Seredipity happens. It can be nurtured and encouraged, but it can’t be scheduled. A recent morning found me hard at work in my Test Kitchen. I wasn’t cooking, however. I was cleaning out several years’ accumulation of uneaten — and now mostly inedible — foodstuffs. But I also discovered a few things worth salvaging, including a partially emptied box of Bisquick that had somehow been lost to view. This was a find, indeed. Ready‑made mixes like Bisquick are a longtime camp staple, the basis for a whole menu’s worth of favorite fare, including biscuits (obviously!), pancakes, and dumplings. So I wasn’t about to let the remains of the box go to waste. But I couldn’t risk taking it into the backcountry, either. When Bisquick sits around in an open box, the leavening agent eventually loses its puff. The result? Your biscuits are no longer quick to rise, and nothing dampens the start of a day on the water like flapjacks that are flatter than tortillas. I still didn’t want to chuck good food away, though. So I decided to experiment. I had a scant cup of Bisquick, two eggs, some sliced strawberries that would soon be fit only for the compost, and a few hunks of three‑day‑old artisan bread. What could I make with these ingredients?

It was a Test Kitchen challenge, without a doubt. But I figured why not?… Read more…

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My parents’ initial foray into private enterprise involved opening a roadside eatery with a limited menu and no inside seating. We—and make no mistake, this was a family business in every sense of the word—sold hot dogs, burgers, fries, subs, soft drinks, coffee, and milk. That was it. And my job was to man one of the windows whenever I wasn’t in school, taking orders and handing out food, along with whatever condiments the customer wanted, each one in a single‑serving packet.

The family greasy spoon is history now, but single‑serving packets of condiments haven’t suffered the same fate. They’re on offer everywhere, from fast‑food outlets to rural ser‑sta‑gros. You’ll even find them in ready‑made “salad kits” and boxed entrées at the HyperMart. So you probably have a drawer full of them somewhere in your home or office. And they’re likely to languish there, forgotten and unused. Which is a real shame, because these little food‑industry throwaways are a valuable addition to any mobile pantry… Read more…

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If you don’t want to bother cooking a meal on the road—and I often don’t—you needn’t head straight for the Last Chance Café, let alone settle for a Bacillus Burger with a side-order of Fubar Fries. You have other options, and here’s one you may not have considered: the no-cook, black bean wrap. The basic wrap couldn’t be much easier to prepare. (Provided you didn’t forget to bring a can-opener!) Here are the essential ingredients:

• • One 15-ounce can of black beans (or substitute), drained
• • A little grated cheese
• • A few tortillas or “dippers”

All HyperMarts have canned black beans on their shelves, but if you’re dependent on the uncertain bounty of a rural convenience store, take heart. Kidney and pinto beans work just as well as black beans. Refried beans are OK, too. Tortillas are so versatile and so easy to pack that I consider them a staple food, and I almost always have some in my panniers. But they, too, are easy to find on the road. If you’re having a bad day, however, you can always make do with tacos. Still no luck? Grab some chips—tortilla, potato, or corn. Any one will do.

Got your ingredients? Then drain the fluid from the can, empty the beans out onto your tortillas, and garnish with the grated cheese. Now wrap everything up and ring the dinner gong. Simple, yes? But if you’ve got a little time and a modicum of culinary ambition, you can do even better. Just add fresh vegetables and season to taste. A few suggestions:

• • A chopped half bell pepper, green or red
• • Chopped onions
• • Diced tomatoes
• • Canned or (thawed!) frozen kernel corn
• • Salsa
• • Ground cinnamon
• • Ground cumin
• • Dried oregano
• • Chili powder
• • Tabasco sauce
• • Shredded lettuce or spinach
• • A drizzle of plain yogurt or sour cream

Mix and match at will, using one of your cooking pots as a mixing bowl. Eat as is or—if it’s a chilly day and you’re not wedded to the no-cook concept—heat up the mix on your stove. And the result? See for yourself:

What more is there to say? It’s a wrap!

Hungry? In a hurry? But you don’t fancy taking a chance at the Last Chance Café? Then give a no-cook, black bean wrap a try. It’s a delicious way to put fuel in your tank. (The subsequent jet-assisted takeoffs are a bonus, too.)

 
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