Dutch Oven Chili

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4 cups soaked pinto beans

1/4 cup mild chili powder

1 teaspoon of salt, add more if needed to season to taste

2 teaspoons ground pepper

1 pound ground beef

5 stalks celery, chopped

2 medium onions, diced

1 quart of canned tomatoes (ours are home-canned, but you could buy a 28 ounce can)

1 quart water

Brown the hamburger until no pink remains.  Add the chili powder, pepper, salt, celery and onions and salute until vegetables are tender.  Add the soaked beans, tomatoes, and water.

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There are several ways to cook the chili.

One way is to set the barbecue to 250 degrees and set the entire pot, including the Dutch oven lid,  inside of the barbecue with the lid of the barbecue closed.  This takes about 3-1/2 – 4 hours, or until the beans are soft.  You could also put the Dutch oven in the oven in the house at 250 degrees.

Another way to cook this chili is to simmer it over a fire in the Dutch oven for 1-3 hours, or until the beans are soft and the flavors are blended.  After the chili comes to a boil, you need to make sure it is not directly over a hot part of the fire, so it can simmer.  So, pull it out a little bit from the hottest coals and to the edge of the fire where it still gets to cook, but not over such hot coals.   You can cook it longer, but you need to add additional water if the chili becomes dried out so it doesn’t burn.  Of course, you could use a camp stove, or a stove in your house to cook it, as well.

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The chili can be served with cheese, onions, or any other toppings that are desired, or served plain.  Leftovers can be frozen for a quick dinner another day.  While camping, people are usually so hungry that leftovers are no problem!  This makes 10-12 hearty servings.

 

Triangle Lake

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Triangle Lake was our stop last week as we continued our Summer of Adventure.  We were signed up to cook at a high school camp at Camp Eagle Cove.  It was only 43 miles from Florence, where Honeyman State Park was located, so we drove directly there from our camping spot.

Rob has a 2-pole fishing license, so just had to put his poles in the lake at least once.  And, that’s exactly how many times he was able to put them in–once!  The rest of the time, he was extremely busy cooking on a huge Traeger barbecue he brought with him to camp.  The kitchen at this camp is quite small and the Traeger was a life saver. He did not catch any fish during the short time he got to fish, but there were 3 fish caught by  a couple of guys who went out in a boat.

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The first 24 hours, we fed staff who had come for meetings, set-up, and a little training.  So, it was only about 40-50 people.  Once the campers and the rest of the staff arrived, it was between 150-170 people.   The number varied as different staff members’ families came and went.

We were not the head cooks.  A woman named Maggie was, and she had it well organized and much of the food pre-cooked.  Much of it was warmed up in the Traeger, cooked on the grill, or done on griddles all under the tent.  The indoor kitchen is very small and ill-equipped to make enough food for that many people so Rob was everyone’s hero.  He grilled at almost every meal, until the end, where the huge, 2-sided grill was allowed to cool down so it could be cleaned for it’s journey home.  It is nice and large, and has to be towed behind a vehicle.  All dishes were done by hand, so paper products were used as much as possible.  Half way through the week, my sister and I went to the closest large town (about 1 hour away) and bought more produce and some other items that were needed.  That was a pretty big chore, but we enjoyed our time together.

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All-in-all, it was a very good week.  It was fun to be around such a bustling hive of young people.  They had a great time–alternating between their meetings, meals, and free times, which were spent in the water or on the boat(s).  If I ever have another Summer of Adventure, camp definitely deserves a place in my agenda!

And, I definitely appreciated the multiple washing machines at the laundromat today, as we did the equivilent of 24 loads of laundry!  (That included all of J’s blankets.  She took them outside at camp and was convinced that there might be a bug or 2 or 10 or 20 in them, so really, really wanted them washed!!) Thank goodness for machines that can take 4 loads at once, and ones that can take 3.  So efficient!!!  And, now, we are settled back at my sister’s again–all cozy next to the garden until the next time that we take off on our Summer of Adventure!

GF Peach Upside-Down Cake in the Camper

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We were hungry for a treat last week while we were camping at Champoeg.  I had some nice New Haven peaches from my sister’s orchard, and was trying to figure out something good to make that wouldn’t be difficult in the camper.

