As you may already know, I love to go camping. But
whether I am home or out camping, I love dinners that don't require a lot of
clean up. Cooking in foil is the perfect solution. That being said, I can only
eat so much campfire stew, so I am always on the hunt for great recipes that
can be prepared in foil.
If you haven't ever cooked in foil, this book is perfect
as it includes some important tips such as the difference between flat packets
and tent-style packets and how to make each. Also included are great tips for
foil packet success. Trust me, little things like making sure you use heavy
duty foil can make all the difference.
The first section of the book includes all camping
recipes from breakfast to dessert. These recipes include canned ingredients or
pantry staples with basic seasonings so you have less to pack. However, if you
are like me and do more glamping (camping in a camper rather than a tent) than
camping, you can definitely use any recipes in the book as you most likely have
some conveniences of home...like a refrigerator.
The next section of the book is dedicated to grilling
recipes and includes recipes from starters to main dishes, side dishes and
desserts.
The last section cover oven recipes. Perfect for winter
or when you don't want to girl. Included are snacks and starters to desserts.
The book includes two sections of glossy color spreads of
different recipes as well as an index.
I made the Ginger Soy Salmon with Lemon Caper Butter the
other night and it was even better than I imagined. The entire family gobbled
it up. I thought I was making enough to have some leftover, but that wasn't the
case because we all wanted more.
I like that the recipes don't require exotic ingredients
that I have no idea what they are or where to find. The recipes naturally are
fairly simple to put together, simple to cook, and more simple to clean up.
Yep, clean up means wadding up the foil and tossing it and wiping the counter.
Love it!
Credit:
Courtesy of 150 Best Recipesfor Cooking in Foil by Marilyn
Haugen © 2016 www.robertrose.ca
Reprinted with publisher permission. Available where books are sold.
Loaded
Baked Sweet Potatoes
Roasted sweet potatoes are elevated to a new flavor
level with black beans, peppers and onions, creating a hearty vegetarian meal
that even meat lovers will enjoy.
Makes 6 servings
Preheat
oven to 400F (200C)
6
sheets heavy-duty foil, sprayed with nonstick cooking spray
6 sweet potatoes (each
about 5 oz/150 g) 6
1 tsp virgin olive oil 5 mL
1 can (14 to 19 oz/398 to
540 mL) black beans, rinsed and drained 1
1 red bell pepper, finely
chopped 1
1 small red onion, finely
chopped 1
1 tsp chili powder 5 mL
1 tsp paprika 5
mL
Kosher salt
1⁄2 cup
plain Greek yogurt 125
mL
1 tsp taco seasoning 5 mL
1⁄2 cup salsa 125
mL
1⁄2 cup shredded Mexican cheese blend 125 mL
1⁄4 cup
chopped green onions 60 mL
1. Brush
skin of sweet potatoes with oil. Place a sweet potato on each prepared foil
sheet. Prick tops of sweet potatoes with a fork. Wrap foil tightly around sweet
potatoes. Bake in preheated oven for 20 minutes or until slightly softened.
2. Meanwhile,
in a medium bowl, combine beans, red pepper, onion, chili powder and paprika.
Season to taste with salt.
3. Carefully,
to avoid tearing foil, open packets and cut a large slice across the top of
each sweet potato. Lightly mash sweet potato flesh with a fork. Pack bean
mixture into sweet potatoes, dividing evenly. Fold foil into tent-style packets
and seal edges tightly. Place packets on a baking sheet.
4. Bake for
15 to 20 minutes or until sweet potatoes are softened to your liking and
toppings are heated through.
5. Meanwhile,
in a small bowl, combine yogurt and taco seasoning.
6. Serve
sweet potatoes topped with seasoned yogurt, salsa, cheese and green onions.
Tip
Sweet potato skins can be eaten,
if desired. Choose sweet potatoes that do not have a waxy or dyed exterior.
Organically grown or farmers market sweet potatoes are your best choice for this.
Mandarin Orange Chicken and
Broccoli
This
is one of my all-time favorite choices for takeout Chinese food. This version
is simple enough to take camping and grill over hot coals.
Makes 6
servings
·
Prepare campfire coals
·
6 sheets heavy-duty foil, sprayed with nonstick
cooking spray
11⁄2 lbs boneless
skinless chicken (dark or light meat),
sliced 750 g
3 cups cooked
rice 750
mL
1 red
bell pepper, sliced 1
1 green
bell pepper, sliced 1
1 onion,
sliced 1
3 cups broccoli
florets 750
mL
2 mandarin
orange fruit cups, with juice 2
1 cup thawed
frozen peas 250 mL
3 tbsp teriyaki
sauce 45
mL
1. Divide chicken evenly among prepared foil
sheets. Top with rice, red pepper, green pepper, onion, broccoli, oranges and
peas, dividing evenly. Drizzle with teriyaki sauce. Fold foil into tent-style
packets and seal edges tightly.
2. Place packets on hot coals and cook for 30
minutes, turning packets over occasionally, until vegetables are tender and
chicken is no longer pink.
Tips
Prepare the peppers, onions and
broccoli at home and pack them in your cooler. They can all be combined in a
plastic food storage bag.
Mandarin orange fruit cups come
in 4- or 6-count packages. The remaining cups make a great snack or breakfast
side.
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