From the NYT
When you’re camping, a foil packet — aluminum foil envelopes of ingredients — can be especially helpful. It’s essentially a single-serve steamer, so anything that can be steamed can be foil-packed. And when you’re ready to cook, all you’ll need to do is put the packet on the coals or grill grate.
Because you’re aiming to cook a number of ingredients in a single packet and working with the unpredictability of a campfire, there can be a lot to get right, so it can be helpful to streamline.
For instance, use already cooked proteins, like canned beans, rotisserie chicken and kielbasa or other smoked sausages, and quick-cooking vegetables, like frozen peas, cherry tomatoes, baby spinach or corn. If you want to eat something heartier, like carrots or potatoes, consider precooking them.
Be sure to add some oil or butter inside to keep ingredients from sticking, and go for heavy-duty or a double wrap of foil to avoid leaking. Because the ingredients aren’t getting any color, your dinner might need a little boost of flavor at the end. A spoonful of pesto or another sauce, fresh herbs, a sprinkle of cheese or a squeeze of lemon or lime are great for that.
Some Foil Packet Suggestions
Pair canned white beans with cherry tomatoes, pesto and a dollop of ricotta. Top cooked packets with arugula.
Top kielbasa with thinly sliced bell peppers and sauerkraut. Finish the cooked packets with thinly sliced scallions.
Tuck corn kernels alongside shredded rotisserie chicken and canned green chiles. Eat with tortillas, cilantro and a squeeze of lime.
Pair store-bought gnocchi with chopped asparagus, frozen peas, butter and lemon.
Cut a banana, in its peel, from tip to tip, and stuff it with mini marshmallows, chocolate and peanuts before wrapping in foil and warming in the fire until gooey and warm for a banana boat.
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