Tina M
do any of you guyshave a list or something for kids and camping? I have a 4 yr old and a 2 yr old. what things did you all bring for entertainment/food?
Answer
My kids have always simply ate what I eat. We don't fix them special meals or snacks and the same goes while hiking and backpacking. As for entertainment, being in the woods is enough for anyone, looking for wildlife, swimming, fishing, just being out there is enough for anyone. I suppose at night you could sing, tell stories, play games, music, etc, but usually my kids have hiked and played all day and are ready for bed when it gets dark.
My kids have always simply ate what I eat. We don't fix them special meals or snacks and the same goes while hiking and backpacking. As for entertainment, being in the woods is enough for anyone, looking for wildlife, swimming, fishing, just being out there is enough for anyone. I suppose at night you could sing, tell stories, play games, music, etc, but usually my kids have hiked and played all day and are ready for bed when it gets dark.
What're good dinner ideas for backpacking/camping trips?
Dr Skipper
Going on a lot of backpacking/camping trips this year in an outdoor club, and the kids (high school and middle school age) will be cooking their own dinners. We're allowed to use knives, matches, etc.
But we need to plan out every meal so we can distribute the items to carry among us. It's a camping trip, so it can't be anything elegant or would require an oven. We would be able to use pots and pans, however, plus the campfire (though it's more for smores)
Ideas for breakfast, lunch, and dinner? Thanks
Answer
Go lightweight but healthy all around on your camping trips from the cooking to the cookware itself.
Here are healthy ideas for BREAKFAST, LUNCH, SNACK, DINNER, AND SâMORES. Think healthy for physical activity outdoors with calories that will fill the body with power and energy, rather than making the body sluggish. Think the same for your cooking equipment â light and powerful, but fully pulling its own weight with easy maintenance.
BREAKFAST:
Start with a One-Pan Egg & Veggie Breakfast in a Pita Pocket for 8 campers who can cook it up together: Over the open fire, melt 2 tablespoons canola oil in a non-stick skillet. When hot sauté slices from 2 medium zucchini and a chopped medium onion until they are tender, just a few minutes. Add ¼ cup grated Parmesan cheese. Meanwhile, have someone fork-beat 8 large eggs in a bowl with ¼ cup milk and a pinch of salt & pepper. Using the fork, swirl this mixture into the pan with the veggies, scrambling as you go. When the eggs are cooked, divvy it all up into whole-wheat pita pockets that you have already lined with a slice of ham of your choice and slivers of fresh pear or apple.
SNACK:
Make this healthy Meal in a Cookie before the trip and store in plastic baggies to take with you. Use as a snack on the day you make the pita breakfast. Next day, pass out two cookies a person as a breakfast, especially if you have to leave the campground too early one day to cook up any food.
MEAL IN A COOKIE
1 cup dried cranberries
1 tablespoon grated orange zest
¼ cup fresh squeezed orange juice
â cup butter, softened
â cup sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
½ cup each: white and whole-wheat flour
½ teaspoon each: baking soda and salt
1 ½ teaspoons cinnamon
1 ½ cups old fashioned oats
â cup wheat germ
1 ¼ cups extra-sharp Cheddar cheese
6 strips bacon, cooked crisp and crumbled
Preheat the oven to 350â°.
Heat the cranberries, orange juice, and orange zest in a medium non-stick saucepan. Let steep over medium-low heat until the cranberries are plump.
Cream together the butter and sugar; add the egg and vanilla.
In another bowl, combine the flours, baking soda, salt, and cinnamon, mixing well by hand. Stir in the oats and the wheat germ. Add this to the creamed mixture. Fold in the plumped cranberries mixture, the cheese, and the bacon. Drop by the mounded tablespoonfuls onto non-stick baking pans.
Bake for 13 to 15 minutes or until golden brown. Prick gently with a fork while still warm. Can be dipped in maple syrup if you are at campside.
LUNCH:
This needs to be your most portable meal, especially if youâre on the trail all day. Make sandwiches with a meat of some kind or other protein such as beans with vegetables and wrap them up in vegetable made flour tortillas because loaves of bread can be bulky and heavy to carry on. Also, the new sandwich bread thins are great because they are skinny round breads that take up little space but are delicious for any sandwich you might otherwise build into a bulky roll.
DINNER:
Consider dinner on a stick. Thread meat, vegetables, and fruit onto skewers. Everyone can join in the fun of building these kebobs and cooking them on a grill. The choices are endless from chunks of beef, chicken or ham with peppers, pineapples and mushrooms, to seafood with frozen potatoes and cherry tomatoes!
DESSERT:
Sâmores are a must but have a different one every time. Bring flavored graham crackers: honey, chocolate, and cinnamon. Consider different kinds of chocolate from caramel filled to mint patties, butterscotch chips, and white chocolate. Add apple slices, peanut butter, bananas or dried fruits such as figs, dried cherries or cranberries, and raisins.
