Backpacking Meal Planning: Sources for Ingredients and Meals

Tired of the same old mylar packet of freeze-dried stuff? Here are some sources for tasty prepackaged meals and for dehydrated ingredients so you can make your own. As I write this, a lot of the dehydrated ingredients are out of stock, likely due to new converts to emergency preparedness. I’m sure they’ll be back in stock by the time we are ready to go backpacking again.

PackIt Gourmet

PackIt Gourmet makes appetizing prepackaged meals, some of them unusual, like the Many Bean Salad. That takes a hour to rehydrate (cold water), but it is really tasty. They also sell ingredients and kits of ingredients. The black beans can be combined with minute rice, sun-dried tomatoes, dried onion, and some seasonings to make a homemade dehydrated trail meal. Add a can of chicken if you’d like some meat.

Pack-It Gourmet offers freeze-dried meat, which can be hard to find. With that and some grocery store items, you can package your own backpacking meals.

Outdoor Herbivore

Good source for vegetarian and vegan backpacking meals. As a bonus, they’ll show you how to grow sprouts on the trail. And their name rhymes.

Harmony House

The Harmony House Backpacking Kit is a collection of eighteen packages of different kinds of freeze-dried vegetables. Each package is one cup of freeze-dried vegetables in a zip-lock bag. The kit is about $70 from most sources. This is a great way to get started with home-assembled dehydrated meals if you don’t have a dehydrator. Harmony House sells lots of different kinds and quantities of dehydrated and freeze-dried ingredients.

Harmony House also stocks a wide variety of textured vegetable protein (TVP), a vegan option for backpacking.

True Lime, True Lemon

Crystallized lime or lemon juice with no sugar. Add this to beans or Mexican food when it is finished cooking and the flavor will really pop out. It’s good with tea, too, if you are into that sort of thing.

Amazon

Dehydrated lentils, dehydrated garbanzo beans, coconut milk powder, all sorts of things are available on Amazon.

Your Supermarket

There are a surprising number of dehydrated ingredients in regular grocery stores. You’ll find instant rice, potato flakes, couscous, soup mixes, and more. Plus, you can use small cans of cooked chicken to provide protein. Check the international section for other dried foods. Look into freezer bag cooking to get idea and recipes.

Backpacking Meal Planning: Nutrition, Recipes, and Techniques

These are my favorite trail cooking references and cookbooks, with some explanations of why they are so good.

Trail cooking books

Nutrition and Ration Planning

The Backpacker’s Field Manual, Rick Curtis. ISBN: 1400053099

This is the best source for information on nutrition and hydration. It is the only book I’ve found that is specific about how much water to carry (page 71). The section is short, like all the sections. This is really a college text for outdoor programs and is was written for an outdoor leader training course at Princeton. It is not thrilling to read, but it sure does have the data.

Want to know how to make complete protein combinations in your meals? Check out the nutrition “N” diagram on page 68. Organize the categories in alphabetical order and choose any two neighbors. Yes, this will be on the test.

Nutrition N

NOLS Cookery 7th Edition, Claudia Pearson, editor. ISBN: 0811719812

The best reference on ration planning. You’ll learn about “ppppd”, pounds per person per day, and how to get healthy food that doesn’t weigh too much. This is the best resource on cooking fires and bear protocol (though Philmont bear protocol is different).

Most recipes use the NOLS style of cooking from scratch (with a few mixes) on the trail. Carry bulk ingredients, then combine them for meals. If you want to make bread in the backcountry, NOLS Cookery will tell you how. It is worth trying this style, if only to make Meal-in-a-Mug (page 111). Recent editions (6th and later) include some ultralight-style recipes that are made at home and rehydrated on the trail.

The Hungry Spork and The Hungry Spork Trail Recipes, Inge Aksamit. ISBN: 0997061812 and ISBN: 0997061839

The Hungry Spork: A Long Distance Hiker’s Guide to Meal Planning is the best reference for pre-planning meals for treks of a week or more, including a week-by-week schedule before the trip. The recipes are high-calorie thru-hiker food, suitable for hiking the entire Pacific Crest Trail or feeding hungry teenagers. Includes excellent information on sports nutrition for hiking; which foods to eat when so you keep your energy up on the trail.

