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These are not just backcountry meals, they're taste bud adventures
By KRISTIN HOSTETTER 
SPECIAL TO THE POST-INTELLIGENCER
Last weekend I gave a talk about outdoor cooking at TrailsFest, a daylong outdoor convention sponsored by the Washington Trails Association at the Seattle Center. Many of those who attended asked for the recipes for the three dishes I prepared, so here they are. I hope they serve you well on your next backcountry adventure.
Cascade Morning Couscous
1 cup whole-wheat couscous
2 cups water
1 handful raisins, dried apples, dried coconut or dried fruit of your choice
Brown sugar, cinnamon, nutmeg to taste
Boil water and fruit. Add couscous and spices. Let sit, covered, for 5 minutes. Fluff with a fork and dig in. Another option is to make a chocolate cereal by adding a few tablespoons of cocoa.
Rainier Rice
1 cup instant brown rice
1/2 cup dried veggies (your choice)
1 veggie bouillon cube
Olive oil
1/4 cup pine nuts (preferably toasted)
Dried herbs to taste (I like oregano, basil)
Salt and pepper to taste
At breakfast, combine rice, veggies, bouillon and water in a wide-mouth Nalgene water bottle. Stow it in your pack. When you're ready to chow down, dump the rehydrated mixture into a pot. Add olive oil, pine nuts and herbs. Toss and dish it out. Goes well with tortillas or pita bread.
Off-Piste Pesto Pasta
2 packages Knorr's Pesto Mix
1/4 cup olive oil
12 ounces dried pasta
1 cup sun-dried tomatoes
1/4 cup pine nuts
1/4 cup dried veggies
2 cloves garlic, finely chopped
Parmesan cheese to taste
To a pot of boiling water, add pasta, tomatoes, garlic and veggies. Cook until and drain all but a little water (or save it for drinking if you dare). Add pesto packet, olive oil and pine nuts. Toss well and sprinkle liberally with Parmesan cheese.
| Kristin Hostetter is the equipment editor for Backpacker magazine. She resides in Portland, Ore., but spends most of her time in the wilds testing gear. For more information on equipment, check out Backpacker's Web site at www.bpbasecamp.com. |
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