RMYC's Trail Spice Cookbook

TRAIL SPICE CREW COOKBOOK: MASTERING THE ART OF OUTDOOR GOURMET

2022 //ROCKY MOUNTAIN YOUTH CORPS

Contents Budgeting

4

Substitutions

6

Food Storage 7 Castie-Care

8

Frontcountry Recipes

9

Backcountry Tips & Tricks 44

Backcountry Recipes Desserts

52

Shopping List

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R E C I P E S Soups, Stews, and Chili Santi's Enfrijoladas pg. 10 Tofu and Barley Soup pg. 11 Easy Creamy Barley Risotto Soup pg. 11 Matzo Ball Soup pg. 12 Red Lentil, Tomato, and Kale Soup pg. 12 Black Bean Soup pg. 13 Fancy Ramen pg. 13 West African Peanut Soup pg. 14 Pineapple Chili pg. 14 CYC 4-way Chili pg. 15 Grilled Cheese and Tomato Soup pg. 15 Broccoli Cheddar Soup pg. 16

Salad

Kale Salad pg. 17 Pasta Salad pg. 18 Quinoa Salad pg. 18 Kale Sesame Lemon Dill Salad pg. 19 Emily's guide to Bomb Power Salads pg. 20

Pasta Gado Gado pg. 21 Pasta E Fagioli pg. 22 Fast Pasta with Spinach pg. 22 Vegan Mushroom Stroganoff pg. 23 Steak and Mushroom Stroganoff pg. 23 Pad Thai Pg. 24 Cowboy Mac pg. 25 Eggplant Parmesan Over Pasta pg. 25 Vegan Italian Pasta Night pg. 26

Rice Based Zo Dawg's Poke Bowls pg. 27 Spring Rolls pg. 28 Sweet Potato Risotto pg. 28 Ginger Desperation pg. 29 Pumpkin Pleaser pg. 29 Garlic Ginger Tofu + Veggies pg. 30 Red Beans and Rice with Kielbasa pg. 30 Curry in a Hurry pg. 31

Other Grains Polenta with Eggplant pg. 32 Sauteed Polenta & Butter Beans pg. 33 Quinoa Tacos pg. 33 Sherpa Rice with Lentils and Barley pg. 34

Legumes Black Bean Burgers pg. 35 Coconut Lentil Curry pg. 36 Chickpea and Cauliflower Curry pg. 36 Sweet potato and Black Bean Burritos pg. 37 Falafel Pita Wraps pg. 37 Vegetarian Shepards Pie pg. 38 Morrocan Garbanzo Beans w/ Raisins pg. 38

Unclassified?

Front Country Thanksgiving in a Pot pg. 39 Brinner pg. 40 Kaju Vegetable Korma pg. 40 Frittata pg. 41 Hearty Vegetable Hash pg. 42 Shakshuka pg. 42 Orange Cheesers pg. 43

Backcountry Storm Trooper Surprise pg. 46 Pilaf De Resistance pg. 47 Backcountry Thanksgiving in a Pot pg. 47 Spanish Rice with Beans pg. 48 Egg and Hashbrown Burritos pg. 48 Smoked Salmon Marinara Tortellini pg. 49 Chicken-Rice Curry pg. 49 Cumin and Raisen Quinoa pg. 50 Backcountry Mac n Beef pg. 50 Salmon Pesto pg. 51

Deserts Rice Pudding, pie, parfait, and more pg. 52

Budgeting Tips It's easy to stay on budget! There are lots of ways to skin this apple.

We highly recommended having one person with the cart tallying your total price as the rest of the crew shops for items.

Round up to the nearest dollar to make your life easier and stay on budget. Don't forget all purchases are tax-exempt. Walmart needs that information BEFORE scanning.

Go for generics over name brands.

It is okay to complete multiple transactions throughout the week, or a transaction that would cover more than 7 days. Just make sure your weekly total cost is within budget.

Compare unit prices to find the best deals- see the visual below.

Use RMYC's phone number at checkout for Kroger stores to get the sale prices.

Create a budget for dinners, breakfast, and lunch separately. Usually, $25 per dinner goes a long way.

GO

GENERIC!

4

Calorie intake will vary by person, but trail hunger is real! Doing a hard day's work can leave you and your crew with ravenous hunger.

An average person consumes 2,000-2,500 calories a day. You can expect your caloric demand to increase significantly while RMYC. People may need to double their normal calories.

It's important to cook meals that are large enough to satisfy even the hungriest person on your crew, and equally important to cook meals that provide all the essential nutrients!

Give Your Body What It Needs, Okay?

5

SUBSITUTIONS

Every Crew is bound to have dietary restrictions and preferences. It is important to respect each other's diets and keep these in mind when shopping and cooking crew meals. Oftentimes accommodation is as simple as cooking some items on the side or substituting a few traditional ingredients. As the chef, you should be looking to make complete meals for everyone, and this might mean adding extra ingredients to ensure everyone is getting the nutrition they need from your meal. Look below for some ideas on how to make your meal work for everyone!

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VEGETARIAN A person who does not eat meat and gelatin, and sometimes eats eggs and other dairy products Proteins: tofu, beans, lentils, seitan, tempeh, plant-based "meat", mushrooms, textured vegetable protein, jackfruit Stocks: Not Chik'N, Better than Boullion, vegetable stock

DAIRY FREE A person who does not consume milk or milk products.

Milk: Shelf-stable milk alternatives like almond, hemp, or oat milk, canned coconut milk, or coconut cream Cheese: Nutritional yeast, or soy-based products Butter: Oils like coconut, or sunflower, try vegan butter too!

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GLUTEN FREE

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VEGAN

A person who does not eat gluten- a protein found in wheat, barley, and rye.

Bread: Corn tortillas, gluten-free bread, rice cakes Pasta: bean, rice, or corn pasta, quinoa, polenta, or rice **Check all ingredient labels. Even soy sauce is known to contain gluten!

A person who does not consume any animal products including meat, dairy, honey, or eggs Cheese: Nutritional yeast, or soy-based products Protein: See vegetarian above Eggs: Ground flaxseed or chia, or egg replaces like Just Egg or Bob's Red Mill Honey: Maple syrup, agave, brown sugar Dairy: See dairy-free section

NUT FREE Nut allergies vary by person. It is important to ask how severe the allergy is. Oftentimes people with nut allergies can still cosume seeds.

Peanut Butter: Almond or sunflower butter Seek out nut-free granola bar brands like Kind, Bobo's, and Luna.

FOOD STORAGE Keeping your food fresh, and your coolers clean and organized will reduce food waste and improve the quality of your meals!

Pro Tip: Invenotry your food before meal planning. Incorporate your leftover ingredients to reduce food waste and prevent buying things you already have!

Pro Tip: Clean and organize your coolers and action packers before shopping. This makes post shopping organizing in the parking lot way

Pro tip: Keep a separate meat cooler with dry ice. Individually wrap raw meats in plastic to prevent spills.

Pro Tip: Plan to eat your meals with the most perishables earlier in the week. Create a few meals with mostly shelf-stable ingredients for the end of the week. OR hit the grocery store more than once throughout the week to stock up on fresh ingredients.

Pro Tip: Eggs don't travel well in the trailer. Give them a seat in the van!

easier!

"Proud Moments" in Rocky Moutain National Park Crew Juliet, 2021

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CAST IRON CARE With proper care, cast iron will last a lifetime. Cleaning and conditioning your pan well is crucial for its lifespan and non-stick properties. See below for cleaning instructions:

Add a splash of water to the cast iron pan or dutch oven. Freezing water on a scorching hot pan = cracking or warping!

Scrub! Use a utensil, chain mail, or kitchen-grade steel wool to remove stuck-on bits. If you used enough fat/oil for cooking, you might not need more than a quick rinse and a gentle scrub. For really stuck-on food, boil water in the pan for 10-15 minutes to loosen.

Drain water and food particles through a sump strainer before drying the pan using heat. Cast iron will begin to rust immediately so dry it well inside and out!

Add a thin coat of oil to the entire pan using a paper towel. Give the outside of the pan and lid some love (oil) as needed. Let cool and store in a dry place.

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FRONTCOUNTRY R E C I P E S

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SANTI'S ENFRIJOLADAS

BY SANTIAGO ESCOBAR

SOUPS STEWS AND CHILI

Ingredients 4 cans Refried beans (vegetarian style) 1 can Chipotle sauce (NOT whole chipotles) 1 bag Corn tortillas. You can also use tortillas chips but will sacrifice some flavor (calculate 5 tortillas per crew member) 1 bottle Cooking oil Instructions 1 large White onion Vegetables and broth 3-4 Potatoes Heat up water in a large pot (barely enough for 2 Zucchinis boiling all vegetables). Rinse and dice all vegetables 1 bag Carrots into bite-size pieces. The potatoes need to be peeled 1 box Sazon Goya’s spice mix with “cilantro y achiote” first and half onion rings are recommended. Add (found in the Latin American section ) vegetables and Sazon Goya seasoning to boiling To taste Black pepper, cumin, oregano water. Add salt and other spices to water if available until a nice soupy flavor is reached (black pepper, Extras: cumin & oregano). Simmer until vegetables are fully Sour cream cooked.

Shredded cheese Avocado Tortilla chips Cilantro Pre-heat up cast iron with plenty of cooking oil. Cut 5 tortillas per crew member into little triangles or long skinny rectangles. Fry tortillas on high heat until crispy and slightly browned.

Bean sauce In another pot add all the beans and the chipotle sauce. Do not add a whole chipotle sauce can if there are spice-sensitive crew members. Add hot broth from the first pot and mix until pancake mixlike consistency is reached. Just use the liquid- no veggies! Check flavor and add salt if needed.

To serve Add tortilla chips to the bottom of each bowl. Add plenty of bean sauce next. Continue with boiled vegetables. Top off with any extras like sour cream, cheese, and avocado.

