Simple Foods for the Pack: More than 200 all-natural, trail-tested recipes (Sierra Club Outdoor Adventure Guide)
Format: PDF / Kindle (mobi) / ePub
Since Sierra Club Books published the first edition of Simple Foods for the Pack in 1976, there has been a revolution in backcountry cooking. Today’s lightweight stoves and kitchen tools make cooking in the wild easier than ever before. And with the ubiquitous availability of fast-cooking natural foods, the modern adventurer has tasty alternatives to expensive pre-packaged meals.
Focusing on these natural foods and the latest equipment, this newly revised edition offers hikers gourmet taste at every meal—from Oatmeal Hotcakes for breakfast, to homemade “nutrition bars” for the trail, to Beer Fondue back at camp. The wide variety of menus and the expanded guide to planning, packing, and preparing food makes cooking in the backcountry as easy as High Mountain Pie.
high in calcium, with a taste and texture similar to halvah. 1 cup sesame butter ½ cup almonds, ground fine ¼ cup honey handful of currants or raisins Combine all ingredients and knead well. Carry in a lidded plastic container. Sesame Almond Fudge makes approximately 1 pound This fudge is a good source of calcium. For added nutrition, form into balls and roll in shredded coconut. 1 cup sesame seeds ½ cup almonds ½ cup cashew butter or peanut butter ¼ cup currants
until the garlic turns translucent. Mix the sesame or peanut butter and miso, and add them and the water to the pan. Stir until thick. Carry in a lidded plastic container. Variations: Serve a small amount of spread with rice or another grain for extra flavor and nourishment. Miso Sesame Butter Spread makes approximately ¾ cup This is a high-protein, quick-energy spread. It’s good for lunch on crackers, cold leftover pancakes, or bread. ¾ cup sesame butter 2 tablespoons miso
2 The deep flavor of lentils and the comfort of noodles make this a satisfying meal. See Basic Foods (page 7) for lentil types and cooking times. ¾ cup lentils ½ cup noodles of your choice 2 tablespoons whole wheat flour 1 tablespoon onion flakes ½ teaspoon salt ⅛ teaspoon ground cloves 1 bay leaf dash of pepper 1 tablespoon apple cider vinegar or lemon juice At Home: Combine all ingredients, including vinegar, in a ziplock plastic bag. In Camp: Bring 4 cups of water
water to a simmer. Put in the foil packages, cover, and cook at a simmer for 20–30 minutes, or until the fish is tender. The time required depends on the thickness of the fish. Eat right from the package. Basic Fried Trout We always carry a bag of breading mixture for frying trout. Here are a few combinations that we enjoy:cornmeal; salt, pepper, sage to taste 1 part cornmeal, 1 part corn flour; salt, pepper to taste whole wheat flour; salt, pepper to taste whole wheat flour; salt,
makes this sweet drink a favorite. 1¼ cups milk powder 1 teaspoon anise seeds 2 tablespoons honey butter, for hot drink Make this on a day when you are going on a day hike away from camp and know you will want a good drink when you return. In a plastic quart bottle, combine milk powder, anise, and honey in 2–3 cups of water. Cover and shake well. Set the bottle on a rock where the sun will hit it all day. When you return to camp in the evening, fill the rest of the bottle full of