The Campfire | Recipes for Rangers Who Eat!

[Hammlin]

Hey gang- post your delicious how to Noms here!

[alienjenn]

[baking_jeans]

[alienjenn]

for the record... my dog did NOT help cook this

 

before

 

 

then stuff happens

 

the big one is soup... SUPER cheap... 

~3# chicken (the 3# bag is 6$ at my walmart

1 bottle hard cider (eh.... 1.33$?? the case was 16$)

put the two together and bake for 45 ish at 350 ish
(go work on the laundry)

take it out and let it cook enough to deal with it

add 2 bags frozen mixed veggies (one was normandy blend... the other eh squash and brocoli and stuff... one was 2.50 the other was 3$)

chopped up rutabega (it was like 2$?)

added a clump or three of coconut oil (do you count this when you count the price for food?? some spices (ital seasoning salt pepper garlic) and 4 bags of home made frozen chicken broth (basically free?... they are roughly a cup each) 

followed the baking instructions above.... but you could probably just go ahead and cook it ONCE for 45 min.... 

total cost roughly 14.80 (not counting power and whatnot) 
roughly 8-10 servings... averages about 1.50 to 1.85 a serving...

 

 

and after... 

 

 

 

and funny stuffs

 

 

 

cooking some soup in the oven... 45 mins goes by and it's hot but not done and my rutabaga is HARD... and I thought maybe it's because it got partially frozen before I put it in the oven...

so I put it in for another 45 min... come in and get tightly wound up in the Master and the Doctor... go in and check it... WTH it's still hard... can't figure it out... so run it a THIRD 45 minutes...

then the Master dies RIGHT when my last timer goes off and I go in and check it... take a taste of the STILL HARD rutabaga...

then I realized "hey wait a minute Jenn... this rutabaga isn't even HOT like something that had been cooking in the oven for 135 minutes....

apparently when I took the chicken out of the oven the FIRST time (before I put the soup stuff in and turned it on for the FIRST 45 of the soup minutes) I turned off the oven AND the timer... so it was in the oven "cooking" but it wasn't on... so I spent two hours with it not even cooking...

sigh... this is why I shouldn't watch shows that I am distracted by while I am trying to cook....

[Toshimi]

I love crispy skin salmon but was tired of my normal way of making it. going to try This one tonight!

 

[Shello]

Eating my huli huli chicken now with some garlic sauteed carrots and broccolini...   Huli huli chicken is a hawaiian barbecue.  Sadly though mine was broiled, not grilled.   No pic, but trust me, it's good.  

[maegs]

I made Budget Byte's Taco Chicken Bowls the other night, it turned out really well!

 

Ingredients:

• 1½ lbs. chicken breasts $2.90
• 1 (16 oz.) jar salsa $1.99
• 1 (15 oz.) can black beans, drained $1.19
• ½ lb. (8 oz.) frozen corn $0.57
• 1 Tbsp chili powder $0.15
• ½ Tbsp cumin $0.07
• ½ Tbsp minced garlic $0.10
• ½ tsp dried oregano $0.03
• ¼ tsp cayenne pepper $0.02
• ¼ tsp salt $0.02
• to taste cracked pepper $0.02
• 2 cups dry rice $0.66
• 8 oz. shredded cheddar $2.49
• ½ bunch cilantro (optional) $0.45

Put everything but the rice, cheese, and cilantro in the slow cooker, and leave it there on low for 8 hours. Cook the rice, put it in the bottom of the bowl, put the chicken mix on top, top with cheese and cilantro, and you're done!

 

I did make a couple modifications:

• Ate with bread instead of rice, cause that's what I had on hand
• No cilantro because it's yucky!
• Just dumped in the whole can of black beans (19oz?)

Other than that it was pretty much the same, and it's tasty!

[Dusk]

YOU GUYS! THIS LOOKS SO FLIPPING DELICIOUS! Chicken Curry by Rebel Chef Noel.

 

Edit:

 

YOU GUYS! THIS IS SO FLIPPING DELICIOUS! I just made it tonight, and not only is it super easy, but it's also really really yummy. Sweet, spicy, and savory all in one bowl! I didn't make the potato, but rather ate it like a soup. Yum yum yum.

[Rurik Harrgath]

Part of my newest Challenge was to attempt a new recipe each week.  These are what I've tried thusfar (the pictures aren't mine but are a fair facsimile):

 

Garlic & Parmesan roasted artichokes. 

These turned out brilliant.  I think my oven cooks a bit toastier than it ought to so some of the outer leaves were a bit crispy but they dipped in avocado & cilantro dressing nicely.  Definitely a huge success and will be trying again soon.

 

 

 

Bacon-wrapped brussel sprouts.

I'm not the hugest brussel sprout fan but this changes the game.  The bacon flavor seeps into the sprout and turns these little green devils into a mouth-watering delight.  I added some teriyaki seasoning to mine.

[Dusk]

Oooooh, Rurik, those look delicious. Recipes?

[Rurik Harrgath]

Both were super easy, Shadri.

 

The artichokes cook for around an hour (keep an eye on them after the 60 minute mark) at 350.  Chop off the roughage to expose the hearts, spread the leaves open a bit, drizzle with lemon juice (optional), and then sprinkle garlic and Parmesan to your liking.  Have a dressing or dip around for those leaves!

