by 2021 Outreach Assistant and Camp Chef Extraordinaire, Jessica Tinholt
We’ve all heard the saying: “nothing tastes better than a meal cooked over an open fire.” Well, we can confirm that this is true. Our credentials? Well, take a look at some of our favourite meals from the summer. The Outreach Assistants are lucky enough to spend most weekends camping in the beautiful backcountry of our headwaters, and there is more to camp food than hotdogs and marshmallows. With some preparation, multitasking, and a little luck, there is no food you can’t enjoy.
Classic Campfire Cooking
The metal grate attached to fire rings is one of the most useful tools when it comes to cooking over the fire. These grates are also available to purchase separately for random camping and can be driven into the ground via a stake, so you are not limited to campgrounds. We’ve used these grates throughout the summer for a variety of purposes, from vegetable skewers to bacon cheeseburgers. One of the best dishes we made on the campfire grate were “hobo packs” (foil packets). Load up your tinfoil with potato, carrots, butter, and whatever else you like before setting them over the fire (or in the coals) and cooking them until they’re steamed through. The tinfoil also allows some of your veggies to caramelize, a flavour done best over the campfire!
Tip: If you’re cooking burgers, place tinfoil down on top of the wide gaps of the grate to prevent the ground beef from falling through.
Gas Stove Meals
Sometimes it feels like too much work to cook over the fire, or there are fire restrictions preventing it. This is where a propane camp stove comes in handy.
Let’s talk about a classic: Chicken Chow Mein. Not only can this dish be made in a single pan, but the ingredients are easy to pack in a cooler. To keep your chicken cold and food safe for longer, freeze it leading up to your camping trip and let it thaw throughout the day like an ice pack. By the time you’re ready to cook, it’s thawed! We followed this recipe from RecipeTinEats for our outdoor meal. It was delicious!
Chicken Chow Mein
Another dinner we made on our gas camping stove was Coconut Curry Shrimp over rice. We also threw some spinach and broccoli in there for extra greens. Just like with the chicken, we brought frozen shrimp that would stay cold and thaw in time for dinner. First, we added the shrimp to the pan with minced garlic to sear. Then we stirred in half a jar of Thai red curry paste (about 2 oz) and coated the shrimp in the spicy goodness. Once the shrimp was almost fully cooked, we poured in 2 cans of creamy coconut milk and our vegetables before closing the lid and letting it simmer until our greens had wilted. A few good stirs and it was ready to be spooned over rice, which had been cooked on our second burner. After a long day in the backcountry and swimming in the creek, this was a hit!
Red Curry Coconut Shrimp
Ultimate Cast Iron Comfort Food
A dutch oven is a must while camping. If you have yet to be converted, let this recipe convince you: Buffalo Chicken Mac and Cheese. This has been one of our favourite meals so far this summer, and it’s the ultimate comfort food. We didn’t use a specific recipe, but if you would like concrete measurements you can check out a similar recipe here. After starting off the roux on the camp stove, we built our cheese sauce out of cheddar, cream cheese, Monterey jack, and ⅔ of a bottle of Frank’s Red Hot Sauce. Noodles cooked to al dente were then dumped into our cast iron dutch oven and coated in the cheese. We added 4 pre-baked and shredded chicken breasts (seasoned well) and stirred thoroughly. We even threw in a handful of Monterey jack cubes for good measure. You can never have too much cheese! Then, with the campfire ready to go, we sprinkled a blue cheese breadcrumb mixture over the top before popping on the lid and nestling it into the hot coals. Once the cheese was bubbling in the center, we knew it was done. This meal was a hit, and those who like extra spice could add more hot sauce if they so desired.
Buffalo Mac and Cheese.
Earlier in the summer, we also made Pulled Pork Mac and Cheese! It follows the same process.: take your favourite Mac & Cheese recipe, then add pre-made pulled pork and your favourite barbecue sauce. After a rainy day in the woods, a meal like this always hits the spot.
Pulled Pork Mac and Cheese
Tip: To save yourself from hours of scraping and scrubbing, invest in disposable biodegradable liners for your dutch oven. Also, remember to season your cast iron!
Who Needs a Steakhouse?
We have had the pleasure of eating many incredible campfire meals this summer, but as of the last week of June, the bar is set higher than ever. This steak dinner has undoubtedly been our favourite meal so far, and it’s easier to make than you think!
Butter-basted garlic rosemary steak in the cast iron (cooked to a perfect medium rare), creamy goat cheese & herb mashed potatoes, and sauteed broccolini with asparagus and mushrooms. Yes… we might be a little spoiled. While we didn’t follow an exact recipe for any of these dishes, here you can find similar recipes for the steak, potatoes, and vegetables. Assemble your masterpiece on ceramic plates and share across a picnic table for maximum enjoyment.
Gourmet camp meal: Butter-based garlic rosemary steak, creamy goat cheese & herb mashed potatoes, and sautéed broccolini with asparagus and mushrooms. Bon apetit!
Can’t Forget Dessert!
While it might not sound delicious by its name, we insist that you try “dump cake”. Dump cakes can be made with any flavours you like, and only require three ingredients: canned fruit, cake mix, and butter. Here is the classic recipe for dump cake that we used, cherry and pineapple filling topped with french vanilla cake, but use whatever variation you’d like. Layer the ingredients in your dutch oven, then bake it on the coals of your fire until the cake is cooked through. Don’t mix; just dump!
Don’t have a cast iron dutch oven? Not to worry! This last dessert idea doesn’t need one. In fact, all you need is some tin foil for these chocolate orange cakes. Slice the top off an orange and eat the inside before replacing it with chocolate cake mix. Put the top back on, wrap your cake-filled orange in tin foil, wish it good luck, and toss it (gently) into the coals of your fire. After a few minutes, pry it open with a pair of tongs and enjoy your individual zesty chocolate cake. The best part is the easy cleanup.
Chocolate Orange Cake
Trail Snacks
When not at the campsite, it’s important to take snack breaks as you admire the views our watershed has to offer. Some of our favourites include granola bars, trail mix, dried seaweed, watermelon, and best of all… wild strawberries!
Preparation is Key
Remember to plan ahead so that - like all activities in the backcountry - you can Leave No Trace. That means respecting local regulations and fire restrictions, using designated fire rings when available, packing out what you pack in and disposing of dish water appropriately, ensuring your campfire is out cold, and storing food properly so you don’t attract wildlife or habituate them to your delicious human food.
We have had a phenomenal time trying new recipes this summer. It has not only taught us new techniques and flavours, but brought us together as a team. Food is something everyone has in common. Hopefully, these meals inspire you to step outside of your comfort zone the next time you go camping and try something new! Remember, you’re only limited by your imagination and how many pans you can fit on your camp stove.
