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Verizon Media will also provide relevant ads to you on our partners' products. I always loved those paddling trips, even when we had to portage! If only we could have had better cooking equipment…. Thanks to those early days of roughing it, I promised myself to always carry fresh produce and a few extra items that would make the difference between bare survival essentials and camping comfort. That's why I bring along the followings: a nice vinyl tablecloth, one wind breaker for each stove, some candles for ambiance, good quality eating and cooking utensils not the cheap disposable plastic type, but some from home or a reputable outdoor store , 2 small cutting boards, a vegetable peeler, a dish scrubber with an attached container for the soap that works wonders when I wash the dishes.
I love my foldable bucket to carry water and to wash the dishes and I also bring good quality large pots and pans along because I hate to see the dinner burnt or unevenly cooked due to thin camping pans. Best choice for me and my party of four to six people would be one extra-large non-stick skillet with foldable handle and two large pots with double handles attached Dutch oven type. Of course, being the coffee lover that I am I never leave home without my espresso coffee press and some large unbreakable mugs. This will make your life so much more enjoyable!
If you are in a sector where you are allowed camp fires, make sure to bring an expandable grill with you. To me, a large kitchen tarp suspended between trees if available or supported by a few paddles is also an essential piece; I can't imagine cooking at night without some protection from the rain or the wind. And don't forget some headlamps too. They are much more practical than flashlights. A foldable strainer is also very handy and safer if you like to cook pastas, grains, or rice. Although Dad was always convinced that the water from the lakes we paddled was pristine and could be drunk directly, I would never do that nowadays.
Who knows if a dead raccoon or deer has not contaminated the water at a source upstream, which could result in a bad case of beaver fever? So better safe than sorry: invest in a good water treatment system if you paddle on fresh water lakes and rivers. For those among us who rather paddle the deep blue sea for several days in total autonomy, well, there's no other option than to bring your own fresh supply of water onboard. I'm a big fan of square 1 or 2 pint collapsible water jugs that can be aligned behind my seat.
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I always freeze as many as possible too and I place them in a few collapsible coolers. This will allow you to eat fresh meat for the first two days of your paddling trip. Just make sure to freeze your first two suppers of the week: beef ragout, shepherd's pie, chicken cacciatore: the first two nights are the only time when you can eat fresh meat safely.
Make sure to surround those frozen meals with frozen water jugs over and under for food safety.
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Back to the good old days when I was paddling with Dad, since he was frugal and not much of a cook he would choose to bring pre-packaged goods on board: buckwheat flour for pancakes in the morning, Kraft Dinner, instant rice, baked beans, canned meatballs and ravioli. No fresh ingredients or fruits and vegetables in sight, despite mom's recommendations to bring at least apples, oranges, celery sticks and carrots.
Only exceptions were some dried cranberries and dates. Dad wanted to keep things to a minimum and to carry only "bare essentials", which always included a good bottle of red wine for him! As long as you store them neatly, there is no reason not to include plenty of fresh items in your daily regimen: go for tomatoes, kale, cucumber or mushrooms for the first two days, pick bell peppers, zucchini or celery for the next couple of days; then switch to carrots, cabbage, parsnip, beets, onions, sweet potatoes and turnip in the remaining days of your trip.
Your performances on the water will be much better if you eat fresh produce daily. And don't forget that apples, oranges, grapefruit or watermelon keep for a long time. One of my favorite packing tricks is to cut back on the amount of clothes I carry on board in order to have more room to bring along essential ingredients …Frankly, I don't mind wearing the same tee-shirt two days running in the bush!
A couple of years into my memorable paddling trips into the wilderness, Dad offered me a brand new set of the top quality pots and pans as a Christmas present to enjoy cooking in the great outdoors. The expense proved to be worth every penny, making kitchen chores less of a hassle and more a pleasure. So Dad and I kept exploring the working wonders of the liquid world one lake at the time for many years thanks to that good quality equipment.
Too bad he never learned to sea kayak because we would have also been able to explore the deep blue seas together… Thanks for sharing your passion Dad! List of cooking gear essentials for one week or more paddling trips 4 to 6 people. Several columns ago "Sea Kayaking's True Colors" , I talked about signaling devices explaining that a "signal…. A good first-aid kit perhaps falls into the same category as a rain jacket, an automobile spare tire, and an….
Stretch the dough in a pizza pan or a rectangular 9-byinch pan and cover with the cream mixture. Sprinkle with the onions and crumbled bacon, and season with salt, pepper and nutmeg. Saute the onion, red pepper, garlic and celery in the olive oil until soft, about 15 minutes.
Add the bay leaf and lemon thyme, hot pepper flakes, salt, pepper and tomato paste. Add the potatoes, stock or water and wine. Bring to a boil and simmer until the potatoes are barely tender, about 15 minutes. Add the fish and cook on low heat for 5 minutes, until the fish flakes with a fork. Add the cream and cook for a few minutes, taking care not to boil. Correct seasonings and garnish with parsley. If on the river, combine dry ingredients in a plastic bag, and liquids and berries at the campsite.
The entire recipe can be mixed in a plastic bag and the batter poured into the baking pan. Mix the dry ingredients.
Add the egg, milk and margarine and stir well. Add the blueberries and mix again. Pour the batter into a greased 8-byinch pan and bake at degrees for about 20 minutes, until a tester comes out clean. If making this in the wild, carry cracked eggs in a plastic bottle and parboil the potatoes at home.
Step 1: Load Carrying Capacity
Mix the eggs, cheeses and vegetables. Add salt and pepper to taste.
Place the grated potatoes in a well-oiled Dutch oven or 3-quart casserole. Pour the egg mixture over the potatoes. If on an expedition, make the peach mixture at home and take along. Mix the topping ingredients in a plastic bag.
CANOE CAMP COOKING
Mix the peaches, sugar, Frangelico, cinnamon and lemon juice and store for several hours. Put the peaches in a buttered Dutch oven or baking dish and pour the condensed milk and egg over them. Melt the butter, then mix it with the brown sugar, flour and nuts. Spoon the mixture over the peaches. Bake, uncovered, at degrees for 40 to 45 minutes. If using a Dutch oven, make sure to cover the top completely with coals, so that the topping gets crisp. Measure the water into a Dutch oven or casserole dish. Sprinkle the tapioca over the water and set aside.
Mix the sugar and cinnamon and spoon over the apples.
Camping While Vegan — Easy Animal-Free
Top with berries. Combine the water, lemon juice, ginger and stick cinnamon and pour over the peaches. Bake for about a half hour at degrees. Sprinkle with ground cinnamon and serve hot. Note: Oven temperatures are given for conventional ovens.