A camping cookbook

Recipes and tips for your next adventure



Everything tastes better around a campfire.

There’s something about the smoke in the air and the openness of the great outdoors that heightens our senses — and our appetites.

In Tulsa, we have many options for great campgrounds within 30 minutes to a couple of hours away. Even if you’re not going too far from home, it’s a good idea to plan meals so that you’re not just eating junk food.

Camping isn’t about comfort or convenience. It’s about adventure and creating memories, which can include memorable meals. Taking some time to plan a special breakfast or dinner cooked over piping hot coals will make your campout extra fun.

 

Breakfast

You only need one dish to make this hearty breakfast skillet. Cook it on a camp stove or over a campfire.

Campfire Breakfast Skillet

Serves 4

1     pound breakfast sausage

1     medium russet potato, chopped

½     cup yellow onion, chopped

1     bell pepper, chopped

½    stick butter

4     eggs

½    cup grated sharp cheddar cheese (optional)

Chopped chives

 

Light grill and let coals burn until hot.

Add sausage to cast-iron skillet or Dutch oven, and cook until brown. Add potatoes, onion and bell pepper along with 2 tablespoons of the butter. Cook for about 10 minutes, or until potatoes are tender.

Crack eggs directly onto sausage mixture. Dot with remaining 2 tablespoons butter. Cook 5 minutes or until eggs are cooked to your preference. Top with cheese and chives.

 

Lunch

Sandwiches are fine for lunch, but if you’re going to be camping for several days, treat yourself one day to cheesy nachos. You can substitute canned black beans for the ground beef.

Before you leave for your camping trip, combine spices, salt and cornstarch in a small plastic bag or small recycled container.

When you’re ready to cook, light a grill and let coals burn until hot. Or, make these nachos in a Dutch oven over an open campfire.

Campfire Nachos

Serves 4

1     pound ground beef

1     yellow onion, diced

1     red bell pepper, diced

2     jalapeños, finely diced

1     tablespoon chili powder

1     tablespoon cumin

½    teaspoon garlic powder

¼    teaspoon red pepper flakes

½    teaspoon kosher salt

½    teaspoon cornstarch

3     tablespoons tomato paste

½    can beer (you’ll have to drink the rest)

½    pound cheddar cheese, grated

1     bag of tortilla chips

Lime wedges, sour cream and salsa, for serving

 

Light grill and let coals burn until hot.

Brown ground beef in a cast-iron skillet. Add onion and peppers, cooking until tender.

Stir in spice mix, then stir in tomato paste. Mix until combined. Slowly add beer; cook for a few minutes to thicken. Add water or more beer if needed.

Pour mixture into a bowl. In the same skillet, layer chips, meat and cheese, repeating until you’ve made two layers. Cover with foil, then return to heat to melt cheese for a minute or two.

Serve nachos with lime wedges, sour cream and salsa.

 

Dinner

If your camping trip includes fishing, hang on to this recipe. There’s nothing like fresh fish cooked over a flame.

Bacon-wrapped Trout

Serves 4

4     trout, butterflied, bones removed

Salt and pepper

6     tablespoons olive oil

1     cup fresh parsley, chopped

3     tablespoons chives, chopped

4     tablespoons capers, drained and chopped

6     cloves garlic, finely chopped

Juice of 1 lemon

½     pound bacon

 

Light grill and let coals burn until hot.

Season trout with salt and pepper. Mix together olive oil with parsley, chives, capers, garlic and lemon juice. Divide the mixture between the trout, and stuff inside.

Wrap each trout with bacon. Grill, turning frequently to prevent flareups, until bacon is crisp, about 20 minutes.

Note: This can be cooked over an open flame campfire. Cook in a Dutch oven over hot coals, and depending on how hot your fire is, begin checking for doneness after 10 minutes. It could take anywhere from 10-25 minutes for the fish to cook through.

 

Snacks

Make these snacks ahead of your camping trip, then pack in individual bags or recycled containers to carry on hikes or to have a snack while fishing.

