For some car campers, the hardest thing to stomach about life on the road is what you put into your stomach. Often times, your meals will come out of cans, packets, and pouches. You might even go the army-style, freeze-dried route for convenience, and if that’s your thing more power to you. Get your calories and go.
For the foodies, however, we know freeze-dried just won’t cut it. There’s no law saying gourmet and on-the-go can’t mix. Here are 5 delicious,easy camping meals to prove it. For these, you’ll only need one pot (easy cooking = easy cleaning) and a rocket stove. And the ingredients of course! Read on to get your mouth watering.
1. Nach-Your-Typical Nachos
I know what you’re thinking. Nachos? That’s a tall order for a rocket stove. But rest assured, with a dash of creativity is all it takes to pull off culinary magic.
Load the pot with layers to take nachos from a fun appetizer to a hearty dinner. Lay down some chips, pile on the cheese and other toppings, and then repeat until you’ve run out of space or ingredients. When it comes time to eat, you won’t need utensils so you can save yourself clean up time!
Prep time:5 minutes
Cook Time:10 minutes
Servings:2-3
Ingredients:
1 tablespoon of oil (preferably olive oil)
½ a bag of tortilla chips
1 (7.75 oz) can of El Pato hot tomato sauce (or a cup of diced tomatoes)
1 cup shredded Mexican cheese blend
1 (14.5 oz) can black beans, drained and rinsed
1 large avocado, cubed
4-5 green onions, sliced
1 handful of fresh cilantro, chopped
1 small lime cut into wedges
Instructions:
Heat up your pot and oil the bottom to keep the nachos from sticking.
Build that nacho foundation: spread ⅓ of the chips into the pot and top it with ¼ can of the El Pato, ¼ of the black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Now repeat that for the second layer.
For the third layer, you’ll dump the rest of your ingredients onto the deliciously layered nacho stack. This will be the crown of your nacho mountain.
Now cover the pot, and let it sit over the fire for about 10 minutes until the cheese has melted.
Serve it up with the lime wedges. If you prefer your avocado or cilantro fresh, add the ingredients right before you’re ready to dig in.
Tip: For the best nacho results, use a cast iron skillet/dutch oven. Otherwise, any old camping pot will do. Just remember that the secret to pulling these nachos off is steam, which will soften the chips and melt the cheese. To get things steamy, you’ll want to make sure to add some liquid to the bottom of the pot, which might come from food like beans or tomatoes or from an extra splash of water. You’ll also want a lid to trap the steam. If you don’t have one, you can also use aluminum foil or a large plate!
2. No-sham Shakshuka
Don’t be intimidated by the name. Shakshuka (pronounced shahk-SHOO-kah) might sound like a high-level boss from an old arcade game, but it’s actually a flavorful and hearty dish from the Middle East. Shakshuka is basically poached eggs in tomato sauce, but with the right peppers, spices, and cheeses, you can elevate it to the greatest culinary heights. And the best part is you only need one pot!
Prep time: 5 minutes
Cook Time: 10 - 20 minutes
Servings: 2
Ingredients:
1 tablespoon olive oil
1 red bell pepper, seeded and sliced
1 poblano peppers, seeded and sliced (or 1/2 tsp of chili flakes)
1 small onion, diced
3 cloves garlic, minced
2 teaspoons paprika
1 teaspoon cumin
14 oz can diced or chopped tomatoes
2 eggs (vegans can use tofu, chickpeas, or cauliflower as a substitute)
salt and pepper
Optional Ingredients:
1/4 cup feta cheese
parsley, chopped
bread to serve
extra chili pepper flakes/a pinch of cayenne pepper to make things spicier
Instructions:
Light your camping stove and heat the oil in a pot over medium heat. Add poblano and red bell peppers and onions. Cook until it starts to brown, stirring as you go and taking in the mouthwatering scent wafting up from the pot.
Add the garlic and the spices and cook for about 30 seconds. The smell should make your stomach growl like a bear (hopefully none of those are around).
Add the tomatoes/tomato juice. Reduce heat and simmer for 5-10 minutes to let the sauce thicken. Scrape the bottom of the pot to make sure nothing is sticking.
Bring to a boil and crack the eggs into the sauce, spacing them apart. Cover the pot and cook for 5 - 7 minutes or until the whites have set and the yolk is your preferred consistency.
Season to taste. Serve immediately with feta cheese, chopped parsley, and a few slices of bread.
