Hiker’s Mexican Corn

Here is a vegetable recipe that makes a very good soup base. Add a 3-ounce package of Sweet Sue Premium Chicken Breast, or 1/4 cup dehydrated ground beef. Cut up some peppered jerky to throw in. The secret to having vegetables on the trail that taste good is to make sure they are well re-hydrated before you boil them. When I first tested this recipe, I added 1/8 tsp of red pepper, and although I like food hot and spicy, that much red pepper is a little too spicy. If you add chicken, try adding 1/8 tsp of chicken bouillon for a flavorful and hearty Mexican soup.

Hiker’s Mexican Corn
3 tbsp. Harmony House dehydrated corn
1 tbsp. Harmony House diced tomatoes
1 tbsp. Harmony House bell peppers
1 tsp. Harmony House chopped onion
½ tsp. Harmony House jalapeno dices
½ tsp. powdered butter
1/8 tsp. Tones Taco Seasoning
pinch cumin (I like more)
pinch ground red pepper
Salt, and coarse ground pepper
½ cup hot water or more

Package all vegetables and spices in one bag, and seal bag with an oxygen absorber inside. On the trail: Add hot water to the bag to rehydrate vegetables about 15 minutes before cooking. Bring vegetables and water to a boil, reduce heat and put in cozy for 10 minutes. Goes great with Hiker’s Refried Bean Burritos.


Dessert Recipes for Hiking on the Appalachian Trail

Sometimes you simply want a decadent dessert after a long hike. Understood. This is when dehydrated, not freeze-dried, fruits are stellar ingredients for warm and chewy desserts. Build a fire, add a hot tea, and you couldn’t pamper yourself more. Here are some mouth-watering desserts that are sure to please most palates, and are rich sources of fiber and carbohydrates.

Mom’s Cherry Cobbler for Hikers (makes 2 servings)
½ cup dried cherries                             3 tsp. white sugar
¼ tsp cornstarch                                   pinch salt
½ cup Just Bunches Granola               1 cup water (for 2 servings)

Divide cherries, cornstarch, sugar, and salt into two packages. Divide Just Bunches granola into two packages. Seal 1 package fruit with 1 package granola, adding an oxygen absorber.

On the trail: 1 serving; Bring ½ cup water to a simmer. Add fruit. Cover and simmer for 10 minutes, or put cooking container into a cozy for 15 minutes. To eat, stir in granola to absorb the extra liquid. Enjoy!

Apricot-Raisin Cobbler for Hikers (makes 2 servings)
½ cup dried apricots, diced                                   ¼ cup white or dark raisins
1 tbsp. Kraft caramel bits                                       2 tsp. brown sugar
¼ tsp cinnamon                                                     Pinch nutmeg and pinch salt
¼ cup graham cracker crumbs                             1 cup water (for 2 servings)

Divide apricots, raisins, caramel bits, brown sugar and spices between two bags and seal. Divide graham cracker crumbs between two bags and seal. In one package, seal 1 pkt. Fruit mixture and 1 pkt. Graham cracker crumbs.

On the trail: 1 serving; Bring ½ cup water to a simmer. Add fruit packet. Cover and simmer for 10 minutes. Do not boil. To eat, stir in graham cracker crumbs. Enjoy!

Peach Cobbler for Hikers (makes 2 servings)
½ cup dried peach slices                                      2 Kraft caramel candies, unwrapped
¼ cup vanilla wafer crumbs                                  3 tsp brown sugar
¼ tsp cinnamon                                                    Pinch nutmeg
1 cup water (for 2 servings)                                  2 Mini Moo’s Half & Half creamers

Divide peaches and spices between two packages. Divide vanilla wafer crumbs between two packages. Seal 1 package of fruit with 1 package of vanilla wafer crumbs and 1 Mini Moo Half & Half creamer.

On the trail: 1 serving; Bring ½ cup water to a simmer. Add fruit. Cover and simmer for 10 minutes, or put cooking container into a cozy for 15 minutes. To eat, stir in granola to absorb the extra liquid. Pour Mini Moo Creamer over top and enjoy!

Mom’s Apple Pie for Hikers (makes 2 servings)
½ cup dehydrated apple slices                                                      1 pkg. Quaker Maple & Brown
2 Kraft Caramels, unwrapped                                                                Sugar Oatmeal
¼ cup raisins                                                                                 3 tsp. brown sugar
¼ tsp cinnamon                                                                             1 ½ cup water (for 2 servings)
Pinch salt

Create two packages, dividing apples, caramel, raisins, brown sugar, cinnamon and pinch salt into two servings. Divide Quaker Maple & Brown Sugar Oatmeal into two packages. Seal one package of fruit with one package of oatmeal.

On the trail: 1 serving; Bring 3/4 cup water to a simmer. Add fruit. Cover and simmer for 10 minutes. Into a separate bowl, pour liquid off fruit and into oatmeal. Cover for 2 minutes. Top oatmeal with fruit and enjoy!

