We have looked unsuccessfully for a book or website that provides recipes that work easily out in the desert. So we've put together this assortment of recipes that we've scrounged up over time. These recipes will also work well after natural disasters like earthquakes, so we rotate through our earthquake supplies as we go on camping trips.
Our approach to cooking in the desert is to bring frozen foods for 2-3 meals and then rely on canned food for the rest of the trip. This works nicely because the frozen food helps keep the other perishables cold while the use of canned food minimizes the number of ice chests we need to pack. We also like to bring fresh fruits and vegetables for the first day or so; that helps make up for all the canned food to come!
These recipes should each feed 2 people, unless noted otherwise. Recipes we particularly like have ***** after the name.
Some of the recipes here show more than two servings. You should try these recipes at home first to gauge your appetites. Some people say they have a smaller appetite in the heat of the desert, especially at lunch. We did not find this to be true ourselves; additionally, you may wish to invite your neighbors over for a meal or two -- you will certainly make new friends at Burning Man. Please plan on serving a couple or more extra people. Your generosity will be well rewarded. We brought neighbors over for the chilled gazpacho at lunch on the third day when many people had run out of chilled food, and the thanks were reward enough, but they also shared some of their supplies with us. It was a true Burning Man kind of experience.
HINTS
(we use the same recipes for each meal, as the mood strikes)
(serves 4 as a sidedish):
INGREDIENTS:
PREPARATION:
Place nuts in medium saucepan and cook 5 minutes over medium heat, or until nuts are light brown and fragrant, stirring frequently. Remove from pan; set aside. Melt margarine in same saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently. Add rice pilaf mix, cook 30 seconds, stirring occasionally. Add juice, water, contents of spice sack (from the Pilaf mix) and cinnamon, bring to a boil. Cover; reduce heat to low. Simmer 30 minutes or until most of liquid is absorbed. Stir in apple and walnuts just before serving.
(serves 4) Time to serve: 20 minutes
INGREDIENTS:
PREPARATION:
Cook pasta according to package directions; drain. Meanwhile, heat soup, ham, dried milk, water, and mushrooms in large skillet. Reserve 3 asparagus spears for garnish; chop remaining spears. Add pasta and chopped asparagus to skillet and toss with sauce; remove to serving dish and garnish with reserved spears.
Makes 5 cups Time to serve: 20 minutes
INGREDIENTS:
PREPARATION:
In large bowl, blend orange juice, lime juice, honey, and seasonings. Thoroughly mix in fruit and vegetables.
(serves 3) Time to serve: 15 minutes
INGREDIENTS:
PREPARATION:
Combine carrots, chicken or beef, bouillon granules, basil and 1 cup water in medium saucepan. Bring to boil. Stir in rice; add peas. Remove from heat. Cover and let stand 5 minutes. Stir gently. Sprinkle with sliced green onions, if desired.
Alternatives: Stir in 1 to 2 tablespoon shredded Parmesan cheese and sprinkle with chopped walnuts before serving. Or, try other vegetables such as Peas and Carrots or Mixed Vegetables.
(serves 2)
INGREDIENTS:
PREPARATION:
Saute olive oil and garlic until the garlic is limp but not browned, 2 to 3 minutes. Add lemon juice, broth, and tomatoes. Turn heat to high, and stir often until the sauce boils, about 2 minutes. Add pasta, return to a boil, then add chicken. Stir often until pasta is tender to bite, 5 to 8 minutes. Sprinkle with onions.
(serves 2-4 depending on the number of chicken breasts you use)
INGREDIENTS:
PREPARATION:
Place chicken and artichoke in saucepan. Stir garlic and spices with tomatoes; pour over chicken. Simmer. Add sherry just before serving.
(serves 4) Time to serve: 20 minutes
INGREDIENTS:
PREPARATION:
Rinse chicken with cold water and pat dry with paper towels. Heat nonstick skillet over medium temperature about 1 minute; then spray with vegetable oil cooking spray. Add chicken and cook about 5 minutes, turning once. Push chicken to side; add diced tomatoes, tomato sauce and wine. Stir in mushrooms.
Arrange chicken in sauce and simmer 10 to 12 minutes or until chicken is done (170°F) and sauce is thickened. Serve chicken and sauce over linguine, if desired.
Get Creative: For easy variety, try Diced Tomatoes with Garlic & Onion or Diced Tomatoes with Green Pepper & Onion. Or, serve over rice instead of linguine.
(serves 4)
INGREDIENTS:
PREPARATION:
Cook pasta. Combine lemon juice, oregano, garlic, pepper, and olive oil. Heat in a large skillet. Add cooked chicken and pasta. Heat through. Add olives.
(serves 2)
INGREDIENTS:
PREPARATION:
Cook pasta according to Step 1 of directions. Drain. Return to pan and cover to keep warm.
Meanwhile, sprinkle chicken with lemon peel and pepper. In skillet, heat oil over medium heat.
Add chicken, cook 5 minutes, stirring frequently.
