"One Pot" Meals Great for Camping SEP 07 Written by: Athene Fenn 09/07/2012 6:10 PM

September Outdoor Living Newsletter

One pot camping cooking

Home is where the heart is. And no meals give off the feeling of home quite like simple foods that are stripped of all frills and fuss. So, for you next camping trip, whether you're camping locally or in a remote area, why not bring the warmth of home to your camp site? You can with our flavorful one pot cooking recipes. Here are some one pot meals that can be cooked over a camping stove or in your RV oven.

1. Cut the beef into chunky pieces, about the size of a plum. Cut the top off the head of garlic, and peel off the outer papery skin.
2. Place the beef in a large casserole or saucepan with the coffee, wine, head of garlic, bay leaves, salt and chili or black pepper.
3. Bring to the boil, skim off any foam that arises, then simmer covered for two hours adding the carrots and baby onions halfway through. Everything should be meltingly tender by the end. The insides of the garlic can be squeezed out and mashed into the juices.

1. Trim the eggplant and cut into chunks. Peel the onions and cut into wedges. Scrub and thickly slice the potatoes. Core and deseed the peppers and cut into wide strips. Trim the ends of the zucchinis and slice thickly. Peel and chop the garlic. Slice the tomatoes.
2. Cover the base of a large pan with olive oil, place over a hot heat and just color the eggplant chunks - you can add a drop more oil when turning them. Add the rest of the ingredients with 3¹/₂ fluid oz. of oil and give everything a stir. Once the liquid has come to the boil cover and cook over a low heat for 1-1¹/₂ hours, or until the potatoes are tender. Stirring halfway through.
3. There will be lots of juices, so turn the heat up a little and continue to cook uncovered until the juices concentrate by about a third, another 15 minutes or more. Serve with more herbs scattered over.

1. Heat the oil in a large pot and stir-fry the green peppering it until softened. Add the spring onions and squash and fry for 5 minutes, stirring occasionally.
2. Mix in the minced beef, pork or turkey and brown it for about 5 minutes, stirring occasionally, then stir in the tomatoes, brown sauce, sultanas, orange juice, salt and some pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes or until the meat is nicely cooked and the sauce is thick.
3. Season with salt and pepper and add oregano.
4. Fill the halved buns with the mixture and serve with the carrot strips and celery sticks.

1. Slice the cooked potatoes. No need to peel them before cooking the skin turns them especially crispy.
2. Put the Corned beef chopped into a large nonstick frying pan over a medium heat,
3. Add some oil to the pan, add the onions and potatoes and fry for 20 minutes until golden and crispy. Turn them frequently, and season with Tabasco if you wish.
4. Serve alone or with some salad.

Copyright ©2012 Camping Road Trip, LLC

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