BYOSpork!

Backcountry cooking isn't easy, but it can be deliciously rewarding. Follow your own path to meal planning with our guide to eating well in the woods. Bon voyage, and bon appetite!

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Recipe #6  Wild Tuscan Soup

Another deliciously hearty camping soup that’s perfect for cold nights.

home prep: 10 min. cook time: 15 min. servings: 2

Ingredients - 1 small onion, chopped - 2 garlic cloves, minced - 2 pre-cooked italian style sausages, chopped - Large handful of baby red bliss potatoes, chopped small - 2 carrots, chopped - 3 bouillon cubes - 3 cups water - 3 stalks of Swiss Chard, stems removed and chopped - 1 package (2 servings) microwave steamable pre-cooked rice blend (such as quinoa, brown rice, lentils) - shelf-stable parmesan cheese to taste - salt & pepper to taste

Home Prep For faster camp cooking, chop vegetables and discard Swiss chard stalks at home.

Camp Cooking

Saute onion, garlic, and sausage.

Add carrot, baby potatoes, bouillon cubes and water. 

Bring to a boil.  If using untreated water, allow a continuous rolling boil for at least 1 minute (longer if above 2000m) to destroy protozoa, parasites, bacteria and viruses.

Simmer for 8-10 minutes, or until potatoes are tender.

Stir in pre-cooked rice blend and Swiss chard.

Bon appetite!

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Sporks in History No. 1,351,045 

On August 31, 1920, Albert Larson of Lucan, Minnesota, was granted U.S. Patent #1,351,045, for the unique approach to his Spoon and Fork Combined. 

Larson’s design features three tines which are opened and closed via a spring mechanism within the handle. When open, the three tines become a fork. When closed, they form the water-tight bowl of a spoon.

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Strawberry banana bliss with a home dehydrator #BYOspork #dehydrationnation

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Recipe #4 Cheesy Potato Soup

Nothing hits the spot on a cool evening like this classic camping soup.

home prep: 10 min. cook time: 10 min. servings: 2

Ingredients - 4 cups water - 1 cup instant mashed potatoes - 1/2 cup powdered milk - 1/2 cup shelf-stable parmesan cheese - 1 cup mixed dehydrated or freeze-dried vegetables - 8 tbsp. turkey summer sausage, chopped - 1 tsp. dried onion - 1 tsp. garlic powder - salt & pepper to taste

Home Prep Mix all dry ingredients in a ziplock bag.

Camp Cooking

Bring 4 cups of water to a boil. If using untreated water, allow a continuous rolling boil for at least 1 minute (longer if above 2000m) to destroy protozoa, parasites, bacteria and viruses.

Add all ingredients and simmer for 5 minutes, or until vegetables are soft.

Bon appetite!

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Recipe #3 Pita Pizza

It’s a fact, everyone loves pizza. But did you know that everyone loves pizza even more in the backcountry?!

home prep: 10 min. cook time: 25 min. servings: 4

Ingredients - 8-12 pitas - 1 jar of red pasta sauce - 1 bag shredded pizza cheese, or 1 large block of cheese - toppings: broccoli, mushrooms, peppers, pepperoni, etc. 

Home Prep If sauce is in a glass jar, you may want to repackage it in a reusable plastic camping bottle.

Camp Cooking

If not pre-shredded, cut cheese into thin slices.

Add sauce, cheese, and toppings to the pitas.

Place assembled pizza in a warm fry pan. 

To steam melt the cheese, gently tilt the pan and pour 1-2 tsp. of water into the lower edge, quickly covering with lid.  

Bon appetite!

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Recipe #2 Udon Peanut Stir Fry

This backcountry twist on a tasty Thai dish will satisfy even the hungriest camper.

home prep: 20 min. cook time: 15-20 min. servings: 4

Ingredients - 1 large onion, chopped - 2 large carrots, chopped - 1 small head of broccoli, chopped - 1 small head of cauliflower, chopped - 1 red bell pepper, chopped - 1 cup of snap peas - oil for cooking vegetables - 4: 7oz. packages of Instant Udon Japanese style noodles - 2: 6oz. blocks of marinated baked tofu, diced into small chunks - 1 bottle Thai peanut sauce

Optional: replace fresh vegetables with dehydrated or freeze-dried to extend pack life. Dry vegetables can be cooked together with noodles for 3 minutes in the same water.

