Wednesday, January 19, 2011

One Pot Stew

Last night, I decided I was in the mood for making stew, so I got out a large pot, and added some butter in the bottom of the pot....then I added some boneless, skin less chicken which I had cut up into pieces.

I then added some chopped up onion and garlic; then added some chopped carrot, celery, and potato, and then added some broth.

I let it all cook together after adding some basil, oregano, and some Mrs. Dash mixed herbs mix and some pepper.

About ten minutes before it was done, I added some frozen peas and some broccoli. Simmer ten minutes more.

and Voila Serve to your dinner mates.

This was such an easy dish to make...and can be adapted to use whatever vegetables you have on hand. ... and it all cooks up in one pot, so easy to make when Vandwelling.

Enjoy :)


Monday, January 17, 2011

Pie Iron Recipes

It has been awhile since I have posted here , but since moving out West again..I was packing up my kitchen supplies and found my Pie Iron, and it got me to thinking, it is time to get it out and put it to use again...usually I just use it when camping in the summer season, but since my friends have had a couple of bonfires in their fire pit, got me to thinking it would be an excellent way to have a hot quick meal on a winter's night while gathering round the campfire with friends drinking hot apple cider and a hot sandwich for a late night snack :)

So found this on the web and wanted to share these ideas with you!

The website is :

The great thing about pie iron cooking is that it's easy for anyone to get involved which makes it all the more inclusive and fun when cooking in a group or with the family. Although the learning curve is slight for basic sandwiches and pies, the complexity can be taken up a notch or two for those so inspired.

Every pie iron from Rome Industries ships with tips, ideas and recipes to get you started.

if you want to dig deeper into Pie Iron cooking, be sure to check out the two cookbooks that we publish.

Basic Instructions
1. Place slice of bread, butter side down, on lower half of cooker. Spoon fruit, meat, or other filling on center of bread (see recipes).

2. Place second slice of bread, butter side up, on top of fillings. Latch hand; trim off excess bread if necessary.

3. Toast over campfire, fireplace or bbq until golden brown on both sides. A delicious snack in 4 to 6 minutes.

Easy as 1...2...3..

Aluma Fruit Pie
Use any canned pie filling; apple, cherry, and peach are delicious. Place filling between your choice of bread as per our basic direction. Grill until golden brown. Sprinkle with sugar and serve.

Don's Square Pie Sauerkraut
This is a favorite recipe of our Cleveland based sales rep Don Schuller.

2 slices white bread
Leftover mashed potaoes (tip - when making potatoes substitute mayo for milk)
Shredded cheddar
optional ingredients - Leftover spareribs, deboned & chopped into 1" strips.

Place slice of bread, buttered side down, into cooker. Fill with ingredients, cover with remaining slice of bread buttered side up. Close cooker, latch handles and grill until toasted.

Prepare cornbread mix according to direction on package. Into a well greased cooker, fill cavity about one third with mix. Close, latch handles and bake over very low heat until done.

Rocky Road Treat
Spread peanut butter on 2 slices of bread. Add one large marshmallow and one chocolate bar square between buttered bread slices/ Toast in cooker until bread is golden brown.

Fried Potatoes
Place sliced potatoes in cooker, add butter, salt and pepper (to taste) and close. Grill on both sides over low heat.

Tuna Melts
Mix canned tuna fish, chopped pickle and mayonnaise. Place on slice of bread, buttered side down, and add slice of Havarti cheese and a slice of tomato. Cover with remaining side of buttered bread and grill until hot and toasty.

Beef Pie
Place one piece of pie dough loosely in cooker cavity, buttered side down. Add cubed, cooked beef, cooked potato slices, onions and pepper. Cover with remaining piece of pie crust, buttered side up. Close grill and latch handles. Bake for approximately 5 minutes.

Pizza Pie
Place slice of pizza crust in cooker cavity, add tomato puree, green peppers, slivered garlic, oregano, mozzarella cheese and top with pepperoni. Cover with second slice of pizza crust. Grill 3 or 4 minutes on each side or until desired doneness is reached. English muffins or sliced bread or pita can be used in place of pizza crust.

