I no longer am preparing food in the one pot, all ingredients combined method.  The final poduct, after dehydration, became a jagged sharp bag-popping vacuum sealer nightmare. And vacuum sealing is important because it keeps the water in the air from going to work on the dehydrated food.  Now, I am preparing, cooking, and dehydrating … More A Change and A Curry

Just off initial taste, I’d say I prefer this one to the previous pasta dish.  On the trail?  Dunno.  This recipe will make 5 very large dinner portions and then some. 35 oz whole plum tomatoes (same kind used for the pasta recipe) 1 can chipotle salsa (I meant to buy the chipotle peppers in … More Mexican Rice

This is the first dinner I’ve made for the trail.  I need 20 in total (I’ll be eating dinner one night in a cafe at Red’s Meadow), and with 5 different meals planned, I’ll be making roughly 4 large portions of each. This recipe will make a whole lot more than the 4 portions I … More Macaroni with Tomato and Meat Sauce

This is pretty much a standard hummus recipe, but I really like lemon, so I made it with a strong citrus flavor. 3.25 Cups dried (11 or so lunches) 4 15 oz. cans chickpeas (reserve liquid from 1 can), drained and rinsed zest of 1 lemon (omit for less lemon flavor) juice of 2 lemons … More Lemon-y Hummus

I love this recipe.  I make it at home a few times a month and use it as a side dish, burrito/quesadilla filling, or turn it into black bean patties by adding bread crumbs.  On the trail, I’m just going to spread it on tortillas and eat it for lunch. Yield: 4.5-5 cups (wet) and … More Black Bean Puree