I also updated our list we have on what we are looking for here.

~Sarah

It comes with:

(1)1.5L nonstick DuraLite™ DX pot, (1) 2.5L hard-anodized pot, (1) strainer lid, (2) DeepDish™ plates, (2) insulated stainless steel mugs, (1) Talon™ pot handle.

The weights are as our test:

1.5L nonstick DuraLite™ DX pot: 4.9 ounces

2.5L hard-anodized pot: 6.8 ounces

Strainer lid: 2.7 ounces

DeepDish™ plates: 2.3 ounces each

Insulated stainless steel mugs: 3.9 ounces each

Talon™ pot handle: 1.4 ounces

Our total is 1 lb 11.8 ounces, MSR’s is 1 lb, 12 ounces.

The lid as with the Flex 3 fits best on the largest pot in the set, that is something to keep in mind.It does have an inner groove so it fits on the smaller pot but it makes it a bit awkward to handle.

The largest pot is hard anodized aluminum, meaning that it is naturally non-stick (no added on surface). This is a great choice for those avoiding coatings but if you do actual cooking you will want to remember to bring your cleanup kit and as well remember to not cook a lot of acidic foods in it (it wears down the HAA surface over time). THe smaller pot has a slick surface for easy cleanups.

With both the Talon™ handle is a well proven choice for being sturdy but do realize it isn’t the best choice to be used over hot alcohol stoves. The handle could melt if exposed to direct flame – something that isn’t an issue with canister and liquid fuel stoves.

The smaller pot is a good choice for a single hiker, big enough to boil plenty of water and cook in. If I was just taking it though I would probably leave the lid at home (see above) and use a sheet of heavy duty foil instead. For a couple this set works nicely – and to save weight you can always leave the smaller pot behind, saving nearly 5 ounces.

A very solid set as I mentioned. If you only boil water and are not planning on cooking, consider getting the pot only set and save over 12 ounces plus $30 in cash. Otherwise it is always refreshing to see outdoor gear that works and is simple in design and will last a long time.

~Sarah

~Sarah

Chocolate Pudding – an easy to make dessert for one. You can even whip it up in a small Titanium cup!

Fruit Punch Shake – it isn’t for everyone but can be a fun drink.

~Sarah

But lets back up a tiny bit and talk about the “Hiker’s Pantry”. What I have is two parts – the dedicated items such as dried vegetables, fruits, seasonings, boxed goodies only for hiking, shelf stable cheese, oil packets — that kind of thing. These I keep in large Rubbermaid bins. Then there is the other part where I use ingredients that I also use at home – pasta, rice, etc. It is often the dedicated items that need the sorting! Easy to run low and not know it.

So right as spring hiking season is getting near, this is the time to go and look at what you have! If you have a well stocked hiker’s pantry you can save money and easily make up meals in minutes!

Shots of the recently redone bins, this one has all our single serving packets (such as oil, cheese, etc) and seasonings. Shelf stable meats and even commercial meals get stashed here. For ease in finding items use snack and sandwich size zip top bags to keep items separate.

Gladware storage containers are excellent for stashing items in. To keep everything fresh use a new freezer bag (either pint or quart size), seal tightly and then put in a container. It also helps prevent items from being crushed – such as with delicate items like freeze dried fruit.

The main bin is where we store our vegetables, fruits, beans and more:

As mentioned above about repacking one can save money and find hard to get items by shopping online – especially if you are willing to buy larger packages:

This was the order I received from Frontier Foods. Many of their products are sold in large 16 ounce Mylar packages. If you hike a lot and like items with nothing fake added, this is the way to go! Butter powder, yogurt powder, natural cheese powders, cheddar cheese sauce mix, even cream of mushroom soup powder! I taped the info label off the package onto the storage container so I don’t forget any instructions. My recent order from Harmony House Foods brought me lots of freeze dried fruit, mushrooms and vegetables. Soon I need to place an order from Minimus for single servings of a number of condiments. I love their lower sodium soy sauce and also organic dressing packets!

