The Campfire | Recipes for Rangers who Eat

[Hammlin]

Hey all! Back by semi popular demand- here is a thread to post yummy recipes!

[ChristArtist]

may non rangers read along? ;-)

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[Hammlin]

Totes

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[ladylydia]

Yum, just in time for fall recipes.

[DarK_RaideR]

Just leaving this here...

[Ryoko]

Just leaving this here...

 

Thank you!

[alienjenn]

so like I like food and stuff

[TheArrow]

Ex chef current Army medic... I will be posting everything I make for meals on my thread and my nice stuff on here

[lyricalsharon]

mmm ranger vittles......

[lyricalsharon]

may non rangers read along? ;-)

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Totes

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[Glacier]

I pickle things. It's what I do.

http://rebellion.nerdfitness.com/index.php?/topic/43567-easy-yummy-probiotic-ginger-carrot-pickles/?hl=%2Bpickled+%2Bcarrots

Carrots with one or two flowerheads of dill and a couple of cloves of garlic are good. I also pickle the heck outta jalapeños and banana peppers. I also made dill relish by putting chopped green tomatoes in leftover garlic-dill brine. I tried pickling green tomatoes and okra without added flavorings... That was gross.

[DarK_RaideR]

Ex chef current Army medic... I will be posting everything I make for meals on my thread and my nice stuff on here

Chef... Army...

[Ryoko]

I pickle things. It's what I do.

http://rebellion.nerdfitness.com/index.php?/topic/43567-easy-yummy-probiotic-ginger-carrot-pickles/?hl=%2Bpickled+%2Bcarrots

Carrots with one or two flowerheads of dill and a couple of cloves of garlic are good. I also pickle the heck outta jalapeños and banana peppers. I also made dill relish by putting chopped green tomatoes in leftover garlic-dill brine. I tried pickling green tomatoes and okra without added flavorings... That was gross.

 

Did you say...pickle?

 

 

 

I LOVE pickles!! 

[TheArrow]

I'm just going to leave this here

 

​Steakhouse Filet with Asparagus 

 

 

The recipe is in my food blog linked in my signature but i will always put my plateings here

[DarK_RaideR]

It's not exactly a recipe, since "recipe" implies instructions on how to make it. It's more of a rough guide meant to point you towards that direction and perhaps inspire you. I was just improvising, toying with the concept of a gumbo. Be warned, I use my eye to measure ingredients and judge when the food is ready.

 

1. Chop a red onion in fine pieces or in the food processor. If you'd like, do the same with some garlic. Empty the pieces in a pan, turn on the heat and add just enough water (instead of oil) to cover them
2. Repeat step 1 with veggies of choice. I used carrots and celery, if you use softer veggies you might want to add them later on to the mix. Add water if necessary
3. When the water starts boiling, add spices of choice. I used sea salt, black pepper, ginger, cinammon, turmeric and terragon. Give it a stir and lower heat to medium or medium-high, depending on your device.
4. Place some codfish (I used three frozen round cuts), cover the pan and let it cook until the fish looks just about cooked. Don't overdo it, there's still time. If your fish is too thick and the sauce doesn't fully cover it, turn it over at some point so that both sides get soaked. If at any point you are worried that the fish might fall apart, do not stir using some utensil, instead grap the pot by the handles and gently shake it about.
5. Add mussels. If you have some rich-tasting meat such as bacon or sausage, you might try adding it. Trust me, it tastes better than you'd expect
6. Once most of the water has evaporated, leaving behind a thick sauce, add coconut milk or cream. Raisins are optional. If you want to add some olive oil, do it now, since most nutrients get destroyed if it's cooked for too long. Mix carefully
7. When the sauce starts boiling again, give it a few minutes for most of the water to come out and remove from heat. Let it lay for a while until the sauce is thick and creamy again.
8. Serve, enjoy and bask in your awesomeness!

Picture will be added once mine is done cooking

Here's one while still in the pot. All the others came out blurry :/

[Phytomancer]

It's not exactly a recipe, since "recipe" implies instructions on how to make it. It's more of a rough guide meant to point you towards that direction and perhaps inspire you. I was just improvising, toying with the concept of a gumbo. Be warned, I use my eye to measure ingredients and judge when the food is ready.

 

Awesome! I'd add that on the possible food list!

