Camping was tons of fun! The rain kind of followed us around for a bit, but didn't totally dampen our trip (pun intended). It was great being outdoors, and really taking/having the time to enjoy the beauty God has endowed all nature with. One of the things I enjoyed most was cooking over the open fire, and yes...I did bring my apron.
Here's what we had:
Friday
Lunch: PBJ sandwiches
Supper: Chili w/crackers
Saturday
Breakfast: Banana Pancakes
Lunch: Bean Burritos w/salsa
Supper: Grilled Cheese sandwiches, Tomato-Basil Soup, Sweet potato fries
Sunday:
Breakfast: Sweet potato pancakes
Lunch: Leftovers- PB&Banana Sandwiches, tomato soup, grilled cheese sandwiches, mashed sweet potatoes
We had TONS of fruit to snack on/for desert as well. Needless to say, we didn't starve. On the way back to home, we stopped in a neighboring town for supper. A cute, little Mexican restaurant. I had chicken enchiladas. Not bad. We got back in Sunday at close to midnight, so tired we could barely keep our eyes open.
Monday, April 20, 2009
Tuesday, April 14, 2009
Camping 1
So I'm pretty excited. This weekend, I'm going camping with some dear friends. What really excites me is the culinary challenge, as I have never cooked on a camping trip. I'm not exactly sure how it will turn out, but I know I'll enjoy the experience. Another frontier to be conquered! (not that I've conquered any frontiers) I'll let you know how it goes, of course. If you happen to have any menu suggestions, please post them in the comment section!!
Happy eating!
Happy eating!
Wednesday, April 1, 2009
Riiiiiibs!!
The grocery store here has some pretty amazing deals from time to time. Recently, there was a sale on some lovely HUGE pork ribs. $1 a pound!! Monday, I made some super yummy, oniony, slow cooked ribs. They absolutely melted in my mouth!
What you need:
Huge, well marbled pork ribs (not baby back ribs)
1-2 pkg onion soup mix
2 tbs worshire sauce
large plastic or glass container with lid
Olive oil
What you do:
Rub the soup mix and worshire sauce into each rib. They should not be soaking wet, just damp. Allow the marinade for at least 2 hours, but preferably 6-8 or even overnight.
Preheat oven to 375. In a super hot pan, add a about 3 tbs olive oil. Place each rib in the pan, but DON'T CROWD THEM! Let each side get well seared (dark brown)...roughly 3-4 mins per side, eye ball it. You're not looking to get them totally done!!
In a large, covered baking dish, lightly coat the bottom with olive oil...maybe 4 tbs. Put the ribs in the dish, and use a bit of water (maybe 1/2 to 3/4 of a cup) to deglaze the pan. Deglazing just means, adding enough water or liquid to get the crusty stuff off the bottom of the pan...it makes a lovely sauce, since that's where all the flavor collects! Add the juice over the top of the ribs. You can add chopped veggies at this point (potatoes, carrots, celery, turnips, etc.)
Cover the dish and bake for around 30 mins. Check the ribs, to see if they're done to your liking. There should be no blood, but a touch of pink is okay. Don't overcook them...unless you like super tough meat.
Happy eating!
What you need:
Huge, well marbled pork ribs (not baby back ribs)
1-2 pkg onion soup mix
2 tbs worshire sauce
large plastic or glass container with lid
Olive oil
What you do:
Rub the soup mix and worshire sauce into each rib. They should not be soaking wet, just damp. Allow the marinade for at least 2 hours, but preferably 6-8 or even overnight.
Preheat oven to 375. In a super hot pan, add a about 3 tbs olive oil. Place each rib in the pan, but DON'T CROWD THEM! Let each side get well seared (dark brown)...roughly 3-4 mins per side, eye ball it. You're not looking to get them totally done!!
In a large, covered baking dish, lightly coat the bottom with olive oil...maybe 4 tbs. Put the ribs in the dish, and use a bit of water (maybe 1/2 to 3/4 of a cup) to deglaze the pan. Deglazing just means, adding enough water or liquid to get the crusty stuff off the bottom of the pan...it makes a lovely sauce, since that's where all the flavor collects! Add the juice over the top of the ribs. You can add chopped veggies at this point (potatoes, carrots, celery, turnips, etc.)
Cover the dish and bake for around 30 mins. Check the ribs, to see if they're done to your liking. There should be no blood, but a touch of pink is okay. Don't overcook them...unless you like super tough meat.
Happy eating!
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