6 car camping “pantry” must-haves

You don’t need much to cook tasty meals on the road. However, car camping provides a little more space than other types of camping, so you can get away with stashing some treats. Here are a few things I keep the back seat or a cooler to give those fireside meals an extra boost.

toasted-tortilla-with-black-beans-and-tomato-camp-stove

  1. Jarred jalepeño slices and/or hot sauce. These are first on the list because you can use them in almost every camp meal, morning, noon or night. If you like a bit of a kick, add hot sauce or pepper slices to eggs, wraps, grains, veggies, sandwiches, etc. They will keep in the cooler for probably way longer than you need them too, and you can always bring leftovers home or gift them to fellow campers.
  2. Salt, pepper and olive oil. Spices are non-perishable, easy to store, and go a long way in flavoring dishes. If you are working with the same basic ingredients for a few days in a row, you will be surprised how exotic even just salt and pepper will taste. You can pick up a cheap non-breakable salt and pepper set at the grocery store, or pack spices from home in plastic straws that are bent and taped shut at the end. It is best to store everything so that you can pour directly on food and don’t have to use your fingers, since they will likely be dirty. Olive oil is an easy cooking medium/fat because it adds flavor, does not need to stay in the cooler, and can be used to cook almost everything. Try to find a plastic bottle since glass can break and is not allowed at some campsites.
  3. Tortillas. You can instantly turn a pile of left over ingredients into a dish-free breakfast, lunch or dinner with any kind of wrap. Plus, most of them do not require refrigeration. You can even toast them in an hot, non-greased skillet on the camp stove or over a fire for 1-2 minutes.
  4. A block of cheese. Need I explain?
  5. Chocolate. Chocolate is a lifesaver for a few reasons. Most importantly, depending on how long you are camping, you will likely become sick of all of your food and will just want a treat. Chocolate, in any form, will back you up in those moments. If it’s hot out or your food is being stored in the car all day, keep it in the cooler. Chocolate is also a great trail snack that provides some sugar to keep you going. Snickers are my favorite because they provide salt and fat in addition to calories, which is helpful if you are doing something particularly strenuous and sweating a lot.
  6. PB & J. Peanut butter and jelly sandwiches are a staple on all my hikes or long driving days. They are filling, substantive, easy to make and carry, and delicious. They can also sub in as breakfast or dinner in a pinch.

    peanut-butter-and-jelly-sandwhich-for-hiking
    personalized pb&j’s
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Poaching eggs in the Black Hills

May I first say, sorry for the delay in posting! I intended to post from the road, but some places had no service or electricity and all places took my head so far from the computer that I kept not writing. However, I took pictures of everything we ate along the way so I could catch up once back on the grid. Here we go.

Our first night of camping was in Badlands National Park in South Dakota. The prairie landscape here is described as beautiful and unforgiving, which I can now say is about accurate. We set up our tents and prepared for a silent and powerful sunset.

camping-chairs-and-tent-badlands-sunset

In the morning, we set our for an 8 mile hike across a harsh rock crust trail dotted with sunflowers and grasses.

bandlands-hike-power-breakfast

However, we did not depart without a tasty power breakfast! Since we were still getting a feel for how to keep the camp stove lit in the prairie winds, first morning simplicity was important. Poached eggs are great to make on a camp stove because all you have to do is boil water, and there is minimal cleanup afterwards. Plus, they are soooo good.

Ingredients:
*makes one serving

2 raw eggs
1/2 ripe avocado
1/2 fresh orange
salt and pepper to taste
a dab or two of hot sauce if you wish

poached-eggs-with-avocado-and-orange

Bring a few inches of water to a boil and add a pinch of salt. Crack both eggs into a cup. Once the water is boiled, spin the water to create a whirlpool in the middle of the pot. Then, carefully pour the eggs into the center. Cook for three minutes at a slow boil, and then remove the eggs from the water with a spoon.

Serve with avocado slices and fresh fruit!