Freedom in a Can: Adventures with Hamlet

WOOD FIRED WAFFLES When we launched on this solar powered, mid-lifeventure in Hamlet in 2012, our electric waffle iron didn’t make the cut.  It was simply too big and bulky for our tiny rig; we couldn’t justify the space that we would need for an appliance that we’d only use occasionally.  While visiting Hutch’s dear Aunt Martha in central Ohio one Thanksgiving, we started poking around the local Amish general store near her home and found the perfect thing that would put waffles back on the menu AND make them even more fun to make!  Our compact Amish Belgian waffle iron is made by NordicWare and can be used on a propane stove, our beloved OTZI grill , or on a traditional campfire grate.  No electricity needed, and it fits perfectly into a small space below our sink. While you can certainly make waffles from a pre-made mix, this homemade version makes some of the best we have ever had…anywhere.  They’ve received rave reviews from those who have joined us for br...

SIX MINUTE CHOCOLATE CAKE Homemade birthday cake in the woods?   Absolutely!   Shari celebrated her 50 th this year.   Her major wish, a German Chocolate Cake made over a fire by Hutch…with all 50 candles.   This recipe, adapted from the Moosewood Cookbook, will feed 8-10 chocolate lovers, so we shared with others in the campground. Talk about happy campers! Check out  more delicious recipes  and subscribe to our  FREE Almost Monthly Newsletter  to get a new recipe (and lots more RV camping tips, hacks, and resources) in your inbox each month! Ingredients (makes 1 layer cake) 1 1/2 cups unbleached white flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sugar 1/2 cup coconut oil, melted 1 cup cold coffee 2 teaspoons vanilla extract 2 tablespoons cider vinegar Instructions Mix all dry ingredients together (you can pre-mix these ingredients at home and bring them in a food storage ...

VEGGIE LASAGNA Want to impress your friends and family with your campfire cooking skills?  Lasagna is camping comfort food at its best, even when it's vegetarian.  This is a great meal for colder weather or when your group is hanging around camp for the afternoon.  This recipe will create a soul-warming meal for 4-6 campers. Check out  more delicious recipes  and subscribe to our  FREE Almost Monthly Newsletter  to get a new recipe (and lots more RV camping tips, hacks, and resources) in your inbox each month! Ingredients 1/2 box no-cook lasagna noodles ½ pound Crimini mushrooms 1 large onion 2 large bell peppers (1 red, 1 yellow) ½ large bunch of kale or spinach 1 jar of your favorite tomato-based pasta sauce 1 large bag of shredded Mozzarella cheese 12 oz of Ricotta cheese (seasoned with dried basil, oregano, garlic powder, salt, and pepper to taste) Instructions Julienne the veggies and saute onions and mushrooms using a F...

LOADED ROOT VEGETABLE HASH TOPPED WITH  FRIED EGGS & AVOCADO Need a hearty breakfast recipe for a fall camping trip, especially when you plan to hang around the campground for a bit before heading out on a big hike?  It takes a small chunk of time to prepare the hash, but is totally worth the wait!  2 to 3 hungry campers will be satisfied by this hearty breakfast (which also makes a great dinner!). Ingredients 1 medium onion, chopped 3 small beets, cubed 1 large sweet potato, cubed 1 small box of fresh spinach or kale 1 medium avocado, sliced 1-2 TBSP coconut or olive oil Eggs (2 per person) Swiss or Cheddar cheese (1 slice per person) Instructions Cut beets and sweet potato into small cubes. Add veggies and 1/3 cup of water to the Fry-Bake. Cover and simmer until water is boiled off and veggies are soft, about 5-7 minutes.  Pour off any excess water. Add 1-2 TBSP coconut or olive oil, chopped onion, and sauté hash until caramelized....

BREAKFAST TACOS Who doesn’t love holding a piping hot, soft tortilla of eggy, cheesy goodness on a chilly morning? This versatile and easy recipe is a winner, and you can make good use leftovers from a previous chili dinner. This portion feeds 2 hungry hikers! Ingredients 1 small onion, chopped 1 medium avocado 1 can black beans (or leftover chili) Eggs (1-2 per person) Corn or flour tortillas (2 per person) Shredded cheddar cheese 1 small tub of plain Greek yogurt Hot sauce or salsa Instructions In the Fry-Bake, sauté onion until translucent. In a separate pot, heat one drained can of seasoned black beans and keep warm (or use leftovers from your chili dinner!) Beat 1-2 eggs per person, season with salt & pepper. Scramble with the onion in the pan. Cover with shredded cheese, take off the heat, and put the lid on to keep warm. Heat tortillas on a griddle, load with the eggs, beans, Greek yogurt, salsa, avocado, or anything else you could imagine that soun...

