TRAIL CHEF

Pack in sweet, creamy fla­vor with these fall-in­spired recipes.

Backpacker - - Contents - By Nick Cote

THE GREAT PUMPKIN Taste fall in these three ul­tra­light, ul­tra-easy, pumpkin-based recipes.

SPICED PAN­CAKES

En­joy the fla­vor of pumpkin pie—for break­fast. Serves 2

½ sheet pumpkin leather (see right)

1 cup all-pur­pose flour

1 cup milk from pow­der

1 Tbsp. pumpkin pie spice mix

1 tsp. bak­ing pow­der

½ tsp. bak­ing soda

¼ tsp. salt

6 Tbsp. maple syrup

5 tsp. co­conut oil

AT HOME ➞ Pack leather in one bag­gie and dry in­gre­di­ents in an­other. Mix 2 Tbsp. syrup and 2 tsp. oil in a leakproof con­tainer. Pack re­main­ing oil and syrup in sep­a­rate con­tain­ers.

IN CAMP ➞ Re­con­sti­tute milk. Add pumpkin leather to a pot with 1 cup wa­ter. Boil, re­duce heat, and stir un­til re­con­sti­tuted. Let cool, then stir in milk and oil/syrup mix­ture. Gently mix in dry in­gre­di­ents. Heat a few drops of oil in a skil­let over medium-high heat. For each pan­cake, pour 1/3 cup bat­ter into the pan and cook 3 min­utes or un­til bub­bles rise to the sur­face. Flip and cook the other side. Serve with syrup. WEIGHT* 6 oz. PRO­TEIN 12g CALO­RIES 660

THREE SIS­TERS SOUP

This hearty stew is ul­tra­light and easy to make. Serves 2

1 sheet pumpkin leather

1 cup de­hy­drated black beans

1 cup freeze-dried corn

4 Tbsp. onion flakes

5 bouil­lon cubes

⅔ cup potato flakes

¼ tsp. each: cayenne, turmeric, all­spice, gar­lic pow­der, co­rian­der

AT HOME ➞ Com­bine in­gre­di­ents in a zip-top bag.

IN CAMP ➞ In a large pot, com­bine in­gre­di­ents with 6 cups wa­ter. Boil, cover, re­duce heat to low, and sim­mer 10 to 15 min­utes, stir­ring oc­ca­sion­ally, un­til in­gre­di­ents have re­con­sti­tuted. WEIGHT 4 oz. PRO­TEIN 21g CALO­RIES 460

PUMPKIN PASTA

Pumpkin and sage spice up this creamy pasta dish. Serves 2

1 sheet pumpkin leather

1 sheet tomato sauce leather (de­hy­drate an 8 oz. can ac­cord­ing to pumpkin leather in­struc­tions)

1 Tbsp. ground sage

1 tsp. each: gar­lic pow­der, onion pow­der, salt

½ tsp. black pep­per

1 pinch nut­meg

1 cup milk from pow­der

8 oz. penne pasta

2 oz. Parme­san cheese

AT HOME ➞ Wrap pumpkin and tomato sauce leathers in plas­tic. Com­bine spices in a zip-top bag. Pack milk pow­der, pasta, and cheese in sep­a­rate bags.

IN CAMP ➞ Re­con­sti­tute milk and set aside. Boil pasta un­til very al dente (about 2 min­utes less than pack­age di­rec­tions in­di­cate). Drain and set aside, re­serv­ing 1 cup pasta wa­ter. Add leathers and 3 cups wa­ter to a pot. Bring to a boil, re­duce heat, and stir un­til re­con­sti­tuted. Stir in milk pow­der and spices. Sim­mer gently over low heat for about 5 min­utes. Add pasta, spoon­ing in re­served wa­ter as nec­es­sary to thin the sauce. Cover and sim­mer un­til pasta is done, 3 to 5 min­utes. Serve with Parme­san. WEIGHT 7 oz. PRO­TEIN 29g CALO­RIES 717

Dress up your pumpkin pasta with grated Parme­san cheese.

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