I love being outdoors. I love hiking. I love swimming in fresh water. I love experiencing nature. But, after a long day of those activities, I also love heading back inside for my dinner.
That just wasn’t an option when we went camping last week. With the addition of Tracker and the fact that the nearest town was 30 minutes away, it just wasn’t feasible to go out to restaurants, which we did last time. Instead, Dan and I faced the task of preparing all of our meals at the campsite.
I was weary of how successful we’d be, but a little planning went a long way and we made it work.
Night No. 1: Grilled Personal Pizzas
Because this recipe required cheese, we made it on the first night when we knew our cooler would still be cold. Other than that, all the pizzas took were two simple ingredients: individual pizza sauce packages and whole-wheat pita pockets.
While I worked on prepping the pizzas, Dan got the campfire ready.
Then we flipped the grill down, placed the pizzas on a baking rack and let ’em heat until the cheese was slightly melted, about 3-5 minutes.
They worked out perfectly — and even passed the Tracker-approval test. (Although that doesn’t actually say much.)
Night No. 2: Vegetable Fajitas
We knew we’d have to get more creative on the second night, because it wasn’t a sure thing that food in the cooler would be ok anymore. To me, it was just a good excuse to make a vegetable-rich dish of fajitas with corn tortillas, sweet bell peppers, an onion, salsa and succotash.
Note: It turned out that we were able to pick up extra ice on the first night, so the cheese was still good to eat.
This recipe was a little more involved, in that I had to bring along a cutting board and a sharp knife, which I used to dice the onion and slice the peppers. Unlike last time, we also remembered to bring a can opener.
After building the fire again, I got one pot of the succotash and one non-stick pan of the diced onions going. We also made a large pan of vegetarian baked beans for extra protein.
Once the onions were browned and fragrant, I added in the sliced peppers.
I let the veggies cook for a while, mixing occasionally, until the peppers were also tender. Meanwhile, I just brought the pots of succotash and beans up to a simmer.
With all the food finished, Dan and I got to build our own fajitas. I went with a little corn, the pepper mixture, succotash and salsa on corn tortillas.
Simple and satisfying!
Question: Do you know of any good campfire meals?