I use the term “camping” somewhat lightly, so don’t be alarmed. I’ll have electricity, so the computer comes along, as well as necessary office stuff. I won’t forget my iPod and Kindle for entertainment, either. (Ah, modern life. Love it!) But since our camper doesn’t have a bathroom, some might consider the experience as roughing it.
With camping on my mind, as well as frantic levels of packing, I thought I’d write an extra menu blog this month featuring…camping food!
The beauty of recipes designed for camping is their simplicity and low-maintenance clean-up. So, get out your best non-stick frying pan and enjoy!
- 1 T vegetable oil
- 4 boneless, skinless chicken breast halves
- 1 3/4 cups chicken broth
- 1 tsp dried oregano leaves, crushed
- 1 tsp garlic powder
- 1 small green bell pepper, seeded & cut into 2″ long strips
- 1 (14.5 oz) can diced tomatoes
- 1 medium onion, cut into wedges
- 8 pearl onions
- 1/4 tsp black pepper
- 2 1/2 cups uncooked medium shell-shaped pasta
Add the broth, oregano, garlic powder, green pepper, diced tomatoes, onions, salt and black pepper to the pan. Stir and bring to a boil. Stir in the pasta, reduce the heat to low, then cover to allow all the ingredients to absorb the flavors.
Cook for about 20 minutes or until the pasta is al dente and serve. Add a green salad and you have a great, one-pan dinner.
If you want to try a really interesting, but delicious dessert, give this a whirl:
From Lipsmackin’ Backpakin’:
Mountain Storm Chocolate Glop
- 1 T water
- 2 single-serving packages of hot cocoa mix
- 1 T oil
Slowly mix the water with the cocoa mix into a thick blend. Stop adding water before the mixture becomes runny. Heat oil in a non-stick frying pan. Add the mixture to the pan and fry. When it reaches the consistency of taffy, eat it straight out of the pan. (Kids love that, by the way.)