Camping questions

[Guest guest]

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.