We work hard to keep food interesting for our kids And one of the experiences that really gets our family excited is outdoor cooking while on our yearly camping trips. The adventure begins long before the actual cooking does: choosing the food, packing the food, deciding what can be cooked on a fire and counting out the marshmallows. We get the whole family involved. Over the years, we’ve figured out what works best and what most delights hungry campers’ bellies! Here are my top 10 recommendations based on yummy factor and travel durability:
- mini boxes of cereal
- s’mores ingredients
- small watermelon/bananas/apples
- tortillas
- salsa
- eggs
- canned beans
- fresh, vacuum-sealed pasta
- canned tomatoes
- milk/cheese/butter
I’m not a big fan of uncooked meat with an unpredictable cooling system, but have had great success with pre-cooking ground turkey and re-heating for some outdoor tacos! For pasta dishes, we boil water on the camp stove and over the fire we’ll have a cast iron pan filled with diced tomatoes, pre-cooked meat (if we brought it) and any seasonings/herbs that we’ve brought from home. Although hot dogs on sticks are always a delight, road side corn-on-the-cob soaked in water while you’re at the beach (husks on) can also be cooked right on the grill of your camp fire (husks still on) and taste deliciously roasted once they’re done! We also bring a tabletop water dispenser that’s filled up at home and used for washing hands/food and providing cooking water. Get creative and bring foods that can also be used for a warm, energy-fueling breakfast. I’ll sign off here with a photo of some huevos rancheros made from leftover tortillas, salsa and eggs.
Louise Gleeson is a freelance journalist and mother of four. Her professional portfolio can be viewed at www.louisegleeson.com and you can follow along as she shares stories from everyday life on her blog at www.latenightplays.com. You can also find her on twitter @louisegleeson
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Maranda said
I didn’t know you could cook corn on the grill in the husks, that’s a good suggestion. I always husk it and wrap it in foil but that is more work and creates lots of waste. I’ll have to try soaking and grilling!
babyyums said
Let me know how it turns out for you.
Louise said
Maranda: you won’t be disappointed!!!
“I am not a glutton – I am an explorer of food” ― Erma Bombeck | rfljenksy – Practicing Simplicity said
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Mary said
Love the corn on the cob idea. We also love pizza in the pie-irons made with bread, pasta sauce, butter (for non stick agent), peppers, onions, and pre-cooked meat for the carnivores on the trip. Always a hit.