Despite my affinity for mac ‘n cheese, I am now determined to healthier meals and more variety when I backpack. To that end, I have been experimenting with recipes from a great website called Trail Cooking.This site is really helpful because they have a built in calculator so that you can adjust your ingredient measurements without all that pesky multiplication stuff (not my strong suit).
This past weekend I organized a group of five women for a short camping trip at Umpqua Hot Springs. We tried the Veghead Couscous Pilaf for dinner, and it turned out great! I added pre-cooked chicken for the meat-eaters in the group, and Melissa added a lentil soup that made the meal feel heartier. Because couscous is lightweight, cheap, and easy to make, I will probably try this recipe again.
For desert we had Double Ginger Huckleberry Cobler, which tastes as amazing as it sounds. I couldn’t track down any huckleberries, so I substituted blackberries instead and they worked well. I use a titanium cook pot (which I love) on my trips, but it doesn’t have a non-stick coating so I was a little worried about burning the bottom of the cobbler. I ended up stirring it instead of letting it sit, which made it came out looking like bread pudding, but still quite delicious.
