MY TWO WEEK MENU

Discussion in 'Meals and Menu Planning' started by RobR, Oct 14, 2018.

  1. RobR

    RobR Paddler

    Joined:
    Jan 22, 2013
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    Location:
    Victoria BC
    A few years ago I would have found it very helpful to see what other kayakers where packing for 2 week solo trips. I hope this is helpful to some even if it’s just to use one or two recipes.
    All of my food is packed into 2 large dry bags, one bag has all my non nonperishables meals packed tightly in order ( last meal on the bottom first on top), the other bag is used for all perishables (vegetables, meat, cheese buns etc.) and ingredients I use daily (powdered milk, peanut butter and bannock mix). I also have a small dry bag I use for condiments like soy sauce, salt and pepper instant coffee packs etc.
    My cooking kit consists of one 6 inch pot and lid that doubles for a plate, an inch 8 inch cast iron frying pan, and a small plastic bowl, therefore I sometimes have to plan carefully as to what order I cook the different parts of a meal.
    Day 1
    - Breakfast: Cinnamon rolls, orange, starbucks instant coffee.
    - Lunch: Muffin, apple, cliff bar.
    - Dinner: Chicken, baby potatoes, red pepper, onions, garlic.
    ( sauté chicken in olive oil add boiled potatoes, red pepper, onions and garlic in frying pan add pepper and salt to taste)
    Day 2
    - Breakfast: Muffin, orange, starbucks instant coffee.
    - Lunch: Bagel with chorizo dry sausage & jalapeno cheese, cliff bar.
    - Dinner: 2 smokes, 2 buns, jalapeno cheese, mustard, relish, onion.
    - Desert: Mars bar.
    Day 3
    - Breakfast: Bagel with peanut butter, orange, starbucks instant coffee.
    - Lunch: Bagel with cold meat & cheese, cliff bar.
    - Dinner: Spaghetti, small can (213 ml) of Primo pizza sauce , dry chorizo sausage, onion, red pepper, garlic, parmesan cheese. (sauté chorizo, onion, pepper and garlic in pan add spaghetti sauce then add to cooked spaghetti, grate parmesan on top)
    Day 4
    - Breakfast: 5 minute oats, raisins, powdered milk, brown sugar, Starbucks instant coffee.
    - Lunch: Small can spicy Thai tuna, half box Triscuit crackers, cliff bar, apple.
    - Dinner: Black bean burritos. Flour tortillas, freeze dried black beans, jalapeno cheese, salsa, rice.
    ( I use San Miguel Salsa in a 200 gm. foil pouch, its enough for 2 meals, save some for tomorrows breakfast)
    - Desert: Half package of chocolate pudding, 1 cup of powdered milk.
    (I use a 500 ml wide mouth bottle to mix my milk by shacking it add the pudding mix after the milk is mixed)
    Day 5
    - Breakfast: Powdered eggs, onions, bacon, flower tortillas, monterey jack cheese, salsa starbucks instant coffee.
    (fry a whole package of Maple leaf ready crisp bacon save some bacon for your lunch, next sauté chopped onion add powdered egg mix, then place on tortillas, add monterey jack cheese and the leftover salsa from last nights dinner)
    - Lunch: Cheese and bacon quesadillas , cliff bar.
    (I prepare this in the morning, wrap cheese and bacon in a tortillas and fry in a pan)
    - Dinner: ½ pack Knorr Tomato Vegetable soup mix, 1 cup rice, chili powder, dry chorizo, onion, garlic and cheese. (sauté dry chorizo slices with chopped onion and garlic , cook rice, then mix about ½ package of soup mix to 1 cup of water, add chili powder and bring to a boil add the rice,chorizo and onion, grate jalapino cheese on top)
