Re: Camping questions

[Guest guest]

I use gf cake cones to house my roasted marshmellows and chocolate. Yum!!!I also bring pre-made pancake batter in a rubber maid pourable container and keep in the cooler. Chicken in a zipper bag soaked in any marinade ( BBQ SAuce, Italian dressing, etc) kept in cooler.Costco has dried apples in a bag like potato chip Please excuse my brevity. Sent from mobile.On Jun 20, 2010, at 2:40 PM, "piglet95037" <csilverstein@...> wrote:

Okay, this girly-girl is being dragged camping (the other half just informed me it's called "car-camping") in a few weeks and I am so not looking forward to it.

Does anyone have suggestions of easy to prepare foods and snacks? We will have a stove, access to water, and will be bringing our own gf pans and such. We are going with a large group and the other we're going with are totally okay with anything we bring (I think we take turns cooking?) and know we might have different things on certain nights, as well. We are also close enough that in the middle of the trip I could walk to a "general store" and buy some fruits and veggies. Oh, we will be in bear country so everything would need to fit into a bear box.

I'm a major snacker, so tons of ideas would be greatly appreciated!

Does anyone know of a pancake mix that just needs water added to it? I think my Udi's bread would do okay, too, but the first morning everyone usually gets together and does a pancake brekkie.

We'll be gone for 5 nights.

Already thought of:

kind bars

carnation instant brekkie

package of gf pasta

instant potato flakes

if i can find them, gluten free graham crackers - rainbow has been out of stock for *weeks*

trail mix

Thanks so much, dear friends!

Carla

[Guest guest]

I've gone camping several times with my daughters--all GF.

We have:

hotdogs/sausages/burgers without the buns

corn on the cob (wrapped in foil with a little butter and salt; roasted right on

the coals)

foil packet stew (chopped up vegetables; chicken tenders; add a little gf

broth--each person puts what she likes in hers)

roasted bananas (peel banana; slice lengthwise; put marshmallows and chocolate

chips between the slices; wrap in foil and roast on the coals)

baked apples (see above)

baked beans (out of the can)

s'mores in an ice cream cone (like already recommended)

Happy camping!

--lp

palmer@...

________________________________________

From: [ ] On Behalf Of

Lombardi [tanya_lombardi@...]

Sent: Sunday, June 20, 2010 4:24 PM

Subject: Re: [ ] Camping questions

I use gf cake cones to house my roasted marshmellows and chocolate. Yum!!!

I also bring pre-made pancake batter in a rubber maid pourable container and

keep in the cooler.

Chicken in a zipper bag soaked in any marinade ( BBQ SAuce, Italian dressing,

etc) kept in cooler.

Costco has dried apples in a bag like potato chip

Please excuse my brevity. Sent from mobile.

On Jun 20, 2010, at 2:40 PM, " piglet95037 "

<csilverstein@...<mailto:csilverstein@...>> wrote:

Okay, this girly-girl is being dragged camping (the other half just informed me

it's called " car-camping " ) in a few weeks and I am so not looking forward to it.

Does anyone have suggestions of easy to prepare foods and snacks? We will have a

stove, access to water, and will be bringing our own gf pans and such. We are

going with a large group and the other we're going with are totally okay with

anything we bring (I think we take turns cooking?) and know we might have

different things on certain nights, as well. We are also close enough that in

the middle of the trip I could walk to a " general store " and buy some fruits and

veggies. Oh, we will be in bear country so everything would need to fit into a

bear box.

I'm a major snacker, so tons of ideas would be greatly appreciated!

Does anyone know of a pancake mix that just needs water added to it? I think my

Udi's bread would do okay, too, but the first morning everyone usually gets

together and does a pancake brekkie.

We'll be gone for 5 nights.

Already thought of:

kind bars

carnation instant brekkie

package of gf pasta

instant potato flakes

if i can find them, gluten free graham crackers - rainbow has been out of stock

for *weeks*

trail mix

Thanks so much, dear friends!

Carla

[Guest guest]

We get those grill baskets and grill meat. I also got a bread toaster that you hold over the fire from target. I bring kinnikinnick bread and make hot sandwiches.  Kinnikinnick also makes good buns for hot dogs or English muffins for hamburgers. Really,  with all the resources out there you can have just about anything everyone else is having. And this group is awesome for ideas if you're not sure how to make it happen. Have fun camping!

