Intro

This is a sponsored post written by me on behalf of Albertsons and Safeway. All opinions are 100% my own.

*I’m beyond excited to partner with Safeway and Albertsons and their line of Open Nature® products to bring you this post about feasting in the outdoors. These products are created with high-quality, minimally processed ingredients without any artificial flavors, colors, or preservatives, just as nature intended. These products are available in my area at Albertsons, Vons, and Pavilions stores., and you can find them exclusively at Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway. Visit safeway.com to find a store near you

Camping season in the PNW may be coming to a close, but we still have one more epic adventure left in us. This summer has been full of outdoor adventures. I’ve pushed myself in the outdoors in ways that have made me feel stronger and less fearful. From camping alone, to camping with a couple of moms and a whole lot of kids, to mastering the art of baking sourdough over the fire. It has been a summer filled with joyful and delicious memories, even in the midst of a pandemic.
Through all these adventures I’ve learned how to refine our pack list, what’s necessary and what isn’t, and I can guarantee you throughout every adventure we’ve eaten so very well.
So as our family is about to embark on our biggest camping trip yet, I thought I’d take you along in the planning process. If you’re just here for the food, that’s fine too. There is a Lamb Kofte recipe below that is equally delicious prepared over the fire or in the warmth of your kitchen. Click “recipe” above and you’ll be brought right to it.
For those of you who aspire to camp and want to do so with memorable meals then read on, my friends.

 

Create a plan.

My first step in preparing for camping is always to create a Google Doc with a plan for our meals. If we’re going with a small group, I also include links to the campsite and activities that we may want to consider while camping but the bulk of the doc is all about food.
Generally, if we are camping with other families, we do breakfast and dinner as a group then leave each family to take care of their own lunch.
Breakfast is usually a mix of yogurt and homemade granola and some sort of egg and potato scramble. And in our family, it’s also lots and lots of coffee enjoyed around a morning campfire.
I divide the doc into days and list out what is for dinner each day. Then, I write out a grocery list for each family and include the specifics of how the ingredients should come to the campsite. For example, we generally will have some salad with each meal so the greens should already be washed and chopped; ready to dress. This saves so much time and hassle trying to chop and clean on the campsite. Generally, I’ll ask that vegetables be already chopped as well. It saves so much time in the cooking process so we can enjoy that leisurely afternoon hike instead of having to rush back to the campsite to cook for hours – although I often don’t mind that either.
Plan your meals in such a way that the most perishable or vulnerable food items will be enjoyed first. For example, on a recent trip our first dinner was mussels in a fennel cream broth with sausage and potatoes. I picked up the mussels on the way to the campsite and kept them on ice for a couple of hours. It’s too stressful to worry if the ice in the cooler will hold long enough to keep fragile items fresh. For our last meal, on day three, we enjoyed potatoes baked in the coals with all the fixings. It’s a great meal to use up remaining ingredients and leftovers that may have accrued during the trip.

 

Know your limits.

 

I started upping our camp food game because for me, good food adds to the experience. I take great joy in feeding the people I love food that delights and wows them. The campfire became a fun challenge; could I create the same or similar food I do with ease back in my kitchen at home around the fire? The answer is YES! And often it is so much better prepared over the fire.
Something happens to me when I’m cooking with flames lapping at my cast iron and smoke is dancing around me while I move around the fire pit. I’m connecting to something primal, an instinctual nature kicks in and it satisfies me to my core. But listen, no one needs fresh baked sourdough baked over coals in order to have a memorable camping trip. You need to find what delights you in the outdoors and lean into that.
When I started cooking elaborate meals for my family over the fire, I may have taken it a little too far. There were 17 of us on the campsite and I brought real plates – not fine china mind you – but actual plates that needed washing. Lucky for me as the cook I don’t need to do the dishes but I’m quite certain my brothers were not my biggest fans when they had to hand wash 17 sets of dishes in cold camp water. Since then I’ve embraced compostable plates and utensils. My heart for the environment would prefer to use all reusable, and I do if it’s just me camping or a rather small group, but I don’t want to miss the smell of the pine, the dull roar of the waves and the time sitting around the campfire because everyone is too busy doing the dishes. I’ve found my limit and am now bringing all the Open Nature compostable products that can fit in my car.
Start small. Wrap some russet potatoes in aluminum and toss them into the coals without a care. Turn them every 10 minutes or so then top the fluffy potatoes with crisp bacon, sour cream and whatever you may have lingering in your cooler. This is one of the easiest and most satisfying meals we have had on the campsite.
Know your own limits. Find what works for you and your family and friends and lean into that.

 

Divide and conquer.

