Meal planning when camping remotely can be tricky if you love to cook and eat well. It's also a challenge when you only have one burner (with 1 saucepan and 1 frying pan), a small propane grill and limited seasonings. I typically will get enough supplies for 3 days' worth of meals with the idea of using the ingredients in multiple meals and the leftovers for lunches. Breakfast is usually our 6 grain cereal mix with fresh fruit, raisins and almonds. This page will be updated regularly as our trip progresses.
This is one of my favorite meals, whether at home or camping. I sauteed an onion and a bunch of chopped garlic with olive oil and red pepper flakes. After the onion starts to brown, I added portobello mushrooms and asparagus, cooked a bit more, then added the raw shrimp. I added extra olive oil to make a bit more of the sauce, a little white wine and butter, then served it on top of cooked farro. I topped it with basil, toasted pine nuts and parmesan cheese.
The Stonewall Kitchens salsas are so good and versatile! I think I could eat this one by the spoonful. I spread it on the chicken, and Dennis barbequed it as is. I sauteed a bag of spinach in garlic and olive oil, then tossed it with a little sherry vinegar and agave syrup. I added some cooked farro then topped with toasted pine nuts.
Super easy - I marinated the shrimp, peppers,mushroom and onion in a chimichurri sauce, then we grilled them. I cooked a box of quinoa and brown rice mix to go on the side.
I know bratwurst aren't good for you, but every now and then it's such a guilty pleasure! I fancied it up a bit with caramelized onions, then made a very healthy slaw of red cabbage, carrots and broccoli. The dressing was white wine vinegar, some mayo and a touch of agave syrup.
I bought a package of pre-cooked ribs, which Dennis grilled to blacken. I added an entire bunch of green onions to 3 large tomatoes, then dressed it with white wine vinegar, salt and pepper. I was cleaning out my fridge, and here's what I came up with: sauteed garlic, onion, red pepper flakes, then added red pepper and sliced mushrooms, Italian seasoning, cooked farro, and then topped with parmesan cheese and toasted pine nuts.
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| Spicy shrimp farro |
This is one of my favorite meals, whether at home or camping. I sauteed an onion and a bunch of chopped garlic with olive oil and red pepper flakes. After the onion starts to brown, I added portobello mushrooms and asparagus, cooked a bit more, then added the raw shrimp. I added extra olive oil to make a bit more of the sauce, a little white wine and butter, then served it on top of cooked farro. I topped it with basil, toasted pine nuts and parmesan cheese.
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| Chipotle Aioli marinated chicken with sauteed spinach |
The Stonewall Kitchens salsas are so good and versatile! I think I could eat this one by the spoonful. I spread it on the chicken, and Dennis barbequed it as is. I sauteed a bag of spinach in garlic and olive oil, then tossed it with a little sherry vinegar and agave syrup. I added some cooked farro then topped with toasted pine nuts.
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| Shrimp Chimichurri shish kabobs |
Super easy - I marinated the shrimp, peppers,mushroom and onion in a chimichurri sauce, then we grilled them. I cooked a box of quinoa and brown rice mix to go on the side.
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| Grilled bratwurst, caramelized onions and a broccoli, carrot, cabage slaw |
I know bratwurst aren't good for you, but every now and then it's such a guilty pleasure! I fancied it up a bit with caramelized onions, then made a very healthy slaw of red cabbage, carrots and broccoli. The dressing was white wine vinegar, some mayo and a touch of agave syrup.
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| Ribs, tomato salad and vegetable farro |
I bought a package of pre-cooked ribs, which Dennis grilled to blacken. I added an entire bunch of green onions to 3 large tomatoes, then dressed it with white wine vinegar, salt and pepper. I was cleaning out my fridge, and here's what I came up with: sauteed garlic, onion, red pepper flakes, then added red pepper and sliced mushrooms, Italian seasoning, cooked farro, and then topped with parmesan cheese and toasted pine nuts.