3. Easy, Cheesy Orzo
Orzo is the car-camping god’s gift to the world. It cooksquickly and can be paired with just about anything.Orzo isa pasta that looks like rice.It maybe confusing to eat at first, but once you’ve incorporated into your cooking, it’ll revolutionize your outdoor fine-dining.
This dish is great for camping as it clocks in at a blinding-fast cook time of 10 minutes and is easily scalable. If the sun is setting and you’ve got to feed a mass of hangry campers, this will be your go-to recipe.
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2
Ingredients:
1/2 lb asparagus (or another veggie like broccoli or green beans)
2 cups water
1 cup orzo
1/2 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup shredded cheese (any kind will do, from fancy cheese blends to your all-purpose parmesan)
1/4 cup sun-dried tomatoes, chopped
2 tablespoons pine nuts
Instructions:
Cut off the ends of the asparagus, and then chop into 1-inch pieces.
Add the asparagus, water, orzo, oil, and all the spices into a pot and bring to a low boil. Cook for about 5 minutes or until the orzo is soft.
Reduce the heat and add the cheese, sun-dried tomatoes, and pine nuts. Stir until the cheese has melted.
Dig in. Three steps feels too easy, doesn’t it?
4. One-Pot Paella
If you doubted the camping nachos, you’re probably just as skeptical about paella. Even though it sounds exotic and is usually cooked with saffron, the world’s most expensive spice, paella is actually perfect for car camping. It’s flexible, filling, and utterly delicious. It also makes a great communal dish. If you’re looking to make a feast of dinner, paella is the way to go.
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 cups chicken broth
1 cup long-grain rice
1 tbsp tomato paste
1 tsp garlic powder (or three garlic cloves)
2 - 4 chorizo sausages, thinly sliced (Vegans can use Tofurky Italian style sausages)
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 pint grape tomatoes
Optional Ingredients:
¼ cup sliced pitted green olives
A pinch of saffron
Lemon wedges to serve
Instructions:
Heat your pot over medium heat and add oil and onion, cooking the onion until it is soft. Add the sliced sausage and saute the mixture for another minute.
Add the broth, rice, tomato paste, and garlic powder. Stir it all together until the rice is covered in the rich sauce. Then add sausage, peppers, tomatoes, and saffron if you have it.
Bring the whole mixture to a boil and then bring the heat down to a simmer. Cover the pot for about 25 minutes or until the rice is tender and has fully absorbed the liquid. You might need to add some water here if it looks too dry.
Remove from the heat and stir in the olives. Salt and pepper to taste and serve with lemon wedges, patting yourself on the back for your Top-Chef performance.
Tip: If you want a thin layer of rice crust at the bottom of the paella, cook for a few minutes longer until you hear the rice crackling. The base adds a little crunch and is traditionally a key part of the dish. If you’re an absent-minded chef and you burn the bottom layer, tell everyone that you did it for the sake of authenticity!
5. Curry In a Hurry
Here’s a deliciously simple curry recipe. Curry might not sound low-maintenance, but if you have the key ingredients — the spices, curry paste, and coconut milk — you can whip up a hearty sauce in no time and keep your party warm in chilly weather.
Ingredients:
3 tbsp oil (olive or coconut)
2 cloves garlic, finely chopped
1 small onion, finely chopped
2 or 3 tbsp red curry paste (Thai Kitchen is the go-to brand)
1 large potato, cubed
3 medium carrots, chopped
1 inch of fresh ginger, finely chopped
1 13.5-ounce can of coconut milk
Optional Ingredients:
1 cup cooked grains (brown rice, quinoa, or even orzo!)
1 tbsp fresh cilantro, chopped
Instructions:
Heat your pot over medium heat. Once hot, add the oil, garlic, and onion, sautéing for about 5 minutes or until the onion is soft and translucent.
Add the curry paste, stir the whole thing, and saute for another minute or two.
Add the carrots, potatoes, and coconut milk and bring to a boil. Reduce the heat, cover the pot, and let simmer for about 10 to 15 minutes or until the potatoes are tender.
Add some cooked grains to the tasty curry mix and garnish with fresh cilantro if you have it. Serve your hungry friends and relish their happy scooping and slurping.
. . .
Now that you’re strapped with five killer recipes, tell your friends you’ll be taking care of dinner on your next trip. Get out there, earn your chef’s cred, and enjoy the best camping meals on this side of the Mississippi!
Recipes from:www.freshoffthegrid.com,www.foodnetwork.ca,www.todaysparent.com, andwww.adventure-journal.com
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