The 22 Easy Camping Meal to Relax You

Weekend hiking is a great and favorite activity for many people to participate in. You can go hiking with your whole family. Such a hike is a vacation, especially for children. Therefore, their campers try to take a vacation in food and rations, especially when a hike is tricky with obstacles or heavy backpacks. You can bring any food for a weekend hike because all the food can be kept for 1-2 days. You should not get carried away with canned food or concentrates. An easy camping meal prioritizes fresh fruits/vegetables, dairy products, and fresh meat products. ou will learn more about The 22 Easy Camping Meal to Relax You by LCNOutdoors article.

For 1-day and 2-day hikes, it is recommended to prepare food primarily at home. However, one should not rely entirely on personal initiative. This leads each hiker to take only 3 things on the mountain: hard-boiled eggs, sandwiches with sausage, and cheese. The smartest people also eat salt. This traditional “variety” doesn’t do justice to the high emotions. That’s fine if someone thinks of threading this boring sausage on a stick and roasting it over a campfire. Even for a 1-day camping trip, it’s best to appoint a steward to set the menu and distribute the meals among the campers.

It is important to remember that 1- and 2-day camping trips are a vacation and a chance to take a break from the hustle and bustle of the city and everyday life. Therefore, everything here should be festive – the mood, the appetite, and the food. Here are some recipes with techniques and ingredients that fit the camping conditions.

Energy consumption depends on the type of hike, the terrain, the nature of the journey, the condition of the trail

The Easy Camping Meal

Camping Soup

Noodle soup

Ingredients are as follows.

1. Bouillon cube – 1 piece per person.
2. noodles or pasta – 30g.
3. spices and butter – 1 tablespoon.

Method of preparation.
Put the mashed bouillon cube in boiling water and stir well. Add the pasta or noodles, stir and cook the soup for 15-20 minutes. Add 1-2 tablespoons of dry vegetable stock seasoning 5 minutes before the end of cooking. Do not add salt to the soup as both the Bouillon cube and the seasoning contain salt.

Meat and bean soup

Ingredients are as follows.

1. canned meat – 800 g.
2. canned beans in tomato sauce – 850-1000g.
3. beef brisket or smoked loin – 250 g.
4. spices, salt to taste.

Method of preparation.
Put the chopped beef or brisket back into boiling water, then add the beans to the boiling water. Boil for 5 minutes. Add meat and season with 1 tablespoon of dry vegetable seasoning. 5 minutes later, bring soup to a boil again. Can serve bread or white bread crumbs with the soup.

Bok Choy Pork Soup

Ingredients are as follows.

1. canned meat – 500g.
2. Tender Nettles – 400g.
3. Bitter Dock (or Wood sorrels) – 200 g.
4. Wheat flour – 1 tablespoon.
5. Bacon or vegetable oil – 2 tablespoons.
6. spices, salt – to taste.

Method of preparation.
Boil enough water in a pot to make the first course for the whole group. Rinse the Nettles, cook in boiling water until a tender, place on a sheet of plywood, and shred finely. (If you have rubber gloves, Nettles do not need to cook). Rinse Bitter Dock, rinse and chop large leaves. Melt the bacon in a pan, add the flour, and toss. Then add the chopped Nettles to the pan, stir well, and wash the hot broth leftover from cooking the Nettles. Add Laurus nobilis, pepper, and simmer for 15-20 minutes. Then add Bitter Dock, salt, and meat to the pot 5-10 minutes before the end of cooking.

Fish Soup

Ingredients are as follows.

1. small fish – 3.3-4.4 lb (1.5-2 kg).
2. large fish – 3.3-4.4 lb (1.5-2 kg).
3. Onions (fresh or dried).
4. carrots (fresh or dried).
5. potatoes fresh or dried – 200 g.
6. spices and salt to taste.

Method of preparation.
Gut the small fish, remove the gills and wash the fish. Divide all the fish into two parts. First, boil the first part of the fish in boiling salted water (small fish can be cooked with scales) for 20-25 minutes. Then carefully drain the broth into another bowl, fish up the cooked fish, cook the second portion in the drained broth, and fish up the cooked fish. Finally, in the boiling broth, strained through gauze, add black pepper (10-12 grains), Laurus nobilis, onions, carrots, potatoes, and the prepared large fish pieces. Bring the soup to a boil again – after 20-25 minutes, the fish stock is ready.