The Hungry Spork Trail Recipes: Quick Gourmet Meals for the Backcountry is a collection of 30 recipes with detailed nutrition information, options for vegetarian, vegan, or allergy-friendly meals, and helpful reviews from meal testers. It is a bit like reading a very, very good blog on trail cooking.

Recipes and Techniques

NOLS Cookery

See above, this is the top references for the “NOLS” style of cooking sort-of from scratch. Carry things like biscuit mix, potato buds, cheese, and so on.

Freezer Bag Cooking, Sarah Kirkconnell.

Freezer Bag Cooking: Trail Food Made Simple is the first of a series of books by Sarah Kirkconnell on backpacking meals made with (mostly) supermarket ingredients. Many of them are designed to be packaged and rehydrated in a quart ziplock freezer bag, thus the name of the technique. For larger groups, these can be simmered in a pot.

This is a great approach for Scouts because it is much less expensive than prepackaged freeze-dried meals, and can be adjusted for preferences in ingredients and seasonings. Measuring and prep is done in a home kitchen, with simple rehydration on the trail.

I blogged one of her recipes with her kind permission, Veggie Exotic Couscous.

You can find all of her books at the Trail Cooking store.

Recipes for Adventure, Glenn Mcallister. ISBN: 1484861345

How to dehydrate ingredients and mixes at home, then rehydrate them on the trail. More useful if you have a dehydrator, but smaller quantities can be dried in an oven. This book is especially useful if you need to carefully control ingredients because of food allergies, religious requirements, or other reasons. Also, the food tastes really good. Also go to Glen’s website Backpacking Chef.

Lipsmackin’ Backpackin’, Christine Connors and Tim Connors. ISBN: 0762781327

Most of these recipes are entirely cooked at home, dehydrated, then rehydrated on the trail. If you want to use that style, start with this book. You will probably need a dehydrator and plenty of home prep time.

The Back-Country Kitchen, Teresa Marrone. ISBN: 0965153509

My personal favorite backcountry cookbook, because it has a wide variety of techniques and it’s all delicious. It covers everything from bread on a stick to venison with cherry sauce.

I’ve blogged about two recipes from this book, Italian Stick Bread and Lentil-Bulgur Chili (with her permission, since it includes the recipe).

What’s Cooking on the PCT?, Martin “Rainman” Leghart, Jr.

This has one recipe each from 48 different people, so it is a wild ride through cooking styles. It includes vegan bean chili stew, vegan hete bliksem (spiced apples and potatoes), big shakes or super oatmeal for big breakfast hikers, a couple of ramen pseudo-Thai meals, a Roman army lentil stew, Leebe bedouin bread baked in coals, loaded mashed potatoes, Thanksgiving in a bowl, and finally quick and dirty peach cobbler (using Louisiana Fish Fry brand cobbler mix). On top of that, half the profits go to the Pacific Crest Trail Association. Not bad for $10.

Dirty Gourmet: Food for Your Outdoor Adventures by Aimee Trudeau, Emily Nielson, and Mai-Yan Kwan.

I have not (yet) cooked from this book. Every time I look at it, I start planning a trip where I can cook from it. Take a look at the Dirty Gourmet website to see some recipes and get a feel for their approach.

Allergy-Friendly Trail Recipes

The cooking merit badge requires a Scout create menus “keeping in mind any special needs (such as food allergies)”, but doesn’t provide a source for allergy-friendly recipes. It does give a URL for FARE, but that doesn’t have an organized recipe section.

The next version of the merit badge pamphlet should reference Hiking Free: Allergy Friendly Recipes For The Outdoors because that is the only book I know of on the subject.

Hiking Free Kindle Cover

I’m not the right person to review it, because I don’t regularly have to deal with food allergies, but she created these recipes for her son’s food allergies. I’ll trust that. I do have several of Sarah Kirkconnell’s other books and recommend them highly.

The author describes it as:

110+ Recipes That Are Top 8 Allergen Free: No Gluten, Peanut, Tree Nuts, Soy, Seafood/Shellfish, Dairy & Egg. Recipes for backpacking, the great outdoors, camping, car trips, dorm living and travel, for anywhere you need easy to prep meals that are safe to eat.

You can buy it here, $12.99 for paperback, $7.99 for Kindle.

Also, the 2016 edition of the merit badge pamphlet keeps the dangerous trail cooking recipe that uses ground turkey breast. It just isn’t possible to safely store and transport that on the trail (see requirement 1c). I blogged that problem back in 2014 in the Cooking Merit Badge: Trail Cooking Fail post.

