Overland Cooking and Recipes

[Mike G]

Looking at some great recipes, thanks everyone. When I would go backpacking, we would stop by Togo's or a Subway sandwich shop and pick up a large sandwich to go. After a long hike and then setting up camp, we would kick back and enjoy our sandwich, chips and a beer. We would also bring some Vodka and Tang drink mix, and mix up some Screwdrivers. I thought about making some Gold Drivers but my hiking buddies don't drink Tequila.

 

[NorthStar96]

Ive got a tried and true recipe that's very simple, fast and delicious and high in protein.

Creamed Salmon and Sweet Peas over toast.

ingredients:

1 can if Pink salmon.
1 can of Sweet Peas.
3 Tablespoons of butter.
1 cup of milk.
3 Tablespoons of all purpose flour.
salt and pepper to taste.

1. Open salmon and drain. I like to remove spine and any other real big bones but its not necessary.
2. open Sweet Peas and keep the liquid in can.
3. melt butter in a saucepan.
4. add flour and mix with a fork or whisk until u have a paste.
add all of the milk, and stir till flour is dissolved. add Pea . (Whole can of liquid.)
you are making a roux or white sauce.....once heat comes up it will thicken nice.
5. add salmon.
6. add Sweet peas.
7. salt and pepper to taste.
simmer over low heat till desired thickness. if too thick, add more milk.
Serve over bread or buttered toast or ciabatta...
This is delicious for breakfast, lunch or dinner.

*Spencer, this is the recipe I was telling you about.*

 

[Dunco]

Ive got a tried and true recipe that's very simple, fast and delicious and high in protein.

Creamed Salmon and Sweet Peas over toast.

ingredients:

1 can if Pink salmon.
1 can of Sweet Peas.
3 Tablespoons of butter.
1 cup of milk.
3 Tablespoons of all purpose flour.
salt and pepper to taste.

1. Open salmon and drain. I like to remove spine and any other real big bones but its not necessary.
2. open Sweet Peas and keep the liquid in can.
3. melt butter in a saucepan.
4. add flour and mix with a fork or whisk until u have a paste.
add all of the milk, and stir till flour is dissolved. add Pea . (Whole can of liquid.)
you are making a roux or white sauce.....once heat comes up it will thicken nice.
5. add salmon.
6. add Sweet peas.
7. salt and pepper to taste.
simmer over low heat till desired thickness. if too thick, add more milk.
Serve over bread or buttered toast or ciabatta...
This is delicious for breakfast, lunch or dinner.

*Spencer, this is the recipe I was telling you about.*

sounds good im not a big salmon fan but the wify is so ill have to give it a crack

 

[NorthStar96]

Just made this at home tonite.......Num Num

 

[Dunco]

Sweet Chili and Garlic Mud Crabs

2 or 3 mudcrabs
soy sauce
minced garlic
chili paste
Chardonnay
spring onions

start off with some freshly caught mud crab, brake in half and crack the claws so the flavor can enter place in big pot and add about a cup of soy sauce, add 1/2 cup of minced garlic and 3 or 4 table spoons of chili paste, add cups of water then pour in Chardonnay until everything is completely covered

simmer on a medium heat for around 15 to 20 min stiring occasionally

chops a hand full of spring onions and sprinkle on top and dig in

 

[NorthStar96]

I bet thats Yummo!

 

[NorthStar96]

Pressure Cooker Corned beef Brisket and Cabbage in the woods!
This is so good anytime but especially good when camping, with some good beer, and good friends.
Get yourself a non electric pressure cooker and set your Corned Beef Brisket in it. add a cup of water and spice package.
close lid, lock it up, install pressure relief valve on top.
Get it to a boil and when the relief valve starts to sshh...sshsh.....turn it down to med. just enough to keep valve hissing.
Cook for 90 Min.
After 90 Min, Cool gently. Relieve pressure carefully and remove brisket, set aside.
Add Potatoes, carrots, Cabbage and use remaining water or add some so theres about a cup in cooker.
Cook for 3.5 minutes. Plate up and enjoy a great camping meal.

This old way of cooking is great! all you need is a heat source like a stove or a fire.

 

[vagabondexpedition]

It's not likely an original idea, but it is my take on the ever popular grilled cheese sandwich. It is something I've been cooking up at base camp (and home) for a while now, and I finally took some time to record a video on it.

It may not be the healthiest breakfast option, but it's a tasty one.

