(I apologize if this post shows up in your feed twice – I had some post scheduling issues, but we’re all set now. Do you subscribe to All That Is Good via email or an RSS feed like Google Reader? It’s a great way to make sure you don’t miss content from your favorite blogs. I highly recommend it for streamlining your online time. Want more tips for balancing social media and the addicting nature of the internet? Read my post on Passionate Homemaking this week!)
I made my own pancake mix for our camping trips this summer. I really enjoyed the convenience of only having to add milk and eggs in the morning. That being said, pancakes are not the easiest, quickest meal to serve on a camping trip, unless you’re serving adults who can all doctor and cut and eat their pancakes without assistance. ☺ Oh, and this recipe doesn’t lend itself to soaking, so I am planning to make it with sprouted wheat flour next time.
|Pancakes over hot coals|
Here’s a list of other camp food we have enjoyed this summer – from on the bus at Creation Fest, to roughing it at my friend Claire’s place when we went to help work on their house-in-progress. (The stove and water quit on the bus and I had to cook over an open fire – whoo-hoo! Brought back great memories of tipi days!)
Oatmeal – what could be easier and more satisfying?
Egg-in-a-Hole – Break an egg into a hole cut out of a slice of bread frying in a little butter in a fry pan. Flip to toast on both sides. An quick, balanced breakfast.
|Playing with Fire! ☺|
Chili – make ahead and freeze it – will help keep your cooler cold, and heats up without having to worry about scalding or scorching.
Sloppy Joes – make this and the rolls ahead of time, freeze both. Freezing the rolls will keep them from getting crushed on the trip!
PBJ’s – We don’t do these all the time – not easy on the digestion, and to carb heavy to provide a balanced meal. My friend Claire recommends spreading the bread with butter first, then peanutbutter, so you’re giving your body plenty of the fats that it needs to digest this tricky nut. The soaked sandwich bread in my book is ideal for a memorable Peanut Butter Sandwich.
Wraps – make tortillas and use them to wrap up thinly sliced veggies, leftover meat from dinner, a little cheese and homemade mayo – delish!
|The guys grilling steaks|
|Leftover steak and veggies stir fried for tortilla filling|
Marinaded Meat!!! I’m all about marinading and freezing meat ahead of time. Steak, Chicken – you name it, it’s easy and delicious over an open fire. Choose cuts that have a shorter cooking time (like thin steaks or drumsticks) unless you really love broiling your face in front of hot coals for an hour. Serve with salt potatoes, grilled corn on the cob, sauteed seasonal veggies – anything you can boil or fry over those coals.
Hamburgers – season, shape and freeze ahead (do I sound like a broken record yet? Freeze ahead, freeze ahead!)
|grilled corn on the cob – easier than boiling water!|
Cobbler – I’m perfecting the art of fruit cobbler in a dutch oven. The secret is lots of butter and an even bed of coals. More insights in a future post. ☺ If you already have some experience cooking in a dutch oven, here’s the recipe I used.
Ice cream in a bag – actually works! Put heavy cream and some sweetener in a quart sized ziploc bag. Place it inside a gallon ziploc with several handfuls of ice and a tsp. or two of salt. Shake. Shake. Shake some more. Hand it to someone else. Shake. Shake. Play toss with it.Shake. Shake. Rub your hands vigorously together to restore warmth. Shake some more, then declare it done. Pour delicious, soft-serve ice cream into cups to enjoy. Be sure to wipe the salty water off the bag before pouring. Oh, so surprisingly delicious.
|My friend Traci serving up homemade ice cream at Creation Fest|
Have you got any more camping trips planned this summer? We leave toward the end of this month for two weeks on the road in the bus (we’re going all the way to Dallas, TX – Yehaw!) I’d love if you shared your favorite camping or traveling foods as I plan my menu!