One pot meals.

[05Kingquad700]

Re: One pot meals.

I was on a blow up mattress and had no idea that thing was sucking the warmth right out of me until I got on this site. )

I was the same way. I have how upgraded to an exped mega mat and a cot. I slept better on that than my bed.

[NYCgrrl]

Re: One pot meals.

Gear up and go Winter camping! It's a blast!

Got to say you make it look fun!:glasses:

[toedtoes]

Re: One pot meals.

Out here, we have the option to winter camp sans snow. . I try to go out once a month for a long weekend - unfortunately this year sucked for that.

I have a fellow clipper friend who has wrapped his underneath and goes snow camping (ski trips) all the time. I'm hoping to be able to do the same at some point and start snow camping. The dogs will love it - although I suspect Bat-dog will be much stricter about going inside at dusk...

[Irate Mormon]

Re: One pot meals.

Gumbo? That stuff's made in New York City!

[NYCgrrl]

Re: One pot meals.

Gumbo? That stuff's made in New York City!

Ahem......welll 'scuse me but I can make a gumbo that would knock yer socks off but well err it requires more than one pot.
Anddddd I dinna say it just myself either:he:.
I'll post a new thread for it to not distract....:tussor:

[Shortpants]

Re: One pot meals.

Mmmmmm, Dutch Oven cooking.... Since hubby gave me a HUGE CI DO, I have been putting it through it's paces both camping and at home. I LOVE that thing! I usually do at least one roast, either beef or pork, while we are camping and they are always a hit. It takes a while to cook, but always worth it in the end when we sit down to devour the results.

Here are a few DO recipes I've collected:

DUTCH OVEN BLACKBERRY DUMPLINGS
1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and
simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add
milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture
cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon into serving dishes.
Serve with cream or whipped cream if desired.


DUTCH OVEN BREAKFAST
Ingredients for 6 people:
1/2 lb bacon (or pre-cooked sausage)
1 med onion
2 lb bag of hash brown potatoes
1/2 pound of grated cheddar
1 doz eggs
1 small jar of salsa (optional)
The following requires 6-9 bottom coals and 12 -15 top coals:
Pre-heat 12" Dutch Oven. Slice bacon and onion into small pieces and brown in the bottom of the Dutch Oven until onions are
clear. Stir in the hash brown potatoes and cover; remove cover and stir occasionally to brown and heat potatoes (15-20
minutes). Scramble the eggs in a seperate container and pour the mixture over the hash browns. Cover and cook until eggs start
to set (10 - 15 minutes). Sprinkle grated cheese over egg mixture, cover and continue heating until eggs are completely set and
cheese is melted. Optional: Cover cheese/egg mixture with a small jar (1 cup) of SALSA. Cover and cook for an additional 3-5
minutes. Slice and server like quiche. (Real men don't eat quiche, but I sure get lots of requests to cook up this breakfast for
them!) Cooking times will vary with the weather, but it's almost impossible to screw up.


DUTCH OVEN CHICKEN FAJITAS
1 4 lb package chicken breasts, boned and skinned 2 large green peppers, cut in strips
3 tbs oil hot peppers (optional - use to taste)
6 tbs of your favorite fajita seasoning 8 limes
2 tbs coarse ground black pepper flour tortilla shells
3 large red bell peppers, cut in strips salt to taste
2 onions, cut in strips 14 inch dutch oven
Pour the oil in the Dutch oven. Add the chicken and sprinkle with spices. Cook just until the pink is gone. Remove from pan
and cut in strips. Cook the peppers and onions in the pan and cook just until no longer crisp and the onions are clear. Add the
chicken and finish cooking. Remove the lid of the Dutch oven and place upside down over coals, using the inside surface to
cook the tortilla shells. (We used 8-10 coals and just turned the tortillas over with our fingers, but you can use a fork. Use a
little oil if you want them to crisp a little more, but it's not necessary to do anything more and warm them). Use the tortilla to
wrap a spoonful of chicken and peppers, squeeze a half a lime over the chicken. Serve with additional lime wedges. Wrap and
eat. Probably serves about 8-12 people.


