Monday, July 15, 2013
Conservation Corps Cuisine
Every crew member has a favorite recipe to make after a long day on the trail. Cutting tread and hauling
rocks brings out different tastes in everyone. Some want a hefty load of meat, grease, and fat. Others
crave a more healthy alternative - veggies, rice, and spices. Most want some mix of both. And everyone
Vegetarian Chili, by Cal
3 Large Sweet Potatoes, 3 Large Yellow Onions, 2 Jalapenos, 10 Cloves of Garlic, 3x29 oz. Cans of Black
Beans, 3 tbsp. Chili Powder, Quinoa [Lots], 16 oz. Tomato Paste, 3 tbsp. Cumin, 2 tbsp. Oregano, and salt
and pepper to taste.
Naan Bread, by Kevin
Mix whole wheat flour with baking powder. Add spices [turmeric, red pepper flakes, salt]. Add water
and mix until a doughy consistency is reached, then knead and flatten into discs. Press minced garlic into
each disc, then fry in oil [olive is preferred]. Hot sauce is highly recommended.
Long Trail Privy Pies, by Kevin
Melt one stick of butter into a large pot with one bag of mini marshmallows. Keep heat low and add
ingredients gradually: if cooked too hot or fast, ingredients may not mix and marshmallow may burn.
Too slowly, and the marshmallow will solidify. Add cocoa or Reese’s puffs, coconut shreds, and solid
mint leaves. Pack into a greased pan and let cool into logs. For an extra treat, cover in Nutella.
Veggie Delight, by Michelle
Fry onions, add to cooked spinach and garbanzo beans. Then place this atop yogurt with quinoa. Cilantro
and Lime can be added as well.
Hobo Stew, by KV
Dice potatoes, carrots, onions, garlic, and sausage. Mix in a bowl with seasonings, salt and pepper, and
butter. Then, empty bowl into pouches of aluminum foil, and cook over camp fire coals. Note: must have