Camping recipes

Makes: 2-4 servings, depending on how hungry you are

INGREDIENTS

2 cups | 500 ml boiling water
1 cup | 250 ml porridge oats
½ cup | 125 ml powdered milk
A pinch of salt
1 chopped or mashed banana
2 tbsp | 30 ml maple syrup, honey or brown sugar

1 apple
1 tbsp butter
1 tbsp sugar

DIRECTIONS

Before your trip
Premix the oats, powdered milk and salt and put in a resealable bag.

At your campsite
Boil the 2 cups water in your saucepan on your camping stove. Add the oat mixture and stir. Add the banana and maple syrup and simmer for 10 minutes.

While the oatmeal is simmering, heat up a cast iron frying pan over medium heat. Slice your apple thinly in rings, straight through the core. Once your pan is hot, add the butter. When the butter is melted, place the apple rounds into your pan. Sprinkle the tops of the apples with sugar. Cook the apples until they are a lovely golden colour, flip them and then cook the other side—the sugar will help caramelize them.

Dish out the oatmeal into two or three bowls, garnish with the sliced apples and enjoy!

Insider’s tips 

• This is a great way to use up a banana that might have gotten squished in your backpack 
• You could add any leftover dried fruit (cranberries, dates, raisins) to the oatmeal. 
• If you are using brown sugar for the oatmeal, you could add this to your dry ingredients bag before you leave home. 
• The apples could also be cooked in foil (with the butter and sugar) in your fire embers. 
• There is no need for milk or cream with this delicious oatmeal!

• Next

Makes: 2-3 servings

INGREDIENTS

Pancakes
1 cup | 250 ml spelt flour
1 tsp | 5 mg cinnamon
1.5 tsp | 7.5 mg baking powder
1 cup | 250 ml instant powdered milk
1 cup | 250 ml water
4 dried apricots
Oil or butter for frying

Apricot syrup
4 dried apricots
3 tbsp | 30 ml honey
1 cup | 250 ml water

DIRECTIONS

Before your trip
Mix flour, cinnamon, baking powder and powdered milk together in an airtight bag. Store other ingredients in individual bags.

At your campsite
Soak all 8 apricots in 1 cup of water (overnight is ideal), and then cut into strips. Skim out half of the apricot strips and add to the flour mixture along with 1 cup water. Stir and set aside while you make the syrup.

Apricot syrup: Mix the honey with the remaining 4 apricots and the water. Boil over a high heat until sauce begins to thicken. Leave to cool slightly (and thicken).

Pancakes: Preheat your pan over medium high heat; and oil/butter once the pan is hot. Drop batter in small rounds (3-inches) onto pan and fry, flipping the pancakes once bubbles appear and cooking other side. Pile up your pancakes and top with the apricot syrup.

Insider’s tips 

• Dried cranberries, dates, raisins (no need to rehydrate any of these), a chopped up apple, or even a couple of spoons of granola could replace the apricots in the batter. 
• The syrup could be made with multiple fruits (fresh and dried combination works well) to create a "compote" using honey to sweeten, if needed.

• Previous
• Next

Makes: 2 servings

INGREDIENTS

2-3 eggs
Grated cheese
Sliced mushrooms
Diced veggies or leftover fire-roasted potatoes
Fresh or dried herbs
Diced leftover sausage or bacon

DIRECTIONS

At your campsite
Make sure you have some embers in your campfire, or preheat a cast iron griddle on your camping stove.

Layer two thicknesses of 1-foot square pieces of heavy duty foil together on top of each other. Lightly grease the centre area (about a 6-inch square) with butter. In a pot or bowl, whisk the eggs with a fork. Add all your ingredients to the egg mixture. (The more ingredients you have the better, as this helps the eggs cook faster and your mixture inside is not so runny, so less likely to leak.) Carefully seal the top of your foil, creating a leak-proof pouch. Cook the pouch in the embers for about five minutes or until the omelette is almost done and no longer runny; turn the pouch over and finish off the other side.

Paired with fresh fruit and yoghurt, this is a delicious energy-packed breakfast.

