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…

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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.

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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…

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Help Support This New Outdoor Camp Cookbook: Bike. Camp. Cook

Story and Photos By Tara Alan A few years ago, my husband and I embarked on a two year journey across Europe and Asia. We spent most of the adventure on a pair of touring bicycles, with everything we owned packed in our panniers. After returning, I set about writing a cookbook for other two-wheeled wanderers. Bike. Camp. Cook. is the result of my labor. Despite its obvious focus on cycling, the book is a beautiful, informative, food-centric journey for anyone to enjoy. In the cookbook,  I show you the tools and techniques you’ll need for cooking on the road. Then, I provide a delicious collection of gourmet recipes that you’ll love making at camp. 

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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…

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MSR Backcountry Cafe: Quinoa Magic

Story and photos by Ben Kunz High in the Andean regions of Ecuador, Bolivia, Colombia and Peru grows an amazing plant known as quinoa. And what better time to eat quinoa than 2013, the “International Year of Quinoa” as declared by the United Nations! Quinoa contains all the amino acids necessary for our nutritional needs and thus is one of the rare plant-based foods that is a complete protein. It’s a great choice for vegetarians and vegans, not to mention that it’s gluten-free! Quinoa can be found in most conventional supermarkets (often in the health or organic section) and in natural food stores. A cost-savings tip: buying quinoa in bulk often leads to significant savings on this wonder food. For a reasonably sized backcountry meal for two: Add one cup…

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MSR Backcountry Cafe: Bread in the Backcountry

In this week of CampCookingTV, Tim and Christine Conners demonstrate how to make bread in the backcountry. By preparing the ingredients at home and having the right equipment in your pack, it is easy to whip up this recipe on the trail. 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 on their website, http://www.lipsmackincampin.com.

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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.

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