Recipes

Recipes for Roaming - Adventure Food for the Canadian Rockies

Edited by Astrid Blodgett, Brenda McIntyre, and Janet Pullan

Illustrated by Catharine Compston

Recipes for Roaming - Adventure Food for the Canadian Rockies is a light-hearted, user-friendly backcountry cookbook for backpackers, climbers, paddlers, cross-country skiers -- or anyone else who wants to enjoy dining in the wilderness without much fuss. This compilation contains more than 60 easy-to-follow recipes contributed by local outdoors enthusiasts. Each recipe has been tested by the editors and an either be prepared at home before your trip or boiled/baked/fondued in camp on a single-burner stove.

Recipes for Roaming includes such treats as Quesadillas, Spicy Garlic Soup (to be shared with all camp-mates!), Cheesy Baco Spuds, and Indonesian Rice. Each chapter includes a "Stuff Sack" full of helpful hints on food preparation and quick meal ideas. Chapters on breakfasts, lunches and snacks, soups and beverages, dinners ranging from fast & filling to the supremely decadent, and romance make "finer" dining easy and fun. A great book for lovers of chocolate, cilantro, and candle light dinners! Also includes an index and tips for setting up a camp kitchen.

"Currently available at many independent outdoor gear and bookstores in Alberta and BC, and at Mountain Equipment Co-op stores across Canada. You can also find us in non-profit bookstores run by the Friends of the Rocky Mountain National Parks, or contact us directly through the address at the bottom of this page. Note: 2006-07-23 This title may no longer be available. The club library has a copy but it is a very popular book

Recipes for Roaming was recently featured in the National Post newspaper across Canada, as offering "a new approach to camp food...tasty, even exotic menus". And, according to the Calgary Herald, "this is a book that should be on every backpacker's shelf".

Some sample recipes follow



From FAST AND FILLING FARE:

Indonesian Rice

This backpacker's version of Nasi Goreng, that fantastic Indonesia fried rice dish, is good enough to serve to company, even when you're at home. The contrast of sweet fruit and spicy curry makes the dish unique and delicious.

  • 1 cup instant rice
  • 3 Tbsp instant bean soup mix (spicy black bean or lentil curry)
  • 3 Tbsp dried currants
  • 1/4 cup unsalted sunflower seeds
  • 3 Tbsp dried fruit mix
  • 2 Tbsp dehydrated apples, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric powder
  • salt and pepper, to taste
  • pinch cinnamon
  • pinch ground coriander
  • pinch cayenne pepper and/or crushed dried chilies
  • 1/4 cup plain yogurt or dessert tofu (optional)
  • 1 tsp fresh cilantro, minced, or 1 tsp dried (optional)
  • 1 1/4 cups water

At home:

Combine all ingredients except last three in a zip-locking bag. Carry yogurt and cilantro separately.

In camp:

Boil 1 1/4 cups water. Add dry ingredients and simmer for five minutes, stirring occasionally. If rice looks too dry add additional water in small amounts. Top with yogurt or dessert tofu and cilantro, if desired.

Serves 1

Jack Seto


From BOREAL BREAKFASTS:

Quesadillas

We tested this recipe on our friends while up at Berg Lake. They were such a hit we ended up giving samples to everyone who was sitting on the deck at the Hargreaves Shelter -- although these make a great breakfast, it was unanimously decided they were a perfect treat for the end of the long day.

  • 2-3 small tortillas
  • small block of Cheddar or Monterey Jack cheese
  • 2 Tbsp salsa
  • small amount of oil for frying
  • 2 green onions
  • 1 pkg instant sour cream mix (optional)
  • 2 Tbsp powdered milk (optional)

At home:

Combine sour cream mix and powdered milk, if using them. Package other ingredients separately.

In camp:

If you're using sour cream -- add 1/2 cup cold water to the sour cream mix. Stir or shake well and set aside.

Cut cheese into thin slices. Slice green onions, if using.

For each tortilla, heat one teaspoon of vegetable oil in a shallow pan on a medium heat. Place tortilla in the pan. Lay cheese slices on one half of the tortilla. Sprinkle salsa and/or green onions over the cheese.

Heat 1 minute, then fold tortilla in half over the cheese. Flip tortilla and het 1-2 minutes more until cheese melts. Cut in half and serve as is, or with additional salsa and sour cream.

Serves 1-2

Brenda McIntyre

How do you carry tortillas in your pack? Try placing them between the two halves of your sit-upon -- they should fare very well. Just remember to remove the tortillas before using your sit-upon as a sit-upon!


From RECIPES FOR ROMANCE:

Chocolate Fondue

This is one of Janet's favourite backcountry treats. On a drizzly 3-day trip over Nigel Pass and Jonas Pass, Janet approached all the occupants of the Four Points campground and suggested a group fondue around the fire. Those who weren't part of her group looked somewhat skeptical but nevertheless rummaged through their packs for fruit and cookies to contribute to the fondue. Skepticism soon faded.

  • 1 100 g bar Toblerone dark chocolate
  • 1 Tbsp powdered milk
  • 1-2 Tbsp water
  • 1 Tbsp liqueur (Grand Marnier is excellent)
  • assorted items to dunk in the fondue (banana slices, grapes, apple chunks, and animal crackers all work very well)

In camp:

Mix powdered milk with just enough water to give you a milky-looking liquid. Set aside.

Break Toblerone into small pieces and place in pot. Some type of double-boiler set up works best for this since the chocolate tends to burn quite easily. Heat Toblerone until completely melted.

While you are working hard at not scorching the chocolate, have your camp-mates chop up the fruit and whatever else you will be dunking.

Add milk to melted chocolate. At this point the chocolate may become stiff and paste-like but keep stirring -- it will return to its "melted" state.

Add liqueur to melted chocolate. Again, the chocolate may congeal but keep stirring.

Remove from heat and indulge!

Serves 6 or more

Janet Pullan

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Sharon Steeves,
May 9, 2009, 9:16 PM
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