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This series of camping recipes have been tested in a variety of national parks in a variety of conditions and are all worth trying out and sharing. The secret of a great camping trip? Good food and all of these meet that standard. Enjoy!

Fried Bannock Recipe

Ingredients

  • 3 cups sifted flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • water
  • vegetable oil or lard

Directions

  1. Mix half the flour with the remaining dry ingredients.
  2. Add water until the mixture becomes thick, “like a paper mache paste”.
  3. Add more flour until the dough feels like a soft earlobe.
  4. Heat the oil or lard over a medium-high heat until very hot, but not smoking.
  5. Break off small pieces of the dough and flatten each to the size of your palm, about 1/2-inch thick.
  6. Place the pieces in the hot oil, turn after about 3 minutes, or when golden brown.
  7. Place the bannock on a paper towel to soak up the excess grease.
  8. Serve plain or with jam.

Sandwich Iron Taco Recipe

Ingredients

  • 1 lb. ground beef
  • 1 – oz. package taco seasoning mix
  • 12 5-inch tortillas
  • 1 c. shredded cheese
  • 1/2 cup onion
  • Garnish: shredded lettuce, diced tomatoes, salsa and sour cream

Directions

  1. Cook ground beef in a large skillet over medium-high heat until browned. Drain; stir in taco seasoning according to package directions. Spray the inside of a pie iron with non-stick spray; place tortilla on one side. Add about 1/4 cup of beef on tortilla; sprinkle with cheese and onion.
  2. Arrange a second tortilla over filling; close pie iron. Cook over medium-hot coals until tortilla is crispy and filling is heated through, about 10 minutes. Remove from pie iron; garnish as desired. Repeat with remaining ingredients.

Ode to the Potato

Sheena Greer enlivened many of us with an essay about the potato

I’m not sure if I can fully describe the obsession prairie farm folk have with potatoes. I know, everyone eats potatoes. But I don’t believe they do to the extent that stubborn farmers do.

My mother grew a massive crop of the ruddy bastards. As a child, I recall at least 5/7 meals a week being accompanied by some kind of potato. Boiled. Baked. Mashed. Smashed. Whipped. Chipped. Wedged. Grisped. Fried. Grilled. Roasted. Microwaved and covered with Cheese Wiz and shut up and finish your goddamn potatoes.

To say we were a “meat and potatoes” kind of family isn’t quite right. We were a potato family. Likely because they were cheap and plentiful. And simple.

To be honest, I fucking hated potatoes. A little part of me would die when, walking up to the front door after school, I could smell them on the stove.

Fucking potatoes. Again.

It’s not a great thought for a 7 year old to have on a regular basis, but I used to pray to a god I was never really sure existed that we’d get to have some fucking kraft dinner instead.

Buttered noodles.

Even a goddamn tuna casserole.

Anything but potatoes.

Enough already with the fucky potatoes, Jayleen!

But suddenly, something changed. Maybe the awkward rite of passage that is puberty made me realise I longed for a simpler time when the only thing I had to worry about was whether or not I’d have to gag down a bastardly buttery starch hillock.

It was like being hit with a wave of nostalgic longing. Perhaps that’s what it meant to really become a woman in my family. You suddenly long for potatoes.

Especially freshly dug, still covered in wet earth potatoes.

She also includes this amazing recipe.  I call it amazing not because of how it tastes (although I do intend to make it) but because how it is written.

You don’t need to be camping to eat these. But I do suggest you make them – whether on a fire, a BBQ, or in the oven – in one of those shitty aluminium dollar store pans. Preferably one that you’ve used at least a dozen times before and permanently smells like burning. If it’s brand new and you happen to have a torch of some kind, I highly recommend scorching it a bit first, but only if you’re sober.

  • 6-12 baby potatoes, sliced thin
  • 1 onion, cut how you like it
  • Margarine or butter, as much as your preferred deity allows you
  • Salt and pepper
  • That’s all, bitches

Layer that shit in the pan. Cover it with tinfoil. Shut up and eat it. Preferably outside. Surrounded by tall trees. With a can of beer. While someone tells you an off-colour joke. While loons call. And northern lights dance.

Read the entire essay, check out the recipe, and then grab yourself a potato and make a side dish or something.

Backcountry Pizza Recipe

An amazing recipe compliments of Gear Patrol that will give you the energy to get through the next day.  I wish I had seen this recipe before we went to Banff but I’ll definitely try it on the trail in Prince Albert National Park this fall.

Ingredients

Yeast Crust

  • 1 tsp. dry yeast
  • 1/2 cup lukewarm water
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1 cup flour
  • 1 tbsp. olive oil

Sauce

  • 1 cup tomato powder
  • 1/2 cup dehydrated veggies
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • pinch of salt
  • pinch of ground pepper

Toppings

  • 4 slices summer sausage
  • 1 cup shredded mozzarella

Directions

  1. Mix yeast, warm water, sugar and salt in a bowl. Add flour, continue mixing until you have a thick ball of dough, then put the dough in a small container or baggie. Store the dough in a warm place (like the inside of your jacket) for 10-30 minutes to allow for it to rise.
  2. Coat the frying pan with olive oil. Knead and spread the dough in the pan until it forms a circular crust.
  3. Cover and bake, on low heat, for 3-5 minutes or until crust is golden brown.
  4. Flip the crust, apply the sauce and toppings. Cover and bake for an additional 3-5 minutes, or until cheese is melted. (To speed things up, add a splash of water in the last minute or two of baking).
  5. Remove the cover and let the pizza sit for a minute or two. Cut into slices and serve. (Serves 3-4 people.)

