Finally the Bob Marshall Wilderness Complex is experiencing cooler weather and cloudier skies! For those of you dreaming up fall camping expeditions, we’ve compiled a short list of ‘Greatest Hits’ from this summer’s backcountry meals. Skip the oatmeal for a day, instead treat yourself to some of these Bob-approved treats:
Grits and Spicy Sausage
Spicy Sausage (We recommend Chorizo!)
Who said oatmeal is the easiest breakfast? We think this cooks up pretty fast too. In a pot, cook grits using a 4:1 water:grits ratio. First bring water to a boil, then lower temperature and add grits. Let grits simmer uncovered until creamy. While this is going, crumble sausage into a buttered pan and cook over medium heat. When sausage is browned and grits are cooked, combine them and serve with butter and grated cheese whipped in.
(1) Can of coconut milk
(1 cup) Chopped dried Mangos
(1/2 cup) Walnuts
(1 tblsp) Cinnamon
Cook couscous using a 1:2/3cup water:couscous ratio. Bring water to a boil, add couscous and let simmer for 10 minutes or less, covered. Once the couscous has fluffed up, pour in the coconut milk and add nuts and fruit. Sprinkle with cinnamon. Serve!
Box of Triscuits
With so many flavors of Triscuits out there these days, you can’t go wrong. The two combos depicted here are: Slices of apples and cream cheese on original flavored Triscuits and slices of Jicama Root and and Wasabi Hummus on Fire Roasted Tomato Triscuits. One Sweet, one savory, both delicious
New York Deli Apps
Smoked Salmon Cream Cheese
Spread cream cheese on bagel chips and top with thin slices of cucumber and a sprinkling of dill weed for a Jewish-delicatessen-inspired snack.
It’s not every day you get fresh trout from the river behind your campsite, BUT if you should be so lucky don’t miss out on the opportunity to cook it up. We didn’t have any flour in our camp, but we fried ours up using a batter of crumbled triscuits and pancake mix. Since we had all the fixings for burritos, we made Fish Tacos instead! Yum!
Jimmy’s Spicy Chili
(2) 28oz cans Italian stewed tomatoes
(1) white or yellow onion
(5) cloves of garlic
(2) cans of black beans
(1) can of garbanzo beans
(1) can of kidney beans
(1) can of corn
(1) packet of chili powder
(1/2 tbsp) black pepper
(1/2 tsp) cinnamon
sour cream and shredded cheese
(optional) diced green chilies
(optional) Juanitas tortilla chips
Slice onion and mince garlic then heat in skillet. Drain water from bean and corn cans. Pour tomatoes into chili pot and simmer. Add cooked garlic and onions to chili pot, as well as green chilies, chili packet, and black pepper. Add drained beans and corn. Add cinnamon 5 mins before serving. Add salt, tortilla chips, sour cream, and shredded cheese to taste to individual servings.
Courtney’s Backcountry Pizzas
(1) piece of Na’an Bread/person
Shredded Mozzarella and Cheddar Cheese
Toppings, including but not limited to: Artichoke Hearts, Pineapple, Anchovies, Peppers, Mushrooms, Slices of Fresh Mozzarella, Carmelized Onions, Sundried Tomatoes, Olives, Fresh Basil, Slices of Whole Tomato, Pepperoni, Spinach, ETC!
If you’ve never used Indian Na’an Bread to make backcountry pizza, you are missing out! It’s typically available in the Bakery/Deli section of your grocery store and comes in packages of at least two. Each individual gets to build their own pizza! Start with several spoonfuls of sauce and top with a layer of shredded cheese and whatever else you dream up. Then, place the pizza in a buttered, warmed skillet over medium heat and cover. Remove when the bottom of the bread/crust is browned and the cheese is melted!
Backcountry BBQ Sandwiches
Sick of eating pasta on the last day of your trip? Here’s another durable backcountry meal that will last until the end the bitter end.
(1) bottle of BBQ Sauce (we used a bottle from Perfect Cuts in Columbia Falls, for this recipe)
(1) White or Yellow Onion
(5) Cloves of Garlic
Saute chopped garlic and onions in a saucepan. Once cooked, add BBQ Sauce and canned chicken and stir to cover.
(1) Head Red Cabbage
(1) Red Onion
Carrots, Cucumbers- other leftover veggies from your trip
Apple Cider Vinegar
To make coleslaw: Chop up head of red cabbage into coarse slices. Slice cucumber and carrots finely. Slice red onion. Mix vegetables with several spoonfuls of mustard, spices, and apple cider vinegar.
Heap BBQ Chicken and coleslaw onto buns. Don’t forget the pickles!
(4 or 5) Dates (pitted)/person
Dark Chocolate Bars
A simple dessert that can be made in the field or ahead of time and packed! Split dates open, fill with a dollop of mascarpone cheese, half a walnut, and a square of dark chocolate! Bon Apetit!
(1 or 2) Packages of White Chocolate Flavored Jello Pudding
1 Tiny Bottle of Kahlua (like the kind you get on an airplane)
(2 tblsp) Instant Espresso Powder (available in the baking aisle)
Ladyfingers Cookies or Nilla Wafers in a Pinch
(1) Dark Chocolate Bar
If you’re feeling a little more ambitious, this is a backcountry treat not to be missed. About an hour ahead of time, follow package directions to mix instant milk and water with Jello Pudding mixes. If you have a creek nearby, you can rest the bowl of jello in there to cool it down and allow it to set up. (Make sure you can keep an eye on it) If there isn’t any cool water around, just cover the bowl and put it in the shade. While the pudding is setting up, heat about 2 cups of water and mix in espresso powder. Add Kahlua once espresso is hot. To serve, layer the dessert as follows: 1 layer of cookies/wafers, 1 layer of pudding spread on top, drizzle espresso/kahlua on top. Then repeat to make two layers! Sprinkle dark chocolate shavings over the top (achieved with a cheese grater), and top with a square of chocolate for good measure!
If you don’t mind carrying a little extra weight or if you’re being packed in, don’t forget the Bota Box! Boxed wine can be pretty high quality these days!