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.
Mix the all ingredients together and store in an air tight container. Add about 3 tbls. of mix to 8oz. of hot water. Stir.
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.
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.
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:
Mix the all ingredients together and store in an air tight container. Add about 3 tbls. of mix to 8oz. of hot water/milk. Stir.
In a food processor or blender combine dry milk, tea mix and spices and combine until well blended. Add remaining ingredients and process until it’s a fine powder. While it’s not completely necessary, it makes the blend very smooth and it dissolves without any texture in your mug!
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.
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