Mushroom soup with noodles

Ingredients are as follows.

1. Fresh mushrooms – 200g per person.
2. Noodles 25g per person.
3. Dried or fresh onion.
4. Dried or fresh carrots.
5. Butter, spices, salt.

Method of preparation.
Clean, fresh mushrooms – white mushrooms, poplar mushrooms, wild porcini mushrooms, butter mushrooms. Cut off the roots, finely chop them and fry them in a pan with onions and carrots in butter. Cut the mushroom caps into slices large enough to be placed in a pan, pour water over them, and cook for 30-35 minutes. 20-25 minutes before the end of cooking, add noodles, mushroom roots sauteed with onions and carrots, salt, Laurus nobilis, black pepper.

Dumpling soup

Ingredients are as follows.

1. Bouillon cube – 1 per person.
2. One cup of flour.
3. Butter (toasted) – 3 tablespoons.

Method of preparation.
Pour a cup of water in a bowl, add the oil, bring to a boil, add half a tablespoon, and stir. Stir in the flour, then heat for 1 to 2 minutes, then add the powdered egg, remove from the heat and knead thoroughly. Meanwhile, bring the desired amount of broth to a boil in a pot, add the bouillon cubes, and stir. Add a small amount of Bouillon cube (1/4 tablespoon) to the boiling broth. When ready 2-3 minutes later, the dumplings are done floating on the surface.

Camping Porridge Soup

Cooking Tips: Camping porridge is the middle ground between soup and the main course. It is often referred to as “porridge soup” by campers. It can replace two courses and helps save fuel and time, so camping porridge is often the solution to complicated hiking trips. However, it’s not the culinary art that makes it thick – it’s the filling (grains, pasta, beans, canned vegetables, etc.), which doesn’t always lead to better flavor.

Buckwheat porridge with bacon and onions

Ingredients are as follows.

1. 500 grams of buckwheat.
2. 150-200 grams of pork bacon.
3. salt, butter, onions (dried or fresh).

Method of preparation.
Put 1-2 tablespoons of butter in a fully heated pan, add buckwheat and fry it on low heat until it turns brown. Then pour the fried grains into boiling salted water and cook over low heat until they thicken, for 10-15 minutes. Then cover the pot with a lid and place it in a sleeping bag (previously wrapped in a clean cloth) to steam for 1-1.5 hours. Meanwhile, finely chop the pork bacon and fry it with the dried onions. To serve, add the fried bacon and onions to the cooked buckwheat porridge and stir. If the porridge is not hot enough, you can heat it before serving.

Caution.

1. When cooking porridge over a fire, increase the amount of water by about 1.5 times.
2. Milk porridge (except coarse flour) is first cooked in water, then milk powder diluted with water is added when the water begins to be actively absorbed by the grains.
3. To eliminate the bitter taste, rinse buckwheat in water several times before boiling.
4. For breakfast porridge, it is best to soak the cereal in the evening.

Millet porridge with raisins

Ingredients are as follows.

1. Millet – 2 cups.
2. milk – 4 cups.
3. sugar – 4 tablespoons.
4. raisins – 3/4 cup.
5. butter – 4 tablespoons.
6. salt to taste.

Method of preparation.
Pour the washed Millet into boiling slightly salted water and cook for 10-15 minutes from the boiling point. Then pour in hot milk and add 2 tablespoons of sugar. Cook the porridge on low heat until it becomes soft. Meanwhile, pour the picked and washed raisins into a bowl, add the rest of the sugar, and heat over low heat, stirring, until the raisins are steamed, then mix them with the porridge. Serve the porridge with butter sprinkled on top.

Caution.
The approximate time for cooking porridge over a campfire is as follows: oats 10-20 minutes, buckwheat – up to 60 minutes, couscous – 5-10 minutes, porridge – up to 60 minutes, wheat – up to 90 minutes, Millet – 40-60 minutes, barley – up to 120 minutes, rice – up to 60 minutes.

