Tag Archives: camping

No Clean Up Eggs

Back in our Scout camping days, my husband and I learned to make “Omelets in a Bag.” Instead of dirtying a bowl and a skillet, we boil the eggs and other fixings in a zipper bag. If you are careful not to get any food on the outside of the bag, you can use the hot water to wash dishes, too.

It is VERY important to use a freezer bag; a regular storage bag won’t take the heat. We had green chile, pork sausage (cooked ahead at home), and cheese for our omelets. Our niece and her husband also put some avocado in their bags. I usually crack the eggs into the bag, seal it, and squish them up well before adding anything else. Here’s my omelet before cooking:

Baggie Omelet, Ready for Cooking

Notice that I wrote my name on the bag. Makes it easier to tell them apart in the boiling water. After the omelet is mixed up, we zip up the bags, being very careful to get all the air out of the bag. Then, we drop the bags into a pot of boiling water to cook. Because the eggs will cook from the outside, in, I periodically pull the bags out of the water and squeeze the eggs with a tongs to release uncooked egg mixture. Once the eggs are cooked, they just slide right out of the bag and onto a tortilla for a breakfast burrito!

Breakfast Burrito

So, yummy! These are a great way to start the day when out camping.

Happy eating!

Ruth

Villanueva Campout, Part 2-Spinach Pesto Pinwheel Rolls

Spinach Pesto Pinwheel RollsIn my last post, I shared my Potato Leek Soup, as served at our campout at Villanueva State Park. Today, I’m going to share the recipe for the Spinach Pesto Pinwheel Rolls I served with the soup. I adapted two different recipes for the rolls. I used a recipe from foodgeeks.com for Herbed Whole Wheat Pinwheels for the dough, substituting honey for the sugar and brown sugar. (I’m pretty sure this caused the dough to be more liquid, since I used more flour than the original recipe called for.) Instead of their herbed filling, I used this spinach pesto recipe from yumsugar.com for the filling, adding some basil for additional flavor.

I made the rolls up until the “roll up” a couple of days ahead, wrapped up the roll, and kept it in the refrigerator (and then the cooler). This was not an optimal method. Part of the dough rose in the refrigerator, part did not. So, the rolls turned out uneven in size. This was not a huge deal baking in the Dutch oven on a campout.

Spinach Pesto Pinwheel Rolls
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 package active dry yeast
  • ¼ cup warm (105-115 degrees) water
  • ¼ cup plus 1 tablespoon honey, divided
  • 1⅓ cup warm (105-115 degrees) milk
  • ¼ cup butter, melted
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 3 cups white flour
  • 2½ cups packed spinach leaves
  • large handful fresh basil leaves
  • ⅓ cup pine nuts, toasted
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • ¼ cup olive oil
  • fresh ground pepper to taste
  • ¼ cup grated Parmesan cheese
Instructions
  1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon hone, let stand for 5 minutes. Add milk, remaining honey, butter, salt, and whole wheat flour. Gradually add white flour, until stiff dough forms.
  2. Kneed dough for 10 minutes, either on a board or by mixer, until dough is smooth and satiny. Place dough in an oiled bowl, roll to coat dough in oil. Cover and let rise until doubled.
  3. While the dough is rising, prepare the pesto. Place spinach, basil, nuts, lemon juice and peel in food processor, pulse until well mixed. Turn processor to continuous low speed, slowly add oil until mixture is creamy. Stir in pepper and cheese.
  4. Once dough has risen, punch it down. Roll out into a rectangle, approximately 12 X 16 inches. Spread pesto evenly over the dough. Roll lengthwise in jellyroll fashion. (This is point at which I stopped and held the dough in the refrigerator for later use.)
  5. Slice the dough crosswise into 1 inch slices. Arrange slices in Dutch oven. Let rise until doubled, about 1 hour. Bake in Dutch oven for 20-30 minutes, until golden brown. (Or place on greased baking sheet and bake in oven at 375 degrees.)

Have you ever baked in your Dutch oven? What kinds of foods to you eat while camping?

Happy eating!

Ruth

Campout at Villanueva, Part 1-Potato Leek Soup

Potato Leek SoupMy husband and I decided to “get out of Dodge,” and go camping. We decided to go to Villanueva State Park, one of my favorite New Mexico parks. It was more crowded than we expected, but still very relaxing. For one of our dinners, I made Potato Leek Soup on the propane stove, and Spinach Pesto Pinwheel Rolls in the Dutch oven. Today, I will share the soup recipe; and will post the recipe for the rolls next time.

Potato Leek Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons olive oil
  • 1½ pounds potatoes, cubed
  • 1 cup sliced leeks, white and light green parts, only
  • 1 quart chicken broth
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
Instructions
  1. Heat olive oil in soup kettle. Add potatoes and leeks, saute until fragrent.
  2. Add broth, basil, and thyme. Simmer for 40 minutes, until potatoes are tender.

I apologize for the poor lighting in the picture; it was pretty dark by the time we got around to dinner.

Happy eating!

Ruth

Not Just for Camping

Foil DinnerFor the past several days, it has been 100 degrees here in Albuquerque. Just too hot to turn on the oven. I recently decided to have a “clean out the refrigerator” night, using the beets and some of the carrots in a foil dinner. Since we are not allowed to make a charcoal fire now because of the high fire danger, I cooked them right on the propane grill. You don’t need a recipe for a foil dinner. Just put everything you want in a square of foil, wrap it up, and cook. We had pretty big packets, so they took about 25 minutes. You do want to use some sort of liquid to keep everything from burning. I used a couple of tablespoons of olive oil, but have also used BBQ sauce, salad dressing (Italian is great!), and butter.

Happy eating!

Ruth

Mom’s Potatoes

foil potatoesMy Mom has been making potatoes in foil on the grill for as long as I can remember. Potatoes were almost the only vegetable my Dad would eat. She makes them with butter, salt, and pepper. I prefer using rosemary and olive oil. This recipe also works well cooked over the coals on a camping trip.

Mom's Potatoes
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 medium baking potatoes
  • ¼ cup olive oil
  • 4 sprigs fresh rosemary or 1 teaspoon dry
Instructions
  1. Tear off a 4 foot sheet of wide, heavy duty aluminum foil. Fold in half. Spray with non stick cooking spray.
  2. Thinly slice potatoes and place on foil. Pour oil over top. Sprinkle with rosemary.
  3. Close up foil using a drugstore wrap.
  4. Cook on grill or coals 30 minutes, turning half way through.

Here are the instructions for drugstore wrapping.

What vegetables did you eat when you were younger?

Happy eating!

Ruth