Home Prep Mix chopped vegetables and snap peas in a small ziplock bag. Place diced tofu in a separate ziplock bag.

Camp Cooking

Cook vegetables with oil until onions are clear, and carrots are softened to taste.

Cover and set aside.

Boil enough water to cover noodles If using untreated water, allow a continuous rolling boil for at least 1 minute (longer if above 2000m) to destroy protozoa, parasites, bacteria and viruses.

Cook noodles for 3 minutes, or until tender.

Drain noodles, saving hot water for beverages.

Stir in vegetables, tofu, and peanut sauce.

Bon appetite!

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Recipe #1 Super Oats

This enhanced breakfast bowl will get you out of bed and on the trail.

home prep: 10 min. cook time: 10 min. servings: 1

Ingredients - ½ cup of quick oats - 2 tbsp. chopped nuts - 2 tsp. oat bran - 2 tsp. powdered milk - 1 tsp. ground flaxseed - ¼ tsp. cinnamon  - a pinch of salt - ½-¾ cup water - fresh or dried fruit - maple syrup

Home Prep Mix all dry ingredients in a small ziplock bag. Reserve fresh fruit and maple syrup as topping.

Camp Cooking

Boil water. If using untreated water, allow a continuous rolling boil for at least 1 minute (longer if above 2000m) to destroy protozoa, parasites, bacteria and viruses.

Stir water into dry ingredients and let soak for 5 minutes.

Add toppings.

Bon appetite!

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Recipe #5 Soba Pesto Pasta

This powerful pesto pasta is made with nutritious, quick cooking, buckwheat soba noodles, and can be stored dry in your pack for the long haul.

home prep: 10 min. cook time: 10 min. servings: 4

Ingredients - ¼ cup dried basil - 3 tbsp. pine nuts or chopped walnuts - 2 garlic cloves, or ¼ tsp. garlic powder - ¼ tsp. salt - a pinch of pepper - ½ cup grated shelf-stable parmesan cheese - 3oz. sun-dried tomatoes, diced  - 4oz. dry-cured prosciutto, diced (optional) - 12oz. soba noodles - ½ cup olive oil

Home Prep Mix all ingredients, except for noodles and oil, in a small ziplock bag.

Camp Cooking

Boil enough water to cover noodles. If using untreated water, allow a continuous rolling boil for at least 1 minute (longer if above 2000m) to destroy protozoa, parasites, bacteria and viruses. 

Cook noodles for 3 minutes, or until tender. 

Drain noodles, saving water for hot beverages.

Stir in dry pesto ingredients and ¼ cup of olive oil, or until desired consistency.

Bon appetite! 

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Sporks in History No. 849,098 

On April 2, 1907 Charles G. Aufrichtig of St. Louis, Missouri, was awarded U.S. Patent No. 849,098 for his Combined Fork, Spoon, Knife, and Can Opener.

“The object of my invention is primarily to produce a combined article that may be of utility for various functions and which is designed to be particularly useful to campers, picnickers, or persons in general when they are remote from places at which the various elements that enter into my combination article are not readily at hand in individual form.”

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Eat real food!

Basil

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Sporks in History No. 147,119 

On February 3, 1874, Samuel W. Francis of Newport, Rhode Island, was awarded U.S. Patent No. 147,119 for his Combined Knives, forks, and Spoons. 

“A is the bowl of the spoon, and B the handle, of any ordinary or suitable configuration. On one edge of the bowl I form a knife blade or edge, C, which may occupy more or less of the edge of the bowl, and can have any suitable outline. Projecting from the front of the bowl are tines D, which constitute the fork. The three elements are thus grouped together most compactly, constituting an article which can be very conveniently used for many purposes.”

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Starting the day off right with a bowl of super oats. #BYOSpork #superoats (at Lower Saranac Lake)

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DIY bison jerky with a home dehydrator. #BYOSpork #diy

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Step #1: Bring your own spork!