Menu Plan: Winter Camping SRB

Group Names: Mr. Williams / Ms. Lachine / Mr. S

Meals / Day 1 / Day 2 / Master Grocery List
Breakfast / N/A / Hot Cereal and Muffin
  • Easy Breakfast Muffins
  • Polenta and Cereal
See attached Recipes / To Buy
  • 3 x Mills Gluten Free Flour
  • 3 x duck Boil in a bag
  • 1 bag wild rice
  • Blueberries
  • Cooked ham
  • Red onion
  • Red pepper
  • 1 bag Cornmeal
  • 1 sm bag Brown sugar (?)
  • 1 Pkg Instant Coconut milk
  • ½ cup Dehydrated Veggies
  • 2 x Canned Chicken
  • 1 pkg seaweed
  • 1 Cup Grated Cheese
  • 1 Cup Parmesan Cheese
  • Sm sour cream
  • 1 TBSP Baking Powder
  • 1 liter Milk
  • 2 tsp Baking Soda
  • ½ cup sunflower seeds
  • 1 Cup raisins
  • 3 cured sausages
  • Mixed nuts
  • Pkg mini Bonnie Baby Bells
Already Have
  • 1 ½ cup Hazelnuts
  • 2 sausages
  • 1 cup butter
  • 4 Eggs
  • Vatable oil
  • 1 Tetra Milk
  • ½ cup Cream
  • Instant Mashed potatoes (?)
  • Dill / Curry Powder / Cinnamon / cayenne / Sage
  • Pepper / Salt / 1 tspVanilla
  • 2 x TBSP Lemon Juice
  • 2 tbsp. Maple Syrup
  • 1/4 cup ground flax seed

Lunch / Soup and Bread
  • Instant Hiking Chowder
  • Jalapeno Cheese Bread
See attached Recipes / Ploughman’s Lunch
  • Cured Sausages x3
  • Mini bonnie Baby Bells
  • Hazelnut Raisin Chips
  • Mixed Nuts
See Recipes Below
Dinner / Duck a l’orange + Stuffing
  • Wild rice
  • Hazelnuts
  • Blueberries
  • Red onion
  • Sage
  • 2 kale sausages
  • Butter
  • Per packaged Duck

Easy Breakfast Muffins

SERVINGS12YIELD

INGREDIENTS

  • 2 eggs
  • 3cupsBisquick
  • 1cupmilk
  • 3tablespoons vegetable oil
  • 11⁄2cups shreddedcheddar cheese
  • 1cup choppedcooked ham
  • 1⁄2green bell pepper, chopped (about 1/3 cup)
  • 1⁄2smallsweet onion, chopped (about 1/4 cup)
  • salt and pepper (not much)

DIRECTIONS

  1. Preheat oven to 400.
  2. Spray muffin tins with cooking spray.
  3. Beat eggs.
  4. Stir in Milk, oil and Bisquick until moistened.
  5. Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
  6. Divide batter into tins, sprinkle with cheese.
  7. Bake 18-20 minutes.

VANILLA & BROWN SUGAR BREAKFAST POLENTA

Yield:6-8 servings

Prep time:5 minutes

Cook time:15 minutes

Total time:20 minutes

INGREDIENTS:

  • 1 cup cornmeal
  • 3 cups cold water
  • 2 cups whole milk
  • ¾ teaspoon salt
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • Heavy cream (optional)
  • Cinnamon (optional)

DIRECTIONS:

  1. In a medium saucepan combine 2 cups cold water and the 2 cups of whole milk and bring to a low boil over medium heat. While waiting for it to boil, combine the 1 cup polenta and 1 cup cold water in a small bowl. Stir to combine.
  2. When the milk and water mixture begins to boil adds the salt and stir. Slowly add the polenta and water mixture, using a whisk to stir out any possible lumps.
  3. Once all of the polenta is added, turn the heat to low and simmer, stirring frequently, until the polenta has thickened. Depending on the coarseness of the meal, it may take 10-40 minutes. I used an "instant" polenta with a fine grain purchased at a local Italian grocery and it took between 10-15 minutes to thicken.
  4. Once thickened, add the brown sugar and vanilla extract and stir to combine. Sprinkle in some cinnamon if you wish.
  5. Ladle polenta into small bowls and top with a splash of cream and an extra sprinkling of brown sugar and cinnamon, if you'd like. You can also top with fresh fruit.
  6. If you have leftover polenta, line a loaf pan with plastic wrap and fill with the leftover polenta, cover with the plastic wrap and refrigerate overnight. I have something special lined up that you'll see within the next few days!