Foil Pack Nacho Cream Cheese Dip Recipe

I made this on Thursday night while camping for all of us.  It was a big hit and takes almost no prep time.

Ingredients:

  • 2 sheets of tin foil wrappers
  • 1 250 g container of  Philadalphia Herb & Garlic Cream Cheese
  • 3/4 cup salsa
  • diced tomato
  • sliced green onion

Directions

  • Turn the cream cheese over and let it slide out on the double layer of tin foil
  • To cream cheese, add 3/4 cup of salsa and diced tomatoes and sliced green onions right on top of the cream cheese like a tower.
  • Wrap up in foil and make sure the ends are rolled up to stop cheese from leaking into fire.
  • Place foil packet on a hot bbq or grate of your fire for 10-15 minutes.  When it is warm & melted it is ready to take off the fire.

Use your favorite chips (nacho) and serve.

Campfire Crescent Dog Recipe

Campfire Crescent Dog Recipe

Oliver loves “Pigs in a Blanket” which he means he loves making these even more.

Ingredients

  • 1 tube Pillsbury™ refrigerated crescent rolls
  • 8 hot dogs, Italian sausage or really anything that is long, round and tastes good wrapped in a Pillsbury crescent roll.
  • Ketchup and mustard, as desired

Directions

  1. On a flat surface, open the tube of crescent rolls and unroll dough. Separate into triangles along perforations.
  2. Place the hot dog on the edge of the crescent roll and begin rolling so the majority of hot dog is covered by the crescent dough. Make sure the crescent dough overlaps at the end, otherwise it will fall apart.
  3. Skewer your crescent dog on a stick and roast it over the fire until golden brown.
  4. Serve immediately with ketchup and mustard as desired.

Salmon Scrambled Eggs Recipe

The salmon, onions, and spices dress up an easy to make breakfast while camping.

Salmon Scrambled Eggs RecipeIngredients

  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon dried dill weed
  • 1/8 teaspoon pepper
  • Dash salt
  • 1 tablespoon butter or margarine
  • 1/4 cup sliced green onions
  • 1 (7 1/4-oz.) can red salmon, drained, bones and skin removed, flaked
  • 1 oz. (1/4 cup) shredded Jarlsberg or Swiss cheese

Directions

  • Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
  • Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
  • Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.

Foil-Pack Cheese Fries Recipe

Frozen French fries work great while camping. These grilled cheesy fries go from frozen to table to being ready in almost no time.

Foil-Pack Cheese Fries RecipeIngredients

  • 1 bag (14 oz) frozen crinkle-cut French fries
  • 1 tablespoon butter
  • 4 slices American cheese or shredded cheese
  • 2 tablespoons sliced green onions (2 medium)
  • 2 tablespoons cooked real bacon bits

Directions

  1. Heat gas or charcoal grill to medium-high heat. Toss frozen French fries with melted butter.
  2. Tear off 2 (12-inch) lengths of foil to make foil boats. Place half of the fries in a single layer in the center of 1 piece of foil. Loosely fold foil around edges to form a boat, leaving large hole at top to allow steam to escape; repeat with remaining fries and foil.
  3. Place foil packets on grill over indirect heat. Cover grill; cook 20 to 30 minutes, stirring once, until fries are crispy and baked through. Top each packet with 2 slices cheese; cook about 2 minutes longer or until cheese is melted. Sprinkle with sliced green onions and bacon bits just before serving.

Grilled Corn with Herbed Butter Recipe

Grilled Corn with Herbed Butter RecipeIngredients

  • 6 corn on the cob
  • 1/2 cup butter
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped tarragon
  • 1/2 tsp lemon zest
  • 1/4 tsp salt

Directions

  1. Pull husk from corn cobs and remove silk. Re-cover cobs with husk and soak in cold water for 5 min.
  2. Preheat barbecue to medium. Stir butter with parsley, tarragon, lemon zest and salt in a small bowl. Season with fresh pepper.
  3. Oil grill. Barbecue corn, lid closed, turning every min, until grill marks form, 8 to 10 min. Brush hot corn with herbed butter. Let stand 5 min before serving.

Grilled Foil-Wrapped Potatoes and Pepper Recipe

Grilled Foil-Wrapped Potatoes and Pepper Recipe

Ingredients

  • 16 new potatoes, quartered
  • 1 yellow pepper, cut into bite-sized pieces
  • 1 red pepper, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 tbsp fresh thyme leaves

Directions

  • Preheat barbecue to medium. Toss potatoes and peppers with oil and salt.
  • Season with fresh pepper. Divide veggies equally among 4  12-in. squares of foil.
  • Sprinkle thyme over veggies. Wrap into flat packets.
  • Barbecue foil packets, lid closed, turning halfway through, until potatoes are tender, about 20 min. Unwrap packets.
  • Using a charcoal grill? When coals are white, lay packets on grill and continue with recipe.