Camper’s Best Granola

5      cups oats

¾     cup sliced almonds

½     cup pecans, coarsely chopped

¼     cup raw sesame seeds

¼     cup raisins

¼     cup dried cranberries

¼     cup dried blueberries

1 ½ teaspoons cinnamon

½     teaspoon nutmeg

Zest of 2 oranges

¼     cup canola oil

½     cup honey

½     cup maple syrup

¾     cup unsweetened coconut

 

Preheat oven to 400 degrees.

Combine all ingredients, except coconut. Spread on cookie sheet. Bake 20 minutes, stirring occasionally. Add coconut 5 minutes before done.

Cool before sealing in an airtight container.

 



These bars are the perfect mix of salt and sweet.

Peanut Butter Pretzel Bars

Makes 12 bars

½     cup pretzels, crushed

1 ¾  cup quick-cooking oats

¼     cup sliced almonds

½     cup mini chocolate chips

½     teaspoon Kosher salt

1      teaspoon vanilla

1      cup creamy peanut butter

¾     cup honey

 

Line an 8- or 9-inch square pan with parchment paper.

Place the crushed pretzels, oats, almonds, chocolate chips, salt and vanilla in a bowl and stir to combine.

Whisk together the peanut butter and honey. If the mixture is too stiff, warm it in the microwave until it’s easy to stir. Add the peanut butter mixture to the oat mixture, and stir to combine.

Press the mixture into the prepared pan, and top with more crushed pretzels or chocolate chips if you like. Chill for 1 hour before slicing into bars. Store in an airtight container or the refrigerator.

 

How to pack a cooler

1 // If you’re going to be camping for more than one night, don’t skimp on the cooler. Choose one that’s well insulated with a lid with a strong seal.

2 // Consider bringing two coolers. One you will only open to pull out ingredients for meals. The other is one you’ll be opening more frequently for beer, soft drinks, sliced fruit and cold snacks. For the cooler with the drinks and snacks, use frozen water bottles, instead of ice, to keep everything cold.

3 // A day before you go, bring the cooler out from the garage, attic or any other warm spot it has been sitting. Open it up and fill it with a bag of ice to make it extra cold before you place any food in it.

4 // Foods that need to stay the coldest should be packed first. So when packing, start with a layer of ice, then add meats, then more ice, then more perishable foods, then more ice and so on. Keep the cooler filled to the brim, layering the top with ice and a kitchen towel to keep air out.

5 // Once you’ve reached the campground, keep both coolers in the shade. Make a “Don’t Open” sign for the cooler holding the meals. Make a “Cold Drinks and Snacks” sign for the other cooler.

 

4 camping hacks

Seasoned campers offer tips for food prep in the great outdoors.

1 // Potatoes are tasty and filling after a day of hiking, but they take a long time to cook over a campfire. Before you leave for your trip, microwave or oven-cook potatoes until just tender. Keep in the cooler until ready to use, then slice and cook over fire in foil packets or with sliced onions and bacon in a Dutch oven.

2 // Have you ever tried the “tie the bag to the tree” approach for a garbage can? It inevitably ends up getting knocked over or torn down. Bring along a pop-up laundry hamper and line it with a trash bag for a sturdier portable trash can.

3 // Making pancakes is a beloved way to start the morning on a campsite. Mix up your pancake batter the day before your trip, and pour it into a clean ketchup bottle. When it’s time for breakfast, easily squeeze the batter onto your hot griddle. You can do the same thing with eggs: Crack and scramble your eggs, then place in a clean water bottle. This way you can transport eggs without worrying about breaking shells.

4 // S’mores can’t be beat, but if you left the marshmallows on the kitchen counter or your chocolate has melted, try this simple and perfect dessert. You’ve probably already packed the two ingredients you’ll need: apples and trail mix. Core an apple, fill with trail mix, dot with butter (a camping luxury if you have it) and wrap in foil. Bake the apples over the campfire in indirect heat for about 20 minutes or until tender.

 

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