2 boneless, skinless chicken breasts
¼ cup peanut butter
1 tablespoon honey
2 tablespoons soy sauce
¤ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 tablespoon ketchup
Salt and pepper, to taste
Before you leave home, cut the chicken into 1-inch cubes. Wrap the cubes in a packet of heavy-duty foil, then freeze. Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil. The chicken will keep 24-36 hours.
When you're ready to cook, combine all ingredients (breaking up the frozen chicken cubes as needed) in a frying pan set over a medium campfire. Cook, stirring often, until the chicken is cooked through, about 20 minutes.
Can be served with quinoa, couscous or brown rice.
Recipe courtesy of Don Jacobson's "The One Pan Gourmet," Ragged Mountain Press
This recipe is easily adapted to your tastes. Mix your favorite seasonings into the ground beef before forming it into patties and freezing.
¼ cup ketchup or tomato paste
2 pounds ground beef
1 large potato, peeled and cut into small cubes
1 large carrot, peeled and cut into small chunks
1 large onion, finely chopped
Salt and pepper, to taste
Two days before you leave home, cut four large squares of heavy-duty foil.
In a small glass, mix the ketchup with 2 tablespoons water. Spread a quarter of the ketchup mixture in a small circle at the center of each of the squares of foil.
Divide the beef into four patties and place one over the ketchup on each foil square. Set aside.
In a medium bowl, combine the vegetables, then divide equally among the four patties, mounding them on top of the meat. Tightly wrap the foil over the meat and vegetables, then freeze.
Just before leaving for your trip, loosely wrap the frozen packet in a second layer of foil.
When you're ready to cook, start a campfire and let it burn down to hot embers. Place the packets directly in the hot embers and cook for about 30 minutes.
Recipe adapted from Don and Pam Philpott's "The Trailside Cookbook," Firefly Books)
2 ounces unsweetened chocolate
6 tablespoons (¾ stick) butter
¾ cup sugar
½ cup flour
1 teaspoon ancho chili powder
¼ teaspoon cinnamon
½ cup pine nuts, toasted in skillet
Melt chocolate and butter together in medium saucepan over gentle heat, taking care not to burn chocolate. Remove from heat, stir and let cool for a couple of minutes. Stir in sugar. Mix in eggs until well blended. Add flour, chili powder, cinnamon, salt and pine nuts and stir to mix thoroughly.
Pour batter into an oiled 10-inch Dutch oven. Top with lid and place in the coals of a campfire, with more live coals atop the lid.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with moist crumbs.
Recipe courtesy of Aleta Watson