With fall settling in, the newest issue of Washington Trails Magazine has arrived. In it are three new recipes for fall-inspired noshing – enjoy the article!
Fall brings crisp days and cold evenings. It also brings Thanksgiving and hearty appetites. I often do a traditional Turkey Day dinner for a hike, complete with mashed potatoes, stuffing, green bean casserole and more, this year it seemed right to try a new approach. If you would like great ideas & recipes from our collection please visit our Thanksgiving Collection of recipes.
PS: If you want a cheater dessert, look for the tiny pecan pies sold at gas stations. The little sugar bombs make a great treat! (Although super unhealthy…but hey….)
- 1 cup instant rice
- 1 cup instant brown rice
- ½ cup freeze-dried vegetables
- 2 Tbsp homemade broth mix or 2 tsp lower sodium chicken bouillon
- 2 tsp dried parsley
- Pinch of sea salt
- 5 ounce can (w/ pop-top lid) or 7 ounce pouch chicken
- 1 Tbsp or packet olive oil
- ¼ cup finely chopped walnuts
Pack the rice ingredients in a sandwich bag or quart freezer bag, depending on cooking method. Mark “Add 2 1/2 cups water” on bag. Pack the walnuts in a snack bag.
One Pot Method:
Add the chicken, with any broth, water and oil to a cooking pot. Bring to a boil, add the rice bag, return to boil. Turn off the stove, cover tightly and let sit for 15 minutes. In cooler weather or at altitude insulate the pot with a pot cozy.
Stir the rice, top with the walnuts.
Freezer Bag Method (FBC):
Bring the water to a boil, set aside. Place the freezer bag in a cozy, add the oil and chicken, with any broth and the water. Stir well, seal and let sit for 15 minutes.
To make a second ‘bowl’ bring along a second freezer bag, cuff in half.
Divide the rice and top with the walnuts.
This recipe can be adapted to vegan by leaving the chicken out and adding in chickpeas if desired, or more nuts. Use the same amount of water called for, if using dehydrated chickpeas, hydrate them separately add, drained, with the hot water to the dry rice..
To make your own vegan-friendly dry mix see here.
Cranberry Pear Compote
- ¼ cup dried cranberries
- ¼ cup dried pears, chopped
- 2 Tbsp brown sugar
- ¼ tsp dried orange zest (or a True Orange packet)
- Pinch fine sea salt
Pack the ingredients in a snack bag or pint freezer bag, depending on cooking method.
Insulated Mug/Bowl Method:
Add the ingredients to an insulated mug or small bowl, cover with ¼ cup of water. Cover and let hydrate for 20 to 30 minutes. If a bit dry, add in a little more water as needed.
Freezer Bag Method (FBC):
Bring ¼ cup water to a boil, set aside. Place the freezer bag in a cozy, add the water and seal bag. Let hydrate for 20 to 30 minutes. If a bit dry, add in a little more water as needed.
Pumpkin and Gingersnap Pudding
- 2/3 cup dry milk
- ¼ cup brown sugar, packed
- 3 Tbsp cornstarch or favorite thickener, arrowroot works as well
- 2 Tbsp dried and powdered pumpkin puree (see below)
- ½ tsp ground cinnamon
- Big pinch ground nutmeg
- Big pinch ground ginger
- Big pinch salt
- 1 Tbsp unsalted butter
- 1 bag crisp gingersnap cookies (any size, more is better..say 7-9 ounces)
Pack the pudding ingredients in a sandwich bag. Tuck the butter in a small bag.
One Pot Method:
Add the mix and 2 cups cold water to a cooking pot. Using a small whisk, stir while bringing to boil, over a lower flame. When the pudding comes to a boil and is thick, take off the stove and whisk in the butter. Serve warm or let cool, a cold stream or snow bank works well for chilling.
Divide between mugs or bowls – or in a pinch served in pint freezer bags.
Crumble up some of the gingersnaps, dust on top, serve with the rest to dip in the pudding.
Serves 2 to 4, depending on appetite.
Dried pumpkin? Very easy! Spread a can of organic pumpkin puree on a parchment paper lined baking sheet, dehydrate in your oven at lowest temp till bone dry, then powder. Store tightly sealed. Or see here on how to do it in a dehydrator.
Want it even better? Add in some rum at the end, after it comes off the stove.