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Sweet Patootie Chili
Your family won’t miss the meat in this flavorful, vegetarian/vegan chili. It’s a snap for the camp stove, solar cooker, pressure cooker, Dutch oven or a black kettle hung over the campfire. No salt is listed because the canned beans and tomatoes may provide all you need. Add pepper if you like and/or pass the hot sauce. Serves 6.
1 tablespoon chili powder
1 tablespoon cocoa powder, unsweetened
2 teaspoons ground cumin
Large onion, peeled and diced
2 large sweet potatoes, peeled and diced
Large red sweet pepper, seeded and diced
2 tablespoons minced garlic
2 cans red beans, drained and rinsed
28-ounce can diced tomatoes with juice
1 cup water, broth or tomato juice
1 cup long grain rice
Optional garnish: minced cilantro or parsley, sour ream, crisp croutons, crumbled saltines or oyster crackers
Slow cooker method: Spray the upper sides of the cooker, not the bottom. Mix spices in the cooker, adding freshly ground pepper if using. Then stir in onion, sweet potatoes,red beans, tomatoes, water or broth, peppers and garlic. Cook on High one hour. Stir in rice, turn heat to Low and cook 5 to 8 hours more, adding water if needed.
Solar cooker method: Follow instructions above, adding rice after mixture becomes shimmering hot. Continue cooking until rice is tender.
Pressure Cooker method: Do not fill the pressure cooker more than 2/3 full. Assemble ingredients as above and bring to a boil. Stir in rice and raise to full pressure. For white rice, cook 2 minutes and brown rice 5 minutes. Turn off heat and let pressure return to normal. Stir and serve.
Dutch oven method: Start the campfire early enough to have a nice bed of coals. Spray sides of Dutch oven (but not the bottom) with nonstick spray. Then proceed as above, adding rice after mixture is hot. Surround with well-started coals for an hour or more, adding water as needed.
Stove Top Method: In a roomy skillet or kettle over high heat, sizzle diced onion and pepper in 2 tablespoons hot vegetable oil, gradually stirring in spices, garlic and sweet potatoes to coat. Add tomatoes, water and beans. Bring to a boil, stir in rice, cover and reduce heat. Cook 20 to 30 minutes, stirring occasionally and adding liquid if needed until rice and vegetables are tender. Stir and serve.
Campground Potluck Recipe of the Week
Turkey Lollipops
Everyone loves these cuties. When I was growing up in Ohio, supermarkets sold a similar skewer. The ground meat was shaped like a drumsticks, and called City Chicken. It was sold raw, to be baked at home.
16 bamboo skewers
2 pounds ground turkey
1 teaspoon garlic salt
10-ounce jar apricot preserves
2 tablespoons Dijon mustard
2 cups dry bread crumbs or more as needed\
Pan spray
Set the oven for 425 degrees. Line pan(s) with nonstick foil. Spray foil.
Mix turkey, garlic salt, preserves and mustard and divide into 16 portions. Form each portion around a skewer, leaving some of the skewer for a handle. Spread crumbs on a paper plate and roll each “lollipop” in crumbs to coat.
Arrange skewers on foil. Spray lightly on both sides with pan spray. Bake, turning once or twice until browned and crusty.
PANTRY RECIPE OF THE WEEK
(No fresh ingredients required; serves 4-6)
See a book on pantry prepper foods below.
Tin Can Camper Beef Curry
Curries are primarily humble rice dishes, but the toppings called "boys" turn it into a gourmet dish.
1 tablespoon ghee or vegetable oil
1 to 2 tablespoons curry powder*
10- to 12-ounce can roast beef in gravy
1/3 cup water
1-2 tablespoons curry powder
14.5-ounce can diced potatoes, drained
8-ounce can diced carrots, drained
1 packet gravy mix (chicken, turkey, beef or pork)**
2/3 cup water
2 cups cooked rice
Heat oil with curry until fragrant. Add the beef and gravy with the 1/3 cup water. Break up meat and heat gently with, potatoes and carrots. Whisk gravy mix with the 2/3 cup of cold water and stir into pan. Heat, stirring until it thickens.
Spoon over rice with traditional curry toppings such as: .
Shredded coconut Diced cucumbers
Chopped peanuts Sour cream or yogurt
Mango chutney Baby gherkins, chopped
Dried fruit such as golden raisins or dried cherries
*Cook’s note: curry powders differ greatly and some cooks make their own.** Buy the size packet that calls for one cup water.
BE PREPARED
Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation, refrigerator failure, supply chain interruptions, civil disturbances. http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids? A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients.
Campers have limited storage space for emergency food. Survival Food Handbook is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish. http://amzn.to/1WdYqbe
SNACKS OF THE WEEK
Chutney Cream Dip
3 bricks,8 ounces each, cream cheese
½ cup chutney (or more to taste)
½ cup each raisins and chopped dry roasted peanuts
1 packet real bacon bits
1 cup sour cream
Water, milk, cream or white wine
Crackers for serving
Let cream cheese soften to “room” temperature and mix in chutney, raisins, peanuts, bacon bits and sour cream. To serve now as a dip or spread, thin to taste with water, milk or white wine. To serve later, chill. Then let it come to room temperature. Makes about one quart dip.
Coconut Patties
12 ounces vanilla flavor candy melts
14-ounce package shredded coconut
1 cup real chocolate chips
 |
| Serve plain or drizzle with chocolate |
Melt candy melts according to package directions and fold in coconut until it won’t hold any more. Using two spoons, drop on waxed paper and flatten to make patties. When patties harden, melt chocolate chips and drizzle over patties. Let harden. Keep cool.
Lifesaver Sauce of the Week
Vampire Chaser Garlic Cheese Sauce
This recipes makes about two cups of a bold sauce to enhance almost any bland dish. For garlic lovers it’s also good as a substitute for Cheese Rarebit. Simply heat it and spoon over toast.
2 tablespoons minced garlic
Small onion, minced
1 teaspoon capers
½ cup milk
8-ounce brick cream cheese, diced
1 can condensed cheddar cheese soup
½ teaspoon sweet paprika
In a saucepan, melt butter over medium heat and cook garlic and onion to soften. Add capers, milt, cream cheese, condensed soup and paprika. Stir until smooth and spoon over boiled or baked potatoes, steamed vegetables, omelletes, grilled meat or fish, pastas or buttered noodles.
MAKE AHEAD DISH OF THE WEEK
Corny Ham Hot Dish
1 pound medium pasta such as gemelli, rotini, fusilli or macaroni
2 medium onions, diced
1 teaspoon minced garlic
1 carrot, peeled and chopped fine
14- to 16-ounce package shredded mil cheese such as cheddar
2 cans, 11 ounces each, Mexican style corn such as Mexicorn
2 cans, 14.5-ounces each, cream style corn
Small can evaporated milk
1 tablespoon yellow mustard
2 pounds cooked ham, diced
Bring pasta water to a boil with the onions, garlic and carrot. When it’s boiling, add past and cook it al dente. Drain pasta, saving some of the water. Fold heese into hot pasta. When it begins to melt add corn, ham, mustard and evaporated milk. Stir as it cools, adding some of the pasta water to moisten if needed. Measure into small batches for freezing, allowing 1 to 1 ½ cups per serving.
Cool completely, seal packages and freeze. In camp, thaw, stir and heat. Cook’s note: if possible, freeze in boilable bags and simply heat in hot water.
Suggested garnish:
Just before serving top with crushed potato chips, chopped sweet pickles or French’s French fried onion rings.
* You might use the salty juice as part of the water measure for cooking the pasta
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