Backpacking Meals

I experimented with taking fresh corn and drying it, but it turned out tough and wouldn’t rehydrate quickly. Most of my foods are simply dried. I’ve stayed away from freeze-dried food for a variety of different reasons. I began to think that if I were going to use corn kernels in any of my recipes, they would have to be freeze-dried. Coming up with freeze-dried corn that was organic was no easy feat. Since I don’t happen to have an expensive, fancy freeze-drying machine, I went looking for someone who did. I found a farm in the Midwest with several. He agreed to run a batch of organic corn for me, but given the size of his machine, a “run” needed to be bigger than I thought I could use. So, I started thinking of recipes using corn. My brother suggested corn salsa. Given all the top-quality ingredients I already had on hand, the recipe came together easily.

I like my version better than most bottled varieties. It’s thick and perfect for dipping chips.

This is a Project F.A.R.M. (First-class American Rural Made) product.

There’s nothing more pampering than sneaking some heavy cow’s cream into your morning brew, giving it a thick, velvety smoothness. The protein in cow’s cream has the greatest ability of all creamers to soften any bitterness in coffee and tea by binding to polyphenolic compounds such as tannins that can cause stomach rumble. In addition, adding our organic cream powder to your brew won’t lower its temperature, and our cream is naturally sweet without having to add any sweeteners. Treat yourself to a hot brew laden with a spoonful of creamy attitude.

Rich and flavorful, my versatile instant black bean flakes can play a lead or supporting role at mealtime. Make a main dish, thicken a soup ... let your imagination soar.

Main dish, side dish, garnish or the best chip dip ever, my hot ’n spicy black bean flakes can supply you with sustenance any time of the day. Just add boiling water and wait five minutes.

When I was in my 20s, my friends and I had a favorite restaurant we frequented. From the outside, it looked like a dive, but inside, the food was fabulous. We often gathered there for Saturday morning breakfasts. Rather than order their syrupy sweet pancakes, I always ordered huevos rancheros. It’s a classic combo for a reason—rice, beans, cheese, and eggs provide a triple dose of protein and unequaled sustenance. It’s the kind of dive-in breakfast that stays with you throughout the day.

It was only a matter of time before I poured my favorite morning cup of tea loaded with cream from my cows into a bowl of leftover rice. The result knocked my socks off. My Outpost version uses soymilk, making it vegan—and divine.

Every spoonful is a delicious combination of creamy, dreamy coconut milk paired with the unique, subtle sweetness of coconut sugar. Along with a healthy dose of fresh pecans, a hint of cinnamon, and flax seed for vital nutrition, it's a breakfast that gives testament to the amazing virtues of coconut. Our Creamy Coconut Breakfast Rice will please your belly and jump-start your morning.

The distinctly rich gravy flavor of mushrooms doing double-duty with miso and rice as companions makes for a meal that is double-down satisfying.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Peanuts and currants paired together offer the familiar comfort combo that a PB & J does, but with a whole lot more class. Combine that kind of comfort with the flavor of curry and the sustenance of rice and you’ll feel fancy-pants content, and plenty satisfied afterward.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Playing solo or in harmony, my instant pinto bean flakes may inspire you to re-evaluate just how good and versatile beans can be, in addition to giving you a quick protein pick-me-up.

This was one of my first backcountry food inventions. This bread mix comes in a tall zip-lock bag. You add water and knead the bag with your hands until it’s thoroughly mixed. Next, you cut off a corner of the bag and squeeze small dollops of bread into a hot skillet. It’s easy and quick. Picture yourself next to a lake taking in the smell of hot bread, garlic and basil. Eating these warm little breads is heavenly. Back home, you can use my stovetop skillet-bake instructions or make a BakeOver crust.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Organic eggs are something to crow about! Uncaged happy hens strutting about pecking for this and that make the most contented sound on earth. I grew up raising chickens. In fact, when I was a teenager I decided I’d had enough of my older brothers and I moved into our chicken house. I remember I had a cot, a clock radio and an electric skillet. I can’t remember how long I lasted, but contented chickens also give us the best food on earth. In this mix I’ve thrown together some eggs, soy bits that taste like bacon and some sharp cheddar cheese powder. Just add water and scramble. Ready in minutes.