Pasta and stew

Ingredients are as follows.

1. Canned meat – 500-800 g.
2. Pasta – 400-450 g.
3. Dried or fresh onions.
4. Tomato sauce – 2 tablespoons.
5. Butter (melted) – 3-4 tablespoons.
6. 1-2 tablespoons, salt, and spices to taste.

Method of preparation.
Cook the pasta in a pot with salted water until tender. In a bowl, fry the onions and tomato sauce. Add salt and spices to taste (pepper, honeysuckle, Laurus nobilis). Stir well. Drain the cooked pasta (you can use saran wrap) and pour the oil over it. Pour the sauce from the bowl, stir well and add the meat. Stir, leave for a while, and then divide into bowls. Spoon the sauce, evenly, over the bottom of the pan and cover the participants.

Beef Brisket Stew with Peas

Ingredients are as follows.

1. 2-3 packets of concentrated pea soup.
2. smoked beef brisket (beef brisket) – 300g.
3. fresh or dried onions.
4. dried or fresh carrots.
5. 1 tablespoon of tomato paste.
6. 3-4 tablespoons of oil.
7. salt and spices to taste.

Method of preparation.
Simmer the pea soup. Peel the brisket, finely chop it and sauté it with the onion and carrot on low heat, adding the tomato sauce at the end. Add Laurus nobilis, 5-7 minced garlic cloves, pepper, and brisket, stir well and put on low heat, and simmer until cooked through, stirring occasionally.

Camping dishes

Fish grilled over a campfire

To make a type of “fish skewer” you don’t need to scale and head the fish – just gut it and salt the fish. Then skewer the fish on an 8-10 mm thick tree bark with sharp ends (there is no way to use a Pine needle leaf tree for this purpose), piercing the edges of the branch through the sides and head so that the fish’s body cannot turn freely around the shaft. Insert one end of the branch into the ground near the freshly burned fire and tilt it toward the fire (at an angle of 20-30° to the vertical). Then, all that remains is to rotate the rod around the axis, turning the belly of the fish towards the fire, then the sides, and finally the back, so that the carcass of the fish is cooked evenly. This method of cooking retains the natural “live” freshness and aroma of the fish. Some campers believe that salting the fish before cooking is not recommended, as it may impair the “live” flavor. Ready-to-eat fish is best salted to taste.

Mushroom stew

Ingredients are as follows.

1. Fresh mushrooms – 250 g per person.
2. Butter (toasted) – 3-5 tablespoons.
3. Flour – 1 tablespoon.
4. Spices and salt.

Method of preparation.
Rinse fresh mushrooms coarsely sliced, sprinkle with flour, and simmer in a pan until tender. Add some water, salt, and spices (dried vegetable seasoning), but be careful that the flavor of the spices does not affect the flavor of the mushrooms. Serve with bread or baked potatoes.

Mushroom stew

Ingredients are as follows.

1. Fresh mushrooms – 250 grams per person.
2. 100 grams of lard.
3. Fresh or dried onions.
4. 2 tablespoons of tomato sauce.
5. Spices and salt to taste.

Method of preparation.
Combine peeled, washed, and chopped mushrooms (porcini, yucca, butter mushrooms) with fried onions, tomato paste, and salt and simmer together for 15-20 minutes.

Caution

1. Only freshly picked, firm, whole mushrooms should be used. Old, flabby, wrinkled, and broken mushrooms, as well as worms, should be thrown away.
2. You should never go hunting for mushrooms near roads and industrial plants, as they tend to be contaminated with dust, dirt, and exhaust fumes. A better approach is to walk further into the woods and look for mushrooms there.

Forest Drinks

Berry jam

Ingredients are as follows.

1. Raspberries – 2 cups.
2. Blueberries – 2 cups.
3. Strawberries – 2 cups.
4. Sugar – 250-400 g. 5.
5. Syrup water – 0.4 gal (1.5 l).

