Hiker’s Chili & Beans for the Appalachian Trail

When I created this recipe, I didn’t have equivalent ingredients for a home-cooked chili with meat, so I simply guessed at portions of ingredients. At first the chili was too sweet, so I cut the sweetness with mustard. By the time this was simmering on the stove, all three of my dogs were salivating, looking up at the stove top, and begging for a VEGETARIAN meal (if you skip the cheese). I shared with them, and they loved it. My son, who swears he is a carnivore, tried it too, and remarked how meat-like it was. He was willing to eat this meal too. So here it is, my chili & bean recipe, so easy to make on the trail, and so hearty and delicious you will not miss meat on the trail.

 

Hiker’s Chili & Beans
1/8 cup Augason Farms Beef Flavored Vegetarian Meat Substitute
1/8 cup Augason Farms Taco Flavored Vegetarian Meat Substitute
¼ cup Harmony House dehydrated pinto beans
1 tsp. Harmony House dehydrated onion
1 tsp. Harmony House dehydrated tomato dices
1 tsp. Harmony House dehydrated red and green bell peppers
2 tbsp. Harmony House tomato powder
1 tbsp. Williams Chili Seasoning
1 tsp. brown sugar
½ tsp. dry ground mustard
¼ tsp. granulated garlic
¼ tsp. blackening spices
¼ tsp. coarse black pepper
1 ½ cups boiling water
1 tbsp. Honeyville cheddar cheese shreds

Combine all ingredients except water and cheddar cheese shreds in a bag and seal with an oxygen absorber. Seal cheese. On the trail, bring 1 ½ cups of water to a boil. Pour over chili ingredients and allow all the dehydrated vegetables to completely rehydrate. (I do this in the morning for a noon meal). When chili is completely rehydrated, place pot over medium heat until heated through. Sprinkle cheese on top.

Hiker’s Polenta with Tomatoes and Marinara

This meal takes some simmering, and then some cozying, but is worth the extra time to make it. It will fill you up and leave you satisfied. If you want to use vegetable bouillon instead of chicken, you will have a lacto-ovo vegetarian meal on the trail. Here is the Recipe:

Hiker’s Organic Polenta with Marinara
1 cup water
¼ cup Organic Polenta
1 tsp. chicken bouillon
1 tsp. dehydrated tomato dices
1 tsp. powdered butter
Pinch garlic powder
1 tbsp. Parmesan cheese
Pinch coarse black pepper

Marinara Sauce:
1 tsp dehydrated onion
1 tsp. brown sugar
1 tsp. Italian seasoning
1 tsp Harmony House dehydrated bell peppers
6 tbsp. Harmony House tomato powder
Pinch garlic powder

Package polenta, tomato dices, and chicken bouillon, in one bag; powdered butter, garlic and black pepper in another. In a third bag, seal Parmesan cheese. Finally put all sauce ingredients in a small bag and seal. Seal all ingredients with an oxygen absorber.

On the trail: Bring water, tomato dices, and chicken bouillon to a boil. Add polenta, stirring constantly. Reduce heat and stir in powdered butter, garlic powder and black pepper. Simmer 10 minutes and remove pan to a cozy for 10 minutes. While water is boiling, add hot water to Marinara sauce packet and allow vegetables to rehydrate. While polenta is in the cozy, heat the marinara through. When polenta is ready, serve with Marinara and Parmesan cheese.

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.

Hiker’s Savory Mashed Potatoes with Broccoli and Cheese

When you have a meal that is rather lean, with not much starch, it is nice to add a starchy vegetable as an accompaniment.  Trying to have an entree and mashed potatoes with gravy is not very likely, so making a stuffed baked potato without the skin to stuff it with, is an option. Here is my hiker’s recipe for un-stuffed mashed potatoes.

Unstuffed Mashed Potatoes with Broccoli & Cheese (1 serving)
1/3 cup Idahoan Original Mashed Potatoes
1 tbsp. Harmony House dehydrated broccoli
1 tbsp. Meyenburg goat milk powder
1/8 tsp. Wyler’s chicken bouillon
½ tsp. powdered butter
1 tbsp. Honeyville Freeze-Dried Cheddar Cheese shreds
1/3 cup or more water*

Combine mashed potatoes, goat milk, chicken bouillon and powdered butter in one packet and seal. Seal a packet with 1 tbsp. broccoli and another with 1 tbsp. cheddar cheese.