Santiago Escobar, Fire Crew 2020, Crew J 2018,

"ADAPTED FOR EXHAUSTED AND HUNGRY VEGANS WITH NO $$" -SANTI

TOFU AND BARLEY SOUP 1-2 blocks 1-2 bunches 15-20 cups 2 ½ Tbsp 1 ½ cups 1 medium 6 cloves 5 Tbsp 1 tsp 2 tsp 2 tsp 2 Tbsp 2 tsp 2 Tbsp

Tofu, cut into 1/2" cubes.

Spinach, chopped (can substitute chard or kale) Water Vegetable broth powder or bouillon cubes Quick-cook barley Onion, sliced into half-rings Garlic Soy sauce Crushed red pepper Chili powder Cumin powder Peanut oil (olive oil will substitute in a pinch!)

Toasted sesame oil Canola oil

Instructions In a large soup pot, saute the onion and garlic in the canola oil until the onion starts to turn translucent. Set aside in a bowl. Add barley and 5 cups of water to the pot. Bring to a boil, reduce heat, cover and simmer until cooked through. Mix broth powder with remaining water and add to pot. Add all remaining ingredients except the peanut oil and sesame oil, bring to a boil, and simmer for 10 minutes. Stir in the peanut and sesame oils and simmer for 5 more minutes. Serve with sesame seeds sprinkled on top

EASY CREAMY BARLEY RISOTTO SOUP 15 cups 4 Tbsp 2 tsp 2tsp 5 cloves 2 cans 3 cups 6 cups 3/4 cup 3 Tbsp To taste

Quick-cook barley Extra virgin olive oil Dried oregano Dried basil Garlic, minced Pureed or diced tomatoes Almond milk (or other milk) Water Nutritional yeast (provides the cheesy/creamy taste) Miso, mixed with 2 Tbsp water (subs soy sauce if needed) Kosher salt, to taste Extras: Serve with garlic bread or a big salad!

Instructions Place barley in a large soup pot. Add olive oil, basil, and oregano and stir well until barley is coated with oil. Turn heat to medium until barley begins to sizzle. Once the barley sizzles, add in the minced garlic and reduce heat to low-medium. Cook for 1 minute and then add in the tomatoes, milk, water, nutritional yeast, miso, and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low. Simmer until the barley is cooked, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot. The mixture should be creamy, but not soupy, and the barley will be very chewy and not mushy. Serve immediately.

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MATZO BALL SOUP 3 cups 6 8 Tbsp 1 Tbsp 1/2 Tbsp 1/2 cup

Matzo Balls Matzo meal Eggs Veggie oil Salt Black pepper Veggie broth, or more to combine dough Extras: Serve with potato latkes or a big salad!

20-25 cups 6 2 2 stalks 6 cloves 1 Tbsp To taste To taste

The Soup Veggie broth Carrots, diced Onion, diced Celery, diced Garlic, diced Dried Basil Salt Black pepper

Instructions Combine all matzo ball ingredients and gently stir until you have a consistent dough. Set aside until ready to add to soup. Saute carrots, onion, celery, and garlic in olive oil until just browned. Add basil, salt, and pepper.

Mix and let cook for a few minutes more. Add veggie broth and bring to a boil and reduce heat to maintain a low, gentle boil. Time for the matzo balls! Put olive oil on your clean hands. Drop spoonfuls of matzo ball dough into your palm and roll into a ball. Drop all balls into the soup, the continue to simmer for about 30 minutes until balls are cooked and your soup is ready to serve.

SPICED RED LENTIL, TOMATO, AND KALE SOUP 20 cups 4 cups 7 cloves 2 6 stalks 1 bunch 2 large cans

Vegetable broth Red lentils Garlic, minced Sweet onion, diced Celery, diced Kale or spinach Diced tomatoes

5 tsp 8 tsp 2 tsp 1 tsp 1/2 tsp To taste 4 tsp

Cumin Chili powder Coriander Paprika, or to taste Cayenne pepper, or to taste Salt and pepper Coconut or vegetable oil

Extras: Serve with garlic bread or a big salad!

Instructions Saute onion and garlic in oil until fragrant. Add celery and saute a few minutes more. Stir in all spices, and continue to saute for a few minutes. Add cans of tomatoes (including the juice), broth, and lentils. Simmer uncovered for about 20-25 minutes, or until the lentils are tender. Stir in kale or spinach. Let greens soften, and serve!

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2021 Rendezvous

BLACK BEAN SOUP 3 cans 2 cans 1 can 4 cups 1 can 1/2 cup 1 can 1/2 cup To taste Serve with

Spicy refried beans Whole kernel corn or Mexican style corn, drained Black beans, rinsed and drained Chicken or vegetable broth Diced tomatoes Water Diced green chilies (mild or hot) Salsa Ground cumin Shredded monterey jack cheese Chopped cilantro Tortilla chips Spice it up! Serve with quesadillas, avocado, sour cream, and lime juice

Instructions In a large pot, combine all ingredients minus the toppings (cheese, cilantro, etc.) Stir until combined and simmer until heated through.

FANCY RAMEN 15-20 packages 1 chunk 6 cloves 2-3 cans 1 bunch 4 1 dozen 1 bunch To serve

Ramen noodles Fresh or pickled ginger Garlic, minced Mushrooms Bok Choy or spinach Carrots, shredded Hard-boiled eggs Green onion, finely chopped Garlic chili sauce Sesame seeds Make it fancier: add canned water chestnuts, kimchi ($$), dried seaweed, or miso ($$) instead of ramen flavoring packets

Instructions Start by hard boiling a dozen eggs. Add eggs and cold water to a large pot. Bring to a boil, and let simmer for ten minutes. Remove eggs from water and let cool before peeling.

Next, create the broth. It is recommended to use miso instead of the flavoring packets that come with the ramen if you have the money. That would also make this a vegetarian meal! Add miso, water, ginger, and garlic and let simmer for a few minutes. Once satisfied with the taste of the broth, add noodles, mushrooms, and bok choy all at once. Simmer until noodles are al dente! Serve with carrots, egg, green onion, and sesame seeds on top. Add garlic chili sauce to taste.

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WEST AFRICAN PEANUT SOUP 2 Tbsp 4 large 2 Tbsp 6 oz.

2 12 cups 2 tsp 2 tsp 2 cups 2 cups 16 oz.

Serve with

Canola oil Onions, finely chopped Ginger, optional Tomato paste Sweet potatos, chopped Vegetable broth or water Salt Cayenne pepper, optional Creamy peanut butter Spinach, optional Shredded chicken, optional White or brown instant rice and crushed peanuts

Instructions Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned. Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix. Pour the vegetable broth or water into the pot and bring the mixture to a boil. Lower the heat to a simmer and cover for 20 minutes until the sweet potatoes are cooked. Stir in the peanut butter until it’s well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine. Serve over rice with crushed peanuts.

PINEAPPLE CHILI 5 cans 2 cans 3 3 3 5 cloves 2 cans 2 cans 1 can 2 cans 1 bunch To taste

Beans (mixed varieties) Corn Green peppers, diced Onions, diced Zucchini, cubed Garlic, minced Diced tomatoes, Tomato sauce Tomato paste Pineapple Cilantro Cumin Salt and pepper Chili powder

Extras: Serve with dutch oven cornbread. Cook with as low heat as possible on the propane stove, leaving covered the entire time.

Instructions

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Place barley in a large soup pot. Add olive oil, basil, and oregano and stir well until barley is coated with oil. Turn heat to medium until barley begins to sizzle. Once the barley sizzles, add in the minced garlic and reduce heat to low-medium. Cook for 1 minute and then add in the tomatoes, milk, water, nutritional yeast, miso, and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low. Simmer until the barley is cooked, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot. The mixture should be creamy, but not soupy, and the barley will be very chewy and not mushy. Serve immediately.

CYC 4-WAY CHILI -Andy Dittgen, CYC Crew Leader 2013, Yampa Valley Science School 2013, Americorps*VISTA 2014

“It got weird looks every time we cooked this, but we never once had leftovers.”

Several 1-2 cans 20-30 oz 1 block 1

Cans of chili (a huge one, or a bunch of little ones, or leftover chili from the last recipe!)

Baked beans Cooked spaghetti Sharp cheddar, shredded Finely chopped white onion (optional)

Instructions Cook the chili and beans together, scoop it onto a bowl of spaghetti and top it all off with the shredded cheese and onions.

JALAPENO GRILLED CHEESE AND TOMATO SOUP 1-2 loaves 1 block 8 oz 4-5 1 stick

4-5 cans 1 5 cloves 3 cups 4 Tbsp 2tsp 3 tsp To taste

Grilled Cheese Sandwiches Bread Cheddar cheese Cream cheese Jalapenos, fresh or canned Butter, for grilling Tomato Soup- make it fresh or buy premade in tetra packs Tomato sauce or crushed tomatoes Onion, sliced Garlic, minced Veggie or chicken broth Butter Flour Salt Sugar

Instructions Bust out the rusty griddle from the bottom of your action packer. Oil it well, because we all know it hasn’t been used recently. Butter one side of the bread, fill with cheddar, cream cheese, and jalapenos. Grill to melty perfection.

If you chose to make the fresh tomato soup, good for you. Start by browning your garlic and onions in some butter. Next, make a roux by melting more butter in with the garlic and onions and combining with flour. Stir until brown. Add the remaining ingredients and simmer for a few minutes longer.

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BROCCOLI CHEDDAR SOUP

-Student Conservation Association Desert Restoration Corps Cookbook

21 Tbsp 2 4 6 cups 4 1/2 1 tsp 8 Tbsp 4 cups 3-4 cups To taste

Butter, divided Onions, chopped Carrots, chopped or shredded Broccoli florets Vegetable broth Garlic powder Flour Milk Shredded sharp cheddar cheese Salt & pepper

Instructions In a large stockpot or Dutch oven, melt 3 tablespoons of butter over medium heat. - Add the onion to the pan and saute until tender, about 5-7 minutes. - Add the carrots to the pan and cook a couple minutes more. - Stir in the broccoli, vegetable broth, onion salt, & garlic powder. - Bring the mixture to a boil, then reduce the heat to a simmer. In a medium saucepan, melt remaining butter. - Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. - Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. - Remove from the heat and add the cheese sauce to the soup pot. - Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste.

