Keep It Simple

That means preparing as much ahead of time as you can, so that you can just open and eat, or place directly on the fire. Limit the foods that have to be kept cold, especially on hot days. Consider placing meat into a marinade, freezing it, then throwing it into the cooler in the morning to slowly thaw for dinner. Also, focus on foods you can eat with your hands, like chicken legs, skewers, watermelon, popcorn, and S’mores.

Pack the basics.

First and foremost for camping, remember matches, lighter fluid, and newspaper—even if you brought a camp stove. Stock up on durable, reusable dishes, and include a large lightweight pot, a skillet, aluminum foil, microfiber towels, and a portable grate. Bring water, avoid glass, and don’t forget the tongs and oven mitt. Pulling a pan off an open fire bare handed is rarely a good idea.

Pack it out.

Be aware of the amount of trash you are going to generate and have a strategy to bundle it up and easily get it back to the car. If you leave your favorite camp or lakeside spot clean and tidy, it will continue to be your favorite spot. If you burn any paper towels or non-plastic food wrappers, make sure they actually burned. Take anything that is still solid with you.

Know the current burn restrictions.

Understand the rules, take them seriously, and prepare accordingly. A well-thought-out, cold meal can be just as delicious as a hot one. Be sure to know the current burn restrictions in Washington, Idaho, Montana, and Oregon before you leave home.

Originally published as “Outdoor Food Basics” in the June 2018 print issue. (Updated online: April 2021.)

Find more stories about camp cooking in our archives.

[Feature photo by S. Michal Bennett]

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Seems doable, right? Bad news for pillow menus, though. If we’re going to travel as often as possible, it needs to be cheap. And so, I embarked on the noble quest of embracing unsanitary picnic tables, dirt behind my ears, and (cringe) campsite toilets. We planned our honeymoon road trip to alternate camping nights and hotel stays, easing me into the world where pay-by-the-minute showers are a luxury. We set up a travel wedding registry at a website called Traveler’s Joy and another for camping gear at REI.

As we headed toward the Oregon Coast, we decided last minute to take the long way through Mount Hood, where we found a campsite at Trillium Lake in the Reader’s Digest “Most Scenic Drives in America” book we’d checked out from the library. (Having a non-internet resource came in handy more than once.)

We were abundantly prepared, perhaps to the point of overkill. We had dehydrated meals and just about a full kitchen in miniature form. I packed all the toiletries necessary to run a day spa. We had games to play by citronella candlelight. Mark, who is 6 feet 2 inches tall, can stand up and stretch his arms out inside our humongous tent. There was no pillow menu, but we were hardly roughin’ it.

On our 2-mile bike ride around Lake Trillium the next morning, we spotted a couple of salamanders (or very salamander-looking fish), a blue heron standing next to the lake, and three bald eagles — two adults and one juvenile — hunting. From our travel log: “The other people watching said [the eagles] were two parents teaching their kid to fly. ‘He’s not so good with the landings yet,’ one of them said. The path felt like something out of ‘Alice in Wonderland,’ with wooden trails where the ground got marshy and humongous plants to go with the humongous trees.”

A few days later, we stayed at Patrick’s Point just north of Eureka, California, along the coast. Our gruff, probably inebriated campsite neighbor barked, “You’re doing it wrong!” as we set up our tent, which didn’t do much for my rookie camper self-esteem. Nonetheless, setting up camp went twice as fast this time around and we had time to hike down to the tide pools before sunset. Though sucking it up and embracing camping started as a practical move to make travel more feasible, the nights we spent camping — and the mornings of exploring the surrounding areas — were the most memorable of our honeymoon.

Trillium Lake Campground, OR: This tucked-away campground lies just before Government Camp at Mount Hood. Campsites right along Trillium Lake and a boat launch nearby make for a serene, long weekend fishing trip. Follow the 2-mile trail along the lake to see the marshy wetland critters, take a swim at the public beach, and catch spectacular views of the mountain. More information at recreation.gov.

Patrick’s Point State Park, CA: A short detour from Highway 101, Patrick’s Point is a mash-up of the redwood country and craggy coastal vistas that draw travelers to the area. Unlike some of the other wooded campsites along the 101, the air is crisp and cool at Patrick’s Point thanks to the proximity of the ocean. Make your way from the point down to the water during low tide to explore abundant tide pools and search for agates along the sandy beach. Sea lions sun themselves on the further-out rocks in the mornings — kind of a California version of a rooster alarm clock — and whales make an occasional appearance. Find more information at parks.ca.gov. //

Erika Prins Simonds writes our Everyday Cyclist column. You can find more of her writing at erikaprins.com.

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Those who know backpacking understand the key essentials for survival: food, water, shelter.

Besides scenery, good food is what makes a backcountry adventure more enjoyable – no matter what poor weather, heel blisters or undesirable wildlife encounters may occur. Moreover, meal planning and preparation is what most backpackers spend the most time on during the trip- planning process. And while out in the woods or subalpine terrain, food is what we often turn our thoughts to while hiking, filtering water, cursing the weather or contemplating the wilderness serenity. Well, at least this is true for those who aim to eat well on the trail.

