By Colleen McTiernan | Photos by Sincerely Gone Photography
When you hear “camping,” you don’t necessarily think of gourmet cuisine. While these recipes may not be fancy, they certainly are tasty alternatives to beef jerky and protein bars, especially for short trips.
BREAKFAST: OMELETS IN A BAG
■ 2 eggs per person
■ 1 gallon sized freezer Ziplock bag per person
■ Meats, veggies and/or shredded cheese
■ Salt and pepper, to taste
Crack 2 eggs into a bowl and scramble together. Add in any veggies, meats or shredded cheese that you would like in your omelet, and add salt and pepper to taste. Pour the mixture into a Ziplock bag and repeat the process for as many omelets as you plan on taking with you.
Keep the bagged omelets in your cooler until you are ready to cook them. Fill a large pot with water and bring to a boil over your camp stove. Drop in the bags and allow the eggs to cook for about 13 minutes. Once cooked through, transfer the eggs to a plate and enjoy!
DINNER: FOIL-WRAPPED BEEF AND POTATOES
■ 1 pound lean ground beef
■ 2 teaspoons Worcestershire sauce
■ 1/2 teaspoon marjoram
■ 2 potatoes, peeled and cut into 1/4-inch slices
■ 1 onion, julienned
■ Salt and pepper to taste
■ 4 aluminum foil squares
Combine the ground beef with the Worcestershire sauce and marjoram in a large bowl and season with salt and pepper. Divide the beef into four equal portions and place in the center of the aluminum squares.
Season potato slices with salt and pepper and layer the potato and onion on top of the ground beef. Top with a pat of butter and fold over the edges of the aluminum foil to create a sealed packet. Place on grill over medium-low heat and let cook for 15 minutes.
DESSERT: CAMPFIRE STRAWBERRY SHORTCAKE
■ Marshmallow fluff
■ Roasting sticks
Skewer a strawberry onto one of the roasting sticks and cover the top with marshmallow fluff. Roast over the fire until marshmallow fluff is lightly browned.