Food For The Sole Coconut Rice and Cuban Black Beans

A great meal whether hot or cold

Well, I know it’s great cold because that’s how I had it. I’m sure it’s awesome hot too.

So tonight I was bored and browsing some of my favorite hiking blogs, and I got annoyed. Seems like almost nobody had any new content up. Not that I’m a shining example of regular posting myself, but I’m not “big time” either, nor is this blog my main focus in life. Nonetheless, I decided that I couldn’t bitch about other blogs if I was sitting on my own hands, so I decided to post something that I’d been meaning to do for a few weeks.

As you might remember, I tried some Food For The Sole meals as cold-soaked lunches on my last AT section hike back in June. Several of them were immensely tasty, although in the end I decided that cold-soaking wasn’t for me. I am apparently as finicky as Morris the Cat.

Anyway, I tried out their Coconut Rice and Cuban Black Beans on a miserable rainy day. I hit the Campbell Shelter roughly at lunch time, and I had it to myself, so it seemed like a good time to do a quick cold soak. I soaked this meal at most for 30 minutes, but to my surprise it turned out just fine texturally. And even though I was in my typical early-hike blunted appetite phase, this meal perked up my stomach.

What I was working with was a repackaged 5.2 oz. meal containing 670 calories and an ingredient list that I remember as wowing me when I ordered it. FFTS describes the meal as “Rice sautéed with onions and cinnamon, then cooked in a broth of coconut milk and almonds, perfectly complemented by earthy beans, cooked slowly over low heat, allowing the flavor of cumin, onions, and peppers to meld with the beans.” They forgot to mention the adobo seasoning, poblano peppers, scallions, cilantro, garlic and some other goodies to include THE KEY- golden raisins. Those little bits of chewy tartness were the perfect complement to the other flavors.

When I sat down to eat I wasn’t all that hungry but knew I needed to eat, and I was resigned to forcing it down my gullet. But the taste turned my attitude around. And not only did it make my stomach happy, I even felt less pissy about going back out into the rain afterwards. In other words, it was a great morale boost.

I bet it makes an awesome hot dinner too, but for anyone looking for a surprisingly cold-soakable commercial meal, either for lunch or for dinner, you can’t go wrong with this one.

It seems like there’s a lot of new companies popping up to offer backpacking meals that are a step beyond the usual chili mac or lasagna type stuff the big brands offer. Put Food For The Sole on your list as one of the best of them.

Grade: A-

Prepping For Pictured Rocks

It’s almost time to hit the road for another trail

We’re coming up on 7 weeks since completing my last trip, which means it’s time for another one. And in keeping with my new philosophy of knocking out some bucket list hikes while I’m still above ground (hopefully for years to come), I’m going to head off for something a little bit different- the Lakeshore Trail through Pictured Rocks National Lakeshore. Roughly 45 miles of trail through possibly the most beautiful part of Michigan’s Upper Peninsula, and for sure one of the prettiest parts of the entire country.

I’ll be doing several things differently on this hike.

For one, there’s no Guthook for this trail. I’ll be relying on conventional maps and trail notes.

For another, I’ll be going lighter than I ever have. I’m planning to do this as a leisurely 5 day trip, and I’ll finally be using my Nashville Cutaway and Penny Fanny packs, which is going to help get my base weight down to around 7 lbs. With a liter of water and 5 days of food, my total pack weight will be 16-17 lbs. And close to 2 lbs. of that will be in the fanny pack. Thus, no more than 15 lbs. on my shoulders. I’m really excited to see how this works out.

To aid in my quest to go as light as possible, I’ll be eating commercial dinners. I’m testing out 5 meals from Outdoor Pantry that I think show great promise.

You can pick apart my LighterPack HERE if you want to. I’m taking less than 1.5 lbs. of food per day because experience tells me that my appetite will be somewhat blunted for a hike of this duration. It’s not like I don’t have some spare calories in my love handles anyway.

