Easy One-Pot Camping Meals

Who says campers must stick to energy bars, hotdogs and beef jerky? Delicious and satisfying meals can be served whether or not your cooking resources are limited with the great outdoors. One-pot meals is ideal to arrange while out camping since easily cook for example or for a large group. All you will need is a grill grate to place over your campfire. It’s also better to ready the ingredients beforehand for easier cooking.

Try these 3 easy on-pot camping meals:

Banana-Berry Fluffy Pancakes

What you may need:

1 banana, sliced into 1/4-inch pieces
1 egg
1 cup water
1 cup flour
1/2 cup fresh blueberries
1/3 cup powdered milk
6 teaspoons butter
1 teaspoon baking powder
1/4 teaspoon salt

At home, mix together the flour, powdered milk, baking powder and salt in a very bowl. Store in a very tight container to make at your campsite. When willing to cook, add water to your mixture to get ready the batter. Heat the butter in the skillet and pour about 1/3 cup on the batter, immediately scattering banana slices and blueberries over it. Cook either side until golden, about 2 to three minutes. Repeat the process together with the remaining ingredients. Serve with honey, maple syrup or jam.

Summer Veggie Hash

What you would like:

1 can chickpeas, drained
1 summer squash, sliced into 1/2-inch half moons
1 onion, sliced into 1/4-inch half moons
3 sweet peppers, cut into 1/4-inch slices
2 eggs
1 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon coriander
1/8 teaspoon cinnamon

Heat the oil in a very cast iron skillet over your campfire. Place the squash, onion and peppers inside pan and cook for 5 to six minutes or until slightly softened. Stir inside chickpeas, cumin, salt, coriander and cinnamon and continue cooking for 10 more minutes. Create a well within the middle from the mixture and crack the eggs there. Cook to desired doneness.

Kale and Tomato Campfire Pasta

What you will need:

1/4 kilogram lentil pasta
1 head kale, stems removed and chopped
2 cloves garlic
1 jar tomato sauce
2 cups water
1/4 cup parmesan cheese
1 tablespoon olive oil
1/2 teaspoon salt
Pinch of red pepper flakes

Heat the oil red pepper flakes in a very skillet over campfire. Add the kale, garlic and salt then cook until kale is tender. Set aside. Bring the tomato sauce and water to some simmer inside the skillet. Add the pasta and cook until al dente. Stir in kale. Remove from heat and sprinkle with parmesan to offer.

Easier Way To Make Yogurt

Yogurt is usually a creamy and delicious food filled with essential nutrients which render it one of the healthiest foods that could be made in your house. Often people use store-bought yogurt rather than making it in the home when they face issues like yogurt turning out sour or watery.

But the store-bought yogurt is not a good alternative because it is packed with artificial additives and sweeteners which can be unhealthy, like gelatin, pectin etc. And all the great stuff is processed out through processes like ultra-pasteurization etc. Why purchase an unhealthy version in this great food when there is often a healthier and much easier way to make yogurt in the home!

Here is usually a different method to make yogurt which is simple and celebrate thick and delicious yogurt within just 10 minutes, so that you never have to choose unhealthy store-bought yogurt again.

The key’s to choose the right pot – a non-toxic, semi-porous pot constructed from pure clay will be the right one for this specific purpose! Pure clay is unglazed natural clay along with the pot made out of it is naturally semi-porous or breathable. This allows the excess water to evaporate leaving each of the liquid probiotics intact. A unique feature that produces your yogurt thicker and silkier, naturally! Also, it really is 100% non-toxic so that it doesn’t leach like metal/ceramic pots.

You may make healthy and delicious yogurt in the home in less than 10-20 minutes hands-on time, listed here are the steps:

Add milk towards the pot and give it time to warm on medium heat while using lid on till small bubbles form on top. (for 25-30 minutes for just a ½ gallon of milk) Turn the stove off, open lid and allow it cool till you can put your little finger and hold it there for 5 secs (for thirty minutes). Now the milk is ready for adding the culture.
Add yogurt culture, stir and cover lid. (takes 3 minutes)
Place inside the oven while using light on. (takes 2 minutes)

Let it incubate for 6-8 hours plus the yogurt is ready! The yogurt left within the pot gets thicker and thicker in a few hours after.

