A good friend of mine described a recent kayak/backpacking excursion, which entailed a beautiful afternoon out on the water, and then a jovial afternoon and evening on the beach with friends, one a true gourmand. “He made pad thai for us on a campstove!” she erupted with excitement, eyes glittering.
Pad thai. I love backpacking, but her description of his campstove pad thai thoroughly intrigued me. “Did he use peanut butter?” I asked, wondering about what shortcuts he may have used. No, she said. He forgot the peanuts. “Was it good?” Oh, she said, it was very very very tasty.
“You should–” she started, “write posts on your food blog about campstove cooking!”
And thus, a new tradition begins…campstove cooking posts.
Taking food on the trail requires some forethought, but you don’t have to make a ton of compromises if you plan ahead. There are people who bring extensive cookware on the trail, though that is not me. I want to travel as light as possible, keeping the heaviest food for the first night of camp.
My husband and I are known to take frozen steaks with us on the trail, grilling them the very first night. Ground beef can also be frozen and used the first night to fortify any meal, whether it be a stew or our backpacking favorite, burritos.
But in general–we like to go very light. That means light camping pots and pans (more like: light camping pot and pan, singular)…and the lightest (weight-wise) ingredients possible.
I’ll go over my various recipes, but for now I’d like to share our perennial favorite in the backcountry: Burritos!
Burritos are a staple meal of ours for its simplicity, its protein content, and for its fun factor. It’s easy to make, and everyone can assemble their own burrito!
Apologies, but I have no photos–lots of pictures of mountains and rivers and creeks and streams and wildlife, but sadly I took no pictures of our meals!
Recipe follows after the jump…