Eggs, potatoes, mushrooms, and garlic. It’s the perfect breakfast. Eggs from chickens raised without antibiotics and fed 100% organic feed.

Always nourishing first thing in the morning, scrambled eggs are a classic breakfast, but add plenty of sharp cheddar cheese and a touch of basil and they become gourmet.

I’ve put together two organic whole grains for a griddle cake that has a nutty taste and sourdough texture. Milled on our 100-year-old gristmill, these high-energy, protein-rich cakes have plenty of fiber and flavor. For sweet sprinkles, I’ve included a packet of maple syrup granules. Wanting all of my mixes to be as pure as I could get them, I went looking for a baking powder that used organic starch. Since most baking powders use corn starch, and almost all non-organic corn is now genetically engineered, I decided if I couldn’t find an organic baking powder, I’d have to invent my own. I teamed up with a food scientist here at the University of Idaho and came up with a recipe that uses organic rice starch instead of the commonly used non-organic corn starch. Named after our historic flour mill, I call it Barron Flour Mill Baking Powder. You have to try these. They’re the purest griddle cakes on earth!

The first hot cereal I created was my Outrageous Outback Oatmeal. In no time at all I had devoted fans, and the recipe was a keeper. Over time, I decided I wanted to eat a hot cereal that was less sweet. My Hot ’n Creamy Cereal is unusually delicious and rich in soluble dietary fiber. The addition of cinnamon, nutmeg, and flax seeds makes it my favorite. Basic goodness and not too sweet.

Wake up to the great taste of my “oh-oh-oh” whole-grain, non-dairy hot cereal. A tasty, most unusual soymilk choice. “Dress it up” with fresh fruit. One of my farm hands eats it dry and promotes it as a dry snack food. Equally good for breakfast or snacking.

This recipe was three years in the making. I just couldn’t find the right ingredients for a creamy, chocolatey rich, subtly sweet, utterly perfect mousse that was 100% organic and instant. I wanted a mix that you could take camping and feel like you were dining in a five star restaurant. At last, here it is. If you’re making our mousse at home, try a bowl after you’ve had it in the freezer for an hour or so. Frozen, it’s like ice cream. If you’re a chocolate fan, this indulgence is a must.

Moister, chewier, more delicious, and easier to make than any brownie mix you’ve ever found. This recipe took me months to perfect. I think I used up five pounds of chocolate getting it just right. Campers tell me this is their favorite social dessert. Be the one that shows up with the “best of trip” treat. If it’s been a while since you’ve experienced the perfect dessert, then sit down to some brownies and a glass of milk. You can use my stovetop skillet-bake instructions, my oven-bake instructions or make a BakeOver crust.

Checking all the boxes for sweet, melty, perfectly moist, and decadently delicious, our Peanut Butter Blonde Brownies are an amazing take on classic, gooey, warm brownies. One bite will have you reaching for another … and another …

What potatoes are to the Irish, what rice is to the Chinese, couscous is to the inhabitants of the Maghreb al-Akhsa (“the land where the sun sets”), known collectively as the countries of Tunisia, Morocco, and Algeria. Couscous is an essential part of their diet and is the national dish of Morocco. When Moroccans eat couscous from a communal platter, they deftly fashion little balls of the broth-soaked granules with the first three fingers of their right hand, and flick them into their mouths using their thumb.

When I first saw couscous, I thought it was a grain. It’s actually a tiny pellet of pasta made from the coarse ground meal of Durum Wheat known as Semolina. Traditionally steamed, the name is said to mimic the sound of steam bubbling through the pellets. Couscous is one of my favorite ingredients to use when I’m inventing recipes because it’s so easy to prepare. I can use it to invent sweet dishes or I can use it to create savory classics. For this dish, I’ve added tomatoes, lentils, curry, and garlic.

Borrowing flavor from contemporary minestrone soup, my Northwest Garden Couscous is a melding of cultures, bringing together a legion of vegetables, beans, cheese, and couscous.

To jalapeño, tomato, black bean, and corn aficionados ... I like mine with couscous!

This brothy dish tastes and smells like you’ve simmered it all day. Here, mushrooms combined with miso and pine nuts create an earthy healing dish.

