Our Wilderness Inquiry trail guides are always coming up with inventive recipes that maximize the ingredients they have on hand. Knowing how to utilize leftovers in a creative way is key for keeping everyone full and happy. At our Project WILD event last week in Ohio, trail guides Nathan Sunnarborg and Ron Griswell came up with this new Trail Chimichanga Sauce.
Do you have a favorite trail meal that you make from leftovers? If so, let us know in the comments section.
Ingredients:
– 8 c. tomato soup (leftovers work great, just be sure to store them properly)
– basil (to taste)
– 1 Tbsp oregano
– 1 Tbsp paprika
– 1 tsp red pepper flakes
– pinch of cinnamon
Process:
1. Bring leftover tomato soup to a slow boil. Add basil, oregano, paprika, red pepper flakes, and cinnamon.
2. In a separate pan, heat about a quarter inch of oil over medium heat. Fry the burrito wrap until slightly browned on each side.
3. Top the fried burrito with chimichanga sauce. Serve & enjoy!
David C. Graham says
I’ve got an old school one for you Big Dog for leftovers, I think I got it from Dave “goose” Gossage. When making spagetts on the trail, NEVER mix the noodles with the gravy (that’s spaghetti sauce for you Midwest folks). When done, take all the plain left over noodles and put in a zip lock bag overnight. The next morning before packing up the kitchen, put the left over noodles in a pan with some brown sugar, butter and a little cinnamon and fry. When done, replace into bag and snack on it while paddling all morning long!