Quick Tip #17

Here are some simple stocking stuffer ideas for the camper, bushcrafter or outdoor enthusiast in your life.

 

Ferocerium Rod (fire starter)
Magnesium block (fire starter)
UCO stormproof matches or any matches you can find
Bandana or Survival Bandana (Survival Tips printed on it)
Cordage (550 or 850 paracord, 1000# Paramax, bank line or even Jute twine which can also be used as tinder for starting fires.
Small lengths of fat wood
Compass
Pocket knife or Hobo Pocket Knife
Emergency Fishing Kit
Pocket Chainsaw
Emergency Whistle
Carabiners
Emergency Blanket
Emergency Candles
Books (Survival, Tracking, Weather Patterns, Edible Plants, Shelter Building etc…)
Trail Maps
Pre-packaged Camp food or snacks (Jerky, Mountain House, Backpacker Pantry ect…)
Mora Knife
Flashlight or headlamp
Duct Tape
Small Pocket or small camp stove
Emergency Rain Poncho
Emergency light sticks
Hand and feet warmers
Water Filter

 

These are just a few ideas for those that are not sure what to throw in their outdoor enthusiasts Christmas stocking. There are plenty of other small useful things that will fit in a Christmas stocking but if you are not sure what to fill that stocking with feel free to use this list to help you out. What outdoor themed things are you putting in a Christmas stocking this year that may not be on this list?

Trail Recipes: Lunches

I’ll start off by saying that these are just a few lunch ideas that I use. These are not my only lunch “recipes” but may give you some extra ideas for your own trail lunches. In general I don’t like to stop for too long a period of time when I’m stopping for lunch. Because of that I try to eat something that doesn’t need to be warmed up or cooked unless it is going to be cold and I know in advance that I will want something to warm me up.

For quick lunches I like to pack homemade flour tortillas or homemade dinner rolls. I keep these at the top of my bag so that they don’t get crushed. Bread products do actually last for awhile on the trail. It just depends on how hot it is going to be. I then pack peanut butter packets, jelly packets and sometimes some honey. The honey is also great to have to sweeten your tea at night or possibly coffee. I squeeze these onto a roll or tortilla shell and I’ve got a sandwich. This way I can also keep hiking well eating if I would like. I bring a small baggy to place the used packets of peanut butter, jelly and honey in so I don’t end up with a mess in my pack. Sometimes I will also bring tuna fish that is in the pouches and mayonnaise packets so that I can make a tuna fish sandwich. Here are the recipes for the tortilla shells and dinner rolls I use.

 

DINNER ROLLS

3 ½ to 3 ¾ cups all-purpose or bread flour

¼ cup sugar

¼ cup butter, softened

1 teaspoon salt

1 package regular or quick active dry yeast (2 1/4 teaspoons)

½ cup very warm water (120-130 degrees)

½ cup very warm milk (120-130 degrees)

1 large egg

 

1) Mix 2 cups of the flour, the sugar, ¼ cup butter, salt, and yeast in a large bowl. Add warm water and warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

2) Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in a warm place about 1 hour or until double. Dough is ready if indentation remains when touched.

3) Grease rectangular pan, 13x9x2 inches, with shortening.

4) Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.

5) Heat oven to 375 degrees.

6) Bake 12-15 minutes or until golden brown. Serve warm or cool.

 

FLOUR TORTILLAS

4 cups all-purpose flour, plus additional for the counter

2 teaspoons salt

1 teaspoon baking powder

2 Tablespoons unsalted butter, cut into 1/2 –inch pieces

4 Tablespoons nonhydrogenated vegetable shortening or lard, cut into ½-inch pieces

 

1) Combine the flour, salt, and baking powder in a large mixing bowl. Add the butter and shortening, and rub them into the flour mixture with your hands until you have pea-size lumps. Slowly add 1 ½ cups of warm water to the mixture, tossing with your hands as you go. Add an additional 1 tablespoon of water at a time (but don’t use more than 4 additional tablespoons) until you have a slightly sticky dough. Lay a clean, damp dish towel over the bowl. Let the dough rest for 10 minutes.

