Tuesday, October 30, 2012

Campfire Salmon with Veggies and S'mores

Last weekend I was taken on my first camping trip...ever!  Despite being pretty cold, it was thoroughly enjoyable hiking through four state parks in 24 hours.  Since I am new to living outside and sleeping in a tent, I was unsure of what an actual campfire meal is supposed to be.  However, I did very little complaining when I was informed we would be dining on salmon and wine.  Not bad if you ask me!  My first camping trip could not possibly be complete without the American tradition of s'mores!!


Ingredients for salmon

2 salmon fillets
Herbs: dill, parsley, oregano
1 tomato, chopped
1/2 head broccoli, chopped
1/2 bell pepper, chopped
1/4 red onion, chopped
Artisan bread

Directions

1. Liberally sprinkle herbs on each fillet and place in aluminum foil.  Pinch the sides of the foil together to enclose the fish.
2. Chop vegetables and place in aluminum tray.  Cover top with aluminum foil.
3. Place fish and vegetables on campfire for approximately 20 minutes or until fully cooked.


4. Remove food from aluminum and enjoy with a slice of artisan bread and a Solo cup of wine!

Serves 2 people

TIPS:

- If using dry ice to keep produce cool, be sure to cover the ice with a towel to prevent the food from freezing...not to name names as to whose fault this was ;)
- Since the food was slightly frozen, our cook time will be slightly longer in comparison.
- Use an assortment of herbs and vegetables of your choosing!

Ingredients for s'mores

4 graham crackers, halved
2 large marshmallows
8 squares of chocolate
Wire hanger

Directions

1. Break graham crackers in half (4 total pieces).
2. Place 2 squares of chocolate on each graham cracker.
3. Un-wind wire hanger and pierce marshmallow onto end of hanger.


4. Continually rotate marshmallow over fire for 1-2 minutes, or until marshmallow is a light brown color.
5. Remove marshmallow from hanger and place on top of chocolate.
6. Place other half of graham cracker and chocolate on top of marshmallow forming a graham cracker, chocolate, marshmallow, chocolate, graham cracker formation.
7. Enjoy the gooey, chocolaty dessert!
(first s'more picture from sunsetbayml.com)

Serves 2 people

TIPS:

- In an effort to be as health conscious as one can be with this dessert, we used dark chocolate.  However very tasty, dark chocolate does not melt as nicely as milk chocolate.
- If a greater chocolaty experience is desired, add additional squares of chocolate.

Bon appétit!

Tuesday, October 16, 2012

Ham and Cheese Quiche

Remember the fresh ham I baked and then froze into portions for later meals?? (see 17 August post)  Cooked ham or chicken is also great for a mountain of other dishes, including quiche.   I used a frozen pastry case, but you can make your own from scratch if you're a pastry cook.  I never realized how truly quick and easy a quiche is to make.  Simply add a healthy salad and a slice of crusty bread and dinner is ready!


Inredients

1 pie crust
6 eggs
1/4 cup cheese, shredded
1/4 cup ham, diced
2 slices onion, diced
2 spring onions, chopped
1 stick celery, chopped
3 slices red or green pepper, diced
Spices to taste ie parsley and basil
Salt and pepper to taste

Directions

1. Chop and dice all vegetables.  Cook in frying pan on medium heat for 5 minutes or until lightly brown.
2. Beat eggs in large bowl.  Add all other ingredients, including cooked vegetables.
3. Mix well and pour into pie crust.  Bake at 400F for 20-30 minutes or until set.

TIPS

- Pie crust takes about 30 minutes to defrost and can be found in the freezer section at your local grocery store.
- Add as little or as many vegetables as you wish. 
- For a little less cholesterol, substitute up to three eggs with 1/4 cup cholesterol-free liquid egg per egg.
- For an extra creamy quiche, add about 1/4 cup cream to the egg mixture.

Bon appétit!

Monday, October 1, 2012

Stuffed Peppers

I have wanted to try this recipe ever since I found it on Pinterest and I am so glad I did!  This is a very simple, filling, and healthy meal for the university student!


Ingredients

1 packet rice (I used Zatarain's)
1 bell pepper
2 carrots, chopped
2 sticks celery, chopped
1/4 cup onion, chopped

Directions

1. Cook rice according to directions on box.
2. Wash and de-seed pepper.  Slice small amount off base of pepper to make it flat, allowing it to easily stand.
2. Wash, dry, and chop carrots, celery, and onion.


3. Saute vegetables until slightly brown.
4. Once rice is cooked, add vegetables, and stuff pepper.
5. Place in oven at 375F for 30 minutes or until pepper is cooked and slightly brown.
6. Enjoy with a fresh salad and glass of your favorite wine!
(Recipe adapted from kalynskitchen.com)

Serves 1 person (with plenty of rice for leftovers!)

TIPS

- Barely slice bottom of pepper, you do not want the rice to fall through bottom of the pepper.
- Use any color pepper and any vegetables.

Bon appétit!