Tuesday, June 25, 2013

Backwoods Spaghetti

As we gear up for our summer trip, I've been practicing trail cooking at home. That way, we can try out the recipes before we're miles away from a kitchen. I try to do a full practice with the stove we have to make sure the recipe will work with our limited gear. Today I made spaghetti!

I LOVED this meal! It was easy and delicious! For the noodles, I broke them in half to fit in a snack ziplock. For the sauce, I went with a tomato paste base. 

Tomato Sauce:
- 2 tablespoon of tomato paste
Buy a can and divide the paste into an ice tray.  Freeze it and have paste for a long time. I would then use one cube for this recipe
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 vegetable bouillon cube
- pinch of red pepper flakes

As with any recipe, play with your seasoning and seasoning amounts to fit your taste. I wanted a simple recipe so I did all "1" measurements. 

Our cooking tools are really simple when we're on the trail. From left to right we have our stove with snowpeak pot, an xmug to eat it in, noodles in the ziploc bag, sauce in the tupperware, and the lid/sauce pan.  I grabbed all of the tools and ingredients and proceed to my front porch to cook. I like to worry the neighbors. 

Fill the pot with water and bring to a boil. Then drop in your noodles, lower your pot to a simmer (if you can, otherwise just take the pot off the flame for a bit), and throw a lid on it. Remember, noodles like a lot of water to move around in.

My cat was suspicious of the gas stove sounds...

Be sure to stir and check on your noodles on occasion. My lid kept coming off so I had to leave uncovered towards the end.

Drain what you can without losing the noodles and keep 1 cup of extra pasta water in the your mug. That way, you can add in water as you need to your sauce. Drop in the whole set of sauce seasonings and stir. Add water as needed to reach your desired consistency.


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