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Tour the world with­out leav­ing your camp­site.

EGYPT: KOSHARI Com­bine all the best back­pack­ing foods in this one na­tional dish. 2 serv­ings

¼ cup red lentils ½ cup de­hy­drated chick­peas ½ cup mac­a­roni ¼ cup in­stant jas­mine rice 2 Tbsp. onion flakes

1 8-oz. can to­mato sauce 1 tsp. garam masala 1 tsp. hot sauce 2 chicken bouil­lon cubes (enough for 2 cups) ½ cup crispy fried onions

AT HOME ­ Store chick­peas and mac­a­roni in one zip-top bag. Put lentils, bouil­lon, garam masala, and onion flakes in an­other. Pack fried onions sep­a­rately.

IN CAMP ­ Add con­tents of the lentil bag and 2 cups wa­ter to a pot. Boil, re­duce heat, and cover for 5 min­utes. Add mac­a­roni and chick­peas, cover, and sim­mer an­other 5 min­utes. Add rice, cover, and sim­mer 5 more min­utes, then set aside. Com­bine to­mato sauce, garam masala, and hot sauce in a pot, boil, then sim­mer 5 min­utes. Spoon sauce over each serv­ing, then top with fried onions. WEIGHT* 13 oz. PRO­TEIN 23g CALO­RIES 630 FRANCE: CRaePES This egg-free cr•pe is as pa­perthin and chewy as the French clas­sic. 2 serv­ings

1 cup flour 2 tsp. su­gar 1 tsp. bak­ing pow­der ½ tsp. salt 1 cup milk from pow­der 3 Tbsp. vegetable oil 1 ba­nana (or 1 cup berries) ½ cup Nutella or peanut but­ter

AT HOME ­ Pack milk pow­der in a zip-top bag. Mix other dry in­gre­di­ents in a sep­a­rate bag. Put oil in a leakproof bot­tle and fruit in a hard-sided con­tainer.

IN CAMP ­ Chop fruit if needed. Re­con­sti­tute milk, then mix with dry in­gre­di­ents and 2 Tbsp. oil. Slowly add wa­ter un­til bat­ter is the con­sis­tency of heavy cream. Warm tsp. oil in

1/2 a pan over medium heat. Add 2 Tbsp. bat­ter and swirl in pan to even it out in a thin layer. Cook un­til lightly browned (1 to 2 min­utes), f lip, and cook just enough to set the bat­ter (about 1 minute). Re­move from heat, fill with top­pings, fold, and serve. WEIGHT 9 oz. PRO­TEIN 17 to 27g CALO­RIES 960


Sa­vor this sim­ple—but rich and creamy—peanut soup. 2 serv­ings

½ cup raw, un­salted peanuts 1 Yukon gold potato 1 medium car­rot 1 jalapeño pep­per 2 Tbsp. onion flakes ¼ tsp. gar­lic pow­der 2 bouil­lon cubes (enough for 2 cups) 1 tsp. olive oil 2 Tbsp. hot sauce (op­tional)

AT HOME ­ Pulse peanuts in a food pro­ces­sor un­til finely ground, about 30 sec­onds, and pack in a zip-top bag. Com­bine other dry in­gre­di­ents in a sep­a­rate bag. Pack oil and hot sauce in sep­a­rate leakproof con­tain­ers.

IN CAMP ­ Com­bine peanuts and 2 cups wa­ter in a bowl. Set aside to soak. Dice potato and car­rot. Re­move stem and seeds from jalape–o and mince. Warm oil in a pan and sautŽ jalape–o un­til lightly browned (2 to 3 min­utes). Stir in peanuts, peanut wa­ter, and other dry in­gre­di­ents. Bring to a boil, then re­duce heat, cover, and sim­mer un­til vegeta­bles are soft (about 15 min­utes) stir­ring oc­ca­sion­ally. Top with hot sauce and serve.


Give the pan a swirl im­me­di­ately af­ter adding bat­ter for an evenly cooked, golden-brown crêpe.

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