In a recent visit with friends, we found ourselves laughing about how much gear we take camping. It doesn’t seem to matter if it’s a quick, overnight getaway or a longer camping vacation, the amount of stuff seems pretty similar when we pack up our family. On our most recent trip however, we did it right. Enter the Pinnacle Camper. It was designed with car and family camping in mind and it is AWESOME. With two pots and lids, a fry pan, and place settings for four campers all neatly nested into a wash basin, it really is all you need for a weekend (or more) away.
While enjoying the campfire during the last evening of our mini-getaway, it occurred to me that we'd used the Pinnacle Camper every meal of our trip. I thought I’d do a quick share of both easy ideas and a couple of recipes (including a refresher on one you might have seen before here).
Our first night after unpacking and setting up camp, we cooked up Mountain Meatball Soup (recipe below). It’s always a hit with our very picky 6th-grader.
Next morning before fishing? Nesting mugs. It’s hard to beat granola and a cup of OJ when the day is about to get hot.
For lunch, small plates. Fast, a little sweet and a little salty, and our kiddos are crazy for them.
After a beautiful hike, we settled in for an old favorite: Eggs in Purgatory. Who doesn’t love breakfast for dinner?
Next morning before breaking camp, back to the basics with some simple perfection.
And now for those recipes. Sized just right for a family of 3-4.
Mountain Meatball Soup
- 1 lbs of meatballs (make beforehand or bring a package of frozen)
- 2 14-1/2 ounce cans of beef broth
- 1 cups water
- ~ 1 cup fresh chopped kale or spinach
- 3/4 cups Orzo Macaroni pasta
- 1/2 chopped yellow onion
- Pinch of salt and pepper
- 1/2 tbsp. of Italian seasoning
- Grate Fresh Parmesan cheese for topping
Servings: 2 - 4
Add all of the ingredients, except spinach, into your 3L Pinnacle pot and bring to a boil. Decrease heat to low and cook for 15 minutes. Stir mixture and add spinach. Cover and continue cooking for 5 minutes. Add parmesan cheese and serve.
Eggs in Purgatory
- 3 tablespoons extra virgin olive oil
- ½ large onion, small dice
- 2 garlic cloves, peeled and minced
- 1 tablespoon dried oregano
- ¼ teaspoon ground turmeric (if needed, curry powder would be the closest substitute)
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ⅛ (a pinch or two) teaspoon ground red pepper
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 15 ounces canned diced tomatoes (fire-roasted are delicious if you can find them)
- 4 large eggs
- for garnish: fresh parsley or cilantro
- Heat oil over medium heat in a 10-12-inch skillet.
- Add onion and cook, stirring occasionally until golden, about 4-5 minutes; add the garlic and cook for an additional 1-2 minutes more. Lower the heat to medium-low. Add oregano, turmeric, cumin, paprika, red pepper, black pepper and salt. Cook about 1 minute to toast spices.
- Add tomatoes, bring to a boil, reduce to a simmer and continue to cook for a few minutes, stirring occasionally, until thickened. Using a potato masher or back of large spoon, crush the tomatoes a bit. Crack the eggs into the sauce and cover. Simmer gently until the whites are set and the yolk is still runny.
- Salt and pepper to taste. To serve, spoon sauce over prepared polenta or grits; top with egg(s). Sprinkle with fresh parsley or cilantro. Serve with toasted bread.
As a bonus, each of the place settings is color-coded, so if someone steals your plate (or cocktail; hey, we all have THAT friend), you’ll know.
How do you use your Pinnacle Camper?