesan cheese separately.

 

In camp: Bring 1 ½ cups water to a boil. Add the contents of the bag with the pasta.

Cook until al dente and the vegetables have rehydrated. You shouldn’t have to drain.

When the pasta is finished cooking, stir in the arugula and allow to wilt. Serve topped

with the Parmesan cheese.
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Basil Parmesan Orzo

 

1/2 t butter flakes

½ cup orzo pasta

1 t dried basil

½ t dried parsley

2 T freeze dried corn

3 single serving Parmesan or Romano cheese packets

 

At home: combine everything but the cheese in a zip locking plastic bag.
You can tape the cheese packets to the outside of the bag so that you don’t lose them.

 

In camp: Bring 1 cup of water to a boil. Add the contents of the bag. Simmer for 5 minutes or until the pasta is cooked.
Add more water if needed. Stir in the cheese just before serving.

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Carrot Orzo

 

You can add a package of chicken or diced tofu if you’d like to make this

a more substantial meal.

 

2 T dried carrots (Just Carrots brand)

1 t butter powder

½ cup orzo pasta

1 T vegetable or chicken bouillon

¼ t garlic powder

1 T dried chives

½ t dried rosemary

2 packets of Parmesan cheese

 

At home: Combine everything except the Parmesan cheese in a zip-locking plastic

bag. Carry the cheese separately.

 

In camp: Bring 1 cup of water to a boil. Add the orzo and carrots. Reduce heat and simmer until the pasta is cooked.
Serve topped with the parmesan cheese.
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Lentil and Rice Pilaf
serves 1

1/4 cup (cooked) dehydrated lentils
1/4 cup instant rice
1 T mixed dried vegetables
1/4 t onion flakes
1/4 t ground coriander
1/8 t ground allspice
salt and pepper to taste
1 T olive oil (optional)

At home: combine all of the dry ingredients in a zip locking plastic bag.
Carry the olive oil in a screw top container.

In camp: add enough hot water to cover (about 1/2 cup).
Let stand for 5 minutes or until the lentils and rice are tender. Stir in oil before eating.
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Spiced Lentils

 

1/4 cup (cooked) dehydrated lentils
1/4 cup instant rice
1 T onion flakes
1 t vegetable bullion
1/4 t cumin
1/2 t paprika
1/4 t cinnamon
1/8 t black pepper
cayenne or red pepper flakes to taste (optional)

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add about 1/2 cup hot water to the lentils and rice. Stir well (the spices sift to the bottom) and allow to rehydrate before eating.
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Curried Rice



Serves 1. Serves 2 if you add a foil pack of chicken or tofu.

1 cup instant rice

½ T curry powder

1 T dried onion flakes

¼ T sugar

½ T chicken or vegetable  bouillon

½ t garlic powder

1/8 t ground turmeric

salt to taste

3 T cashews, chopped (optional)

 

At home: combine everything in a zip locking plastic bag. If you are bringing a foil pack of chicken, carry that separately.

 

In camp: bring 1 cup of water to a boil. Add rice mix and simmer for about 1-2 minutes or until the rice is tender. Serve topped with chopped cashews.

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Rice Primavera

1 cup instant rice

¼ cup dried mixed veggies

1 T bouillon powder (any flavor)

2 single serving packets of Parmesan or Romano cheese

 

At home: combine the rice, veggies and bouillon in a zip locking plastic bag. Carry the cheese separately.

 

In camp: bring 1 cup of water to a boil. Add the rice and veggies. Simmer for 1-2 minutes until the rice is tender and the veggies are rehydrated.

Serve topped with the cheese.
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Moroccan Mushroom Couscous
serves 1

1/4 cup couscous
2 tablespoons dried mushrooms
1 packet True Orange
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
pinch turmeric
pinch nutmeg
salt and pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover. Stir and let sit for 5 minutes. Stir again and enjoy.

Variation: add 2 tablespoons golden raisins

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Lentils with Cous Cous
serves 1-2

1/4 cup (cooked) dehydrated lentils
1/4 cup cous cous
1/2 t onion flakes
1 t dried parsley
1 packet True Lemon
1 t chicken or vegetable bouillon
1 T dried tomatoes
1 T dried roasted red bell peppers
1/4 t dried oregano
salt and pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: add enough hot water to cover. Stir. Let stand until lentils are rehydrated and cous cous is cooked; about 5 minutes.
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Chickpea Couscous Marinara
serves 2

1/4 cup couscous
1/4 cup (cooked or canned) dehydrated chickpeas
1 T onion flakes
1 t parsley flakes
1/2 t dried oregano
1/2 t dried basil
1/2 t dried thyme
1/4 t garlic powder (or more, to taste)
2 T dried tomatoes
2 T tomato powder
1 t sugar
salt and pepper to taste
2-4 Parmesan cheese packets

At home: combine everything except the cheese in a zip locking plastic bag.