    Day 6
    - Breakfast: 5 minute oats, raisins, milk, brown sugar starbucks instant coffee.
    - Lunch: Pepperoni stick, ¾ cup trail mix, cliff bar.
    - Dinner: Corned beef hash. Potato, corned beef, onions, ketchup packs.
    - (wrap potato in tin foil and bake in the fire. Sauté diced potato with diced onion, add small can or foil pack of corned beef.
    Desert: Freeze dried from MEC "Alpineaire three berry crumble" ( save half for tomorrows lunch)
    Day 7
    - Breakfast: Granola, milk starbucks instant coffee.
    - Lunch: Leftover berry crumble, ¾ cup trail mix, cliff bar.
    - Dinner: Cold canned salmon, instant mash potato’s.
    Day 8
    - Breakfast: 5 minute oats, raisins, milk, brown sugar starbucks instant coffee.
    - Lunch: Pepperoni, ¾ cup trail mix, cliff bar.
    - Dinner: Black bean burritos. hand made Tortillas , black beans, monterey jack cheese, salsa, rice.
    (mix Meseca instant corn masa flour with water and press into tortillas. I use a press made out of two 6x6x ¼ inch pieces of plywood with two holes drilled on one side of them, tie string through the holes so that the press now has a hinge, lined both sides of the press with a plastic bag. I place the press on a flat rock or log and press down with my knee to press Tortillas flat. Make extras for tomorrows breakfast and lunch)
    Desert: ½ package of instant chocolate pudding, 1 cup milk.
    Day 9
    - Breakfast: Tortillas, powdered eggs, bacon, monterey jack cheese, salsa starbucks instant coffee.
    - Lunch: Cheese and bacon quesadillas. Tortillas, monterey jack cheese, bacon, salsa, cliff bar.
    - Dinner: Pesto sauce mix, olive oil, pasta, parmesan cheese.
    (prepare rotini pasta, add Mayacamas pesto sauce mix, olive oil and grated Parmean cheese)
    day 10
    - Breakfast: Pancakes with freeze dried strawberry’s, maple syrup, starbucks instant coffee.
    ( Mix Aunt Jemima complete pancake mix with water and freeze dried strawberries, and cook enough pancakes for breakfast and lunch. I like spread coconut oil on top instead of butter and add maple syrup)
    - Lunch: Pancakes with peanut butter, cliff bar.
    - Dinner: Corned beef hash. Potato, onion, corned beef, ketchup packs.
    - Desert: Mars bar.
    Day 11
    - Breakfast: Granola, milk, starbucks instant coffee.
    - Lunch: Spicy Thai tuna, Triscuit crackers, cliff bar.
    - Dinner: Freeze dried dinner from MEC.
    - Desert: Chocolate pudding, 1 cup powdered milk.
    Day 12
    - Breakfast: 5 minute oats, raisins, milk, brown sugar, starbucks instant coffee.
    - Lunch: Beef jerky, ¾ cup trail mix cliff bar.
    - Dinner: Cold can of salmon, instant mash potato’s.
    - Desert: Chocolate pudding, 1 cup milk.
    Day 13
    - Breakfast: Granola, milk, starbucks instant coffee.
    - Lunch: Pepperoni, ¾ cup trail mix cliff bar.
    - Dinner: Blue dragon curry kit, canned chicken, rice
    ( prepare kit with canned chicken and rice)
    Day 14
    - Breakfast: 5 minute oats, raisins, milk, brown sugar, starbucks instant coffee.
    - Lunch: Beef jerky, ¾ cup trail mix, cliff bar.
    - Dinner: Freeze dried dinner from MEC.
    - Desert: Mars bar.

