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Recipes for Adventure II: The Best of Trail Bytes
April 22, 2021
The new book is ready!
Below are the Table of Contents and Introduction, or you can jump over to the website to read them there.
Table of Contents
Chapter One: Breakfast & More
Omelet Bite Recipes
Country-Style Grits & Sausage-Seasoned Ground Beef
Canadian Bacon Bits ’n’ Grits
Overnight Bircher Muesli: A No-Cook Breakfast
Cream of Pancakes
Chapter Two: Soups & More
How to Turn Dehydrated Meals into Soup
Butternut Squash Soup
Sweet Potato & Carrot Soup
Cream of Cauliflower Soup
Gazpacho: A Zesty Tomato Soup Served Cold
How to Dehydrate Stuffing with Chicken Soup
Chapter Three: Tofu & More
How to Dehydrate Tofu
Recipes with Dehydrated Tofu
Tofu & Chickpeas Curry Bark
Chapter Four: Beans, Lentils, Quinoa & More
Pressure-Cooking & Dehydrating Beans
Rice with Red Beans & Vegetables
Three Sisters Stew
How to Make and Dry Zucchini Ratatouille
Cooking and Dehydrating Quinoa
Quinoa & Bean Cilantro Salad
Inca Stew: Quinoa with Sweet Potatoes & Vegetables
Dehydrating Baked Sweet Potatoes
Chapter Five: Beef, Poultry, Shrimp, Canadian Bacon Bits & More
Dehydrating Ground Beef with Seasonings
Dehydrating Ground Chicken and Turkey
Turkey with Rice & Vegetables
Chicken Cacciatore (Whole Meal)
Pressure-Cooking and Dehydrating Chicken
Dehydrating Canadian Bacon Bits
Chapter Six: Potatoes, Barley, Macaroni, Couscous & More
How to Make Instant Potato Powder
Creamy Potatoes with Ground Beef & Vegetables
Rumbledethumps: Potatoes, Cabbage & Turnips
Dehydrating Grated Potatoes
Grated Potatoes and Chili
Grated Potatoes with Sauerkraut & Ham
Grated Potatoes with Vegetables & Meat
Beef & Barley with Fennel
Beef & Barley Soup
Barley Risotto with Peas & Mushrooms
Barley with Peas & Mushrooms Soup
Tuna & Macaroni San Marzano
Dehydrating San Marzano Tomatoes
Dehydrating Olive Paste for Tortillas
Homemade Tomato-Sauce Powder
Beefy Macaroni & Tomato Sauce
Couscous Salad with Cucumber-Salsa Dressing
Couscous Salad (Not Dehydrated)
Chapter Seven: Fruits, Desserts & More
Baked Pumpkin-Spice Apples
Grated Apples with Lemon Juice
Dehydrating Blueberries, Raspberries, and Strawberries
Apple-Blueberry Fruit Leather and Pudding
Tortilla Fruit Tarts
Sweet Potato Pudding
Chapter Eight: Food-Dehydration Guidelines
Foods to Avoid in Dehydrated Meals
How Long Will Dehydrated Food Last?
Home Storage of Dried Foods
Vacuum Sealing Dehydrated Meals
What’s New in Recipes for Adventure II?
With appreciation that BackpackingChef.com and Trail Bytes are now viewed by an international audience, the book has metric equivalents for weight, volume, and temperature. You’ll still see the usual cups and tablespoons, but now you can also see measurements in grams and milliliters and temperatures in Fahrenheit and Celsius.
Cooking directions show how to rehydrate meals in a thermos food jar as well as in a pot. Thermos cooking lets you prepare dehydrated meals in advance—for work, travel, and trail. Meals rehydrate better with longer soak times. A thermos holds its temperature for hours, whether you’re rehydrating a stew with boiled water or a macaroni, quinoa, or couscous salad with cold water.
Chapter One wakes up the breakfast category with Omelet Bites and Pancake Bites, along with Overnight Muesli, Canadian Bacon Bits ’n’ Grits, and Peach Crunch Breakfast. For something hot and creamy, try the Cream of Pancakes topped with pecan pieces.
