With a small pot and some tea light candles, you can create easy three-course meals on the trail.
I cook a side vegetable with my main meal and a tasty dessert to top it all off. I heat and rehydrate my side items with three tea light candles while the main meal cooks over an alcohol stove.
Apples with Cinnamon & Raisins, Mixed Vegetables, Corn, Rice Pudding
Until recently, I used a 12-ounce tuna fish can as my “Poor Man’s Pot.” It was light-weight and compact, held all my stove components, and nested inside my 3-cup aluminum pot with the windscreens.
Unfortunately, or perhaps fortunately, a BackpackingChef.com reader pointed out that I could be releasing BPA (Bisphenol A) into my food when I heated the can. Almost all cans are lined with an epoxy resin containing BPA which keeps canned food from spoiling. With the temperature of a candle flame exceeding 1700 degrees, it could have been possible that I was releasing BPA, so I had to find another solution.
Now I heat the side items in a fry pan lid from Evernew. I have added a new page on the website about my backpacking cookware. The page includes instructions for making light-weight pot lids which are needed when you cook in both the pot and fry pan at the same time.
Click to visit the new backpacking cookware page.
In the next addition of Recipes for Adventure, I will cover my backpacking stoves, pot stands, and wind screens.
Have a great summer of hiking!
Chef Glenn at BackpackingChef.com