How will it be healthier?

Yogurt made this way doesn’t have interaction with chemicals or toxins and yes it does not suffer nutritional loss while heating. As yogurt is naturally thick, and creamy you don’t have for straining! And because it’s produced in pure-clay (anything cooked in pure clay is extremely delicious) you shouldn’t have for adding unhealthy artificial additives or sweeteners as with store bought yogurt. Just a dab of salt or maybe a sprinkle of brown sugar or any fruits of your choosing or even a sprinkle of granola…

So, you can certainly make the healthiest and a lot delicious yogurt while using the right pot – A pure clay pot.

Chicken With Mozzarella

Chicken is, and contains always been, a trendy nourishing dish. There are about several ways to make a delicious chicken dinner with there being countries because of their different recipes and tastes.

Today, I’ll give out a recipe for chicken my mama accustomed to make for us after we were little. She smiles documented on us from heaven today knowing she did a superb job. None individuals turned out to be criminals and none of people ever got combined in the Mafia. Besides, I always reassure concerned tourists to Palermo which the Mafiosi don’t carry tommy guns. They carry briefcases loaded with hundred dollar bills and so they buy what they really want instead of killing people for doing this.

Where was I? Oh yes, my Mama’s chicken recipe – Chicken with Mozzarella.

Okay, is actually a program pick up some boneless, skinless chicken breasts. If you have big eaters you might want to consider one and a half per person, or possibly even two, and until you have your little vegetable garden at your home, you should get some fresh basil leaves. (Hey, whether it ain’t got basil inside, it ain’t Italian. What can I say?) And lastly, a tiny block of mozzarella cheese. You could get the slices that is not as good since the way I’ll demonstrate.

Now, with a clean cutting board, you formulate the chicken breasts, smooth side up, and cut several slits horizontally along the top, most of an inch deep.

Get that oven going at about 400º.

You can line a pan with aluminum foil, in any other case, at the least spray it with non-stick spray. Lay the chicken breasts out and insert a basil leaf in each open cut, half a slice of fresh tomato (Roma is wonderful, but any tomato can do.) Add a great thick slice of mozzarella cheese. And as any touch, slip in the thin slice of fresh garlic.

Now you gently brush or spray a thin coat of coconut oil over the chicken. Some people like whatever they call Italian seasoning, but I prefer just salt, pepper, somewhat sugar as well as perhaps a hint of oregano.

Marsala (practically Sicily’s national beverage!) goes great with this particular, such as the drink the complete bottle since you may burn off your chicken.

After about 20 minutes, you ought to check the chicken. I use some of those little metal skewers they test cakes with. If it happens clean, your chicken is completed. If not, by that time you’ll be able to just turn the oven off and enable the chicken remain inside for one more ten or fifteen minutes.

While that is going on, it is possible to boil any range of pasta: spaghetti, rigatoni, mostaccioli or possibly good old elbow macaroni. Kids love that product I bet Dad loves it too.

For an excellent sauce, throw a number of lightly chopped garlic in to a pan with organic olive oil, and although that’s getting really hot, add in some sliced onion and celery and green peppers. Once seems pretty much done, add either some broth or, in any other case available, use some powdered beef or chicken or tomato broth powder using a cup of water per teaspoon. Not too much. Just what you imagine you’ll need for the family.

Once that’s boiled for a couple minutes, strain it, give a can of tomato paste along with perhaps a can of diced tomatoes and boil again for a couple of minutes.

Served using a green salad and Parmesan cheese grated freshly at the table, you have a great dinner as well as the family will think you probably love them, despite the fact that it’s just routine in order to cook.


1. Chicken Tano

One or 1-1/2 boneless, skinless chicken breasts per person
One pound Mozzarella cheese
Two/three fresh Roma tomatoes
Three/four cloves fresh garlic
Olive oil
Quarter pound fresh basil leaves

2. Pasta

Pasta usually chosen according to package directions for quantities

3. Sauce

One pint of broth (canned broth, beef, chicken or tomato, is ok).

Bring to boil and add:

chopped celery
chopped onion
chopped peppers
finely chopped fresh basil (using whatever is left over in the chicken stuffing
one small can of tomato paste
one can of diced tomatoes

The sauce really should be simmered until it slightly thickens.