Canoeing Lunch: 10 Easy Camp Stove Recipes

Ingredients

• •1 package wraps or English muffins
• •1 cup powdered eggs
• •1 cup powdered milk
• •to taste bacon or sausage
• •to taste ketchup packets
• •optional cheese
• •optional avocado
• •optional tomato
• •1 cup baking mix
• •1 cup flour
• •1/2 cup brown sugar
• •to taste cinnamon
• •1/2 cup butter
• •optional nuts
• •optional raisins
• •to taste powdered sugar
• •1 cup cooked quinoa
• •1 package dehydrated hummus
• •to taste nuts/seeds
• •to taste spices
• •to taste Flax Crackers
• •to taste vegetable chips
• •1 cup dehydrated ground beef or TVP
• •1 cup dehydrated beans
• •1 cup dehydrated veggies
• •1 cup dehydrated tomato sauce
• •to taste spices and bread mixture
• •1 cup rice
• •1 can coconut milk
• •1 jar of red curry paste
• •to taste cayenne pepper
• •1 onion
• •1 peppers
• •1 mushrooms
• •1 zucchini
• •1 can chickpeas

Equipment

• • Dutch oven
• • Pot for boiling water
• • Frying pan
• • Nalgene or storage bags
• • Bowls for serving

Instructions

1. 1Mix powdered eggs and powdered milk at a 6-to-1 ratio and scramble with water.
2. 2Cook bacon and toast the English muffins if needed.
3. 3Add scrambled eggs, bacon, and cheese to the muffin or wrap; add toppings and ketchup.
4. 4Wrap in tinfoil and heat over the fire to keep warm.
5. 5Combine flour and baking mix with cinnamon; gradually add water to form dough, roll it, and top with butter, brown sugar, cinnamon, nuts, and raisins before slicing and cooking in a Dutch oven.
6. 6Pack dehydrated hummus, spices, and nuts; cook quinoa prior to the trip, rehydrate hummus with water, and combine with quinoa.
7. 7Prepare chili and garlic bread with dehydrated ingredients, stirring regularly and adding water as needed to maintain consistency.
8. 8Make Thai red curry by cooking rice and rehydrating veggies and chickpeas; mix with coconut milk and red curry paste.