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| Stuffed Pasillo peppers with grilled chicken |
We grilled the pasilla peppers (I cut them in half but should have left them whole for structural inegrity!) in advance. I sauteed a peach with some red onion and the pepper tops, then added raw quinoa and allowed the flavors to mingle. Then I added stock and covered the pan to cook the quinoa and fruit/veg mixture. Meanwhile, Dennis grilled the chicken thighs, which I topped with cilantro and sliced avocado. I also added more cilantro to the quinoa mixture prior to stuffing the peppers.
I fried the pre-marinated tri tip pieces til they were crunchy. While cooking, I combined corn, garbanzo beans, black beans, cilantro, red onion, and avocado with a salsa of French vinaigrette mixed with garlic, a little mayo and spicy green salsa. I placed this mixture on a bed of dry greens, then added the steak and pepitas on top.
We weren't that hungry, so this was one of our smaller meals. I sliced tomatoes and added marinated mozzarella balls and a lot of basil, then tossed it in pesto sauce. The proscuitto was served on the side.
I sauteed the halved or quartered Brussels sprouts in garlic and oil, then I added some Dijon mustard and sherry vinegar towards the end, then sprinkled them with walnuts. Keeping them warm in foil, I then sauteed the pork chops in olive oil (in the same seasoned pan), then removed them and deglazed the pan with white wine and added more Dijon and some milk to make a cream sauce.
I marinated the thighs in a chimichurri sauce, then we barbequed them over high heat. I sauteed broccoli, asparagus and onion with garlic, olive oil and a little soy sauce and hot green salsa. At the end, I added some cooked farro. I should have added slivered almonds on top!
I cooked the pasta in advance and kept it warm while I sauteed spicy sausage, onion, portobello mushrooms, garlic and red pepper flakes. Added half a jar of prepared tomato sauce and topped with parmesan. Wish I'd had basil too! I made a simple salad of carrots, radishes with oil, white wine vinegar (wish I'd had red wine vinegar) and Italian spices.
I sauteed the fish in olive oil, then removed it and kept it warm. I added shallots and butter and white wine to the pan to make a sauce. I've learned that 2 ears of corn fit perfectly in my medium sauce pan if I cut them in half...and they cook in just 2 minutes of boiling water! They keep warm very nicely while sitting in the water and don't get mushy. The Caesar salad dressing is olive oil, sherry vinegar, Dijon mustard and lots of garlic. (I didn't have any anchovy paste.) I pour it over whole Romaine leaves, then add parmesan, lots of pepper and pepitas instead of croutons.
This looks ugly but tasted great. I sauteed the sliced apple and onion in oil til it started to brown. Then I added the whole pork loin and continued cooking. The apples and onion started to blacken, so next time I think I'll add the pork loin at the beginning. The loin came rubbed with garlic and other spices. The salad was red cabbage, carrots, red onions and tomatoes in a Dijon vinaigrette.
We grilled the lamb chops while I made the "risotto". I sauteed asparagus and portobello mushrooms in garlic, then added the cooked farro and some stock. I tossed it with a bunch of Parmesan cheese.
We grilled the chicken, then sliced it into bite-sized pieces. I tossed cumin flavored black beans with avocado, red onion and tomatoes with a white wine vinegar/oil/garlic/Dijon/chimichurri/mayo sauce, and layered it on top of dry greens. Chicken and pepitas topped the salad.
Unfortunately it was raining when I made this, so the entire van smelled like scallops all night and the next day! I seared the scallops (patted very dry first) in oil to brown them, then removed them and kept them warm in foil. I then added some white wine, shallots, lemon and butter to make a sauce. At the end, I added the scallops to the pan to cover them in the sauce and re-heat them. While they were cooking, Dennis grilled the broccoli, which was tossed in some oil, garlic and the zest of a lime. When they were done, I put them in a bowl with the juiced lime and butter to coat.
