When you camp or hike in the winter, calories act as heat units to keep your body warm. Since you’ll burn calories much faster when your core temperature drops, you’ll need to consume more than you’re used to in order to keep yourself nice and toasty.
This winter, give these tasty recipes packed with plenty of calories and spice a try to keep your belly full and enjoy your time outdoors.
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5 Camping Recipes That’ll Warm You Up This Winter
Written by
Marc Lindsay
Souped-Up Ramen
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While ramen might make you think of college, the high sodium content makes it a great way to warm up on cold nights when camping outdoors. And if you'd rather not go down the Top Ramen road again, this recipe uses buckwheat soba noodles instead for a slightly healthier alternative.
Ingredients:
• 4 oz. of buckwheat soba noodles or your favorite alternative
• 1/2 cup of freeze-dried vegetables
• 1/2 cup of dehydrated ground beef or 2 ounces of jerky
• 3 to 4 dried shiitake mushrooms
• 1 teaspoon of Sriracha
• 1/2 teaspoon of salt (optional)
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
Instructions:
Before you leave the house, combine the soy sauce, sesame oil and Sriracha in a small container. The noodles, vegetables, jerky and mushrooms can all be put into a Ziploc bag or separate container to make transportation easier.
Once you're ready to cook your meal, add the noodles, vegetables and mushrooms to the pot with two cups of water and bring to a boil. Cook for about five minutes or until the noodles are tender. Add the sauce and meat and remove from heat.
Ingredients:
• 4 oz. of buckwheat soba noodles or your favorite alternative
• 1/2 cup of freeze-dried vegetables
• 1/2 cup of dehydrated ground beef or 2 ounces of jerky
• 3 to 4 dried shiitake mushrooms
• 1 teaspoon of Sriracha
• 1/2 teaspoon of salt (optional)
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
Instructions:
Before you leave the house, combine the soy sauce, sesame oil and Sriracha in a small container. The noodles, vegetables, jerky and mushrooms can all be put into a Ziploc bag or separate container to make transportation easier.
Once you're ready to cook your meal, add the noodles, vegetables and mushrooms to the pot with two cups of water and bring to a boil. Cook for about five minutes or until the noodles are tender. Add the sauce and meat and remove from heat.
Spicy Vegetarian Chili
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If you're looking to spice up your evening, this chili uses chipotle peppers and is one surefire way to do it. And since this recipe doesn't use meat, you won't need a cooler to keep any of your ingredients from spoiling.
Ingredients:
• 1 14 oz. cans of beans, black and kidney
• 1 14 oz. can of diced tomatoes
• 1 can of chipotle peppers, seeded
• 1 onion
• 1 tablespoon of oil
• 1 12-ounce can of beer
• 1 teaspoon of garlic powder
• 1 teaspoon of cumin
• Salt
• Avocado
• Cheese (optional)
Instructions:
Either before you leave the house or at the campsite, remove the seeds and ribs from the chipotle peppers before you cut them into pieces. Heat the oil and sauté the onion for about five minutes. Drain the beans and add them to the pot along with the tomatoes, beer, garlic powder and cumin. Add the desired number of peppers along with the sauce and cook for about 20 minutes over medium heat. Top with avocado, cheese or your other favorites. Serves four.
Ingredients:
• 1 14 oz. cans of beans, black and kidney
• 1 14 oz. can of diced tomatoes
• 1 can of chipotle peppers, seeded
• 1 onion
• 1 tablespoon of oil
• 1 12-ounce can of beer
• 1 teaspoon of garlic powder
• 1 teaspoon of cumin
• Salt
• Avocado
• Cheese (optional)
Instructions:
Either before you leave the house or at the campsite, remove the seeds and ribs from the chipotle peppers before you cut them into pieces. Heat the oil and sauté the onion for about five minutes. Drain the beans and add them to the pot along with the tomatoes, beer, garlic powder and cumin. Add the desired number of peppers along with the sauce and cook for about 20 minutes over medium heat. Top with avocado, cheese or your other favorites. Serves four.
Hot Dog Burritos
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Hot dogs will always be a go-to meal for campers in the winter because they'll get you full, pack enough calories to keep you warm and are easy to cook outside the kitchen.
Ingredients:
• Hotdogs or bratwurst
• Tortillas
• Chili beans
• Avocado
• Jalapeno
• Shredded cheese
• Sweet relish
• Mustard
Instructions:
For this simple recipe, all you'll really need to cook the hotdogs is a stick and a fire. Warm the tortillas on a skillet, cook the beans and top the hot dog with all of your favorite toppings.
Ingredients:
• Hotdogs or bratwurst
• Tortillas
• Chili beans
• Avocado
• Jalapeno
• Shredded cheese
• Sweet relish
• Mustard
Instructions:
For this simple recipe, all you'll really need to cook the hotdogs is a stick and a fire. Warm the tortillas on a skillet, cook the beans and top the hot dog with all of your favorite toppings.
London Fog
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Hot chocolate can be a great way to warm up with a sweet treat. If you're looking for a grown-up version of this camping favorite, this recipe will do the trick.
Ingredients:
• 1 cup of water
• 1 cinnamon stick
• 1 1/2 cups of almond or coconut milk
• 2 tablespoons of honey
• 3 bags of Earl Grey tea
• 1/2 teaspoon of vanilla extract (optional)
Instructions:
Place the cinnamon stick in the water and bring to a boil. Add the Earl Grey teabags in the boiling water for around five minutes. Remove the teabags and add the vanilla, milk and honey. Continue to heat until your mixture begins to simmer. Makes two servings.
Ingredients:
• 1 cup of water
• 1 cinnamon stick
• 1 1/2 cups of almond or coconut milk
• 2 tablespoons of honey
• 3 bags of Earl Grey tea
• 1/2 teaspoon of vanilla extract (optional)
Instructions:
Place the cinnamon stick in the water and bring to a boil. Add the Earl Grey teabags in the boiling water for around five minutes. Remove the teabags and add the vanilla, milk and honey. Continue to heat until your mixture begins to simmer. Makes two servings.
Roast Stew
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Slow-cooked stew is a treat no matter where it's prepared. This recipe is a favorite because it can be cooked in foil right on the coals. Though not included below, feel free to add some spice to the recipe for extra warmth.
Ingredients:
• 12 oz. of top blade roast, cut into cubes
• 2 potatoes, cubed
• 4 carrots, sliced
• 2 onions, sliced
• 2 garlic cloves, crushed
• 2 tablespoons of butter
• 2 tablespoons of water or chicken broth
• Salt and pepper
Instructions:
Either in one large sheet of foil or two medium sized sheets, layer the roast, potatoes, onions, carrots and garlic. Season with salt and pepper and put the butter and water on top. Fold the edges of the foil up and pinch at the top, making a nice tight seal so your stew won't leak while cooking. Put your foil pouch right in the coals of your campfire and cook for about one hour. Serves two.
Ingredients:
• 12 oz. of top blade roast, cut into cubes
• 2 potatoes, cubed
• 4 carrots, sliced
• 2 onions, sliced
• 2 garlic cloves, crushed
• 2 tablespoons of butter
• 2 tablespoons of water or chicken broth
• Salt and pepper
Instructions:
Either in one large sheet of foil or two medium sized sheets, layer the roast, potatoes, onions, carrots and garlic. Season with salt and pepper and put the butter and water on top. Fold the edges of the foil up and pinch at the top, making a nice tight seal so your stew won't leak while cooking. Put your foil pouch right in the coals of your campfire and cook for about one hour. Serves two.
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