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[00:00:00.00] A hand places a bowl of food on a tablecloth next to a fork and an L.L. Bean travel cup.
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[00:00:00.11] Hey, happy campers, and welcome to Taste Great Outdoors, where we make easy recipes that you can make in minutes at your campsite. I hope you're hungry because today we're going to show you how to cook a full day's worth of delicious meals to fuel all of your outdoor adventures.
[00:00:13.14] You can check the timestamps in the video description if you want to jump to a specific recipe. And don't forget to like, comment, and subscribe if you want to see more videos like this. So come on. Let's cook.
[00:00:22.62] This
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[00:00:22.62] Text: Breakfast. Camp Skillet Frittata. The frittata in a cast iron skillet on a towel on the table.
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[00:00:23.24] is the camp skillet frittata, a classic egg dish packed with meat, veggies, and plenty of protein, which equals energy in the outdoors. And since one skillet serves everyone in your group, it's among the easiest morning meals you can make. So come on. Let's get started.
[00:00:37.08] First, the prep. Remember, substitution is king in the field. Use what you have and don't be afraid to take risks. If you have potatoes or peppers left over from last night's dinner, just toss them in.
[00:00:47.77] Start by browning the sausage or don't. This recipe works for the vegetarians out there, too. Add in the veggies and cook over medium heat until the potatoes are fork tender.
[00:00:57.12] While that's going, beat 6 eggs.
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[00:00:59.10] From above, a person opens a jar with six cracked eggs.
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[00:00:59.39] I crack these eggs into a Mason jar at home so they wouldn't get broken on the drive up to camp. Pretty cool, right?
[00:01:05.11] Now reduce the heat to low, pour in your eggs, toss in some shredded cheddar and mix everything together, making sure to combine but don't scramble.
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[00:01:12.29] Fingers take out a pinch of salt from a small container, screwed onto a small container of pepper.
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[00:01:12.60] Then salt and pepper to taste. Cover the skillet with foil and cook for about 15 minutes or until the eggs are set in the center of the pan.
[00:01:20.34] While you wait, now would be a great time to hit those like and subscribe buttons. And if there are any other camp recipes you'd like to see, drop us a comment below.
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[00:01:28.12] A hand takes off the tin foil.
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[00:01:28.30] And here it is, the camp skillet frittata, a gorgeous no fuss egg dish to help you start your day right. Hit it with a dollop of salsa and sour cream and a couple of splashes of hot sauce if that's your thing. I know it's mine.
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[00:01:39.87] A hand takes out a pie-slice of the frittata on a knife.
[00:01:40.21] Text: Lunch. Veggie Curry.
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[00:01:40.98] This is camp vegetable curry. Lunch is one of my three favorite meals, and this curry is always a crowd pleaser, full of bright, beautiful flavors and Indian spice vibes. So let's get into it. First things first. Let's chop those veggies.
[00:01:54.25] Onion and garlic are essential to curry, but the rest of the ingredients are entirely up to you. I love using a combination of veggies I plan to use and veggies I have left over from other meals. So here I've got carrots, green beans, broccoli, and cauliflower, all classic choices.
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[00:02:09.02] A hand turns a knob on a camp stove and pushes in a red button.
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[00:02:09.54] Now we're going to eyeball a couple tablespoons of oil into a pot over medium heat. While that's heating up, we're going to make a quick mixture of curry powder and water.
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[00:02:18.38] The person pours water into a Mason jar of spices, screws the lid on and shakes.
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[00:02:18.40] Adding water will help coat every inch of the dish with that bold curry goodness. You can also do this ahead of time in a small container.
[00:02:25.36] Add the curry mixture to the pot and stir briskly. Once the liquid is heated through, saute the veggies, stirring frequently until they're about half cooked. This is the heart of your meal, so it's going to add crunch, color, and, of course, some good nutrients for the day ahead.
[00:02:39.15] Finally, thicken the curry with sour cream or plain yogurt if you prefer. Either will leave you with a smooth, flavorful sauce that's a little spicy, a little tangy, and a whole lot of delicious. Then I'm going to add some salt, pepper, and simmer until the vegetables are cooked all the way through.
[00:02:54.46] While you wait, now would be a great time to hit those like and subscribe buttons. And if there are any other camp recipes you'd like to see, drop us a comment below.
