Make One Pot Camping Meals

Packing light is key when you're camping, which means you don't want to be lugging around a bunch of pots and pans to cook your meals. Fortunately, there are a wide range tasty dishes that only require one pot to make on a camping stove. Instead of the usual stew or chili, though, wow your camping buddies with delicious beef stroganoff, skillet quiche, chicken miracle, and simple pasta so you're not sacrificing flavor just because your cooking facilities are limited.

Ingredients

One Pot Beef Stroganoff

• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (14 g) butter
• 1 pound (454 g) beef sirloin, cut into thin strips
• 2 tablespoons (16 g) all-purpose flour
• 1 cup (150 g) diced onions
• 3 cups (225 g) sliced cremini mushrooms
• 2 teaspoons (2 g) chopped fresh thyme
• 1 cup (273 ml) beef stock
• ⅔ cup (153 g) sour cream
• Salt and pepper to taste
• 2 tablespoons (8 g) chopped parsley

Skillet Quiche

• 10 ounce package (284 g) frozen spinach, thawed
• 2 eggs
• ⅓ cup (42 g) flour
• 2 cups (450 g) cottage cheese
• 8 ounce (225 g) package cheddar cheese, shredded
• 2 tablespoons (30 ml) vegetable oil
• ½ cup (75 g) ham, finely chopped

One Pot Chicken Miracle

• 2 tablespoons (30 ml) olive oil
• 4 chicken breasts, with skin and bone
• 1 red pepper, julienned
• ¼ cup (60 ml) sundried tomatoes, chopped
• 1 ½ cups (350 ml) Arborio rice
• 3 cups (700 ml) chicken stock
• ¾ cup (20 g) chopped fresh Italian parsley
• Salt and pepper to taste

One Pot Pasta

• 1 tablespoon (15 ml) olive oil
• 1 small onion, minced
• ¼ teaspoon (1 g) garlic powder
• 1 14.5-ounce (411 g) can diced tomatoes
• 1 14.5-ounce (411 g) can chicken broth
• ½ tablespoon (1 g) dried basil
• 1 tablespoon (6 g) Italian seasoning
• ½ pound (227 g) pasta
• Salt to taste
• Handful of parmesan cheese and basil, for garnish (optional)

Steps

Devising Successful One Pot Meals

1. Consider the cooking time for individual ingredients. The key to pulling off a one pot meal is knowing when to add each ingredient so it cooks properly. Some foods, such as large cuts of meat, root vegetables, or brown rice, take longer to cook, which means they should be added to the pot first. Ingredients that cook quickly should be added last.
   • Cutting meat into small pieces can help it cook more quickly.
   • Root vegetables include carrots, onion, garlic, parsnips, and turnips.
   • Tender greens, such as spinach or arugula, cook quickly so they can be added near the end.
   • Herb and spices can be added near the end of the cooking process.
2. Cut all the ingredients to the same size. Food is more likely to cook at the same rate if the pieces are the same size. When you chop up your vegetables or cut your meat into pieces, try to keep them an uniform size so their cooking times are similar.
   • The smaller that you cut the ingredients, the shorter that the cooking time will be. It may take a little longer to prep the food for cooking, but you won't have to stand over the pot as long.
3. Season the dish every step of the way. When you're making a one pot meal, the flavors can easily be diluted each time you add a new ingredient. To ensure that you have the most flavorful meal possible, add a little salt and pepper to taste each time you mix in a new ingredient.
   • You can mix in other seasonings that you like, such as cayenne pepper or Italian seasoning, depending on what dish you're making.
   • It's a good idea to taste the dish as you go, so you know exactly how much seasoning it needs.
4. Focus on soups and stews. The easiest way to ensure a successful one pot meal for your camping trip is to stick to soups and stews. Most of those recipes are designed to be made in a single pot, so you can follow along without having to make adjustments.
   • Chili recipes usually work well for one pot meals as well.

