This quickly pulls together using a few simple items and is cooked using the one pot method. I used Simply Organic’s mac & cheese, though any brand would work (and yes, you can use regular if you like – I avoid non-organic ones as they often have artificial dyes added to make it orange.) Other good brands include Annie’s and Kraft.
- 1 6-ounce box organic mac & cheese
- 1/3 cup freeze dried green beans
- ¼ cup shelf stable Parmesan cheese
- 2 Tbsp dry milk
- 1 tsp dried chives
- ¼ tsp diced dried garlic
- ¼ tsp ground black pepper
- 1 packet olive/canola oil blend
- 1 5-ounce can chicken
Directions at home:
Pack the dry pasta and green beans in sandwich bag. Mark the cooking time on the bag from the pasta box.
Pack the cheese sauce powder, dry milk, Parmesan and spices into a snack bag. Also pack the oil and chicken containers.
Directions for trail:
Bring a quart of water to boil in a 2L non stick pot. Add in the pasta/beans and cook for time marked.
Drain off remaining water, holding back 1/4 cup water for the sauce. Add in the oil, chicken with broth and the dry ingredients. Mix to blend well. Turn your stove back on to low and cook the pasta dish till the sauce is bubbling and thickened.
And the video:
Well, OK, not on a trip – but I did get to put it up and get in at least 😉 I set it up both ways – with my trekking poles to do it freestanding and then just using stakes.
Personally I found it easier to set it non-freestanding with the stakes. I have Leki trekking poles for women, so they are shorter than needed. While they provide an extender for that purpose I found the extender to be a bit clumsy to use. And frankly? I was able to set up the tent in half the time staking it out. It goes up very, very fast. Most areas I backpack to tend to have night time winds that howl so I always stake out my tents anyways!
I used to think years ago that free standing was everything but for me, staking out can be easier than fiddling with trekking poles and extenders!
Love my new Double Rainbow!
The floor was nice and taught using the stake out method.
An easy to make “salad” that you can use nearly any flavored couscous mix to make up. I added a few items in to get the taste I craved. Box sizes vary by brand, as well does water called for – so be sure to read the box carefully before setting off – and mark your bag. Most boxes will be between 4 to 6 ounces and take 1 to 1 1/2 cups water.
The salad can be eaten hot or cold – if hot use a FBC cozy, if cold, well just add the water, stir and let sit without insulation.
In a quart freezer bag:
- 1 box flavored couscous (see above for ideas)
- 2 Tbsp freeze dried yellow peppers
- 1 3-ounce can chicken
- 1 packet extra virgin olive oil
- 2 Packets shelf stable Parmesan cheese
I used the Alfez Brand, the box called for 1½ cups water – bring the water to a near boil and add it to the dry ingredients along with the oil. Stir well, seal the bag and let sit for 10 minutes. Fluff up and top with cheese.
Serves 1-2 depending on appetite. It makes an easy to extend meal if you serve it pita bread halves along with cut up veggies, such as tomato and cucumber and maybe some sliced Swiss cheese. That would serve 2-3.
May also be prepared in a pot, bring water to a boil and in oil and dry ingredients. Follow as above.