Add green beans, water and bouillon granules, lemon juice, and contents of Spice Sack. Bring to a boil; reduce heat to low. Simmer 2-3 minutes. Toss chicken mixture with pasta. Sprinkle with capers.
(serves 4-6) Time to serve: 20 minutes
INGREDIENTS:
PREPARATION:
Cook pasta according to package directions; drain.
Cook chicken and onion in 1 tablespoon oil in skillet until chicken is almost done, about 4 minutes.
Add tomatoes and vegetables; simmer 5 minutes. Toss with pasta and garnish with Parmesan cheese, if desired.
Alternatives: Substitute other vegetables like Green Beans, Sweet Peas or Asparagus Cuts & Tips (drained). Or use another variety of Diced Tomatoes, such as Garlic & Onion. Or try ham or turkey instead of chicken.
(serves 6)
INGREDIENTS:
PREPARATION:
Saute chicken and thyme in oil 5 min. Blend soup with milk; add to skillet with vegetables. Heat through. Serve over noodles or rice.
(serves 2)
INGREDIENTS:
PREPARATION:
Saute the garlic and green pepper in the olive oil. When they sizzle, add the tomatoes, crushing them, and stir in the chicken broth, sugar, lemon zest, and bay leaf. Simmer 7-10 minutes, until thick but still fairly liquid. Stir in the crab meat and continue simmering until the sauce is thick, 3-5 minutes more. Serve over cooked pasta such as spaghetti, linguini, fettucini or fettuccelli.
(serves 4)
INGREDIENTS:
PREPARATION:
Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat. Cover and simmer 3 minutes. Add milk, crabmeat, margarine, garlic powder and basil. Bring to full boil. Stir in rice and cheese. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
(serves 4-6)
INGREDIENTS:
PREPARATION:
Combine ham, soup, milk, and mustard in large skillet. Stir in vegetables; cook 6-8 minutes or until hot. Serve over rice or noodles.
(serves 4) Time to serve: 15 minutes
INGREDIENTS:
PREPARATION:
Blend soup, 1/2 cup water or milk, and mustard in saucepan. Add chicken; cook 3 minutes. Add vegetables; cook 3 minutes. Serve with noodles or rice.
Alternatives: For easy variety, try cream of mushroom or cream of celery soup. Or, try other vegetables, such as Whole Kernel Corn, Peas or Mixed Vegetables.
(serves 2)
INGREDIENTS:
PREPARATION:
Heat beef and thyme in oil, 3 minutes Blend soup with milk, add to skillet with green beans. Heat through. Serve over hot buttered noodles.
(serves 4) Prep Time: 5 Min. Cook Time: 20 Min.
INGREDIENTS:
PREPARATION:
In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Place chicken on rice mixture. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
- (6 cups; we freeze this in a plastic bottle and serve with croutons. It works wonderfully!):
INGREDIENTS:
PREPARATION:
Place tomatoes, pepper, garlic in a blender; blend for 2-3 minutes. Add olive oil, lemon or lime juice, and water; mix briefly. Add the onion, cucumber, and spices; mix for 1 minute. Freeze in an appropriate container; place in ice chest as part of your ice. When it has thawed, it will have separated. Shake it well; serve in bowls with croutons and fresh tomato and cucumber slices if you have any.
(serves 4) Time to serve: 20 minutes
INGREDIENTS:
PREPARATION:
Cook pasta according to package directions; drain. Coat large skillet lightly with nonstick cooking spray. Heat over medium-high heat. Add mushrooms. Cook and stir until tender. Stir in ham, green beans, salad dressing, mustard and cooked pasta. Heat through.
INGREDIENTS:
PREPARATION:
Cook sausages and chicken in oil on medium heat in a large skillet until light brown. Add pepper and onion and cook until clear. Remove meat and vegetables and drain. Bring 2 cups water to boil. Add Jambalaya mix. Return to boil. Reduce heat, cover and simmer for 5 minutes. Add meat and vegetables and tomatoes. Cook 15 minutes. Remove from heat. Let set covered for 5 minutes.
ALTERNATIVES:
Experiment with other ingredients such as kidney beans, crab meat, artichoke hearts, ham, carrots, pork, corn, smoked sausages, cauliflower, potatoes.
(serves 4)
INGREDIENTS:
PREPARATION:
Cook pasta according to package directions; drain. Meanwhile, lightly coat large skillet with nonstick cooking spray. Cook chicken over medium-high heat 3 minutes or until chicken is no longer pink. Add undrained tomatoes, corn, lemon peel, lemon juice and 1/4 teaspoon coarsely ground pepper; heat through. Add pasta and toss.
(serves 4-6)
INGREDIENTS:
PREPARATION:
Cook pasta according to package directions. Drain. Heat vegetables and tomatoes in saucepan while pasta is cooking. Mix in pasta and heat through. Season to taste with salt and pepper. Add parmesan cheese, if desired.
