One Pan Wonders

Noodles - Rice - Cous Cous - Grains - Potatoes - Gnocchi - Other

More dinner recipes can be found here and here.

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 teaspoon onion flakes

1 teaspoon powdered ginger

1 tablespoon rice wine vinegar

½ teaspoon 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 teaspoon sesame oil

1/3 cup peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon 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 tablespoon dried minced onion

½ teaspoon garlic powder

1 teaspoon dried parsley

½ teaspoon dried basil

½ teaspoon 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 teaspoon butter flakes

½ cup orzo pasta

1 teaspoon dried basil

½ teaspoon dried parsley

2 tablespoons 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 tablespoons dried carrots (Just Carrots brand)

1 teaspoon butter powder

½ cup orzo pasta

1 tablespoon vegetable or chicken bouillon

¼ teaspoon garlic powder

1 tablespoon dried chives

½ teaspoon 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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More (Vegetarian) Noodle Recipes

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 Mushroom and SunDried Tomato Rice
Serves 1

You can add a can of chicken or a pouch of salmon/tuna to make it more substantial. Or tofu. Or TVP.

1/4 cup instant rice
2 T dried mushrooms (I like a mix - mine had chanterelles, button and oyster mushrooms)
1 T sundried tomaotes, chopped small
1/2 t onion flakes
1/4 t dried thyme
1/2 t chicken or vegetable bullion
Salt and pepper to taste

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

In camp: add water to cover and place in a cozy until the rice is rehydrated. Stir and eat!

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 Lemony Yellow Lentils and Rice
Serves 1

This would also be very good with a pouch of salmon added.

1/4 cup instant rice
1/4 cup (cooked and dehydrated) yellow lentils
1/2 teaspoon vegetable bouillon powder
1/4 teaspoon ground ginger
2 packets True Lemon
1/2 teaspoon dried parsley
salt and pepper to taste

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

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.
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Lentil and Rice Pilaf
Serves 1

1/4 cup (cooked) dehydrated lentils
1/4 cup instant rice
1 tablespoon mixed dried vegetables
1/4 teaspoon onion flakes
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
salt and pepper to taste
1 tablespoon 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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Curried Rice



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

1 cup instant rice

½ tablespoon curry powder

1 tablespoon dried onion flakes

¼ tablespoon sugar

½ tablespoon chicken or vegetable  bouillon

½ teaspoon garlic powder

1/8 teaspoon ground turmeric

salt to taste

3 tablespoons 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
Serves 1

1 cup instant rice

¼ cup dried mixed veggies

1 tablespoon 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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More (Vegetarian) Rice Recipes

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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 teaspoon onion flakes
1 teaspoon dried parsley
1 packet True Lemon©
1 t chicken or vegetable bouillon
1 tablespoon dried tomatoes
1 tablespoon dried roasted red bell peppers
1/4 teaspoon 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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Couscous with Dried Cherries

Serves 1-2

 

¼ cup dried cherries, chopped

½ tablespoon chicken or vegetable bouillon

½ cup couscous

2 tablespoons dried mixed vegetables

½ teaspoon powdered mustard

½ tablespoon balsamic vinegar

½ tablespoon olive oil

2 tablespoons 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 tablespoons vegetable bouillon

1 tablespoon dried onion flakes

¼ teaspoon crushed red pepper flakes

¾ teaspoon curry powder

½ teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon 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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More (Vegetarian) Couscous Recipes

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 Millet with Mushrooms
Serves 1

1/3 cup (cooked and dehydrated) millet
3 tablespoons dried shiitake mushrooms
2-3 tablespoons dried mixed vegetables (your choice - corn and zucchini are nice here)
1 teaspoon dried parsley
1/4 teaspoon ground ginger
1-2 packets soy sauce (to taste)

At home: combine everything in a zip locking bag. Carry the soy sauce seperately.

In camp: add enough hot water to cover. Stir and place in a cozy. Allow to stand for 5 minutes
or until the vegetables are rehydrated. Stir well, season to taste with soy sauce and eat.
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Unstuffed Peppers
Serves 1

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.

1/3 cup (cooked and dehydrated) quinoa
3 tablespoons dried roasted red peppers
1 tablespoon cilantro
1 tablespoon tomato powder
1 tablespoon sun dried tomatoes, chopped
1 tablespoon dried mixed vegetables
1/2 teaspoon dried oregano
1/2 teaspoon vegetable bouillon
1/4 teaspoon garlic powder

At home: combine everything in a zip locking bag

In camp: add enough hot water to cover. Stir and place in a cozy. Allow to stand for 5 minutes
or until the vegetables are rehydrated. Stir well and eat.
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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 tablespoons dried tomatoes
1 teaspoon onion flakes
1 teaspoon dried parsley
1 teaspoon vegetable bouillon
1/2 teaspoon 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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Quinoa with Parsley Mint and Pistachios
Serves 1-2

