Last summer we hiked and camped out on Mount Washington. It was awesome, amazing and a ton of fun. You can read all about our trip and why you should do it here, on Huckberry. Sorry to tell you but this post is not about the adventure, it’s about food. Let’s move on.
Since we started a bit later in the day and the climb up and down Tuckerman Ravine isn’t exactly quick, by the time we returned to our campsite it was nearly dusk. Sweaty, tired and starving (we had seen people drive up to the top in their cars with entire pizza pies, I swear I’m not joking) we set up camp and got cooking — fast. Thank goodness we had a solution.
Whether you are car camping or carrying it all in your pack, making a nourishing and tasty meal that’ll fill you up is tough. Most camp meals are prepackaged and freeze-dried, loaded with sodium and calories galore, but sometimes making a hot meal is simply not an option.
As a vegetarian my struggle gets even more real, but hey, this isn’t “glamping” and since we weren’t going to have farm fresh foods delivered to the door of our high-end teepee we’d simply have to make due. While I wasn’t about to totally give up my principles of eating real food I also knew I needed to be realistic. Carrying heavy food in your pack doesn’t work and you can’t expect fresh produce to last very long in your cooler, either. The compromise? One pot meals.
One pot meals are simply the best. They are quick, create very little mess and involve dumping a bunch of delicious ingredients into one pot. My favorite way to top it off is with loads of cheese. It’s protein, people. Don’t judge me.
This specific recipe is my go-to for long weekends on the trail (or last minute dinners at home, shhh!) that I’ve adapted from the experts and geniuses behind one pot meals over at Fresh Off the Grid. So thanks, guys!
I’ve obviously cut it down to the bare minimum because this is what I make when I’m backpacking. However, they have a phenomenal version that you can cook while car camping or at home that involves asparagus and *more* cheese. I highly recommend trying that one out when you can.
Cheesy One Pot Orzo*
*Adapted from Fresh Off the Grid’s Cheesy Aspargus One Pot Orzo recipe
- 2 cups of water, boiled
- 1 cup orzo pasta
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 1/2 cup parmesan (I find a drier cheese keeps well in your pack)
- 1/4 cup sun dried tomatoes, chopped
- 1/2 cup walnuts (or pine nuts), chopped
- Add water, orzo and spices into the pot and bring water to a boil.
- Cook for about 5 minutes, until the orzo is tender enough
- Reduce heat and add cheese, sun dried tomatoes and nuts.
- Stir until all ingredients are combined and cheese is melted. Season with s+p to taste.