Trail Cooking

In the October 2007 issue of Backpacker Magazine the recipe of Salmon-studded Spaghetti by Kelly Bastone was printed.  While it sounded great and very tasty, it wasn't very portable for backpacking. It needed 2 pots, along with a longer cook time.

In my One Pot Makeover I changed a few things and whipped it up in one pot.  It cuts down on fuel needed as well as cooking time. The result is a very tasty and more friendly meal.  It isn't a lightweight meal, but it will fill you up. As for carrying the artichokes and capers - this needs to be a first night out trip.  They will be fine carrying them for the first day.  The artichokes I used did come with a poptop as well, if you don't mind carrying a can out, by all means pack the can in.  Capers are pickled - they don't spoil very fast.

Click here for the recipe that was the outcome.

Everything from the store	Packaged and ready to go
Cooking the pasta	Stirring in the salmon and artichokes

Final mix ins: