Recipes & Cooking for Two
Recipes are servings for 2
One-Pot Lentil Curry
Ingredients:
- 1 cup of lentils
- 1 tablespoon curry powder
- 1/2 can of coconut milk (approximately 7 oz)
- 1/2 can of diced tomatoes (approximately 7 oz)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Salt to taste
Instructions:
- Rinse the lentils under cold water until the water runs clear.
- In a medium-sized pot over medium heat, sauté the onions and garlic until they start to soften, about 5 minutes.
- Add the curry powder to the pot and cook for another minute until fragrant.
- Add the rinsed lentils, coconut milk, and diced tomatoes to the pot. Stir well to combine.
- Reduce the heat to low, cover the pot, and allow it to simmer for about 25-30 minutes, until the lentils are tender. You can add a bit of water if the curry seems too thick.
- Season with salt to taste.
- Serve hot, preferably with a side of rice or naan bread. Enjoy your nutritious and filling one-pot lentil curry.
Quinoa Salad
- 1/2 cup of quinoa
- 1 cup of water
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, chopped
- 1/4 cup of feta cheese, crumbled
- 2 tablespoons of your favorite vinaigrette
Instructions:
- Rinse the quinoa under cold water until the water runs clear.
- In a saucepan, combine the quinoa and water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is tender and water has been absorbed.
- Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
- Allow the quinoa to cool to room temperature. You can place it in the fridge to speed up this process.
- Once the quinoa is cooled, combine it with the cherry tomatoes, cucumber, and crumbled feta in a large bowl.
- Drizzle the salad with your favorite vinaigrette and mix until the salad is evenly coated. Serve immediately, or refrigerate until ready to serve.
Skillet Scramble
Ingredients:
- 4 large eggs
- 1 medium bell pepper, diced
- 1 small onion, diced
- 1/2 cup of shredded cheese (choose your favorite variety)
- Salt and pepper to taste
- 1 tablespoon of olive oil or butter for sautéing
Instructions:
- Begin by cracking the eggs into a bowl, season with salt and pepper, and beat them lightly with a fork. Set them aside.
- Heat a skillet over medium heat. Add the olive oil or butter and let it melt and coat the bottom of the skillet.
- Add the diced bell pepper and onion to the skillet. Sauté the vegetables until they become soft and the onions are translucent. This usually takes about 5 minutes.
- Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to cook without stirring for a minute or so, until they start to set around the edges.
- Gently stir the eggs and vegetables, cooking until the eggs are almost fully set.
- Sprinkle the shredded cheese evenly over the top of the egg and vegetable mixture. Cover the skillet and let it sit for a minute or two, just until the cheese is melted.
- Once the cheese is melted, remove the skillet from the heat. Your skillet scramble is ready to serve. Enjoy this hearty and nutritious start to your day!
Pulled Pork Sandwiches Recipe
Ingredients:
- 1 pound of precooked pulled pork
- 1/4 cup of your favorite BBQ sauce
- 1/2 cup of coleslaw mix
- 2 sandwich buns
Instructions:
- Start by warming up the precooked pulled pork. You can do this in a pot over the campfire or on a portable camping stove. It should only take a few minutes until it’s heated through.
- While the pork is warming, you can get the rest of your ingredients ready. Get your buns out and open them up so they’re ready to go.
- Once the pork is warm, stir in the BBQ sauce. You can add more or less depending on your taste, but 1/4 cup should give you a nice, even coating.
- Now it’s time to assemble your sandwiches. Spoon an even amount of the pork mixture onto each bun. Then, top the pork with a generous helping of coleslaw mix.
- Your sandwiches are now ready to enjoy. The best part about this recipe is that you can wrap them up in foil and keep them warm on the edge of the campfire until you’re ready to eat. Enjoy!
Veggie Hummus Sandwich Recipe
Ingredients:
- 4 slices of whole grain bread
- 4 tablespoons of hummus (you may want to add more to taste)
- 1 medium cucumber, sliced
- 1 medium bell pepper, sliced
- 4 lettuce leaves
Instructions:
- Begin by spreading a tablespoon of hummus onto one side of each slice of bread.
- On two of the slices, evenly distribute the cucumber and bell pepper slices.
- Top each slice with two lettuce leaves.
- Complete the sandwiches with the remaining slices of bread, hummus side down.
- Cut each sandwich in half if desired, and serve immediately. Enjoy your delicious and healthy Veggie Hummus Sandwich!
Campfire Pizza
Ingredients:
- 1 small pizza dough (about 8 oz or half a pound)
- 1/2 cup pizza sauce
- 1 to 1.5 cups shredded mozzarella cheese
- Your favorite pizza toppings, as needed (sliced pepperoni, bell peppers, onions, olives, mushrooms, etc.)