I love pre-cooked and/or pre-marinated meats when camping. You don't have the room for all the sauces and spices, so this is an easy way to vary your meals. We grilled the pre-cooked and marinated ribs, then added boiled corn (2 minutes - who knew it was so quick??), and a green salad of red cabbage, red onion, mushrooms and carrots, tossed with a French vinaigrette. Super easy and real comfort food.
Spanish white beans are a family favorite! Fry bacon or fatback, then when it's crisp add garlic and a chopped onion. Cook about 5 minutes, then add the drained white beans. Cook for another 15 minutes or so, adding cherry tomatoes towards the end. I prepared a lime zest, lime juice and butter mix to add to the grilled broccoli. Super yummy.
I still had some chimichurri sauce left from the farmers' market, so I marinaded pieces of lamb in that. I added peppers and onions to the spear along with the lamb. I cooked farro in chicken broth and onion. Then I sauteed green beans in garlic, olive oil and red pepper flakes to put atop the farro.
Pesto is such a versatile sauce to have around! I sauteed the chicken pieces with the pesto, and then tossed it on top of a Caesar salad with pepitas instead of croutons. The dressing was olive oil, sherry vinegar, lots of garlic, lemon juice, and Dijon mustard.
I had an abundance of eggs, thanks to Sam and Melissa's chickens, so I made this classic Spanish comfort food. First I sauteed sliced baby potatoes with a chopped onion and some garlic. Then I added a dozen eggs and slowly cooked it til it set. The tricky part is always flipping it over - I used the lid of the frying pan, then slid it back into the pan to finish cooking. This is great leftovers as well, so we also had it for lunch the next day. I bought some local mixed greens, to which I added well-chopped raw broccoli, sliced red cabbage, local sprouts and some red onion. The dressing was olive oil, mayo, white wine vinegar, a little garlic, and Dijon mustard.
I couldn't find mango to make the salsa, so I improvised with nectarines and loved it! It also had avocado, red onion, jalapeno, cilantro and red wine vinegar. The ahi was seared with a little oil and more cilantro thrown in at the end. The salad dressing was white wine vinegar, oil, a teaspoon of ginger from a tube and a teaspoon of soy sauce.
This was a decadent meal! I seasoned the meat with garlic and butter, then let it sit while I prepared the rest of the meal. I cooked 3 pieces of bacon, then cooked the potatoes and chopped onion in the bacon fat and chopped bacon. Leftover potatoes were wonderful with eggs the next day! I sauteed the mushrooms in garlic, butter and mixed herbs. The asparagus was grilled after the steak, which was wrapped in foil to finish cooking. I'm not a big steak eater, so my leftovers were used for sandwiches the next day.
We arrived late at night to our campsite, so I just did a quick stir fry - always nice to have a simple meal available for situations like this. I sauteed the chicken in garlic and ginger (from the tube), removed it, then cooked a medley of vegetables in the same pan along with some soy sauce. I served it on top of cooked farro (I make this in advance and keep it in a ziplock bag in the fridge for up to a week or two).
I used a bag of butter lettuce then added a chopped funnel bulb on top, drizzled with a little dressing (the dressing was equal parts mayo, white wine vinegar and olive oil, with zested grapefruit and some grapefruit juice and a half of a shallot finely chopped). Next I added cut grapefruit that was mixed with the fennel fronds. Then I added a layer of avocado, then finally 2 cans of crab meat tossed with the dressing, with more fennel fronds on top.
I sauteed the chicken strips in garlic, oil and a taco seasoning packet (major cheat). I let it cool while I made the salad, which consisted of avocado, tomatoes, broccoli, lots of green onions, and a can of chipotle flavored black beans with corn and peppers. The dressing was oil from a jar of olives we ate mixed with white wine vinegar, some mayo and Taco Jesus (I laugh at that name every time I see it) spicy green chile sauce. Next time I would have layered the salad - it would have been a lot more appealing.
