No boring beans or endless hot dogs here.

A couple of outdoorsmen from REI in Spokane share a few of their favorite recipes and tips for gourmet camp cuisine in an upcoming issue of Spokesman-Review Food. 

Meantime, here are a few recipes to whet your outdoor-cooking appetite.

Steak Tips with Peppers and Onions

Adapted from Tim Plaza of REI in SPokane

¼ pound steak tips

1 bell pepper, sliced

1 sweet onion, sliced

1 clove garlic, minced (optional)

2 tablespoons salted butter, cubed, or olive oil

Fresh Italian parsley, minced (optional)

1/8 cup Gorgonzola crumbles, for topping (optional)

Ground black pepper and sea salt, to taste (or Montreal steak seasoning)

Combine ingredients through butter in foil packs and cook in fire 25-30 minutes. Top with parsley and cheese, if desired. (Serve with rice, farro, quinoa or couscous, if desired.)

Note: This dish could also be cooked in one pot over a camp stove.

Yield: 1 serving

Russian Tea

From Kurt Perrigo of REI in Spokane

This recipe was his grandmother’s. He uses often when camping.

1/4 cup instant tea

1 1/2 cup sugar

6 tablespoons lemonade mix

1 teaspoon cloves

1 teaspoon cinnamon

2 cups Tang drink mix

Mix all ingredients well. Store tightly covered. Use 1 tabespoon per serving.

Scratch Biscuit Mix

From Kurt Perrigo of REI in Spokane

This is a very versatile recipe that Perrigo has used for both sweet and savory biscuits. He’s added pepperoni, cheese and veggies for a pizza meal or apples, sugar and cinnamon for dessert.

1 cup all purpose flour

3 tablespoons dry milk

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup water 

2 tablespoon vegetable oil, for cooking

Mix together first four dry ingredients. Add water, and mix but do not over-mix. Cook biscuit-sized amount of dough in oil until browned, turn onto other side and brown. 

Note: If adding sweet or savory fillings, put between two thin layers of dough.

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