I’m going light on clothing and quilt as well. I’m taking my EE Apex 50 degree quilt because I anticipate nighttime lows above 50. But just in case, my sleep/camp clothes are a KUIU fleece top and bottom that together weigh 11 oz. Those plus rain gear and spare socks are it as far as carried clothes.

However, due to anticipated bug pressure I will not be tarping, which would’ve saved me a few more ounces. The Tarptent Aeon gets the call for this trip. I’ll also be pre-treating all clothing with Permethrin. And for damn sure I won’t be forgetting a mini bottle of DEET, although I’m not sure if it will deter Pictured Rocks’ infamous stable flies. Which is why I’ll be wearing my OR Echo Hoody and RailRiders EcoMesh pants. Full coverage of arms and legs.

I’m only planning to average 9 mile days because I intend to take a lot of photos and explore beaches whenever possible, as well as some side trails. With scenery like this, why would I do otherwise?

Oh, for the record I haven’t posted in a while because I took my family to Bermuda. It was a pretty nice change of pace from the trail, I have to admit.

FiveStar’s Updated Kitchen

Some changes, depending upon the style of cooking for a particular trip

I’ve taken a few trips since my last post about MY kitchen, and I’ve made some minor changes.

The title picture shows pretty much everything that I bring on a COOKING hike, i.e. one where I prepare fancier meals. This kit consists of my 0.6L Evernew pot (3.2 oz.), 0.9L Evernew pot (3.8 oz.), pot cozy for the larger pot (approx. 1 oz.), Soto WindMaster stove with 4-support attachment (3.0 oz.), 8 oz. MSR IsoPro fuel canister or equivalent (gas weighs 8 oz. and is marked as a consumable on LighterPack, the empty canister weighs 5.1 oz.), spoon (0.4 oz.), lighter (0.2 oz.) and Little Vickie paring knife (0.8 oz.). I no longer bring the measuring cup now that I’ve marked a SmartWater bottle in 2 oz. increments. I’ve also dropped the mini scrubbie, having found that sand and gravel work just fine. And I usually leave behind the Fozzils bowl/cutting board; the inside of a pot lid works ok for dicing and mincing. Total for this setup (not counting gas) is around 17.5 oz. That’s not a great deal of luxury weight.

I bring 2 pots because I’m usually cooking pasta, rice or couscous in one, and the rest of the meal in the other. I don’t have many 1 pot recipes unfortunately. The Soto WindMaster is just an amazing stove. Not only light, but very efficient in wind, AND has excellent simmer control, which is crucial to how I cook. I bring 8 oz. of gas on these trips because I’m usually cooking for 10-20 minutes (mostly simmering); I find that one of these canisters is usually sufficient for a week. The paring knife is something I actually kinda need. Trying to slice and dice onions with the tiny blade of a Victorinox just sucks.

Now, on some of my upcoming hikes I’m trying to go faster and lighter, OR I’m going to be in a desert and don’t want to waste water cleaning a dirty pot. On these hikes I will be freezer bag cooking. The changes with this set-up are: leave the 0.6L pot and paring knife at home, and switch to a 4 oz. fuel canister. The total weight of this set-up (excluding gas but counting the empty canister) is 11.7 oz. I keep the pot cozy; when I add boiling water to the freezer bag, I then place it in the pot with cozy and cover it with the lid. Once rehydrated, I fold the edges of the freezer bag over the pot and eat out of it like a bowl. I will be employing this method on my Pictured Rocks hike next month.

Note that a tiny dropper bottle of soap is part of my sundries kit, and that I use my bandana (worn) as a towel when needed.

Creamy Pasta And Shells

Creamier than it looks

On my last hike, despite being in part of the NOBO thru-hiker bubble on the AT, I somehow found myself the only person at the Thunder Hill Shelter one evening. There was a picnic table there under an old spruce tree that was shaded from the evening sun and turned out to make a perfect kitchen area for me.

Although the sauce for this dish looks like a regular old red pasta sauce, it actually is creamy as you’ll see in the ingredients list below. One thing I would do differently next time is use smaller and thinner pasta, like maybe mini shells. The regular-sized shells I used took a long time to cook, and fuel is precious. And heavy.

