The theme was warm and nourishing soups, perfect for cold weather hiking/backpacking/snowshoeing trips.

Clam and Bacon Chowder

In a sandwich bag:
1 cup instant plain mashed potatoes
¼ cup shelf stable bacon
4 tsp low sodium chicken bouillon
1 tsp dill weed
¼ tsp granulated garlic
¼ tsp black pepper

In a second bag:
¼ cup dry milk
2 Tbsp all-purpose flour

Also take:
1 Tbsp or 1 packet olive oil
6.5 ounce can minced clams
¼ cup shelf stable Parmesan cheese with 1 tsp dried chives mixed in

Add 1 cup cold water to the milk bag, seal tightly and shake up till dissolved.
Add 3 cups water, oil and contents of potato bag to your pot. Bring to a boil and stir the milk mixture into the soup. Bring back to a gentle bubble and let thicken.
Turn to a low flame and add in the clams with broth and cheese, let heat through but don’t boil.

Impress your eating partner tips: Sprinkle the top of the soup with additional bacon and dill weed, pick up 2 sourdough “bread bowls” at the bakery on the way out of town. Carve and serve the soup in them.

Serves 2

Notes: Oysters (smoked or not) can be used instead. Find lightweight tins in the canned fish aisle. Find olive oil packets at www.minimus.biz

Chicken Stew & Dumplings

In a sandwich bag:
1 cup biscuit mix
1 Tbsp dry milk
1 tsp dried chives
1 tsp dried parsley

Mark on bag “Add 1/3 cup water”.

In a sandwich bag:
3/4 cup freeze-dried vegetable mix
1 Tbsp diced dried onion flakes
1 Tbsp diced instant hash-browns

In a small bag:
4 tsp low sodium chicken bouillon
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp diced dried garlic
1/4 tsp black pepper
Salt to taste

Also take:
7 ounce pouch of chicken

Cover the vegetables with cold water and let soak for 5 minutes in a 2 Liter pot (or bigger).
Add 4 cups water, both the broth and vegetable bags and the chicken with any broth to your pot. Bring to a boil, taste the broth and salt to taste. Lower the heat a bit on your stove and keep simmering at a low boil. Meanwhile mix up the biscuit mix in its bag. Add the water, push out any air, seal the bag and knead till mixed. Snip a corner on the bag and start squeezing out dumplings. Let them simmer on the soup, with lid on for 5 minutes or till the dumplings are steamed and done (poke a spoon in one to check for being doughy), lowering the flame as needed to prevent boil-overs.

Serves 2 large bowls or 3 small bowls.

Notes: Instant hash browns are sold with the instant mashed potatoes and Costco. Look for Just Veggies brand dried veggies at Whole Foods, REI and other stores. Dried onions find in the spice aisle and Costco.

Slide Mt. Bean Chowder

In a quart freezer bag:
1/2 cup instant rice
1/3 cup instant black refried beans
1/4 cup freeze-dried corn
1 Tbsp shelf stable Parmesan cheese
1 tsp diced dried bell peppers
2 Tbsp dried salsa

Freezer Bag method (FBC): Add 2 cups near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes. Stir again well.

Mug method: Add 2 cups boiling water to the dry ingredients in a large mug. Stir well, cover tightly and let sit for 15 minutes.

One pot method: Bring 2 cups water to a boil in your pot. Add in the dry ingredients; stir well and let sit for 15 minutes tightly covered, in cold weather wrap your pot in a pot cozy to retain heat.

Serves 1 as a meal, 2 as a side cup of soup

Notes: Instant black refried beans are sold in natural food sections of grocery stores, look for bulk or Fantastic Foods brand or use black bean dry soup mix. Freeze-dried corn is sold at many natural food stores and REI, look for Just Veggies brand. Find dried bell peppers in bulk sections of natural food stores. On cold weather trips carry fresh salsa in a tightly sealed snack bag instead of drying it. Salsa is easily dried at home, for more info check our dehydrating pages out. To add more calories in winter add a stick of Pepper-jack cheese diced up (find with the string cheese) at the end.

Want more recipes for hiking? Check out our website, Trailcooking!

~Sarah

One of the best things you can do for your cholesterol levels is to eat oats – often! Kirk and I got addicted to eating various forms of oatmeal in 2011 (from one pot to baked, I made so many types!). It helped us knock our cholesterol levels in half and more so, kept us from getting as hungry. Well made oatmeal will have you desiring it, rather than eating that nutritionally less than stellar breakfast of champions, er backpackers, Pop-Tarts©. Oats are also great for your blood sugar (hence the reason you feel full longer) and are a great source of fiber (beta-glucan fiber, what binds the cholesterol).

The processing done to Old-Fashioned and 1 Minute oats isn’t anything bad – it simply breaks down the tough exterior of the oat making it easier to cook and eat. Ounce for ounce you get similar nutritional stats. The only time it isn’t is the pre-packaged instant packets that are full of sugar, salt and artificial flavorings/colorings. Considering you can make your own DIY packets and avoid all the salt/chemicals, you have no excuses! Most often I go for Old-Fashioned Oats as I enjoy the texture the most – and you can always do a quick grind to make them quicker cooking. And price-wise you just cannot beat them – go to Costco and you will be eating for next to nothing!