KILLER EGG SANDWICH Imagine an Egg McMuffin turned up to eleven! We can make 2 egg sandwiches in about 10 minutes. They are delicious and loaded with hearty ingredients. This is one of the easiest breakfast recipes you can enjoy around the campsite and will help you make it to the summit before craving lunch. Ingredients English muffins or bagels (1 per person) Eggs (1 per person) Cheese (1 slice per person) Baby kale leaves (a few per person) 1 medium avocado 1 small tomato Chipotle Ranch dressing Instructions Toast up an English muffin or bagel in a pan. Fry an egg and add a slice of cheese, then cover to melt it all together. Add a slice of tomato and avocado, and dress with Chipotle Ranch dressing. Add whatever else you desire, so long as you can get your mouth around it. For a complete list of all of our yummy camp recipes,  click here .

RIDICULOUSLY EASY VEGGIE CHILI Your amazing hike took longer than expected and you arrive back at camp ravenous.  Bust out the beans and have a warm, hearty dinner on the table in 20 minutes.   Before everyone has changed their clothes and settled in, dinner will be served.    Serves 4 hungry campers -- in a hurry. Ingredients 2 cans of chili beans in mild or medium sauce 2 cans of seasoned black beans 1 can sweet corn 1 can of fire roasted chopped tomatoes (or 2 cans of Rotel) 1 medium onion, chopped 1 bag Morningstar Farms Veggie Crumbles OR Lightlife Smartground 1-2 TBSP Olive Oil Hot sauce 1 bag of shredded cheddar cheese 1 small tub of plain Greek yogurt Note:  Don't forget the can opener for this one! Instructions Make this on the campstove or over a campfire. In large pot (or Dutch oven if cooking over a campfire), saute onion in olive oil.    When translucent, add crumbles and saute until browned.  ...

GRILLED & LOADED PORTOBELLO MUSHROOMS Want a healthier and more exciting alternative to steak and potatoes?  This delicious recipe will have both meat eaters and vegetarians alike asking for more, and you don't have to worry about keeping the meat frozen.  This recipe serves 2 happy campers. Ingredients 2 large Portobello mushrooms, with stems removed 2 slices of Swiss or Monterey Jack cheese 2 small bell peppers (1 red, 1 yellow) 1 medium onion 1 small head of broccoli 1 jar pesto sauce 1 jar artichoke bruschetta (we love the Trader Joe’s kind) Balsamic vinaigrette -OR- Soy Ginger salad dressing (your choice, for marinade) 2 small red potatos per person Butter or margarine Olive oil Salt and pepper to taste Instructions Rinse mushrooms and marinate in dressing for 20-30 minutes.     Quarter potatoes, drizzle with oil, salt, and pepper and wrap tightly in foil; put on grill to start cooking. Julienne onions and peppers and sauté...

LOADED OVERNIGHT OATS Leave the tasteless, pasty instant oatmeal at home. This meal can be made the night before, involves no cooking , and is perfect for an early start. You can even speed up the process by pre-mixing the dry ingredients before leaving home. Unlike instant oatmeal, cold cereal or other quick camp breakfast recipes, this meal will actually fill you up and keep you going for hours because it’s packed with plenty of protein, calories, and fiber.  This is gluten-free and vegetarian, and can be made dairy-free too. This recipe serves 2 hungry campers. Mix together the following ingredients and store in an airtight container in your cooler or fridge overnight.  Note:  Be sure to mix the chia seeds in well so they don't clump at the bottom. 2/3 cup whole oats 4 tablespoons chia seeds One banana, sliced 1 cup almond milk (can be real dairy milk) 1/2 cup blueberries* (also great with peaches, strawberries, etc.) 1 1/2 tablespoons real maple syrup 1...

When does an adventure transform into an epic?  This thought comes to me, as I begin to realize that the ascent trail we’ve chosen to climb up the canyon, the one the BASE jumpers use to scramble back up to the bridge, is looking more difficult than at first blush.   We’re half way up, the down climb will be tricky, but is going up likely to get worse?   We have no climbing gear, no ropes, no harnesses. This was supposed to be just a short scramble, which doesn’t seem to phase any of the jumpers.   Of course, they did just chuck themselves off a perfectly sound bridge.   We all have our own relationship with crazy. In the parlance of the outdoor world, “epics” are when something unplanned happens, usually bad but not usually fatal.   They often go into the “lessons learned” category, as we walk away thinking, “what made me think that was a good idea?”   They find their way into evolving stories told over hand-crafted ales.   But...