Camping Ideas for Food - I’ve
been dreaming of this weekend for months. Every visit to the garage,
passing by our stacks of sleeping bags, tents and the soot-blackened
Dutch oven, brings back cherished memories of past camping adventures
and visions of summer excursions to come. And now, the time has arrived:
our first camping trip of the year!
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Attempting to keep sane while stuck indoors for the
winter, I like to plan lots of outdoor summer adventures before the snow
has even melted away. This year, I have at least one trip every month
throughout the summer. Some are simple tent-camping trips to the lake or
river; others are more intense backcountry trail clean-up projects
where we hike up into the mountains, carrying all our gear on our
backs.
No matter if you’re car-camping, backcountry-expeditioning
or going for a weekend canoe trip, planning out a menu that fuels and
satisfies is essential.
After confirming our first camping location, I pulled all
my camp cookbooks off the shelf and begun dreaming about all the yummy
food we’d be creating over the campfire. Lucky for me, our first outing
is accessible by car, so I can bring all the gear(and food) we need and
want. As the summer moves forward, I can start thinking about meeting
the challenge of fitting everything I need into my backpack. But that’s
another article.
Menu planning for the outdoors is much different than
standard home cooking. To start, we need to consider many factors,
including mode of travel, availability of water/fuel, weather, food cost
and size of group.
For our first outing, we are only limited to how much we
can fit in our car and what we can cook over a fire or small camp stove.
For a novice, even these minor limitations can be debilitating.
Attempting to guide the newbies, as well as offer inspiring, new ideas
to the experienced camp chefs, I will walk through my planning process
and come up with interesting delicious ideas for your next outdoor
adventure.
Styles and tastes of campers vary drastically. Some enjoy
spontaneity and are happy with a handful of trail mix, a crust of bread
and full water bottle. Others prefer to not cook at all, but rather do
cold cooking, packing pre-made salads, meats and cheeses and preparing
sandwiches on the trail. Some folks find heat-and-serve or dehydrated
meals the easiest solution, while others see an outdoor excursion an
excuse to splurge on gourmet foods, with caviar, cheese and wine. I have
found a happy medium between all these — what some like to call
homestyle camp cooking.
Eating well is an important part of the camping
experience. The rich aromas of freshly brewed coffee and bacon crackling
over an open flame fill the campsite with the comforting smells that
beckon everyone from their sleeping bag cocoons. These scents, combined
with the taste of a buttery, crispy-edged camp pancake slathered in
syrup, create a mood and memory as powerful as any spectacular, rugged
mountain view.
Most of our camping adventures last between three to five
days, which is a great place to start. It gives us an opportunity to try
a few different meals, as well as fit in the old favorites. I like to
begin by thinking about the last trip we had, recall the food we ate —
what was successful, what didn’t work and things we might have forgotten
and need to remember to pack this time.
It may help to write it out on paper. I’m all about the
lists, especially when planning for camp cooking. Forgetting the sugar
for your coffee could be solved by asking a kindly campsite neighbor,
but forgetting the skillet could make a mess of the trip, requiring a
run back home, or an expensive purchase at a small local store, if they
have it at all.
For our first trip of the season, I plan to bring my big
cast-iron skillet, my cast-iron Dutch oven, our camp stove and lots of
firewood. Each offer a different way to cook our meals and diversifies
our menu options.
We like to start out with a simple cold lunch when we
arrive, giving us leisure time to set up camp and settle in. Cold-cut
sandwiches, pre-cut veggie sticks, chips, fruit and maybe a fun bottled
drink. My husband’s grandma always starts her family camp trips with
cold fried chicken and potato salad, which works pretty good too, even
if it’s a little greasy. But, hey, we’re camping; it’s suppose to be fun
and a little extravagant!
Dependent on our energy level in the evening, and if the
burn ban is in effect, I like to get a campfire going as soon as
possible. We can cook over the fire, or just gather around, warm our
bodies and succumb to its entrancing glow.