 

Also, came across this gold mine here.

[Yllek]

 

Also, came across this gold mine here.

Thanks for sharing this!   There are some awesome recipes here.

[TheArrow]

Cola Marinaded Pork loin with Lyonnaise Sweet Potatoes, bacon green beans, and a honey Chipotle sauce

[TaloraDion]

I made this last night. Crazy good. If you like prawns, do try it. 

 

Note: it was dark by the time I was making dinner, so I ended up spreading all the prawns out on a cookie sheet in a single layer and broiling (on low, with the sheet about 6 inches below the element) for ~8 mins on one side, then flipping all of them, and broiling for another 5 or 7 mins.

 

 

http://theclothesmakethegirl.com/2010/06/09/pa-eating-thai-inspired-grill-out/

[Maj. Bloodnok]

Mmmm, prawns.... yummy arthropods with too many legs...

[Leigh]

Mmmm, prawns.... yummy arthropods with too many legs...

 

I never thought of them as arthropods before... but that just makes devouring them with garlic sauce all the more awesome

 

Although I have been really enjoying mixing chicken and prawns in a tandoori sauce and serving it over random veg and either noodles, barley or spaghetti squash for a slightly spicy hot meal

[aeshnidae]

 

Mushroom Paprikas

16 oz Baby Bella mushrooms

1 medium yellow onion, diced

4 cloves garlic, finely minced

1 Serrano pepper, finely minced (optional)

1 can of drained diced new potatoes or cannellini beans

1/2 cup red wine (cooking wine is fine)
1/4 cup veggie broth
1/2 tsp salt (plus more to taste)
1/4 tsp fresh cracked pepper
3 tsp paprika (I use half hot paprika and half sweet paprika; if you just go with one type, I'd use sweet paprika)
1 TB dried thyme 
Olive oil and butter (or a vegan substitute, like Earth Balance)

In a large saute pan over medium-high heat, saute diced onions and Serrano peppers in a mixture of olive oil and butter (I start with 1 TB of each and then add more butter as needed, which is usually around the time I add the mushrooms). Once the onions start to get slightly brown, add the garlic and saute for another 30 seconds to a minute.

Next, add the sliced mushrooms, salt, and pepper. Stir and saute until the a lot of the moisture is cooked out of the mushrooms (about 7 minutes). Add the paprika and thyme and stir to coat the mushrooms. Allow the spices to warm slightly, then add the wine and veggie broth. Bring to a boil and then lower the heat to medium. Once the mushrooms have cooked down a bit more and you have room in the pan, add the diced potatoes or beans. Cook on medium heat until the sauce has reduced to the point where it's not too watery, but still liquid enough to spoon over noodles. To thicken the sauce, in a small bowl whisk 1/2 tsp cornstarch into 1/4 cup cool water. Pour this mixture into the paprikas, stirring. Bring to a low boil, then reduce heat and allow to thicken.

 

(Recipe adapted from Appetite for Reduction by Isa Moskowitz)

[Tzippi Longstockings]

I love this carrot soup in the fall and winter. I often add parsnip or other root veggies, up the curry powder, add garam masala, use quinoa instead of rice, etc. A bit of turmeric is also good. It chills well, just add some water while reheating.

http://cstm.mymiddleearth.com/2011/02/cassys-cookbook-carrot-soup/

[lyricalsharon]

My friend just showed me how to make garlic butter popcorn.

Sauté fresh crushed garlic in butter... She did it for a while so I am assuming she had the burner on low...

Then pour it over air popped popcorn. Stir it up. Eat. Enjoy.

Sent with a flurry of little thumbs and dog hair.

[FunshineBear]

So I could use some advice.

 

I saw a recipe for kale chips. I thought it was a great idea, because I like greens, I like salty snacks, and I could use another healthy option to add to my arsenal. So I bought two bunches and just made the first batch.

 

Gotta say, not my favorite. I like greens cooked other ways. But this is just too strong a voodoo for me.

 

And now I've got about 3 lbs of kale and no idea what to do with it. It's much more bitter than say chard and I'm a wuss about bitter stuff, but I don't think it would respond well to the Southern Greens treatment. So, anybody have a good recipe that counters the bitter?

 

I'm gonna ask around a bit, see what I can dig up.