Dinner

Coconut Curry

Enjoy the rich flavors in this aromatic dish that brings a taste of Thailand to your outdoor dining experience! Adjust the spice to your liking with optional chili oil, this can be an approachable option for even the spice adverse depending on the base curry you choose. 

INGREDIENTS

Assorted veggies (broccoli, carrots, onion, bell pepper, etc.) – chopped

Protein of choice (tofu, chicken, chickpeas, etc.)

Rice

Coconut milk

Pre-made Thai curry paste

DIRECTIONS

1. Cook rice per the instructions on packaging. (If you’d like, pre-cook rice in advance and store it in a sealed container. This will save time at the campsite.)

2. Wash and chop your assortment of veggies, including broccoli, carrots, onions, and any additional options.

3. Heat the pot or pan and add a small amount of oil. Sauté the chopped veggies until they begin to soften.

4. Add your choice of protein like diced tofu or chicken, or chickpeas to the pot.

5. Add the Thai curry paste to the pot. Stir well to coat the veggies and protein.

6. Pour in the coconut milk to create a creamy base for the curry. Adjust the amount based on your desired consistency.

7. Allow the curry to simmer, ensuring the flavors meld together and the veggies and protein are heated through.

8. Place a portion of warm rice in your bowl. Ladle the fragrant Coconut Curry over the rice.

Gnocchi and Kale

This meal is favorite made at home and is convenient to cook at camp. This recipe was cooked up by Randa Ayoubi Bernales, an engineer by day and chef by night. She combines her Lebanese heritage with flavors of growing up in Louisiana to come up with a variety dishes that her friends and family often ask for, and this is one of those favorites!

INGREDIENTS

Gnocchi

Kale (or any vegetable )

Kidney beans

Cayenne pepper (depending on desired spiciness)

Garlic (cloves or powdered)

Directions

1. Turn camp stove on to medium heat

2. Add oil to the pan

3. Add gnocchi and stir around occasionally for 10 mins

4. Add as much kale that will fit in the pot

5. Add a can of kidney beans

6. Sprinkle cayenne pepper and garlic

7. Let it cook for 5 mins stirring occasionally. Enjoy!

Tacos

The hand-ons assembly of this meal makes it fun for everyone to get involved in the campsite kitchen. With an endless amount of possibilities, we’ve chosen just one option to get you started, but we hope you continue to explore beyond the familiar.

INGREDIENTS

Small tortillas (corn or flour)

Protein of choice (Black beans, pinto beans, beef, chicken, or fish)

Shredded cheese (cheddar, Monterey Jack, etc.)

Avocado

Salsa

OPTIONAL ADDITIONS

Sour cream (Dairy or vegan)

Hot sauce

DIRECTIONS

1. Heat up pot or pan with oil on medium heat and cook protein of choice. Cooking times vary by protein. Beans only need a few minutes to be warmed up. Ground beef and cubed chicken can take about 8-10 minutes.

2. Wash and then cut avocado into slices.

3. Create a designated area for assembling tacos. Lay out the tortillas and prepared ingredients to allow everyone to custom build their own tacos.

Teriyaki Glazed Salmon

This dinner is quite a camping treat! Dig in to hot flaky salmon that melts in your mouth accompanied by the perfect umami flavors. The output of this dish will largely be determined by the size of your salmon filet, but is often better for a smaller number of people.

Ingredients

Salmon filet

Teriyaki sauce

Vegetables (broccoli or eggplant)

OPTIONAL INGREDIENTS

Miso dressing (miso, tahini, olive oil, honey)

DIRECTIONS (PREPARE AT HOME)

1. Place the salmon filet in a resealable plastic bag or airtight container. Pour enough teriyaki sauce over the salmon to coat it thoroughly. Seal the bag or container and refrigerate until you’re packing up the cooler for camping.

2. Pre-cook Rice: Cook the rice according to the package instructions. Allow it to cool before transferring it to an airtight container. Refrigerate until ready to use at the campsite.

3. Optional - Prepare miso dressing in a small bowl by whisking together 2 tablespoons of miso, 1 tablespoon of tahini, 1 tablespoon of olive oil, and 1 teaspoon of honey until well combined. Transfer the dressing to a small jar and refrigerate.

DIRECTIONS (AT CAMP)

1. Preheat the camp stove to medium-high heat

2. Remove the marinated salmon from the bag and place it on the grill. Cook for about 4-5 minutes per side, or until the salmon flakes easily with a fork and has nice grill marks. Baste the salmon with additional teriyaki sauce while grilling for extra flavor. (You could also cook the salmon in a pan or foil packet over campfire)

3. While the salmon is grilling, cook the vegetables in a pan. Drizzle a bit of olive oil over the vegetables and cook until they are tender and slightly charred.

4. Warm up the pre-cooked rice on camping stove. Alternatively, you can enjoy it cold if you prefer.

5. Place a serving of rice on each plate. Top with grilled teriyaki salmon and the cooked vegetables. If you prepared the miso dressing, drizzle a little over the veggies for added flavor.

Pesto Pasta Salad

While many pasta salads feature a creamy sauce, this one celebrates the zesty nature of pesto to unify the ingredients instead, making for a less traditional (and arguably, more delicious!) dish. While the instructions suggest keeping all the ingredients separate until mealtime, ingredients can all be combined ahead if stored properly and eaten the very next day.  

INGREDIENTS

Pasta (fusilli, rotini, or orzo)

Pesto sauce (homemade or pre-made with basil, garlic, parmesan cheese, olive oil)

Protein of Choice (Pine nuts, slivered almonds, chicken, sausage)

Grape tomatoes

Kalamata olives

DIRECTIONS

1. Bring a pot of water to a boil and add pasta. Once noodles are ready, drain and rinse it with cold water to stop the cooking process.

2. If adding a protein, chop or cook as needed.

3. Halve grape tomatoes, dice yellow bell pepper, and slice Kalamata olives.

4. In a large bowl, combine the cooked pasta, ready to eat protein, halved grape tomatoes, diced yellow bell pepper, and sliced Kalamata olives.

5. Add the pre-made pesto to the bowl. Start with a moderate amount and add more according to your taste.

6. Gently mix and toss all the ingredients to ensure even distribution of the pesto. Add freshly chopped basil for decorations or drizzle more olive oil to moisten the pesto salad as needed.

Fava & Garbanzo Salad

Both fava and garbanzo beans have a rich heritage deeply intertwined with Mediterranean and Middle Eastern cuisines. Try this favorite recommended by a Fridie Outdoors camper inspired by their heritage.

INGREDIENTS

Fava, garbanzo, and/or kidney beans

Red bell pepper

Red Onion

Green onions

Fresh parsley

Dressing (Olive oil, lemon juice, salt & pepper)

DIRECTIONS

1. Make the dressing: In a bowl, whisk together the olive olive, lemon juice, salt and pepper

2. Chop the bell pepper, red onion, green onion, and parsley finely (or small pieces)

3. Combine the salad: In a large bowl, gently combine the drained beans, bell pepper, red onions, and parsley

4. Dress and toss: Pour the dressing over the salad ingredients and toss until evenly coated