“5 Delicious Camping Recipes for a Vistabule Cookout”

Camping and food (and eating said food) are practically synonymous with one another, and many of us have a stable of go-to camping recipes. The thought of a campfire undoubtedly conjures up images of hot dogs, corn on the cob, baked beans, marshmallows. If you are a backpacker, maybe you are imagining huddling around a tiny portable stove, waiting for a pot of water to boil so you can fill a pouch of dehydrated Pad Thai, and 10-15 minutes later, viola, dinner is served.

All of these meals have there place; hot dogs are a certified camp classic for a reason, and having some approximation of Thai food deep in the backcountry has its charms. But if we are being honest with ourselves, the food we find ourselves eating (and cooking) while camping is born out of necessity, a limitation of the tools available to us.

So what might things look like if you had a mini-kitchen conveniently located at your campsite, with all of the necessary tools to prepare just about whatever you wanted, even gourmet meals? A Vistabule optioned out with a full kitchen galley is exactly that! Let’s take a look at 5 delicious camping recipes for a Vistabule cookout, and maybe they will inspire you to find your inner outdoor chef!

*Editors Note* – If you are in the Twin Cities April 26th, 2025, make sure to attend Strib Unbound: Outdoor Adventure For All, and see a Vistabule cooking demonstration with Chef Yia Vang, nationally acclaimed Executive Chef and Owner at Vinai, and founder of Union Hmong Kitchen.

1. Backpacker’s (or Vistabuler’s!) Cashew Chicken Curry

Makes 3 regular servings or 2 hungry hiker servings

Ingredients:

• 1 cup instant rice
• ¼ cup dry instant milk
• ½ cup dry cheddar broccoli soup mix
• ½ cube vegetable or chicken bouillon
• 2 tsp curry powder
• ¼ cup raisins
• 1 (3 oz) can chicken breast
• ⅓ cup cashews

At Home:

Mix rice, instant milk, soup mix, bouillon, curry powder, and raisins together. Store in a container for camp. (Note: Powered Dometic Cooler can help keep meals fresh if prepping more elaborate meals.)

At Camp:

1. Combine dry ingredients with 1¼ cups water in a pot. Bring to boil, cook for 1 minute.
2. Turn off heat, mix in canned chicken breast (including liquid) and cashews.
3. Let stand for 4 minutes, then stir and serve.

(Recipe submitted by Erin and Chris, owners of #841, aka The Dawn Treader)

2. Greek Chickpeas & Rice

Serves 2

Ingredients:

• 1 can Trader Joe’s Greek Chickpeas with Cumin and Parsley
• Rice of your choice

Optional Toppings:

• Red onion
• Cucumber
• Tomato
• Feta cheese
• Avocado

At Camp:

1. Prepare rice (use ready-to-eat packets or a rice cooker if at a powered site).
2. Open chickpeas, spoon over rice, and add toppings of your choice.

(Recipe submitted by Erin and Chris, owners of #841, aka The Dawn Treader)

3. Campfire Steak Stew

Serves 2-3

Ingredients (prep at home):

• 1 lb steak (sirloin or chuck), cubed
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 tbsp flour
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste
• 2 tbsp vegetable oil

At Home:

1. Combine steak cubes with flour, salt, and pepper in a bag or container.
2. Pre-cut vegetables and store them separately in airtight bags or containers.
3. Mix broth, tomato paste, garlic, and Worcestershire sauce in a container.

At Camp:

1. Heat oil in a pot over medium-high heat.
2. Brown the steak cubes until seared on all sides.
3. Add onions and sauté until translucent.
4. Pour in broth mixture, potatoes, and carrots.
5. Bring stew to a boil, reduce heat, and simmer covered for 20-25 minutes, until vegetables are tender and stew thickens.
6. Serve hot with bread or crackers.

4. Asian Noodles with Peanut Dressing – Camp Version

Serves 2

This flexible recipe is perfect for camping, especially on a warm evening. Prepack the ingredients at home to minimize space and waste. The ingredients listed can easily be adjusted based on what’s available in your fridge.

Peanut Dressing (makes about 1½ cups, prep at home):

Combine in a 2-cup jar and stir well:

• ⅓–½ cup smooth peanut butter (natural, no hydrogenated oils)
• 1-inch ginger piece, finely diced or grated
• 1–2 garlic cloves, finely diced or grated
• ¼ cup maple syrup or molasses
• ¼ cup cider vinegar or rice vinegar
• ¼ cup soy sauce (tamari or aminos as alternatives)
• A squirt of Sriracha sauce or red pepper flakes/cayenne (to taste)
• 1 tablespoon lime juice

Add a bit of hot water if necessary to blend ingredients smoothly. Adjust seasonings to taste. Seal tightly and refrigerate until use.

At Camp:

1. Bring about 6 cups of water (or as much as fits your pot) to boil. Add 1 teaspoon salt.
2. Add 4 ounces thin spaghetti noodles (whole wheat Capellini recommended for nutrition, or Pad Thai/rice noodles for gluten-free). Cook until al dente. Drain and rinse with cold water to stop cooking.

Vegetables (slice while pasta water boils):

• Small wedge of cabbage (Napa or white), thinly sliced
• 1 small carrot, peeled and julienned or grated
• 3–4 inch piece cucumber, peeled (unless organic), cubed
• ¼ cup edamame (can be thawed briefly in boiling pasta water)
• 2-inch red bell pepper piece, thinly sliced
• 2–3 scallions, sliced thinly on the diagonal (reserve green slices for garnish)

Protein (your choice, cut into cubes or thin slices):

• ½ cup cooked pork, chicken, turkey, firm tofu, or seitan

Garnish:

• ¼ cup chopped peanuts
• Chopped cilantro
• Reserved scallion slices

Final Steps:

Combine noodles, vegetables, and protein in a large bowl. Add dressing and toss well. Garnish with peanuts, cilantro, and reserved scallions. Serve immediately with tongs.

(Recipe submitted by Anna N., owner of #504)

5. Shrimp Scampi with Orzo Pasta

4 servings

Ingredients

1 pound large shrimp, peeled and deveined (can be prepped at home, keep cool)

1 + 2 tablespoons extra-virgin olive oil

1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)

½ teaspoon red-pepper flakes

½ tsp Kosher salt (such as Diamond Crystal)

¼+ ¼ black pepper

4 garlic cloves, minced

2 tablespoons unsalted butter

1 cup orzo

⅓ cup dry white wine

2 cups boiling water, seafood stock or chicken stock

3 tablespoons finely chopped parsley

Procedure

Step 1

In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)

Step 2

Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.

Step 3

Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.

Step 4

Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately

NY Times, Ali Slagle (A favorite recipe submitted by Anna N., owner of #504)

Become A Culinary Camper

The Vistabule Teardrop Trailer makes it possible to practice your own culinary magic as you try out new camping recipes, surrounded by the beauty of the natural world. Camping doesn’t always have to mean hotdogs and beans (unless you want it to!) If you are ready to see what you can whip up while on the road in your very own Vistabule, click the link below to start building your dream trailer with us today!