Posts Tagged ‘Cheese’

Learn the Art of Winter Cooking

Backpacker Magazine recently came out with a collection of articles to help backpackers “learn the art of winter cooking.” Although the articles were short, they had some great information that may just save your butt while winter camping.

Illustration by Supercorn

The first article, “Bring the Right Cooking Gear,” gives a few valuable tips about which type of stove to bring, how much fuel you might need, and the nutritional requirements for your body in the cold. Article two gives instructions on building a camp kitchen and even provides steps to dig out your own underground kitchen in the snow! Backpacker goes on to provide two quick passages about using your camp kitchen and different ways of melting snow which are good reads. In addition to a beneficial write-up of instructions to plan a healthy winter meal, they provide readers with two delectable recipes for “Pumpkin Spice Toddy and Wintermint” as well as the interestingly named “Molly’s Kickin’ Mac and Cheese.” These recipes and articles will make any backpacker a gourmet winter cook and truly teaches you the art of winter cooking.

 

LEARN THE ART OF WINTER COOKING by David Schmidt – Fall/Winter Gear Guide 2010

For more information, check out Winter & Cold Weather Backpacking at Wild Backpacker.

 

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Spam and Eggs

* 1 single serving packet Spam (3 oz)
* 1 sun dried tomato, cut up (as small as you can get it)
* 2 fresh eggs
* 1-2 packets (1-2 tablespoons) Parmesan or Romano Cheese
* 1-2 tablespoons vegetable oil, or 1 packet

At home: put the eggs in a camping/hiking egg carrier. Put the sun dried tomato and cheese in a zip lock bag. Carry the oil in a spill-proof container. Continue reading

Breakfast Scramble

Here is a quick and simple recipe to start your morning off with a kick. It takes only minutes to prepare and only requires heated water! Enjoy!

* 3/4 cup mashed potatoes, instant
* 1/2 cup freeze-dried eggs, with bacon (optional)
* 1 1/2 cup water
* 1 Tbsp dry milk
* Cheddar cheese (optional)

At home: combine all dry ingredients in a zip lock freezer bag.

On the trail: heat water in pot (the hotter the better). Add to freezer bag and stir. Let sit for 5 minutes.

This recipe courtesy of Wild Backpacker

Alpine Pasta

* 2 4.4-ounce Knorr Butter & Herb pasta packets
* 4 ounces pepper-coated salami, diced
* 2 ounces sun-dried tomatoes
* 6 green onions, chopped
* 5 ounces Gruyère cheese, grated

At home: put tomatoes into a zip lock plastic bag. Store pasta and other ingredients in separate bags.

In camp: boil a cup of water and pour it over tomatoes. In separate pot, cook pasta according to package instructions. While pasta simmers, chop softened tomatoes. After pasta cooks for 5 minutes, add all ingredients and stir until noodles are done.
Makes 2 servings

This recipe courtesy of Backpacker Magazine, June 2009

Basil Parmesan Orzo

orzo1/2 tsp butter flakes
1/2 cup orzo pasta
1 tsp dried basil
1/2 tsp dried parsley
2 Tbsp freeze dried corn
3 single serving Parmesan or Romano cheese packets

At home: combine everything but the cheese in a quart size freezer ziplock bag.

In camp: bring 1 cup of water to a boil and then add to the ziplock bag. Simmer for 5 minutes or until the pasta is cooked. Add more water if needed. Stir in the cheese just before serving. Makes 1 serving.

This recipe courtesy of One Pan Wonders

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Ford Wraps

1 package smoked salmon (the kind in sheets)
2 single serving packages cream cheese
2 large tortillas

At home: wrap the tortillas in foil. Carry the cream cheese and salmon separately.

In camp: spread 1 package of cream cheese on each of the tortillas. Put half of the salmon on each. Roll and eat. Makes 1 – 2 servings.

This recipe courtesy of One Pan Wonders

Pizza Rice

1/3 cup instant rice
pepperoni slices
2 mozzarella cheese sticks
1 tablespoon tomato powder
1 teaspoon dried tomatoes
1 teaspoon dried mushrooms
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
pinch red pepper flakes

At home: combine all of the dry ingredients in a ziplock bag.
Place the (wrapped) cheese sticks and pepperoni in a second bag.

In camp: place the bag in a cozy. Add enough hot water to cover.
Let stand 5-10 minutes. Cut up the cheese and stir into the rice along with the pepperoni. Makes 1 serving.