A few years back, I had a good crop of lemon thyme and wondered what I could do with it. I started experimenting when a friend of mine, Colette DePhelps, decided to participate in a church cookbook project with a recipe using fresh tomatoes, bulghar, raisins, and fresh mint. Her recipe got me to thinking. Using typical Lebanese spices, I played around with all my dried ingredients until I got it right. I would describe this recipe as wonderfully different and surprisingly delicious. When I get in the mood for a pouch of this, nothing else will do.

For this recipe, I’ve combined bulghar and lentils to create a dish spiced identical to one my mother used to make using one-minute rice. Not quite instant, my rendition is easy to prepare and really good to eat. If you have any left over, my Lentil Pilav eaten cold the next day along with some crackers makes a satisfying, unique lunch.

On the trail, we lunched alfresco (in the open air) eating Alfredo Pasta. Basil, creamy white sharp cheddar cheese, pasta and fresh air are a superb and matchless blend. Just pour boiling water directly into the pouch and wait eight to ten minutes.

This is a Project F.A.R.M. (First-class American Rural Made) product.

This dish speaks elegance and fine dining. Perfectly aged sharp Cheddar cheese, sage, rosemary, and thyme combine to make a thick, rich sauce that creates a touch of luxury no matter where you find yourself.

This is a Project F.A.R.M. (First-class American Rural Made) product.

In tribute to the America classic—Bacon, Lettuce, and Tomato. Just pour boiling water directly into the pouch and wait eight to ten minutes.

This is a Project F.A.R.M. (First-class American Rural Made) product.

A simple, scrumptious blend of Mac ’n Cheese with almost-garden-fresh peas. Just like home. Just pour boiling water directly into the pouch and wait eight to ten minutes.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Two American classics come together. Chili and macaroni and cheese combined create a pasta meal that bursts with flavor. Everyone loves chili. Everyone loves macaroni and cheese. Wondering what to whip up for that potluck dinner? Try my Chilimac. It’s a crowd pleaser. Just pour boiling water directly into the pouch and wait eight to ten minutes.

Serve this dish to both vegetable lovers and kids (and the occasional stubborn adult) who would rather not eat veggies in their diet. This is identical to my Mac ’n Cheese recipe except I’ve added tiny sweet carrots and flavorful bits of spinach. A French classic just got better with this down-home version of primavera that’s good for you. Just pour boiling water directly into the pouch and wait eight to ten minutes.

This is a Project F.A.R.M. (First-class American Rural Made) product.

I invented this one for the “kid” in all of us. Basic, simple, creamy, and good describe this meal. Just pour boiling water directly into the pouch and wait eight to ten minutes.

One of the meals that was a regular on my mother’s dinner menu was a vegan dish that was mostly our garden tomatoes, simmered for an hour or so, along with the basil, carrots, corn, onions, and peppers we also grew. For dinner, we’d fill a bowl with noodles and top them with a ladle full of her delicious not-spaghetti-but-better! ragu sauce.

This is a Project F.A.R.M. (First-class American Rural Made) product.

I’ve eaten more of this pasta than any other. Maybe it’s the full-bodied piquant spaghetti-like sauce that pulls me in. Maybe it’s the basil and oregano. Whatever it is, I’m hooked. Simply pour boiling water directly into the pouch and wait eight to ten minutes.

What do you get when you add the just-the-right ratio of vegetables, cheese, herbs, and spices to pasta? Pasta perfection! There’s no reason to be eating anything less than what you love on your adventure. Just pour boiling water directly into the pouch and wait eight to ten minutes.

This is a Project F.A.R.M. (First-class American Rural Made) product.

In the mood for “south of the border?” Corn and black beans have a natural affinity for chili peppers and jalapeños. Here, I’ve partnered them with pasta for a gastronomic delight that has just the right amount of hot fiesta seasoning. Just pour boiling water directly into the pouch and wait eight to ten minutes.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Loaded with cheesy, creamy pasta and vegetables, this isn’t your standard mac 'n cheese. The flavors of all the veggies and spices deliver a delectable treat that’ll make you think you’re dining out. Just pour boiling water directly into the pouch and wait eight to ten minutes.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Potatoes with a ridiculous amount of cheese tops most everyone’s list of comfort foods. Adding some delicious, sweet kale moves it beyond the comfort realm and into your need for green.

This is a Project F.A.R.M. (First-class American Rural Made) product.