Here’s what the packed ingredients looked like before I cooked them, minus the tube of Amore paste that always seems to be forgotten when I take these photos.

What’s in the picture weighed around 13 oz. Add another 4 oz. for the tomato paste. The resultant meal was enough to feed two hikers. If they’re real hungry, just make a little more pasta. There was PLENTY of sauce to go around. Also be forewarned this dish takes 2 pots to cook, one for the pasta and one for the sauce. I normally use 0.6 and 0.9L Evernew pots. The 0.9L pot BARELY contained the finished product.

INGREDIENTS:

4 oz. pasta of choice

1 small onion, diced

1 clove garlic, minced

1 packet of olive oil

4 oz. freeze-dried ground beef

3/4 tsp Italian seasoning in mini ziploc

1 TB all-purpose flour in mini ziploc

3 TB heavy cream powder (such as Hoosier Hill)

4 oz. Amore tomato paste (pretty much the whole tube)

3/4 freeze-dried cheddar cheese

1 packet of beef broth (Packit Gourmet) or equivalent for making one cup of broth

DIRECTIONS:

  1. Splash water in the bags with the ground beef and cheddar cheese a few minutes prior.
  2. Cook pasta in one pot, set aside when done.
  3. Saute onion and garlic in other pot in olive oil until onion is translucent.
  4. Add Italian seasoning, stir for a few seconds.
  5. Whisk in flour as best you can with your spoon over low heat until lightly browned. This won’t take long.
  6. Add tomato paste, beef broth packet and 12 oz. of water. Bring to boil, then simmer for 5 minutes.
  7. Stir in ground beef for 1-2 more minutes.
  8. Add heavy cream powder and 2-3 more ounces of water. Stir, continue to simmer for another minute or so.
  9. Remove from heat. Combine pasta and sauce in the larger pot. Stir in cheddar cheese.
  10. Enjoy the fruits of your labor.

The sauce will look like this before you add the pasta and cheese:

Slingfin SplitWing UL Tarp

Possibly MY ultimate tarp

If you read this blog, you know that I love my HMG Echo II tarp. I almost always bring it as my backup shelter on AT section hikes, and I’ve played with it some on other hikes where bug pressure wasn’t a problem (I just haven’t been able to get into using a bivy). But I’ve got some hikes coming up in the next few months where I’ve dreamed about having a tarp with a little bit more weather (read: rain) protection. Like something with a beak maybe.

I’ve eyeballed the MLD Patrol Shelter, and thought about the ZPacks Pocket Tarp with doors (too small). HMG, at least AFAIK, doesn’t sell their beak separately, and it looks pretty futzy to set up anyway.

And then one day a thread popped up on the UL subreddit about the Slingfin SplitWing Tarp. I investigated, and found it intriguing. Plus, I hadn’t made a gear purchase in, I don’t know, 2 weeks at least. So we know how this ended.

Interestingly, this tarp isn’t made from DCF (they use something called Nylon66) yet comes in about 1.5 ounces lighter than my Echo II. You can also purchase a separate integrated groundcloth (also slightly lighter than my HMG cuben groundcloth) and a very lightweight “vestibule.” Not only that, the system uses fewer stakes than my Echo II. So of course I purchased all of it. Now, I did show restraint in not purchasing the mesh inner tent designed to be used with this system at least. It doesn’t suit MY needs, but it looks pretty cool as well.

Let’s back up a bit first. Slingfin is a 3-person operation founded nine years ago by Martin Zemitis, one of Mountain Hardwear’s co-founders who had previously also designed for The North Face and Sierra Designs. It seems like he wanted some design freedom, and thus Slingfin was born. After initially focusing on alpine tents, the company has broadened their offerings. They have some impressive-looking UL tents such as The Portal (you can read CleverHiker’s review of that particular tent HERE). And eventually they worked their way to a tarp.