The key is that oats are bland, no matter what type you prefer. To taste great you need to be creative. They can be savory or sweet, but just like rice or couscous, you need to add in flavor. Cooking with milk (dairy or non-dairy) adds depth. Add in nuts, seeds, dried fruit, etc for more substance. Use spices! There isn’t much better than a bowl of oats sweetened with maple syrup and topped with just picked Huckleberries in August

So consider tomorrow a new start to a healthier you – learn to love oats and consider having them for meals when you backpack Need some ideas? Well, here ya go!

DIY Instant Oatmeal Packets

Carrot Cake Oatmeal

Sarah’s Fattening Coconut Berry Oatmeal

Trail-Nola, a cold cereal for those days when you don’t want to cook!

And need some ideas to get you going at home?

Baked Oatmeal is great for hiking. Make it at night and in the morning take a big wedge with you to eat on the way to the trailhead. Avoid the pre-hike rut of greasy gut-bombs from fast food places! Or have a bowl of hearty oatmeal before you hit the road. Your stomach (and heart) will thank you!

~Sarah

Breakfast Pistachio Rice Pudding

Rice, milk, cranberries, a little brown sugar and cinnamon and lovely green pistachios – yum!

~Sarah

Thanksgiving On The Trail is a section on Trailcooking that I have worked on for a couple years. It has many fun recipes to try out including this feast:

Sourdough Stuffing, Homemade Cranberry Sauce and Mashed Potatoes with Meat Gravy.

Need some Green Bean Casserole to go with that?

The Thanksgiving On The Trail section contains all the recipes and a lot more – from the above to The Trashy Thanksgiving and a Lower-sodium option as well.

Also check out:

Roast Chicken with Cranberry Sauce

For a tasty morning treat make a pan of Cranberry Pan Biscuits:

Need a fun meal that even young Scouts can do? FBC Hybrid Thanksgiving is a snap to make:

An easy meal for one? FBC Friendly and tasty – you will be eating quickly: Cranberry Chicken Rice

Fall inspired lunches?

Harvest Chicken Salad Wraps

Pecan Cranberry Ranch Sammmies

Desserts? Munchies?

Mocha Pudding with Glazed Pecans

Candied Pecans

And of course one can pick up single serving pies at many grocery stores/c-stores or you can pack in slices of homemade pie in light weight sandwich boxes (cram as much as you can in one box! If it gets mushed it is still edible….). Look for seasonal flavors of instant pudding mixes (pumpkin spice appears some years). Or save the pie for the way home as a treat for freezing That with a peppermint mocha is just heaven!

~Sarah

So want a few of the weirder and odder recipes we have done? Just realize that they might contain questionable ingredients. And the food police has already called me so you can fan yourself out of the vapors before emailing me

The Salt Bowl

Possibly the worst for you and nastiest recipe I have made. It was a hoot to make it though. Thing is…back in like 1979 this was the height of eating for outdoorsmen. Seriously. You will find this salt bomb in many vintage trail cookbooks. The smell of salt/chemicals/preservatives was so intense I couldn’t touch the meal.

Bangers n’ Mash

Who wouldn’t want a scrumptious plate o’ Vienna Sausages? Mmmmmmmm (OK, maybe not….)

Spam-Tastic Lo Mein

This recipe is actually good. I mean really good. The smell when it cooks will make the most ardent Spam-Hater come begging. Maybe even convert a vegan who isn’t very grounded. Dogs will beg. So will thru-hikers.

Bacon Sushi

If there was one recipe that generated SO much hate-mail, this is it. I did this back in 2007 or so on the original blog and you would have thought every hiker out there was a certified food snob. That is only because they were all jealous they didn’t have this salty/sweet treat from the Gods. You know you want it.

Nettle Pesto

Lets just say that I needed an idea for a foraging article. It prevents scurvy. Cause you know how in 2010 scurvy is a menace to Americans. Lol…..

Blackberry Green Beans

This one is actually very tasty. Just be sure to remove all little green bugs/worms off the berries before serving your lady friend. Otherwise she might swear off backpacking and you will be “camping” at Marriott for the next 20 years. Just sayin’.

Spam-Tastic Fried Rice

OK, fine I won’t lie. I like Spam. In small amounts when fried up it is amazing. You just have to put on blinders about what it is even made of. Spam in fried rice is a treat. And I am serious about that. And this is coming from a 90% vegan. My guilty pleasure is a shiny packet of reduced sodium Spam. And I am not ashamed, no matter what the food snobs and food police think

~Sarah

Rich Drinks -

Trail Mochas

Pudding Cocoa

Breakfast -

Cranberry Pan Biscuits

Sarah’s Fattening Coconut Blueberry Oatmeal

Cheesy Bacon Grits

Lunches -

Pecan Cranberry Ranch Chicken Salad

Savory Tuna Salad

Veghead Couscous Pilaf

Dinner -

Lemon Tuna Spaghetti

Italianish Double Cheese Taters

Dessert -

Pina Colada Mini Pies

Huckleberry Donuts

Snacks/Bars -

Chocolate Energy Balls

Triple Chocolate Cherry Fudge

Peanut Butter Granola Cups

Easy Nut and Chocolate Truffles

~Sarah

Breakfasts:

