Cooking and Camping

Here are some simple recipes and tips that will help the camping vacation last into a memorable treat!

Breakfast:

Biscuits/Bannock:

Makes about 6-8 biscuits

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1tbs butter
• 1/2 cup milk

Combine the dry ingredients at home, all together, and store in a zip lock bag or (my favorite) a lock and lock container-so you don't have any spills during the drive or hike.

When you make the dough just add the milk and butter and mix well. To form dough, make sure your hands are dry. Then make an OK sign with your fingers (connecting the thumb and forefinger in a circle), push the dough through the round opening, creating a ball a little smaller than a baseball. Squeeze the fingers closed to cut off the dough. Continue until all dough is formed into balls. Put onto a greased pan and put in the oven or, if you're cooking on the fire, put the dough balls onto a skillet and fry for a couple minutes each side until they start to lightly brown. Eat with a bit of butter, a sprinkle of cinnamon or some maple syrup.

Berry Pancakes:

Makes about 8-10 pancakes

• Make the dry ingredient Biscuit/Bannock recipe from above (again, store the mixed dry ingredients in a container for easy packing purposes)
• 1 cup milk
• 2 tbs butter
• 1 large egg
• 1 cup of your favorite berries (fresh picked blueberries, huckleberries, strawberries? Yum!)
• 1/2 cup of maple syrup

Melt the butter and 2 tablespoons of maple syrup in a pot (or microwave). Once melted, add half the berries to butter mixture and mash. Combine wet ingredients to dry ingredients and mix well. Stir in the rest of the berries. Scoop onto greased skillet or griddle to form pancakes. Once bubbles start to form in the middle, flip and cook for another minute. Serve with remaining maple syrup and enjoy!Lunch:

Sloppy Joes:

Serves 4-5

• 1lb of ground beef (or meat subsititute like Round Ground)
• 1 medium onion
• 1 green pepper
• 2 tbls of mustard
• 2 tbls of ketchup (or BBQ sauce)
• 2 tbls of Worchester sauce
• 1/2 tsp of salt

Brown hamburger in a skillet. Drain grease and return to skillet with the remaining ingredients. Cook and stir until onions are translucent. Serve on buns or try the biscuit/bannock recipe.

Pasta Salad:

Serves 5-6

Great salad to make if you have leftover noodles or are tired of hamburgers and hotdogs!

• 1 bag or box of rotini noodles
• 1/2 red onion, finely chopped
• 1 bag/carton of cherry tomatoes cut in half
• 1 cucumber chopped
• 1 cup of shredded cheese of your choice (or crumbled feta)
• 1 can of sliced black olives, drained
• Italian Dressing

Cook pasta according to directions. Drain well and let cool for 10 minutes. Add all veggies, cheese, and as much of the dressing you like (1/2 a bottle? You don't want soup!). Dish up and enjoy.

Dinner:

Stirfry:

Serves 4-5

• 3 chicken breasts cut into 1 inch cubes
• 1 yellow onion, diced
• 2 cloves garlic
• 1 green pepper, cut bite size
• 1 red pepper, cut bite size
• 1 zucchini, cut bite size
• 1 cup mushrooms, sliced
• Fresh basil/oregano (brought from your garden) or a shaker of Italian seasoning
• 2 tbs of soy sauce
• 2 tbs of BBQ or teriyaki sauce

This is another recipe that the ingredients (veggies) can be chopped at home and put into one container (like a lock and lock container so it doesn't spill). Just use within 2 days or mushrooms will start to brown.

Cook chicken in frying pan with onion and garlic until well cooked (onions translucent). In the meantime, cook all veggies on a large well greased skillet, in a large frying pan, or wrapped in tinfoil (if you're using the tinfoil method the veggies should be cooked in 8-10 minutes if they are placed on hot coals). Once veggies are cooked add the fresh herbs (or a shake of Italian seasoning), the soy sauce and the BBQ/ teriyaki sauce. Add chicken and mix all together. Cook for another couple of minutes, until mixture is nice and hot. Eat by its self or serve over pasta.

Cooler-Meat Sauce (for chili, spaghetti, sloppy joes, basically EVERYTHING)

Serves 4-5

• 1 lb lean ground beef
• 1 yellow onion, chopped
• 3-4 garlic cloves, diced
• 1 green pepper, chopped,
• 1 red pepper, chopped,
• 2 cups mushrooms, sliced
• 1 large can of tomato sauce
• 1 large can of crushed tomatoes
• 1 can of tomato paste
• 1 bunch of fresh basil (or 3 tbl of dried)
• 1 bunch of cilantro (or 3 tbl of dried)
• 3 tbls of balsamic vinegar
• 1 tsp sugar
• Salt, pepper, and tabasco to taste

In a large frying pan, brown the beef, 1/2 the onion, and garlic. Drain and set aside. In a separate soup pot, add all other ingredients except the fresh basil and cilantro. Cook on medium heat for 15 minutes. Add beef mixture, fresh basil and cilantro. Cook for another 10 to 15 minutes. Keep tasting throughout to make sure the flavor is to your liking (adding more balsamic or tabasco if you choose). Turn off burner and let cool (1 hour). Once it's cooled, take large zip-lock freezer-bags and, using a cup, pour 3 cups into each bag until pot is cleaned. Make sure they are zipped up tight! Lay the freezer-bags flat in the freezer. When you're ready to go camping use the freezer-bag meat sauce as ice-packs for your cooler (they'll last for 2-3 hours). When ready to heat up, just pour meat sauce in a pot over the campfire. Dish over your favorite cooked noodles or add a can of beans to make chili. DELICIOUS and easy meal!

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