Calzone, part ii

Tags

dinner, Italian, veggie

We wanted to try calzone-type thing over the fire again, this time, reducing the sauce within and instead of using fresh made dough, the pepperidge farm daugh in a tube, for facility.

The dough was definitely easier to work with, though, its flavor was so prominant, only the more pungent or salty innards poked through, the sublety of the mushrooms and spinach mostly washed out.

It was still good, just a bit too overbearing:  A tough call as ease of production plays a significant roll when camping.

Filled with:

• Spinach
• Mushroom
• Calamata olive
• Banana peppers
• Red onions
• Chihuahua cheese

-D

Side affects

Tags

Cookies, snack

Looking for ideas for tote-able lunches, we found some great suggestions from YourVeganMom, though Jared shot down the edamames, saying that was more of a dinner thing.

We made a couple batches of the cheesy crackers, one as written and also an herbed variation.

Aren’t they ducky? 

Jared said they were awe-some.

We also made the oatmeal cookies which were as good raw as cooked. 

The recipe made 80 small cookies; I think we are down to about 50.

-D

Camp fare

Tags

Breakfast, dinner, grill, Italian, Tofu, veggie

We’ve been away camping a bit recently.  We try to avoid the traditional minimalist fare stereotyped with camping, though, breakfasts often are — simply cereal, pancakes, waffles..  But always lots of fruit:

One really (sinfully!) good breakfast was an idea floated by the apparently now on haitus Lonely Bean, simply, Soysage rolls:

Cooked in the trailer’s little micro/convection oven, these turned out really well and did not last long!

A few of the dinners: 

Veggie skewers.  Grilled tofu, onion, pepper and squash skewers.  Barbecued bean curd is delicious, as are mushrooms.

We enjoyed these with ridiculously delicious potato packets — seasoned with the omnipresent McCormick’s garlic pepper and oleo — and fire warmed rolls.  One of the better camp meals we’ve made.

We also experimented with grilled pizzas. 

Definitely recommend using a pre-cooked bread for the base as it is difficult to get the top hot enough (even with cleverly fluted foil “lids”) to cook off the juices that accumulate.

Better success was had using fresh dough to make calzone-type things:

Stuffed with peppers, onion, zucchini and spinach, with sauce and a little mozzerella.  These are destined to be a regular menu feature when camping, fun to make, cook and delicious.  Jared said it was the best calzone he’s ever had!

-D