Author: Michelle

In part one of this post, I covered how we came to doing more of our own dinners on the trail. I shared some my favorite ingredients and resources for making gourmet food on the trail. Now I will share some of what we enjoy.

We took a few favorite dishes from our dinner menu and tried to make them with freeze-dried and dried ingredients. I cook some pretty gourmet food, and have been thrilled with how the dinners have turned out.

So without further ado:

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We do a lot of camping, going out as often as we can work it into our schedule. While we enjoy the convenience of freeze-dried dinners, we have found that there are sometimes things we don’t like about them.

• They may not have enough food to satisfy after a long day of hiking. I suppose we could each eat a dinner, but that gets bulky and expensive.
• They may be too bland or too spicy for our taste. The former is easy to fix, but the latter offers challenges.
• They can be bulky. The size and weight for the calories is uneven, and a long trip means a full pack.
• They can be expensive. Compared to a restaurant, it’s not too bad, but on a long trip it can be prohibitive.

So we have experimented with a variety of do-it-yourself options.

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