I melted 4 Tablespoons of butter in the bottom of a pan in the oven.  I added 4 Tablespoons of brown sugar to the melted butter and stirred it around and then arranged 2 peeled, sliced peaches over that melted butter/sugar mixture.  This pan is an old aluminum one I keep in the camper.  It is rectangular, but I’m sure any pan that is around 8″ x 8″ would work.

I then mixed up 1 batch of muffins off the back of the bag of Pamela’s pancake and baking mix.  It uses 1-1/2 cup of the mix, plus some water and an egg.  I did not add any optional fruit, or extra water, because the peaches are both fruit and juicy:)  Pamela’s makes several gluten-free baking mixes, but this one says it’s for pancakes and baking and contains almond flour as well as other flours, so it  was a good combination with the peaches.  If I was not gluten-free, I could have used any packaged muffin mix, such as Jiffy or Betty Crocker, etc.

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I spooned the muffin mixture over the peach mixture and smoothed it out, but didn’t worry about the fact that it didn’t completely cover the peaches up.  It puffed up when I baked it.

I baked it for 15-20 minutes at 350 degrees in my camper oven.  I’ll bet it could be modified for a Dutch oven over the fire, as well.

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It turned out so well!  I cut it into 4 pieces, and then flipped each one over onto a plate because I do not have any platters large enough in the camper to turn the entire pan out on to.  If I really had wanted to, I could have lined my little cookie sheet with foil and turned it out on that.  The family devoured it.  It should have served 8, but it was downed by 4 this time.

Cooking a Crab

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Last week, Rob caught this crab on his fishing pole.  We couldn’t wait to eat it, but of course, had to cook and clean it first.  Here’s what we did:

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We kept Mr. Crab alive in a bucket and took him back to our campsite where we heated a large pot to boiling on our outside stove.  Rob added 1/4 cup salt to the water.  Some people add spices.  We just use salt.

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You can see that he started turning red immediately.  We brought the pot back to boiling and left him in there for about 20 minutes.  Some sources said to wait until he floated.  Then he was  plunged into ice water, as shown in the top photo.  We used the cooler.

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As you can see, the narrow band on the underside of the crab indicates that he is a male crab.  That piece is lifted up, and peeled back.  The insides follow right along and all of that is removed along with the top shell.  The crab is then broken in half and washed out, removing any remaining insides.

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And there you go!  1 crab, ready to put inside a Ziplock bag and store in the fridge until we are ready to crack it,  which we did the next day.  We laid newspaper out on the picnic table and used forks to crack it out, putting all shells, etc. onto the newspaper.   The crab meat went into a plastic cup.  When we were done, we rolled up the newspaper and burned the shells and paper in the fire and devoured the crab.  It was so good!

Camper Cooking–Clam Chowder

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We went clamming again and limited out!  That was fun.  In the end, I had quite a few clams to work with.  I decided to make clam chowder.  The last time we caught clams, and we fried them, they were quite tough.  Very chewy, in fact.  This time, I decided to mince them up in my mini-chop and see if that would help.  It did.  The chowder came out great.

Here’s what I did:

6 potatoes, chopped

1/4 white onion, diced

1 cup 1/2 and 1/2

1 cup milk

20 clams, cleaned and minced (about 3/4-1 cup clams)

salt and pepper to taste

Put the potatoes and onions in a large pot.  Add salt and pepper to taste.  Start with a good sprinkle of pepper and about 1 teaspoon salt.  Put about 3/4-1 inch water in the bottom and cover.  Steam the potatoes and onions until tender, about 20 minutes.  (Start on high until it boils, and then turn down and simmer)

Add minced clams and cook for about 3 minutes.  Add milk and 1/2 and 1/2.  Turn on low.  Warm milk and 1/2 and 1/2 until nice and warm, but do not boil once the dairy products are added.  Taste and add more salt and pepper if needed.  Put a pat of butter on top right before serving, if desired.

You can tweak this recipe according to what you have.  It is VERY forgiving.  If you want it runnier, add more milk. If you want more potatoes, use more.  If you have canned clams, use those instead, along with the juice that is in the can(s).  If you have milk, but not 1/2 and 1/2, use all milk.  For a lower-fat version, use skim milk.  If you do that, you may need to thicken it a bit with a small amount of flour.  The way I thickened this was steaming the potatoes with a small amount of water.  The potato starch was released into the water, and that was enough.  If it had been too runny, I would have used a small amount of sweet rice flour, since I am gluten-free.