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2019 Fall Crew #3

SALADS

EMILY'S KALE SALAD

BY EMILY SALLE, CONSERVATION CORPS 2020 ACL, 2021 CL

Ingredients 3 bunches 5 4 To taste 4 To taste 2 1 4 cloves 1 pack 1 jar To taste To taste To taste 2-3 packs As needed To taste To taste To taste To taste

Kale, or two large bags Limes Sweet potatoes Hoisen sauce Garbanzo beans Cumin Cucumbers, grated Red onion Garlic Seaweed Pickled ginger Sesame oil Sesame seeds Soy Sauce Tofu Corn Starch Turmeric Dried ginger Garlic powder Balck pepper

Instructions Kale Base Derib and remove all hard bits from the kale.

Massage in lime juice until leaves turn tender and dark green.

Sweet Potato Mixture Sautee diced sweet potatoes in oil until nearly cooked through. Add hoisin sauce, garbanzo beans, and cumin powder until cooked.

Cucumber Seaweed Slaw Grate cucumbers and press with paper towels to remove excess moisture. Combine with finely chopped red onion and garlic. Add sesame oil, seeds, and ginger. Coat with soy sauce and lime juice. Break seaweed sheets into small pieces, and add to the mixture.

Breaded Tofu Drain and press extra moisture from the tofu. Cut into 1-inch cubes. Roll tofu in cornstarch season with turmeric, dried ginger, garlic powder, and black pepper. Fry in 1/2 inch of oil. Drizzle with soy sauce and lime juice.

Combine and enjoy!

GLUTEN FREE? SKIP THE HOISEN AND USE SOY SAUCE + HONEY (OR BROWN SUGAR FOR VEGANS)

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PASTA SALAD 32 oz 1 box 2 1 head 2 2 To taste 1/3 cups To taste 1/3 cup

Tri-colored rotini pasta Grape tomatoes, halved Cucumbers, chopped Broccoli, chopped Bell peppers, chopped Carrots, shredded Parmesan Mayonnaise Salt and pepper Italian salad dressing

Instructions Cook pasta according to the directions on the packaging. Combine all other ingredients. Mix and enjoy! Serve with warm garlic bread.

QUINOA SALAD 4 cups 2 1 4-5 2-3 1 bunch 2 cans 1 bunch

Quinoa, rinsed Cucumber, diced Red onion, finely chopped Avocados Bell Peppers, diced Spinach or kale, roughly chopped Chickpeas Parsley, finely chopped

Dressing: 3-4 Lemons, juiced 1 cup Olive Oil To taste Salt and pepper

Instructions Rinse and cook quinoa as directed. Bell peppers, spinach, and chickpeas can be added cold or heated in the skillet depending upon preference. Add diced cucumber, avocado, and parsley. Top with a dressing made of freshly squeezed lemons, olive oil, salt, and pepper.

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KALE SESAME LEMON DILL SALAD 2-3 bunches 4-5 5-6 cans To taste To taste To taste To taste 2-3 To taste 1 To taste 2 packs 2 packs 1 can 1 bunch To taste To taste

Kale Lemons Garbanzo beans Tahini Olive Oil Paprika Cumin Cucumbers, grated and salted Red wine vinegar Red onion Dill, dried or fresh Cherry Tomatoes or red peppers Feta or tofu Olives Fresh parsley, chopped Sesame oil Sesame seeds

Instructions Start by de-ribing kale and messaging in lemon juice until tender and dark green. Set aside.

Saute garbanzos in tahini, lemon juice, and olive oil with paprika, and cumin.

Create a dill cucumber slaw with grated and salted cucumbers. Cover in lemon juice, olive oil, and red wine vinegar. Add finely chopped garlic and red onion. Add dill to taste to complete the slaw Top kale with the sauteed mixture and slaw. Add halved cherry tomatoes or chopped red peppers. Sprinkle with fets, olives, chopped fresh parsley, sesame oil, and sesame seeds.

Mark Wertheimer COO, Rendezvous 2021

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Emily's guide to bomb power salads Kale: derib/remove hard parts. 3 bunches or two bags for a crew of 10 Massage in an acid of your choice + salt *lime *vinegar *lemon *soy sauce Massage until color darkens!

SALTS: Salt Mustard Soy Sauce

OIL: Sesame Olive Tahini

ACID: Lemon/Lime Mustard Vinegar Onion

FRESH: Dill Parsley Cilantro Mint Ginger

SUGAR: Maple Syrup Honey Hoisin

Choose: 1-2 salts, 1-2 oils, 1-2 acids, 1 fresh, 1 sugar

VEGETABLES: Peppers (raw or sauteed)/onions Sauteed broccoli/brussel sprouts Cherry tomatoes Seaweed Sauteed eggplant and zuchinni Pickled ginger

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PROTEINS: Garbanzo beans Tofu Cheese Walnuts Pumpkin Seeds Black Beans

PASTA

GADO GADO Ingredients 32 oz.

1 bunch 1 chunk 1 cup 1 cup 1/2 cup 4-6 cloves 3 1 can To taste 5-6 cups

Rice Noodles (spaghetti or ramen noodles work well too) Green Onions, diced Ginger, minced Soy Sauce Peanut butter Brown sugar or honey Garlic, minced Limes Coconut milk Instructions Sriracha or crushed red pepper Veggies: carrots, broccoli, zucchini, onion, Boil water for the pasta while you are preparing the sugar snap peas, or cabbage veggies.

Extras: fried tofu, avocado, hard-boiled eggs or cilantro to make it fancy!

Start by chopping all your veggies, garlic, and ginger.

Heat a small amount of vegetable oil in the dutch oven and add garlic, onions, and ginger. If your crew likes a little spice, add crushed red pepper flakes.

Saute until fragrant.

Add the rest of the veggies with more oil as needed.

Cover and steam while you prepare the sauce.

Mix peanut butter, brown sugar, lime, and coconut milk,then add to veggies while they are still cooking.

Add water to thin the sauce out as needed and turn the heat to low.

Cook rice noodles as directed.

Serve together with a little sriracha or cilantro on top.

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PASTA E FAGIOLI 8 Tbsp 2 2 4 ribs 1 1/2 tsp To taste 8 cloves 2 cans 8 cups 6 cups 4 2 tsp 1/2 tsp

Olive oil, divided Medium-to-large yellow onions, finely chopped Carrots, finely chopped Celery, finely chopped Sea salt, divided Ground black pepper Garlic, minced (15 ounces) Crushed tomatoes Vegetable broth Water Bay leaves Dried oregano Red pepper flakes, omit if sensitive to spice

4 cans

2 cups 4 cups 1/2 cup 2 Tbsp

Cannellini beans, great northern beans, or chickpeas, rinsed and drained (or 6 cup cooked beans) Cavatelli, ditalini, elbow or small shell pasta of choice Kale, chopped (tough ribs removed first), or chard or collard greens Fresh Italian parsley Lemon juice (about 1 medium lemon)

Optional garnishes: Additional chopped parsley, black pepper, grated parmesan cheese or light drizzle of olive

Instructions Heat olive oil in a large pot. Add onion, carrots, celery, salt, pepper, and garlic, and cook for a few minutes until celery is soft. Next, combine tomatoes, broth, water, bay leaves, oregano, red pepper flakes, and beans with the cooking mirepoix. Simmer for about 5-10 minutes before adding pasta. A few minutes before the pasta has fully cooked, add kale and let soften. When the pasta is done cooking, remove the soup from heat and add the remaining ingredients.

FAST PASTA WITH SPINACH 5 cloves 1/2 Tbsp 1 jar/can 1 cup 30 oz.

2-3 bunches To taste

Garlic, minced Crushed red pepper flakes, or to taste (optional) Kalamata or other olives, pitted and roughly chopped Olive oil Long pasta, like linguine Spinach, washed, roughly chopped Salt and freshly ground black pepper Additional ingredients: Butter, parmesan, mushrooms, fresh or dried tomatoes, chicken, or black beans

Instructions Bring a large pot of water to a boil, and add salt. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm pot with red pepper flakes, olives, and olive oil. Warm to infuse the oil.

Cook past until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve. Top with any additional ingredients.

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VEGAN MUSHROOM STROGANOFF 3 small 30 Oz. 24 Oz. 12 cups 6 Tbsp 3/4 Tbsp 1 cup 3 Tbsp 34 tsp 6 Tbsp

Yellow onions, sliced and quartered Cremini mushrooms, cut in half or fourths Rotini pasta* Imitation “beef-flavored” broth (or sub vegetable broth) 6 tTbsp nutritional yeast 3/4 teaspoon freshly ground black pepper, plus more to taste 1 cup (85 g) cashew butter 3 Tbsp lemon juice ¾ tsp kosher salt (optional) 6 tablespoons parsley, chopped Add a little extra: Use a plant-based ground beef for more protein! Add peas or black beans

Instructions Sauté the Onion: add 3/4 cup of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. Cook the Pasta: add in the pasta, mushrooms, beef-flavored broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot. Make it Creamy: turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary. Serve: top with freshly chopped parsley and black pepper, and serve warm.

Want it meatier? Add up to 16 oz of plant-based ground beef to the recipe! Sauté the grounds in the pot with the onion. Once they are cooked, add in the remaining ingredients and proceed with the recipe as written

ONE-POT STEAK AND MUSHROOM STROGANOFF 2 lbs.

To taste 1/4 tsp 24 oz.

2 6 cups 2 Tbsp 2 Tbsp 24 oz.

16 oz.

Instructions

Steak, sliced into bite-sized pieces Salt Black pepper Mushrooms, quartered Onions, diced Beef broth (can use bouillon cubes or another concentrate) Worcestershire sauce Thyme Wide egg noodles Sour cream Optional: fine-chopped fresh parsley, smoked paprika

Shake salt on the steak pieces. Heat a deep non-stick pan, pot, or a well-seasoned cast iron Dutch oven. When very hot, add steak and cook just until seared on both sides and cooked through. Remove steak and allow to rest.

