Blackeye Pea Gumbo

      For good luck and prosperity in the upcoming year, my Southern friends traditionally eat blackeye peas on New Year's Day.  More like a jambalaya than a gumbo, this very easy recipe from Bush's can be tweaked and adapted to suit your needs.  If you're a vegetarian, substitute with vegetable broth and if you want a heartier more stick to your ribs kind of meal, add sliced, cooked kielbasa and raw shrimp during the last 10-15 minutes of cooking time.  Ramp up the heat and flavor by adding your favorite spices.  In my 12 inch dutch oven I sauteed the vegetables with a full mound of 24-26 coals underneath my dutch oven.  Once the onions were translucent I moved the coals to a ring of 12 around the base of the oven with 26 briquettes on the lid.  It took a good 45 minutes for the rice to cook and absorb some of the liquid.  So ring in the New Year with a big bowl of lucky blackeye peas and I hope all your dreams come true in 2015! 

Blackeye Pea Gumbo
1 Tblsp olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cloves garlic, finely chopped
1 cup rice
2 cups chicken stock
4 15 oz cans blackeye peas with liquid
1 10 oz can diced tomatoes and green chiles, undrained
1 14.5 oz can diced tomatoes, undrained
1 Tblsp Cajun spice
Freshly ground black pepper to taste    
    
     Lightly oil or spray 12 inch or larger dutch oven.
     Saute olive oil, onion, pepper, garlic and celery over a full compliment of coals until softened.
     Move bottom coals to a ring around the base of dutch oven.
     Add remaining ingredients, stir until well combined.
     Cover dutch oven with as many coals as needed to bring gumbo to a strong bubble.
     Simmer for 45-50 minutes, stirring halfway, or until rice is tender.
     Makes 8 servings.

Saute onions, pepper, celery and garlic over high heat
until softened

Add remaining ingredients, stir until well combined

Simmer for 45 minutes or until rice is tender

A great warming, filling game day dinner and don't
forget the cornbread

Garden Patch Minestrone

 

     This Garden Patch Minestrone comes to us from Betty Crocker and is conveniently made with a box of Hamburger Helper.  A very good camping recipe, chop the vegetables at home, place them in zip lock bags then all you have to do is open a couple of cans and add the water when you're ready for dinner.  Be sure to light a generous amount of briquettes, not only will you need to saute the veggies over a full spread of coals, you'll need to cover the lid with enough to bring the soup to a good, strong bubble.  The Hamburger Helper creates a rich, beefy broth and with the fresh vegetables you'd never guess this filling minestrone was made with anything out of a package.

Garden Patch Minestrone
2 Tblsp olive oil
2 medium carrots, thinly sliced (1 cup)
2 stalks celery, thinly sliced (1 cup)
1 small onion, chopped
2 cloves garlic, finely chopped OR 1/2 tsp garlic powder
1-2 medium zucchini and/or yellow summer squash, cut in half lengthwise, then cut crosswise into 1/4 inch pieces
1/4 cup chopped fresh basil leaves OR 1 Tblsp dried
1 5.6 oz box Hamburger Helper beef pasta
1 15 oz can cannellini OR dark red kidney beans, rinsed and drained
1 14.5 oz can diced tomatoes with basil, garlic and oregano, undrained
5 cups water

     Lightly oil or spray dutch oven.
     Saute oil, carrots, celery, onion and garlic over a full compliment of coals until vegetables are almost tender, about 10 minutes.
     Move bottom coals to a ring around base of dutch oven.
     Stir in zucchini, basil, uncooked pasta and sauce mix (from Hamburger Helper box), beans, tomatoes and water.
     Cover lid with as many coals as needed to bring soup to strong bubble.
     Simmer for 35-40 minutes or until vegetables are cooked the way you like them.
     Serve with grated Parmesan cheese; makes 6 servings.

