Need New Food

Black_Fly · Tuesday at 7:56 PM

I’m starting to sort through gear and freeze dried provisions for a mid-May trip and feel like I need to shake things up for my lunches and snacks. Anyone have a secret munchable food item that doesn’t weigh a ton? I’m in a rut with gorp, jerky and powdered peanut butter. Thanks.

Cookannapurna · Tuesday at 8:05 PM

I’m big into homemade jerky (never gets old), I also make a variety of dehydrated fruit, and homemade fruit rolls. If weight isn’t the biggest issue, apples and mandarins.

Rubbaboo · Tuesday at 9:37 PM

Dehydrated strawberries are a favourite. They are kind of like taking a pinch of dip, you can suck on them for a while or chew them like gum and then to top it off for further enjoyment you get to pick the seeds out of your teeth. Rhubarb leather is also great!

Gamma1214 · Tuesday at 10:05 PM

Dehydrated pineapple & cranberries are both awesome.

VA paddler · Tuesday at 10:56 PM

For lunch on the float, in the boat, no time to stop, I’ll vote for mandarins & jerky. And those packets of 6 or 8 cracker sandwiches with the fake peanut butter between them. And granola bars. But if you’ve time on your hands and a cooler, there’s nothing wrong with putting out a full deli spread, either.

dutchlennart · Tuesday at 11:31 PM

How lobg are you away?
What temps?
Solo or group paddle
Portaging lot/some but nasty/ none.

Are ij my mind whenni think about my food. And the rest of my gear.

New recepy for lunch/ breakfast
250 gr chickpea flour.
a TEaspoon ginger, turmeric , garlic.
2 tablespoons of koriander or mint or dunnno what is growing next to the river.

Bit of water mix to thin dough ,
Bake pancakestyle

Finish
Depending on your traveling style. I could be good

Gamma1214 · Wednesday at 6:53 AM

dutchlennart said:
New recepy for lunch/ breakfast
250 gr chickpea flour.
a TEaspoon ginger, turmeric , garlic.
2 tablespoons of koriander or mint or dunnno what is growing next to the river.

Bit of water mix to thin dough ,
Bake pancakestyle

Sorry, some here are old enough to remember and smile.

Black_Fly · Wednesday at 8:02 AM

I’m going with my dog. He’s not good for carrying stuff, but great at cleaning up and disposing of mistakes. I’m going with 100% freeze dried dinner meals to allow me to portage more, so weight matters. I am looking at more dried fruits. Took dried mangos last year and they were great, until they got old. Maybe a variety is in order. I looked at some yesterday and they seemed overly dry, tough. Foil chicken seems plausible, so I’m thinking burritos? Years ago, they had foil ground beef, but it seems to have disappeared. I miss my mule.

scoutergriz · Wednesday at 8:44 AM

one of my go- to's are dried sausage, there's enough variety out there to go a month without repeating the same flavour, for some real variety hit an Italian deli, they literally have dozens of them from pate consistency to actual chunks of meat, a favourite is sweet capicola or mild pepperoni, but there's smoked kielbasa, various pepperonis, salamis, capicolas, and dozens of others...

PortageW/Cerberus · Wednesday at 10:55 AM

Besides gorp and bars, I/we tend to bring an assortment of dried fruit (Trader Joe's!) like mango, chile-spiced pineapple, cherries, mandarin orange slices, etc.

We also always bring a very dry salami and some parmesan cheese, both of which will easily last a couple of weeks, and if it was not hot I'd do longer without worrying. Some years we've brought biltong instead of salami, and that was good too.

Finally, the secret weapon to mix up the lunch menu....shore lunch. Walleye, Pike, Lake Trout...worth a two-hour mid-day timeout to get a fire going and eat like kings. Then an afternoon coffee and finish the day's paddling.

ppine · Wednesday at 12:45 PM

Smoke some trout or walleye.
Dry cheese like Gruyere
Tin of fish, like herring or smoked oysters
Crackers
Dried fruit

gadabyte · Wednesday at 1:24 PM

if you like hummus, it dehydrates well, and rehydrates with cold water in just a few minutes. very light, very easy.

kahel · Wednesday at 1:26 PM

may you have a look to this ...

High-calorie meals for seniors

23 Nutritious High Calorie Recipes for Elderly Delights - Mom Style Recipes

Balancing nutrition with deliciousness can be a delightful challenge, especially when cooking for our cherished elderly loved ones. Our roundup of 23

momstylerecipes.com

28 Nourishing High-Calorie Recipes for Seniors - Raw Foods Bible

Zipping through the kitchen to create meals that are both delicious and packed with energy? You’re in the right place! This roundup is all about hearty,

rawfoodsbible.com

Tryin' · Wednesday at 7:10 PM

Hahaha, @Black_Fly definitely needs to make this his signature....

Occidental · Wednesday at 9:03 PM

I you take along a wide mouth thermos you open a lot of opportunities for dehydrated or freeze dried meals. Fill the thermos at breakfast time and lunch is rehydrated and ready to eat in a couple hours but stays hot all day, or partially fill with hot water and put the food in 30 minutes before lunch for things that tend to 'overcook' like pastas and noodles. I know weight is a factor, my wide mouth thermos weighs about 14 oz, but you can use it every day. Backpacking chef has a lot of info on backcountry thermos 'cooking'.

