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?
I thought it might be interesting to share and see if others have some similar dishes; do it quick on the stove top meals - not quite frozen dinners, but almost as fast. Here's our latest fav...
This can be prepared in one large frying pan w/ a lid.
Pan seared pierogies and onions w/ steamed veggies & sour cream.
Ingredient list:
package of frozen Pierogi
Sausage (optional)
Medium onion
Garlic clove
Bell pepper (optional)
Fresh or frozen veggies ( I like broccoli or cauliflower or frozen California mix)
Butter or olive oil for frying
Something acid for deglazing. (Red or white wine or balsamic vinegar)
Water
Salt pepper, Sour Cream
How to:
1. Sear frozen Pierogi and sausage in pan with sliced onion, peppers and garlic until brown on both sides.
2. Turn up the heat to high and add a little water and a little wine or other acid to hot pan to deglaze.
3. Cover and steam until meat and Pierogi seem almost fully cooked (about 4 mins) and then add fresh or frozen veggies and continue steaming cooking until they are just cooked. Monitor the water level in pan so that there is enough liquid to create steam. The goal here is to have the liquid in the pan steam away so that there is just a small amount left when the veggies are cooked.
4. Remove lid and add salt and pepper to taste.
5. Serve with a dollop of sour cream or plain yogurt on the side
This entire thing takes ten minutes to cook and you have one pan to clean up. The Pierogi, veggies and even the optional sausage can come out of your freezer at the last minute. If you want to bulk up this meal, serve a salad or some fruit on the side. Applesauce would be especially good.
Who's next?
__________________ 77 Argosy Minuet, 6 metre | 77 Argosy 24, Rear door AIR # 3181 | WBCCI # 5575
Here's one that takes a single pan, used three times:
1 pound lean ground beef
1 small box vermicelli
1/2 cup white rice
Brown the ground beef in a deep frying pan, drain.
combine the vermicelli and rice, and brown the vermicelli in the same pan as the beef. After browning, add water to barely cover the vermicelli and rice. Add seasoning such as mrs dash, or seasoned salt, and a small splash of worcestershire sauce. Bring it to a boil. Most of the water should have been absorbed by the rice and pasta. put the ground beef back into the pan, cover, and let simmer for 30 minutes. Serve with your choice of veggie. Serves 4.
Ok, my real one-pot recipes either involve a small crock-pot or for quick results, I have rediscovered the pressure cooker. I recently bought a Presto 6qt stainless pressure cooker that also makes a great stockpot.
Turkey breast steamed using apple juice instead of water with broccoli and cauliflower or broccoli, cauliflower, and carrot medley added to steam after cooking is pretty good eats. Que the cheesy animation and theme.
3-4 pound turkey breast
1 tablespoon vegetable oil
1½ cups apple juice (cider would be good, too)
1 onion chopped
½ cup chopped celery
½ teaspoon poultry seasoning (I prefer ground ginger, but less according to taste)
¼ to ½ cup diced carrots (optional, see broccoli and cauliflower or broccoli, cauliflower, and carrot medley)
salt and pepper to taste
Pour the oil into the cooker and brown the turkey on all sides over medium heat. Add remaining ingredients other than veggies to be steamed at end. Close cover securely. Place pressure regulator in place on vent pipe and cook 35 (When not steaming veggies. A minute or two less may be appropriate when additional steaming time is anticipated) minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Add veggies and steam to desired level of doneness. 2-3 minutes.
6 to 8 servings
*Note: Use This Recipe Only in 6-Quart Pressure Cooker
2 pounds of boneless chicken breasts could be done in a 4-quart cooker by reducing cooking time to 3-4 minutes (2-3 when steaming veggies), reducing liquid to 1 cup, and cooling immediately by immersing the cooker in cold water, then steaming.
__________________ Vaughan
A sixth sense (I lack the other five) tells me that I am in serious difficulties.Oscar Levant
This is a great thread! I hope to gather many ideas from it.
I'm sure many others experience this issue: We arrive at our camping destinations later in the evening because of the working thing - many times after 9:00pm. So for me getting a quick and good tasting meal on the table while Leon is finishing with the set up of our rig is a challenge. This has been compounded this year because I'm regularly flying home to New Hampshire from CA or CO on a Friday afternoon and do not have time to get anything ready before we head down the road. So I resort to is using a Bear Creek soup mix (I consider it a soup starter) to which I add leftover meat and frozen veggies. It takes about 15 minutes for the soup to be done after the water boils. I serve it with some nice sour dough or French bread along with a glass of wine. Hoping to learn to do better......
__________________ Michelle & Leon
WBCCI # 7032 New England Unit
White Mountains NH Unit
Vintage Airstream Club Tin Can Tourists Vintage Club
First, unscrew the top off a bottle of a good red wine. Begin deglazing both the cook and the roust-a-bout. Carefully open a large can of Dinty Moore beef stew - protein, carbs, fat, veggies - it's all in there. Continue deglazing. Gently bring the stew to a simmer. Deglaze some more. Simmer for 10 minutes. Serve with whomp biscuits and continue deglazing...this meal is wonderful...and when it is over - you are thoroughly deglazed.
I'm impressed...you all seem to produce hot gourmet meals along with camp set up! Pardon me while we slink down the road out of sight to set up our oh-so-common first meal on the road We usually save the "heated" kind of cooking for other days in camp. For that first dinner, we almost always look forward to "snacks": cold smoked salmon and good cheeses (herbed goat cheese, hard cheddars, blue...). We may have a tangy sourdough loaf to slice or crisp whole grain crackers. Along with this, we'll have fresh fruit in season: blueberries or ripe peaches, or maybe crispy cold apples, perhaps with a bit of caramel sauce. Always, a glass of wine or cold light beer. This puts us in the mood for the rest of the camping trip. ~G
__________________ maxandgeorgia 1995 Airstream Classic Limited 30' ~ Gypsy Chev Silverado 2500HD Duramax/Allison, 4X4, Crew Cab WBCCI #5013 AIR #2908 WDCU Go, Mizzou...Tigers on the prowl!
I'm impressed...you all seem to produce hot gourmet meals along with camp set up! Pardon me while we slink down the road out of sight to set up our oh-so-common first meal on the road We usually save the "heated" kind of cooking for other days in camp. For that first dinner, we almost always look forward to "snacks": cold smoked salmon and good cheeses (herbed goat cheese, hard cheddars, blue...). We may have a tangy sourdough loaf to slice or crisp whole grain crackers. Along with this, we'll have fresh fruit in season: blueberries or ripe peaches, or maybe crispy cold apples, perhaps with a bit of caramel sauce. Always, a glass of wine or cold light beer. This puts us in the mood for the rest of the camping trip. ~G
Looks like perfectly legitimate choices to me! Especially in the Summer. One of my favorite summer dinners it tomatoes and cottage cheese. Nothing fancy there, but with local tomatoes, what a treat.
__________________ Vaughan
A sixth sense (I lack the other five) tells me that I am in serious difficulties.Oscar Levant
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.
__________________ Crusty "If you come to a fork in the road, take it." Austin, TX "Rancho Deluxe"
And for a real treat - nothin' beats a pot of grits. Throw in some cheese, chives, and shrimp if you want to...but don't forget the deglazing...
And another treat is to make a pot of grits, spread them out half an inch thick on a cookie sheet and pop them into the refrigerator overnight to dehydrate some. In the morning, cut them into 4 inch squares and fry them up in bacon grease, salt and pepper and you're ready to go to town.
__________________ Crusty "If you come to a fork in the road, take it." Austin, TX "Rancho Deluxe"
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