This one might become a favorite for any kind of camping you do, whether it’s progressive backcountry camping or just family car camping. It’s light, packed with protein, good carbs and veggies, and tastes amazing. When you’re in the wilderness and you can eat this without actually cooking you’re going to appreciate this meal!
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This is the potato salad for the guy who hates mayo (AKA: my husband). I developed this recipe in college when I wanted to do a traditional bbq menu but my hubby explained that he hated potato salad because he hates mayo and all things creamy like sour cream and ranch (but somehow this doesn’t apply to ice cream?!). Served warm or cold, this is sure to please even traditional potato salad lovers with its fresh take on the traditional bbq dish. Start by boiling red potatoes in salted water. When they are cooked, drain and set aside. Then sautée a diced yellow onion in light olive oil on high heat (so it cooks and doesn’t caramelize). Don’t forget salt and pepper.
Tagine is a North African cooking method which perfectly roasts vegetables and meats to succulent goodness. They’re becoming more common to find at cooking stores, now sold at William Sonoma and even Amazon.
Care of your Tagine is important. When you get your tagine be sure to soak it immersed in water for at least 24 hours (also soak if you have not used it in over six months). Then coat the inside in a good clean cooking oil and bake it at 250 F for a couple of hours. Always put your Tagine in a cold oven and let it come up to temperature. Now you’re ready! An easy yet impressive side dish that goes well with roasted chicken, steak or virtually any other protein.
My mom has made these since I was a young child and they are my ultimate comfort food. It's essentially meatloaf wrapped in a flakey pastry shell. When I studied abroad in England I would stop in at the Pasty Shop (the "a"is short like "past" not "paste"... Get your mind out of the gutter!☺️) if I was out walking through town over lunch. They had beef and veggie (like these) and a whole variety such as chicken curry and veggie/cheese. Every time I plan to make Pasties I think about trying a new version, but I always come back to wanting those flavors from my childhood. Maybe I will get creative next time. For now, here's the tried and true favorite!
Like most of my favorite recipes, I modeled this recipe after an adventure. When I was 22 I spent a couple of weeks with my dear friend from England at her family home (and Turkey farm!) in Kenya. This shepherd's pie was like none I had ever had before and it was burned into my brain. So Rosemary, here is my attempt!
This delicious, hearty and comforting meal is sure to please both little ones and adults alike. Perfect for a weekend dinner with friends, or make ahead for an easy meal or leftovers during the week. |
Author: KellyI love to cook and care for the people I love! Categories
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