Wednesday, June 13, 2012

The One Pan Gourmet

Fresh food on the trail
Perfect for: backpacking, canoeing, camping, kayaking, cycling

by Don Jocobson

This is a cookbook for backcountry camping, divided by cooking method: frying pan, pot, oven; subdivided by breakfast, lunch & dinner, and dessert. Also contains general cooking instructions for backpackers.

On page 101, Tasty Chicken Salad, he forgot to say that the chicken needs to be precooked.

This recipe looks particularly yummy:
Belly Bustin' Spuds

1/2  pound bacon, diced
1 large onion, chopped
1 large green pepper, chopped
2 stalks celery, chopped
2 large potatoes, sliced (we're talking big bakers here)
1/4 cup fresh parsley, chopped

In a pot over medium flame, cook bacon. Do not drain. Add onion, green pepper, and celery. Sauté until tender. Add potatoes, stir, and reduce heat. Stir occasionally. After 30 minutes, add parsley. Cook until potatoes start to fall apart.

No comments:

Post a Comment