Michie Page

On Jun 20, 2010 5:44 PM, " Palmer, " <palmer@...> wrote:I've gone camping several times with my daughters--all GF.

We have:

hotdogs/sausages/burgers without the buns

corn on the cob (wrapped in foil with a little butter and salt; roasted right on the coals)

foil packet stew (chopped up vegetables; chicken tenders; add a little gf broth--each person puts what she likes in hers)

roasted bananas (peel banana; slice lengthwise; put marshmallows and chocolate chips between the slices; wrap in foil and roast on the coals)

baked apples (see above)

baked beans (out of the can)

s'mores in an ice cream cone (like already recommended)

Happy camping!

--lp

palmer@...

________________________________________

From: [ ] On Behalf Of Lombardi [tanya_lombardi@...]

Sent: Sunday, June 20, 2010 4:24 PM

Subject: Re: [ ] Camping questions

I use gf cake cones to house my roasted marshmellows and chocolate. Yum!!!I also bring pre-made pa...On Jun 20, 2010, at 2:40 PM, " piglet95037 " <csilverstein@...<mailto:csilversteinsbcglobal (DOT) ..

------------------------------------

[Guest guest]

We camp with two Celiac children every year and all goes

well..Don’t forget real potatoes, eggs, (cooler), corn tortillas, Pamela’s

pancake mix needs a little water and oil, we bring it…great campfire pancakes. We

always make rice, beans and veggies to keep on the side. You will be fine. Have

a great time!

From:

[mailto: ] On

Behalf Of piglet95037

Sent: Sunday, June 20, 2010 1:41 PM

Subject: [ ] Camping questions

Okay, this girly-girl is being dragged camping

(the other half just informed me it's called " car-camping " ) in a few

weeks and I am so not looking forward to it.

Does anyone have suggestions of easy to prepare foods and snacks? We will have

a stove, access to water, and will be bringing our own gf pans and such. We are

going with a large group and the other we're going with are totally okay with

anything we bring (I think we take turns cooking?) and know we might have

different things on certain nights, as well. We are also close enough that in

the middle of the trip I could walk to a " general store " and buy some

fruits and veggies. Oh, we will be in bear country so everything would need to

fit into a bear box.

I'm a major snacker, so tons of ideas would be greatly appreciated!

Does anyone know of a pancake mix that just needs water added to it? I think my

Udi's bread would do okay, too, but the first morning everyone usually gets

together and does a pancake brekkie.

We'll be gone for 5 nights.

Already thought of:

kind bars

carnation instant brekkie

package of gf pasta

instant potato flakes

if i can find them, gluten free graham crackers - rainbow has been out of stock

for *weeks*

trail mix

Thanks so much, dear friends!

Carla

[Guest guest]

Some say they've had problems from standing close to a grill fueled with briquettes.

Once you read the ingredients in briquettes, as opposed to hardwood charcoal, the choice is clear.

I had a major problem when I put a sandwich closely wrapped in foil on a grill "contaminated" with soy sauce/teriyaki sauce. I handled the foil when I opened the packet and then handled the sandwich. Disaster for me. I spoke of this last year; excuse the repetition, but it's something that I hadn't thought of, and perhaps it will save someone trouble.

H.

-----Original Message-----

From: Pam Newbury <pknewbury@...>

Sent: Mon, Jun 21, 2010 4:22 pm

Subject: [ ] Camping questions

As a general note, I recommend not using any charcoal briquettes,

as they can be made with wheat straw that can contain leftover bits of wheat.

Bryce got sick every time we went camping until we found out about that connection.

We now use a small propane grill, but I think there are also other types of charcoal

out there made from real wood. Also watch out for grill contamination.

I always make a list of what we will be having for breakfast,

lunch, and dinner each day, then list the ingredients needed for each item.

That way I don’t over or under pack and have all the ingredients I need.

I also prepare as much as possible ahead of time so we don’t have to

spend as much time cooking when we are vacationing.

Some of our camp favorites:

Kabobs! We slice up the meat and freeze it in marinade ahead of

time (see below for recipe). That way it helps keep the cooler cold as it

defrosts over a couple of days. You can also cut up and spear veggies to grill

as well (cherry tomatoes, zucchini, eggplant, mushrooms, bell peppers, onions).

Mini sweet peppers, carrots sliced lengthwise, and asparagus also grill well

without the need to spear them.

