Lindsey’s Hiker Kitchen 

So, as you may or may not know, I dehydrated pretty much all our dinners for this hike.   Which was a lot of dinners.  Almost twenty food drops or so.  One hundred and nineteen dinners.  Some of the dinners were my own creation, a lot of them were sauces, veggies, and grains that we bought and dehydrated to create meals.  We did not test any of our meals ahead of time.  I mean we tasted all of the food before we dehydrated it but we didn’t attempt to rehydrate any of our meals to see how they taste.  Kyle is practically gleeful over the fact that we didn’t test any of our food.  He is certain that it is all going to be one big disaster and then it is going to be my fault. He would get to do a lot of bitching if all our meals were terrible.  SO this will be a reoccuring post, to celebrate my triumphs with the deyhdrator and share with you the failures.

Jambalaya: 

Jambalaya was our first home cooked meal we tested out on trail.  The way we made our trail Jambalaya was to just cook a big batch of Jambalaya at home and spread it onto the deydrator trays and let it go.  Super easy.  Not all the meals were this easy, but the consistency of Jambalaya is pretty perfect for the dehydrator. After it was deydrated we vaccum sealed it and kept it in the refridgerator.  When we got it on trail we just estimated how much water we though we would need, brought the water to a boil and poured in the dried Jambalaya along with some olive oil.  Then we stuck it in our pot cozy and waited.  It was phenomenal.  I am SO bummed we only made one meals worth of Jambalaya.  We bascially licked the pot and wished for a second serving to appear.  Everything rehydrated nicely, the shrimp was a little chewy, but overall excellent.  

Hot and Sour Soup: 

This meal was a little trickier to put together.  We brothier soups you have to dehydrate all the components deperately and then create a “broth” using spices and boullion cubes.  I dried tofu, mushrooms, green onions, and bamboo shoots.  We bought freeze dried chicken, onion, and garlic.  Then we also added a bunch of different spices, two boullion cubes, a packet of soy sauce, and a packet of white wine vinegar.  This soup was super yummy, especially the broth, which was spicy and nice and hot after a long day of hiking. Also, freeze dried chicken really tastes just like real chicken. The only thing we weren’t so excited about with this soup was the tofu.  To be fair I think I put way to much tofu in to begin with, but also the tofu never really rehydrated all the way and was super chewy.  The flavor was not pleasing.  We ended up picking a bunch of the tofu out.  We have one more hot and sour soup coming our way, which we plan to rid of tofu before cooking it.  Overall, a success and a learning opportunity. 

Shoyu Ramen: 

This was probably one of the meals I was most looking forward to but the most disappointed by. I grew up addicted to Top Ramen and we ate a lot of it on the AT.  It is delicious salty goodness, but this last year Kyle and I fell in love with real legit ramen and became locals at an amazing ramen restaurant in our hood, and now Top Ramen will never be the same. So we attempted to make our own delicious ramen.  We added nori, green onion, garlic, soy sauce, and this strange pork stuff to organic ramen noodles.  Also some of the organic spice packets.  It didn’t taste terrible but the pork stuff, which is strange, continues to have the texture lint.  We have two more shoyu ramen meals coming and three spicy miso ramens. I have high hopes for the spicy ramen.

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As Edward Abbey said, "An indoor life is the next best thing to a premature burial."

8 thoughts on “Lindsey’s Hiker Kitchen 

  1. Lindsey, your humorous comments on meal preparations lotsa fun to read! Are you two posting progress reports as you proceed?

  2. Wow quite industrious I am impressed and what an inspiration for those who are going to hike and take along your creative ideas. Good work Linds. Now the real question do you share with poor oatmeal laden Cameron?😳

  3. Cooking on the trail is tricky. Sounds like you prepped well and are experiencing the benefits of said preparation. Good on you and good luck with the rest of the meals.

    Maybe you would be kind enough to share your jambalaya recipe? Hikers, trail runners etc are a great resource for recipes. My best and favorite bar/brownie recipe came from a runner I met in Haiti.

  4. I’m really looking forward to reading the updates to this list. I’ve always sneered with envy at other hikers with their fancy dehydrated meals while I’m eating my monotonous packet pasta every. single. day. . I definitely see a dehydrator and lots of experimentation in my future.
    I’ve heard baked beans and bacon dehydrate well together, and there’s the added benefit of the beans helping to keep the tent warm on those cold nights..

  5. Sorry you didn’t like the pork stuff as much as I do . . . I think it’s a great addition to ramen on the trail. But yeah, kind of a weird texture. You could try chopping it up with scissors first…

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