Camping Recipes Anyone?
- IFBwax
- IAC Addict!
- Location: PDX
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Camping Recipes Anyone?
I'm getting a little tired of hot dogs and steaks and the usual BBQ fare.
Anyone have any good ideas or recipes for camping.
Ideal recipes would be able to be cooked either on a grill or in a dutch oven.
They would also be appreciated by kids... so not too spicy (even though I love it.)
Anyone have any good ideas or recipes for camping.
Ideal recipes would be able to be cooked either on a grill or in a dutch oven.
They would also be appreciated by kids... so not too spicy (even though I love it.)
The best navigators aren't sure where they're going until they get there. And then they're still not sure.
Frank Bama
http://www.partypickle.blogspot.com
Frank Bama
http://www.partypickle.blogspot.com
- static
- IAC Addict!
- Location: Somewhere on I-5
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Make your own Pancake Mix!
(Make it in advance. Can be scaled depending upon your needs)
Make this and have this on hand
2 cups rye flour
2 cups whole wheat flour
4 cups white flour
1 cup corn meal
2/3 cup sugar
4 tablespoons baking powder
5 tsp. salt
1 tsp. baking soda
For a few, do this
1 cup mix
1 tablespoon oil
1 egg
1/2 cup + 2 tablespoons milk
For a crowd, do this
3 1/2 cup mix
4-6 eggs
2 1/2 cups milk
1/4 cup oil
(Make it in advance. Can be scaled depending upon your needs)
Make this and have this on hand
2 cups rye flour
2 cups whole wheat flour
4 cups white flour
1 cup corn meal
2/3 cup sugar
4 tablespoons baking powder
5 tsp. salt
1 tsp. baking soda
For a few, do this
1 cup mix
1 tablespoon oil
1 egg
1/2 cup + 2 tablespoons milk
For a crowd, do this
3 1/2 cup mix
4-6 eggs
2 1/2 cups milk
1/4 cup oil
- IFBwax
- IAC Addict!
- Location: PDX
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Thanks man.. pancakes are the bomb when you're camping.
The best navigators aren't sure where they're going until they get there. And then they're still not sure.
Frank Bama
http://www.partypickle.blogspot.com
Frank Bama
http://www.partypickle.blogspot.com
- static
- IAC Addict!
- Location: Somewhere on I-5
- Status: Offline
Corn and Black Bean Salad
(serves 4 to 6)
1 cup canned white corn, drained
1 cup canned black beans, rinsed and drained
1 cup diced ripe tomatoes
3 tablespoons finely diced purple onion
1 cup coarsely chopped fresh cilantro leaves
2 tablespoons jalapeno sauce
2 tablespoons lime juice
2 tablespoons olive oil
salt and pepper to taste
Directions: Combine all ingredients and refrigerate for at least 1/2 hour before serving.
This salad is even better after aging a day or so.
(serves 4 to 6)
1 cup canned white corn, drained
1 cup canned black beans, rinsed and drained
1 cup diced ripe tomatoes
3 tablespoons finely diced purple onion
1 cup coarsely chopped fresh cilantro leaves
2 tablespoons jalapeno sauce
2 tablespoons lime juice
2 tablespoons olive oil
salt and pepper to taste
Directions: Combine all ingredients and refrigerate for at least 1/2 hour before serving.
This salad is even better after aging a day or so.
- static
- IAC Addict!
- Location: Somewhere on I-5
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I have been doing chicken fajitas while camping, lately. Pretty easy to do: you just need chicken tenders (usually available at markets in reasonably-sized packages), some salsa, some flour tortillas, a red bell pepper, a purple onion and some way to stir-fry that stuff.
Also: the blocks of instant curry (usually in the ethnic food section, if you live in dullsville), plus some chicken (which is available in cans, albeit at a premium) over rice makes for a satisfying dinner.
Also: the blocks of instant curry (usually in the ethnic food section, if you live in dullsville), plus some chicken (which is available in cans, albeit at a premium) over rice makes for a satisfying dinner.
- static
- IAC Addict!
- Location: Somewhere on I-5
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DITALI WITH ASPARAGUS
Janet Fletcher created this quick one-pot dish, in which the pasta and asparagus cook together and are sauced in the serving bowl. Ditali are short hollow pasta tubes, related to elbow macaroni but even shorter.
INGREDIENTS:
2 1/2 to 3 pounds thick asparagus spears
1 pound dried ditali (``thimbles'') or canneroni (``large reeds'')
4 tablespoons unsalted butter, cut in pieces
1 cup freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
Holding an asparagus spear in both hands, bend it gently;
it will break naturally at the point where the spear becomes tough. Repeat with the remaining spears. Discard the tough ends. You should have about 1 1/2 pounds of tender spears. Cut the spears crosswise into 1/3-inch slices (about the same length as the ditali).