CAMPING COOKING GEAR:
Pots and pans coated with DuPont Teflon non-stick are your best friend on a camping trip to save you time. Donât have any? No problem. You can turn any camping pot or pan into an easy-clean non-stick pan with Teflon liners by NoStik, sold in supermarkets and at other retailers (www.nostik.com). These handy sheets can be cut to fit the size of your pan and be re-used if you can wash them or just discard and use a new one each time.
Also, GSI Outdoors carries a complete cooking vessel and eating utensils kit in a small portable and lightweight carrying tower.
Gail Greco
Chef/Editor Carefree CookingMagazine at www.teflon.com
Go lightweight but healthy all around on your camping trips from the cooking to the cookware itself.
Here are healthy ideas for BREAKFAST, LUNCH, SNACK, DINNER, AND SâMORES. Think healthy for physical activity outdoors with calories that will fill the body with power and energy, rather than making the body sluggish. Think the same for your cooking equipment â light and powerful, but fully pulling its own weight with easy maintenance.
BREAKFAST:
Start with a One-Pan Egg & Veggie Breakfast in a Pita Pocket for 8 campers who can cook it up together: Over the open fire, melt 2 tablespoons canola oil in a non-stick skillet. When hot sauté slices from 2 medium zucchini and a chopped medium onion until they are tender, just a few minutes. Add ¼ cup grated Parmesan cheese. Meanwhile, have someone fork-beat 8 large eggs in a bowl with ¼ cup milk and a pinch of salt & pepper. Using the fork, swirl this mixture into the pan with the veggies, scrambling as you go. When the eggs are cooked, divvy it all up into whole-wheat pita pockets that you have already lined with a slice of ham of your choice and slivers of fresh pear or apple.
SNACK:
Make this healthy Meal in a Cookie before the trip and store in plastic baggies to take with you. Use as a snack on the day you make the pita breakfast. Next day, pass out two cookies a person as a breakfast, especially if you have to leave the campground too early one day to cook up any food.
MEAL IN A COOKIE
1 cup dried cranberries
1 tablespoon grated orange zest
¼ cup fresh squeezed orange juice
â cup butter, softened
â cup sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
½ cup each: white and whole-wheat flour
½ teaspoon each: baking soda and salt
1 ½ teaspoons cinnamon
1 ½ cups old fashioned oats
â cup wheat germ
1 ¼ cups extra-sharp Cheddar cheese
6 strips bacon, cooked crisp and crumbled
Preheat the oven to 350â°.
Heat the cranberries, orange juice, and orange zest in a medium non-stick saucepan. Let steep over medium-low heat until the cranberries are plump.
Cream together the butter and sugar; add the egg and vanilla.
In another bowl, combine the flours, baking soda, salt, and cinnamon, mixing well by hand. Stir in the oats and the wheat germ. Add this to the creamed mixture. Fold in the plumped cranberries mixture, the cheese, and the bacon. Drop by the mounded tablespoonfuls onto non-stick baking pans.
Bake for 13 to 15 minutes or until golden brown. Prick gently with a fork while still warm. Can be dipped in maple syrup if you are at campside.
LUNCH:
This needs to be your most portable meal, especially if youâre on the trail all day. Make sandwiches with a meat of some kind or other protein such as beans with vegetables and wrap them up in vegetable made flour tortillas because loaves of bread can be bulky and heavy to carry on. Also, the new sandwich bread thins are great because they are skinny round breads that take up little space but are delicious for any sandwich you might otherwise build into a bulky roll.
DINNER:
Consider dinner on a stick. Thread meat, vegetables, and fruit onto skewers. Everyone can join in the fun of building these kebobs and cooking them on a grill. The choices are endless from chunks of beef, chicken or ham with peppers, pineapples and mushrooms, to seafood with frozen potatoes and cherry tomatoes!
DESSERT:
Sâmores are a must but have a different one every time. Bring flavored graham crackers: honey, chocolate, and cinnamon. Consider different kinds of chocolate from caramel filled to mint patties, butterscotch chips, and white chocolate. Add apple slices, peanut butter, bananas or dried fruits such as figs, dried cherries or cranberries, and raisins.
CAMPING COOKING GEAR:
Pots and pans coated with DuPont Teflon non-stick are your best friend on a camping trip to save you time. Donât have any? No problem. You can turn any camping pot or pan into an easy-clean non-stick pan with Teflon liners by NoStik, sold in supermarkets and at other retailers (www.nostik.com). These handy sheets can be cut to fit the size of your pan and be re-used if you can wash them or just discard and use a new one each time.
Also, GSI Outdoors carries a complete cooking vessel and eating utensils kit in a small portable and lightweight carrying tower.
Gail Greco
Chef/Editor Carefree CookingMagazine at www.teflon.com
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