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Easy Family Camping Meals


More from Outdoor Living Newsletter June Outdoor Living Newsletter
 
Classic tomato pasta
Can't wait to dig in!

After an exciting day on the road traveling to attractions, looking at museums, visiting parks or just clocking up a few hundred miles, you arrive at the campsite and get the RV hooked up or perhaps even pitch the tent. After exploring the campground, food is next on the list, "What's to eat" the family ask? They are always hungry on the road, so it must be quick, easy to prepare and serve.

Us "foodies" at CampingRoadTrip.com have some tried and tested, quick and delicious recipes for you to try. Feed all your hungry mouths with these easy to create masterpieces that save on time, but not on taste...enjoy!

Classic Tomato Pasta

Serves: 4
Preparation Time: 15 minutes
Cook Time: 15 minutes

  • 14 oz fresh penne or any pasta
  • 4 oz streaky bacon
  • 2 red chilies or 1 teaspoon chili powder
    (optional if you don't like chili)
  • 2 cloves garlic
  • 1 onion
  • 1 tablespoon olive oil
  • 10 oz strained tomatoes
    (or any tomato based pasta sauce will do too)
  • Salt and black pepper
  • Fresh chopped parsley

Instructions

  1. Cook the pasta in a large pan of boiling salted water until tender. Drain and keep warm.
  2. Trim the rind from the bacon and chop finely. Halve the chilies, if using and remove seeds. Chop finely. Wash your hands thoroughly. Peel and chop the garlic and onion.
  3. Add the oil to the pan and set over a medium heat. Fry the bacon gently until the fat begins to run. Add the garlic and onion and cook until softened. Add the strained tomatoes (or tomato based pasta sauce) and the chilies or chili powder. Simmer until slightly reduced. Season.
  4. Return the pasta to the pan. Stir until thoroughly mixed and hot. Garnish with parsley and serve.

Cook's tip: After draining the pasta toss in a tablespoon of olive oil then set aside. This stops the pasta from sticking together.

On the road variation: For a vegetarian delight, use 8oz of button mushrooms instead of the bacon.

Serving tip: Serve with fresh crusty bread and a crisp green salad or green vegetables.

Special Chow Mein

Serves: 4
Preparation Time: 15 minutes
Cook Time: 10 minutes

Ingredients

  • 4 skinless chicken breasts
  • 5 tablespoons soy sauce
  • 2 tablespoons rice wine or dry sherry
  • 1 teaspoon chili sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornflour
  • 11 oz egg noodles
  • 2 sticks celery
  • 6 oz mushrooms
  • 2 carrots
  • 4 oz snow peas
  • Bunch spring onions
  • 3 oz cooked ham
  • 4 tablespoons vegetable oil
  • 3 oz peeled prawns.

Instructions

  1. Thinly slice chicken. Mix soy sauce. rice wine chili sauce sesame oil and cornflour. Stir in the chicken cover and marinate for 20 minutes Put noodles in a bowl of boiling water and leave for 10 minutes.
  2. Meanwhile, trim and diagonally slice the celery. Clean and slice the mushrooms. Peel the carrots and cut into thin matchsticks. Halve the snow peas, trim and chop the spring onions and dice the ham.
  3. Heat half the oil in a large frying pan or wok. Stir-fry the celery and mushrooms for 1 minute, Stir fry the carrots, mange tout and spring onions for 2 minutes. Transfer to a plate and keep warm.
  4. Heat the remaining oil in the pan/wok. Add the chicken and the marinade and stir-fry for 5 minutes. Stir in the noodles, prawns ham and cooked vegetables. Stir-fry for 2 minutes, or until hot. Serve.

Cook's tip: You can use straight to wok noodles in place of egg noodles to save time.

Spanish Potato Omelette

Serves: 4
Preparation Time: 10 minutes
Cook Time: 30 minutes

Ingredients

  • 1 lb waxy potatoes
  • Salt and black pepper
  • 1 red onion
  • 1 clove garlic
  • 1 red pepper
  • 4 tablespoons olive oil
  • 4 oz frozen peas
  • 6 large eggs
  • 2 oz cheddar cheese
  • 2 tablespoons chopped fresh parsley.

Instructions

  1. Peel and cube the potatoes. Cook in boiling salted water for 5 minutes or until tender drain. This can be done in the morning and put in a covered container. Peel and chop the onion and crush the garlic. Deseed and chop the pepper.
  2. Heat half the oil in a large frying pan. Fry the onion for 3 minutes. Add the garlic, red pepper and peas. Fry for 3 minutes then transfer to a plate.
  3. Heat the remaining oil in the pan. Add the potatoes and cook for 8 minutes, stirring. Beat the eggs and add the cheese. Season. Return the onion mixture to the pan with the parsley. Reduce the heat and pour the eggs evenly over the mixture.
  4. Cook the omelet over low heat for 10 minutes, or until eggs are set. Loosen edges with a palette knife and turn out onto a plate. Cut into wedges. This can be served hot or cold.

Cook's tip: You can add diced ham or thin cut bacon with the parsley at step 3 to make it a meaty variation. Serve hot or cold with a tomato and onion salad and crusty bread. Cold wedges are also ideal for picnics.

Pan Cooked Apple Crumble

Serves: 4
Preparation Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • 4 1/2 oz plain flour
  • 2 tablespoons grated lemon rind
  • Pinch of salt
  • 3 1/2 oz chilled butter
  • 2 1/2 soft brown sugar
  • 5 apples
  • 1 tablespoon golden syrup

Instructions

  1. In a large bowl, mix together flour lemon rind and salt. Cut 2 ½ oz of the butter into pieces. Rub into the flour mixture with your fingertips to form coarse crumbs. Stir in the sugar. Put mixture in freezer for 20 minutes. (This can be done in the morning and left in the fridge all day to save time.)
  2. Meanwhile peel core and chop the apples. Melt the remaining butter in a pan. Add the apples and cook stirring regularly for 10 minutes. Cover and cook or 5-10 minutes, or until tender. Add the golden syrup. Increase the heat and cook until the apples start to caramelize.
  3. Transfer the apples to a plate and keep warm. Wipe the pan clean. Set pan over a medium heat. Add the crumble mixture. Cook for 5 minutes, without stirring until golden Spoon the apples into 4 bowls and top with the crumble. Serve with hot custard or for a lower fat choice serve with crème fraiche or yoghurt.

Cook's tip: For extra crunch add 1oz of chopped walnuts or pecan nuts to the crumble mixture just before cooking.

All recipes feed four hungry souls. Bon appetite happy campers and RVers!

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