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FOGEL - The Easy Camp Cookbook: 100 Recipes For Your Car Camping and Backcountry Adventures

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Book:
The Easy Camp Cookbook: 100 Recipes For Your Car Camping and Backcountry Adventures
Author:
FOGEL / MITCHELL C
Genre:
Books / Home and family
Year:
2021
Rating:
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The Easy Camp Cookbook: 100 Recipes For Your Car Camping and Backcountry Adventures: summary, description and annotation

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After a long day on the trail or while sitting around a roaring fire, food just tastes better than it does at home. Sized perfectly for limited packing space, this all-inclusive camping cookbook will expand your wilderness culinary chops. The Easy Camp Cookbook is a compilation of family favorites that are (mostly) healthy, will fuel your adventures, and are simple to makeno more settling for plain ol hot dogs and tasteless freeze-dried foods!

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Contents

HOMEMADE INSTANT OATMEAL

SERVES 6 PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES

Ingredients

3 cups old-fashioned oats
cup dried fruit (Craisins, raisins, apricots, apples, blueberries, etc.)
cup nuts
cup brown sugar
2 tablespoons cinnamon
2 tablespoons flaxseed meal
1 teaspoon nutmeg
teaspoon ground cloves
3 cups water, divided

Directions

Step 1

In a large bowl, combine all the ingredients and mix well. If youre packing the oatmeal for different tastes, leave the fruit out until it is already portioned and let everyone add fruit to taste to their baggies.

Step 2

Portion the mixture into six snack-size resealable plastic bags for easy packing.

Step 3

Boil 3 cups of water on a stove or on the fire.

Step 4

Pour the contents of your oatmeal baggie into a heat-resistant bowl.

Step 5

Add about cup of water to the bowl and let sit for 5 minutes before serving.

BISCUITS AND GRAVY

SERVES 4 TO 6 PREP TIME: 25 MINUTES COOK TIME: 15 MINUTES

Ingredients

FOR THE BISCUITS

2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
cup unsalted butter, cold and cubed
1 cup cold buttermilk

FOR THE GRAVY

1 (12-ounce) package maple-flavored sausage
3 tablespoons butter
cup all-purpose flour
3 cups milk
Salt and black pepper

Directions

Step 1

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, baking powder, and salt until combined.

Step 3

Incorporate the cubed butter into the dry ingredients with a pastry cutter until coarse crumbs form.

Step 4

Add the buttermilk and stir until just combined. Do not overwork the dough as this makes the biscuits less flaky. The dough will be dry.

Step 5

Turn the dough onto a lightly floured surface and flatten into a large rectangle. Fold the short side over and press the dough until its about inch thick.

Step 6

Use a 3-inch round cookie cutter to cut the dough into circles and arrange so the biscuits are barely touching on the baking sheet.

Step 7

Bake for 13 to 15 minutes until the tops are just slightly golden brown.

Step 8

Let cool and store in an airtight container or resealable plastic bag in the refrigerator until ready to take camping.

Step 9

Brown the sausage in a large skillet over the fire or on a camp stove over medium-high heat. Once browned, add the butter and stir until melted.

Step 10

Add the flour and mix to cover the sausage and cook for a minute.

Step 11

Add the milk and stir continuously, scraping the bottom, until the gravy thickens, about 10 minutes.

Step 12

Add salt and pepper to taste. Serve the gravy warm over the biscuits.

VEGETARIAN BREAKFAST BURRITOS

SERVES 6 PREP TIME: 35 MINUTES COOK TIME: 10 MINUTES

Ingredients

2 sweet potatoes
3 tablespoons olive or grapeseed oil, divided
Salt and black pepper
6 large eggs, whisked
1 (15-ounce) can black beans
6 burrito-size whole-wheat tortillas
2 cups shredded Cheddar cheese
Salsa, for topping (optional)
Avocado, for topping (optional)

Directions

Step 1

Preheat the oven to 400F and line a large baking sheet with tinfoil.

Step 2

Chop the sweet potatoes into -inch pieces and toss in a large bowl or resealable plastic bag with 2 tablespoons of oil and the salt and pepper to taste.

Step 3

Arrange the potatoes on the baking sheet in an even layer.

Step 4

Cook for 20 minutes, turning once or until the potatoes are lightly browned and easy to puncture with a fork.

Step 5

In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the eggs and scramble until cooked through, then mix in the black beans.

Step 6

On each tortilla, lay cup of Cheddar cheese, then layer the egg and bean mixture, sweet potatoes, and a spoonful of salsa and sliced avocado (if using).

Step 7

Wrap each burrito in heavy-duty tinfoil (sometimes I like to add an extra layer of foil for good measure!), then refrigerate until ready to transfer to a cooler for transporting to the campsite.

Step 8

Warm your burritos on fire coals directly in the tinfoil or, if you cant have a fire, in a pan on your camp stove.

BLUEBERRY BREAKFAST BAKE

SERVES 6 PREP TIME: 10 MINUTES COOK TIME: 45 MINUTES

Ingredients

6 large eggs
cup milk
cup heavy (whipping) cream
1 teaspoon vanilla extract
2 cups fresh blueberries, divided
1 loaf cinnamon bread, sliced
Maple syrup, for serving
Whipped cream for serving (optional)

Directions

Step 1

Whisk together the eggs, milk, heavy cream, and vanilla in a container with a leakproof lid, then refrigerate until ready to use.

Step 2

Wash the blueberries and put them in a lidded container for transportation.

Step 3

Lay two large sheets of heavy-duty tinfoil on top of each other. Spray with nonstick cooking spray. Place the loaf of cinnamon bread in the middle and fold up the edges to make a bowl around the loaf. This will keep the raw egg mixture from escaping.

Step 4

Spread the slices of bread apart and sprinkle 1 cup of blueberries over the loaf, making sure they get in between each slice of bread. Press them there if needed.

Step 5

Pour the egg mixture over the loaf evenly, ensuring it goes in between each of the bread slices.

Step 6

Use another large piece of foil to completely cover the loaf and crimp the edges of the top and bottom pieces of foil to seal.

Step 7

Place the loaf on the campfire grate over hot coals. Grill until the egg is cooked through, about 30 minutes. Make sure to keep it away from any flames and rotate every 5 minutes to prevent burning.

Step 8

Remove from heat and let cool in the foil for 10 minutes.

Step 9

Serve slices topped with remaining blueberries, syrup, and whipped cream (if using).

FRUIT AND YOGURT PARFAIT CONES

SERVES 4 PREP TIME: 5 MINUTES ASSEMBLY TIME: 5 MINUTES

Ingredients

Assorted fruit (strawberries, blueberries, bananas, raspberries, blackberries, mandarin oranges, grapes, etc.)
4 waffle cones
2 cups plain or vanilla yogurt
2 cups granola

Directions

Step 1

Wash and cut the fruit and store in leakproof containers for travel to your campsite (if using bananas, slice just before assembling the parfaits).

Step 2

Carefully take a cone and add a spoonful of yogurt to the bottom. Then layer a spoonful of fruit and a spoonful of granola.

Step 3

Continue layering the cones with yogurt, fruit, and granola until the cones are full, finishing with granola on top.

LUMBERJACK BREAKFAST

SERVES 4 PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES

Ingredients

1 (16-link) package breakfast sausages
1 (15-ounce) bag frozen hash browns
1 cup chopped green bell peppers
1 cup chopped onions
8 eggs
1 (8-ounce) package shredded Cheddar cheese
Salt and black pepper
Salsa, for topping (optional)

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