Equipo Williams

One of the keys to good morale is plenty of good food. We like to cook at home, so we knew camp cooking would be important to us and planned for plenty of space (within reason) for cooking gear and pantry items. We have a large two burner propane stove that we frequently use for breakfasts and dinners at campsites.

To give you an idea of our favorite foods, here are some of our recent meals.

Breakfast

• pancakes (from just-add-water mix)
• eggs
• bagels or muffins
• yogurt and granola (Love Crunch!)
• oatmeal
• fruit
• coffee and hot cocoa

Lunches and snacks

• sandwiches (cheese, PB)
• crudites with hummus and tzatziki
• chips and salsa
• various snack crackers, granola bars, trail mix etc.

Dinners

• burritos
• skillet cornbread and chili
• one-pot pasta meals
• ramen noodles
• stir fry

Here’s an example recipe, which I cooked last night. It’s loosely based on a recipe in one of our cookbooks at home, pulled from memory and created without measurements.

Cold Vietnamese Noodle Salad, Camping Style

Ingredients

• rice noodles, one package
• one mango
• one English cucumber
• a block of tofu (oops, couldn’t find it in the Utah grocery store, so we skipped it)
• mint (oops, I forgot to buy it)
• peanuts, for garnish

Dressing

• squirt of olive oil
• some rice vinegar (oops, we didn’t have any so I skipped it)
• one clove of minced garlic
• a small bit of minced ginger
• a good squirt of soy sauce
• a squeeze of cilantro paste that you buy in a tube, because I didn’t want to bother rinsing and chopping fresh cilantro while camping

Recipe

1. Cook rice noodles according to package directions (e.g., soften for 10 minutes in boiling water). Consider breaking them up into smaller bits before cooking to make them easier to eat with camping sporks.
2. While that’s going, mince and mix the dressing ingredients in the largest bowl you have, or two bowls if needed.
3. Cut the cucumber lengthwise in quarters, then in thin slices. Again, small pieces for the camping sporks.
4. Cut the mango into small pieces too. Add cucumber and mango to dressing and toss to coat.
5. Drain rice noodles and toss into the dressed fruit.
6. Serve topped with peanuts and whatever hot sauce you happen to have. In our case, Tapatio, but we’ve added Sriracha to the grocery list.

Enjoy!