The theme was warm and nourishing soups, perfect for cold weather hiking/backpacking/snowshoeing trips.

Clam and Bacon Chowder

In a sandwich bag:
1 cup instant plain mashed potatoes
¼ cup shelf stable bacon
4 tsp low sodium chicken bouillon
1 tsp dill weed
¼ tsp granulated garlic
¼ tsp black pepper

In a second bag:
¼ cup dry milk
2 Tbsp all-purpose flour

Also take:
1 Tbsp or 1 packet olive oil
6.5 ounce can minced clams
¼ cup shelf stable Parmesan cheese with 1 tsp dried chives mixed in

Add 1 cup cold water to the milk bag, seal tightly and shake up till dissolved.
Add 3 cups water, oil and contents of potato bag to your pot. Bring to a boil and stir the milk mixture into the soup. Bring back to a gentle bubble and let thicken.
Turn to a low flame and add in the clams with broth and cheese, let heat through but don’t boil.

Impress your eating partner tips: Sprinkle the top of the soup with additional bacon and dill weed, pick up 2 sourdough “bread bowls” at the bakery on the way out of town. Carve and serve the soup in them.

Serves 2

Notes: Oysters (smoked or not) can be used instead. Find lightweight tins in the canned fish aisle. Find olive oil packets at www.minimus.biz

Chicken Stew & Dumplings

In a sandwich bag:
1 cup biscuit mix
1 Tbsp dry milk
1 tsp dried chives
1 tsp dried parsley

Mark on bag “Add 1/3 cup water”.

In a sandwich bag:
3/4 cup freeze-dried vegetable mix
1 Tbsp diced dried onion flakes
1 Tbsp diced instant hash-browns

In a small bag:
4 tsp low sodium chicken bouillon
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp diced dried garlic
1/4 tsp black pepper
Salt to taste

Also take:
7 ounce pouch of chicken

Cover the vegetables with cold water and let soak for 5 minutes in a 2 Liter pot (or bigger).
Add 4 cups water, both the broth and vegetable bags and the chicken with any broth to your pot. Bring to a boil, taste the broth and salt to taste. Lower the heat a bit on your stove and keep simmering at a low boil. Meanwhile mix up the biscuit mix in its bag. Add the water, push out any air, seal the bag and knead till mixed. Snip a corner on the bag and start squeezing out dumplings. Let them simmer on the soup, with lid on for 5 minutes or till the dumplings are steamed and done (poke a spoon in one to check for being doughy), lowering the flame as needed to prevent boil-overs.

Serves 2 large bowls or 3 small bowls.

Notes: Instant hash browns are sold with the instant mashed potatoes and Costco. Look for Just Veggies brand dried veggies at Whole Foods, REI and other stores. Dried onions find in the spice aisle and Costco.

Slide Mt. Bean Chowder

In a quart freezer bag:
1/2 cup instant rice
1/3 cup instant black refried beans
1/4 cup freeze-dried corn
1 Tbsp shelf stable Parmesan cheese
1 tsp diced dried bell peppers
2 Tbsp dried salsa

Freezer Bag method (FBC): Add 2 cups near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes. Stir again well.

Mug method: Add 2 cups boiling water to the dry ingredients in a large mug. Stir well, cover tightly and let sit for 15 minutes.

One pot method: Bring 2 cups water to a boil in your pot. Add in the dry ingredients; stir well and let sit for 15 minutes tightly covered, in cold weather wrap your pot in a pot cozy to retain heat.

Serves 1 as a meal, 2 as a side cup of soup

Notes: Instant black refried beans are sold in natural food sections of grocery stores, look for bulk or Fantastic Foods brand or use black bean dry soup mix. Freeze-dried corn is sold at many natural food stores and REI, look for Just Veggies brand. Find dried bell peppers in bulk sections of natural food stores. On cold weather trips carry fresh salsa in a tightly sealed snack bag instead of drying it. Salsa is easily dried at home, for more info check our dehydrating pages out. To add more calories in winter add a stick of Pepper-jack cheese diced up (find with the string cheese) at the end.

Want more recipes for hiking? Check out our website, Trailcooking!

~Sarah

One of the best things you can do for your cholesterol levels is to eat oats – often! Kirk and I got addicted to eating various forms of oatmeal in 2011 (from one pot to baked, I made so many types!). It helped us knock our cholesterol levels in half and more so, kept us from getting as hungry. Well made oatmeal will have you desiring it, rather than eating that nutritionally less than stellar breakfast of champions, er backpackers, Pop-Tarts©. Oats are also great for your blood sugar (hence the reason you feel full longer) and are a great source of fiber (beta-glucan fiber, what binds the cholesterol).

