poutine fest
Meal Dip
Grilled cheese with waffles
Super-fast sloppy joe hot dog
Chocolate pancakes to reheat
smore cookies

Batch cooking camping 2021

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Fruit and vegetable section

  • Fresh cilantro (optional, sloppy joe hot dog adventurer version)
  • 900g (2 lbs) potatoes
  • 750 ml (3 cups) cauliflower
  • 900g (2 lbs) sweet potatoes, peeled and cut into sticks (optional, poutine fest adventurer version)
  • 500 ml (2 cups) grated carrots
  • 2 chopped green onions
  • 1 chopped yellow onion
  • 2 minced garlic cloves
  • 1 banana for each pancake (optional, chocolate pancake adventurer version)
  • Crudités (to be eaten with the hot dip)

Dry products section

  • 95 ml (7 tbsp.) olive oil
  • 15 ml (1 tbsp.) Italian spices or Provencal herbs
  • 15 ml (1 tbsp.) smoked paprika
  • Salt and pepper from the mill
  • 500 ml (2 cups) poutine sauce
  • 1 can (540 ml) chickpeas
  • 60 ml (¼ cup) pitted and sliced ​​Kalamata olives (optional, adventurer version meal dip)
  • 45 ml (3 tbsp.) capers (optional, adventurer version grilled cheese with waffles)
  • 500 ml (2 cups) salsa
  • 12 hot dog buns
  • 12 hard taco shells (optional, sloppy joe hot dog adventurer version)
  • 1l (4 cups) all-purpose flour
  • 5 ml (1 tsp) baking soda
  • 17.5 ml (1 tbsp + ½ tsp) baking powder
  • 1 pinch of salt
  • 60 ml (¼ cup) cocoa powder
  • 60 ml (¼ cup) sugar
  • 250 ml (1 cup) firmly packed brown sugar
  • 5 ml (1 tsp) vanilla essence
  • 30 ml (2 tbsp.) peanut butter for each pancake (optional, chocolate pancake adventurer version)
  • 5 coarsely crumbled graham crackers
  • 250 ml (1 cup) chocolate chips
  • 250 ml (1 cup) mini-marshmallows + 250 ml (1 cup) for adventurer version of smores cookies
  • Crackers (to be eaten with hot dip)

Cheese section

  • 500 ml (2 cups) grated Swiss cheese (optional, poutine fest adventurer version)
  • 500 ml (2 cups) cheese curds

Butcher section

  • 250 ml (1 cup) cooked bacon, crumbled
  • 450g (1 lb) lean ground pork

Dairy section

  • 1 jar (340g) + 250 ml (1 cup) temperate cream cheese
  • 375 ml (1½ cups) grated Tex-Mex cheese
  • 500 ml (2 cups) grated cheese
  • 310 ml (1¼ cup) milk
  • 7 eggs
  • 250 ml (1 cup) butter
  • 60 ml (¼ cup) sour cream

Frozen products section

  • 16 cooked waffles
  • Fish section
  • 250 ml (1 cup) coarsely chopped smoked salmon (optional, adventurer version grilled cheese with waffles)

What you have left in the fridge:

  • 500 ml (2 cups) leftover cooked meat or 1 can black beans, rinsed and drained

3h

1h30

4 portions

Se congèle

  1. Temper ¾ cup butter and 1 tub (340g) + 1 cup cream cheese.
  2. Preheat the oven to 375 degrees F.
  3. Cut 2 lbs of potatoes with the skin into sticks and 3 cups of cauliflower into small florets.
  4. Place in a large bowl and add 5 tbsp. tablespoons olive oil and 1 tbsp. tablespoons Italian spices. Add salt and pepper to taste.
  5. Place in two rectangular baking pans or in individual aluminum molds (this will be useful to finish cooking at the campsite, on the BBQ or on the campfire.) Leave space in your containers to add the other ingredients of recipe. Bake for 35 minutes.
  6. Grate 1 cup carrots and set aside.
  7. Chop 1 yellow onion, 2 cloves of garlic and 2 green onions. To book.
  8. In a large skillet over medium-high heat, heat 2 Tbsp. tablespoons of olive oil and cook 450g of minced pork and 1 chopped yellow onion for 5 minutes. Add salt and pepper to taste.
  9. Stir in 2 minced garlic cloves and 2 cups salsa and simmer for 15 minutes.
  10. Rinse and drain 1 can of chickpeas and 1 can of black beans (if vegetarian version of poutine fest). To book.
  11. In a food processor, place 1 jar (340g) of temperate cream cheese, 1½ cups of grated Tex-Mex type cheese, 1 can of rinsed and drained chickpeas, 1 cup of grated carrots, 1 tbsp. tablespoons smoked paprika, salt and pepper.
  12. Mix all the ingredients until a homogeneous texture is obtained and place in individual aluminum containers to place on the BBQ or on the campfire. Place in the fridge or freezer.
  13. In a large bowl, combine 2 cups flour, 1 tbsp. baking soda and 1 tsp. baking powder.
  14. In another bowl, using an electric mixer, cream ¾ cup of softened butter and 1 cup of well-packed brown sugar for 1 minute. Add 2 eggs and 1 tbsp. vanilla essence and mix again.
  15. Add the flour mixture to the egg mixture and mix well with a wooden spoon.
  16. Add 5 coarsely crumbled graham crackers, 1 cup chocolate chips and 1 cup mini marshmallows. Mix again.
  17. On two nonstick or parchment-lined baking sheets, spoon the cookie mix. Form balls about 2 tbsp. soup.
  18. Mash lightly with a fork and bake for 8 minutes.
  19. Add 2 cups of poutine gravy to the potato and cauliflower mixture. Top with 2 cups leftover meat or 1 can rinsed and drained black beans and 2 cups cheese curds. Place in the fridge or freezer.
  20. In a large bowl, using an electric mixer, combine 2 cups flour, ¼ cup cocoa powder, ¼ cup sugar, 1¼ cup milk, 5 eggs, ½ tsp. baking powder and a pinch of salt. Mix until a homogeneous texture is obtained.
  21. Melt 1 tbsp. butter In a frying pan over medium-high heat, pour ½ cup of the pancake mix, spreading it with a spatula. Cook for 2 minutes on each side or until golden brown. Repeat the same operation for the whole mixture.
  22. Place the pancakes in an airtight container, layering them with parchment paper to prevent them from sticking to each other. Place in the fridge or freezer.
  23. In a bowl, combine 1 cup tempered cream cheese and 2 cups shredded cheese.
  24. Place 8 waffles on the work surface.
  25. Divide the cheese mixture over the 8 waffles and spread well.
  26. Add 2 tbsp. crumbled cooked bacon and ¼ chopped green onions on each waffle.
  27. Close with the remaining 8 waffles. Place in a large airtight container, layered with parchment paper. Place in the fridge or freezer.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • measuring spoons
  • Measuring cups
  • mixing bowls
  • 1 can opener
  • 1 electric mixer
  • 1 food processor
  • 1 wooden spoon
  • 2 rectangular baking pans or individual aluminum containers with lids suitable for cooking on a BBQ or campfire
  • 2 non-stick cooking plates
  • 1 large skillet
  • 1 pancake pan (optional)
  • parchment paper
  • Empty containers (storage or freezing) compatible with the BBQ or campfire if necessary

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