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I was sore and smelly, but mostly I was starving.

We had eaten as best we could – we both love to cook for ourselves and our families – but after all we had been five days without the convenience of our kitchen. No stove, no fridge, no pots and pans.

If Bart and I tried the same route today, we would eat better. In 35 years, camping and cooking have also come a long way. I’m looking at you Ziploc.

In my experience, cooking while camping is done in two main ways. You take your kitchen with you — say in an RV, or with stacks of pans in the back of the van — or you just honk and rough it up real rough, all in one backpack, food included. (Or glamping and dashing and dining at another restaurant.)

Each of my recipes works the first way (and there is a recipe today that works this way). But I also have suggestions for cooking bare bones. Just you, your food and your mind. No drive-ins, no tag-along companions.

As Bart and I found out many years ago, it’s quite amazing how many good meals just two people can carry on a long hike.

Backpacking food

Start with some sort of pantry, especially dried grains and the like: grits or polenta, rice or ramen noodles, small dried noodles, potato powder, egg powder, dried filling mix, and flatbreads like tortillas, pita, or lavosh. The weight is gone because the water is gone. To see also : Abbott, the Governor’s Commission for Women announces the Women-Owned Business Series. You’ll get that along the way.

Fresh proteins can be dangerous without refrigeration, but these days there are plenty of proteins available in pre-cooked, soy-based “fake meat.” Their best feature is that they actually convince in all areas (taste, texture, satiety). You only need heat. This is also along the way. (A cool thing to do with small firewood: carve chopsticks out of two sturdy branches, unless you just have to keep your spork at home.)

Especially if you plan ahead before heading out, the food at the campsite will be great. The most important task is to nail down as many of your campground recipes as you can figure out, then measure and pack all the ingredients.

For example, combine the pre-measured cooking liquids from any recipe in a small container. For example, to flavor a pack of ramen noodles, put some soy sauce, sesame oil, and chili sauce in a small bottle. Make sure all bottles with liquids have threaded necks or openings. This prevents pop-outs and leaks, especially with changing elevations.

Similarly, vegetable garnishes for the same cooked ramen like scallions, peppers, or carrot shavings can be shredded at home and placed in a sturdy ziplock bag. They stay good and safe for two to three days, so just schedule them early for a meal. Same idea for dry spices for other recipes (salt and pepper, Indian spice powders, etc.): small threaded jars or small plastic zip-lock bags, the latter available at the pharmacy counter.

Likewise, wet foods you prepared at home before you left, like the recipe here for hummus, can also be packed in sturdy ziplock plastic bags (maybe two, one inside the other) and frozen hard to take with you. They stay very cold for a day or two (depending on the outside temperature), helpfully cooling other foods and ready again early for another delicious meal.

Another hack that my friend Bart and I didn’t know much about 35 years ago is to empty the kitchen drawers of all the accumulated packets of spices from food deliveries. Far beyond salt and pepper, today’s campers have mayonnaise, ketchup, Dijon and yellow mustard, chili sauce, malt vinegar, sweet and sour sauce, jams and jellies, even different brands of hot sauces (e.g. cholula or tapatío) ready. . Everything you need.

After all, the best thing you have in your home kitchen to add spark and flavor to any meal is acidity. So, away from home and outdoors, grab a lemon for your juice or a bottle of rice vinegar. A whisper of both enlivens everything, even overnight oats.

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Super-smooth Hummus

Adjusted for our height and with modifications by me, from a recipe by J.M. Hirsch and Diane Unger in Milk Street Magazine, May-June 1997. Makes 4 cups.


8 ounces or about 1 cup or more dried small chickpeas To see also : Three local exhibits to look out for at the Utah Art Festival.

3/4 cup tahini, made from toasted sesame seeds, at room temperature and stirred well

1 to 2 tablespoons extra virgin olive oil

1-2 garlic cloves, peeled, to taste


In a large bowl, add 8 cups of cold water, the salt, and the chickpeas and soak for at least 12 hours or overnight. When ready to boil, bring 10 cups of water to a boil in a large saucepan and add the baking soda. On the same subject : Paul to oppose a small business program that the Pentagon is using to stimulate innovation. Drain the soaked chickpeas, discard the soaking water and add the chickpeas to the pot.

Bring to the boil again and cook the chickpeas until the shells begin to fall off and they are very tender, 50-55 minutes (or longer at higher elevations). Place a fine mesh strainer or colander over a heatproof bowl and drain the chickpeas, reserving 1 cup of the boiling chickpea water. But let them drain completely.

