Alright Aaron, here's my counter recipe. I use capellini or angel hair pasta. It has only one ingredient verses the chemistry set in ramen noodles and cooks just as fast. I also use 1/2 parsley and 1/2 basil and a dash of hot sauce to spice it up. Give it a try.
Thanks! I have a similar recipe, I mix all the ingredients together, except for the oil in a 1 gallon Ziploc bag, about 5 to 7 days worth on a long 10+ day hike. When trying to fit 10 day’s food in a Bearvault you learn to condense. I’ll pour a one meal portion into my cook pot and let it simmer for 5 to 7 minutes. I have just found that it takes the least amount of room in my bear canister, and is the most environmentally conscientious. Not too keen on cold soaking.
Just videos like this. The mountain house and backpacker pantry meals are too expensive im getting to like the no cook and coldsoaking that is fast on the go
Hello we are sorry we have taken some time in getting around to connecting to you but we have been very busy as of late and then we got stuck in Malta so now we are playing that good old catch-up game lol . Thanks for sharing this video. Love and Light Sarah and Glenn.
Good recipe. I've made a couple of times now. I like to throw in some Soy Curls for additional protein and heartiness and also use Gourmet Garden Lightly Dried Basil. I find it provides a much better basil flavor than the normal dried seasoning. Parmesan also really will be fine for days if you want to treat yourself to good quality freshly grated parm. Finally, for the ramen, I use Ocean's Halo. They make boxes of individually wrapped ramen noodles, just the noodles. No seasoning.
At home test of this recipe exactly as presented for upcoming kayaking trip. Very, very good. All comment alternatives also noted. Thank you from Anchor Point, Alaska.
Howdy from North Pole Alaska! Gave this a go on a MSR Windburner Duo with 2.5L cook pot at home to test it out. Made it for 3 people so everything was tripled. Super easy! We (personally) will halve the olive oil and parsley. Everything else was spot on! Thank you so much for sharing it on RU-vid. Can't wait to try out some of your other recipes.
Aaron this is really helpful. I dutifully download the cookbook every time a new version comes out, but have yet to actually make any of the recipes. That is partly because I've not been backpacking for several reasons, but it's also because of the daunting project of procuring new ingredients and taking the time and creative energy to make unfamiliar things. This makes a doable place to start. It would be wonderful if you gave recipes one at a time maybe once a week or so in this format (video + email). I'll be trying Garlic Parmesan Ramen within the next few days.
Well, it just so happens that we're going to start offering a weekly email recipe starting in November. :) We purposely made an effort to create recipes for the new cookbook that use ingredients easily found in grocery stores. Maybe start with a few of those? That way you're recipe repertoire will be all set to go when you are able to backpack again. :)
I did it! Made this for dinner last night -- and goofed it up. It was late. I was listening to an audio book. I forgot to drain the noodles before adding the other ingredients. Ended up with soup + Parmesan-parsley globs. It was still good. Adding some chicken chunks helped. I'll try again soon.
I have been using this recipe this summer with this variation. I am gluten free so I precook and dehydrate Trader Joe's Rice-Quinoa Fusiili and use 2oz of the dried noodles in place of ramen. Very yummy. Also add sun dried tomatoes! If you cook in pot you could cook the fusilli on trail but it needs to be rinsed a bit as GF noodles can be a bit gooey.
Actually, I just looked it up and Stasher’s resuseable silicone sandwich bags are good for up to 400 degrees. Sweet! I backpack with two kids, so I’m looking for any way to reduce the waste and lighten the load. I’m hoping to triple the recipes and divvy them out while the water’s boiling. And make cozy envelopes to keep them warm while soaking.
I ordered your digital cookbook and it's BRILLIANT! thank you so much for creating such a fantastic collection of recipes. And the tag + field instructions for the bags, genius!
Thanks for sharing this and glad that you're enjoying the cookbook. Be sure to download our new cookbook that's currently for FREE. 20 more yummy recipes. :) www.backcountryfoodie.com
you all prolly dont give a shit but does anyone know a trick to log back into an Instagram account? I somehow forgot my login password. I would appreciate any tips you can offer me!
@Caiden Zaiden Thanks so much for your reply. I found the site through google and Im waiting for the hacking stuff now. Takes a while so I will reply here later when my account password hopefully is recovered.
I've got a half dozen trays in my dehydrator just of vegetables going now for an up coming hike. I use my pot to boil the water then I decant into a 700 'll plastic screw to jar from Kmart. I made a cozy and let it soak with a soup mix and boil water for tea or coffee to have while meal is dehydrating. Point being I only have water in my stove pot.
Historically, I've only used my pot for water as well. Since filming the video, we've found compostable zipper top bags that are working pretty well. I'm not a huge fan of cleaning dishes while backpacking but even less of a fan of the plastic waste created by plastic baggies. It's a work in progress. 🙂 Thanks for your comment.
