A s'more and Cup of Noodle aren’t the only things that make the world go around for me when I go camping. Growing up, my dad used to bring two large rolls of tin foil, two sets of cooking tongs, and four oven mitts (one for each of us). All I remember, was watching my dad build a huge fire, throw countless random ingredients into a tin foil wrapping and throw it on the fire while we went down to the river to play and hang out. After about an hour, we would come back exhausted and ready to eat, my pops would use the tongs to grab the foil rolled food from the flames, open them into the shape of a bowl and hand one to each of us wrapped in an oven mitt. Here are a few of my fondest recipes from growing up camping with my dad. Side note: my dad taught us to camp as a minimalist, which meant no ice and no refrigerated meals. These recipes are based off of that same idea.
Breakfast | Blackberry Cobbler
Recipe (serves 1)
1 jar of Blackberry Preserves - get the chunky kind with pieces of fruit!
2 single serving bags of maple and brown sugar quaker oats instant oatmeal
1 tablespoon of coconut oil
1 teaspoon of honey
½ teaspoon of cinnamon
1 tablespoon of water
I like to bring a few ziploc bags full of my spice ingredients pre-mixed whenever I go camping so I am not hauling around the tiny canister. Mix the coconut oil, water, honey and cinnamon together in your ziploc bags before leaving for your trip.
Directions
1. Tear off a piece of tin foil large enough to create a bowl shape after cooking. Take a second piece of tin foil the same length and lay it across the first piece to create a double layer.
2. Pour the two single serving quaker oats packets into the foil as an evenly scattered layer.
3. Pour coconut oil, honey, cinnamon, and water over the oats.
4. Scoop about 3 tablespoons of blackberry preserves over the top and seal your tin foil leaving no room for venting.
5. Using your tongs, place the tin foil pod either on the fire grate or in the fire next to the outside embers
6. Leave foil to cook ingredients for about 15-20 minutes and remove with tongs to occasionally check.
Enjoy! *Remember, the foil will be hot so bring an oven mitt or towel to hold your food while you eat.*
Lunch | Tex Mex Chicken Bowl
Recipe (serves 1)
1 can of Chicken in Water - (Make sure that you buy a can that has a pop top so you don’t have to bring a can opener, or buy a bag of Chicken in water so you can dispose of the rapper in the fire if you don’t have access to a trash).
1 pop top can of Baby Corn in water
1 pop top can of Black Beans in water
1 packet of Trader Joe’s Taco seasoning
1 Bell Pepper
1 can of Mild Salsa
1 snack size bag of Frito Corn Chips
2 tablespoons Olive Oil
Directions
1. Tear off a piece of tin foil large enough to create a bowl shape after cooking. Take a second piece of tin foil the same length and lay it across the first piece to create a double layer.
2. Dice up your bell pepper and baby corn 6 ways and lay it at the base of a sheet of tin foil
3. Open and drain the water from your canned chicken
4. Toss your bell pepper, baby corn, canned chicken, tacos seasoning, black beans and olive oil in the ziploc bag full of spices and shake around until everything is evenly coated in Olive Oil and spice.
5. Pour all ingredients back into the tin foil wrapping and scoop about 4-5 Tablespoons of Salsa over the top before closing the tin foil. Leave no room for venting.
6. Using your tongs, place the tin foil pod either on the fire grate or in the fire next to the outside embers
7. Leave foil to cook ingredients for about 15-20 minutes and remove with tongs to occasionally check.
8. Open Tin Foil and crunch Frito Chips over the top. Enjoy!
Dinner | Chicken and potatoes
Recipe (serves 1)
1 can of Chicken in Water - (Make sure that you buy a can that has a pop top so you don’t have to bring a can opener, or buy a bag of Chicken in water so you can dispose of the rapper in the fire if you don’t have access to a trash).
1 Russet Potato
½ teaspoon Rosemary
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
2 tablespoons Olive Oil
1 Bell Pepper
I like to bring a few ziploc bags full of my spice ingredients pre-mixed whenever I go camping so I am not hauling around the tiny canister. Mix all the spices together with the olive oil in your ziploc bags before leaving for your trip.
Directions
1. Tear off a piece of tin foil large enough to create a bowl shape after cooking. Take a second piece of tin foil the same length and lay it across the first piece to create a double layer.
2. Dice up your potato and bell pepper 6 ways and lay it at the base of a sheet of tin foil
3. Open and drain the water from your canned chicken
4. Toss your potato, bell pepper, and canned chicken in the ziploc bag full of spices and shake around until everything is evenly coated in Olive Oil and spice.
5. Pour all ingredients back into the tin foil wrapping and close the tin foil leaving no room for venting.
6. Using your tongs, place the tin foil pod either on the fire grate or in the fire next to the outside embers
7. Leave foil to cook ingredients for about 30-40 minutes and remove with tongs to occasionally check.