Friday, June 18, 2004
These trail-happy recipes are for Gforce.
I have a couple more camp-friendly
recipes that I'll post in a couple of weeks.
This recipe is great because these
vegetables transport and keep easily.
Wash the vegetables and cut into bite-sized pieces.
- 5-6 medium potatoes
- 1 medium butternut squash
- 5 large carrots
- 2 ears of corn
- 1 small turnip or rutabaga
- 1 stalk celery
- 1/2 cup oil
- 2-3 onions
- 4-6 cloves garlic
- 1 teaspoon salt
- black pepper to taste
- 2 teaspoons dried oregano
- 2 teaspoon dried basil
- 1 cup vegetable stock
You can use any other hard winter vegetables that you like.
Heat the potjie, (a cast iron pot, size 3), over coals until a
slightly warm, then add oil. When oil is hot, lightly cook
onions and garlic. Arrange vegetables in layers on top of
onion and garlic mixture. The ones with the longest cooking
times go on the bottom of the pot. Sprinkle on the seasonings
and herbs. Pour stock over the final layer. Cover the pot with
its lid and simmer over campfire coals for 1-1/2 to 2 hours.
Leave the lid on until the cooking time is finished.
This is a Girl Scout recipe.
It is awesome!
1 orange per person~ navel works good.
1 Gingerbread Mix ~ The just add water type.
Slice the top off an orange about 1/4 of the way
down and eat the pulp. Prepare the gingerbread mix
according to the package and spoon into each orange
shell. Each orange should be about 2/3 full. Place the
top of the orange back on the shell. Wrap in foil
and place in the coals of a fire for about 15 minutes.
Posted at 08:07 pm by ChefGrace
Another requested recipe from Mensch.
This is one I enjoy and love to serve in
the summer. I like to turn it into a main
course by adding grilled shrimp and basil.
Garnish with lemon or lime slices.
1 small onion, sliced
2 large garlic cloves
3 tablespoons olive oil
1/4 cup red wine vinegar
2 pounds tomatoes, seeded, diced
1 large cucumber, peeled, seeded, diced
1 green bell pepper, diced
1/3 cup chopped fresh cilantro
2 tablespoons tomato paste
1/2 teaspoon red Tabasco sauce
Salt and freshly ground pepper to taste
Puree onion, garlic, olive oil and red wine
vinegar in food processor. pulse several times.
Combine 1/2 C. tomatoes, 1/2 C. cucumber,
and 1/2 c. green pepper in small bowl and reserve.
Add cilantro, tomato paste and remaining tomatoes,
cucumber and green pepper to the mixture in processor,
and blend a chunky puree is reached, then add the
Tabasco sauce, salt and pepper. Transfer gazpacho
to large bowl and mix in reserved vegetables.
cover and refrigerate until well, chilled, at least an hour.
Ladle into bowls. Serves 4.
Posted at 06:39 pm by ChefGrace
Mensch wants to know the recipe for
Here's the thing, though...
I don't like baking, really.
I don't like dealing with dough,
and I don't like pie.
Thus, being an anti-pie person,
I will not attempt to give you a
special recipe or technique that I
have, because that would be
against everything I know and hold dear.
But, here is a terrific link for making the
perfect pie crust, and it has step by step
photos to help you along.
The filling is all on you, babe;)
Posted at 06:22 pm by ChefGrace
This recipe goes out to KatJam, who
will hopefully try this at home;)
1/2 pound fresh spinach
1 pound ricotta cheese (low-fat is fine)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 egg white
3 cups marinara
9 lasagna noodles, cooked, (but not too soft)
1-1/2 cups shredded mozzarella
1/4 C. grated parmesan cheese
Preheat the oven to 350 degree's.
Wash the spinach well, the microwave or briefly
steam until wilted. Squeeze out all the moisture
and coarsely chop. Using a fork, combine the spinach,
ricotta, salt, pepper, and egg white. Spread half the
tomato sauce in a shallow rectangular pan, about 9"x13".
Lay down 3 noodles, top with half the ricotta mixture,
3 more noodles and top with the remaining ricotta.
Place remaining 3 noodles on top with the remaining
tomato sauce, and distribute the mozzarella and parmesan
on top. Bake for 45 minutes. Let rest 5 minutes before serving.
Posted at 01:53 pm by ChefGrace
What to do with leftover chicken
Babyfishfel wrote in with a dilemma.
She has leftover chicken in her refrigerator
and doesn't know what to do with it.
There are, of course, a million things to
do with leftover chicken, but I will tell
you my standard routine.
In the summer, I take the chicken off the
bones, chop it, toss it with grapes,
pecans, mayonnaise, a wee bit of mustard,
a bit of sugar, salt, and some dill weed.
This chicken salad is so good, you might
not want to share.
In the winter, I will take all the chicken,
throw it in a pot with some vegetables,
(usually carrot, onion, and garlic), then
cover it all with water, and simmer, covered
for a few hours.
At this point the chicken will just fall off
the bone, making it easy to remove
the skin and bones from the pot. You
might have to remove some of the chicken
so cut into smaller pieces, but once that is done,
just add some egg noodles to the simmering
liquid for about 20-30 minutes.
Posted at 09:58 am by ChefGrace