Camping recipes
Quinoa Salad
- 1/2 cup of quinoa
- 1 cup of water
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, chopped
- 1/4 cup of feta cheese, crumbled
- 2 tablespoons of your favorite vinaigrette
Instructions:
- Rinse the quinoa under cold water until the water runs clear.
- In a saucepan, combine the quinoa and water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is tender and water has been absorbed.
- Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
- Allow the quinoa to cool to room temperature. You can place it in the fridge to speed up this process.
- Once the quinoa is cooled, combine it with the cherry tomatoes, cucumber, and crumbled feta in a large bowl.
- Drizzle the salad with your favorite vinaigrette and mix until the salad is evenly coated. Serve immediately, or refrigerate until ready to serve.
Campfire Pizza
Ingredients:
- 1 small pizza dough (about 8 oz or half a pound)
- 1/2 cup pizza sauce
- 1 to 1.5 cups shredded mozzarella cheese
- Your favorite pizza toppings, as needed (sliced pepperoni, bell peppers, onions, olives, mushrooms, etc.)
Instructions:
- On a clean and lightly floured surface, roll out the pizza dough into a round shape, about 1/4 inch thick.
- Lay the rolled out dough onto a campfire-safe pan or a piece of heavy-duty aluminum foil.
- Spread the pizza sauce evenly onto the dough, leaving a small edge for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Add your chosen toppings. Be careful not to overload the pizza, as it may take longer to cook.
- Place the pan or foil on a grill rack over the campfire, but not directly on the flames. Cover with another pan or foil to create a makeshift oven.
- Cook for about 15-20 minutes, checking frequently, until the crust is golden and the cheese is melted and slightly bubbly.
- Remove the pizza carefully from the fire, let it cool for a few minutes, then slice and serve.
Remember, campfire cooking times can vary depending on the heat of your fire and the distance of the food from the flames, so always keep a close eye on your pizza to avoid burning.
Banana Pancakes
Ingredients:
- 2 ripe bananas
- 4 large eggs
- 2 tablespoons all-purpose flour
Instructions:
- In a bowl, start by peeling and mashing the two ripe bananas until no large chunks remain.
- Crack four large eggs into the bowl and whisk them together with the mashed bananas until well combined.
- Stir in two tablespoons of all-purpose flour to the banana and egg mixture. This step is optional, but it helps create a more traditional pancake texture. If you prefer, you can leave the flour out for gluten-free pancakes.
- Heat a non-stick skillet or griddle over medium heat. Once hot, drop 1/4 cup of the pancake batter onto the griddle for each pancake.
- Cook until the edges look set and bubbles form on the surface, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
- Repeat the process with the remaining batter.
- Serve the banana pancakes warm. You can add optional toppings like a drizzle of maple syrup, a dusting of powdered sugar, or a sprinkle of chopped nuts. Enjoy this healthy and satisfying campfire breakfast!
Overnight Oats
This is a no-cook, prepare-ahead recipe that’s perfect for early mornings. Just mix the oats, milk, Greek yogurt, and honey in a jar, top with your favorite fruits and nuts, and let it sit in the fridge overnight.
Ingredients:
- 2 cups rolled oats
- 2 cups milk (or almond milk for a dairy-free alternative)
- 1 cup Greek yogurt
- 2 tablespoons honey
- 2 servings of your choice of fruit (for example, 2 sliced bananas or 1 cup of mixed berries)
- A handful of nuts (optional, for added crunch and nutrition)
Instructions:
- In a jar or container, combine the rolled oats, milk, and Greek yogurt.
- Add the honey and stir to combine.
- Top with your choice of fruit and nuts.
- Let sit in the fridge overnight and enjoy in the morning.
The beauty of this recipe is that it is highly customizable. You can use any type of milk, yogurt, sweetener, fruit, and nuts you like, making it a versatile recipe that never gets old.
Campfire Chili Recipe
Ingredients:
- 1/2 pound ground meat (beef, turkey, or plant-based)
- 1 can (about 15 oz) beans of your choice, drained and rinsed
- 1 can (about 15 oz) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 large onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- First, you’ll need to heat a pot over your campfire or on your portable stove. Once heated, add in your ground meat. Cook until browned, stirring occasionally to ensure it cooks evenly. If you’re using plant-based meat, follow the package instructions for cooking.
- While your meat is cooking, dice your onion and mince your garlic. Once your meat is browned, add these to the pot and stir. Cook until the onions become translucent, typically about 5 minutes.
- Next, add in your beans and diced tomatoes (including the liquid from the tomatoes for added flavor), followed by your chili powder and cumin. Stir everything together until it’s well combined.
- Let your chili simmer for about 15 minutes, or until it’s heated through. Stir occasionally to prevent any sticking to the bottom of the pot.
- Finally, taste your chili and add salt and pepper as needed. Once it’s seasoned to your liking, it’s ready to serve. Enjoy your campfire chili as a comforting, hearty meal after a day of adventure.
Fish Tacos Recipe
Ingredients:
- 2 medium-sized fish fillets (like tilapia, cod, or mahi-mahi)
- 1/2 cup of pre-made coleslaw mix
- 4 small flour tortillas
- 1/2 cup of tartar sauce (or to taste)
- 1 tablespoon of oil (for grilling the fish)
- Salt and pepper to season the fish
Instructions:
- Season the fish fillets with salt and pepper.
- Heat oil on a grill or campfire-safe pan. Once heated, add the seasoned fish fillets.
- Cook the fish on each side for about 4-5 minutes or until it’s opaque and can easily be flaked with a fork.
- Remove the fish from the grill or pan and let it rest for a few minutes. Once rested, use a fork to flake the fish into pieces.
- Warm the tortillas on the grill or in the pan. Be sure to flip them once or twice to avoid burning.
- Spread each tortilla with a generous amount of tartar sauce.
- Distribute the flaked fish evenly onto the tortillas.
- Top each taco with the coleslaw mix.
- Fold the tortillas in half, and they’re ready to be enjoyed.
Note: You can also add some fresh cilantro, avocado slices, a squeeze of lime, or hot sauce to these tacos for extra flavor. Customize them to your liking!