Fixing One Pot Beef Stroganoff

1. Heat the oil and butter until the butter melts. Place a large pot on your camping stove. Add 1 tablespoon (15 ml) of olive oil and 1 tablespoon (14 g) butter, and heat them on medium until the butter melts completely, which should take approximately 3 minutes.
   • You can use a Dutch oven for the recipe if you prefer.
   • If you prefer, you can use all olive oil or all butter for the dish. However, the combination usually provides the best flavor.
2. Toss the beef in the flour. Add 1 pound (454 g) of beef sirloin that’s been cut into thin strips to a large bowl. Sprinkle 2 tablespoons (16 g) of all-purpose flour over the meat, and toss the two together until the beef is well coated.
3. Add the beef to the pot and cook it until lightly browned. When the beef is coated, add it to the pot. Allow it to cook until it is lightly browned, which should take approximately 3 to 5 minutes.
   • Be sure to stir the beef regularly as it cooks so it doesn’t burn.
4. Saute the onion until lightly browned. When the beef is finished cooking, transfer it to a bowl and set aside for the moment. Add 1 cup (150 g) of diced onions to the pot, and saute them until they are slightly brown, which should take 2 to 3 minutes.
   • Stir the onions periodically so they cook evenly.
5. Mix in the mushrooms and cook until tender. Once the onions have browned lightly, add 3 cups (225 g) of sliced cremini mushrooms to the pot. Saute the mushrooms until they are tender, which should take 3 to 5 minutes.
   • You can substitute white or shiitake mushrooms for the cremini if you prefer.
6. Return the beef to the pot with the thyme and stock. When the onion and mushroom mixture is finished cooking, add the beef back to the pot, along with 2 teaspoons (2 g) of chopped fresh thyme and 1 cup (273 ml) of beef stock. Stir well to ensure that the ingredients are fully mixed.
   • You can substitute chicken or vegetable stock for the beef stock if you prefer.
7. Simmer the mixture until the beef is tender. After the beef mixture is fully blended, raise the flame to bring it to a simmer. Allow the mixture to simmer for 10 to 15 minutes, or until the beef is tender.
   • There’s no need to cover the mixture while it simmers.
   • Stir the mixture every so often to ensure that it’s not sticking to the pot.
8. Stir in the sour cream and season with salt and pepper. When the beef is tender, remove the pot from the stove. Add ⅔ cup (153 g) of sour cream to the pot and mix in well. Next, season the mixture with salt and pepper to taste.
   • Be sure to use full fat sour cream for the stroganoff.
9. Add the parsley and serve. Just before you serve the stroganoff, stir in 2 tablespoons (8 g) of chopped parsley. Ladle it into dishes and serve.
   • Beef stroganoff is often served over cooked egg noodles or rice, but you can enjoy it all on its own.

Preparing Skillet Quiche

1. Drain the spinach and squeeze dry. For the skillet quiche, you’ll need a 10 ounce (284 g) package of frozen spinach that’s been thawed. Drain the spinach of any water, and squeeze the spinach with a clean towel to dry it. Set it aside for the moment.
2. Whisk the eggs and flour together. Add 2 eggs and ⅓ cup (42 g) of flour to a large bowl. Use a whisk to blend them together until the mixture is light and fluffy.
   • You can use egg substitute in place of the eggs if you prefer.
3. Mix in the cottage and cheddar cheeses. Once the eggs and flour are beaten together, add 2 cups (450 g) of cottage cheese and an 8 ounce (225 g) package of shredded cheddar cheese to the mixture. Blend well so the cheeses are fully incorporated.
   • You can substitute shredded Swiss, mozzarella, Monterey jack, pepper jack, or your favorite cheese for the cheddar.
4. Stir in the spinach and ham. After you’ve mixed in the cheeses, add the drained spinach and ½ cup (75 g) of finely chopped ham to the bowl. Gently fold them in until they are fully incorporated.
   • You can add other vegetables to the quiche if you like. Peppers, tomatoes, and onions are tasty options.
   • You can substitute another cooked meat for the ham if you prefer. Bacon and pepperoni are good options.
5. Heat the oil in the skillet. Place a skillet on your camping stove, and add 2 tablespoons (30 ml) of vegetable oil. Allow the oil to heat on medium until it begins to shimmer, which should take 3 to 5 minutes.
   • You can substitute olive oil or butter for the vegetable oil if you prefer.
6. Pour the egg mixture into the skillet and cover. Once the oil is heated, add the egg mixture to the skillet. Make sure to spread it evenly across the pan.
7. Cook the quiche until the bottom is browned. When the egg mixture is in the skillet, cover it. Reduce the heat to low, and allow the quiche to cook until the bottom is brown and crusty, which should take approximately 10 minutes.
   • Make sure that the center of the quiche is set before you remove it from the heat.
8. Cut the quiche into pieces and serve. When the quiche is finished cooked, take the skillet off the heat. Allow it to cool for 5 minutes before cutting it into wedges and serving.

