This morning I was browsing a canoeing forum that I participate on and one of the other members asked why an Outback Oven would be an improvement over a Dutch Oven.  This was my response…

There are 2 models of Outback Oven. Both are considerably lighter than a dutch oven. One is the 10 inch model which includes a lidded fry-pan like vessel. It is wider than the Ultralite model which uses a lidded pot from your existing set. Other than that they are the same. Both have a scorch buster/riser, a heat sheild for the generator on the stove, a thermometor and a fabric dome. The fabric dome on the 10 inch  is short and wide and the dome on Ultralite is a bit taller but not as wide. I am a gear nut so I have both and what I use depends on the trip. The 10 inch is better if there are more than 2 of us.The Ultralite weighs 9.5 oz and the 10 inch weighs 26 oz. So that is the major difference over a Dutch oven—weight. And because you are running at a simmer it uses surprisingly little fuel.

Why is it an improvement?

- weight
- less messy than dealing with a fire or charcoal
- consistent results
- thermometer helps with temp control
- means you have less impact (no need to make a fire)
- less bulky (even the 10 inch is less bulky than a Dutch Oven)
- 10 inch frypan does double duty
- the fabric dome can be used to speed up boil times

Black Bean, Corn and Sweet Potato Soup
© Laurie Ann March 2008

Dehydration Time: 7–12 hours
Makes 6 large servings

1 teaspoon cumin seed, toasted
1 tablespoon extra virgin olive oil
1 red or white onion, minced
1 1/4 cups sweet potatoes, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ancho chili powder, optional
1/2 teaspoon Kosher or coarse salt
1/2 teaspoon black pepper
1 tablespoon lime juice
1 can diced tomatoes, 28 oz
2 to 3 cups vegetable stock
1 teaspoon coriander
1 teaspoon cilantro
1 cup frozen corn
2 cans black beans, 14 oz each, rinsed and drained
2 tablespoons sour cream, optional

At Home
Toast the cumin seeds in a dry nonstick frying pan until they become fragrant, about 3 minutes. Set aside. Heat the olive oil in a large pot. Add the onion and sauté until soft and translucent. Add the sweet potatoes and cook until the mixture starts to brown slightly. Then add the garlic, cumin seed, cumin, chili powder, salt and pepper. Stir in the lime juice, tomatoes and enough vegetable stock to cover the mixture. Bring to a boil and then simmer for 10 minutes or until the potatoes are tender. Add the coriander, cilantro, corn and black beans and more vegetable stock if necessary. Continue to heat on medium-low for 5 minutes or until heated through. Add the sour cream if you are using it.  Measure the soup and write this measurement on a sticky note. Spread the soup on dehydrator trays that have been lined with fruit roll inserts or plastic wrap and dry for 7 to 12 hours or until no moisture remains. Put the soup and the sticky note in a ziplock freezer bag.

At Camp
Add enough boiling water to the dried soup in a pot to equal the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Once the soup has rehydrated, heat it through if necessary.

Well I did it!!

A Fork in the Trail is now available in the US, Canada, UK, New Zealand and Australia! 

And I’ve put up a website for the book with printable trail instructions.

The website address is www.aforkinthetrail.com