Jump to content
  • Announcements

    • olyclimber

      WELCOME TO THE CASCADECLIMBERS.COM FORUMS   02/03/18

      We have upgraded to new forum software as of late last year, and it makes everything here so much better!  It is now much easier to do pretty much anything, including write Trip Reports, sell gear, schedule climbing related events, and more. There is a new reputation system that allows for positive contributors to be recognized,  it is possible to tag content with identifiers, drag and drop in images, and it is much easier to embed multimedia content from Youtube, Vimeo, and more.  In all, the site is much more user friendly, bug free, and feature rich!   Whether you're a new user or a grizzled cascadeclimbers.com veteran, we think you'll love the new forums. Enjoy!
Sign in to follow this  
jblakley

Basecamp Cuisine

Recommended Posts

I figured with all of the collective experience on this board I could troll for easy and tasty dinners that can be whipped up at basecamp.

 

Since I rarely even cook at home I am a bit challenged in this area. I usually cave to apathy and bring Top Ramen and sandwiches. Maybe if we get enough recipes Martha Stewart will publish a cookbook to go with her new upcoming title: Penal Panache: Good Eats for those Doin' Hard Time.

Share this post


Link to post
Share on other sites

Hey, Jim,

Kind of depends on how much weight you want to carry. Canned stuff? Freeze-ahead and pack it up inside your cookpot?

Clam spaghetti freezes well and reheats quickly.

Phad Thai requires a couple of canned items (bamboo shoots, baby corn, water chestnuts).

Email me if you'd like recipes.

Julie

Share this post


Link to post
Share on other sites

It depends on where your basecamp will be. For fly-in trips to Alaska, I've taken hams to bury in the snow at basecamp but this might not work for a mule-supplied basecamp in Peru or a carry-in to the sourthern Pickets.

Share this post


Link to post
Share on other sites

Here’s one. Easy. Gut filler for 2 with leftovers. Tried and true even for vegetablebelay!

 

3 Packets of Lipton Instant Rice and Sauce

7-10 Flour Tortillas

8 oz of your favorite cheese

1 head of broccoli

 

Add enough water so the Lipton Rice and Sauce packets will be “soupy”. Once the rice is done, add the cheese until it melts. Take off the stove. Cut up the tortillas into mouth sized pieces and mix them in with the rice and cheese. Add the brocolli. Eat

Share this post


Link to post
Share on other sites

quote:

Originally posted by Stefan:

Here’s one. Easy. Gut filler for 2 with leftovers. Tried and true even for vegetablebelay!

 

3 Packets of Lipton Instant Rice and Sauce

7-10 Flour Tortillas

8 oz of your favorite cheese

1 head of broccoli

 

Add enough water so the Lipton Rice and Sauce packets will be “soupy”. Once the rice is done, add the cheese until it melts. Take off the stove. Cut up the tortillas into mouth sized pieces and mix them in with the rice and cheese. Add the brocolli. Eat

Mmmmmmmmmmmmmmmmm, starchy! [big Grin]

Share this post


Link to post
Share on other sites

Here are the recipes and some comments.

They are all one pot meals, although the leek and potato requires a little care unless you have a good sized pot. For that one, keep the potato flakes in a separate bag inside the meal packet, rehydrate the rest of the ingredients in plenty of water, and add the potato flakes at the last. In general, you simply add the ingredients to a pot, add water, heat it up, and eat when things are cooked through. Usually (depending on altitude and temperature, and to some extent on the meal) ready in 10-15 minutes. Use *small* pasta shells or small macaroni, something like that.

All are 2 person quantities designed for one big appetite (me) plus one small (Dania, my girlfriend). Adjust to suit.

I dry my own peas and sweetcorn from frozen – the rest I managed to get already dried. Here’s how – from frozen you dip the peas or sweetcorn in boiling water for 1 minute, dry off as much as you can gently by hand (paper towels work reasonably well) and lay out on a tray in an oven on lowest heat with the door slightly open for ventilation. Peas reduce to about 25% of frozen weight, sweetcorn to about 20%. So long as you get them down to that dry they will keep for many, many months. Otherwise you risk mould in the packets. Sweetcorn rehydrates much better than peas, and the latter can be a bit chewy when the rest of the meal has cooked through.