Just started watching some of your nutrition videos. Thank you so much for sharing. After hauling food for two weeks on my through-hikes I am looking for alternatives to the ready bought trekking meals. Ready to learn new skills :-). Thanks so much for sharing.
Glad you're enjoying the videos. Check out our website (backcountryfoodie.com - click on "recipes" on the menu bar) and our blog (backcountryfoodie.com/blog) for sample recipes to get you started. More videos to come after my thru-hike of the Colorado Trail starting next month.
We're hoping to start making videos again soon. Our time has been focused on building our recipes + meal planning services platform. We're also gearing up to start producing and selling our food as soon as the commercial kitchen opens back up. Lots going on behind the scenes here at Backcountry Foodie. :)
Your channel just showed up in my feed! Let the binge watching begin! Exactly what I need as I ultralight pack for myself, husband, 3 kids, and 2 Belgian malinois pups. All of the nutrition calculations are done for me! My brain thanks you
Awesome! Glad the videos will be useful. Consider checking out our website for more resources - backcountryfoodie.com. We have a 30-page backpacking food guide that might be helpful.
Thanks for the recipe and cookbook, it's so awesome that you're offering this to the community right now! Great job on the videos, website, and e-book Aaron. I look forward to seeing what you have coming up and I will definitely be sharing with anyone who I think might find it useful. I truly wish you (& Chris) the best of luck with your venture! -Liam
Thanks for the video! I recently purchased your cookbook, Ultralight Recipes for Outdoor Explorers, and am super excited to put it to use for a trip in November. Glad to see you on !yt and looking forward to the #VanLife video. :)
This was lovely. Looking forward to trying the cashew nut substitute parmesan mix as a vegan alternative. Or maybe a nutritional yeast type mix... Thanks also for showing the cold soak option for days when cooking isn't possible.
Really tasty. Cooked it for my backpacking buddies this morning. High calorie and light. Great flavor. Used chicken flavored ramen and with the added salt it was probably too salty. Maybe don’t use the flavor pack or don’t add salt. I’m tempted to add a meat protein like spam or freeze dried chicken. There was a little cheese residue on the pot that I’m going to need to clean. Only downside I can see. Great meal. Will experiment
Yes, the spice packet gets put in the trash. I don't use the oil that comes with the packet unless it's sesame oil that I've already incorporated into the recipe.
Hi, based on a comment you made in one of your fantastic blog interviews, do you think this is something I can add to my resupply as long as I keep the Parmesan unopened until I get to it (e.g. it will be in a bucket for a month and may be stored in the sun). Also - I assume this means I can't repackage freeze dried meat for my bucket(s) either. Thanks!
Definitely leave out the parm. Everything else will be fine. Is there any way that you can buy the parm closer to the time that you'll need it so that it's not sitting in the sun? I've started carrying a small shaker that I buy when resupplying in town. The Mountain House packaging says that FD meat should be consumed within 1 month after opening. If you're able to add it to meals and vacuum seal right away after opening the can, it should be fine for long-term storage.
Do you not think the parmesan will go off in the summer? Also a slight contradiction in the recipe that is shown that it says 3 tbsp of olive oil but you add one. None the less excited to give this recipe a whirl!
Sorry for the slowwww reply. Missed it. :( Great question about the parm cheese. I've found that it's shelf stable for about 30 days outside of the refrigerator. Although, I avoid pressing my luck and pack a small container just before leaving for my trip so that it's as fresh as possible. I also don't typically hike in extreme heat so it doesn't have a chance to go bad. If it's well into the 90's or hotter, it might be wise to leave the cheese at home.
The grocery store I shop at has the individual packs of Olive Oil in the deli section for the sandwiches they make. it's in the condiment bin with the Ketchup , Mustard , Mayo , Relish and Hot Sauce. If I need several ask , they are usually more then happy to give you some. For cold soaking a oatmeal mix I make I use a Talenti gelato one pint Ice cream container. It's hard work preparing the container , You have to eat all the ice cream. After all someone has to do it , why not myself.? If my ( Cold Soaking ) dry mix is not that bulky. I put it in a zip lock Snack Bag. Normally I can fit five of the filled snack bags in one quart zip lock. Have to try your Garlic Parmesan Ramen Recipe it sure sounds good.
The deli is a great place to pick up the packets! Unfortunately, my experience has been that they puncture and make a mess. Maybe I just got a bad batch of them. 😕 I also had a terrible time prepping my Talenti jar for cold soaking meals. LOL!! Have been searching for the larger size because many of my meals fill up the smaller one making it hard to mix up the ingredients. Hope you like the ramen recipe!