Garlic Buns
Spread inside of burger buns with butter and sprinkle with garlic salt and paprika. Turn each bun inside out and place into cooker cavity. Grill until golden brown.

Hot Ham and Cheese
Place slice of bread, buttered side down, into cooker. Place slice of ham and slice of cheese on bread. Add Dijon mustard and cover with remaining slice of bread, buttered side up. Close cooker, latch handles and grill to golden brown.

Sloppy Joes
Use canned, pre-cooked sloppy joe mix or make your own mix with hamburger, barbecue sauce and onion. (Meat must be precooked.) Place mix between buttered bread and cook over low heat until hot and toasty.

Bacon and Tomato Special
Fill whole wheat bread with sliced tomatoes, crisp bacon, lettuce and mayonnaise. Toast sandwich for 3 to 4 minutes in pie iron.

Open cooker and use as two skillets, place one egg in each side of cooker. Use cooker in closed position for scrambled eggs; add onion, cheese, pepper, and mushrooms for omelettes.

French Toast
Dip 2 bread slices into egg batter, place both slices into cooker, placing strawberry jam between bread slices. Toast until browned.

Grilled Onions
Place thinly sliced sweet Spanish onions (or Vidalia onions) into cooker cavity. Add a little celery, salt, parsley and a splash of beer. Close cooker and grill until onions are soft.

Saturday, October 2, 2010

Thermos Cooking

Since doing lots of traveling through the years, I have enjoyed thermos cooking...I have kept my meals very simple , and I usually travel with three thermos of my thermos is for hot water, and one is for soup or stew, and one is for breakfast, either oatmeal or rice pudding.

I am going to be taking regular road trips with my new consulting work, and so am going to be using the thermos cooking method of eating again more regularly again, so did some research and found some great links.

This video gives some good reasons why thermos cooking is an efficient way of cooking for people and so thought it would be a great resource for vandwellers or folks who live a nomadic lifestyle.

Here is second video that is a great tutorial on basic thermos cooking for folk who need basic information.

Check out the following website that has some great information about thermos cooking, and shares really good tips to help a newbie with thermos cooking method. is a great resource website and has videos and also some fantastic information.

Tuesday, May 18, 2010

Bacon Tomato Sauce

I tried something new, well new for me...I cooked up some bacon for breakfast and had some left over, so at supper I added I added some onions, garlic, celery and tomato sauce with some herbs..and then made some pasta.

Quick and easy and oh so delicious..a different kind of flavor for spaghetti sauce.

Definitely one for the trails to use again!

Thursday, June 25, 2009

Dutch Oven Blog

I stumbled onto a blog by Mark who does alot of Dutch Oven cooking, and shares his tips and recipes on his blog. I had read this before and was really impressed, and just rediscovered it again...definitely makes me want to go out and purchase a Dutch Oven.

Here is the link.

Dutch Oven Blog

Tuesday, April 21, 2009

Omelettes in a Bag

Recipe Ingredients:
2 eggs

sausage, bacon, or ham

any of your favorite omelet veggies

shredded cheddar cheese

salt and pepper to taste

Cooking instructions:

Crack eggs in a ziplock bag. Add shredded cheese. Add meat and veggies salt and pepper to taste. Put baggy in a pot of boiling water for about 5 to 10 min. Then just cut bag off and enjoy!

You can make a western omelet with sausage, cheese and bell peppers, just add salsa. Or just veggie omelets or ham and cheese... Just have fun!!

These are great and they come out just like a real omelet. You can make up a lot of these before hand and just throw them in the water when you wish.

Thursday, April 16, 2009

Fry Bread

Fry bread is another word for Bannock, used mainly in the Aboriginal culture.

Here are various recipes for Native Fry Bread.

Cherokee Fry Bread
2 cups flour
1 tsp salt
3 tsp baking powder
1 cup warm water

preheat several inches of oil, until very hotmix dry ingredientsmake a well and add water, stirring until moistadd flour by hand, kneading until not stickytake handful, spread out until flat and paper thin in middlefry until golden brown (several minutes) and flipServe with simple beans or a brisket soup.

Creek Fry Bread
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Chick a Saw Fry Bread
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot