Photo: Laurel Miller
Raise your hand if you’ve ever prepared Top Ramen on a camping trip. Raise both hands if you’ve ever been so famished that you’ve eaten them uncooked.
We’ve all been there. And with all due respect to the ubiquitous fried noodles, there are other, healthier options available—ones that won’t crumble to dust in your pack or add a heaping dose of MSG to your dinner. If you’re willing to allow for the additional prep and cooking time, you can throw together a pot of soba noodles dressed with a fiery peanut sauce in just 10 minutes.
These slender Japanese noodles are named after their main ingredient, buckwheat, which is a fruit seed related to rhubarb, rather than a cereal grain. Buckwheat is a good choice after an intense workout, as it’s high in fiber, magnesium, potassium, and iron, and contains all nine essential amino acids, as well as the bioflavonoid rutin. Read More →
In this episode of Tim and Christine Conners’ Camp Cooking TV, they dive into the basics of dehydrating food for the trail. They cover the reasons for dehydrating your food and explain how to prepare some of your favorite foods for the trail. If you want to lighten your pack and make great tasting food on the trail, dehydrating your food is a great technique.
For more of Camp Cooking’s mouth-watering camp recipes be sure to check out Tim and Christine Conners’ bestselling series of books. You can find more information on their website, http://www.lipsmackincampin.com.
Story and Photos By Tara Alan, Avid cyclist, adventurer, camp cook, and Writer of Bike Camp Cook and of the award winning website goingslowly.com
A few years ago, my husband Tyler and I were bicycle touring on Kerkennah, a desert island famed to be Kirke’s isle in Homer’s The Odyssey.
It was there, just off the coast of Tunisia, that we first tried the dish lablabi. This satisfying soup was vaguely reminiscent of the chili I grew up eating in North America, but it was far simpler, made of yesterday’s baguette, a scoop of hearty chickpeas, and an ample amount of spicy chili-garlic paste. Though the dish didn’t win any awards for beauty, the hearty meal was humble, delectable, and inexpensive. Read More →
Photo: David Katz
Story By Laurel Miller
Bacon makes everything better. This is hardly news. What causes some confusion, however, is how best to pack your meaty treats into the backcountry. Food safety, while perhaps not of highest concern to those of us who live the dirtbag lifestyle, is still important. Raw or cured/aged/preserved protein products such as meat, poultry, dairy, and eggs can cause serious food-borne illness, so choosing the right products and packing them properly is key before heading out on an adventure.
I spoke with David Katz, chef, salumi-maker, and owner of Napa’s Salumeria Sub Rosa, about what safety precautions hikers should follow when taking cured meat products on the trail. Despite the fact that frontiersmen have been packing bacon for centuries, “If it’s not a shelf-stable product, unlike most salami (or the ubiquitous Summer Sausage), prosciutto, and other dry-cured meats, which are ready-to-eat (RTE), cook the heck out of it,” Katz advises. Read More →
Steeped coffee tastes great and is easy to make in the backcountry. The equipment is among the lightest and most compact available, and the finished brew is a step above any of the instant coffees. In fact, many coffee aficionados believe this method produces one of the richest cups you can make. The key to success is choosing a good coffee and following the steps carefully.
The Coffee: You’ll need about one ounce of coffee per finished cup. It should be ground at a coarse to medium setting and stored in an air-tight container. Look for a coffee from Kenya, Guatemala or El Salvador. Any coffee will make a decent cup, but these tend to be the best.
The Water: Use clear, filtered water from a stream or lake. The taste-free water you find in the backcountry can make great coffee.
- Start heating the water in a pot. You’ll need a little more than a half liter per cup with this method, so measure according to the number of cups you’re making.
- Put one ounce of ground coffee in the filter and place it in the cup. (One ounce fills close to half the filter.)
Read More →
Have you ever tried dehydrating food yourself for backcountry meals? In this episode of CampCookingTV, Christine and Tim Conners show you an easy and lightweight recipe for Spaghetti that’s great for hiking and backpacking. Try it on your next trip!
For hundreds of mouth-watering camp recipes be sure to check out Tim and Christine Conners’ bestselling series of books. You can find more information and purchase books, on their website, http://www.lipsmackincampin.com.
Photos and Story By Lindsey Kunz
This dish is a welcomed alternative to freeze-dried meals and competes with freeze dried packages for weight savings and cook time, thanks to the powdered coconut milk. And I’ve yet to find someone who doesn’t love this dish, both for its taste and for the ease of making it vegan and gluten free. One pot is all you need.
2 bundles thin rice vermicelli noodles (a package of 8 can be purchased at an Asian food market for just over a buck, or you can find in the international section of your grocery store) Read More →
Photos and Story by Lindsey Kunz
This delectable pasta dish is guaranteed to make your friends and fellow campers drool! It’s a rich backcountry recovery meal, well suited to keep you fueled for another epic day in the mountains, be it ski touring, mountaineering, or alpine climbing. One pot is all you need.
Servings: 2, plus leftovers for second dinner or next-day’s lunch
Read More →
A French press can produce rich, strong coffee that will supercharge your day in the backcountry. Collapsible presses allow you to use your cooking pot for a brewing vessel, saving weight and space in your pack. Best of all, good French press coffee is simple: get the grind and water temperature correct and you’re likely to have a great cup, or three.
The Coffee: You’ll need about one ounce of coffee per finished cup. It should be course-ground and stored in an air-tight container. With French Press coffee, an even grind is important – use a burr grinder rather than the blade type. Normal drip coffee will work if you can’t find the proper grind; our presses are designed to work with generic drip grounds too.
The Water: Backcountry water makes great coffee! Use clear, filtered water from a stream or lake. Make sure it is free of tannins and other natural flavors that can taint your finished cup.
- Start heating your water in the pot. Use a little more than one liter of water to make three cups of coffee. If it’s cold, add a little extra for warming the cups.
- Measure around 4.5 tablespoons of ground coffee and set it aside.
- Take the water off just before it reaches boiling. This stage is often called “fish eyes” because of the small bubbles forming at the bottom of the pot.
- If it’s cold out, pour a little hot water into your coffee cup to warm it before the brewing process. Dump this water before you serve the finished coffee.
- Stir the coffee grounds into the hot water. Use a long spoon that reaches near the bottom of the pot.
- Cover the pot with the press and lid. Allow the coffee to steep for a minimum of four minutes. If you’re camping in cold weather, use a fleece jacket or towel to insulate the press while it steeps. (Be careful not to melt synthetics on the hot pot!)
- Press the coffee and pour it in your cups. Don’t leave excess coffee sitting in the press for too long, it will quickly become bitter.