Saute carrots, celery, onions and garlic over a full
compliment of coals

Add remainder of ingredients

Simmer for 35-40 minutes or until vegetables are tender

An easy Hamburger Helper camper's minestrone

Long Branch Corn Chowder

     A landmark of The Old West, the Long Branch Saloon in Dodge City, Kansas was the old stomping grounds of the legendary Wyatt Earp, Doc Holliday and Bat Masterson.  William Harris, one of the original owners of the famous watering hole, actually named it after his hometown in New Jersey.  This rich and cheesy chowder is brought to us by the Longbranch Company, they sell and produce their own brand of bloody mary mix called, Bloody Mary Zinger.   
     The key to making this tasty chowder is having all of your ingredients prepared in advance.  Once the onions and celery have softened, things move along rather quickly.  I made it in my 10 inch dutch oven and it took about 25 minutes start to finish.  Pile as many coals as you can under your oven, after I added the corn, I covered the soup with about 10 coals on the lid to help bring it to a final simmer.  This filling chowder is so thick you can almost stand a spoon in it, and so cheesy you can even scoop it up with tortilla chips.

Long Branch Corn Chowder
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup flour
2 cups half and half
2 cups bloody mary mix
2 cups (8 oz) Cheddar cheese, shredded
1 15 oz can diced tomatoes, drained
1 4 oz can diced chiles, drained
16 oz frozen corn OR 2 15 oz cans canned corn, drained

     Over a full compliment of coals, melt butter in dutch oven.
     Add celery and onion; saute until onion is tender.
     Whisk in flour and cook for two minutes.
     Whisk in half and half and bloody mary mix.
     Stir over heat until smooth and thickened.
     Add Cheddar and whisk until melted.
     Add tomatoes, chilies and corn; stir until well combined.
     Cover with as many coals on the lid as needed to bring soup to a simmer.
     Simmer for 10-15 minutes or until corn has thawed completely and chowder is hot.
     Makes 6-8 servings.

Saute onion and celery in butter over full compliment of coals

Whisk in flour and cook for 2 minutes

Add half and half and bloody mary mix and cook, while stirring,
until thickened; stir in shredded Cheddar

Add corn, chilies and drained tomatoes

Cover and simmer for 10-15 minutes until chowder is heated through

Garnish with chopped scallions or crushed tortilla chips

Italian Sausage and Lentil Stew

     Since we're coming into stew season and this recipe from Campbell's has three of my favorite ingredients, Italian sausage, lentils and broccoli rabe, I just couldn't resist making it in my dutch oven.  Italian sausage and broccoli rabe is a match made in heaven, toss in some lentils, potatoes, onions and carrots and you've got a filling, cold weather dinner.  After browning the sausage in my 10 inch oven over a full spread of coals I moved them to a ring of 10 around the base of the oven and covered the lid with 24 briquettes.  If you can't find broccoli rabe substitute your favorite strong flavored green or even a bag of fresh spinach.  Healthy and rib sticking good, sprinkle it with some grated Parmesan for the perfect finishing touch.

Italian Sausage and Lentil Stew
1 Tblsp olive oil
1 lb. sweet Italian pork sausage, cut into 1-inch pieces
2 large carrots, sliced
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 1/2 cups chicken or vegetable broth
1 tsp dried oregano
1 bay leaf
2 cups cubed red potatoes
1/2 cup uncooked dry lentils
2-3 cups coarsely chopped broccoli rabe

     Lightly oil or spray dutch oven.
     Brown sausage in olive oil over a full compliment of coals.
     Add carrots, onion and garlic; cook until vegetables are tender.
     Move bottom coals to a ring around base of oven.
     Add broth, oregano, bay leaf, potatoes and lentils.
     Cover with as many coals on the lid as needed to keep stew at a steady bubble.
     Simmer for 30-35 minutes or until lentils are tender.
     Add broccoli rabe; cook for 5-10 minutes more.
     Discard bay leaf, makes 4-6 servings.