DUTCH OVEN CHICKEN & RICE
10-12 boneless/skinless chicken breasts
2 Cups rice
2 cans of Golden Mushroom soup
4 Cups water
1 package of Lipton's Golden Onion dry soup mix
Mix ingredients together in Dutch oven. Put in chicken and stir. Cook until rice has absorbed all the moisture, stirring
occasionally. Use 10 coals on bottom and 12 on top. Serves 10 to 12 persons.


DUTCH OVEN COUNTRY BREAKFAST
1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese
In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a water and boil until sausage is cooked. Add hash
brown potatoes, cover with water, boil until water is dissolved. Fry potato/sausage mixture until potatoes are browned.
Remove the Dutch oven from the coals. Using a large spoon, make several depressions in the top of the potatoes. Crack one or
two eggs in to each of the depressions. Cover the Dutch Oven. Add heat to the top to cook the eggs. When the whites are
white, sprinkle cheese over the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. The yolks
should be liquid. Eat and enjoy.


DUTCH OVEN ITALIAN POT ROAST
1 Rump roast (4-5 lbs.) 2 Carrots, sliced
1 ts Salt 1 Whole Onion, studded with
2 tb Cooking oil 2 whole cloves
2 cl Garlic, minced 1 cn Tomato puree (15 oz.)
1/2 ts Dried basil 1/2 c Water or red wine
1 tb Dried parsley flakes 1/2 ts Beef bouillon granules
1/2 ts Pepper Cooked egg noodles
Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce
heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over
noodles with gravy.


DUTCH OVEN LASAGNA
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl. Add the spaghetti sauce to
the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few
ounces for later), eggs, and oregano, and mix well. Place the layers in the oven in the following order: Break up four lasagna
noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture
over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining
meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles
and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges
of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.
Hints: This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be reduced by precooking
and draining the lasagna noodles.
NOTE - possibly pre-make in foil and freeze in dutch oven shape to just drop in and reheat at site (???)


DUTCH OVEN NACHOS
This is so easy! Simply line your Dutch oven with aluminum foil and heap your nachos in. Add whatever you like on top,
usually shredded cheese, tomatoes, browned beef, and salsa. Cover and put in a medium to low fire for a few minutes. Remove
from fire when cheese is melted and serve. A great appetizer for those hungry hunters or campers who can't keep their hands off
your food!!!


DUTCH OVEN SAUSAGE & SAUERKRAUT
32 oz. jar sauerkraut
2 potatoes, unpeeled and cubed
2 onion, peeled, halved & sliced
2 Granny Smith apples, cored, quartered & sliced
1 tsp. black pepper
2 tsp. whole caraway seed
1 lb. Hillshire all-beef smoked sausage, sliced into dollar rounds
Pour the juice from the sauerkraut into a large pot. Layer the potatoes, onions, apples, sauerkraut, pepper and caraway seed in
that order. Simmer until vegetables are soft. You do not need to put coals on top, but you can if you want it to cook faster. Stir
in the sausage rounds. Simmer just until sausage is heated. Serve with black pumpernickel bread and butter. Some like a squirt
of mustard on top. This is a hearty winter dish.

ONE POT PASTA
4 cups water 1 (2.4ounce) package tomato-with-basil soup mix
2 cups tortellini 1 teaspoon oregano, dried
2 tablespoons dried, minced onion 1 teaspoon dried minced garlic
2 tablespoons crushed, red pepper flakes 1/2 cup grated Parmesan cheese
1/2 teaspoon salt 3/4 teaspoon ground red pepper
Boil 4 cups water in a Dutch oven. Add pasta, onion, red pepper flakes, and salt. Let cook for 10 minutes (or until tender). Add
soup mix, oregano, and garlic. Let cook for 5 minutes. Stir in cheese and ground red pepper.


POLISH SAUSAGE & CABBAGE
2 lg Onions
8 Potatoes
1 med Head of cabbage
3 lb Polish sausage
Salt and pepper to taste
Slice onions and arrange to cover bottom of dutch oven. Slice potatoes, layer them on top of onions and cover with water and
salt and pepper to taste. Cover and place on coals until water starts to simmer. Cut cabbage into wedges. When water is
simmering, add cabbage wedges and sausage and return to heat. Simmer until potatoes are tender and the cabbage is tender.