Putting Together One Pot Chicken Miracle

1. Brown the chicken in olive oil. Place a large, heavy-bottomed pot on your camping stove. Add 2 tablespoons (30 ml) of olive oil and 4 chicken breasts with the skin and bone still in place, and heat them over medium-high until the chicken is golden brown, which should take 2 to 3 minutes per side.
   • For the most flavorful dish, season both sides of the chicken breasts with salt and pepper before you brown them.
2. Mix in the red pepper and saute until it is soft. Once the chicken is golden brown, add 1 red pepper that’s been julienned to the pot. Allow the pepper to cook until it becomes soft, which should take 1 to 2 minutes.
   • You can substitute yellow peppers for the red if you prefer.
3. Stir in the sun dried tomatoes and rice and cook until the rice browns. When the pepper is soft, add ¼ cup (60 ml) of chopped, sun dried tomatoes and 1 ½ cups (350 ml) of Arborio rice to the pot. Mix well to combine them with the other ingredients, and cook the mixture for 1 to 2 minutes, or until the rice is slightly browned.
   • You can substitute olives for the sun dried tomatoes if you prefer.
   • You can substitute another short-grain rice for the Arborio if you prefer.
4. Add the stock and bring the mixture to a boil. Once the rice is slightly browned, pour 3 cups (700 ml) of chicken stock to the pot. Allow the mixture to come to a boil, which should take 5 to 7 minutes.
5. Cook the mixture until the chicken and rice are cooked through. When the mixture has come to a boil, lower the heat to medium-low. Continue cooking the mixture until the chicken is cooked through and the rice is tender, which should take approximately 25 to 35 minutes.
   • Be sure to stir the mixture occasionally as it cooks so the rice doesn’t stick to the pot.
6. Garnish the dish with parsley and season with salt and pepper before serving. When the chicken and rice are finished cooking, remove the pot from the stove. Sprinkle some parsley and salt and pepper to taste over the dish, and serve while it’s warm.
   • If you prefer, you can substitute basil for the parsley.

Whipping Up One Pot Pasta

1. Heat the olive oil in the pot. Place a large pot on your camping stove, and add 1 tablespoon (15 ml) of olive oil. Allow the oil to heat on medium-high until it begins to shimmer, which should take approximately 3 to 5 minutes.
2. Saute the onions until translucent. Once the oil is heated, add 1 small, minced onion to the pot. Let the onion cook until it is translucent, which should take 1 to 3 minutes.
3. Mix in the garlic powder and cook until the mixture is fragrant. When the onion is translucent, add ¼ teaspoon (1 g) of garlic powder to the mixture. Stir well, and let the mixture cook until it is fragrant, which should take approximately 1 minute.
   • If you prefer, you can use 2 minced cloves of garlic in place of the garlic powder.
4. Stir in the tomatoes, broth, basil, Italian seasoning, and pasta. After the mixture has become fragrant, add a 14.5-ounce (411 g) can of diced tomatoes, a 14.5-ounce (411 g) can of chicken broth, ½ tablespoon (1 g) of dried basil, 1 tablespoon (6 g) of Italian seasoning, and ½ pound (227 g) of pasta to the pot. Mix well to ensure that all of the ingredients are combined.
   • You can use any type of pasta that you like for the dish.
   • Don’t worry if the liquid doesn’t cover the pasta completely right away. As it cooks, the sauce will thicken and cover the pasta.
5. Cover the pot and allow it to come to a boil. Once the ingredients are mixed, place the lid on the pot. Allow the mixture to come to a boil, which should take 10 to 15 minutes.
6. Remove the lid and cook the pasta until it’s al dente. When the mixture has come to a boil, take the lid off the pot. Continue to cook the mixture until the pasta is tender but still has some bite.
   • The best way to determine if the pasta is done cooking is to taste it and see if you are happy with the texture.
7. Divide the pasta between two bowls and top with cheese and basil. Once the pasta is finished cooking, spoon the pasta into two bowls. Top the bowls with a handful of parmesan cheese and fresh basil, and serve while it’s still warm.

Warning

• Never cook with a camping stove inside a tent. You run the risk of starting a fire.

Things You’ll Need

One Pot Beef Stroganoff

• Camping stove
• Dutch oven
• Wooden spoon
• Large bowl

Skillet Quiche

• Towel
• Camping stove
• Skillet
• Large bowl
• Whisk
• Wooden spoon

One Pot Chicken Miracle

• Large, heavy-bottomed pot
• Camping stove
• Wooden spoon

One Pot Pasta

• Large pot
• Camping stove
• Wooden spoon

Sources and Citations

See also

• Make Your Food Bear Safe when Camping
• Test if a Plant Is Edible
• Clean Dishes on a Camping Trip
• Make a Simple Beverage Can Stove
• Use a Trangia Camping Stove
• Cook Fish on a Barbecue
• Roast Marshmallows
• Make Water in the Desert
• Collect Water From Plants
• Cool Beers Without a Fridge

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