Update: Sarah has posted two of the recipes on her blog along with a longer story about how she came to create all the recipes.

Lentil-Bulgur Chili

I’ve made this on a few backpacking trips and it has always been delicious. It is several cuts above the normal dehydrated meal. It is simple to assemble at home and needs only a few dehydrated vegetables. On an overnight, it is worth carrying some fresh sourdough bread to accompany the chili.

This is from my favorite outdoor cookbook, The Back-Country Kitchen: Cooking for Canoeists, Anglers, and Hikers by Teresa Marrone, page 125. I’m reprinting it here with her kind permission.

Here we are, enjoying the chili with friends at Eagle Spring trail camp, near Mission Peak.

MG 5014

And here is her recipe.


Lentils, bulgur, and shredded cheese combine to make a complete protein in this delicious vegetarian chili. The sunflower seeds add great texture.

Serves 3-4.

Combine in quart plastic zipper bag:

1/2 cup lentils
1/3 cup bulgur
1/3 cup dried shredded carrot
2 tablespoons chopped celery (preferably de-stringed)
2 tablespoons husked, salted sunflower seeds
1 tablespoon chopped green bell pepper
1 tablespoon cornmeal
1 1/2 teaspoons dried onion flakes
1 teaspoon crumbled dried parsley leaves
1/2 teaspoon crumbled dried oregano
1/2 teaspoon dried garlic chips
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 teaspoon celery salt
4 sun-dried tomato halves cut in half-inch pieces (I used oil-packed)
half of the leather from an 8 ounce can of tomato sauce (I used some sun-dried tomato paste)

Carry separately:

1/2 cup cheddar cheese (I use pre-shredded cheese)

In medium pot, boil 2 1/2 cups of water. Add mix; stir thoroughly. Cover and allow to stand for 15 minutes. Stir well and return to boiling. Reduce heat and simmer, stirring occasionally, until the lentils are tender, 15 to 20 minutes; add additional water (1/2 cup) if the chili begins sticking during cooking. While the chili cooks, shred or coarsely chop the cheese. Sprinkle each serving with cheese.


I’ve also made this at home, using fresh ingredients for the dried vegetables. It was just as tasty at home, something that isn’t always true for trail meals.

The cookbook has a handy chapter of equivalents for dried and fresh ingredients. I replaced the dehydrated vegetables with fresh and sautéed them before cooking the lentils and bulgur.

1 cup diced carrot
1 cup chopped celery (I add chopped celery leaves because I like celery)
1/2 cup chopped green bell pepper (I use poblano because my wife doesn’t like bell pepper)
1/2 cup chopped onion
1 tablespoon minced garlic
4 ounces tomato sauce
1/4 cup chopped parsley (or to taste)
olive oil

Sauté the onion, carrot, celery, and bell pepper in one or two tablespoons of olive oil until the onion is translucent.

Add the garlic and sauté another minute (until fragrant).

Add water and all remaining ingredients except the parsley and cheese. Bring to a simmer. Cook for 15-20 minutes or until lentils are tender. Different lentils cook for different times, so check the package.
Stir in the parsley.

Serve topped with cheese.

Back country kitchen The Back-Country Kitchen is available at Amazon.

What’s Cooking on the PCT

If you’d like to eat better on the trail, you should get this book with the favorite recipes from more than forty PCT hikers. Most trail cookbooks follow a single style, but this one is a wide-ranging trip through different styles of prep (home dehydration, supermarket food, no cook) and eating (big breakfast, vegan, high protein).

What’s Cooking on the PCT 2015 is the first of a planned yearly collection from Pacific Crest Trail thru-hikers.

Whats cooking 2015

Some samples: vegan bean chili stew, vegan hete bliksem (spiced apples and potatoes), big shakes or super oatmeal for big breakfast hikers, a couple of ramen pseudo-Thai meals, a Roman army lentil stew, Leebe bedouin bread baked in coals, loaded mashed potatoes, Thanksgiving in a bowl, and finally quick and dirty peach cobbler (using Louisiana Fish Fry brand cobbler mix.

There is also a recipe for Costco chocolate chip cookies with canned whipped cream and a cherry on top from the “Sonora Pass Café“. Now that sounds like Scout food.

My favorite preparation instruction is for the Leebe bread: “Take it out of the fire and beat the loaf up to break off the burnt crust and shake off the dust.” That is something I need to make on a trip.