Brown sausage, onion, carrots and garlic over a full compliment of coals

Add broth, lentils, potatoes, bay leaf and oregano

Simmer for 30-35 minutes then add broccoli rabe

Cook for 5-10 minutes or until rabe is tender

A stick to your ribs stew

  

Ratatouille Soup

    
     If you have been inundated with a bumper crop of zucchini and eggplant, this Ratatouille Soup from Campbell's is a very tasty and easy way to use up your summer's harvest.  A thick, rich soup loaded with veggies and you won't believe how simple it is to make.  After browning the beef, add everything but the pasta, cover and simmer then stir in your dried pasta.  This just made it in my 10 inch dutch oven, after cooking the hamburger over a full compliment of coals, I left the bottom coals as is then covered the lid with 22-24 briquettes.  Like a dumb bunny, I forgot to add the pepper but doubled the wagon wheel pasta to a cup because I wanted it more like a stew.  A filling, hearty meal and easy on your pocketbook too. 

Ratatouille Soup
1 lb. ground beef
1 24 oz. jar spaghetti sauce
1 14.5 oz. can beef broth
2 cups water
1 small eggplant, cut into cubes (about 3 1/2 cups)
1 medium zucchini, cut into cubes (about 2 cups)
1 large red OR green pepper, chopped
1/2 to 1 cup uncooked elbow pasta

     Lightly oil or spray dutch oven.
     Brown beef over a full compliment of coals; drain off any fat.
     Stir the sauce, broth, water, eggplant, zucchini and pepper in dutch oven.
     Cook with as many coals as needed on lid to bring soup to a bubble.
     Simmer for 15-20 minutes.
     Add 1/2 to 1 cup of pasta depending on how thick you like it.
     Cover and continue cooking, stirring halfway, for 15-20 minutes or until pasta is tender.
     Makes 5 two cup servings.

Brown beef over a full compliment of coals

Add vegetables, sauce, broth and water

Simmer for 15-20 minutes then add pasta

Cook for 15-20 minutes more or until pasta is tender

An easy camper's ratatouille

Hearty Peasant Soup

     If you've never tried Broccoli Rabe, it's a bitter, strong flavored, leafy vegetable often used in Southern Italian cooking.  Loaded with vitamins A, C, K and iron, Rabe, or Rapini, is not only good for you but adds a boatload of flavor to this simple peasant soup from Whole Living.  When I see Rabe in the produce aisle, I can't help but take a whiff of it's biting aroma, like cilantro, I'm addicted to the smell.  The sweet balsamic vinegar adds the perfect balance to this pungent green.  If you can't find Rabe you could also substitute another boldly flavored green or even a bag of baby spinach.  This has the makings of a good camping recipe, except for the cheese, none of the ingredients require refrigeration. It barely squeezed into my 10 inch dutch oven, would probably opt for my 12 inch oven next time around.  I sauteed the onions over a full compliment of coals, then once I added the rest of the ingredients, added 22 briquettes on the lid.  In 20 minutes the steam was pouring out from under the lid and the soup was done.  The original recipe calls for 4 cups of water but I only added 2 and there was plenty of liquid to keep it soupy.  Good for you, low in calories, easy to make and perfect for camping, it's a dutch oven keeper.
     Just a quick tip, if you can find garlic in a tube, I have found it's a great time saver and an excellent way to simplify your meal preparation.  I use the Amore brand from Italy, not as strong as freshly chopped garlic but the convenience more than makes up for the milder flavor.

