Freezer bag cooking is a way to create and cook quick, simple, yet delicious, meals on the trail with no cleanup. It has become an extremely popular cooking style among ultra-lighters and just lazy hikers. The principle is very simple. All you need is to boil some water, pour the water into the zip lock freezer bag containing the dried ingredients, stir well and let sit for about 5-15 minutes or until fully rehydrated, then open and eat right out of the bag.
Although, I really do not normally enjoy eating from plastic bags, I found that on some trips, especially on those where you can experience the lack of water, this method of cooking with a freezer bag is quite functional. That’s why I decided to give it a try and have now adapted some of my favorite recipes for this type of trail cooking. Check out these delicious freezer bag cooking recipes!
Serves 1
You’ll need:
1/3 cup quick-cooking oats
2 tablespoons full cream milk powder
1 mini-pack (15g/0.5oz) Nutella™ chocolate spread
1 tablespoon toasted hazelnuts, roughly chopped
At home:
Mix oats and milk powder in a medium-sized zip lock freezer bag.
Pack the remaining ingredients separately.
On the trail:
Bring 1/2 cup water to a boil.
Carefully pour hot water into the bag with the oat mixture.
Stir well, close the bag, and let stand for 1 minute.
Stir in the Nutella, sprinkle with hazelnuts and enjoy.
SWEET COCO COUSCOUS
Serves 1
You’ll need:
1/3 cup instant couscous
2 tablespoons coconut milk powder
1 tablespoon unsweetened shredded coconut
1 tablespoon sliced almonds
1 tablespoon dried pineapple chunks, roughly chopped
1 teaspoon brown sugar, or to taste
At home:
Combine all the ingredients in a medium-sized zip lock bag.
On the trail:
Bring 1/2 cup water to a boil.
Carefully pour hot water into the bag with the couscous mixture.
Stir well, close the bag, and let stand for 5 minutes.
Fluff couscous with a spork and enjoy.
WASABI MASHED POTATOES WITH TUNA
Serves 1
You’ll need:
1/2 cup instant mashed potatoes
1 teaspoon dried seaweed (wakame, nori or kombu)
1/2 teaspoon wasabi powder
1 teaspoon soy sauce, or to taste
1 can/pouch (about 70g/2.47oz) tuna in water
1 teaspoon of sesame seeds (optional)
At home:
Mix instant mashed potatoes, seaweed and wasabi powder in a medium-sized zip lock freezer bag.
Put soy sauce in a small leak-proof bottle.
Pack the remaining ingredients separately.
On the trail:
Bring to a boil 2/3 cup of water in a pot.
Carefully pour hot water into the bag with dried ingredients. Mix well.
Stir in soy sauce and drained tuna chunks. Sprinkle with sesame seeds and enjoy.
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