Bring a large pot of salted water to a boil. Add the asparagus and partially
cover the pot. When the water returns to a boil, add the pasta. Cook until al dente. Drain. Transfer the pasta and asparagus to a large warm bowl. Add the butter, cheese and salt and pepper. Toss to coat. Serve immediately on warm dishes.
Serves 4.
PER SERVING: 665 calories, 30 g protein, 94 g carbohydrate, 19 g fat (11 g saturated), 47 mg cholesterol, 385 mg sodium, 3 g fiber.
Janet Fletcher created this quick one-pot dish, in which the pasta and asparagus cook together and are sauced in the serving bowl. Ditali are short hollow pasta tubes, related to elbow macaroni but even shorter.
INGREDIENTS:
2 1/2 to 3 pounds thick asparagus spears
1 pound dried ditali (``thimbles'') or canneroni (``large reeds'')
4 tablespoons unsalted butter, cut in pieces
1 cup freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
Holding an asparagus spear in both hands, bend it gently;
it will break naturally at the point where the spear becomes tough. Repeat with the remaining spears. Discard the tough ends. You should have about 1 1/2 pounds of tender spears. Cut the spears crosswise into 1/3-inch slices (about the same length as the ditali).
Bring a large pot of salted water to a boil. Add the asparagus and partially
cover the pot. When the water returns to a boil, add the pasta. Cook until al dente. Drain. Transfer the pasta and asparagus to a large warm bowl. Add the butter, cheese and salt and pepper. Toss to coat. Serve immediately on warm dishes.
Serves 4.
PER SERVING: 665 calories, 30 g protein, 94 g carbohydrate, 19 g fat (11 g saturated), 47 mg cholesterol, 385 mg sodium, 3 g fiber.
- regis101
- Getting Hooked!
- Location: Livermore, Ca
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- Westy78
- IAC Addict!
- Location: Stumptown OR
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Get a good dutch oven cookbook. You'll quickly learn that almost anything can be made in them. Here's one of my favorites for my dutch. I think a few here can vouch for the tastiness of this recipe. You can also vary the recipe to make it as spicy or mild as you like. I prefer to pour some chipolte Tabasco on mine. My latest favorite variation is made with Italian sausage and spicy cajun andouille sausage. This recipe will fill a 12" dutch. I'd cut it in half for just you guys and you'll still have some left over.
http://www.tailgating.com/Recipes/JoesJambalaya.htm
http://www.tailgating.com/Recipes/JoesJambalaya.htm
Chorizo, it's what's for breakfast.
- Westy78
- IAC Addict!
- Location: Stumptown OR
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Another thing that would be good with the kids are pie irons. Quick and easy grilled cheese over the fire. You can make a lot of other things in them too.
http://www.pieirons.com/
http://www.pieirons.com/
Chorizo, it's what's for breakfast.
- Bookwus
- IAC Addict!
- Location: City of Roses
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Hiya Wayne,
Every time our family went camping we had to do this particular meal. It became part of the "Family Ritual" The girls loved doing this. This recipe has been around (albeit in various forms) for eons...........
HOBO DINNERS
1-2 lbs. raw ground beef
3 med. potatoes, peeled and diced
1/4 c. ketchup
Aluminum foil
3 med. carrots, peeled and diced
1 med. onion, chopped
Salt and pepper to taste
Ketchup for topping if desired
Mix in large bowl, ground beef, ketchup, salt and pepper to taste. Shape into 3-4 large patties about 1/2 inch thick. Place on individual sheets of foil; sprinkle with equal amounts of carrots, potatoes and onions on top of meat. Wrap securely with foil. Then double wrap with another sheet of foil.
Place into coals of campfire after flames have died out. Allow cooking time of approximately 1 hour. Serve by placing foil wrapped patty on plate. Open foil and add ketchup. May cook on grill.
Every time our family went camping we had to do this particular meal. It became part of the "Family Ritual" The girls loved doing this. This recipe has been around (albeit in various forms) for eons...........
HOBO DINNERS
1-2 lbs. raw ground beef
3 med. potatoes, peeled and diced
1/4 c. ketchup
Aluminum foil
3 med. carrots, peeled and diced
1 med. onion, chopped
Salt and pepper to taste
Ketchup for topping if desired
Mix in large bowl, ground beef, ketchup, salt and pepper to taste. Shape into 3-4 large patties about 1/2 inch thick. Place on individual sheets of foil; sprinkle with equal amounts of carrots, potatoes and onions on top of meat. Wrap securely with foil. Then double wrap with another sheet of foil.
Place into coals of campfire after flames have died out. Allow cooking time of approximately 1 hour. Serve by placing foil wrapped patty on plate. Open foil and add ketchup. May cook on grill.
