Campside German Pancake

Yields 4-6 servings 

A breakfast soufflé in the great outdoors, it can’t be true you say?  With a few ingredients quickly whisked together, the most amazing breakfast creation bubbles and grows to life.  Literally, a thin, almost watery batter becomes a light, fluffy dish that quadruples in size.  This spectacular campside breakfast is a cross between a soufflé and an omelet.   Though the roots of this dish seem to be mired in word of mouth tradition, one of our German descended, team members shared that his family called them Pfannkuchen.  We say, whatever the dish is called, a camping breakfast wouldn’t be the same without it.  Keep the lid on tight while cooking and serve immediately as the puffiness will begin collapsing once the lid is removed.  Top with a sprinkle of powdered sugar and a squeeze of fresh lemon or orange.  Spread on some berry jam or syrup and enjoy. 

Ingredients

6 eggs

1 cup bread or all-purpose flour

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

1 cup milk

¼ teaspoon vanilla extract

5 tablespoons butter

Lemon juice

Powdered sugar

Berry jam

At Home

Prep Time: 5 minutes

Total Time: 5 minutes

Combine milk and vanilla and place in a sealable bag.  Measure dry ingredients, flour, salt, ground cinnamon, nutmeg and seal in a second sealable bag.   Assemble remaining ingredients (eggs (in their shells), butter, lemon, powdered sugar, syrup and jam) for packing in the cooler.

At the Campsite

Total Time: 25 minutes

Creamy batter just waiting to rise

Recommended Gear: whisk or hand-crank blender; large mixing bowl, heat-resistant spatula, 10 inch Dutch oven with a lid

Start a small cooking fire and pre-heat a 10-inch Dutch oven.   While the Dutch oven heats, whisk 6 eggs in a mixing bowl.  Add milk mixture and flour mixture.  Whisk vigorously until smooth and frothy.  The batter will be thin but creamy.  Melt butter in the Dutch oven.  Pour batter into the hot Dutch oven.  Cover and build a second fire on the top of the Dutch oven.  Cook 20 minutes.  Do not open the lid until cooking is complete.   

Fluffy, airy goodness

Once cooking is complete, serve immediately as it will begin to deflate once the lid is removed.  Slice the pancake into individual serving sized wedges.  Top with powdered sugar, a squeeze of lemon, berry jam and your favorite syrup.

Chef’s Notes

Don’t let your fellow outdoor enthusiasts know the simplicity of this recipe.  The presentation alone will make them think you worked magic in the great outdoors

At home, heat the oven to 450° Fahrenheit and cook this dish according to the recipe listed above.

Lovage Infused Coleslaw

Yield: 6-8 servings

  

A very good friend of the grasshaven team from Romania introduced us to an amazing herb called lovage.  Lovage is a very old herb with a crisp, aromatic and unique flavor combining anise and celery.  It can infuse amazing flavor to vegetarian soups and stews. It also pairs nicely with starchy dishes like potatoes.  Lovage can be used similar to celery or parsley but it imparts a stronger flavor so a little goes a long way.  When added to coleslaw it elevates traditional coleslaw to gourmet status.  And when brought on a camping trip, it adds a level of sophistication and intrigue to an otherwise typical side dish.   This is not the traditional sweet coleslaw recipe, it is savory and scrumptious and delicious with pulled pork!

ingredients:

1 head purple cabbage, finely shredded

2 large carrots, finely shredded

2 tablespoons onion, grated

2-3 sprigs fresh lovage

2/3 cup olive oil

¼ cup vinegar

sea salt and freshly ground pepper to taste (we start with ½ teaspoon salt and ¼ teaspoon pepper and then increase from there)

at home preparation:

prep time 20 minutes · total time: 20 minutes

Combine cabbage, carrot, onion and lovage.  Emulsify (mix vigorously) oil, vinegar, salt and pepper.  Add the dressing to the slaw and blend thoroughly.  Place in a resealable bag and store in the refrigerator until time for departure.  Flavors will intensify over time.

campsite preparation and presentation:

total time: <5 minutes

Add as a side to a favorite entrée and enjoy!

recommended campsite gadgets and gear:

No special gadgets needed

cook’s notes:

Lovage can be found in specialty stores or is easily grown in a small garden pot.  When found, it freezes well after a very quick blanching.

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

Lovage Infused Coleslaw · Enjoy

Magical Vegan Cream of Roasted Cauliflower Soup

Yield: 6 servings

After a long (or short if there are kids involved) hike on a cool day, what is more rewarding than serving up a piping hot bowl of creamy soup – yet this cream of roasted cauliflower soup is like Houdini!  It is magical, enigmatic and we’re just referring to the taste, wait till you get to the composition.  This soup will amaze even the biggest skeptic of vegan dishes.  What is so remarkable about this soup is that everyone swears it is made with cream or some sort of dairy product.  Curiously, there is no dairy and that’s where the magic comes in.  The key ingredient is rice, which thickens the soup and gives it body without the calories or fat of dairy products.  Coating the cauliflower in good olive oil, sea salt and cracked pepper before roasting, creates a mesmerizing, caramelized, nutty flavor.  So good, it might not make it to the soup.  Make this soup ahead of time, freeze and hope it does not magically disappear before making it to the campsite.  We warned you, this soup will put a spell of you!

ingredients:

to roast cauliflower:

1 cauliflower head, chopped into small florets

1/3 cup olive oil

1 teaspoon sea salt

1 teaspoon fresh cracked pepper

For soup:

roasted cauliflower

1 cup cooked rice (we like Basmati or Jasmine for a little extra flavor)

3 cups water

¼ teaspoon fresh cracked pepper

sea salt to taste

chives for garnish (optional)

at home preparation:

prep time 15 minutes · total time: 40 minutes

Preheat oven to 425°F (218°C).  In a large bowl, toss cauliflower, olive oil, sea salt and pepper until uniformly coated.  Transfer mixture to baking sheet and cook 30-45 minutes turning occasionally until cauliflower becomes evenly cooked and tips become caramelized brown.

Cook rice according to directions.  Add cooked rice, roasted cauliflower, water, and pepper to a blender.  Blend until silky smooth.  Thin soup with additional water if needed and salt to taste.

Once the mixture is cool, place soup in a freezer bag and freeze until frozen solid.

campsite preparation and presentation:

total time: 10 minutes

Remove soup bag from your cooler and add contents plus 2 tablespoons water to a saucepan. Stir occasionally.  Cook until piping hot. Serve immediately, garnish with chives and pair with warm, buttery bread heated on your fire!

recommended campsite gadgets and gear:

saucepan

heat resistant spoon

cook’s notes:

Make extra soup to be stored in the freezer and serve for dinner at home when life is a little crazy during the week.

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

Magical Vegan Cream of Roasted Cauliflower Soup · Enjoy

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.