I write this month's column from the remote mountains of Eastern Oregon. I'm out here getting "Paleo" - bowhunting and hoping to bag some wild game for the upcoming winter.

This month's recipes are very simple camp meals. I didn't bring anything more than a skillet and some basic utensils. No spices or cooking oils and a minimum of ingredients. You'll see that I use bacon ends as a tasty, inexpensive way around bringing cooking oils. (As an added bonus, bacon fat is very heat stable for cooking.) Use these recipes as ideas for your own future camping trips, or use them for very simple recipe ideas at home.

This type of minimalistic cooking can also be used by the urban traveler. I try to not eat out much while away at seminars or on vacations. By staying in extended stay hotels, I have access to a basic kitchen and therefore can cook very similar, simple meals.

Cowboy Hash

Time: 20 minutes

• 3 oz chopped bacon ends (or chopped bacon slices)
• 1/2 medium yam, diced into 1/4 inch dice
• 1/2 lb pork sausage

Chop the bacon; add to the skillet over medium heat. Once the bacon has browned and released enough fat to grease the pan, add the diced yams and whole sausages. Cover and reduce the heat some. Stir often. Rotate the sausages so they cook on all sides.

Once the sausages have firmed and are partly cooked, remove them and slice them into bite-sized pieces. Return the sliced sausages to the skillet. Cover and cook until the sausages are cooked thru and the yams are soft.

Nutritional info: 2 servings at 20g carb, 35g protein, ~33g fat


Camp Stove Spaghetti

No kelp noodles or spaghetti squash? No problem!

Time: 20 minutes

• 1-2 oz bacon ends (or chopped bacon)
• 1 lb grassfed ground beef
• 1 medium-large zucchini, diced
• 1 can diced tomatoes

Chop the bacon; add to the skillet over medium heat. Once the bacon has browned and released enough fat to grease the pan, add the beef. Mix until browned, then add the zucchini and tomatoes. Cover and reduce heat, stir occasionally until the vegetables are soft.

Options: Chop several fresh tomatoes instead of using canned tomatoes; add onions before browning the beef; add basil.

Nutritional info: 2 servings at 11g carb, 50g protein, ~20g fat


Tuna Apple Salad

Time: 4 minutes

• 1 can chunk light tuna
• 1 medium carrot
• 1 small apple
• 5 macadamia nuts, chopped

Cut the apple into small wedges, then dice these wedges and add them to a bowl. Chop the carrot into the bowl, using the knife to "whittle" the carrot. (You won't need a cutting surface this way) Add the tuna. Top with the macadamia nuts.

Nutritional info: 1 serving at 20g carb, 25g prot, 15g fat




Yam Fries

Time: 30 minutes

• 1-2 yams or sweet potatoes
• 1-2 oz bacon ends or diced bacon

Slice your yams crosswise into 1/4 inch thick wafers. Turn these flat, then slice across into 1/4 inch square "fries".

Chop the bacon, add to the skillet over medium heat. Once the bacon has browned and released enough fat to grease the pan, remove the bacon. You can enjoy it as a snack while you prepare the fries!

Add the yam "fries" to the skillet, toss well. Cover partially. Continue until the yams have softened to the desired degree. Serve warm.

Nutritional info: 4 servings at 20g carb, 3g fat (not including bacon pieces)


Creamy Squash Soup

Time: 20 minutes

• 2 oz chopped bacon ends, or diced bacon
• 2 carrots, chopped
• ~3/4 cup water (or broth)
• 15oz can butternut squash puree (canned pumpkin will work well too. Avoid the sweetened pie mix!)
• ~2/3 cup coconut milk

Chop the bacon; add to the skillet over medium heat. Once the bacon has browned and released enough fat to grease the pan, add the carrots. Saute for 2-3 minutes, then add the water. Cover and simmer for 5-6 minutes, reducing the heat some and being sure to stir now and then.

Add the squash and coconut milk. Mix well. Cover and continue to simmer for 8-10 more minutes.

Options: If you have onions, add them along with the carrots. A variety of spices can really enhance the soup; experiment wit your favorites if you have them available. Add leftover chicken for a complete meal.

Nutritional info: 2 servings at 27g carb, 7g prot, 24g fat