INGREDIENTS:
PREPARATION:
Cook the pasta, drain and reserve 1/2 c of the pasta water. Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat until golden, about 2 minutes. Add the drained tuna, cook 1 minute. Add wine, capers, salt & pepper. Cook the sauce until the wine has nearly evaporated, about 2 minutes longer. Add the pasta and the reserved pasta water and cook, stirring for 1 minute.
(serves 2)
INGREDIENTS:
PREPARATION:
Mix and heat in a saucepan. Vary the amount of water to your taste - I think we used about a cup.
(serves 3)
PREPARATION:
Prepare rice pilaf according to directions using broth instead of water. Stir in remaining ingredients after draining the canned goods.
(serves 4)
INGREDIENTS:
PREPARATION:
Place sausage and water into a large pot; cover tightly and cook over medium heat 8 min, stirring occasionally. Meanwhile, cut onion into 12 wedges; core and cut each apple into 8 wedges. Drain sausage. In large skillet, cook and stir onion, apples, and potatoes in 1 tablespoon butter 4 minutes, or until apples are just tender. Combine vinegar, sugar and caraway seed. Reduce heat; return sausage and vinegar mixture to frying pan and cook 1 minute, or until heated through, stirring gently.
(serves 4) Prep Time: 5 Min. Cook Time: 20 Min.
INGREDIENTS:
PREPARATION:
In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat. Add soup, sugar, vinegar and Worcestershire. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice.
(serves at least 3-4)
INGREDIENTS:
PREPARATION:
Simmer 5 minutes; add 2 cans of tamales on top; cover & simmer 10-15 minutes.
(serves 2)
INGREDIENTS:
PREPARATION:
Saute chicken in olive oil until golden brown. Add white wine, chicken broth and tomatoes. Simmer for a few minutes. Turn heat up to medium and reduce the sauce by cooking 5 more minutes. Add mushrooms, lemon juice, and olives. Heat through. Serve over rice.
(serves 4) Prep Time: 5 Min. Cook Time: 20 Min.
INGREDIENTS:
PREPARATION:
Mix picante sauce, sugar and mustard. Place chicken in 2-quart skillet. Pour picante sauce mixture over chicken. Cover and simmer for 20 minutes or until chicken is no longer pink. Serve with rice.
(serves 2-3)
INGREDIENTS:
PREPARATION:
Throw this together on a plate. Use packets of salad dressing or use oil and vinegar (seasoned with minced garlic and whatever else is available).
(serves 2-3) Time to serve: 20 MINUTES
INGREDIENTS:
PREPARATION:
Cook pasta according to package directions; drain well. Combine turkey, tomatoes and pasta in large skillet. Cook 3 to 4 minutes. Add vegetables; cook 2 minutes or until heated through.
(serves 2)
INGREDIENTS:
PREPARATION:
Combine ham, rice and 1-1/2 cups water. Bring to boil, reduce heat and simmer 15 minutes. Add vegetables, peppers and salsa; cover and simmer 3 minutes longer.
(serves 4)
INGREDIENTS:
PREPARATION:
Cut butter into small pieces. Mix butter with oatmeal, wheat germ, brown sugar, and almonds.
In saucepan, combine honey, lemon juice, vanilla, almond extract, cardamom, and 2 tablespoons water. Bring to a boil and remove from heat.
For each serving, place 2 pear halves in a bowl. Pour honey mixture over the pear halves. Sprinkle butter mixture over the top.
(serves 3-4)
INGREDIENTS:
PREPARATION:
In bowls, combine instant oatmeal, flour and nuts; stir in butter. Sprinkle over peaches.
(Makes 12 apple rings)
INGREDIENTS:
PREPARATION:
Peel, core, and slice each apple into four 1/2-inch rings. Heat butter in medium-size skillet. Stir in sugar and cinnamon. Add apple rings to skillet and toss gently to coat. Cover and cook over low heat 10 to 15 minutes, stirring occasionally. Serve warm.
Serves 12
INGREDIENTS:
PREPARATION:
Combine undrained pineapple, Cool Whip, and pudding mix. Cut cake lengthwise in thirds. Drizzle with pineapple juice and almond extract or liqueur. Spread 1/3 of the pudding and Cool Whip mixture over the bottom layer of the cake. Top with second layer. Repeat layering, ending with pudding mixture. Garnish with toasted almonds and pineapple slices, if desired.
INGREDIENTS:
PREPARATION:
Gently stir 1 cup of the whipped topping into the pudding. Spoon about 2 cups of the pudding mixture into 1-1/2-quart serving bowl; top with 1/2 cup of the chopped cookies and 1 cup of the cherries. Repeat layers. Top with remaining 1/2 cup whipped topping.
We love pancake mix. We add a cup of water, shake in a Rubbermaid pitcher and it's ready to pour. Minimal preparation and cleanup. We bring canned fruit (peaches, apples and cherries are our favorites) and nuts to use as a topping as well as syrup.
Spread canned corned beef hash on a skillet bottom and heat. Form 2 depressions in the hash & drop in 2 eggs. Cook covered till eggs are done.
(makes 2 cups)
INGREDIENTS:
PREPARATION:
Mix all ingredients together.
This page last modified August 14, 2004.