PaddlingPika · Thursday at 9:52 PM

You don't necessarily need a thermos to have good re-hydrated lunches. My sister-in-law made some delicious lunches from recipes in a backpacking cookbook. They were packed by individual servings in zip-lock freezer bags. At breakfast time one would add water to the bag to start re-hydration and by lunchtime they would be ready to eat. I never get organized enough ahead of time to do the pre-trip preparation for that kind of lunch though.

recped · Thursday at 10:53 PM

15 posts and not a single mention of chocolate? Dark chocolate of course....

Feeling lethargic after the first 5 minutes of paddling? eat a few squares of chocolate. Want to power through the last 5km to your next campsite? eat the rest of the bar, combine with hot tea (with sugar) from your Thermos and off you go.......

yknpdlr · Friday at 9:31 AM

Cookannapurna said:
I’m big into homemade jerky (never gets old), I also make a variety of dehydrated fruit, and homemade fruit rolls. If weight isn’t the biggest issue, apples and mandarins.

There are tons of recipes for jerky, depending on what flavor enhancer you may like. Watch out for salt content if that is important to you (I use low sodium soy sauce if soy is in the recipe). I also have made a lot of fruit rolls using various kinds of pureed fruit. l ike to soak banana slices in pineapple (and a smll amount of lemon) juice first. Sliced apples (I use a 12 segment chunk slicer) get treated with lemon juice and a bit of brown sugar first. Be sure to spray oil (e.g. Pam) on your drying racks first with most sliced fruit so it will not sick. Note that most commercial 'fruit roll ups" are mainly made with applesauce as an inexpensive extender. The featured fruit is there for a bit of flavor only. I've done that too, and the applesauce helps to keep leathers pliable. Be sure not to over dry or you will have dry crunchy chips instead of fruit leather. Thinly sliced sweet plain watermelon (choose a sweet tasting one) dehydrates like candy. Other melons work well too with a lemon pre-treatment. I even dehydrate dill pickle chips for a different (salty) taste explosion. See if a friend can tell what it is.

You may be surprised to learn that the lowly raw cabbage dehydrates and rehydrates back to crispiness very well. I have made many batches of dehydrated Backpacker’s cole slaw for myself and my guide student classes. Google "Backpacker’s cole slaw" for the recipe and https://dehydratingwaybeyondjerky.blogspot.com.

For a better tasting one single dry package, dehydrate along with balsamic vinegar from the recipe here:"https://www.food.com/recipe/backpackers-coleslaw-390081

carpenter · Friday at 5:17 PM

I echo the varieties of dried fruits for flavour and sugar boost. Granola as a snack instead of GORP (or in addition to) - homemade allows you to experiment with ingredients.

I have made and had great success with dried meats like Biltong (South Africa) and bought dry salami (Mennonite sausage is very good for this here in Ontario) and other dried meats from Baltic/Eastern European delicatessens - often smoked too. Not lightweight but calorie dense and keep your jaws busy and show that your knife is sharp or not.

Another cheese that keeps well is aged gouda. My lunches are often the heaviest and most expensive meals in my pack but convenience, flavour, salt and fat are definitely appreciated.

Cookannapurna · Friday at 7:10 PM

yknpdlr said:
There are tons of recipes for jerky, depending on what flavor enhancer you may like. Watch out for salt content if that is important to you (I use low sodium soy sauce if soy is in the recipe). I also have made a lot of fruit rolls using various kinds of pureed fruit. l ike to soak banana slices in pineapple (and a smll amount of lemon) juice first. Sliced apples (I use a 12 segment chunk slicer) get treated with lemon juice and a bit of brown sugar first. Be sure to spray oil (e.g. Pam) on your drying racks first with most sliced fruit so it will not sick. Note that most commercial 'fruit roll ups" are mainly made with applesauce as an inexpensive extender. The featured fruit is there for a bit of flavor only. I've done that too, and the applesauce helps to keep leathers pliable. Be sure not to over dry or you will have dry crunchy chips instead of fruit leather. Thinly sliced sweet plain watermelon (choose a sweet tasting one) dehydrates like candy. Other melons work well too with a lemon pre-treatment. I even dehydrate dill pickle chips for a different (salty) taste explosion. See if a friend can tell what it is.

You may be surprised to learn that the lowly raw cabbage dehydrates and rehydrates back to crispiness very well. I have made many batches of dehydrated Backpacker’s cole slaw for myself and my guide student classes. Google "Backpacker’s cole slaw" for the recipe and https://dehydratingwaybeyondjerky.blogspot.com.

For a better tasting one single dry package, dehydrate along with balsamic vinegar from the recipe here:"https://www.food.com/recipe/backpackers-coleslaw-390081

My daughter is a D1 soccer goalkeeper, and my homemade “teriyaki” jerky is her favorite protein on the planet, dehydrated strawberries and strawberry or mango fruit leather are right behind it.

I probably make 10 pounds of jerky a month. That’s about what fills my Harvest Made dehydrator.

Need New Food

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