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Laurie Ann
forum admin
Canada
7002 Posts |
 Posted - 21 September 2008 : 12:59:16
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If anyone wants to participate... this is just for fun to see how many inventive things come out of it.
So basically the challenge would be to create a dish that includes two or three ingredients the would be pre-chosen (I'll draw them randomly out of a hat or something). You can add any other ingredients that you like to the three to create a backcountry-worthy meal and then share the recipe here.
I think it would be great fun to see how we each use the same two or three base ingredients differently.
So who's in?
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A FORK IN THE TRAIL :: WILDERNESS COOKING :: BACKPACKING RECIPES :: CRAVEABLE |
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Tripper
forum admin
Canada
524 Posts |
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Blondie
getting warmed up
Canada
60 Posts |
Posted - 22 September 2008 : 08:34:46
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| Hi Laurie, Sure, I'll give it a try. |
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HeavyK
crazy about OAC
Canada
315 Posts |
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Laurie Ann
forum admin
Canada
7002 Posts |
Posted - 22 September 2008 : 13:41:49
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My neighbor was over for a visit so I had her draw the items... this is certainly going to be interesting.
From the fruit, veggies, nuts and seeds container she pulled "Mango".
From the legumes, pasta, rice, beans, etc container she pulled "Cannellini or White Beans".
So there we have it... Mango and Cannellini Beans... so let's see what we can all come up with.
The rules...
1) Must be backcountry worthy (no coolers)
2) Ingredients must be fairly easy to obtain
3) You must post the recipe and instructions
4) Have fun
There are no time limits.
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A FORK IN THE TRAIL :: WILDERNESS COOKING :: BACKPACKING RECIPES :: CRAVEABLE |
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canuckcamper
a post-count junkie
Canada
1034 Posts |
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Laurie Ann
forum admin
Canada
7002 Posts |
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Selena
crazy about OAC
Canada
288 Posts |
Posted - 23 September 2008 : 17:10:04
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| I'll see what I can come up with, too. I happen to like both those ingredients. :) |
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Tripper
forum admin
Canada
524 Posts |
Posted - 23 September 2008 : 18:44:58
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quote:
Originally posted by Wild Child
There are no time limits.
That's a good thing. I'm on my second batch of chili sauce. Two batches of salsa on their way this weekend. Canning sure does take up time.
Could be a while before I tackle this challenge. |
So many canoe routes. So little time.
WaterWalker Wilderness Canoeing and Camping Forum
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Laurie Ann
forum admin
Canada
7002 Posts |
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shedco
just hanging out
Canada
165 Posts |
Posted - 25 September 2008 : 20:36:25
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Well, you'd have to catch the fish, but you could do a mango salsa before you left and then cook the fish and serve it over top of the beans simmered with some dehydrated tomatoes - like a bean stew (Jamie Oliver, The Naked Chef uses cannellini beans in a lot of recipes).
So it would be fresh fish with mango salsa over a bed of tomato bean stew. Tada! |
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Laurie Ann
forum admin
Canada
7002 Posts |
Posted - 28 September 2008 : 11:48:06
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Well I finally got around to doing this today. Bryan and Tobias are devouring this as we speak... so much for saving it for a trip. Bryan says it isn't as good as my Citrus Lentil Salad, which is his favorite, but he still likes it.
White Bean, Tuna and Mango Salad
Dehydration Time: 5 to 7 hours
Serves 2 to 4
I used a combination of dried mango and dried green mango in this dish. Sambal oelek can be quite spicy so adjust to suit your taste. I only had white kidney beans in the pantry so that is what I used.
Salad Mixture
2 cups white beans such as cannellini beans, rinsed and drained
1 3 oz pouch tuna
1 1/2 teaspoons jalapeno pepper, minced
1 teaspoon fresh ginger, grated
1 tablespoon dried chives
1/4 teaspoon dried lemongrass
1/3 cup dried mango, chopped
salt and pepper to taste
Dressing
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1/4 to 1/2 teaspoon sambal oelek
1 teaspoon honey
1 fresh lime
At Home:
Spread the beans on a lined dehydrator tray and dry for 5 to 7 hours. Time will depend on the type of dehydrator that you have. If your unit has a temperature control, set it for 135°F. Dry the minced jalapeno pepper and grated ginger on separate trays at the same temperature as the beans.
Put the dried beans and pouch of tuna in a ziplock freezer bag. Pack the dried jalapeno, ginger, chives, lemongrass and mango in plastic wrap or a small zipper bag. Place the olive oil, red wine vinegar, sambal oelek, and honey in a leak proof container such as a small Nalgene bottle. Place the dried pepper package and the small Nalgene bottle inside the bag with the beans and seal, making sure to remove as much air as possible. Pack the lime when you are ready to go on your trip.