This dish brings you classic comfort food at its best. Creamy, cheesy potatoes with a hearty dash of peas, red peppers, and spinach.

These are delicious! Missing that weird flavor I taste in other instant potatoes, my potatoes are unbelievably perfect, healthy, and super easy. Simply add boiling water directly into the pouch and grab a spoon. No waiting on this meal.

This is a Project F.A.R.M. (First-class American Rural Made) product.

When I’m on the trail and thinking about climbing straight up the side of a mountain before calling it a day, I’m craving a food bomb for dinner, something with carbs, protein, and the many nutrients only vegetables can provide. My Veggie Power Bowl is incredibly satisfying and exactly what’s needed for powering onward.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Rice, beans, corn, cheese, garlic, onions, spices ... you can bring along a tortilla but it’s also proper fare when eaten buck naked.

Thick, rich rice and beans covered with cheese, just like your favorite Mexican restaurant’s side dish, served up with a generous portion of scenery and fresh air.

Rice and lentils, zipped up with cheese and a tangy curry, will recharge your batteries and get you back on the trail in no time at all.

This is a Project F.A.R.M. (First-class American Rural Made) product.

A creamy rice dish that’s studded with all the colors of the rainbow! With a wide variety of veggies, herbs, and spices, this meal nourishes both body and soul.

This is a Project F.A.R.M. (First-class American Rural Made) product.

A colorful mélange of spanish rice, corn, peppers, and cilantro thrown together with a generous measure of sharp cheddar makes for one lively dish.

This is a Project F.A.R.M. (First-class American Rural Made) product.

A vegetarian version of the Creole-style red stew—rice, tomatoes, peppers, and a little cheese cooked up in your pouch.

This is a Project F.A.R.M. (First-class American Rural Made) product.

A little sweet (currants), a little spice (East Indian-style), makes the rice and lentils perk up nice.

This is a Project F.A.R.M. (First-class American Rural Made) product.

The first time I ate Thai food in a New York City restaurant, I cried. The creamy coconut milk combined with a bit of chili pepper kick was unlike anything I’d ever eaten. In Thai Fusion, I’ve recreated that moment using a coconut experience that at first melts on your tongue and then the chili peppers bring on that familiar subtle Thai kick that I’ve softened with the addition of background sweetness using a few currants.

This is a Project F.A.R.M. (First-class American Rural Made) product.

You know those days when potatoes and hot soup are the only thing you crave? Your body is saying “slow down and mend.” With some spinach added for iron and good health, some cheese for flavor, protein and calcium, my Creamy Potato Soup is just what the doctor ordered. Filling but light. Add boiling water directly into the pouch, stir and sip some good health.

This is a Project F.A.R.M. (First-class American Rural Made) product.

This soup is thick, rich, exotic, and strong. I guarantee it’s unlike anything you’ve ever tasted. People say things like, “What is in this? It’s exquisite.” Simply add boiling water directly into the pouch.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Chili is to camping what crackers are to cheese. Don’t forget this basic meal when planning a trip. Simply add boiling water directly into the pouch.

This is a Project F.A.R.M. (First-class American Rural Made) product.

This soup has dozens of different perfectly combined spices with a bit of curry thrown in for striking flavor. The aroma is as heart-lifting as it is hearty. Simply add boiling water directly into the pouch.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Hands-down better than the tomato soup you know of from a can, my Peasant Tomato Soup has bits of dried tomato chunks that speak “tomato” every time you bite one, white sharp cheddar cheese, potatoes to make it creamy and basil to make its aroma irresistible. Definitely, my rendition of classic tomato soup is avant garde. Simply add boiling water directly into the pouch.

This is a Project F.A.R.M. (First-class American Rural Made) product.

There isn’t much I can say about this. The name itself should make your mouth water. It’s thick. It’s creamy. It’s filling. It’s good. Simply add boiling water directly into the pouch.

This is a Project F.A.R.M. (First-class American Rural Made) product.

It’s hard to go wrong with black beans. I’ve added a few simple spices and made it instant. If you’re up for a more decorative presentation, top it with a dollop of sour cream and fresh chives. But if you’re in a hurry, I’ve even invented a disposable non-aluminum pouch for you to use as your bowl. Simply add boiling water directly into the pouch.

This is a Project F.A.R.M. (First-class American Rural Made) product.