I made a citrus sauce using the juice of 3 limes, 6 cloves of garlic, several tablespoons each of butter and olive oil and mixed spices. I simmered it for a few minutes, then poured it over the foil wrapped salmon. This was cooked on the grill in the foil. For the beans, I boiled them quickly, then removed them. Then I chopped almonds very finely and sauteed them with garlic, olive oil and butter for about 10 minutes. I threw in the beans for the last few minutes to reheat them. The wild rice was simply a box of Rice-a-Roni (sometimes you have to cheat with processed food when camping!).
I like to buy the packaged, marinated meat to make life easier. For this salad, I tossed avocado, pepitas, cherry tomatoes, and red onion in a French vinaigrette dressing. I plated the lettuce, topped it with the dressed ingredients, the sliced steak and then bleu cheese crumbles.
I grilled the lamb chops first, then kept them warm in foil while they finished cooking. I melted butter and garlic and allowed them to marinade for a while before grilling. The carrots and broccoli were seasoned with Italian herbs. The yams were cooked previously (we stay in Airbnb every week or so, and I always try to cook a little in advance when there) and mashed with apricots, walnuts and curry.
I browned the couscous dry in the saucepan, then when it started to pop, I added the juice of an orange and chicken bouillon. I also scraped out the orange pieces using my fingers (wash your hands first!) While it cooked, I chopped green onions and fresh basil, then added them along with sliced almonds just as it finished cooking. I put the lid on to keep it warm while I sauteed the shrimp in garlic and ginger puree (from the tube). Dennis grilled the asparagus, which I'd seasoned with garlic and red pepper flakes.
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| Blackened tri tip pieces over bean salad |
I fried the pre-marinated tri tip pieces til they were crunchy. While cooking, I combined corn, garbanzo beans, black beans, cilantro, red onion, and avocado with a salsa of French vinaigrette mixed with garlic, a little mayo and spicy green salsa. I placed this mixture on a bed of dry greens, then added the steak and pepitas on top.
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| Caprese pesto salad with proscuitto |
We weren't that hungry, so this was one of our smaller meals. I sliced tomatoes and added marinated mozzarella balls and a lot of basil, then tossed it in pesto sauce. The proscuitto was served on the side.
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| Brussels sprouts and pork chop in a mustard sauce (with dog paw) |
I sauteed the halved or quartered Brussels sprouts in garlic and oil, then I added some Dijon mustard and sherry vinegar towards the end, then sprinkled them with walnuts. Keeping them warm in foil, I then sauteed the pork chops in olive oil (in the same seasoned pan), then removed them and deglazed the pan with white wine and added more Dijon and some milk to make a cream sauce.
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| Chimichurri chicken and vegetable farro |
I marinated the thighs in a chimichurri sauce, then we barbequed them over high heat. I sauteed broccoli, asparagus and onion with garlic, olive oil and a little soy sauce and hot green salsa. At the end, I added some cooked farro. I should have added slivered almonds on top!
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| Whole wheat penne pasta |
I cooked the pasta in advance and kept it warm while I sauteed spicy sausage, onion, portobello mushrooms, garlic and red pepper flakes. Added half a jar of prepared tomato sauce and topped with parmesan. Wish I'd had basil too! I made a simple salad of carrots, radishes with oil, white wine vinegar (wish I'd had red wine vinegar) and Italian spices.
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| Orange Roughy with corn and Caesar salad |
I sauteed the fish in olive oil, then removed it and kept it warm. I added shallots and butter and white wine to the pan to make a sauce. I've learned that 2 ears of corn fit perfectly in my medium sauce pan if I cut them in half...and they cook in just 2 minutes of boiling water! They keep warm very nicely while sitting in the water and don't get mushy. The Caesar salad dressing is olive oil, sherry vinegar, Dijon mustard and lots of garlic. (I didn't have any anchovy paste.) I pour it over whole Romaine leaves, then add parmesan, lots of pepper and pepitas instead of croutons.
