Freezer Bag Cooking · One Pot Meals · Trail Cooking

Recipe Testing In The Smokies

Kirk, Walker and I spent a week at Great Smokies National Park and during the time I cooked up a couple recipes I am testing for upcoming books. It was a great way to have filling lunches on cool fall days! So due to flying we packed our favorite White Box alcohol stove and picked up a container of yellow HEET for fuel when we got on the road. This made for easy packing. About all else packed was a simple pot, cooking utensils – a GSI ReHydrate spoon and a set of To Go Ware’s bamboo set.

Kirk tending the stove and pot:

In this one pot meal we did a spinach tortellini:

Cooked and ready to make the sauce (which was a simple DIY instant powder mix we came up with), which used the leftover water from cooking. I was able to make an entire 8 ounce package in a 1.3 liter pot:

Adding in the dry mix:

Easy to mix up:

If I have learned anything when doing many dayhikes in a week with testing is that disposable bowls are your friend:

The recipe for Florentine Tortellini was very good and very much a winner – it is heading for the manuscript!

The next lunch I worked on was for a FBC friendly vegetarian meal, Chickpea Marinara served over rice:

It turned out well but needed a bit more sugar and salt we decided. It was a hearty meal though and has great potential after another try out:

Recipe testing is always fun when hiking, especially on cool days in the fall!


We'd love to hear your thoughts!

This site uses Akismet to reduce spam. Learn how your comment data is processed.