Hearty Peasant Soup
2 Tblsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
Salt and freshly ground black pepper to taste
2 Tblsp tomato paste
2 Tblsp balsamic vinegar, plus more for seasoning, if desired
2 14 1/2 oz. cans diced tomatoes in juice
2 14 1/2 oz. cans cannelini beans OR chickpeas, rinsed and drained
1 bunch (about 1 pound) Broccoli Rabe, cut crosswise 1 inch thick and well washed, with water still clinging to the leaves

     Lightly oil or spray dutch oven.
     Saute onion and garlic in olive oil over a full compliment of coals until softened, 4-5 minutes.
     Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2-3 minutes.
     Add tomatoes (with their juice), beans, Broccoli Rabe and 2 cups of water.
     Cover and cook with enough coals on the lid to keep soup at a steady simmer.
     Continue cooking for 15-20 minutes or until Broccoli Rabe is tender.
     Season with balsamic vinegar, salt and pepper to taste.
     Garnish with freshly grated Parmesan cheese.
     Makes 4 servings.

Saute onion and garlic over a full compliment of coals

Stir in vinegar and tomato paste

Add rest of ingredients

Just fit in my 10 inch oven

Simmer for 20 minutes or until greens are tender

A hearty, healthy, peasant soup, and your Vegan friends will love it too

Ruth Reichl's Cream of Mushroom Soup

     I had every intention of posting a wonderful dessert recipe today but thanks to a stiff North breeze with gusts to 40 MPH I ended incinerating the cake I was baking in my dutch oven.  I should have known better, coals burn much hotter and faster in a cold wind, you've got to shield your dutch oven or adjust your temperature accordingly.  I'll save that recipe for a calmer day, however I was not to be defeated, I re-lit a new batch of briquettes and made this amazing Cream of Mushroom Soup from Ruth Reichl's book, Comfort Me with Apples: More Adventures at the Table.  Ruth is just about my favorite food writer, she has a lifetime of experience as a cook, restaurant reviewer and editor.  If you have a chance to read any of her books you won't be disappointed, she's an incredibly gifted author.  When she was going through a difficult time in her life she made this soup every day, I can see why, it's comforting beyond belief and very easy to make in your dutch oven.  I placed my 10 inch oven over a mound of freshly lit coals then as the mushrooms and onions were sauteing I covered the pot with about 10 briquettes on the lid.  Once you add the cream bring it to a simmer and gently cook it for 10 minutes.  If you're going to try this recipe, don't skimp on the ingredients, you need the butter, flour and half and half to give it it's full bodied richness.  Undoubtedly the best Cream of Mushroom Soup I have ever tasted, try not to wolf it down too quickly, it's so creamy and good you should slowly savor every spoonful.

Ruth Reichl's Cream of Mushroom Soup
1/2 pound mushrooms, thinly sliced
1/2 stick (1/4 cup) unsalted butter
1 small onion, diced
4 Tblsp flour
1 cup beef broth
2 cups half and half
salt and pepper to taste
1/4 tsp nutmeg
1 bay leaf

     Lightly oil or spray 10 inch dutch oven.
     Melt butter in dutch oven over a full spread of freshly lit coals.
     When foam subsides, add the onion and mushrooms. 
     Saute until onions and mushrooms are golden brown.
     Stir in the flour and then slowly add the broth, stirring constantly.
     Add half and half, salt, pepper, nutmeg and bay leaf.
     Cover with a handful of coals on the lid.
     Bring to a bubble and simmer for 10 minutes.
     Remove bay leaf and serve.  Makes 4 servings.

