Summer is in full swing here in Seattle! These are the months of adventure and enjoyment under the warm sun; hiking, biking, barbecue’s, front porch sitting, and weekend getaways. Young people and families alike flock east and west to experience the joys of backpacking/camping in the Pacific Northwest summer beauty.
I recently completed a two night backpacking trip in the Olympic’s with a few friends. We experimented with preparing homemade “just add water” meals to save a few bucks and have a bit more control over flavors. Most ingredients were already in my pantry, however I did purchase a blend of freeze dried vegetables for a lighter pack. Please substitute fresh veggies from PCH box if you’re car camping and have the storage space!
- ½ cup quinoa
- ½ cup red split lentils
- ½ cup dried vegetables
- 3 teaspoons chicken broth powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red chili flakes
- 3 cups water
- summer sausage cut into chunks
- 2 oz tomato paste
- Combine all dry ingredients in a quart-sized ziplock bag labeled “Gumbo – 3 Cups water”.
- Hike a mountain or drive to campsite. Set up camp. 😊
- In medium pot, bring 3 cups water to a boil and add dry ingredients.
- Chop sausage into bite sized chunks.
- Add sausage and tomato paste to gumbo once it begins to thicken. Stir frequently.
- Gumbo is ready when most liquid has been absorbed.