If you’re going out for a long backpacking excursion, then you’ll need to cook along the way. While there are plenty of staple foods that every hiker brings, often convenience is sacrificed for taste when it comes to cooking something fast and easy. However, this doesn’t always have to be the case. These recipes take a spin on the most basic foods so you can look forward to your meals while hiking:
Ramen is a great food to eat while hiking, but it isn’t very original. If you want to make your ramen a little more delicious, then try ham and pea ramen, which has become a hit with backpackers.
Prep: In one Ziploc bag, put two packages of Top Ramen (no flavor packets) and ½ a cup of dried peas. In another Ziploc bag, combine pieces of ham (freeze-dried), a bit of parmesan cheese, and some crushed red pepper flakes.
Cook: Boil water, then add ramen noodles and peas. When they are ready, drain the water and mix in Ziploc bag #2. Easy and delicious!
If the sound of loaded mashed potatoes alone makes your mouth water, then just wait until you find out how easy it is to make. Instant mashed potatoes is like a backpacker’s bible when it comes to food, and with this recipe, you can make a simple meal restaurant-status in just a few minutes.
Prep: 1 cup of dry instant mashed potatoes, 1 cup of freeze-dried broccoli, broccoli cheese soup mix (this can be substituted with another creamy soup you like), and ½ a cup of bacon bits
Cook: Boil 2 cups of water. Add broccoli to thaw it out. While waiting for the water to boil, make the instant potatoes. Remove pot from heat. Add the soup mix and potatoes to the pot. Cover for 5-10 minutes to soak up all the flavors, and bam! You got yourself a delicious meal.
Alpine Spaghetti is one of the easiest and tastiest things to make while out hiking. Although it’s not quite as fancy as what you’d get in an Italian restaurant, it still measures up to a decent meal; especially for something that doesn’t require many ingredients.
Prep: Put 4 oz. of angel hair pasta in a Ziploc bag. Secure 1-2 tbsp of olive oil in a container. In another Ziploc bag, put ½ cup of parmesan cheese, 1 tsp of dried basil, ½ tsp of parsley flakes, and a little bit of minced garlic all together.
Cook: Boil 2 cups of water. Add the pasta and let it boil until it’s done. Drain most of the water, but leave a little to act as a saucy base. Add in olive oil, and mix it all around. Then, from the last Ziploc bag, add in all the spices and mix. There’s no better meal to enjoy after a long day of hiking.
There are tons of ways to make an awesome breakfast just by using eggs and a few other ingredients. However, if you aren’t creative, eggs can tend to get boring after a while. Since eggs are one of the most popular staples while backpacking, it’s good to have a good recipe or two up your sleeve. The Gouda Breakfast Burrito might just do the trick.
Prep: Bring a carton of frozen Egg-Beaters (a life-saver) or put ½ cup of powder eggs in a Ziploc. In another Ziploc, put 4-6 ounces of salsa. And, in yet another Ziploc, put approximately 6 slices of Gouda cheese. Bring a bag of burrito shells (tortillas).
Cook: Heat up pan, add eggs. As the eggs cook, add the Gouda cheese on top and let it melt. Keep an eye on it, and when it’s finished, slab it all onto a burrito and add some salsa. Simple and scrumptious all in one!
A reliable pack of good sausage is necessary in any true culinary backpacking trip. Because it’s one of the easiest meats to bring along, finding a way to spice it up (literally) will leave your tastebuds very grateful. To do this, try cooking up Smoked Sausage Jambalaya.
Prep: Separate ingredients into 4 containers. In one, 1 tbsp of olive oil. You can add canned pimientos or a few slices of bell peppers into the same container. In another, put ⅓ a cup of cook quicking rice. In another, dice 1 shallot and 1 garlic clove. Then, in the last container, put a decent handful of sliced up sausage. You’ll need ½ tsp of Cajun seasoning, 1 tbsp of tomato paste, and a pinch of salt, too.
Cook: Separate pimientos/peppers from olive oil. Heat olive oil in a pan, and when hot, add shallot and garlic. When the veggies are tender, add the sausage until browned. Then, add all the spices as well as the peppers/pimientos. Cook two more minutes, then add rice and ⅔ cups of water. Boil, then simmer until rice is cooked. Viola! Creole Jambalaya at your fingertips.