That's a good question. I've had the cheese go rancid after as little as one month after vacuum sealing when stored at room temp. This was really disappointing when opening up meals on my PCT and AT thru-hike attempts. I now carry a parmesan cheese shaker in my pack and add it when I consume the meal. Freezing the meal (with the cheese added) with lengthen the shelf-life greatly. Can't say exactly how long because there will be other ingredients to consider when determining the shelf life. Hope that helps a little.
Great job on this vid. I recently purchased a "dried tomato and garlic pesto mix" on Amazon and that gets a wowzer on flavor. It's pricey but I only use about 1 tbs/meal so not terrible. Then a tuna or chicken packet at the end. Not better than your recipe just different but really good. Also found some sprouted grain pasta (low GI) which saves me some of the concern over highly processed ramen.
I bet your version tastes a lot like our Tomato Pesto Ramen recipe inside our membership site. 👍 Have you tried chickpea pasta? Soooo yummy and loaded with protein. The chickpea rotini also cold soaks really well.
Hej, i just found your channels and want to thank you for the nice recipe. Unfortunately i can't find the recipebook you are referring to. Is it still available?
The cookbook mentioned in the video is no longer available. All of our recipes are now available via our online platform. We have two options: 75 recipes or 175 recipes + meal planning resources. For more details: backcountryfoodie.com/recipes Happy to answer any questions.
Here's the insulated pouch: bigskyinternational.com/products/big-sky-insulite-insulated-food-pouch-freezer-bag-cooking-cozy You can find the rest of my camp kitchen gear and favorite ingredients on our Foodie's Pantry page: backcountryfoodie.com/pantry/
I use the Homelux brand from Amazon. 16 oz bag with the slider on top, not zipper top. Mixed opinion... Pro: It's leakproof, withstands boiling water, perfect size for the meals that I prepare, and more environmentally friendly than plastic. Cons: It takes on the flavor/smell of the meal prepared in it previously, slider is hard to clean if food gets caught in it, and it's heavy.
Confused - Olive Oil - is it 1--Tbsp or 3-Tbsp? I tried it with 1 and thought it was great. But, I think it must be 3 Tbsp of olive oil to get to 800+ calories.
The recipe calls for 3, but you can adjust that down if you prefer the taste with just 1. Each tbsp of olive oil provides 120 calories, so skipping 2 tbsp would reduce the calorie count by 240.
Depends on a number of variables. I've had it last up to a month when vacuum sealed and stored in a cool, dark, dry place. My current practice is to carry a small container with me that I fill up just before leaving. That way meals can be made well in advance without going bad before leaving for trips.
I haven't tried it yet, but this is what I'm planning to use: www.amazon.com/Organic-Dairy-Free-Cashew-Parmesan-Gluten-Free/dp/B07D6RGGRW/ref=pd_vtp_325_5/141-5477620-3277260?_encoding=UTF8&pd_rd_i=B07D6RGGRW&pd_rd_r=ecb27bd6-d072-4e0d-851d-fbee0dab288b&pd_rd_w=06VsW&pd_rd_wg=dwmaf&pf_rd_p=4f2ab3e8-468a-4a7c-9b91-89d6a9221c29&pf_rd_r=Y9HT4BQPBD9SR5VHPBSF&psc=1&refRID=Y9HT4BQPBD9SR5VHPBSF
Apologies for the delayed reply. Not sure what you're asking in regards to the link but lots of non-dairy folks use nutritional yeast as a cheese alternative.
Leave out the parmesan cheese and the meal will be shelf stable for a year or so if stored in a cool, dark, dry place. No need to refrigerate. Put a few packets or shaker of parmesan in your pack and add it when the meal is consumed. I would only add the parmesan to the meal if it's going to be consumed within a month or less or if frozen.
Totally depends on how you cook. If you simmer, cook at altitude, or in windy conditions, you'll use the fuel up much faster than if you just heat up the water (not boiling) for freezer bag cooking. Stoves also have different burn rates. There's a really great Backpacker Magazine RU-vid video that shows you how to calculate how stove fuel you'll need and how much is left in the canister.
All of our recipes are now only available via our online platforms. Visit backcountryfoodie.com/youtube-offer for more details and 20% off. Happy to answer any questions you have about our recipes and meal planning resources.
I'm a super duper picky eater & this is definitely going on my list to try out! Seems every dehydrated / freeze dried meal is required to have mushrooms, peppers or onions which I just can't do... Thanks for the recipe! :)
haha! I've been asked that question my entire life. The answer is that my parents wanted my name to be different. It's actually fitting because I grew up as a tomboy living in the country climbing trees and playing in the dirt. I've never been a girly-girl. So, I like it. :)
Just an fyi, this isn't ramen, it's ramen noodles. The noodles alone don't equal ramen. Ramen is the meal, not the ingredient. 😛 So remember, any time you don't use the soup part (a.k.a. if you drain off most or all of the liquid), you aren't making ramen.
