Corrections to recipes in the “Memorable Backcountry Meals” cookbook

Kale & Lentil Salad

page 53

Ingredients

  • 1/2 cup lacinato kale, dehydrated

Ingredient notes

  • kale: dehydrate whole fresh leaves, then remove the stem and break into small pieces

Tomato Curry Base

page 25

Ingredients

  • 1/2 cup non-fat Greek yogurt

Directions

  • Add turmeric powder and cardamom pods with the onions, coriander powder, chili powder and salt. Remove cardamom pods before dehydrating.

Chicken Curry

page 66

Ingredients

  • 1/2 cup Asian-style chicken meatballs, dehydrated (see recipe on page 24)
  • 3 tablespoons tomato curry base (see recipe on page 25)
  • 1/2 cup basmati rice, dehydrated
  • 1/4 cup cubed potatoes, dehydrated
  • 2 tablespoons heavy cream powder 
  • 1/2 teaspoon brown sugar
  • 1 teaspoon cilantro, dried
  • 1 tablespoon (1 packet) ghee
  • 1/8 teaspoon salt

Ingredient Notes

  • basmati rice: pre-cook and dehydrate; substitute with long grain rice if needed 
  • chicken meatballs: substitute with freeze-dried chicken or dehydrate canned chicken
  • ghee: substitute with 1 tablespoon olive oil 
  • heavy cream powder: whole milk powder can be used instead, but we don’t recommend using non-fat or skim milk powder
  • potatoes: cut into small cubes and boil until almost done, then dehydrate

At home

  • Mix all ingredients together and package in a plastic bag or vacuum seal. Package ghee separately.

At camp

  • Bring 1-1/4 cups (10 ounces) of water to a boil. 
  • Add dried ingredients and ghee, Stir well to mix.
  • Simmer on low heat for 2 minutes. 
  • Turn off heat, cover and let sit for 20 minutes until fully rehydrated. 
  • Reheat if needed. 

Nutrition info: calories 694; fat 34g; cholesterol 87mg; sodium 486mg; carbohydrates 76g; protein 24g

Mango Rice Pudding

page 112

Ingredients

  • 1/4 cup rice mixture, dehydrated (see recipe below)
  • 2 tablespoons whole milk powder
  • 1 tablespoon raw almonds
  • 1/2 tablespoon dried mango
  • 1-1/2 tablespoons brown sugar
  • 1/8 teaspoon cardamom powder

Ingredient Notes

  • almond slices: substitute finely chopped almonds
  • sweet rice or glutinous rice: sometimes also labeled as short grain sticky rice
  • whole milk powder: coconut milk powder can be used instead, but non-fat milk powder is not recommended

At home

  • Mix all ingredients together and package in a plastic bag or vacuum seal.

At camp

  • Empty contents with 3/4 cup water (6 ounces) into a pan and bring to a boil.
  • Stir constantly to avoid burning on the bottom of the pan. 
  • Cover and let sit for 10 minutes.

PREPARING THE RICE

Makes 6 servings

Ingredients

  • 1 cup sweet rice or glutinous rice
  • 4 cups almond milk
  • pinch saffron (optional)

Directions

  • Bring almond milk, saffron, and rice to a simmer for 10-15 minutes. Stir continuously until rice is fully cooked. 
  • Spread rice thinly onto dehydrator trays. 
  • Dehydrate at 135 degrees until completely dry, turning over partway through the drying time. 
  • Coarsely chop dried rice mixture in in a food processor.

Nutrition info: calories 443; fat 20g; cholesterol 28mg; sodium 186mg; carbohydrates 71g; protein 14g