August is the perfect time of year for camping. The weather is warmest, the skies clearest, and the amount of foods available in season the most bountiful. If you are in California like us, the only drawback of camping this time of year is the crowds. Which is why it is important to do some planning if you don’t want to have dinner envy of those who will inevitably be camping around you. (Ok, we admit it, there might be other priorities that come along with the crowds too. Like booking your campsite ahead of time, or planning your hikes as to not coincide with peak times, but we’re a catering company, so we’re going to focus on the food.)
If you have a week to spend camping in the great outdoors, we applaud you, and are envious. If you are like us, you will likely be packing up on a Friday afternoon and will need to be back by Sunday evening. The meals that we planed are for the unlucky lucky readers; those who only have the weekend to camp, but who are lucky enough to be able to dedicate their weekend to camping.
For your first evening, you will likely be spending most of your time driving to your destination and setting up camp. You’ll be eager to relax by the fire and take in the sounds of the night. The perfect dinner for your first evening while you get settled is a 15 Minute Stir-Fry. Delicious, simple, and it will get you in the camping mindset.
Here’s what you’ll need:
- 1 (12 oz) mixed veggie pack
- 1 tablespoon coconut oil
- 1 small-medium beef steak, (or chicken, pork, prawns, tofu!)
- 6 cloves minced garlic
- 2 tablespoons soy sauce
- 1/2 tablespoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon chilli flakes
- salt & pepper, to taste
- 6-8 oz noodles of choice, (Instant ramen noodles, Udon, or soba will work)
Steam the vegetables, cook your meat or tofu of choice with coconut oil on your camp stove, and add spices. Cook the noodles according to the package instructions, and pour the vegetables and protein over the noodles. And you are done! This meal can feed about 4 people, depending on your appetites.
It’s time to slow down. You don’t have to rush to responsibilities this morning; the office is not awaiting your arrival. Watch the sky lighten from the warmth of your sleeping bag, and rise up ready to fuel up for the day of adventure ahead of you. What we have planned for breakfast is sure to make your morning an occasion.
Chilaquiles. If you haven’t tried chilaquiles before, this meal will change the way you look at breakfast. Because, c’mon, who hasn’t wished that nachos were acceptable for breakfast. Well, now their sister meal is.
- ⅓ cup vegetable oil
- 8 corn tortillas, , cut into wedges
- 2 cloves garlic, minced (or garlic powder)
- 1 (7oz) can el Pato sauce
- ½ teaspoon salt
- 2 – 4 eggs
- Optional: Cheese, avocado, cilantro, green onion.
Heat the oil over your camp-stove and add the cut tortillas. Cook until they are slightly crispy, turning them throughout cook-time. Add the salt and garlic, then eggs and el Pato sauce, folding the ingredients together. You can tell when it is done by the texture of the eggs: cook them however you usually make scrambled eggs. If you want, melt cheese on top, or add avocado, cilantro and green onion. Yum.
You are probably going to be on the move during lunchtime. Don’t settle for a granola bar lunch; with a little bit of planning, you can have a great lunch while you are on-the-go, like an Apple and Arugula Grilled Cheese. All you need for two sandwiches is sliced bread, sharp cheddar cheese, 1/2 an apple, sliced thinly, and 1 cup of arugula. Now you know the drill: butter the pan, place the bread, then cheese, then apple, then arugula, and wait. Flip once, so that both sides are golden brown. Then wrap it in foil, and you have an easy lunch to quiet mid-adventure stomach grumbles.
For dinner, we are sure you are tired from your day spent outdoors. So what can you make when you are exhausted, yet ravenous? Foil Wrapped Sweet Potatoes with Vegetarian Chili is the perfect lazy, hearty meal.
Wrap your sweet potatoes in foil, and toss them in the embers of your fire. They should take around 30 minutes to cook all the way through- quicker than in the oven at home. Now, you have a choice; you can either bring a can or two of pre-made chili (we love Trader Joes canned vegetarian chili), or make your own, following this recipe. We won’t judge you either way. If you like, top with your leftover cheese and green onion from breakfast. After this meal you will be full and ready to enjoy an evening by the fire of smoke and stars.
Usually, we make a hearty meal for breakfast on Sunday, and then bring snacks for the car and the stops that are made on the road home. This Chickpea Breakfast Hash will keep you full until late in the day.
- 1 tablespoon oil
- 1 summer squash or zucchini, sliced into 1/2-inch half moons
- 1 small red onion, sliced into 1/4-inch half moons
- 3 mini sweet peppers, cut into 1/4-inch slices, or 1 bell pepper
- 1 (15 oz) can chickpeas, drained
- Spices of your choice
- 1/2 teaspoon salt, plus more to taste
- 2 eggs
Start cooking the vegetables first, beginning with oil and onion. Next add the chickpeas, and cook until slightly browning. Create a well in the center of the pan, add some more oil, and crack in the eggs. Cook them to your liking.
We hope you enjoy your trip, and that these meals keep you fueled for whatever adventure comes your way. Be sure to follow us on Instagram and tag us in your photos! @farmerandthefigevents.
(CITATIONS: All original recipes and photos can be found at Off the Grid.)