The SplitWing is designed with “achieving the lowest weight possible without compromising weather coverage” in mind. Doesn’t that sound like just what I was looking for?

“The SplitWing and its modular accessories are adaptable to the wide range of conditions that are likely to be encountered on a 4-month-plus adventure. ” Slingfin also describes it as “damn light,” and they’re right.

More from the Slingfin website:

“Unlike most shaped tarps, the SplitWing can be pitched with the front trekking pole anywhere between 105cm-120cm thanks to its front “wings”, allowing you to prioritize floor area and storm protection with a low pitch, or provide generous headroom when pitched high. It’s closed at the foot end to reduce drafts and increase weather protection.

The optional vestibule covers the front opening of the tarp, providing 360-degree coverage, perfect for those who are looking for the light weight of a minimal tarp shelter but would rather not give up the comfort and security of a tent.”

My components arrived in the mail yesterday, and I didn’t have anything to do today until a cookout this evening, so I went outside to play around with it. This involved taking one for the team, because today it’s 94 degrees and at least 94% humidity. I was soaked in sweat almost immediately. And I sat in a mess of ants too. So you better appreciate this.

I only ran into 2 minor problems, which I’ll discuss below. One of them is probably operator error (I exist to fail) and the other is the fault of my trekking poles, not the tarp itself.

Setup was surprisingly easy, even for somebody who NEVER gets it right the first time. I came close.

Left to right- Slingfin tarp, groundcloth and vestibule

I was shocked that the components were so light. In fact, this was the rare purchase where everything weighed what the specs said it would.

The tarp sack is supposed to weigh 11.1 oz. That includes stuff sack, tarp, stake bag and stakes, and additional guylines. And on my scale, it weighed…..11.1 oz. The tarp itself is supposed to weigh 7.9 oz. and mine weighed 7.8. The 6 stakes were 2.4 oz. I will probably swap them out for slightly lighter ones. But so far, so good.

The groundcloth bag weighed 3.4 oz., of which 3.2 oz. was the groundcloth itself. It was spec’d at 3.4 oz. on their website. WIN.

The vestibule bag weighed 2.2 oz., of which 2.0 oz. was the vestibule (spec’d at 1.9 oz.) Close enough.

I will squeeze the tarp, stakes, vestibule and groundcloth into one appropriately-sized DCF sack, which in total will weigh 15.0 oz. In contrast, my Echo II setup (which doesn’t have beak/vestibule coverage) including groundcloth and stakes is 15.5 oz. So I can cut a smidge of weight AND get better weather coverage.

Slingfin states that the floor area under the tarp measures 90″ x 60-72″ at the head end depending upon pitch height, and 36″ at the foot end. The groundsheet/floor measures 80″ in length x 55″ at the head and 30″ at the foot.

If I were setting it up without the vestibule, I would set the front trekking pole at 120 cm (47 inches) but they state to use 110 cm (43 inches) when using the vestibule.

You’re supposed to set your rear trekking pole to it’s shortest length, and my Gossamer Gear poles apparently don’t get quite small enough for an optimal pitch. Still worked reasonably well though.

View of the front before adding the vestibule

The “split wings” at the front actually don’t stick out THAT far, but they do provide a degree of extra coverage on their own

The paired front guylines pitch jointly onto a single stake. They join at the tarp with a slick clip apparatus. You can detach one and roll back a wing if you need more of a “door” for entry and exit.

To pitch the tarp, first you stake out the rear corners taut, then you use a clove-hitch to attach the rear guyline to your shortened trekking pole before staking it to the ground. I actually think you’re supposed to pitch it handle down FWIW.

I didn’t push the stakes all the way into the ground for this test. That’s baked dirt.

After staking out the rear trekking pole, you maintain tension on the ridgeline as you walk to the front, then stake out the front pole and then the front corners.

I managed to get a reasonably tight pitch the first time despite bumbling around with the rear pole.

At this point, I crawled in to check out the space and it seems roomy enough for a couple, but absolutely palatial for a solo hiker.