In camp: Add just enough water to cover. Stir and allow to rehydrate. Serve topped with Parmesan.

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Couscous with Dried Cherries

 

Serves 1-2

 

¼ cup dried cherries, chopped

½ T chicken or vegetable bouillon

½ cup couscous

2 T dried mixed vegetables

½ t powdered mustard

½ T balsamic vinegar

½ T olive oil

2 T pine nuts

salt and pepper to taste

 

At home: combine the cherries, bouillon powder, couscous, vegetables and mustard

in a zip locking plastic bag. Combine the balsamic vinegar and olive oil in a screw top

container. Carry the pine nuts separately.

 

In camp: Bring 1 ¼ cups of water to a boil. Add the couscous and vegetables. Stir,

cover and remove from heat. Let stand for 5 minutes. Remove lid, fluff with a fork

and add the pine nuts and the oil and vinegar. Stir and serve.

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Indian Spiced Couscous with Chickpeas

 

This is a dish for a one night trip or for the first night out, unless you have a dehydrator

for the chickpeas. It has a nice kick to it, so if you don’t like spice you might want to

reduce the amount of red pepper flakes. Bring flatbread or naan to serve it with for

dinner. You could also make this ahead at home and wrap it in a tortilla with fresh

spinach and roasted red bell pepper for a yummy lunch.

 

2-4 servings

 

1 cup couscous

1-2 T vegetable bouillon

1 T dried onion flakes

¼ t crushed red pepper flakes

¾ t curry powder

½ t ground cumin

½ t turmeric

½ t allspice

salt and pepper to taste

1 16 ounce can of chickpeas, drained, rinsed and drained again

 

At home: combine the couscous, bouillon, onion flakes, and spices in a zip-locking

plastic bag. Put the chickpeas in a second bag.

 

In camp: bring 2 cups of water to a boil. Add the couscous and spices. Stir, then cover,

remove from heat and allow to stand for 5 minutes. Remove cover and stir in the chickpeas.

Serve.
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Lemon Pistachio Couscous

Serves 1

 

½ cup couscous

1 t chicken or vegetable bouillon

1 t lemon zest

1 T pistachios, shelled and chopped

salt and pepper to taste

 

At home: combine the couscous and lemon zest. Carry pistachios separately.

 

In camp: bring 1 cup of water to a boil. Add couscous. Stir and remove from heat. Let stand for about 5 minutes, or until the water is absorbed.
Stir in the pistachios, fluff the couscous and eat.
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A note about quinoa: most sources will tell you to rinse it before cooking. This removes the bitter coating.

I've read recently that most quinoa (in boxes) comes pre-rinsed, so I never worry about it.

Quinoa with Parsley Mint and Pistachios

 

Serves 1-2

 

¼ cup pistachios, shelled and chopped

½ cup quinoa

2 T dried parsley

1 packet True Lemon

1 t dried mint

salt and pepper to taste

 

At home: combine everything except the pistachios in a zip locking plastic bag. Carry them in a second bag.

 

In camp: bring 1 ½ cups of water to a boil. Add the quinoa and herbs. Simmer for about 10 minutes until the quinoa is cooked.
Season with salt and pepper to taste.
Serve topped with pistachios.
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Creamy Quinoa Primavera

Serves 1

 

¼ c quinoa
½ t chicken or vegetable bouillon

½ t dried basil

½ t butter flakes

1/8 t garlic powder

¼ cup mixed dried vegetables

1 packet (or 2 T) cream cheese

1-2 packets Parmesan or Romano cheese (optional)

 

At home: combine the quinoa, bouillon, basil, butter flakes, garlic powder and vegetables in a zip locking plastic bag.
Carry the cream cheese and Parmesan separately.

 

In camp: bring 1 cup of water to a boil. Add the quinoa and vegetables. Simmer until water is absorbed
and the quinoa is cooked through. Add more water if necessary.
Stir in the cream cheese and serve topped with the Parmesan cheese.

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Prince Caspian Split Peas

Serves 1-2

Note: cook and dry the barley and split peas ahead of time

1/4 cup (cooked) dehydrated barley
1/4 cup (cooked) dehydrated green split peas
2 T dried tomatoes
1 t onion flakes
1 t dried parsley
1 t vegetable bouillon
1/2 t garlic powder

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add enough hot water to cover. More if you want it more soup-like.
Let stand for 5 minutes or until barley is tender.

