Into the Wild - Recipes for Camping

Are you planning a camping trip or outdoor expedition this summer? Before you pack your bags and head off into the wilderness, make sure you save some room for nutritious (and delicious) snacks! Our camping menu includes dried red lentil soup, teriyaki beef jerky, cajun beef jerky, and chapati bread. Enjoy! And remember not to invite the bears to dinner!

Red Lentil Soup 

Ingredients 

  • 2 tbsp dried parsley flakes
  • 2 tsp ground allspice
  • 2 tsp ground cumin
  • 2 tsp ground tumeric
  • 1-1/2 tsp salt 
  • 2 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 tsp pepper
  • 1/2 tsp ground cloves
  • 2lb dried red lentils

Additional Ingredients:

  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • tbsp olive oil
  • 1L vegetable broth (or water)
  • salt to taste
  • 1 can of coconut milk

Directions:

Combine the first 11 ingredients. Place 2/3 cup lentils in each of four 12oz. jelly jars or freezer bags. Evenly divide spice mixture among containers; top with another scant 2/3 lentils. Store in cool, dry place up to 6 months. Yield: 4 batches

To prepare one batch: In a large saucepan over medium-high heat, saute carrot and celery in oil until tender. Add soup mix and broth. Bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 10-15 minutes. Yield: 4 batches/4 cups per batch.

 

Teriyaki Beef Jerky

Ingedients 

  • Lean beef
  • 1lb beef eye of round roast

Marinade

  • 1/2 cup soy sauce 
  • 1 tbsp rice vinegar 
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp dried ginger

Directions:

Trim all visible fat from beef, wrap in plastic wrap and freeze for an hour or two (only to partially freeze).

While the meat is in the freezer, combine all marinade ingredients in a bowl or ziplock bag and mix well. 

Remove the meata from the freezer and slice 1/4" strips against the grain for an easy chew or with the grain for a chewier jerky. Add sliced beef to the mixture and marinate for 8-24 hrs in the refrigerator. After the meat has finished marinating, remove from refrigerator and strain excess marinade. Pat strips dry with paper towel. Dry using your favourite jerky making method - smokers or dehydrators work great! 

The jerky is finished when it bends and cracks, but does not break in half.

 

Cajun Beef Jerky

Ingredients:

  • Lean beef
  • 1lb Beef Eye of Round

Marinade

  • 1/2 cup cold water
  • 1/4 cup white vinegar 
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp seasoning salt
  • 2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp horseradish
  • 1/2 tsp red pepper flakes

Directions:

Trim all visible fat from beef, wrap in plastic wrap and freeze for an hour or two (only to partially freeze).

While the meat is in the freezer, combine all marinade ingredients in a bowl or ziplock bag and mix well. 

Remove the meata from the freezer and slice 1/4" strips against the grain for an easy chew or with the grain for a chewier jerky. Add sliced beef to the mixture and marinate for 8-24 hrs in the refrigerator. After the meat has finished marinating, remove from refrigerator and strain excess marinade. Pat strips dry with paper towel. Dry using your favourite jerky making method - smokers or dehydrators work great! 

The jerky is finished when it bends and cracks, but does not break in half.

 

Chapati 

Ingredients:

  • 2 cups plain flour
  • 1-2 tbsp oil
  • 1 tsp salt
  • 3/4 cup warm water

Directions:

1. Place flour in a bowl. Rub oil into flour until it resembles breadcrumbs.

2. Gradually add warm water to flour mixture.

3. As you add water with one hand, mix thourough with your other hand.

4. Keep adding water slowly until you have a sticky dough. 

5. Keep kneading dough until it becomes soft and pliable. It may be a bit sticky to start!

6. At this stage, you may cover and rest the dough to make it easier to work with.

7. Rip golf ball size piece off of the dough and place under a tea towel to keep from drying out. 

8. Roll each peice out to a 2-3mm thickness. The dough should be the size of a bread plate in diametre.

9. Use extra flour to keep from sticking to your surface. If you're camping, a water or wine bottle is a good substitute for a rolling pin.

10. Begin cooking your dough in an un-oiled frying pan or BBQ plate. Use a spatula to continuously press down and turn the chapati for about 2-3 minutes. 

11. Flip bread over and repeat on the other side, but only for half as long. It will be finished when nice brown spots appear and it is soft to the touch. Keep pratising and you'll get the hang of it!

 

 

 
 
    
     
      
   
  
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