Camping is becoming more and more popular as an affordable family vacation experience. With so many families cutting unnecessary expenses, trips to Hawaii just aren’t in the budget.
But, just because we’re camping instead of being waited on at a beach-side resort, doesn’t mean we have to be deprived of a delicious meal. Gourmet camp meals are a somewhat new idea for our family but are entirely possible with a bit of preparation and the right supplies.
When we first started camping most of our camp food consisted of hot dogs, baked beans, coleslaw, chips and potato salad. For breakfast we’d have the same boring cereal with some fresh fruit and lunch would often be peanut butter and jelly sandwiches. (when the kids were young this was always the easiest to make and pack)
But now that the kids are older and can help with a lot of the cooking we’ve gotten a bit more adventurous with our camp recipes. And, that’s OK since we have more help with the cleanup now too.
There is nothing like the fresh air and exercise that you get from a day of hiking to work up a really big appetite. But you don’t want to spend hours preparing and cooking complicated meals, especially when you have a hungry group that wants to eat, now!
We like the quick and easy camping recipes that we can all help prepare and that don’t require gourmet cooking skills. But, even so, our camp meals do taste gourmet to us and they are still healthier than the traditional hot dogs and baked beans. (not to say you can’t enjoy some baked beans with your favorite camp recipes!)
The whole experience should be fun, so if you can plan out a few easy camping meals, it can make your camping trip a lot more enjoyable. It’s all about the quality time spent together, isn’t it?
Try out a couple of the easy camp recipes below on your next camping trip and see how much more exciting and interesting you can make your camp meals.
Oat and Banana Nut Pancakes
1 & 1/2 cups of oats
1 cup of unbleached flour (or 1/2 cup whole wheat & 1/2 cup unbleached flour)
2 tablespoons of brown sugar
Pinch of salt, to taste
3 teaspoons of baking powder
½ cup of mixed chopped nuts
1 ½ cups of milk
2 tablespoons butter
Mix together all the dry ingredients (oats, flour, sugar, salt, baking powder, nuts,) and put to one side.
Whisk together the milk, eggs, and butter. Pour this onto the dry ingredients and mix until combined.
Lightly grease a griddle or frying pan and pre heat on the fire.
Pour about half a cup of the pancake mix into the pan and cook until bubbly and edges look dry, turn pancake over and cook until golden brown. Serve with maple or fruit syrup.
These are wonderful for lunch when served along with your favorite grilled sausage.
4 new potatoes
2 small summer squashes
1 sweet pepper, cut into strips
1 stalk celery
1 medium carrot
2 tbsp olive oil
1 clove garlic
1 tsp paprika
1 tsp thyme
1/4 tsp cayenne
1/4 tsp salt & black pepper to taste
Oil a large piece of heavy-duty foil. Cut squash into small 1″ spears. Slice other vegetables thin and place all in center of foil. Mash the garlic with the salt, sprinkle on vegetables. Sprinkle remaining spices. Drizzle with olive oil or top with small bits of butter. Seal foil packets tightly to prevent leaking. Place over medium coals for 30-40 minutes, turning occasionally. Serves 2.
Dutch Oven Veggies Deluxe
If you need to feed a larger crowd and have a 12 inch Dutch oven available try this delicious vegetable recipe. It goes great with grilled chicken, steak or your favorite “just-caught” fish.
10 med. Yukon Gold potatoes
2 cups sliced carrots (or 1lb. bag baby carrots)
1 cup sliced celery
2 cups cauliflower pieces
1 cup small whole green beans
(optional: 1/2 cup peas, 1 cup broccoli florets, 4 small ears of corn)
1/4 cup olive oil
2 envelopes onion/beef soup mix
Wash and quarter potatoes, and place in the 12 inch Dutch oven that has been oiled and warmed a bit in the campfire or over some coals. Stir in oil and soup mix. Stir in carrots, onion and celery. Simmer for about 20 minutes then add cauliflower and green beans, peas or broccoli. If you have some small corn on the cob you can add this on top if you like. Return to your coals and cook for another 10-15 minutes. Serves 4-6 people depending on how many veggies you’ve added. ENJOY!
Country Peach Cobbler
4 cups fresh peach slices (wash & peel first)
1 cup sugar
2 eggs, beaten
2 tablespoons cornstarch
1/2 teaspoon nutmeg
Cobbler Crust ingredients-
1 cup unbleached flour (or whole wheat pastry flour)
2/3 cup milk
3 tablespoons butter & 4 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Warm and oil your 12 inch Dutch oven over the coals of your fire. In a large bowl mix together filling ingredients except for peach slices. Set aside and mix crust ingredients in this order: sugar, salt, flour, baking powder, then cut in the butter and last moisten with milk until a ball forms.
Now fold your peach slices into the filling mixture and spoon into the Dutch oven. Last, crumble the crust mixture over the peach filling. Sprinkle with a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon. (optional, but does taste best)
Bake for 35-40 minutes in your Dutch oven with 10 charcoal briquettes on top and 15 on the bottom. Wait for the delicious smell.
For more camp recipes check back to our Country Living Recipes page for more camp food ideas, being added soon…