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Old 07-23-2008, 10:38 AM   #15
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any jambalaya will work for me. I like chicken, shrimp and lots of veggies.
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Old 07-23-2008, 12:05 PM   #16
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Quote:
Originally Posted by Crusty View Post
Back when I was driving big trucks I used to cook one dish in a metal basket mounted on the turbo housing that was really fantastic. I'd put some chicken breasts in an oven baking bag along with one can of mushroom soup and half a packet of french onion soup mix, seal the bag and into the basket it went. After 2 -6 hours of cooking the chicken (the time depended on the terrain: flat = long, hilly = quicker) I would then dump some rice and water in the bag and then drive 'til the rice was done.

It was delicious when I got the timing right - YMMV.
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YOU DA MAN!!!!!

WHAT A GREAT WAY TO CONSERVE ENERGY
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Old 07-23-2008, 12:55 PM   #17
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12-volt crockpot

Just got a 12-volt crockpot at the local truckstop. This way I can cook a meal while on the road. Just pop the crockpot in the sink and or on the floor in a heat-proof container and dinner will be done when we're "there."



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Old 07-23-2008, 02:09 PM   #18
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Quote:
Originally Posted by Janet View Post
I have a handful of standard one pot on the stove top meals that we reserve for the first night on the road. You know 'em, those times when you've been driving all day and pull into your campsite just in time for a late dinner?
As a Fire Boar, I am always thinking about food and exploring culinary adventures. I was looking up Pierogi recipes yesterday and learned that they are similar to Chinese pot stickers (dumplings)/Japanese Gyoza. They can be boiled, deep fried, braised (pan fried then simmered to steam cook). I make mine and freeze them while raw for camping trips.

Chinese Dumpling Soup:
24 Frozen pot stickers
5 cups chicken stock
1 Tablespoon rice wine
1 teaspoon of soy sauce
1 chopped green onion
Few drops of sesame oil (a little bit goes a long way)
Cut up vegetables (napa, bok choy, diakon)
Method:
Place all ingredients, except for the green vegetables, into the pot and boil until the dumplings float to the top. Add green vegetables, and simmer for 1-3 minutes (depending on the size of the vegetable pieces) till tender. Serve immediately. The dumplings can be served separately with a dipping sauce.

An alternative would be a package of Ramen noodles cooked with diced left over meat, diced tofu, frozen meat balls, frozen peeled raw shrimp, and sliced vegetables. Add 1 teaspoon of rice wine and 1 teaspoon of soy sauce with one chopped green onion to “kick up the flavor”. A beaten egg can be stirred into the broth to further enrich it.

For those who would like 2-3 dishes out of the same pot. I have been playing with tiered pan-in-pot pressure-cooking using my vintage 6 qt. cooker. This web site has a wealth information. For those of you who like the lesser cuts of meat, this is the perfect modality to get an immediate, tender product.
Pressure Cooker Recipes

Pre-cooked foods can be reheated without burning them while dry-camping. Pressure cooking uses less fuel and time. I have cooked from scratch short grain brown rice (one part rice + 1 part water/broth for al dente) on one level and pork in a black bean sauce on the second in 15 minutes, delicious!!! I continue to experiment with conventional recipes learning how to alter (more or less time/liquid/seasoning) them when using this cooking modality.

It is critical to follow the instructions of not filling the pressure cooker over 2/3rds full and allow circulation of the steam. I use a small stainless steel colander, and stainless steel bowls (available at oriental markets and pet stores) as tier cooking containers.

Good eating to all,
Larry
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Old 07-23-2008, 04:24 PM   #19
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MMMMM... That potsticker soup sounds yummy!
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Old 07-23-2008, 04:45 PM   #20
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Quote:
Originally Posted by HankandLois View Post
Just got a 12-volt crockpot at the local truckstop. This way I can cook a meal while on the road. Just pop the crockpot in the sink and or on the floor in a heat-proof container and dinner will be done when we're "there."



/Lois
I do this on occasion using my standard Crockpot plugged into our inverter using an extension cord. I Velcro the top down, wrapping the Velcro through the handles and over the top. Works dandy!
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Old 07-23-2008, 05:37 PM   #21
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OK, girls, start your can openers....