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| Sauteed pork loin in apple and onions |
This looks ugly but tasted great. I sauteed the sliced apple and onion in oil til it started to brown. Then I added the whole pork loin and continued cooking. The apples and onion started to blacken, so next time I think I'll add the pork loin at the beginning. The loin came rubbed with garlic and other spices. The salad was red cabbage, carrots, red onions and tomatoes in a Dijon vinaigrette.
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| Grilled lamb steaks and asparagus farro risotto |
We grilled the lamb chops while I made the "risotto". I sauteed asparagus and portobello mushrooms in garlic, then added the cooked farro and some stock. I tossed it with a bunch of Parmesan cheese.
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| Chimichurri chicken with a southwest salad |
We grilled the chicken, then sliced it into bite-sized pieces. I tossed cumin flavored black beans with avocado, red onion and tomatoes with a white wine vinegar/oil/garlic/Dijon/chimichurri/mayo sauce, and layered it on top of dry greens. Chicken and pepitas topped the salad.
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| Seared scallops with broccoli and lime butter |
Unfortunately it was raining when I made this, so the entire van smelled like scallops all night and the next day! I seared the scallops (patted very dry first) in oil to brown them, then removed them and kept them warm in foil. I then added some white wine, shallots, lemon and butter to make a sauce. At the end, I added the scallops to the pan to cover them in the sauce and re-heat them. While they were cooking, Dennis grilled the broccoli, which was tossed in some oil, garlic and the zest of a lime. When they were done, I put them in a bowl with the juiced lime and butter to coat.
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| Ribs, corn on the cob and a crunchy salad |
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| Grilled bratwurst, Spanish white beans and grilled broccoli |
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| Lamb shish kabobs |
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| Chicken Pesto Caesar Salad |
Pesto is such a versatile sauce to have around! I sauteed the chicken pieces with the pesto, and then tossed it on top of a Caesar salad with pepitas instead of croutons. The dressing was olive oil, sherry vinegar, lots of garlic, lemon juice, and Dijon mustard.
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| Tortilla Espanola with a crunchy salad |
I had an abundance of eggs, thanks to Sam and Melissa's chickens, so I made this classic Spanish comfort food. First I sauteed sliced baby potatoes with a chopped onion and some garlic. Then I added a dozen eggs and slowly cooked it til it set. The tricky part is always flipping it over - I used the lid of the frying pan, then slid it back into the pan to finish cooking. This is great leftovers as well, so we also had it for lunch the next day. I bought some local mixed greens, to which I added well-chopped raw broccoli, sliced red cabbage, local sprouts and some red onion. The dressing was olive oil, mayo, white wine vinegar, a little garlic, and Dijon mustard.
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| Seared ahi with nectarine salsa |
I couldn't find mango to make the salsa, so I improvised with nectarines and loved it! It also had avocado, red onion, jalapeno, cilantro and red wine vinegar. The ahi was seared with a little oil and more cilantro thrown in at the end. The salad dressing was white wine vinegar, oil, a teaspoon of ginger from a tube and a teaspoon of soy sauce.
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| Ribeye, baby potatoes and asparagus |
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| Asian stir fry |
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| Crab, fennel, grapefruit and avocado salad |
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| Seared scallops with burrata and tomato salad |
Using very dry scallops, I seared them on high heat with a little bit of oil. Removed and kept warm, then added a few tablespoons of white wine, shallots and some butter for the sauce. I served it on top of salad greens mixed with farro tossed with a little French vinaigrette. The burrata and tomato salad had a drizzle of pesto mixed with French vinaigrette.
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| Mexican chicken salad |
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| Citrus salmon, garlic almond string beans and wild rice |
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| Carne Asada Steak Salad |
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| Grilled lamp chops and veggies with yam puree |
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| Ginger shrimp, orange couscous and grilled asparagus |
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