If you're at all into cooking, there won't be much here you can learn from. However, if you're a novice, there is a wealth of information on trail cooking, thanks to the thousands of campers who have recorded their best efforts for posterity.
Planning Your Wilderness Meals
If you're going to be away from stores where you can find ingredients, it's important to plan your meals very carefully. Test your recipe at home at least once, preferably a second time with tweaks in spicing or other ingredients. It's worthwhile to prepare your ingredients at home before you leave, putting each set of ingredients (those which can be combined beforehand) in a plastic baggie. Write your r
ecipe down with ingredients and preparation instructions on a file card and put it in a baggie with the food. If you're planning pancakes for breakfast, calculate how many pancakes you'll want each day, calculate the exact necessary ingredients for that number of pancakes and put them in a baggie (be sure to label all baggies which can't be easily identified - pancake mix and powdered egg mix tend to look a lot alike). Powdered milk, pancake mix and other flavorings like cinnamon can be premixed. Do the same with other breakfast menus like oatmeal and powdered eggs. This will be handier than trying to measure everything on the fly and save you from carrying more food weight than you'll need. You can find lightweight plastic containers for condiments like syrup and sugar - calculate how much you'll need of each. Calculate and measure ingredients for each meal and package each separately. If there will be two for breakfast, you can package them together.
Campground Cuisine
On the other hand, if you're going to be travelling past stores and camping in campgrounds, there will be ample opportunity to pick up fresh ingredients. Heavy and perishable items like milk, meat, cheese, fruit and vegetables can be incorporated into dinner, since you won't have to lug them far. Likewise canned goods and bottled liquids.
Of course, this means you can't plan your meals quite so specifically, since you never know what ingredients you might find on the road. You'll need to carry larger supplies of spices you like, such as salt, pepper, sugar, garlic, cumin, oregano, etc., and more cooking oil. It also means you might be tempted to be a little more ambitious than one-pot cooking. The frying pan comes in handy for sauteeing vegetables, browning meat or frying side dishes. Take along a dozen varied recipes you think you'll like - you'll certainly have several you can adapt to your local food options. A small plastic cutting board would be helpful, too.
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