Camp Food

Here is a 9-day menu that I put together for another Upper Amazon (Rio Marañon) river trip. I hope it inspires you to come up with some ideas of your own. Check it out: B: Fresh Fruit, Peaches, Yogurt, Granola and Cereal, milk, energy bars L: Tuna Sandwich + PBJ/Nutella, […]

9-Day Menu, No Ice Needed!

12 days of meals! Listed below is the partial menu from the Upper Amazon river expedition, June, 2015 (Rio Marañon). Keep reading to discover 12 days worth of camp food! Includes: breakfasts, lunches, appetizers, main dinner meals, salads, sides, and desserts. True, all this food was bought in Peru, but […]

More Menus!

Newest Cookbook Now Available as an E-book for Kindle or download the FREE Kindle Reading App and read on your computer, smartphone, tablet, etc. Camp cooking expert Lacey Anderson, author of Camp Cooking WITHOUT Coolers II, presents her latest book on camp cooking – without the cooking! Packed with over 40 […]

Newest Cookbook Now Available

Fresh, Fresh, Fresh! and local grown! Chilies, peppers of all variety, limes, mangoes, papayas, oranges, cantaloupe. The gourmet cook will love the amazing variety of spices and frijoles.   A nina bonita selling her families produce direct from the family farm. And my favorite – mangoes – they are in season in the winter. A vendor […]

Mexico Mercado

This was a lunch recipe I learned this summer from one of the outfitters I worked for. Customers really liked it. I like a little extra spice, so it is also good with rajas chilies and some of the juice tossed in. Parmesan cheese sprinkled on top works too!

Outfitter Pasta Salad

Mud Cookies – makes about 18 tablespoon sized cookies 1 tablespoon NIDO (important to use dry whole milk powder, NIDO is best) ¼ cup water for milk 1 cup sugar 4 tablespoons shortening 6 tablespoons peanut butter (3 oz.) 1 ½ cups quick-cooking oats 4 tablespoons cocoa ½ teaspoon vanilla […]

Mud Cookies

Bliss Balls – makes about 2 dozen bite sized pieces   1 cup peanut butter ½ cup instant milk powder ½ cup raisins 2 tablespoons brown sugar 2 tablespoons honey 2 tablespoons sunflower seeds 5 tablespoons semi-sweet chocolate chips Outside coating for balls: ½ cup crushed graham crackers (2 squares) 2 […]

Bliss Balls

The chayote can be eaten raw or cooked. It will keep for at least one week (probably much longer) without refrigeration. It is a mild flavored vegetable that taste something between a cucumber and an apple. I have been experimenting with it these last two weeks and am delighted with what can […]

Versatile Wonder Vegetable

Asian Couscous – makes about 10 cups, serves 8 Vegetarians can simply leave out the chicken 2 ⅓ cups couscous 1 ⅔ cups dehydrated cranberries 2 ½ tablespoons diced dehydrated onions 1 ½ tablespoons dehydrated parsley 2 tablespoons curry powder ½ teaspoon salt 1 ⅓ cups diced walnuts 3 ½ […]

Asian Couscous

Order Online from NRS or purchase directly form your local boating and outdoor recreation retailer. Twelve retail stores including NRS now carry the book. NRS has made it very easy to order through their online catalog. For those of you waiting to order from me directly –  I will be guiding (and camp […]

Easy Ordering Options

I am always looking for ways to make camp recipes as healthy as possible. I have just discovered a way to improve some recipes and wanted to pass the information onto you. A few of the recipes in my cookbook “Camp Cooking WITHOUT Coolers” contain shortening. Shortening works very well in the […]

Camp Cooking Tip

cellophane wrapped English cucumber
  The “English” cucumber lasts for a very long time without refrigeration. These cucumbers taste better than the traditional cucumber. No need to peel these thin skinned vegetables. Easily find them in the grocery store by looking for the cellophane/plastic wrapped cucumbers. Make sure it has the “English” cucumber label. Also, before buying check them […]

English Cucumber

A lunch from the ebook "Camp WITHOUT Coolers or Stoves"
On the left is the flavorful Eastern Hummus Wrap. The triangular shaped sandwiches are middle eastern flatbread folded in half and then cut in half.  The rolls are made with flour tortillas. The white julienne cut vegetable is jicama with fresh squeezed lemon juice and spices sprinkled on top. In […]

No Cooking Lunch