Weekly Grub Menu for 2018

For one trip, I can typically take enough grub for three months.
All grocery supplies are off-the-shelf items.

I drink hot water alone with supper, and cold or hot water for other meals.  Water is sterilized by boiling for one minute or by a filtration system. The latter removes bacteria and parasites (but not viruses, so is technically not sterilized).

Breakfast - 5 days:
scotch mint
Premier Protein™ bar 72g (30g protein)
seed mixture 1/4c (hemp hulled, chia, buckwheat toasted, pumpkin hulled roasted salted)
peanut butter smooth 1tbsp
vitamins

Breakfast - 2 days:
scotch mint
1/2 hot cinnamon bannock (See below.)
grated Parmesan cheese 1/4c
real bacon crumbled 1/4c
vitamins


Lunch - 5 days:
scotch mint
1/2 cold bannock  (See below.)
butter 2tbsp
almonds roasted salted 1/4c
Mini Babybel™ cheese 20g (stores well in its wax cover unrefrigerated if wrapped for protection)
Premier Protein™ bar 72g (30g protein)
gum

Lunch - 2 days:
scotch mint
1/2 cold cinnamon bannock
almonds roasted salted 1/4c
granola bar Nature Valley™ Sweet & Sour 35g
Mini Babybel™ cheese 20g
gum

Lunch - 1 day treat:
Skor™ chocolate bar 39g


Supper - daily:
scotch mint
Dairy Milk™ chocolate bar 42g
fresh salad 3c (fireweed, or alder or birch leaves/catkins)
   (with sugar 1tbsp, lemon pepper seasoning 1tsp, grated Parmesan cheese 1/4c)
fresh fruit if available 1c
   (blueberries, lingonberries, bunchberries, highbush cranberries, red currants, raspberries, cloudberries, rose hips, Saskatoon berries, pin cherries, crowberries, bilberries)

Supper - 5 days:
macaroni and real cheese 2c (Kraft™ Deluxe Four Cheese or Original Cheddar 400g)
OR both of the following
potato flakes 1c, or bulgur, whole wheat couscous or orzo 3/4c (plus nutritional yeast 1tbsp, chicken soup mix 1tbsp, and butter 2tbsp)
sardines 106g or canned meat 85g portion (corned beef or Holiday™ Luncheon)

Supper - 2 days:
stuffing mix 120g with butter 2tbsp, or oriental noodles 170g
PLUS one of the following
fish coated (cornmeal 1/8c, Montreal steak spice 1tbsp), fried in Crisco™ shortening (1/2lb saved and used over a period of two weeks)
OR
fish diced, boiled and added to the potato flakes (or to the noodles)
OR
small game (roasted over coals, or meat sliced and sautéed in shortening 1tbsp)



Bannock:
3c premixed before the trip (flour 1c, cornmeal 1/4c, skim milk powder 1/4c, dark toasted wheat germ 2tbsp, white wheat bran 2tbsp, baking powder 2tsp, salt 1/2tsp, sugar 1tsp, Crisco™ shortening 6tbsp, dried currants 1/2c)
NOTE:
This recipe produces a crumbly product and needs troubleshooting yet.  I "think" it is either too much currants (previous recipe 1/4c) and/or too much shortening (previous recipe 4tbsp).  The recipe for bannock in the previous year posting does not have this problem.

Cinnamon bannock:
3c premixed before the trip (flour 1c, cornmeal 1/4c, quick rolled oats 1/4c, whole wheat couscous 1/4c, skim milk powder 1/4c, dark toasted wheat germ 2tbsp, white wheat bran 2tbsp, baking powder 2tsp, salt 1/2tsp, sugar 1tsp, Crisco™ shortening 6tbsp)
The dough is split into two layers, between which is added raisins 1/4c, cinnamon 1tbsp, brown sugar 1/4c, butter 3oz (3/8c).  A large tart is formed and then baked in Dutch oven.

Currant Bannock Preparation

See menu for list of ingredients to make currant bannock, using a nine inch cake pan.

Make a fire about the same height as the diameter of the cake pan.

Add enough cold potable water to the mixture to make a soft dough.

Flatten dough with fist, leaving about one cm of space at edge of pan.

Turn flattened dough so punched side is down.

Tidy edges of flattened dough with a finger.

Angle pan on its edge enough to maintain dough in pan.  Situate dough a distance in front of fire giving moderate oven heat (where the back of your hand can be held in place for five seconds).  Maintain fire at the height of the pan, adding sticks of wood as required.  The pan may need to be moved closer to or farther from the fire as the wood burns.  If the pan is too close to the heat, the inside of the bannock will not be cooked.

I try not to do many other things while bannock is baking. If burning wood falls down too close to pan, move the wood away.

As one portion of bannock bakes more than the other, turn to make the baking even.

When one side of bannock is baked, turn over using a mitt.

Repeat the above process until the second side of bannock is evenly baked.

When baking is finished, cool the bannocks before cutting in half and packaging in doubled Ziploc™ bags.

Cinnamon Bannock Preparation

See menu for list of ingredients to make cinnamon bannock, using a nine inch cake pan in a 10 inch cast aluminum Dutch oven.

Before starting fire, clean away all old coals so as not to utilize cold coals for the Dutch oven.  Prepare a big lot of hot coals.

Add enough cold potable water to make soft dough.

If mixture is too dry, add a bit of water to the remainder and mix, then add to the already formed ball of dough.

Cut the dough ball in half.

Separately flatten each half of dough with your fist, leaving about one cm of space at edge of pan.

Sprinkle a thin layer of cornmeal in pan (to insulate dough from pan to help prevent burning).

Place one piece of flattened dough, punched side down, in the cornmeal-sprinkled pan.

Add the raisins to the centre of the flattened dough, spread to form a layer only one raisin deep.

Sprinkle cinnamon on the raisins.

Add the brown sugar, and press down with fingers to cover the cinnamon-coated raisins.

Place the butter on top of the brown sugar-covered mixture.

Place the second piece of flattened dough on top of the mixture and crimp the lower pastry over it.

Place in Dutch oven.

Place lid on Dutch oven.

Rake some hot coals to an unused place of the fireplace to form a 2 cm layer.  (Do not place coals on a spot where the fire was burning, as it will be too hot.)

Place Dutch oven on the bed of coals, and gently press down to level.

Using a shovel, heap hot coals on top of the lid.

Check bannock at ten minutes to see if done, placing coal-covered lid back on if not brown enough.

When baking is finished, dump coals from lid, remove pan from coals, cover pan again and let bannock rest for at least five minutes (for butter to be absorbed).

Remove pan from Dutch oven, slice bannock and serve.

Here, I am eating cinnamon bannock for brunch with Parmesan cheese, almonds, bacon crumbles and Mini Babybel™ cheese.