Camping food Part II

Perhaps my penchant for eating good food has gone too far (or maybe, not far enough?).  On my last blog post, I had a friend ask where I bought the freeze-dried salmon.  Blech!  When I say we eat fancy when were camping that means no freeze-dried foods!   (I must confess though that for the second morning of our camping, I did plan a cold cereal day.)  I think the secret to eating well while camping is just advanced preparation and a good storage technique for cold foods.  That being said, our most recent camping adventure sported this menu:

Friday night:  Black bean salad, Grilled Steak tacos with salsa and guacamole.  Roasted marshmallows  (pictured above sans marshmallows, served with a glass of red wine (don't tell the camp host!))

Saturday:  Breakfast:  Egg and cheese sandwiches

   Lunch:  Hot dogs, chips, birthday cupcakes, leftover black bean salad

   Dinner:  Beer marinated pork shish kabobs with zucchini, squash and red onion, crusty bread, White beans with chanterelle mushrooms

Sunday morning:  Cold cereal with rice milk.

My advanced preparation consisted of making the black bean salad, marinating the steak for the tacos, pre-cutting the cheese and wrapping up the eggs for the egg and cheese sandwiches, marinating and cutting the pork and veggies for the shish kabobs and putting all the ingredients together for the white beans with chanterelle mushrooms.  I then packed everything in the cooler starting with Sunday's breakfast items on the bottom and ending with Friday's dinner items on the top.  The beer marinated pork shish kabobs was definitely my favorite meal and the white beans with chanterelle mushrooms smelled as heavenly while cooking as they tasted.  Here are some of the recipes to try on your next camping adventure.

Black bean salad  adapted from Campfire cuisine:  Gourmet recipes for the great outdoors by Robin Donovan

Juice of 3 limes

2 Tbs. honey

1 Tbs. ground cumin

1 Tbs. ground coriander

1 Tbs. dried oregano

2 14.5 oz. cans black beans, drained and rinsed

2 green bell peppers

6 green onions, thinly sliced.

Mix the lime juice, honey, cumin, coriander and oregano in a large ziplock bag until well combined.  Add the beans, diced pepper and onion and toss until well combined.  Close this ziplock and then put this ziplock into another one to get it ready for the ice chest!

Red wine Marinade for steak taken from Campfire Cuisine:  Gourmet recipes for the Great Outdoors by Robin Donovan

Juice of 3 limes

1/2 cup red wine

2 cloves garlic, chopped

1 Tbs. dried oregano

1 tsp. salt

1 tsp. pepper

Mix all ingredients in a large ziplock, drop in the steak, seal the bag making sure to get most of the air out.  Put this bag into another bag to ready steak for the ice chest.

Grilled Steak tacos by Joie de vivre

After your coals have gotten hot, put the steak on the grill and grill on each side for about 7 minutes, remove steak to a plate and loosely cover with foil for a few minutes.  Thinly slice steak, put into a tortilla with guacamole and salsa.  Wrap up and enjoy!

Beer-Marinated Pork and Veggie Kabobs adapted from Campfire Cuisine:  Gourmet recipes for the great outdoors by Robin Donovan

For the marinade:

1 1/2 cups water

1 bottle beer

1/2 cup packed brown sugar

1 Tbs. dried oregano

2 cloves garlic, minced

2 Tbs. course salt

1 tsp. pepper

Mix all ingredients in a large ziplock bag and mix.

Add to marinade

1 1/2 lb. pork loin cut into 2 inch chunks

Shake bag to combine.  Seal well removing as much air as possible and put this ziplock into another ziplock to ready meat for ice chest.  Once ready to cook kabobs, thread meat chunks onto skewers with cut onion, zucchini, squash, etc that has been drizzled with olive oil.  Put on grill over hot coals!

White beans with Chanterelle Mushrooms taken from Campfire Cuisine:  Gourmet recipes for the Great Outdoors by Robin Donovan

2 14.5 oz. cans cannellini beans, drained and rinsed

3/4 lb. chanterelles, sliced

1 small red onion, chopped

1/4 cup olive oil

1 1/2 Tbs. chopped thyme

1/2 tsp. salt.

Olive oil spray

Heavy duty foil.

Mix beans, mushrooms, onion, olive oil, thyme and salt in a ziplock bag.  Seal, removing as much air as possible.  Seal this ziplock into another ziplock to ready beans for the ice chest.  When ready to cook, make a foil packet by taking a long piece of foil, folding it in half, and then crimping the two sides.  Spray the inside of the foil packet with the olive oil spray and put the bean mixture in.  Crimp the remaining side of the foil packet to seal leaving enough room for steam to circulate.  Put the packet over hot coals for 20 minutes.  

My weakness and laziness in camping is definitely breakfast foods (I think it's the lack of coffee so early in the morning) so for my next post, I'm going to be researching and trying some out.  Bonne chance with the camping food and let me know if you try anything!