DON'T:
DO:
Leave No Trace (LNT) etiquette dictates that you leave every inch of nature just the way you found it. No taking anything, and no leaving anything behind. Unfortunately, this means that if you drop any food, you need to be prepared to suck it up and enjoy a little “trail spice.” There are only two ways to dispose of food in the backcountry: eating it or carrying it back out! Take care to camp and cook on durable surfaces. That wildflower meadow may be an Instaworthy campsite – but your tent can crush delicate vegetation. Obey firesafety rules; depending on where you’re camping, open fires (not on a stove) may not be allowed, or may be limited to existing fire rings. Make sure to read up on the local wildlife and learn proper bear c amping practices if you’re going to be adventuring in bear country.
Packing a backpack is like a giant game of Tetris. Everything must be wedged together snugly to save space – so make sure to bring food that is durable enough to withstand less- than- gentle treatment. Most fragile foods can be subbed out for backpacking alternatives. For example: instead of loaf bread, try bringing tortillas. You can still get your PB&J fix, but they are far less prone to squishing inside a pack and take up way less space. You should also try to plan out your meals ahead of time. Fresh veggies and fruits can be great options for first-night meals, but probably won’t last longer than a day or two without refrigeration. To make meal-prep easier, pre-make parts of meals (like the baking mix for cinnamon rolls) and measure and bag ingredients ahead of time. It’ll ensure you only bring as much as you need – and make eating well in the backcountry seem infinitely more manageable.
leave a trace
DO:
pack smart
spice things up We admit it – without the multitude of fresh ingredients and kitchen facilities of the frontcountry, your cooking repertoire in the wilderness can seem a bit limited. But a little bit of spice can go a long way towards jazzing up backpacking staples such as pasta and oatmeal – and it allows you to add your own personal flavor to your cooking. We recommend making a backcountry spice kit of miniature containers. Pack staples such as salt, pepper, cumin, cayenne, cinnamon, allspice, hot sauce, and soy sauce – and then get creative with your own cooking favorites.
DON'T:
bring every pot and pan Multiday hiking is all about maximizing the amount of necessities you can fit in your pack while minimizing its overall weight. Your grandmother’s 30-serving soup pot? That’ll take up half your pack in an instant, and probably weigh as much as everything else you’re bringing combined. Spare yourself by thinking about what total volume of food you’ll need to cook at any given time, as well as how much pot or pan space it requires. We guarantee it’s less than you think. All of our recipes can be made using only a pot, a pan or fry-bake, a spoon, and a spatula.
spring 2016
Quiche 1 1/4 cups flour 1/2 tsp. salt 1/2 cup butter or margarine 3 tbs water (approximately) 1 1/2 cups diced cheese 1 1/2 cups powdered milk 1 cup powdered egg 1 cup rehydrated vegetables, various 3 cups water Tabasco/cayenne to taste Tools of the Trade: 1 frying pan 1 pot 1 spatula or knife Stove (Whisperlite or something like it) Windscreen (piece of foil you put around stove to keep wind off) Pot grips
Shape windscreen into a circular platform so that fry pan is raised further off the fire. Cover and bake, using a twiggy fire (small fire made of twigs on pan lid to bake from top) on top, 30 minutes or until crust pulls away from pan and filling is set.
Cinnamon Rolls Baking Mix: 2 2⁄3 cup flour 1 1⁄3 tbps. baking powder 1⁄6 cup powdered milk 1 tsp salt Mix all ingredients together. Store in bag until needed. 3 cups baking mix (see above) 1 to 1 1/2 cups water 3 tbs. butter or margarine 3/4 tbs cinnamon 1/4 cup raisins (optional) 1/4 cup nuts (optional) 1/2 cup brown sugar extra flour for rolling Tools of the Trade: 1 Frypan 1 spatula/knife 1 bowl Stove Windscreen Pot grips Combine baking mix and water. Roll out on floured surface, adding more flour to make dough less sticky if needed, into a rectangle about 1/2-inch thick. Mix butter, brown sugar, and cinnamon until creamy and spread on dough. If desired, now is the time to add raisins and nuts. Roll up "jelly-roll" style, pinching dough closed so filling doesn't fall out. Slice roll into 1-inch slices and place them flat in the pan. Shape windscreen into a circular platform so that fry pan is raised further off the fire. Cover pan and bake rolls, using a twiggy fire, for 25-35 minutes or until done.
For crust, mix flour and salt. Cut butter or margarine into flour. Mix until dough forms consistency of pea-sized clumps. Add 3 tbs water to form a dough. Knead dough until pliable and slightly tacky, then press dough into fry pan. For filling, spread cheese on top of crust. Mix dry milk and egg powders in a bowl; slowly add 3 cups water, stirring constantly. Stir in veggies and seasonings. Pour mixture into crust.
penn appétit
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