Some of the ingredients (all weights listed are dried weights t=teaspoon, T=tablespoon) are hard to get hold of – I got my stuff from “Famous Foods” in Vancouver. Try bulk food places.

Barley takes a little longer to cook than rice (Chilli and Tomato-Barley-Mo – don’t ask about the name), so you might consider replacing it with all rice.

The dehydrated cheese I use is not the Kraft “glow in the dark” stuff – use that only if you really can’t get any decent stuff. Keep cheese separate from the main meal in a small packet inside the meal packet, and add it to the pot at the last minute. Use sealable freezer bags.

The red lentil meals take longer than the others, depending on how digestible you want them. Remember that most of these meals, as a dehydrated vegetarian protein source, use textured soya protein (TSP) (sometimes called TVP) granules. Soya, like lentils, is a pulse, and inevitably causes a fair amount of gas through digestion – it’s harmless, but be warned!

 

Enjoy!

 

Chilli Spanish Paella

Total Calories: 1479 kCal Total Calories: 1589

Total Protein: 74 g Total Protein: 77 g

Total Fat: 7 g Total Fat: 25 g

Total Carbohydrates: 295 g Total Carbohydrate: 236 g

 

200 g pasta or rice 230 g easy cook rice

35 g TVP 25 g TVP

2 T (16g) tomato powder 38g dried peas

1 T dried mixed peppers

80 g barley 20 g dried onion

½ t hot chilli powder 12 g tomato powder

2 T Mexican chilli powder 8 g dried peppers

1 t cumin 72 g cheddar, dried (separate bag)

1 T dried onion 1 t garlic granules

2 t garlic granules 4 t Mexican chilli powder

1 t salt 2 t paprika

Pepper 1 t salt

30g dried sweet corn 1 t turmeric

8 (6g) sundried tomato halves, minced, or tomato flakes Large pinch pepper

1 tsp sugar 1 t sage, ground

2 t vegetable stock powder

 

Italian Risotto Macaroni & Cheese Potato & Leek

Total Calories: 1508 kCal Total calories: 1676 Total calories: 1256

Total Protein: 90 g Total Protein: 98 g Total Protein: 68 g

Total Fat: 27 g Total Fat: 36 g Total Fat: 6.7 g

Total Carbohydrates: 235 g Total Carbohydrates: 240 g Total Carbohydrates: 231 g

 

250 g arborio rice 200g pasta 25g peas, dried

40 g TVP 75g (3T) Buttermilk powder 65g buttermilk powder

1.5 T dried onion 90g cheese 1T onion

1 t garlic granules 1t paprika (non hot) 4T leek

½ t salt 2T onion flakes 1t garlic

pepper 1t salt 1 ½ t veg stock

1.5 t Italian seasoning 34g sweetcorn, dried 1t salt

40g 1.5 T Buttermilk powder 25g peas, dried 180 g potato flakes

20g (10 halves) tomato sundried, or tomato flakes 2t Mixed peppers 30 g sweetcorn dried

½ t turmeric Dried mushrooms 25g TVP

1t parsley Large pinch pepper 1 t basil

1.5 t veg stock powder

60 g 5 T cheddar dried

 

Curried Lentils Tomato Barley-Mo Alfredo

Total Calories: 1136 kCal Total Calories: 1246 kCal Total Calories: 1413 kCal

Total Protein: 69 g Total Protein: 57.38 g Total Protein: 80.18 g

Total Fat: 10 g Total Fat: 5.35 g Total Fat: 24.31g

Total Carbohydrates: 209 g Total Carbohydrates: 242 g Total Carbohydrates: 225 g

 