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[00:03:02.74] From above, a hand holds out a bowl of white rice and spoons the curry on top of it, then holds it up for a close view.
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[00:03:02.78] And here it is, camp vegetable curry, a camp lunch that's easy but elevated and a bit unexpected, too. Serve it over rice for a fresh and filling lunch.
[00:03:13.69] This
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[00:03:13.80] Text: Dinner. Two-can Camp Chili. The bowl of chili with a dollop of white on top on a tablecloth.
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[00:03:14.41] is two-can camp chili. To me, there's nothing better than a little comfort food around the campfire, and this one pot wonder delivers every time. So let's get into it.
[00:03:23.44] First, dice your pepper, yellow onion, and lots of garlic. Other than operating a can opener, that's all the hard work you're going to have to do for this one. Now add a tablespoon of olive oil to a skillet over medium heat. It's OK. You can eyeball this.
[00:03:36.73] Once the oil is shimmering, go ahead and brown a pound of ground beef or your favorite meatless substitute. Then toss everything in the same pot and give it all a quick stir. For me, camp cooking is really all about creating the best flavors with the least amount of effort. Trust that all these wonderful ingredients are going to come together.
[00:03:53.20] Next, you're going to add in one can of drained beans, black or kidney, and another of diced tomatoes with all their juices. That liquid is going to cook down and add some beautiful richness and body to the final dish. Then a tablespoon, each of chili powder and ground cumin and salt and pepper to taste.
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[00:04:08.89] A hand picks up small containers screwed together -- cumin, chili, salt and pepper -- and sprinkles a pinch of each into the pot.
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[00:04:09.11] And, yes, that is a pill organizer. I like to use one as my campsite spice rack. It's my go to favorite camping hack.
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[00:04:15.99] The hand puts the lid on the pot.
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[00:04:16.13] Now just sit back and let the chili cook down until it thickens. I found that 20 minutes is just right for my taste. And while you wait, it would be a great time to hit those like and subscribe buttons. And if there are any other camp recipes you'd like to see, drop us a comment below.
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[00:04:29.53] The hand takes the lid off the pot and spoons some into a bowl and puts a dollop of white on top, then sets it on the table next to two slices of corn bread.
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[00:04:29.59] And here it is, two-can camp chili, a hearty filling camp classic that's going to warm you from the inside out. For the best flavor, serve it piping hot with a big hunk of premade or store bought cornbread on the side.
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[00:04:42.88] Text: Dessert. Blueberry Cobbler. The cobbler in a cast iron skillet with a dollop of white on top.
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[00:04:43.47] is blueberry cobbler, a burst of flavor in every bite thanks to deliciously tart blueberries topped with a crispy sweet oat crumble.
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[00:04:51.06] Hands hold it up for a close view.
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[00:04:51.07] It gives gourmet but is actually super easy to make. So let's jump into it.
[00:04:55.06] So the secret to this recipe is that the prep actually starts at home. Before you head out on your trip, you're going to combine the oats, sugar, flour, and cinnamon in a resealable bag.
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[00:05:04.82] The hands hold up the bag, then pour the mixture into a bowl.
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[00:05:04.90] When you're ready to start cooking, add butter to the dry ingredients and work it in with your fingertips until it's nice and crumbly. It should look a little something like this.
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[00:05:12.95] The hands in the bowl of the crumbly mixture.
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[00:05:13.06] Next, layer your blueberries on the bottom of the skillet and sprinkle that sweet oat crumble over the top. Then you're going to tent some foil on the skillet to create a kind of makeshift oven and bake for about 20 minutes over medium heat.
[00:05:25.95] While
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[00:05:25.96] The hand turns the knob on the camp stove and pushes in the red button.
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[00:05:26.28] you wait, now would be a great time to hit those like and subscribe buttons. And if there are any other camp recipes you'd like to see, drop us a comment below.
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[00:05:33.59] The hands take off the tin foil.
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[00:05:33.73] And here it is blueberry cobbler. It tastes straight from the heart of Maine blueberry country. If you can manage it out in the field, a scoop of vanilla ice cream is just divine here, but you really can't go wrong with a big dollop of whipped cream either.
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[00:05:46.05] The hands hold it up for a closer view.
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[00:05:46.16] For the full recipes and more great flavors, click the link in the description. And if you enjoyed this video and want to see more like it, don't forget to like, subscribe, and let us know what camp meals you love to cook in the comment section below.
