Fancy Camp Food #5

So here's what happened...I actually made a REAL camp breakfast...and didn't take pictures.  I meant to, but everything just happened so fast and I chose to avoid burning eggs rather than getting the picture.  Here is the "prep" set up as proof!

As always we made awesome coffee in our camping french press.  It really does come out the best coffee we ever make.  And while waiting for the water to boil, the eggs to cook, and any other waiting "opportunity" we munched on donut holes.  It's not camping without them.

So breakfast itself was simply breakfast burritos with goat cheese and basil (left over from last night's caprese bites!)  I scrambled the eggs and just before they were done, scooped some soft goat cheese in and sprinkled with sliced basil.  Wrap that baby in a tortilla, and eat!

Just after breakfast we headed down to the lake so the kids could fish, play in the water, ride in the kayak, and bask in the sun!  It was a great way to spend the morning.  The dogs loved it too!

Lunch was virtually the same plan as all camping trips this summer (see posts here and here) and was comprised of picky-pick items.  Hubby isn't a fan of bread in general (I know, I only WISH I had that same problem) and definitely isn't interested in eating it while camping as it always dries out.  So bite sized food with crackers makes him very happy.  And for me, it makes for easy clean up and doesn't take much "work" before you get to dig in.

Ingredients

• Heirloom baby tomatoes (from last nights caprese bites)
• String cheese
• Sliced avocado
• Edemame
• Crackers
• Deli turkey slices for him
• And admittedly some cookies....

After a thrilling game of Apples to Apples and a half game of Yahtzee, it was time to start prepping for dinner.  In order to do this, we needed wine.  We splurged and brought a nice bottle of wine as a treat.  And then were super classy drinking it in the yellow plastic cups.  

 Dinner tonight was another "do-again" from an earlier camp trip with an asian style bowl.  The variation which makes this different is that instead of rice, I used some of my pre-made quinoa to save time and effort.  And hubs skipped the bowl completely and made an actual plate of food.

Ingredients

• Quinoa
• Bell Peppers
•  Edemame
• Tofu
• Stir Fry sauce
• Salmon (for him!) 

 Directions

1. If you didn't prep ahead of time- you should make your quinoa, rice, couscous, or grain of choice now.  It will take the longest and it can sit and wait for the rest to catch up!
2. Drain tofu- I layer a plate, couple paper towels, tofu, more paper towels, another plate and then anything you can use as a weight.  This will squeeze the moisture from the tofu and get it ready for grilling while you prep the rest of the items (and maybe have a glass of wine!)
3. Marinate the salmon steak in sauce
4. Chop your bell peppers into bite sized pieces
5. De-shell your edemame
6. Cut tofu into medium-small, thin pieces.
7. Set your pan to medium heat (which I know is impossible to really regulate on a camp stove!)
8. Add a little butter or oil to the hot pan, and drop in your tofu.  Leave it alone for a three to five minutes and flip once it has started to get a golden color.
9. After another couple minutes, push tofu to the side and add the veggies to let them stir fry for just a few minutes.
10. Pour in enough sauce to cover the bottom of the pan.  
11. Stir to coat and let simmer for another three to five minutes
12. Meanwhile- add the salmon steak to your grill and cook on each side according to the size and your "wellness" preference.
13. Add some quinoa to your bowl, and top with stir fried tofu and veggies & salmon

Josh decided to have quinoa and veggies on the side!

This was such a GREAT day at the lake.  Wonderful friends, sunshine, and great food!  Next up- camping chocolate tacos!  This is the kind of dessert I can't resist!