Archive for July, 2012


Family Camp Menu: Saturday


Pan-Fried Bread with Pears, Blue Cheese, and Maple Syrup
from Campfire Cuisine
Serves 1

  • 1/2 tbsp butter, more if needed
  • 2 slices whole wheat bread
  • 2 oz gorgonzola, cambazola or other soft blue cheese
  • 1/2 medium ripe pear, cored and thinly sliced
  • 2 tbsp maple syrup

Melt the butter in a skillet over medium heat on a camp stove. Place the bread in a single layer in the skillet, and cook until the underside is browned, about 3 minutes. Turn the bread over (add a little more butter, if needed), top with the cheese, and continue to cook until the underside is browned, about 3 minutes more. Remove from the pan, top with the pear sliced, and drizzle with maple syrup. Serve immediately.


Asian Wraps with Peanut Sauce
Serves 4

  • 6 ounces extra-firm tofu or 2 chicken breasts, grilled & sliced
  • 1 cucumber, julienned
  • 1 big handful of cilantro with stems
  • 1-2 grated carrots (optional)
  • Romaine lettuce leaves
  • 4 large flour tortillas
Peanut Sauce:
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1 cup smooth peanut butter
  • 1/4 cup cilantro, chopped
  • sugar, to taste
  • room temperature water to adjust thickness
  • 3 tablespoons cilantro, minced
  1. For Wrap Filling: Do all the prep and cooking at home and package each ingredient in a plastic container or zip top back. Refrigerate or place in a cooler until it’s time to serve.
  2. For Peanut Sauce: Combine sesame oil, soy sauce, peanut butter and cilantro in a bowl and mix until all ingredients are blended. Add water in 1/3 cup increments if you want to thin out the sauce. Add sugar to taste for a slightly sweeter flavor. Put sauce in a plastic container with lid, zip top bag, or start with a bowl that comes with a lid. Refrigerate or place in a cooler until it’s time to serve.
  3. To Serve: Place all ingredients out assembly line style and let people create their own wraps. Make sure to have a spoon out for the peanut sauce and a fork to serve the noodle salad.


Orzo Stuffed Peppers
from Giada’s Kitchen
Serves 4-6

  • 1 (28 oz) can whole tomatoes
  • 2 medium zucchini, grated
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup freshly grated parmesean cheese, plus more for sprinkling
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups chicken broth
  • 1 1/2 cups orzo
  • 6 sweet bell peppers (red or yellow)
  • 1/4 cup chopped fresh basil for garnish

Pour the tomatoes and their juices into a large bowl and break them into pieces using a pair of kitchen shears or your fingertips. Add the zucchini, mint, cheese, olive oil, garlic, salt and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth and add the orzo to the large bowl with the veggies. Stir to combine. Transfer the warm broth to a 3 qt baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with warm chicken broth. over the dish with foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil.

Ok, I’m cheating a bit with this one. It could be done in a dutch oven, but since we are sleeping in a cabin that has electricity (I know, I know, I’m not camping, I’m glamping…I’m ok with that), we are going to use our crockpot. I’m planning on preparing the orzo mixture at home and instead of garnishing with basil, I’m just adding it in with the filling. I may add some sausage, too. Then all I’ll have to do on site is pour the broth into the slowcooker, cut and fill the peppers and let them cook while I’m out playing. 🙂

Cucumber Salad
from Campfire Cuisine
Serves 4

  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tsp Asian sesame oil
  • 2 large cucumbers, peeled, halved lengthwise, and thinly sliced

Combine the vinegar and sugar in a medium bowl or pot, and stir until the sugar is dissolved. Stir in the soy sauce and sesame oil. Toss the cucumber slices with the dressing and let stand 5 minutes before serving.


Family Camp Menu: Friday Dinner

We are going camping! Our church hosts a family camp every summer and the time has once again rolled around. Visions of canoeing, hiking, swimming, fellowshipping with friends around a fire and eating loads of delicious food. Don’t forget the food!! The first day we are arriving in the afternoon, after lunch, so all we need is dinner, drinks and snacks. I’ll put snacks and drinks on their own post since they are their own thing. But for our first meal, I wanted something we could mostly throw together at home so all that would be required is starting a fire and cooking it. Ben and I choose to make an easy side salad with

Grilled Flank Steak with Yogurt Mint Sauce

As found in Campfire Cuisine
Serves 4

  • Juice of 2 lemons
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lbs flank steak

Mix lemon juice, olive oil, salt and pepper in a large ziplock bag until well combined. Add the steak to the bag, seal and shake to make sure the steak is fully coated with marinade. Place in cooler and marinate at least 1 hour and up to 24 hours.

Grill the steak over medium-high heat, 6 to 8 minutes per side, until cooked to the desired doneness. Remove the steak to a cutting board, cover loosely with foil, and let rest for 5 minutes before serving.

Cut the steak into think slices diagonally across the grain. Serve the sliced steak with a dollop of Yogurt Mint Sauce.

Yogurt Mint Sauce 
Makes about 2 1/2 cups

  • 1 cup plain yogurt
  • 1/3 cup chopped fresh mint
  • 1 large clove garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 large cucumber, peeled, seeded and diced.

Mix the yogurt, mint, garlic, olive oil, and salt in a medium bowl or saucepan. Stir the diced cucumber into the yogurt mixture. Serve immediately.