    Bannock Recipe: Combine 7 ½ cups all purpose flower, 3 tablespoons baking powder and 1 teaspoon salt. This makes 5 servings that I place in pre-measured portions.
    Prepare by placing the mixture into a bowl and cutting in 2 to 3 tablespoons of coconut oil with a fork, (if you would like to add some berries or raisins add them now) mix one cup of milk and add it to the mixture until you get the right consistency (not to wet) to form into a flat disk and place it into a greased pan. Prop the pan up on a rock facing the fire with hot coals under the pan, rotate the bannock a quarter turn in the pan every 2 to 3 minutes until golden brown.
     
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  2. AM

    AM Paddler

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    Wow, you have done us all quite a service with this post! I am very impressed at the variety of your menu and I appreciate the cooking instructions you've included. Lots of great ideas here!

    Cheers,
    Andrew
     
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  3. Astoriadave

    Astoriadave Paddler

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    What Andrew said. A lot of thought put into this, and using minimal cookwear.
     
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  4. designer

    designer Paddler

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    Rob, when I first read "... half a package of chocolate pudding ... " I thought it was the ready-to-eat container (kozy's) and marveled that you could stop at half a container - but now I understand you mix it up.

    I'm sure there was an evolution of some sort to your current routine so I wonder if you ever used those (usually yellow colored) plastic egg containers and brought real eggs. There would be egg shells left after breaking them for cooking - but it would be a minor amount of trash.

    Also, though I've also used powered milk in the past, these days you can buy those quarts or half gallons that have months and months of shelf life if unopened and I've found that they last for a day or three after they are opened (not in direct scorching sunlight) - certainly enough time to use the contents - especially the quart size - before it went bad. The down side is the cost of quart sizes vs half gallon sizes; plus the weight and space requirements. But in a kayak those are much less concerns for me than when backpacking. And so much easier/tastier than mixing powdered milk.

    So have you tired either of those two options and just decided that you prefer the small sizes of packaged powered eggs, powdered milk and .. powdered chocolate pudding?
     
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  5. RobR

    RobR Paddler

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    No designer I have never used one of those egg containers, and I really don't mind the powdered milk at all, beside it saves space for more important things like beer and my mandolin. lol
     
  6. mick_allen

    mick_allen Paddler & Moderator

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    A mandolin too?? But is it true that to save even more space that you tuck an empty winebag into the mando - and then fill it up for the trip so no one knows why yr so happy all the time?

    Anyway, what you've shown is most helpful, thanks.
    Ps, some time ago I picked up a beater aluminum drummed banjo [open-backed for tight packing] as even prolonged dunking would not cause problems unlike with a wooden bodied instrument - haven't found the space for it yet tho' , heh heh.
     
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  7. RobR

    RobR Paddler

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    Mick_allen my secret weapon is a Nimbus Telkwa HV, with 236 litres of storage space you can bring along almost anything you like including a bag of wine
     
  8. mick_allen

    mick_allen Paddler & Moderator

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    Heh heh heh, I just picked one up a month or so ago!
    But I also have only the deck glassing to do on this odd kayak with a possible specially shaped rearhatch extension:
    wavecrestdwg-rearhatch.jpg
     
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  9. chodups

    chodups Paddler

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    What a killer menu. Makes my mouth water thinking about how much better you eat than I do. I'm curious how large are those two bags?
     
  10. Astoriadave

    Astoriadave Paddler

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    Yeah, lots of variety. And his stuff would pack much smaller than our whole vegies, oranges, apples, etc. We always take some durable produce. Cabbage is a good vegie for salads and crunch in soups, etc. "Aids the digestion," also!
     
  11. RobR

    RobR Paddler

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    Chodups my bag are 27 x 9 1/2 inches open, the one with my nonperishables is stuffed to the top just enough room to get a couple folds in the top.
     
    Last edited: Oct 18, 2018
  12. RobR

    RobR Paddler

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    Cabbage is something I never thought of before going to try some for my next trip. thanks
     
  13. Astoriadave

    Astoriadave Paddler

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    Very durable. On the fifteenth day, Charlottes, still in good shape. Seven of us took four heads on that trip. Purple more popular. The green bruises more easily.
     
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  14. pawsplus

    pawsplus Paddler

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    Muffins and cinn rolls seem very squishable. . . Not a problem?
     
  15. RobR

    RobR Paddler

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    The perishables bag is not so squished but they do get a little deformed for sure, but it still tastes good to me.