The processing done to Old-Fashioned and 1 Minute oats isn’t anything bad – it simply breaks down the tough exterior of the oat making it easier to cook and eat. Ounce for ounce you get similar nutritional stats. The only time it isn’t is the pre-packaged instant packets that are full of sugar, salt and artificial flavorings/colorings. Considering you can make your own DIY packets and avoid all the salt/chemicals, you have no excuses! Most often I go for Old-Fashioned Oats as I enjoy the texture the most – and you can always do a quick grind to make them quicker cooking. And price-wise you just cannot beat them – go to Costco and you will be eating for next to nothing!

The key is that oats are bland, no matter what type you prefer. To taste great you need to be creative. They can be savory or sweet, but just like rice or couscous, you need to add in flavor. Cooking with milk (dairy or non-dairy) adds depth. Add in nuts, seeds, dried fruit, etc for more substance. Use spices! There isn’t much better than a bowl of oats sweetened with maple syrup and topped with just picked Huckleberries in August

So consider tomorrow a new start to a healthier you – learn to love oats and consider having them for meals when you backpack Need some ideas? Well, here ya go!

DIY Instant Oatmeal Packets

Carrot Cake Oatmeal

Sarah’s Fattening Coconut Berry Oatmeal

Trail-Nola, a cold cereal for those days when you don’t want to cook!

And need some ideas to get you going at home?

Baked Oatmeal is great for hiking. Make it at night and in the morning take a big wedge with you to eat on the way to the trailhead. Avoid the pre-hike rut of greasy gut-bombs from fast food places! Or have a bowl of hearty oatmeal before you hit the road. Your stomach (and heart) will thank you!

~Sarah

Thanksgiving On The Trail is a section on Trailcooking that I have worked on for a couple years. It has many fun recipes to try out including this feast:

Sourdough Stuffing, Homemade Cranberry Sauce and Mashed Potatoes with Meat Gravy.

Need some Green Bean Casserole to go with that?

The Thanksgiving On The Trail section contains all the recipes and a lot more – from the above to The Trashy Thanksgiving and a Lower-sodium option as well.

Also check out:

Roast Chicken with Cranberry Sauce

For a tasty morning treat make a pan of Cranberry Pan Biscuits:

Need a fun meal that even young Scouts can do? FBC Hybrid Thanksgiving is a snap to make:

An easy meal for one? FBC Friendly and tasty – you will be eating quickly: Cranberry Chicken Rice

Fall inspired lunches?

Harvest Chicken Salad Wraps

Pecan Cranberry Ranch Sammmies

Desserts? Munchies?

Mocha Pudding with Glazed Pecans

Candied Pecans

And of course one can pick up single serving pies at many grocery stores/c-stores or you can pack in slices of homemade pie in light weight sandwich boxes (cram as much as you can in one box! If it gets mushed it is still edible….). Look for seasonal flavors of instant pudding mixes (pumpkin spice appears some years). Or save the pie for the way home as a treat for freezing That with a peppermint mocha is just heaven!

~Sarah

Rich Drinks -

Trail Mochas

Pudding Cocoa

Breakfast -

Cranberry Pan Biscuits

Sarah’s Fattening Coconut Blueberry Oatmeal

Cheesy Bacon Grits

Lunches -

Pecan Cranberry Ranch Chicken Salad

Savory Tuna Salad

Veghead Couscous Pilaf

Dinner -

Lemon Tuna Spaghetti

Italianish Double Cheese Taters

Dessert -

Pina Colada Mini Pies

Huckleberry Donuts

Snacks/Bars -

Chocolate Energy Balls

Triple Chocolate Cherry Fudge

Peanut Butter Granola Cups

Easy Nut and Chocolate Truffles

~Sarah

Breakfasts:

Carrot Cake In A Bowl

Hazelnut Chocolate Spread

Super Oatmeal

Super Charged Oatmeal

Oatmeal With A Little Extra

Instant DIY Oatmeal Packets (with vegan options)

Trail-Nola

Lunches:

Cranberry Almond Tabouli

Dinners:

‘Cheesy’ Rice and Vegetables

The Health Bowl

Pesto Tomato Pasta

Vegan One Pot Mac n’ ‘Cheese’

Fuel Saver Quinoa

Veghead Couscous Pilaf

Lentil Soft Tacos (an adaptable recipe)

Desserts/Energy Bars/Snacks:

Peanut Butter Granola Cups

Raw Recipes For The Trail (a collection of vegan friendly raw recipes)

Dry Mixes/Dehydrating:

Quick Asian Peanut Sauce

Making Your Own Instant Beans

Dehydrating 101 (A collection of how-to’s to get you started on dehydrating yummies!)

