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Jude's Kitchen: Cooking outdoors
There’s nothing quite like eating outdoors.
Cooking outdoors, however, is quite another matter.
I try to do as much preparation as possible at home so I can relax and enjoy easy meals when we go camping.
That’s the beauty of hamburgers or hot dogs. Little needs to be done at the last minute. You can prepare delicious burgers ahead of time and keep them cold, separated by waxed paper until time to put them on the grill. Don’t forget the barbecue lighter.
And, for breakfast, we always have scrambled eggs in pita breads because it’s so easy to prepare and there are no serving dishes, kind of like the burgers.
Finger or fist food is terrific when you’re camping.
Make a batch of muffins up ahead of time too, for breakfast or snacks, and cut vegetables up and toss them into a bag for snacking. Fruit is great fist food too.
The Victoria Day long weekend is seen by many as the first long weekend of summer, even though it’s not even summer yet, and this year, we haven’t even had spring yet!
However, that won’t stop lots of enthusiastic outdoors people who can’t wait to break out the camping gear and head out of the city.
You’ll find some other suggestions for camping/finger food in my new book, Jude’s Kitchen which is available at Mosaic Books, the B.C. Wine Museum in the Laurel Building and Discover Wines in Kelowna.
Mexican Scrambled Eggs in Wraps
This is a simple and flavour-filled, no-dishes way to serve breakfast to a bunch when you’re camping. This is also delicious and great finger food if the eggs are stuffed into whole wheat pita breads cut in half. No toast. No plates. No cutlery to wash.
1/4 c. (60 ml) salsa
1/2 c. (125 ml) monterey jack cheese
salt & pepper, to taste
1 tbsp. (15 ml) butter
8 small whole wheat tortillas
Beat eggs in a plastic cup or whatever is handy and will hold it all, and add salsa, grated cheese and seasoning, to taste, mixing in well.
Melt butter in a non-stick pan over medium heat and pour in the egg mixture. Cook and stir until the eggs are still creamy, but are set, and remove from the heat.
Divide into four to eight and roll up egg in small tortillas, tucking in the bottom so the eggs don’t fall out.
Serves 4 to 8.
These can be made ahead of time all ready to cook at the campsite. We just added lettuce and tomatoes and cheese to each little slider, but you can add whatever you wish.
drizzle of oil
1 tsp. (5 ml) cumin
1/2 tsp. (2 ml) coriander
pinch of garam masala
1 lb. (454 g) lean ground beef
1/2 c. (250 ml) oat bran
1 tsp. (5 ml) teriyaki sauce
1 garlic clove
Mince onions and celery.
Cook in a drizzle of oil over medium heat and add spices while cooking the vegetables until they’re nice and soft.
Cool and add to beef in a bowl, along with the beaten egg, oat bran, teriyaki sauce and finely minced garlic clove.
Mix it all together well and form into 3-inch or 7-centimetre patties, about 14.
Grill over high heat for about seven minutes or so a side or until nice and brown and crisp on the outside.
Add to prepared buns and enjoy.