Cinnamon Beef Noodle SoupCarrots and snow peas do amazingly well in you pack for several days. You could
also use snap peas. No turtles were hurt in the making of this recipe. 
5 dry shiitake mushrooms, broken up
½ t ground ginger
½ t garlic powder
1 t rice wine vinegar
2 T soy sauce
1 bundle of soba noodles, broken up
1/3 cup carrots, sliced thinly
12 snow peas, cut in thirds
toasted sesame seeds (optional)
At home: in a screw top bottle, combine the ginger, garlic, vinegar and soy sauce.
In a zip locking bag, combine the mushrooms and the noodles. In a second bag,
combine the carrots and snow peas.
In camp: bring 2 cups of water to a boil. Add the noodles and mushrooms. Cook
until the pasta is al dente and the mushrooms have rehydrated. Add the garlic, ginger,
soy sauce and vinegar. Taste. Add more water if necessary. Add the carrots and
snow peas just before serving so they stay a little crunch. Serve topped with sesame seeds.
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Black Bean and Lime

1 t onion flakes
1/4 t onion powder
1/2 t dried oregano
1/2 t dried parsley
salt and pepper to taste
At home: combine all of the ingredients in a zip locking plastic bag.
In camp: add enough hot water to cover. Allow to rehydrate. Add more water to reach desired consistency.
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Three Sisters Stew

1 serving
The dried vegetable can be purchased from Just Tomatoes or Harmony House Foods.
Dried kidney beans can often be found in the bulk bins at grocery or natural food stores.
1/3 cup dried diced zucchini
1/3 cup dried corn
1/3 cup dried kidney beans
1/4 cup instant rice
1 t ground cumin
1/2 t garlic powder
1/2 T vegetable or chicken bouillon
1 t onion flakes
salt and pepper to taste
At home: combine everything in a zip locking plastic bag.
In camp: add enough water to cover. Allow the beans and vegetables to rehydrate.
Add more water to get the consistency you desire.
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If you can't find the instant/quick cooking barley, you can cook barley at home and dry it in a dehydrator.
1/4 cup quick cooking barley
1/4 cup dried mushrooms (I like a blend)
1 t vegetable or chicken bouillon
1/4 t garlic powder
1/2 t onion flakes
1/4 t thyme
salt and pepper to taste
1 T soy sauce
1 T dry sherry
At home: combine all of the dry ingredients in a zip locking plastic bag.
Place the soy sauce and sherry in a screw top container.
In camp: add just enough boiling water to cover and let sit until the barley is reconstituted.
Add the soy sauce and sherry. Add more water (if desired) to get the consistency you want.
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Ginger Carrot Soup
When testing this recipe, I tried to break up the carrots in a blender. It did not
work for me! Smashing them in this way works, and it is kind of fun.
½ cup dried carrots
½ t cornstarch
½ t onion flakes
½ t ground ginger
1 T chicken or vegetable bouillon
3 T powdered milk
salt and pepper to taste
At home: place the carrots in a zip locking bag. Pulverize with a meat mallet or rolling pin.
Add ginger powder, onion, flakes, bouillon, cornstarch and milk powder to the bag.
In camp: bring 1 cup of water to a boil. Add carrots and simmer.
Season with salt and pepper to taste.
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Chicken Ramen Soup
Cream of Barley and Dill
Serves 1
If you can't find the instant/quick cooking barley, you can cook barley at home and dry it in a dehydrator.
1/4 cup quick cooking barley
1 T dried carrots
1/2 t onion flakes
1 t dill
1 t vegetable or chicken bouillon
3 T powdered milk (Nido)
At home: combine all of the ingredients in a zip locking plastic bag.
In camp: add 1 to 1 1/2 cups water and simmer until barley is rehydrated.
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Herbed Salmon Orzo Soup
1 cup orzo pasta
1 T butter powder
½ t garlic powder
1 packet of true lemon
1 t dried basil
1 T dried parsley
salt and pepper to taste
1 3-ounce packet of salmon
At home: Combine all of the ingredients except the salmon in a zip-locking
plastic bag. Carry the salmon separately.
In camp: Bring 2 cups of water to a boil. Add the pasta and salmon. Simmer
until the pasta is cooked through. Serve.
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