Cooking and meal planning has been Outdoor Blueprint's theme over the last two months. Today, I am very excited to announce that the new Outdoor Cookbook is officially available for purchase. You'll find a ton of useful information including 40 of my favorite recipes from lightweight backpacking to gourmet car camping, an automated spreadsheet tool allowing you to meal plan in seconds, details on what type of gear is best for cooking in the outdoors, and more.
The cookbook comes as a digital download, along with the Meal Planner Tool, and can be purchased right now.
In honor of this new resource, I asked a few fellow outdoor adventurers to share their favorite outdoor recipes. Here are two of those recipes, along with one more of my own from the cookbook to enjoy.
Richard is an ultra-marathon runner who previously held the fastest known unsupported time around Mount Rainier (he ran 93 miles with 27,000 feet of elevation in a little over 27 hours). He is a race director at 4th Dimension Racing, and is a sponsored athlete through Altra. He has independently climbed Denali, Aconcagua, and most of the Cascade Volcanoes (with multiple ascents). Currently, he is training to complete in the world's longest adventure race, Primal Quest, this summer. You can find more about Richard at RunningFarther.com -- Here's Richard:
Everyone knows how to cook ramen, right? Easy, cheap, low mess, all things a backcountry chef strives for. But ramen by itself is so bland and is not a healthy balanced meal. So let's spruce it up by making the ramen a base for a feast fit for a backcountry king! This recipe has a high caloric density and is fairly lightweight, so more ideal for a backpacking or mountaineering trip.
1 packet of Ramen Soup, ramen noodles broken up
1/3 cup Iinstant Mashed Potatoes
14/ cup Dehydrated Vegetable Medley
1/4 cup Salami, diced into cubes
1/4 cup Cheese, diced into cubes
Handful of Nuts (peanuts, cashews, sesame seeds)
Boil two cups of water. Turn off heat once boiling and add ramen noodles,seasoning packet, and dehydrated vegetables. Let sit for five minutes to cook noodles. Then add mashed potatoes, salami, and cheese. Mix it all together and top with the nuts for a nice crunchy texture. As with all backcountry foods, tastes better with hot sauce and a beer.
-Feel free to substitute all different types of meats and seasonings to the Ramen Bomb to suit your own style!
-For cold weather camping or mountaineering, mix in an ounce of coconut or olive oil to gain some extra calories.
-This dish can be eaten right out of the pot it was cooked in. Just be sure to immediately wash the pan so you don't have flavor bursts in your next meal!
-If you are going extremely light and fast, this recipe can be all mixed up in a sturdy ziplock bag ahead of time. For preparation, simple add water to the bag and let it sit. The noodles and vegetables will rehydrate and make for a nice meal. Allow for around 20-30 minutes for the noodles to absorb. No stove needed!
Josh is a self-proclaimed "travel junkie" currently residing in California. You can learn all about his adventures on CaliforniaThroughMyLens, where he documents a huge range of activities from drives, to restaurants, to the best hikes in the state. His work has been featured on ABCnews, Good Morning America, and Magellan. When I'm planning a trip in California, I always use Josh's site and experience to begin my research. -- Here's Josh:
Peach Foil Wraps
This is one of those recipes that I stumbled on years ago and that I have been making for a while now. It is a recipe where you can feel "healthy" since the base is a peach but after adding the toppings I am not sure if that is actually the case. If you are camping though then you have been outdoors all day so you deserve the treat right??
Caramel Sauce (not required)
Cut the peach in half, remove the pit then set the halves on a sheet of foil. I like to set the halves on top of some brown sugar to let it soak into the bottom of the peach as well. Add a tablespoon of butter to the top of the peach and sprinkle more brown sugar on top. I usually add a few tablespoons of orange juice to the top of the peach as well to keep it from drying out then just wrap it up in the foil. Make sure to have enough foil so that the juice isn't dripping out and making a mess. Remove from the fire and let it cool. Add a drizzle of caramel sauce if you are feeling extra crazy and enjoy.
That's me! For those of you that don't know, I'm an outdoor educator who works over 200 days per year taking folks from California and Washington into the wilderness. I am an American Mountain Guides Association Single Pitch Instructor (for rock climbing), and have travelled to all 50 states in the US over my many years of outdoor exploration.-- Here's another favorite of mine:
Biscuit On A Stick
If you are looking for a meal that's just as fun to cook as it is to eat, then look no further than Biscuit on a Stick. This was a favorite meal of mine back on family vacations to the Boundary Waters. The challenge of cooking a perfect biscuit is very real (and for a kid, also really exciting). An easier alternative is to purchase pre made dough in tubes, but that option is only available if you have a cooler to store them in.
Ingredients (makes 8 biscuits)
1" Diameter Sticks
1 cup All Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
3 tbsp Dry Milk
2 tbsp Granulated Sugar
2 tbsp Olive Oil
optional but delicious:
Combine all the mix ingredients except for the olive oil at home. When you're ready to make the biscuits, add the mix, olive oil, and 1/3 cup water to a medium-sized pot. Stir to combine, and then slowly add water until the dough is consolidated but still has a very sticky consistency. It's important to not make the dough too runny or it won't be able to stay on the stick, so err on the side of being too dry.
Find an assortment of 1 inch diameter sticks that are about 3 feet long (feel free to strip the bark off one end, but it's not necessary), then, get a small fire going. The goal is to get a small bed of hot coals to cook over.
Once the coals are ready to go, grab a lemon-sized piece of dough and twist it around one end of the stick. Cook the biscuit over the coals while also rotating the stick to keep the dough from falling off. As the biscuit firms up it will become easier to cook. Try slowly roasting it for a thoroughly cooked biscuit or quickly roasting it for a doughy center. A golden brown coating means it's time to eat.
Slide the biscuit off of the stick and then fill the hole with honey or nutella. Repeat until you're full. Make sure to burn the sticks to remove food particles when you are done.
Summer has officially started, so it's a perfect time to get outside and start cooking up a storm with these new recipes.
- Visit this page for complete details on the Outdoor Cookbook and to get your very own copy.
- Special thanks to Josh and Richard for sharing their favorite recipes to help me launch the cookbook!