Backcountry Cooking Tips
Wednesday, November 11th, 2009
by Mike & Amanda, Charlotte Staff
Tips and Tricks for “gourmet” dining in the backcountry:
- Plan for three meals and 2-3 snacks per day (breakfast, mid-morning snack, lunch, mid-afternoon snack, dinner, evening snack)
- No dieting or cutting carbs in the backcountry! You need plenty of carbs and proteins to fuel your body, balanced with sodium and fats.
- Separate food into packets for each meal and clearly label them; re-package items that are too bulky and keep the directions.
- Multiple ingredients can be stored in one bag; just tie off a corner to separate them until use.
- Add some variety to your menu. By the fourth day in, you’ll be sick of the same old thing.
- Condiment packets of hot sauce, ketchup, mayo, relish and margarine will keep well and give you a good serving size.
- Tortillas and pitas make a great alternative to bread.
- Cured meats and hard cheeses travel well in the backcountry.
- Package eggs carefully to avoid breaking. They will keep in moderate temperatures.
- Dried herbs and spices can add punch and variety to any meal.
- Mexican - chili powder, cayenne pepper, cumin, oregano, onion powder, coriander, crushed red pepper, garlic powder and black pepper
- Italian - dried basil, dried marjoram, garlic powder, oregano, thyme, rosemary, crushed red pepper flake
- Indian - Cumin, ground ginger, ground coriander, cayenne pepper, turmeric, black pepper
- Creole - chili powder, garlic, parsley, salt, thyme, cayenne pepper
- Thai - chili pepper, ginger, coriander, red pepper flakes, cumin, cinnamon, star anise, salt, garlic, dried lemon peel, dried shallots
Menu suggestions for great packable, easy-to-use foods:
- Meats - summer sausage, packaged meats (tuna, shrimp, salmon, chicken), beef jerky, salami, pre-cooked bacon
- Dry Goods - Pasta, rice, couscous, lentils, instant potatoes, beans
- Mixes - Soups, sauces, hummus, dips.
- Add-ins - Dried mushrooms and tomatoes, dried fruits, nuts, honey, peanut butter, Nutella, granola
- Breakfast - quick-cook cereals like oatmeal, grits or cream of wheat,
- Breads - bagels, flat bread, tortillas, wraps, pita bread.
- Drinks - Cider, hot chocolate, tea, coffee, drink mixes.
A Typical Daily Menu:
Breakfast: Amanda’s Power Oatmeal
- 1 package instant oatmeal
- 3 tablespoons applesauce OR peanut butter
- Assorted mix-ins (dried fruit, granola, nuts)
- ½ cup water
Heat water to a boil. In serving bowl, mix dry oatmeal mix and dried fruit. Add water and allow to hydrate for approx. 2 minutes. Stir in applesauce or peanut butter. Stir in granola or nuts.
Morning Snack: Granola bar and dried cranberries
Lunch: Wraps with cheese and pepperoni and a Snickers bar
Afternoon Snack: Power Bar
Dinner: Mike’s Couscous “burritos”
- Tortillas or wraps
- 1 pkg. couscous (flavored or plain)
- Cheese
- Meats or dried veggies to add in
Heat water to a boil, then add meat and/or dried veggies. Remove from heat and add couscous and flavorings (packaged or your own blend). The couscous will hydrate in about five minutes. Roll into wraps “Colorado style.”
Dessert: Backpacker’s Pantry Hot Apple Cobbler and Hot Cider Toddies
