Hot meals for cold springtime camping
Easy-to-make recipes are ideal while we’re waiting for summer
Parks across the country will undoubtedly see an uptake in campers this year as thousands take advantage of the free Parks Canada passes.
But while many wait for warmer weather to pitch their tents, diehards are already enjoying the great outdoors and braving the grey skies, cool temperatures and occasional rain.
A tasty, hot meal can keep that chill at bay. After hours of hiking, portaging or regretting that decision to skinny dip, there is nothing better to fill a growling belly than a quick delicious meal with minimal prep and cleanup time.
“Everything tastes better when you’re cooking outdoors. The fresh air and freedom makes you feel so invigorated,” says Kim Worbeck, product manager at Mountain Equipment Co-Op, the retail mecca for all things camping.
The store has luxe options from waffle irons to popcorn makers for glampers. It also carries freeze-dried meals for the seriously rugged lost-in-the-wilderness types.
For those who just want something a little different than hotdogs, burgers, hot chocolate and s’mores, but just as easy, here are three campfire recipes for a satisfying meal with minimal effort.
Vegetable Udon
3 Star Tested Thick, ropy strands of chewy udon noodles come pre-portioned, vacuum-sealed and need just a few minutes in hot water to break up the strands (look for them in the Asian section of the supermarket). Throw a few packs of these noodles in the cooler along with pre-cut veggies to toss into the broth (for extra convenience, use the pre-chopped bags of slaw at the supermarket). I packed the soup base — white miso paste, sesame oil and dried seaweed — in a small container. 4-1/2 cups (1.25 L) water 3 tbsp (45 mL) white miso paste 1 large sheet nori, cut into small strips 1 tsp (5 mL) sesame oil 2 individual packages udon noodles 1 stalk green onion, chopped
1-1/2 cups (375 mL) assorted chopped vegetables i.e. broccoli, carrots, peas Bring water to a rapid boil. Add miso paste, nori and sesame oil. Stir until miso has dissolved. Add noodles, stirring with chopsticks or fork to break up strands. Add green onion and vegetables. Let cook for 1 or 2 minutes. Transfer to bowls and serve immediately. Makes 2 servings.
Dessert Oatmeal
3 Star Tested Instant oatmeal requires just a few minutes of soaking in hot water, and it serves as a blank slate for sweet or savoury toppings. 2 cups (500 mL) water 2 tbsp (30 mL) skim milk powder 1 cup (250 mL) instant oats 2 tsp (10 mL) maple syrup 1 tbsp (15 mL) smooth or crunchy peanut butter Dried fruit, nuts, chocolate chips, for garnish Bring water to a gentle boil. Stir in skim milk powder until dissolved. Add oats, stir and let simmer until softened, about 3 to 5 minutes. Stir in maple syrup and peanut butter. Remove from heat and transfer to serving bowls or mugs. Garnish with fruit, nuts and candies. Serve immediately. Makes 2 servings.
Maple Hot Toddy
3 Star Tested A classic hot toddy made with maple syrup is the perfect sip after a long day of hiking and kayaking. 1 oz (15 mL) bourbon or whiskey 2 tsp (10 mL) lemon juice 1 tbsp (15 mL) maple syrup 1 cup (250 mL) water 1 cinnamon stick Put alcohol, lemon juice and maple syrup in a mug.
Bring water to a boil and pour into mug. Stir with cinnamon stick and serve immediately.
Makes 1 serving. karonliu@thestar.ca