Reduce heat to medium. Add the mushrooms and sauté 5 minutes, stirring infrequently. Add the onions and continue to sauté an additional 5 minutes. Add the bouillon broth, Worcestershire sauce, pepper, and thyme. Use a wooden spoon or a spatula to scrape up any brown bits on the bottom. Bring the liquid to a boil over high heat.

Add the noodles, optionally put lid on to keep steam in, and cook according to package instructions, stirring occasionally to ensure the noodles cook evenly. Once the noodles are tender, remove skillet from heat. Do not drain. Add the cooked steak to skillet, and then stir in the sour cream. Top with parsley and paprika. Serve immediately. (Serves eight to ten)

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PAD THAI 30 oz.

5 10 cloves 5 tsp 10

Pad Thai noodles (rice noodles) Large shallots, finely diced Garlic, chopped Ginger, chopped (optional) Eggs, whisked with a fork with a generous pinch of salt ( if vegan, leave it out) 30 oz. Tofu, chicken breast, or peeled shrimp To taste Salt and pepper 10 Tbsp Peanut oil, vegetable oil, or coconut oil

Instructions

5 1 bunch 1 cup 1 cup

Limes Green onions Fish sauce, or leave out if vegan Brown sugar (sub coconut sugar, palm sugar or regular sugar) 1 cup Rice vinegar 5 tsp Soy sauce (or GF liquid aminos like Braggs) 6 cups Veggies of choice! Carrots, broccoli, peas Optional: Roasted peanuts, bean sprouts, chili flakes

Cook noodles according to package instructions. Chop shallot, garlic, and ginger and set aside.

Whisk the eggs in a bowl with a fork and add a generous pinch of salt. Set aside.

Make the Pad Thai Sauce: whisk fish sauce, rice vinegar, brown sugar, and soy sauce in a small bowl. Set aside.

Prep and Cook the protein: Chicken: slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp, or tofu in a pan with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.

STIR FRY the PAD THAI: Heat peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant. Add veggies of choice Make a well in the center of the pan, scooting the shallot mixture to the side, and add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.

Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.

Add the Pad Thai Sauce and cook 1 minute. Add the cooked chicken, tofu, or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.

Toss in the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions.

Squeeze with a little lime juice. Taste. Adjust salt, lime, and sweetness to your liking adding a pinch of salt, more lime, or a pinch more sugar to taste.

Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges, and roasted crushed peanuts.

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COWBOY MAC 1 3 2 1 2-3 lbs.

1-2 cans 3 Tbsp 20 oz.

1 14 oz.

Onion Green or red peppers Zucchini Summer squash Bowtie or penne pasta Black beans Oil or butter Shredded cheese, any variety Small container parmesan Tuna (optional or served on the side)

Instructions Boil water for the pasta. Chop onion, peppers, zucchini, and summer squash and stir-fry until tender. Prepare the pasta as directed and drain water. Add the veggies, black beans, and butter or olive oil. Heat on low for 3-5 minutes stirring occasionally. Add the shredded cheese and parmesan. Add tuna. Cover and let melt.

EGGPLANT PARMESAN OVER PASTA 5 5 Tbsp 3-4 4-5 cups 7 cups 1 1/4 cups 1 1/4 tsp 1 shaker 2.5 lbs

Eggs Water Large eggplants, cut into 3/4" thick slices Dried bread crumbs, seasoned Shredded mozzarella cheese Spaghetti sauce (or more if adding eggplant to pasta - see below) Crushed red pepper flakes Grated parmesan cheese Angel hair pasta Extras: Serve with a salad, chicken, or broccoli

Instructions Instructions: In a medium sized bowl, beat the eggs and water together. Place bread crumbs in a shallow dish. Dip the sliced, uncooked eggplant first in the egg mixture, then in the crumbs. Coat thoroughly. Heat oil in a large skillet over med-high heat until hot. Add eggplant slices and reduce heat to medium. Cook 3-4 mins per side, or until golden brown and tender. Sprinkle mozzarella over eggplant during the last minute of cooking to melt.

While eggplant is cooking, combine spaghetti sauce and pepper flakes in a small saucepan. Heat until warm/hot.

Top eggplant with sauce and parmesan cheese. Add to cooked angel hair pasta if desired.

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VEGAN-Sarah ITALIAN PASTA NIGHT Brock, CM 2019, ACL, 2020, CL 2021, Ops Manager 2022 1 large 1 1 As needed To taste 1-2 boxes 1-2 jars 3 lbs 2 To taste

Onion, sliced Zucchini, sliced Yellow squash, sliced Cooking oil, or vegan butter Salt, pepper, and garlic Vegan meat crumbles Pasta Sauce Pasta Baguettes Italian seasoning

Instructions Fry up all the veggies with Italian seasoning, black pepper, salt, garlic. Add one box of vegan meat crumbles to the veg, fry it up, then add 1-2 jars of pasta sauce and let simmer. Make 3 lbs of your favorite pasta and set it to the side. Get 2 loaves of sturdy bakery bread (or two baguettes) and toast them up on the griddle. Spread vegan butter on them and add diced garlic and Italian seasoning on top!

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ZO DAWG'S POKE BOWLS

RICE

BY ZOEY GRAY, CL 2019 & 2020

Ingredients 4-5 cups 2 blocks 1-2 packages 1-2 1-2 1-2 1 jar 1 bottle 1 bottle 1 bottle 2

White rice Extra-firm tofu Dried seaweed (nori sheets) Cucumbers Large carrots Mangos if you feelin' fancy Pickled ginger Soy sauce Sesame oil Seasoned rice vinegar Sweet potatoes Extras: Avocado, salmon or tuna, and toasted sesame seeds

Instructions

Boil water and cook rice Cut tofu into one inch thick slices Heat castie and add oil when hot. Fry tofu letting it get golden brown on each side Set all tofu on plate with paper towel Cut sweet potatoes into small cubes (larger will take longer) Add more oil to castie or dutchie and sautee sweet potatos until golden and crunchy Cut cucumbers and carrots into matchsticks (you can also use grater on carrots) Put all the things in the bowl

"TO TRULY FRY TOFU TO THE MOST GOLDEN-BROWN PERFECTION, DON’T STIR IT. PUT THE SPATULA DOWN. I SEE YOU." - ZO

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SPRING ROLLS WITH THAI PEANUT DIPPING SAUCE 1 can 1/4 cup 3/4 cup 1/2 tsp 1/4 tsp 2 Tbsp

Peanut Sauce: Coconut milk Red curry paste Peanut butter Salt Sugar Apple cider vinegar

Instructions

1 package 1 box 1 lb 1 head 1 bunch 2 3 4 4

Spring Rolls: Rice papers Thin rice noodles Seitan or tofu Lettuce Basil or mint (optional, but highly recommended) Cucumbers, thinly sliced Bell peppers, thinly sliced Carrots, thinly sliced Avocados, thinly sliced

To make the sauce, combine all ingredients in a pot and bring to a very gentle simmer, whisking constantly. Let the mixture simmer for 3-5 minutes, careful not to let it burn. Take the pot off the heat, and let cool to room temperature.

Fill a large shallow bowl or plate with water. Submerge rice papers in water until soft, about 1 minute. Carefully remove the sheet and lay it on a moistened cutting board. Place a small amount of each ingredient listed onto the sheet, and roll it up like a burrito. Serve with dipping sauce.

SWEET POTATO RISOTTO

-Britni Johnson, RCC Crew Mentor 2008, Trail Crew Leader 2009, Americorps *VISTA 2010

Enough for Risoto 3/4 cup 1/3 cup 6 cloves 3 cups 1-2 cups 3 tsp 3/4 tsp 5-6 cups

Vegetable broth (using concentrated vegetable bouillon or otherwise) Water Onion, chopped Garlic, chopped Sweet potato, cooked and mashed Parmesan cheese, grated Fresh Rosemary, or 1 tsp dried Ground nutmeg Risotto

Instructions Instructions: In a large saucepan, heat a proportional amount of broth for cooking risotto over medium heat.

Meanwhile, in a large skillet or large saucepan, heat water to boiling over med-high heat. Add onion and garlic; cook 3-4mins, stirring frequently, until onion is tender. Stir in risotto. Cook 1 minute, stirring frequently, until risotto begins to brown. Reduce heat to medium. Stir in sweet potato and hot broth. Cook, uncovered, stirring frequently until broth is fully absorbed. Continue cooking 30-35mins, adding 1 1/2 c of broth at a time, until risotto is almost tender and the mixture is creamy. Remove from heat. Stir in the remaining ingredients. Garnish with additional fresh rosemary and shredded parmesan cheese.

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GINGER DESPERATION OVER RICE 5-6 cups 1-1.5 lbs 1 chunk 1 head 1 head 2 To taste To taste

Rice Ground beef or Impossible Burger ground beef Ginger, grated Broccoli, chopped Cauliflower, chopped Lemons Honey Soy sauce

Instructions Rinse rice and cook as directed. Brown the hamburger in a large, covered pot over medium heat. Drain the excess grease. Add the ginger root, broccoli, and cauliflower, and cover to simmer over low heat for 5-10 minutes (the vegetable should remain crisp). Squeeze lemon over the veggies and meat, then mix. Add honey and soy sauce to taste. Serve over hot rice.

PUMPKIN PLEASER 5-6 cups 2 cans To taste 4 2 3 Tbsp 4 tsp 4tsp 3 3 tsp 1/2 tsp 1/2 tsp 1/2 cup 1 cup

Brown rice Pure pumpkin Black pepper Bell peppers Onions Brown sugar Ground coriander Dried mustard Lemons Garlic powder, or fresh garlic cloves Cayenne pepper Ground turmeric Dry roasted peanuts, chopped Sweetened coconut shreds

Instructions Cook rice separately as directed. Saute bell pepper and onion until soft. Combine all other ingredients excluding lemon and chopped peanuts. Simmer until heated through. Serve over rice and garnish with lemon juice and peanuts.

