Jenise wrote:How many people are you feeding out of that one skillet?
Karen/NoCA wrote:I did this in the RV, very tasty. Take your pasta, already cooked.
Mark Lipton wrote:Shrimp Uggie, Fred! Recipe found here, among other places. The beauty of the dish is that it can be prepped ahead of time and then cooked in no time at all.
Jenise wrote:Fred, along the lines of Karen's "take the pasta already cooked" I was going to suggest fried rice. Almost anything goes well in fried rice, including ground meat that you brown first. You can take soy sauce packets along to make it Asian, or hot sauces to go Mexican, or combine the rice with a lot of scrambled eggs and some pre-cooked broccoli for a great breakfast version, and so on. One of our favorite one-skillet meals that we do on our little Coleman camp stove involves raw chicken breast, diced to 1" pieces, lightly sauteed until just opaque for about 1-2 minutes, to which we add herbs d'Provence, chicken broth from a carton, a dash of white wine and a box of orzo which cooks very quickly. Literally, four (or five with the wine) ingredients that are easily packed, combined and cooked--a very satisfying one-skillet dinner ready in about ten minutes. Another great camping ingredient? Mole sauce in a jar. Great way to season meat + pasta or meat + rice with one jar and broth or water. Speaking of broth, Swanson now makes chicken and beef versions of something called "flavor boosters". They're small packets about the size of a take-out soy sauce packet that would be a whole lot better than boullion cubes (though not as good as a real broth, of course), that would make excellent lightweight, space-saving flavor enhancers for camping. I should get some for our little RV!
Something fun to do while camping? Take refrigerator-can biscuits, and brown them in your skillet with a little oil. They pop up like donuts. When they're ready, break them open and fill with jam. YUM.
Another breakfast idea: butter thick slices of artisan bread, cook like Texas toast in your skillet and top with smooshed ripe avocado, salt and pepper. A favorite even when we're not camping, and very much appreciated when we are.
Jenise wrote:Fred, happy to help. Be sure to 'fry' the biscuits on low as you need them to not brown too quickly while they cook through. And re the chicken-orzo thing? I didn't really mean use the whole box, use your judgement. You want enough so that all the liquid's absorbed, but I don't know how to tell you how much that is for your size pan. Pretty much 2:1, liquid to orzo, though.
And re 350 to 400 ukelele players camping in a big open field? I am SO jealous of that. Have a great time!
Carl Eppig wrote:I just looked though all our old camping recipes. Unfortunately they all were done on a two burner camping stove. If you don't have one, you might rent one because it allows you to cooked things like rice, and pasta on the other burner.
Jeff Grossman/NYC wrote:No fear, Fred. Last fall I went to see the Ukelele Orchestra of Great Britain. They were excellent. One of their numbers was a play-along with the audience and I'd say about a quarter of the people at Carnegie Hall had brought their ukes!
Fred Sipe wrote:Jeff Grossman/NYC wrote:Fred Sipe wrote:...you're a professional classical musician?
Whoops, sorry. Wrong Jeff Grossman. Sorry...
Jenise wrote:And re 350 to 400 ukelele players camping in a big open field? I am SO jealous of that. Have a great time!
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