Not visible are the 3 hang loops at the ridgeline, perfect for hanging a clothesline.

Next, I attached the grouncloth. It has short adjustable lines at each corner. Once you set the proper length, you just slip their loops over the corner stakes.

The Slingfin folks have thought of a lot of the fine details- the groundcloth comes with anti-slip dots. I have always hated how much my sleeping pads slide around on a DCF groundcloth, so this will be appreciated.

Two rows of anti-slip dots. Remember, it’s a two-person shelter.
The example from their website is prettier. Notice the two extra stake loops on each side of the tarp. You don’t need to use those in most conditions.

Notice also in the above photo the orange diamonds on the seams of the wall on each side. Those are where on the outside you would attach the optional external guylines, both for additional storm-worthiness, and to pull the sidewalls out to give you a little more room.

It was now time to add the vestibule. It is an extremely well-thought out design. The vestibule comes with a pole cup. You insert your pole handle into it, then insert it into the reinforced cup area on the tarp.

The corners of the vestibule have buckles that clip to the corners of the tarp, and are reinforced by an adjacent strip of velcro for additional security.

The front guyline of the vestibule then stakes to the same front stake used for the trekking pole. I struggled a little bit to get the guyline lengths for each matched properly, but that’s operator error and inexperience. Here’s what the finished product looked like:

Now, there’s no zipper in the center of the vestibule. To open it, you unclip one of the corners and roll everything to the side, as below:

I’d say with practice I could set the whole works up in 5 minutes. Using just the tarp and groundsheet will be even quicker, and that’s what I plan to do when this gets tested for the first time in Zion the first week of October. I was able to take it all down and put it away in about a minute. Super easy.

My first impression is that this is an exceptionally well-designed system. I can’t wait to see how it performs on the trail. I will be watching in particular for durability, condensation management, and weather protection.

Oh, since it’s made from a proprietary 10D Ripstop Nylon Sil/Sil fabric (Nylon66) instead of DCF, it’s surprisingly affordable. The tarp is $165, the vestibule is $50, and the floor is $65. That’s $280 for a complete system. If it works on the trail as good as it looks in my yard I will be super stoked- a 15 oz. shelter system that packs down to almost nothing (another advantage over DCF shelters by the way). Now I just need to find a storm….

Lebanese Beef Stew

Something a little different to pair with your rice

This dish is known as Bazella Riz Lahme in its homeland. I’m partial to cuisine from North Africa and the Fertile Crescent, so this one was a natural for my “cookbook,” which is in reality nothing more than a big pile of index cards with recipe adaptations scribbled on them.

It’s also one of my lighter weight meals. This one weighs approximately 7.7 oz. not counting the onion, garlic and small amount of Amore tomato paste. In other words, it’s one you can easily justify packing even if you’re going ultralight.

I cooked this one up in the rain on my recent section hike. It was a perfect meal for the conditions, and it turned out that I had enough to share with another very grateful hiker- it was the first hot dinner she’d had on her thru-hike and it blew her mind.

The ingredients look like this:

You don’t use that much of the tomato paste, so make sure to save the rest for a pasta dish.

INGREDIENTS:

4 oz. freeze-dried diced beef

1 onion, diced

2 cloves garlic, minced

1/4 cup basmati rice

1/2 cup dehydrated or freeze-dried green peas

1 packet of Packit Gourmet beef broth (or whatever makes 1 cup of broth)

2 TB Amore tomato paste

mini ziploc containing 2 green cardamom pods, 1 cinnamon stick, 2 bay leaves and 1/4 tsp. ground cloves

mini ziploc containing 1/2 TB allspice and a pinch of salt and pepper

1 packet of olive oil

DIRECTIONS:

  1. Cook rice with 1/2 cup water, set aside when done.
  2. Saute onion and then garlic in olive oil, then lower the heat.
  3. Add the beef dices (which you had splashed with water a few minutes prior) and add enough water to just barely cover them. Bring to a boil.
  4. Add ziploc with cinnamon etc. Cover and simmer for 5 minutes.
  5. Pour off half of the water and try to remove the chunk spices as best you can.
  6. Add peas, continue to simmer for another 5 minutes.
  7. Add enough beef broth to barely cover everything, and then add the amore paste and allspice. Simmer for 5 more minutes.
  8. Serve over rice.