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GARLIC-GINGER TOFU WITH VEGGIES 6 Tbsp 6 cloves 1 chunk 4 4 Tbsp 4 lbs 5-6 cups 5 cups

Canola oil Garlic, or to taste Fresh ginger, or to taste Limes Tamari (or soy) sauce, or to taste Extra firm tofu Rice Mixed veggies (carrots, spinach, brussel sprouts, red cabbage, sugar snap peas, etc.)

Instructions Remove tofu from pkg and drain as much water as possible (using paper towels, apply pressure and squeeze tofu). Then cut into cubes. Heat oil in large skillet over medium heat. Stir in garlic and ginger, cook for 1 minute.

Add cubed tofu to the pan with tamari (or soy sauce) and stir to coat. Cover and continue cooking for 20-30mins, doing your best to cook/brown all sides of the tofu. Squeeze lime juice over tofu before serving. Serve with cooked rice and sautéed vegetables.

RED BEANS AND RICE WITH KIELBASA 5 cups 28 oz 2 3 4 cloves 3 cans 2 cans 1 1/2 tsp To taste To taste To taste

Rice Kielbasa sausage, cut diagonally into ¼ inch slices Onions, chopped Green bell peppers, chopped Garlic, chopped Kidney beans Whole peeled tomatoes Dried oregano Salt Pepper Hot sauce

Instructions Cook Rice separately as directed. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice. Add hot sauce as desired

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CURRY IN A HURRY 32 oz 1 package 3 3 2 5 1 chunk 2 cans 1 jar To taste 4 1 bunch

Rice noodles Mushrooms, any variety Red peppers, chopped Yellow Squash, chopped Yellow onions, chopped, Cloves garlic Ginger Coconut milk Red curry paste Fish sauce or Braggs liquid aminos Limes Cilantro

Instructions Boil water and cook rice noodles as directed. In another pot, mix the chopped pepper, squash, onion, garlic, and ginger with the coconut milk. Bring to a boil, then simmer for about 10 minutes or until cooked. Add the red curry paste and stir well. Add fish sauce or liquid aminos to taste. Squeeze lime and sprinkle the cilantro on individual servings.

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OTHER GRAINS

POLENTA WITH EGGPLANT

BY EMILY SALLE, ACL 2020, CL 2021

Ingredients 4 rolls Pre-cooked polenta (or you can make your own with cornmeal and water ranging from 15 to 45 min) 3 medium Eggplants 2 large Yellow onions 6 cloves Garlic 2 packages Mushrooms 2 cans Tomato paste (tiny), or 1 reg can 3x Water or veggie broth to tomato paste 1/4 cups Olive oil 2 bags Baby spinach (can sub for kale or swiss chard, but cook leaves into sauce for 5 minutes at the end) To taste Salt, pepper, paprika Optional: Chopped walnuts (garnish) Chopped basil (garnish)

Instructions

Finely chop onions and garlic separately.

Chop eggplant into coarse cubes. Slice mushrooms.

Heat 4-5 tbsps oil in the saucepan or pot, add onions and 1/2 garlic. Cook until soft.

Add eggplant. Stir often. Salt. Do not add more oil. Cook until soft and then add tomato paste and either broth or water.

Salt, spice, and stir. Reduce heat and let simmer until ready to serve.

Add oil to the frying pan. Warm the remaining garlic until fragrant. Add mushrooms. Cook until soft, set aside. (5 min) Keep that frying pan hot, add oil. Add paprika to oil. Add 1/2 slices of polenta. Fry each side until golden.

Coarsely julienne or slice spinach.

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Serve bowls with spinach at the bottom, polenta slices, a good big scoop of sauce, mushrooms, and I like to top it with a bit of fresh basil and chopped walnuts as a garnish

CATALAN SAUTEED POLENTA AND BUTTER BEANS 9 tsp 2 packages 4 cloves 2 2 2 tsp 2 cans 9 cups 2 cups 2 cups 5 tsp

Olive oil, divided Prepared polenta, cut into ½ in. cubes Garlic Onions, thinly sliced Red bell peppers, diced Paprika Butter beans, rinsed Spinach Vegetable broth Monterey jack cheese, shredded Vinegar (sherry wine, apple cider, or balsamic vinegar)

Instructions Heat 3 tsp Olive oil over medium heat. Add polenta and cook in a single layer (do multiple batches if necessary), stirring occasionally until the polenta begins to brown. Transfer to a plate. Reduce to medium heat and add remaining olive oil and garlic to the pan. Cook until fragrant, stirring frequently. Add onion and bell pepper. Cook until tender. Sprinkle with paprika. Stir in beans, spinach, and broth. Cook until the beans are heated through.

Remove from heat and stir in vinegar and cheese. Serve vegetables over polenta.

QUINOA TACOS 4 cups 2 cans 2 cans 3 To taste 1 1 bunch 4-5 limes 10 oz 4-5 1 jar 1 package

Quinoa, rinsed Corn Black beans Bell peppers Salt, pepper, garlic powder Red onion, finely diced Cilantro Limes Cotija cheese Avocados Salsa Corn tortillas (3-4 per person)

Instructions Cook quinoa separately as directed. You can add bouillon to the water if desired for a little extra flavor. Combine corn, bell pepper, beans, and seasoning in a skillet with a little oil. Saute until heated through. Prepare red onion, cilantro, cheese, avocado, and salsa to serve as toppings. Heat the corn tortillas right before serving (very important!). Combine quinoa, bean mixture, and toppings all together on a tortilla for a delicious dinner!

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SHERPA RICE WITH LENTILS AND BARLEY 1 cup 1 cup To taste 6 cups 2 4 4 To taste To taste

Split Lentils Quick cook barley Salt Instant rice Onions, chopped Green bell peppers, chopped Apples, chopped Curry powder Ground cinnamon

Instructions Add salt to a large pot of boiling water. Use the amount of water directed to cook lentils and barley combined.

Stir in rice, barley, and lentils. Reduce to a simmer then add the rest of the ingredients. Cover lightly and simmer for 30 minutes.

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BLACK BEAN BURGERS

BY CJ LACRUYSE, CM 2018 & ACL 2019

LEGUMES (beans lentils and peas)

Ingredients 1 medium 2 Tbsp 4 cans 4 Tbsp 4 Tbsp 2 1 tsp 1 cup To taste 10-15

Yellow onion, finely chopped Finely chopped garlic Black beans, rinsed and drained, divided Freshly chopped cilantro leaves Freshly chopped parsley leaves Eggs, sub flax or chia for vegans Red pepper flakes Bread crumbs Salt and fresh ground black pepper Burger buns, or a loaf of bread

Toppings: Lettuce Caramelized onions Tomato Pickles Cheese Condiments of choice!

Instructions Heat a grill or cast iron griddle over medium-low heat.

In a big bowl, mix onion and garlic. Add 2 cans of black beans, cilantro, parsley, egg, and red pepper flakes and mash vigorously to combine.

Add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix/mash until well combined.

Form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through.

Toast hamburger buns on a grill. Serve with desired toppings.

John "Tucky " Helm, 2021 Feat. Black Bean Burger

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COCONUT LENTIL CURRY -Katie Lichosik, CM 2019 ACL 2020

4 Tbsp 2 Tbsp 2 Tbsp 1 head 2 cans 4 Tbsp 2 Tbsp 4 Tbsp 2 cups

Coconut oil (or any oil of choice) 2-3 tsp Cumin 2 cans Coriander seeds 1 handful Garlic (10-12 cloves) 1 bag Crushed tomatoes 1 1/2 cup Ginger, chopped Turmeric Salt Lentils

Optional: cayenne powder and a sprinkle of cinnamon Coconut milk Cherry tomatoes Spinach/ greens of choice Chopped cilantro (garnish) Optional: add butternut squash/sweet potato to make heartier (add in at end of step 1)

Instructions 1. Heat coconut oil in a large pot or skillet over medium-high heat. Add cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add garlic to pot and let it brown, about 2 mins. (Be careful with this part, very easy to burn) 2. Add cans of crushed tomatoes, ginger, turmeric, and salt to pot and cook, stirring pot a few times, for 5 mins.

Add lentils and, if using, cayenne powder and cinnamon, and 3 cups of water to the pot, bring to boil. Reduce heat to low, cover pot, and let it simmer for 35-40 mins, or until lentils are soft. Stir pot few times to prevent lentils from sticking to bottom. If starts to look dry, add ½ - 1 cup water.

3. Once lentils are soft, add spinach first, then coconut milk and cherry tomatoes and bring back to simmer.

Remove pot from heat and stir in cilantro. Serve once it’s at desired consistency.

ONE-POT CHICKPEA AND CAULIFLOWER CURRY WITH QUINOA 2 Tbsp 1 large 2 cloves 4 tsp 1 tsp 1-2 tsp 1/2 tsp 1 head

Extra virgin olive oil Onion, chopped Garlic, minced Curry powder Garam masala Green curry paste Cardamom Cauliflower

2 cans 2 cans 1 can 1 bunch 1/2 cup 4 cups

Chickpeas, drained Diced tomatoes w/ green chiles Unsweetened coconut milk Greens (we use kale, spinach or chard) Cilantro, chopped Quinoa

Instructions Heat oil in a large pot or dutch oven. Once heated, add the onions and garlic, and cook until fragrant and translucent. Be sure to add more water as needed to prevent burning. Add the spices and curry paste, and stir until well combined. Mix in the cauliflower and chickpeas, stirring for about 1 minute to heat through, then add the tomatoes and coconut milk. Bring mixture boil, then reduce heat to med-low and boil gently until the cauliflower is tender and the liquid thickens slightly, stirring occasionally (about 15-20 minutes). Add in the greens and cook through until wilted, stir in the cilantro then season with salt & pepper to taste. Serve with warm quinoa and/or anything else of choice.

