Food keeping: cooler storage

After a day of exploration, laughs and family bonding (or that is what we call it), everyone is tired and hungry. Now how do you keep everyone fed but safe?

Meal planning before heading on your next outdoor excursion helps make every adventure easier and more seamless.  Many times left-overs and foods brought for one meal become components for another meal. Mr and Mrs Weaver at the Prepared Pantry offer some working guidelines for how long different foods should be keep in a cooler.   

Fresh fish, poultry and ground meat: 1-2 days max

Steaks and chops: 3-4 days

Cured meats: up to 1 week

Eggs: 1-2 weeks

Butter and margarine: butter: 1 week; margarine: 2 weeks

Milk: 2-3 days

Yogurt, sour cream, cream cheese: up to 1 week

Cheese: at least a week

Fruit:  berries and cherries: 1-2 days; soft fruits like grapes, melons, pears, peaches, plums etc: 2-4 days; apples and citrus: up to a month

Fresh vegetables: broccoli, peas, summer squash and lettuce: 2-3 days; carrots, cabbage, cucumbers, green peppers etc: 1 week; potatoes, winter squash and dry onions: couple of months

Happy meal planning!

remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.

Cooler food keeping · Enjoy

http://www.preparedpantry.com/How-Long-Will-Food-Keep-in-a-Cooler.htm.  

Camp-side Vegetarian Tacos

When the grasshaven team ventures into the outdoors, you can bet that the menu always holds a unique flair.  Today, the menu is influenced by areas south of the boarder.  Reminiscent of traditional Mexican street fair, vegetarian tacos are a fun addition to the camping menu and left-overs flavor soups the following day for lunch or spice up rice for a zesty side dish at dinner.  Vegetarian tacos are easy to assemble at the campsite and make a fast, easy dinner after a fun day with the family in the outdoors.  We substitute fresh spinach instead of the traditional lettuce for a little vitamin punch.  At home prep of the filling and taco dressings makes assembly at the campsite a cinch.  Pare with rice and beans for a hearty meal.

Yield: 16 tacos

ingredients:

2 tablespoons oil

1 small onion, diced

3 stalks celery, diced

2 large carrots, diced

1 yellow squash, diced

1 zucchini, diced

1 red bell pepper, diced

1 orange bell pepper, diced

1 can (28 ounces) diced stewed tomatoes, or equivalent fresh

1 can (4 ounces) diced green chilies, or equivalent frozen

2 cups chopped mushrooms (recommend porcini or portobello)

1 cup shredded kale

2 cloves garlic, finely chopped

1 ½ teaspoons sea salt

¼ teaspoon ground pepper

1 tablespoon chili powder (less for milder, more for spicier)

1 ½ teaspoons cumin

additional salt and pepper to taste

2 teaspoons oregano

juice of 1 lime

dressing the tacos at the campsite:

16 (4 ½ inch) soft corn tortillas

3 cups shredded fresh spinach (or lettuce)

1 cup diced onion

4 ripe plum tomatoes, diced

8 ounces sour cream

8 ounces grated cheese

1 bunch fresh shredded cilantro

canned or fresh salsa (optional)

3 radishes sliced thin (optional)

guacamole (optional)

recommended campsite gadgets and gear:

sauce pan

griddle or large skillet

can opener

heat resistant spoon

at home preparation:

prep time 15 minutes · total time: 45 minutes

Heat oil in a large skillet over low heat.  Sauté onions, celery and carrots about 5 minutes.  Add squash, zucchini, bell peppers and sauté 10 minutes more.  Add remaining ingredients and cook until tender.  Let mixture cool as the flavor will increase.  Once the mixture is cool, place filling in a freezer bag for at least 24 hours or until frozen.

The day before your departure, dice tomatoes and onions, shred spinach, portion cheese and sour cream, and set aside tortillas (add a few extra if you plan on making tortilla soup with the left overs).  Place each in its own resealable bag. 

campsite preparation and presentation:

total time: 10 minutes

Warm filling in sauce pan.  Add a 2-3 tablespoons water if necessary. Set aside once hot.  Heat oil on griddle or in skillet  Warm tortillas in hot oil.  Fill each tortilla with veggie filling.  Top with spinach, cheese, sour cream, onions, tomatoes, cilantro, radishes, salsa and guacamole (or any combination of the above that you like).  Serve immediately.

remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.

campside veggie tacos · enjoy

cook’s notes:

If the filling is sweeter than you’d like, omit or reduce the carrot. 

Using a dutch oven

Outdoor cooking meets indoor ease

Many people do not realize that a dutch oven can be used similar to a regular oven; the possibilities are endless.  To begin, start a cooking size fire.  Once the food is prepared and the dutch oven is filled with gastronomic goodness, place the oven on top of the cooking fire.  

Begin a second, new fire on top of the dutch oven.  Heat is transfer both above and below the food - similar to an oven in the home. Use pot grippers to open the lid or a heat resistant digital thermometer to check on food doneness.  

As soon as the food is cooked, use pot grippers and fire gloves to remove the top fire.  Transfer to a heat resistant surface and enjoy whatever deliciousness awaits inside!

Exploration

Get out and experience a new adventure. 

Take advantage of the world around us and see wonders you may have never experienced before.  Along the way you may learn a thing or two about yourself.  It is a way to connect with friends and create memories with your family.  It is also an amazing way to see wildlife and commune with nature.  

Kayaking is a great way to do this.  Plan a trip with friends, family or anyone you love.  As a day trip activity or part of a camping excursion, kayaking is a sure way to experience the outdoors.  Pack a picnic, grab a camera, take some friends and family and create lasting memories!  

go.  live.  explore 

Dutch Oven Cinnamon Rolls

What is a better way to spend the morning in the outdoors than enjoying homemade cinnamon rolls!  Not only do camp cinnamon rolls provide an amazing breakfast, but making them is a great way to engage the whole family and create lasting memories.
Yield: 6 servings

ingredients:

dough:

4 cups Bisquick

1 cup sugar

1 2/3 cup milk

Stir together until dough is easy to handle

filling:
2 tablespoons butter
2 cups sugar
2-3 tablespoons cinnamon

Roll dough into tennis ball sized amounts and flatten into rectangles 2 1/2 inches by 6 1/2 inches. Spread dough with butter and sprinkle with sugar and cinnamon.  From the shorter side, roll the dough, forming swirled rolls.  Align rolls in a greased, dutch oven with the swirls facing up.  Cover the oven with the lid. Place dutch oven on top of a small cooking fire and begin a new small fire on top of the oven.  Tend to the fire for 10-15 minutes.  Check periodically to see when the rolls become golden and cooked through. Use pot grippers to carefully remove the top fire and move the dutch oven to a heat resistant surface.

frosting:
1/2 cup butter
1 8 ounce package of cream cheese
3 cups powdered sugar
2 teaspoons vanilla

Soften butter in a saucepan and add powdered sugar.  Stir in cream cheese and vanilla.  Once melted, pour over finished cinnamon rolls and enjoy!

recommended campsite gadgets and gear:

mixing bowl
measuring cups and spoons

12-14 inch dutch oven

saucepan

pot grippers

campsite preparation and presentation:
total time: 30 minutes

remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.

camp cinnamon rolls · enjoy