Dry Onion Soup Mix

Vegan ‘Cheese’ Sauce Mix

Classic Bannock Bread

Low Sodium Bouillon Mix #1

Low Sodium Bouillon Mix #2

DIY Instant Salsa Mix

Sport Drink Mix

Dehydrated Pesto Mix

~Sarah

It isn’t easy at first to change the types of grains – it took me a looooongggg time to warm up to Quinoa. I still cannot stand whole wheat pasta, cardboard has more flavor – so now I treat white pasta like a treat. The easiest switch I found was going to brown rice from white rice. At home I bake it and get a fluffy rice. In trail food the best way is to work up to it. By that replace ¼-½ of the instant rice called for with instant brown rice. Eventually work up to all brown. BTW, that baked rice? It dries nicely as well for homemade instant brown rice – just leave out the called for olive oil.

Look at these nutritional stats and make your decision. Our serving will be ½ cup dry instant rice (which is 1 servings as listed on the box). Both use easily found Minute® Brand rice.

Brown Rice:

• Calories: 150
• Fat: 1½ grams
• Total Carbs: 34 grams
• Fiber: 2 grams
• Protein: 3 grams

White Rice:

• Calories: 200
• Fat: 0
• Total Carb: 45 grams
• Fiber: 0
• Protein: 5 grams

While the white rice has more calories and protein it has no fiber and no natural fat. It is also higher in pure carbs. meaning it will spike you and leave you hungry sooner, not sticking around in your tummy keeping you happy. Another thing to consider is that the brown rice is denser – that ½ cup dry serving will make 2/3 cup cooked, where as the white makes 1 cup cooked. Last but not least, the vitamins in the commercial brown rice are naturally there, unlike with the white they are added in.

Is it worth it? It depends on how you eat at home really. Once you get used to brown rice you enjoy the “bite” between your teeth and instant white tastes…well….mushy. On the cooking process: while the instant brown rice is not claimed to be “instant” like the white rice, as long as it sits for a good 15 minutes in a cozy or pot cozy you will good success – if at high altitude give it 20 minutes. You can also cut the water back by about 10% if needed. Worse case scenario if you have a bit extra water in your rice? Add in shelf stable Parmesan cheese and it will thicken up and taste good.

Need ideas? Head over to TrailCooking for plenty of rice recipes – and remember you can always add brown rice to nearly all of them!

~Sarah

Split Pea and Bacon Soup

Creamy Potato Soup

~Sarah

Chicken Ranch Tater Trash-erole:

Easy to make and hearty as well:

All you need is a bag of sour cream and onion potato chips crushed on top for true trashiness….find the recipe over on Trail Cooking!

~Sarah

First up is an oldie recipe that I created a couple years ago – and it has been featured before on Tater Tuesday but isn’t a well known recipe on our website. Cabbage isn’t a vegetable people think about when they start packing up trail meals….

Colcannon Mashers:

So what is Colcannon? Like many ethnic recipes it is loosely based and varies by the cook but is based on potatoes. I have long loved it with cabbage and carrots added and a little bacon added in is never a bad thing….

Then just for you all I created a new recipe:

Bangers N’ Mash

It took me this many years to find a worthy project for Vienna Sausages and I finally did:

Don’t be too scared, OK? The Vienna Sausages only want to love you. I didn’t say it was a true recipe, I said “inspired”

~Sarah

(Find the recipe on Trail Cooking for Italian-ish Double Cheese Taters)

The ingredients for this week’s recipe:

• Instant mashed potatoes
• Sun-dried tomatoes
• Canned or pouched chicken

So what did I use?

Idahoan instant mashed potatoes, Bella Sun Luci julienne sliced tomatoes, Valley Fresh 5-ounce can of chicken, mozzarella string cheese and a few other items! Whip it up and you have this delite:

Check out the recipe for Tater Tuesday’s newest cousin: Italian-ish Double Cheese Taters! It has all 3 methods for preperation – FBC, Insulated Mug and One Pot – so yum, get to it!

PS: Go see Teresa’s version over on her website as well!

~Sarah