BACKCOUNTRY SKI TOUR RECIPES

Backpackers often wonder if there is a better way when their bread is squashed or their cookies turn to crumbs; candy is composed of too many chemicals; jerky costs as much as gold. Similar foods and often superior foods that are nutritious, delicious, more economical, and often much more durable can be made at home. 

Exact measurements are important in baked goods, though not critical or necessary in many types of recipes. Following are some standard American cookbook measurements.

• 1 cup = 8 fluid ounces

• 1 teaspoon means one level teaspoon

• 1 tablespoon, also level = 2 ounces

• 4 tablespoons= 1/4 cup or 2 ounces

Below are a couple of my favorite creations. 

Enjoy!  

Becky

PHOTO: Tim Rippel cook'in up some grub.

BREAKFAST

Poached Omelet- 1 serving

• 1 Ziploc baggie
• 2 eggs, crack into Ziploc
• Some cheese, chopped veggies and salt & pepper to taste.

Shake it all up in the baggie and toss in to a pot of boiling water till done. Eat out of the bag.

SOUPS

TOM YUM- 2 servings

• 1 tablespoons dry coconut powder

• 1 package dehydrated vegetable soup mix

• Smidge of curry paste, red or green to suit your taste. 

DINNER

WRAPS- pre-made at home- delicious and nutritious. Served with a simple soup such as Itchiban or cup a soup makes a satisfying meal for the hearty skier.

GINGER BEEF WRAP

• Rice, brown or white. 
• Sliced Beef
• Sliced veggies- like red pepper, green pepper and/or mushrooms
• Thai Salad Dressing

Cook rice, let cool, add salad dressing and chopped mushrooms. Mix and put a portion on your wrap. Add sliced beef and veggies and roll up. Wrap in saran wrap and put into a Ziploc bag for travel.

GREEK CHICKEN PITA WITH HUMMUS

• Chicken Breast- 2 servings
• Tin Foil
• Dried Hummus mix
• Pita bread- 2 or more servings

          Chicken marinade

• Greek spice
• Oregano
• Lemon Juice
• Olive Oil

At home:

Combine chicken chunks, Greek spice, oregano, lemon juice and olive oil. Marinade chicken chunks overnight in the refrigerator. Pre-trip fry or roast till done, cool and tuck into a Ziploc bag for travel. In the field transfer the chicken into a packet made of tin foil and put inside your pot. Cover with a lid and let them reheat.

In the meantime re-hydrate the dried hummus mix. 

To serve: Spread some hummus on a pita and top with chicken. Add a chopped veggie if desired. 

APPETIZER

ARTICHOKE PESTO

• 1 can Artichokes- drained.
• 1/2 cup Walnuts
• 1 lemon- zest and juice
• 2 gloves garlic chopped
• 1 hand full of fresh parsley chopped
• 1 tablespoon olive oil
• 1 tablespoon parmesan cheese
• salt and pepper to taste. 

Pulse ingredients in a a food processor. Take what you need in a Ziploc. The rest can be frozen for another time. Serve on your favorite snack bread or cracker.

More coming soon! 

HIMALAYAN HIGH ALTITUDE SPECIALISTS since 1983