Stick to Your Ribs, Beef Stroganoff for Hikers

At the end of the hiking day, it is nice to have a hot meal that requires very little cooking. Here is a recipe to make ahead for the trail that requires very little fuel, but makes a delicious hot supper:

Hiker’s Beef Stroganoff
½ cup dehydrated ground beef ¼ tsp. black pepper
3 tbsp. McCormick brown gravy mix
1 Wyler’s Beef bouillon cube
1 tbsp. Honeyville dehydrated sour cream
3 tbsp. Harmony House dehydrated mushrooms
1 tsp Harmony House dehydrated green peas
2 ounces noodles
In a coffee grinder, grind bouillon cube. Add ground cube to gravy mix, sour cream, and pepper. In one packet, seal ground beef with dehydrated vegetables. Seal dry gravy mix in a different bag. Put noodles, meat packet and dry packet in a bag and seal with an oxygen absorber.
On the trail, rehydrate meat and vegetables in 1 ½ cups of water. Pour off water into a cooking pot and add ½ cup more water. Cook noodles in water until tender. Add gravy mix and stir until blended. Add meat and heat through.

Refried Beans on the Trail, with no Added Fat!!

Packing food for the trail that contains fat is a recipe for disaster, because fats go rancid quickly. Even an oxygen absorber will not prevent it. My son Andy and I experimented for days, making refried beans that have no added fat, but still have an authentic Mexican taste. We use a ton of spices (thank you Emeril for that!) but it makes a huge difference in the taste. These beans only need to be re-hydrated with water for a bean recipe you can use for burritos, dip, or to thicken soups and stews. Hint: Only use 1 tbsp dry bean powder to thicken a soup. It takes a lot of preparation to make, but the recipe is worth it. When portioning, use scant portions because 1/4 cup of dried powder makes a full adult serving. The bean packets weigh next to nothing, but sure provide a hearty meal. Here is the recipe:

A&L’s Dehydrated Refried Bean Powder
For Long-term Food Storage or hiking

Large bag of pinto beans (very large)
2 very large onions, coarsely chopped
2 tbsp. coarse black pepper or more
4 tbsp. Light Grey Celtic Salt
2 tbsp. savory or more
1 cup Julio’s Seasoning or MORE. Taste after blending

Sort and wash beans. Soak for 4 hours or overnight. Drain and rinse. Divide the beans into two bowls.

In a pressure cooker, cook the first portion of beans, filling the cooker to the fill line with water. Do not add any spices at this point. Turning the burner on high, wait until steam is released and the knob is rocking before you turn the heat down to 5. Once the heat is turned down to 5, cook the beans for 60 minutes. At the end of cooking time, release the pressure immediately by putting the pressure cooker in a sink of cold water and run water over the lid. Cook the second batch of beans.

While the second batch of beans is cooking, blend the beans and all their juices to make a paste. Add the spices, except for the pepper to one blender of beans and mix thoroughly. Add blended beans to a large stockpot and stir to incorporate all the spices into the beans. Sprinkle the pepper on top and stir in. In a skillet with 1 cup of water, cook onions until translucent.
When the second batch of beans is pressure-cooked, blend them and add to the mix. In one blender batch, pour all the onion and blend it in well. Stir all the blended beans together, mixing very well. Taste for seasoning.

On dehydrator Teflex sheets, spread 3 cups mixture on each sheet, smoothing. Dehydrate on high until crumbly. Dehydrate all the beans and then using a food processor or a Ninja, powder the beans**.

Seal the bean powder in serving-size bags. For each person ¼ bean powder reconstituted with ½ cup hot water is a serving.

After rehydrating, you can heat the beans in a skillet, and pour melted Velveeta over for a bean dip.

**It is very important to blend the dried bean mixture to a powder so it will rehydrate properly.

On the Trail: Top this refried bean mixture with Honeyville Cheddar Cheese shreds and a little picante. Delicious! Take 2 tbsp of Masa Trigo and you have a burrito.

Chilly Nights on the Trail

Soup is a satisfying meal any cold evening. Slow cooked, thick and hearty, soup pleases the soul. On the trail; however, there are simply too many things to do besides cook for hours at a time. Here are some hiker soup recipes that I’m making ahead, just for those nights when the moon shines bright and layers of clothing break the chill of the high-altitude breezes:

Hiker’s Tomato Soup

* Makes 4 servings
1 cup Harmony House tomato powder
4 chicken bouillon cubes
½ cup Meyenburg goat milk powder
1 tbsp. Harmony House dehydrated carrots
3 tbsp. HH dehydrated celery
1 tbsp. HH dehydrated onion
1 tsp. salt
1 tsp. dried basil
1 tbsp. sugar
4 two- tbsp. packets Honeyville dehydrated cheddar cheese shreds

In a coffee grinder, grind chicken bouillon cubes, carrots, celery, and onion.
Mix tomato powder, ground vegetables, herbs, and sugar well.

