Reply
 
Thread Tools Search this Thread Display Modes
 
Old 07-22-2008, 07:10 PM   #1
Site Team
 
Janet H's Avatar

 
1964 26' Overlander
1964 19' Globetrotter
OlyPen , Washington
Join Date: Aug 2003
Posts: 13,155
Images: 90
One pot wonders - what's for dinner?

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?
__________________

__________________
1964 Overlander | 2020 Mercedes GLE
Current Project: 1964 Globetrotter



AirForums Custom Search
Janet H is online now   Reply With Quote
Old 07-22-2008, 07:26 PM   #2
Rivet Master
 
1960 22' Safari
in the wilderness , The great Mojave Desert
Join Date: Jun 2006
Posts: 3,816
After a long day on the road we set up and open a beer fry some hot dogs and enjoy our banquet on a bun.
__________________

__________________
I'd rather be boon docking in the desert.

WBCCI 6731 FCU
AIR# 13896
CA 4
Goin camping is offline   Reply With Quote
Old 07-22-2008, 07:30 PM   #3
Site Team
 
azflycaster's Avatar

 
2002 25' Safari
Dewey , Arizona
Join Date: Mar 2005
Posts: 13,741
Images: 62
Blog Entries: 1
Quote:
Originally Posted by Goin camping View Post
After a long day on the road we set up and open a beer fry some hot dogs and enjoy our banquet on a bun.
We take this to the next level, chili dogs....
__________________

Richard

Wally Byam Airstream Club 7513
azflycaster is offline   Reply With Quote
Old 07-22-2008, 07:51 PM   #4
Rivet Master
 
1960 22' Safari
in the wilderness , The great Mojave Desert
Join Date: Jun 2006
Posts: 3,816
Quote:
Originally Posted by azflycaster View Post
We take this to the next level, chili dogs....

Gourmets. We gotta camp near you!
__________________
I'd rather be boon docking in the desert.

WBCCI 6731 FCU
AIR# 13896
CA 4
Goin camping is offline   Reply With Quote
Old 07-22-2008, 08:05 PM   #5
Rivet Master
 
overlander63's Avatar

 
1993 21' Sovereign
Colfax , North Carolina
Join Date: Jun 2003
Posts: 21,096
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.
__________________
Terry
overlander63 is offline   Reply With Quote
Old 07-22-2008, 08:23 PM   #6
Rivet Master
 
vswingfield's Avatar
 
1983 34' Excella
1967 24' Tradewind
Little Rock , Arkansas
Join Date: Nov 2006
Posts: 3,821
Images: 32
Rivet Disclaimer, Ive never tried the first part

But I’ve heard about cooking on the engine for years, since the ’60s at least. I know, if you can remember the ’60s…

How about cooking on the engines?

Cooking great meals with your car engine. The heat is on. | Wise Bread
Amazon.com: Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine!: Chris Maynard, Bill Scheller: Books

But I have tried this:

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
1 cups apple juice (cider would be good, too)
1 onion chopped
cup chopped celery
teaspoon poultry seasoning (I prefer ground ginger, but less according to taste)
to 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
vswingfield is offline   Reply With Quote
Old 07-22-2008, 08:42 PM   #7
Rivet Master
 
myboyburt's Avatar
 
1993 25' Excella
Full Time , Anywhere USA
Join Date: May 2003
Posts: 2,708
Images: 12
Blog Entries: 7
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
New England Unit

myboyburt is offline   Reply With Quote
Old 07-22-2008, 09:12 PM   #8
3 Rivet Member
 
georgezink's Avatar
 
1977 Argosy Minuet 6.0 Metre
Cape Coral , Florida
Join Date: Oct 2005
Posts: 151
Images: 34
Dinty Moore rules!

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.
__________________
flcracker
georgezink is offline   Reply With Quote
Old 07-22-2008, 09:22 PM   #9
Rivet Master
 
maxandgeorgia's Avatar
 
1995 30' Limited
Ashland , Missouri
Join Date: Jul 2003
Posts: 2,610
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
1978 Argosy Minuet, 6.0~Minnie/GPZWGN
Chev Silverado 2500HD Duramax/Allison, 4X4, Crew Cab
WBCCI #5013 AIR #2908
WDCU
Go, Mizzou...Tigers on the prowl!
maxandgeorgia is offline   Reply With Quote
Old 07-22-2008, 09:27 PM   #10
Rivet Master
 
vswingfield's Avatar
 
1983 34' Excella
1967 24' Tradewind
Little Rock , Arkansas
Join Date: Nov 2006
Posts: 3,821
Images: 32
Quote:
Originally Posted by maxandgeorgia View Post
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
vswingfield is offline   Reply With Quote
Old 07-22-2008, 11:02 PM   #11
3 Rivet Member
 
