Camp Recipes: Thai Peanut Noodles with Spinach
Sick of peanut butter and tortilla combos? Try this creamy Thai-inspired alternative.
MSR WindBurner Stove Systems: A solution for every need
Now with windproof cooking for groups and gourmet meals.
Hot and Spicy Chickpeas with Cilantro
Filling and full of protein, this dish can act as an appetizer or as a meal on its own.
MSR Backcountry Cafe: Soba Noodles With Wilted Greens & Spicy Peanut Sauce
Raise your hand if you’ve ever prepared Top Ramen on a camping trip. Raise both hands if you’ve ever been so famished that you’ve eaten them uncooked. We’ve all been there. And with all due respect to the ubiquitous fried noodles, there are other, healthier options available—ones that won’t crumble to dust in your pack or add a heaping dose of MSG to your dinner. If you’re willing to allow for the additional prep and cooking time, you can throw together a pot of soba noodles dressed with a fiery peanut sauce in just 10 minutes. These slender Japanese noodles are named after their main ingredient, buckwheat, which is a fruit seed related to rhubarb, rather than a cereal grain. Buckwheat is a good choice after an intense workout, as…
MSR Backcountry Cafe: Basics of Dehydrating food
In this episode of Tim and Christine Conners’ Camp Cooking TV, they dive into the basics of dehydrating food for the trail. They cover the reasons for dehydrating your food and explain how to prepare some of your favorite foods for the trail. If you want to lighten your pack and make great tasting food on the trail, dehydrating your food is a great technique. For more of Camp Cooking’s mouth-watering camp recipes be sure to check out Tim and Christine Conners’ bestselling series of books. You can find more information on their website, http://www.lipsmackincampin.com.
MSR Backcountry Cafe: Camp Style Lablabi
Story and Photos By Tara Alan, A few years ago, my husband Tyler and I were bicycle touring on Kerkennah, a desert island famed to be Kirke’s isle in Homer’s The Odyssey. It was there, just off the coast of Tunisia, that we first tried the dish lablabi. This satisfying soup was vaguely reminiscent of the chili I grew up eating in North America, but it was far simpler, made of yesterday’s baguette, a scoop of hearty chickpeas, and an ample amount of spicy chili-garlic paste. Though the dish didn’t win any awards for beauty, the hearty meal was humble, delectable, and inexpensive.
MSR Backcountry Cafe: Bacon and Beyond
Story By Laurel Miller Bacon makes everything better. This is hardly news. What causes some confusion, however, is how best to pack your meaty treats into the backcountry. Food safety, while perhaps not of highest concern to those of us who live the dirtbag lifestyle, is still important. Raw or cured/aged/preserved protein products such as meat, poultry, dairy, and eggs can cause serious food-borne illness, so choosing the right products and packing them properly is key before heading out on an adventure. I spoke with David Katz, chef, salumi-maker, and owner of Napa’s Salumeria Sub Rosa, about what safety precautions hikers should follow when taking cured meat products on the trail. Despite the fact that frontiersmen have been packing bacon for centuries, “If it’s not a shelf-stable product, unlike most…
MSR Backcountry Cafe: Steeped Coffee
Steeped coffee tastes great and is easy to make in the backcountry. The equipment is among the lightest and most compact available, and the finished brew is a step above any of the instant coffees. In fact, many coffee aficionados believe this method produces one of the richest cups you can make. The key to success is choosing a good coffee and following the steps carefully. The Coffee: You’ll need about one ounce of coffee per finished cup. It should be ground at a coarse to medium setting and stored in an air-tight container. Look for a coffee from Kenya, Guatemala or El Salvador. Any coffee will make a decent cup, but these tend to be the best. The Water: Use clear, filtered water from a stream or lake. The…
MSR Backcountry Cafe: Lightweight Trail Spaghetti
Have you ever tried dehydrating food yourself for backcountry meals? In this episode of CampCookingTV, Christine and Tim Conners show you an easy and lightweight recipe for Spaghetti that’s great for hiking and backpacking. Try it on your next trip! For hundreds of mouth-watering camp recipes be sure to check out Tim and Christine Conners’ bestselling series of books. You can find more information and purchase books, on their website, http://www.lipsmackincampin.com.