Remove 2 heaping tablespoons of the chickpeas, set aside and place the rest in the bowl of a food processor. Add 1 teaspoon salt and process for 3 full minutes, scraping down the sides of the bowl 2-3 times to ensure consistency.

Add the tahini and process an additional 1 minute, again scraping the sides of the bowl. With the processor running and through the feed tube, pour in 1 cup of the reserved water, lemon juice, olive oil and garlic. Process 1-2 more minutes until smooth and very light. taste for salt.

(For a camping trip or trip, place in 2 heavy-duty zip-lock plastic bags and refrigerate well (or freeze if desired). To transport, place one of the cold bags of hummus in another heavy-duty zip-lock plastic bag, sealing both bags securely. )

Serve warm, if possible, garnished with the reserved whole cooked chickpeas and any number of other flavorings: more olive oil, paprika, cumin powder, chopped fresh flat-leaf parsley, more lemon juice, sumac powder, or one of the za’ atar or ras el hanout spice mixes. Of course with pita, but also with red cabbage leaves or sweet onion curls.

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Campfire Mexican Street Corn

From; serves 4; edited for style and clarity. More recipes here:


1 cup cotija (a fresh Mexican or Mexican cheese), crumbled

1/2 bunch coriander, finely chopped

1 1/2 teaspoons Tajín brand seasoning or other powdered chilli-lime seasoning


Brush the corn cobs with oil before placing them on the campfire grate. Keep corn cobs away from direct flames as they can burn quickly. Use the indirect method and keep ears away from the direct heat side. Rotate the ears so they brown on all sides. They’re done when the seeds start to wilt.

Place corn on a baking sheet and spread with sour cream. Sprinkle with crumbled cotija, coriander and tajín. Slinging and rubbing the corn into the fallen topping on the leaf can help spread it all out evenly. Before serving, squeeze the juice of half the lime onto the corn on the cob.

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Does hummus need to be refrigerated?

Hummus, whether store bought or homemade, needs to be refrigerated and should not be left unrefrigerated for more than 2 hours. However, canned hummus does not need to be refrigerated before opening. Hummus has a shelf life of about 1 week after opening.

Can you eat hummus if it’s not refrigerated? According to the FDA standard, you shouldn’t leave hummus at room temperature for more than 4 hours. Once the dip is left open and unrefrigerated, it is exposed to various bacteria and microbes that can accelerate bacterial growth and give you the possibility of food poisoning.

How long can hummus be left out unrefrigerated?

The FDA standard for how long it can be left out is 4 hours at room temperature. Once left open and unrefrigerated, the dip is exposed to various bacteria and microbes that can accelerate its spoilage, and it will go bad if left out for too long.

Is hummus a low fat snack?

Hummus is praised for its low-fat, high-protein, and high-fiber content. According to Keri Gans, RDN, a board-certified nutritionist based in New York City, 2 tablespoons of hummus typically has: 60 to 70 calories. 3 to 5 grams (g) total fat.

What Kind of Hummus is Good for Weight Loss?

Is hummus considered a healthy fat?

Hummus contains fiber-rich chickpeas, along with olive oil and sesame seeds, which are a source of heart-healthy monounsaturated fats.

What does hummus taste like?

Hummus is a rich, creamy paste packed with umami flavor. Crispy, flavorful, and hearty, hummus has a smooth texture that pairs easily with crusty pita bread and fresh veggies. Its distinct flavor simply cannot be compared to any other dish, so experience the goodness of hummus for yourself!

Does hummus have a flavor? At first glance, you can tell that hummus is like a creamy umami-flavored paste. I mean hummus tastes like meaty, savory deliciousness that enhances its flavors. In addition, hummus also tastes rich and garlicky with some other ingredients like garlic, lemon juice, salt, etc.

Is hummus good for weight loss?

Hummus is a great source of fiber and protein, which can promote weight loss. Surveys have shown that people who regularly consume chickpeas or hummus are less likely to be obese and have a lower BMI and smaller waist circumference.

What is hummus supposed to taste like?

Hummus is like a creamy paste bursting with rich umami flavors. The dip has a melt-in-the-mouth consistency that tastes rich and garlicky. While it tastes like nothing else in the world, its texture is similar to that of mayonnaise and other creamy spreads.

Is hummus sweet or sour?

Hummus has a creamy texture that melts in the mouth, and instead of distinct chickpea flavors, it’s bursting with rich umami flavors – a pleasantly savory taste. The dip typically contains chickpeas, tahini, olive oil, lemon juice, garlic and salt and features a rich, garlicky, slightly tangy flavor.

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