Chef in Your Backpack. Nicole Bassett

to embark on your hiking and camping trips confident in the knowledge that it will be a great dining experience. Bon appetit!

       Breakfast

      I consider breakfast the most important meal of the day, especially when camping, as it is the meal that will set the tone of your entire day. I know it can be difficult to eat substantially in the morning, but your body needs fuel to keep warm and give you enough energy to get you through your busy day (or at least until lunchtime!).

Hot Chocolate from Scratch

      ½ cup cocoa powder ¼ cup dry milk powder ⅓ cup sugar Mini-marshallows (optional) 4 cups water

       In the Kitchen

      In a plastic bag or container, combine all the ingredients, including the marshmallows if desired.

       At Camp

      Boil the water. Add a couple of tablespoons of the dry mixture and stir well.

       Makes 4 servings.

       For an extra kick, a splash of Kalua or Irish Cream in your hot chocolate does nicely after a long day of hiking (just remember, “everything in moderation” if you want to be able to hike the next day). You can bring a small - or large - amount in a small plastic water bottle or a bladder.

Breakfast Couscous

      1 cup instant couscous 2 tbsp brown sugar 1 tsp cinnamon pinch ground ginger ½ tsp nutmeg ½ cup fresh berries (e.g., raspberries, blueberries, blackberries or a mixture) 2 cups water

       In the Kitchen

      In a bowl, combine the couscous, sugar, cinnamon, ginger, nutmeg, and dried berries (if not using fresh; see note below). Place mixture in a resealable plastic bag. Fresh berries should be stored separately.

       At Camp

      Boil 2 cups of water. Once boiled, add in couscous mixture, cover and let stand for 5 minutes or until all the water has been absorbed, then add fresh berries if using.

       Makes 2 servings.

       Dried fruit can be used in place of fresh; try raisins, dried cranberries, apples, bananas, or apricots.

Pancakes

      ¾ cup all-purpose flour ¼ cup powdered egg 2 tbsp dry buttermilk powder 2 tsp sugar ½ tsp baking powder ¾ cup water 2 tsp butter or oil

       In the Kitchen

      In a bowl, combine all the dry ingredients and store in a plastic bag or container.

       At Camp

      In a pot, pour in dry mixture and add water. Mix well. In a frying pan or on the lid of your pot, melt butter or oil, then add a scoop of pancake batter and spread out evenly. After edges are cooked, flip pancake until golden.

       Makes 2 servings.

       Here are some variations on the tried and true pancake:

       Cinnamon: Add one teaspoon of cinnamon per cup of dry mix.

       Fruit: Add a handful of berries or fruit slices to your wet mix (blueberries work best, but try raspberries, strawberries, bananas)

       Chocolate chips: Add two tablespoons to the dry mix

       But I need my syrup …

       Use your handy film canisters to carry syrup; place them in zip-lock plastic bags for extra protection. You could also buy small travel containers at the drugstore that one might use for shampoo but are perfectly usable for syrup.

Eggs

      I used to think that eggs are the worst possible food to bring hiking because of their fragile nature. But it’s possible to enjoy eggs in the great outdoors with a little care and know-how.

       Eggs in a bag

      Because of the danger of salmonella, it’s advisable to use your eggs as soon as possible during your trip. Also, it’s best to use them on the cooler days of spring or autumn, and not advisable on hot summer treks. To prevent breakage, crack your eggs at home before you go and place the contents into a strong plastic bag, like ones used for the freezer. For extra safety, place the bag in a second bag and seal.

      Omelettes are the easiest (and tastiest) way to prepare eggs in the wild. Into your bag o’ eggs add your favorite omelette fixings, like tomatoes, peppers, ham, cheese, onions, and/or mushrooms. If you choose to carry whole eggs, store the omelette ingredients in a separate bag to add to your eggs when you’re ready to cook them.

      It’s easy to burn eggs, so cook them on fairly low heat, and use enough butter, margarine or oil to ensure that your eggs don’t stick to your pan.

      Alternatively, you can use egg replacers instead of the real thing, especially if you’re vegan or have cholesterol issues.

Egg Wraps

      4 eggs 2 spinach wraps 1 tbsp butter, margarine or oil salt and pepper to taste plus:

      Summer Medley ¼ cup cooked ham, diced ¼ cup red or green onions ¼ cup red, green or yellow pepper