Divide dry soup mix into four equal portions and seal in a bag with an oxygen absorber. Into a larger bag, add soup mix, one cheese packet and six two-cracker packages of crackers.

On the trail, add 1 ¼ cup boiling water to soup and simmer until piping hot. Top with cheese shreds.


Hamburger/Venison Soup
**½ cup dehydrated ground beef or venison or textured vegetable protein
1 or more cups water
6 tbsp. Harmony House dehydrated tomato powder
1 Wyler’s Beef Bouillon cube
1 full tbsp. of each: (Harmony House Dehydrated Vegetables)
Onion green peas
Celery sweet corn
Diced potatoes carrots
Diced tomatoes cabbage
Bell peppers         ½ tsp. coarse salt
Green beans        ½ tsp. coarse black pepper
3 tbsp. packet dehydrated cheddar cheese

Seal all dry ingredients in a bag with an oxygen absorber, except cheese, which goes into a separate bag and is sealed in with the soup.

On the trail, add all ingredients to a pot, except cheese and bring to a boil. Lower heat and simmer until all vegetables are tender. Sprinkle cheddar cheese on top. Alternately, bring ingredients to a boil, and remove from heat. Place pot in a cozy for 15 minutes and enjoy!

**Extreme care must be taken in cooking and preparing ground beef for dehydration. I will cover that process in a different blog.

Beef & Pinto Bean Soup
½ cup dehydrated ground beef or venison
1-2 cups water
6 tbsp. dehydrated tomato powder
1 Wyler’s Beef Bouillon cube
¼ cup Harmony House dehydrated Pinto Beans
1 full tbsp. of each: (Harmony House Dehydrated Vegetables
Onion                        1 tsp. coarse salt
Celery                        ½ tsp. black pepper
Diced tomatoes          dash Tabasco
Bell peppers
Sweet corn

Seal all dry ingredients into a bag with an oxygen absorber. Put soup package with six two-cracker packets and an MRE bottle of tabasco.

On the trail, add dry ingredients to boiling water. Reduce to a simmer until vegetables are tender.

Hearty Jerky Soup (makes 2 servings)
3-oz. peppered beef jerky, cut into tiny squares
2 Wyler’s Beef Bouillon Cubes
6 tbsp. Harmony House dehydrated tomato powder
Salt & pepper
2 tbsp. Harmony House dehydrated diced tomatoes
¼ cup Harmony House dehydrated mushrooms
¼ cup Quaker quick barley
1 tbsp. Harmony House dehydrate lentils

Divide ingredients into two portions. Seal dry ingredients into a bag with an oxygen absorber. In a larger bag, add six two-cracker packages of crackers and dry soup mix.

On the trail, put all ingredients into a pot and cover with boiling water. Allow the vegetables to rehydrate and the meat to soften. Simmer until vegetables are tender.

Some soup mixes are too good to pass up!

Bear Creek Cheddar Broccoli Soup Mix is one such soup. It is delicious simply mixed with water, but on the trail, you might want to add a little more nutrition to it. Here is my recipe for a phenomenal, feel-good, soup! The dry soup mix is found in the soup section of Wal-mart, and is very inexpensive.

Bear Creek Cheddar Broccoli Soup for the Trail

1/4 cup Dry Soup Mix, 1 chicken bouillon cube, 1 tbsp. Harmony House dehydrated broccoli. Salt and pepper to taste.

Simply mix all ingredients and seal with an oxygen absorber. Add crackers and a packet of Honeyville cheddar cheese shreds for a very filling and delicious soup.

Before I purchase bulk ingredients to make these soups ahead for the trail, I try them at home to make sure that I like them. All of these recipes have passed my taste test. They are also filling (perhaps the crackers served that purpose), but don’t leave you feeling stuffed.

Rocky Road Pudding

On the trail, there is only one way to get cold food, and that is to use nature for what she has to offer. Dropping a drink into an ice cold stream will do that. But what if you want cold food?

I have a hiking recipe for pudding that is sure to be chilly on a hot summer day because I will use water from the coldest stream I can find. Here is the recipe:

Hiker’s Rocky Road Pudding (Makes three servings)
1 3.9-oz. pkg. Chocolate Fudge Instant Jello Pudding
½ cup Meyenberg Whole Powdered Goat’s Milk
3 tbsp. Jet-Puffed Mallow Bits, packaged into 1 tbsp. servings.
3 tbsp. soaked and dehydrated walnut pieces, packaged into three servings

Open Jello Pudding package and pour into a bowl. Add powdered milk and mix very well, breaking up clumps of milk. Weigh powder and divide by three (156 grams). In a snack-size baggie, add 1/3 of the pudding powder, 1 pkg. of Mallow Bits, and 1 pkg. walnut pieces. To use, pour powder into a smoothie-shaker cup and add ¾ cup water. Shake until well-mixed. Pour nuts and mallow bits in and stir.