Insider’s tips 

• Many leftovers could be added to the eggs: chopped up avocado, onions, garlic, cooked ham or chicken. 
• A pinch of salt will help the eggs break down, making a smoother omelette. 
• Why not make a bit extra and put it in a couple of tortillas along with some tinned black beans; wrap it up in foil or waxed paper, and you have lunch burritos for the day's hike!

• Previous
• Next

Makes: two panzerotti

INGREDIENTS

1 whole pita, carefully separated into two pieces
½ cup | 125 ml tomato sauce
1 cup | 250 ml grated cheddar cheese
½ cup | 125 ml sliced mushrooms
2 tbsp | 30 ml chopped green or red peppers
2 tbsp | 30 ml butter

DIRECTIONS

At your campsite
Place your grill over your campfire.

Spread each pita half with the tomato sauce. Place all the ingredients onto half of each sauce-covered pita and fold the pita in half, the way you would an omelette. Spread butter on the outside of the folded pita. Cook the pita on top of the grill (or in a cast iron frying pan) until both sides are brown and the cheese is melted. Enjoy!

Insider’s tips 

• Less can be more, so only a few ingredients (sauce, cheese, dried herbs) make these just as delicious. 
• Use up any leftovers you might have from camping—this is a great last day meal. 
• Other combinations: bocconcini, tomato sauce and pesto; caramelized onions*, sliced apples and cheddar; leftover cooked bacon/sausage, mushrooms and Swiss cheese. 
• Olive oil can be brushed on the outside in place of the butter.

*Caramelized onions can be cooked in oil or butter (or a combination of both) in a cast iron frying pan or in a tinfoil pouch over the fire. Slice your onions super thin and, if you are using the cast iron pan method, stir often...or, if using a tinfoil pouch method, shake often!

• Previous
• Next

Makes: 2 servings

INGREDIENTS

4 strips precooked bacon
2 large lettuce leaves
1 tomato
Pepper
English muffins* or tortilla wraps

DIRECTIONS

Before your trip
Precook bacon, let cool and wrap in 2 pieces of foil. Wash tomato and lettuce and seal into a food-safe bag. Wrap version: wrap your bacon in your tortilla first, and then in foil.

At your campsite
English muffin version: Cut the tomato into thin slices with your camping knife. Heat your foil-wrapped bacon over the fire, and begin toasting your English muffins over the campfire as well. Once toasted, place the strips of bacon, a few tomato slices and a lettuce leaf onto the two halves of the English muffin. Add a dash of pepper and top each with the other half...and you're done!

Wrap version: Dice your tomato using your camping knife and shred or tear your lettuce into strips. Heat your foil-wrapped tortilla (with the bacon inside it) over the fire. When heated through, open up and add the diced tomato and lettuce strips. Rewrap and enjoy!

Insider’s tips 

• Grated cheese would be a delicious addition and could be melted atop the bacon as it heats up in the foil (or in the tortilla). 
• If you have run out of muffins or wraps, use your large lettuce leaf as a wrap!

*If you have a heat source that is able to toast (like a campfire), make these with English muffins. If not, the wrap version would be more appropriate.

• Previous
• Next

Makes: 4 small pizzas

INGREDIENTS

2 whole wheat pitas
1 small pouch sundried tomato pesto
1-8oz | 225 g log of goat's cheese
1 tsp | 5 ml fine herbs
4 tbsp | 60 ml olive oil

DIRECTIONS

At your campsite
Separate each pita into two halves. On each half spread the goat's cheese, then the pesto, and finish each pizza off with a drizzle of olive oil and a sprinkling of herbs.

Place the pitas on a pizza rack over the campfire or in a preheated cast iron frying pan on your camping stove and bake until the 'crust' is crispy, about 8-10 minutes.

Insider’s tips 

• Feel free to substitute any favourite pesto (basil, cilantro, homemade). 
• Tinned smoked oysters/mussels make a nice topping, as do sliced apples or pears.
• Drizzle some honey on top, for a nice contrast with the sharp goat's cheese.