All of this for under ten dollars, and half the profits go to the Pacific Crest Trail Association. Hard to lose with that deal.

You can get it from Amazon or the author’s website.

A Gift for your Backpacking Chef

We can all find dehydrated onions, but what about dehydrated carrots or cabbage? Make sure that your backcountry chef has what they need.

The Harmony House Backpacking Kit is a collection of eighteen packages of different kinds of freeze-dried vegetables. Each package is one cup of freeze-dried vegetables in a zip-lock bag. The kit is about $50 from most sources.

Backpacking kit

I got this for Christmas a few years ago and it has been great. Whenever I want to make a backpacking meal, I just dip into the backpacking pantry.

Here is the list of the vegetables in the kit, each item is one cup of freeze-dried veg:

  • Carrots (2)
  • Diced Potatoes (2)
  • Green Peas (2)
  • Tomato Dices
  • Sweet Celery
  • Cut Green Beans
  • Sweet Corn
  • Green Cabbage
  • Mixed Red & Green Peppers
  • Chopped Onions
  • Black Beans
  • Northern Beans
  • Lentils
  • Red Beans
  • Pinto Beans

The perfect companion to this gift is a backpacking cookbook. I recommend Trail Cooking by Sarah Kirkconnell and The Back-Country Kitchen by Teresa Marrone. The first is focused on backpacking meals, the other covers the full spectrum from backpacking to cabin cuisine. Might as well get both, I can’t choose.

The Backpacking Kit from Harmony House.

The Backpacking Kit from REI.

The Backpacking Kit from Amazon.

Bacon Jerky!

Bacon is magic in food but a problem on the trail—refrigeration, skillets, grease, etc. Shelf-stable bacon makes tons of trash with strips wrapped individually. Bacon jerky to the rescue!

IMG 1093 crop

On a recent visit to Walgreens, I spotted bacon jerky and immediately bought it. It does not seem to have a lot of preservatives. It isn’t overly salty (beyond its bacon-ness) or smoky. It should be eaten within three days after opening the package. With Scouts, it would last three minutes, so that is not an issue.

$5.99 for 3 ounces. That is a decent amount of cooked bacon, so a fair deal.

When my dad and I backpacked in the Pecos Wilderness, we took Wilson’s bacon bars to crumble into our morning oatmeal. The bacon bars disappeared decades ago, but we finally have a good replacement.

I have only seen this as a Walgreens brand. It will probably spread, but pop into your local Walgreens and give it a try.

Supermarket Backpacker

I came for the flannel, but I stayed for Harriett. I didn’t see this book in 1977, but I’m glad I found it now.

I bought a used copy of Supermarket Backpacker by Harriett Barker and I love it. This sentence starting at the bottom of page one may be the truest thing ever written in a cookbook: “Don’t forget that water is the only thing you can cook really well when backpacking in the high mountains.” I have proved that it is true in the flatlands, too. Ask the other members of the Raccoon Patrol.

How many cookbooks have an intro with more information than the four pages in this book? Not many. Perhaps more trail cookbooks should be written by “an avid outdoorswoman as well as a trained home economist.”

For the perfect icing on the cake, a friend wrote haiku for each chapter.

Backpacking for days.
Found! New evidence of man…
Plastic container.

Also, lovely pen and ink illustrations from two other friends. We should all be so lucky in our friends.

This book has a huge amount of information. Brand names, vegetarian meals, kosher meals, a Mexican sopa seca recipe. You could camp for years on just this cookbook.

One more quote from page 86, in the dehydrating section:

A good rule to follow when making any leather…if it tastes good in the blender, it will taste twice as good at camp. Before drying, sample and make additions until the combination pleases you.

There is only one thing that makes me sad from this book. We can no longer buy a Wilson’s bacon bar. Dang, I miss those.

Mushroom Spaghetti (Vegetarian)

OK, so I broke our Vegan September by adding (excellent, imported) Parmesan, but this was a tasty backpacking meal and still vegetarian. I’d use fresh mushrooms and spices for guests at home, but this is a tasty, filling meal on the trail.

IMG 7737

This recipe is from Teresa Marrone’s The Backcountry Kitchen.

Mushroom spaghetti is not tomato spaghetti sauce with mushrooms. It is a mushroom sauce over pasta, in this case, spinach pasta.

