Hey camp chefs, what's cooking?

[Zizzer_Zazzer_Zuz]

In a 2 liter Hawkins pressure cooker

heat 2 inch piece of side meat, render and brown
add 1/2 tsp each fennel, caraway. black pepper corns
add 1/2 each diced onion and green pepper, saute
1 tsp garlic, minced
brown 2 inch piece andouille and 2 inch piece spicy Italian sausage
brown 1 boneless skinless chicken thigh
1/2 cup lentils
1 1/2 cup water/broth

Cook at pressure for 8 minutes allow to cool
serve over rice
makes 2-3 servings

In a pinch you can simply cook this with frozen meat, just add all of the ingredients and cook at pressure for 10 minutes.

 

[Zizzer_Zazzer_Zuz]

Simple vegetable curry

1/2 onion sauted in oil
1 tsp garlic
1/2 cup cubed carrots, sweet potato, winter squash
1/2 cup yellow or red lentils
1 Tbsp cup raisons
1 cup water or broth

Cook at pressure for 6 minutes and vent
stir in turmeric and garam masala

Serve over rice

 

[Zizzer_Zazzer_Zuz]

Simple kimchi

1 medium/large bok choy cabbage (remove most of the greens and leave the white center vein)
cover with water and 1 Tbsp salt
Juliian carrots, green onions, daikon, pear (bosch or asian)
sauce:
1/4 cup rice vinegar and tamari
1 Tbsp chili paste
1 tsp minced garlic
1tsp minced ginger
2-4 whole chilis
1 tsp salt
a few drops Fish Sauce to taste or leave out

Let the cabbage sit for 15-20 minutes then rinse well several times
combine everything (wear gloves)
stuff it all in a 1 quart mason and cover loosely
allow to sit on counter for 1-3 days
refrigerate for up to 3 weeks

 

[Zizzer_Zazzer_Zuz]

Some general tips:

Optional ingredients to replace water/broth/stock

Simplest is just adding bullion. I prefer the powder stuff over the cubes. I keep chicken and beef on hand at all times. If you can find some of the more exotic ones pick them up. Ketchup bullion may seem strange to begin with but it's AWESOME to have around.
Apple cider, both fresh and fermented (not vinegar) hard cider. Especially good with pork.
Stout beer, especially good with beef (Beef, onion, carrots, potato, peas, and a bay leaf cooked in stout)

Storing frozen meat:

Cut sausages in to individual servings and freeze, then transfer to storage bag (kielbalsa I cut in 3-5 inch pieces. Italian, andoulli, chorizo I cut in 1-2 inch pieces as seasoning)
Freeze individual breasts or thighs THEN move to bags
Portion ground meat to 1/4 square patties, freeze, then stack with wax paper between then transfer to plastic bag (you can now thaw for burgers or easy portions for other recipes)
Pork chops and small steaks freeze flat in bags

Thawing frozen meat:
It's easier to cube meat that is half frozen
If you freeze in zip locks add marinade to the bag when you pull out the meat. This will allow it to marinade all day.
Try letting chicken sit in plain yogurt for several hours, cubed works best

Seasoning:
Buy whole seasoning if you can
heat whole seeds in oil before adding other ingredients
Add powder seasoning last
NEVER add salt to beans while they cook
Use 4 times more seasoning than you think is reasonable
Invest in several small spoons for dipping in to small spice jars

Food safety:
The single absolute most important thing you can do to avoid cross contamination of food is to have color coded cutting boards. The dollar tree sells $1 plastic boards that come in red, white, and green. Pretty self explanatory. Use separate knifes for meat and veg.
Eggs, even from the store are good for a week at room temp.
Veggies just want to be cool, no need to keep them half frozen
Clean with vinegar, soap and water, and or a little bleach in the rinse
Get a box of latex gloves, makes clean up and handling hot peppers easy
WASH YOUR HANDS

 

[minimotos95]

I am no chef even by camp standards but I have grown a love for cooking.

I love my little Tfal one egg wonder skillets. Not quite cast iron but thick enough bottomed and after I chopped the handles off come in under 4.5oz each.

Single serving skillet chocolate brownie/cake thing, High sugar but no dairy.

Cooked over a Portable Buddy for 20 minutes on low, or over a traditional burner on medium for about 10-15. I have not tried the buddy on high but on low it didn't even come close to burning.
Best done in a cast iron or heavy bottomed skillet with a nice lid(I use second Tfal OEW as a lid). Recipe for a 3.5" to 4.5" diameter skillet. I bet you could cook this in a metal mug too but would have to be more careful not to burn the bottom

2T fat liquid or melted solid (Peanut oil or butter gives a better flavor IMO)
2T non-dairy milk.. milk or even water works too but lacks flavor. half and half is nice if you do dairy
1/4t vanilla extract

1dash salt
3T sugar(I use Zulka)
2T unsweetened cocoa powder
4T all purpose flour
1/4t baking powder, not needed but gives a little rise.

Low resolution image:


One of my favorites is a hashbrown patty topped in leftover beans, peppers, nutritional yeast, onion and lettuce if I have it.

 

[VanGrrl57]

Well,

Last night I made chicken and rice using my one-burner stove. I'm eating easy-on-the-tummy meals since I'm getting over a very bad case of flu and bronchitis. I love yellow rice so I just fried up some chicken tenders and when the rice was done, just tossed them right into the pot with the rice. Delicious and just enough for me without upsetting my stomach again.

For breakfast, I just had oatmeal with peaches in it, apple juice, and hot tea.


VanGrrl57

 

[BobBski]

Lately I've been lazy on the cooking and buying prepped meats to put on tortillas.