I am soooo not an expert camper. I wish I was, as whenever I go camping with my friends in their campervan we always have so much fun. They are quite keen campers, and they even rent out a campervan when they go to visit their family back in Iceland. It turns out there are some amazing campervan rental options on websites like Rent.is in Iceland. My friends are always telling me to join them so the next time they head to Iceland I might have to tag along. That being said, my knowledge of camping is especially limited when it comes to food. And all that easy stuff that used to tide me over-hot dogs, Doritos, Pop Tarts-yeah, not doing it for me anymore. Blech. I have heard about various mres that I could try…first used by the USA military, these meals can not only be cooked without fire (which makes it so easy), but provide sustenance and nutrition. When on a proper camping trip with no cooler or fire, these are definitely the way to go instead of perishables. Yes, it is ideal if the campsite comes with one of the best pizza ovens, but sometimes that just isn’t the case. Understandably, when it came to trying to pack healthy, yummy, easy-to-prep foods, I felt a little challenged. I decided to go with my gut (and what I had in my pantry here). Some things didn’t work (forgot the hard-boiled eggs on the kitchen counter at home), some did…
So here are three not-so-typical foods I’m glad I brought camping:
1. Hummus
This protein-packed dip is so, so yummy with fresh carrots, cucumber slices, sugar snap peas, and celery. And it’s hearty enough to fill that hunger hole after a big day of fishing/hiking/swimming. I packed a big bowl of it and also a huge Ziploc of veggies. My kids-plus-one ate it up, literally. And so did I-because as the girl who can’t eat garlic, this is the only hummus I’ve found I can eat. Love it!
2. Tapenade
I’m kind of a salt fiend (naughty!) so it’s probably no surprise how much I love olives. I was introduced to this dip a few weeks ago, and have been craving it since. Not sure if it’s really that much healthier than chips, but it was made fresh and I ate it with veggies. (Does that help?)
3. Roast
Yes, roast! I pulled one out of the freezer to thaw a couple days early. (I know you can’t believe I actually thought this far ahead… I can’t either!) Then, the night before, I threw it in the Crock-Pot overnight. Stuffed it in a Ziploc before we left town, and it was the perfect easy meal for our first night camping-I just reheated it on the cook stove. Plus the leftover meat made great roast beef sandwiches for lunches.
So I’m making a note to include those three treats in our next camping trip. They were hits. Plus we loved the Hobo Stew and the grilled peaches. Thanks Heather and Em for helping me figure those out!
The eating was good.
Want some recipes?
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Roasted Red Pepper Hummus
Originally from Lunds-Byerly’s Summer 2007, modified and introduced to me by my good friend, Jen Eck
1/2 c. roasted red pepper (a tall jar-drained-generally makes triple recipe) OR roast your own (see below)
2 tbsp. lemon juice
¼ tsp. salt
¼ tsp. cayenne pepper
½ tbsp. ground cumin
¼ cup tahini (generally found near the olives in the store)
1 – 15 oz. can garbonzo beans/chick peas, drained and rinsed
2 tbsp. chopped flat leaf/Italian parsley or cilantro
In a food processor, combine peppers, lemon juice, salt, cayenne, cumin, tahini, and cilantro and process until smooth. Add garbonzo beans a handful at a time through the top shoot while processing. Add parsley or cilantro and blend until combined.
NOTE: Jen’s food processor holds a triple recipe and it is supposed to freeze well. Keeps in the refrigerator well for a couple of weeks as well. (But really, who can keep it that long??) Serve with pita chips, crackers, sugar snap peas, cauliflower, carrots, cucumber sticks, or celery-or on sandwiches.
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Roasted Red Peppers
One medium to large red bell pepper makes about a ½ cup. Cut the pepper open the long way and cut out the ribs and seeds. Flatten the two pieces down with palm of hand. Put in broiler until blackened. Remove from oven and put in a brown paper bag or a Ziploc and close up. Let sit for at least 20 minutes. Peel off the skin and discard. Use any extra juice as well.
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Kalamata Olive and Tomato Tapenade
Adapted by Jen Eck from Lehmann Farms Black Olive and Tomato Tapenade
1 – 8 oz. jar kalamata olives (juice reserved)
2 tsp. stone-ground mustard
1 tbsp. olive oil
3 tbsp. kalamata olive juice
2 tbsp. capers, rinsed and drained
½ cup pimento-stuffed olives
1 medium tomato, seeded and chopped
2 tbsp. chopped green onion
1 tbsp. finely chopped cilantro
1 ½ tsp. fresh oregano (or ½ tsp. dried)
Combine all ingredients, except the tomato and cilantro, in a food processor or blender. Process, pulsing on and off and scraping down the sides of the container as needed, until smooth and well combined. By hand, stir in the tomato and cilantro. If making ahead, refrigerate covered, then return to room temperature. Great on French bread slices or griddle corn cakes. Also great with chips or veggies.
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Really Good Roast
Adapted from somewhere by Heather and then a little bit more by me
Boneless beef chuck roast
2 cups red wine
1 cup broth (beef, vegetable or chicken)
salt, pepper
Rub all sides of roast with salt and pepper. Sear (fry/brown) every side at least 5 minutes. Take meat and put it in the Crockpot. Pour at least 2 C of wine into the frying pan, scrape up the brown bits, and let it boil for a minute or so. Pour the wine mixture and the broth on top of the roast. Cook in Crockpot on low for 8-10 hours.
by julie rybarczyk
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