For two people, I used six ounces of pasta, half the box. This is a pretty light meal, because the dried mushrooms are only an ounce. Add an ounce or so of parmesan and you are at nine ounces for two people. Because of the pasta box size (12 oz.), this is a slightly better meal scaled up to four people.

Because it is so light (about four ounces per person), it would be a great meal towards the end of a longer trek. Everyone is hungrier later in the the trek and this is a filling meal.

It does require two pots, one for the mushroom sauce and one for cooking the pasta. That is extra weight, but on a longer trip a second pot is handy, since you’ll be washing dishes every night. I hope you rinse them with boiling water, since I would hate for you to get the runs on the trail.

But back to the positive: tasty, light, and nutritious. Hint: if you are serving linguine, bring forks.

Tina was reading the first Longmire mystery, so I forgive her for reading during dinner. Also, that really is a kids cereal bowl with the alphabet all around. Lightweight and nearly indestructible, so a great choice for backpacking.

The Scout’s Backpacking Cookbook

I was excited when I heard about this cookbook. We need a Scout-friendly backpacking cookbook and I like the idea of contributed and trail-tested recipes. Unfortunately, I have some reservations recommending this book to Scouts. Good information is buried in boring text and only some of the recipes are Scout-ready.

Scout s Backpacking Cookbook

The Scout’s Backpacking Cookbook was written by the authors of Lipsmackin’ Backpackin’. They worked with Scouting Magazine to collect trail recipes. I even know one of the contributors—Hi, Gordon!

Lipsmackin’ Backpackin’ and some of the recipes in this book use a home-dehydrator approach. Food is cooked at home, dried in a dehydrator, then rehydrated on the trail. This opens up a lot of options, but it requires buying a dehydrator ($100-300) and also requires starting meal prep two or three days before you leave. I’m learning this method using our oven’s dehydrator setting, but I can’t see your average patrol cook doing this, maybe not even the top 2% of patrol cooks. I sure wouldn’t have done that for the Raccoon Patrol when I was their regular cook.

The book starts with a fifty page introduction that has great information (I learned a couple of things), but is much too wordy and text-heavy. I wanted to get out my red pencil and shorten sentences while I was reading it. There are some photos, roughly one every other page, but too many of them are a pot on a stove and don’t illustrate anything. The illustrations in NOLS Cookery are line drawings, but much more effective than these photos.

How wordy? Here is one example from the introduction, chosen solely because of my pet peeve about hand sanitizer recommendations:

Certain elements of backpacking, especially when answering nature’s call, require fastidious attention to the cleanliness of one’s hands. Each member of the group should carry a small container of hand sanitizer, enough to last the trip, for thoroughly cleansing their hands before handling food at mealtime. This is particularly needed when water for cleaning is in short supply.

And here is my rewrite, which follows CDC guidelines for hand sanitizer use:

Dirty hands are the main cause of sickness on backpacking trips. Before cooking or eating, wash with soap and water until there is no visible dirt, then use hand sanitizer, if you want to carry that.

I’ve cut it from 60 words to 36, half the syllables, and included more information. The book excerpt has a readability score of grade 13.3, mine grade 8.9. Clearly, my first draft needs more work to be ready for Boy Scouts, a program targeted at 6th through 8th graders. The book paragraph is written for college sophomores.

The introduction needs a thorough rewrite with half as many words and twice as many illustrations. Some lists and charts might be good, too. Again, see NOLS Cookery for effective lists and charts. There is great info there, but Scouts will never see it.

The last three pages of the introduction are a detailed, step-by-step walkthrough of preparing a recipe. This is great, and would make a fine patrol meeting.

Recipes are the next section, followed by some appendices with excellent references. The recipe pages are color coded by meal type, with icons for difficulty and perishable items. The icons are not as clear as those in The Back-Country Kitchen and are barely visible on the breakfast pages.

Each recipe lists the packed weight for the meal. This is great. It is a lot of work to compile, but a backpacking cookbook should always include the weight. That is the fundamental challenge, eating well and packing light.

If I counted correctly, there are 102 recipes (including the demonstration recipe, “Rayado Rice and Chicken”):

  • 18 breakfasts
  • 26 lunches
  • 40 dinners
  • 5 breads
  • 16 snacks and desserts
  • 9 drinks

I’ve never used a recipe for a trail breakfast, lunch, snack, or drink, and I’ve rarely made breads, so that leaves about 40 dinner recipes that I might use on a regular outing. Let’s break down the dinner recipes.

