Winter is coming. But you know that doesn’t mean you must pack away your camping supplies. You and your friends love winter camping! It’s a chance to investigate snow-covered forests, snowy mountains, and frozen lakes. But you’re aware that, like many winter expeditions before, you’re going to need food that’ll provide plenty of energy in addition to warmth. Well, here we have some terrific recipe ideas for your next winter camping trip!
In the wee hours of the morning, you’re going to want something to wake you up—just in case that cold winter air doesn’t do it! A hot breakfast and drink will provide you with lots of energy for all the activities you have planned during your day.
1. Oat Scones (Makes 12-14 small scones)
- ¼ c. of brown sugar or honey
- 2 c. of flour
- 1 pinch of salt
- 2 c. of oatmeal
- ½ c. of margarine
- 1½ tsp. of baking powder
- Topping ideas: cinnamon, fruit compote, etc. (optional)
In a large pot, melt the margarine; then mix in the oatmeal until blended.
Add in the salt, honey and baking powder and mix until completely combined.
Alternately stir in the flour and water until everything stays together.
Make patties that are 3-inch round by ¾-inch thick. Put on toppings if desired.
Fry in a skillet until golden brown. Or you can bake them for 20-25 minutes in an oven.
2. Warm Granola (Serves: 2)
- 2 tbsp. of sunflower seeds, roasted
- 1 c. of granola
- ½ c. of bananas, freeze-dried
- ¼ c. of powdered milk
- 1½ c. of boiling water
While at home, put the first 4 ingredients in a Ziploc bag.
When ready for breakfast at camp, dump the bagged ingredients into a large bowl. Pour the boiled water over the concoction and mix until blended.
Allow the mixture to sit for 2-3 minutes then stir once more. Spoon into bowls and enjoy when it’s the desired temperature.
3. Hot Chai (Serves: 1)
- 1 Black Tea tea bag
- 1 or 2 tbsp. of powdered milk
- 1½ c. of hot water
- Honey, cinnamon or brown sugar for taste
The tea bag should be steeped in 1 c. of hot water to your preferred strength.
Mix in spices and powdered milk.
Different Teas to Try:
Steep 1 Peppermint tea bag then add in 2 tbsp. of cocoa mix
Steep 1 Black Tea tea bag then mix in 1 tbsp. of lemon or orange drink mix
Steep 1 Orange Spice tea bag then stir in 1 tbsp. of apple cider mix
Lunch and Snack Ideas
It’s important to keep your energy up and stay hydrated during the day. Sandwiches and a thermos filled with hot water for tea are a magnificent way to do that and you can enjoy them on the go. Some fantastic sandwich ideas are cheese, honey, Nutella, any kind of deli meat and of course PB&J. But refrain from using bread; instead, use tortillas or bagels to avoid your sandwich being crushed.
Some super snacks to munch on throughout the day (or as a late-night snack) are beef jerky, energy bars, all kinds of nuts, brownies and cheese sticks. Before leaving on your camping trip, make a huge bag of trail mix consisting of raisins, chocolate candy pieces, and peanuts—this will give you enough fats and protein to help keep you going.
You’ve just spent a wonderful day filled with dog sledding, skiing, hiking, snowboarding or snowshoeing (or a combination thereof). Now it’s time to recharge with a delicious hot meal. To keep warm and full through the entire night you’ll need a dinner loaded with fats, protein, and carbs.
4. One-Pot Chili (Serves: 4)
- 1 8 oz. jar of chunky, medium salsa
- 1 14 oz. can of black beans
- 1 14 oz. can of kidney beans
- 1 14 oz. can of white beans
- 1 15 oz. can of tomato sauce
- 1 14.5 oz. can of stewed tomatoes with peppers & onions
- 1 14.5 oz. can of hominy
- 1 can of sausage or pepperoni (optional)
- Optional: assorted spices like chili powder, cumin, black pepper, oregano, cayenne pepper to taste
Blend all ingredients in a Dutch oven.
Simmer for 30 minutes and be sure to stir periodically.
You really don’t need a recipe to make a soup—it’s a very flexible dish. Plus, if you’re nearing the last days of your trip and don’t have much food left, soup is the ideal meal!
- Fat – You always want to begin the soup with a fat like olive oil or butter to sauté the veggies.
- Meat – You want something that’s easily transported. Vacuum-sealed pouches or canned chicken or fish work nicely as do non-refrigerated meats like pepperoni or canned sausage.
- Starch – You’ll need potatoes, rice or pasta.
- The base – Use powdered milk, tomato paste/sauce or a bouillon cube. You can even mix and match!
- Vegetables – Dried veggies like garlic, mushrooms, lentils, onions, peppers or beans.
- Spices – For every soup, begin with salt and black pepper; then throw in other spices to add flavor. For a tomato-based soup, fennel, oregano, and basil work well; when cooking a cream soup try thyme and parsley; a chicken-based soup can use thyme, celery seed, sage and marjoram; and try curry and chili powder for a bean soup.
The veggies will need to be rehydrated and sautéed.
Add the base to your soup—but not if using powdered milk—and pour in water to preferred thickness. Let it come to a boil.
Mix in your starch and any veggies you’re using. Simmer until the starch is cooked, about 15 minutes.
Stir in spices and the pre-cooked meat.
If you’re making a cream soup, pour in the reconstituted powdered milk 5 minutes before serving the soup; bring to a boil again then reduce the heat.
Top with parsley, cheese or green onions if desired.
6. Fried Pasta (Serves: 4)
- 1 lb. of your favorite pasta
- Garlic powder and other spices for seasoning
- 8 oz. of favorite shredded cheese
- Dried veggies like garlic, mushrooms, onions & peppers
- 5 c. of water
- Cooking oil
In a large pot, bring water and veggies to a boil; stir in the pasta and bring to a second boil.
Withdraw the pot from the heat after it boils for the second time; place the lid on the pot and let sit for 10 minutes.
Spray a large skillet with the cooking oil.
Drain the pasta mixture in a colander then pour it into the skillet. Sprinkle in the spices to preferred taste.
Fry the pasta mix for 5 minutes, stirring frequently. Mix in the cheese and fry until the cheese is melted and combined.
7. Delectable Dumplings
Dumplings are a filling and tasty topper for all soups, but they’ll go well with any winter camping meal. The key to perfect dumplings is that they remain on top of any simmering, steaming liquid—not boiling! You can’t crowd them in the pot and the lid must stay on through the entire cook time.
- 2 c. of flour
- 2 tbsp. of oil
- 1 c. of milk
- 1 tsp. of salt
- 3 tsp. of baking powder
- Cheese and chopped onions (optional)
Blend all ingredients to create a stiff dough; this may require using less or more milk.
Pat the dough out on a floured surface; the dough should be ½-inch thick.
Dunk a spoon in a small bowl of water then spoon the dough into a steaming pot of water or simmering soup.
Cover with the pot’s lid and cook for 15 minutes.
8. Hot Chocolate (Serves: 6)
- ¼ c. of sugar
- 1 dash of salt
- 1 c. of powdered milk
- ¼ c. of cocoa powder
- 1 tsp. of cinnamon (optional)
In a small bowl, blend all ingredients together.
Spoon ¼-⅓ c. of the mix into the mugs. Gradually stir hot water into each mug and enjoy while warm.
These delicious dishes are sure to keep you and your friends full, warm and energized so you can get the most out of your camping excursion!