I have cancer.
It does not have me.
It does not have me.
- spiffy
- IAC Addict!
- Location: Walla Walla, WA
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I'll vouch for Westy78's dutch skills, except when he cooks with chorizo
Take any chicken noodle soup recipe and then throw some corn bread on top at the end of the slow cook (dutch oven), this makes for a very good chicken pot pie type meal.
Any beef stew recipe works great, just get the seasoning packets for ease of use. Marinate the stew meat before you go for an even tastier stew.
I like to try and use "staples" ie the stuff you already have in your pantry. Just throw a bunch of it in the bus before you go and see what happens....it's a lot of fun
Take any chicken noodle soup recipe and then throw some corn bread on top at the end of the slow cook (dutch oven), this makes for a very good chicken pot pie type meal.
Any beef stew recipe works great, just get the seasoning packets for ease of use. Marinate the stew meat before you go for an even tastier stew.
I like to try and use "staples" ie the stuff you already have in your pantry. Just throw a bunch of it in the bus before you go and see what happens....it's a lot of fun
78 Riviera "Spiffy"
67 Riviera "Bill"
67 Riviera "Bill"
- pjalau
- Getting Hooked!
- Contact:
- Status: Offline
Not a recipe, but in the same vein:
http://www.aprovecho.org/web-content/me ... rocket.htm
8 minute video on building a rocket stove.
If your coleman isn't ghetto enough for you, build one of these.
http://www.aprovecho.org/web-content/me ... rocket.htm
8 minute video on building a rocket stove.
If your coleman isn't ghetto enough for you, build one of these.
- covelo
- Old School!
- Location: Fairfax, CA
- Status: Offline
Vegetarian couscous dish (via Moosewood):
1 cup peas
1 cup couscous
1 tsp coriander
1 pinch of cayenne pepper
1/2 tsp turmeric
1 block firm tofu, cut in 3/4 inch cubes (or even a little larger)
1 bunch green onions, sliced
1 orange or red pepper, diced
1 clove of garlic, minced
1 tbsp of olive oil
2 cups of vegetable broth or water
salt & pepper
lemon slices
lightly toasted sliced almonds
Heat olive oil
Add green onions, red/orange pepper, garlic, turmeric, cayenne, coriander and saute for 5 minutes
Add vegetable broth/water, peas, and tofu, reheat and cook for 3 minutes
Turn off heat and add couscous
Let stand for five minutes, fluff, and serve with lemon wedges and toasted sliced almonds
Use salt/pepper to taste
This is good hot, warm, or cold
Fancy tofu variant (pre-prepare the tofu before camping):
Heat broiler
Let tofu sit on plate, with weighted plate on top, for 15 minutes to expel water
Dice tofu like above
Mix marinade of olive oil, sesame oil, chinese hot sauce, and soy sauce
Spread tofu on baking sheet and brush with marinade
Put tofu under broiler for 10-15 minutes and prevent burning (house or tofu)
Use tofu in recipe above
This is our favorite camping recipe. It's great with a glass of ice cold Pinot Grigio.
1 cup peas
1 cup couscous
1 tsp coriander
1 pinch of cayenne pepper
1/2 tsp turmeric
1 block firm tofu, cut in 3/4 inch cubes (or even a little larger)
1 bunch green onions, sliced
1 orange or red pepper, diced
1 clove of garlic, minced
1 tbsp of olive oil
2 cups of vegetable broth or water
salt & pepper
lemon slices
lightly toasted sliced almonds
Heat olive oil
Add green onions, red/orange pepper, garlic, turmeric, cayenne, coriander and saute for 5 minutes
Add vegetable broth/water, peas, and tofu, reheat and cook for 3 minutes
Turn off heat and add couscous
Let stand for five minutes, fluff, and serve with lemon wedges and toasted sliced almonds
Use salt/pepper to taste
This is good hot, warm, or cold
Fancy tofu variant (pre-prepare the tofu before camping):
Heat broiler
Let tofu sit on plate, with weighted plate on top, for 15 minutes to expel water
Dice tofu like above
Mix marinade of olive oil, sesame oil, chinese hot sauce, and soy sauce
Spread tofu on baking sheet and brush with marinade
Put tofu under broiler for 10-15 minutes and prevent burning (house or tofu)
Use tofu in recipe above
This is our favorite camping recipe. It's great with a glass of ice cold Pinot Grigio.
‘80 Vanagon Westfalia - 54,400 miles
'91 Toyota Pickup (4WD long bed) - 199,960 miles
1987 Alfa Spider Veloce - 166,400 miles
2017 VW E-Golf - 5,600 miles
'91 Toyota Pickup (4WD long bed) - 199,960 miles
1987 Alfa Spider Veloce - 166,400 miles
2017 VW E-Golf - 5,600 miles