When it comes to finding food and recipe suggestions for camping with kids there’s really only one place to turn — social media.
For those looking for gourmet camping recipes, Pinterest offers hundreds of ideas for everything from portabella pizza, campfire mac and cheese, baked bananas foster and blueberry muffins cooked in orange halves.
Advice from Facebook was also helpful, and much more practical, when looking for camping ideas and recipes.
Longtime camper Brian Snook from Chilliwack suggested hotdogs, roasted corn on the cob and fire-roasted potatoes, while Darnelle Moore, co-owner of Eastside Fitness on Fraser Street, said nothing goes over better with her kids than Fruit Loops, which she says they’ll eat all day long. Moore noted Fruit Loops can be substituted with Corn Pops if desired.
Calgary-based Tracy Lee Pullman Selock was all about traditional basics in her suggestions, which included s’mores, toasted Marshmallows and pork and beans.
North Vancouver-based Tami Esau said Jiffy Pop is easy to make and is a huge hit with her son. Esau advised bringing along a heat-proof mitt to cook the popcorn because the handle gets hot. She also recommended making foil packets of sliced potatoes and onions dabbed with butter and sprinkled with salt and pepper.
Esau just throws them on the campfire and waits for them to cook. Another favourite camp recipe from Esau is a Bloody Mary mix-marinated roast, sans vodka. Esau cooks the roast on a stick over the campfire.
Courier readers on Twitter were also happy to contribute ideas.
Ramona Wildeman (@ramonawildeman ) suggested a recipe with a self-explanatory name she calls Bread on a Stick. Mix together Bisquick, which can be purchased at any grocery store, and water. Once the dough is kneaded, use a stick and roast pieces over a campfire. Wildeman suggested serving with a warm cup of cocoa and sums up her recipe as “#seriousyum.”
Besides hotdogs, the following is a top 10 list of easy-to-make camp foods kids are guaranteed to love:
- Pancakes: Pancakes are an easy breakfast food because all that’s required is a premixed package of mix and water or milk. Take along an empty ketchup bottle to fill with pancake mix for easy pouring.
- Franks and beans: Slice up some wieners and fry them in a cast-iron pan before adding a can or two of beans. This recipe is great because you can keep it plain for the kids or spice it up for the adults.
- Chili: Again, this recipe can be as spicy as your family likes so the amount of chili powder you add is up to you. Brown some ground beef or turkey in a cast iron frying pan and then drain off any excess grease. Depending on your taste, add as many or as few vegetables, such as onions and peppers, as you like and finish with canned kidney beans. Simmer for at least 30 minutes and serve.
- Baked potatoes: This could possibly be one of the easiest camp recipes of all time. Wash as many potatoes as you need, poke a couple of holes in them with a fork to allow the steam to release and then wrap them tightly in tin foil. Bury the wrapped potatoes in the hot coals at the bottom of your campfire and cook for 40 minutes.
- S’mores: You can go traditional or gourmet, but the basics are graham crackers, marshmallows and pieces of chocolate. Toast marshmallows over a fire and place them between two pieces of graham crackers and chocolate pieces.
- Foil pouches: You can wrap almost anything in foil and steam it over a campfire. This is an ideal way to cook fish, vegetables, chicken or even tofu.
- Two-ingredient cake: Mix a 20-ounce can of crushed pineapple with one box of angel food cake mix. Pour into an ungreased Dutch oven and bake per the package directions.
- Eggs in a bag: Boil a pot of water over the campfire or camp stove. Scramble two eggs and add salt, pepper, cheese and one slice of cooked crumbled bacon. Pour into a Ziploc bag, close the top and cook in the boiling water for between 10 and 12 minutes.
- Hotdogs or sausage on a stick: Take a refrigerated bread stick, flatten it out and sprinkle with spices. Wrap the dough around a wiener or cooked sausage and pinch the ends. Cook over a fire or coals until the bread is brown.
- Baked apple and sausage: Core an apple and place a pre-cooked sausage link in the hole. Securely wrap in aluminum foil and cook in campfire coals for 30 to 40 minutes.
Chef Ned Bell's B.C. Blueberry Cranberry Chocolate Chips Power Cookies
Recipe courtesy of Ned Bell, executive chef at Four Seasons Hotel Vancouver. Bell says these Power Cookies have developed quite a following. Considering the cookies are dairy, nut and gluten free, Bell says they’re not only delicious, but also a healthy choice to pack for any camping trip. He notes the cookies are made from healthy, locally-sourced, energizing ingredients.
Ingredients:
- 2¼ cups quick cooking oats
- 2 cups Spelt flour (or buckwheat flour)
- 1 cup sunflower seeds
- ¾ cup + 2 tbsp pumpkin seeds
- ½ cup shredded unsweetened coconut
- ¼ cup flax seeds (or hemp seeds)
- 1 cup brown sugar (coarse) or cane sugar
- 1 tbsp ground cinnamon
- 2¼ tsp kosher or sea salt
- 1¾ cups dark chocolate chips
- 1¼ cups dried B.C. cranberries (dried blueberries also work really well)
- ¼ cup water
- ¼ cup molasses
- ¾ cup canola oil (flax oil or hemp seed oil work as well)
- 1 cup soy milk (vanilla or plain)
Method:
- Preheat oven to 350F. Line baking sheets with parchment paper.
- Combine all the dry ingredients in a large bowl.
- Combine all wet ingredients and add to the dry ingredients
- Mix together until just combined. Scoop onto the baking sheets, gently flatten cookies.
- Bake for approximately 18 to 22 minutes (until lightly browned, do not overcook, they are best moist and chewy)
Yields: 24 cookies (using 1/3 cup measuring cup or size 16 scoop)
TV host Jody Vance serves up favourite hash
Broadcast journalist and co-host of Breakfast Television Jody Vance enjoys camping with her large extended family at Kalamalka Lake in the Okanagan each year. She says everyone takes turns cooking a meal and this is her go-to favourite, sure to get everyone up and out of their tents. As far as special equipment goes, Vance says all you need is a platter, skillet, knife, cutting board, paper towel and spatula.
Ingredients:
- Salt and pepper
- One-dozen farm fresh eggs
- One-pound good-quality sliced bacon
- One diced white onion
- One bunch of chopped green onions
- One bunch of chopped fresh parsley
- Two ripe tomatoes cut in half
- Diced new potatoes
- Sour cream or condiments of choice such as hot sauce or HP
Method:
- Crisp bacon in a pan over medium heat — remove to paper towel and add half the fat. Add potatoes and sauté over medium heat until cooked through, but not browned, about 15 minutes.
- Add onion and a drizzle of reserved fat and caramelize slowly over low heat. Once browned and delicious, remove to a platter. Turn up the heat, add a bit more fat and put tomato halves cut side down to brown.
- Assemble plate with potato and onion and crumble bacon overtop, sprinkle with chopper green onion and parsley. Place tomato browned side up on the plate. Scramble or fry eggs to place on top and season well with salt and pepper.
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