 

2) Flour the counter and divide the dough into 16 balls, each about 3 inches in diameter. Cover the balls with the damp towel and let rest for 5 minutes. Start heating a dry skillet on the stove over medium-high heat. (If you have two skillets, use them both.)

 

3) Use the rolling pin to roll out your first tortilla to 8 inches in diameter and 1/16 inch thick. Put it in the skillet and cook for 1 minute on each side, or until it is bubbly and starting to brown. Use the spatula to remove the tortilla from the pan. Repeat with the other balls of dough. Serve immediately or store covered, in a warm oven or under a warm, damp cloth until ready to serve.

For a warm meal I take a Ziploc bag and place 1-2 servings of instant potatoes in it. Then I add enough powdered milk to cover the needed milk for the instant potatoes (dependant on how many servings of instant potatoes you use). If you want butter in the potatoes just bring some butter packets to use. Now just add some dehydrated vegetables and some dehydrated meat of your choosing (or maybe TVP if you are vegetarian) and you’re all set. Just add to some hot water and allow it to sit for 5-10 minutes and you’ve got a wonderful warm lunch. I also use this for my dinners once in awhile.

Feel free to use these recipes or come up with your own but just know that you are not stuck having to buy trail food from your local sporting goods store. I do use mountain house meals once in awhile but I can’t imagine the cost of eating those strictly well on long hikes and they are generally full of sodium. I like to save money and I rather enjoy putting my own healthier meals together. I hope this post helps encourage you to come up with your own trail meals instead of settling for prepackaged. What meals do you make for lunch well on the trail?

Cheap Healthy Trail Meals

Like most hikers/backpackers I’ve tried using expensive freeze dried food (Mountain House is the best I’ve ever tasted) or cheap prepackaged foods like ramen noodles or some form of pasta and cheese dish. Neither of these are a very healthy option so I decided to make my own prepackaged meals without all the preservatives and without tons of sodium.  If you have a vacuum sealer you can seal each of your meals individually. I usually just put my meals together a few days in advance so I don’t have to bother vacuum sealing each of them. I just place each individual meal in a sandwich size Ziploc bag and then place all the meals in a larger size Ziploc bag. If it’s a longer trip you will have to use a couple larger Ziploc bags. I place all my meals in order so that my next meal is at the top of the larger bag. I also place my prepackaged snacks in with the meals as well. Everything is in order so that I won’t have to unload the larger bag every time I want to eat. I like everything to be in order and this makes it a much quicker process at meal time.

For breakfast I generally fill a small Ziploc bag with homemade granola, fruit that I dehydrated and some powdered milk. That’s it! Just add cold water when you’re ready to eat. It tastes great and you know what’s actually in what you’re eating as well as saving a ton of money making your own dried food. If it’s colder I like to make up a bag with oatmeal and some of my dehydrated fruit. Sometimes I will add a little powdered milk as well. By making your own bag of oatmeal instead of using the prepackaged bags you’ll save a ton of money, be able to give yourself a bigger portion size and be able to add whatever you want, like fruits and nuts.

For lunches and dinners I’ll make either some form of pasta dish, rice dish or soup with rice or pasta in it. That way I’m getting some carbs for energy. I place all the dry ingredients as well as any spices in the bag and seal it up. This way when it comes time to eat all I have to do is add water and heat it up. For meat I either add dehydrated chicken, venison or a pouch of tuna fish. Tuna fish is the one thing I do buy prepackaged. It is easy to carry and they have a lot of flavors available now. I like to have some form of protein at every meal for sustained energy. You can also take homemade bread products that were just made fresh. You would be surprised how long they will last on the trail, if you don’t eat them first. I like to take homemade tortilla shells. They are awesome!  Just add a package of peanut butter and a package of honey or jelly and you’ve got a sandwich.

Obviously nuts and raisins make a great snack but I also like to take homemade granola bars and homemade graham crackers. Once you have homemade graham crackers you’ll never want another prepackaged one again. I also make my own jerky, which is great for snacking on well on the trail and easy to carry as well.

I hope this gets you thinking about having more control over what you’re eating on the trail as well as enjoying what you’re eating. You can actually enjoy your food, well saving money and being imaginative with what you’re eating. What things do you like to eat on the trail?