  • 10 require a home dehydrator
  • 18 only require rehydrating on the trail
  • 12 need multiple cooking steps, frying, or baking on the trail

Now we are down to 18 recipes appropriate for beginners and 12 for more advanced cooks. I don’t expect the patrol cook to go buy a dehydrator, so I’m ruling those out. Roughly 20 dinner recipes seems like a small payoff for a 180 page cookbook.

None of the dinners are sized to feed 6-8 boys, the expected patrol size. Five are sized for six, but none of them help the beginning patrol cook feed everybody. They are: home-dehydrated ground beef (just that ingredient), home-dehydrated venison and beans, fresh fish caught on the trail, pan-fried hush puppies (should be a bread), and dates stuffed on the trail then fried. I did not see any discussion of scaling up recipes. There are some tricky spots there, for example, a quart freezer bag only holds two servings.

Some of these do look tasty, and I’m sure I’ll try them. I might even branch out into some breakfast or lunch recipes. But I’ll pick and choose when recommending recipes to Scouts.

One small annoyance—could cookbook authors please list every recipe in the table of contents? To see how it is done, look at The Greens Cookbook from 1987. That allows me to scan a couple of pages and immediately find that recipe I’m looking for.

I’m still looking for a backpacking cookbook that I can hand to a Scout and expect them to successfully feed their patrol. This is a step in the right direction, but we aren’t there yet.

What am I looking for? A backpacking cookbook accessible to 7th graders, because not all our Scouts read at grade level. Half the recipes must be achievable by unassisted 7th graders and half can be more challenging. Meal portions are designed for 6-8 Scouts, with smaller plans written out (no arithmetic). Ingredients are affordable and available at supermarkets (A Scout is Thrifty). It needs substantial vegetarian and vegan options. It covers backpacking and food planning skills that are not in The Boy Scout Handbook or the Cooking merit badge pamphlet. That’s a tall task, but totally achievable. If it was just the recipes, that would be OK, too.

Trail Cooking — Homemade Backpacking Meals

Prepackaged backpacking food is often blah and expensive. If you’ve thought “I could do better than this”, start with this book, Trail Cooking: Trail Food Made Gourmet. This is the brand-new cookbook from Sarah Kirkconnell, who writes at trailcooking.com.

The meals I’ve made from this book and it’s predecessor, Freezer Bag Cooking, are easy to make, cost half as much as pre-made backpacking meals, and are bigger portions, that is, enough food.

I made “Cheese Steak Mashers” (page 171) for a weekend backpack that was forecast to be wet and cold (it was). Here is the ready-to-pack meal (the bag in the center) along with the ingredients.

IMG_6906_leveled

The ingredients are:

  • instant mashed potatoes
  • dried milk (I had some dried buttermilk, yum)
  • parmesan cheese (I put it back in the fridge)
  • dehydrated bell peppers (from Harmony House)
  • dried onions
  • red pepper flakes

Simple, right?

The recipe calls for beef jerky to be simmered for a while, but I substituted a small can of chicken, which was easier and tasty.

If you think you can’t find some of the ingredients, check out Sarah’s guide to the less-common ingredients.

I highly recommend this style of backpacking meals and Sarah’s cookbook. Give it a try, and have some tasty days on the trail.

Veggie Exotic Couscous (Freezer Bag Cooking)

This is a surprisingly tasty meal. I always use this in my cooking demos and people are always a bit suspicious until they taste it. Then they want seconds. For a purely vegetarian (even vegan) dish, use vegetable bouillon instead of chicken bouillion.

On a whim, I threw in dried apricots and I was really happy with that addition. If you can get them, use local Blenheim apricots rather than the cheap stuff. Once you’ve had Blenheims, the Turkish apricots taste like cardboard. Trust me.

In a quart freezer bag, put:

3/4 cup couscous
2 Tbl Craisins (dried sweetened cranberries)
2 Tbl golden raisins
1/4 cup diced dried apricots
4 tsp diced dried carrots
4 tsp dried onion
1 Tbl low sodium chicken bouillon
1 Tbl tsp chili powder
1 tsp granulated garlic
1/2 tsp brown sugar

Also take:

4 Tbl diced toasted almonds (toasted pine nuts are good, too)

In camp:

Add 1 cup boiling water. Stir well and place in cozy for 10 minutes.
Add nuts and serve.
Serves 2.

