As I am sure most of you have now realized and how Game of Thrones would constantly remind us, winter is coming. For us here at Intervine, you campers, outdoor enthusiasts and you guys enjoying the cool climate in the backyard or deck, we know how good a hot meal tastes on a brisk morning or a chilly evening. So we thought we would share some of our team's favorite easy warm camping recipes…
Oatmeal or Porridge - Vegan/GF option
When you want a hearty easy breakfast it is impossible to overlook the versatility of a bowl of Oatmeal. Sweet, Savoury, fruity, chocolatey, there is no end to the combinations that accompany Oatmeal.
50g Rolled oats (For Gluten free ensure you have pure oats)
350ml Milk (Cow, Almond, Soy, Coconut, etc etc) or water, or a mixture of the two (For Vegan use alternative milk)
Put 50g of oats in a saucepan, pour in 350ml milk or water and sprinkle in a pinch of salt or to taste. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
Complement with your favourite toppings. Some of our favorites are; Honey, Fruits and Berries, Maple Syrup, Cinnamon, Brown sugar and of course, Nutella.
Muffin Tray Campfire Eggs
Cooking eggs for a crowd can be difficult but so rewarding. Eggs, Avocado and hot sauce for breakfast anyone? Eating them is fantastic, cooking them on the campfire sometimes not so much. Make your cozy campfire breakfast a little easier by cooking all the eggs in a muffin pan!
As many eggs as your muffin tin will take!
Grease the muffin tin with butter or olive oil. Crack one egg into each muffin spot then place the entire pan over your fire. Place on grill and grill over medium high heat for 2 minutes, or until firm.
Try a dusting of Paprika or Cayenne pepper.
Packed with warmth, protein and energy this old school farmers recipe is quick and easy enough to create making it a solid choice whether it be camping or at home. Minimal ingredients and versatility make this a popular option when we camp.
6 medium potatoes
8 slices bacon,
1 medium onion, diced
Salt and pepper to taste
Butter or oil
Place the saucepan on the fire, add water and salt and bring to the boil. Add potatoes with their skins in the boiling salted water until done, roughly 10mins. Check with a fork to test. Cool, peel or leave skins on, cube or slice.
Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel. Add approximately 2 tbls of butter to the bacon fat and fry onions until transparent.
Add the potatoes to the pan with the onions and fry until a crust forms. Return bacon.
Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Serve!
Add Jalapenos for the brave or Parsley. If you have any cheese poking around, add it!
Gingery Poached Egg Soup - Vegan and Gluten free option
This dish is a winner every time for us. Really tasty, heart warming and healthy on a cold night. It doesn't get better. Save your small containers from takeaways for oils and other liquids and making this dish on the campfire couldn't be easier.
1 tablespoon sesame oil or vegetable oil (sesame makes a huge difference)
5 (1/4-inch) thick slices fresh ginger
2 cloves garlic, thinly sliced
6 cups low-sodium chicken or vegetable broth (Vegan) (water mixed with stock cubes work perfectly)
2 tablespoons soy or tamari (GF) sauce (here’s where those small take out containers come into play)
12 ounces regular bok choy, Shanghai bok choy, Napa or regular cabbage
4 large eggs remove for vegan
Heat the oil in a saucepan over medium-high heat until shimmering. Add the ginger and garlic and cook, stirring constantly, until the garlic is just golden-brown around the edges, about 1 minute. Carefully add the broth and tamari or soy sauce (it may sputter) and bring to a boil. Meanwhile, trim the stem ends from the bok choy or cabbage. If using Napa cabbage or large bok choy, cut into 1 1/2-inch pieces. Add the bok choy or cabbage to the boiling soup, stir to combine, and bring back to a boil. Lower the heat to maintain a simmer for about 15 minutes. Stir the soup well and quickly crack the eggs into the soup, keeping the eggs as far apart from each other as possible. Simmer undisturbed until the whites are set but the yolks are still runny, 3 to 4 minutes. Serve immediately.
Add your favorite type of noodle, rice or ozors for a real tummy filler. According to our team add some sriracha for a good time.
Sweet Potato Peanut Stew
Winter and stews go hand in hand, and this Sweet Potato Peanut Stew is both healthy AND satisfying. It combines chunky sweet potato and creamy peanut butter, with a smoky chili aroma. With a campfire and bowl full of this, you’ll stay warm all evening long.
1 tablespoon oil
1 small onion, diced
2 cloves garlic, minced
1 medium sweet potato, chopped into 1/4 inch cubes
2 cups broth
14 oz can diced tomatoes
1/4 cup peanut butter
2 teaspoons New Mexico chili powder
1 teaspoon salt
14 oz can chickpeas, drained
2 cups kale, de-stemmed and chopped
Heat the oil in a dutch oven or saucepan over medium heat. Add the onion and saute for about 5 minutes or until translucent and just starting to brown in spots. Add the garlic and saute until fragrant, about 1 minute or so. Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in and there's no clumps remaining. Simmer, uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are tender, add the chickpeas and the kale to the dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.
Your favorite style of bread will accompany this really well!
This winning combination of hamburger meat, beans, and bacon over biscuits will bring out the cowboy in anyone. It has become a team favorite when we camp. It is so easy to make, and we love to make it when we're at home too!
½ pound bacon
1 pound ground beef
1 small onion, chopped
2 (15 ounce) cans baked beans with pork
⅓ cup barbecue sauce
1 (7.5 ounce) package refrigerated biscuit dough
Cook the bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain the oil, and cut into bite size pieces then set aside. Add the hamburger meat and onions to the skillet, and cook until no longer pink and the onion is tender. Drain.
Stir the bacon, the beans and the barbecue sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.
Again adding Cayenne, Paprika or Jalapeños are a winner!
See below for a list of 5 things we never camp without:
Camping Hammock - The lightest and easiest way to sleep outdoors. Once you ‘Hammocamp’ you will never turn back. ENO are made in the US and unrivalled in quality.
Headlamp - We have always found a headlamp invaluable camping. Free hands, plenty of light, easy to pack and travel with.
Knife - The Swiss army knife. We NEVER camp or travel without one of these. Multi use, lightweight and built by the Swiss.
Cooler - When things that should be cold get warm it is not a fun time for anyone.
Sleeping bag - There are many different climes and ratings for temperature. We recommend a 3 season to keep you warm most of the year.