Wednesday, April 20, 2016
Two Recipes from 150 Best Recipes for Cooking in Foil #recipes
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!
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
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.
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.
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.