The Off-Grid Kitchen

Let me tell you something right off the bat-I didn't always know how to cook over fire. I used to be one of those people who thought dinner came in a box with heating instructions printed on the side. I had a microwave that sang a little jingle when my meal was ready and a freezer full of food that only needed three minutes and a paper towel cover. That worked just fine-until it didn't.

The first time the power went out for more than a day, I stood in my kitchen looking like someone had just unplugged my brain. I had a gas stove, but the igniter needed electricity. My fridge was slowly warming into a science experiment, and every flashlight I owned had dead batteries. I ended up eating cold beans out of a can with a spoon I'd wiped off on my jeans. That was the night I decided I was never going to rely on the grid again just to eat dinner.

I started small. Built a little rocket stove out of bricks in the backyard. Got myself a good cast iron skillet and started messing around with it over some coals. I burned a lot of things. I undercooked a few more. But after a while, it clicked. Firewood became my best kitchen appliance. And now, it's how I cook by choice-not just because the lights are out, but because it makes better food and makes me feel human again.

This book is about that journey. Not the glamorous version, but the real, hands-dirty, smoke-in-your-eyes kind. These are meals you can cook with no power, no fridge, and not a single beeping appliance in sight. If you've got a fire source, a few tools, and some shelf-stable ingredients, you can cook up meals that are hearty, filling, and downright satisfying.

Here's a little taste of what's ahead:

Cast Iron Cornbread Chili Pie

You don't need an oven to get that golden top and spicy kick. We do it all in one pan, right over the coals.

Smoked Trout and Wild Greens Hash

Perfect for when you've caught your dinner or traded for it. Throw in some foraged greens and a few potatoes, and you've got yourself a five-star survival meal.

Ember-Fried Bannock with Honey and Dried Berries

Flour, water, salt, and a hot rock-that's all it takes. Add a little sweetness, and suddenly you're eating like a homesteader on holiday.

Rice and Beans the Right Way

No electricity, no problem. With a simple soak and a long simmer, these beans turn into something that tastes like home.

Fire-Baked Stuffed Squash with Sausage and Rice

Looks like a fancy dinner party dish but cooks right in the ashes. The squash turns into its own little edible pot.

Everything in this book is built for the long haul. I've cooked these recipes in my backyard, out in the woods, and during blackouts. You don't need special skills or a survival beard. You just need to be willing to try. And maybe fail once or twice. That's how I learned.

So if you're tired of wondering what you'd eat when the power goes out, or you just want to get back to the basics and cook real food over real fire, you're in good company. Let's open the pantry, strike a match, and get cooking.