With cool, windy weather officially here, and thanksgiving just around the corner, we’ve entered the best outdoors window of the year: autumn. Fall in Fayetteville is quite the phenomenon and we all know it. You can try your best to pretend you’ve outgrown your indie/outdoorsy stage and you’re happy in your nine to five, but the second you hear a leaf hit the ground, or pull on those fuzzy socks, or light that first candle, you know there’s only one thing on your mind: camping. You’ll never outgrow it, you’ll never get tired of it, and it will never cease to leave you refreshed and rejuvenated. Unplug, unwind, get lost, and eat well while you’re doing it! Check out what we are munching on around the campfire this season in the Ozarks.
DISCLAIMER: this list will not be including a pumpkin spice latte recipe.
- 1 (15 oz) can Chickpeas
- 1 Red onion, small
- 1 squash or zucchini
- 3 Sweet peppers
- 2 Eggs
- 1/8 tsp Cinnamon
- salt and pepper
- 1 tbsp Oil
Roast chickpeas in a pan over the fire with seasonings, add in oil, veggies, and eggs and cook until you get your veggies as crispy as you want them! A great way to kick off any foggy, chilly morning. This dish is almost as colorful as the scenery you’ll be eating it in!
Sweet Potato Peanut Stew
- 2 Garlic cloves
- 1/4 cup Green onion
- 1 cup peanuts
- 1/4 cup Red lentils
- 2 Sweet potatoes, medium
- 2 Tomatoes
- 1 Yellow onion
- 1 1/2 cups Vegetable broth, low sodium
- 1 tbsp Peanut butter, creamy
- Your choice of spices
2 tsp Coconut oil
Heat the coconut oil into a medium pot over medium heat and roast peanuts.
Sautee the onion, garlic and ginger.
Add sweet potatoes, lentils and spices, stir to combine, then add the vegetable broth and tomatoes, bring to boil. Add peanut butter and let simmer over low heat for 30 minutes, stirring occasionally.
Regroup and warm up your hands after a crisp afternoon of climbing, hiking, biking, etc.
Cranberry Sage Turkey Foil Packets
- Aluminum foil
- 1 pound small red potatoes, cut into fourths
- 2 carrots, sliced
- 1 red bell pepper, cubed
- 1 cup cranberries
- salt and pepper
- 1 Tablespoon olive oil
- Garlic Herb Butter:
- Fresh sage, chopped (save any leftovers to toss into fire to keep the last of the mosquitos away!)
Pan seer turkey, and then wrap the butter, veggies and cranberries into foil and place on grill, until the cranberries begin to melt and the veggies get crispy. Top it all off with some fresh sage. The perfect way to end a day spent with friends and family. Wrap up in your favorite blanket and post up on logs, campfire chairs, or the hatch of a car. Get comfy, this one will make you sleepy, if you’re not already from your full day.
Apple Pie Tacos
- 4 large apples
- light brown sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 batch cinnamon sugar (2 tablespoons ground cinnamon mixed with 4 tablespoons granulated sugar)
- Vegetable oil for frying
- 4 flour tortillas
Mix the apples, sugar, cornstarch, cinnamon sugar, nutmeg, water, unsalted butter. Warm oil over medium-high heat until it’s hot. Put half of the tortilla in the oil for about 30 seconds, allowing it to brown. Keep the other half folded. Once the piece in the oil is browned, turn it to the other side and allow it to cook the same. When you take the tortilla out, sprinkle on the cinnamon sugar. Viola! The perfect little taste of sweet to top of the night.
Something to pass around the fire:
Roasted Marshmallow Kahlua Shots
As simple as it sounds. Roast some mallows, carve ‘em out, and fill them with Kahlua to keep you and your of age friends warm while the sun sinks down behind the mountains!
While some of the recipes might seem extensive or a hassle, note that several call for some of the same ingredients, saving you in the long run. Don’t be afraid to improvise! Half the fun is making it your own; you’ll have bellies growling and mouths watering in no time!