Method of preparation.
Peel the berries put them in a bowl, and grind them slightly. Prepare the syrup: pour the sugar into the water, stir and bring to a boil. Pour the hot syrup over the berries. Place the jam in a cold place. Serve chilled.

Milk and honey

Ingredients are as follows.

1. Milk powder – 85g.
2. Honey – 50 g.

Method of preparation.
Dissolve the dry milk in hot water, add the honey, and stir or stir the honey separately.

Cranberry juice

Ingredients are as follows.

1. Cranberry – 0.26 gal (per 1 liter) drink 125 g.
2. Sugar – 120 g.

Method of preparation.
Pick Cranberries, crush them with a wooden spoon and squeeze out the juice. Fill it with water, boil it for 5-8 minutes, add sugar and squeeze the juice. The obtained drink is cooled and poured into a thermos.

Pine needle tea

All types of Pine needles are rich in vitamin C. Cedar, fir, and pine trees are particularly rich in Pine needle leaves. To obtain a vitamin C infusion from Pine needle leaves, collect Pine needle leaves from branches no thicker than 3-4 mm. The needles are rinsed with water and sharpened with a knife, ax, etc. before use. Pour 4 cups of hot water in a pot for each cup of chopped needles. If possible, it is recommended to slightly acidify the water with lemon juice or citric acid. Cover the pot and leave it in a relatively warm place for a few hours (or overnight). Afterward, strain the infusion through a double layer of gauze or a clean cloth, gently squeeze the needle in it, and drink 1 cup per day (preferably in small portions, as it has a bitter and not entirely pleasant taste). When leaving the campsite, the infusion can be poured into one of the thermos bottles for drinking directly at the mountain.

So Is There A More Convenient And Easy Camping Meal?

The answer is yes, and the principle behind our recipe selection is very simple: the food bag should be light enough to carry in your backpack all day, and the food itself should be able to be prepared quickly. And of course, it’s delicious! The main thing is to prepare everything at home beforehand.

Here’s what we need.

1. marker (to write the name of the dish and the cooking time)
2. Ziploc bags or paper bags sealed with an elastic band.
   The advantage of a paper bag is that it can be used to build a fire or clean pots and other utensils before cooking.

Benefits of plastic bags: They can be used as a waterproof mini litter box. They are also suitable for any food!”.

The equipment is as follows.

1. Saucepan with lid.
2. Burner with gas cylinder.
3. Charcoal and matches/lighter for making fire.
4. Biodegradable utensils (to avoid scratching the pot).
5. Empty boxes, one with salt + pepper and the other with sugar + Cinnamon.

Breakfast

Of course, for breakfast, you can buy cereal bars or eat fruit snacks. But we’ve decided that we can do better than that. What about you? If you’re going on a short hike and don’t plan on eating breakfast, you can turn our breakfast into a dessert! Innovation and creativity are welcome in this process!

Chocolate-Almond-Ginger Oatmeal

Chocolate, ginger, and coconut for an exhilarating and delicious breakfast!
Weight per 1 serving: about 150g

Ingredients are as follows.

1. 60 grams of oatmeal.
2. 2 tablespoons of coconut flakes.
3. 1 tablespoon of almonds.
4. 1 tablespoon finely sliced banana.
5. 1 tablespoon of crushed 70% dark chocolate.
6. 1 teaspoon milk powder.
7. 1/2 teaspoon of ginger powder.
8. 1/2 teaspoon of sugar.

Preparation at home.

1. Write the name of the dish and the time required on the bag
2. Mix all ingredients and pour the mixture into the bag. Close it tightly and let the air out beforehand.

On-site preparation for camping.
If you like your oatmeal cold, transfer the mixture from the bag to a pan/bowl/container. Add cold water, mix, and let sit for a few minutes. If you like your cereal hot, do the same thing with hot water!

Chocolate and marmalade in bananas

Cooking + baking time: 30 minutes over coals, 1 minute + 7-10 minutes

Ingredients are as follows.
Ingredients for 2 servings.

1. 2 bananas
2. 1 bar dark chocolate or milk chocolate
3. mini marshmallows

Preparation at home.