• Previous
• Next

Makes: 2-4 servings

INGREDIENTS

About 16 mini potatoes, unpeeled and cut into quarters
2 tbsp | 30 ml olive oil
Coarse sea salt
Freshly ground pepper

Any combination of the following to make 4 kebabs:
Chicken, steak or tofu cubed
Veggies of your choice (peppers, red onions, broccoli, mushrooms, grape tomatoes)
Your favourite marinade or recipe below

Marinade: In a blender, purée a handful each of cilantro and mint, the zest and juice of a lemon, ½ head of roasted garlic (peeled), and a dash each of maple syrup, pepper and salt.

DIRECTIONS

Before your trip
Marinate and assemble the kebabs at home, sealing them in a strong (poke-proof!) food-safe bag. Metal skewers are best as they don't burn and can be reused for another camp meal.

At your campsite
Heat the olive oil in a skillet over your campfire or on a camp stove. Add the potatoes and cook until lightly browned, stirring occasionally.

When the potatoes are nearly done, place the kebabs on a grate over the fire. Grill them to perfection—ensuring you get that lovely smoky flavour—turning them often so they are evenly browned (and, in the case of chicken, completely cooked through).

Once the potatoes are done, toss with salt and pepper and set aside to keep warm.

Insider’s tips 

• This is a simple and filling meal, ideal after many long hours of paddling and portaging to get to camp. 
• If there is no grate over the fire, both the kebabs and the potatoes can be cooked in foil pouches (separately)—just make sure they are well-sealed, well-oiled and flipped often to ensure even browning. 
• In a pinch, a small jar of pesto with a bit of extra olive oil makes a superb marinade.

• Previous
• Next

Makes: 4 servings

INGREDIENTS 

2 lbs | 1 kg boneless, skinless chicken thighs, cut in half (large strips)
1 cup | 250 ml plain yogurt
2-3 tbsp | 30-45 ml tandoori powder mix

Tandoori spice mix
1 tsp | 5 ml garlic powder
1 tsp | 5 ml fresh ground black pepper
1 tsp | 5 ml ground ginger
1 tsp | 5 ml ground paprika
1 tsp | 5 ml ground cloves
½ tsp | 2.5 ml grated nutmeg
1½ tsp | 7.5 ml freshly ground coriander
½ tsp | 2.5 ml ground cinnamon
1 tsp | 5 ml ground brown cardamom seeds
1½ tsp | 7.5 ml freshly ground cumin
1 tsp | 5 ml turmeric
1 tsp salt
1 tsp | 5 ml ground cayenne pepper (optional)
2 tbsp | 30 ml lemon juice 

DIRECTIONS

Before your trip
Tandoori: Blend all tandoori spices together. Measure out 2-3 tablespoons of the spice mix and stir in the yogurt, mixing well. Pierce the chicken pieces with a knife; this will allow for better absorption of the tandoori marinade. Place the tandoori yoghurt along with the chicken into a food-safe resealable freezer bag, mix well by kneading and seal. Marinate overnight or freeze.

At your campsite
Make sure your tandoori chicken has thawed, if it was frozen.

Heat a campfire grill over open fire, making sure it stands at least five inches above the fire. Brush the grill lightly with oil to prevent the chicken from sticking. Cook the chicken for 20-30 minutes or until the juices run clear, flipping as necessary.

Insider’s tips 

• If a campfire grill is not available, a cast iron pan will work well. 
• You could use bone-in (skinless) thighs, cooking each in its own heavy-duty foil pouch, flipping occasionally; when nearly done, open the foil up to dry out the marinade a bit. 
• Steamed basmati rice is an camping-friendly accompaniment for this dish.

