Friday, May 20, 2016

Mexican Twist

     Mr. Food brings us this easy, kid approved, one-pot meal that is ideal for camping and surprisingly good.  If you want to spice it up a bit, use Mexicorn and tomatoes with green chilies and if you're worried about the salt, Ortega now makes a low-sodium taco spice mix.  I browned the beef and onion in my 10 inch dutch oven over a full compliment of coals.  After adding the remaining ingredients I covered the oven with 14 coals on the lid and let it simmer for 25 minutes until the pasta was tender and most of the liquid was absorbed. 

Mexican Twist
1 pound lean ground beef
1 large onion, chopped
4 cups water
1 15 ounce can whole kernel corn, drained
1 14 ounce can diced tomatoes, undrained
2 (1 ounce each) envelopes dry taco seasoning mix
10 ounces (little more than half a box) rotini pasta, uncooked

     Lightly oil or spray dutch oven.
     Saute beef and onion over a full compliment of coals until beef is brown and onion is tender.
     Add remaining ingredients, mix well, making sure pasta is completely submerged in liquid.
     Simmer at a strong bubble for 25-30 minutes, stirring halfway, until pasta is cooked and most of the liquid is absorbed.
     Makes 4 servings.

Saute beef and onion over a full compliment of coals

Add remaining ingredients and mix until well combined

Simmer for 25 minutes or until pasta is tender and
most of liquid has been absorbed

A yummy campfire supper

Saturday, May 7, 2016

Polka Dot Pasta 'Pizza'

     For a fun and tasty change, this Polka Dot Pasta 'Pizza' from Hunt's uses small shell pasta as it's crust in place of dough. Quick and convenient, if you prepare the pasta beforehand, it can be assembled in a matter of minutes.  If you decide to prepare the pasta ahead of time, add a few dashes of olive oil to it after cooking to prevent it from sticking.  In my 12 inch dutch oven the 'pizza' baked for a total of 30 minutes with 12 briquettes around the base of the oven and 26 spaced evenly on the lid.  Be sure to oil your dutch oven well and allow the 'pizza' to rest for about 15 minutes before serving. 
Polka Dot Pasta 'Pizza'
10 oz dry small shell macaroni, uncooked (about 2/3 box)
4 eggs
1 cup grated Parmesan cheese
1/4 tsp ground black pepper
1 24 oz can or jar pasta sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices pepperoni

     Lightly oil or spray 12 inch dutch oven.
     Cook macaroni according to package directions; drain and set aside.
     Beat eggs lightly in large bowl with wire whisk.
     Add Parmesan cheese and pepper; mix well.
     Stir in macaroni.
     Spoon into prepared dutch oven.
     Cover with pasta sauce.
     Sprinkle with mozzarella cheese.
     Top with pepperoni.
     Bake at 375 degrees for 25-30 minutes or until mozzarella cheese is melted and golden brown.
     Let stand 15 minutes before cutting into pieces and serving.
     Makes 6 servings.

Spread pasta mixture in well-oiled 12 inch dutch oven

Cover pasta with sauce, cheese and pepperoni

Bake at 375 degrees for 25-30 minutes

Let rest for 15 minutes before cutting this kid friendly
'pizza' into squares