Soup or chili are simple to make and don’t require lots of

ingredients. A favorite camp soup recipe follows. For the chili, you can use

canned beans and sauce. If you want meat in the chili, freeze it ahead of time

and let it thaw in the cooler (or you can even cook it ahead of time and freeze

it. Alternatively, Amy’s and Shelton’s make great canned chili.

Tacos are another easy-to-make camp food. Spaghetti is easy if

you make the sauce and meatballs ahead of time and freeze them together. Or

use Italian sausage instead of meatballs if you want to cook it there.

Chicken Alfredo made with Mayacama’s Chicken Alfredo mix

is easy to make. We like it with Mrs Leeper’s Vegetable Spirals. Use

canned chicken. Canned soups are another easy meal. Tasty Bites are also a

great open, heat, and eat meal. We like Jaipur Vegetables, Kashmir Spinach,

and Bengal Lentals. They are slightly spicy, so try them ahead of time if you

are not familiar with them. Lundberg Risotto is also a great, easy treat.

For snacks and the trail, nuts, seeds (pumpkin and sunflower), dried

fruits and veggies, Bhuja cracker mix, Glad Corn, jerky (Trader Joe’s has

gluten-free types). Cheese Sticks and Baby Bell cheese do well in a cooler or

pack. Mrs. May’s has several types of nut snacks that are very good.

Don’t forget the treats: before you leave, make a batch of

chocolate chip cookes (the recipe on Pamela’s pancake mix is my favorite)

or Namaste Blondies to take with you.

Have fun!

Pam

Imagination Soup

8 cups water

2 tablespoon chicken Better Than Bouillon

4 carrots sliced in 1 inch chunks

6 asparagus spears cut in 2 inch pieces

2/3 cup cashew bits

2 cups Minute Rice

2/3 cups frozen peas (or fresh peas, shelled)

Put water in large sauce pan and add carrots and bouillon.

Bring to a boil and stir to dissolve bouillon. Add rice, cashew bits,

asparagus, and peas, stir, then bring back to a boil. Cover and turn off heat;

let sit for 10 to 15 minutes (the longer it sits the more water will be

absorbed by the rice). (To make this a full meal, add canned chicken.)

Mixed Grill Kabob

3 center-cut pork chops (about 1 pound), boned, visible fat

removed, and cut into 3 x 3.5 inch strips

3 half chicken breasts, skinned and cut into 3 x 3.5 inch

strips or 1 pound cleaned prawns

Marinade:

½ cup fresh lemon juice

Zest of 1 lemon

4 garlic cloves, pressed

1/3 cup soy sauce

Place meat in marinade for several hours, then spear the

strips on wooden skewers and grill until just done.

Vegetables:

Bell peppers, onions, tomatoes, zucchini, mushrooms, etc.

Cut veggies in chunks, spear with a wooden skewer, and grill

until done.

Peanut Butter Sauce

4 tablespoons smooth peanut butter

¼ cup honey or agave nectar

½ teaspoon hot red pepper flakes

¼ cup plain yogurt

Pour reserved marinade through a strainer and into a small

saucepan. Bring to a boil and add peanut butter, honey, and hot pepper

flakes. Boil hard 3 minutes. Remove from heat and stir in yogurt. Use as a

dipping sauce for kabobs.

[Guest guest]

If it's called " car-camping " , you might be able to bring a portable car toaster. Amazon sells one for $9.99.

Tracker 111-730 12 Volt Portable ToasterUdi's bagels are really yummy. You can bring those for breakfast.-S.

On Mon, Jun 21, 2010 at 5:35 PM, Harper <flatcat9@...> wrote:

 

Some say they've had problems from standing close to a grill fueled with briquettes. 

Once you read the ingredients in briquettes, as opposed to hardwood charcoal, the choice is clear.

I had a major problem when I put a sandwich closely wrapped in foil on a grill " contaminated " with soy sauce/teriyaki sauce. I handled the foil when I opened the packet and then handled the sandwich. Disaster for me. I spoke of this last year; excuse the repetition, but it's something that I hadn't thought of, and perhaps it will save someone trouble.

H.

-----Original Message-----

From: Pam Newbury <pknewbury@...>

Sent: Mon, Jun 21, 2010 4:22 pm

Subject: [ ] Camping questions

 

 

As a general note, I recommend not using any charcoal briquettes,

as they can be made with wheat straw that can contain leftover bits of wheat. 

