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July 2013 Trail Bytes: Cooking Backpacking Meals for Two
July 31, 2013
Dominique introduced me to a new German word this month:
My darling Swiss wife snickers when my English-speaking tongue tries to untwist it. It means a natural or recreational area nearby where one can relax.
In July, we cycled and hiked through the Naherholungsgebiet in our own backyard each weekend via the Wanderweg which is a Frisbee-toss away from our flat. You can go anywhere in Switzerland on the Wanderweg. (Pronounced “Vander-vegg”) It takes you through farmers’ fields, bucolic landscapes, shady forests, quaint working villages – each with its own clock tower, fountain and café; and up mountains where you get a second look down at it all as well as across to the snow-glazed Alps.
Only a bird has a better view. We watched people launch themselves off the edge of a cliff one day with man made wings, but the real birds soared a bit higher – a fair compensation for having to eat mice.
And that takes us to the topic of backpacking food for two...
If cooking for two, you can cook a double portion in one pot (1300 ml capacity pot works well) and heat with a backpacking stove, but another way is to cook two single portions in a smaller pot with fry pan lid using tea light candles under both portions. If using candle power, precook and dehydrate pasta and rice first. Not only can you leave the stove and fuel canister at home, but the fry pan lid serves as the plate for the second person and you can feast on two different entrees instead of one.
In the past, I only used candles to heat sides of vegetables or fruits for desserts. I used ½ cup of water for that purpose. Now we have learned that three tea light candles can heat a full-size meal rehydrated with 1 to 1¼ cups water. See my backpacking stoves page if you are interested in cooking with tea light candles.
Care Package to Norway
I was busy in the kitchen in July preparing 16 (double serving) dehydrated meals for Válerie and Tim’s trip to Norway. Restaurants and lodging are very expensive in Norway, so they decided to camp part of the time and save money with some of Chef Glenn’s cooking. Their plan was to buy a stove and fuel when they got to Norway.
How did I know how much food to purchase and dry?
I started by creating a menu which took into account their preferences (don’t like shrimp or tuna, etc) and other factors such as not being able to find canned chicken in the stores in our village. It was easy to substitute ground beef or ham in recipes that I normally would have prepared with shrimp or chicken. I was limited to one mac and cheese meal because they don’t sell it here and I only had one box that I had brought back from America. I also substituted thin egg noodles for ramen noodles.
Once I had the meals and planned substitutions selected, I tallied up the dried ingredients from each recipe and compared the total dried food needed with my known yields from previous drying sessions.
The exercise gave me an opportunity to revisit and refine the food planning process that I go through for long trips and put it all into a workbook that will save you time and help you estimate how much food to purchase and dry for your backpacking meals.
It’s a digitally delivered workbook (PDF) so you can print out the worksheets whenever you need them.
Quick-Reference Recipe Card
The workbook is available at a very special price for a limited time when you purchase it with Recipes for Adventure. You can also get it at the special price if you already purchased the e-book or print edition.
View the instruction pages, sample worksheets and recipe cards at
From the Mailbag:
Last week I returned from a two week canoe trip in Canada's Yukon Territories along the Wind River. There were eight of us paddling and in order to get in and out we had to make use of float planes that had weight requirements. Because we were on a budget and we wanted to save on weight I purchased your book. Preparing three meals a day times eight people times 12 days is a lot of work. My dryer was going 24/7. The results were nothing short of FANTASTIC. We ate far better than we would have at home. Thank you so much for such an excellent book. I know that some of the other paddlers will be purchasing your book shortly.
The most difficult part of using the book was working out quantities. For instance, if I have four recipes that each need so many dried mushrooms times eight people, how many fresh mushrooms should I buy and dry? That's why your worksheets will come in handy. –Steve D.
I could go on, but I have to get out this July newsletter in July! Next month I’ll share a little trick I employed to make some really delicious, super healthy potato bark while I was preparing Válerie’s meals.
We celebrated another birthday this weekend. I am still young at heart.
All the best from Switzerland!
P.S. If you have any questions or comments about this issue of Trail Bytes, you may simply reply to this email or use the contact form at BackpackingChef.com.
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