At Camp:
Rehydrate the beans using a formula of 1 parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if needed. If you accidentally use too much water, be sure to drain the beans well before adding the dressing. Add a little hot water to the contents of the bag with the pepper and mango mixture. When rehydrated, combine with the bean, tuna, and mango mixture. Shake the bottle containing the olive oil and vinegar. Add the juice of one lime to the salad as well as the contents of the bottle. Stir gently to combine. Season the salad with salt and pepper to taste.
Serving Suggestions:
Serve the salad in a wrap or served with tortilla chips, if desired. |
A FORK IN THE TRAIL :: WILDERNESS COOKING :: BACKPACKING RECIPES :: CRAVEABLE |
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WildernessWitch
forum admin
Canada
3141 Posts |
Posted - 28 September 2008 : 12:57:58
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| Oh yeah, I'm so in ... ha ha ha ha. |
-Samantha |
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Tripper
forum admin
Canada
524 Posts |
Posted - 28 September 2008 : 17:54:40
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I'm still canning. Salsa all day today. Geeze what a job. 50 large tomatoes, 5 pounds of onions and a dirt pile of peppers.
Spent almost 12 hours peeling, cutting, cooking the stuff as well as boiling up the jars to can them in plus the processing time. Started at 4am this morning. I must love the work. Would have been easier just to buy it.
Mango? I don't even know what one looks or tastes like let alone make a recipe from one.
Are you sure the ingredient jar pick wasn't fixed before you pulled that mango out of the list Laurie? You came up with that recipe pretty quick.
Might have to check your cookbook to see if you already had it.
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So many canoe routes. So little time.
WaterWalker Wilderness Canoeing and Camping Forum
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Laurie Ann
forum admin
Canada
7002 Posts |
Posted - 28 September 2008 : 18:23:12
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lol - it wasn't fixed Tripper...  and it isn't in the book. In fact if I had been the one pulling the ingredients it would have at least been something with chocolate. As for being quick... let's just chalk it up to occupational hazard.  My initial thoughts were to make the White Bean, Walnut and Pomegranate Dip from Fork and use Mango juice instead of Pom. |
A FORK IN THE TRAIL :: WILDERNESS COOKING :: BACKPACKING RECIPES :: CRAVEABLE |
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fire_starter
just got here
Canada
13 Posts |
Posted - 18 November 2008 : 08:20:15
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This was a great idea!
I love cooking, that's why I'm a chef. I find cooking outdoors on the open flame is the best way to cook. Sure my kitchen at work has a very nice range and a lovely oven, but every camp fire I cook on is unique.
So here's my recipe, I made it yesterday and it was really yummy, it was inspired by mango chutney but it's really a stew
Mango "Chutney" Salmon Stew
* 2 diced mangoes
* 1/2 cup diced onion
* 1/2 cup light brown sugar, packed
* 3 tbsp white vinegar
* 1 tbsp ginger
* 1 tsp ground cumin
* 1/2 tsp ground cinnamon
* 1/2 tsp salt
* 3 tbsp finely chopped mint
* 2 cans of salmon (tuna works too)
* 1 can of white kidney beans
Pre-Trip
Cook all of the first section of ingredients in a large saucepan and cook until onions are tender and a good amount of moisture has evaporated from the dish. (remember for later that the canned beans have water in them too so the more water now, the more watery the dish will be in the end)
pour into blender and puree to desire consistency (just a few seconds really, it is going to be stew after all)
finally ready this for your trip in which ever way you are most comfortable
At Camp
add all ingredients to pot and stew until the beans are ready(about 10-15 minutes)
serve with buns for dipping or in a wrap
feeds 3 hungry guys or 4 normal people
PS you can always add other veggies if you so desire, but it means more things to pack with you |
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Laurie Ann
forum admin
Canada
7002 Posts |
Posted - 18 November 2008 : 09:25:51
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Well Yum! Did you dehydrate this? I like the idea of the salmon instead of the tuna. Tuna was "ok" in my recipe but salmon would have brought it up a notch.
I love cooking too - in fact I might be obsessed with cooking in the eyes of some around here.
Shall I get Tobias to draw a couple more ingredients so we can do another round of this?
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A FORK IN THE TRAIL :: WILDERNESS COOKING :: BACKPACKING RECIPES :: CRAVEABLE |
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fire_starter
just got here
Canada
13 Posts |
Posted - 18 November 2008 : 18:15:18
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unfortunately i don't own a dehydrator (yet). but i bet that would work quite well, and even for beginners, a little bit of extra water won't hurt a stew.
i would very much enjoy doing this again, it was a lot of fun! |
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Laurie Ann
forum admin
Canada
7002 Posts |
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Tripper
forum admin
Canada
524 Posts |
Posted - 18 November 2008 : 19:27:32
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I'd be happy to attempt this again so long as there's no Mango involved.
Although the salads and fish recipes might be tasty, I'm a one-pot-meal with red meat kinda guy.
Anything using dehydrated hamburger would be a good start for me. |
So many canoe routes. So little time.
WaterWalker Wilderness Canoeing and Camping Forum
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a fun little challenge - who's in?
