Dinner - Car Camping - Hobo Stew

Contributed by my friend Autumn on Facebook - Thanks Autumn! :-) It sounds great!

If anyone makes this recipe, feel free to email me the photo so I can post it here!

"Ok...so you take a large piece of aluminum foil and spread it out on a table.
First put a large slice of onion down.
A tab of butter or some oil.
Then a hamburger patty seasoned with favorite seasonings
Add thin sliced potatoes, mushrooms, peppers, or what ever you like for vegetables.
Top with more seasonings and a tab of butter or some oil.
Seal the foil around the pile of food and place over coals on rack or rock near coals or on grill. Cook for approx 20-30 min...until all veggies are tender and meat is cooked.My husband and I have cooked this on our BBQ for a quick dinner too!
Have a great day!!
~Autumn"

GF note - Please make sure that the hamburger is gluten-free
Variations? Anyone have any ideas?

Lunch - Car Camping - Grits and More

We didn’t expect to enjoy this dish as much as we did! I know, I know, the photos are at a dining room table with dishes that are not for camping ;-) But we wanted to share this dish with you and it would be pretty easy to make while camping.

First, we bought a package of grits at Trader Joe’s. We sliced it to the desired thickness and began to sauté it in a pan. We sliced up a couple of different cheeses and set them aside, then added some bacon to the same big pan. While camping this might best be done on a large griddle. If you like, move the grits through a little bit of bacon juice, just for the flavor and to keep them oiled. While that’s happening, you can heat up some soup, we use soup in the cartons from Trader Joe’s.

When the grits are hot and the bacon is almost done, put the pieces of cheese on top of the grits and heat for a couple more minutes until the cheese is hot and almost ready to melt (We used brie and a cheddar mix). Serve it up!
My wife had never had grits before and was resistant to trying them. She was pleasantly surprised, and even asked for a few more bites off my plate.

Variation? It might work with polenta instead of grits. Maybe serve it with a couple of fried eggs. Or some salsa. I bet there are a LOT of variations! Any other suggestions?

Dinner - Car Camping - Gluten-Free Grilled Pork Loin and Sweet Potatoes

Find the recipe and photo at the following link. It looks delicious! Thanks Kate!
http://glutenfree.wordpress.com/2007/07/31/gluten-free-grilled-pork-loin-and-sweet-potatoes/

"Pork Loin Marinade (for a 2-3 pound pork loin)
1/3 c. ground pasilla chiles (buy this in the spice aisle - or better yet, at your local Mexican grocer!)
3/4 c. water
4-6 garlic cloves, minced
1 Tablespoon minced ginger
2 Tablespoons apple cider vinegar
1 Tablespoon sugar
1/2 Tablespoon olive oil
1 Tablespoon Mexican Oregano

1. Heat the olive oil up in a small sauce pan. Add the garlic and ginger and stir until very fragrant (about a minute).
2. Add the remaining marinade ingredients by whisking.
3. Simmer the marinade over low heat for 8 minutes.
4. Cool marinade to room temperature.
5. Pour marinade over pork loin in a large (enough) Ziploc bag.
6. Refrigerate until ready to grill.

Sweet Potatoes:
1. Prepare sweet potatoes by peeling and chopping into large chunks.
2. Drizzle 1-2 Tablespoons of olive oil over sweet potatoes (depending on number of potatoes).
3. Sprinkle 3/4 Tablespoon of sea salt onto potatoes.(NOTE: I also added 2 Tablespoons of brown sugar at this point - as we like our potatoes sweet.)

DIRECTIONS FOR GRILLING:
1. Heat one side of the gas grill to medium-high and the other to low (as low as it goes).
2. Grill the pork loin on the medium-high heat side for 4-5 minutes on each side (flipping once).
3. Move the pork to the low-heat side.
4. In a grill pan, put the sweet potatoes over the medium-high heat side. Turning and stirring throughout the remaining of the cooking time.
5. Cook for 12 minutes (turning potatoes throughout) then flip the pork loins. Cook an additional 12 minutes or until an internal temperature of 147F (pork) and the potatoes are tender. (Total potato cooking time: 25 minutes)
6. Remove pork and potatoes from heat. Tent the pork under aluminum foil and allow to rest for 12-15 minutes.
7. Put the sweet potatoes into a serving bowl. Since we like sweeter potatoes, I drizzled them with 2 Tablespoons of butter, 2 Tablespoons of maple syrup and 1 Tablespoon of brown sugar. Add all seasonings to taste.

