Wednesday, September 24, 2008

Recipes from the Road

Emily has been creating some yummy meals around our campsite, using her Sigg camp pots, a miniature cast iron pan and one tiny camping stove. Here are two recipes that have worked pretty well, don't cost too much and are easy to make. They also don't require much prep, or access to a real kitchen. We also like acronyms, if you can't tell.

Campstove recipes by Emily.

STP (Sausage, Tomatoes and Potatoes) for two.

Buy two tomatoes and two potatoes from a farm stand, or a local market. Pick up two links or more of sausage - whatever kind you like. We've made STP from Italian sausage, Feta and Spinach Sausage and "Brown and Serve" frozen precooked sausage patties. They each add a different flavor, but still taste good.
  1. Boil salted water in a pot and cook the potatoes until almost done.
  2. Chop up the tomatoes into wedges, salt and pepper and place to the side.
  3. Drain and remove potatoes and keep to the side in the lid.
  4. Brown sausage in oil or butter.
  5. Add potatoes and salted/peppered tomatoes to browned sausage.
  6. Stir and let simmer covered for about 15-20 minutes until the tomatoes are soft.
  7. Remove cover and cook for another 5 minutes.
  8. Serve in bowls with some bread and enjoy!
Variation - you can also precook some rice and add to the mixture for a heartier meal.

Soviet Simmer - CCCP (Chicken, Corn, Couscous and Peppers) for two.

Note: This meal was simplified by purchasing smoked chicken (from Roundman's Smokehouse in Fort Bragg, CA), which added a nice smokey flavor and eliminated the need to keep and cook raw meat, a plus when your cooler is not always guaranteed to be food-safe cold.

  • 1 small can of corn
  • 3/4 cup Israeli Couscous
  • 1 red pepper, diced
  • 1/2 lb. smoked chicken, cut into strips
  • (I also added 6 chopped mushrooms and 2 cloves of garlic, but adding those letters in would make a really long acronym, and not be as clever)
  1. Bring 3/4 cup water to boil and add couscous. Stir and remove from heat.
  2. In a second pot, saute garlic, mushrooms, corn and pepper in oil or butter for 3-4 minutes.
  3. Remove from heat, cover and finish cooking the couscous.
  4. Return the vegetable mixture to the stove, add couscous and chicken.
  5. Cook for another 5-10 minutes, then serve.
  6. Add pepper to taste.
Feel free to share recipes with friends, hopefully there will be more to come!

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