Big Mama's Taco Soup
1 lb. hamburger, browned and drained [can also use venison, pork, or turkey]
1 can tomatoes w/ green chiles [Ro-tel]
1 can diced tomatoes
2 cans Ranch-style beans
1 can Trappey's Jalapintos
2 cans corn
1 can hominy
1 packet taco seasoning mix
1 packet hidden valley ranch dressing mix

In large pot, brown hamburger, drain. [This could be done ahead of time.] Add all cans, juice and all. Stir in seasoning packets. Small amount of water can be added to make right soupy consistency. Heat just until pot begins to boil. Serve in bowls w/ shredded cheddar sprinkled on top. Great w/ tortilla chips or cornbread. Reheats well.
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Old 07-25-2008, 09:22 PM   #22
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This is a recipe that I developed a few months ago. I got the idea for it several years ago when I had a similar salad that came from a small market in my neighborhood in Northwest Washington DC.

Prepare this the night before leaving for a trip (if you have the time.) If you're traveling in the summertime it's nice to have a cold meal rather than cook in the heat of summer. It's great with a chilled sauvignon blanc.

Paella Salad - This recipe combines all the tastes of paella in a light and flavorful salad. Serve on a bed of lettuce leaves for a complete summer supper.

Salad:
1 pound orzo pasta, cooked and drained
3/4 pound shrimp, cooked and diced
2 boneless chicken breasts, grilled and diced
1 /2 cup red onions, diced
4 green onions, thinly sliced
1 /2 red bell pepper, diced
1 /2 green pepper, diced
1 large tomato, seeded and diced
1/2 cup celery, diced
2 tablespoons parsley, minced

Cook pasta, drain and place into a large bowl. Add remaining ingredients. Toss with dressing, transfer to a serving bowl and chill before serving. Serves 4 to 6 generously.

Dressing:
3/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons lemon juice
1 to 2 teaspoons saffron
1 tablespoon Dijon mustard
Salt and pepper to taste

Combine all ingredients and toss with the salad ingredients above.
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Old 02-01-2010, 06:47 PM   #23
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Mac& Cheese variant

I use flat noodles, Velveeta, cubed ham, diced onions, red and green bell peppers. Then add a can of Rotel. Pretty darn tasty.
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Old 02-01-2010, 07:12 PM   #24
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I use flat noodles, Velveeta, cubed ham, diced onions, red and green bell peppers. Then add a can of Rotel. Pretty darn tasty.
Do you bake it?
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Old 02-01-2010, 07:23 PM   #25
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How about cooking while getting there?

Quote:
Originally Posted by Janet View Post
I have a handful of standard one pot on the stove top meals that we reserve for the first night on the road. ...Who's next?
Janet,

Your old thread reminded me of an ancient thread about cooking while getting there.

Our first meal is usually beef tacos.

Tom
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Old 02-01-2010, 07:23 PM   #26
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Do you bake it?
I didn't, but I guess you could.

My disclaimer is I sort of made this one up tonight when I had to dredge through the pantry to find something to eat that might have appeal. I also baked some homemade rolls to go along with it. Again, pretty tasty.
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Old 02-01-2010, 08:39 PM   #27
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We find that a pressure cooker is particularly useful when camping up around 9,000'. Pot roast, stews, chili made with dried beans, soups....

Fresh baked bread is nice when boondocking. I use an ice chest with a tray of warm water in the bottom to create a nice warm, moist enviornment for the dough to rise.

Mmmmm....can't wait to to get out of town.
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Old 02-01-2010, 09:49 PM   #28
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I've usually gone to Costco and bought a package of cut up fresh veggies and some dip - quick and easy to take out of the fridge and snack on while something hot is cooking on the stove. I like the deglazing part too!

I'm always threatening to make a Frito Chili Pie - I don't know why, but it cracks me up. You open up a bag of Fritos corn chips and dump a can of hot chili on it. Add chopped green onions and shredded cheese and close up the bag and let it sit for a bit - or put it near the campfire. Unsure how that would taste...

I really like the crockpot idea and cooking a meal while we're travelling - I'm going to try that next time 'round.
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