If it isn't loaded with carbs, it ain't worth eatin'

Easy Mushrooms in Foil Recipe
Yield: 4-6 Servings (or 1-2 Servings for bus people)

Ingredients

1 pound sliced mushrooms, any type
5 cloves garlic, sliced
2 tablespoons butter, cut in pieces
Salt and pepper to taste
Preparation

1. Place mushrooms, garlic and butter on a large piece of foil.
2. Wrap ingredients well and place on grill for about 10 - 15 minutes
(depending how hot the grill is and where they are placed), until mushrooms are tender.
3. Add salt and pepper to taste before serving.
4. This is good to grill along with steak at the same time or other food
items.

And of course, we have to try everything here:
http://www.amazon.com/Original-VW-Camper-Cookbook-Specially/dp/9163...

For the DV run, I am thinking of all the healthy, lightweight foods I can take along to minimize junk food. I have a pretty good list so far, but am wondering if anyone else has ideas for a long (7-12 days) camping road trip? For instance both cow's milk & soy milk come in shelf-stable little 8 oz packs.

I was thinking about what I brought when I went to Maupin a couple of years ago. I brought along frozen stuff, and replenished the block 'o ice every couple of days. No "healthy, lightweight" food for me!

Sausages! Cheese! Chocolate!

I like to bring plain yogurt, delmonte sliced jar peaches and trader joes chocolate cereal . This always makes a good breakfast

I enjoy having the grill stove. I use it not just for grilling but for toasting bagels, beard, etc. If there is a griddle accessory, you may want that, too.

Jeff is referring to a separate outdoor grille. Now, those Condelli things are marvy for those of us with a Vanagon Westy stove and want to put the espresso pot onto the stove grate. Whole different issue! I think they are horribly overpriced.

We can live a whole weekend on one giant sub from safeway. Lots of good food, bread, cheeses, tomatoes, meats for $7

Wow! Great idea, the Subway thing! I have a decent list going but am trying to minimize the "ice chest" or "refrigerator" quotient with out giving up fresh and wholesome foods. It's a long trip with no farmer's market in sight.

http://www.jamieoliver.com/forum/viewtopic.php?id=25083Check out this link to Jamie Oliver's thread about cooking from a camper van

Maybe slightly off-topic, but has anyone thought about or actually used dry ice instead of water ice in their (non-powered) fridge? Water ice cools things okay, but leaves such a mess. I'm thinking dry ice would get things colder, longer, with no clean up whatsoever. I don't think suffocation would be a serious worry, as we don't sleep on the floor too often.
Thoughts?

We went to a campout and someone used dried ice. They brought frozen Popsicles and they were frozen the whole weekend.
so It will keep stuff real cold.

it was in his cooler not fridge

Helpful hint: Raley's sells dry ice by the pound. Of course, you must live in Northern California or Nevada to fully appreciate this tip.

Westywoman commented that the Frank Condelli inserts for the VW Camper stove top are way overpriced. Not only are they expensive, but they warp, rather badly. Though they are reputed to be good for making toast, every time I've tried, the bread stuck to them (though it does not stick to the stainless steel grate itself).

This past weekend was "camping lite". Catered dinner Saturday night, no need to drag along the grill stove, etc. Sunday breakfast consisted of yogurt, bagel w/ cream cheese & previously cooked bacon strips and fruit. Perfect- no muss, no fuss! Didn't clean a single pan.

Who you calling "sloppy"?

Still a messy pan after it's al said and done.

Al says a lot of things. Don't believe him.

My typo may one day be your fortune.

Corn Fritters

You can add or lose some of the vegetables to no ill effect as long as they are diced to a similar size if the former, I just think this mixture makes the fritters a pretty color. This will feed 2 hungry people – but it will double or triple just fine. I also took the liberty of adding some leftover diced mozzarella in the photos since I needed to use it up but that was gilding the lily. These are great, hot, cold and in between.

1 x 340 gram can of whole kernel corn, drained (mine contained 285 grams of corn)

6 heaped tablespoons plain flour

1/2 capsicum, diced very small

1/2 carrot, diced very small

1/2 red onion, diced

3 or 4 diced mushrooms

2 tablespoons minced parsley

1 or 2 cloves garlic, minced

A tablespoon of shoyu

2 eggs

1/2 teaspoon salt

Plenty of pepper (out of a grinder, natch)

Heat a pan over moderate heat.

Put everything in a bowl and mix well.

Add a tablespoon or so of whatever oil you like to the pan and add the batter, taking care not to over fill the pan or let them join into one mega-fritter. Don’t worry that the batter doesn’t hold together well, once they are cooked the fritters will be fine, though like any pan thing (for want of a better term: I mean pancakes, crepes, fritters and hotcakes) you may be angry with the first one.

Serve with salsa, shoyu or a selection of the two if you manage not to ravage them all as they come out of the pan.

The term _Capsicum_ is quite ambiguous. It could be a tiny _chilipequin_, about a 4 mm spherical form, hotter's hades, a giant bell with no capsaicin whatsoever, or anything else. So, what kind of pepper do you use? I would be likely to use an ancho, which has a really nice taste and a modicum of heat.

A damn Brit wrote that recipe. Use a Bell Pepper.

Fancy a tasty sandwich?

Figured out that I can use my burner grate to cook over fires~ fun! Just have to rinse the soot from the fire off before returning it!

 

just ordered one of these...http://www.coleman.com/coleman/colemancom/detail.asp?product_id=501...

anyone have any experience with them? I'm super excited to check it out!

I have and use one of them. I suggest that you shop for a pizza pan that will fit inside it. There are homemade pizzas in your future!

Yeh I plan on it when it gets delivered. I'm thinking cookies at camp too! woohoo!

MEC (the REI of Canada) has the "Spork & Beans"  camping food recipe contest going on right now, and there have already been a bunch of good recipes submitted. And you don't even have to think up a Haiku in order to use them

Campfire Couscous with Zucchini and Pine Nuts

 

1. Heat 2 tablespoons of the vegetable oil in a medium saucepan placed on a camping stove set to medium heat. When the oil shimmers, add garlic and season well with several pinches of salt and pepper mix. Cook, stirring occasionally, until garlic is softened but not browned.
2. Add couscous and stir to coat with oil. Cook, stirring frequently, until couscous is golden brown and toasted, about 5 minutes.
3. Add water and thyme sprig and bring to a simmer. Cover the pan and reduce heat to medium low; simmer until couscous is tender and water is absorbed, about 8 minutes. Remove from heat and stir in zucchini; return the lid to the pan. Allow to sit 5 minutes or until zucchini is tender.
4. Stir in pine nuts, currants, and remaining 2 tablespoons oil. Taste couscous and, if necessary, season with more salt and pepper mix.