The way I did it, it made about 6 servings.  It was great.

Meltdown Pasta Salad

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I needed to make a salad for a birthday celebration for 3 of our girls on Monday night.  I came up with this pasta salad.  I’m still adjusting to cooking with limited ingredients in the tiny camper, but am making progress.  I was very pleased with how this came out.

I named it Meltdown Pasta Salad for several reasons.

  1. It was super hot that day.
  2. One of our freezers failed and melted down.   It was in Rob’s mom’s garage, and we discovered it and had to clean it up that morning.
  3. I could not find some needed ingredients for my usual pasta salad, having not put them into the camper–so therefore, they were in storage.  That was the straw that broke the camel’s back and I had a meltdown.

The salad came out great, and so did the evening.  It is gluten-free because that’s what I can eat, but it could be made with regular pasta.

Mix the following in a bowl.

1 box rice rotini, cooked and drained

1 can mushrooms, drained

1 can olives, sliced

1 red onion, chopped

1 cup spinach leaves, sliced into little ribbons

1 tomato, diced

4 basil leaves, sliced into little ribbons

Dressing:

1/2 cup olive oil

1/4 cup lemon juice

Salt and pepper to taste

Several grinds of garlic/salt in a grinder

Pour some dressing on and mix.  Taste to see if there is enough dressing.  When you have reached the point where you like the amount of dressing, put the rest in a container in the fridge for another day.

This made enough to feed 8 people who took large helpings, and there was a little left over.  I would say 10-12 servings.

Clams

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Last week while we were at Ft. Stevens State Park, we took the girls clamming.  Rob and I had not been clamming for many years, and the girls never had.  We had one clam gun and one shovel.  The clam gun worked the best, but we did get a few with the shovel.  It only took Rob and I a little while to remember what to look for–a little bump on the sand where the clam was getting its air from.  Sometimes, it was a little hole with no bump.

When one of these tell-tale circles was spotted, the person holding the clam gun quickly twisted, pushed and dug down with the plastic tube.  Then, her finger was placed on the hole at the top to create suction, and the tube of sand was pulled up.  When the finger was removed, the sand fell out of the tube.  Hopefully there was a clam inside.  Truthfully, more times than not, it took several digs to get one, and sometimes they escaped.

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Sometimes they didn’t!

We got a total of 39 clams.  We could have had more, but it started pouring rain on our heads, and after all, there was only one clam gun and we had to take turns.  We were so soaked when we finally did stop that we had to go to the laundromat and wash our coats and clothing that afternoon.  We were having that much fun!!!

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We followed the instructions on U-Tube and dipped the clams briefly in boiling water to easily remove the shells.  Then, we (mostly Rob) cleaned them out.  Frankly, we were not great at that.  We ended up with a lot of pieces, not the large, whole clams on the video, but still, we were satisfied.

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The rules said that you had to take them all, broken or not, so we did.  The broken ones were especially sandy.  I washed them many times and finally trimmed off any parts that were so sandy I couldn’t get them clean.  I froze 2/3 of the clam pieces and saved out 1/3 to experiment with.

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I made a gluten-free tempura batter from Bob’s Red Mill 1-1 flour (about 1 cup), 1 egg, some milk and a little seltzer water.  I dipped them, and then fried them in a shallow pan with oil in it.  I could have used more oil, but made do.

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We then sprinkled them with Lowrie’s Seasoning Salt.  They were good, but were on the tough side.  I think I cooked them too long.  I thought I’d make bigger clam strips than what you get in restaurants, but I guess there’s a reason they are small.  I think it takes too long to get the larger amount of tempura to cook all the way through.  I also could have cooked them more quickly if I had owned more oil.  I want to try it again.  I also plan to make clam chowder with some of the frozen ones.

We will go clamming again.  Everyone had a good time.  We now have our shellfish licenses, so can use them all year.  It was very rewarding to catch so many.  The tide was very low, so we will try to find another day with a low tide and try it again the next time we are down at the beach.  We might even want to invest in another clam gun or two.  Then there won’t be so many discussions about whose turn it is……