On the trail: Rehydrate broccoli first by adding water to the bag and allowing it to steep for about 15 minutes. Bring the 1/3 cup water to a boil. Stir in potato packet and remove from heat immediately. Add rehydrated broccoli and stir. Put pot in a cozy for 3 minutes. Remove from cozy and fluff with a fork. Top with cheddar cheese. *You may need up to 1/2 cup of boiling water, so prepare.

Hiker’s Sloppy Joes

Everyone loves Sloppy Joes. The best method for cooking Sloppy Joes at home is a slow-cooking process. It seems the longer they cook, the more sweet and savory they become. Here is a trail recipe that is best cooked soon after leaving a town because it requires that you purchase a bun from a restaurant and get a teaspoon of Worcestershire from them as well. Cracker Barrel does sell a five-ounce bottle of Worcestershire, but every restaurant along the trail will surely have it. Here is the recipe:

Hiker’s Sloppy Joe Recipe

3 tsp. Harmony House chopped onion
2 tsp. Harmony House chopped green pepper
¼ cup Auguson Beef Flavored Vegetarian Meat Substitute
3 packets Heinz® Tomato Ketchup
3 tsp. brown sugar
1 tsp. Lea & Perrins Worcestershire Sauce
Coarse salt and coarse black pepper to taste
Honeyville freeze-dried cheddar cheese

Before leaving town, put all ingredients, except the cheese, into a leak-proof pot and add ½ cup water. Slip the pot inside a cozy and allow the ingredients to rehydrate on the trail. (I put my ingredients into a Ziploc bag and slip the bag inside my Stanley pot)

On the trail: Empty the Ziploc into your cooking pot and bring the mixture up to a boil. Lower the heat and simmer for five minutes. Pile mixture on your absconded bun, and sprinkle cheese on top.

Macaroni and Cheese on the Appalachian Trail

In my home, macaroni and cheese is a staple food and is sometimes the entire entree. It is so versatile. Add chicken, vegetables, or ham. Ummm. Top with sun-dried tomatoes, bacon, Parmesan and bake. Ummm. It is the ultimate comfort food. Ultra Gel is a gluten free, non-GMO cornstarch that can be directly added to any liquid, hot or cold, for instant thickness. Ultra Gel holds up to freezing, canning and refrigerating without weeping, thinning, or breaking down. It is used in this recipe because it is added while the liquid is hot so the powdered contents stir right in. You can use bacon on the trail if you buy Oscar Mayer Real Bacon Bits, but you must use the entire package that day, so start with a breakfast of bacon and Ova Easy Eggs and Mac & Cheese for supper so the bacon does not go rancid. Here is my adapted recipe. The original is from Chef Tess from Honeyville Foods:

Mac and Cheese  2 servings
7 tsp. Honeyville Powdered Cheese                                          2 tsp. Ultra Gel
1 tsp. chicken bouillon                                                              1 tsp Harmony House dehydrated onion
¼ cup Meyenburg Goat Milk                                                     1 cup elbow macaroni
½ tsp Tony Chachere’s Creole seasoning                                1 tsp powdered butter
Salt & pepper to taste                                                               ½ cup Honeyville dehydrated

3 cups water (for 2 servings)                                                   Honeyville Cheddar Cheese shreds

Mix powdered cheese, bouillon, milk, seasonings, Ultra Gel and butter. Divide evenly into two servings. Divide macaroni and onion into two portions and seal them into two bags. Divide dehydrated cheddar cheese into two bags. In a sealer bag, add one pkt. Of seasoning, 1 macaroni pkt., and 1 cheddar cheese pkt. On the trail, Bring 1 ½ cups water to a boil. Cook macaroni until tender. Add seasoning packet and simmer until heated through. Top with crispy cheddar cheese shreds.

Banana Pudding on the Appalachian Trail

Who says you have to eat jerky and granola for 6-9 months? For my own personal MWR (morale, welfare, and recreation) I intend to have good food, whether it is pine leaf tea that I harvested pine needles for or whether it is some fat-filled creation I dreamed up at home. Snacks, on the trail, need to be full of fat, carbohydrates, and protein. Here is the pudding recipe I am making today:

Banana Pudding (Makes three servings)
1 3.9-oz. pkg. Banana Cream Instant Jello Pudding
½ cup Meyenberg Whole Powdered Goat’s Milk
3 3 tbsp. packages Harmony House freeze-dried bananas
3 1.6-oz. pkg. Nabisco Mini Vanilla Wafers

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, and 1 3-tbsp. pkg. of freeze-dried bananas and 1 pkg. Mini Nilla Wafers. To use, pour powder into a smoothie-shaker cup and add ¾ cup water. Shake until well-mixed. Pour in fruit, cookies, and stir.