This was enough for 2 hikers on this particular night, although I wasn’t super hungry. You could double the rice for 2 hungry hikers. Otherwise, I think one hungry hiker could destroy it all.

The finished product looked like this:

FFTS Quinoa

Food For The Sole Roasted Sweet Potatoes with Kale and Quinoa to be exact

This is another excellent meal made by Food For The Sole that I cold-soaked on my recent section hike. It was intended to be a lunch, but the shelter I stayed at the second night had a bear prowling around, and I didn’t feel comfortable sauteing onion and garlic outside a full shelter with a hungry Yogi around. So I cold-soaked this for dinner, and was very pleasantly surprised.

First, the numbers- this 4.2 oz. package contains 510 tasty calories with 19g of protein and 17g of fat at a cost of $11.

This gluten-free vegetarian meal contains tasty chunks of roasted sweet potato mixed with kale, quinoa, onion, pumpkin seeds, olive oil, garlic, lemon juice, salt and pepper. The sweet potatoes are nicely caramelized, which gives an otherwise slightly nutty-tasting meal a nice burst of sweetness. The flavors meld together very well.

Even though this meal is meant to be cooked with hot water, it cold-soaked just fine within 30 minutes. I did some camp chores while I waited.

I’m not a vegetarian, but I enjoy my vegetables too, and this meal definitely clicks with my taste buds. It’s also one of the few quinoa dishes I’ve ever enjoyed. As the picture above attests, it looks purty on the website. In my ziploc bag in real life…..it still looks purty.

My appetite is usually still blunted on the 2nd day of a section hike, so I was surprised to find myself at the bottom of the ziploc and out of food before I realized it. THAT’S how tasty it was.

This was a lunch-sized portion IMHO, and I wasn’t super hungry, but it more than adequately filled my belly and kept it happy through the night.

Grade: A

Greek Spaghetti

This isn’t plain ol’ spaghetti.

I made this meal at the Bryant Ridge Shelter on my recent AT section hike. There were at least 15 thru-hikers at the shelter that particular night, and it’s safe to say that the majority of them were seriously jelly. While one guy was cooking up crawdads with his ramen, I was feasting on Aegean awesomeness.

This is one of those dishes that requires fresh ingredients, and they’re well worth the weight. The packaged ingredients weighed in at 9.2 oz. Add to that an onion, garlic cloves, and a 4 oz. tube of Amore tomato paste, which is the greatest thing since camp shoes.

Everything looked like this prior to cooking:

I forgot to include the tomato paste tube.

INGREDIENTS:

2 oz. freeze-dried ground beef

packet of olive oil

packet of ghee

one small onion, diced

two cloves garlic, minced

1/2-1 oz. red wine in dropper bottle (I used 1/2 oz. above and wish I’d used more)

Mini ziploc containing 1/2 TB dehydrated parsley, 1/2 TB Greek seasoning mix and 1/4 tsp. mint

Mini ziploc containing 1/8 tsp. ground cinnamon

6 oz. of spaghetti noodles (I break mine into smaller lengths)

3 oz. of Amore tomato paste

1 packet of ketchup

1 mini ziploc with sauce spices (pinch each of sugar, garlic powder, onion powder, basil, marjoram)

1 packet of honey

AT LEAST one packet of parmesan cheese

DIRECTIONS:

  1. Cook the spaghetti and set it aside.
  2. While cooking the pasta, splash some water on the ground beef.
  3. Saute the onion and garlic in olive oil.
  4. Add the ground beef and wine, stir over heat for 1 minute.
  5. Add ALL of the spice packets, honey, 3 oz. Amore paste and 4 oz. of water. Simmer for 5 minutes or so.
  6. Add the ghee packet and ketchup, stir.
  7. Serve over pasta, top with parmesan cheese. If you just happened to bring some extra red wine to have with your dinner, consider yourself blessed.

