When I’m not busy having fun with Dirty Gourmet, I’m having fun teaching classes at Art Center College of Design. One of the many perks of teaching is keeping up-to-date with latest and greatest trends through my students and colleagues.
People who work for schools have the life. Wes has been on summer break for a few weeks, and has spent many days hiking and climbing in Joshua Tree, the San Bernardino National Forest, and Red Rock State Park.
We’ve been thinking a bit more simply lately when it comes to camping food. As much as it is possible and encouraged to create amazing gourmet meals from scratch in the backcountry, sometimes it’s just nice to have things ready already.
Beer Cheese Fondue is a fun recipe for camping with a group. Cheese fondue is quick and easy to make as well as clean up, and you can dip almost anything!
Chia pudding is the perfect lightweight, non-perishable superfood for backpacking. Mix chia seeds with water or milk to create a tapioca-like pudding, and then top with anything you’d put on your oatmeal.
Sesame soba noodle salad is the perfect ready-to-eat lunch for a day of fun in the outdoors. Make sesame soba noodle salad at home, and eat it hot or cold.
Coconut scented rice is the base of this vibrant salad loaded with crunchy veggies and cashews. A spicy peanut dressing finishes it off.
I found the most wonderful cookbook recently. It is (of course) The Great Outdoors Cookbook by Sunset. This recipe is almost directly from it.
Ever tried marinating meat and freezing it for a backpacking trip? Here’s a similar idea with tofu marinated in lime and tequila for a fresh, fish taco flavor.
We made our tortilla soup recipe more portable and turned it into a backpacking worthy meal. We took the essence of the recipe and got it down to 9 ingredients (mostly in powder form). You’re welcome!