Who says you have to only eat hot dogs and Kraft Dinner on a camping trip?  We've upped the anti and have compiled a few easy-to-make camping meals using the Hastings Overland tailgate kitchen gear.  With a bit of advanced preparation, you'll soon be eating delicious and nourishing meals around the fire.

 

SOUL-WARMING MORROCCAN STEW

Serves 4

Ingredients:

  • 1 can of lentils
  • 1 can of crushed tomatoes
  • 1 diced onion
  • 1 chopped bell pepper
  • 1 diced sweet potato (1cm cubes)
  • 1 chopped zucchini
  • 1 clove of garlic (finely chopped)
  • 1 chunk of fresh ginger (finely chopped)
  • 2 tablespoons of coconut oil (can substitute other oils)
  • 2 tablespoons of curry powder (add more/less to taste)
  • Water as needed
  • Salt and pepper

Directions:

  • Heat 1 tablespoon of oil in a large pot on medium heat
  • Add sweet potato and onion, cook until almost tender
  • Add zucchini and peppers, cook until tender
  • Scoop veggies to edges, add remaining oil and sauté the curry powder, garlic and ginger until fragrant
  • Add lentils and crushed tomatoes
  • Bring to a simmer, adding water as needed (depending on if you prefer a thicker/thinner stew)
  • Simmer for 10 minutes
  • Dish out and enjoy!

* serve over rice or with naan bread for those in need of a more filling meal after a day of adventures!

 

FIRE-Y FLANK STEAK (OR BLACK BEAN) FAJITAS

Serves 4

Ingredients:

  • 1 lb of flank steak (sub large can of black beans for veggie friendly option)
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 1 can of corn
  • 1 tablespoon of oil
  • 2 teaspoons of chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon of cayenne (omit for those who don’t like spice!)

*can replace spices with a sachet of taco seasoning for a quick cheat!

  • 2 ripe avocados (sliced)
  • 1 bunch of cilantro, roughly chopped
  • Shredded cheese (desired amount)
  • Salsa (desired amount)
  • Plain Greek yogurt (desired amount)
  • Soft tortillas of choice (can use lettuce wraps instead!)

Directions:

  • Heat pot
  • Rub steak with oil, then salt and pepper it, cook on griddle until desired doneness. Remove and thinly slice.
  • In same pan heat oil, then add pepper and onions, cook, stirring often until soft
  • Push veggies to sides, add a spot of oil and stir in spices for 1 minute, before combining into veggies

* if using taco seasoning, combine directly into veggies

  • Add the corn, and add the steak back to the pot, stirring until coated with spices

* add black beans here if making vegetarian

  • Top tortillas with steak/veggies, avocado, salsa, greek yogurt, cheese, and cilantro

* replace tortillas with lettuce wraps for a gluten-free alternative!

  • Roll em’ up, and get messy!

 

MEDITERRANEAN BREAKFAST FRITTATA

Serves 4

Ingredients:

  • 1 tomato diced
  • ½ onion finely diced
  • 1 bell pepper diced
  • 2 big handfuls of spinach chopped
  • 8 eggs
  • A generous chunk of feta
  • Bunch of fresh basil
  • 1 tablespoons of olive oil
  • Salt and pepper
  • Generous pinch of oregano
  • Grainy bread (optional)

Directions:

  • Heat half of the oil on the griddle on medium
  • Whisk eggs with ¼ cup of water and some salt, pepper and oregano.
  • Sauté onions and peppers until soft. Add spinach, stir until wilted. Stir in tomatoes.
  • Turn heat to low, add the rest of the oil. Pour egg mixture evenly over veggies. Crumble feta on top. Leave it until egg is cooked through.
  • Serve topped with roughly chopped basil and a piece of grainy toast!

 

TABBOULEH LUNCH BOWL

Serves 4

*prepare ahead for a lunch on the go!

Ingredients:

  • 1 can of chickpeas
  • 2 cups of cooked quinoa
  • 1 cucumber, diced
  • 2 large tomatoes, diced
  • 1 avocado diced
  •  1 large bunch of parsley, roughly chopped
  •  ½ onion, finely chopped
  • 4 large leaves of kale, chopped and massaged with 2 tablespoons of olive oil
  • Handful of pumpkin seeds for some crunch!

Dressing:

  • 2 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • Juice from 1 lemon
  • 4 tablespoons of hummus or tahini
  •  1 clove of minced garlic
  • Salt and pepper to taste

* add water as necessary to reach desired/pourable consistency

Directions:

  • Hand-massage kale with olive oil until soft
  • Combine all salad ingredients in bowl
  • Stir all dressing ingredients until smooth
  • Pour dressing all over and give a good mix!
  • Divvy up into containers for later on the road or at a mountain-top picnic!

  

EPIC S’MORES

Serves 4 or more

Ingredients:

  • 1 package of graham crackers
  • 1 package of marshmallows
  •  1-2 of your favourite chocolate bars
  • 2 bananas, thinly sliced
  •  1 jar of peanut butter

Directions:

  • Roast marshmallows over the fire until golden brown
  • Once marshmallow is ready, place desired amount of peanut butter on 1 graham cracker, followed by desired amount of chocolate and 2-4 banana slices
  • Place marshmallow between the graham cracker with peanut butter, chocolate and banana and another graham cracker like a sandwich
  • Eat and enjoy!

 

COWBOY COFFEE HOW-TO

Serves 2

  • Stir 2 tablespoons of finely ground coffee and a tiny pinch of salt* into 8oz of boiling water
  • Allow this to sit for a few minutes before drinking to allow the grounds to settle to the bottom of your mug*
  • Note: leave that last sip of coffee, unless you’re alright with a mouthful of grounds!

*A pinch of salt helps bring out the flavours of the coffee and reduce bitterness

*Best served with a generous splash of Bailey’s!

 

 

Recipes created by Zoë Cristiano