Grandma Magnanti was an amazing cook. The stereotype of Italian American Sunday dinners that lasted for hours was a reality during my childhood. A multi-course meal that started at noon and ended at about four was common. And the food itself? Often a modern “foodies” delight with now-gourmet dishes such as stuffed artichokes, dark and savory greens sautéed with olive oil and garlic, fried zucchini flowers, and a simple but packed-with-flavor macaroni course such as ziti (to name just a few dishes).

And that is how I approach my preparation now for backpacking food. I no longer rush around at the last minute to buy pre-made, and sometimes expensive, meals while trying to get out of town on a Friday. Rather I can calmly pack the night before with all the food on hand.

Additionally, I can have real food. The thru-hikers diet of ramen with the flavor packet and maybe with a can of tuna can give way to a tasty dish that is still ramen based but is packed with flavor and is a more well-rounded meal. Food is a delight. One of the very good things in life. And food in the backcountry should be no different if the trip allows for it.

Food to Have on Hand

With a few staples on hand, many tasty dishes can be made; be it for a simple overnighter or a ten day trip.

The Base

Here are some ideas for the base of many backpacking meals.

Instant Mashed Potato Flakes

Meat and potatoes. A classic. We are in America after all.

Ramen Noodles

Perfect for many Asian or Indian type dishes. Don’t use the flavor packet. Make your own recipe appropriate kit and place in a resealable plastic bag instead.

Couscous

Goes well with many types food. Be it chicken with sundried tomatoes, nuts and veggies, or with cheese and instant beans. Many quick and simple backcountry meals can be made using couscous.

Instant Polenta/Grits

Slight variations between the two, but both can do double duty for breakfast and dinner.

Oatmeal

The backpacker’s classic breakfast of milk powder, dried fruit, nuts, and oatmeal never seems to get old.

Protein

Besides adding flavor and texture to a meal, protein is needed for muscle recovery. For many meals, pouches of chicken, tuna, or another fish aren’t terribly heavy or bulky. A lighter alternative that works for many meals are dehydrated beans. And, who can forget bacon crumbles? Small and light enough to pack on any trip, bacon crumbles add some great taste and smoky flavor to many dishes. And for making your own cheese dishes? Some fresh cheese can be brought for short trips. Or purchase cheese powder in bulk.

With a pantry full of backpacking-ready ingredients, you can not only create interesting meals from scratch, but you can also take pre-packaged backpacking meals to the next level.

Fats

Ounce for ounce, the best source of precious calories is fat. For an overnighter, butter packs ok. But for longer term trips, olive oil packed in a 12oz sports drink bottle works well or take olive oil packets. Another alternative is dried butter powder. In a similar vein, Nido milk powder is wonderful. Whole dried milk that is flavorful and has fat, protein, and calories.

Flavors

Of course, simply having fats, carbs, and proteins is not enough. Flavor is needed. Here’s what I like to have on hand to jazz up my backcountry meals.

Spices and Dried Herbs

Salt, pepper, red pepper flakes, lemon pepper, and other similar spices work well for many meals in the backcountry. See more in the TrailGroove article on packing spices while backpacking.

Vegetables

Dried vegetables are wonderful. Besides adding some needed nutrition, they add some great flavor to any meal. If you have a dehydrator, you can dehydrate your own. Or you can buy pre-packaged mixes online.

Condiments

Individual condiment packets give a good amount of flavor, pack small, and are easy to sort pre-trip. Hot sauce is one of my favorites!

Dried fruit

Not just for oatmeal, dried fruit can add tartness or sweetness to many dishes.

Nuts

Another versatile item. Good for snacking, adding to oatmeal, or adding to dinner dishes. Great for supplying proteins and fats.

Additional Items

Besides having food on hand, having a cache of resealable plastic bags in various sizes helps make for better, easier, and quicker packing. I also like to keep various tea, cocoa packets, and flavoring for water and coffee supplies on hand, too.

Keeping stock of a variety of multi-use food ingredients allows for easier packing and recipe creativity out on the trail.

Where to Buy?

I suggest buying food in bulk. Not only is it often less expensive, but the right sizes for an individual meal can be doled out easier. Some places to buy the supplies in bulk are:

Warehouse Grocery Stores

Nuts, olive oil, oatmeal, fruit, coffee, tea, and many other staples for backpacking meals can easily be bought at these stores.

Health Food Store or Health Food Section

The health food stores, or the health food section of a store, will often have dried beans and sometimes even dried vegetables in bulk. Other items sometimes found in bulk are polenta or grits.

On Sale at Your Local Store

Buy as many as you can when items are on sale at the local grocery. Same strategy goes for spices or dried herbs we like to use for backpacking meals.

Online Retailers

Many online retailers will sell backpacking appropriate products such as Nido milk powder, dehydrated cheese powder, packets of chicken, dried butter powder, and so on in bulk for a good price.

In Conclusion

Remember, the less time spent preparing and buying supplies for backpacking means the more time spent actually backpacking. By purchasing food in bulk, both money and time is saved. Happy trails...and good eating!

Editor's Note: This installment of Backcountry Cuisine by Paul Magnanti originally appeared in Issue 22 of TrailGroove Magazine. You can read the original article here.