¼ cup pistachios, shelled and chopped

½ cup quinoa

2 tablespoon dried parsley

1 packet True Lemon©

1 teaspoon 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 cup quinoa
½ teaspoon chicken or vegetable bouillon

½ teaspoon dried basil

½ teaspoon butter flakes

1/8 teaspoon garlic powder

¼ cup mixed dried vegetables

1 packet (or 2 tablespoons) 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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Lentil Barley Stew
Serves 1

1/4 cup (cooked) dehydrated lentils

2 tablespoons (cooked) dehydrated barley

2 tablespoons mixed dried vegetables

1 teaspoon vegetable bouillon

1 teaspoon tomato powder

1 teaspoon dried tomatoes

1/2 teaspoon 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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More (Vegetarian) Grain Recipes

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Queets Valley Shephard's Pie
Serves 2-4 (or more, depending on appetites)

This recipe can easily be divided in half. Just use half of everything and adjust water amounts accordingly.



1 7 ounce package baked tofu (a savory flavor)
1 4 ounce package buttery homestyle mashed potatoes (Idahoan brand)
1 packet mushroom sauce (Simply Organic brand)
1/2 cup dried mushrooms (I used chanterelles, creminis and oyster - shiitakes will change the flavor of the dish)
1/4 cup dried mixed vegetables (soup mix plus added peas, corn and carrots)
1/2 teaspoon vegetable bouillon
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
salt and pepper to taste

At home: combine the vegetables, sage, thyme, and bouillon in a zip locking plastic bag. Label "add 1 cup water". In a second zip locking plastic bag, place the potatoes. Label "add 2 cups water". Carry the mushroom sauce and tofu separately.

In camp: bring 3 cups water to a boil. Meanwhile, Dice the tofu. 2 cups of water go to the potatoes.
1 cup water to the vegetables. Place both bags in a freezerbag cozy (or two!)
Meanwhile, while the vegetables are rehydrating, saute the tofu in a little olive oil (just getting it heated through). Turn off the heat.  Add the vegetables. Do not drain. You want it a little wet.
Add the packet of mushroom sauce and stir well. It will thicken a little. Top with the mashed potatoes before serving.
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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 2-ounce package butter or plain mashed potatoes (Idahoan)
1 tablespoon powdered milk
2 tablespoon cheese powder
1 teaspoon parsley flakes

1 teaspoon 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 teaspoon ground ginger

1 teaspoon brown sugar

1/2 teaspoon ground cinnamon

1 teaspoon 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 tablespoon dried apples, chopped
2 tablespoon dried cranberries
1 teaspoon brown sugar
1 tablespoon 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 teaspoon onion flakes

1/4 teaspoon garlic powder
1 packet True Orange©
1 packet True Lime©
1 teaspoon 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

Serves 1-2 

1 2-ounce package (Idahoan brand) herb and butter instant mashed potatoes

1 teaspoon dried parsley

1 teaspoon 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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More (Vegetarian) Potato Recipes

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Gnocchi with Herb Sauce

Serves 2 or more

This is comfort food at its best!

 

1 16-ounce package prepared gnocchi

1 tablespoon butter powder

4 sun-dried tomatoes, chopped into tiny pieces

½ tablespoon dried chives

1 tablespoon dried parsley

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon dried thyme

2 packets of Parmesan cheese

2 tablespoons 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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 Cheese Stuffed Pepper
Serves 1

A big thanks to the Hill brothers for the idea.

1 Anaheim chili
2 2 ounce sticks Jack or pepper Jack cheese
2 toothpicks
oil for frying

At home: place the toothpicks in a tiny ziplocking bag.
Carry the cheese and pepper seperately.

In camp: cut a slit in the pepper, the long way, not cutting through either end.
Remove seeds and veins. Stuff with both pieces of cheese. Secure closed with toothpicks.
Fry in oil until cheese is melted and pepper is tender, turning several times during cooking.
Remove toothpicks before eating.
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Black Eyed Peas with Red Peppers
Serves 1

This recipe started out as a cold lunch salad with Spam.
I like it better this way! Ham flavored TVP might be a nice addition though.
Serve with applesauce for dessert.

1/3 cup (cooked or canned dehydrated) black eyed peas
2 tablespoons dehydrated roasted red bell peppers
1 teaspoon onion flakes
1 teaspoon tomato powder
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper packets
2-3 dashes hot sauce (or to taste)
1 tablespoon apple cider vinegar
1 tablespoon olive oil

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

In camp: add just enough water to cover, about 2/3 cup. Mix well and allow to rehydrate.
Stir in the olive oil and vinegar just before serving. Add salt and pepper to taste.
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Goblin's Gate Lentils



1/4 cup (cooked) dehydrated dried lentils
1 tablespoon onion flakes
2 tablespoons dried carrots (Just Carrots)
1/4 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon vegetable bullion
1 teaspoon dried parsley
2 tablespoons 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

Serves 1. Multiply as necessary.

 

¼ cup polenta

¼ cup sun dried tomatoes, chopped

½ teaspoon thyme

2 tablespoons pine nuts

1 tablespoon 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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