Sierra Egg Scramble

A wonderful start to a great day of backpacking or camping. This recipe is especially nice because you can either use fresh ingredients on a short trip or freeze dried/powdered ingredients on longer trips. Who doesn't enjoy a hearty egg breakfast?

6 oz. Powdered Eggs or 3 Fresh Eggs
Grated Cheese
Onion Chopped
Garlic Chopped
(Other vegetables can be added at your preference)
Cooking Oil
Salt & Pepper to taste

At Camp:
-Add liquid to powdered eggs according to directions or lightly beat fresh eggs
-Add vegetables to preheated and oiled skillet, cook until slightly soft
-Add eggs, stirring until eggs reach desired consistency
-Top with grated cheese

Serves 4

Recipe courtesy of Kurt Wedberg--Owner, Sierra Mountaineering International http://www.sierramountaineering.com/

Camp Pan Pizza

This is a fun recipe for kids and adults alike. Especially great for larger groups with possible picky eaters. Each person can bring their own ingredients to top their pizza or choose to mix and match with others on the trip.

3 oz Pre-made Sauce
1 Pre-made Pizza Crust
Grated Cheese
Chopped Vegetable Toppings (Onions, Garlic, Bell Peppers, Artichoke Hearts or your favorites)
Sliced Pepperoni
Cooking Oil

At Home:
-Package pre-made sauce into small resealable bag, or small Nalgene bottle
-Grate Cheese (Mozzarella can be used for shorter trips where the weather will be on the cooler side. Otherwise, a hard cheese makes a great option, i.e. cheddar)
-Pre-cut vegetables and other toppings and place into small resealable bag
-Package cooking oil with main supply
-Package all ingredients in large gallon size resealble bag

At Camp:
-Heat Outback oven with oil in the pan
-Pour sauce on Crust
-Add toppings except cheese
-Add cheese last
-Cook in pan with Outback Oven for 6-8 Minutes or until cheese is melted and crust in golden brown.

Serves 1

Recipe courtesy of Kurt Wedberg--Owner, Sierra Mountaineering International http://www.sierramountaineering.com/

Tasty on the Trail Thai Dinner

This tasty Thai dish is great for a quick weekend backpacking trip. It is so nice to get into camp and have a meal that tastes like it came from your favorite Thai restaurant. The fresh ingredients are a nice surprise from your typical freeze dried veggies. (Freeze dried ingredients can be used in place of fresh on longer backpacking trips.)

1 Carrot Chopped
1 Zucchini Chopped
1 Bell Pepper (any color) chopped
8 oz. Cooked Chicken (Canned or packaged works well)
1 oz. Peanut Oil
1 Can Coconut Milk
2 Bags "Boil in Bag" Rice
2 oz. Peanut Sauce
Salt and Pepper to taste

At Home:
-Cut vegetables into bite size pieces. They will travel better and cook faster if they are all uniform in size.
-Package pre-cut vegetables into smaller resealable bag.
-Package oil with main supply.
-Put Peanut Sauce in small Nalgene bottle.
-Package all ingredients and pre-cut vegetables into larger gallon size bag.

In Camp:
-If using dehydrated ingredients, re-hydrate.
-Sauté vegetables and chicken in peanut oil over medium heat until soft.
-Add coconut milk and heat
-Stir in Peanut Sauce
-Prepare Rice
-Pour Sauté over Rice and serve

Serves 4

Recipe courtesy of Kurt Wedberg--Owner, Sierra Mountaineering International, http://www.sierramountaineering.com/