Here are two lightweight and quick-to-prepare recipes sure to deliver loads of flavour and little 

weight while being carried in your pack, canoe or kayak.

The taste of a meal increases dramatically when eaten in our fresh Yukon outdoors. Once you are at camp, it brightens everyone’s outlook when hearty foods are offered to weary, foot-sore hikers or pooped-out paddlers.

Dehydrating and pre-packing ingredients at home is the key for great fast food at the campsite.

Include written instructions and label each bag with the name of the ingredient.

For the curry, omit the shrimp if you want a vegetarian option or if you are hiking in very active bear territory.


Lightweight Curry in a Hurry

INGREDIENTS:

2 cans 200 grams each shrimp – dehydrate ahead (drain, rinse in cold water and dehydrate)

¼ cup dried onions

1 cup dried apples, cut into small pieces

½ cup golden raisins

½ cup coconut

1 tablespoon curry powder

1 tablespoon dried tomato paste

? cup dried coconut milk (or pack in one 190 ml can of liquid coconut milk)

1 cup basmati rice

2 cups water

1 teaspoon salt (for the rice)

1 tablespoon olive oil (for the rice)

PREPARATION:

  • At home, bag up each ingredient in a small Ziploc.
  • When you get to camp, put the shrimp, onions and apples into a pot and add 2 cups water, preferably warm.
  • Cover and let sit to re-hydrate for about five to 10 minutes.
  • To the pot, add in raisins, coconut, curry powder and dried tomato paste and bring to a boil.
  • Simmer, stirring occasionally for three to five minutes.
  • Just before serving, stir in the coconut milk.
  • Serve over cooked rice (1 cup rice + 2 cups water + 1 teaspoon salt + 1 tablespoon oil).
  • Bring the rice, salt and water to a boil and simmer for 15 to 20 minutes.
  • Fluff and serve with curry.

Yield = 3 to 4 servings

Fruit Crisp on the Rocks

INGREDIENTS:

2 cups dried fruit (apples, apricots, figs, cranberries, cherries, raisins, dates, etc.)

¼ cup flour

¼ cup brown sugar

1 teaspoon dried cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

1 tablespoon margarine

½ cup toasted pecans or other nuts

½ cup oats (chop finely if using whole oats, otherwise use minute oats)

½ cup granola for garnish (optional)

PREPARATION:

  • At home, into 1 small Ziploc bag, put your two cups of assorted dried fruit.
  • Into another Ziploc bag, place flour, brown sugar, cinnamon, cloves and ginger.
  • Margarine, nuts and oats and squish ingredients all together.
  • When you get to camp, put dried fruit into cooking pot and cover with just enough warm water to cover.
  • Heat fruit and cook for about five minutes.
  • Sprinkle the topping ingredients on the cooked fruit, cover and let cook on low heat for about five minutes.
  • Remove lid halfway to check and be sure not to let the whole concoction boil over.
  • Eat warm while you sit on a rock enjoying the view.

Yield = 4 one cup servings