Cold weather eats? I know, I know! It is summer! But one should be planning, no? And you could live in the PNW where it is still cold! These recipes were from my column, Trail Eats, for Wa Trails Magazine, for the November/December 2011 issue. This was originally posted on Sarah’s personal blog, Gazing In.
And honestly? These also work great on any trip, hot or cold!
Lunch, Dinner and Dessert: Three recipes for cold weather trips.
BBQ Chicken Wraps
- 7 ounce pouch chicken
- 2 flour tortillas (soft taco size)
- 1/4 cup BBQ sauce
- 2 sticks pepper-jack cheese
- 1/4 cup French fried onions
- 2 paper towels
Open up the chicken pouch and add in the BBQ sauce, stirring well to break up the chicken.
Lay out a clean paper towel for each tortilla, divide the chicken between the two. Dice up a piece of cheese on each tortilla, then sprinkle on the onions. Roll up and enjoy!
Take more of the fried onions as a side treat too!
Notes: BBQ is shelf stable and can be carried in a leak-proof container or you can use two tubs from a fast food restaurant. Pepper-jack cheese can be found at most grocery stores in sticks like string cheese. If you cannot find, carry 2 ounces of the cheese.
Beef Curry Noodle Bowl
In a sandwich bag:
- 1/2 cup chopped jerky (regular or peppered taste great)
- 1/2 cup dried vegetable mix
- 1/4 cup raisins
- 1 Tbsp mild curry powder
- 4 tsp lower sodium beef bouillon
- 1 tsp granulated garlic
In a sandwich bag:
- 6 ounce package chuka soba noodles, crumbled
Add 4 cups water to your pot with the first bag and bring to a boil. Add in the noodles, return to a boil and let simmer gently for 3 minutes. Take off the stove, cover tightly and let sit for 5 minutes. Season to taste with salt, if desired.
Notes: Chuka soba noodles (also called chow main noodles) can be found in the Asian section of most grocery stores and look similar to ramen but are not deep-fried, in a pinch angel hair can be used. Dried vegetable mix can be found in bulk sections at local groceries tires such as Fred Meyers and WinCo.
Serves 2 large bowls.
Double Oreo Pudding
In a quart freezer bag:
- 1 4.2 ounce package Jell-o Oreo Cookies ‘n Creme© instant pudding
- 2/3 cup dry milk
- 1 8 ounce package Mini Oreos©
- 2-3 new snack size bags
Add 2 cups cold water to the pudding bag, seal tightly and shake for 5 minutes. Stash in a cold stream or snow bank for 30 minutes. Stir up and divide between the bags. Top liberally with mini cookies.
Notes: Find the Mini Oreos© in the cookie aisle at all grocery stores, they come in Mylar bags for easy packing. For a more decadent pudding use full fat Nido© dry milk instead of the usual non-fat dry.
Photos courtesy of Kirk Kirkconnell.