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Lentil Barley Stew
Serves 1

1/4 cup (cooked) dehydrated lentils

2 T (cooked) dehydrated barley

2 T mixed dried vegetables

1 t vegetable bouillon

1 t tomato powder

1 t dried tomatoes

1/2 t dried basil

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add enough hot water to cover. More if you want it more soup-like.
Let stand for 5 minutes or until barley and lentils tender.

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Cheddar Mashed Potatoes



Serves 1-2
I stole the cheese powder out of a box of macaroni and cheese.
I'll just use the noodles for something else.

1 2oz package butter or plain mashed potatoes (Idahoan)
1 T powdered milk
2 T cheese powder
1 t parsley flakes

1 t dried sage (optional)
Salt and pepper to taste

At home: combine everything in a zip locking plastic bag.

In camp: combine with 2 cups hot water. Stir well and enjoy.
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Orange Praline Sweet Potatoes
 

1/4 cup dried sweet potatoes
1 packet True Orange
1/4 t ground ginger

1 t brown sugar

1/2 t ground cinnamon

1 t chopped pecans

At home: combine all of the ingredients, except the pecans, in a zip locking plastic bag. Carry the pecans separately.

In camp: add 1/4 to 1/2 cup water to the sweet potatoes. Stir well and allow to rehydrate. Serve topped with the chopped pecans.
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Sweet Potatoes with Dried Fruit



1/4 cup dried sweet potatoes
1 T dried apples, chopped
2 T dried cranberries
1 t brown sugar
1 T mini marshmallows (optional)

At home: combine everything except the marshmallows in a zip locking plastic bag. Carry the marshmallows separately

In camp: add about 1/2 cup water to the sweet potatoes. Stir well and allow to rehydrate. Serve topped with marshmallows.

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Orange Lime Sweet Potatoes



1/4 cup dried sweet potatoes
1/4 t onion flakes

1/4 t garlic powder
1 packet True Orange
1 packet True Lime
1 t brown sugar

salt and pepper to taste

1 packet olive oil or butter (optional)

At home: combine all of the ingredient, except the oil in a zip locking plastic bag. Carry that separately.

In camp: add 1/4 to 1/2 cup of water to the sweet potatoes. Stir and allow to rehydrate. Stir in butter or oil before serving.

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Lemon Parsley Potatoes

 

1 package (Idahoan brand) herb and butter instant mashed potatoes

1 t dried parsley

1 t dried lemon zest

salt and pepper to taste

 

At home: combine the parsley and lemon zest in a small zip locking plastic bag.

 

In camp: bring 2 cups of water to a boil. Add the instant potatoes, parsley and lemon zest.
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Gnocchi with Herb Sauce

 

This is comfort food at its best!

 

1 16 ounce package prepared gnocchi

1 T butter powder

4 sun-dried tomatoes, chopped into tiny pieces

½ T dried chives

1 T dried parsley

¼ t dried oregano

¼ t dried basil

¼ t dried thyme

2 packets of Parmesan cheese

2 T pine nuts

 

At home: Combine the butter powder, sun-dried tomatoes, herbs and pine nuts in a

zip locking plastic bag. Carry the gnocchi and Parmesan separately.

 

In camp: Bring 2 cups of water to a boil. Add the gnocchi and cook until heated

through and tender. Drain. Toss with herbs and pine nuts.

Serve topped with the Parmesan cheese.
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Goblin's Gate Lentils



1/4 cup (cooked) dehydrated dried lentils
1 T onion flakes
2 T dried carrots (Just Carrots)
1/4 t thyme
1/4 t oregano
1/2 t vegetable bullion
1 t dried parsley
2 T dried tomatoes
1-2 packets of Parmesan cheese, to taste

At home: combine all of the ingredients, except the cheese, in a zip locking plastic bag. Carry the cheese seperately.

In camp: add 1/2 to 3/4 cup boiling water to the lentils. Stir and allow to rehydrate. Top with Parmesan cheese and serve.
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Polenta with Sun-Dried Tomatoes and Pine Nuts

 

1 serving. Multiply as necessary.

 

¼ cup polenta

¼ cup sun dried tomatoes, chopped

½ t thyme

2 T pine nuts

1 T Parmesan cheese

 

At home: combine the polenta, sun dried tomatoes and thyme in a zip locking plastic bag.

Combine the pine nuts and Parmesan cheese in another bag.

 

In camp: Bring 1 cup of water to a boil. Add the polenta and tomatoes. Stir. Simmer,

stirring occasionally until the polenta has thickened up and the tomatoes have rehydrated.

Stir in the pine nuts and Parmesan cheese. Serve.

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