 

For us the point of the Google doc is to create a shared plan. While I tend to do the majority of the dinner cooking while camping, I’m using ingredients that everyone contributed. And since I’ve done the cooking, after dinner I’m sitting around the fire drinking a glass of wine while the dishes are being cleaned.
After many camping trips we have found what works best for our family. A system that feels equitable and shared so that we all get to enjoy our time outdoors as much as possible.
Don’t be a hero, share the tasks and divvy up the responsibilities.

Go, enjoy and let whatever may be, be.

A loaf of sourdough baked over coals is one of the most rewarding things there is but inevitably that loaf contains at least a part that is a bit charred and may require a bit of shaving unless someone is quite partial to burnt bread. But char or not it is still a loaf of fresh baked bread that has been cooked in the fire!
Embrace the char. Embrace the dirt. Embrace what is beyond your control so that you may breathe in the smell of cedar warmed by the sun, the laughter of kids who are not playing on devices, the leisurely hours spent not checking anything off of a to-do list. This is what truly delights and this is what camping is all about.

Pack List

Every trip will be different and every pack list will vary as well. It depends greatly on what is on the menu but I’ve created an extensive list of products and tools that I always bring with me when cooking outdoors and I’ll also add our pack list from a recent camping trip. Leave any questions you may have in the comments below or come find me on Instagram. I’d be happy to answer any questions. My heart is for getting everyone in the outdoors so I’m delighted to do whatever I can to make that feel accessible to all.

Outdoor Cooking Essentials

Sample Google Doc Meal Plan:

Dinner:

Sunday

Mussels in a Fennel Cream with Potatoes and Sausage
Sourdough bread
Salad
Stone Fruit Cobbler with Butter Biscuits

Monday

Roasted Mushroom & Truffle Macaroni & Cheese
Bread
Salad

Tuesday

Coal Baked Potatoes and alllllll the fixings
Salad

 

TO BRING:

Gerald & Lynne:
Firewood
Beer
Wine
Ax
Tablecloth
Paper plates
Utensils
Napkins
Aluminum foil
Salad greens, washed and chopped
Sour cream
Bacon
Cream
Briquettes/charcoal

 

Chris & Deb:
Marshmallows
Graham crackers
Chocolate
Wine
Beer
Salad greens, washed and chopped
Sausages (or Brauts)
3 Onions, diced
3 Red peppers, diced
Cream
Briquettes/charcoal
Grated sharp cheddar

 

Geoff & Amy:
Bacon
Eggs
Granola
Yogurt
Dish bin
Paper bowls (? – for granola/yogurt)

Ashley & Gabe:
Russet potatoes
Garden potatoes
Fennel
Salad dressing
Sourdough bread dough
Ritz crackers
Water
Beer
Wine
Paper plates
Salad greens
Chives
Pasta ingredients
Mama lil’s
Large cast iron
Medium cast iron
Dutch oven
Cooking utensils
Cobbler ingredients

 

Lamb Kofte with Feta Tzatziki

If lamb is not your jam feel free to substitute any ground meat here. I often like to use a mix of ground lamb and chicken or pork. If preparing this to bring to a campsite bring the seasoned meat with you along with the prepared yogurt. You can warm store-bought naan over the fire or if you want to take it next level prepare the dough at home then bake the naan over the fire. This is my favorite recipe: https://www.gimmesomeoven.com/homemade-naan-recipe/

Ingredients

2 teaspoons ground cumin

2 teaspoons ground fennel

1 teaspoon ground coriander

1 teaspoon ground black pepper

1/4 teaspoon chili flake

1 1/2 teaspoons sea salt

1/4 cup whole milk Greek yogurt

16 ounces Open Nature Ground Lamb

Feta Tzatziki

1 cup Open Nature whole milk yogurt

1/2 cup diced cucumber

1 teaspoon dried mint

1/4 cup crumbled feta

Pinch salt

Freshly ground black pepper

8 pita

Fresh cilantro, mint or other greens

Hot sauce, optional

Instructions

In a large bowl combine all the spices with the yogurt and stir well. Stir in the meat. If you are planning to cook over the fire, have everyone at the campsite gather sturdy roasting sticks.

Take about 1/2 cup of the meat mixture then form the meat around the top 4-6 inches of the stick. Roast the meat over a fire of coals (avoid cooking in the flames as it won’t cook evenly and the flavor won’t be as good). Roast until the meat is completely cooked through. This will take about 10 minutes of steady heat. Serve the kofte in a warm pita with the yogurt sauce and greens.

Prepare the yogurt sauce by mixing all of the ingredients in a small bowl. The yogurt can be made up to three days in advance.

 

 

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