Right before the end it will look something like this:

Food For The Sole Triple Peanut Slaw

The best cold-soak commercial meal EVER.

Food For The Sole is a fairly new company that makes commercial backpacking meals. Founded by a mother/son team of Julie and Henry Mosier out of Bend, Oregon, FFTS makes vegan meals that are both tasty and different. They even offer two meals specifically designed to be cold-soaked. Since I was trying this for the first time (lunch only) on my recent section hike, I tried out a few of their meals, including a couple that are designed to be prepared with boiling water but can also be cold-soaked. Now, as I’ve written recently this technique really didn’t work FOR ME style-wise, but that doesn’t mean the meals weren’t good. Not hardly.

The first meal that I tried for lunch was their highly regarded Triple Peanut Slaw.

Would you believe that this 3.2 oz. pouch contains a meal with 570 calories, 21 grams of protein and 43 grams of fat? Well it does. And not only that, it tastes absolutely amazing. You could serve this at a party or cookout and people will praise your cooking skills.

This meal contains cabbage, red cabbage, bells peppers and carrots mixed with garlic, scallions, peanut butter, tamari, ginger, sesame oil, salt, rice vinegar, agave and olive oil. And LOTS of peanuts.

After 15-20 minutes of rehydrating with cold water, it’s ready to eat. The vegetables are crisp but not leathery, the taste is savory, and the peanuts put it over the top.

I was in the midst of a miserable day of hiking in the rain when I stopped to eat this, and it turned the day around. It was that good.

I don’t plan to cold soak per se on future hikes, but I’ll definitely find a place for this in the future, perhaps as the first course of a dinner, which I can eat while my hot food is rehydrating.

The meal costs $11, which for a meal of this quality isn’t bad at all. Toss one of these in your pack for a treat. It might just turn a rainy day around for you.

Grade: A

Sloppy Joe Noodles

A different “twist” on pasta

I made this meal on the 4th night of my recent section hike (first night out of Daleville) and it was one of my favorites during the trip. I used my 0.9L Evernew pot to make it, and the 0.9L was barely big enough. I’m still not sure how I managed to eat it all. If you want to make it for just one person, cut back a little bit on the noodles and sauce. If you want to make it for 2 people, add a couple more ounces of noodles and use a 1.3L pot.

The total package including an onion, garlic and tube of Amore paste was just under 20 oz. If you rig it to feed 2 people, it’s only 10-11 oz. per person. As it was, it was a bit of a heavy meal for just one person, but it was so good that it was worth it. Bonus- my pack weighed a pound less afterwards!

The ingredients are pictured below:

Make sure that you use egg noodles. If you use regular pasta it will take much longer to cook.

INGREDIENTS:

Packet of ghee

1 small onion, diced

2 cloves of garlic, minced

1TB dehydrated diced red pepper in mini ziploc

4 oz. freeze-dried ground beef

3-4 oz. dehydrated tomato dices

1 1/2 oz. brown sugar (packed in mini ziplocs)

1 oz. Worcestershire sauce in dropper bottle

1 TB apple cider vinegar in dropper bottle

6 oz. egg noodles

1 packet of hot sauce of choice

1 cup equivalent of freeze-dried monterey jack cheese

One 4 oz. tube of Amore tomato paste

DIRECTIONS:

  1. Saute onion and garlic in ghee
  2. Add red peppers and ground beef. Splash water in their bags a few minutes before using.
  3. Add tomatoes and tomato paste (again, rehydrate tomatoes a few minutes prior)
  4. Add 12 oz. of water over medium heat.
  5. Once hot, stir in brown sugar, worcestershire, vinegar and hot sauce.
  6. Stir in noodles, simmer covered for around 8 minutes.
  7. Add cheese to the top and stir to blend (rehydrate cheese prior to using).
  8. Feast gloriously.