Chef in Your Backpack: Gourmet Cooking in the Great Outdoors
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We all look forward to spring and summer, when the sun returns, the blooms bud, and we feel the urge to reacquaint ourselves with the great outdoors. But camping and hiking trips, whether day treks or week-long journeys, beg an age-old question: what to bring along to eat? Chef in Your Backpack proves that camping and hiking meals don’t always have to be about stale sandwiches and bagged veggies. With a little ingenuity and know-how, and a bit of advance planning, you can be dining in high style around the campfire.
Nicole Bassett is an outdoors enthusiast who has been developing and preparing outdoor meal recipes for years. She believes in the notion that a great yet easy-to-make meal is not only more satisfying, but is more nutritious and energizing for your hikes and treks. She also offers great tips for keeping your food safe from spoilage and not-so-friendly creatures, as well as nifty ideas like using film canisters to store spices, and using your camping mug as a measuring cup.
Nicole offers a wide-range of meal ideas, from power breakfasts to soul-nurturing dinners, all of which can either be prepared in their entirety outdoors or with a -little preparation at home before you go.
With this Chef in Your Backpack, camping and hiking never tasted so good!
Nicole Bassett grew up in the wilds of northern British Columbia, Canada. After moving to Vancouver to attend school, she now lives in Toronto where, among other things, she is developing a television series based on Chef in Your Backpack.
bringing condiments to use on the trail, you should transfer them out of their jars and bring only what you think you will need; this will make your load easier and lighter. • There are squeezable tubes that can be purchased at most outdoors stores; use these to load up your peanut butter, jam, or other condiments, then squeeze out what you need. Best Tuna Sandwiches 1 6-oz (170-g) can solid white tuna � cup feta cheese, crumbled � cup Kalamata olives, pitted and sliced � cup spinach,
cheese and mix well. Makes 2 servings. Cheesy Tomato Pasta ⅔ cup tomatoes, chopped � cup carrots, chopped � cup Brie cheese, cubed 1 clove garlic, minced 3 tbsp fresh basil, finely chopped 1 tbsp olive oil 1 tsp red wine vinegar � tsp fresh rosemary � tsp dried rosemary � tsp salt � tsp ground black pepper 2 cups uncooked shell pasta 2 tsp Parmesan cheese, grated 4 cups water In the Kitchen In a large bowl, combine the tomatoes, carrots, Brie cheese, garlic, basil, oil,
⅔ cup) � cup red bell peppers, chopped 2 tbsp lime juice pinch cayenne pepper � tsp black pepper � cup nuts (cashews or almonds) 1 cup uncooked rice 2 cups water In the Kitchen In a bowl, combine the chopped peach, bell peppers, lime juice, cayenne, pepper, and nuts and store in a plastic bag. Store the rice in a plastic bag. At Camp In a pot of water over high heat, cook the rice (bring to a boil, then simmer until water is absorbed). Add rest of ingredients to cooked rice and mix
ginger, minced 1 tbsp olive oil 2 tbsp curry powder 1 tsp ground cumin � tsp salt � tsp pepper � cup uncooked brown rice 1 16-oz (453-ml) can lentils 2 cups water In the Kitchen In a bowl, combine the bell peppers, peas, onions, garlic, ginger, and oil and store in a plastic bag. Combine the curry, cumin, salt, and pepper and store in a film canister. Store the rice in a plastic bag. Bring the can of lentils. At Camp In a pot of water over high heat, bring the rice to a boil. Reduce
your third, there are lots of great things you can bring along for your noon-time eats. Keep in mind that in addition to the ideas presented in this chapter, recipes in the dinner chapter can also be prepared for lunch, provided you have time to set up your stove and cook. You can also plan on eating leftovers from the night before for lunch; just remember to bring along a container to store them in. The salads in this chapter can be enjoyed by two as a large-portion lunch, or if used as an