For those who have so far subsisted on ramen, macaroni and cheese, summer sausage, bagels, peanut butter and god-knows-what-else, there is hope – a wide world of meals that are lightweight, healthy and delicious.

After all, you should enjoy what you’re eating while getting sufficient carbs, protein and nutrients to keep your body energized and strong throughout your recreational wilderness adventure.

PACKAGED DEHYDRATED MEALS IN A BAG

The dehydrated meal industry has flourished in the past ten years with some dominant competing brands, including Mountain House (MH), Backpacker’s Pantry, Richmoor Natural High and Organic Mary Jane’s Farm.

Those who have tried Mountain House might agree with me that this company provides the best tasting, pre-packaged meals-in-a-bag for the backcountry. Beef Stroganoff and Mexican-Style Chicken with Rice are two of my favorites.

No mess: simply pour boiling water into the bag, stir, seal and wait to eat. An easy, leave-no-trace, no clean-up meal. (Organic Mary Jane’s Farm meals do require “cooking” the meal in a pot rather than the packaging.) These are a great option for a short trip with minimal preparation.

Yet, pre-packaged meals can add up to an expensive menu – entrees range from $5.90-$13.50 for a two-serving package. Plus, they’re high in sodium. For example, MH’s Beef Stroganoff has 1,050 mg of sodium per serving for its 320 calories. Organic Mary Jane’s Farm Tex-Mex Casserole, however, has a mere 710 mg. REI’s “P.I.G” (product information guide) details everything in an easy-to-read chart, and even provides a blank four-day meal planner sheet on the back page.

Another disadvantage to these meals is that most of them (Mary Jane’s excluded) have the same texture and consistency – essentially, goop. Lasagna, teriyaki chicken, beef enchilada – all goop, albeit delicious, which you eat with a spoon.

FREEZER BAG COOKING

The solution for healthier, more diverse and less expensive meals? Freezer Bag Cooking (FBC) – freezerbagcooking.com. Founded by Sarah and Kirk Kirkconnell in Maple Valley, Wash., FBC recipes and cooking methods are designed for comfort level ultra-light (UL) backpacking trips, according to its website.

In addition to recipes and pictures to see how it’s done, their website is the virtual home of their bookstore (self-published cookbook) and small gear company that sells supplies related to UL backcountry cooking – including Sarah’s specialized homemade “FBC Fabric Cozies,” which come in an attractive array of colors.

My husband and I first tried some FBC last summer during our four-day backpacking trip in Glacier National Park. It took substantial time to find all the necessary ingredients for the recipes we needed. There is also a lengthy prep time to prepare three “freezer bag” meals per day, plus snacks, for a multi-day trip.

But, oh the food we enjoyed! The Tuna “Bruschetta”, Pizza In a Bag, Chicken Ranch Tater Trash-erole and BBQ Chicken Rice Wraps were our most favorite meals.

Boiling water added to a zip-locked bag of dehydrated ingredients (the plastic baggie doesn’t melt) still offers a no-mess process, but FBC recipes provide varied textures and often include pita bread or tortillas to complete the meal.

Some of the essential ingredients and supplies to create most Freezer Bag Cooking meals include: instant rice, dried veggie flakes and herbs, dried onion, instant mashed potatoes, couscous, sundried tomatoes (oil-free), shelf stable parmesan cheese, 5 oz. cans of chicken, 3 oz. albacore tuna pouches, and, of course, quart-sized zip-locked plastic baggies.

OTHER YUMMY IDEAS

Breakfast: Summer Sausage (slice and fry in a nonstick pan) and scrambled eggs using flavored Egg Beaters®, bagels (slice and toast in your pot), oatmeal, coffee – either French Press or espresso, with pre-ground coffee. The GSI Expresso Maker is awesome, and the company is based in Spokane Valley. Drink your java straight, add hot cocoa powder, or add cream (care of small, packaged creamer cups you brought along – or powdered creamer or powdered milk).

Lunch/Snacks: peanut butter and honey mixture (pre-made mixture at home, packed in a secure fitting container, such as something by Rubbermaid®); cream cheese-spice mixture (pre-made: garlic, onion, chili and cayenne powders to taste) spread on pita bread or bagels; cheddar or string cheese with crackers; dried fruit; GORP (“good old raisins and peanuts” or an enhanced combination of trail mix that can include chocolate chips, M&M’s® and other tasty ingredients).

For backpacking, think small packages – individually wrapped packages of cheddar and cream cheese; single serving packets of pepper, ketchup, soy sauce, mustard, jelly and whatever else you desire. Although it generates more waste, the ease and ability to keep food sanitary and fresh is worth it.

If you’re not backpacking very far and can accommodate the weight, your food choices can be more luxurious – like a frozen chicken breast that will be near thawed by cooking time. Still, it’s best to keep the bag of baby carrots or cantaloupe at home.

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