Bryce got sick every time we went camping until we found out about that connection. 

We now use a small propane grill, but I think there are also other types of charcoal

out there made from real wood.  Also watch out for grill contamination.

 

I always make a list of what we will be having for breakfast,

lunch, and dinner each day, then list the ingredients needed for each item. 

That way I don’t over or under pack and have all the ingredients I need. 

I also prepare as much as possible ahead of time so we don’t have to

spend as much time cooking when we are vacationing.

 

Some of our camp favorites:

 

Kabobs!  We slice up the meat and freeze it in marinade ahead of

time (see below for recipe).  That way it helps keep the cooler cold as it

defrosts over a couple of days.  You can also cut up and spear veggies to grill

as well (cherry tomatoes, zucchini, eggplant, mushrooms, bell peppers, onions). 

Mini sweet peppers, carrots sliced lengthwise, and asparagus also grill well

without the need to spear them. 

 

Soup or chili are simple to make and don’t require lots of

ingredients.  A favorite camp soup recipe follows.  For the chili, you can use

canned beans and sauce.  If you want meat in the chili, freeze it ahead of time

and let it thaw in the cooler (or you can even cook it ahead of time and freeze

it.  Alternatively, Amy’s and Shelton’s make great canned chili.

 

Tacos are another easy-to-make camp food.  Spaghetti is easy if

you make the sauce and meatballs ahead of time and freeze them together.  Or

use Italian sausage instead of meatballs if you want to cook it there. 

 

Chicken Alfredo made with Mayacama’s Chicken Alfredo mix

is easy to make.  We like it with Mrs Leeper’s Vegetable Spirals.  Use

canned chicken.  Canned soups are another easy meal.  Tasty Bites are also a

great open, heat, and eat meal.  We like Jaipur Vegetables, Kashmir Spinach,

and Bengal Lentals.  They are slightly spicy, so try them ahead of time if you

are not familiar with them.  Lundberg Risotto is also a great, easy treat. 

 

For snacks and the trail, nuts, seeds (pumpkin and sunflower), dried

fruits and veggies, Bhuja cracker mix, Glad Corn, jerky (Trader Joe’s has

gluten-free types).  Cheese Sticks and Baby Bell cheese do well in a cooler or

pack.  Mrs. May’s has several types of nut snacks that are very good. 

 

Don’t forget the treats: before you leave, make a batch of

chocolate chip cookes (the recipe on Pamela’s pancake mix is my favorite)

or Namaste Blondies to take with you.

 

Have fun!

Pam

 

 

Imagination Soup

 

8 cups water

2 tablespoon chicken Better Than Bouillon

4 carrots sliced in 1 inch chunks

6 asparagus spears cut in 2 inch pieces

2/3 cup cashew bits

2 cups Minute Rice

2/3 cups frozen peas (or fresh peas, shelled)

 

 

Put water in large sauce pan and add carrots and bouillon.

Bring to a boil and stir to dissolve bouillon.  Add rice, cashew bits,

asparagus, and peas, stir, then bring back to a boil.  Cover and turn off heat;

let sit for 10 to 15 minutes (the longer it sits the more water will be

absorbed by the rice). (To make this a full meal, add canned chicken.)

 

 

Mixed Grill Kabob

 

3 center-cut pork chops (about 1 pound), boned, visible fat

removed, and cut into 3 x 3.5 inch strips

3 half chicken breasts, skinned and cut into 3 x 3.5 inch

strips or 1 pound cleaned prawns

 

Marinade:

½ cup fresh lemon juice

Zest of 1 lemon

4 garlic cloves, pressed

1/3 cup soy sauce

 

Place meat in marinade for several hours, then spear the

strips on wooden skewers and grill until just done. 

 

Vegetables:

Bell peppers, onions, tomatoes, zucchini, mushrooms, etc.

Cut veggies in chunks, spear with a wooden skewer, and grill

until done.

 

Peanut Butter Sauce

4 tablespoons smooth peanut butter

¼ cup honey or agave nectar

½ teaspoon hot red pepper flakes

¼ cup plain yogurt

 

Pour reserved marinade through a strainer and into a small

saucepan.  Bring to a boil and add peanut butter, honey, and hot pepper

flakes.  Boil hard 3 minutes.  Remove from heat and stir in yogurt.  Use as a

dipping sauce for kabobs.