Mary Zuschlag and Janet Arnold (members of our Facebook Group) are heading out soon for a River rafting trip with a group of 14 others. Listed below is a recipe shared and some tips on preparing food for this type of water adventure.
To prepare for the trip, which includes multiple meals, one member of the group assigns teams a sealable plastic large new white plastic paint bucket, a trash can liner and the non perishable items.
The outside of the bucket is labeled with the name of the person responsible for that meal, the recipe name and the date it will be served on the trip.
A shopping list of perishable ingredients that the person is to purchase is provided just prior to the trip and maintained in a cooler along with the recipe.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
The bucket with cooler is kept in raft of the person who will be preparing the meals to avoid confusion and last minute hunting for items. The bucket is then utilized to contain and seal the garbage produced after the meal is over.
The budget for the food on this upcoming adventure is estimated to be $1,000, which will provide 2 meals a day for 16 people a total of 12 nights and another rafting trip of 11 people for 4 nights. That is 472 meals pre planned. Phew!
The meals provided on the trip: breakfast and dinner. The raft participants are on their own for lunch each day.
The coordination that goes into this planning is crucial as the foods need to remain food safe for any perishables at a minimum that would include the number of days from when it is purchased…until the meals are served!
Here is a recipe for 1 of the meals geared at feeding 16 people.
For smaller groups, scale back the ingredients accordingly.
Coconut Curry Pasta Bowl:
3-4 lb. pasta noodles, of choice
4 red bell peppers
1 bag of pre shredded carrots
3-4 cans water chestnuts
3-4 cans shrimp
1 quart boxed or canned coconut cream
3-4 tablespoons curry paste
1 large and 1 small can of chicken
2 cups cashews
Salad: (side dish)
2 standard size bowls of pre cut fruit
Cook pasta approximately 10 minutes. Taste the pasta noodle towards the end of the cooking time to ensure it is cooked through but test early enough to avoid the pasta being mushy.
Cut red bell peppers and apples into 1″ – 1 1/2″ cubes. Remove the threads from the pea pods and cut the pods in half across the middle. Do not cook veggies or fruit at all.
Combine coconut cream and curry paste together, starting the process with 2 tablespoons of the curry paste to start. Add additional curry as desired.
Combine with the noodle bowl ingredients at room temperature or as an alternate, warm the curry sauce and combine with the noodle bowl ingredients, reserving the cashews (to add) just prior to serving to avoid having the cashews get mushy.
Note: If Vegan or Vegetarians in the group: Place the chicken and shrimp in separate bowls to the side.