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When we head outdoors, we often go without the luxuries we are accustomed to at home. Many adventurers find themselves faced with watery oatmeal and bland pasta. Yet with talent, practice, and a little ingenuity, you can feast while camping. Experienced backcountry chef Jessica Wolinsky, shares one of her favorite recipes along with pictures of amazing backcountry delicacies.

“Gado-Gado”

INGREDIENTS:

1/2 lb (2 cups) spaghetti/linguini
4 cups water
3 tbsp oil
2 tbsp sunflower seeds
3 tbsp brown sugar
1 clove garlic
3 tbsp vinegar
3 tbsp soy sauce
3 tbsp peanut butter
hot sauce to taste
salt and pepper to taste

DIRECTIONS:

Cook pasta until done. Drain water (great for making hot coco while you wait!) and set pasta aside. In a frying or sauce pan, heat the oil and add the sunflower seeds. Cook and stir over medium heat for about 2 minutes. Then add the brown sugar, garlic, other optional spices, and 3/4 cup of water. Add the vinegar, soy sauce, and finally the peanut butter. Heat the sauce thoroughly (without burning it!), pour it over the pasta, and enjoy!

Submitted by Discover Outdoors Guide and Outdoor Chef Extraordinaire, Jessica Wolinsky

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