Camp cooking can be really fun…. but it can also be quite the ordeal if you’re doing everything on site with a mess of dishes to clean up after. Check out a few of our go-to pre-prepped meals to cut the hassle out of your starry sky dining experience.
1) Sweet Potato Black Bean Hash
serves 4 people
Items needed:
1 large onion
2-3 large sweet potatoes
1 can black beans
2 bell peppers (any color)
2 cups pre-washed chopped kale or spinach
1 lime
2 avocados
1 jar salsa or hot sauce
Cast iron skillet
Spices:
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
1 tsp chili powder
½ tsp smoked paprika
1 tsp salt
1 tsp cumin
½ tsp ground pepper
Olive oil
Prep Instructions:
Chop sweet potato into SMALL chunks (this will shorten cooking time), dice onion, chop peppers, slice lime into squeezable wedges
Rinse 1 can black beans
Pack sweet potatoes, onions, beans, peppers, spinach/kale in separate containers (we recommend flat & rectangular to help with cooler Tetris) cilantro & lime slices can live together.
Measure + pre-mix dry spices – place in small container.
Leave avocados whole until right before meal.
Camp cooking instructions:
Heat cast iron skillet and coat generously with olive oil
Add sweet potatoes and onions – cook until soft
Add peppers, spice mixture and combine throughly
When pepper begin to soften - add black beans, kale / spinach and a little more olive oil to coat everything lightly
When kale/spinach are bright green (and everything else is soft) remove from heat.
Serve with garnish of fresh cilantro, squeeze of lime and ½ an avocado.
Add salsa / hot sauce for and extra kick.Enjoy!
2) Chili Dogs – perfect for the last supper!
Items needed:
Pre-Made Chili >> Here’s our fav recipe << but feel free to use your own
Hot Dogs
Buns
Shredded Cheese (we love pepper jack for the added kick)
Cast iron skillet
Roasting skewers
Prep Instructions:
Make and freeze chili ahead of time in flat rectangular containers that can be used as “ice packs” in bottom of your cooler.
Camp cooking instructions:
Heat cast iron skillet and toss in frozen chili blocks (depending on level of frozen, may need 40 – 60 minutes to heat up).
Build fire and let it die down enough for perfect roasting coals.
Grab roasting skewers & roast your dogs.
Place dog on bun, top with hot chili and add shredded cheese
Enjoy!
3) CAMP STIR FRY
Items needed:
1 large onion
1 8oz package of pre-sliced, washed mushrooms
3 bell peppers (any color)
2 cups pre-washed broccoli florets
1 cup sugar snap peas
1 cup pre-shredded carrots
2 cups nuts (we love honey roasted peanuts or dry roasted cashews)
3 cups pre-cooked rice / quinoa
Olive oil
sriracha
Cast iron skillet
Sauce:
If you want to bring pre-made grocery store sauce we love Trader Joe’s original Soyaki or Island Soyaki
If you prefer to make yours fresh we recommend premixing and packing in jar:
1/2 cup soy sauce (low sodium)
3/4 cup chicken / veggie broth (low sodium)
1/4 cup honey
1/8 cup distilled vinegar
1 teaspoon garlic powder
1 teaspoon ground ginger
2 tablespoons corn starch
Prep Instructions:
Pre-cook enough rice / quinoa / mixture for 3 cooked cups - let cool and pack in container
chop onion and pack in same container as pre-sliced mushrooms
dice peppers and pack in container
if broccoli florets are large - roughly chop into smaller pieces and pack in container
pack sugar snap peas and carrots together
if making your own stir fry sauce or ours above - combine all ingredients into jar and shake well.
Camp cooking instructions:
Heat cast iron skillet and coat generously with olive oil
add container of onions and mushrooms - cook until starting to become soft
add container of chopped peppers - cook till starting to become soft
add broccoli - once they start turning bright green
toss in sugar snap peas and carrot slices - once they start softening
add precooked rice/quinoa - mix throughly then
add sauce - mix until everything is completely coated and about 5 more min to heat and thicken
remove from heat, top with nuts & sriracha
Enjoy!
BREAKFAST SHAKSHUKA
Description: A simple, satisfying & savory Israeli breakfast dish of eggs poached in a sauce of tomatoes, peppers, onion and garlic with middle eastern spices.
Difficulty level: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: Makes 4
Ingredients:
3 tbsp extra virgin olive oil
1 sweet onion, medium diced
yellow pepper sliced
1 orange pepper sliced
1/2 1 small jalapeno diced (optional)
(2) 15 oz cans fire roasted tomatoes
1 tbsp tomato paste
½ cup vegetable or chicken broth
2 tsp paprika
2 tsp garlic
1 tsp cumin
kosher salt & cracked pepper to taste
1 avocado
1 small bunch organic cilantro
1 small bunch organic parsley
1 package pre crumbled feta
Prep Instructions:
Dice onions & chop peppers and pack into stackable container
Fine chop jalapeño and place in separate small container
Finely shop fresh herbs and pack into stackable container
Empty both cans of fire roasted tomatoes & 1 tbsp of tomato paste into stackable container
Measure, combine and pack all spices into small container - label Shakshuka
Camp cooking instructions:
Heat cast iron skillet and coat generously with olive oil
Add onions – cook until soft
Add bell peppers, spice mixture and combine throughly
Add fire roasted tomatoes, tomato paste and broth, combine thoroughly and reduce heat, simmer for 5 minutes.
Using a ladle or large spoon create little pockets in the mixture for the eggs, crack one egg into each crater, top with cracked fresh pepper & salt and cover pan until eggs are cooked to your liking.
Slice avocado
When eggs are cooked to your liking, remove cast iron from heat.
Evenly disperse avocado slices throughout the pan, generously sprinkle fresh herbs and crumbled feta onto the dish. Add additional fresh cracked salt & pepper to taste.
Enjoy!
