Balsalmic bowtie (cold) pasta salad.
Bowtie pasta salad
Artichoke hearts in oil package from cost plus
Kalamata olives in oil
package balsalmic vinagrette salad dressing (or italian, or whatever suits your tas
Pre trip: Boil bowtie pasta, dehydrate
Prep: Add cold water to bowtie pasta, allow to rehydrate, add pine nuts, olives, artichoke hearts, chicken, mix well, add pepper to taste, enjoy.
tortillas - small corn or flour depending on taste
canned enchilada sauce
small bell pepper, diced (optional)
shelf stable single serving string cheese packets - number depends on nummber of people you are serving.
tapatio packets (optional)
Powdered sour cream
-At home, dehydrate enchilada sauce
-on the trail, rehydrate enchilada sauce
-Add chicken and powdered sour cream to enchilada sauce, simmer over a fire or on low for 10-15 minutes
-shred the string cheese
-reserve about 1/3 of the sauce, pour a small amount in the bottom of your baking pan
-place a tortilla in your baking pan (I use a msr bakelite with an alumunum lid), add some chicken, shredded cheese, bell peppers, and sauce, roll the tortilla, repeat until the whole pan is full of tortillas, pour reserved 1/3 of sauce over rolled tortillas, top with remaining shredded cheese, and bake until cheese on top is golden brown...
top with tapatio
Another really easy but amazing thing to make is cheesecake. Simply buy a jello no bake cheeschake, premix the "filling" powder with some nido at home, and bring ghee with you on the trail. To make it, mix the ghee with the crust mix and put the crust in a fry pan (the MSR abkelight is the perfect size, add cold water to the filling mix, stir it together and pour it into the frypan on top of the crust, give it about 5 minutes to set up and top with a packet of caramel or chocolate or any flavor of jam you want and you have an amazing backcountry desert...
Something I hesitate to talk about is wild foods, simply because mis-IDing can lead to big problems. So do not, ever ever ever eeeever eat something you don't 100% positivly ID. That being said, what is more UL than foraging for food along the trail?
A couple of my favorites are Miners Lettuce and wild onions. For the adventurous, there are tons of edible mushrooms out there as well. Rather than give specific recipies, I'll just give a couple examples of how they can be used.
Miners lettuce: Has a great crunch and is delightful in salads, and high in vitamins. Also, when sauteed, it has a very similar taste and texture to cooked spinach, so can be added to pastas, as a pizza topping, or anything else you would normally add cooked spinach too (I like to put it in enchiladas).
Wild onions: Great sauteed with trout (nom nom), or really with anything you want to add onion flavor to, also great chopped and added to salads, soups, stews, pastas, etc.
Mushrooms: Sliced and sauteed chantrelles are about as versatile a food as you can get: Stews, pastas, you can even mix them into pastries (look up chanterelle puffs) to give foods a rich, buttery flavor. Top trail pizzas with them, or mix them with crumbled campfire-smoked trout, some sauteed wild onions, sauteed miners lettuce, crumbled bacon and top toasted baugette slices for back country crostinis... the list goes on. Morels are great stuffed, or added to pastas, and boletes work great in soup. Again, ID is key, and never eat something in the backcountry unless 1)you have positivly ID'd it, and 2) you have eaten it at home so you know you are not allergic to it.