One of our favorite things to do is get in touch with nature.  By this, I mean camping.  We love to load up the car with our gear, maybe toss in the road bikes and/or climbing gear and head somewhere.  There is nothing more relaxing than unplugging from the city grind, breathing in fresh air, and cooking over an open campfire.

When we camp we do not deny ourselves a good meal, by eating freeze dried, prepackaged food;  after all, it is car camping, and a cooler full of fresh food is easy to bring a long if you follow our tips.  We even bring homemade creme brulee!  Or make Paella, over the campfire.  The key to planning out your “gourmet” camp excursion is to plan your menu, and pack everything before you leave town.  We learned the hard way once, by waiting until the last grocery store before we headed into primitive land;  the food choices were grim, and we were disappointed.

We are usually gone three nights, so we have to plan three meals a day, away from home.  This may sound like a lot of food, but it really isn’t.  A typical camping trip menu for us may look like this:

Lunches:  Friday afternoon (the drive), Saturday, Sunday, and Monday (the drive home).  Turkey or Roast Beef sandwiches and a potato or macaroni salad,  as well as freshly cut carrot/celery sticks.  I will pick up about a 1/2 pound of each meat, thinly sliced, from the deli.  I will bring pita bread, mustard, sprouts or a head of lettuce, cheese (which has been thinly sliced at the deli) and mustard.  I make the salad the day before leaving, it packs easily.

Breakfast:  Saturday, Sunday, and Monday.  One morning we will have cornmeal griddle cakes with sausage patties.  Another morning will be eggs with sausage patties, and the last morning will be yogurt with fruit, nuts, and coconut nectar.  To prepare beforehand, I pre-make my cornmeal griddle cake mix and store it in a large mason jar.  I buy a pound of ground pork sausage, season it with salt, pepper, and fresh thyme leaves.  Fruit, I bring blueberries, blackberries or bananas, along with either pecans or walnuts.  Coconut nectar, I make before hand and put it into a small jar for easy transport.

Dinner:  Friday, Saturday, and Sunday.  One evening we usually have steak or tri-trip with Campfire Mushrooms.  Another meal may be grilled chicken and vegetables, or grilled burgers.  Sausages also make a great meal, just add some grilled onions with red peppers and put it on a baguette.  I always have grilled vegetables of some sort as well as a salad.

Dessert and Snacks:  Lots of fresh fruit and nuts to snack on.  Usually bring either homemade cookies or maybe homemade marshmallows with the fixings for smores as well as our token creme brulee.

Beverages:  We are not juice or soda drinkers, so we bring a lot of water, as well as a some lemons and limes to toss in for flavor.  A bottle of pre-made ice tea is also nice to bring along.  Coffee and tea for the mornings.  As well as some beer and wine for later in the day.

There you have it, a sample menu for one of our camping trips.  Our next camping post will be all about how to shop and package your food for your get-away.  It is simple!

Do you like to camp?  Have a favorite campfire recipe you’d like to share?

In the meantime, check out our Campfire Mushroom recipe.  The ingredients pack easily, it is simple to make, and it goes nicely with a grilled steak, tri-tip or even a burger!  We recently went camping in the Tahoe area with some of my family, as well as our friends Danielle and M.  We only got to spend a couple nights as we got snowed out;  but, we still had a chance to make these delicious mushrooms one evening and Danielle’s jerk chicken the last night before the storm.

Recipe:  Campfire Mushrooms
If you like this recipe, check these out:

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”

Balsamic Grilled Vegetables – Get Grillin Event

Grilled Potatoes – Get Grillin Event

What are you waiting for?  Time to get your grill on!