Instructions:
- On a clean and lightly floured surface, roll out the pizza dough into a round shape, about 1/4 inch thick.
- Lay the rolled out dough onto a campfire-safe pan or a piece of heavy-duty aluminum foil.
- Spread the pizza sauce evenly onto the dough, leaving a small edge for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Add your chosen toppings. Be careful not to overload the pizza, as it may take longer to cook.
- Place the pan or foil on a grill rack over the campfire, but not directly on the flames. Cover with another pan or foil to create a makeshift oven.
- Cook for about 15-20 minutes, checking frequently, until the crust is golden and the cheese is melted and slightly bubbly.
- Remove the pizza carefully from the fire, let it cool for a few minutes, then slice and serve.
Remember, campfire cooking times can vary depending on the heat of your fire and the distance of the food from the flames, so always keep a close eye on your pizza to avoid burning.
Campfire Bagels
Ingredients:
- 2 bagels
- 4 tablespoons of cream cheese
- Your choice of toppings (for instance, 2 tablespoons of smoked salmon, a handful of fresh veggies, or 2 tablespoons of jam).
Instructions:
- Start a campfire and let it burn down to embers.
- Put the bagels onto a grilling rack or place them on a stick, making sure they are secure.
- Hold the bagels over the fire, but not directly in the flame. Let them toast for 1-2 minutes, or until they are toasted to your liking. Be sure to turn them frequently to ensure even toasting.
- Once the bagels are toasted, remove them from the fire and let them cool slightly.
- Spread each half of the bagel with about 1 tablespoon of cream cheese.
- Add your favorite toppings, such as smoked salmon, fresh veggies, or jam, and enjoy!
Chicken Caesar Wraps
Ingredients:
- 1 grilled chicken breast (about 6-8 oz)
- 2 large tortilla wraps
- 1 cup of chopped romaine lettuce
- 2 tablespoons of Caesar dressing
- 2 tablespoons of shredded Parmesan cheese
Instructions:
- First, grill the chicken breast until it is fully cooked, which usually takes about 6-8 minutes per side depending on the thickness. Once cooked, let it cool slightly and then slice it into thin strips.
- Lay out the two tortilla wraps on a flat surface.
- Distribute the chopped romaine lettuce evenly onto the center of each wrap.
- Arrange the sliced grilled chicken over the lettuce.
- Drizzle each wrap with a tablespoon of Caesar dressing.
- Sprinkle a tablespoon of shredded Parmesan cheese on top of each wrap.
- Finally, fold the wrap tightly, tucking in the ends as you roll. Slice in half before serving, if desired. Enjoy your fresh and satisfying Chicken Caesar Wraps!
Breakfast Quinoa Recipe
Ingredients:
- 1 cup of quinoa
- 2 cups of milk (you can use any type of milk you prefer)
- 2 tablespoons of honey (or to taste)
- 1 cup of mixed berries (blueberries, raspberries, strawberries, etc.)
Instructions:
- Rinse the quinoa under cold water until the water runs clear.
- In a medium-sized saucepan, combine the rinsed quinoa and milk. Bring the mixture to a boil over medium heat.
- Once it’s boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all of the milk. Make sure to stir occasionally to prevent sticking.
- Once the quinoa is cooked and creamy, remove it from the heat. Stir in the honey until it’s well combined.
- Divide the quinoa between two bowls. Top each bowl with half of the mixed berries.
- Serve warm and enjoy!
This delicious and nutritious breakfast quinoa is perfect for starting your day right while on the road. It’s quick to make, packed with protein, and can be customized with your favorite fruits and sweeteners.
Sausage and Veggie Skewers Recipe
Ingredients:
- 2 medium-sized sausages
- 1 large bell pepper
- 1 medium-sized onion
- 1 small zucchini
- 2 tablespoons of BBQ sauce
Instructions:
- Start by preheating your grill or campfire. You want it hot enough to cook the sausages and veggies well.
- While your cooking surface is heating up, cut the sausages and veggies into bite-sized pieces.
- Next, thread the sausage pieces, bell pepper, onion, and zucchini onto two skewers. Alternate between the different ingredients to make it colorful and varied.
- Once all your ingredients are on the skewers, brush them with BBQ sauce. Be generous, but also ensure you’ve left some for basting as they cook.
- Now it’s time to cook your skewers. Place them on the grill or hold them over the campfire. Cook for around 10-15 minutes, turning regularly to make sure they cook evenly. Baste with more BBQ sauce each time you turn them.
- The skewers are done when the sausages are cooked through and the veggies are tender and slightly charred.
- Remove from the heat and let cool for a few minutes before serving. Enjoy your delicious, easy-to-make, campfire sausage and veggie skewers!