Archive for June, 2016

Camp Fire Recipe: Chili Stew

Tuesday, June 28th, 2016

While I love chili when I go camping, there are times that I really want to just change it up a bit.  Yes, I have made many different types of chili but the just is that the dish contains meat, beans, and pasta sometimes.  This is a pretty simple evaluation of chili but now you have something new to try.  The recipe below allows you to keep the basic ingredients of chili while adding the elements of a stew.  The best part is the fact that it is easy and quick along with being delicious and nutritious.  Who could ask for more?

Camp Fire Recipe:  Chili Stew

Ingredients

Liquid or spray oil

1 pound of lean ground beef

1 to 2 white or yellow onions

10 ounce can of tomato with green chilies

16 ounce can of chili beans

16 ounce can of potatoes

8 ounce can of sliced mushrooms

16 ounce of whole kernel corn

chili.stew

Steps

  1. Build fire to prepare the coals.
  2. While waiting for the fire to create coals, oil down the inside of a Dutch oven any size.
  3. Chop the white or yellow onions and add to the Dutch oven.
  4. Add the meat.
  5. Place a grilling rack over the fire and put the Dutch oven on top.
  6. Stir the meat and onion mixture until the meat is cooked and the onion is translucent.
  7. Drain any oil away.
  8. Add the tomatoes with green chilies and chili beans to the Dutch oven.
  9. Drain the potatoes, mushrooms, and whole kernel corn.  
  10. Add ingredients from step 9 to the Dutch oven.
  11. Move the Dutch oven over to a heat resistant surface.
  12. Remove some of the prepared coals to the heat resistant surface and create a circle.
  13. Place the Dutch oven on the circle of coals and add the lid.
  14. Cover the lid with as many coals as possible.
  15. Allow to simmer for 30 minutes.
  16. After that time period has passed, remove the Dutch oven from the coals and serve.

While this recipe is wonderful, there are a few things that you can do to clean out the camp kitchen or to create your own chili stew.  The first thing is to use fresh potatoes and/or mushrooms.  This is a great way of using up those little bits that may be left from breakfast or last night’s dinner.  Also, do not limit yourself to Irish potatoes.  Sweet potatoes, canned or fresh, can be used.  Lastly, do not limit yourself to whole kernel corn.  Instead, consider using hominy for a southern twist.

Campfire Recipe: Simple Dutch Oven Apple Pie

Thursday, June 23rd, 2016

Well, let me tell you how this recipe came about.  I was hiking through my old stomping ground when I came upon an apple tree in a field.  Seeing a person in the distance, I waved my arms and we met half way.  After getting permission to harvest the apples, I begin picking the fruit.

As I headed toward my camp, I saw in the distance another apple tree.   Away I went and I picked a few more.  Once I got back to camp, I went through my camp kitchen and found spices and sugar.  As far as the pie crust goes, I had actually bought that crust for breakfast the next morning.  Well, as you can image I went ahead and used the pie crust.   I mean really cannot apple pie be considered a breakfast food? 

Campfire Recipe:  Simple Dutch Oven Apple Pie

Ingredients

Liquid or spray oil

2 pounds of fresh Granny Smith apples

2 pounds of any other variety of apples you would like

1 teaspoon ground cinnamon

¾ cup plus 2 tablespoons of granulated sugar

½ cup of butter

1 cup of firmly packed light brown sugar

1 package of refrigerator pie crusts

1 egg white

dutch.oven.apple.pie

Steps

  1. Start the fire to prepare the coals.
  2. Spray or wipe down the inside of a 10 inch Dutch oven.
  3. Line the 10 inch Dutch oven with parchment paper.
  4. Peel the apples and cut them into ½ inch slices.
  5. Mix the cut apples in a bowl with ¾ cup of granulated sugar.
  6. Place a grilling rack over the fire and top with Dutch oven.
  7. Put the ½ cup of butter inside the Dutch oven and stir until melted.
  8. Add the light brown sugar and spread out.
  9. Put one refrigerator pie crust in the bottom of the Dutch oven.
  10. Place the sliced apples over the pie crust.  Smooth out so that there is a dome of apples in the center of the pie.
  11. Top with the other pie crust.
  12. Beat the egg white and brush over the pie crust.
  13. Sprinkle the surface of the pie with the 2 tablespoons of granulated sugar.
  14. Move the prepared Dutch oven to a heat resistant surface.
  15. Arrange 10 coals in a circle on the heat resistant surface.
  16. Place the Dutch oven on top.
  17. Put 20 coals on the lid making sure to concentrate them in the center.
  18. Cook for 20 minutes.
  19. After that time has passed, remove the lid and cover the pie with aluminum foil.
  20. Put the lid back on and move the coals to the outer edges of the lid.
  21. Cook for one hour.

After that time period has passed, remove the Dutch oven from the coals and allow to cool for 30 minutes before serving.

Campfire Recipe: Chicken Sausage and Black Bean Stew

Sunday, June 19th, 2016

If you are looking for a one dish meal then this recipe is one for you.  It is a great and flexible recipe that can be served as a traditional stew in a bowl or put it in a flour tortilla shell, which can turn into a mobile meal.  This recipe is also easy to change into a vegetarian meal by removing the jalapeno chicken sausage and adding more beans.  

If you cannot find chicken sausage, do not fret.  Any type of link sausage will work.  But to keep the grease down, I would recommend sticking with the chicken sausage. 

Campfire Recipe:  Chicken Sausage and Black Bean Stew

Ingredients

Spray or liquid oil

2 packages of spicy jalapeno chicken sausage (packages need to be 12 ounces each)

2 tablespoon olive oil

1 onion

1 each green, yellow, and red bell peppers

3 cloves of garlic

15 ounce can of black beans

3 Tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

2 bay leaves

Sour cream, optional

Salsa, optional

Fresh jalapenos, optional

Grated cheddar cheese, optional

Flour tortilla shells, optional

sausage.black.bean.stew

Steps

  1. Assemble a fire to prepare the coals.
  2. Lightly grease the inside of a 10 inch Dutch oven with spray or liquid oil.
  3. Add 2 tablespoons of olive oil.
  4. Slice the chicken sausage and place in the Dutch oven.
  5. Peel and chop the onion and place in the Dutch oven.
  6. Roughly chop all the peppers and put in the Dutch oven.
  7. Peel and chop the garlic.  Add to the Dutch oven.
  8. Drain and rinse the black beans.  Add to the Dutch oven.
  9. Place the remaining spices inside the Dutch oven.
  10. Move the 10 inch Dutch oven to a heat resistant surface.
  11. Take 10 coals and make a circle.
  12. Place the Dutch oven on top of the circle.
  13. Put the lid on the Dutch oven and cover with 28 coals.
  14. Cook for 20 minutes, remove the lid and stir.
  15. Place the lid back on and cook for another 25 minutes.
  16. Once the time period has passed, knock off the coals from the lid and move the Dutch oven off the hot coals. 

Take out the bay leaves and serve in a bowl or in a flour tortilla shell.  Top with optional ingredients.