• Previous
• Next

Makes: 2 large servings

INGREDIENTS 

1 large potato, cleaned and cubed (skin left on)
1 large carrot, peeled and cubed
1 sweet potato, peeled and cubed
1 whole tomato, diced or ¼ cup | 60 ml tomato paste
1 small onion, chopped
2 cloves of garlic, finely chopped
8 button mushrooms, halved or whole
1 tbsp | 15 ml butter
Fresh or dried herbs
1 tsp | 5 ml garlic powder
Salt and pepper
½ cup | 125 ml snow peas

DIRECTIONS

At your campsite
Place the potato and carrot in a large pot and cover with water, making sure there is still room for other veggies. Bring to a boil over a campfire or on a camping stove. When the potatoes are half done, add the sweet potato, tomato paste or tomato, onion and garlic. Once the potato is fully cooked, add the mushrooms, butter, salt, pepper and garlic powder. Just before serving add the snow peas, to keep them nice and crisp.

Serve with a side of bannock for dipping!

Insider’s tips 

• A large dollop of pesto stirred in at the end would make a nice finishing touch! 
• To make it a 'creamier' stew, add ¼ cup of powdered milk at the end.

• Previous
• Next

Makes: 4 servings

INGREDIENTS  

1 roll of tinfoil
1 roll of paper towel
1 large onion finely chopped
8 large new potatoes, washed
salt
pepper
4 tbsp | 2 oz | 60 g butter 

DIRECTIONS

At your campsite
Tear off four 1-ft squares of tinfoil. Chop the potatoes into small chunks and finely chop the onion. Divide the chopped potatoes onto the four squares of tinfoil. Sprinkle each pile with the diced onions, butter, and a dash each of salt and pepper. Wrap up each square into a carefully sealed pouch. Now wrap each pouch in wet paper towel, and again in another square foot of tinfoil. Place each package in the fire embers and cook for 30-45 minutes, turning often to avoid burning.

Insider’s tips 

• Add dried herbs or garlic for additional flavour. 
• Sprinkle some parmesan or grated cheddar on top of the potatoes after they are done and let sit 5 minutes for the cheese to melt... delicious!

• Previous
• Next

Makes: 4 servings

INGREDIENTS  

1 package Pillsbury croissant dough
1 cup | 250 ml apple pie filling
½ cup | 125 ml crushed walnuts  

DIRECTIONS

At your campsite
Open up the dough, and separate it into four pieces. Fill each piece with apple pie filling and sprinkle with a few walnuts. Pinch the dough closed. Wrap each turnover in tinfoil and place on hot embers. Cook for about 10 minutes on each side, or until browned.

Insider’s tips 

• Chopped up fresh apples with brown sugar, butter and cinnamon would be delicious or, in a resealable food-safe bag, pre-freeze applesauce with a bit of cinnamon and nutmeg. 
• Packing the croissant dough frozen helps it last longer. 
• Dates, raisins or dried cranberries would be good added to the filling. 
• Be careful not to overfill the turnovers—they'll leak!

• Previous
• Next

Makes: 2 servings

INGREDIENTS  

2 large thick-skinned oranges
⅔ cup | 165 ml muffin batter (bran muffin mix works well)
Tinfoil   

DIRECTIONS

Before your trip
Depending on the length of your trip, you could premix the muffin batter in a food-safe resealable bag and freeze it ahead of time.

At your campsite
Make sure you have some nice remaining embers in your fire. If you have frozen your muffin batter, make sure it has completely thawed before you begin.

Slice off the top of each orange with your sport knife, setting it aside. Keeping the skin as intact as possible, carefully scoop out the orange flesh with your camping spork or spoon. This can later be used for a snack or fruit salad. Half-fill each orange with the muffin batter (leaving room for expansion) and replace the orange lid on top.

Wrap each orange in tinfoil, shaping a foil handle at the top of the orange. Place each one in the residual embers of your campfire for approximately 20-30 minutes, rotating several times to avoiding burning. When done, peel open your moist and orange-infused muffin... and enjoy!

Insider’s tips 

• If you are only mixing your muffin batter at the campsite, make sure it's a mix that requires minimal additions and that you have them all with you. 
• You could add any leftover dried fruit (cranberries, dates, raisins) to your batter before spooning it into the orange. 
• A sprinkling of brown sugar and a pat of butter on top of the batter would give your muffins a decadent caramel-like topping.

• Previous