Know How CAMPCRAFT | TECHNIQUE | FOOD | EXPERT TIP | GEAR | CANOE TREE OH SIR! IT’S ONLY A TINY
LITTLE THIN ONE. PHOTOS: MAIN: GEOFF WHITLOCK INSET: LAURIE ANNE MARCH
[ FOOD ] Lighten Up YOU’LL APPRECIATE IT ON THE PORTAGE
Creating your own dehydrated meals for paddling trips is easier than it may sound. Besides control over the taste and ingredients, it’s cost-effective and means a lighter canoe pack and longer-last- ing food. Without water content in your food, you’ll save weight. You can
also reduce the amount of fuel you bring, as you only need enough to bring water to a boil, not cook your food too. There’s no need for a bulky cooler either—dehydrated food lasts months longer than fresh stuff, if stored properly in a cool environment. You’ll appreciate the reduction in bulk and weight on the portage. It’s possible to dry foods in an oven but it’s far more efficient
and economical to use a food dehydrator, your results will be bet- ter too. You don’t need to follow a special recipe—simply dry left- over spaghetti sauce, chili or stew. How you rehydrate your dish depends on what it is. Rehydra-
tion times vary from 10 to 40 minutes, with meats like chicken taking the longest. Try this easy family favorite for your next trail lunch. Save time
and fuel by adding cool water at breakfast so you don’t need to pull the stove out later.
Laurie Anne March is an avid backpacker, hiker and wilderness canoe- ist. Get more great recipes from her book A Fork in the Trail and learn about wilderness cooking at
www.wildernesscooking.com.
38 SPRING 2013 SUNNY GARLIC HUMMUS
Dehydration time ranges from five to seven hours. Serves two to four hungry campers.
1 19-ounce can chickpeas—rinsed and drained 1/4 cup orange juice 1/2 teaspoon lime juice 2 cloves garlic 1 heaping teaspoon orange zest 2 tablespoons tahini Pinch of kosher salt 1/4 teaspoon cracked black pepper
AT HOME
Combine and blend all the ingredients using a food processor or hand blender until you have a thick paste. Spread evenly on lined dehydrator trays, keeping the mixture about a quarter inch thick. Dry for five to seven hours or until the mixture crumbles and is thoroughly dry. Store in a medium Ziploc freezer bag.
AT CAMP
Rehydrate the hummus using a formula of one and a half parts dried mix to one part water. Wait five to 10 minutes and then add a little more water if it’s too dry. Serve as a dip with Greek pitas or your favorite crackers or use as a spread in a wrap.
TIP
If you need to increase your fat intake for cold-weather hiking, drizzle a little olive oil on the hummus just before you eat it.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84