Off Road Recipes

Having grown up on the Gulf Coast, we tend to stock many of these staple ingredients in the pantry for hurricane preparedness.  Whether on the trail, at home, or during emergencies, these recipes are a few of our favorites.

Terrific No Cook, Healthy, and EASY Salads

Chickpea Salad

1 can garbanzo (chick peas) beans, drained

1 can green beans, drained

1 jar marinated artichoke hearts (quartered)

1 condiment-sized packet Italian dressing (optional)

Mix together and serve.

Black Bean Salad

1 can black beans, drained

1 can sweet corn, drained

1 can green chiles (we prefer HOT!)
1 teaspoon dried cilantro (optional)

1 teaspoon dried minced garlic 

cayenne pepper to taste

salt and pepper to taste

Mix together and serve.

One Pot Meals:

The following recipes use dehydrated products.  If possible, it is best to soak the vegetables in water for at least 30 minutes before cooking.  If this is not possible, simmer at least 15 to 30 minutes longer than noted below until tender.  (I try to use pouched or canned meats rather than using dehydrated or freeze-dried meats because they never seems to fully rehydrate for me.)

Cajun Red Beans & Rice

1 can red beans (not drained) or 4 oz. dehydrated red beans (covered and soaked in water for at least 30 minutes)

1 to 2 teaspoons dried onion flakes

1 to 2 teaspoons dried celery

1 to 2 teaspoons dried minced garlic

½ teaspoon dried thyme

1 or 2 Alaska Sausage Company Hunter Sticks (sliced into bite-sized pieces)

Zatarain’s creole seasoning, salt, black pepper to taste

4.4 oz. microwavable rice

Mix all ingredients except rice.  Bring to a boil.  Turn down stove and simmer for approximately 15 minutes or until beans are tender.  Divide rice into two bowls.  Pour read bean mix over rice and serve.

Chicken and Corn Chowder

2 to 4 oz. dehydrated corn

1 to 2 oz. dehydrated potatoes

1 tablespoon dehydrated green peppers

1 tablespoon dehydrated onions

1 to 2 teaspoons dehydrated garlic to taste

Crushed red pepper to taste

Chili powder to taste

1 pouch cubed chicken

Add all ingredients to saucepan except chicken pouch.  Cover with water.  Bring to boil.  Simmer for 15-30 minutes, until vegetables are rehydrated.  Add chicken.  Simmer another few minutes until chicken is heated through.

Green Bean Casserole

4 oz. dehydrated green beans

1 package Cup of Soup Cream of Mushroom

1 to 2 teaspoons dehydrated onions

1 pouch cubed chicken

Add all ingredients to saucepan except chicken pouch.  Mix well and cover with water.  Bring to boil.  Simmer for 15-30 minutes, until vegetables are rehydrated.  Add chicken.  Simmer another few minutes until chicken is heated through.

No Cook Ideas

·      Bag of fresh veggies dipped in single-serving containers of your favorite salad dressing.

·      Squeezer’s Cheddar or Jalapeno and Cheddar Cheese squeeze packs on crackers.

·      Justin’s Honey Almond Butter Squeeze Pack (or your favorite Justin's variety) on crackers.

·      Your choice of canned lunchmeat, a condiment-sized pack of mayo and/or mustard, spread on crackers or bread.

·      GoGo Squeeze fruit packages.

If you'd like more recipes, please let us know.