CAMPING & COOKOUTS
Make-ahead recipes
CAMPFIRE HUEVOS RANCHEROS
Prep 15 min. | Total 30 min.
Makes: 4 Servings
Scrambled eggs and beans in tortillas have breakfast all rolled up.
1 tbsp canola oil, divided
1 cup drained and rinsed black beans
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 cup water
1 tbsp lime juice
4 eggs, beaten
4 small soft corn tortillas or flour tortilla
1/3 cup grated cheddar
1/4 cup mild salsa, optional 1/4 cup chopped cilantro, optional
1. Heat a medium saucepan over medium-high. Add 1 tsp oil, then beans, garlic powder and cumin. Stir constantly until fragrant, 1 minute. Add water. Continue cooking until beans are soft and most of liquid is absorbed, 8 to 10 minutes. Stir in lime juice. Lightly mash with a spoon.
2. Heat a large non-stick pan over medium. Add remaining 2 tsp oil, then eggs. Cook, stirring often, until large curds form, 3 to 5 minutes.
3. Warm or grill tortillas, 30 seconds per side. Arrange on 4 plates, then top with bean mixture and eggs. Sprinkle with cheese, salsa and cilantro. Make-ahead tip: Cook black beans and cool. Pack in a resealable bag and refrigerate. Reheat in a skillet over medium, 2 to 3 minutes. Pack tortillas, cheese, salsa and cilantro separately, then stash together in a large resealable bag.
CHEESY CAMP BURGERS
Prep 20 min. | Total 25 min.
Makes: 8
4 20-g rounds of Babybel cheese
1.5 kg medium ground beef 1/2 tsp salt
8 hamburger buns
2 tomatoes, sliced
2 dill pickles, sliced lengthwise
1. Preheat barbecue to medium. Cut each cheese in half horizontally to make 8 rounds.
2. Divide beef into 16 portions. Flatten each into a very thin patty, about 4 inches wide. Lay 1 cheese round in the centre of each of 8 patties, then top with remaining patties. Pinch edges well to seal in the cheese, then pat down to flatten to 5 inches wide. Sprinkle both sides of burgers with salt and pepper.
3. Oil grill. Barbecue burgers, lid closed, until cooked through, 5 to 7 minutes per side. Serve on buns with lettuce, tomato and pickles. Camp prep tip: Freeze burgers and keep in cooler. Barbecue frozen burgers, lid closed, about 8 minutes per side.
BAKE-AHEAD FRENCH TOAST LOAF
Prep 15 min. | Total 1 hour 5 min.
Makes: 6 Servings
A sweet egg-soaked loaf that you bake-ahead? This newfangled French toast recipe is so simple and great for sopping up syrup or eating with jam. It’s perfect for hectic mornings.
3 eggs
3/4 cup 35% whipping cream 3/4 cup milk
1/2 cup granulated sugar, divided
1/2 tsp cinnamon
1 loaf French bread, about 600 g
1/4 cup maple syrup berries and nuts
1. Position rack in bottom third of oven. Preheat to 375F. Line the bottom of a 9 × 13-inch baking dish with parchment. In a medium bowl, whisk eggs with cream, milk, ¼ cup sugar and cinnamon.
2. Cut bread into 1-inch slices, stopping 1 in. from the bottom so it stays intact. Place bread in prepared dish. Slowly pour egg mixture overtop, letting it soak in evenly between slices. Flip bread over and let stand 15 min. Flip back and drizzle cut side with butter, then sprinkle with remaining 1/4 cup sugar.
3. Bake in bottom third of oven until golden brown, 35 to 40 minutes. Serve with maple syrup, berries and nuts. Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foilwrapped loaf over medium heat, turning often, until warmed through, 15 to 25 minutes.
MISO-MAPLE TOFU KEBABS
Prep 30 min. | Total 40 min.
Makes: 5 Servings
Go vegan with these super satisfying skewers. Perfectly marinated tofu, broccoli, zucchini and sweet bell peppers are everyone’s friend.
3 tbsp maple syrup
2 tbsp miso paste
1 tbsp rice vinegar
20 small broccoli florets
2 zucchini, thickly sliced
2 sweet peppers, cut into chunks
350-g pkg extra-firm tofu, cut into 1-in. cubes
1 tbsp sesame oil
1. Preheat barbecue to medium. Soak 10 wooden skewers in water for 20 minutes.
2. In a small bowl, stir maple syrup, miso and vinegar until smooth.
3. Thread broccoli, zucchini, pepper and tofu onto skewers. Brush with sesame oil.
4. Oil grill. Barbecue skewers, lid closed, turning every 2 minutes, until grill marks form and vegetables are cooked through, about 8 minutes. Brush with miso-maple sauce.