Chef in Your Backpack. Nicole Bassett

these six days spent being drenched by rain, I went from complete novice to complete wet noodle and vowed to never leave the comforts of home again. However, once we did go home, I could talk of nothing else but the adventures I had. I was hooked. As I got older, I got the bug to spend part of my vacations experiencing different natural surroundings. I’ve gone hiking and biking around Ireland, Scotland, and Australia, not to mention many great trips in Canada and the U.S. Backcountry skiing, hiking, canoeing, and climbing are such great ways to see the world.

      When I was younger, and not the food snob I am today, my outdoor eating experiences left a lot to be desired: Mac and cheese, granola, peanut butter, dried food, and more dried food. Meals became a chore; they were so boring and no longer appetizing. But, I thought, was I overreacting—weren’t camping meals supposed to be dull and uninspired? That’s part of the camping experience, after all. But now, as every other aspect of camping gear has evolved, it is time for the food to evolve as well. And it can be done with little difficulty.

      I’ve loved cooking ever since I was a kid; I often experimented with food ingredients, creating recipes on my own. After more than a few boring camping meals, and the pancake incident described earlier, I started putting together some of my favorite meals to take on camping trips. They were a huge success; at last, I began to look forward to meals after a long physical day. And boy, were my hiking friends were impressed. Yes, it can be finally said—camping food has changed, for the better!

      When it came to compiling recipes for this book, the biggest challenge was coming up with dishes that could be easily made on one stove element, and usually in one pot, light enough to carry but still comprise a full meal. The most important aspect is that the meals should be enjoyable. Hiking all day makes the act of eating all that much more important; the last thing you want after a hard day on the trail is a meal that doesn’t taste very good. This means using the freshest ingredients possible, especially since you won’t be eating right away (remembering, of course, the dangers of spoilage). It will make your mealtime experiences in the outdoors that much more pleasurable.

      In writing this book I have kept in mind that hiking and camping trips can mean a hike, a day-long trek, or a weekend journey. (Again, if your trip is longer, keep in mind that spoilage can be an issue.) And nutrition also plays a role; it’s important that the meals you make will provide the kind of fuel you will need while hiking up that mountain or through those trails. Ultimately, it’s about good food that doesn’t take long to make, is filling, and nutritional.

      It was also important for me to keep the recipes as simple as possible and composed of relatively few ingredients that most people already keep on hand in their pantries. I also encourage you to experiment; if you don’t like a certain ingredient, take it out (within reason!), or replace it with something you think might work better for you. But beware of replacing any ingredients in the recipes for baked goods; most of these ingredients are essential and the recipes won’t work without them.

      I believe that food feeds not only the body but the mind as well. The experience of being outdoors and witnessing nature in its absolute beauty feeds us too. The combination of being well-fed, in the company of family and friends, enjoying the sights and sounds of the wilderness, is something that I hold very dear. I hope that Chef in Your Backpack adds to your experiences in the great outdoors, and makes your trips more enjoyable and memorable.

       HOW TO USE THIS BOOK

       In the Kitchen, At Camp

      Most recipes are broken down into two parts:

       In the Kitchen

      In this section are instructions for recipes that are best done at home, before you leave for your trip. These include such activities as cleaning fruits and vegetables, chopping and measuring ingredients, and proper packing instructions. Use zip-lock plastic bags whenever possible; it will keep your food fresher and prevent spillage. Doing these preparations at home will make your meal-making on the trails that much easier.

       At Camp

      In this section are instructions for once you are in the great outdoors. Hopefully, because you’ve already done the preliminary work “in the kitchen,” all that’s left is the actual cooking.

      While you can bring this book along with you on your trip, you could also use a felt pen and write down the directions on your plastic bags that contain your ingredients.

       Gear

      If you intend on hiking to your camping site (as opposed to, say, canoeing or driving), it’s imperative that your bags be as light as possible. If you disagree, come with me and you can carry my bag, too! Organizing your gear is very important.

      Each recipe is designed with a basic cooking set in mind: one stove and two pots, each with a lid that can be used as a frying pan if so desired, and a clamp handle that allows you to pour liquids easily, which also fits inside the pots when stored. Of course, you can improvise with what you have, but just keep in mind the set I describe allows for minimal weight and fuss.

      Also remember to bring dish rags, a scouring pad, and biodegradable soap for doing dishes. Place them in a plastic bag and store inside the pots.

      While it would be great to bring along the kitchen stove, you can prepare these recipes with one burner. Most camping stoves only have one burner and are fueled by white gas. The smaller stove you bring, the lighter the load, but you may want to get a more powerful burning stove that will allow you to cook your meals faster. I highly recommend getting a stove equipped with a wind blocker, a piece of aluminum that wraps around the stove to block the wind and thus makes your stove more efficient.

      For a lighter load or short trips, you could pare down your eating utensils to a spoon and a cup, depending on what recipes you plan to prepare. But if you have the space, you should take along a cup, bowl, plate, spoon, knife, and fork; it will make your eating that much easier and more enjoyable. I also make great use of my Swiss Army knife, which is good for opening canned goods or slicing and cutting almost anything, including sticks for your marshmallow roasts!

      You may wish to consider bringing extra utensils depending on what you’ve planned for your meals. For instance, a spatula is great if you are making pancakes or French toast.

      (You could break off the spatula handle so you don’t have to carry as much.) And while a Swiss Army knife is great for any occasion, a separate can opener is easiest for opening canned goods.

       Packing

      When packing your gear, remember to store the heaviest items at the bottom center of your backpack; this will help with your balance as you hike. Here’s an exaggerated analogy: if you were to store pillows at the bottom of your pack and bricks at the top, and then bend over to tie your shoelaces with your backpack on, you’d fall forward (and probably get knocked on the back of the head with your gear, too).

      At the same time, food is one of the heaviest items you will be carrying. If you are not carrying a separate food bag (see next page), you don’t want to store your food at the bottom of your pack, where it is difficult to reach and might get squashed. Pack your food in the center of your bag, near or at the surface, where it is easily accessible; special snacks, treats, lunch and your water bottle should be packed where they are very accessible.

       The Spice Rack

      Having spices and condiments at your disposal can make the difference between an okay and a great meal. Empty film canisters are great for storing