Paddle Meal Tips

February-March 2002

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Deb Leach and Friends

Winter is a good time to cruise the aisles of your supermarket and specialty stores. Look for foods that don't need refrigeration like heavy breads, salamis and packaged goods. Here are some ideas from paddle friends I consulted, especially Laurence Thor, of Mountain Equipment Co-op.

HAVE YOU CHECKED THESE OUT...

• Tasty Bites (New Age Marketing)-a variety of boil-in-foil East Indian foods that taste as great at home as they do out camping.

• Bacon for Campers (Schneider's Foods)-look for 65 gram packages of fully cooked bacon which need no refrigeration. This may seem lightweight, but you get 14 slices. Heat a slice for a few seconds on each side to warm.

DEHYDRATED FOOD

Of all the packages on the shelves, three were worthy of mention:

• MSR Mountain Gourmet Dried Eggs and Harvest FoodWorks Powdered Vegetable Shortening are great for making your own baking mixes.

• Curri Inna Hurri by Soft Path is incredible. After soaking you cook enough for 2 ravenous campers in 20 minutes.
Don't use the whole spice pack unless you like it really hot.

SOME QUICK AND EASY IDEAS

• Popcorn - Remember how to make popcorn without a microwave? Bring along vegetable oil, corn kernels, a heavy pot (that you can shake) with a good lid and a large paper grocery bag. Heat the oil with 2-3 kernels. When they pop, cover the bottom with kernels. Cover and shake till popping stops. Pour each batch of completed popcorn into the bag to season it. Drizzle with melted butter and Engevita yeast. Sit back and watch the theatre of the stars.

• Pita Pizza - If you have a bake oven, prepare and heat pizza. If not, warm one side of the pita in a frying pan, flip and add toppings, heat and eat. For sauce—add enough water to Knorr’s dehydrated tomato vegetable soup to spread on pitas. Sprinkle with grated Mozzarella. Top with slices of fresh or dried bell peppers, mushrooms, black olives and pepperoni. Sprinkle withParmesan cheese and chili pepper flakes. Bake for 15 minutes in an Outback oven, or until the cheese is melted and bubbling. (Patty Brown, Victoria Canoe and Kayak Club)

• Veggies in Foil - Great when you can have a campfire. Make mini parcels for each person or a big parcel of double aluminum foil. Potatoes-peel and dice 1-2 per person Carrots-scrape and dice 1-2 per person Onions-slice 1/2 per person Turnip-peel and dice 1/4 per person. Dollop with butter or margarine. Put foil parcel over coals or grate for 25 minutes, turning after 10-15 minutes. The outside might get singed, but the veggies will be crunchy and delicious.(Dwight Elliot, The Travel Bug Store)

• Curried Chicken - Smear chicken breasts with Patak's mild curry paste. Grill on a barbecue or campfire. [From home, a frozen chicken breast, smeared with curry paste can marinate all day in a ziplock in your cooler bag. Pull it out and pop it on the grill at dinnertime.](Bill Birdsell Smith)

• Date Delights - (Ellin McCarthy)-Buy succulent, fresh Medjool dates. Push a whole almond in each end. Enjoy with tea.(Ellin McCarthy)

• Chocolate Fondue - -Gently melt a package (225 g) of semi-sweet chocolate chips in a bowl over hot water. Add Bailey's to help melt down the chips. Dip in strawberries or wedges of oranges, pears or apples. (Nancy McLeod)