Once you have everything your heart desires and you get it all packed up you should also consider anything you have left over from previous times. Sometimes waste does happen. You can forget about an item or you buy or dry  too much…or you just didn’t get out as much as you had hoped for. So start the checking – if it is a sealed item check expiration dates. If a dried vegetable or fruit look at it. Is it turning brown, sticking together? Open it up, the smell is very noticeable if it has gotten moisture in it. It will be sour smelling. Don’t be frugal and keep items that have gone off. Toss them and try to do better. Eating it might not hurt you but it won’t taste good! (This is one reason to store items double sealed, especially in humid areas) With single serving packets toss dressing after 6 months, mayo shouldn’t be stored long. Try only to get what you need and use it within a month or two. Most everything else will be good for up to a year. The olive oil packets store well. Toss anything that has oil stains, staining or just doesn’t look right. Packets are cheap so don’t freak if you have to toss 3 ketchup and 1 soy sauce

And when done you know exactly what you have and any items you might need to get. Then you just have to go plan a hike!

~Sarah

Hiker’s Primavera Pasta

Cran-Mac Caramel Bars

~Sarah

For more on the pudding see here for a previous blog post we did.

Enjoy these two new recipes now up on Trail Cooking!

Chai Ginger Pudding:

Vanilla Trail Mix Pudding:

~Sarah

I was poking around Amazon this morning and noticed a couple new styles to check out. I really like these and will be picking them up:

Wilton Silly Critters Baking Cups

Love that they have feet yet a lower profile. They may well work better in smaller pots or wide flat pots that are not very high. The feet allow you to use them without a “riser” in your pot.

These options need a riser to protect the silicone from sitting directly on the pot’s bottom – the riser helps diffuse heat.
Silicone Bowl Strainer

You can also find a similar product sold at PackitGourmet as both a full baking set and the riser by itself.

If you travel with small children they would LOVE these!
Wilton Bear Silicone Fun Cups

And these think tulip shaped ones would be light in pack weight:
Orka Silicone Set of 6 Tulip Muffin Cups, Red and Blue

I love these tiny bowls – for the solo hiker if you wanted to steam an egg you would be able to even in a small Ti mug:
Norpro 4-Piece Silicone Mini Flexible Pinch Bowl Set

Lots of options out there!

~Sarah

Mocha Shake – think a cold shake for breakfast. With a lot of caffeine.

Quick Asian inspired Peanut Sauce – Made with packets and a few spices you can quickly have a dipping sauce or to toss with pasta and rice.

Dehydrated Trail Cake – this was inspired by our good friend Ldyblade. You can eat it like biscotti or have warm “cake” in camp.

Creamy Tomato Soup – also works great as a sauce for pasta and rice.

Pesto Tomato Pasta – a vegetarian friendly meal.

Spicy Beef and Tomato Couscous – hearty meal for two.

Cheesy Bacon Grits – I know I can only eat so much oatmeal before I want something hearty and savory!

That should hopefully get you inspired a bit and as always you can use the index on the left side of Trail Cooking to search the different types of recipes for even more options.

~Sarah

The pouch contains the mix and a packet of thick caramel sauce. I found that it is easy to add the 1/2 cup water to the small bag inside that holds the mix and stir till well mixed. Save the outer bag for preparing a meal (it is a Cook-In-Bag so great for FBC style meals!). For the muffin holders I used my trusty Wilton Silly- Feet Silicone Baking Cups , 4 Count. My little Silly Feet are my favorite steaming companion though you can use any silicone or aluminum device you like!

Once mixed up I split the batter up. Mine were filled pretty high, no worries. Just bigger cakes, no? In the pan they went with water to cover the feet and turned the stove on to high.

Easy to make as I mentioned, it is simply covering with a lid and bringing the water to a boil, then lowering the heat to medium low and gently boiling for 10 minutes. Then you let them rest for 5 minutes, lid on, with the stove off.

Last but not least is kneading the caramel sauce and splitting it between the 4 tasty cupcakes. While the directions call for it to be softened in warm water, unless it is very cold out you can skip that.

Oink! Tasty with a mild ginger flavor – even kids will love this dessert. I can say that Ford ate two of them burning hot ;-p

~Sarah