After the post on assembling a mobile kitchen I had several questions regarding what to cook. (PS I appreciate questions so thanks!)
You’ll notice these are all things you could/would cook at home. I do this for the sake of ease, if you know HOW to cook the meal, and you know your kids will eat it, it’s much less stress. Think easy. A jar of pasta sauce, some noodles and sautéed zucchini. Burritos. Homemade soup (made ahead of time). Or the ever popular hot dogs and hamburgers.
If you have something you love to cook when your camping please leave a comment. I would love to hear your ideas. In the meantime here’s three of our most frequently cooked camping dinners:
The beautiful thing about this dish is that it requires very few cooler items and can be served warm or cold. Think taco salad, but without the salad. Also, I’ve never made this from a recipe, so I guessed on the portions. Be creative depending on your tastes.
- 1 can black or pinto beans (drained)
- 1 can corn (drained)
- 1 can sliced black olives (drained)
- 1 cucumber diced
- 1 tomato diced
- 1 small onion diced
- 1 avocado diced
- 1/2 bunch of cilantro chopped
- 1 bag grated cheese
- 1 bag tortilla chips
- ranch dressing
- hot sauce
- Heat the beans and corn in a small pot (if desired).
- Take a hand full of chips, smash them up in the bottom of a bowl.
- On top of the chips pile on beans, corn, olives, cucumber, tomato, onion, avocado, cilantro and cheese.
- Top with salsa, ranch dressing, hot sauce or all of the above.
I like to make this camping because I love bacon, but refuse to cook it in my house (hate that lingering bacon smell).
- 1 pound bacon, cut into small pieces (throw away all the fatty pieces when no one is looking)
- 1 medium onion chopped
- 6 eggs
- 1/4 cup heavy cream (or milk will work in a pinch)
- 1 cup grated parmesan cheese
- 16 ounces of whole wheat spaghetti (the whole wheat part makes you feel better about all the bacon)
- To make meat handling easier, cut the bacon before you leave home and freeze it so it stays cold longer.
- Cook bacon and onions until bacon is crisp.
- In a medium bowl or pot beat together the eggs and cream. Stir in cheese and set aside.
- Cook pasta according to package directions. Drain and return to pan. While the noodles are still hot add the cream and egg mixture. Toss gently over a very low flame until the egg looks cooked.
- Add the bacon and onion. Add salt and petter to taste. Stir. Enjoy.
So easy. So delicious. And can easily be transformed into chicken and cheese quesadillas for the vegetably challenged.
- 3 bell peppers of various colors
- 1 large onion
- 2 chicken breasts cut in strips (or replace the chicken with beans)
- 1 T olive oil
- fajita mix or favorite mexican seasonings
- grated cheddar cheese
- 1+ tomato diced
- 1+ avocado diced
- To make meat handling easier, cut the chicken before you leave home, stick it in a ziploc bag with the seasonings, freeze it so it stays cold longer.
- Heat olive oil in a skillet. Cook the chicken for about 3 minutes.
- Add the bell peppers and onions. Cook until veggies are tender.
- If you have an extra frying pan warm the tortillas.
- Wrap in a tortilla. Top with cheese, tomatoes, avocados and salsa.
I’ve also had a few questions about dutch oven cooking. While I have a dutch oven I can’t say I’ve used it much. Most of our camping is either road trip style, or we’re out doing something (biking, hiking, climbing etc) and don’t typically have the time dutch oven cooking requires. I do however hope to make time for mine this summer and will definitely share what I learn.