16g (2t) veg stock powder 60 g sweetcorn dried 200g pasta

200g red lentils 90g parboiled rice 35g (1.5T) buttermilk powder

16g (2T) onion 1t garlic granules 25g (3T) milk powder

1t Salt 1.5 t veg stock powder 2 g (1t) garlic granules

Pepper 12g (1.5T) tomato powder 15g (1.5T) onion

2g (1t) garlic granules 10g (1.5T) onion flakes 1t basil

8g (1T) curry powder 1.5t paprika (mild) 1t salt

80g sultanas 12g (8 halves) sundried tomato, sliced, or tomato flakes 8g peppers, dried

10g (2t) egg yolk powder 35g TVP 60g cheese (separate)

1t turmeric 1t salt 15g dried peas

1t coriander Pepper 20g flour

25g peas, dried 130g barley

 

Easy Cheesy Lentils

Total Calories: 1430 kCal

Total Protein: 89.25 g

Total Fat: 21.46 g

Total Carbohydrates: 220 g

 

16g (2t) veg stock powder

180g red lentils

16g (2T) onion

1t Salt

Pepper

2g (1t) garlic granules

130g barley

1.5 t turmeric

60g cheese

2 t cumin

½ t coriander

Share this post


Link to post
Share on other sites

I found that 12 street vendor tacos and a loaf of bread from the panderia in Tecate was enough for a weekend in Canon Tajo.

Share this post


Link to post
Share on other sites

Those recipes look interesting, but they're impossible to read... how many grams of fat does the first dish have, 7 or 25? It looks like there are two or three recipes' ingredients in one paragraph. [Confused]

Share this post


Link to post
Share on other sites

quote:

Those recipes look interesting, but they're impossible to read... how many grams of fat does the first dish have, 7 or 25? It looks like there are two or three recipes' ingredients in one paragraph.

If sloth or anybody else wants those recipies in a format that is easier to read i can e-mail then to you in a word document. When i tried to copy and paste they got messed up. PM me

Share this post


Link to post
Share on other sites

To help everybody benefit from salbrecher 's post, I put the recipes up on a web page that allows for you to also download it as a Word document.

 

Camping Meals

 

[ 07-19-2002, 02:28 AM: Message edited by: mtnnut ]

Share this post


Link to post
Share on other sites

Horsecock And Cheese Recipe

 

1 horsecock

1 cheese

 

Take horsecock.

Cut off a big ol' chunk

Chew and swallow

Repeat with cheese.

Continue, alternating until full. [smile]

Share this post


Link to post
Share on other sites

OK, I've got to add my favorite. Less complicated than salbrecher's ideas, a bit more complex than Dru's recipe, but every bit as starchy as Stephan's.

 

1 ziplock baggie of Mashed Potato flakes

1 big ole hunk of cheese

1 big ole hunk of sausage ( or horsecock if you prefer) chopped in pieces

1 can fried onions ( can be found at any supermarket and loaded with fat and salt).

 

If you need cooking directions stay at home.

 

It's a heart attack in the making but really yummy.

Share this post


Link to post
Share on other sites

Meals gotta be simple on the mountain. Who wants to deal with a gazillion ingredients. I made these on Denali this season. Easy to pack, easy to prepare. All were a big hit.

 

Tuna N Rice

-Rice 1 cup/hungry climber

-Tuna 3-6 oz/hungry climber (tuna is now available in bags, much better than cans)

-Seasoning: either salt, soy sauce, or Nature's Seasoning

Cook the rice, throw in the tuna at the end

 

Meat N Potatoes

-Potato flakes 1 cup/hungry climber

-Summer Sausage 3-6 oz/hungry climber(dice it up)

Cook the spuds and throw in the sausage at the end

 

Veggie Soup

-Ramon 1-2 bags/hungry climber

-Veggies Either F-D or fresh brocolli, carrots, onions

Share this post


Link to post
Share on other sites

Knorr packaged soupmix

Pasta

 

Cook the soup

Throw in the pasta

 

Makes 2L.

 

Instant Pudding

Mix pudding with milk poweder

Add water and stir

Let set.

 

No need for stove.

Works great as morning breakfast.

You can even make it in your bivi sac if its raining outside.

Lots of sugar and starch. [big Grin]

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  

×