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In a large pot, brown:
Add and saute over medium heat for 7-10 minutes:
Add and cook over med-high 20 minutes or until vegetables are near tender:
Add and cook 11 minutes until al dente
Add and cook over medium 5 minutes more:
Before serving (optional):
This recipe makes a large pot of soup which can feed 8-10 people in a sitting. It is easily halved by using the 15oz size cans. Recipe is pretty flexible if you want less diced tomatoes/beans, or a more brothy soup.
*TIP* Cook your pasta in the beef broth and drain over the pot when time. Set aside and add into bowls as needed. This is great when you know there is going to be leftovers so the pasta doesn’t get swelled/mushy from overcooking as it sits.
This recipe can be partially/fully pre-prepped at home to reheat/cook at camp. Toss together a salad and serve with Italian bread for a satisfying meal.
Your favorite Italian grinder fixings, chopped & served dip style! Perfect for lunch at camp.
In a large bowl, combine the meats and cheese, chopped vegetables. Add the mayonnaise, vinegar and Italian seasoning. Stir to combine. Just before serving, stir in the chopped lettuce. Serve with baguette slices or crackers.
*TIP* Prepackage ingredients in ziploc bags and toss together when ready to serve.
Cast iron cookware is ideal for this recipe because it retains heat and will keep your fondue warm for extended periods!
Finely grate cheeses and place inside ziploc with flour or cornstarch. Shake thoroughly to coat, then set aside. Crush/Rub glarlic cloves on bottom and lower portion of pot/skillet. Chop finely and add to pot (optional). Add liquid and bring to simmer. Add 1/4 cup of cheese mixture at a time, stirring until all cheese is melted to a creamy consistency. Overcooking will cause stringiness. Remove from heat. Add seasoning to taste. Pass out the skewers!
What to dip: bread chunks, apple, pears, broccoli, cauliflower, pretzels bites, roasted potatoes, meatballs, sliced sausage, steak strips, pickles, sauteed shrimp, rolled deli meats, grilled chicken, shaped pasta, asparagus, chips, crackers, mushrooms, cherry tomatoes, pineapple chunks, grapes
**TIP** Pre-grate cheeses and add cornstarch/flour and spices to your bag at home.
TRY THESE CHEESE COMBOS:
Make ahead and store in an air tight container. Perfect for a snack at camp or home without the need for a campfire.
Melt 1½ cp chocolate chips (Microwave on high at 30 second intervals stirring with rubber spatula in between). Spread in a waxed line pan (12 x 9 or so). Refrigerator ½ hr. Melt white chips in the microwave. Add fluff, microwave 30 seconds. Quickly spread over hardened first layer. Crumble the graham crackers. Press into marshmallow layer. Refrigerate ½ hr. Melt 2 cups of chocolate chips. Spread over cracker layer. Put in freezer 2 hrs. Remove and break.
The grounds of Burlingame are home to an abundance of blueberry bushes, so prep some ingredients at home and be prepared to go berry picking!
Combine the filling ingredients (blueberries, sugar, flour, juice and zest of half a lemon, cinnamon) in a bowl and toss to coat.. (or place all in a ziploc to transport to camp.) Line a lined 4-qt Dutch oven with parchment (optional). Place blueberry mixture in dutch oven.. Make the topping: by combining flour, sugar, baking powder and salt in a bowl and stir to mix. Add the butter and mash with a fork until the flour and butter come together into pea sized pieces. Add the milk and stir to combine. (or make ahead and transport to camp). Pour the batter over the blueberries. Cover the Dutch oven and place on a bed of settled embers/coal, adding layer of embers to the lid of the oven. Cook for 35-40 minutes. Remove from heat and let sit 10-15 minutes to finish cooking. Serve with whipped cream (optional) once cooled a bit.
** Alternate cooking method- Cook in oven at 350 for about 40 minutes until topping is golden,
A one-pot twist for an easy to prepare camp meal.
Heat the oil in a large pot or Dutch oven over medium heat. Add sliced cooked sausage ( or cook & crumble raw) into the pot. Cook over medium heat for 5 min. until the sausage browns. Add the pepper, onion, and celery. Stir and cook 10 min. until slightly browned. Add garlic, seasoning blend, paprika, and bay leaf. Cook for 5 min. Drain/rinse the red beans and add to pot. Add the rice and 1 ½ cups water. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender. Add butter, and salt to taste. Top with parsley and serve.
A refreshing cold veggie/bean concoction which only improves in taste after a couple days of marinating!
In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Combine by stirring. Mix in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature. Serve with tortilla chips.
Mix the all ingredients together and store in an air tight container. Add about 3 tbls. of mix to 8oz. of hot water. Stir.
You don't have to make this in cast iron, but it really adds to the char of the veggies!
In a cast iron skillet, melt butter over medium-high heat. Add corn, jalapeno and onion stirring occasionally, until vegetables are moderately charred. Add chili powder and garlic salt. Reduce heat to medium-low. Stir in mayonnaise, yogurt/sour cream, lime juice, and cojita cheese and cook 2 minutes. Remove from heat and add cilantro, stirring to coat. Serve with tortilla chips.
Start with a waffle cone and layer mini marshmallows with a variety of chips, fruits, cereal bits (use your imagination). Wrap in foil and cook over fire for about 5 minutes, rotating to prevent burning. Remove and let sit about 2 minutes. Tear foil and eat like an ice cream cone. Make ahead so they are on hand for a bed time snack for little campers..
In a freezer grade ziploc, add 2-3 eggs and other ingredients you like (cheese, ham, onion, pepper, mushroom etc.). Seal and shake to blend. Place in pot of boiling water for approximately 13 minutes. Remove with tongs and dump out onto plate. Cook multiple bags simultaneously. Make ahead for quick meal and easy clean up at camp.
Parboil in same pot 1 lb. each of sausage, red potatoes and green beans for 5 minutes. Cut into bite size and toss in bowl with chopped onion, parsley, 4 tsp. cajun seasoning , salt & pepper. Scoop on to 4 pieces of heavy foil and top with 1 tb. butter. Place more foil over top and seal edges into a packet. Cook 15 minutes over fire. Make ahead and pack in cooler.
3 rules to follow when campfire cooking with pie irons. Make sure its cast iron, "season" well before using, and use your imagination! *TIP* Cooking over hot coals instead of flames gives a better result.
Try these combos:
A comprehensive list by REI. They could have left a few things off...like the ice cream maker and the hand crank blender. We like to stick to a simple recipe.
Columns for food prep, dry goods, and coolers. Fill in your own text.
Breakfast Lunch, Dinner, Snacks, Drinks categories to fill in your own items.