georgezink's Avatar
 
1977 Argosy Minuet 6.0 Metre
Cape Coral , Florida
Join Date: Oct 2005
Posts: 151
Images: 34
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...
__________________
flcracker
georgezink is offline   Reply With Quote
Old 07-23-2008, 05:55 AM   #12
Rivet Master
 
overlander63's Avatar

 
1993 21' Sovereign
Colfax , North Carolina
Join Date: Jun 2003
Posts: 21,096
Quote:
Originally Posted by georgezink
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...
You know, I've lived in the South for several decades, and grits still taste like cooked sand to me. Perhaps I require further deglazing...
__________________
Terry
overlander63 is offline   Reply With Quote
Old 07-23-2008, 06:46 AM   #13
Rivet Master
 
Crusty's Avatar
 
1992 34' Excella
Austin , Texas
Join Date: Mar 2007
Posts: 562
Images: 10
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."
Lake Travis, TX
"Rancho Deluxe"
Crusty is offline   Reply With Quote
Old 07-23-2008, 06:51 AM   #14
Rivet Master
 
Crusty's Avatar
 
1992 34' Excella
Austin , Texas
Join Date: Mar 2007
Posts: 562
Images: 10
Quote:
Originally Posted by georgezink View Post
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."
Lake Travis, TX
"Rancho Deluxe"
Crusty is offline   Reply With Quote
Old 07-23-2008, 09:38 AM   #15
More than one rivet loose
 
thecatsandi's Avatar

 
Currently Looking...
Los Alamos , New Mexico
Join Date: Feb 2006
Posts: 3,756
any jambalaya will work for me. I like chicken, shrimp and lots of veggies.
__________________
Michelle TAC MT-0
Sarah, Snowball

Looking for a 1962 Flying Cloud

thecatsandi is offline   Reply With Quote
Old 07-23-2008, 11:05 AM   #16
Rivet Master
Commercial Member
 
lewster's Avatar
 
Vintage Kin Owner
Naples, FL , Hood River, OR
Join Date: Dec 2005
Posts: 7,356
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.
Crusty,

YOU DA MAN!!!!!

WHAT A GREAT WAY TO CONSERVE ENERGY
__________________
Lew Farber...ABYC Certified Master Marine Electrician...RVIA Certified Master Tech ...AM Solar Authorized Installation Center...AIRSTREAM Solar & Electrical Specialist...Micro Air 'Easy Start' Sales and Installations
lewster is offline   Reply With Quote
Old 07-23-2008, 11:55 AM   #17
4 Rivet Member
 
HankandLois's Avatar
 
2007 27' International CCD FB
Everett , Washington
Join Date: Apr 2007
Posts: 378
Images: 5
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."



/Lois
__________________
Air # 20467
WBCCI #4018

Just call us Jean & Bill :-)
HankandLois is offline   Reply With Quote
Old 07-23-2008, 01:09 PM   #18
2 Rivet Member
 
Fenghuang's Avatar
 
2007 23' Safari SE
San Diego , California
Join Date: Feb 2007
Posts: 98
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
__________________
1767 Spanish scribe:"Rash judgments are always accompanied by ignorance and absence of light." (Learn all the facts before making a judgment)




Fenghuang is offline   Reply With Quote
Old 07-23-2008, 03:24 PM   #19
4 Rivet Member
 
HankandLois's Avatar
 
2007 27' International CCD FB
Everett , Washington
Join Date: Apr 2007
Posts: 378
Images: 5
MMMMM... That potsticker soup sounds yummy!
__________________
Air # 20467
WBCCI #4018

Just call us Jean & Bill :-)
HankandLois is offline   Reply With Quote
Old 07-23-2008, 03:45 PM   #20
Rivet Master
 
myboyburt's Avatar
 
1993 25' Excella
Full Time , Anywhere USA
Join Date: May 2003
Posts: 2,708
Images: 12
Blog Entries: 7
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!
__________________

__________________
Michelle & Leon
New England Unit

myboyburt is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rally pot luck menus Pahaska Stella's Kitchen 2 07-16-2010 05:57 PM
Traveling w/cat? New member wonders.... Hal&Arlene Member Introductions 15 11-11-2007 03:11 PM
Newbie wonders what is it? Doogie521 Electrical - Systems, Generators, Batteries & Solar 5 08-11-2007 09:32 AM
Not a pot belly stove....PLEASE TIMETOGO Furnaces, Heaters, Fireplaces & Air Conditioning 1 06-17-2007 10:32 PM


Featured Campgrounds

Reviews provided by

Disclaimer:

This website is not affiliated with or endorsed by the Airstream, Inc. or any of its affiliates. Airstream is a registered trademark of Airstream Inc. All rights reserved. Airstream trademark used under license to Social Knowledge LLC.



All times are GMT -6. The time now is 05:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.