No camping trip is complete without hot dogs roasted over
the coals, with a side of beans and chips. But there is a whole vast
world of foods to cook over the fire, beyond dogs. Potatoes can be
wrapped in foil, nestled in and roasted among the coals; corn, soaked
and wrapped in its husk, can be cooked in the embers; and beans and/or
veg can be cooked in a sturdy glass bottle (wrap in foil to avoid
breakage) in the coals. That last one is new to me, and we’re going to
try it with some beans, placed in the coals after dinner, to cook
through the night.
If you’re lucky enough to find a big, flat rock in or
around your campsite, try your hand at root veg crisps, thinly sliced,
tossed with oil and set on the hot stone in the fire, turning
occasionally until crisp. This would work great with carrot, beet,
parsnip, kohlrabi or potato.
Bread over the fire is always a fun campfire activity, and
with an abundance of recipe ideas, find one that fits you and give it a
go. Bisquick mixed with water, plastered onto a stick, rotated over the
fire until golden is a great place to start.
I’m trying my hand at a new recipe I stumbled across:
baumstriezel (tree cake) on a stick, a Transylvanian pastry that mixes
flour, yeast, milk, butter, eggs and sugar into a dough that is placed
on a greased or foil-wrapped stick and roasted over the fire. Sounds
like to perfect end to a lovely day of camping!
Using my handy-dandy cast-iron skillet, over the fire or
camp stove, I can make an endless variety of delicious camp food. Spring
provides nettles, not only to sting unsuspecting explorers, but also
for eating.
How about some nettle chips, very much like the popular
kale chips everyone loves? Simply fried in oil or butter until crisp,
then seasoned with salt, they make a wonderful and nourishing snack —
and they’re free!
We are big fans of camp spaghetti, but boiling a big pot
of water can be a headache. How about instead, try easy skillet
spaghetti? Fry the uncooked noodles with onions and garlic until golden,
add tomato sauce, cover and simmer for about 20 minutes, checking
occasionally to add liquid if needed.
Or maybe quick and easy mac and cheese? Combine cooked
noodles with a little dry mustard, milk and cheese, cooking over low
heat until cheese melts. Yes, it’s that easy!
The Dutch oven can be a useful tool in the camp kitchen,
once we fully understand its potential. Placed over glowing embers, with
a few embers shoveled over the top for even heating, it can cook a vast
number of dishes you never thought possible while camping. Fruit
cobblers, chocolate cake, cinnamon or caramel rolls, enchiladas, lamb in
a bed of hay, fish in bread dough or even a loaf of bread. There are
books written on the subject; something serious campers should consider
exploring and adding to their camp cooking repertoire.
Sometimes we have more food than can be eaten, which can
be a blessing in disguise. Leftover potatoes can be shredded and used
for hash browns or rösti, a crispy, fried potato pancake. Leftover rice
can be repurposed into rice cakes, either sweet or savory. Mix rice with
egg, milk, flour and salt, fry and add sugar or spice. Great breakfast
or side dish for dinner.
We all love camp snacking, with the plethora of yummy
treats we normally reserve for only this occasion. But limited to only
chips, cookies and soda, we can quickly begin to feel a sodium and
refined-sugar overload. I like to balance out our snacks with lots of
fresh veggie sticks (peppers, cucumbers, carrots, jicama, etc.), fresh
fruit (cubed melon, berries, oranges, etc.) and homemade power bars,
energy balls, breakfast cookies or whole-grain scones or muffins.
There are a multitude of recipes out there for healthy,
homemade energy bars. Our favorites feature a simple list of ingredients
that usually include dry fruit, nut butter, oats or crumbled rice cake
and seeds. These nourishing snack options will offer you the energy you
require for some quality day hikes or just lounging around camp,
enjoying nature and a good book.
Melissa Davis, a local chef with a bachelor’s degree in
nutrition, specializes in natural foods. She can be reached at
jadenluna@gmail.com.
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