Prep Monday—Recipes


Thought I’d put together a few simple recipes for outdoor cooking, you know, in case you have to go off-grid or if you just decide to pack up for a weekend of camping.

I’m even going to give you two versions of each, so you can choose quick and easy or completely homemade, depending on your preference and/or limitations of space, time, and skill.

Let’s start with breakfast:

Skillet Breakfast

Bacon

O’Brien potatoes

Cheddar cheese

Eggs

Naturally, this is going to taste better if you use cast iron, but you can use any cookware, on the fire or on a propane stove.

Fry the bacon and remove from pan to drain. Dump in the bag of potatoes, add a little salt and a lot of pepper; while these cook, beat the eggs and add a little water—water will make the eggs fluffier than milk. When the potatoes are cooked and crispy, add the eggs and crumbled bacon and cook until eggs are done. Top with cheese.

Version 2: you can chop the potatoes, onions, and peppers yourself, at the campsite or before you leave home. Unless you butcher your own hogs and gather your own eggs, that’s about the limit on the homemade part!

Of course, you can serve toast or biscuits or whatever with this too, but it’s pretty filling by itself. If you’re making toast over the fire, you can of course toast it over coals on a stick, but you can also just slap a slice of bread on a cast iron griddle, flipping once.

My World Famous Chili

Chili beans, 2 cans

Salsa, half a jar or so

Tomato sauce, 1 16 oz can

Onion

Garlic, 2-3 cloves

Ground beef, 1 #

Chili powder

Cumin

Jalapenos

Black pepper

Beer, one can or bottle

Throw the chopped onion, minced garlic, ground beef, chili powder, cumin, black pepper, and minced jalapenos in a Dutch over. Cook until beef is done. Add chili beans, salsa, beer, tomato sauce, and maybe a little water. Cook for an hour.

Yes, it can be very hot—seasoning-wise. You can adjust as needed.

For the more homemade version, simply use your own canned tomato sauce and salsa, the onions, garlic, cumin, and jalapenos that you grew in the garden, and your home-grown kidney beans that have been well-soaked overnight. You might want to add more spice if you use those, as the commercial ones are pre-seasoned.

More power to you if you butcher your own beef and grind it, and if you also make your own beer, please send me the recipe and the steps needed!

 

 

2 comments on “Prep Monday—Recipes

  1. I’m going to try your chili recipe with much less of the “hot” stuff. I’ve been making a family chili recipe for over 40 years. It’s time for a change. 🙂

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    • You’ll love it! I like mine hot, but just play with the spices until it suits you. I actually had chili this weekend – sadly, the heat index was well over 90! But boy, it was still good…

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