AMC Outdoors, April 2009
Backcountry Meals from AMC experts.
Some AMC staffers dine in the backcountry often and, as a result, have developed many creative ways to eat well. Below you’ll find seven time-tested favorites covering breakfast through dinner — including snacks in between
Thai Peanut Spaghetti (serves 2-3)
Kristen Peterson, leadership and training coordinator for AMC’s Youth Opportunities Program (YOP), teaches a backcountry cooking class for leaders of youth trips. Two of her most popular dishes are Thai Peanut Spaghetti and Instant Baja Bean and Rice Burritos (below). She also shares YOP’s 10 tips for feeding kids in the backcountry.
Ingredients:
1/2 lb. spaghetti
3 Tbsp. peanut butter
3 Tbsp. soy sauce
1 Tbsp. onion
3 Tbsp. oil
1/4 tsp. garlic
3 Tbsp. brown sugar
2 Tbsp. sunflower seeds
3 Tbsp. vinegar
- Cook pasta with salt and a little oil to prevent sticking. Drain and set aside.
- In frying pan, heat oil and add onions and sunflower seeds. Cook and stir over medium heat for 2 minutes.
- Add garlic, vinegar, soy sauce, and 3/4 cup water.
- Stir in peanut butter and brown sugar, making sure not to burn.
- Pour over pasta and mix.
- Serve hot or let sit to serve cold (excellent both ways).
Instant Baja Bean and Rice Burritos (serves 2-3)
Ingredients:
1 cup instant refried beans
1 cup instant black beans
1 cup instant rice
3 parts water
1/2 bunch cilantro
2 carrots
1/2 onion tortillas
Salt and pepper to taste
- Boil at least 3 parts water (the beans and rice will hydrate with a 1:1 ratio, but some of the water will cook off).
- Put the carrots and onions in the water to soften them up.
- When the water has reached a rolling boil, take the pot off the heat and add the beans and rice. Stir once and immediately place a tight lid on the pot. Let stand for 10 minutes.
- The tortillas will be much better if you let them warm up on the pot lid at this point.
- After 10 minutes stir the pot and let stand for another couple minutes to soak up the rest of the water.
- Scoop into tortillas and roll up burritos.
Wine Braised Chicken with Tomatoes and Garlic (serves 4)
“So many outdoor enthusiasts believe that they need to sacrifice quality food during their backcountry adventures,” says Alex DeLucia, North Country trails volunteer programs supervisor for AMC. “This could not be further from the truth–that is, if you are willing to shoulder a bit more weight.”
Following that model, one of his favorites is Wine Braised Chicken. Three others he enjoys are Trail Pizza, Spit in the Eye, and Corn Oatcakes.
Ingredients:
frozen whole chicken breasts, trimmed and packed in Ziploc bags
a few tablespoons of olive oil 8-10
peeled whole garlic cloves 10 -16 oz.
white wine
10 oz. can of diced tomatoes, repacked in plastic container
salt & pepper
- In a pan, over moderate heat, lightly brown the chicken in the olive oil.
- Add the whole garlic cloves and cook for a few minutes.
- Add the wine and simmer for a few minutes.
- Add the diced tomatoes and lower the heat. Simmer for 10-15 minutes and salt & pepper to taste.
- Serve with rice or pasta.
Trail Pizza (makes 2-4 pizzas, depending on size and thickness)
Ingredients:
For the dough: 1 cup warm water
1 Tbsp. dry active yeast
1 Tbsp. sugar
Pinch of salt 4 cups of flour (white or whole wheat)
2-4 Tbsp. of olive oil, plus extra for cooking in pan
Possible toppings:
mushrooms (sliced and packed pre-trip)
fresh tomato (kept whole and protected in pack)
fresh garlic (peeled and packed pre-trip)
cheese of your choice tomato sauce (repacked in plastic container)
pepperoni
- In your largest pot, mix the warm water, yeast, and sugar.
- Add the oil, half of the flour, and a pinch of salt.
- Mix with a fork and add flour until the dough is workable and not sticky.
- Work the dough with your hands in the pot.
- Let the dough rise, lightly covered with a cloth (or extra layer), in a warm place for 30 minutes or so.
- Take the dough, divide in two, three, or four pieces (depending on the size of your fry pan) and stretch the dough.
- If you have a sleeping pad or folding chair, you can knead and roll out your dough on them using your water bottle as a rolling pin.
- With a little oil in the bottom of the pan, lay your stretched dough to cook covered over medium heat for a few minutes.
- Flip the dough, add your choice of toppings, and cook covered until crust is crisp and toppings are cooked.
- Tip: you can steam in your fry pan by adding small amounts of water and covering to help cook the toppings.
Spit in the Eye (serves 1)
This is a typical backcountry breakfast for the AMC Volunteer Trail Crew programs. Bagels are a common trail food for breakfast and lunch. Eggs are cracked into a plastic container and packed for use over 2-3 days. When kept cool and out of direct sunlight, the eggs stay fresh and you can use them in a variety of trail meals.
Ingredients:
1/2 bagel per serving
1 egg per serving
bacon or sausage (optional)
butter salt & pepper
real maple syrup is the preferred topping
- Pull out a small bit of the center of the bagel to make a larger hole.
- In a hot-buttered skillet, place the half bagel, cut side down.
- Carefully drop one egg in the center. Cook for a while, then flip.
- Serve hot with maple syrup on top.
Corn Oatcakes (makes 12 5-inch oatcakes; serves 3-4)
These pancakes take some measuring and packing pre-trip, but are hearty and healthy on the trail.
Ingredients:
1/2 - 3/4 cup whole wheat flour
1/2 cup cornmeal
1/4 cup old-fashioned rolled oats
2 Tbsp. oat bran or wheat germ
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup dry milk
2 eggs
2-4 Tbsp. of melted butter or oil, plus more for cooking
1 tsp. vanilla
1 1/2 cups water maple syrup
- At home, combine all dry ingredients together.
- Combine oil and vanilla into a small plastic bottle, or keep separate if planning to use in other meals.
- In the field, combine dry ingredients with wet and mix.
- Cook pancakes in small bit of oil or butter.
- Serve with real maple syrup.
Emily Benson’s Famous Granola Bars (makes approx. 24)
Nancy Ritger is a senior interpretive naturalist for AMC and spends much of her time working in the field. She got her favorite granola bar recipe from her friend, Emily.
Ingredients:
3/4 cup firmly packed brown sugar
2/3 cup peanut butter
1/2 cup melted butter or margarine
1/2 cup honey or light corn syrup
1 tsp. vanilla 3 cups quick rolled oats
1/2 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup raisins
1/3 cup wheat germ
2 tsp. sesame seeds
1 cup semi-sweet chocolate chips (optional)
Other ingredients to consider adding:
Crushed Cheerios, Grape-Nuts, or other favorite cereal Dried cranberries, dried apples, apricots Chopped nuts – walnuts, almonds, peanuts, or cashews
- Heat oven to 350 degrees F.
- Grease 9”x13” pan.
- In a large bowl, combine brown sugar, peanut butter, honey, butter, and vanilla; blend well.
- Stir in the remaining ingredients.
- Press mixture evenly into the pan and bake at 350 degrees for 15-20 minutes or until golden brown.
- Cool completely, then cut into bars.
—Compiled by Marc Chalufour
