Camp Menu

[susan]

Well, tried a vegan menu for all of about a week, but two big fat (ha ha) thumbs down so far. Back to the drawing board starting again with just add boiling water.



 

[mungeclimber]

you know when Croft was doing the big link ups in the Valley?

They sat in their tents or cabins or whatevers and ate saltines all day long.  Carbs and salts.

Sounds good to me.

[daniel banquo merrick]

Powdered mashed potatoes are the most versatile food for mountaineering. They can be mixed into practically anything, such as instant soup, to add calories.

1 cup-a-soup
1 cup boiling water
couple big spoons of instant potatoes
Two glugs olive oil or two big spoons butter

Stir, eat, repeat

[John]

Funny thing, I tried to post something with the line, " I really like the Idahoans" in it and spellchecker changed it to "I really like Iranians" Hahaha!

We always have some Iranians in our food box.

[daniel banquo merrick]

Although I am a native of Idaho, I do not know what an Idhoan is. I do know what an Idahonian is though.

[susan]

Well, Idahoans are the bomb. Ha ha ha. Really oughta try em if you haven't. They need nothin else.

[susan]

Haven't tried this yet, but would like to. Ripped from an REI ad.


Seems e-z & all around pretty-good.

Chicken & Spring Vegetable Kebabs
Makes 4-6 kebabs
Cook time: 10 minutes / Inactive prep time: 1+ hours

Ingredients

For the marinade:

    ¼ cup olive oil
    ¼ cup chopped basil
    ¼ cup chopped parsley
    2 cloves garlic, minced
    1 lemon, juiced
    1 teaspoon salt

To build the skewers:

    ½ lb chicken (boneless, skinless thighs work best), cut into 1 inch pieces
    8 oz whole mushrooms
    8 oz cherry tomatoes
    2-3 green onions, cut into 1 inch pieces

Special equipment:

4-6 skewers, either metal or wood. If using wood, soak in water for at least 30 minutes before grilling to prevent them from burning.

Directions

Camp Recipe: Chicken and Veggie Kebabs

1. Combine the ingredients for the marinade in a large bowl. Add the chicken pieces and thoroughly coat. Cover the bowl and marinate for at least an hour.
This step can be done at home ahead of time–just put the bowl in your cooler.

2. Fire up your grill or get your campfire going. You’ll be cooking the kebabs over medium-high to high heat.

3. Build the kebabs by threading the chicken and vegetables onto your skewers, alternating ingredients.

4. Grill the kebabs over medium-high to high heat, turning occasionally so they cook evenly until the chicken is cooked through–about 10 minutes total.

5. Remove from the grill and enjoy!

[DaveyTree]

I am not big on prepping for food. I usual make no plans on the food and get a bag the night before and raid the pantry. This last weekend at Courtright I was introduced to something so simple and easy I couldn't believe I hadn't thought of it.

Open one of those tubes of biscuit dough and stretch one out making it long. Wrap it around the end of a whittled stick or dowel and pinch the tip to close it up. Hold it near the fire like a marshmallow until it is done (which is when the stick pulls out easily with no sticky dough on it). Turn it over and drip honey into the hole. The honey warms and fills the entire cavity. Warm biscuit and honey......Yummm   

[susan]

Sounds great! Pig in a blanket could be good to. Roast the sausage, hotdog, veggie pup, just enough to get the bit of carmelization on the outside, then try your dough trick so everything cooks together and the inside of the dog heats up.