Chapter Two features the all-new soup category, which begins with techniques for turning dehydrated meals into soup. It’s a good practice to use up dehydrated food when the hiking season is over; making soup is an easy way to do it. The chapter has several delicious soup recipes, including a super-healthy vegetable-soup powder that can be used as the base for creating unlimited soups by adding dehydrated meat, tofu, vegetables, starches, or beans. The thickest offering in the collection is fish chowder, and for something even more filling, try dehydrating stuffing after dipping it in chicken soup.
Chapter Three covers how to dehydrate tofu. With one simple step, the problem of tofu not rehydrating well is solved. Tofu absorbs flavors well, which carry over to dehydrated meals. Learn how to precook tofu with vegetable, curry, and taco seasonings. You don’t have to be vegetarian to enjoy Spicy-Tofu Tortillas and Tofu Noodles with Vegetables & Rice.
Continuing with plant-based proteins, Chapter Four highlights beans, lentils, and quinoa. Recipes include 3 Sisters Stew, Green-Lentil Chili, Inca Stew, Red-Lentil Curry, Quinoa & Bean Cilantro Salad, and Zucchini Ratatouille. Since sweet potatoes go well with these meals, there are also instructions for dehydrating baked sweet potatoes.
Where’s the beef? It’s in Chapter Five with chicken, shrimp, and Canadian bacon. In Recipes for Adventure, the breadcrumb trick was introduced as the best way to dehydrate ground beef that rehydrates well. Now there’s a gluten-free method, plus a seasoning trick that makes ground beef taste like sausage. You’ll also find instructions for making and dehydrating meatloaf and meatballs. Dried chicken has always been tough to rehydrate. Dehydrating canned chicken is one solution, but new methods are presented for drying pressure-cooked chicken and drying ground chicken and turkey. Dehydrated shrimp recipes include Shrimp Linguine and Shrimp-Cocktail Tortillas. Lastly, learn how to dehydrate Canadian bacon and use it in recipes like Canadian Bacon Bits-a-Roni.
Chapter Six explores starches: potatoes, barley, macaroni, couscous, and more. Potato bark can take a bit of spirited stirring to rehydrate back into mashed potatoes. It also has a reputation for puncturing vacuum-sealed bags. Learn how to turn potato bark into potato powder that rehydrates almost instantly. For more texture in meals, try dehydrating grated potatoes. They’re tasty with sauerkraut and ham. Meals with barley are a nice change from rice. Recipes include Barley Risotto and Beef & Barley with Fennel. The chapter includes instructions for dehydrating Italian-seasoned San Marzano tomatoes, olives, and tomato sauce. The sauce is ground into tomato-sauce powder. Those items are used in recipes like Tuna & Macaroni San Marzano and Beefy Macaroni & Tomato Sauce. For something refreshing at lunchtime, try the Couscous Salad with Cucumber-Salsa Dressing.
Memorable backpacking meals deserve a special dessert—because you’re special, and you deserve it. There are plenty of ways to create them in Chapter Seven: Baked Pumpkin-Spice Apples, Grated Apples with Lemon Juice, Peach Granola Clusters, Hot Peach Crumble, Banana Split Pudding, Tortilla Fruit Tarts, Apple-Blueberry Fruit Leather, Banana-Berry Smoothies, and more. You might want to start with this chapter first.
Chapter Eight wraps up Recipes for Adventure II with a review of best practices for dehydrating food, plus safe methods to store and pack it. You’ll find tips to reduce the problem of vacuum-sealed bags losing their seals due to contact with the sharp edges of dried foods. With proper handling, the meals you take to the trail will reward you with great taste, appearance, and nutrition.
The e-book is available for immediate download. The print edition is in the works and should be ready by June. Order the e-book here:
Thank you to everyone who has purchased the Recipes for Adventure books and to the readers of Trail Bytes. Your encouraging words to “keep up the good work” made this project possible.
Chef Glenn & Dominique
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