Outward Bound Backcountry Cooking

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Friends from Spain tell me that paella originated under the stars on open campfires by gauchos. Snails, rabbit, marmots and anything found on the high plateau can be thrown into the pan. Add water and bouillon or substitute half the water with wine , bring to boil, cover and simmer 5 minutes or until rice is cooked. Add clams and artichokes and cover until heated.


Garnish with olives and diced parsley. Enjoy with the wine you carried! Serves 4. Or carry eggs in an egg carrier. At Camp: Empty the container of all food items. Break eggs into container and add a small amount of water, whisk briskly with a fork. Add Canadian bacon, green pepper and cheese and salt and pepper to taste and pour into a heated frying pan or pot.

Food and Cooking on Outward Bound

Cook until almost done, flipping once to brown both sides. Slide out of pan onto tortilla. Author of Endurance Sports Nutrition, Suzanne sticks to dehydrated meals or car camping — unless her husband hires a Sherpa.


Outward Bound Backcountry Cooking by Molly Absolon | Waterstones

This recipe is not well suited for backpacking unless you like hefting 80 pounds of stuff into the wilderness, but it is nearly unbeatable for car camping. Start by making a fire having some charcoal helps but is not required. When the flames start disappearing and the coals are red-hot, fry the sausage in the bottom of the Dutch oven. When done, take the sausage out of the oven, leaving the grease. Fry the hash browns in the grease and mix in the sausage from the first step. Pour the egg mixture over the top and close the oven.

Cover the lid with hot coals and let bake for minutes until the eggs are cooked through. Sprinkle the cheese on top and cover and cook for an additional minutes. Serves 8. Endre, a former member of Portland Mountain Rescue and an avid climber and cyclist, would eat chocolate bars for every meal if his wife allowed it. This meal is an excellent source of electrolytes, anti-oxidants, vitamins, minerals and essential fatty acids. Feeds one wicked hearty soul! Salt, fruit, nuts and spices can be adjusted to taste.

Bring 1 cup water in small pot to a boil. Add all ingredients above. Reduce to simmer. Cook for minutes. Tastes excellent with sliced banana if you have it with you. This can be prepared before you leave home to enjoy as a quick and easy snack or lunch during your first day on the trail or during a sea kayak or canoeing trip. The ingredients will keep for a few days so you can also make it while in the backcountry.

Combine the cream cheese, chopped celery and pimentos. Cover the tortilla wraps with cucumber and bean sprouts, then scoop cream cheese mix on top. Roll up each wrap and cover tightly with plastic wrap to retain shape. Eat cold anytime. Enjoy this for lunch or a mega-hearty breakfast.

Home dehydrators like the one used to make this recipe make it possible to bypass bland and often expensive backcountry foods. At Home: Toss the sesame seeds in a frying pan over medium heat until golden brown about 5 minutes. Place toasted seeds in a blender. Add garbanzo beans, 2 tablespoons of their liquid, garlic, red peppers, lemon juice, olive oil, hot pepper sauce, salt and pepper.

Outward Bound Backcountry Cooking Outward Bound Backcountry Cooking
Outward Bound Backcountry Cooking Outward Bound Backcountry Cooking
Outward Bound Backcountry Cooking Outward Bound Backcountry Cooking
Outward Bound Backcountry Cooking Outward Bound Backcountry Cooking
Outward Bound Backcountry Cooking Outward Bound Backcountry Cooking
Outward Bound Backcountry Cooking Outward Bound Backcountry Cooking

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