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SWEET POTATO AND BLACK BEAN BURRITOS 4 3 tsp 5 tsp 3 10 cloves 1 1/2 3 Tbsp 3 tbsp

Sweet potatoes, peeled and cubed Salt Vegetable oil Onions diced Garlic cloves, minced Green chilies, diced (or canned) Ground cumin Ground coriander

3-4 cans 5 Tbsp 1 pack 1 block 4-5 1 jar 1 bunch

Black beans, rinsed Lemon juice Tortillas Cheese, shredded Avocados Salsa 1Cilantro

Spice it up! Add Valentina hot sauce, sour cream, kale, or a protein like chicken or tofu.

Instructions Place the sweet potatoes in a medium pot with enough water to cover and a few pinches of salt. Bring to a boil and cook until tender. Drain and set aside. While the sweet potatoes are cooking, warm the oil in a medium skillet and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally until the onions are tender. Add the cumin and coriander and cook for 2-3 minutes longer, stirring frequently. Add black beans and cook until heated through. Remove from heat and combine with cilantro, lemon juice, and cooked sweet potatoes. Serve in a warm tortilla, and add cheese, avocado, hot sauce to individual servings.

FALAFEL PITA WRAPS WITH TZATZIKI 1 box 3 24 oz 8 cloves 1/2 tsp 2 tsp To taste To taste 4 2 1 head 10-12 peices

Instant falafel mix Cucumbers, peeled and chopped Plain yogurt Garlic, minced Paprika Dill Salt and pepper Lemon juice Tomatoes, diced Bell peppers, thinly sliced Lettuce, shredded Pita bread or wraps

Instructions Prepare falafel as directed. Create Tzatziki sauce by combining 2 cucumbers, yogurt, garlic, paprika, dill, salt, pepper, and lemon juice. Place falafel in the bread of choice. Drizzle with Tzatziki sauce and serve tomatoes, bell peppers, and lettuce on top.

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VEGETARIAN SHEPHERDS PIE 4 cans 2 jars 2 medium 2 cans 2 1/2 cups 1/2 cup 4 Tbsp 1/2 tsp 2 1/2 cups 4 Tbsp Handful

woof

Kidney beans, drained Chunky-style salsa (about 4c total) Carrots, chopped (about 1c) Whole-kernel corn Water Milk Butter Salt Instant mashed potato mix Grated parmesan Chopped, fresh cilantro, parsley, or chives, if desired

Instructions In a large skillet (possibly two, since this is such a large serving), heat beans, salsa, corn, and carrots to boiling.

Reduce heat to low, cover, and simmer for about 15mins (or until carrots are tender). In a large saucepan, heat water, milk, butter, and salt to boiling. Remove from heat. Stir in DRY mashed potato mix just until moistened. Let stand for about 30 seconds or until liquid is absorbed. Whip mashed potatoes with a fork until fluffy. Spoon mashed potatoes onto bean mixture around the edge of the skillet(s). Cover and let simmer for about 5mins.

Sprinkle with cheese and chives if desired.

MOROCCAN GARBANZO BEANS W/ RAISINS 4 cups 3 Tbsp 3 3 cloves 3 cups 1 cup 3 cups 3 cans 3 tsp 2 cups 2 cups To taste

Long-grain rice or couscous Peanut or veggie oil Onions, chopped Garlic, chopped Acorn or butternut squash (or whatever summer squash is available), diced Raisins Vegetable broth (add 1/2c at a time; may not need a full 3 c) Garbanzo beans, drained Cinnamon (or more to taste) Cauliflower, chopped Carrots, chopped Curry powder

Instructions Cook cous cous as indicated on packaging. In a large saucepan/pot, heat oil over medium heat. Add onions and garlic. Cook until tender. Stir in all remaining ingredients except for the garbanzo beans. Heat to boiling, reduce heat, cover and simmer until squash is tender. Stir in the beans, heat thoroughly. Serve over rice.

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FRONT COUNTRY THANKSGIVING IN A POT

UNCLASSIFIED

CAROLINE MCCLENAHAN, TRAIL ASSISTANT CREW LEADER 2012, TRAIL CREW LEADER 2013

Ingredients 10 lbs 3 boxes 5 stalks 3 2 cans 1 can 2 cans To taste To taste

Taters (potatoes) Stuffing Celery, diced, Onions, diced Cranberry sauce Yams (large can) Corn Butter Garlic Broth or water

Extras: Rehydrate a few instant gravy packs, buy a rotisserie chicken or two (eat the day of purchase!), or serve with roasted brussel sprouts and buttered hawaiian rolls!

Instructions Boil taters till soft, drain water and mash with butter.

Saute onions, garlic (a few cloves) and several stalks of celery, set aside.

Make stuffing according to directions using broth or water.

Add the onion mixture.

Add 2 cans of corn.

Add yams to either taters or stuffing.

Serve with cranberry sauce.

Lucy Murphy, CM 2019, ACL 2020

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BRINNER (BREAKFAST FOR DINNER) 1 box Pancake mix- just add water. Add berries, chia seeds, chocolate chips, or shredded coconut!

24 peices Breakfast sausage- vegan or not 24 Eggs, scrambled 3-4 lbs Homefries style potatoes with onions, peppers, and seasoning 1 bottle Cooking oil 1-2 bottles Orange Juice?

Instructions There are many combinations to make the perfect Brinner. Bacon? Whipped cream? Cereal?! The options are endless.

Choose a pancake mix that only requires water to make. Get creative with toppings like peanut butter, bananas, or cinnamon applesauce, and splurge on the maple syrup! It’s with it. Use the Griddle for the optimal cooking surface.

Scrambled eggs are a fan favorite. Add some greens or beans if you like.

The potatoes will take the longest, so start there. The smaller you cut the pieces the quicker they will cook. Use plenty of oil and add whatever seasonings your heart desires. It’s recommended to add onions and garlic at the very least!

KAJU VEGETABLE KORMA 1 Tbsp 2 8 cloves 1 tsp 2 Tbsp 1 6 6

Coconut or vegetable oil Red onions, diced Garlic, diced Chili powder Turmeric powder Butternut squash, cubed Potatoes, cubed Carrots

2 2 cups 1 cup 1 cup 1 can 4 To taste

Green bell peppers, diced Broccoli florets Cashews, chopped Coconut milk Tomato paste Tomatoes, diced Sea salt

Add a little extra: Serve with warm naan bread, or a side of rice.

Instructions Heat oil in a large pot. Saute onions and garlic until translucent. Add chili powder and turmeric and stir briskly until fragrant. Add squash, potatoes, carrots, green pepper, and broccoli. Stir to coat. Add ½ cup water, cashews, coconut milk, and tomato paste together and add to pot. Bring to a boil, then let reduce heat and let simmer for 25 minutes, stirring occasionally. Add tomatoes and salt and cook for another 10 minutes or until vegetables are soft. Serve with additional cashews on top.

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FRITTATA 24 1 cup 1 5 cloves 2 tsp 2 cups

Eggs Milk, or milk alternative Onion, diced Garlic, minced Butter/oil Chopped cooked vegetables or meat Bell peppers, spinach, black beans, breakfast sausage, or ground beef 1 bag Parmesan cheese 1 bag Sun-dried tomatoes

Instructions Cook vegetable or meat of choice before adding to egg mixture. Beat eggs and milk with a pinch of black pepper. Sauté onion and garlic in margarine until tender. Stir in vegetables or meat. Pour egg mixture into skillet over vegetables and cook over medium heat. As the mixture sets, run a spatula around the edge of the skillet, lifting egg to allow uncooked eggs to flow underneath. Continue cooking and lifting edges until it is almost set (surface will be moist). Remove from heat, cover, and let stand 3-4 minutes until top is set. Sprinkle with parmesan cheese and cut into wedges.

HEARTY VEGETABLE HASH 6 Tbsp 4Tbsp 2 lbs 1 lb 2 1 2 cups 2 To taste To taste 4-8 Optional

Olive oil Butter Gold potatoes, diced Mushrooms, diced Red bell peppers, diced Large acorn squash (if not available, zucchini or any other summer squash variety will do) Kale, chopped Shallots (or any other onion), chopped Garlic powder Salt/pepper Fresh sage sprigs Any meat (sausage might make the best compliment) if desired.

Instructions Instructions: Heat oil and butter in a large skillet until melted. Over medium heat, add potatoes, mushrooms, peppers, squash, and shallots. Season with garlic powder, salt, and pepper. Cook for approximately 25 minutes, stirring occasionally until potatoes are tender. Add kale and sage, and continue cooking for another 5 minutes, or until kale is slightly wilted and bright green.

Note: if adding meat, cook separately and add to the hash at the end.

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SHAKSHUKA

-Inspired by Tom Jackson, CL 2019, FC 2020 4 Tbsp 2 2 8 cloves 4 tsp 2 tsp 1/2 tsp 2 cans 12 To taste 1 bunch 1 bunch

Olive oil Medium onions, diced Red bell pepper, seeded and diced Garlic, finely chopped Paprika Cumin Chili powder 28-ounce whole peeled tomatoes Large eggs Salt and pepper Fresh cilantro, chopped Fresh parsley, chopped Serve with pita bread and sliced avocado

Instructions Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add garlic and spices and cook an additional minute. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with chopped cilantro and parsley.

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ORANGE CHEESERS 1 jug orange juice 1 medium-sized carton of cottage cheese Instructions: The preparation of an Orange Cheeser is simple. You start with a small or medium-sized glass or disposable cup (though in a pinch, a Nalgene will do). Into this glass you add orange juice, making sure not to fill more than about three fourths of the way, and leaving room for the final ingredient: cottage cheese. A generous spoonful or two is usually enough, though with practice each individual will develop a feel for his/her desired consistency. The final step is to stir the concoction together with a spoon (or a knife, or a stick; you live in the woods, after all) until it takes on a cloudy appearance, resembling a snow globe in its ephemeral swirl.

If you have made it this far, it is time to take a drink, but do not rush through the experience. After all, your crewmates may not have finished preparing their Cheesers just yet, and you have not yet toasted to the occasion. As you share this moment of community and camaraderie with your crew, maybe you will be like me and reflect on the milestones and special moments that it represents, connecting you to RMYC crews both past and present.

