Camping cooking

My niece recently posted a story about getting ready to camp in the “wilderness” with family and friends. She was showing pictures of what she was making to share around the campfire. That got me thinking. Laid-back camping cooking is a goal for me in my kitchen during hot, hectic summer days on the farm. Here are some recipes I’ve collected. I especially love cooking a meal inside a foil pouch on the grill. We may not get out to camp, but we can still enjoy a meal cooked outdoors.

Skillet breakfast

4 medium-sized potatoes, peeled and diced into 3/4 inch cubes

2 tablespoons olive oil

8 ounces bacon, fat trimmed off

2 scallions or shallots, finely sliced

4 large eggs

1/4 cup shredded mozzarella cheese (or cheddar)

Pinch black pepper

Heat oil in large cast iron skillet or pan over medium heat (on stove top or campfire). Fry potatoes in hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). If in a hurry, cover pan with lid, checking potatoes every 4-5 minutes or so to stir them. Takes 10-15 minutes.

Add bacon pieces to pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden and crisp-edged while soft on the inside. Add scallions/shallots and season with pepper.

Using wooden spoon or spatula, make four wells in the hash and crack an egg into each well; arrange the mozzarella around each egg. Fry until the whites are set and the eggs are cooked to your liking. Serve immediately.

Can make in oven as well. Preheat to 400 degrees. Arrange potatoes in a single layer in a cast-iron skillet or oven-proof pan. Spray with a light coating of cooking oil and bake for about 30 minutes, mixing them around halfway through until they are crisp and golden. Remove from oven, add the bacon and place back in the oven for another 10 minutes or until bacon is crispy. Make four wells in the hash, crack an egg into each well and arrange the cheese around each egg. Place skillet or pan back into oven and cook until whites are set and eggs are cooked to your liking.

Rainbow veggie pinwheels

4 large tortillas

3/4 cup whipped cream cheese

1 1/2 tablespoons dry ranch powder

1/2 cup thinly sliced red bell pepper strips

1/2 cup thinly sliced carrot strips

1/2 cup thinly sliced yellow bell pepper strips

1/2 cup baby spinach leaves

1/2 cup shredded purple cabbage

1 cup cooked shredded chicken

Mix cream cheese and ranch powder until thoroughly combined. Spread the cream cheese mixture evenly over the four tortillas. Leaving a 1-inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken. Roll up each tortilla tightly; if the ends don’t stay shut, you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve. Can be made ahead with help from the kids. Use spinach or dried tomato-flavored tortillas. Looks so bright.

Garlic steak and cheesy bacon potato hash foil packs

For the potatoes:

5-6 Yukon potatoes, washed and cut into 1-inch pieces

1/4 cup onion, diced

2 tablespoons fresh parsley, finely chopped

pinch of salt to taste

1/3 cup diced bacon, cooked

1/2 cup scallions or shallots, sliced

For the steak:

2 pounds ribeye, porterhouse or top sirloin steak, room temperature and pat dry with paper towel

pinch of salt to taste

pinch cracked pepper to taste

1/4 cup cheddar cheese, shredded

1/4 cup mozzarella cheese, shredded

For garlic butter:

1/2 cup butter, room temperature

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

pinch of salt to taste

Make a batch of garlic butter. Divide in half and melt one half in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour melted garlic butter over top; set aside.

For the steak, spread the remaining non-melted butter over the steak to evenly coat. Cut steak into 4-inch-long pieces for medium-rare steak, bigger pieces for rare and smaller pieces for well done.

To cook, tear four or six 15-inch pieces of heavy-duty foil and arrange on table. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley and season with salt and pepper. Fold up the sides of the foil first over the steak and potatoes; then, fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.

Place foil packets on the hot grill, cover and cook for seven minutes on one side. Flip and cook on the other side for five more minutes, until potatoes are cooked through (about 10-12 minutes altogether). Carefully open the foil packets (beware of escaping steam). Sprinkle the cheese over the potatoes and loosely tent the foil again to allow the cheese to melt through for three more minutes while still on the grill.

Top the potatoes with the cooked bacon; garnish with scallions and season with a little extra salt and pepper.

Can make in oven at home. Preheat to 430 degrees. Place foil packs on baking sheet/tray and bake for 20-30 minutes in the hot oven. Flip packs and cook for another 10-15 minutes. You can broil the cheese on top of the potatoes at the end.

Yogurt fruit parfaits on the go

1 cup Greek yogurt

1/4 cup honey

1 cup fresh fruit or berries

1/2 cup granola

Using two pint-size Mason jars, add 1/2 cup yogurt to each jar. Top with a drizzle of honey, then fruit. Place granola on top of fruit to keep it dry. Leave over 1 inch of headspace at top of jar so there is room to stir and eat when ready. Top with lid and keep refrigerated. Single servings on the fly.

Healthy granola

4 cups old-fashioned oats

1 1/2 cups pecans or other nuts

1 teaspoon fine-grain sea salt (if using table salt, use 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil or olive oil

1/2 cup maple syrup or honey

1 teaspoon vanilla extract

1/2 cup dried fruit, chopped if large

Optional mix-ins: 1/2 cup chocolate chips or coconut flakes

Preheat oven to 350 degrees. Line large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine oats, nuts, salt and cinnamon. Stir to blend. Pour in oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto the prepared pan and use a large spoon to spread in an even layer.

Bake until lightly golden, about 20-25 minutes, stirring halfway (for extra clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp as it cools. Let the granola cool completely, undisturbed at least 45 minutes. Top with dried fruit and optional mix-ins. Break the granola into pieces with your hands if you want to retain big chunks or stir around with a spoon if you don’t want extra clumpy granola. Store in an airtight container at room temperature for 1–2 weeks or put in sealed freezer bag and leave in freezer for up to three months.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.