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Ideas for longer camping trip

We are camping for 2 weeks this summer. Planning for the food can be a little tough. Looking for some inspiration for some camping meals that we won't get bored of. We will intermix the usual hamburgers, hotdogs, steaks, but we are looking for some different ideas.

We will have options to restock along our trip, so fresh stuff is available. We have a 2 burner coleman stove and can grill over the fire. We will also be bringing our small back country oven, so baking is possible, but only small portions, which is fine, we are only 2 people.

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  1. Are you car camping or are you backpacking?

    I recently made a rice dish with chinese sausage, leeks, chili paste, soy sauce, garlic, minute rice. We were backpacking so i got the oily-er sausage, rendered some of the fat before i put in the leeks and rice. It is a nice dish to have since you crave warm and rich food...

    powdered coconut milk, tetra pack tofu/ dried tofu and some light veggies ( little thai eggplant) makes a great thai curry if you are not too worried about going too light weight. Quinoa and couscous is our standard grain because it is faster to cook.

    1 Reply
    1. re: jeniyo

      we are car camping....

      cous cous is a good idea, quinoa I thought of. I cook brown rice at home, so I am thinking that converted brown will be a good option. Powdered coconut milk is a great 'pantry' idea.

    2. well in this case, you can also throw eggs in the rice dish, so it'll be fried rice. Have it with some good jasmine tea. (my grandmother does this).

      get your hands on some nice demi glace and you'll be set for chilis and soups. We had nice beef soups with shrink wraped, cooked, pot roast meats (TJ's)- just add carrots, demi glace, stock/water, a bit of flour and grill up some potato pancake mix.

      dried ravioli in soup forms is a great stable with the last of your leftover veggies. Sack of herb de provence is very handy and lux.

      3 Replies
      1. re: jeniyo

        I like the 'pot roast' idea. I am up in Canada so no trader joes, but maple leaf puts out those types of roast. could even make it into a beef/barley soup/stew. what would you use for demi glace? I am thinking just a beef stock would work too.

        1. re: cleopatra999

          absolutely! demi glace is just a reduced version of the stock. if you are not dying to safe space, stock is fine. It is pretty expensive anyway.

          1. re: jeniyo

            Knorr has a dry sauce based labeled as a demi glace. That, I believe, is the name in Canada. In the US it might just be 'brown sauce'. The Knorr seem to be more common in Canada. Anyways, I used one such mix to make a gravy to go with lamb chops when camping, and was happy with the result.

            I travel with a relatively small cooler, so don't have room for home made stocks and condiments. The main items in my cooler a deli meats, cheese, a small jar of mayo, a 1L box of juice, and maybe fresh meat for the next dinner.

      2. i love doing kebabs when camping. also campfire baked potatoes. and with the 2 burner stove you can do omelette station in the morning :-)

        1. I described some of my on-the-road purchases and cooking in this Idaho trip last summer:
          http://chowhound.chow.com/topics/5068...
          and a similar trip in British Columbia in this thread
          http://chowhound.chow.com/topics/3191...

          5 Replies
          1. re: paulj

            thanks paulj, some interesting ideas, and actually the places to eat in the B.C thread was very helpful as that is where we will be.

            this is not relevant and hopefully will not get pulled, but can you tell me where you camped around Lillooet?

            1. re: cleopatra999

              Just outside of Lillooet on 99 (south) there's a BCHydro campground that is free.

              1. re: paulj

                was it nice? we are going to be there for a few days.

              2. re: cleopatra999

                Lawd, if you make it to Vanc. Isl. find me here!

              3. re: paulj

                Another BC camping trip report, this time for Vancouver Island
                http://chowhound.chow.com/topics/433687

                On an earlier trip to Bella Coola (mid coast BC), I bought a salmon steak from a local fish retailer, and sauteed in some olive oil on the camp stove. It was one of my best salmon preparations, just the right blend of being done on the inside and crisp on the outside. However finding fish in good meal size portions can be tricky in these coastal communitees. Most of the fish is shipped out, and consumed at home.

                One of my favorite 'breads' for camping is pilot bread, which is a refined version of the old ship's biscuit or hardtack. In Canada Purity of Newfoundland may be the only baker of this. It is easiest to find in coastal stores. In the US I have to use the Sailorboy brand I can find in the Seattle area (and Alaska).

                Elsewhere I like to buy the rolls that are sold in bulk near the deli. BC stores generally have a better deli meat selection than US ones, even in small towns. Except for last year's trip in Idaho, I end up using less fresh meat when camping than at home. Partly it is price and selection, and partly the fact that it needs greater care when keeping it cool, and more attention to sanitation when cooking.

              4. gouda lasts quite some time on a camping trip

                you can make an awesome onion soup in a tinfoil pack thrown on the fire, cut top off onion, dig a bit of a hole in the top, put one tsp butter + boullion cube over it, touch of water and cook. (you can add more stock later for soup if you like

                i make a savory and a sweet snack mix, if you're interested i can post the ingredients...

                good luck!

                2 Replies
                1. re: lollya

                  that onion soup sounds great, couple of questions...do you peel the onion? do you double wrap it? have you tried topping it with cheese or bread? that would be a nice touch. maybe just toast the bread separately then put grated cheese on top with serving. I really like this idea.

                  keep 'em coming!

                  1. re: cleopatra999

                    Um, i'm sure you could do either, but i peeled the outer skin of the onion...sliced off the top and bottom then dug a hole out. you cn definitely double wrap. if you want the soup, cook the broth separate and add to the bowl with the onion (it should just fall apart after being cooked. you can top with cheese and eat with toasted bread for sure. If you wanted you could bring homemade croutons to plop in for effect.