*sigh* These are making me really, really want to get out in the woods and cook over the fire! Yum!

[Shortpants]

Re: One pot meals.

And here are a few non-DO camping meals that have worked for us:

ENERGY BARS
2 cups Graham Cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts chopped
1 can sweetened condensed milk
Mix all together at home, place into a greased 9x9 inch pan, put into oven at 350 degrees, 30-35 minutes. Cool for 45 minutes.
Do not let cool any longer than 45 minutes or it will stick to the pan. Cut into squares, place into plastic bag and place in
refrigerator. Yummy!


GRILLED CHEESE LOAF
1 3 oz pkg cream cheese -- softened 1/4 c chopped green onions with tops
2 tbsp butter or margarine -- softened 1/2 tsp garlic salt
1 c shredded mozzarella cheese 1 loaf French bread -- sliced
In a mixing bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. Spread on both sides of each slice
of bread. Wrap loaf in a large piece of heavy duty foil; seal tightly. Grill, covered, over medium coals for 8-10 minutes, turning
once. Unwrap foil; grill 5 minutes longer.


GRILLED CUBAN SANDWICHES
8 slices pork loin -- 1 ounce each 8 slices Swiss cheese
8 slices ham -- 1 ounce each 4 cuban sandwich rolls
12 dill pickle chips Dijon mustard to taste
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the cheese, ham , pork, and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and continue to cook until cheese is
melted about 3 to 4 minutes. Yield: 4 servings


GRILLED POUND CAKE S'MORES
1 (10.75 oz) frozen pound cake -- thawed
1 cup marshmallow cream
1 cup (6oz) semisweet chocolate morsels
Vanilla ice cream, softened -- optional
Slice cake horizontally into 3 layers. Place bottom layer on a large sheet of heavy-duty foil; spread with 1/2 cup marshmallow
cream, and sprinkle with 1/2 the morsels. Repeat procedure, ending with third cake layer. Fold edges of foil to seal securely.
Grill, without grill lid, over low heat (under 300 degrees) 7-20 minutes or until warm. Slice and serve immediately with ice
cream, if desired.


MEATBALL SUBS
4 sheets (12x18-inches each) foil
1 package (16 oz. or approximately 32) frozen Italian-flavored meatballs
1 jar (27.75 oz.) chunky spaghetti sauce
4 sub or hoagie-style rolls
1 cup shredded Mozzarella cheese
Preheat grill to medium-high. Center one-fourth of meatballs on each sheet of foil. Top with spaghetti sauce. Bring up foil
sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Grill 10 to
12 minutes in covered grill. Serve meatballs and sauce in sub rolls. Sprinkle with cheese before serving. Number of Servings: 4


MEATLOAF PACKET
1.5 lbs ground beef 1 bell pepper
3/4 c. Oatmeal (instant or regular) 1 packet onion soup mix
1 egg 1/4 tsp. Mustard powder (optional)
Roll out foil (I use about 2 feet, the person who taught me this used a lot more). Put the ground beef on the foil. Make a "well"
in the middle of the beef to act as a bowl to contain the other ingredients. Put the ingredients in the "well". Fold over the sides
of the meat and knead the ingredients together (kids love to do this!). Shape the mixture into a loaf, fold the foil over it and set
it in the embers of the fire to cook for about an hour.


MEXI-ROLLS
1/2 lb Pre-Cooked Ground Beef 1 pkg Flour Taco Shells
1/2 lb Pre-Cooked Ground Pork Sausage 1 pkg Aluminum Foil
12-16 oz Hot Or Mild Chunky Salsa 1 can Non-Stick Cooking Spray
1 pkg Shredded CoJack Cheese
Cut foil into squares big enough to roll 1 mexi-roll. Place 1 foil square dull side up and spray it with the non-stick cooking
spray. Lay 1 flour taco shell on a plate. Put some beef, sausage, salsa, and cheese in on the flour taco shell. Roll the flour taco
shell into a tube. Fold the 2 ends and place the shell with the seam and folds side down. Roll the foil around the shell and seal.
Place it on hot coals for no more than 3-4 minutes per side (times will vary depending on how hot your coals are). Be careful
when eating as the cheese will be very hot. Serve with a side of sour cream or ranch dressing. For variation, you can add just
about anything that you feel would taste good with this ... mushrooms, hot peppers, black olives, different kinds of cheeses, cutup
chicken, shrimp, etc......