This is from Sarah Kirkconnell’s first cookbook Freezer Bag Cooking: Trail Food Made Simple.

You can leave out the dried carrots if you don’t have a dehydrator, but it is worth getting some, because you can add them to nearly anything. Harmony House sells 4 ounces of dried carrots for $2.95.

You can make this at home, too. Saute 1/4 cup diced onion and 1/4 cup diced carrot in a savory oil, maybe peanut oil, add a clove of minced garlic, then continue with the recipe, using chicken stock instead of the bouillon and water.

If you want to dive more into freezer bag cooking, I’d recommend starting with Sarah’s latest cookbook, which has even more recipes and is nicely organized: Trail Cooking: Trail Food Made Gourmet. It does not have this recipe, but then, you already have it, right?

This recipe is republished with the generous permission of Sarah Kirkconnell.

A Few Favorite Backcountry Cookbooks

Backcountry cookbooks tend to stick to a single cooking approach, ranging from “just add boiling water” to cooking from scratch. You may need to sample a few cookbooks until you find one that matches your style.

Freezer Bag Cooking by Sarah Kirkconnell is a guide to making your own just-add-water backcountry meals. Most ingredients are available at your supermarket. Compared to pre-packaged freeze-dried meals, these have twice the food and cost half as much. Read carefully, though, some of the recipes serve two people and some serve only one.


Freezer Bag Cooking

NOLS Cookery is the best book for working from bulk food. This is a different style than planning each meal, but effective for larger and more frequent expeditions. NOLS Cookery uses a fixed set of staples with a few extras for a wide variety of meals which are combined, prepped, and cooked on the trail. No at-home prep, just flat-out cooking on the trail. Be prepared to buy a Banks Fry-Bake, NOLS loves that pan. If you know how to use it, it is both a frying pan and a dutch oven.

NOLS Cookery also has great info on building wood fires, planning the right amount of calories for a trip, and bear protocol. Even if you don’t cook the NOLS way, you can get some valuable information from this book.

NOLS Cookery

The Back-Country Kitchen by Teresa Marrone mixes supermarket-available and home-dehydrated ingredients for rehydration or minimal cooking on the trail. The recipes vary in complexity from dressing up instant grits with cheese and egg to Cajun Venison Tenderloin. They also range from backpacking to cabin cooking.

The twenty page chapter on dehydrating food at home is all you’ll ever need and probably worth the price of the book. Want to know how to dry eggplant or kiwi? It is covered concisely, with equivalents between dehydrated and fresh so you can adapt recipes. With home-dried ingredients, you are ready for these tasty recipes or the simpler ones in Freezer Bag Cooking, your choice.

Of course, the recipes are also worth the price. Look for yummies like planked fish held down with bacon or cabin cooking with a can of cherries to season the venison. I made a the Lentil-Bulgur Chili with fresh ingredients at home and the family declared it a keeper. People love the same recipe in the backcountry with dehydrated veg.

Overall, this is my favorite trail cookbook.


The Back-Country Kitchen

The entrees in Lipsmackin’ Backpackin’ by Tim and Christine Connors are yet another style, where you combine and cook ingredients at home, then dehydrate the results. I have the book, but I don’t think I’ve ever cooked anything from it.


Lipsmackin’ Backpackin’

If you do not want to dehydrate at home, I recommend getting some samplers of dehydrated vegetables from Harmony House. That will get you through most of the trail recipes in Back-Country Kitchen. Most recipes only need a tablespoon or a quarter cup, so a one cup bag will last a while. The sampler makes a nice Christmas present, too.

I have a pretty good collection of camping cookbooks, including those my dad bought in the 60’s. You want Bradford Angier’s opinion on moose muzzle? I can find it. He says it is even tastier than bear.

I recommend getting a few books and trying a few styles. You’ll have to go camping to really try them, but that isn’t a problem, right?

Bacon!

Need that extra zing for your backpacking meal? Shelf-stable bacon bits! It is a three ounce package, so you’ll need to use it fairly quickly after you open it. But that might not be a problem. And it is at Safeway, so you can get it for this weekend. I might do that, since I’m teaching BSA Introduction to Outdoor Leadership Skills this weekend.

See Sarah Kirkconnell’s blog for the details.