Once the resting time is over, slice the pork loin thinly and serve with the grilled sweet potatoes."

Adaptation for camping - Prepare the marinade at home and put it together with the loin in a bag, then freeze the bag.

Dinner - Car Camping - Chicken with BBQ Sauce

Important note – Always make sure to check the ingredients to ensure that they are gluten-free.The following recipe is from Elana’s Pantry. Her website looks really great! Check it out at http://www.elanaspantry.com/
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“To be honest, I am not a natural when it comes to the open flame; in general, my husband does the grilling in our family (so manly!) and slathers up the fixins’ before he throws them on the grill. In order to get my BBQ bearings I went to bbqrecipesecrets.com. On that site, I learned that there are 3 types of barbecue sauce –tomato, mustard or vinegar. Unfortunately, for me, and perhaps some of you, each of the recipes contains a significant amount of sugar, so I used their Basic Tomato BBQ sauce recipe as a map, adding and subtracting from it to create the new one below. I hope you like it Katie!

BBQ Sauce2 tablespoons grapeseed oil
3 cloves garlic,
crushed¼ cup shallots,
minced1 (7 ounce) bottle Bionaturæ® Organic Tomato Paste
1 cup orange juice, fresh squeezed
2 tablespoons apple cider vinegar
½ teaspoon dry mustard powder
½ teaspoon smoked paprika
1 teaspoon celtic sea salt
¼ teaspoon black pepper

Warm oil in a saucepan over medium low heat
Add garlic and shallot; cook until soft
Add tomato paste, orange juice, vinegar, mustard, paprika, salt and pepper
Simmer over low heat 15 to 20 minutes, stirring often
Baste over fish or chicken
Refrigerate and allow to marinate for 1-3 hours
Grill and serve Serves 6 -makes enough sauce for one whole chicken or 4 breasts”You may notice that grilling instructions are conspicuously absent –you do not want to get them from me. While my husband is not a chef, he is the grill master in the family.”
http://www.elanaspantry.com/condiments/bbq-sauce/
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Adaptation for camping – Prepare the marinade at home, put the chicken in a freezer bag and smother it in the sauce. Freeze it at least a day before your departure and take it out when you pack the cooler. This will do double duty to prolong the life of the chicken and also act to keep other items in the cooler a little bit colder.

Dinner - Car Camping - Grilled Vegetables

Thanks to Jenny, otherwise known as The Shifted Librarian on flickr for submitting this photo of some yummy looking grilled veggies!

Dinner - Car Camping - Grilled Veggies

Thanks to Doug for contributing, known as Caribb on flickr photos. It looks delicious!

Lunch - Car Camping - GF Macaroni and Cheese

1 cup - old Cheddar cheese
1/2 cup - shredded Swiss cheese
1/4 cup - freshly grated Parmesan cheese
1 tbsp - sorghum flour
1/2 tsp - dry mustard
1/2 tsp - salt
1/4 tsp - freshly ground white pepper
Pinch - cayenne pepper
2 cups - GF elbow pasta
1 can - 14oz 2% evaporated milk
1/4 tsp - GF Worchestershire sauce

1. In a small bowl, combine Cheddar, Swiss, Parmesan, sorghum flour, dry mustard, salt, white pepper and cayenne pepper. Set aside.

2. In a large saucepan, cook pasta in boiling water according to package instructions, until just tender. Rinse well under cold running water and drain well.

3. Return the pasta to the saucepan. Stir in milk, Worchestershire sauce and cheese mixture. Simmer, Stirring gently, over low heat until mixture boils and thickens.

This recipe is from - The Best Gluten-Free Family Cookbook – by Donna Washburn & Heather Butt

To adapt this recipe for camping -

At home - Combine the dry ingredients in a small sealable container - sorghum flour, dry mustard, salt, white pepper, cayenne pepper.
For cheese, we take a couple of sealed bags of shredded cheese with us.
If space is limited, or if it is inconvenient, you might leave the Worchestershire sauce at home.
Additional note, we used a 12 ounce can of evaporated milk, just because it was convenient, and we think it turned out fine.

We really enjoy this one! Just like any pasta dish, you could add some vegetable, especially tomatoes to the Mac & Cheese.

A variation - add bacon! Yum!