Full write up (step by step instructions) on the blog here:
http://vagabondexpedition.com/fried-...eese-sandwich/

Or just watch the video, it's pretty simple:

 

[Tom (Steel Industries)]

Has anyone used the Can Cooker before?

 

[NorthStar96]

We need some more Camp recipes that are delicious and easy to make to add to our Recipe folder...send em in.....

 

[Pranqster]

Lots of chefs here. Personally, i go the lazy rout and warm up a can of chili and call it a day. Im down to come over for somebody elses steak or crab though!


Sent from my iPhone using Overland Bound Talk

 

[Cpl J]

Anyone ever do the cold can of stew and a piece of bread trick?

View attachment 1162

Yes.. M.R.Es...... lol

 

[murps]

So I gave Chili Cheese Fries in Tin Foil a go and it turned out pretty damn good. Though the recipe calls for everything to be done in the tinfoil, I cooked the chili in its can over the fire.

Ingredients

• 1 small package frozen french fries (not mega family size) **mine had defrosted but were still cold by the time I got to cooking
• one can of chili of choice
• 1 cup shredded cheddar cheese

Instructions

1. Spray the inside of a large doubled-up sheet of foil with cooking spray.
2. Place the frozen fries in the middle of the sheet; fold to enclose.
3. Cook the fries on your BBQ or over a campfire until they are cooked - around 15-20 minutes.
4. Spread the chili and cheese over the fries.
5. Close the packet again and cook until the chili is hot and the cheese has melted.
6. Remove, cool slightly and enjoy! We just ate it with forks right out of the package!

I transferred the fries to a plate after they had cooked. Added the chili and cheese....boom. Perfect

 

[Gunnermoose]

This was my meal on St Paddy's Day while crossing the Mojave Road.

 

[NorthStar96]

So I gave Chili Cheese Fries in Tin Foil a go and it turned out pretty damn good. Though the recipe calls for everything to be done in the tinfoil, I cooked the chili in its can over the fire.

Ingredients

• 1 small package frozen french fries (not mega family size) **mine had defrosted but were still cold by the time I got to cooking
• one can of chili of choice
• 1 cup shredded cheddar cheese

Instructions

1. Spray the inside of a large doubled-up sheet of foil with cooking spray.
2. Place the frozen fries in the middle of the sheet; fold to enclose.
3. Cook the fries on your BBQ or over a campfire until they are cooked - around 15-20 minutes.
4. Spread the chili and cheese over the fries.
5. Close the packet again and cook until the chili is hot and the cheese has melted.
6. Remove, cool slightly and enjoy! We just ate it with forks right out of the package!

I transferred the fries to a plate after they had cooked. Added the chili and cheese....boom. Perfect

Looks awesome Murph!

 

[murps]

Looks awesome Murph!

would do it again in a heartbeat, cheap and easy

 

[Mike G]

So I gave Chili Cheese Fries in Tin Foil a go and it turned out pretty damn good. Though the recipe calls for everything to be done in the tinfoil, I cooked the chili in its can over the fire.

@dmurph1996 Buddy, don't cook canned foods in the can. Its not good for you due to the Bisphenol-A that is used to line the cans. Back in the day it was OK to cook food in the can, but not today.


http://www.scientificamerican.com/article/earth-talk-can-dont/

 

[murps]

@dmurph1996 Buddy, don't cook canned foods in the can. Its not good for you due to the Bisphenol-A that is used to line the cans. Back in the day it was OK to cook food in the can, but not today.


http://www.scientificamerican.com/article/earth-talk-can-dont/

Oh shoot, thats good to know! Thanks for the heads up

 

[MOAK]

It's not a recipe, as you simply add a bit of pepper and a bit of olive oil for steaks and asparagus. Then just a dash of balsamic vinegar on the veggies when done. One of the best things we've added to our kitchen in the Lodge griddle plate. It fits perfectly on the Coleman and now we can cook for two at the same time instead of eating in shifts. Someone mentioned before about the "cheap" Coleman they are currently using and are looking forward to upgrading.. hmmm,, why? The Coleman stove is easily one of the best and most dependable pieces of gear that we have. I wouldn't trade it for any other one.

 

[escadventure]

Food for thought - we have found that we can pack more food if we carry basic ingredients instead of pre-made food. Plus it's usually better. You just have to choose your food wisely regarding it's storability.