As summer is winding down, we are enjoying these last few warm weekends for all they are worth by filling our souls with the joys of camping, and filling our bellies with camping food! Last week, we took our longest camping adventure yet (3 nights!). My menu was not as fancy as it had been in the past because frankly I didn't know if I could fit 3 days worth of food in our cooler if I cooked fancy, but I thought you might enjoy the menu and some recipes for ideas for your next camp-out.
Sunday dinner: Flank Steak burritos with salsa, sour cream, guacamole and cheese. Marshmallows.
Monday breakfast: Cranberry Flax Muffins (we ended up pulling the leftovers out the next two mornings as well), coffee and juice.
Monday lunch: Hot dogs and chips
Monday dinner: Salmon cakes, melon, black beans.
Tuesday breakfast: cereal with rice milk, leftover cranberry flax muffins, coffee and juice.
Tuesday Lunch: Tuna salad with crackers
Tuesday dinner: Hamburgers
Wednesday breakfast: I cheated and bought Jimmy Dean frozen ham hash that you add eggs to and fry it all up.
Wednesday lunch: Peanut butter and jelly sandwiches, chips.
As you see, the fare was more traditional, but we did feel quite fancy with our salmon cakes for Monday's dinner and our flank steak burritos for Sunday's dinner. Also, the muffins were a homey touch and very quick to prepare when all the boys wanted to go fishing early Monday morning.
Cranberry Flax Muffins adapted from Taste of Home Muffins and Quick Breads
Yeild 1 1/2 dozen muffins
1 1/2 cups bran flakes cereal
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
1/4 cup brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1/2 cup honey
1/4 cup vegetable oil
1 1/2 cup dried cranberries
2 Tbls. whole flaxseed
In a large bowl, combine the first nine ingredients. Whisk the eggs, buttermilk, honey and oil; stir into dry ingredients until just moistened. Stir in cranberries. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375 degrees for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks. These do not necessarily "look" finished, use a toothpick if unsure.
Beef Flank Burritos by Joie de vivre
1 1/2 lb. beef flank steak
1/2 cup soy sauce
1/4 cup water
2 Tbls. molasses
2 tsp. stone ground mustard
1/2 tsp garlic powder
Place soy sauce, water, molasses, mustard and garlic powder in a ziplock bag. Squeeze to combine, then add steak, remove the air and seal well. Place in your cooler. When you are at camp, light your coals and wait until they are ready. Cook the flank steak approx 5-6 minutes per side. Cut flank steak into strips. Layer tortilla with guacamole, sour cream, salsa, cheese and flank steak and roll up.
Salmon cakes (pictured above)
Ha! One of our fancier meals and I got it off of the back of the can of salmon! The can was super cheap (between 1-2 dollars for a 15 oz. can of salmon). Add bread crumbs, lemon juice, mayonnaise, and onion and fry.
We still have one last camping hurrah planned for this year so I'll post Camping Part IV before we settle into fall. Enjoy!