ADV Minimalist Cookbook Thread

Discussion in 'Trip Planning' started by Burtonridr, Dec 18, 2008.

  1. g.mccormick

    g.mccormick Been here awhile

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  2. tomatocity

    tomatocity Retired and lovin' it

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    We have a good idea the brand of seasonings you use :D
  3. JerryMac

    JerryMac Been here awhile

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    I going to try it. I like the small tortillas too, they fit my little skillet and are very versatile.
  4. _CJ

    _CJ Retrogrouch

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  5. Dirty Lloyd

    Dirty Lloyd Been here awhile

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    My favorite.....

    Large potatoes, slice 3/4 thru about every 1/2". Add onion, and butter in between each slice, wrap in foil and bake in the campfire. Awesome!

    Cook plenty, as the leftovers make great home fries for breakfast when reheated in the frying pan come morning.

    L.
  6. Okie Preacher

    Okie Preacher Long timer

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    When I am traveling light, I carry a MSR Reactor which is great for Coffee and Oatmeal in the mornings. When I am on road and looking to eat well, the MSR Whisperlight makes the trip and I lean hard on Ara's "One Pan Recipes."

    http://store.theoasisofmysoul.com/

    For me, after a long day on the road fresh food prepared well makes a night in camp go a lot better. It might take thirty minutes to prep and cook, but the time is well spent and I think it helps me relax going into the night.
  7. AllBlak

    AllBlak Been here awhile

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    I used to try and heat up a can of stew on top of my Termis it rarely warmed up very much...
    Maybe I ride too fast...
  8. dhillr

    dhillr Long timer

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    Favorite camp/deployment meal. Nothing redeeming about the combo but I sure do enjoy it anyway.... :D

    Both travel well packed in a side case. I've also fried the vienna sausages in my camp pot and poured in scrambled eggs. Fast, easy and tasty.

    [​IMG]
  9. JADM

    JADM Adventurer

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    making ends meet on a tight touring budget means that you some times have to improvise.




    Squirrel Pot Pie



    • 4 squirrels
    • 6 medium potatoes
    • 1 tbsp. parsley flakes
    Dough

    • 2 cups flour
    • 2/3 cup shortening
    • 3/4 tsp. Salt
    • 5 tbsp. water
    • 1 egg
    Cook squirrels in large pan, using enough water to cover. Salt to taste (about 1 tsp). Cook 2 to 3 hours or until tender.
    Remove squirrels from pan, cut up, roll in flour, and fry in shortening over medium heat until browned.
    To the broth add 6 potatoes, sliced and diced.
    Mix together all ingredients for dough, using fork to cut flour through other ingredients. Work gently 1 minute with hands. Roll out dough on floured surface to about 1/8 inch thickness. Cut in 1 inch or bite size pieces and add to boiling water and potatoes. Add parsley flakes and salt (if not enough salt is added, pot pie will taste bland).
    Cook 30 minutes on low heat.


    don't knock it untill you have tried some!
  10. ravenranger

    ravenranger rave

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    Um, don't you mean off the road recipes?

    :clap



    BTW, Possum pie is pretty good, too!
  11. TheYeti

    TheYeti Hard to be Humble

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    You can learn a lot from Bicycle tourists, They usually camp and cook.

    https://www.crazyguyonabike.com/doc/?o=1&doctype=journal
    It has a lot of useful info.

    http://www.garthsontour.com/resources/
    These two traveled the world for Two years they have great info on their Blog.

    https://www.crazyguyonabike.com/doc/page/?o=Sh&page_id=187131&v=8C
    This page has a recipe for a cheap meal, Change up some of ingredients and have a totally different meal.

    If you like PB & J's Take a loaf of bread, lay bread out make loaf of sandwiches and put made sandwiches back in bread bag. I generally make the sandwiches and put them in Qt. freezer bags two or three in each bag. put a couple of bags in tank bag and you've got lunches and snacks for a couple of days
  12. pookiebear

    pookiebear Long timer

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  13. andrewsw

    andrewsw Been here awhile

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    Chunky. Seriously.

    A
  14. northofhope

    northofhope Adventurer

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    This is one of my favorites any time, home or camping.

    Fantastic ideas here. One thing I can add is if you have room and are only out for a couple of days, the Costco Kirkland pre- cooked bacon is excellent and no fat to clean up.
  15. kojack06

    kojack06 Been here awhile

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    Sunflower seeds and golden raisins!
  16. deputygene

    deputygene Been here awhile

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    This is an easy one that I like. Ingredients can be found at any grocery store.

    2 can french cut, or reg green beens
    1 can potatoes (can use whole potatos, takes longer to cook)
    1 onion, chopped
    1 can chicken broth or chicken boulion cube
    1 lb kewbasa sausage

    requires a stove and cook set. I use a msr dragonfly with two person msr cookset..

    get to campsite, drain beens, cut up half the sausage in 1/2" pieces. Save other half for breakfast, or if real hungry, throw all into pot. Add rest of ingredients, heat to boil, then simmer. While cooking, set up tent and rest of campsite. The longer it simmers, the better. Feeds two well, if you have more people, add more beans and potatos. Good with crunchy bread. Pepper, natures own seasoning, red pepper flakes all good for seasoning.
  17. extheflow

    extheflow Been here awhile

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    This is awesome, also campsites almost always have a stream, pond or lake. Bluegill are delicious and you dont need anything more than some fishing line, a small hook, a branch and whatever you just found under the rock you just flipped over.
    1) Scale it with your pocketknife
    2) cut towards head from vent with pocketknife
    3) remove and discard guts. (could probably reserve some if you still need bait)
    4) insert lemon slice in cavity where guts were (optional)
    5) wrap in foil and cook over fire for 5 minutes or so per side
    6) enjoy

    I havent tried it but you could probably skip the foil and lemon and just put it on a stick hot dog style
  18. JADM

    JADM Adventurer

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  19. nickguzzi

    nickguzzi Long timer

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    Avoid over buying.
    I try to only get the stuff for one meal for two.
    Meat and cheese can work out expensive, and I reckon my guts need a rest now and then.
    Where I go, the produce is really good, really fresh and really local. Anything which fails on one of those criteria stays on the stall.

    I have posted the fritata in another thread, but it is not hard, although as I like it with cooked with some spuds, it takes a bit longer on my single burner Trangia 27. I consider this the liquid starter time. I boil the spuds although there is no reason not to saute them if you don't mind waiting.
    Then fry off onion, pepper, tomato - any other veg you have in some decent olive oil. Add the cooked spuds and add lightly beaten egg to the frypan on top of everything else. Season. Heat slowly until the egg is turnable. Or just leave it as is. Slice and serve.
    A tossed salad to follow, then a slice of nice fresh goats cheese with a drizzle of olive oil and pepper. Finish with some fresh fruit. Top off with the end of the wine/beer. Hell even start another.

    I have bought fresh caught from anglers. That can make a great meal too.
  20. lowdowncoyote

    lowdowncoyote 10 Millimeters from Madness

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    A staple I enjoy is to boil small red potatoes in water with more salt than you could imagine dissolving in water. Say one good hand-full in a quart of water... the potato skin shrivels up, and they look a little weird, but damn they taste good; by themselves hot or cold.They'll also keep unrefrigerated until the second coming...