What to cook/eat on a ski trip

If you follow me on Facebook, Twitter, or Instagram, you would know I spent last weekend in Breckenridge, Colorado, on a ski/snowboard trip with friends and family (more on this to come in a later post). Today, we’re going to focus on food.It’s an unwelcome dilemma every time: what will be filling enough to satiate 8 to 12 hungry folks but easy enough to prepare when everyone’s exhausted from all the physical activity? And don’t forget that nearby markets may be limited in ingredient selection so no Sichuan, no sushi, and no soufflés.This last trip was my fourth since adulthood, and like every one of my trips thus far, we grown-ups planned nothing when it came to feeding the camp. Fortunately, there were some chefs in the group, so our breakfasts, while ill-planned, still consisted of scrumptious bacon and soft scrambled eggs with furikake one morning and congee with soft-boiled eggs the next (thanks to Alvin), in addition to the usual spread of bagels and schmear, milk and cereal, toast and jam, coffee and tea.Everyone was on their own for lunch, so it was mostly all kinds of sandwiches and chips, instant noodles (yes, they are our ski trip guilty pleasure), or leftovers. By dinnertime, everyone was exhausted, so we had rudimentary spaghetti bolognese the first night and chili cheese dogs the second.In spite of vacationing with all these chefs, no one took the initiative to do a little plan-ahead for the whole group, perhaps for fear of getting stuck later with the sole responsibility of mess hall cook and subsequently feeding PBJs to someone who is severely allergic to peanuts. You’re on vacation, too—who needs responsibility? (Strangely enough, we all came with beer, wine, and whiskey stashed in our luggage--priorities, I guess.)Well, I think with just a little planning, the food portion of the ski vacation can be more satiating, satisfying, efficient, and economical (although I was happy we fed the homeless with our leftover sandwiches on the way to the airport).When coming up with a menu/shopping list for a ski vacation, you should ask yourselves these questions:

1. How many people will need to be fed?
2. How many meals will need to be made? How many breakfasts, lunches, and dinners?
3. What will contain enough proteins to heal the muscles and carbohydrates to refuel the body?
4. What will not require a lot of labor, exotic ingredients, specialty cookware, nor a high level of culinary skill? I.e. What will be easy?
5. Is anyone allergic or adverse to anything?*

*For the sake of the group, this person should be responsible for his/her own food. Don’t be a diva!Good breakfasts include eggs and bacon or sausage. It’s also a great idea to have a continental option like grains (bread, bagels, English muffins, cereal, granola) with proper accompaniments (peanut butter, jam, Nutella, schmear, butter, milk, yogurt) in case you’re too tired to turn on the stove. Easy-to-consume fruits like bananas, apples, pears, and grapes should be readily available for breakfast and snacks throughout the day. If you’re feeling a little ambitious, you could put together a frittata or casserole the night before and pop it into the oven in the morning.Things to make sandwiches are ideal for lunch so you can pack a few to take with you in case you get famished atop a mountain, and the thought of trekking back to your lodging is just too much to bear: whole grain breads, deli meats, sliced cheese, mayo, mustard, lettuce or spinach, peanut butter and jelly. Crudité and chips are good accompaniments, but these may be better off staying in the condo rather than smushed inside your jacket pocket.Dinner usually takes the most planning. Some menus that satisfy most of the questions posed above include:

• Spaghetti Bolognese
• Baked ziti (recipe can be found in my cookbook or at All Recipes)
• Oxtail braised in red wine with egg noodles or bread
• Chili with cornbread, hot dogs, or the Texas favorite, Frito pie
• Sloppy joes
• Pulled pork sandwiches (use the recipe from my cookbook or try this one from Paula Dean
• Beer bratwurst with sauerkraut
• Some version of chicken and rice--go international with Hainanese, Halal, or biryani
• Congee (in continuing with the poultry and rice theme)
• Curry over rice (yes, keep it rollin')

Remember that you can always improvise--that's the start to becoming a true chef. If your lodging has a slow cooker, take advantage and start something in it in the morning so when you return after the lifts close, the place will smell great, and you’ll have something hearty ready for dinner with minimal effort.Have a variety of snacks for intermittent grazing or late-night munching (in general order from healthiest to guilty pleasures): nuts, fruits, cheeses, protein bars, chips, cookies, ice cream, instant noodles. And we can’t forget the beverages: water, water, water, followed by coffee, tea, beer or your libation of choice, and stuff to make hot chocolate (or hot toddies).And there you have it: do a little planning, pack a few spices and tools in your luggage, make a pit stop at the local grocery store on the way up the mountain, and your group should be good to go on the food front. Avoiding those trees, staying upright while getting off the lift, or making it down the mountain in one piece is another story.What are some of the best and worst experiences you’ve had regarding ski trip meals? Any other suggestions for a ski vacation menu?And if you want additional resources on ski trip food, visit Chowhound's "Kickass recipes for a ski vacation" and Serious Eats's "Meals to make/bring on ski vacation". Happy eating/skiing/boarding!