Category Archives: Main Dish

Camp Stove Pad Thai

September 18, 2011 Sharon Leave a comment

Asian cuisine involves fast, fresh cooking techniques that can produce bold flavors—perfect for camping. Our dinner menu includes an appetizer of easy grilled satay and a simple Pad Thai, both of which are largely made ahead of time.

3 tablespoons vegetable oil

1/3 cup minced shallots

2 teaspoons minced garlic

1/4 cup tamarind concentrate

1/4 cup packed brown sugar

2 tablespoons Asian fish sauce

2 teaspoons chili powder

2 teaspoons lime juice

1 cup shredded carrots

1 cup rinsed bean sprouts

1/4 cup chopped cilantro

1/4 cup chopped green onions

1/2 cup chopped roasted peanuts

1 package (14 oz.) dried rice noodles

1 lime

1 pound frozen cooked shelled shrimp or 1 pound firm tofu

AT HOME:

Buy pad Thai sauce, or make your own. Pour vegetable oil in an 8- to 10-inch frying pan over medium heat. When hot, add shallots and garlic and stir until limp, 3 to 4 minutes. Stir in tamarind concentrate (or substitute 1 tablespoon dark molasses and increase lime juice to 1/4 cup), brown sugar, Asian fish sauce, chili powder, and lime juice; cook 1 minute. Let cool; chill airtight up to 1 week.

Seal carrots, bean sprouts, cilantro, green onions, and peanuts in separate plastic bags; chill vegetables and cilantro.

Purchase rice noodles, lime, and shrimp (pack frozen) or tofu (cut into 1-in. chunks; seal in a bag and chill).

Pack a large pan; a pasta insert or a strainer; a medium pan for sauce; and tongs for combining noodles and sauce.

IN CAMP:

Halve and slice lime. In a large pan over high heat, bring 3 quarts of water to a boil. Add noodles and cook until barely tender to bite, 3 to 4 minutes. Drain noodles and rinse well in cool water. Return noodles to pan.

In a medium pan over high heat, heat sauce and shrimp or tofu. Add to noodles with carrots, sprouts, cilantro, green onions, and peanuts; mix to coat. Accompany with lime slices.

Chicken, Main Dish, Pasta

Cajun Chicken Pasta

September 18, 2011 Sharon Leave a comment

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter.

When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!

Beef, Main Dish

Cabbage Rolls

September 18, 2011 Sharon Leave a comment

My Mother-in-law Judy’s Recipe

1 head cabbage

1 1/2 pounds ground Beef Top Round

1 red and yellow bell pepper, diced

2 eggs, beaten

1 cup rice, cooked

1/2 teaspoon salt

1 dash black pepper, and red pepper

1 tablespoon garlic, minced

3 tablespoons Worcestershire sauce

1/2 cup tomato sauce

Tomato sauce:

1 (16 oz.) can tomato sauce

1 tablespoon garlic

salt and pepper

1/2 cup Worcestershire sauce

1 teaspoon red pepper

Pre-boil cabbage outer leaves for about 5 minutes. (steam until stems are tender: Don’t Over cook!)

Cook rice. Mix meat and remaining ingredients together. (like you’d make a meatloaf) Cool cabbage leaves, take a hand full of meat mixture and put into leaf, roll, and place in pan seam down. Repeat for rest of cabbage leaves. Pour tomato sauce over the rolls and cook over medium high heat for about 45 minutes.

8 Servings

Chicken, Main Dish

Buffalo Chicken

September 18, 2011 Sharon Leave a comment

4 boneless skinless chicken breast halves (5 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

2 eggs

1/2 cup seasoned bread crumbs

3 tablespoons canola oil

1/4 cup buffalo wing sauce

1/4 cup shredded provolone cheese

1/4 cup shredded part-skim mozzarella cheese

Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in egg, then coat with bread crumbs.

In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted.

4 Servings

Casseroles, Chicken, Main Dish

Bruschetta & Cheese – Stuffed Chicken Breasts

September 18, 2011 Sharon Leave a comment

1 (14 oz.) can Italian-style diced tomatoes

1 1/4 cups mozzarella cheese, shredded, divided

1/4 cup fresh basil, chopped

1 package Stove Top Stuffing Mix for Chicken

8 skinless boneless chicken breasts, small

1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing

Preheat oven to 350 degrees.

Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix. Stir until just moistened. Place 2 chicken breast halves in large freezer-weight zip top bag. Pound chicken with meat mallet or side of heavy can (or if you’re Danielle, your fists), until chicken is 1/4″ thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top sides down, on cutting board. Spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place seam sides down in 13×9″ baking dish. Drizzle evenly with dressing. Bake 40 minutes. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.

Variation:

For a South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.

8 Servings