[a65hoosier]

Re: One pot meals.

Mmmmmm, Dutch Oven cooking.... Since hubby gave me a HUGE CI DO, I have been putting it through it's paces both camping and at home.

Hubby gives smart gifts! :he:

Thank you for sharing these with us. I see "potentials" throughout. Intrigued by the "pre-make and freeze into DO shape" idea on the lasagna. hmmmm.

[bluestar99]

Re: One pot meals.

You guys might find this site interesting. I have made many of her Dutch Oven Recipes. The Bloggers intentions were to cook one thing in her DO everyday for a year and then write a DO cookbook. Well she did a great job, but did not pre sell enough cookbooks to go to print. But her premise was to convert many of the recipes you would use in the house to the outdoor DO. Take a look, you should find somethings you would like.

http://dutchovenmadness.blogspot.com/

[05Kingquad700]

Re: One pot meals.

My daughter talked me into going to the library today. I checked out a nook called "The Scout's Outdooor Cookbook". Lots of good recipes in there and sinc its for scouts, you know kids like them. Seems most just take one pot.

[NYCgrrl]

Re: One pot meals.

Lots of great recipes to choose from but this one is going into this summer's rotation for sure!

And here are a few non-DO camping meals that have worked for us:

ENERGY BARS
2 cups Graham Cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup walnuts chopped
1 can sweetened condensed milk
Mix all together at home, place into a greased 9x9 inch pan, put into oven at 350 degrees, 30-35 minutes. Cool for 45 minutes.
Do not let cool any longer than 45 minutes or it will stick to the pan. Cut into squares, place into plastic bag and place in
refrigerator. Yummy!

[NYCgrrl]

Re: One pot meals.

You guys might find this site interesting. I have made many of her Dutch Oven Recipes. The Bloggers intentions were to cook one thing in her DO everyday for a year and then write a DO cookbook. Well she did a great job, but did not pre sell enough cookbooks to go to print. But her premise was to convert many of the recipes you would use in the house to the outdoor DO. Take a look, you should find somethings you would like.

http://dutchovenmadness.blogspot.com/

Thanks for the link! I'm saving her chicky and asparagus for an adults only trip.

[toedtoes]

Re: One pot meals.

That grilled cheese loaf is giving me cravings...

[NYCgrrl]

Re: One pot meals.

From one of my cyber grrls:

This can be done in a crockpot or Dutch oven.

One of my favorite Crockpot recipes!!

Spicy Beef Roast
Paula George

3 lb. round tip roast
1 Tbsp. cracked black pepper
3 cloves garlic minced
3 Tbsp. balsamic vinegar
1/4 cup soy sauce
2 Tbsp. worcestershire sauce
2 tsp. dry mustard
Optional add ins: 1 large onion cut in strips
8 oz. sliced mushrooms
1 lg. bell pepper, cut in strips

Rub the cracked pepper and garlic into the roast. Place the roast in a crock pot, make several small slits in top of the roast. Whisk together remaining ingredients and pour over roast. Cover and cook on low 8-10 hours or high 4-5 hours.

Enjoy!
Paula

[Shortpants]

Re: One pot meals.

Lots of great recipes to choose from but this one is going into this summer's rotation for sure!

If you like that one, this is another option.... Do you ever eat those Larabars? I was looking for a cheap option for those and found this recipe:

Frugal Fakes Larabars

1/2 Cup dates (pitted)
2 Tbs coconut
1/16 Tsp vanilla
1/8 Tsp salt
1-2 Tbs chocolate chips

Mix all ingredients in food processor. Can add chocolate chips at the end so they don't melt. Press into greased pan. Refrigerate or freeze. Cut into bars and wrap in wax paper.
Note: can add other items instead of coconut and chocolate for other flavors.

I was REALLY unsure of this recipe when I first tried it, but it was a HUGE hit in our house. Even the girls could not get enough of these. Really tasty and not all that bad for you either.

Thanks to everyone for sharing the DO and one pot meals, everything looks so delicious!