Saute mushrooms and onions in butter until golden brown

Stir in flour

Add beef broth and seasonings, stir until well combined

Whisk in half and half

Cover and simmer for 10 minutes

Truly sublime

Six Can Chicken Tortilla Soup

      What can I say about this Six Can Chicken Tortilla Soup from Allrecipes except that it is a perfect camping recipe and surprisingly tastes like you made it from scratch.  I added cumin and chili powder to the recipe but if you opt to leave it out there is plenty of zest from the chilies to flavor the soup.  Place your dutch oven over a full spread of coals with enough on the lid to keep it at a steady simmer.  I like it on the thick side but if you like more broth, add another can of chicken stock.  I made it with the canned chicken and it wasn't bad at all but use a leftover rotisserie chicken if you want to give it more of a homemade texture.
     Like all Tortilla Soups, it's the garnishes that really make the difference.  I have been fortunate to have tasted the Tortilla Soup at Las Mañanitas, a lovely old hotel in Cuernavaca, Mexico.  You dine outside there surrounded by beautifully manicured lawns, lush tropical gardens and squawking parrots.  Their Tortilla Soup is probably the best in the world.  After you are served your bowl of rich, clear chicken broth the waiter brings you a tray filled with garnishes of Mexican cheeses, roasted poblano chilies, fresh avocado and sour cream so thick you can stand a spoon in it.  This is a far cry from that delicate soup but still quite tasty, spoon it over a bowlful of tortilla chips and you won't be disappointed. My Dad even said, "I didn't think anything that tastes this good could come from a can."

Six Can Chicken Tortilla Soup
1 15 oz. can whole kernel corn, drained
2 14.5 oz. cans chicken broth
1 12 oz. can chunk chicken, drained
1 15 oz. can black beans, rinsed and drained
1 10 oz. can diced tomatoes with green chile peppers, drained
Optional:
1 tsp ground cumin
1/2 tsp chili powder
Garnishes
tortilla chips
diced avocado
sour cream
chopped cilantro
shredded Cheddar cheese

     Lightly oil or spray dutch oven.
     Open cans of corn, chicken broth, chunk chicken, black beans and diced tomatoes with green chilies.
     Pour all ingredients into prepared dutch oven.
     Add cumin and chili powder; stir well.
     Simmer over a full compliment of coals for 20-30 minutes or until bubbling and heated through.
     Garnish with your favorite toppings.

Open the cans and pour them into your dutch oven

Simmer for 20-30 minutes over a full compliment of coals

Fill your bowl with tortilla chips before adding soup

Nacho Cheese Soup

      When you first stir the ingredients for this Nacho Cheese Soup from Sargento together you'll wonder what you ever got yourself into.  Fear not, after you let it bubble away for 20 minutes or so it magically transforms into a creamy base for the rest of the ingredients.  Once you add the milk and cheese you'll be bowled over by the thickness and richness of this hearty soup.  I don't think I've ever even made au gratin potatoes out of a package but believe me when I tell you, they really make this soup and it sure beats slicing potatoes at your campsite.  This is a perfect campfire meal, you could probably get away with using canned evaporated milk if you don't want to lug a carton in your cooler.  You can make the soup as spicy as you like, use hot or mild salsa and if you opt for the Rotel it's guaranteed to have a real kick.  Toss in some smoked sausage and make it a cheesy, stick to your ribs, stew.

Nacho Cheese Soup
1 5 oz. package dry au gratin potatoes
1 15 oz. can whole kernel corn, undrained
1 cup salsa OR 1 10 oz. can Diced Tomatoes and Green Chilies (Rotel)
2 cups water
2 cups milk
1 1/2 cups shredded Taco flavored cheese
1 2 oz. can sliced black olives, drained (optional)
Crumbled tortilla chips for garnish

     Lightly oil or spray dutch oven.
     Combine potatoes, dry au gratin mix, corn with liquid, salsa OR canned tomatoes and 2 cups water in dutch oven.
     Heat over a full compliment of coals with as many briquettes on the lid as you'll need to bring it to a strong simmer.
     Cover and simmer for 20-25 minutes or until potatoes are tender, stirring occasionally.
     Add milk, cheese and olives.
     Cook until cheese is melted and soup is heated through, stirring occasionally.
     Garnish with tortilla chips and more cheese if desired.
     Makes 4 servings.

At first you'll think, yuck, when you combine the corn, salsa, water and potatoes

Simmer for 20 minutes or until potatoes are tender

Stir in the milk and shredded taco cheese

Cook just until cheese is melted and soup is heated all the way through

A great campfire recipe