Tag Archives: camping

So Many Recipes. So Little Time.

As Dirk and I embark on our first camping trip of the season, I must leave you, dear readers for 5 days. It’s probably for the best. I doubt we have internet access where we are headed, and the whole point of getting away with car, camp gear and dog is pretty obvious.

But, before I leave tomorrow morning, I want to leave you with a recipe for a dish we are taking with. (The other recipes, which I have prepared and documented, will have to wait until I return next week to hit the internet.)

Although the emphasis is on camping this week, the recipes can all be made and enjoyed in your home kitchen, as they have been prepared in my little, meager 4’x8′ cooking space. Even since I have lived on my own, and cooked in various kitchens for a living, (most of them small), I rather find a tighter, smaller fit, well, a proper fit.

This is not to say that when I am privy to cooking in family and friend’s larger, spacious and very well equipped kitchen’s I don’t find myself yearning for that, because honestly? I do. I dream about those lovely spaces. Constantly. But for now, this is my reality, and I will deal with what is.

Speaking of spaces, ours is about to grow, profoundly. The outdoor living area in our campsite will be grand enough to view the clear, dark skies which only highlight the stars as they shine close to our tent. The flames of our campfire will jump and dance with great strength and colors, warming us through. The tales we tell throughout the night may even grow themselves, as the wine and song fill our ever expanding hearts and souls.

So, it is only proper that our nights of camping call for big, grand food. I have adapted a very favorite dish of ours to embrace the rich, deep colors and feelings of the great outdoors.

Bison? Why, Yes.

Nothing like a good pot of chile while camping.

I love campfire chili, not to be confused with New Mexican, or Mexican chile. This is chili and beans. Tex Mex, I guess is probably a better comparison. This trip I prepared this dish with Bison, a hearty, grand red meat. Despite its lean calories and iron rich nutrition, the well rounded flavor and richness of the meat stands up to the red wine and cocoa (!) I add to the dish. The result? A bowl of beans and meat that while lean, is robust, round, rich and perfect with a good glass of Zinfandel and a roaring fire.

Throw another log on the fire. There is more wine to finish.

Bison Chili

I rarely eat red meat these days, but when I do, I want it to be worth it. This dish fits the bill. I have always been a fan of more meat than beans ratio when I make chili, so I use 2 pounds in this recipe. If you prefer, you could cut back to just 1 pound, and I am sure it would still be rockin’.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 ribs celery, finely chopped
  • 8 garlic cloves, minced
  • 1/2 red bell pepper, finely chopped
  • 2 pounds ground bison (or any meat you like, ground sirloin, turkey, etc.)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 2 – 14.5 cans diced tomatoes
  • 2 – 14.5 canned beans, your choice (black, pinto, red, etc), drained
  • 1 cup red wine

Simmering on the stove

This looks good, right?

Directions:

In large sauce pan or dutch oven, heat oil over medium heat. Add onions, celery, garlic and bell peppers; saute until soft, about 10 minutes. Add chile powder, cumin, oregano, salt, pepper, tomato paste and worcestershire sauce. Stir to combine and cook out slightly, about 5 minutes. Add ground meat. Turn up heat to medium high and saute all ingredients until meat is cooked through. Drain any fat, if necessary.

Add wine and diced tomatoes. Reduce heat to simmer, cover and cook for 30 minutes.

Yumba

Now, it looks and smells even better, after a couple hours.

Remove lid, add beans and continue to cook over low simmer, without lid for an additional 30 minutes. Taste, and season as necessary.

At this point, the chili can be cooled, then refrigerated for up to 3 days. It can also be frozen, up to 2 months.

This dish will get better with time, so if you must eat this the day you prepare it and you have leftovers, they will taste even more epic a day or two later!

Feeds a campfire crowd of 8 to 10. If you cut this recipe in half, you will feed a normal household of 4 with little or nothing to spare.

Lots of Good Eats Over Here

Today was another productive day in the kitchen.

I prepared some more dishes for our camping trip, which I will highlight  tomorrow. In order to placate Dirk, I had to produce a dinner that would distract him from the smells and upcoming meals to be.

Anytime I serve him cheese and pasta, it works. He was a happy man.

More details to follow tomorrow! Right now, I have to wrap up some more odds and ends in the kitchen and put us all to bed.

Tomorrow is another day.

Camping? Cooking? Yes!!!

Vacation options are lurking over here at the Casa Reynolds, and one of our favorite things to do is camp. We are definitely NOT talking about hiking in, hiking out camping. Car camping is more our style, although I really think (perhaps, hope is a better word), I can eventually convince my better half to try extreme camping at some point. We shall see.

The Boys in the Forest

Dirk and Shadow were born to be wild. In the forest.

Next weekend we are heading north for our first camping trip of the season, to our beloved area of Big Sur. We are going to take Shadow, the trusty wing puppy for his first camping adventure. I have no doubt he will love it. He loves road trips. As soon as we start packing anything, he knows we are going somewhere, longer than a few hours and insists on getting in the back of the car. Unless we relent, he is a pill.  This is regardless whether he comes with, or he goes to his own camp. As long as he is in the car, he knows an adventure awaits.

At this point, we can pack, clean and cook. Hell, we could probably go back to bed for a couple hours, and he would be just fine and dandy in the back of the Volvo. We even leave the back hatch open. He won’t budge. Good boy.

On to our camping needs. Pretty easy too.

Wine and herbs are lovely

You can't pack enough of this.

We are happy to load our gear, and head out. Sounds simple. Pretty much is, but of course it requires food for thought. Or rather, thought for food.

Camping sustanence needs to be easy. You are limited with space, time and cooking equipment. And as much as I love to cook, when enjoying the great outdoors, there are more important things to focus on; like staring at the beautiful ocean, mountainside, camp fire and bottle(s) of wine. Seriously. Priorities, people.

However, since so much energy and thought goes into a trip, you should have some rocking food to go along. You are worth it.

I’ve camped enough to find through trial and error what works wonderfully and what truly is a pain in the butt. Packing enough food items that are ready to serve or need minimal prep, will help you tremendously. A few kitchen tricks can prove to be the difference between a fantastic vacation, or a lesson learned that a camp full of hungry, cold campers is not a happy campground. Indeed. And, it will allow you and your cooking buddies to concentrate on one, incredible dish that will be remembered and discussed around future campfires for a long time.

That said, with proper planning and smart cooking, one can enjoy dishes such as Whole Grilled Fish, Twice Baked Cheese Potatoes, Crispy Baked Chicken, Chile Dry Rubbed Tri Tip and more.

How about Drunkin’ Cheese Dip? Grilled Breakfast Quesadillas? Yogurt with Spring Berries and Homemade Granola?

Oh, and don’t forget the dessert! Brownies, S’More bars and Fruit Cobbler anyone?

Dinner al fresco

Eating by candlelight? I could get used to this.

This week, I will be posting some of my favorite camping food recipes. Hopefully, they will ensure you work less in your outdoor kitchen and eat better than your neighbors, (who are struggling to light their campfire in the dark right now. Maybe you should bring them a few S’more Bars for strength. Oh, and some fire sticks).

You may find yourselves eating so well in fact, that frequent camping and culinary adventures could become a regular part of your schedules, allowing you and your family to come together under the big, open skies and land we are so blessed to have privy to. And that is truly the definition of a real vacation.