One of the best ways to keep trips affordable is to cook and while staying with Getaway we cooked a lot. Most of the recipes turned out well. Some need some tweaking and Keltin and I both need practice cooking over a campfire.
A few weeks ago I discussed a new camping cookbook that we had picked up recently. The scone recipe from there was fantastic. While on our recent camping trip we were able to test it out some more. While still at home I prepared two tilapia and couscous with asparagus foil-packs as an easy dinner our first night in the cabin. See the results below!
For dessert we had gilled bananas stuffed with Nutella, pecans, and marshmallows. The bananas are cut into long ways, stuffed with deliciousness, wrapped in foiled and grilled for about five minutes. They fall apart and are delicious.
For dinner the second night of our trip we tested out the flank steak and bok choy with ginger soy compound butter recipe. I prepared the butter at home and it added great flavor to the grilled steak and bok choy. For dessert we had s’mores but used dark chocolate with caramel pieces. The dark chocolate helped to cut the normal super-sweetness of the s’mores.
I really do love the The New Camp Cookbook: Gourmet Grub for Campers, Road Trippers, and Adventurers. It is defiantly more geared towards car or cabin camping vs backpacking as many recipes call for a fairly large amount of cooking tools. We can’t wait for our next camping trip to test out new recipes! Do you like to cook over a campfire? Let me know in the comments!