But first, a history lesson: let us journey back to Kenosha, Wisconsin and the year 2005. During a warm June afternoon on a day of celebration, some Texan guests were visiting family on the south side of town and heard a fateful invitation: “Help yourself to anything in the fridge.” Upon opening that refrigerator door, two innocent containers sitting side by side on the shelf became the catalyst for some provoking questions: What happens when we leave the familiar and journey outside of our comfort zone into the unfamiliar? Can we create meaningful and lasting memories from a shared experience, even if the experience itself seems silly or arbitrary on the surface? And finally, what happens when you mix orange juice and cottage cheese?

Seven years later and after a chance retelling of the original tale, an RMYC crew just like yourselves decided to revive the Orange Cheeser and find out. Since that time, crews have mixed Cheesers along the Continental Divide; they have raised glasses in the shade of aspen, ponderosa, lodgepole, and spruce-fir stands; they have tilted those glasses back among the wind-swept high desert of the Colorado Plateau, and have spooned out the final bits of cottage cheese in view of some of the most iconic peaks in the Rockies. But more importantly, they have shared these moments to celebrate birthdays, to greet new members, to mark the completion of difficult projects, and even to bid farewell to each other and to the season. Whether accompanied by smiles, laughter, raised eyebrows, thoughtful contemplation, or something else entirely, one thing is certain: somewhere along the line, the Orange Cheeser had become more than just the sum of its ingredients; indeed, a new tradition had begun.

So take one more look at this curious mixture you are now holding in your hand, and remember that you are not alone in this experience, but you are also free to make it your own. In the end, a simple glass of pasty orange liquid is really only as significant as we choose to make it. Years from now, what do you want to preserve about this moment? What does the Orange Cheeser mean to you? Cheers.

FAQ

+

= ????

Q: Do I have to drink it?

A: Yes. Q: ...but I don't like (cottage cheese, orange juice, etc.)!

A: That's not a question. Drink it.

Q: Is there a vegan/lactose free alternative?

A: Lactose free, yes. As for vegan, creative ideas are welcome (soft tofu?).

Q: What type of orange juice/cottage cheese should I use?

A: The real kind (i.e. no Sunny D). If you are using the crew budget, not the expensive kind.

Q: You can't be serious? It's just orange juice and cottage cheese.

A: And the Lincoln Memorial is just a piece of marble.

-Adam Splitek, Crew Member 2009, Trail Crew Leader 2012, Field Coordinator 2013

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BACKCOUNTRY TIPS AND TRICKS There are a couple of key things to consider when planning backcountry food: weight, packability, cook time, and nutrition content! A good backcountry meal will consider all of these things, although you may choose to make certain sacrifices for flavor or convenience!

PACKING Choose foods that are lightweight- not every crew gets the support of pack animals and cans are heavy. Dehydrated foods are a great option. For fresh ingredients, try to get items that are used in their entirety, and don’t leave behind scraps that need to be packed out (think rinds and peels). It is a good idea to remove all excess packaging from food before hiking into a project. This not only limits the trash you will need to pack out, but gives you an opportunity to organize meals into single zip locks, and pre-portion spices to avoid taking excess items into the backcountry.

When shopping for meals, avoid items that are easily damaged. Choose tortillas over loaves of bread and dried fruit over fresh fruit. Bananas are cheap and delicious, but easily squished and leave behind substantial waste. Get the picture?

QUALITY OVER QUANTITY The goal is to get the most calories for the least weight and volume. The nutritional content of backcountry food is often proportionate to cost in a lot of cases.

Consider splurging on some really nice energy bars instead of the low-calorie snacks you might otherwise buy on crew like pretzels and cheap granola bars.

Choosing nutritionally dense foods that will energize and fuel your body will allow you to pack less and feel full.

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CARBS PROTEINS AND FATS Just because you are backcountry doesn’t mean you can eat solely instant mashed potatoes for dinner. Focus on complete meals containing carbs, fats, and proteins!

BACKCOUNTRY TIPS AND TRICKS WHAT TO BRING Create a packing list the night before heading out and organize all of your food to prevent leaving key items behind. See below for an uncomprehensive list of what to bring that could ruin your trip without: Can opener All four dish bins- yes, all four!

2 Water jugs Extra trash bags for leaky garbage or lining bear bags Soap and Sponges Bleach and oil in small containers- label them!

Flagging Cutting board and knives Aquamira/clean Utensil and bowl for everyone- some crews opt to bandana only bring personal tupperware to eat out of STAPLES Beef Jerky, summer sausage, nuts, dried fruits, dried beans, dried coconut, bouillon, olive oil, tuna packets, seasoning packets, instant oats/mashed potatoes/rice, canned meat, tortillas, soup mixes, seasoning packets TREAT VS UNTREATED WATER Treated water is used for drinking and in some cases cooking. Water that will be boiled, or used with soap or bleach does not need to be treated. The handwashing station and dish bins can use untreated water. If you use untreated water for cooking, it needs to be boiled for at least three minutes to kill all pathogens.

Creating a clear system to identify treated water vs. untreated is crucial to preventing sickness. We suggest using flagging!

PRO TIPS Many of our bear bags are not waterproof. Bring extra trash bags if you are concerned about moisture.

Bring two cook pots and split your ingredients evenly between them. Your meal will cook twice as fast!

Spices are your best friend while backcountry. Find the pre-made seasoning packets to make things like gravy, chili, and pesto. Pre-portion other spices for each meal so as to not bring the whole jar!

STORM TROOPER SURPRISE

BACKCOUNTRY DINNERS

WILDERNESS RANGER COOKBOOK: STEVE CHESTERSON

Ingredients 6-7 cups Uncooked macaroni shells- choose Orzo or Angel hair pasta for faster cooking time 3-4 Red peppers, chopped 8 oz Instant garlic mashed potatoes 16 oz Sharp cheddar cheese give or take To taste Cayenne Pepper To taste Garlic Powder Extras: add chopped beef jerky for a little extra protein!

Instructions Bring 2 pots of water to a boil and add macaroni shells and chopped red pepper.

Once cooked, drain nearly all of the excess water, leaving just enough to hydrate the mashed potatoes.

Return to the stove and add the instant mashed potatoes and cheese. Mix well.

Add Cayenne pepper and garlic powder to taste.

"HUNGER IS THE BEST SPICE" -STEPHEN LOKOS CL 2019

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PILAF DE RESISTANCE Wilderness Ranger Cookbook, Jon R. Herman

5 cups Quick cook brown rice 3 cups Instant refried beans- dried refried beans can be found at Natural Grocers or some Walmarts 24 oz Canned chicken or turkey 1-2 Diced green pepper 3 stalks Chopped celery

1 To taste To taste To taste

Diced onion Garlic powder Salt Cheddar cheese

Instructions Bring water to a boil and add rice. Cover and simmer for 10 minutes. Then add all ingredients except the cheese.

Simmer and stir occasionally for 5 minutes. Remove from heat, add cheese and cover until melted.

BACKCOUNTRY THANKSGIVING IN A POT AKA THANKSGIVING SLUDGE 4 cups 2-6 oz 1 1 can 1 can

4 cups instant mashed potatoes 2 - 6 oz. bags seasoned stuffing mix 1 onion 1 can peas 1 can corn

2 2-3 cups 6 Tbsp Optional 2 packets

2 - 12 oz. cans chicken Dried Cranberries 6 Tbs. butter (optional) Dehydrated milk (optional, found in the baking aisle) Instant gravy mix

Instructions In a large pot, sauté onion in butter. When almost cooked, add water called for for stuffing directions and bring to boil. Remove from heat and stir in stuffing, peas, corn, and chicken. In a small pot, cook instant mashed potatoes with water, dehydrated milk, and butter, according to directions. Serve stuffing and mashed potatoes with cranberries and gravy. (Serves eight to ten.)

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SPANISH RICE WITH BEANS 6 cups 2 2 oz 1.5 tsp 1.5 tsp 3 tsp 2 packets

Instant rice or 20 ounces quick-cooking pasta Green or red peppers (optional/squishable) Dried minced onion Cumin (optional) Salt Garlic powder Tomato base like Sazon Goya with Cilantro and Tomato found in hispanic section, or dried tomato sauce packet found with gravy and dressing mixes

6 Tbsp Chili powder 3-4 cups Dehydrated refried beans (found at Natural Grocers and some Walmarts), or 2 cans of pinto beans 3 cups Cheese 10-12 Tortillas, corn, or flour To taste Hot sauce Optional: Bagged spinach- eat early on in the week!

Instructions Add rice and all other ingredients (except beans and cheese) to water and cook as directed for rice. Add beans and additional water if needed. Stir beans into the rice mixture, add the cheese. Turn off heat and cover for a few minutes to let cheese melt. Serve with Tortillas and hot sauce.

EGG AND HASH BROWN BURRITO 1-2 boxes To taste 16 oz 12 To taste

Dried hash browns Salt and pepper Grated cheese (cheddar jack, or pepper jack) Powdered eggs (can be found at Walmart) Powdered milk, optional (often found in baking aisle)

1 bag 6 ox 1 package 1 can

Spinach Dried tomatoes, chopped Bacon bits Beans or dehydrated refried beans (found at Natural Grocers or some Walmarts) 10-12 Large Tortillas

Instructions Cover the hashbrowns with water and cook until they are soft. Mix the cooked hash browns with salt, pepper, and some of the shredded cheese. In a separate pot. Mix the remaining ingredients and scramble until cooked through. Top with remaining cheese and serve together in a tortilla. Add hot sauce!

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SMOKED SALMON MARINARA TORTELLINI 24 oz 5 Tbsp 1 2 packets 1-2 packages 304 cans To taste

Dried cheese stuffed tortellini Olive Oil Onion, chopped (substitute with dried minced onion) Dried marinara sauce Dehydrated mushrooms (or however many you can afford!)