Instant Hiking Chowder

Makes: 1 Serving

Type: 1 Pot meal

Ingredients

  • ½ cup instant mashed potatoes
  • ½ cup dehydrated veggies / onions & Mushrooms (Bulk Barn)
  • ½ cup dried milk powder or instant coconut milk
  • 1 tsp dill (or Italian seasoning or basil)
  • ¼ tsp medium hot group dried peppers (or curry powder)
  • 3-4 sheets of seaweed
  • 2 Cans flaked Chicken

At home:

  1. Open cans of chicken and double zip lock (Keep cool until trip)
  2. Mix all of the dry ingredients together in large zip lock bag

At camp

  1. Put all ingredients into a pot and cover with water
  2. Bring water to a boil for about 10 min to rehydrate
  3. Server

Jalapeno Cheese Quick Bread

YIELD

6-8 servings

PREP TIME / COOK TIME

10 minutes/45-50 minutes

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup parmesan cheese, shredded
  • 1 cup sharp cheddar
  • 1 1/4 cups milk
  • 3 tablespoons butter, melted
  • 1 egg, lightly beaten
  • 3/4 cup sour cream
  • 2 jalapenos, 1 chopped, 1 sliced

METHOD

  1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan.
  1. Cut the cheddar cheese into small, 1/4 inch cubes. They will form pockets of cheese, so the smaller they are, the more little pockets of cheese you’ll get.
  2. Mix dry ingredients together in a large bowl. Toss the cheddar and 1/2 cup of parmesan around in the dry ingredients to coat. This will keep the cheese from clumping together and it will be evenly distributed in the batter.
  3. Mix the wet ingredients together in another bowl, and whisk until smooth.
  4. Add the dry ingredients to the wet ingredients (if you do it the other way around, you’ll have to wash two bowls), and mix with your hand or a spatula until combined.
  5. Fold in the chopped jalapenos.
  6. Pour the batter into the loaf pan. Sprinkle the top with the reserved parmesan and sliced jalapenos.
  7. Bake for 45-50 minutes, or until a butter knife comes out clean (if you hit a cheese pocket, dip your knife in a new location).
  8. Let cool for about 15 minutes, and then turn out onto a cutting board. Slice, enjoy a warm piece with butter, and cover the rest with foil or in a food storage container for your trip.

Hazelnut Raisin Crisps

YIELD

About 8 dozen

PREP TIME / COOK TIME

10 minutes/60 minutes

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups milk (almond milk works well)
  • 2 tablespoons lemon juice
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 cup hazelnuts
  • 1 cup raisins
  • 1/2 cup sunflower seeds
  • 1/4 cup ground flaxseed

METHOD

  1. Preheat oven to 350° F. Lightly oil either two 8″x4″ loaf pans or four 5-3/4″x3-1/4″ loaf pans.
  2. In a large bowl, combine the flours, baking soda, and salt. Add the milk, lemon juice, brown sugar, and maple syrup and stir to combine. Add the hazelnuts, raisins, sunflower seeds, and flaxseeds and stir just to combine.
  3. Pour the batter into the prepared loaf pans and bake for about 35 minutes, or until golden brown. Remove from the oven, cool for 5-10 minutes, and then remove the loaves from the pans. Cool completely.
  4. Reduce the oven temperature to 300° F. Once the loaves are completely cool, slice them as thinly as possible. I’ve found that a large serrated knife works best, but a very sharp chef’s knife will work as well. Place the slices on ungreased baking sheets and bake for 15 minutes. Turn them over and bake for another 10-15 minutes, or until nicely browned and crisp.