 

The brussel sprouts were about the same.  I washed them up nice and then sprinkled with teriyaki seasoning before wrapping in a third of a bacon slice, and then sprinkle salt and pepper.  They only cooked for about 10 or 15 minutes though.

[Dusk]

Oh, those don't sound hard at all. Did you cook the bacon at all before wrapping the sprouts, or is it all just baked together?

[Hammlin]

Since I just posted this on my Facebook I thought I'd share it here: http://paleomg.com/pumpkin-espresso-french-toast-rounds/ they are noms!

Sent from my iPhone using Tapatalk

[Rurik Harrgath]

Oh, those don't sound hard at all. Did you cook the bacon at all before wrapping the sprouts, or is it all just baked together?

 

Just wrapped 'em and then baked 'em.  I like my bacon a tiny bit on the rarer side anyways, but this turned out perfect.

 

And O-M-G, Hammlin, those look incredible.

[alienjenn]

I didn't get photographs because they disappeared too quickly

 

 

stuffed acorn squash

 

2 medium squashes - sliced around the circumference so it intersects with the stem... seeded and de-gooped

1/2# sausage

1/2# gr. beef

1 red onion chopped 

1 yellow onion chopped 

 

brown the ground/chopped stuff... I added some five spice... 

 

fill the squash with the browned stuff... bake @ 350 60 minutes ish... 

 

enjoy... 

 

the dog LOVES the squash peels... especially since they are so meat/greasy!!!

 

the picky kids love the whole thing!!

 

(this served three... and a dog - the peels... happily)

[Rurik Harrgath]

I was impressed enough with my dalliance into the fine world of artichokes that I had a stroke of brilliance... artichoke nachos!

 

I peeled (tore actually) the leaves off the artichoke hearts and then laid them out on a cooking sheet in somewhat overlapping layers.  Cooked up a pound of ground beef along with onion and green pepper.  Broiled the artichokes to appropriate crispness.  Threw the beef'n'veggie combination on top and then added cheese.

 

Turned out brilliantly too, I might add.  Couldn't find such a recipe on Pinterest either, which boggled my mind.

[Dusk]

I made sort-of-inspired-by ratatouille the other day... I was too lazy to make zoodles for spaghetti night, so I chopped the zucchini into quartered medallions, chopped up some bell pepper and turkey, threw it all together and put the tomato sauce on top. It's not even close to actual ratatouille, but that's what it make me think of. It was delicious anyway.

 

Also, I made delicious italian dipping oil for my veggies too - I just added garlic powder, onion powder and oregano (I think? can't remember) to some olive oil and mixed it all up. It tasted pretty awesome.

 

Most of my kitchen adventures are me throwing random crap together because I'm too lazy to cook xD haha. I need a bigger repertoire of recipes. And more money for groceries.

[Dusk]

Another impromptu kitchen adventure!! Inspired by Hu Hot and wilty veggies :0)

 

HOW YOU DO (basic recipe)

Basically, toss a bunch of veggies in a skillet with some oil/butter and sauté(/stir fry?) them. Add whatever spices you want - I used hot pepper flakes, onion powder and garlic powder. Add the crunchier veggies first so they have more time to soften up.

 

HOW I DO (what I specifically included)

I started with green bell pepper and purple cabbage, and gave those a couple minutes to cook. Then I added a few slices of cucumber, waited another minute or two. Finally, two big handfuls of wilty lettuce. Added my spices, stirred it around and let it cook until the lettuce started to cook down, then served hot! It was a delicious way to eat those vegetables that may not be quite so appealing to eat raw anymore.

 

I think I'm gonna make a big batch of this later this evening to take to work for lunch the next few days... cos we have a poop-ton of wilty lettuce left in the fridge! xD

[Rurik Harrgath]

More adventures in cooking with Rurik!

 

 

A friend from work was cleaning out his freezer lately and dropped off a care package of approximately 15lbs of various cuts of elk.  Some ground elk, a few packages of pork-elk mixed sausage, and several packs of inside round.  The sausages are heavily seasoned and delicious, and the ground elk makes for wonderful chili, but my first foray into elk steak was a dismal failure with entirely too much game flavor (and likely overcooked).

 

So I had an evening to myself tonight and set off to experiment.  My marinade consisted of a tablespoon of soya sauce, a teaspoon of garlic powder, a shot of sriracha sauce, and equal parts maple bacon sea salt & pepper.  This was left in a tupperware in the fridge for a good 6 hours and was flipped half-way through.  I then seared both sides in a pan on the stovetop and left it simmer in the leftover marinade until cooked.

 

Voila, succulent and tasty elk inside round!  I paired this with some butter-fried brussel sprouts coated in the same maple bacon sea salt & pepper.  If only I knew how to take better pictures, I could share it with you.

 

 

Not my picture as usual.

 

For my next experiment (and last pair of elk steaks) I'll be attempting a blackberry glaze sauce to smother my steak in.  The perfect grizzly bear meal.

[maegs]

For my next experiment (and last pair of elk steaks) I'll be attempting a blackberry glaze sauce to smother my steak in.  The perfect grizzly bear meal.

 

FYI, I'm inviting myself over for dinner.

[alienjenn]

FYI, I'm inviting myself over for dinner.

Me too