Smoked salmon or tuna Tabasco sauce Spice it up! Add sundried tomatoes, pine nuts, or fresh spinach

Instructions Boil just enough water to cook the tortellini, add olive oil, onion, and marinara sauce. Boil until the pasta is nearly cooked. Add mushrooms and let rehydrate for an additional three minutes. Finally, and the smoked salmon and, if desired, some tabasco sauce.

CHICKEN-RICE CURRY 5-6 cups 2 cups 1 stick 3-5 packets

Instant Rice Raisins Margarine or butter Chicken noodle soup mix (substitute with Better than Bouillon or Not-Chick’n Bouillon for vegetarian option)

8 Tbsp 3-5 cans

Curry powder Chicken (substitute with canned garbanzo beans for a vegetarian protein)

Instructions Saute the rice and raisins in the margarine or butter. Add water, chicken soup mix, and curry. Bring to a boil.

Simmer for 15 minutes. When the rice is almost done, sitr in the chicken. Heat until chicken is warm and serve.

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CUMIN AND RAISIN QUINOA (OR COUS COUS) -Carlyn Lawatsch, RCC Assistant Crew Leader 2012, RCC Crew Leader 2013, Youth Programs Manager 2019

2 boxes 1-2 cups 5 Tbsp 3 bunches 1 large 2 tsp 1/4 cup

Quinoa (or cous cous) Golden Raisins Cumin kale Onion, chopped Cinnamon Cooking oil

Instructions Instructions: Cook quinoa as directed on box, set aside. Coat the bottom of a pot in cooking oil, add onion, saute until translucent. Add kale, saute until wilted. Add quinoa and the rest of your ingredients, stir and eat!

BACKCOUNTRY MAC N' BEEF

-Izzy Padilla, 2011-2012 Trail Crew Member, 2013 Assistant Trail Crew Leader, 2014 Trail Crew Leader

"Note – Mac ‘n’ Beef and Salmon Pesto are two backcountry pasta favorites from the summer of 2013. It's difficult enough to come up with backcountry meals that are light, cheap, and capable of luxuriating in a bear bag in the hot sun for four days without spoiling, let alone meals that are tasty and filling as well. The first recipe was such a success that we made it every week for our month of backcountry hitches. After that, the mere thought of Mac 'n Beef made even the greasiest crew member shudder."

3 lbs 1 large 1 large bag 2-3 heads

Macaroni Summer sausage Sharp cheddar, shredded Broccoli

Instructions Instructions: Boil half a pot of water balanced precariously on two Whisperlite stoves. While waiting, chop the broccoli, including stems. The unfortunate soul packing out the trash bag will thank you. When water is boiling (finally), add pasta. Stir occasionally, if only to make you feel better. Meanwhile, grate the cheese and chop the summer sausage into bite-sized pieces. Begin the process of starting the third Whisperlite. Before the pasta is done--it should still be a little toothsome--add the broccoli and mix well. In a small pot, fry up the summer sausage, stirring infrequently to encourage formation of the elusive meat-crust. When both the noodles and broccoli have achieved the proper texture, drain the water into the sump hole or a waiting Nalgene. Stir in cheese, ensuring that even the bottom noodles get their share of the cheddar. No one likes a cheese-less noodle. If your crew has an absence of vegetarians, stir in the sausage as well. If not, it's just as good on the side.

Serves ten hungry trail workers. The amount of leftovers is inversely proportional to the tonnage of rock moved that day.

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SALMON PESTO -Izzy Padilla, 2011-2012 Trail Crew Member, 2013 Assistant Trail Crew Leader, 2014 Trail Crew Leader

3 lbs 3 packets 3 cans 2 2 cans To taste

Pasta (shells are pretty classy) Instant pesto Salmon Onions Mushrooms Butter

Instructions Boil half a pot of water balanced precariously on two Whisperlite stoves. In the meantime, chop onions and open/drain cans. In a moment of exhausted delirium, drink the salmon juice. Feel your life force return. Add pasta once water is boiling. Depending on your level of care, sautee the onions over the third stove. If you spent the day logging out twelve miles of trail, just throw them into the water before the pasta is done. It's okay. Your crew will understand. When pasta is ready, drain with utmost care. Every noodle is sacred. Keep an amount of water in the pot as per the instructions on the pesto packet. Stir in pesto mix, salmon, and mushrooms. Butter? Add butter.

Why not.

Feeds ten famished crosscut sawyers. This meal is heavy; prepare to Big Spoon.

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RICE PUDDING GREAT FOR LEFTOVER RICE!

DESSERTS

Ingredients 4 cups Cooked brown or white rice 1 1/2 cups Powdered milk, or shelf-stable milk like soy, coconut, or oat milk 1 cup Raisins 12 Tbsp Brown sugar 4 Eggs 1 tsp Cinnamon 1 1/2 tsp: Vanilla

Instructions Combine all ingredients except vanilla.

Cook over low heat, stirring constantly, until thickened, about 10 to 15 minutes. Do not boil.

Stir in vanilla.

Add peanut butter for a little extra protein!

Leftover rice still isn't gone?!

RICE PUDDIN' AGAIN Ingredients 4 cups Instant brown rice (or the dreaded leftover rice from the night before) 2 packages Vanilla-flavored instant pudding 1/2 cup Milk or dairy alternative 1 cup Mixed berries, dried or fresh 1 tsp Cinnamon 1/2 cups Chopped honey-roasted peanuts 1 1/2 cups: Water

Instructions Bring water to a boil in a pot.

Combine all ingredients in boiling water.

Mix and heat for about 5 minutes.

Remove from heat, and let stand for about 5 minutes or until rice is tender.

Stir and serve.

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QUICK CINNAMON ROLLS Adapted from NOLS Cookery

3 cups 2 Tbsp 3 Tbsp 1 1/2 tsp 1- 1 .5 cups 3/4 tbs 1/4 cup 1/4 cup 3 Tbsp 1/2 cup As needed

White or whole wheat flour Baking powder Powdered or regular milk Salt Water Cinnamon Raisins Nuts- pecans, walnuts, or almonds Butter Brown sugar Extra flour for rolling

Instructions Mix together the first four ingredients and water. Roll out on a floured surface, adding more flour to make the dough less sticky if necessary. Mix butter, brown sugar, and cinnamon until creamy and spread it on the dough. Sprinkle with nuts and raisins if desired. Roll up jelly-style, pinching dough closed so the sugar doesn’t fall out. Slice roll into 1-inch slices and place in a lidded pan or Dutch oven. Cover and bake, using twiggy fire on top of the lid, for 15-25 minutes. Makes 12 rolls.

PEACH COBBLER

From Backcountry Horsemen of Oregon

1 box 11 Tbsp 3 cans 1

French vanilla or yellow cake mix Butter Sliced peaches (or any canned fruit) Gallon-sized zip-up bag

Instructions Preheat Dutch oven over 28 coals. Knead warmed butter and cake mix in zip-up bag till you see crumbles. Remove Dutch oven from heat and add peaches with liquid and return to heat.

Simmer till the liquid is steaming and you start to see bubbles. The fruit and liquid need to be almost boiling before you add the crumble mix. Sprinkle the crumble mix from the bag evenly over the fruit. Do not stir. Bake 25-45 minutes or until lightly browned on top. (Serves 8-10 people.)

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BAKCOUNTRY COMPOTE 6 cups 8-12 cups To taste A few pinches Handful If desired

Dried fruit, chopped Water Brown sugar or honey to sweeten Cinnamon Almonds, sunflower seeds, coconut, or trail mix Yogurt or whipped cream

Instructions Barely cover the dried fruit with water. Cook until soft. Add the sweetener cinnamon, and any option ingredients.

Continue to simmer gently until the liquid forms a syrup. Mix in the yogurt or whipped cream, or dollop on top.

Serve on pancakes or alone as dessert.

TOFU PARFEIT 48 oz 1 cup 2 tsp 4 cups 4

Silken tofu Honey or agave Vanilla extract Fresh berries Apples, diced

Instructions Combine tofu, honey, and vanilla in a bowl until it’s as smooth as you can get it. Stir in berries and serve with granola, raisins, chocolate chips, etc.

BAKED APPLES 10 1 roll 3 cups 1 bag To taste 2 -3 sticks

Enough apples for your crew Heavy-duty tinfoil Brown sugar Marshmallows Cinnamon Butter

Instructions Slice your apples in half and take out the core. Peel off the skin and remove the stem. Place your apples on a square of tinfoil and mound with toppings – butter, brown sugar, and marshmallows

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Sample Base Grocery List

Every crew has different tastes and caloric needs. This can be used to help cover the basic needs of a crew for brekky, lunch, and snacks and should be bolstered accordingly.

Breakfast

Lunch

Oats $2.69 Chia Seeds $7.00 Coconut Flakes $3.29 Raisins $5.00 Craisins $7.00 Brown Sugar $2.00 Bagels/English Muffins $14/42ct Cream Cheese $2.20 Eggs $7/60 eggs Butter/Vegetable oil spread $4 Kroger brand cereal bag $3.50 Honey $13 Bananas (3) $1 $70.68 rounded ($68.14 actual)

Bell Peps (2.5/day) $12 Tomatoes (2/day) $3 Cucumber(.5/day) $2 Carrots (1/day) $0.50 Spinach (32 oz) $11 Tortillas/Bread $10 Peanut Butter $6 Refried beans (2 cans) $2.50 Hummus $13 Sweaty Block of Cheese $7 Summer Sausage $6 Lunch Meat $5 Mustard $2 Mayo $3 Hot Sauz $3 Kroger Nutella $6 Jelly $4 $96 rounded $92.73 Actual

Snacks 1 piece of fruit/person /day $35 1 bar per person/day $12 Pretzels $4 Trail Mix $16 Mixed Nuts $8 Cheez-Its $6 Fruit Snacks $10 $91 rounded ($86.37 actual)

Dinner Meals @ $20-$25 each

Staple Spices: Salt, Pepper, Cumin, Chilli Powder, Garlic Powder,Onion Powder, Red Pepper Flakes, Cinnamon, Soy Sauce

WE ALL EAT IT

2022

Food

if you don't eat, you won't poop