1. Dutch Oven Paella
Try cooking up this savory Spanish style dish over a campfire to achieve the authentic crispy bottom layer!
- 4-6 chicken thighs
- 4 sausages, sliced
- Olive oil
- 1/2 onion
- 2 cloves garlic
- 2 cups white rice
- salt and pepper
- saffron threads
- 16-ounce can of diced tomatoes
- white wine
- chicken stock
- 2 cups frozen peeled shrimp
Sautee chicken and sausage in olive oil using a heavy-bottomed cast iron dutch oven pot (of if you have one, a real paella pan). If you’re not using meat, you can substitute cubes of tofu, vegetarian sausage or mushrooms.
Add in 1/2 a cup of diced onion and 2 cloves of diced garlic and cook until browned. Add in 2 cups of rice, and stir into the sautéed onion and olive oil, allowing the rice to toast slightly.
Now add in a 16-ounce can of diced tomatoes, and simmer. Add salt, pepper, saffron threads, and paprika to taste.
Once the mixture has been simmering for 1o minutes, add in a cup of white wine and two cups of veggie or chicken stock.
Mix together, then move to a cooler spot on your fire or stove, and don’t stir it. Arrange 2 cups’ worth of shrimp on top and cover the dutch oven with its lid, or a piece of foil. Let it simmer for about 15 minutes, allowing the rice to get crusty on the bottom and the steam to finish cooking the shrimp.
Test the rice to ensure it’s cooked through, and serve with a sprinkle of fresh parsley and a squeeze of lemon.
2. Scalloped Potatoes in Foil Packets
An easy campfire classic—food cooked right in foil packets. These easy scalloped potatoes can be dressed up with a variety of ingredients to suit everyone’s tastes.
- 4 large potatoes
- 1/2 stick butter
- salt and pepper
- 1/2 cup grated cheddar cheese
- 1/2 cup milk or cream
Slice 4 large potatoes thinly, and layer them with pats of butter, salt, and pepper in 4 separate foil packets.
Add a handful of grated cheddar cheese to each packet along with 2 tablespoons of milk or cream, then sprinkle potatoes with salt and pepper.
Close the foil packet tightly and place on hot coals for about 15-20 minutes. Check the potatoes to make sure they’re soft before removing them from the fire.
Optional flavor combos: add sliced fennel, crumbled bacon, diced onions, cumin, or sundried tomatoes to the packets.
Try this easy, healthy and delicious traditional Israeli breakfast; an easy one-pot meal you can make in a cast iron frying pan over a fire, grill, or woodstove!
- 1/2 yellow onion
- 2 cloves garlic
- olive oil
- 1 red or green bell pepper
- 1/4 cup tomato paste
- 12-ounce can of crushed tomatoes
- salt and pepper
- 4 eggs
- diced parsley
- crumbled feta (optional)
Sautee half an onion, thinly sliced, with 2 crushed garlic cloves in olive oil. Once translucent, add in 1 sliced bell pepper and stir until soft.
Stir in 1/4 cup of tomato paste along with a 12-ounce can of crushed tomatoes, or use 1 1/2 cups of finely diced fresh ripe tomatoes. Stir the mixture, adding salt and pepper to taste.
Once the mixture starts to thicken, crack 2-4 more eggs into the pan (depending on how many you are serving), and cover with a lid or foil until the eggs are just set. Sprinkle with diced parley and add crumbled feta before serving.
4. Berry Cobbler
Create a classic dessert with fresh berries; maybe even blackberries you foraged on a camping trip and froze for just such an occasion.
- 6 cups berries
- 1 cup flour
- 1 cup oats
- 1/2 cup plus 3 tablespoons sugar
- 1 stick butter
Pour 6 cups of fresh berries into a large dutch oven (or a deep cast iron skillet) – blueberries, raspberries, or blackberries are all good choices. Sprinkle 3 tablespoons of sugar over the berries.
For the topping, add 1 cup flour, 1 stick butter, 1 cup oats, and 1/2 cup sugar to a large bowl. Sprinkle with 1/2 a teaspoon of salt. Using two butter knives, roughly dice the butter into the flour mixture. Dribble in a tablespoon or two of water, and using your hands, gently mix the topping together until its crumbly, with the approximate texture of granola.
Sprinkle the topping mixture on top of the berries.
Place a lid or some aluminum foil on the pot or frying pan, and place on a medium-hot area of the coals for about forty minutes. You can check to see if it’s getting close to done by looking for berry juice bubbling around the sides, and the topping getting crispy.
5. Baked Apples
Once your fire has died down and it’s time for dessert, use the coals to roast a savory apple-cinnamon dessert for yourself.
- 4 large apples
- 1/4 cup raisins
- 4 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
Use a knife to remove the core from the middle of the apple, including the stem, bottom, and seeds. Place the cored apple on a square of aluminum foil large enough to wrap around it.
Stuff the center of the apple with a mixture of raisins and nuts, a spoonful of brown sugar, and a sprinkle of cinnamon. Dab a small pat of butter into each end, and wrap in foil.
Nestle the foil-wrapped apples on the edge of a bed of coals and roast for about 15 minutes. Carefully unwrap an apple and pierce it with a knife or fork to check whether it’s softened enough to eat with a fork.
6. Grilled Pineapple Skewers
Use a whole fresh pineapple for this street-food inspired recipe.
You can cut the fresh pineapple slices into spears or chunks. Once they’re cut into the desired shapes, put the slices on bamboo skewers.
Place the pineapple skewers on a grill over a bed of hot coals, rotating them after they begin to brown and caramelize.
When they’re done, you can dip the skewers in a bowl of coconut flakes for an extra tropical flavor. If you’re not out in the woods camping, you can serve the grilled pineapple over a bowl of vanilla ice cream!