Carrot Cake In A Bowl

Hazelnut Chocolate Spread

Super Oatmeal

Super Charged Oatmeal

Oatmeal With A Little Extra

Instant DIY Oatmeal Packets (with vegan options)

Trail-Nola

Lunches:

Cranberry Almond Tabouli

Dinners:

‘Cheesy’ Rice and Vegetables

The Health Bowl

Pesto Tomato Pasta

Vegan One Pot Mac n’ ‘Cheese’

Fuel Saver Quinoa

Veghead Couscous Pilaf

Lentil Soft Tacos (an adaptable recipe)

Desserts/Energy Bars/Snacks:

Peanut Butter Granola Cups

Raw Recipes For The Trail (a collection of vegan friendly raw recipes)

Dry Mixes/Dehydrating:

Quick Asian Peanut Sauce

Making Your Own Instant Beans

Dehydrating 101 (A collection of how-to’s to get you started on dehydrating yummies!)

Dry Onion Soup Mix

Vegan ‘Cheese’ Sauce Mix

Classic Bannock Bread

Low Sodium Bouillon Mix #1

Low Sodium Bouillon Mix #2

DIY Instant Salsa Mix

Sport Drink Mix

Dehydrated Pesto Mix

~Sarah

From left to right:

A butterfly camo for us ladies, hot flames, compass, mud (it is more hidden) and the limited run one – hiking map.

I am still looking for more designs to join the new line, don’t worry guys – I will find a camo or two for you as well!

Expect a few changes to the stores layout for the cozies as well in the very near future.

I am excited…it has been awhile since I shifted the designs. But don’t worry – they will be as light as before and yes, still made by me, one at a time! If you don’t follow our FreezerBagCooking Facebook fanpage you might want to, once they go live that is where I will mention them first.

~Sarah

Originally I tested the Primus Compact Utensil Kit last summer and fall while writing an article on cookware, but the utensils were not included. Ah well! My mind wandered back to it recently when I received a new set of the tools.

While at first the tools look big – after all they are neither folding nor petite – they are designed for larger meals. If you like to gourmet cook or cook for small groups (say 2-3 and up) with a 2or 3 Liter pot or you like to also car camp, the tool set it a great choice. It isn’t designed to work in small pots, it would be clunky. But compared to traditional tool sets they are still compact at around 9″ long. The spoon and spatula nestle together for easy transport.

Flipping eggs or pancakes? Easy. The spatula is big enough to even turn a small steak over. No worries about it not fitting your hand either – it has a substantial handle.

Is the set light? Yes and no. For what it is I find the set light at 2.5 ounces. If one is carrying larger pots those ounces are nothing in the grand scheme of things. For going UL or cooking for one it is overkill. But then again….these are tools designed for folks who like to cook!

They clean up easily, dry fast and store well. That for me is a winner. And they don’t melt while flipping a hotcake….always a bonus!

~Sarah

FTC Disclaimer: We received product samples for potential review.

What does a vegan cookbook have to do with trail cooking? Well maybe something…..and it can be delicious! Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide is an easy to use cookbook that while aimed at those on the go, emergency planning and car camping can be also adapted to backpacking. The recipes rely on canned items and such items as vegetable broth, all of which can be adapted as mentioned. A can of beans dries easily, lower sodium bouillon powder for broth and there you go. A recipe with non-dairy milk one can use soy or rice milk powder. And many of the recipes call for dehdyrated vegetables up front. And if you are car camping or doing a road trip? Well with very little effort you can eat well! And even for the meat lovers out there, if you are planning an emergency box/bin for home or car, there are very good and long term shelf stable ideas here…and don’t forget – in most cases food without meat or dairy lasts a LOT longer. And is quite delicious. And cheaper.

One recipe that is ready for use for backpacking is a potato peanut soup using easy to find items for a quick dinner. I adapted the recipe a bit to make it a one pot meal with only one pot to dirty.

Flaky Potato-Peanut Soup (page 120)

Ingredients:

• 4 tsp vegetable bouillon (regular or lower sodium)
• 1 cup instant potato flakes (instant mashed potatoes, plain type)
• ½ cup peanut butter (preferably natural style!)
• ¼ tsp celery salt
• 1/8 tsp onion powder
• ground black pepper
• ¼ cup chopped dry-roasted peanuts

Directions:

In a large pot bring 4 cups water and the bouillon powder to a boil, stir in the potato flakes until well blened, turn the stove down to a low flame. Stir in the peanut butter until smooth, add the seasonings to taste. Simmer for 5 minutes over a very low flame.

Divide between 2-3 people, sprinkled with nuts on top.  – Add some biscuits or bread to dip in and you have a meal!

PS: The author, Jon Robertson, also has a blog to check out.

~Sarah