We recently returned from a camping trip along the banks of the Current River in Missouri. Although we tent camp, we have upgraded our set up over the years, and it feels more like a glamping experience.
For instance, our tent is equipped with overhead lighting that is operated by light switches located both inside and outside the tent. Other items we have upgraded include the kitchen set up. My kitchen tent houses a couple of folding tables, ample lighting, a portable propane stove, five-gallon water tank, collapsible sink, folding knives (yes, plural), coolers with reusable ice packs that keep them cold enough for food storage for three days, and plenty of overhead hooks and bins for all the small items like utensils, cups, pots and pans, paper towels, soap, foil and spices.
Even though we are on vacation, and technically roughing it outdoors, I still like to cook a decent meal. Here are a few of my go-to recipes that can be made whether you are glamping or cooking over a campfire. And if you feel like just roasting a hot dog over the fire when camping, then go for it! It’s a classic for a reason, because after all, it’s about spending time outdoors, sharing stories around the fire and experiencing the beauty in nature. Enjoy!
Throwing everything into a foil pack makes this dish so easy! They cook up fast and make the perfect side dish. If you don’t want to make these over the fire, they also work great on the grill or in the oven.
Yield: 4 side servings
2 pounds mini-Yukon Gold potatoes, quartered
2 tablespoons olive oil, or butter
1 teaspoon garlic powder
1 teaspoon dried minced onion, or ½ teaspoon onion powder
2 cups shredded cheese of your choice
Cut four large pieces of foil about 10″ long. In a large bowl, toss potatoes with olive oil, garlic powder and onion and season with salt and pepper.
Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
Place foil packets on a grate over the hot coals of a campfire and cook until potatoes are fork- tender.
Unwrap the foil packets and sprinkle cheese on top of the potatoes. Fold foil back over the potatoes and cook a few more minutes until cheese is melted. Serve warm.
Alternatively, preheat grill to medium-high, or preheat the oven to 425º and cook/bake for 10-15 minutes. Add cheese and cook 3-5 more minutes.
Campfire Breakfast Skillet
Eggs, peppers, onions and more all cooked in one skillet over the fire!
Yield: 2 servings
1/4 pound of country sausage
1/4 cup of chopped bell pepper
1/4 cup of chopped red onion
1/4 cup of chopped golden potatoes
1/4 cup of shredded sharp cheddar cheese
3 fresh eggs
3 tbsp of butter
Handful of chopped chives
Preheat a cast iron skillet over the campfire for a couple of minutes. Add country sausage to skillet, stir to crumble sausage and brown.
Once sausage is browned, add chopped golden potatoes, onions and two tbsp. of butter to cook until potatoes start to soften, stirring occasionally.
Add chopped red onion to the skillet and cook for another couple of minutes. As everything browns and cooks, add the last tbsp. of butter and let it sizzle into skillet.
Prep skillet for eggs by flattening ingredients inside. Add eggs to the top of the skillet and cover with foil. Cook until eggs are set. Top the skillet with cheese and chives and let melt. Serve warm.
Summer Gnocchi on the Grill (or campfire)
Yield: 4 servings
1 pound store-bought gnocchi, uncooked
4 ears of corn, kernels removed from cob (or 3 cups frozen, thawed)
2 cups cherry tomatoes
2 tablespoons olive oil
2 garlic cloves
Kosher salt and fresh ground pepper
Red pepper flakes
3/4 cup dry white wine
1/4 cup finely chopped basil
Grated Parmesan for serving
Preheat the grill over medium-high heat. Cut four sheets of foil about 12 inches long. Divide gnocchi, corn, tomatoes, olive oil and garlic evenly over the foil. Season each packet with ¼ teaspoon salt and a pinch of red pepper flakes. Drizzle the white wine evenly among each packet.
Fold foil packets crosswise over the gnocchi mixture to completely cover the food. Roll top and bottom edges to seal. Place foil packets on the grill and cook until tomatoes burst and gnocchi is cooked through, about 15 to 20 minutes. Sprinkle each packet with basil, parmesan and black pepper, and serve.
Jolene Lamb is Culinary Coordinator at Lincoln Land Community College Community Education. Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education. Cooking or food questions? Email firstname.lastname@example.org.
This article originally appeared on State Journal-Register: Glamping or camping: Here are some ideas for cooking over the campfire
published 2023-07-21 14:42:29