1. Cut the bananas lengthwise.
2. Insert the chocolate pieces and mini marshmallows into the slits. Try to place the chocolate as deep as possible to avoid running out and getting on your fingers while baking.
3. Wrap each banana in a separate piece of aluminum foil and place it over the coals.
4. Use a spoon to eat the hot bananas along with the chocolate. Be careful not to burn yourself.

Lunch and Dinner Dishes

The classic camping meal for dinner is roughage. It doesn’t take long to prepare, which is a great benefit for camping trips. It’s also great for refrigeration if you don’t have time to heat it or if your burner runs out of gas. So we decided to rethink the classic standard and developed a recipe for gourmet roughage. Here are the results we came up with.

Coarse grains with Chickpeas

Weight per 1 serving: about 200 grams.

The ingredients are as follows.

1. 100 grams of coarse grains.
2. 60 grams of Chickpeas.
3. 30 grams of dried tomatoes.
4. 1 teaspoon fried onion.
5. 1 teaspoon basil (fresh or dried).
6. 1/2 teaspoon lemon zest.
7. 1 teaspoon cheese (can substitute other hard cheeses).
8. salt and pepper.
9. condiments.

Preparation at home.

1. Write the name of the dish and the cooking time on the bag.
2. Mix all ingredients in a bowl.
3. Pour the mixture into the bag and release the air from the bag before sealing it with a rubber band.

On-site preparation for camping.

1. Bring the water in the pot to a boil.
2. Transfer the contents of the bag to any container that can withstand the heat.
   3 . Mix the coarse grains and other ingredients well.
3. Pour boiling water into the mixture – there should be about 1 inch of water. Simmer for 5 minutes, then stir again. Done!

Quinoa with Chili

Another dinner option comes from Quinoa, a very nutritious and healthy grain. Pineapple, chili, and corn will satisfy your need for sweets and sour after a day of camping.
Weight per 1 serving: about 200g.

Ingredients are as follows.

1. 70 grams of Quinoa.
2. 80 grams canned red beans.
3. 1 teaspoon dried or canned pineapple.
4. 1 teaspoon dried or fresh cilantro.
5. 1 teaspoon of cayenne pepper.
6. 1/2 teaspoon lemon peel.
7. 1/2 teaspoon cumin.
8. 1 tablespoon of salted roasted corn. Store corn separately. It needs to be added last.

Note: Quinoa is always cooked without salt! Salt should be added after cooking.

Preparation at home.

1. Write on the bag the name of the dish and the cooking time (10-15 minutes).
2. Mix all the ingredients except the corn.
3. Transfer the mixture to an airtight or paper bag, evacuate the air, and seal tightly. Place corn in a separate bag.

On-site preparation for camping.

1. Place the mixture in the bag in a saucepan over low heat for 1 minute, then add water at a ratio of 1:2.
2. Cook on low heat for 10-15 minutes, stirring regularly.
3. When the water is almost used up, and the Quinoa grains start to separate from the shells, it is ready. Turn off the burner and season with salt, pepper, and corn.

Rice with Coconut Cashews

The spirit of the Caribbean lives on in this exciting recipe! The lemon zest will awaken your taste buds. A perfect choice for lunch.
Weight per 1 serving: about 170g.

Ingredients are as follows.

1. 100 grams of rice.
2. 1-2 tablespoons of coconut flakes.
3. 1 tablespoon of cashew nut powder.
4. 1/2 teaspoon of coriander or cumin seeds.
5. 1/2 teaspoon lemon peel.
6. 1/2 teaspoon of cayenne pepper.
7. salt and pepper.

Preparation at home.

1. Write the name of the dish and cooking time on the bag
2. Mix all ingredients in a bowl, transfer them to the bag and seal it by evacuating the air beforehand.

On-site preparation for camping.

1. Pour the mixture into a saucepan and heat over low heat for 1 minute, stirring. Add water in a ratio of 1:2.
2. Cook over low heat, stirring often. Add water if necessary.
3. Once the rice is cooked, turn off the heat and season with salt and pepper to taste.

Enjoy your meal in the fresh air. Do you have a recipe to share? Please write it down in the comments.

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